CN106262753B - Fermented mushroom flavor sauce and processing method thereof - Google Patents
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Abstract
The invention discloses a fermented mushroom flavor sauce and a processing method thereof. The processing steps comprise: preparing raw materials, preparing starter, fermenting, frying, sterilizing and packaging. The full-fermentation type mushroom sauce is prepared by fully utilizing mushroom stems which are leftovers in mushroom industry processing through the procedures of starter propagation, fermentation, stir-frying and the like, and provides a seasoning fast-digestion product with high dietary fiber content for consumers. And the fermented mushroom flavor sauce processed by the method is suitable for industrial production, and provides favorable opportunity and economic benefit for food processing industry.
Description
Technical Field
The invention relates to a mushroom flavor sauce and a processing method thereof, in particular to a fermented mushroom flavor sauce and a processing method thereof, and belongs to the technical field of food processing.
Background
With the improvement of living standard of people and the demand of food and health care, the mushroom is more and more favored by people as a food with rich nutritive value. Flavor products such as mushroom beverage, mushroom can, mushroom preserved fruit and the like are pursued by consumers, and a large amount of processing leftovers such as mushroom stems and the like are correspondingly generated.
The fermented sauce is a seasoning with rich nutritional value, and in recent years, although the industrialization level of fermented foods in China is improved year by year, the industrialization degree of the fermented sauce is not high enough, and the development and the pace of industrial modernization in the food field are seriously influenced. Moreover, the mushroom stems are generally discarded, which causes waste of raw materials.
Disclosure of Invention
In order to solve the technical problems, the invention provides the fermented mushroom flavor sauce and the processing method thereof, which make full use of mushroom leftovers, change waste into valuable and have high industrialization degree.
In order to achieve the purpose, the technical scheme of the invention is as follows: a fermented mushroom flavor sauce comprises the following raw materials in parts by weight:
making starter, fermenting, and parching to obtain Lentinus Edodes sauce.
Preferably, the fermented mushroom flavor sauce contains the following raw materials in parts by weight:
making starter, fermenting, and parching to obtain Lentinus Edodes sauce.
The lentinan has the reputation of 'fungus queen', and is a high-protein and low-fat nutritional health food. The mushroom contains about 30 kinds of enzyme and 18 kinds of amino acid, and is the best ideal food for treating human body enzyme deficiency and supplementing amino acid. Lentinan in Lentinus Edodes can increase the activity of helper T cell, and improve humoral immunity. Lentinacin can reduce cholesterol. The antioxidant content of the shiitake mushrooms is 12 times that of the malt and 4 times that of the chicken liver, and the effects of reducing leukemia and resisting cancers are very good. The ash content of the lentinus edodes contains a large amount of potassium salt and other mineral elements, and is regarded as an ideal food for preventing acidic food poisoning. Therefore, the mushroom is a treasure in whole body, the mushroom stems are utilized to be fermented into the sauce, the existing resources are fully utilized, waste is changed into wealth, waste can be reduced, and a fast-digestion product with high nutritional value can be brought to consumers.
The processing method specifically comprises the following steps:
(1) pretreatment of raw materials
A. Pre-treating mushroom stems: selecting fresh and strong-fragrance lentinus edodes stems, removing surface impurities, cleaning with clear water, soaking, fishing out the lentinus edodes stems after the lentinus edodes stems are saturated in water, and cutting the lentinus edodes stems into square dices with the side length of 2-5 mm for later use;
B. preparing the soybean paste: selecting full-grain, worm-eaten-free and mildew-free soybeans, cooking, inoculating, starter propagation, and fermenting to obtain soybean paste;
(2) preparing yeast: sterilizing the diced lentinus edodes stems at the high temperature and the high pressure of 115-121 ℃ and 0.1MPa for 20-30 min, taking out and cooling to 35-40 ℃, adding 0.05-0.2% of mixed bacteria, adding 1.2-1.6 times of water of the materials, and placing in an incubator at the temperature of 32-36 ℃ for 42-50 h;
(3) fermentation: after the koji making in the step (2) is finished, adding saline water with the amount of 1.4-1.8 times of the koji amount and the concentration of 15% -20%, and fermenting for 2 d-4 d at the temperature of 40-45 ℃ to obtain the mushroom sauce;
(4) frying: pouring vegetable oil into a frying pan, burning the vegetable oil with strong fire until the vegetable oil is smoked, adding minced scallion and ginger, frying the minced scallion and ginger to generate fragrance, then fishing out the scallion and ginger, adding the fermented mushroom sauce and 1.2-1.8 times of soybean sauce, adjusting the temperature to 75-85 ℃, adding white sugar, salt, five-spice powder and cooking wine, slowly decocting for 15-20 min to obtain the mushroom sauce with strong sauce fragrance, and taking the mushroom sauce out of the frying pan;
(5) and (3) sterilization and packaging: adding 0.03-1.2% of antioxidant into the fried mushroom sauce, sterilizing in an autoclave at 115-121 ℃ for 15-20 min, filling and sealing when the mixture is hot, and cooling the mixture into a room temperature warehouse for storage.
