CN105995944A - Leek sauce being able to prevent colds, and production method thereof - Google Patents
Leek sauce being able to prevent colds, and production method thereof Download PDFInfo
- Publication number
- CN105995944A CN105995944A CN201610632322.7A CN201610632322A CN105995944A CN 105995944 A CN105995944 A CN 105995944A CN 201610632322 A CN201610632322 A CN 201610632322A CN 105995944 A CN105995944 A CN 105995944A
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- CN
- China
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- parts
- folium
- allii tuberosi
- radix
- pear
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- Pending
Links
- 240000006108 Allium ampeloprasum Species 0.000 title abstract 5
- 235000005254 Allium ampeloprasum Nutrition 0.000 title abstract 5
- 235000015067 sauces Nutrition 0.000 title abstract 4
- 238000004519 manufacturing process Methods 0.000 title 1
- 210000003278 egg shell Anatomy 0.000 claims abstract description 11
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 11
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 11
- 244000269722 Thea sinensis Species 0.000 claims abstract description 10
- 239000002502 liposome Substances 0.000 claims abstract description 8
- 239000008267 milk Substances 0.000 claims abstract description 8
- 235000013336 milk Nutrition 0.000 claims abstract description 8
- 210000004080 milk Anatomy 0.000 claims abstract description 8
- 235000021419 vinegar Nutrition 0.000 claims abstract description 8
- 239000000052 vinegar Substances 0.000 claims abstract description 8
- 239000009636 Huang Qi Substances 0.000 claims abstract description 7
- 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 claims abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 5
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 5
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 5
- 239000000661 sodium alginate Substances 0.000 claims abstract description 5
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 15
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 15
- 235000014443 Pyrus communis Nutrition 0.000 claims description 13
- 102000002322 Egg Proteins Human genes 0.000 claims description 10
- 108010000912 Egg Proteins Proteins 0.000 claims description 10
- 235000021506 Ipomoea Nutrition 0.000 claims description 9
- 241000207783 Ipomoea Species 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 241001529821 Agastache Species 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 4
- 238000010009 beating Methods 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 239000012153 distilled water Substances 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 229940012466 egg shell membrane Drugs 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 235000012054 meals Nutrition 0.000 claims description 3
- 238000005554 pickling Methods 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 238000000855 fermentation Methods 0.000 abstract description 3
- 230000004151 fermentation Effects 0.000 abstract description 3
- 210000000214 mouth Anatomy 0.000 abstract description 2
- 240000004510 Agastache rugosa Species 0.000 abstract 1
- 240000002234 Allium sativum Species 0.000 abstract 1
- 244000017020 Ipomoea batatas Species 0.000 abstract 1
- 235000002678 Ipomoea batatas Nutrition 0.000 abstract 1
- 241000220324 Pyrus Species 0.000 abstract 1
- 235000004611 garlic Nutrition 0.000 abstract 1
- 235000021017 pears Nutrition 0.000 abstract 1
- 230000002265 prevention Effects 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 230000001953 sensory effect Effects 0.000 abstract 1
- 235000013311 vegetables Nutrition 0.000 description 7
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 3
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- VSGNNIFQASZAOI-UHFFFAOYSA-L calcium acetate Chemical compound [Ca+2].CC([O-])=O.CC([O-])=O VSGNNIFQASZAOI-UHFFFAOYSA-L 0.000 description 2
- 239000001639 calcium acetate Substances 0.000 description 2
- 229960005147 calcium acetate Drugs 0.000 description 2
- 235000011092 calcium acetate Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000011654 magnesium acetate Substances 0.000 description 2
- UEGPKNKPLBYCNK-UHFFFAOYSA-L magnesium acetate Chemical compound [Mg+2].CC([O-])=O.CC([O-])=O UEGPKNKPLBYCNK-UHFFFAOYSA-L 0.000 description 2
- 229940069446 magnesium acetate Drugs 0.000 description 2
- 235000011285 magnesium acetate Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000013589 supplement Substances 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 229910002651 NO3 Inorganic materials 0.000 description 1
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 description 1
- 235000015076 Shorea robusta Nutrition 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 150000008126 allyl sulfides Chemical class 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000001095 magnesium carbonate Substances 0.000 description 1
- 229910000021 magnesium carbonate Inorganic materials 0.000 description 1
- ZLNQQNXFFQJAID-UHFFFAOYSA-L magnesium carbonate Chemical compound [Mg+2].[O-]C([O-])=O ZLNQQNXFFQJAID-UHFFFAOYSA-L 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 238000003860 storage 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
Landscapes
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a leek sauce being able to prevent colds. The leek sauce is produced from, by weight, 400-410 parts of leek, 32-34 parts of Yali pears, 10-11 parts of milk, 10-11 parts of garlic, 10-11 parts of sweet potato leaves, 4-5 parts of white sugar, 1-2 parts of radix bupleuri, 2-3 parts of Herba Taraxaci, 2-3 parts of Radix Astragali, 1-2 parts of Wrinkled Gianthyssop leaf, 20-21 parts of eggshells, 50-52 parts of white vinegar, 32-33 parts of edible salt, 2-3 parts of sodium alginate and 1-1.5 parts of tea polyphenol liposome. The leek sauce has the advantages of uniform and fine tissues, delectable fermentation smell, moderate sour-sweet taste, bright and beautiful color, good sensory quality, good smearing performance, and realization of no peculiar smell in the oral cavity after being eaten, contains various Chinese herbal medicinal components, and has a cold prevention effect.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of can the Folium Allii tuberosi beans and preparation method thereof of preventing cold.
