CN107296256B - Fermented natural spice composition and application thereof in preparation method of marinated products - Google Patents
Fermented natural spice composition and application thereof in preparation method of marinated products Download PDFInfo
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- QNVSXXGDAPORNA-UHFFFAOYSA-N Resveratrol Natural products OC1=CC=CC(C=CC=2C=C(O)C(O)=CC=2)=C1 QNVSXXGDAPORNA-UHFFFAOYSA-N 0.000 description 1
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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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- 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)
- Engineering & Computer Science (AREA)
- Biotechnology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention relates to a fermentation type natural spice composition, which comprises the main raw materials of 2-10 parts of basil, 2-10 parts of persimmon leaves, 2-10 parts of perilla leaves, 2-10 parts of dried shiitake, 2-10 parts of dried straw mushroom, 1-10 parts of mussel, 1-10 parts of dried grape skin, 2-5 parts of mustard seeds, 1-10 parts of ginger, 2-10 parts of artemisia scoparia, 2-5 parts of fennel, 2-5 parts of nutmeg and 2-5 parts of pepper. The product is fermented twice, so that the fragrance is strong and lasting, and the product is added as a seasoning of a marinated product and has the effects of increasing the fragrance and improving the freshness. The application adopts a probiotic fermentation method to prepare and extract the natural spices, can promote the release of effective components in the fermentation process, and the probiotics improve the existence of human intestinal flora, thereby being beneficial to improving the immunity and the intestinal digestion.
Description
Technical Field
The invention relates to a probiotic fermented natural spice composition, in particular to a probiotic fermented natural spice composition.
Background
The marinated product is a traditional Chinese food and is mainly characterized in that the finished product is cooked, can be directly eaten, and has rich taste and unique flavor. The marinated food is not a single cooking method, but integrates cooking and seasoning, has very obvious characteristics, is convenient to obtain materials, and can be thrifty; the texture is palatable, and the taste is rich; pleasant fragrance, moistening but not greasy; the carrying is convenient and the storage is easy; it has appetite stimulating and nutritious effects.
China is wide in territory, large in population, and different in consumption habits and eating habits in various regions. The taste of the marinated products in different areas is also greatly different, and the marinated products are different in south sweet, north salty, east spicy and west sour. The marinated products in the northern area have more seasonings and heavy salty taste, and the marinated products in the southern area have light salty taste and more flavors and categories. Meanwhile, the taste of the marinated product is different in different seasons, such as spring sour, summer bitter, autumn hot and winter salty. The flavoring needs to select proper flavoring and matching method according to different requirements and purposes to produce products with different flavors.
In order to increase the shelf life, the stewed products circulated in the market are often heavy salt and heavy spicy, and in order to enhance the taste, a large amount of monosodium glutamate is added, which causes the food to be greasy, and causes gastrointestinal discomfort and dyspepsia for people with gastrointestinal weakness.
The popularity of marinated products depends on the marinated taste of the marinated product. The application aims to provide the natural spice composition for the marinated products, which has rich but not greasy taste and fresh mouthfeel, and is suitable for people with weak intestines and stomach.
Disclosure of Invention
The invention provides a fermentation type natural spice composition, which has strong and lasting spiced flavor and also has the function of strengthening the intestinal flora adjusting function, so that the prepared spiced product is suitable for people with weak intestines and stomach, and is safe and free of discomfort.
The technical scheme adopted by the invention for solving the problems is as follows: a fermentation type natural spice composition comprises the following components in parts by mass as main raw materials,
2-10 parts of basil, 2-10 parts of persimmon leaves, 2-10 parts of perilla leaves, 2-10 parts of dried mushroom, 2-10 parts of dried straw mushroom, 1-10 parts of mussel, 1-10 parts of dried grape skin, 2-5 parts of mustard seeds, 1-10 parts of ginger, 2-10 parts of artemisia scoparia, 2-5 parts of fennel, 2-5 parts of nutmeg and 2-5 parts of pepper;
1) grinding basil, persimmon leaves, perilla leaves, dried shiitake mushrooms, dried straw mushrooms, mussels into powder to obtain mixed fermentation powder, and then preparing a fermentation culture medium, wherein the culture medium comprises the following components in percentage by mass: 1-50% of mixed fermentation powder, 1-10% of cucumber powder, 1-10% of Chinese magnoliavine fruit powder, 1-10% of isolated soy protein, 1-10% of pea protein, 1-10% of rice protein, 1-10% of fructo-oligosaccharide, 1-10% of isomalto-oligosaccharide and 5-20% of sugar alcohol, then inoculating one or more active probiotic strains into the culture medium, and performing fermentation culture for 12-36h at 25-40 ℃; precipitating with D-mannitol and ethanol, distilling, and concentrating to obtain fermented mixture;
2) grinding dried grape skin, mustard, ginger, artemisia sphaerocephala, fennel, nutmeg and pepper into powder, adding the powder into the fermentation mixture obtained in the step 1, controlling the solid content to be 60-85%, then fermenting and culturing the mixture for 6-12h at the temperature of 25-40 ℃, distilling and concentrating the mixture, and adding beef tallow and yellow wine which account for 10-30 wt% of the total amount of the fermentation product and 5-20 wt% of the total amount of the fermentation product to obtain the fermentation type natural spice composition.
