CN105942427A - Novel blueberry condiment - Google Patents
Novel blueberry condiment Download PDFInfo
- Publication number
- CN105942427A CN105942427A CN201610362158.2A CN201610362158A CN105942427A CN 105942427 A CN105942427 A CN 105942427A CN 201610362158 A CN201610362158 A CN 201610362158A CN 105942427 A CN105942427 A CN 105942427A
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- Prior art keywords
- blueberry
- bean curd
- fermentation
- fermented bean
- blue berry
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- C—CHEMISTRY; METALLURGY
- C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
- C09B—ORGANIC DYES OR CLOSELY-RELATED COMPOUNDS FOR PRODUCING DYES, e.g. PIGMENTS; MORDANTS; LAKES
- C09B61/00—Dyes of natural origin prepared from natural sources, e.g. vegetable sources
Abstract
The invention provides a manufacturing method of a blueberry condiment with fruity flavor. The method comprises the steps of pulping fresh bean curd, sterilizing, carrying out mucor racemosus aerobic fermentation, then adding blueberry pomace into fermentation liquor, carrying out anaerobic fermentation by brewer's yeast to obtain fermented bluberry, then adding blueberry pigment, xylitol, citric acid, sodium carboxymethylcellulose, stirring uniformly and dissolving, and obtaining the blueberry condiment through spray drying. Through using the way of combining blueberry and fermented bean curd, the using range of the blueberry can be effectively enlarged, the fermented bean curd product diversification is facilitated, and meanwhile, the healthy development of the condiment industry is effectively promoted by the nutrient-rich condiment with nature fruity flavor. By combining the blueberry and the fermented bean curd, special blueberry fermented bean curd is obtained. The characteristic that the blueberry pigment is ianthinus is fully utilized, so that the fermented bean curd is ianthinus in a post-fermentation process and the characteristic that fermented bean curd is traditionally red or white is effectively changed. Through the way of blueberry pomace yeast fermentation and fermented bean curd mucor fermentation, the content of amino acid and small peptide in a product is effectively increased, the degradation of blueberry procyanidine is facilitated, the mucor autolysis effect can be accelerated, and the special flavor of the fermented bean curd is reduced.
Description
Art
The present invention relates to food additive production technical field, particularly to a kind of novel blue berry flavoring agent.
Background technology
Blue berry edible rate 100%, and unique flavor, fragrant and sweet good to eat.Not only it is very suitable for fresh food, is simultaneously applicable to
Commercial production, can be processed into blue berry food or as other food adjuvants.Comparing external, the blueberry fresh fruit of China adds deeply
Work amount is the least, and blueberry fresh fruit is substantially carried out direct marketing, and wherein most is external as cheap material outlet, additionally
A part processes as raw material freezing fruit.At present, China market sell blue berry product less than ten big class, product type
Mainly foodstuff, such as, fruit drink class, canned food and jam, pharmaceutical such as eye care product and health drink, beauty treatment
Series products, food coloring etc..Compared with other food product types, blue berry product diversification is imperative.
Fermented bean curd, also known as fermented bean curd, mold bean curd etc., it is a kind of bean product undergone microbial fermentation.The exquisite quality of fermented bean curd,
Sweet-smelling is good to eat, delicious flavour, rich in the various trace elements of needed by human body, is rare good merchantable brand of going with rice or bread.Fermented bean curd is the most
There is the history of more than 1,000 year, for one of distinctive fermented product of China.As far back as fiveth century of Christian era, on the ancient book in period in the Northern Wei Dynasty just
There is saying of " for fermented bean curd after dry bean curd salt adding maturation ".Supplementary Amplifications of the Compendium of Materia Medica describes: " bean curd has another name called bean breast, with bean curd
Salted down distiller grains or sauced person, and salty in the mouth is readily." Qing Dynasty Leeization nanmu " wake up garden record " in describe traditional bean curd breast the most in detail
Preparation method.
Fermented bean curd is generally divided into green grass or young crops side, red, white side three major types.Wherein, bean curd with odor belongs to " green grass or young crops side "；" bulk ", " red peppery ", " rose
Rare " etc. beans fermented bean curd belong to " red "；" sweet peppery ", " Flos Osmanthi Fragrantis ", " spiced " etc. belong to " side in vain ".In order to extend the shelf-life of fermented bean curd,
In fermented bean curd manufacturing process, greater than using additive, preservative, flavouring flavouring agent etc., harmful health.
