CN106174371A - A kind of Islamic spicy hot pot flavouring agent and preparation method thereof - Google Patents
A kind of Islamic spicy hot pot flavouring agent and preparation method thereof Download PDFInfo
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- CN106174371A CN106174371A CN201610597851.8A CN201610597851A CN106174371A CN 106174371 A CN106174371 A CN 106174371A CN 201610597851 A CN201610597851 A CN 201610597851A CN 106174371 A CN106174371 A CN 106174371A
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- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 1
- 238000013475 authorization Methods 0.000 description 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
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- 150000001720 carbohydrates Chemical class 0.000 description 1
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- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000003733 chicria Nutrition 0.000 description 1
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- 230000006378 damage Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000003085 diluting agent Substances 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000005686 eating Nutrition 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 210000000232 gallbladder Anatomy 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 229910052732 germanium Inorganic materials 0.000 description 1
- GNPVGFCGXDBREM-UHFFFAOYSA-N germanium atom Chemical compound [Ge] GNPVGFCGXDBREM-UHFFFAOYSA-N 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 239000012362 glacial acetic acid Substances 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 229940069016 go-dry Drugs 0.000 description 1
- 229910000037 hydrogen sulfide Inorganic materials 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- PZOUSPYUWWUPPK-UHFFFAOYSA-N indole Natural products CC1=CC=CC2=C1C=CN2 PZOUSPYUWWUPPK-UHFFFAOYSA-N 0.000 description 1
- RKJUIXBNRJVNHR-UHFFFAOYSA-N indolenine Natural products C1=CC=C2CC=NC2=C1 RKJUIXBNRJVNHR-UHFFFAOYSA-N 0.000 description 1
- 239000010977 jade Substances 0.000 description 1
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- 235000021109 kimchi Nutrition 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 210000000214 mouth Anatomy 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 238000006386 neutralization reaction Methods 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 239000002773 nucleotide Substances 0.000 description 1
- 125000003729 nucleotide group Chemical group 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000008363 phosphate buffer Substances 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 239000006187 pill Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 230000000529 probiotic effect Effects 0.000 description 1
- 229940069949 propolis Drugs 0.000 description 1
- 238000004537 pulping Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000021259 spicy food Nutrition 0.000 description 1
- 238000010186 staining Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000001117 sulphuric acid Substances 0.000 description 1
- 235000011149 sulphuric acid Nutrition 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 230000004083 survival effect Effects 0.000 description 1
- 235000015523 tannic acid Nutrition 0.000 description 1
- LRBQNJMCXXYXIU-NRMVVENXSA-N tannic acid Chemical compound OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-NRMVVENXSA-N 0.000 description 1
- 229940033123 tannic acid Drugs 0.000 description 1
- 229920002258 tannic acid Polymers 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 238000002137 ultrasound extraction Methods 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 208000005494 xerophthalmia Diseases 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
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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 present invention relates to a kind of flavouring agent, particularly to a kind of Islamic spicy hot pot flavouring agent, belong to food processing technology field.Described Islamic spicy hot pot flavouring agent, is made up of the raw material of following parts by weight: vegetable oil 40 60 parts, broad bean paste 8 16 parts, 12 parts of Semen Sojae Preparatum, 3 20 parts of Fructus Capsici, Bulbus Allii fermentation liquid 28 parts, 38 parts of Rhizoma Zingiberis Recens, sugar 26 parts, salt 48 parts, soy sauce 13, fermented cereal starch 15 parts, spice 0.2 1 parts, 13 parts of composite plant powder, 0.5 1 parts of Fructus Pruni Bao Ru powder.Spicy hot pot flavouring agent of the present invention adds the multiple coarse grain such as Semen Maydis, Herba bromi japonici, Semen phaseoli radiati, is simultaneously introduced Herba Menthae, green tea, Semen Coicis, Fructus Crataegi, can prevent by the scorching constipation caused of the intestines and stomach, and have heat clearing away and internal heat reducing, accelerate enterogastric peristalsis, nourshing Yin and drynsessmoistening prescription good effect such as grade.Utilizing the Lactobacillus plantarum CGMCC No.11763 fermented garlic respectively of preservation, corn slurry especially, effect is fine.
Description
Technical field
The present invention relates to a kind of flavouring agent, particularly to a kind of Islamic spicy hot pot flavouring agent, belong to foods processing technique
Field.
Background technology
Spicy hot pot rises in Ba-Shu area, merges with the local flavor of hot such as Sichuan, Chongqing, with numb, peppery, fragrant,
Fresh for feature.Although spicy hot pot belongs to spicy flavor, but is quite liked by a whole nation person sponging on an aristocrat.Spicy hot pot parch finished product meat and vegetables is taken
Join, have peppery and the driest, fresh and not raw meat, entrance alter the unique taste of perfume (or spice), long times of aftertaste, on making, use single pot of list simultaneously
Fry, first use, meet modern to healthy pursuit.And spicy hot pot flavouring agent plays vital effect among these,
Current spicy hot pot flavouring agent mainly by oil, broad bean paste, chilli, Rhizoma Zingiberis, Bulbus Allii, onion parts, cooking wine, white sugar, spice and
Salt forms.Although spicy hot pot is liked by consumers in general, but the flavouring agent taste of spicy hot pot is more single at present,
Pungent having a surplus and health care is not sufficiently effective, particularly summer High Temperature season, eat more spicy food easily cause get angry, constipation etc.
Uncomfortable.
The traditional Chinese medical science thinks pungent in taste acting on the lung, salty flavor entering the kidney.Eat too many peppery property food, such as Fructus Capsici, internal organs balance can be upset and cause disease.
Too much maror also can allow lung qi partially win, and gram checking hyperfunction of the liver is dirty, and liver is caused damage.It addition, eaten too many pungent thing, people
Will get angry and hurt eye health.Eat pungent thing the most for a long time, the ocular disease such as xerophthalmia, conjunctivitis can be caused.
For constipation, yellow urine people for, winter more should eat maror less.The existing discomfort of eye, such as eyes fill
The patient of blood eats peppery less.
The Chinese invention application " a kind of spicy hot pot pot and preparation method thereof " of application publication number CN 105192727A provides
A kind of spicy hot pot pot and preparation method thereof, wherein, including the raw material of following weight portion: chilli 5-15 part, Pericarpium Zanthoxyli 3-8
Part, Rhizoma Zingiberis Recens 3-5 part, Bulbus Allii 3-5 part, Herba Alii fistulosi 3-5 part, beef 15-30 part, Gaster Bovis seu Bubali 15-30 part, frozen skinless shrimp 5-10 part, Sal 1-2 part, taste
Essence 1-2 part, cooking wine 1-2 part, Fructus Piperis powder 0.5-1 part, spice 1-2 part, chicken essence 1-2 part, flavour nucleotide (I+G) 0.01 part,
Tenderization agent compositions 2-5 part, white sugar 1-2 part, potassium sorbate 0.01-0.03 part.The present invention is by beef and Gaster Bovis seu Bubali
Multienzyme tumbling tenderization and compound bacteria-fermented, significantly improve the food flavor feature of product, imparts tradition spicy hot pot product function
Change, the New function of nutrient laden.
Chinese invention application " a kind of health preserving spicy hot pot bed material and the making side thereof of application publication number CN 104473117A
Method " relate to a kind of health preserving spicy hot pot bed material and preparation method thereof, with spicy hot granule, soybean salad oil, cattle flank oil, chicken oil be
Major ingredient, is prepared from Herba Alii fistulosi silk, Rhizoma Zingiberis, garlic pieces, broad bean paste, chicken essence for adjuvant.This bed material each component organic assembling, Xiang Fuxiang
Becoming, manufacture method is simple, both can play the fiber crops of spicy hot pot, the feature such as peppery, fresh, fragrant to greatest extent, again so that disappear
The person of expense is the driest the hottest the most fiery after eating, and has certain blood-activating kidney-tonifying effect, and the Asia that beneficially keeping tensions down life brings is good for
Kang Wenti.
The Chinese invention application " flavouring agent of spicy hot pot and preparation method thereof " of application publication number CN 103704663A is public
Opened the flavouring agent of a kind of spicy hot pot, belonged to food technology field, including broad bean paste, Fructus Capsici powder, vegetable oil, Herba Alii fistulosi end, bruised ginger,
Minced Bulbus Allii, MAJIAO powder, Fructus Piperis powder, monosodium glutamate, chicken essence and soy sauce, also include Semen Vignae Cylindricae bandit's powder, star aniseed powder, little mattress XIANGFEN, Cortex Cinnamomi powder, xylose
Alcohol and hepatoprotective powder, hepatoprotective powder is made up of wheat germ powder, propolis powder and powder of Radix Puerariae.The present invention is at existing spicy hot pot flavouring agent
In with the addition of the health-care components such as xylitol and Fructus Tritici aestivi with liver-protecting function, keep spicy hot pot original fresh, fragrant,
On the basis of numb, peppery characteristic, also there is the function of nourishing the liver, solve the disadvantage of the easy impairing the liver of existing formula, greatly facilitate fiber crops
The marketing of peppery fragrant pot.
