CN107242526A - A kind of edible preparation method for mixing sauce of dendrobium candidum - Google Patents
A kind of edible preparation method for mixing sauce of dendrobium candidum Download PDFInfo
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- CN107242526A CN107242526A CN201710252679.7A CN201710252679A CN107242526A CN 107242526 A CN107242526 A CN 107242526A CN 201710252679 A CN201710252679 A CN 201710252679A CN 107242526 A CN107242526 A CN 107242526A
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- stem
- dendrobium candidum
- dendrobium
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- noble dendrobium
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- 240000004638 Dendrobium nobile Species 0.000 claims abstract description 50
- 239000000463 material Substances 0.000 claims abstract description 24
- 238000000034 method Methods 0.000 claims abstract description 17
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of edible preparation method for mixing sauce of dendrobium candidum; this method includes following several steps; the fresh dendrobium candidum adopted passes through heating water bath; low temperature dipping; the pretreatment of ultrasonic wave enzymolysis; then protected by color preservation technology, be finally milled into sterilization embedding after homogenate, addition auxiliary material 10 ~ 15% and complete.The stem of noble dendrobium belongs to celestial grass, quality and nutritive value are naturally without speaking more, but the harvesting period of the stem of noble dendrobium is very particular about, harvesting it is early it is excessively tender do not say, extreme influence yield, it is too old that balloonflower root is easily caused too late, inedibility, the present invention provides a kind of method of stem of noble dendrobium sauce, and the stem of noble dendrobium can be not only preserved for a long time, ensure that nutrition is not lost in simultaneously, attempt the advantage that will easily not change colour also in exposure air.
Description
Technical field
The invention belongs to the technology field of food, and in particular to a kind of edible preparation side for mixing sauce of dendrobium candidum
Method.
Background technology
Impregnated using low temperature cold impregnation technology at a temperature of less than 10 DEG C, it is therefore an objective to impregnate small molecule phenols thing
Matter, so as to improve fragrance.Reported according to foreign study, cold impregnation technology can increase the intensity and complexity of fragrance, enhancing is adjusted
The fragrance such as the fruity and the fragrance of a flower of taste sauce and corresponding condiment, the fragrance of the fermentation such as alcohols, esters can also increase, fatty taste under
Drop.Tannin pigment material in plant and fruit cortex can more fully dissolve in the solution, improve color and luster sight.Here
Mainly use the peculiar fragrance in the stem of noble dendrobium surface moisture of wetting, dipping dissolving stem of noble dendrobium cortex.
Dendrobium candidum was the drying stem of orchid, from 1963《Chinese Pharmacopoeia》Since being recorded with " earrings dendrobium ", go through
Through the change of 6 editions in 1977 ~ 2005 years, dendrobium candidum was always the lower kind of the stem of noble dendrobium.Dendrobium candidum have " help celestial being among the people
The title of grass ", the effect of with " nourishing Yin and clearing heat, stomach invigorating are promoted the production of body fluid ", before more than 1000 years《Taoist Scriptures》Honor its for " kind spends nine immortals
First of grass ".Due to its comprehensive enriching yin benefiting action and extensive health-care efficacy, dendrobium candidum is always treated as in the stem of noble dendrobium precious
Product.Its pharmacological action has functions that enhancing is immune, sweet, be slightly cold, and sugariness enters spleen energy strengthening by means of tonics, and tonifying liver, which pleases spleen, can improve body
Immunity, builds up health.Modern pharmacology research shows that dendrobium candidum has enhancing to make non-specific and specific immunity
With experiment is proved：The protocorm of dendrobium candidum can raise caused by cyclophosphamide hypoimmunity mice peripheral white blood cell, increase
Strong macrophage phagocytic function, promotes lymphocyte transformation, improves body nospecific immunity and cellular immune function.Iron sheet stone
Dry measure used in former times polysaccharide body external enwergy promotes Spleen cell proliferation, increase NK cells and macrophage activity；Caused by cyclophosphamide can be raised in vivo to exempt from
The low mouse peripheral leukocytes sum of epidemic disease, promotes lymphocyte to produce migration inhibition factor.In addition, dendrobium candidum also have it is anti-tired
Labor, it is anti-oxidant, promote digestion, promote salivary secretion, hypoglycemic, hypotensive, anti-liver injury and the effect such as antitumor.
The jam of modern times invention is typically all jam prepared by fruits, and the vegetables of branches and leaves class seldom are made into jam, is made
How to ensure that pure in mouth feel, nutrition are not lost in during standby, while being kept for pure color and later stage long-term during defibrination
Preservation condition under still keep good exterior quality, this is including modern many technologies are not accounted for.
