CN105266119A - Poria cocos-radix astragali health care flavoring powder and preparation method thereof - Google Patents
Poria cocos-radix astragali health care flavoring powder and preparation method thereof Download PDFInfo
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- CN105266119A CN105266119A CN201510764046.5A CN201510764046A CN105266119A CN 105266119 A CN105266119 A CN 105266119A CN 201510764046 A CN201510764046 A CN 201510764046A CN 105266119 A CN105266119 A CN 105266119A
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- 239000009636 Huang Qi Substances 0.000 title claims abstract description 12
- 239000000843 powder Substances 0.000 title claims abstract description 10
- 238000002360 preparation method Methods 0.000 title claims description 13
- 241001619461 Poria <basidiomycete fungus> Species 0.000 title abstract 4
- 241001494479 Pecora Species 0.000 claims abstract description 45
- 239000000463 material Substances 0.000 claims abstract description 27
- 244000197580 Poria cocos Species 0.000 claims abstract description 17
- 235000008599 Poria cocos Nutrition 0.000 claims abstract description 17
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims abstract description 14
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 7
- 239000004471 Glycine Substances 0.000 claims abstract description 7
- 244000068988 Glycine max Species 0.000 claims abstract description 7
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 7
- 240000000588 Hericium erinaceus Species 0.000 claims abstract description 7
- 235000007328 Hericium erinaceus Nutrition 0.000 claims abstract description 7
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 claims abstract description 7
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 7
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 7
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 7
- ONIBWKKTOPOVIA-UHFFFAOYSA-N Proline Natural products OC(=O)C1CCCN1 ONIBWKKTOPOVIA-UHFFFAOYSA-N 0.000 claims abstract description 7
- 235000004279 alanine Nutrition 0.000 claims abstract description 7
- 235000018417 cysteine Nutrition 0.000 claims abstract description 7
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000008103 glucose Substances 0.000 claims abstract description 7
- 239000010775 animal oil Substances 0.000 claims description 20
- 239000005018 casein Substances 0.000 claims description 12
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims description 12
- 235000021240 caseins Nutrition 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 10
- 229940107666 astragalus root Drugs 0.000 claims description 9
- 241000208340 Araliaceae Species 0.000 claims description 7
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims description 7
- 235000003140 Panax quinquefolius Nutrition 0.000 claims description 7
- -1 Sucrose fatty ester Chemical class 0.000 claims description 7
- 235000008434 ginseng Nutrition 0.000 claims description 7
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 6
- ONIBWKKTOPOVIA-BYPYZUCNSA-N L-Proline Chemical compound OC(=O)[C@@H]1CCCN1 ONIBWKKTOPOVIA-BYPYZUCNSA-N 0.000 claims description 6
- 108091005804 Peptidases Proteins 0.000 claims description 6
- 239000004365 Protease Substances 0.000 claims description 6
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 6
- SRBFZHDQGSBBOR-LECHCGJUSA-N alpha-D-xylose Chemical compound O[C@@H]1CO[C@H](O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-LECHCGJUSA-N 0.000 claims description 6
- 239000003814 drug Substances 0.000 claims description 6
- 239000000839 emulsion Substances 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 6
- 230000006318 protein oxidation Effects 0.000 claims description 6
- 239000005720 sucrose Substances 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 229960003487 xylose Drugs 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 5
- 239000003921 oil Substances 0.000 claims description 5
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 claims description 3
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000006243 chemical reaction Methods 0.000 claims description 3
- 239000004927 clay Substances 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 239000000428 dust Substances 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000003825 pressing Methods 0.000 claims description 3
- 235000018102 proteins Nutrition 0.000 claims description 3
- 102000004169 proteins and genes Human genes 0.000 claims description 3
- 108090000623 proteins and genes Proteins 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 238000009938 salting Methods 0.000 claims description 3
- 210000002966 serum Anatomy 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 12
- 235000019634 flavors Nutrition 0.000 abstract description 11
- 239000000126 substance Substances 0.000 abstract description 7
- 210000000988 bone and bone Anatomy 0.000 abstract description 5