The Chinese invention application " a kind of spicy hot pot bed material do not got angry " of application publication number CN 103598556A discloses
A kind of spicy hot pot bed material do not got angry, it includes following component: Semen Maydis oil 10-20 part, crystal sugar 0.5-1 part, Pericarpium Zanthoxyli 0.2-0.8
Part, broad bean paste 8-10 part, Dioscorea zingiberensis 1-2 part, Fructus Tsaoko 0.1-0.3 part, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.1-0.3 part, anistree 0.2-0.8 part, Foeniculi 0.1-
0.2 part, Flos Caryophylli 0.1-0.2 part, Radix Platycodonis 0.3-0.8 part, Artemisia annua L. 0.1-0.2 part, mentha leave 0.1-0.2 part, duckweed 0.2-0.3
Part, Flos Lonicerae 0.5-1 part, Herba Taraxaci 0.5-1 part, Flos Chrysanthemi 2-5 part.Present invention addition in tradition spicy hot pot bed material has taste
The spicy hot pot bed material that the medicine food natural plant food of antipyretic and antidote functions is configured to not get angry is produced in cloudy effect and having, and solves
Tradition spicy hot pot bed material occurs getting angry after making spicy hot chafing dish dish food, and oral cavity and throat is dried, and has sore throat, gastrointestinal upset
Problem, beneficially people are healthy.
The Chinese invention application " a kind of spicy hot pot and preparation method thereof " of application publication number CN 103461898A relates to one
Kind of spicy hot pot and preparation method thereof, this spicy hot pot is by including that following raw material and adjuvant prepare: raw material: Pleurotus ostreatus, endive sprout,
Rhizoma Nelumbinis slice, Auricularia, fish pill, shrimp ball, beef, streaky pork, Herba Apii graveolentis and Herba Astragali Sinici；Adjuvant: river flavour chafing dish bed material, Oleum Brassicae campestris, chilli, flower
Green pepper, Rhizoma Zingiberis, Bulbus Allii, onion parts, cooking wine, sugar, salt, chicken essence, Semen sesami Albae and Herba Coriandri.The present invention uses simple flavoring agent and food materials, warp
Cross simple culinary art, make authentic Sichuan spicy and hot perfume (or spice) pot, this spicy hot pot peppery and the driest, fresh and not raw meat, entrance alters perfume (or spice), aftertaste is swung
Grow, do not injure one's stomach, do not get angry, bright in colour, cater to modern to healthy pursuit.
Chinese invention " sauce of a kind of spicy hot pot do not got angry and the system thereof of Authorization Notice No. CN 103070380A
Preparation Method " relate to a kind of sauce of spicy hot pot do not got angry and preparation method thereof, by parts by weight meter Pericarpium Zanthoxyli 1.5-2.5
Part, oil 2.5-3.5 part, Bulbus Allii fermented soya beans, salted or other wise 0.1-0.4 part, yellow Rhizoma Zingiberis Recens 0.1-0.4 part, sesame paste 0.1-0.4 part, salt 0.1-0.4 part, distiller grains
0.1-0.4 part, chicken essence 0.1-0.4 part, Herba Pelargonii Graveolentis 0.1-0.4 part, Radix Glycyrrhizae Pericarpium Citri Reticulatae 0.1-0.4 part, white bandit's 0.1-0.4 part, Herba Menthae
0.1-0.4 part, Calculus Bovis 0.1-0.4 part, Dens Draconis 0.1-0.4 part, Radix Cirsii Japonici 0.1-0.4 part, Herba Cirsii 0.1-0.4 part, Flos Celosiae Cristatae 0.1-
0.4 part, Fructus Tritici Levis 0.1-0.4 part, broad bean paste 2-3 part forms.These food materials both can play to greatest extent spicy hot pot fiber crops,
The feature such as peppery, fresh, fragrant, again so that the driest the hottest the most fiery after consumer is edible, beneficially health diet.
Halal food, i.e. meets the food of Islam's Halal food standard.In China, it is common that refer to according to China Mu Si
The diet product meeting Islamic requirement that woods dietary habit is butchered, processed, makes, has strict religion characteristic to avoid.Wherein
One of food that alcoholic beverages is clearly forbidden, it is clear that be commonly used for, in the China such as distiller grains, cooking wine, yellow wine diet, flavouring of having a strong smell
Raw material belong to banned row, have left in Chinese cooking these conventional raw materials, how to process and food materials just can be made to go increasing of having a strong smell
Perfume (or spice), is also a great problem during halal food produces.
Bulbus Allii is the bulb of Liliaceae allium Bulbus Allii.Garlic nutrient is the abundantest, contains in every 100g fresh garlic bulb
Moisture 70g, protein 4.4g, fat 0.2g, carbohydrate 23g, crude fibre 0.7g, ash 1.3g, Ca5mg, nicotinic acid
0.9mg, ascorbic acid 0.3mg, Fe0.4mg, thiamine 0.24mg, riboflavin 0.03mg, and the trace element of needed by human
Selenium, zinc, germanium etc..Bulbus Allii has antiinflammatory, sterilizes, reduces the multiple usefulness such as cholesterol, additionally, Bulbus Allii is also in people's daily life
The seasoning good merchantable brand liked, it is possible to remove smell when cooking dish, fish, meat, birds, tart up.But garlic odour taste is for being permitted
Many people do not like, and how to make good use of Bulbus Allii, while the flavouring that goes to have a strong smell, it is possible to be easier to be accepted, be also that we to solve
Problem certainly.
Summary of the invention
For solving the problems referred to above, the present invention provides a kind of Islamic spicy hot pot flavouring agent, by the raw material of following parts by weight
Make:
Vegetable oil 40-60 part, broad bean paste 8-16 part, Semen Sojae Preparatum 1-2 part, Fructus Capsici 3-20 part, Bulbus Allii fermentation liquid 2-8 part, Rhizoma Zingiberis Recens
3-8 part, sugar 2-6 part, salt 4-8 part, soy sauce 1-3, fermented cereal slurry 1-5 part, spice 0.2-1 part, composite plant powder 1-3 part,
Fructus Pruni Bao Ru powder 0.5-1 part；
Described spice includes that the raw material of following parts by weight forms: anistree 0.1-0.3 part, Fructus Foeniculi 0.1-0.15 part, flower
Green pepper 2-2.6 part, Fructus Piperis 0.3-0.5 part, Rhizoma Zingiberis powder 0.3-0.5 part；
Described Bulbus Allii fermentation liquid is prepared by the method comprised the steps:
Garlic peeling, clean, crush, sterilizing, fermentation；
Described it is broken for: in terms of Bulbus Allii quality, add 1-3 times of soft water, and add L-AA, makes Bulbus Allii and soft water
In mixture, containing the L-AA of 0.3% mass percent, colloid mill crushes, and obtains Bulbus Allii slurry；
Described sterilizing is: sterilizing 1-3s under the conditions of sterilizing 10min or 121 DEG C under the conditions of 105 DEG C, is cooled to 30-35 DEG C；
Preferably, described fermentation comprises the steps:
Bulbus Allii slurry inoculation Lactobacillus plantarum bacterium solution after sterilizing, inoculum concentration is: 20-40g/T, 30-35 DEG C, sealed fermenting
12-24 hour.Lactobacillus plantarum (Lactobacillus plantarum) tlj-2015, deposit number is CGMCC
No.11763.After Bulbus Allii is crushed by the present invention, sterilizing, inoculation preservation of bacteria strain ferments, it is possible to is prevented effectively from production and fermented
Journey there is living contaminants, it can be ensured that being normally carried out of fermentation, it is to avoid after fermentation, produce bad flavor.
The preparation of described Lactobacillus plantarum bacterium solution:
(1) first order seed is cultivated: Lactobacillus plantarum CGMCC No.11763 slant strains 1-2 ring access 500 milliliters shaken
In Ping, seed culture medium loading amount 100 milliliters, cultivation temperature 37 DEG C, incubation time 24 hours；
(2) secondary seed is cultivated: accesses in 500 milliliters of secondary seed shaking flasks by first order seed according to the inoculum concentration of 5%, plants
Sub-culture medium loading amount 100 milliliters, cultivation temperature 37 DEG C, incubation time 20 hours；
(3) three grades of seed culture: secondary seed is accessed in 5000 milliliters of three grades of seed flask with 8% inoculum concentration, seed
Culture medium loading amount 1000 milliliters, cultivation temperature 37 DEG C, incubation time 18 hours；
(4) first class seed pot is cultivated: with 10% inoculum concentration, three grades of seeds are accessed the total measurement (volume) first class seed pot as 150L,
Fermentation medium loading amount 100L, cultivation temperature 37 DEG C, tank pressure 0.05MPa, incubation time 12 hours；
Described seed culture medium consists of: soy peptone 1.5%, yeast extract 0.5%, glucose 1%, calcium lactate
1%, magnesium lactate 0.5%, concentrated medlar juice 2%, surplus is water, pH6.8；
Described fermentation medium consists of: soy peptone 8.0g, glucose 8.0g, concentrated medlar juice 2.0g, calcium lactate
0.5g, Nacl0.2g, soften water and supply 1000mL, pH6.8.