Summary of the invention
If by bean curd, directly and flavoring agent is made in blue berry mixed fermentation, its product can be made to have the local flavor of fermented bean curd, severely impact
Blue berry Flavor, it addition, the distinctive anti-oxidation function of blue berry also can be affected, the invention aims to provide a kind of blue
Certain kind of berries fruital local flavor, strong, convenient to use, applied widely rich in aminoacid and little peptide, mouthfeel and there is the tune of fruital taste
The manufacture method of taste agent.
In the microorganism fungus kind that the present invention uses, Mucor racemosus Fres (Mucor racemosus) derives from Chinese microorganism strain preservation pipe
Reason committee's common micro-organisms center, numbering is respectively CGMCC No.8700；Yeast is saccharomyces cerevisiae (Saccharomyces
Cerevisiae) deriving from China Committee for Culture Collection of Microorganisms's common micro-organisms center, numbering is respectively CGMCC
No.2.396。
First purpose of the present invention is to provide the manufacture method of the flavoring agent of a kind of blue berry Flavor, and it comprises the concrete steps that:
A, sterilizing: new fresh bean curd is added appropriate water, making beating, puts into and in fermentation tank, carry out 100～110 DEG C of sterilizings 10～30min,
Obtain the bean curd serosity after sterilizing.
B, primary fermentation: after inoculation Mucor racemosus Fres spore suspension, carry out logical oxygen primary fermentation at 20～25 DEG C, ferment 36～72h,
Obtain primary fermentation liquid.
C, after fermentation: by blueberry pomace after 100～110 DEG C of sterilizings 10～30min, join in primary fermentation liquid, add 0.5～
Fully mixing thoroughly after the saccharomyces cerevisiae powder of 5%, temperature controlled at 20～25 DEG C, the anaerobic fermentation time is 2～4 days, obtains blue berry
Fermented product.
D, allotment: add 15～30% Blueberry pigment to blue berry fermented product, 5～15% xylitol, 0.6～1.5% citric acid, 0.5～
0.7% sodium carboxymethyl cellulose, stirs evenly, and fully dissolves, through spray drying, spray drying condition be inlet temperature be 165 DEG C～
185 DEG C, leaving air temp is 65 DEG C～85 DEG C；The rotating speed 450 of sampling pump～700 revs/min, sample introduction pressure limit 1～2MPa,
Obtain blue berry flavoring agent.
The weight kg ratio of amount L and bean curd that add water described in step a is 2～6:5.
Inoculum concentration L of the suspension of Mucor spore described in step b is 0.5～5% of bean curd serosity quality kg after sterilizing.
Described in step c, quality kg of sterilizing filtering residue is 2:2～5 with the ratio of amount L of primary fermentation liquid；Described % refers to saccharomyces cerevisiae
Opaque amount kg and primary fermentation liquid amass the ratio of L.
% described in step d refers to the ratio of blue berry fermented product quality kg and blue berry fermentating liquid volume L.
Mucor racemosus Fres spore suspension can directly use liquid Mucor culture medium to carry out cultivating acquisition；Saccharomyces cerevisiae powder can pass through
Market is bought and is obtained, it is also possible to after carrying out liquid culture by microzyme culture medium, and centrifugal thalline of collecting is dried acquisition.
Second object of the present invention is to provide the Blueberry pigment of above-mentioned use and the preparation method of blueberry pomace, and its concrete steps are such as
Under:
I, select the blue berry raw material without rotting to clean, blue berry is smashed to pieces, making beating, obtain blueberry pulp.
II, blueberry pulp is added a certain amount of ethanol water, by 0.1mol/L salt acid for adjusting pH value to 2.5～4.5, room temperature
Stirring and leaching 20h～36h, filter, and repeats secondary, and merging filtrate, blueberry pomace is standby.
III, filtrate carries out being evaporated to the 1/20～1/40 of original volume below 50 DEG C, upper X-5 macroporous resin adsorption, uses
8BV～16BV 45～75% ethanol water carry out gradient elution, collect to obtain eluent.
