CN106690232B - A kind of vegetable seasoning powder rich in isothiocyanate and production method thereof - Google Patents
A kind of vegetable seasoning powder rich in isothiocyanate and production method thereof Download PDFInfo
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- CN106690232B CN106690232B CN201611023481.3A CN201611023481A CN106690232B CN 106690232 B CN106690232 B CN 106690232B CN 201611023481 A CN201611023481 A CN 201611023481A CN 106690232 B CN106690232 B CN 106690232B
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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
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seasonings (AREA)
Abstract
本发明涉及一种富含异硫氰酸酯的蔬菜调味品及其生产方法，属于食品加工技术领域。富含异硫氰酸酯的蔬菜调味粉包含十字花科植物的成熟蔬菜粉和其芽苗菜粉，其中所述十字花科植物的成熟蔬菜粉与其芽苗菜粉的重量比为1∶1‑5，所述蔬菜调味粉中的异硫氰酸酯含量为800‑2500mg/100g干重。具体地，富含异硫氰酸酯的蔬菜调味品以十字花科蔬菜或其芽苗菜为原料，经挑选、清洗、热处理、冷冻、酶解、干燥、超微粉碎，制得蔬菜粉；再复配食盐、味精、大蒜粉、生姜粉、大葱粉、洋葱粉、辣椒粉、八角粉、花椒粉，经灭菌、包装，制得。本发明的生产工艺简单、配方合理科学、可工业化生产，所得产品中异硫氰酸酯含量为800～2500mg/100g干重，是一种理想的保健型调味品。The invention relates to an isothiocyanate-rich vegetable seasoning and a production method thereof, belonging to the technical field of food processing. The vegetable seasoning powder rich in isothiocyanate comprises the mature vegetable powder of cruciferous plants and the sprout powder thereof, wherein the weight ratio of the mature vegetable powder of the cruciferous plant to the sprout powder is 1:1 5, the isothiocyanate content in the vegetable seasoning powder is 800-2500mg/100g dry weight. Specifically, the vegetable seasoning rich in isothiocyanate uses cruciferous vegetables or their sprouts as raw materials, and is selected, washed, heat-treated, frozen, enzymatically hydrolyzed, dried, and ultra-finely pulverized to obtain vegetable powder; Then compound salt, monosodium glutamate, garlic powder, ginger powder, green onion powder, onion powder, chili powder, star anise powder, pepper powder, sterilized and packaged to obtain. The production process of the invention is simple, the formula is reasonable and scientific, and the product can be industrially produced.
Description
Technical Field
The invention relates to vegetable seasoning powder rich in isothiocyanate and a production method thereof, belonging to the technical field of deep processing of food.
Background
The cruciferous vegetables contain high content of nutrients and active substances such as vitamins, minerals, dietary fibers, anthocyanins, polyphenols, carotenoids, glucosinolates, etc. The frequent intake of cruciferous vegetables is helpful for preventing various cancers such as liver cancer, gastric cancer, lung cancer, bladder cancer, breast cancer, prostatic cancer, pancreatic cancer, leukemia and the like, and is mainly due to the function of isothiocyanate generated by glucosinolate under the action of myrosinase. In addition, the isothiocyanate has the effects of sterilization, oxidation resistance, cardiovascular disease prevention, inflammation elimination and the like.
The broccoli, cauliflower, common head cabbage, Chinese cabbage, pakchoi, rape, radish, mustard, rape and the like are wide in cultivation areas in China, have high yield and are vegetables which are popular and frequently eaten by consumers. However, the presence of epidermal specific sulfur protein (ESP) hydrolyzes glucosinolates toward nitriles, thereby reducing the formation of isothiocyanates having an anti-cancer effect, and thus, increasing the glucosinolate content and the activity of myrosinase as well as decreasing the activity of ESP protein increases the amount of isothiocyanates formed. In addition, since most vegetables are eaten after cooking, which reduces or even inactivates myrosinase activity, and intestinal microorganisms have limited degradation of glucosinolates, development of isothiocyanate-rich products is important for human health.