Preferably, in the step A, in the pretreatment link of the mushroom stems, the selected mushroom stems are soaked for 2 to 3 hours at the temperature of 45 to 55 ℃ according to the mass ratio of the materials to the water of 1:15 to 1:25, so that the mushroom stems can be fully saturated with water.
Preferably, in the preparation process of the soybean paste in the step B, the specific processing steps are as follows:
(b1) selecting raw materials: selecting soybeans which are full in grains, free of worm damage and mildew;
(b2) cleaning and soaking: washing impurities on the surface of the soybeans by running water, adding clear water with the weight being 3-5 times that of the soybeans, and soaking for 10-14 h at room temperature until the surfaces of the soybeans do not have wrinkles after absorbing water and expanding;
(b3) steaming and cooling the beans: fishing out the soybeans soaked in the step (b2), draining, cooking at 115-121 ℃ for 10-15 min under the high temperature and high pressure of 0.1MPa, taking out, and cooling to 40-45 ℃;
(b4) inoculation: adding the dry steamed flour accounting for 10 to 20 percent of the mass of the soybean into the cooled soybean, uniformly stirring, and then inoculating aspergillus oryzae accounting for 0.05 to 0.15 percent of the mass of the raw material;
(b5) preparing yeast: spreading the inoculated koji material to a thickness of 3-5 cm, and making koji at 28-32 ℃ for 24-36 h under an environment with relative humidity of 60-80%;
(b6) fermentation: and (3) after finished koji is taken out of the koji pool, adding boiled and cooled saline water for exposing and drying, performing primary fermentation culture overturning every 3-5 days, wherein the fermentation period is 30-40 days, the mass of the added saline water is 1.5-1.8 times of that of finished koji, and the concentration of the added saline water is 17-19%.
Preferably, two koji-turning operations are performed during the koji-making process of step (b 5): the first time is 12-16 h, the second time is 20-24 h, and the yeast can be produced when yellow-green spores grow on the surface of the yeast material.
Preferably, in the starter propagation process of step (2): the mixed bacteria are prepared by mixing aspergillus oryzae and aspergillus niger according to the mass ratio of 5: 1.
Preferably, during the fermentation in step (3): adding 0.04-0.1% of Saccharomyces rouxii by mass ratio, and fermenting for 3-5 d at 35-40 ℃ to make the shiitake mushroom generate unique sauce flavor.
Preferably, the yeast activation method comprises: adding the zygosaccharomyces rouxii into sucrose solution with the weight 15-20 times of the own weight and the concentration of 2.5%, and activating for 1-2 h at 33-35 ℃.
Preferably, the vegetable oil used in the frying process in the step (4) is one or more of soybean salad oil, corn oil, peanut oil, rapeseed oil and olive oil.
Preferably, the antioxidant used in the sterilization step (5) is BHT or tea polyphenol or ascorbic acid.
The invention has the beneficial effects that: the full-fermentation type mushroom sauce is prepared by fully utilizing mushroom stems which are leftovers in mushroom industry processing through the procedures of starter propagation, fermentation, stir-frying and the like, and provides a seasoning fast-digestion product with high dietary fiber content for consumers. And the fermented mushroom flavor sauce processed by the method is suitable for industrial production, and provides favorable opportunity and economic benefit for food processing industry.
Detailed Description
The present invention will be described in further detail with reference to specific embodiments.
The invention discloses a fermented mushroom flavor sauce which comprises the following raw materials in parts by weight:
making starter, fermenting, and parching to obtain Lentinus Edodes sauce.