Preferably, described concentrated medlar juice can be prepared by following methods:
After Fructus Lycii flushing, quick freeze is to-40--20 DEG C；Sublimation drying, vacuum 400-500Pa, temperature-10-0 DEG C, dry
Dry to moisture ＜ 12%；Control temperature and be crushed to particle diameter at below 1.5mm at-10--2 DEG C；Add the lemon of Fructus Lycii weight 2-5 times
Lemon aqueous acid, the pH value controlling solution is 4-5, adds the compound enzyme of Fructus Lycii weight 0.5-1%, and described compound enzyme is by acidity fruit
Glue enzyme, neutral protease and cellulase composition, the weight ratio of three kinds of enzymes is 2.5: 1: 1-1.5, and hydrolysis temperature is 40-48 DEG C,
Enzymolysis time is 1-1.5hr；PH value is adjusted to 5.1-5.6 afterwards, and temperature is raised to 50-60 DEG C, adds Fructus Lycii weight simultaneously
The pectase of 0.2-0.6%, the glucanase of 0.2-1%, action time is 2.5-3hr；Enzymolysis solution is 5-10 DEG C of filtration；Filtrate
Freeze concentration obtains concentrated medlar juice；
Preferably, described fermented cereal slurry is prepared by the method comprised the steps:
Semen Maydis, Herba bromi japonici, Semen phaseoli radiati selection roguing, after cleaning, mix after being crushed to 4-6mm respectively, add mixture quality 10-
The soft water of 12 times, adds L-AA, makes in the mixture of Semen Maydis, Herba bromi japonici, Semen phaseoli radiati and water, containing 0.8% mass percent
L-AA, be warming up to 45-55 DEG C, adjustment pH is 3.5-4.0, add Semen Maydis quality 0.1-0.2% cellulase, enzyme
Solving 1-3 hour, colloid mill prepares corn slurry, and adjustment pH is 6.0-6.5, is warming up to 60-65 DEG C, adds corn slurry quality 0.2-
The α-amylase of 0.3% and the beta amylase of 0.1-0.2%, insulation enzymolysis 1.5-3 hour, tune pH value is 3.5-5.0, adds paddy
α-the Isosorbide-5-Nitrae of thing slurry quality 0.15-0.20%-glucose hydrolysis enzyme insulation enzymolysis 8-10 hour, enzyme denaturing, 70-75 DEG C, 18-20MPa
After homogenizing, it is concentrated into the half of original volume, obtains concentrating corn slurry；Inoculation Lactobacillus plantarum bacterium solution, inoculum concentration is: 40-50g/
T, 30-35 DEG C, sealed fermenting 15-24h；Lactobacillus plantarum (Lactobacillus plantarum) tlj-2015, deposit number
For CGMCC No.11763.Preparing of Lactobacillus plantarum bacterium solution is the same.
Described Semen Maydis, Herba bromi japonici, the ratio of weight and number of Semen phaseoli radiati be: Semen Maydis: Herba bromi japonici: Semen phaseoli radiati=1-2:1-2:1-3；
Described cleaning is preferably ultrasonic waves for cleaning, particularly as follows: Semen Maydis, Semen phaseoli radiati or Herba bromi japonici are respectively placed in ultrasonic waves for cleaning
In machine, ultrasonic cleaning 5-10min under power 100W, frequency 30KHz, 30-40 DEG C of temperature conditions, drain；
Preferably, described composite plant powder is prepared by the method comprised the steps:
Herba Menthae, green tea, Semen Coicis, Fructus Crataegi being pulverized respectively, 1-2:1-3:6-8:2-3 in mass ratio uniformly mixes, and adds mixed
The water of compound quality 6-8 times, room temperature 200-300W, 35-40KHz condition supersound extraction 15-20min, regulation pH value is 5.0-
6.0, add the enzyme of mixture quality 0.1-0.2%, in 45-50 DEG C of enzymolysis 30-60min, enzyme denaturing；Enzymolysis solution 60-75 DEG C,
18-20MPa homogenizing, concentrating under reduced pressure, lyophilization, low-temperature grinding to particle diameter are that 0.1-0.3mm i.e. obtains plant composite powder afterwards；
Described enzyme is xylanase, cellulase, laccase, pectase, protease 2-4:5-8:1-2 in mass ratio:
2-4:1-3 uniformly mixes；
Preferably, described Fructus Pruni Bao Ru powder is prepared by the following method:
Clean, drain, cut into slices, 250 DEG C of baking 10-15min, pulverizing and get final product；
Present invention simultaneously provides the preparation method of a kind of Islamic spicy hot pot flavouring agent, comprise the steps:
(1) get the raw materials ready:
90-95 DEG C of blanching of Fructus Capsici cutting 2-5 minute is standby；
Spice micronizing is standby；
It is standby that Rhizoma Zingiberis Recens cutmixer is cut to 5mm-8mm granule；
Broad bean paste, Semen Sojae Preparatum shred standby respectively；
(2) parch
Vegetable oil is heated to 180-200 DEG C, and perfume fried by lower Rhizoma Zingiberis Recens, adds broad bean paste, Semen Sojae Preparatum parch 10-15 minute, adds peppery
Green pepper, Bulbus Allii fermentation liquid parch 10-15 minute, add fermented cereal slurry parch 10-15 minute, add sugar, salt, spice, soy sauce,
Composite plant powder parch 2-5 minute, adds Fructus Pruni Bao Ru powder and stirs.
(3) hot filling:
Holding product temperature fill more than 65 degree.
Beneficial effect
The pungent perfume (or spice) of spicy hot pot is spicy, is liked by people very much, but eat more peppery easily cause get angry, have hot coppers, the intestines and stomach not
The discomforts such as suitable, constipation.Adding the multiple coarse grain such as Semen Maydis, Herba bromi japonici, Semen phaseoli radiati in spicy hot pot flavouring agent of the present invention, the meals of coarse grain are fine
Dimension hplc enriches, and can prevent by the scorching constipation caused of the intestines and stomach, be simultaneously introduced coordinate according to a certain percentage Herba Menthae, green tea,
Semen Coicis, Fructus Crataegi, wherein Semen Coicis can go dry dehumidifying, Herba Menthae, green tea to be all refrigerant food, can play the effect of neutralization, heat clearing away and internal heat reducing.
Fructus Crataegi is rich in tannic acid, dietary fiber etc., and the liquid that can stimulate digestion is secreted, accelerated enterogastric peristalsis, helps nourshing Yin and drynsessmoistening prescription.
Utilize preservation of bacteria strain Lactobacillus plantarum fermented garlic and corn respectively, be possible not only to shorten fermentation period, reduce Asia
Nitrate content, improves fermentation quality, the most during the fermentation, it is possible to quickly produce a large amount of lactic acid, effectively suppression miscellaneous bacteria
Activity, and the mouthfeel of spicy hot pot flavouring agent can be enriched.Utilize the Lactobacillus plantarum fermented garlic of preservation, retain uncooked garlic
Beneficial, on the basis of function, make the antioxidation of uncooked garlic, anti-acid effect significantly improve, again uncooked garlic itself
Protein transforms into the aminoacid of needed by human in a large number, and then can be absorbed rapidly by human body, to strengthening body immunity, extensive
Multiple human-body fatigue, keeps health to play huge positive role, the most fermented, without garlicky after food, is removing flavouring of having a strong smell
Meanwhile, lack acid, do not got angry, it is possible to reduce the uncomfortable experience after edible spicy hot pot.
Semen Maydis, Herba bromi japonici, Semen phaseoli radiati coordinate according to a certain percentage, first add cellulase degradation, repulping, improve pulping rate
And reduce slurrying difficulty, add afterwards a certain proportion of α-amylase and beta amylase enzymolysis a period of time, recycle α-1,
4-glucose hydrolysis enzyme insulation enzymolysis, is decomposed into small-molecule substance by unavailable for microorganism macromolecules starch, for rear supervention
Ferment step provides nutritional support, by the macromolecular substances of degrading further that ferments, makes the product prepared the most nutritious easily
Digest and assimilate.
Enzymolysis is combined with ultrasound assisted extraction technique, uses specific process conditions, Herba Menthae, green tea, Semen Coicis, Fructus Crataegi are mixed
Composite plant powder is prepared in conjunction, while saving process costs, it is possible to increase the beneficiating ingredient in Plant Powder, is particular enable to increase
And improving water soluble dietary fiber and the characteristic of Water insoluble dietary fiber in Plant Powder, its retentiveness, dilatancy, thickening property are equal
Have and improve in various degree, it is possible to increase the sense organ stability of spicy hot pot of the present invention, reduce analysis oil.
Detailed description of the invention
Described Lactobacillus plantarum (Lactobacillus plantarum) tlj-2015 was preserved on November 30th, 2015
CGMCC (is called for short) in China Committee for Culture Collection of Microorganisms's common micro-organisms center, and preserving number is CGMCC No.11763,
Preservation address is: North Star West Road 1, Chaoyang District, city of BeiJing, China institute 3, Institute of Microorganism, Academia Sinica, postcode:
100101。
Lactobacillus plantarum probiotic properties is as follows:
Lactobacillus plantarum CGMCC No.11763 provided by the present invention is found at pH be the condition of 1.50 through experiment
Lower survival, still in existing state after 1% cholate is cultivated 4 hours；Lactobacillus plantarum CGMCC No.11763 degrades nitrous acid
Salt speed is fast, and capacity of decomposition reaches 10.9mg/h/kg, and this strain is when producing Pickles, and whole sweat nitrite is dense
Degree is at below 4.8mg/kg；CGMCC No.11763, after fermentation 60h hour, can reach 64.76% to degrading rate of cholesterol.