Chinese patent publication No. CN 105105057A, published on 2015, 12 months and 02 days, discloses a nutritional vegetable seasoning and a preparation method thereof, which takes pigskin, wheat germ, pumpkin juice, spinach freeze-dried powder, chrysanthemum, flatstem milkvetch seed, mulberry leaf and butterflybush flower as raw materials, and is spray-dried after glycine, monosodium glutamate, glucose, xylose, lard and vitamin C are added to prepare the powdery seasoning. Chinese invention patent application CN 103976333A, published as 2014 8 and 13 discloses a vegetable seasoning powder, which is prepared by taking green tangerine orange peel, burdock, horsetail, cortex albiziae, potentilla discolor, salted shrimp flower and citronella flower as raw materials; pulping fructus Canarii albi pulp with Pleurotus ostreatus and herba Alii Fistulosi; decocting the filtrate of the sea cucumber and the river snail meat; mixing the above liquids, decocting into paste, drying, pulverizing into powder, and mixing with herba Spinaciae powder. Chinese patent publication No. CN 103621963A, published 3/12/2014, discloses a spicy and hot fresh vegetable seasoning, which is prepared by mixing salt, monosodium glutamate, I + G, plant protein hydrolysate, paprika, star anise powder, ginger powder, pepper powder, granulated sugar, onion powder, celery powder, laver powder and kelp powder. Chinese patent publication No. CN 103621963A, published 3/12/2014, discloses a vegetable seasoning, which is prepared by mixing radix Dauci Sativae, herba Coriandri, herba Apii Graveolentis, herba Alii Fistulosi, herba Spinaciae and herba Menthae as raw materials, and adding fructus Zanthoxyli, fructus Anisi Stellati, rhizoma Zingiberis recens powder, fructus Foeniculi, salt, cortex Cinnamomi, fructus Amomi rotundus, and Capsici fructus powder. The vegetable flavoring agent does not contain Brassicaceae vegetable and isothiocyanate as anticancer component. Chinese patent publication No. CN 104663235 a, published as 2015, 6.03, discloses a method for increasing isothiocyanate content in cabbage leaves, which is prepared by selecting cabbage leaves as raw materials, cleaning, cutting, treating with hot and humid air, adding glucose, lactose, ascorbic acid, NaCl, CaCl2, zinc gluconate, and citric acid, and drying. Chinese invention patent publication No. CN 104131047A, published as 2014, 11.05 discloses a technology for efficiently enriching isothiocyanate in brassica sprouts, which is prepared by thermally shocking brassica sprouts every day in the growth process, grinding and extracting with dichloromethane. The technology for enriching the isothiocyanate in the vegetables and the sprouting vegetables in the patents is completely different from the enrichment technology in the invention, and the development of the seasoning powder is not involved. At present, the development of the flavoring rich in isothiocyanate related is not reported at home and abroad.
Disclosure of Invention
The technical problems to be solved by the invention are as follows:
the invention aims to provide vegetable seasoning powder rich in isothiocyanate and a production method thereof, which improve the activity of myrosinase in mature vegetables and sprouting vegetables and reduce the activity of ESP (isosulfovinphos) protein by enriching glucosinolates in the sprouting vegetables, realize the enrichment of the isothiocyanate and develop a brand-new seasoning powder with a health-care function by taking the isothiocyanate as a raw material.
