CN104886518B - A kind of lemon baste and its preparation technology for cold vegetable dish in sauce - Google Patents
A kind of lemon baste and its preparation technology for cold vegetable dish in sauce Download PDFInfo
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- CN104886518B CN104886518B CN201510336359.0A CN201510336359A CN104886518B CN 104886518 B CN104886518 B CN 104886518B CN 201510336359 A CN201510336359 A CN 201510336359A CN 104886518 B CN104886518 B CN 104886518B
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- lemon
- baste
- vegetable dish
- sodium
- sauce
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- 235000005979 Citrus limon Nutrition 0.000 title claims abstract description 59
- 235000015067 sauces Nutrition 0.000 title claims abstract description 30
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title abstract description 9
- 244000248349 Citrus limon Species 0.000 title 1
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 58
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Natural products OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 52
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 34
- 240000004784 Cymbopogon citratus Species 0.000 claims abstract description 33
- 235000017897 Cymbopogon citratus Nutrition 0.000 claims abstract description 32
- 239000000284 extract Substances 0.000 claims abstract description 28
- 239000002994 raw material Substances 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims abstract description 18
- 239000011734 sodium Substances 0.000 claims abstract description 18
- 229910052708 sodium Inorganic materials 0.000 claims abstract description 18
- 239000004310 lactic acid Substances 0.000 claims abstract description 17
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 17
- 235000021419 vinegar Nutrition 0.000 claims abstract description 17
- 239000000052 vinegar Substances 0.000 claims abstract description 17
- 241000234282 Allium Species 0.000 claims abstract description 16
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 16
- 235000019534 high fructose corn syrup Nutrition 0.000 claims abstract description 16
- 239000000843 powder Substances 0.000 claims abstract description 16
- 240000007594 Oryza sativa Species 0.000 claims abstract description 15
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 15
- 229940029982 garlic powder Drugs 0.000 claims abstract description 15
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 15
- 235000009566 rice Nutrition 0.000 claims abstract description 15
- 150000003839 salts Chemical class 0.000 claims abstract description 15
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 15
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 14
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 14
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 14
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 14
- SEBIKDIMAPSUBY-ARYZWOCPSA-N Crocin Chemical compound C([C@H]1O[C@H]([C@@H]([C@@H](O)[C@@H]1O)O)OC(=O)C(C)=CC=CC(C)=C\C=C\C=C(/C)\C=C\C=C(C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)O1)O)O[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SEBIKDIMAPSUBY-ARYZWOCPSA-N 0.000 claims abstract description 13
- 239000004376 Sucralose Substances 0.000 claims abstract description 13
- 239000009627 gardenia yellow Substances 0.000 claims abstract description 13
- 235000019408 sucralose Nutrition 0.000 claims abstract description 13
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims abstract description 13
- 239000000203 mixture Substances 0.000 claims abstract description 12
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims abstract description 10
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 10
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims abstract description 10
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims abstract description 10
- 239000000463 material Substances 0.000 claims description 23
- 239000000084 colloidal system Substances 0.000 claims description 15
- ULWHHBHJGPPBCO-UHFFFAOYSA-N propane-1,1-diol Chemical class CCC(O)O ULWHHBHJGPPBCO-UHFFFAOYSA-N 0.000 claims description 13
- 238000010008 shearing Methods 0.000 claims description 10
- 235000011194 food seasoning agent Nutrition 0.000 claims description 7
- 238000003801 milling Methods 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 4
- 239000006187 pill Substances 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 238000011049 filling Methods 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000004744 fabric Substances 0.000 claims description 2
- 238000001914 filtration Methods 0.000 claims description 2
- 230000002977 hyperthermial effect Effects 0.000 claims description 2
- 238000009288 screen filtration Methods 0.000 claims description 2
- 235000000346 sugar Nutrition 0.000 claims description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims 1
- VEUACKUBDLVUAC-UHFFFAOYSA-N [Na].[Ca] Chemical compound [Na].[Ca] VEUACKUBDLVUAC-UHFFFAOYSA-N 0.000 claims 1
- 229940084030 carboxymethylcellulose calcium Drugs 0.000 claims 1
- 239000003292 glue Substances 0.000 claims 1
- 239000004576 sand Substances 0.000 claims 1