CGMCC No.11763 Adhering capacity measure from coagulation rate be 95.71%.
CGMCC No.11763 bacterial strain is to cholesterol degradation capability study and mensuration:
Take 1mlCGMCC No.11763 mother solution and be inoculated in the MRS cholesterol fluid medium (cholesterol level of 10mL
0.1mg/ml, pH 6.2) in, it is standby, to access the MRS of 1mL sterilized water that the constant temperature standing of 37 DEG C cultivates 20h, 40h, 60h respectively
Cholesterol culture medium is comparison, takes at bacteria liquid sample and the comparison each 1ml of liquid, 9000r/min, 4 DEG C of above cultivation different time
Centrifugal 10min, obtains fermented supernatant fluid, and in o-phthalaldehyde method mensuration supernatant, cholesterol level is (particularly as follows: take each supernatant
0.1ml, in corresponding test tube, adds glacial acetic acid 0.3ml, and o-phthalaldehyde(OPA) 0.15ml of 1mg/ml is slowly added into concentrated sulphuric acid
1.0ml, mix homogeneously.Room temperature stands 10min, surveys light absorption value under 550nm).Each process 3 repetition, in kind makes
Make cholesterol standard curve, calculate cholesterol level and degradation rate in supernatant, the results are shown in Table 1.Understand, CGMCC No.11763
Have good Degradation to cholesterol, after fermentation 60h hour, degradation rate can reach 64.76%.
The table 1 degraded situation to cholesterol
The bile tolerance test of CGMCC No.11763 bacterial strain:
Take CGMCC No.11763 bacterium solution 1mL inoculation strain in containing different cholate (concentration gradients is 0.0%, 0.2%,
0.4%, 0.6%, 0.8%, 1%) 10mL MRS fluid medium (PH=6.4), be placed at 37 DEG C and cultivate 0 respectively, 2,4h,
Each process 3 repetition.Respectively take 1ml sample bacterium solution to mix in 9ml normal saline, prepare dilution factor solution, take 0.1ml dilution
Liquid is coated with in MRS, is inverted and cultivates 48 hours (each dilution factor do 3 parallel) record and calculate flat in 37 DEG C of biochemical cultivation cases
The several number of bacterium on plate.The results are shown in Table 2.Understand this bacterium increment of bacterium after gallbladder salinity is 1% process 4h still to reach
0.59±0.92×10 7(cfu/ml), there is good bile tolerance ability.
Table 2 bile tolerance ability detection [(± s) × 107cfu/ml]
The acid resistance test of CGMCC No.11763 bacterial strain
Take CGMCC No.11763 mother solution by 1ml inoculation strain in different pH value (pH gradient is 1.5,2.0,2.5,3.0,
3.5,4.0) 10mL MRS fluid medium, be placed at 37 DEG C and cultivate 0 respectively, 2,4h, each process 3 repetition.Respectively take 1ml
Sample bacterium solution mixes in 9ml normal saline, prepares dilute solution, takes 0.1ml diluent and is coated with in MRS, in 37 DEG C of biochemistry
Incubator is inverted the bacterium colony number cultivated on 48 hours (each dilution factor do 3 parallel) record flat board.The results are shown in Table 3.Say
This bacterium bright has the strongest acid-fast ability.
Table 3 acid-fast ability detection [(± s) × 107cfu/ml]
The Adhering capacity of CGMCC No.11763 bacterial strain measures
Cultivate CGMCC No.11763 (MRS fluid medium), escherichia coli DH 5 α (LB fluid medium) 24h must send out
Ferment liquid, is respectively placed in 3000r/min, centrifugal 10min at 4 DEG C, collects bacterium mud, respectively with the sterile phosphate buffer of pH=7.0
Liquid (PBS) washing bacterium mud 2 times (i.e. adds PBS in bacterium colony, after concussion mix homogeneously, is placed in 3000r/min, centrifugal at 4 DEG C
10min, collects thalline).From coagulation rate (%): with aseptic PBS, bacterium mud CGMCC No.11763 is formed at wavelength 600nm
The suspension bacteria liquid that light absorption value is 0.4 ± 0.1 (A0) and bacteria suspension, stand and measure light absorption value A 24 after 24h, from coagulation rate (%)
Formula is (A0 A24)/A0；His coagulation rate (%): the outstanding bacterium solution of CGMCC No.11763 and bacillus coli DH 5 alpha is adjusted to
Light absorption value at wavelength 600nm is the mix suspending bacterium solution of 0.6 ± 0.1 (A0).Measuring light absorption value A24 after standing 24h, he coagulates
Collection rate (%) formula is (A0 A24)/A0.Measurement result is shown in Table 4, it is known that CGMCC No.11763 from coagulation rate is
95.71%, there is the strongest Adhering capacity.
Table 4 Adhering capacity table
| Classification | A0 meansigma methods±s | A24 meansigma methodss±s | Cohesion rate % |
| HLX37 phosphate mixed liquor | 0.5131±0.0045 | 0.0220±0.0369 | 95.71 |
| HLX37+ escherichia coli phosphate mixed liquor | 0.5143±0.0082 | 0.3698±0.0355 | 28.09 |
Bacterial strain physiological property
Described Lactobacillus plantarum (Lactobacillus plantarum) tlj-2015 was preserved on November 30th, 2015
CGMCC (is called for short) in China Committee for Culture Collection of Microorganisms's common micro-organisms center, and preserving number is CGMCC No.11763,
Preservation address is: North Star West Road 1, Chaoyang District, city of BeiJing, China institute 3, Institute of Microorganism, Academia Sinica, postcode:
100101。
This bacterial strain feature is as follows: examine under a microscope, and this bacterial strain is rod-short, and Gram’s staining is positive, atrichia,
Do not produce spore；On solid medium, this bacterium bacterium colony is white, and smooth surface is fine and close, and form is circular, and edge is more neat.Reason
Change is characterized as: catalase (-), gelatin liquefaction (-), indole experiment (+), mobility (-), fermentation gas (-), nitrite
Reduction (-), fermentation gas (-), product hydrogen sulfide gas (-), pH4.0MRS culture medium grows (+).Identify through Physiology and biochemistry
For for Lactobacillus plantarum (Lactobacillus plantarum), named Lactobacillus plantarum (Lactobacillus
plantarum)tlj-2015。
This bacterial strain can at 57 DEG C well-grown, glucose tolerance is 275g/L.
Lactobacillus plantarum of the present invention by gathering people Li Jianshu, isolated in Yoghourt from Xinjiang Uygur fellow-villager family,
Acquisition time on June 2nd, 2015.
5L fermentation tank is tested
(1) take Lactobacillus plantarum CGMCC No.11763 mono-ring on inclined-plane, access equipped with 50mL culture medium MRS (without fine jade
Fat) (concentration of glucose is 150g/L) culture medium 250mL triangular flask in, 200rpm, 37 DEG C cultivate about 12h, make at thalline
In mid log phase.
(2) strain of logarithmic (log) phase accesses the 5L equipped with 3L MRS fluid medium (initial glucose is 150g/L) to ferment
In tank.Inoculum concentration is 10%, and at 37 DEG C, 100rpm cultivates 8 hours, and logarithm early stage dissolved oxygen controls 10% (ventilation 0.5L/min), after
Phase Anaerobic culturel 63 hours.After fermentation ends, the lactic acid production of Lactobacillus plantarum CGMCC No.11763 reaches 110g/L.So
Lactic acid producing speed be beneficial to the rapid fermentation of Pickles.
(3) by the strain access of logarithmic (log) phase, equipped with 3L sodium nitrite liquid screening medium, (single nitrogen source is 2g/L nitrous
Acid sodium modified MRS screening culture medium) 5L fermentation tank in.Inoculum concentration is 10%, and at 37 DEG C, 100rpm cultivates 8 hours, logarithm
Early stage dissolved oxygen controls 10% (ventilation 0.5L/min), and later stage anaerobism, sweat adds according to the wear rate stream of nitrite
The sodium nitrite solution of 20g/L, cultivates 2-3 days.After fermentation ends, calculate sweat Lactobacillus plantarum CGMCC No.11763
Degradation rate to sodium nitrite.Found that: under this condition, the degradation rate of sodium nitrite can be reached by tlj-2015
653mg/h/L。
(4) the strain 10mL of logarithmic (log) phase is accessed equipped with in Chinese cabbage pretreated for 2kg, carry out according to conventional Kimchi method
Processing, the content of nitrite measured in Pickles for every 12 hours.It was found that in whole sweat, tlj-2015 bacterium pair
The decomposition rate of sodium nitrite is 10.9mg/h/kg Chinese cabbage.Content of sodium nitrite in Pickles is consistently lower than 4.8mg/kg, the lowest
The content (20mg/kg) of regulation in standard GB/T 2714-2003.