The processing method is also suitable for industrialized production, brings great economic benefit and a modern production line for food processing factories, and the specific method is shown in the following specific implementation mode:
example one
(1) Pretreatment of raw materials
A. Pre-treating mushroom stems: selecting 30 parts of fresh and strong-flavor shiitake mushroom stems, and removing surface impurities; soaking the selected lentinus edodes stems for 2.5 hours at 50 ℃ according to the mass ratio of the materials to the water of 1: 20; when the mushroom stem absorbs water and is saturated, fishing out the mushroom stem and cutting the mushroom stem into square cubes with the side length of 3mm for later use;
B. preparing the soybean paste: the specific processing steps are as follows:
(b1) selecting raw materials: selecting 48 parts of full-grain, worm-eating-free and mildew-free soybeans;
(b2) cleaning and soaking: washing impurities on the surface of the soybeans by running water, adding clear water with the weight 4 times that of the soybeans, and soaking at room temperature for 12 hours until the surfaces of the soybeans are not wrinkled after water absorption and expansion;
(b3) steaming and cooling the beans: taking out the soybeans soaked in the step (b2), draining, cooking at 120 ℃ and 0.1MPa for 12min, taking out, and cooling to 42 ℃;
(b4) inoculation: adding dried steamed flour accounting for 15% of the mass of the soybeans into the cooled soybeans, uniformly stirring, and then inoculating aspergillus oryzae accounting for 0.1% of the mass of the raw materials;
(b5) preparing yeast: spreading the inoculated koji material to a thickness of 4cm, and making koji at 30 deg.C under 70% relative humidity for 30 h; the yeast is turned for two times in the yeast making process: when 14 hours are spent for the first time and 22 hours are spent for the second time, the yeast can be produced when yellow-green spores grow on the surface of the yeast material;
(b6) fermentation: after finished koji is taken out of the koji pool, adding boiled and cooled saline water for exposing and drying, turning over the koji once every 4 days for a fermentation period of 35 days, wherein the mass of the added saline water is 1.6 times that of the finished koji, and the concentration of the added saline water is 18%;
(2) preparing yeast: sterilizing Lentinus Edodes stem pieces at 118 deg.C under 0.1MPa for 25min, cooling to 38 deg.C, adding 0.1% mixed bacteria, adding 1.4 times of water, and standing in 34 deg.C incubator for 46 h; the mixed bacteria are prepared by mixing aspergillus oryzae and aspergillus niger according to the mass ratio of 5: 1;
(3) fermentation: after the koji making in the step (2) is finished, adding saline water with the amount of 1.6 times of the koji and the concentration of 18%, and fermenting for 3d at 42 ℃ to obtain the mushroom sauce; in the fermentation process: adding 0.5% of Saccharomyces rouxii by mass, and fermenting for 4d at 37 ℃ to make the shiitake mushroom generate unique sauce flavor, wherein the yeast activating method comprises the following steps: adding Saccharomyces rouxii into sucrose solution with a concentration of 2.5% and a weight 17 times of the own weight, and activating at 34 deg.C for 1.5 h;
(4) frying: pouring 10 parts of vegetable oil into a frying pan, burning the vegetable oil with strong fire until the vegetable oil is smoked, adding 2 parts of minced shallot and 2 parts of minced ginger, frying the shallot and ginger to generate fragrance, then fishing out the shallot and the ginger, adding the fermented shiitake sauce and 1.5 times of soybean sauce, adjusting the temperature to 80 ℃, adding 5 parts of white sugar, 10 parts of salt, 0.5 part of five-spice powder and 3 parts of cooking wine, slowly decocting for 18min to obtain the shiitake sauce with strong sauce fragrance, and taking the shiitake sauce out of the frying pan;
(5) and (3) sterilization and packaging: adding 0.8% antioxidant into parched Lentinus Edodes sauce, sterilizing at 116 deg.C for 17min in autoclave, hot-filling and sealing, cooling, and storing in room temperature warehouse, wherein the antioxidant is tea polyphenols.
