CN104839578A - Method for treating portulaca oleracea by using taste separation technology - Google Patents
Method for treating portulaca oleracea by using taste separation technology Download PDFInfo
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- CN104839578A CN104839578A CN201410053568.XA CN201410053568A CN104839578A CN 104839578 A CN104839578 A CN 104839578A CN 201410053568 A CN201410053568 A CN 201410053568A CN 104839578 A CN104839578 A CN 104839578A
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- purslane
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Abstract
The present invention discloses a method for treating portulaca oleracea by using a taste separation technology. The method comprises: S1, producing a fourth-generation seasoning; S2, treating the strong taste of portulaca oleracea by using the fourth-generation seasoning; S3, treating the fusion taste of the portulaca oleracea by using the fourth-generation seasoning; and S4, treating the lasting permeation taste of the portulaca oleracea by using the fourth-generation seasoning. According to the portulaca oleracea dish prepared by using the method of the present invention, the strong taste, the fusion taste and the lasting permeation taste of the portulaca oleracea are treated by using the fourth-generation seasoning, such that the taste is delicious.
Description
Technical field
The present invention relates to the method making purslane, be specifically related to a kind of method utilizing sense of taste isolation technics process purslane.
Background technology
Being of high nutritive value of purslane, according to many people such as Wang Shurong, moisture content 92g in the fresh sample of the every hectogram of purslane, protein 2.3g, fatty 0.3g, carbohydrate 3g, crude fibre 0.7g, ash content 1.3g, calcium 85mg, phosphorus 56mg, iron 1.5mg, carrotene 2.23mg, riboflavin 0.11mg, niacin 0.7mg, Vc23mg, in addition containing several mineral materials, amino acid and organic acid and the chemical composition such as cumarin, flavones, cardiac glycoside very useful to health.Tan Lixia etc. are to the trace element in purslane dry sample, the nutritional labeling such as protein and amino acid has carried out test analysis, result shows, purslane is high containing potassium, reach 3400ugPg, other Elements C a, Mg, Fe, Zn equal size also enrich, all high than pork liver content, and protein, crude fibre and each amino acid more many culturing vegetables content are high.The healthy nutritive value of purslane is original, is also very important.American scientist research finds, the omega-fatty acid that it is rich in is the nutritional labeling very important to human body, and it forms cell membrane, and especially the important composition composition of brain cell and eye cell, contributes to flight against senium of human body.This omega-fatty acid is present in fat marine fish body usually, now finds first of purslane plant in-vivo content in the majority kind of green plants, and this discovery makes its edible medical value multiplication.
Modern medicine, except proving the above-mentioned medicinal function of purslane, shows that purslane mainly contains reducing blood lipid, anti-inflammation, enhancing immunity, the anti-ageing effect of waiting for a long time.Its pharmacological action is as follows: purslane contains a large amount of norepinephrines, can promote pancreas islet glandular secretion insulin, regulates glycometabolism in human body.There is reduction blood sugar concentration, keep the effect of glucostasis.Good effect is had to treatment diabetes.Purslane herb contains the more rich omega-3 unsaturated fatty acid being called as alpha-linolenic acid.This material has multiple pharmacologically active, can prevent the formation of platelet aggregation, coronarospasm and thrombus, thus effectively can prevent and treat coronary heart disease.
Aliphatic acid, vitamin C, vitamin E, beta carotene, leukotrienes etc. that purslane is rich in, make it have treatment, adjustment, nutrition three zones, and these functions, in human body, make it to produce comprehensive effect, eliminate disease and prolong life, expel pathogenetic factors and reinforce antipathogenetic qi.
Purslane contains a large amount of potassium elements, except with water, electrolyte balance in the common control agent of sodium element except, potassium increased diet has certain antihypertensive effect, has important physiological effect to the excitability of cardiac muscle, and human body takes in appropriate potassium element can reduce high blood pressure apoplexy rate.
Purslane contains abundant copper.In human body, free copper is the important component part of tyrosinase, often edible purslane can increase the activity of tyrosinase in the density of melanocyte in epidermis and melanocyte, is that patients with vitiligo and copper lack and cause the auxiliary dietotherapy good merchantable brand of poliosis patient.Purslane contains abundant vitamin A sample material, therefore can promote that epithelial physiological function is tending towards normal, and can promote the healing of ulcer.