Embodiment 1
A kind of Islamic spicy hot pot flavouring agent, is made up of the raw material of following parts by weight:
Vegetable oil 59 parts, broad bean paste 13 parts, 1 part of Semen Sojae Preparatum, 9 parts of Fructus Capsici, Bulbus Allii fermentation liquid 4 parts, 5 parts of Rhizoma Zingiberis Recens, sugar 3 parts, salt 6
Part, 3 parts of soy sauce 2, fermented cereal slurry, spice 0.6 part, 2 parts of composite plant powder, 1 part of Fructus Pruni Bao Ru powder；
Described spice includes the raw material composition of following parts by weight: anistree 0.2 part, 0.1 part of Fructus Foeniculi, 2.6 parts of Pericarpium Zanthoxyli, recklessly
Green pepper 0.5 part, Rhizoma Zingiberis powder 0.3；
Described Bulbus Allii fermentation liquid is prepared by the method comprised the steps:
Garlic peeling, clean, crush, sterilizing, fermentation；
Described it is broken for: in terms of Bulbus Allii quality, add 2 times of soft water, and add L-AA, makes the mixed of Bulbus Allii and soft water
In compound, containing the L-AA of 0.3% mass percent, colloid mill crushes, and obtains Bulbus Allii slurry；
Described sterilizing is: sterilizing 10min under the conditions of 105 DEG C, is cooled to 35 DEG C；
Described fermentation comprises the steps:
Bulbus Allii slurry inoculation Lactobacillus plantarum bacterium solution after sterilizing, inoculum concentration is: 30g/T, 35 DEG C, sealed fermenting 18 hours.
Lactobacillus plantarum (Lactobacillus plantarum) tlj-2015, deposit number is CGMCC No.11763.The present invention will
After Bulbus Allii is broken, sterilizing, inoculation preservation of bacteria strain ferments, it is possible to is prevented effectively from production sweat and living contaminants occurs,
It is able to ensure that being normally carried out of fermentation, it is to avoid after fermentation, produce bad flavor.
The preparation of described Lactobacillus plantarum bacterium solution:
(1) first order seed is cultivated: Lactobacillus plantarum CGMCC No.11763 slant strains 1-2 ring access 500 milliliters shaken
Bottle
In, seed culture medium loading amount 100 milliliters, cultivation temperature 37 DEG C, incubation time 24 hours；
(2) secondary seed is cultivated: accesses in 500 milliliters of secondary seed shaking flasks by first order seed according to the inoculum concentration of 5%, plants
Sub-culture medium loading amount 100 milliliters, cultivation temperature 37 DEG C, incubation time 20 hours；
(3) three grades of seed culture: secondary seed is accessed in 5000 milliliters of three grades of seed flask with 8% inoculum concentration, seed
Culture medium loading amount 1000 milliliters, cultivation temperature 37 DEG C, incubation time 18 hours；
(4) first class seed pot is cultivated: with 10% inoculum concentration, three grades of seeds are accessed the total measurement (volume) first class seed pot as 150L,
Fermentation medium loading amount 100L, cultivation temperature 37 DEG C, tank pressure 0.05MPa, incubation time 12 hours；
Described seed culture medium consists of: soy peptone 1.5%, yeast extract 0.5%, glucose 1%, calcium lactate
1%, magnesium lactate 0.5%, concentrated medlar juice 2%, surplus is water, pH6.8；
Described fermentation medium consists of: soy peptone 8.0g, glucose 8.0g, concentrated medlar juice 2.0g, calcium lactate
0.5g, Nacl0.2g, soften water and supply 1000mL, pH6.8.
Described concentrated medlar juice is prepared by following methods:
After Fructus Lycii flushing, quick freeze is to-40 DEG C；Sublimation drying, vacuum 400-500Pa, temperature-10-0 DEG C, be dried to
Moisture ＜ 12%；Control temperature and be crushed to particle diameter at below 1.5mm at-10 DEG C；The citric acid adding Fructus Lycii weight 3 times is water-soluble
Liquid, the pH value controlling solution is 4, adds the compound enzyme of Fructus Lycii weight 0.5%, and described compound enzyme is by acid pectase, neutral egg
White enzyme and cellulase composition, the weight ratio of three kinds of enzymes is 2.5: 1: 1, and hydrolysis temperature is 45 DEG C, and enzymolysis time is 1.5hr；It
After pH value is adjusted to 5.1, temperature is raised to 60 DEG C, adds the pectase of Fructus Lycii weight 0.6%, the glucanase of 0.2% simultaneously,
Action time is 3hr；Enzymolysis solution is 10 DEG C of filtrations；Filtrate freeze concentration obtains concentrated medlar juice；
Described fermented cereal slurry is prepared by the method comprised the steps:
Semen Maydis, Herba bromi japonici, Semen phaseoli radiati selection roguing, after cleaning, mix after being crushed to 4-6mm respectively, add mixture quality 10
Soft water again, adds L-AA, makes in the mixture of Semen Maydis, Herba bromi japonici, Semen phaseoli radiati and water, containing 0.8% mass percent
L-AA, is warming up to 50 DEG C, and adjusting pH is 3.8, adds the cellulase of Semen Maydis quality 0.2%, enzymolysis 1 hour, colloid
Grinding and to obtain corn slurry, adjusting pH is 6.0, is warming up to 60 DEG C, add the corn slurry α-amylase of quality 0.3% and 0.1% β-
Amylase, insulation enzymolysis 3 hours, adjusting pH value is 5.0, adds the α-Isosorbide-5-Nitrae-glucose hydrolysis enzyme insulation of corn slurry quality 0.15%
Enzymolysis 8 hours, enzyme denaturing, 70 DEG C, after 18-20MPa homogenizing, it is concentrated into the half of original volume, obtains concentrating corn slurry；Inoculation plant
Lactobacillus bacterium solution, inoculum concentration is: 50g/T, 35 DEG C, sealed fermenting 15h；Lactobacillus plantarum (Lactobacillus
Plantarum) tlj-2015, deposit number is CGMCC No.11763.Preparing of Lactobacillus plantarum bacterium solution is the same.
Described Semen Maydis, Herba bromi japonici, the ratio of weight and number of Semen phaseoli radiati be: Semen Maydis: Herba bromi japonici: Semen phaseoli radiati=2:1:2；
Described cleaning is ultrasonic waves for cleaning, particularly as follows: Semen Maydis, Semen phaseoli radiati or Herba bromi japonici are respectively placed in ultrasonic washing unit,
Ultrasonic cleaning 10min under power 100W, frequency 30KHz, 30 DEG C of temperature conditionss, drains；
Described composite plant powder is prepared by the method comprised the steps:
Herba Menthae, green tea, Semen Coicis, Fructus Crataegi being pulverized respectively, 1:2:8:2 in mass ratio uniformly mixes, and adds mixture quality 6
Water again, room temperature 200W, 35KHz condition supersound extraction 20min, regulation pH value is 5.0, adds the life of mixture quality 0.2%
Thing enzyme, in 48 DEG C of enzymolysis 40min, enzyme denaturing；Enzymolysis solution 68 DEG C, 18-20MPa homogenizing, afterwards concentrating under reduced pressure, lyophilization, low temperature
Being crushed to particle diameter is that 0.1-0.3mm i.e. obtains plant composite powder；
Described enzyme is that xylanase, cellulase, laccase, pectase, protease 2:6:1:4:1 in mass ratio is uniform
Mixing；
Described Fructus Pruni Bao Ru powder is prepared by the following method:
Clean, drain, cut into slices, 250 DEG C of baking 12min, pulverizing and get final product；
The preparation method of a kind of Islamic spicy hot pot flavouring agent, comprises the steps:
(1) get the raw materials ready:
90 DEG C of blanchings of Fructus Capsici cutting 5 minutes are standby；
Spice micronizing is standby；
It is standby that Rhizoma Zingiberis Recens cutmixer is cut to 5mm-8mm granule；
Broad bean paste, Semen Sojae Preparatum shred standby respectively；
(2) parch
Vegetable oil is heated to 190 DEG C, and perfume fried by lower Rhizoma Zingiberis Recens, adds broad bean paste, Semen Sojae Preparatum parch 15 minutes, adds Fructus Capsici, Bulbus Allii
Fermentation liquid parch 15 minutes, adds fermented cereal slurry parch 10 minutes, adds sugar, salt, spice, soy sauce, the stir-fry of composite plant powder
Make 5 minutes, add Fructus Pruni Bao Ru powder and stir.
(3) hot filling:
Holding product temperature is 70 degree of fills.
Embodiment 2
A kind of Islamic spicy hot pot flavouring agent, is made up of the raw material of following parts by weight:
Vegetable oil 40 parts, broad bean paste 8 parts, 1 part of Semen Sojae Preparatum, 20 parts of Fructus Capsici, Bulbus Allii fermentation liquid 8 parts, 3 parts of Rhizoma Zingiberis Recens, sugar 2 parts, salt 8
Part, 5 parts of soy sauce 1, fermented cereal slurry, spice 0.2 part, 1 part of composite plant powder, 0.5 part of Fructus Pruni Bao Ru powder；
Described spice includes the raw material composition of following parts by weight: anistree 0.1 part, 0.15 part of Fructus Foeniculi, 2 parts of Pericarpium Zanthoxyli, recklessly
Green pepper 0.5 part, Rhizoma Zingiberis powder 0.5 part；
Described Bulbus Allii fermentation liquid is prepared by the method comprised the steps:
Garlic peeling, clean, crush, sterilizing, fermentation；
Described it is broken for: in terms of Bulbus Allii quality, add 3 times of soft water, and add L-AA, makes the mixed of Bulbus Allii and soft water
In compound, containing the L-AA of 0.3% mass percent, colloid mill crushes, and obtains Bulbus Allii slurry；
Described sterilizing is: sterilizing 1-3s under the conditions of 121 DEG C, is cooled to 30 DEG C；
Described fermentation comprises the steps:
Bulbus Allii slurry inoculation Lactobacillus plantarum bacterium solution after sterilizing, inoculum concentration is: 40g/T, 30 DEG C, sealed fermenting 24 hours.