- 238000004140 cleaning Methods 0.000 abstract description 5
- PXRKCOCTEMYUEG-UHFFFAOYSA-N 5-aminoisoindole-1,3-dione Chemical compound NC1=CC=C2C(=O)NC(=O)C2=C1 PXRKCOCTEMYUEG-UHFFFAOYSA-N 0.000 abstract 1
- -1 Propane diols Chemical class 0.000 abstract 1
- ATUOYWHBWRKTHZ-UHFFFAOYSA-N dimethylmethane Natural products CCC ATUOYWHBWRKTHZ-UHFFFAOYSA-N 0.000 abstract 1
- 239000001294 propane Substances 0.000 abstract 1
- 229960004106 citric acid Drugs 0.000 description 12
- 230000000694 effects Effects 0.000 description 12
- 239000000796 flavoring agent Substances 0.000 description 9
- 235000019634 flavors Nutrition 0.000 description 9
- 239000003205 fragrance Substances 0.000 description 8
- 238000010411 cooking Methods 0.000 description 6
- 235000012976 tarts Nutrition 0.000 description 4
- 230000036541 health Effects 0.000 description 3
- 239000002932 luster Substances 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 2
- 244000111489 Gardenia augusta Species 0.000 description 2
- 235000018958 Gardenia augusta Nutrition 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000009471 action Effects 0.000 description 2
- 239000000460 chlorine Substances 0.000 description 2
- 229910052801 chlorine Inorganic materials 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- 239000002562 thickening agent Substances 0.000 description 2
- 240000002234 Allium sativum Species 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 240000008574 Capsicum frutescens Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- AQLLBJAXUCIJSR-UHFFFAOYSA-N OC(=O)C[Na] Chemical compound OC(=O)C[Na] AQLLBJAXUCIJSR-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 240000000111 Saccharum officinarum Species 0.000 description 1
- 235000007201 Saccharum officinarum Nutrition 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 229960004543 anhydrous citric acid Drugs 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 239000001390 capsicum minimum Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 235000021403 cultural food Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000002270 dispersing agent Substances 0.000 description 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 239000002198 insoluble material Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 230000000474 nursing effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000006072 paste Substances 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000010199 sorbic acid Nutrition 0.000 description 1
- 239000004334 sorbic acid Substances 0.000 description 1
- 229940075582 sorbic acid Drugs 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
A kind of lemon baste for cold vegetable dish in sauce, the raw material composition of described lemon baste includes：By weight percentage,Pure water 81.8 85.8%,Rice vinegar 3 7%,Edible lactic acid 0.7 1.1%,Citric acid 0.55 0.95%,Salt 1 5%,White granulated sugar 1 5%,Sucralose 0.005 0.009%,HFCS 1 1.4%,Propane diols 1.38 1.78%,Onion powder 0.115 0.155%,Garlic powder 0.08 0.12%,Xanthans 0.03 0.07%,Sodium carboxymethylcellulose 0.03 0.07%,Lemon grass extract 0.08 0.12%,Lemongrass essence 0.05 0.09%,Lemon extract 0.03 0.07%,Potassium sorbate 0.06 0.1%,Gardenia Yellow 0.026 0.03%,Different Vc sodium 0.08 0.12%.Present invention also offers a kind of preparation method of the lemon baste for cold vegetable dish in sauce, the lemon baste clean taste non-greasy of preparation, use it is simple, convenient and swift, edible after tableware easy cleaning.
Description
Technical field
The invention belongs to the technical field of foodstuff flavouring, and in particular to a kind of lemon baste and its system for cold vegetable dish in sauce
Standby technique.
Background technology
Chinese food culture have passed through successive dynasties people continuous research, excavate development and improve, also constantly improve and
Improvement, cooking culture is advanced constantly, and in the current fast-developing age, people are to cooking culture to high-level fast pace
Upper pursuit, therefore there are thousands of kinds of dish flavouring kinds in rapid succession in current in the market, there is liquid, powder and paste
Deng, but the either not another the public's satisfaction on color and luster, fragrance or flavour of these seasoning kinds, especially now to cooking
The flavoring prepared food is relatively more, but for cold dish system people still using nursing one's health on the spot, add green onion, ginger, garlic, soy sauce, vinegar,
Salt, monosodium glutamate, capsicum etc. take seasoning cold vegetable dish in sauce, but the method all existing defects, and the flavouring of the method cannot play respectively completely
The characteristic of flavoring, cannot accurately control in addition, and the local flavor of the cold dish so nursed one's health out is very poor, and flavouring cannot
With dish taste perfect adaptation, it is dish that the cold vegetable dish in sauce so nursed one's health out can cause dish, expect it is the situation expected, mouthfeel is very poor, and in food
The extremely difficult cleaning of tableware after being finished.