The content of the invention
The present invention is in order that keep dark green outward appearance, while preparing a kind of iron in the case that nutrition is not lost in after stem of noble dendrobium sauce
The skin stem of noble dendrobium mixes sauce for primary raw material, can obtain permanent preservation, be realized particular by following methods.
Dendrobium candidum generally comprises alcohol, aldehyde, ester, phenol, terpenoid substance, organic acid and carbonyl species, these materials master
Will the ester that be formed and alcohol etc. in the release from glycosylation flavor precursor, and fermentation, suitable pre-treating technology can be with
Aroma characteristic is improved, the content and species of volatile materials can be improved especially with suitable pre-treating technology, is contributed to
The raising of fragrance.
（1）Invention applies to the life of stem of noble dendrobium sauce according to the important nutritive value of dendrobium candidum after being pre-processed to the stem of noble dendrobium
Production, by the stem of noble dendrobium（2.5Kg amount）It is clean, fresh-keeping after harvesting；5 ~ 8h of spreading for cooling, softening balloonflower root and blade, ensure the complete of the stem of noble dendrobium as far as possible
Whole property, later stage mechanically actuated is more, advantageously reduces mechanical damage after spreading for cooling softening, the scratch site of the stem of noble dendrobium, cell damage is released
The polyphenol oxidase put is easily caused the discoloration of scratch site, is unfavorable for the preparation of later stage sauce, by material-water ratio 1:4 ~ 8 add water, water
Bath heating keeps 70 ~ 80 DEG C of water temperature, keeps 30 ~ 40min, mainly removes the intrinsic excitant flavour of a drug of the stem of noble dendrobium, is mostly distributed in
On the blade of the stem of noble dendrobium, insect prevention is advantageously possible for after stem of noble dendrobium secretion, amino acid is the important component of the fresh refreshing degree of the stem of noble dendrobium, directly added
Hot temperature is high, while serious cause the loss of dendrobium nutrient composition, high temperature easily makes the beneficiating ingredient in the stem of noble dendrobium go bad.
Then the stem of noble dendrobium material that water-bath is decocted is cleaned 2 ~ 3 times with clear water, moistened surface, be put into cold below 3 ~ 6 DEG C of low temperature
Hide room low temperature dipping and handle 20 ~ 30h.
Impregnated using low temperature cold impregnation technology at a temperature of less than 10 DEG C, it is therefore an objective to impregnate small molecule phenols thing
Matter, so as to improve fragrance.Reported according to foreign study, cold impregnation technology can increase the intensity and complexity of fragrance, enhancing is adjusted
The fragrance such as the fruity and the fragrance of a flower of taste sauce and corresponding condiment, the fragrance of the fermentation such as alcohols, esters can also increase, fatty taste under
Drop.Tannin pigment material in plant and fruit cortex can more fully dissolve in the solution, improve color and luster sight.Here
Mainly use the peculiar fragrance in the stem of noble dendrobium surface moisture of wetting, dipping dissolving stem of noble dendrobium cortex.
（2）After the completion of, by material-water ratio 1:6 ~ 10 add water and add 0.04Kg cellulase preparation and 0.012Kg pectin
Enzyme preparation, is put into ultrasonic washing instrument, adjusts power 300W, is incubated 38 ~ 40 DEG C, carries out joint enzyme hydrolysis 20 ~ 30min, complete
Pull out, drain after, the stem of noble dendrobium material after must hydrolyzing.The step for be mainly the intracellular product of the release stem of noble dendrobium, the stem of noble dendrobium is main
Composition be cellulose, degraded cellulose most preferably cellulase, is oligosaccharides and cellobiose, most final decline by cellulose degradation
Solve as glucose, the compact arranged eucaryotic cell structure of the stem of noble dendrobium can be destroyed, further in the release stem of noble dendrobium mesophyll cell vacuole completion
Degree, discharges fragrance matter, pectase is one of main matter constituent of plant cell wall and intercellular layer, belongs to a kind of high
The compound of molecule, water insoluble, it is similarly to play destruction eucaryotic cell structure that pectase is added here, discharges the mesh of intracellular thing
, two kinds of enzyme preparations are added merely, although can be got a desired effect, but the time expended is larger, the stem of noble dendrobium is prolonged
Immersion is easily caused oxidation deterioration, and most directly influence is exactly to change colour, and this is for mixing the preparation of sauce for food consumption particularly not
Appropriate, exterior beauty is most basic appearance, so in order to improve enzymolysis efficiency, enzymolysis process is put in ultrasonic generator
OK, vibration of ultrasonic wave is conducive to improving enzymolysis process, and cellulase and pectase must reach over to be adsorbed onto competence exertion on substrate
Effect, the crystal structure of cellulose and form on stem of noble dendrobium surface, multiple component structure, lignin etc. to the protective effect of cellulose very
Difficulty causes the hydrolysis of cellulose, it is therefore desirable to cuts off the crystalline texture of the hydrogen bond composition between them, reduces the degree of polymerization, just more sharp
In the progress of hydrolysis.