The technical scheme adopted by the invention is as follows:
the technical scheme of the invention is summarized as follows: a production method of vegetable seasoning powder rich in isothiocyanate is characterized by comprising the following steps: mature cruciferous vegetables and sprouting vegetables obtained by sprouting seeds of the cruciferous vegetables are used as raw materials, and vegetable powder is prepared by selecting, cleaning, heat treating, freezing, enzymolysis, drying and superfine grinding; then compounding salt, monosodium glutamate, garlic powder, ginger powder, scallion powder, onion powder, chili powder, star aniseed powder and paprika powder, sterilizing and packaging to obtain the seasoning, which specifically comprises the following steps:
(1) cultivating the sprouting vegetables: selecting cruciferous vegetable seeds, removing impurities, sterilizing and soaking according to a known method, culturing in an illumination incubator at 25-30 ℃ for 5-10 days, and spraying 25-75mmol/L MgSO (MgSO) every day from day 24The solution is used for 1 time;
(2) selecting and sorting mature cruciferous vegetables and sprouting vegetables: selecting ripe cruciferous vegetables without diseases and insect pests according to a known method, washing the ripe cruciferous vegetables with clear water, and splitting the cruciferous vegetables; removing defective parts of the sprouting vegetables, cleaning the sprouting vegetables with clear water, and cutting off roots;
(3) and (3) heat treatment: steaming the cut cruciferous mature vegetables in steam for 60-360 seconds, and quickly cooling on ice; treating the sprouting vegetables in water at the temperature of 50-90 ℃ for 2-15 min, and then rapidly cooling on ice;
(4) freezing: freezing the cooled mature illiteraceae vegetables and the sprouting vegetables thereof in a refrigerator at the temperature of between 18 ℃ below zero and 40 ℃ below zero for 16 to 96 hours after the heat treatment;
(5) enzymolysis: adding distilled water into the frozen cruciferous mature vegetables and the sprouts thereof according to the material-liquid ratio of 1:2-12(W/V) by a known method, grinding, and performing enzymolysis for 1-5h in a water bath at the temperature of 30-40 ℃;
(6) preparing vegetable powder: concentrating the enzymolysis solution by a known method, drying in an oven at 50-80 ℃, and respectively carrying out superfine grinding to obtain sprout vegetable powder and mature vegetable powder rich in isothiocyanate;
(7) compounding and seasoning: after the mature vegetable powder of the Brassicaceae and the sprout powder thereof are mixed according to the proportion of 1:1-5, 10.0-20.0% of salt, 1.0-2.0% of monosodium glutamate powder, 2.0-4.0% of garlic powder, 1.0-3.0% of ginger powder, 2.0-3.5% of green Chinese onion powder, 1.0-2.0% of onion powder, 0.0-10.0% of chilli powder, 0.5-3.0% of star anise powder and 0.0-1.5% of paprika powder are added according to the weight of the vegetable powder, and the components are uniformly mixed;
(8) and (3) sterilization and packaging: sterilizing the vegetable seasoning powder rich in isothiocyanate by known method, and packaging.
The invention has the beneficial effects that:
compared with the prior art, the vegetable seasoning powder rich in isothiocyanate and the production method thereof have the following advantages:
(1) the invention takes the mature vegetables and the sprouting vegetables of the cruciferae as main raw materials, prepares the vegetable seasoning powder rich in isothiocyanate, and improves the health-care function of the seasoning powder;
(2) in the invention, MgSO is sprayed during the cultivation of the sprouting vegetables4The content of glucosinolates in the sprouting vegetables is improved;
(3) according to the invention, through proper heat treatment and freezing treatment, the activity of ESP protein is reduced, the activity of myrosinase is improved, and the enrichment of isothiocyanate is realized;
(4) the product prepared by the invention has rich nutrition, various tastes, good solubility and portability, and is better than the seasoning sold in the market in terms of aroma and flavor.
The present invention provides the following:
1. an isothiocyanate-rich vegetable seasoning powder comprises mature vegetable powder of cruciferous plants and sprout powder thereof, wherein the weight ratio of the mature vegetable powder of cruciferous plants to the sprout powder thereof is 1:1-5, and the isothiocyanate content in the vegetable seasoning powder is 800-2500mg/100g dry weight.
2. A vegetable seasoning powder according to item 1 which further comprises the following components: according to the weight of the cooked vegetable powder, 10.0-20.0% of salt, 1.0-2.0% of monosodium glutamate powder, 2.0-4.0% of garlic powder, 1.0-3.0% of ginger powder, 2.0-3.5% of green Chinese onion powder, 1.0-2.0% of onion powder, 0.0-10.0% of chilli powder, 0.5-3.0% of star anise powder and 0.0-1.5% of paprika powder.
3. A vegetable seasoning powder according to item 1 or 2 wherein the cruciferous plant is selected from one or more of: broccoli, cauliflower, cabbage, chinese cabbage, pakchoi, rape, radish and mustard.