The content of the invention
The present invention is the seasoning action complexity for solving cold vegetable dish in sauce in the prior art, and poor taste has eaten tableware afterwards and has been difficult
A kind of technical problem of cleaning, there is provided lemon baste and its preparation technology for cold vegetable dish in sauce, the present invention is to realize its mesh
The technical scheme of use be：
A kind of lemon baste for cold vegetable dish in sauce, the raw material composition of described lemon baste includes：With weight percent
Than meter, pure water 81.8-85.8%, rice vinegar 3-7% eat lactic acid 0.7-1.1%, citric acid 0.55-0.95%, salt 1-5%, in vain
Granulated sugar 1-5%, Sucralose 0.005-0.009%, HFCS 1-1.4%, propane diols 1.38-1.78%, onion powder
0.115-0.155%, garlic powder 0.08-0.12%, xanthans 0.03-0.07%, sodium carboxymethylcellulose 0.03-0.07%, lemon
Lemon grass extract 0.08-0.12%, lemongrass essence 0.05-0.09%, lemon extract 0.03-0.07%, potassium sorbate 0.06-
0.1%, Gardenia Yellow 0.026-0.03%, different Vc sodium 0.08-0.12%.
A kind of lemon baste for cold vegetable dish in sauce, the raw material composition of described lemon baste includes：With weight percent
Than meter, pure water 82-84%, rice vinegar 4-6% eat lactic acid 0.8-1.0%, citric acid 0.65-0.85%, salt 2-4%, white granulated sugar
2-4%, Sucralose 0.006-0.008%, HFCS 1.1-1.3%, propane diols 1.5-1.6%, onion powder 0.12-
0.14%, garlic powder 0.09-0.11%, xanthans 0.04-0.06%, sodium carboxymethylcellulose 0.04-0.06%, lemon grass (Cymbopogon citratus) are extracted
Thing 0.09-0.11%, lemongrass essence 0.06-0.08%, lemon extract 0.04-0.06%, potassium sorbate 0.07-0.09%, Cape jasmine
Sub- Huang 0.027-0.029%, different Vc sodium 0.09-0.11%.
A kind of lemon baste for cold vegetable dish in sauce, the raw material composition of described lemon baste includes：With weight percent
Than meter, pure water 83.8%, rice vinegar 5% eats lactic acid 0.9%, citric acid 0.75%, salt 3%, white granulated sugar 3%, Sucralose
0.007%, HFCS 1.2%, propane diols 1.58%, onion powder 0.135%, garlic powder 0.1%, xanthans 0.05%, carboxylic first
Base sodium cellulosate 0.05%, lemon grass extract 0.1%, lemongrass essence 0.07%, lemon extract 0.05%, potassium sorbate
0.08%, Gardenia Yellow 0.028%, different Vc sodium 0.1%.
A kind of preparation technology of lemon baste for cold vegetable dish in sauce, comprises the following steps：
A, by raw material composition weigh each raw material respectively, it is standby；
B, the xanthans that step A is weighed, sodium carboxymethylcellulose soak 30min, Ran Houjin with the pure water of 10% step A
Row milling treatment of colloid, obtains pretreated material, standby；
C, lemon grass extract, lemongrass essence, lemon extract and propane diols are used in high-speed shearing machine mixing, shearing,
Obtain shearing material, it is standby；
D, remaining pure water is added to pill tank, opens stirring, begun to warm up, while stirring to pill tank add salt,
White granulated sugar, Sucralose, HFCS, onion powder, garlic powder；
E, continuation are heated, and when temperature rises to 60 DEG C, add rice vinegar, the pre- place of edible lactic acid, citric acid and step B milleds
Reason material；
F, continuation are heated, when temperature rises to 95 DEG C, shearing material, potassium sorbate, the cape jasmine yellow for adding step C to obtain
Plain, different Vc sodium, controls 95 DEG C of temperature, and insulated and stirred 15min obtains mixed material；
G, the mixed material for obtaining step F carry out milling treatment of colloid again, then by screen filtration, the material after filtering
The first material-storage jar is delivered to, temperature control treatment is carried out to the first material-storage jar, the temperature of charge in the first material-storage jar is adjusted to 55-60
DEG C, the material in the first material-storage jar is then carried out into homogeneous with high pressure homogenizer, the material after homogeneous is delivered to the second bin stock
Tank, then carries out hyperthermic treatment by the second material-storage jar, and the material in the second material-storage jar is heated into 80 DEG C, then in 80 DEG C of conditions
Under carry out filling, obtain finished product.