IV, eluent is evaporated to do below 50 DEG C, obtains Blueberry pigment.
Adding the volume L of ethanol water described in above-mentioned steps II with the quality kg ratio of blueberry pulp is 3～6:1；Wherein ethanol
Aqueous solution refers to 50～70% ethanol water.
The compound method of above-mentioned 50% ethanol water is: 50mL ethanol mixes after adding 50mL water.
Filter described in above-mentioned steps II and refer to 2～3 layers of filtered through gauze.
Described in above-mentioned steps III, BV refers to column volume.
60% ethanol solution described in above-mentioned steps III refers to that 60mL ethanol mixes after adding 40mL water.
Technique effect:
1, by the way of utilizing blue berry to combine with fermented bean curd, the range of blue berry, beneficially preserved beancurd can effectively be expanded
Diversification, meanwhile, this flavoring agent nutritious, that there is natural fruit fragrance, it is effectively promoted the strong of flavoring agent industry
Kang Fazhan.
2, blue berry is combined with fermented bean curd, it is thus achieved that distinctive blue berry fermented bean curd.Taking full advantage of Blueberry pigment is hepatic feature,
Making fermented bean curd form bluish violet during after fermentation, effectively changing fermented bean curd tradition color and luster is red or white feature.
3, by blueberry pomace culture propagation and Mucor sufu fermentation mode, it is effectively increased aminoacid and little peptide content in product,
It is also beneficial to the degraded of blueberry raw anthocyanidin, Mucor thalline self-dissolving effect can be accelerated, reduce local flavor specific to fermented bean curd.
Detailed description of the invention
Embodiment one
Select the 200Kg blue berry raw material without rotting to clean, blue berry is smashed to pieces, making beating, obtain blueberry pulp.Take 50L blueberry pulp,
Add 60% ethanol water 200L, with 0.1mol/L salt acid for adjusting pH value to 3.5, be stirred at room temperature and extract 24h, 2 layers of filtered through gauze,
Repeating secondary, merging filtrate, filtering residue is standby, and the filtrate of gained is evaporated to the 1/30 of original volume, upper X-5 below 50 DEG C
Macroporous resin adsorption, with the 45 of 12BV～75% ethanol water carry out gradient elution, collect to obtain eluent, eluent is at 50 DEG C
Below it is evaporated to do, obtains Blueberry pigment.
Embodiment two
Take the water that the new fresh bean curd of 500g adds 600mL, making beating, put into and fermentation tank carries out 100～110 DEG C of sterilizings 10～30min,
Obtain the bean curd serosity 1000mL after sterilizing, inoculate 40mL Mucor spore suspension, carry out logical oxygen primary fermentation, put into 20～25 DEG C
Culturing room, ferment 48h, obtain primary fermentation liquid.Again primary fermentation liquid is sprayed on 800g blueberry pomace, adds 40g wine brewing
Fully mixing thoroughly after yeast powder, temperature controlled at 20～25 DEG C, the anaerobic fermentation time is 3 days, obtains blue berry fermented product.Take 1000g
Blue berry fermented product, adds Blueberry pigment 150g, and xylitol 80g, citric acid 6g, sodium carboxymethyl cellulose 5g allocate, warp
Cross spray drying, spray drying condition be inlet temperature be 165 DEG C～185 DEG C, leaving air temp is 65 DEG C～85 DEG C；Sampling pump
Rotating speed 450～700 revs/min, sample introduction pressure limit, 1～2MPa, obtains blue berry flavoring agent.
Comparative examples one
Take the new fresh bean curd of 500g add 600mL water, making beating, put in fermentation tank, add 800g blueberry pomace, carry out 100～
110 DEG C of sterilizings 10～30min, obtain the bean curd serosity after sterilizing, inoculate 40mL Mucor spore suspension and 40g saccharomyces cerevisiae powder,
Carry out logical aerobe fermentation, 20～25 DEG C of bottom fermentations 5 days, obtain blue berry fermented product.Take 1000g blue berry fermented product, add blue berry color
Element 150g, xylitol 80g, citric acid 6g, sodium carboxymethyl cellulose 5g allocate, and through being spray-dried, are spray-dried bar
Part be inlet temperature be 165 DEG C～185 DEG C, leaving air temp is 65 DEG C～85 DEG C；The rotating speed 450 of sampling pump～700 revs/min, enter
Sample pressure limit, 1～2MPa, obtains blue berry flavoring agent.