4. The vegetable seasoning powder according to any one of items 1 to 3, wherein the ripened vegetable powder and the sprout powder thereof are obtained by:
(1) cultivating the sprouting vegetables: selecting vegetable seeds of Brassicaceae plant, removing impurities, sterilizing and soaking by known method, culturing in 25-30 deg.C illumination incubator for 5-10 days, and spraying 25-75mmol/L MgSO 2 days4Several times, preferably 1 time, of solution;
(2) selecting and sorting mature vegetables and sprouting vegetables of cruciferae plants: selecting ripe vegetables of cruciferous plants without plant diseases and insect pests according to a known method, washing the ripe vegetables with clear water, and splitting; removing defective parts of the sprouting vegetables, cleaning the sprouting vegetables with clear water, and cutting off roots;
(3) and (3) heat treatment: steaming the cut mature vegetables of the cruciferae in water vapor for 60-360 seconds, and rapidly cooling on ice; treating the sprouting vegetable in water at 50-90 ℃ for 2-15 minutes, and then rapidly cooling on ice;
(4) freezing: freezing the heat-treated and cooled mature vegetables of the cruciferae and the sprouts thereof in a refrigerator at a temperature of between 18 ℃ below zero and 40 ℃ below zero for 16 to 96 hours;
(5) enzymolysis: adding distilled water into frozen mature vegetables of Brassicaceae plants and their sprouts at a ratio of 1:2-12(w/v) by known method, grinding, and performing enzymolysis with endogenous myrosinase in water bath at 30-40 deg.C for 1-5 hr;
(6) preparing vegetable powder: concentrating the above enzymolysis solution, drying in oven at 50-80 deg.C, and micronizing to obtain sprout vegetable powder and mature vegetable powder rich in isothiocyanate.
5. The method for producing an isothiocyanate enriched vegetable seasoning powder according to any one of items 1 to 4.
6. The production method according to item 5, characterized in that: mature vegetables of cruciferae and sprouting vegetables obtained by germinating seeds of the mature vegetables are used as raw materials, and vegetable powder is prepared by selecting, cleaning, heat treating, freezing, enzymolysis, drying and superfine grinding; then compounding salt, monosodium glutamate, garlic powder, ginger powder, scallion powder, onion powder, chili powder, star aniseed powder and paprika powder, sterilizing and packaging to obtain the seasoning, which specifically comprises the following steps:
(1) cultivating the sprouting vegetables: selecting vegetable seeds of Brassicaceae plant, removing impurities, sterilizing and soaking by known method, culturing in 25-30 deg.C illumination incubator for 5-10 days, and spraying 25-75mmol/L MgSO 2 days4Several times, preferably 1 time, of solution;
(2) selecting and sorting mature vegetables and sprouting vegetables of cruciferae plants: selecting ripe cruciferous vegetables without diseases and insect pests according to a known method, washing the ripe cruciferous vegetables with clear water, and splitting the cruciferous vegetables; removing defective parts of the sprouting vegetables, cleaning the sprouting vegetables with clear water, and cutting off roots;
(3) and (3) heat treatment: steaming the cut mature vegetables of the cruciferae in steam for 60-360 seconds, and rapidly cooling on ice; treating the sprouting vegetable in water at 50-90 ℃ for 2-15 minutes, and then rapidly cooling on ice;
(4) freezing: freezing the heat-treated and cooled mature vegetables of the cruciferae and the sprouts thereof in a refrigerator at a temperature of between 18 ℃ below zero and 40 ℃ below zero for 16 to 96 hours;
(5) enzymolysis: adding distilled water into frozen mature vegetables of Brassicaceae plants and their sprouts at a ratio of 1:2-12(W/V) by known method, grinding, and performing enzymolysis with endogenous myrosinase in water bath at 30-40 deg.C for 1-5 hr;
(6) preparing vegetable powder: concentrating the enzymatic hydrolysate by known method, drying in oven at 50-80 deg.C, and micronizing to obtain sprout vegetable powder and mature vegetable powder rich in isothiocyanate;
(7) compounding and seasoning: after mixing mature vegetable powder of cruciferae and sprout powder thereof according to the proportion of 1:1-5, adding 10.0-20.0% of salt, 1.0-2.0% of monosodium glutamate powder, 2.0-4.0% of garlic powder, 1.0-3.0% of ginger powder, 2.0-3.5% of green Chinese onion powder, 1.0-2.0% of onion powder, 0.0-10.0% of chilli powder, 0.5-3.0% of star anise powder and 0.0-1.5% of paprika powder according to the weight of the vegetable powder, and uniformly mixing;
(8) and (3) sterilization and packaging: sterilizing the vegetable seasoning powder rich in isothiocyanate by known method, and packaging.
Detailed Description
The following is provided to facilitate an understanding of the present invention.
Common salt, also called table salt, is one of the most important substances for human survival and is also the most commonly used seasoning in cooking. The main chemical component of salt, sodium chloride (chemical formula NaCl) is typically 99% in common salt. However, it will be appreciated by those skilled in the art that the sodium chloride content of common salt may vary. Optionally, the sodium chloride content of the common salt is at least 97%, at least 98%, or at least 99%, etc.