Colloid mill in the step B is 100 mesh colloid mills, and by milling treatment of colloid, it is 100 to obtain pretreated material
Mesh.
The rotating speed of the high-speed shearing machine in the step C is 18000-20000r/min.
Colloid mill in the step F is 150 mesh colloid mills, and the screen cloth is 150 eye mesh screens.
The pressure of the high pressure homogenizer in the step F is 40MPa.
The beneficial effects of the invention are as follows：The present invention is extracted by primary raw material of a kind of plant lemon grass (Cymbopogon citratus) of Yunnan local special product
The fragrance that its fragrance turns into this product is originated, with citric acid, lactic acid, the various tart flavours of vinegar and white granulated sugar, HFCS, Sucralose
The compound sour-sweet taste of various sweeteners with special aromatic flavoring, with reference to preparation technology of the invention, first will thickening
Agent mixed colloid mill, was then dissolved various dispensings with water, mixed the grinding of 150 mesh colloid mills, 40 MPas of high pressure homogenizers
Homogeneous, hot filling is made, the lemon baste clean taste non-greasy of preparation, easy using tableware after simple, convenient and swift, edible
Cleaning.
The present invention is directed cold vegetable dish in sauce, it is different from the style of cooking cooking, boil, steaming etc., and the cold and dressed with sauce topmost problem of the style of cooking is
Baste fragrance cannot be penetrated into cold dish, be exactly in simple terms not tasty, and the present invention is summarized by long-term creative research
The raw material of lemon baste is gone out, wherein rice vinegar, edible lactic acid, the effect of citric acid is all to provide tart flavour, but their tart flavour
It is different, inventor's research finds that single acid can not meet the requirement of cuisines, and only various compound tart flavours are only and allow
People's pleasure；White granulated sugar, Sucralose, the effect of HFCS are all to provide sweet taste, but their sugarinesses are different, are coordinated
Had levels sense using sweet taste is made；The effect of propane diols is dispersant, various water insoluble materials is uniformly distributed in water；
Onion powder, the effect of garlic powder are seasonings；Xanthans, the effect of sodium carboxymethylcellulose are thickeners, increase product viscosity and steady
It is qualitative, make product not stratified；The effect of lemon grass extract is to confer to the special local flavor of product；The effect of lemongrass essence is to increase
It is fragrant；The effect of lemon extract is flavouring；The effect of potassium sorbate is anti-corrosion, Shelf-life；The effect of Gardenia Yellow is to confer to produce
The color of product；The effect of different Vc sodium is oxidation, protects the color of product not change, and raw material of the invention be combined with each other, phase
Mutually blending so that obtained lemon baste not only visually sees above-mentioned attractive in appearance good to eat, tempting on fragrance, and for cold and dressed with sauce
Dish is very tasty, the taste of tune juice is sufficiently entered into the inside of dish, makes dish fragrant and baste fragrance is perfectly combined.
The present invention is also pre-processed raw material so that processing is more convenient, and different raw material physical properties is different, passes through
Pretreatment makes material properties close to being easier to mix together, the positive necessary effect of the mouthfeel and state final to product.
Specific embodiment
The present invention is the seasoning action complexity for solving cold vegetable dish in sauce in the prior art, and poor taste has eaten tableware afterwards and has been difficult
The technical problem of cleaning, there is provided a kind of lemon baste and its preparation technology for cold vegetable dish in sauce, wherein breast in edible lactic acid
The content of acid is 80%, and citric acid selects anhydrous citric acid.With reference to specific embodiment, the present invention is further illustrated.
Embodiment 1
A kind of lemon baste for cold vegetable dish in sauce, the raw material composition of described lemon baste includes：With weight percent
Than meter, pure water 83.8%, rice vinegar 5% eats lactic acid 0.9%, citric acid 0.75%, salt 3%, white granulated sugar 3%, Sucralose
0.007%, HFCS 1.2%, propane diols 1.58%, onion powder 0.135%, garlic powder 0.1%, xanthans 0.05%, carboxylic first
Base sodium cellulosate 0.05%, lemon grass extract 0.1%, lemongrass essence 0.07%, lemon extract 0.05%, potassium sorbate
0.08%, Gardenia Yellow 0.028%, different Vc sodium 0.1%.