Lactobacillus plantarum (Lactobacillus plantarum) tlj-2015, deposit number is CGMCC No.11763.
The preparation of described Lactobacillus plantarum bacterium solution is prepared by this area conventional method with embodiment 1, described concentrated medlar juice；
Described fermented cereal slurry is prepared by the method comprised the steps:
Semen Maydis, Herba bromi japonici, Semen phaseoli radiati selection roguing, after cleaning, mix after being crushed to 4-6mm respectively, add mixture quality 12
Soft water again, adds L-AA, makes in the mixture of Semen Maydis, Herba bromi japonici, Semen phaseoli radiati and water, containing 0.8% mass percent
L-AA, is warming up to 45 DEG C, and adjusting pH is 3.5, adds the cellulase of Semen Maydis quality 0.1%, enzymolysis 3 hours, colloid
Grinding and to obtain corn slurry, adjusting pH is 6.0, is warming up to 65 DEG C, add the corn slurry α-amylase of quality 0.3% and 0.2% β-
Amylase, insulation enzymolysis 1.5 hours, adjusting pH value is 5.0, and the α-Isosorbide-5-Nitrae-glucose hydrolysis enzyme adding corn slurry quality 0.20% is protected
Temperature enzymolysis 10 hours, enzyme denaturing, 75 DEG C, after 18-20MPa homogenizing, it is concentrated into the half of original volume, obtains concentrating corn slurry；Inoculation
Lactobacillus plantarum bacterium solution, inoculum concentration is: 40g/T, 30 DEG C, sealed fermenting 24h；Lactobacillus plantarum (Lactobacillus
Plantarum) tlj-2015, deposit number is CGMCC No.11763.Preparing of Lactobacillus plantarum bacterium solution is the same.
Described Semen Maydis, Herba bromi japonici, the ratio of weight and number of Semen phaseoli radiati be: Semen Maydis: Herba bromi japonici: Semen phaseoli radiati=2:2:1；
Described composite plant powder is prepared by this area conventional method；
Described Fructus Pruni Bao Ru powder is prepared by the following method:
Clean, drain, cut into slices, 250 DEG C of baking 15min, pulverizing and get final product；
The preparation method of a kind of Islamic spicy hot pot flavouring agent, comprises the steps:
(1) get the raw materials ready:
95 DEG C of blanchings of Fructus Capsici cutting 2 minutes are standby；
Spice micronizing is standby；
It is standby that Rhizoma Zingiberis Recens cutmixer is cut to 5mm-8mm granule；
Broad bean paste, Semen Sojae Preparatum shred standby respectively；
(2) parch
Vegetable oil is heated to 180 DEG C, and perfume fried by lower Rhizoma Zingiberis Recens, adds broad bean paste, Semen Sojae Preparatum parch 10 minutes, adds Fructus Capsici, Bulbus Allii
Fermentation liquid parch 10 minutes, adds fermented cereal slurry parch 10 minutes, adds sugar, salt, spice, soy sauce, the stir-fry of composite plant powder
Make 5 minutes, add Fructus Pruni Bao Ru powder and stir.
(3) hot filling:
Holding product temperature is 65 degree of fills.
Embodiment 3
A kind of Islamic spicy hot pot flavouring agent, is made up of the raw material of following parts by weight:
Vegetable oil 60 parts, broad bean paste 16 parts, 2 parts of Semen Sojae Preparatum, 3 parts of Fructus Capsici, Bulbus Allii fermentation liquid 8 parts, 8 parts of Rhizoma Zingiberis Recens, sugar 6 parts, salt 4
Part, 1 part of soy sauce 3, fermented cereal slurry, spice 1 part, 3 parts of composite plant powder, 1 part of Fructus Pruni Bao Ru powder；
Described spice includes the raw material composition of following parts by weight: anistree 0.3 part, 0.15 part of Fructus Foeniculi, 2.6 parts of Pericarpium Zanthoxyli,
0.3 part of Fructus Piperis, Rhizoma Zingiberis powder 0.3 part；
Described Bulbus Allii fermentation liquid is prepared by the method comprised the steps:
Garlic peeling, clean, crush, sterilizing, fermentation；
Described it is broken for: in terms of Bulbus Allii quality, add 1 times of soft water, and add L-AA, makes the mixed of Bulbus Allii and soft water
In compound, containing the L-AA of 0.3% mass percent, colloid mill crushes, and obtains Bulbus Allii slurry；
Described sterilizing is: sterilizing 1-3s under the conditions of 121 DEG C, is cooled to 33 DEG C；
Described fermentation comprises the steps:
Bulbus Allii slurry inoculation Lactobacillus plantarum bacterium solution after sterilizing, inoculum concentration is: 20g/T, 33 DEG C, sealed fermenting 12 hours.
Lactobacillus plantarum (Lactobacillus plantarum) tlj-2015, deposit number is CGMCC No.11763.
The preparation of described Lactobacillus plantarum bacterium solution is with embodiment 1；
Described concentrated medlar juice is prepared by following methods:
After Fructus Lycii flushing, quick freeze is to-20 DEG C；Sublimation drying, vacuum 400-500Pa, temperature-10-0 DEG C, be dried to
Moisture ＜ 12%；Control temperature and be crushed to particle diameter at below 1.5mm at-2 DEG C；Add the aqueous citric acid solution of Fructus Lycii weight 5 times,
The pH value controlling solution is 5, adds the compound enzyme of Fructus Lycii weight 1%, described compound enzyme by acid pectase, neutral protease and
Cellulase forms, and the weight ratio of three kinds of enzymes is 2.5: 1: 1.5, and hydrolysis temperature is 48 DEG C, and enzymolysis time is 1.5hr；Afterwards will
PH value is adjusted to 5.6, and temperature rises 60 DEG C, adds the pectase of Fructus Lycii weight 0.2%, the glucanase of 1%, action time simultaneously
For 3hr；Enzymolysis solution is 5 DEG C of filtrations；Filtrate freeze concentration obtains concentrated medlar juice；
Described fermented cereal slurry is prepared by this area conventional method:
Described composite plant powder is prepared by the method comprised the steps:
Herba Menthae, green tea, Semen Coicis, Fructus Crataegi being pulverized respectively, 2:1:6:2 in mass ratio uniformly mixes, and adds mixture quality 8
Water again, room temperature 300W, 40KHz condition supersound extraction 15min, regulation pH value is 6.0, adds the life of mixture quality 0.1%
Thing enzyme, in 50 DEG C of enzymolysis 60min, enzyme denaturing；Enzymolysis solution 75 DEG C, 18-20MPa homogenizing, afterwards concentrating under reduced pressure, lyophilization, low temperature
Being crushed to particle diameter is that 0.1-0.3mm i.e. obtains plant composite powder；
Described enzyme is that xylanase, cellulase, laccase, pectase, protease 4:8:2:4:1 in mass ratio is uniform
Mixing；
Described Fructus Pruni Bao Ru powder is prepared by this area conventional method；
The preparation method of a kind of Islamic spicy hot pot flavouring agent, comprises the steps:
(1) get the raw materials ready:
92 DEG C of blanchings of Fructus Capsici cutting 3 minutes are standby；
Spice micronizing is standby；
It is standby that Rhizoma Zingiberis Recens cutmixer is cut to 5mm-8mm granule；
Broad bean paste, Semen Sojae Preparatum shred standby respectively；
(2) parch
Vegetable oil is heated to 200 DEG C, and perfume fried by lower Rhizoma Zingiberis Recens, adds broad bean paste, Semen Sojae Preparatum parch 12 minutes, adds Fructus Capsici, Bulbus Allii
Fermentation liquid parch 15 minutes, adds fermented cereal slurry parch 12 minutes, adds sugar, salt, spice, soy sauce, the stir-fry of composite plant powder
Make 3 minutes, add Fructus Pruni Bao Ru powder and stir.
(3) hot filling:
Holding product temperature is 70 degree of fills.
Embodiment 4
A kind of Islamic spicy hot pot flavouring agent, is made up of the raw material of following parts by weight:
Vegetable oil 55 parts, broad bean paste 10 parts, 1 part of Semen Sojae Preparatum, 12 parts of Fructus Capsici, Bulbus Allii fermentation liquid 5 parts, 5 parts of Rhizoma Zingiberis Recens, sugar 3 parts, salt
5 parts, soy sauce 2, fermented cereal starch 5 parts, spice 0.5 part, 1 part of composite plant powder, 1 part of Fructus Pruni Bao Ru powder；
Described spice includes that the raw material of following parts by weight forms: anise 0.1 part, 0.1 part of Fructus Foeniculi, 2 parts of Pericarpium Zanthoxyli, Fructus Piperis
0.3 part, Rhizoma Zingiberis powder 0.4 part；
Described Bulbus Allii fermentation liquid is prepared by the method comprised the steps:
Garlic peeling, clean, crush, sterilizing, fermentation；
Described it is broken for: in terms of Bulbus Allii quality, add 3 times of soft water, and add L-AA, makes the mixed of Bulbus Allii and soft water
In compound, containing the L-AA of 0.3% mass percent, colloid mill crushes, and obtains Bulbus Allii slurry；
Described sterilizing is: sterilizing 10min under the conditions of 105 DEG C, is cooled to 35 DEG C；
Described fermentation comprises the steps:
Bulbus Allii slurry inoculation Lactobacillus plantarum bacterium solution after sterilizing, inoculum concentration is: 40g/T, 35 DEG C, sealed fermenting 12 hours.