The monosodium glutamate powder is one of flavoring agents, and the main component is sodium glutamate. The content of the sodium glutamate is divided into different specifications of 60%, 80%, 90%, 95%, 99% and the like according to different contents, wherein the two specifications of 80% and 99% are the most. It will be appreciated by those skilled in the art that these different sodium glutamate contents of monosodium glutamate powder are suitable for use in the present invention. Optionally, the monosodium glutamate of the flavor powder is at least 50%, at least 60%, at least 80%, at least 90%, at least 95%, or at least 99%.
The garlic powder is prepared from garlic. It will be understood by those skilled in the art that the garlic powder used in the present invention is not particularly limited. Alternatively, the garlic powder of the present invention is a commercially available edible garlic powder or a home-made edible garlic powder. For example, the preparation method comprises selecting Bulbus Allii with withered leaf, large head, white valve pulp, no disease and pest, and no mechanical injury as raw material, and removing Bulbus Allii with small head, valve pulp having disease and pest or mechanical injury; cleaning selected garlic with clear water, peeling, soaking in cold water for about 1 hr, removing peel, taking out garlic cloves, and draining off residual water; putting the drained garlic cloves into a beater or a grinder for grinding and pulping; adding 1/3 purified water into Bulbus Allii; after pulping, filtering the pulp by using coarse gauze to remove impurities such as residual leather clothing and the like; dewatering, namely rapidly removing water at one time, and not delaying time to prevent the garlic pulp from being changed in taste to influence quality; and (4) drying, namely spreading the dehydrated wet garlic powder on a baking pan immediately, and then putting the baking pan into a drying room for baking. Keeping the drying room at a constant temperature of about 50 ℃, drying for about 5 hours, and rolling the wet garlic into flour; crushing, namely crushing the dried garlic powder by a crusher while the dried garlic powder is hot, and sieving the crushed garlic powder by a fine basket sieve to ensure that the garlic powder is uniformly in a fine flour shape, namely a finished product of the garlic powder.
The ginger powder is powder prepared by using ginger as a raw material. It should be understood by those skilled in the art that the ginger powder used in the present invention is not particularly limited. Optionally, the ginger powder of the present invention is a commercially available edible ginger powder or a home-made ginger powder.
The scallion powder is prepared from scallion. Those skilled in the art will appreciate that the Allium fistulosum powder used in the present invention is not particularly limited. Optionally, the scallion powder of the invention is a commercially available edible scallion powder or a homemade scallion powder.
The onion powder is prepared from onion. Those skilled in the art will appreciate that the onion powder used in the present invention is not particularly limited. Alternatively, the onion powder of the present invention is a commercially available edible onion powder or a self-made onion powder.
The chili powder is powder prepared from chili as raw material. It should be understood by those skilled in the art that the pepper powder used in the present invention is not particularly limited. Alternatively, the pepper powder of the present invention is a commercially available edible pepper powder or a home-made pepper powder.
The star anise is the fruit of the star anise tree, which is known as star anise and is a common seasoning. The fructus Anisi Stellati powder is prepared from fructus Anisi Stellati. Those skilled in the art will appreciate that the octagonal powder used in the present invention is not particularly limited. Alternatively, the present anise powder is a commercially available edible anise powder or a homemade anise powder.
The fructus Zanthoxyli powder is prepared from fructus Zanthoxyli. Those skilled in the art will appreciate that the pepper powder used in the present invention is not particularly limited. Alternatively, the pepper powder of the present invention is a commercially available edible pepper powder or a home-made pepper powder.
The isothiocyanate is a glucosinolate enzymolysis product which is abundantly existed in cruciferous vegetables, has obvious biological activity, and research results show that the isothiocyanate has the effects of resisting cancer, sterilizing, inhibiting platelet aggregation and the like.
Flavorings, also known as seasonings, refer to food ingredients that are used to add small amounts to other foods to improve taste. The vegetable seasoning is a seasoning mainly containing vegetable components. In one embodiment, the vegetable seasoning of the present invention is based on ripened vegetable powder of cruciferous plants and the sprout powder thereof. In one embodiment, the weight ratio of the mature vegetable powder of the crucifer to the sprout powder thereof is 1: 1-5.
