CN105795443A - Oxidation-resistant duck liver sauce with mellow flavor and preparation method thereof - Google Patents

Abstract

The invention discloses a rich-flavored and oxidation-resistant duck liver pate and a preparation method thereof, which is characterized in that: each raw material and its mass parts: 800-1200 parts of duck liver, 150-200 parts of loofah and rattan pulp, 20 parts of peanut pulp ～30 parts, soybean oil 200～300 parts, salt 30～35 parts, duck liver Maillard reaction 6～8 parts, spices 4～6 parts, chili powder 1～2 parts, ginger powder 1～2 parts, grape 2 to 3 parts of skin powder, 2 to 4 parts of soy sauce, 0.2 to 0.4 parts of xanthan gum, 0.08 to 0.12 parts of L-astaxanthin, 0.15 to 0.25 parts of nisin, and appropriate amount of water; after mixing, packaging and sterilization, the product. The product obtained in the present invention integrates delicious taste and nutrition; the present invention makes the duck liver flavor more intense by adding duck liver Maillard reactants, and enhances its oxidation resistance activity through the synergistic effect of grape skin powder and L-astaxanthin. The method has both good flavor and high safety.

Description

A rich-flavored and oxidation-resistant duck liver pate and its preparation method

technical field

The invention relates to a rich-flavored and oxidation-resistant duck liver sauce and a preparation method thereof, belonging to the field of sauce product processing.

Background technique

Duck liver is the liver of the domestic duck of the family Anatidae, which is one of duck miscellaneous. Duck liver is rich in functional nutrients such as vitamins, iron and selenium. Duck liver contains 14 kinds of fatty acids, and the content of unsaturated fatty acids is higher than that of saturated fatty acids. Duck liver has the physiological effects of anti-oxidation, anti-aging, and improving human immunity. Loofah vine, the name of traditional Chinese medicine. It is the stem of Cucurbitaceae loofah and Cantonese loofah. It has the effects of relaxing muscles and promoting blood circulation, relieving cough and reducing phlegm, detoxifying and killing insects. It is often used for soreness of the waist and knees, numbness of limbs, irregular menstruation, cough with excessive phlegm, sinusitis, tooth decay, and dental caries. Peanuts have high nutritional value and are rich in fat and protein. According to measurements, its fat content is 44%-45%, protein content is 24%-36%, and sugar content is about 20%. Peanuts are also rich in vitamins B2, PP, A, D, E, calcium and iron. And contains thiamine, riboflavin, niacin and other vitamins. Mineral content is also very rich, especially containing amino acids necessary for the human body. It has the effects of lowering cholesterol, promoting brain cell development, enhancing memory, anti-aging, promoting bone development in children, and preventing tumors.

Sauce products are now very common, such as a beef sauce with blood pressure lowering effect and its preparation method recorded in the patent application number 201310701781.2, and the cholesterol-lowering bacteria powder recorded in the patent authorization number ZL201210274882.1, and the cholesterol-lowering compound containing the bacteria powder Seasoning sauce and its application, such as the development of burdock and shiitake mushroom health meat sauce published in China Seasoning (2014), etc. Can find out that many raw materials can be prepared into sauce products from the concrete content analysis of above-mentioned data.

Contents of the invention

The object of the present invention is to provide a duck liver pate with rich flavor and resistance to oxidation. Another object of the present invention is to provide a preparation method of duck liver pate with strong flavor and resistance to oxidation.

In order to achieve the above first objective, the technical solution adopted by the present invention is: a duck liver pate with strong flavor and oxidation resistance, its raw materials and their mass parts: 800-1200 parts of duck liver, 150-200 parts of loofah and rattan pulp , 20-30 parts of peanut milk, 200-300 parts of soybean oil, 30-35 parts of table salt, 6-8 parts of duck liver Maillard reaction product, 4-6 parts of spices, 1-2 parts of chili powder, 1-2 parts of ginger powder 2 parts, 2 to 3 parts of grape skin powder, 2 to 4 parts of soy sauce, 0.2 to 0.4 parts of xanthan gum, 0.08 to 0.12 parts of L-astaxanthin, 0.15 to 0.25 parts of nisin, and appropriate amount of water.