- JZQKTMZYLHNFPL-ANYPYVPJSA-N (2e)-deca-2,4-dienal Chemical compound CCCCCC=C\C=C\C=O JZQKTMZYLHNFPL-ANYPYVPJSA-N 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- BSAIUMLZVGUGKX-BQYQJAHWSA-N (E)-non-2-enal Chemical compound CCCCCC\C=C\C=O BSAIUMLZVGUGKX-BQYQJAHWSA-N 0.000 abstract 2
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 abstract 2
- 241000207199 Citrus Species 0.000 abstract 1
- 240000000599 Lentinula edodes Species 0.000 abstract 1
- 241001125592 Odontostemma barbata Species 0.000 abstract 1
- 108010009736 Protein Hydrolysates Proteins 0.000 abstract 1
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 abstract 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 abstract 1
- 235000020971 citrus fruits Nutrition 0.000 abstract 1
- 230000002255 enzymatic effect Effects 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 description 4
- 230000003647 oxidation Effects 0.000 description 4
- 238000007254 oxidation reaction Methods 0.000 description 4
- 230000008901 benefit Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- 241000675108 Citrus tangerina Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 230000001147 anti-toxic effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000000932 sedative agent Substances 0.000 description 1
- 230000001624 sedative effect Effects 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 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
The invention discloses poria cocos-radix astragali health care flavoring powder. The poria cocos-radix astragali health care flavoring powder is prepared from, by weight, 4-5 parts of high-protein oxidized sheep bone oil, 100-105 parts of sheep ossein enzymatic hydrolysate, 0.9-1 part of cysteine, 0.9-1 part of glycine, 1.8-2 parts of alanine, 0.9-1 part of proline, 2.4-2.5 parts of xylose, 1.2-1.3 parts of glucose, 11.8-12 parts of VB, 5-6 parts of shiitake mushrooms, 15-17 parts of hericium erinaceus, 10-12 parts of lotus plumule, 5-6 parts of fermented soy beans, 2-3 parts of arenaria barbata roots, 2.2-2.3 parts of radix astragali and 1.2-1.4 parts of poria cocos. According to the poria cocos-radix astragali health care flavoring powder, by adding the oxidized sheep bone oil, the varieties of mutton-flavored flavoring base material volatile flavor substances can be significantly influenced, the flavor of thermal-reactive mutton-flavor flavoring base materials is enhanced, and trans-2,4-decadienal and trans-2-nonenal are the most important volatile flavor substances for improving the flavoring base materials and contain a sweet aroma, a faint aroma, a scorch aroma, a citrus aroma and the like.
Description
Technical field
The present invention relates to food technology field, particularly relate to a kind of Poria cocos astragalus root health-care toppings and preparation method thereof.
Background technology
China is mutton production big country, and annual Mutton yield is more than 4,000,000 tons, and the sheep bone accessory substance thereupon produced is per year over 800000 tons.Containing a large amount of grease in bone, account for bone heavy 10%, but its processing is only limitted to iundustrial oil, and abundant aliphatic acid is not effectively utilized.Oxidation of Fat and Oils is not only the main cause of becoming sour, and is also the important channel of the characteristic flavor on basis producing fatty fragrance and meat, by regulation and control fat oxidation strengthening flavouring base material local flavor, will provide new way for sheep animal oil efficiency utilization.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides a kind of Poria cocos astragalus root health-care toppings and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of Poria cocos astragalus root health-care toppings, be made up of the raw material of following weight portion:
High protein oxidation sheep animal oil 4-5, sheep ossein enzymolysis liquid 100-105, cysteine 0.9-1, glycine 0.9-1, alanine 1.8-2, proline 0.9-1, wood sugar 2.4-2.5, glucose 1.2-1.3, VB11.8-12, mushroom 5-6, Hericium erinaceus 15-17, lotus nut 10-12, fermented soya bean 5-6, palpus flower ginseng 2-3, Radix Astragali 2.2-2.3, Poria cocos 1.2-1.4;
Described high protein oxidation sheep animal oil includes:
Sucrose fatty ester 0.3-0.5, casein 4-5, sheep animal oil 90-100;
Preparation method is:
Joined by sucrose fatty ester in 40-50 times of water, add soda under stirring condition, adjustment PH is 10-12, and be heated to boiling, adding casein, be stirred to normal temperature, is casein emulsion; Sent in heating furnace by sheep animal oil, constantly pass into air, at 106-110 DEG C, heat 110-120 minute, discharging cools, and mixes, homogeneous, to obtain final product with casein emulsion;
Described sheep ossein enzymolysis liquid includes:
Sheep ossein 10-15, protease is appropriate;
Preparation method is:
Get sheep ossein, be blended into 4-5 water doubly, then add the protease of solution 2%-3%, mixing is mixed thoroughly and is placed on mixed enzymolysis 12-16 hour under 35-40 DEG C of condition, obtains sheep ossein enzymolysis liquid.