The immersion liquid of purslane ethanol has antibacterial action, can be used for the control of acute gastroenteritis, urethritis, and external application can treat carbuncle swollen treatment sore, eczema, paronychia, erysipelas, snake bite and insect sting etc.In addition, purslane prevents and treats the function of anthraco-silicosis in addition, to pulmonary tuberculosis, scrofula, skin disease, pertussis,
Leptospira, favus of the scalp, beriberi etc. are effective in cure.
Mouthfeel (taste) is mouthfeel taste in other words.
Taste (taste of taste): the sensation that the sense of taste or sense of smell produce the distinctive local flavor of food, as sour, sweet, bitter, peppery, fragrant etc.
Sense of taste (road of taste): taste and smell system produces to food the sensation that direction, approach that local flavor walks produce, the flinging sense, mellow and full sense, ooze and prolong sense of sense of taste major decision food.
The system senses abilities such as taste, sense of taste and human body taste and smell, the sensation formed food that three obtains jointly is exactly taste.
The strong sensation of mouthfeel (taste) is except the power of food self, and the prior sense organ by human body determines.
Show according to science popularization data: sensitiveer than gustatory organ 10,000 times of the olfactory organ of people.
Our tongue is dispersed with gustatory receptor, in nose, is dispersed with osmoreceptor.Our tongue has many slight projections, and these projections are called " lingual papilla ".Projection is dispersed with again the same taste bud of a large amount of petals, and the taste bud that the tongue of people distributes reaches more than 8000.In each taste bud, again containing a lot of gustatory, experiencing from the stimulation in the material of liquid state, then forming the sense of taste by stimulating the excitement produced to reach brain.Different tastes can be distinguished in the zones of different of our tongue.The formation of our sense of taste that Here it is.
Osmoreceptor is distributed on our mucous membrane of nasal cavity inner top, the cell that some are special is dispersed with on this, they have many fine ciliums, large in the little space of 2.5 square centimeters, assemble at least 50 hundred million outwardly directed thread ciliums, these ciliums are all stretched out by olfactory cell.So come compared with the sense of taste, your sense of smell is more responsive, than responsive 10,000 times of the sense of taste.
Be not difficult to understand by above analysis, the local flavor of food is delivered to the great strong degree increasing food of olfactory system meeting of human body, sense of taste (road of taste) determines direction that local flavor is walked and approach, if accurately can adjust sense of taste (road of taste), we just can realize the control to delicious food.
In nature, any food Dou Youweihe road forms mouthfeel, each quality shows again specific taste and specific mouthfeel, therefore we are when production and processing or culinary art, different food materials are mixed in different ratios, and produces the food of our needs by production technology and culinary art gimmick.This process is not only the fusion of taste, the more important thing is the integration of sense of taste, as the use of spice mainly by the feature that spice self sense of taste is relatively given prominence to.
In reality processing and cooking process, the Wei He road of often kind of food materials varies again, and be exactly same food materials because of the place of production, environment difference, its Wei He road also produces significant difference, and the Chinese meal mouthfeel that therefore we make is difficult to standardization.From another perspective, the sense of taste being exactly it is difficult to stable, if we choose the very strong food materials adjustment road of some senses of taste, so it must be brought taste into and comes in, and taste is coordinated again not, and this is an awkward selection.Besides the good food materials of nature sense of taste are fewer, price comparison is expensive, and such as truffle is exactly wherein represent.
Forth generation flavouring is by modern high technology isolation technics, use natural food materials with 100% pure natural technique isolate the sense of taste product of tasteless or few taste, again increased activity is carried out to the sense of taste product separated, and adjusting the sense of taste function of different directions and approach, produced product has possessed flavouring central characteristics.Core sense of taste product and food materials local flavor according to final application, in proportion, technological requirement merges again, produces the flavouring or food with delicious function.The flavouring that this theory and technology is produced, not only break the flavor pattern of original three generations, and make the fusion of flavouring and food main material local flavor height unified, no matter from process technology or product using function, and original three generations's flavouring compares and has had revolutionary important breakthrough.Whether we are called forth generation flavouring for the time being.