Background technology
Vegetable Middle nutrition composition is the abundantest, and people can therefrom absorb the various nutrition that oneself needs, and it is possible not only to make us supplement required multivitamin, it is also possible to make human body supplement various mineral.We can carry out deep processing vegetable, vegetable for processing is significant to the development of vegetables industry, while improving vegetable economic worth, commercial value, being additionally favorable for transport, adjustment dull and rush season, anniversary stable market supply, improve its added value, fruits and vegetables goods a feast for the eyes on market meet the needs that people are growing to vegetable food greatly.
At present, the growing and cultivation technology of China Folium Allii tuberosi is the most ripe, and cultivated area and yield are the biggest.Although system is relatively goed deep in the research of Folium Allii tuberosi cultivated technique, Folium Allii tuberosi yield increases year by year, kind also gets more and more, but Folium Allii tuberosi in China mainly to eat raw, process through simple classification after Folium Allii tuberosi harvesting and be transported on market sell, if citizen requirement amount is little, selling the Folium Allii tuberosi not gone out will rotten commercially or be abandoned by dealer, has not a particle of economic worth.China is also in the starting stage to the exploitation of Folium Allii tuberosi, is badly in need of excellent deep working method and promotes its economic worth.In " Folium Allii tuberosi beans processing technique and storage performance research " literary composition, author prepares even tissue moderate Folium Allii tuberosi beans fine and smooth, sour-sweet with Folium Allii tuberosi, pear, Sal, soy sauce for raw material, but Folium Allii tuberosi also exists brown stain, vitamin C loss during making beans, produces the problem that the smear of nitrite and beans is poor.
Summary of the invention
The object of the invention is contemplated to make up the defect of prior art, it is provided that a kind of can the Folium Allii tuberosi beans and preparation method thereof of preventing cold.
The present invention is achieved by the following technical solutions:
A kind of can the Folium Allii tuberosi beans of preventing cold, be prepared by the raw materials in:
Folium Allii tuberosi 400-410, pear 32-34, milk 10-11, Bulbus Allii 10-11, Folium Ipomoea 10-11, white sugar 4-5, Radix Bupleuri 1-2, Herba Taraxaci 2-3, Radix Astragali 2-3, Radix agastaches 1-2, eggshell 20-21, white vinegar 50-52, Sal 32-33, sodium alginate 2-3, tea polyphenol liposomes 1-1.5.