A preparation method for described Poria cocos astragalus root health-care toppings, comprises the following steps:
(1) will spend after the flooding of ginseng, the Radix Astragali, Poria cocos 6-9 times amount concentrated, spray-driedly obtain traditional Chinese medicine powder; Get mushroom, Hericium erinaceus mixing chopping, then admix traditional Chinese medicine powder multi-salting 3-4 hour, pickled good material is placed in stifling 8-10 minute on steamer, take out and be placed on serum pressing machine and be watered and squeeze slurries;
(2) lotus nut, fermented soya bean mixing are placed in frying pan and mix the 5-6 minute that stir-fries, and go out abrasive dust stand-by;
(3) getting sheep ossein enzymolysis liquid and cysteine, glycine, alanine, proline, wood sugar, glucose, VB and high protein is oxidized after sheep animal oil mixes and mix thoroughly, regulate initial pH6.0-6.2, to be more jointly placed in high-pressure sterilizing pot thermal response 70-75min under 108-110 DEG C of condition; Reaction terminates material in rear standing pot, removes material upper strata sheep oil;
(4) clay into power after gained material and leftover materials combination drying, to obtain final product.
Advantage of the present invention is: research shows, interpolation sheep animal oil is especially oxidized sheep animal oil can make thermal response system generate more aldehydes volatile flavor substance; Add oxidation sheep animal oil, significantly can affect the kind of mutton taste flavouring base material volatile flavor substance, strengthen the local flavor of thermal-reactive mutton taste flavouring base material, trans-2,4-decadienal and trans-2-nonenyl aldehyde improve flavouring base material most critical volatile flavor substance, these crucial volatile materials mainly based on fatty fragrance, and comprise the fragrance such as fragrant and sweet, blue or green perfume, burnt odor and oranges and tangerines; The sheep animal oil adding appropriateness oxidation has material impact to thermal-reactive mutton taste flavouring base material volatile flavor substance, for the exploitation of high-quality mutton taste flavouring base material local flavor provides theoretical foundation;
Flavoring sweet-smelling of the present invention is good to eat, and fragrance is unique, and be also added with and flower ginseng, the Radix Astragali, Poria cocos etc. must eat medicinal material, richness has given the health-care efficacy of flavoring benefit temperature kidney of the present invention, strengthening the spleen and stomach, antitoxic heart-soothing and sedative.
Detailed description of the invention
A kind of Poria cocos astragalus root health-care toppings, be made up of the raw material of following weight portion:
High protein oxidation sheep animal oil 4, sheep ossein enzymolysis liquid 100, cysteine 0.9, glycine 0.9, alanine 1.8, proline 0.9, wood sugar 2.4, glucose 1.2, VB11.8, mushroom 5, Hericium erinaceus 15, lotus nut 10, fermented soya bean 5, palpus flower ginseng 2, the Radix Astragali 2.2, Poria cocos 1.2;
Described high protein oxidation sheep animal oil includes:
Sucrose fatty ester 0.3, casein 4, sheep animal oil 90;
Preparation method is:
Joined by sucrose fatty ester in 40 times of water, add soda under stirring condition, regulate PH to be 10, be heated to boiling, adding casein, be stirred to normal temperature, is casein emulsion; Sent in heating furnace by sheep animal oil, constantly pass into air, heat 110 minutes at 106 DEG C, discharging cools, and mixes, homogeneous, to obtain final product with casein emulsion;
Described sheep ossein enzymolysis liquid includes:
Sheep ossein 10, protease is appropriate;
Preparation method is:
Get sheep ossein, be blended into the water of 4 times, then add the protease of solution 2%%, mixing is mixed thoroughly and to be placed under 35 DEG C of conditions mixed enzymolysis 12 hours, obtains sheep ossein enzymolysis liquid.
A preparation method for described Poria cocos astragalus root health-care toppings, comprises the following steps:
(1) will spend after the flooding of ginseng, the Radix Astragali, Poria cocos 6 times amount concentrated, spray-driedly obtain traditional Chinese medicine powder; Get mushroom, Hericium erinaceus mixing chopping, then admix traditional Chinese medicine powder multi-salting 3 hours, pickled good material to be placed on steamer stifling 8 minutes, take out and be placed on serum pressing machine and be watered and squeeze slurries;
(2) lotus nut, fermented soya bean mixing are placed in frying pan mixing and stir-fry 5 minutes, go out abrasive dust stand-by;
(3) getting sheep ossein enzymolysis liquid and cysteine, glycine, alanine, proline, wood sugar, glucose, VB and high protein is oxidized after sheep animal oil mixes and mix thoroughly, regulate initial pH6.0, to be more jointly placed in high-pressure sterilizing pot thermal response 70min under 108 DEG C of conditions; Reaction terminates material in rear standing pot, removes material upper strata sheep oil;
(4) clay into power after gained material and leftover materials combination drying, to obtain final product.