It is preliminary after the completion of all of the above to complete that the stem of noble dendrobium is preconditioned.
Dendrobium candidum has very high nutritive value, during above pre-processing, sufficiently ensure that the stem of noble dendrobium
Nutrition integrality, for be made it is a kind of it is edible mix sauce, as the flavor enhancement of other food, for the stem of noble dendrobium final form all
With requiring, especially in terms of color and luster, the intrinsic polyphenol oxidase in plant can aoxidize polyphenols, the stem of noble dendrobium is changed colour,
Invention is passivated polyphenol oxidase by the way of profit is scalded.
The color and luster of the stem of noble dendrobium in process is protected present invention employs various methods, and finished product is mixed sauce has the former stem of noble dendrobium green
Green color, the stem of noble dendrobium material that foregoing pretreatment is completed presses material-water ratio 1:3 ratio adds water, and is scalded by profit, adds color stabilizer lemon
The process conditions such as lemon acid and ascorbic acid, it is determined that optimal proportioning, profit scalds temperature from 95 ~ 100 DEG C（0、0.5、1.0、2.0、
5.0 min）, citric acid mass fraction is（0、0.5、1.0、1.5、2.0、4.0 %）, ascorbic acid mass fraction（0、0.05、
0.10、0.15、0.25 %）, after the completion of cooled down at once with cold water, taking juice surveys light absorption value at wavelength 450nm after defibrination.Using
The method of orthogonal test determines optimal processing compound.
The acidulant and chelating agent of organic acid can reduce the Cu in pH value, chelating polyphenol oxidase enzyme molecule2+, so that enzyme
Inactivation, mitigates enzymatic browning, and anti-sepsis acid can both be removed as a kind of reducing agent and the competitive inhibitor of polyphenol oxidase
Oxygen in tissue, can reduce the quinone produced by aldehydes matter oxidation again, so as to prevent the further formation of brown material, press down
Enzymatic browning processed.Cys are a kind of effective inhibition of enzymatic browning agent, can suppress the brown stain of fruits and vegetables tissue, effect and shield
Chromogen reason is similar to ascorbic acid.
The technique finally determined is：The dendrobium candidum material of pretreatment is pressed 1:3 ratio is added into 95 DEG C of boiling water of high temperature,
Addition mass fraction is 2.0% simultaneously citric acid, 0.15% ascorbic acid and 0.15% Cys, profit boiling hot 1.5 ~
2.5min, after the completion of pull dendrobium candidum defibrination material out, the auxiliary material of addition 10 ~ 15%, auxiliary material include salt 50 ~ 60%, pepper powder 5 ~
10%th, white granulated sugar 3 ~ 7%, chilli powder 5 ~ 10%, ground seaweed 10 ~ 18%, black sesame powder 20 ~ 40%.In embedding sealing half an hour after at sterilizing
Reason.
Beneficial effects of the present invention：Dendrobium candidum is seldom fresh under normal circumstances to be sold, and the similar tea such as siccative is typically all only made
The commodity basis of leaf, the modern times also rarely have using stem of noble dendrobium wine-making technology, and effect is also very good, and the stem of noble dendrobium belongs to celestial grass, quality and battalion
Value nature is supported without speaking more, but the harvesting period of the stem of noble dendrobium is very particular about, harvesting it is early it is excessively tender do not say, extreme influence production
Amount, it is too old to easily cause balloonflower root too late, inedibility, and the present invention provides a kind of method of stem of noble dendrobium sauce, can not only grow
Phase preserves the stem of noble dendrobium, while ensureing that nutrition is not lost in, attempts the advantage that will easily not change colour also in exposure air.
Embodiment
Embodiment 1：
（1）By the stem of noble dendrobium（2.5Kg amount）It is clean, fresh-keeping after harvesting；Spreading for cooling 6h, softening balloonflower root and blade, by material-water ratio 1:6 add
Water, heating water bath keeps 70 ~ 80 DEG C of water temperature, keeps 35min.
Then the stem of noble dendrobium material that water-bath is decocted is cleaned 2 ~ 3 times with clear water, moistened surface, be put into cold below 3 ~ 6 DEG C of low temperature
Hide room low temperature dipping processing 24h.