Comparative examples two
Take the water that the new fresh bean curd of 500g adds 600mL, making beating, put in fermentation tank, add 1500g blueberry fresh fruit, carry out
100～110 DEG C of sterilizings 10～30min, obtain the bean curd serosity after sterilizing, inoculation 40mL Mucor spore suspension and 40g wine brewing
Yeast powder, carries out anaerobic fermentation, 20～25 DEG C of bottom fermentations 5 days, obtains blue berry fermented product.Take 1000g blue berry fermented product, add
Enter xylitol 80g, citric acid 6g, sodium carboxymethyl cellulose 5g allocate, and through being spray-dried, spray drying condition is for entering
Air temperature is 165 DEG C～185 DEG C, and leaving air temp is 65 DEG C～85 DEG C；The rotating speed 450 of sampling pump～700 revs/min, sample introduction pressure
Scope, 1～2MPa, obtains blue berry flavoring agent.
Attached: to take gained blue berry fermented product 100mL in various embodiment, after addition activated carbon decolours, use 1,2,3-indantrione monohydrate coloration method
Carry out Contents of Amino Acids, the results are shown in Table 1.
Table 1: amino acid content contrast table in each product
| Product | Amino acid content |
| Embodiment two | 25.45g |
| Comparative examples one | 12.33g |
| Comparative examples two | 8.67g |
Attached: the antioxidation contrast of various products
Precision weighs DPPH8.0mg, and with anhydrous alcohol solution and be settled in 200mL brown volumetric flask, obtaining concentration is 0.004%
DPPH solution, keep in Dark Place, standby.After various sample 5g room temperatures are placed a period of time, DPPH reagent is used to carry out
The mensuration of antioxidation is shown in Table 1.
The each product of table 1 is to DPPH antioxidation
Attached: DPPH method measures antioxidative concrete grammar: take respectively different trial each sample solution (0.24,0.48,0.72,0.96,
1.20mg/mL) 1.0mL, puts in 10mL centrifuge tube, adds the DPPH solution of 3.0mL, and room temperature lucifuge reacts 30min, simultaneously with dehydrated alcohol as blank,
Light absorption value is measured at 517nm wavelength.
The free clearance rate of DPPH is calculated by following equation.
The free clearance rate of DPPH (%)=A0-(AS-Ac)/A0× 100%
In formula, A0The absorbance of 1.0mL distilled water+3.0mLDPPH solution
ASThe absorbance of 1.0mL sample solution+3.0mLDPPH solution
AcThe absorbance of 1.0mL sample solution+3.0mL dehydrated alcohol
To test in triplicate, try to achieve the most on duty for the day of clearance rate.
Claims (6)
1. a manufacture method for novel blue berry flavoring agent, it comprises the concrete steps that:
A, sterilizing: new fresh bean curd is added appropriate water, making beating, puts into and in fermentation tank, carry out 100～110 DEG C of sterilizings 10～30min,
Obtain the bean curd serosity after sterilizing.
B, primary fermentation: after inoculation Mucor racemosus Fres spore suspension, carry out logical oxygen primary fermentation at 20～25 DEG C, ferment 36～72h,
Obtain primary fermentation liquid.
C, after fermentation: by blueberry pomace after 100～110 DEG C of sterilizings 10～30min, join in primary fermentation liquid, add 0.5～
Fully mixing thoroughly after the saccharomyces cerevisiae powder of 5%, temperature controlled at 20～25 DEG C, the anaerobic fermentation time is 2～4 days, obtains blue berry
Fermented product.
D, allotment: add 15～30% Blueberry pigment to blue berry fermented product, 5～15% xylitol, 0.6～1.5% citric acid, 0.5～
0.7% sodium carboxymethyl cellulose, stirs evenly, and fully dissolves, through spray drying, spray drying condition be inlet temperature be 165 DEG C～
185 DEG C, leaving air temp is 65 DEG C～85 DEG C；The rotating speed 450 of sampling pump～700 revs/min, sample introduction pressure limit 1～2MPa,
Obtain blue berry flavoring agent.