Example two
(1) Pretreatment of raw materials
A. Pre-treating mushroom stems: selecting 25 parts of fresh and strong-flavor shiitake mushroom stems, and removing surface impurities; soaking the selected lentinus edodes stems for 2 hours at 45 ℃ according to the mass ratio of the materials to the water of 1: 15; when the mushroom stem absorbs water and is saturated, fishing out the mushroom stem and cutting the mushroom stem into square dices with the side length of 2mm for later use;
B. preparing the soybean paste: the specific processing steps are as follows:
(b1) selecting raw materials: selecting 40 parts of soybeans which are full in grains, free of worm damage and mildew;
(b2) cleaning and soaking: washing impurities on the surface of the soybeans by running water, adding clear water with the weight 3 times that of the soybeans, and soaking for 10 hours at room temperature until the surfaces of the soybeans are not wrinkled after water absorption and expansion;
(b3) steaming and cooling the beans: taking out the soybeans soaked in the step (b2), draining, cooking at 115 ℃ under high temperature and high pressure of 0.1MPa for 10min, taking out, and cooling to 40 ℃;
(b4) inoculation: adding the dried steamed flour accounting for 10 percent of the mass of the soybeans into the cooled soybeans, uniformly stirring, and then inoculating aspergillus oryzae accounting for 0.05 percent of the mass of the raw materials;
(b5) preparing yeast: spreading the inoculated koji material to a thickness of 3cm, and making koji at 28 deg.C under relative humidity of 60% for 24 h; the yeast is turned for two times in the yeast making process: when the first time is 12 hours and the second time is 20 hours, the yeast can be produced when yellow-green spores grow on the surface of the yeast material;
(b6) fermentation: after finished koji is taken out of the koji pool, adding boiled and cooled saline water for exposing and drying, turning over the koji once every 3 days for 30 days of fermentation period, wherein the mass of the added saline water is 1.2 times of that of the finished koji, and the concentration of the saline water is 17%;
(2) preparing yeast: sterilizing Lentinus Edodes stem dices at 115 deg.C under 0.1MPa for 20min, cooling to 35 deg.C, adding 0.05% mixed bacteria, adding 1.2 times of water, and standing in 32 deg.C incubator for 42 hr; the mixed bacteria are prepared by mixing aspergillus oryzae and aspergillus niger according to the mass ratio of 5: 1;
(3) fermentation: after the koji making in the step (2) is finished, adding saline water with the amount of 1.4 times of the koji and the concentration of 15%, and fermenting for 2d at 40 ℃ to obtain the mushroom sauce; in the fermentation process: adding 0.04% of Saccharomyces rouxii by mass, and fermenting for 3d at 35 ℃ to make the shiitake mushroom generate unique sauce flavor, wherein the yeast activating method comprises the following steps: adding Saccharomyces rouxii into sucrose solution with a concentration of 2.5% and a weight 15 times of the own weight, and activating at 33 ℃ for 1 h;
(4) frying: pouring 7 parts of vegetable oil into a frying pan, burning the vegetable oil with strong fire until the vegetable oil is smoked, adding 1 part of chopped scallion and 1 part of chopped ginger to fry out fragrance, then fishing out the scallion and the ginger, adding the fermented shiitake sauce and 1.2 times of soybean sauce, adjusting the temperature to 75 ℃, adding 4 parts of white sugar, 8 parts of salt, 0.2 part of five-spice powder and 2 parts of cooking wine, slowly decocting for 18min to obtain the shiitake sauce with strong sauce fragrance, and taking the shiitake sauce out of the frying pan;
(5) and (3) sterilization and packaging: adding 0.03 wt% of antioxidant into the parched Lentinus Edodes sauce, sterilizing in an autoclave at 115 deg.C for 15min, filling, sealing, cooling, and storing in a room temperature warehouse, wherein the antioxidant is ascorbic acid.