Claims (2)
1. Poria cocos astragalus root health-care toppings, is characterized in that being made up of the raw material of following weight portion:
High protein oxidation sheep animal oil 4-5, sheep ossein enzymolysis liquid 100-105, cysteine 0.9-1, glycine 0.9-1, alanine 1.8-2, proline 0.9-1, wood sugar 2.4-2.5, glucose 1.2-1.3, VB11.8-12, mushroom 5-6, Hericium erinaceus 15-17, lotus nut 10-12, fermented soya bean 5-6, palpus flower ginseng 2-3, Radix Astragali 2.2-2.3, Poria cocos 1.2-1.4;
Described high protein oxidation sheep animal oil includes:
Sucrose fatty ester 0.3-0.5, casein 4-5, sheep animal oil 90-100;
Preparation method is:
Joined by sucrose fatty ester in 40-50 times of water, add soda under stirring condition, adjustment PH is 10-12, and be heated to boiling, adding casein, be stirred to normal temperature, is casein emulsion; Sent in heating furnace by sheep animal oil, constantly pass into air, at 106-110 DEG C, heat 110-120 minute, discharging cools, and mixes, homogeneous, to obtain final product with casein emulsion;
Described sheep ossein enzymolysis liquid includes:
Sheep ossein 10-15, protease is appropriate;
Preparation method is:
Get sheep ossein, be blended into 4-5 water doubly, then add the protease of solution 2%-3%, mixing is mixed thoroughly and is placed on mixed enzymolysis 12-16 hour under 35-40 DEG C of condition, obtains sheep ossein enzymolysis liquid.
2. a preparation method for Poria cocos astragalus root health-care toppings as claimed in claim 1, is characterized in that comprising the following steps:
(1) will spend after the flooding of ginseng, the Radix Astragali, Poria cocos 6-9 times amount concentrated, spray-driedly obtain traditional Chinese medicine powder; Get mushroom, Hericium erinaceus mixing chopping, then admix traditional Chinese medicine powder multi-salting 3-4 hour, pickled good material is placed in stifling 8-10 minute on steamer, take out and be placed on serum pressing machine and be watered and squeeze slurries;
(2) lotus nut, fermented soya bean mixing are placed in frying pan and mix the 5-6 minute that stir-fries, and go out abrasive dust stand-by;
(3) getting sheep ossein enzymolysis liquid and cysteine, glycine, alanine, proline, wood sugar, glucose, VB and high protein is oxidized after sheep animal oil mixes and mix thoroughly, regulate initial pH6.0-6.2, to be more jointly placed in high-pressure sterilizing pot thermal response 70-75min under 108-110 DEG C of condition; Reaction terminates material in rear standing pot, removes material upper strata sheep oil;
(4) clay into power after gained material and leftover materials combination drying, to obtain final product.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510764046.5A CN105266119A (en) | 2015-11-11 | 2015-11-11 | Poria cocos-radix astragali health care flavoring powder and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510764046.5A CN105266119A (en) | 2015-11-11 | 2015-11-11 | Poria cocos-radix astragali health care flavoring powder and preparation method thereof |
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| CN201510764046.5A Pending CN105266119A (en) | 2015-11-11 | 2015-11-11 | Poria cocos-radix astragali health care flavoring powder and preparation method thereof |
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Cited By (5)
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| CN106262612A (en) * | 2016-08-22 | 2017-01-04 | 徐俊 | A kind of oxidation Os Caprae seu Ovis oil palm perfume (or spice) toppings and preparation method thereof |
| CN106262613A (en) * | 2016-08-22 | 2017-01-04 | 徐俊 | A kind of Semen Oroxyli nutrition fresh toppings of acid and preparation method thereof |
| CN106307423A (en) * | 2016-08-22 | 2017-01-11 | 徐俊 | Seasoning powder with beautifying, lipid lowering and sobering up functions and preparation method of seasoning powder |
| CN106722713A (en) * | 2016-12-11 | 2017-05-31 | 昭平县科学技术指导站 | A kind of nourishing the stomach Hericium erinaceus flavoring |
| CN107518372A (en) * | 2017-08-31 | 2017-12-29 | 广州公孙策信息科技有限公司 | It is a kind of using monosodium glutamate flavor enhancement of edible fungus and preparation method thereof |
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| CN106262613A (en) * | 2016-08-22 | 2017-01-04 | 徐俊 | A kind of Semen Oroxyli nutrition fresh toppings of acid and preparation method thereof |
| CN106307423A (en) * | 2016-08-22 | 2017-01-11 | 徐俊 | Seasoning powder with beautifying, lipid lowering and sobering up functions and preparation method of seasoning powder |
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Application publication date: 20160127 |