CN105380220A - Oxidation-resisting seafood flavor mixing material and preparation method thereof - Google Patents

Abstract

The invention discloses an oxidation-resisting seafood flavor mixing material and a preparation method thereof. The mixing material is prepared from the following raw materials by weight parts: lotus leaves, radish leaves, 50-degree white spirit, pectin powder, shrimp shells, oyster powder, fresh fish skin, seaweed salt, corncob particles, olive oil, peanuts, dry chilly, 5-10 parts of anise, 10-15 parts of crucian seeds and appropriate amount of water. According to the preparation method, a process of extraction through adding the lotus leaves to a certain amount of white spirit is adopted to extract oxidation-resisting active ingredients in the lotus leaves, so as to obtain a solution with certain oxidation-resisting capability; meanwhile, due to temperature control and stirring effect in the ultrasound effect, the alcohol content in the white spirit can be greatly reduced, and the residual aroma is just used for preparing the mixing material; auxiliary waste of seafood is decocted to form soup used for preparing the mixing material, and therefore, the preparation method has the function of waste reuse, the mixing material is delicious and has the characteristic of improving food taste.

Description

A kind of anti-oxidant sea food flavor spice and preparation method thereof

Technical field

The invention belongs to the technology field of food, be specifically related to a kind of anti-oxidant sea food flavor spice and preparation method thereof.

Background technology

The main component of lotus leaf contains outside the Conventional compounds such as carbohydrate, lipid, protein, tannin, also containing alkaloid, brass and polysaccharide three major types compound, simultaneously also containing some aroma substances, as volatile essential oil, soap class, etc., lotus leaf be food and the chemical composition of medicine and lotus leaf closely related.

Alkaloid is the general name of nitrogen-containing compound beyond organism one class isolating protein, peptide class, amino acid and Cobastab, is labyrinth, has the vegetable soda of certain physiologically active.Flavone compound in lotus leaf mainly comprises the materials such as nelumboside, quercitin, isoquercitin, Kaempferol, Hyperoside, astragalin;

It is main that polysaccharide in lotus leaf mainly consists of arabinose, simultaneously also containing a small amount of mannose, glucose and galactolipin, belong to the natural macromolecular material in plant and microorganism, clinical and pharmacological research confirms in a large number: polysaccharide often has anticancer, develop immunitypty, control blood sugar, reduces cholesterol, reducing blood lipid, antitumor, regulate Growth of Cells, division, differentiation and the physiological potency such as old and feeble, some important physiology courses equally and polysaccharide closely related.

Oxygen in air can produce the color of raw-food material and destroy, and the interpolation of colouring agent is subject to use amount that standard specifies and scope of application constraint, so the look that protects of food is a great problem perplexing food production always, the fragrance of food mainly comes from grease class simultaneously, and degree of unsaturation is higher, its nutritive peculiarity is more remarkable, corresponding problem of oxidation is also more serious, the oxidation of food makes food lose original taste, even taste can turn to bad oil smell from thin out, and produces multiple Small molecular harmful substance and have an impact to health.

Summary of the invention

In order to extend food oxidation resistant ability when exposure air, the present invention studies a kind of food spice of invention, is conducive to the color and luster keeping food for a long time, and mouthfeel and not easily dry state, realize particular by following method:

A kind of anti-oxidant sea food flavor spice, it is characterized in that, be made up of the raw material of following weight portion: lotus leaf 80 ~ 120, radish dish leaf 15 ~ 20,50 ° of white wine 300 ~ 380, jelly powder 1 ~ 3, shrimp shell 20 ~ 25, ostreae testa pulverata 10 ~ 15, fresh fish skin 30 ~ 50, marine alga salt 20 ~ 26, corn cob granule 60 ~ 75, olive oil 20 ~ 26, shelled peanut 20 ~ 28, chilli 10 ~ 16, anise 5 ~ 10, crucian seed 10 ~ 15 and appropriate water;

A preparation method for anti-oxidant sea food flavor spice, is characterized in that, comprises following step:

(1) olive oil is poured into pan, be heated to 80 ~ 100 DEG C, then shrimp shell, ostreae testa pulverata, corn cob granule, shelled peanut and other following residual components do not related to is poured into, frying 10 ~ 15min, then unification proceeds to poach pot, adds water to 1/2 place, decocts and boils 70 ~ 90min, filter to obtain soup juice, be incubated 70 DEG C for subsequent use;

(2) by lotus leaf and radish dish leaf in the low-temperature quick-freezing of less than-40 DEG C, then in vacuum freeze-drying machine, act on 8 ~ 12h freeze drying, be ground into the micro mist of 60 ~ 80 mesh sieves;

(3) admixed finepowder described in (2) is added to fills in the magnetization stirred vessel of 50 ° of white wine, slow stirring, then entirety puts into ultrasonic extracting machine, Modulating Power is 600 ~ 750W, temperature 70 ~ 80 DEG C, effect 50 ~ 60min, avoids ingress of air as far as possible after completing and suction filtration obtains filtrate rapidly;

(4) the soup juice of heating described in (1), then adds jelly powder while stirring to dissolving completely, and become thick after room temperature cooling, be blended into the filtrate of (3) gained, mixing gets product.

The antioxidation activity ability of invention research lotus leaf, find that the antioxidation activity position of lotus leaf is present in the position of ethyl acetate, here the oxidation resistance of lotus leaf is paid attention to apply to food spice, in some cooked food product, spice is essential, spice is wrapped in direct ingress of air in cooked food product, and directly affect mouthfeel time edible, its importance surmounts staple food to a certain extent.