Use the understanding of Japanese aginomoto to delicious pattern: fling sense, mellow and full sense, ooze and prolong sense.Inside this pattern, mainly emphasize decisive to delicious food of sense of taste, as long as sense of taste has been adjusted, as long as taste reasonably adheres to, just can become delicious.
Flavor effect after forth generation flavouring (technology that sense of taste is separated) uses
Fling sense: food entrance rises, and keen sensation merge to the basic local flavor such as delicate flavour, sweet taste, saline taste, tart flavour grow taste, the olfactory area that these basic local flavors and food materials (other batching of staple food material and interpolation) fragrance arrive us fast forms keen sensation.
Mellow and full sense: food entrance plays local flavor and decorporates, what feel is that food merges local flavor, all basic tastes and food materials fragrance not discontinue.
Ooze and prolong sense: after food entrance, flavor molecules can enter into the sensitive spot of our taste bud, olfactory system fast, and let us sensation food has taste, tasty, and oozes lastingly and prolong, and shows its whole structure strong, lasting and abundant.
The flavor principle of forth generation flavouring is mainly to adjust the flavor technology that sense of taste is core, increased activity is in various degree carried out to natural sense of taste molecule, it is made to arrive the positions such as tongue, nasal cavity Inner top, nasal cavity, two cheeks, gum accurately according to demand, and greasy for fat descending after the food entrance taste fragrance drawing high into oral cavity.The product that such sense of taste is very strong is not generally used alone, but allocates in the flavouring of various function according to demand, uses to facilitate culinary art.
Traditional condiment is mainly merged by culinary art with self local flavor and food materials local flavor, forth generation flavouring is then mainly merged by culinary art by the sense of taste of self and the local flavor of food materials, sense of taste is tasteless on theoretical definition, according to the demand of reality in process, remain raw material part local flavor, and reintegrate some local flavors according to the functional characteristic of product, although feel that in flavouring these local flavors are very strong, but its concentration is not very high, the result that this main strong sense of taste promotes.Flavouring flavour intensity does not set very high, and the local flavor allowing sense of taste integrate out food materials self when cooking and adding accounts for leading manifesting.Certain food materials local flavor not necessarily refers in particular to staple food material, such as fish in sweet and sour sauce, and sweet and sour local flavor should be main air taste.
Traditional condiment judgment criteria is that the mouthfeel of self wants complete or concentration wants high, and forth generation flavouring is except self-contained part local flavor, and more main efficacy results is the process that sense of taste composition and other food materials local flavor merge again.The Chinese meal system style of cooking is more, kind is innumerable especially, not that generation, that a flavouring can tackle, forth generation flavouring, except the alternative functions that single variety sets, should carry out with all flavouring, natural food materials merging, at the delicious degree retaining food that former zestful basis distils.
The core concept of forth generation flavouring application is: be concerned about the existence of sense of taste at product, the flavouring of composite aromatic condiment judges from sense organ, the general fragrant natural Shu Yue, loud and sonorous remote of hearing, mouth repay brisk and neat sharp-pointed, stimulate to ooze and prolong.Although sense of taste self is tasteless, combine at flavouring or with food materials, other local flavor of strong support manifests intensity, and therefore it can cook out the original delicious food of food materials.
Forth generation flavouring is first taste, road is separated, the product of taste, road unification again, be applied in food processing or culinary art, or the process of constantly taste, road unification, in conjunction with temperature and the proportional relation of speed, the more comfortable nature of time longer fusion local flavor, timely interpolation can improve mouthfeel, and just its delicious effect can not maximize and display.
Forth generation flavouring effect, based on sense of taste, when processing or cook, although there is the ability of repairing food materials flavor defect, cook captivating tastes, or selects to use together with natural pure flavoring or food materials.
When processing or cook, flavouring is used to contain the ratio of sense of taste composition, simple judgement it can determine the direction of food mouthfeel, usage ratio is too much, mouthfeel as wind on waft, feel that food is tasteless, answer decrement to allow the delicious food sense of food fall the height of needs, the proportional quantities that different classes of food needs is completely different.
Summary of the invention
The present invention is directed to the problems referred to above, a kind of method utilizing sense of taste isolation technics process purslane be provided, comprise the following steps:
S1, makes forth generation flavouring;
S2, what utilize forth generation flavouring process purslane flings sense;
S3, utilizes the mellow and full sense of forth generation flavouring process purslane;
S4, utilizes oozing of forth generation flavouring process purslane to prolong sense.