EXAMPLE III
(1) Pretreatment of raw materials
A. Pre-treating mushroom stems: selecting 35 parts of fresh and strong-flavor shiitake mushroom stems, and removing surface impurities; soaking the selected lentinus edodes stems for 3 hours at 55 ℃ according to the mass ratio of the materials to the water of 25; when the mushroom stem absorbs water and is saturated, fishing out the mushroom stem and cutting the mushroom stem into square cubes with the side length of 5mm for later use;
B. preparing the soybean paste: the specific processing steps are as follows:
(b1) selecting raw materials: selecting 50 parts of full-grain, worm-eating-free and mildew-free soybeans;
(b2) cleaning and soaking: washing impurities on the surface of the soybeans by running water, adding clear water with the weight 5 times that of the soybeans, and soaking for 14 hours at room temperature until the surfaces of the soybeans are not wrinkled after water absorption and expansion;
(b3) steaming and cooling the beans: taking out the soybeans soaked in the step (b2), draining, steaming at 121 ℃ and 0.1MPa for 15min, taking out, and cooling to 45 ℃;
(b4) inoculation: adding dried steamed flour accounting for 15% of the mass of the soybeans into the cooled soybeans, uniformly stirring, and then inoculating aspergillus oryzae accounting for 0.1% of the mass of the raw materials;
(b5) preparing yeast: spreading the inoculated koji material to 5cm thickness, and making koji at 32 deg.C and 80% relative humidity for 36 h; the yeast is turned for two times in the yeast making process: the first time is 16 hours, the second time is 24 hours, and the yeast can be produced when yellow-green spores grow on the surface of the yeast material;
(b6) fermentation: after finished koji is taken out of the koji pool, adding boiled and cooled saline water for exposing and drying, turning over the koji once every 4 days for a fermentation period of 35 days, wherein the mass of the added saline water is 1.6 times that of the finished koji, and the concentration of the added saline water is 18%;
(2) preparing yeast: sterilizing Lentinus Edodes stem pieces at 121 deg.C under 0.1MPa for 30min, cooling to 40 deg.C, adding 0.2% mixed bacteria, adding 1.6 times of water, and standing in 36 deg.C incubator for 50 hr; the mixed bacteria are prepared by mixing aspergillus oryzae and aspergillus niger according to the mass ratio of 5: 1;
(3) fermentation: after the koji making in the step (2) is finished, adding saline water with the amount of 1.8 times of the koji and the concentration of 20%, and fermenting for 4 days at the temperature of 45 ℃ to obtain the mushroom sauce; in the fermentation process: adding 0.1% of Saccharomyces rouxii by mass ratio, and fermenting for 5d at 40 ℃ to make the shiitake mushroom generate unique sauce flavor, wherein the yeast activating method comprises the following steps: adding Saccharomyces rouxii into sucrose solution with a concentration of 2.5% and a weight of 20 times of the own weight, and activating at 35 deg.C for 2 h;
(4) frying: pouring 13 parts of vegetable oil into a frying pan, burning the vegetable oil with strong fire until the vegetable oil is smoked, adding 3 parts of minced shallot and 3 parts of minced ginger, frying the shallot and ginger to generate fragrance, taking out the shallot and ginger, adding the fermented shiitake sauce and 1.8 times of soybean sauce, adjusting the temperature to 85 ℃, adding 6 parts of white sugar, 12 parts of salt, 0.8 part of five-spice powder and 6 parts of cooking wine, slowly decocting for 20min to obtain the shiitake sauce with strong sauce fragrance, and taking the shiitake sauce out of the pan;
(5) and (3) sterilization and packaging: adding 1.2 wt% of antioxidant into the parched Lentinus Edodes sauce, sterilizing at 121 deg.C for 20min in an autoclave, filling, sealing, cooling, and storing in a room temperature warehouse, wherein the antioxidant used in the step is BHT.
The first table is the sensory evaluation standard of the mushroom flavor sauce
The second table shows the scores of the tasting sauces of the trial eaters in different age groups
As can be seen from the above data, the tasters of different ages gave a high score by tasting the sauce, and the data also show that the sauce meets and exceeds the expectations of the public in terms of flavor, texture, color and mouthfeel, and achieves the expected effect.