Cruciferous plants are annual, biennial or perennial plants, contain glucosinolates and myrosinase, produce a special pungent smell after cell disruption, are mostly herbaceous, and rarely have a subachum shape. In the present invention, cruciferous plants and cruciferous vegetables may be used interchangeably. In one embodiment, the cruciferous plant is selected from one or more of the following: broccoli, cauliflower, cabbage, chinese cabbage, pakchoi, rape, radish and mustard.
The vegetable powder is prepared by drying and dehydrating vegetable raw materials, and then further crushing; or pulping, homogenizing, and spray drying to obtain powdered vegetable granule. The mature vegetable powder is obtained by taking mature vegetables as raw materials. One skilled in the art would understand when a vegetable is ripe.
Cruciferous vegetable sprouting vegetables are edible sprouts cultivated from seeds of cruciferous vegetables, and are also called as living vegetables. In one embodiment, after sterilizing and soaking by known method, seeds of cruciferous vegetables are cultured in a 25-30 deg.C light incubator for 5-10 days, and sprayed with 25-75mmol/L MgSO 24And (5) dissolving for several times to obtain the sprouting vegetable. The timing and manner of acquisition of the sprouts should be understood by one skilled in the art.
The following examples are provided to illustrate the present invention, but those skilled in the art will appreciate that the scope of the present invention is not limited to these examples, but should be defined by the claims.
Examples
Example 1
Sterilizing broccoli seed by known method, soaking, culturing in 25 deg.C light incubator for 8d, and spraying 50mmol/L MgSO 24The solution is used for 1 time; cutting off root of sprout, heating in 70 deg.C water bath for 5min, cutting mature broccoli, and steaming in steam for 5 min; freezing the thermally treated sprouting vegetable and the mature vegetable in a refrigerator at the temperature of-18 ℃ for 16h and 36h respectively; then homogenizing the sprouting vegetable and the mature vegetable according to the material-liquid ratio of 1:5 and 1:8 respectively according to a known method, carrying out enzymolysis by utilizing endogenous myrosinase at 35 ℃ (2h and 4 h; concentrating the sprouting vegetable and the mature vegetable enzymolysis liquid by adopting the known method, drying in an oven at 50 ℃ and 70 ℃ respectively, and carrying out superfine grinding respectively to obtain vegetable powder rich in isothiocyanate, mixing the mature vegetable powder and the sprouting vegetable powder according to the ratio of 1:5, adding 15% of table salt, 1.0% of monosodium glutamate powder, 2.0% of garlic powder, 1.0% of ginger powder, 3.0% of welsh onion powder, 1.5% of onion powder and 0.5% of star anise powder (materials are sold in the market), and uniformly mixing to obtain the seasoning powder, wherein the content of the isothiocyanate in the product is 2500mg/100g, and the seasoning powder in the embodiment is named as product 1.
Example 2
Sterilizing and soaking cabbage seed by known method, culturing in 28 deg.C light incubator for 6d, and spraying 40mmol/L MgSO 24The solution is used for 1 time; cutting off root of sprout, heating in water bath at 60 deg.C for 6min, cutting mature caulis et folium Brassicae Capitatae, and steaming in steam for 30 s; freezing the thermally treated sprouting vegetable and the mature vegetable in a refrigerator at-30 ℃ and-20 ℃ for 24 hours respectively; then homogenizing the sprouting vegetable and the mature vegetable according to the feed liquid ratio of 1:3 and 1: 6 respectively according to a known method, and performing enzymolysis for 1 hour and 2 hours at the temperature of 30 ℃; concentrating the sprouting vegetable and the mature vegetable enzymatic hydrolysate by a known method, drying in a baking oven at 50 ℃ and 60 ℃ respectively, and performing superfine grinding respectively to prepare vegetable powder rich in isothiocyanate; mixing mature vegetable powder and sprout powder at a ratio of 1:3, adding 15.0% of salt, 2.0% of monosodium glutamate powder, 2.5% of garlic powder, 1.5% of ginger powder, 2.0% of green Chinese onion powder, 1.0% of onion powder, 8.0% of chili powder, 2.5% of star anise powder and 1.0% of pepper powder, and uniformly mixing; the obtained seasoning powder has isothiocyanate content of 1200mg/100g DW. The seasoning powder in this example was referred to as product 2.