The efficiency that the four kinds of modes adopting water-bath concussion, ultrasonic wave added, microwave radiation technology, ultrasonic-microwave cooperating to extract extract lotus leaf anti-oxidation active substance compares, result shows, the antioxidation activity ability that ultrasonic-microwave cooperating extracts gained extract is the strongest, and extraction efficiency is the highest;

Find after adopting acid hydrolysis to carry out acid hydrolysis process to lotus leaf active component, acid hydrolysis can improve lotus leaf active component antioxidation activity (antioxidative activities, radical scavenging activity, Hydroxyl radical-scavenging ability, superoxide anion Scavenging activity further.）；

Oxidation-resistant active ingredient in lotus leaf is flavones and alkaloid compound, recognize that high temperature may destroy these compounds, after adopting ultralow temperature less than-40 DEG C quick-frozens, then under certain cryogenic conditions, the mode of vacuum freeze-drying obtains lotus leaf pulvis, destroys normal eucaryotic cell structure;

Ethanol belongs to organic solvent, organic compound in lotus leaf is had to the effect of dissolution extraction, adopt orthogonal test that 40%, 50%, 60%, 70% ethanol water is set, solid-liquid is set to 1:25,1:30,1:35,1:40, Extracting temperature is set to 50 DEG C, 60 DEG C, 70 DEG C, 80 DEG C, the optimum extraction process of confirmation lotus leaf is 50% ethanol water solid-to-liquid ratio is 1:30, Extracting temperature is 75 DEG C, detect the activity discovery extraction time 1h of active ingredient according to different time after, content reduces even constant gradually simultaneously, can think that extraction 1h is just passable.

Beneficial effect of the present invention: the present invention adopts lotus leaf to add the technique extracted in a certain amount of white wine, anti-oxidation active substance in lotus leaf is extracted, obtain the solution with certain oxidation resistance, simultaneously because the temperature in ultrasonic procedure controls and agitation effects, alcoholic content in white wine greatly reduces, residual aroma is just being used on the preparation of spice, here by the soup juice of the attached dead meal of seafood by decocting, for the preparation of spice, play the function of discarded object huge profit, tasty, increase flavour of food products characteristic.

Detailed description of the invention

Embodiment 1:

A kind of anti-oxidant sea food flavor spice, it is characterized in that, be made up of the raw material of following weight portion (g): lotus leaf 110, radish dish leaf 18,50 ° of white wine 320, jelly powder 1, shrimp shell 22, ostreae testa pulverata 10, fresh fish skin 35, marine alga salt 25, corn cob granule 60, olive oil 20, shelled peanut 28, chilli 15, anise 8, crucian seed 12 and appropriate water;

A preparation method for anti-oxidant sea food flavor spice, is characterized in that, comprises following step:

(1) olive oil is poured into pan, be heated to 80 ~ 100 DEG C, then shrimp shell, ostreae testa pulverata, corn cob granule, shelled peanut and other following residual components do not related to is poured into, frying 10 ~ 15min, then unification proceeds to poach pot, adds water to 1/2 place, decocts and boils 70 ~ 90min, filter to obtain soup juice, be incubated 70 DEG C for subsequent use;

(2) by lotus leaf and radish dish leaf in the low-temperature quick-freezing of less than-40 DEG C, then in vacuum freeze-drying machine, act on 8 ~ 12h freeze drying, be ground into the micro mist of 60 ~ 80 mesh sieves;

(3) admixed finepowder described in (2) is added to fills in the magnetization stirred vessel of 50 ° of white wine, slow stirring, then entirety puts into ultrasonic extracting machine, Modulating Power is 600 ~ 750W, temperature 70 ~ 80 DEG C, effect 50 ~ 60min, avoids ingress of air as far as possible after completing and suction filtration obtains filtrate rapidly;

(4) the soup juice of heating described in (1), then adds jelly powder while stirring to dissolving completely, and become thick after room temperature cooling, be blended into the filtrate of (3) gained, mixing gets product.

Claims (2)

1. an anti-oxidant sea food flavor spice, it is characterized in that, be made up of the raw material of following weight portion: lotus leaf 80 ~ 120, radish dish leaf 15 ~ 20,50 ° of white wine 300 ~ 380, jelly powder 1 ~ 3, shrimp shell 20 ~ 25, ostreae testa pulverata 10 ~ 15, fresh fish skin 30 ~ 50, marine alga salt 20 ~ 26, corn cob granule 60 ~ 75, olive oil 20 ~ 26, shelled peanut 20 ~ 28, chilli 10 ~ 16, anise 5 ~ 10, crucian seed 10 ~ 15 and appropriate water.

2. the preparation method of a kind of anti-oxidant sea food flavor spice according to claim 1, is characterized in that, comprise following step:

(1) olive oil is poured into pan, be heated to 80 ~ 100 DEG C, then shrimp shell, ostreae testa pulverata, corn cob granule, shelled peanut and other following residual components do not related to is poured into, frying 10 ~ 15min, then unification proceeds to poach pot, adds water to 1/2 place, decocts and boils 70 ~ 90min, filter to obtain soup juice, be incubated 70 DEG C for subsequent use;

(2) by lotus leaf and radish dish leaf in the low-temperature quick-freezing of less than-40 DEG C, then in vacuum freeze-drying machine, act on 8 ~ 12h freeze drying, be ground into the micro mist of 60 ~ 80 mesh sieves;

(3) admixed finepowder described in (2) is added to fills in the magnetization stirred vessel of 50 ° of white wine, slow stirring, then entirety puts into ultrasonic extracting machine, Modulating Power is 600 ~ 750W, temperature 70 ~ 80 DEG C, effect 50 ~ 60min, avoids ingress of air as far as possible after completing and suction filtration obtains filtrate rapidly;

(4) the soup juice of heating described in (1), then adds jelly powder while stirring to dissolving completely, and become thick after room temperature cooling, be blended into the filtrate of (3) gained, mixing gets product.