The rich-flavored and oxidation-resistant duck liver pate of the present invention is further as follows: the preparation method of the duck liver is as follows: first select fresh duck liver, clean the surface; then cut into small pieces of about 0.8 cm ³ .

The rich-flavored and oxidation-resistant duck liver pate of the present invention is further as follows: the preparation method of the loofah and rattan pulp is: (1) pretreatment: cleaning, taking the edible part, and boiling water for 5 minutes; (2) smashing: adding After 20 times of water, use a high-speed tissue masher to process for 10 minutes at a speed of 10,000-12,000 r/min; (3) Fermentation: add 8%-10% of white sugar, 0.08%-0.1% of direct-injection starter and The fermenting time is 20-24 hours at a fermentation temperature of 38-42°C to obtain loofah and rattan pulp; the direct-injection starter refers to a mixture of Lactobacillus casei, Lactobacillus bulgaricus and Streptococcus thermophilus in a ratio of 1:1:3 Prepared direct-injection fermented bacteria powder.

The rich-flavored and oxidation-resistant duck liver pate of the present invention is further as follows: the preparation method of the peanut pulp is: (1) pretreatment: select peanuts with full grains, no damage, and no mildew, and remove impurities and red coats; ( 2) Refining: add 10 times the amount of water for refining, and filter through a 200-mesh filter; (3) Concentrate: use low-temperature vacuum concentration until the soluble solid content is greater than 55%, to obtain peanut pulp.

The rich-flavored and oxidation-resistant duck liver pate of the present invention further includes: the preparation method of the duck liver Maillard reactant is: (1) pretreatment: the surface of the duck liver is cleaned, cut into small pieces, and pounded by a masher (2) Enzymolysis: under the conditions of 17-25 times the amount of water added, 3%-5% of flavor protease in duck liver puree, pH value 7.6-8.2, and enzymatic hydrolysis temperature 52-58°C Enzyme hydrolysis for 2.5-3.5 hours, then inactivate the enzyme at 95°C for 5 minutes, filter at 120 mesh, and concentrate under reduced pressure to obtain the enzymolysis concentrate; (3) Maillard reaction: the concentration of the enzymolysis concentrate is 26%-34% , xylose dosage 10%～14%, glutamic acid dosage 1.8%～2.4%, pH value 6.6～7.4 and reaction time 35～45min under the condition of reaction temperature 108～112 ℃, spray dry after colloid mill again, get Duck liver Maillard reactant; the conditions for the decompression concentration are vacuum degree of 0.095MPa and temperature 55°C; the conditions for spray drying are the inlet air temperature of 160-180°C and the outlet air temperature of 70-80°C.

The rich-flavored and oxidation-resistant duck gras pate of the present invention further includes: the preparation method of the spices is: according to the mass ratio of 24% cinnamon, 32% cloves, 18% pepper, 16% aniseed and 20% cumin, mix evenly .

The rich-flavored and oxidation-resistant duck liver pate of the present invention further includes: the preparation method of the grape skin powder is: (1) pretreatment: washing the grape skins; (2) drying: drying at 50-60°C until the water content is less than 8%; (3) Grinding: Grinding through an 80-mesh sieve to obtain grape skin powder.

The rich-flavored and oxidation-resistant duck liver pate of the present invention also includes: various raw materials and their optimal mass parts: 1000 parts of duck liver, 175 parts of loofah and rattan pulp, 25 parts of peanut pulp, 250 parts of soybean oil, 32.5 parts of table salt, 7 parts of duck liver Maillard reaction product, 5 parts of spices, 1.5 parts of chili powder, 1.5 parts of ginger powder, 2.5 parts of grape skin powder, 3 parts of soy sauce, 0.3 parts of xanthan gum, 0.1 part of L-astaxanthin, Streptococcus lactis 0.2 parts of vegetarian food, appropriate amount of water.