Embodiment 2
A kind of lemon baste for cold vegetable dish in sauce, the raw material composition of described lemon baste includes：With weight percent
Than meter, pure water 81.85%, rice vinegar 5.1% eats lactic acid 1.1%, citric acid 0.816%, salt 3.5%, white granulated sugar 3.5%, three
Chlorine sucrose 0.009%, HFCS 1.4%, propane diols 1.78%, onion powder 0.155%, garlic powder 0.12%, xanthans
0.07%, sodium carboxymethylcellulose 0.07%, lemon grass extract 0.12%, lemongrass essence 0.09%, lemon extract 0.07%,
Potassium sorbate 0.1%, Gardenia Yellow 0.03%, different Vc sodium 0.12%.
Embodiment 3
A kind of lemon baste for cold vegetable dish in sauce, the raw material composition of described lemon baste includes：With weight percent
Than meter, pure water 85.8%, rice vinegar 5.97% eats lactic acid 0.7%, citric acid 0.564%, salt 2.5%, white granulated sugar 1.5%, three
Chlorine sucrose 0.005%, HFCS 1%, propane diols 1.38%, onion powder 0.115%, garlic powder 0.08%, xanthans 0.03%,
Sodium carboxymethylcellulose 0.03%, lemon grass extract 0.08%, lemongrass essence 0.05%, lemon extract 0.03%, sorbic acid
Potassium 0.06%, Gardenia Yellow 0.026%, different Vc sodium 0.08%.
Embodiment 4
A kind of lemon baste for cold vegetable dish in sauce, the raw material composition of described lemon baste includes：With weight percent
Than meter, pure water 82.3%, rice vinegar 6.093% eats lactic acid 1%, citric acid 0.85%, salt 4%, white granulated sugar 2%, Sucralose
0.008%, HFCS 1.3%, propane diols 1.6%, onion powder 0.14%, garlic powder 0.11%, xanthans 0.06%, carboxymethyl
Sodium cellulosate 0.06%, lemon grass extract 0.11%, lemongrass essence 0.08%, lemon extract 0.06%, potassium sorbate
0.09%, Gardenia Yellow 0.029%, different Vc sodium 0.11%.
Embodiment 5
A kind of lemon baste for cold vegetable dish in sauce, the raw material composition of described lemon baste includes：With weight percent
Than meter, pure water 84.2%, rice vinegar 4.077% eats lactic acid 0.8%, citric acid 0.65%, salt 2%, white granulated sugar 5%, trichlorine sugarcane
Sugar 0.006%, HFCS 1.1%, propane diols 1.5%, onion powder 0.12%, garlic powder 0.09%, xanthans 0.04%, carboxylic first
Base sodium cellulosate 0.04%, lemon grass extract 0.09%, lemongrass essence 0.06%, lemon extract 0.04%, potassium sorbate
0.07%, Gardenia Yellow 0.027%, different Vc sodium 0.09%.
Physicochemical property detection is carried out to lemon baste prepared by the present invention, testing result is shown in Table 1.
Table 1
Sensory evaluation is carried out to lemon baste prepared by the present invention, panelist is 50 people, respectively to lemon baste
Color and luster, fragrance, flavour and form are evaluated, and evaluation result is shown in Table 2
Table 2
| Color and luster | Fragrance | Flavour | Form | Respectively | |
| Embodiment 1 | 90.16 | 89.63 | 89.98 | 87.6 | 89.34 |
| Embodiment 2 | 93.2 | 91.6 | 90.15 | 89.43 | 91.095 |
| Embodiment 3 | 95 | 93.8 | 98.7 | 92 | 94.88 |
| Embodiment 4 | 96.8 | 94.2 | 99.1 | 95 | 96.275 |
| Embodiment 3 | 95.2 | 93.1 | 98.9 | 93.4 | 95.15 |
Wherein, fraction is the average mark that 50 people are given, and Comment on Standard is：It is 10-20 points, completely bad；30-50 points, compare
It is good；It is 60-80 points, good；It is 90-100 points, very good.