Further, described step S1 is specially: edible salt, cornstarch, white granulated sugar, sodium glutamate, flavour nucleotide disodium, chicken frame, Fresh squid, fresh crucian, crowndaisy chrysanthemum, fresh dried small shrimp, mushroom, laver, sea-tangle, bean cotyledon, the root of Dahurain angelica, Radix Glycyrrhizae, ginger, red green onion, egg and lemon are first dried, mixed by a certain percentage, and then pulverize, produce forth generation flavouring.
Further, described step S2 is specially: purslane is acid mouthfeel due to it, mouthfeel is not good, forth generation flavouring is utilized to be that the taste distribution of acid mouthfeel upsets and rearranges by purslane, the acid mouthfeel of purslane is made to be distributed in the upper, middle and lower of taste, when testing so, its acid mouthfeel just significantly reduces again, and is beneficial to and merges with other food materials local flavor in cooking process.
Further, described step S3 is specially: utilize in forth generation flavouring and combine containing a series of active small molecular material and purslane that can repair purslane, the taste of purslane is made to be repaired and supplement, thus add its mellow and full sense, the tart flavour oral cavity of purslane is easily felt.
Further, described step S4 is specially: utilize the sapid active small molecular material of a series of bands in forth generation flavouring, this small-molecule substance oozes the various piece of prolonging to purslane and makes the acid taste of purslane be neutralized and supplement, sweet taste is oozed prolong to feel being processed into and prolong sense same paths with oozing of tart flavour, make sour-sweet taste be neutralized into class delicate flavour.
Further, the method also comprises the ratio of purslane when garnishing food and is not less than 50%.
Advantage of the present invention:
Use the purslane dish that method of the present invention makes, owing to using flinging sense, mellow and full sense, oozing and prolong sense of forth generation flavouring process purslane, taste is better to eat.
Except object described above, feature and advantage, the present invention also has other object, feature and advantage.Below with reference to figure, the present invention is further detailed explanation.
Accompanying drawing explanation
The accompanying drawing forming a application's part is used to provide a further understanding of the present invention, and schematic description and description of the present invention, for explaining the present invention, does not form inappropriate limitation of the present invention.
Fig. 1 is a kind of method flow diagram utilizing sense of taste isolation technics process purslane of the present invention.
Detailed description of the invention
In order to make object of the present invention, technical scheme and advantage clearly understand, below in conjunction with drawings and Examples, the present invention is further elaborated.Should be appreciated that specific embodiment described herein only in order to explain the present invention, be not intended to limit the present invention.
With reference to figure 1, as shown in Figure 1, a kind of method utilizing sense of taste isolation technics process purslane, comprises the following steps:
S1, makes forth generation flavouring;
S2, what utilize forth generation flavouring process purslane flings sense;
S3, utilizes the mellow and full sense of forth generation flavouring process purslane;
S4, utilizes oozing of forth generation flavouring process purslane to prolong sense.
Described step S1 is specially: edible salt, cornstarch, white granulated sugar, sodium glutamate, flavour nucleotide disodium, chicken frame, Fresh squid, fresh crucian, crowndaisy chrysanthemum, fresh dried small shrimp, mushroom, laver, sea-tangle, bean cotyledon, the root of Dahurain angelica, Radix Glycyrrhizae, ginger, red green onion, egg and lemon are first dried, mixed by a certain percentage, and then pulverize, produce forth generation flavouring.
Described step S2 is specially: purslane is acid mouthfeel due to it, mouthfeel is not good, forth generation flavouring is utilized to be that the taste distribution of acid mouthfeel upsets and rearranges by purslane, the acid mouthfeel of purslane is made to be distributed in the upper, middle and lower of taste, when testing so, its acid mouthfeel just significantly reduces again, and is beneficial to and merges with other food materials local flavor in cooking process.
Described step S3 is specially: utilize in forth generation flavouring and combine containing a series of active small molecular material and purslane that can repair purslane, the taste of purslane is made to be repaired and supplement, thus add its mellow and full sense, the tart flavour oral cavity of purslane is easily felt.