In order to achieve the above-mentioned second purpose, the technical solution adopted by the present invention is: a method for making duck liver pate with strong flavor and oxidation resistance, which includes the following specific steps: first, the duck liver, loofah and rattan pulp, peanut pulp, soybean oil , salt, duck liver Maillard reaction product, spices, chili powder, ginger powder, grape skin powder, soy sauce, xanthan gum, L-astaxanthin, nisin and appropriate amount of water; The temperature is kept at 115-121° C. for 30-40 minutes to obtain a duck liver pate product with rich flavor and oxidation resistance.

Compared with the prior art, the present invention has the following beneficial effects:

1. The present invention processes duck liver, loofah and rattan pulp, peanut pulp and duck liver Maillard reactants into sauce products, which integrates deliciousness and nutrition;

2. The present invention makes the duck liver flavor more intense by adding duck liver Maillard reaction products, and enhances its oxidation resistance activity through the synergistic effect of grape skin powder and L-astaxanthin. These two methods have good flavor and high safety.

detailed description

The present invention will be further described below in conjunction with specific embodiments.

Example 1:

Raw materials and their mass parts: duck liver 1000g, loofah vine pulp 175g, peanut pulp 25g, soybean oil 250g, salt 32.5g, duck liver Maillard reaction product 7g, spices 5g, chili powder 1.5g, ginger powder 1.5g , grape skin powder 2.5g, soy sauce 3g, xanthan gum 0.3g, L-astaxanthin 0.1g, nisin 0.2g, water amount; The preparation method of described duck liver is: at first select fresh duck liver, surface cleaning clean; then cut into small pieces ^of about 0.8cm3; the preparation method of the loofah and rattan pulp is: (1) pretreatment: cleaning, taking the edible part, boiling water for 5 minutes; (2) smashing: adding 20 times After watering, use a high-speed tissue masher to process for 10 minutes, with a rotation speed of 11000r/min; (3) Fermentation: The fermentation time is 22 hours under the conditions of adding 8% white sugar, 0.09% direct-injection starter and fermentation temperature 40°C , to get loofah and rattan pulp; the direct-throwing starter refers to the direct-throwing fermented bacteria powder prepared according to the ratio of 1:1:3 by Lactobacillus casei, Lactobacillus bulgaricus and Streptococcus thermophilus; the peanut pulp The preparation method is: (1) Pretreatment: select peanuts with full grains, no damage, and no mildew, and remove impurities and red coats; (2) Refining: add 10 times of water for refining, and filter through a 200-mesh filter; (3) Concentration: use low-temperature vacuum concentration until the soluble solid content is greater than 55%, to obtain peanut pulp; the preparation method of the duck liver Maillard reaction product is: (1) pretreatment: the surface of the duck liver is cleaned, cut Cut into small pieces and crushed with a masher to obtain duck liver puree; (2) Enzymolysis: under the conditions of 20 times the amount of water added, flavor protease accounting for 5% of duck liver puree, pH value of 8 and enzymolysis temperature of 58°C The enzymolysis time is 3 hours, and then the enzyme is inactivated at 95°C for 5 minutes, filtered at 120 mesh, and concentrated under reduced pressure to obtain the enzymolysis concentrate; (3) Maillard reaction: the concentration of the enzymolysis concentrate is 34%, the amount of xylose is 12%, Glutamic acid dosage 1.8%, pH value 7.4 and reaction time 40min under the conditions of reaction temperature 112 ℃, spray drying after passing through colloid mill again, obtain duck liver Maillard reactant; The condition of described decompression concentration is vacuum degree 0.095 MPa, temperature 55°C; the conditions of the spray drying are that the air inlet temperature is 170°C, and the air outlet temperature is 75°C; % and cumin 20% by mass and mixed evenly; the preparation method of the grape skin powder is: (1) pretreatment: washing the grape skin; (2) drying: drying at 55°C until the water content is less than 8%; (3 ) crushing: crushing through an 80-mesh sieve to obtain grape skin powder.

Specific steps: first, duck liver, loofah vine pulp, peanut pulp, soybean oil, salt, duck liver Maillard reaction product, spices, chili powder, ginger powder, grape skin powder, soy sauce, xanthan gum, L-astaxanthin , nisin and an appropriate amount of water were mixed evenly; then, after filling, it was kept at a central temperature of 118° C. for 35 minutes to obtain a rich-flavored and oxidation-resistant duck liver pate product.