（2）After the completion of, by material-water ratio 1:8 add water and add 0.04Kg cellulase preparation and 0.012Kg pectase
Preparation, is put into ultrasonic washing instrument, adjust power 300W, be incubated 38 ~ 40 DEG C, carry out joint enzyme hydrolysis 25min, after the completion of drag for
Go out, drain, the stem of noble dendrobium material after must hydrolyzing.
（3）The dendrobium candidum material of pretreatment is pressed 1:3 ratio is added into 95 DEG C of boiling water of high temperature, while adding quality point
Number for 2.0% citric acid, 0.15% ascorbic acid and 0.15% Cys, profit scald 1.5 ~ 2.5min, after the completion of pull out
Dendrobium candidum defibrination material, the auxiliary material of addition 10 ~ 15%, auxiliary material includes salt 50 ~ 60%, pepper powder 5 ~ 10%, white granulated sugar 3 ~ 7%, peppery
Green pepper powder 5 ~ 10%, ground seaweed 10 ~ 18%, black sesame powder 20 ~ 40%.Sterilization treatment in embedding sealing half an hour after.
Claims (8)
1. a kind of edible preparation method for mixing sauce of dendrobium candidum, it is characterised in that；This method includes following several steps, fresh to adopt
Dendrobium candidum passes through heating water bath, and then low temperature dipping, the pretreatment of ultrasonic wave enzymolysis is protected by color preservation technology, finally ground
Sterilization embedding after homogenate, addition auxiliary material 10 ~ 15% is made to complete.
2. a kind of dendrobium candidum eats the preparation method for mixing sauce according to claim 1, it is characterised in that the water of the stem of noble dendrobium
It is to keep integrality after dendrobium candidum is harvested to bathe heating process, 5 ~ 8h of ventilation spreading for cooling is prevented, then by material-water ratio 1:4 ~ 8 add
Water, heating water bath keeps 70 ~ 80 DEG C of water temperature, continues 30 ~ 40min.
3. a kind of dendrobium candidum eats the preparation method for mixing sauce according to claim 1, it is characterised in that the low temperature dipping
The stem of noble dendrobium material clear water that process is and then decocts water-bath is rinsed 2 ~ 3 times, holding surface wetting, is put into the low temperature of 0 ~ 6 DEG C of low temperature
Refrigerating chamber low temperature dipping handles 20 ~ 30h.
4. a kind of dendrobium candidum eats the preparation method for mixing sauce according to claim 1, it is characterised in that the ultrasonic wave
The pretreatment of solution is by material-water ratio 1 by the stem of noble dendrobium of low temperature dipping:6 ~ 10 add water and add the fiber of mass fraction 0.10 ~ 0.25%
The pectase preparation of plain enzyme preparation and mass fraction 0.05 ~ 0.12%, is put into ultrasonic washing instrument, adjusts 280 ~ 350W of power,
35 ~ 40 DEG C of insulation, carries out joint 20 ~ 30min of enzyme hydrolysis, after the completion of pull out, drain, the stem of noble dendrobium material after must hydrolyzing.
5. a kind of dendrobium candidum eats the preparation method for mixing sauce according to claim 1, it is characterised in that the color preservation technology
Protection process is by 1 by the dendrobium candidum material after the completion of pretreatment:3 ~ 5 ratio is added into 95 DEG C of boiling water of high temperature, while plus
Enter citric acid, 0.10 ~ 0.25% ascorbic acid and 0.05 ~ 0.30% Cys that mass fraction is 2.0 ~ 3.0%, profit
Scald 1.5 ~ 3.5min, after the completion of pull dendrobium candidum out.
6. a kind of dendrobium candidum eats the preparation method for mixing sauce according to claim 1, it is characterised in that the defibrination process
Slurry is ground to form under the protective condition full of nitrogen.
7. a kind of dendrobium candidum eats the preparation method for mixing sauce according to claim 1, it is characterised in that the auxiliary material includes
Salt 50 ~ 60%, pepper powder 5 ~ 10%, white granulated sugar 3 ~ 7%, chilli powder 5 ~ 10%, ground seaweed 10 ~ 18%, black sesame powder 20 ~ 40%.
8. a kind of dendrobium candidum eats the preparation method for mixing sauce according to claim 1, it is characterised in that the sterilization embedding
Process is the embedding within half an hour by the stem of noble dendrobium after defibrination, is completed using after natural cooling after high-temperature steam sterilization.
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| CN108185398A (en) * | 2018-02-06 | 2018-06-22 | 霍山县天下泽雨生物科技发展有限公司 | A kind of stem of noble dendrobium sauce production method |
| CN113142582A (en) * | 2021-03-10 | 2021-07-23 | 江南大学 | Dendrobium officinale instant powder and preparation method thereof |
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Application publication date: 20171013 |