Described step S4 is specially: utilize the sapid active small molecular material of a series of bands in forth generation flavouring, this small-molecule substance oozes the various piece of prolonging to purslane and makes the acid taste of purslane be neutralized and supplement, sweet taste is oozed prolong to feel being processed into and prolong sense same paths with oozing of tart flavour, make sour-sweet taste be neutralized into class delicate flavour.
The method also comprises the ratio of purslane when garnishing food and is not less than 50%.
Use the purslane dish that method of the present invention makes, owing to using flinging sense, mellow and full sense, oozing and prolong sense of forth generation flavouring process purslane, taste is better to eat.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (6)
1. utilize a method for sense of taste isolation technics process purslane, it is characterized in that, comprise the following steps:
S1, makes forth generation flavouring;
S2, what utilize forth generation flavouring process purslane flings sense;
S3, utilizes the mellow and full sense of forth generation flavouring process purslane;
S4, utilizes oozing of forth generation flavouring process purslane to prolong sense.
2. the method utilizing sense of taste isolation technics process purslane according to claim 1, it is characterized in that, described step S1 is specially: edible salt, cornstarch, white granulated sugar, sodium glutamate, flavour nucleotide disodium, chicken frame, Fresh squid, fresh crucian, crowndaisy chrysanthemum, fresh dried small shrimp, mushroom, laver, sea-tangle, bean cotyledon, the root of Dahurain angelica, Radix Glycyrrhizae, ginger, red green onion, egg and lemon are first dried, mixed by a certain percentage, and then pulverize, produce forth generation flavouring.
3. the method utilizing sense of taste isolation technics process purslane according to claim 1, it is characterized in that, described step S2 is specially: purslane is acid mouthfeel due to it, mouthfeel is not good, forth generation flavouring is utilized to be that the taste distribution of acid mouthfeel upsets and rearranges by purslane, make the acid mouthfeel of purslane be distributed in the upper, middle and lower of taste, when testing so, its acid mouthfeel just significantly reduces again, and is beneficial to and merges with other food materials local flavor in cooking process.
4. the method utilizing sense of taste isolation technics process purslane according to claim 1, it is characterized in that, described step S3 is specially: utilize in forth generation flavouring and combine containing a series of active small molecular material and purslane that can repair purslane, the taste of purslane is made to be repaired and supplement, thus add its mellow and full sense, the tart flavour oral cavity of purslane is easily felt.
5. the method utilizing sense of taste isolation technics process purslane according to claim 1, it is characterized in that, described step S4 is specially: utilize the sapid active small molecular material of a series of bands in forth generation flavouring, this small-molecule substance oozes the various piece of prolonging to purslane and makes the acid taste of purslane be neutralized and supplement, sweet taste is oozed prolong to feel being processed into and prolong sense same paths with oozing of tart flavour, make sour-sweet taste be neutralized into class delicate flavour.
6. the method utilizing sense of taste isolation technics process purslane according to claim 1, is characterized in that, the method also comprises the ratio of purslane when garnishing food and is not less than 50%.
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| CN201410053568.XA CN104839578A (en) | 2014-02-18 | 2014-02-18 | Method for treating portulaca oleracea by using taste separation technology |
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| CN201410053568.XA CN104839578A (en) | 2014-02-18 | 2014-02-18 | Method for treating portulaca oleracea by using taste separation technology |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101011135A (en) * | 2007-02-14 | 2007-08-08 | 北京东方兴企食品工业技术有限公司 | Mushroom extract condiment and its preparation method |
| CN103461926A (en) * | 2013-08-12 | 2013-12-25 | 浙江正味食品有限公司 | Preparation method of high-freshness composite seasoning |
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2014
- 2014-02-18 CN CN201410053568.XA patent/CN104839578A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101011135A (en) * | 2007-02-14 | 2007-08-08 | 北京东方兴企食品工业技术有限公司 | Mushroom extract condiment and its preparation method |
| CN103461926A (en) * | 2013-08-12 | 2013-12-25 | 浙江正味食品有限公司 | Preparation method of high-freshness composite seasoning |
Non-Patent Citations (1)
| Title |
|---|
| 柴瑞震: "《心脑血管疾病中医食养方》", 31 January 2014, 江西科学技术出版社 * |
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Application publication date: 20150819 |