Example 2:

Raw materials and their mass parts: 1200g duck liver, 150g loofah vine pulp, 30g peanut pulp, 200g soybean oil, 35g table salt, 8g duck liver Maillard reaction product, 6g spices, 1g chili powder, 2g ginger powder, grape skin Powder 3g, soy sauce 4g, xanthan gum 0.4g, L-astaxanthin 0.08g, nisin 0.25g, water amount; The preparation method of described duck liver is: first select fresh duck liver, the surface is cleaned; into small pieces ^of about 0.8cm3; the preparation method of the loofah and rattan pulp is: (1) pretreatment: cleaning, taking the edible part, and boiling water for 5 minutes; (2) smashing: adding 20 times of water and using high-speed Tissue masher for 10 minutes, the speed is 10000r/min; (3) Fermentation: Fermentation time is 24 hours under the conditions of 10% white sugar addition, 0.1% direct-into-type starter and 42℃ fermentation temperature to obtain loofah vines Pulp; the direct-throwing starter refers to the direct-throwing fermented bacteria powder prepared according to the ratio of 1:1:3 by Lactobacillus casei, Lactobacillus bulgaricus and Streptococcus thermophilus; the preparation method of described peanut pulp is: (1) Pretreatment: Select peanuts with full grains, no damage, and no mildew, and remove impurities and red coats; (2) Refining: add 10 times the amount of water for refining, and filter with a 200-mesh filter; (3) Concentrate : Low-temperature vacuum concentration is adopted until the soluble solid content is greater than 55%, to obtain peanut pulp; the preparation method of the duck liver Maillard reactant is: (1) pretreatment: the duck liver surface is cleaned, cut into small pieces, Mashing with a masher to obtain duck liver puree; (2) Enzymolysis: under the conditions of 17 times the amount of water added, flavor protease accounting for 3% of duck liver puree, pH value 8.2, and enzymolysis temperature 52°C, the enzymolysis time is 2.5 h, then inactivate the enzyme at 95°C for 5 minutes, filter at 120 mesh, and concentrate under reduced pressure to obtain the enzymatic hydrolysis concentrate; (3) Maillard reaction: the concentration of the enzymatic hydrolysis concentrate is 30%, the dosage of xylose is 14%, glutamic acid The reaction time is 45min under the conditions of dosage 2.4%, pH value 7 and reaction temperature 108°C, and spray drying after colloid milling to obtain duck liver Maillard reaction product; the conditions for the decompression concentration are vacuum degree 0.095MPa, temperature 55°C; the spray-drying conditions are that the air inlet temperature is 180°C, and the air outlet temperature is 80°C; the preparation method of the spices is as follows: 24% cinnamon, 32% cloves, 18% prickly ash, 16% aniseed and small The mass ratio of 20% fennel is mixed evenly; the preparation method of the grape skin powder is: (1) pretreatment: washing the grape skin; (2) drying: drying at 60°C until the water content is less than 8%; (3) crushing: Pulverize and pass through an 80-mesh sieve to obtain grape skin powder.

Specific steps: first, duck liver, loofah vine pulp, peanut pulp, soybean oil, salt, duck liver Maillard reaction product, spices, chili powder, ginger powder, grape skin powder, soy sauce, xanthan gum, L-astaxanthin , nisin and an appropriate amount of water were mixed evenly; then, after filling, it was kept at a central temperature of 121° C. for 30 minutes to obtain a rich-flavored and oxidation-resistant duck liver pate product.