Example 3
Sterilizing and soaking pakchoi seeds by known method, culturing in 30 deg.C light incubator for 10d, and spraying 25mmol/L MgSO 24The solution is used for 1 time; cutting off root of sprout, heating in 50 deg.C water bath for 15min, cutting mature caulis et folium Brassicae Capitatae, and steaming in steam for 60 s; freezing the thermally treated sprouting vegetable and mature vegetable in a refrigerator at-20 ℃ for 48 h; then homogenizing the sprouting vegetables and the mature vegetables according to the feed liquid ratio of 1:5 and 1:10 respectively according to a known method, and carrying out enzymolysis for 2 hours at 40 ℃; concentrating the sprouting vegetable and the mature vegetable enzymatic hydrolysate by a known method, respectively drying in a 70 ℃ oven, and respectively carrying out superfine grinding to prepare vegetable powder rich in isothiocyanate; mixing mature vegetable powder and sprout powder at a ratio of 1:1, adding salt 20.0%, monosodium glutamate powder 2.0%, Bulbus Allii powder 4.0%, rhizoma Zingiberis recens powder 1.0%, herba Alii Fistulosi powder 3.5%, Bulbus Allii Cepae powder 1.5%, fructus Anisi Stellati powder 3.0%, and fructus Zanthoxyli powder 1.5%, and mixing; the obtained seasoning powder has isothiocyanate content of 800mg/100g DW. The seasoning powder in this example was referred to as product 3.
Example 4
Sterilizing radish seed, soaking, culturing in 28 deg.C light incubator for 5d, and spraying 75mmol/L MgSO every day from day 24The solution is used for 1 time; cutting off the root of the sprouting vegetable, heating in a water bath at 90 ℃ for 2min, cutting the mature cabbage, and steaming in steam for 300 s; freezing the thermally treated sprouting vegetable and mature vegetable in a refrigerator at-30 ℃ for 24h and 36 h; then homogenizing the sprouting vegetable and the mature vegetable according to the feed liquid ratio of 1:5 and 1: 12 respectively according to a known method, and carrying out enzymolysis for 3 hours at 37 ℃; concentrating the sprouting vegetable and the mature vegetable enzymatic hydrolysate by a known method, drying in a 60 ℃ oven, and respectively carrying out superfine grinding to prepare vegetable powder rich in isothiocyanate; mixing the mature vegetable powder and the sprout powder according to a ratio of 1:4, adding 10.0% of salt, 1.5% of monosodium glutamate powder, 2.0% of garlic powder, 1.0% of ginger powder, 25% of green Chinese onion powder, 1.5% of onion powder, 5.0% of chilli powder, 0.5% of star anise powder and 0.5% of paprika powder, and uniformly mixing; the obtained seasoning powder has isothiocyanate content of 2000mg/100g DW. The seasoning powder in this example was referred to as product 4.
The embodiments of the present invention have been described in detail above, but this is only an example for easy understanding and should not be construed as limiting the scope of the present invention. Also, various equivalent changes or substitutions are possible for those skilled in the art according to the technical solution of the present invention and the description of the preferred embodiment thereof, but all such changes or substitutions shall fall within the protection scope of the claims of the present invention.
Claims (5)
1. An isothiocyanate-rich vegetable seasoning powder comprises mature vegetable powder of cruciferae and sprout powder thereof, wherein the weight ratio of the mature vegetable powder of cruciferae to the sprout powder thereof is 1:1-5, and the isothiocyanate content in the vegetable seasoning powder is 800-2500mg/100g dry weight;
wherein the mature vegetable powder and the sprout powder thereof are obtained as follows:
(1) cultivating the sprouting vegetables: selecting vegetable seeds of Brassicaceae plants, removing impurities, sterilizing and soaking by known method, and mixingIt is cultured in 25-30 deg.C light incubator for 5-10 days, and sprayed with 25-75mmol/L of water solution from day 2
The solution is used for a plurality of times;
(2) selecting and sorting mature vegetables and sprouting vegetables of cruciferae plants: selecting ripe vegetables of cruciferous plants without plant diseases and insect pests according to a known method, washing the ripe vegetables with clear water, and splitting; removing defective parts of the sprouting vegetables, cleaning the sprouting vegetables with clear water, and cutting off roots;
(3) and (3) heat treatment: steaming the cut mature vegetables of the cruciferae in water vapor for 60-360 seconds, and rapidly cooling on ice; treating the sprouting vegetable in water at 50-90 ℃ for 2-15 minutes, and then rapidly cooling on ice;
(4) freezing: freezing the heat-treated and cooled mature vegetables of the cruciferae and the sprouts thereof in a refrigerator at a temperature of between 18 ℃ below zero and 40 ℃ below zero for 16 to 48 hours;
(5) enzymolysis: adding distilled water into frozen mature vegetables of Brassicaceae plants and their sprouts at a ratio of 1:2-12(w/v) by known method, grinding, and performing enzymolysis with endogenous myrosinase in water bath at 30-40 deg.C for 1-5 hr;
(6) preparing vegetable powder: concentrating the above enzymolysis solution, drying in oven at 50-80 deg.C, and micronizing to obtain sprout vegetable powder and mature vegetable powder rich in isothiocyanate.