Described can the preparation method of Folium Allii tuberosi beans of preventing cold, comprise the following steps:
(1) Radix Bupleuri, Herba Taraxaci, the Radix Astragali, Radix agastaches add water slow fire boiling 40-50 minute of 5-6 times, and filter cleaner, gained filtrate is spray-dried makes powder；
(2) cold water that white sugar adds 2 times is sufficiently stirred for, and then mixes with Bulbus Allii, Folium Ipomoea, sealed pickling 24-26 hour, then Bulbus Allii, Folium Ipomoea is taken out, pulverizes after drying；
(3) eggshell is clean, crushed after being dried, cross 200 mesh sieves, add the distilled water of 8 times, 5 minutes are stood after stirring 15 minutes under the conditions of 400r/min, the solution that upper strata is suspended with egg shell membrane is removed, lower floor's solution containing egg-shell meal is dried 2 hours after sucking filtration at 105 DEG C, then adds white vinegar standing 1 hour；
(4) take the making beating of pear sarcocarp, obtain pear slurry；Folium Allii tuberosi is cleaned, drains moisture, be chopped into unqualified, pour in round, add pear slurry, milk, Sal, tea polyphenol liposomes and step (3) gained material, evacuation, vacuum be 0.03MPa, temperature be 15 DEG C under conditions of ferment 7 days；
(5) by homogeneous for step (4) gains abrasive lapping, adding step (1), (2) gained material and leftover materials and be sufficiently stirred for, carry out microwave disinfection after fill, microwave power is 800W, and sterilizing time is 30s, to obtain final product.
nullThe invention have the advantage that the Folium Allii tuberosi beans even tissue of the present invention is fine and smooth，Ferment with fragrance striking the nose，Sour-sweet moderate，Organoleptic quality is good，Add eggshell be mainly composed of calcium carbonate and magnesium carbonate，Add reaction after white vinegar stands and generate calcium acetate and magnesium acetate，Folium Allii tuberosi can be played the effect protected green lands by magnesium acetate，The lovely luster making the present invention is attractive in appearance，Calcium acetate can be with the sodium alginate cross-linking added，Form gel，Improve the spreading property of beans，And the present invention increases vacuum when fermentation，Reduce the oxygen content in container，Reduce the probability that vitamin C in Folium Allii tuberosi is oxidized，Decrease ascorbic loss，Nitrate in vegetable can be converted into nitrite during the fermentation，Tea polyphenols can block the generation of nitrite，But owing to tea polyphenols is unstable，The present invention with the addition of tea polyphenol liposomes，Can slowly discharge tea polyphenols，Protein in the milk added can react with the allyl sulfides in Folium Allii tuberosi，So that abnormal flavour is not stayed in oral cavity after the present invention is edible，In addition，The present invention contains multiple medicinal herb components，There is effect of preventing cold.
Detailed description of the invention
A kind of can the Folium Allii tuberosi beans of preventing cold, be made up of the raw material of following weight portion (kilogram):
Folium Allii tuberosi 400, pear 32, milk 10, Bulbus Allii 10, Folium Ipomoea 10, white sugar 4, Radix Bupleuri 1, Herba Taraxaci 2, the Radix Astragali 2, Radix agastaches 1, eggshell 20, white vinegar 50, Sal 32, sodium alginate 2, tea polyphenol liposomes 1.
Described can the preparation method of Folium Allii tuberosi beans of preventing cold, comprise the following steps:
(1) Radix Bupleuri, Herba Taraxaci, the Radix Astragali, Radix agastaches add the water slow fire boiling 40 minutes of 5 times, and filter cleaner, gained filtrate is spray-dried makes powder；
(2) cold water that white sugar adds 2 times is sufficiently stirred for, and then mixes with Bulbus Allii, Folium Ipomoea, sealed pickling 24 hours, then Bulbus Allii, Folium Ipomoea is taken out, pulverizes after drying；
(3) eggshell is clean, crushed after being dried, cross 200 mesh sieves, add the distilled water of 8 times, 5 minutes are stood after stirring 15 minutes under the conditions of 400r/min, the solution that upper strata is suspended with egg shell membrane is removed, lower floor's solution containing egg-shell meal is dried 2 hours after sucking filtration at 105 DEG C, then adds white vinegar standing 1 hour；
(4) take the making beating of pear sarcocarp, obtain pear slurry；Folium Allii tuberosi is cleaned, drains moisture, be chopped into unqualified, pour in round, add pear slurry, milk, Sal, tea polyphenol liposomes and step (3) gained material, evacuation, vacuum be 0.03MPa, temperature be 15 DEG C under conditions of ferment 7 days；
(5) by homogeneous for step (4) gains abrasive lapping, adding step (1), (2) gained material and leftover materials and be sufficiently stirred for, carry out microwave disinfection after fill, microwave power is 800W, and sterilizing time is 30s, to obtain final product.