Example 3:

Raw materials and their mass parts: 800g duck liver, 200g loofah vine pulp, 20g peanut pulp, 300g soybean oil, 30g salt, 6g duck liver Maillard reaction product, 4g spices, 2g chili powder, 1g ginger powder, grape skin Powder 2g, soy sauce 2g, xanthan gum 0.2g, L-astaxanthin 0.12g, nisin 0.15g, water amount; The preparation method of described duck liver is: first select fresh duck liver, the surface is cleaned; into small pieces ^of about 0.8cm3; the preparation method of the loofah and rattan pulp is: (1) pretreatment: cleaning, taking the edible part, and boiling water for 5 minutes; (2) smashing: adding 20 times of water and using high-speed Tissue masher for 10 minutes, the rotation speed is 12000r/min; (3) Fermentation: Fermentation time is 20 hours under the conditions of adding 9% white sugar, 0.08% direct throwing starter and 38℃ fermentation temperature to get loofah vine Pulp; the direct-throwing starter refers to the direct-throwing fermented bacteria powder prepared according to the ratio of 1:1:3 by Lactobacillus casei, Lactobacillus bulgaricus and Streptococcus thermophilus; the preparation method of described peanut pulp is: (1) Pretreatment: Select peanuts with full grains, no damage, and no mildew, and remove impurities and red coats; (2) Refining: add 10 times the amount of water for refining, and filter with a 200-mesh filter; (3) Concentrate : Low-temperature vacuum concentration is adopted until the soluble solid content is greater than 55%, to obtain peanut pulp; the preparation method of the duck liver Maillard reactant is: (1) pretreatment: the duck liver surface is cleaned, cut into small pieces, Mashing with a mashing machine to obtain duck liver puree; (2) Enzymolysis: under the conditions of 25 times the amount of water added, flavor protease accounting for 4% of duck liver puree, pH value of 7.6 and enzymolysis temperature of 56°C, the enzymatic hydrolysis time is 3.5 h, then inactivate the enzyme at 95°C for 5 minutes, filter at 120 mesh, and concentrate under reduced pressure to obtain the enzymatic hydrolysis concentrate; (3) Maillard reaction: the concentration of the enzymatic hydrolysis concentrate is 26%, the dosage of xylose is 10%, glutamic acid The reaction time is 35min under the conditions of dosage 2%, pH value 6.6 and reaction temperature 110°C, and spray drying after colloid milling to obtain duck liver Maillard reaction product; the conditions for the decompression concentration are vacuum degree 0.095MPa, temperature 55°C; the spray-drying condition is that the air inlet temperature is 160°C, and the air outlet temperature is 70°C; the preparation method of the spices is as follows: 24% cinnamon, 32% cloves, 18% prickly ash, 16% aniseed and small The mass ratio of 20% fennel is mixed evenly; the preparation method of the grape skin powder is: (1) pretreatment: washing the grape skin; (2) drying: drying at 50°C until the water content is less than 8%; (3) crushing: Pulverize and pass through an 80-mesh sieve to obtain grape skin powder.

Specific steps: first, duck liver, loofah vine pulp, peanut pulp, soybean oil, salt, duck liver Maillard reaction product, spices, chili powder, ginger powder, grape skin powder, soy sauce, xanthan gum, L-astaxanthin , nisin and an appropriate amount of water were mixed evenly; then, after filling, it was kept at a central temperature of 115° C. for 40 minutes to obtain a duck liver pate product with strong flavor and oxidation resistance.

The specific implementation above is only a preferred embodiment of this creation, and is not intended to limit this creation. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principles of this creation should be included in this creation. within the scope of protection.

Claims (9)