Lactobacillus plantarum (Lactobacillus plantarum) tlj-2015, deposit number is CGMCC No.11763.
The preparation of described Lactobacillus plantarum bacterium solution is with embodiment 2；
Described fermented cereal slurry is prepared by the method comprised the steps:
Semen Maydis, Herba bromi japonici, Semen phaseoli radiati selection roguing, after cleaning, mix after being crushed to 4-6mm respectively, add mixture quality 11
Soft water again, adds L-AA, makes in the mixture of Semen Maydis, Herba bromi japonici, Semen phaseoli radiati and water, containing 0.8% mass percent
L-AA, is warming up to 55 DEG C, and adjusting pH is 3.5, adds the cellulase of Semen Maydis quality 0.1%, enzymolysis 2 hours, colloid
Grinding and to obtain corn slurry, adjusting pH is 6.0, is warming up to 60 DEG C, add the corn slurry α-amylase of quality 0.2% and 0.1% β-
Amylase, insulation enzymolysis 3 hours, adjusting pH value is 5.0, adds the α-Isosorbide-5-Nitrae-glucose hydrolysis enzyme insulation of corn slurry quality 0.15%
Enzymolysis 8 hours, enzyme denaturing, 70 DEG C, after 18-20MPa homogenizing, it is concentrated into the half of original volume, obtains concentrating corn slurry；Inoculation plant
Lactobacillus bacterium solution, inoculum concentration is: 40g/T, 35 DEG C, sealed fermenting 15h；Lactobacillus plantarum (Lactobacillus
Plantarum) tlj-2015, deposit number is CGMCC No.11763.Preparing of Lactobacillus plantarum bacterium solution is the same.
Described Semen Maydis, Herba bromi japonici, the ratio of weight and number of Semen phaseoli radiati be: Semen Maydis: Herba bromi japonici: Semen phaseoli radiati=1:1:1；
Described cleaning is ultrasonic waves for cleaning, particularly as follows: Semen Maydis, Semen phaseoli radiati or Herba bromi japonici are respectively placed in ultrasonic washing unit,
Ultrasonic cleaning 5min under power 100W, frequency 30KHz, 40 DEG C of temperature conditionss, drains；
Described composite plant powder is prepared by the method comprised the steps:
Herba Menthae, green tea, Semen Coicis, Fructus Crataegi being pulverized respectively, 1:1:6:3 in mass ratio uniformly mixes, and adds mixture quality 6
Water again, room temperature 250W, 35KHz condition supersound extraction 15min, regulation pH value is 5.0, adds the life of mixture quality 0.1%
Thing enzyme, in 45 DEG C of enzymolysis 60min, enzyme denaturing；Enzymolysis solution 60 DEG C, 18-20MPa homogenizing, afterwards concentrating under reduced pressure, lyophilization, low temperature
Being crushed to particle diameter is that 0.1-0.3mm i.e. obtains plant composite powder；
Described enzyme is that xylanase, cellulase, laccase, pectase, protease 2:5:1:4:3 in mass ratio is uniform
Mixing；
Described Fructus Pruni Bao Ru powder is prepared by the following method:
Clean, drain, cut into slices, 250 DEG C of baking 10min, pulverizing and get final product；
The preparation method of a kind of Islamic spicy hot pot flavouring agent, comprises the steps:
(1) get the raw materials ready:
90 DEG C of blanchings of Fructus Capsici cutting 2 minutes are standby；
Spice micronizing is standby；
It is standby that Rhizoma Zingiberis Recens cutmixer is cut to 5mm-8mm granule；
Broad bean paste, Semen Sojae Preparatum shred standby respectively；
(2) parch
Vegetable oil is heated to 180 DEG C, and perfume fried by lower Rhizoma Zingiberis Recens, adds broad bean paste, Semen Sojae Preparatum parch 15 minutes, adds Fructus Capsici, Bulbus Allii
Fermentation liquid parch 10 minutes, adds fermented cereal slurry parch 15 minutes, adds sugar, salt, spice, soy sauce, the stir-fry of composite plant powder
Make 2 minutes, add Fructus Pruni Bao Ru powder and stir.
(3) hot filling:
Holding product temperature is 75 degree of fills.
Embodiment 5
A kind of Islamic spicy hot pot flavouring agent, is made up of the raw material of following parts by weight:
Vegetable oil 60 parts, broad bean paste 16 parts, 1 part of Semen Sojae Preparatum, 20 parts of Fructus Capsici, Bulbus Allii fermentation liquid 8 parts, 8 parts of Rhizoma Zingiberis Recens, sugar 6 parts, salt
8 parts, soy sauce 3, fermented cereal starch 5 parts, spice 1 part, 3 parts of composite plant powder, 1 part of Fructus Pruni Bao Ru powder；
Described spice includes that the raw material of following parts by weight forms: anise 0.3 part, 0.1 part of Fructus Foeniculi, 2 parts of Pericarpium Zanthoxyli, Fructus Piperis
0.5 part, Rhizoma Zingiberis powder 0.5 part；
Described Bulbus Allii fermentation liquid is prepared by the method comprised the steps:
Garlic peeling, clean, crush, sterilizing, fermentation；
Described it is broken for: in terms of Bulbus Allii quality, add 1 times of soft water, and add L-AA, makes the mixed of Bulbus Allii and soft water
In compound, containing the L-AA of 0.3% mass percent, colloid mill crushes, and obtains Bulbus Allii slurry；
Described sterilizing is: sterilizing 1-3s under the conditions of 121 DEG C, is cooled to 30 DEG C；
Described fermentation comprises the steps:
Bulbus Allii slurry inoculation Lactobacillus plantarum bacterium solution after sterilizing, inoculum concentration is: 20g/T, 30 DEG C, sealed fermenting 12 hours.
Lactobacillus plantarum (Lactobacillus plantarum) tlj-2015, deposit number is CGMCC No.11763.
The preparation of described Lactobacillus plantarum bacterium solution is with embodiment 1；
Described concentrated medlar juice can be prepared by following methods:
After Fructus Lycii flushing, quick freeze is to-30 DEG C；Sublimation drying, vacuum 400-500Pa, temperature-10-0 DEG C, be dried to
Moisture ＜ 12%；Control temperature and be crushed to particle diameter at below 1.5mm at-6 DEG C；Add the aqueous citric acid solution of Fructus Lycii weight 5 times,
The pH value controlling solution is 5, adds the compound enzyme of Fructus Lycii weight 0.5%, and described compound enzyme is by acid pectase, neutral protease
Forming with cellulase, the weight ratio of three kinds of enzymes is 2.5: 1: 1.5, and hydrolysis temperature is 40 DEG C, and enzymolysis time is 1.5hr；Afterwards
PH value is adjusted to 5.1, and temperature is raised to 60 DEG C, adds the pectase of Fructus Lycii weight 0.4%, the glucanase of 0.4% simultaneously, makees
It is 3hr with the time；Enzymolysis solution is 5 DEG C of filtrations；Filtrate freeze concentration obtains concentrated medlar juice；
Described fermented cereal slurry is prepared by this area conventional method；
Described composite plant powder is prepared by this area conventional method；
Described Fructus Pruni Bao Ru powder is prepared by this area conventional method；
The preparation method of a kind of Islamic spicy hot pot flavouring agent, with embodiment 1.
Contrast experiment:
Carry out tasting contrast experiment with embodiment 1 Islamic spicy hot pot flavouring agent and commercially available spicy hot pot flavouring agent, set up separately
Experimental group and matched group, often organize 100 people, gives a mark after trial test, and sensory evaluation standards of grading are shown in Table 1, according to table 1 weight, by hundred-mark system
Sub-item sets score value, draws projects score, calculates projects average mark, be added 100 parts of marking tables average after total
Average mark.Scoring rating result is shown in Table 2.
Table 1 spicy hot pot flavouring agent sensory evaluation standards of grading
Table 2 is marked rating result
From above experimental result: Islamic spicy hot pot flavouring agent of the present invention is from color and luster, fragrance, abnormal smells from the patient, flavour, tissue
The each side such as form, mouthfeel is significantly better than that commercial like product.Color and luster is homogeneous, gloss, glossy, and beans body is fine and smooth uniformly, thickness
Appropriateness, takes into account each side requirements such as nutrition, taste, color and luster, and craft science is reasonable, mushrooms fragrance, Fructus Capsici and broad bean paste fragrance,
Spice fragrance etc. are all fragrant harmonious, and taste numb, peppery, salty, sweet, fresh, fragrant, all and attainments are with conspicuous characteristics, and can increase fresh by flavouring, fresh fragrance
U.S., unique flavor.