Claims (5)
1. The processing method of the fermented mushroom flavor sauce is characterized by comprising the following raw materials in parts by weight:
30 parts of mushroom stems; 48 parts of soybeans; 3 parts of cooking wine;
10 parts of table salt; 2 parts of scallion; 2 parts of ginger;
5 parts of white sugar; 0.5 part of five-spice powder and 10 parts of vegetable oil;
the raw materials are processed into the mushroom sauce by starter propagation, fermentation and stir-frying, and the method comprises the following specific steps:
(1) pretreatment of raw materials
A. Pre-treating mushroom stems: selecting fresh and strong-fragrance lentinus edodes stems, removing surface impurities, cleaning with clear water, soaking, fishing out the lentinus edodes stems after the lentinus edodes stems are saturated in water, and cutting the lentinus edodes stems into square dices with the side length of 2-5 mm for later use; soaking the selected lentinus edodes stems for 2 to 3 hours at the temperature of between 45 and 55 ℃ according to the mass ratio of the materials to the water of 1:15 to 1: 25;
B. preparing the soybean paste:
(b1) selecting raw materials: selecting soybeans which are full in grains, free of worm damage and mildew;
(b2) cleaning and soaking: washing impurities on the surface of the soybeans by running water, adding clear water with the weight being 3-5 times that of the soybeans, and soaking for 10-14 h at room temperature until the surfaces of the soybeans do not have wrinkles after absorbing water and expanding;
(b3) steaming and cooling the beans: fishing out the soybeans soaked in the step (b2), draining, cooking at 115-121 ℃ for 10-15 min under the high temperature and high pressure of 0.1MPa, taking out, and cooling to 40-45 ℃;
(b4) inoculation: adding the dry steamed flour accounting for 10 to 20 percent of the mass of the soybean into the cooled soybean, uniformly stirring, and then inoculating aspergillus oryzae accounting for 0.05 to 0.15 percent of the mass of the raw material;
(b5) preparing yeast: spreading the inoculated koji material to a thickness of 3-5 cm, and making koji at 28-32 ℃ for 24-36 h under an environment with relative humidity of 60-80%;
(b6) fermentation: after finished koji is taken out of the koji pool, adding boiled and cooled saline water for exposing and drying, turning over the koji once every 3 d-5 d, wherein the fermentation period is 30 d-40 d, the mass of the added saline water is 1.5-1.8 times of that of the finished koji, and the concentration of the saline water is 17% -19%;
(2) preparing yeast: sterilizing mushroom stem dices at the high temperature and the high pressure of 115-121 ℃ and 0.1MPa for 20-30 min, taking out and cooling to 35-40 ℃, adding 0.05-0.2% of mixed bacteria, wherein the mixed bacteria are formed by mixing aspergillus oryzae and aspergillus niger according to the mass ratio of 5:1, adding 1.2-1.6 times of water into the mixed bacteria, and placing the mixed bacteria in an incubator at the temperature of 32-36 ℃ for 42-50 h;
(3) fermentation: after the koji making in the step (2) is finished, adding saline water with the amount of 1.4-1.8 times of the koji amount and the concentration of 15% -20%, and fermenting for 2 d-4 d at the temperature of 40-45 ℃ to obtain the mushroom sauce;
(4) frying: pouring vegetable oil into a frying pan, burning the vegetable oil with strong fire until the vegetable oil is smoked, adding minced scallion and ginger, frying the minced scallion and ginger to generate fragrance, then fishing out the scallion and ginger, adding the fermented mushroom sauce and 1.2-1.8 times of soybean sauce, adjusting the temperature to 75-85 ℃, adding white sugar, salt, five-spice powder and cooking wine, slowly decocting for 15-20 min to obtain the mushroom sauce with strong sauce fragrance, and taking the mushroom sauce out of the frying pan;
(5) and (3) sterilization and packaging: adding 0.03-1.2% of antioxidant into the fried mushroom sauce, sterilizing in an autoclave at 115-121 ℃ for 15-20 min, filling and sealing when the mixture is hot, and cooling the mixture into a room temperature warehouse for storage.
2. The processing method of fermented shiitake mushroom flavor paste according to claim 1, wherein the koji-making in the step (b5) is performed twice by turning over: the first time is 12-16 h, the second time is 20-24 h, and the yeast can be produced when yellow-green spores grow on the surface of the yeast material.
3. The processing method of fermented shiitake mushroom flavor paste according to claim 2, wherein in the fermentation process of the step (3): adding 0.04-0.1% of Saccharomyces rouxii by mass ratio, and fermenting for 3-5 d at 35-40 ℃ to make the shiitake mushroom generate unique sauce flavor.
4. The processing method of the fermented mushroom flavor paste as set forth in claim 3, wherein the yeast activation method comprises: adding the zygosaccharomyces rouxii into sucrose solution with the weight 15-20 times of the own weight and the concentration of 2.5%, and activating for 1-2 h at 33-35 ℃.
5. The processing method of the fermented mushroom flavor paste according to claim 4, wherein the antioxidant used in the sterilization step (5) is BHT or tea polyphenol or ascorbic acid.
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