1. A rich-flavored and oxidation-resistant duck liver pate, characterized in that: the raw materials and their mass parts: 800-1200 parts of duck liver, 150-200 parts of loofah and rattan pulp, 20-30 parts of peanut pulp, soybean oil 200-300 parts, 30-35 parts of salt, 6-8 parts of duck liver Maillard reaction product, 4-6 parts of spices, 1-2 parts of chili powder, 1-2 parts of ginger powder, 2-3 parts of grape skin powder , 2-4 parts of soy sauce, 0.2-0.4 parts of xanthan gum, 0.08-0.12 parts of L-astaxanthin, 0.15-0.25 parts of nisin, and appropriate amount of water. 2. The rich-flavored and oxidation-resistant duck liver pate as claimed in claim 1 is characterized in that: the preparation method of the duck liver is: first select fresh duck liver, clean the surface ^; then cut into about 0.8cm small pieces. 3. The rich-flavored and oxidation-resistant duck liver pate as claimed in claim 1, characterized in that: the preparation method of the loofah and rattan pulp is: (1) pretreatment: washing, taking the edible part, boiling water for 5 minutes ; (2) Mashing: After adding 20 times of water, use a high-speed tissue masher to process for 10 minutes at a speed of 10000-12000r/min; The addition amount is 0.08%～0.1% and the fermentation time is 20～24h under the condition of fermentation temperature 38～42℃, to obtain loofah and rattan pulp; the direct-injection starter refers to Lactobacillus casei, Lactobacillus bulgaricus and Streptococcus thermophilus A direct-use fermented bacterial powder prepared in a ratio of 1:1:3. 4. The rich-flavored and oxidation-resistant duck liver pate as claimed in claim 1, characterized in that: the preparation method of the peanut pulp is: (1) pretreatment: select peanuts with full grains, no damage, and no mildew , remove impurities and red coat; (2) Refining: add 10 times of water for refining, and filter through a 200-mesh filter; (3) Concentration: use low-temperature vacuum concentration until the soluble solid content is greater than 55%, and peanut pulp is obtained . 5. The rich-flavored and oxidation-resistant duck liver pate as claimed in claim 1, characterized in that: the preparation method of the duck liver Maillard reactant is: (1) pretreatment: the surface of the duck liver is cleaned, cut into small pieces, crushed by a masher to obtain duck liver puree; (2) enzymatic hydrolysis: add 17 to 25 times the amount of water, flavor protease accounts for 3% to 5% of duck liver puree, pH value 7.6 to 8.2 and enzyme The enzymolysis time is 2.5-3.5h under the condition of the hydrolysis temperature of 52-58°C, and then the enzyme is inactivated at 95°C for 5 minutes, filtered at 120 mesh, and concentrated under reduced pressure to obtain the enzymolysis concentrate; (3) Maillard reaction: after enzymolysis The concentration of the concentrated solution is 26%-34%, the dosage of xylose is 10%-14%, the dosage of glutamic acid is 1.8%-2.4%, the pH value is 6.6-7.4 and the reaction time is 35-45min under the conditions of reaction temperature 108-112℃, and then Spray drying after passing through the colloid mill to obtain duck liver Maillard reaction product; the conditions for the vacuum concentration are vacuum degree 0.095MPa and temperature 55°C; the conditions for spray drying are that the inlet air temperature is 160-180°C, The wind temperature is 70-80°C. 6. The rich-flavored and oxidation-resistant duck liver pate as claimed in claim 1, characterized in that: the preparation method of the spices is as follows: 24% cinnamon, 32% cloves, 18% pepper, 16% aniseed and small The mass ratio of fennel 20% is mixed evenly. 7. The rich-flavored and oxidation-resistant duck liver pate as claimed in claim 1, characterized in that: the preparation method of the grape skin powder is: (1) pretreatment: washing the grape skins; (2) drying: Dry at 50-60°C until the water content is less than 8%; (3) Grinding: Grinding through an 80-mesh sieve to obtain grape skin powder. 8. The rich-flavored and oxidation-resistant duck liver pate as claimed in claim 1, characterized in that: each raw material and its optimal mass parts: 1000 parts of duck liver, 175 parts of loofah and rattan pulp, 25 parts of peanut pulp, 250 parts of soybean oil, 32.5 parts of salt, 7 parts of duck liver Maillard reaction product, 5 parts of spices, 1.5 parts of chili powder, 1.5 parts of ginger powder, 2.5 parts of grape skin powder, 3 parts of soy sauce, 0.3 parts of xanthan gum, left-handed shrimp 0.1 part of green pigment, 0.2 part of nisin, appropriate amount of water. 9. A method for making duck liver pate with strong flavor and resistance to oxidation, which is characterized in that: it comprises the following specific steps: firstly, duck liver, loofah and rattan pulp, peanut pulp, soybean oil, salt, duck liver Maillard reactant , spices, chili powder, ginger powder, grape skin powder, soy sauce, xanthan gum, L-astaxanthin, nisin and appropriate amount of water are mixed evenly; ～40min, a duck liver pate product with strong flavor and oxidation resistance was obtained.