Claims (10)
1. an Islamic spicy hot pot flavouring agent, is made up of the raw material of following parts by weight:
Vegetable oil 40-60 part, broad bean paste 8-16 part, Semen Sojae Preparatum 1-2 part, Fructus Capsici 3-20 part, Bulbus Allii fermentation liquid 2-8 part, Rhizoma Zingiberis Recens 3-8
Part, sugar 2-6 part, salt 4-8 part, soy sauce 1-3, fermented cereal slurry 1-5 part, spice 0.2-1 part, composite plant powder 1-3 part, Fructus Pruni Bao
Eat powder 0.5-1 part；
Described spice includes that the raw material of following parts by weight forms: anistree 0.1-0.3 part, Fructus Foeniculi 0.1-0.15 part, Pericarpium Zanthoxyli 2-
2.6 parts, Fructus Piperis 0.3-0.5 part, Rhizoma Zingiberis powder 0.3-0.5 part；
It is characterized in that, described Bulbus Allii fermentation liquid is prepared by the method comprised the steps:
Garlic peeling, clean, crush, sterilizing, fermentation；
Described it is broken for: in terms of Bulbus Allii quality, add 1-3 times of soft water, and add L-AA, make the mixing of Bulbus Allii and soft water
In thing, containing the L-AA of 0.3% mass percent, colloid mill crushes, and obtains Bulbus Allii slurry；
Described sterilizing is: sterilizing 1-3s under the conditions of sterilizing 10min or 121 DEG C under the conditions of 105 DEG C, is cooled to 30-35 DEG C；
Described fermentation comprises the steps:
Bulbus Allii slurry inoculation Lactobacillus plantarum bacterium solution after sterilizing, inoculum concentration is: 20-40g/T, 30-35 DEG C, sealed fermenting 12-24
Hour.
Islamic spicy hot pot flavouring agent the most according to claim 1, it is characterised in that described Lactobacillus plantarum
(Lactobacillus plantarum) is tlj-2015, and deposit number is CGMCC No.11763.
Islamic spicy hot pot flavouring agent the most according to claim 2, it is characterised in that the system of described Lactobacillus plantarum bacterium solution
For comprising the steps:
(1) first order seed is cultivated: accessed by Lactobacillus plantarum CGMCC No.11763 slant strains 1-2 ring in 500 milliliters of shaking flasks,
Seed culture medium loading amount 100 milliliters, cultivation temperature 37 DEG C, incubation time 24 hours；
(2) secondary seed is cultivated: accessing in 500 milliliters of secondary seed shaking flasks by first order seed according to the inoculum concentration of 5%, seed is trained
Support base loading amount 100 milliliters, cultivation temperature 37 DEG C, incubation time 20 hours；
(3) three grades of seed culture: secondary seed is accessed in 5000 milliliters of three grades of seed flask with 8% inoculum concentration, seed culture
Base loading amount 1000 milliliters, cultivation temperature 37 DEG C, incubation time 18 hours；
(4) first class seed pot is cultivated: with 10% inoculum concentration, three grades of seeds are accessed the total measurement (volume) first class seed pot as 150L, fermentation
Culture medium loading amount 100L, cultivation temperature 37 DEG C, tank pressure 0.05MPa, incubation time 12 hours；
Described seed culture medium consists of: soy peptone 1.5%, yeast extract 0.5%, glucose 1%, calcium lactate 1%,
Magnesium lactate 0.5%, concentrated medlar juice 2%, surplus is water, pH6.8；
Described fermentation medium consists of: soy peptone 8.0g, glucose 8.0g, concentrated medlar juice 2.0g, calcium lactate 0.5g,
Nacl0.2g, softens water and supplies 1000mL, pH6.8.
Islamic spicy hot pot flavouring agent the most according to claim 3, it is characterised in that described concentrated medlar juice is by with lower section
Prepared by method:
After Fructus Lycii flushing, quick freeze is to-40--20 DEG C；Sublimation drying, vacuum 400-500Pa, temperature-10-0 DEG C, be dried to
Moisture ＜ 12%；Control temperature and be crushed to particle diameter at below 1.5mm at-10--2 DEG C；Add the citric acid of Fructus Lycii weight 2-5 times
Aqueous solution, the pH value controlling solution is 4-5, adds the compound enzyme of Fructus Lycii weight 0.5-1%, and described compound enzyme is by acid pectin
Enzyme, neutral protease and cellulase composition, the weight ratio of three kinds of enzymes is 2.5: 1: 1-1.5, and hydrolysis temperature is 40-48 DEG C, enzyme
The solution time is 1-1.5hr；PH value is adjusted to 5.1-5.6 afterwards, and temperature is raised to 50-60 DEG C, adds Fructus Lycii weight 0.2-simultaneously
The pectase of 0.6%, the glucanase of 0.2-1%, action time is 2.5-3hr；Enzymolysis solution is 5-10 DEG C of filtration；Filtrate is freezing
Concentrate and obtain concentrated medlar juice.
Islamic spicy hot pot flavouring agent the most according to claim 1, it is characterised in that described fermented cereal slurry by include as
Prepared by the method for lower step:
Semen Maydis, Herba bromi japonici, Semen phaseoli radiati selection roguing, after cleaning, mix after being crushed to 4-6mm respectively, add mixture quality 10-12 times
Soft water, add L-AA, make in the mixture of Semen Maydis, Herba bromi japonici, Semen phaseoli radiati and water, containing the L-of 0.8% mass percent
Ascorbic acid, is warming up to 45-55 DEG C, and adjustment pH is 3.5-4.0, adds the cellulase of Semen Maydis quality 0.1-0.2%, enzymolysis 1-
3 hours, colloid mill prepared corn slurry, and adjustment pH is 6.0-6.5, is warming up to 60-65 DEG C, added corn slurry quality 0.2-0.3%
α-amylase and the beta amylase of 0.1-0.2%, insulation enzymolysis 1.5-3 hour, tunes pH value is 3.5-5.0, adds corn and starches
α-the Isosorbide-5-Nitrae of quality 0.15-0.20%-glucose hydrolysis enzyme insulation enzymolysis 8-10 hour, enzyme denaturing, 70-75 DEG C, 18-20MPa homogenizing
After, it is concentrated into the half of original volume, obtains concentrating corn slurry；Inoculation Lactobacillus plantarum bacterium solution, inoculum concentration is: 40-50g/T, 30-
35 DEG C, sealed fermenting 15-24h；
Described Semen Maydis, Herba bromi japonici, the ratio of weight and number of Semen phaseoli radiati be: Semen Maydis: Herba bromi japonici: Semen phaseoli radiati=1-2:1-2:1-3.
Islamic spicy hot pot flavouring agent the most according to claim 5, it is characterised in that Lactobacillus plantarum
(Lactobacillus plantarum) tlj-2015, deposit number is CGMCC No.11763.
Islamic spicy hot pot flavouring agent the most according to claim 5, it is characterised in that described cleaning is preferably ultrasound wave
Clean, particularly as follows: Semen Maydis, Semen phaseoli radiati or Herba bromi japonici are respectively placed in ultrasonic washing unit, at power 100W, frequency 30KHz, 30-
Ultrasonic cleaning 5-10min under 40 DEG C of temperature conditionss, drains.
Islamic spicy hot pot flavouring agent the most according to claim 1, it is characterised in that described composite plant powder by include as
Prepared by the method for lower step:
Herba Menthae, green tea, Semen Coicis, Fructus Crataegi being pulverized respectively, 1-2:1-3:6-8:2-3 in mass ratio uniformly mixes, and adds mixture
The water of quality 6-8 times, room temperature 200-300W, 35-40KHz condition supersound extraction 15-20min, regulation pH value is 5.0-6.0, adds
Enter the enzyme of mixture quality 0.1-0.2%, in 45-50 DEG C of enzymolysis 30-60min, enzyme denaturing；Enzymolysis solution 60-75 DEG C, 18-
20MPa homogenizing, concentrating under reduced pressure, lyophilization, low-temperature grinding to particle diameter are that 0.1-0.3mm i.e. obtains plant composite powder afterwards；Described
Enzyme is that xylanase, cellulase, laccase, pectase, protease 2-4:5-8:1-2:2-4:1-3 in mass ratio uniformly mixes
Close.
Islamic spicy hot pot flavouring agent the most according to claim 1, it is characterised in that described Fructus Pruni Bao Ru powder is by the following method
Preparation:
Clean, drain, cut into slices, 250 DEG C of baking 10-15min, pulverizing and get final product.
10. the method preparing the arbitrary described Islamic spicy hot pot flavouring agent of claim 1-9, comprises the steps:
(1) get the raw materials ready:
90-95 DEG C of blanching of Fructus Capsici cutting 2-5 minute is standby；
Spice micronizing is standby；
It is standby that Rhizoma Zingiberis Recens cutmixer is cut to 5mm-8mm granule；
Broad bean paste, Semen Sojae Preparatum shred standby respectively；
(2) parch
Vegetable oil is heated to 180-200 DEG C, and perfume fried by lower Rhizoma Zingiberis Recens, adds broad bean paste, Semen Sojae Preparatum parch 10-15 minute, adds Fructus Capsici, big
Bulbus Allii fermentation liquid parch 10-15 minute, adds fermented cereal slurry parch 10-15 minute, adds sugar, salt, spice, soy sauce, is combined
Plant Powder parch 2-5 minute, adds Fructus Pruni Bao Ru powder and stirs；
(3) hot filling:
Holding product temperature fill more than 65 degree.
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Application publication date: 20161207 |