Claims (7)
1. a kind of lemon baste for cold vegetable dish in sauce, it is characterised in that the raw material composition of described lemon baste is：With weight
Amount percentages, pure water 81.8-85.8%, rice vinegar 3-7% eat lactic acid 0.7-1.1%, citric acid 0.55-0.95%, salt 1-
5%, white granulated sugar 1-5%, Sucralose 0.005-0.009%, HFCS 1-1.4%, propane diols 1.38-1.78%, onion
Powder 0.115-0.155%, garlic powder 0.08-0.12%, xanthans 0.03-0.07%, sodium carboxymethylcellulose 0.03-0.07%,
Lemon grass extract 0.08-0.12%, lemongrass essence 0.05-0.09%, lemon extract 0.03-0.07%, potassium sorbate 0.06-
0.1%, Gardenia Yellow 0.026-0.03%, different Vc sodium 0.08-0.12%, this lemon baste is prepared by following methods, including with
Lower step：
A, by raw material composition weigh each raw material respectively, it is standby；
B, the xanthans that step A is weighed, sodium carboxymethylcellulose soak 30min with the pure water of 10% step A, then carry out glue
The treatment of body mill, obtains pretreated material, standby；
C, lemon grass extract, lemongrass essence, lemon extract and propane diols are used in high-speed shearing machine mixing, shearing, obtain
Shearing material, it is standby；
D, remaining pure water is added to pill tank, opens stirring, begun to warm up, add salt, white sand to pill tank while stirring
Sugar, Sucralose, HFCS, onion powder, garlic powder；
E, continuation are heated, and when temperature rises to 60 DEG C, add rice vinegar, the pretreatment thing of edible lactic acid, citric acid and step B milleds
Material；
F, continue to heat, when temperature rises to 95 DEG C, add shearing material, potassium sorbate, Gardenia Yellow that step C obtains,
Different Vc sodium, controls 95 DEG C of temperature, and insulated and stirred 15min obtains mixed material；
G, the mixed material for obtaining step F carry out milling treatment of colloid again, then by screen filtration, the material after filtering is delivered to
First material-storage jar, temperature control treatment is carried out to the first material-storage jar, the temperature of charge in the first material-storage jar is adjusted into 55-60 DEG C, so
The material in the first material-storage jar is carried out into homogeneous with high pressure homogenizer afterwards, the material after homogeneous the second material-storage jar is delivered to, so
The second material-storage jar is carried out into hyperthermic treatment afterwards, the material in the second material-storage jar is heated to 80 DEG C, then entered under the conditions of 80 DEG C
Row is filling, obtains finished product.
2. a kind of lemon baste for cold vegetable dish in sauce according to claim 1, it is characterised in that described lemon seasoning
The raw material of juice is constituted：By weight percentage, pure water 82-84%, rice vinegar 4-6%, eat lactic acid 0.8-1.0%, citric acid
0.65-0.85%, salt 2-4%, white granulated sugar 2-4%, Sucralose 0.006-0.008%, HFCS 1.1-1.3%, the third two
Alcohol 1.5-1.6%, onion powder 0.12-0.14%, garlic powder 0.09-0.11%, xanthans 0.04-0.06%, carboxymethylcellulose calcium
Sodium 0.04-0.06%, lemon grass extract 0.09-0.11%, lemongrass essence 0.06-0.08%, lemon extract 0.04-
0.06%, potassium sorbate 0.07-0.09%, Gardenia Yellow 0.027-0.029%, different Vc sodium 0.09-0.11%.
3. a kind of lemon baste for cold vegetable dish in sauce according to claim 1, it is characterised in that described lemon seasoning
The raw material of juice is constituted：By weight percentage, pure water 83.8%, rice vinegar 5%, edible lactic acid 0.9%, citric acid 0.75%,
Salt 3%, white granulated sugar 3%, Sucralose 0.007%, HFCS 1.2%, propane diols 1.58%, onion powder 0.135%, garlic powder
0.1%, xanthans 0.05%, sodium carboxymethylcellulose 0.05%, lemon grass extract 0.1%, lemongrass essence 0.07%, lemon
Essence 0.05%, potassium sorbate 0.08%, Gardenia Yellow 0.028%, different Vc sodium 0.1%.
4. a kind of lemon baste for cold vegetable dish in sauce according to claim 1, it is characterised in that in the step B
Colloid mill is 100 mesh colloid mills, by milling treatment of colloid, obtains pretreated material for 100 mesh.
5. a kind of lemon baste for cold vegetable dish in sauce according to claim 1, it is characterised in that in the step C
The rotating speed of high-speed shearing machine is 800-900r/min.
6. a kind of lemon baste for cold vegetable dish in sauce according to claim 1, it is characterised in that in the step F
Colloid mill is 150 mesh colloid mills, and the screen cloth is 150 eye mesh screens.
7. a kind of lemon baste for cold vegetable dish in sauce according to claim 1, it is characterised in that in the step F
The pressure of high pressure homogenizer is 40MPa.
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