Claims (2)
1. one kind can the Folium Allii tuberosi beans of preventing cold, it is characterised in that be prepared by the raw materials in:
Folium Allii tuberosi 400-410, pear 32-34, milk 10-11, Bulbus Allii 10-11, Folium Ipomoea 10-11, white sugar 4-5, Radix Bupleuri 1-2, Herba Taraxaci 2-3, Radix Astragali 2-3, Radix agastaches 1-2, eggshell 20-21, white vinegar 50-52, Sal 32-33, sodium alginate 2-3, tea polyphenol liposomes 1-1.5.
The most according to claim 1 can the preparation method of Folium Allii tuberosi beans of preventing cold, it is characterised in that comprise the following steps:
(1) Radix Bupleuri, Herba Taraxaci, the Radix Astragali, Radix agastaches add water slow fire boiling 40-50 minute of 5-6 times, and filter cleaner, gained filtrate is spray-dried makes powder；
(2) cold water that white sugar adds 2 times is sufficiently stirred for, and then mixes with Bulbus Allii, Folium Ipomoea, sealed pickling 24-26 hour, then Bulbus Allii, Folium Ipomoea is taken out, pulverizes after drying；
(3) eggshell is clean, crushed after being dried, cross 200 mesh sieves, add the distilled water of 8 times, 5 minutes are stood after stirring 15 minutes under the conditions of 400r/min, the solution that upper strata is suspended with egg shell membrane is removed, lower floor's solution containing egg-shell meal is dried 2 hours after sucking filtration at 105 DEG C, then adds white vinegar standing 1 hour；
(4) take the making beating of pear sarcocarp, obtain pear slurry；Folium Allii tuberosi is cleaned, drains moisture, be chopped into unqualified, pour in round, add pear slurry, milk, Sal, tea polyphenol liposomes and step (3) gained material, evacuation, vacuum be 0.03MPa, temperature be 15 DEG C under conditions of ferment 7 days；
(5) by homogeneous for step (4) gains abrasive lapping, adding step (1), (2) gained material and leftover materials and be sufficiently stirred for, carry out microwave disinfection after fill, microwave power is 800W, and sterilizing time is 30s, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610632322.7A CN105995944A (en) | 2016-08-05 | 2016-08-05 | Leek sauce being able to prevent colds, and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610632322.7A CN105995944A (en) | 2016-08-05 | 2016-08-05 | Leek sauce being able to prevent colds, and production method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105995944A true CN105995944A (en) | 2016-10-12 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610632322.7A Pending CN105995944A (en) | 2016-08-05 | 2016-08-05 | Leek sauce being able to prevent colds, and production method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN105995944A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106551319A (en) * | 2016-10-21 | 2017-04-05 | 山东农业大学 | A kind of shrimp sauce catsup and pickled vegetables and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103772183A (en) * | 2012-10-28 | 2014-05-07 | 青岛嘉能节能环保技术有限公司 | Method for preparing lime acetate by using eggshell |
| CN105747166A (en) * | 2016-04-25 | 2016-07-13 | 合肥独享食品有限公司 | Hawthorn jam for promoting digestion and lowering lipid |
-
2016
- 2016-08-05 CN CN201610632322.7A patent/CN105995944A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103772183A (en) * | 2012-10-28 | 2014-05-07 | 青岛嘉能节能环保技术有限公司 | Method for preparing lime acetate by using eggshell |
| CN105747166A (en) * | 2016-04-25 | 2016-07-13 | 合肥独享食品有限公司 | Hawthorn jam for promoting digestion and lowering lipid |
Non-Patent Citations (5)
| Title |
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| 何俊萍等: "响应面法优化韭菜酱发酵条件", 《食品工业科技》 * |
| 居云峰等: "《生活中的科学：社区科普知识300问》", 31 August 2006, 科学普及出版社 * |
| 徐文杰等: "《饮食智慧 从零岁婴儿到百岁老人的饮食宝典》", 30 June 2009, 中国中医药出版社 * |
| 郝利平: "《食品添加剂》", 30 June 2004, 中国农业出版社 * |
| 魏群: "《吃的科学 做自己的食品安全师》", 30 September 2013, 光明日报出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106551319A (en) * | 2016-10-21 | 2017-04-05 | 山东农业大学 | A kind of shrimp sauce catsup and pickled vegetables and preparation method thereof |
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Application publication date: 20161012 |