2. A vegetable seasoning powder according to claim 1 further comprising the following ingredients: according to the weight of the mature and sprouting vegetable powder, 10.0-20.0% of salt, 1.0-2.0% of monosodium glutamate powder, 2.0-4.0% of garlic powder, 1.0-3.0% of ginger powder, 2.0-3.5% of green Chinese onion powder, 1.0-2.0% of onion powder, 0.0-10.0% of chilli powder, 0.5-3.0% of star anise powder and 0.0-1.5% of pepper powder.
3. The vegetable seasoning powder of claim 1 or 2, wherein the cruciferous plant is selected from one or more of the following: broccoli, cauliflower, cabbage, chinese cabbage, pakchoi, rape, radish and mustard.
4. The vegetable seasoning powder according to claim 1, wherein 25 to 75mmol/L of the seasoning powder is sprayed per day from day 2 in step (1)
The solution was run 1 time.
5. The method for producing an isothiocyanate-rich vegetable seasoning powder according to any one of claims 1 to 4, comprising:
(1) cultivating the sprouting vegetables: selecting vegetable seeds of Brassicaceae plant, removing impurities, sterilizing and soaking by known method, culturing in 25-30 deg.C illumination incubator for 5-10 days, and spraying 25-75mmol/L of water solution every day from 2 days
The solution is used for a plurality of times;
(2) selecting and sorting mature vegetables and sprouting vegetables of cruciferae plants: selecting ripe cruciferous vegetables without diseases and insect pests according to a known method, washing the ripe cruciferous vegetables with clear water, and splitting the cruciferous vegetables; removing defective parts of the sprouting vegetables, cleaning the sprouting vegetables with clear water, and cutting off roots;
(3) and (3) heat treatment: steaming the cut mature vegetables of the cruciferae in steam for 60-360 seconds, and rapidly cooling on ice; treating the sprouting vegetable in water at 50-90 ℃ for 2-15 minutes, and then rapidly cooling on ice;
(4) freezing: freezing the heat-treated and cooled mature vegetables of the cruciferae and the sprouts thereof in a refrigerator at a temperature of between 18 ℃ below zero and 40 ℃ below zero for 16 to 48 hours; (5) enzymolysis: adding distilled water into frozen mature vegetables of Brassicaceae plants and their sprouts at a ratio of 1:2-12(W/V) by known method, grinding, and performing enzymolysis with endogenous myrosinase in water bath at 30-40 deg.C for 1-5 hr;
(6) preparing vegetable powder: concentrating the enzymatic hydrolysate by known method, drying in oven at 50-80 deg.C, and micronizing to obtain sprout vegetable powder and mature vegetable powder rich in isothiocyanate;
(7) compounding and seasoning: after mixing mature vegetable powder of cruciferae plants and sprout vegetable powder thereof according to the proportion of 1:1-5, adding 10.0-20.0% of salt, 1.0-2.0% of monosodium glutamate powder, 2.0-4.0% of garlic powder, 1.0-3.0% of ginger powder, 2.0-3.5% of green Chinese onion powder, 1.0-2.0% of onion powder, 0.0-10.0% of chilli powder, 0.5-3.0% of star anise powder and 0.0-1.5% of paprika powder according to the weight of the vegetable powder, and uniformly mixing;
(8) and (3) sterilization and packaging: sterilizing the vegetable seasoning powder rich in isothiocyanate by known method, and packaging.
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