Method the most according to claim 1, the weight kg ratio of amount L and bean curd that wherein add water described in step a is 2～6:5.
Method the most according to claim 1, the bean curd after wherein inoculum concentration L of the suspension of Mucor spore described in step b is sterilizing
The 0.5～5% of serosity quality kg.
Method the most according to claim 1, wherein described in step c, quality kg of sterilizing filtering residue is 2 with the ratio of amount L of primary fermentation liquid:
2～5.
5., according to the method for Claims 1 to 4, wherein said Blueberry pigment and the preparation method of blueberry pomace, its concrete steps are such as
Under:
I, select the blue berry raw material without rotting to clean, blue berry is smashed to pieces, making beating, obtain blueberry pulp.
II, blueberry pulp is added a certain amount of ethanol water, by 0.1mol/L salt acid for adjusting pH value to 2.5～4.5, room temperature
Stirring and leaching 20h～36h, filter, and repeats secondary, and merging filtrate, blueberry pomace is standby.
III, filtrate carries out being evaporated to the 1/20～1/40 of original volume below 50 DEG C, upper X-5 macroporous resin adsorption, uses
8BV～16BV 45～75% ethanol water carry out gradient elution, collect to obtain eluent.
IV, eluent is evaporated to do below 50 DEG C, obtains Blueberry pigment.
Method the most according to claim 5, wherein adds the volume L of ethanol water and the quality of blueberry pulp described in step II
Kg ratio is 3～6:1；Wherein ethanol water refers to 50～70% ethanol water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610362158.2A CN105942427A (en) | 2016-05-26 | 2016-05-26 | Novel blueberry condiment |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610362158.2A CN105942427A (en) | 2016-05-26 | 2016-05-26 | Novel blueberry condiment |
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| Publication Number | Publication Date |
|---|---|
| CN105942427A true CN105942427A (en) | 2016-09-21 |
Family
ID=56910511
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610362158.2A Pending CN105942427A (en) | 2016-05-26 | 2016-05-26 | Novel blueberry condiment |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102285953A (en) * | 2011-07-01 | 2011-12-21 | 湖南农业大学 | Method for separating and purifying blueberry anthocyanidin by using HP2MGL macroporous resin |
| CN104087511A (en) * | 2014-04-11 | 2014-10-08 | 湖南农业大学 | Mucor racemosus strain and its application |
| CN104195021A (en) * | 2014-09-04 | 2014-12-10 | 安吉县森之蓝蓝莓专业合作社 | Method for preparing fruit rice wine |
| CN104621253A (en) * | 2015-03-12 | 2015-05-20 | 苏州金记食品有限公司 | Activated yellow slurry water lactic acid beverage and production process thereof |
| CN105286018A (en) * | 2015-10-29 | 2016-02-03 | 固镇县新园果蔬专业合作社 | Pear vinegar beverage capable of clearing heat and clearing internal heat and preparation method of pear vinegar beverage |
| CN105341928A (en) * | 2015-12-02 | 2016-02-24 | 烟台燕园科玛健康产业有限公司 | Health-care food capable of reducing blood sugar |
-
2016
- 2016-05-26 CN CN201610362158.2A patent/CN105942427A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102285953A (en) * | 2011-07-01 | 2011-12-21 | 湖南农业大学 | Method for separating and purifying blueberry anthocyanidin by using HP2MGL macroporous resin |
| CN104087511A (en) * | 2014-04-11 | 2014-10-08 | 湖南农业大学 | Mucor racemosus strain and its application |
| CN104195021A (en) * | 2014-09-04 | 2014-12-10 | 安吉县森之蓝蓝莓专业合作社 | Method for preparing fruit rice wine |
| CN104621253A (en) * | 2015-03-12 | 2015-05-20 | 苏州金记食品有限公司 | Activated yellow slurry water lactic acid beverage and production process thereof |
| CN105286018A (en) * | 2015-10-29 | 2016-02-03 | 固镇县新园果蔬专业合作社 | Pear vinegar beverage capable of clearing heat and clearing internal heat and preparation method of pear vinegar beverage |
| CN105341928A (en) * | 2015-12-02 | 2016-02-24 | 烟台燕园科玛健康产业有限公司 | Health-care food capable of reducing blood sugar |
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Application publication date: 20160921 |