Preferably, the probiotic bacteria are selected from lactobacillus plantarum, rhamnosus, bifidobacterium, lactobacillus reuteri, lactobacillus acidophilus.
The fermentation type natural spice composition can be directly added into brine of a halogen product for flavoring and refreshing the halogen product.
The use of a fermented natural spice composition as a cooking ingredient.
The persimmon leaf has pharmacological action beneficial to human body, contains resin, coumarins compounds, reducing sugar, polysaccharide, volatile oil, organic acid, chlorophyll and the like, is a unique natural perfume, is compatible with other perfumes, can promote the release of fragrance, and makes the fresh fragrance more aromatic. The flavonoid glycoside in folium kaki has antibacterial effect on Staphylococcus aureus and Catalpa.
The dried grape skin contains abundant vitamins, minerals and antioxidant chemical substances, and also contains resveratrol which is beneficial to human bodies, the dried grape skin has astringent taste, and the astringent taste can be eliminated after fermentation.
The mussel is used as a protein source for fermentation, contains rich iodine, calcium, iron, zinc and the like, has high nutritive value, has special salty and fresh taste, can ensure that a marinated product has a strong mouthfeel, and can ensure that the marinated product has bright color and luster by adding the mussel.
Wu Wei Zi is sweet and sour in flavor and warm in nature. Has effects in invigorating qi, promoting salivation, tonifying kidney, nourishing heart, and astringing. Contains saccharide, fatty oil, volatile oil, malic acid, citric acid, tartaric acid, vitamin C, etc. Can enhance excitation process and inhibition process of central nervous system, balance each other, and improve regulation of cerebral cortex. The happiness of the edible marinated product is increased.
The probiotics can keep the flora balance of intestinal tracts, the bifidobacterium and the like can generate extracellular polysaccharide in the fermentation process, the extracellular polysaccharide is used as a macromolecular polymer, has certain viscosity and water retention, is an effective immune factor, can strengthen the immune effect after being cultured by a culture medium, is beneficial to digestion, and reduces the stimulation of edible marinated products to the intestines and stomach of a human body.
The fermentation type natural perfume composition prepared by the application can release effective ingredients better and simultaneously give consideration to the health of human bodies.
Compared with the prior art, the invention has the advantages that: the natural spices that this application was selected not only can give the steamed product fragtant and carry the bright, can show the taste that improves the steamed product moreover to specific natural spices is compatible, improves the taste quality of steamed product, and the taste is strong, and fragrant smell is lasting, and the color and luster degree is good, and all tastes are mixed naturally and are integrateed, and do not have the dry and greasy defect in the mouth. The application adopts the probiotic fermentation method to prepare and extract the natural spices, not only can promote the release of effective components in the fermentation process, but also the probiotics can improve the existence of human intestinal flora, can produce extracellular polysaccharide beneficial to human health in the fermentation process, and is beneficial to improving the immunity.
Detailed Description
The present invention will be described in further detail with reference to examples.
Example 1
The fermentation type natural spice composition mainly comprises the following components in parts by mass,
10 parts of basil, 10 parts of persimmon leaves, 5 parts of perilla leaves, 2 parts of dried mushroom, 2 parts of dried straw mushroom, 10 parts of mussel, 10 parts of dried grape skin, 4 parts of mustard seeds, 8 parts of ginger, 4 parts of artemisia scoparia, 4 parts of fennel, 4 parts of nutmeg and 4 parts of pepper.
1) Grinding basil, persimmon leaves, perilla leaves, dried shiitake mushrooms, dried straw mushrooms, mussels into powder to obtain mixed fermentation powder, and then preparing a fermentation culture medium, wherein the culture medium comprises the following components in percentage by mass: mixing 40% of fermentation powder, 6% of cucumber powder, 5% of Chinese magnoliavine fruit powder, 8% of soybean protein isolate, 8% of pea protein, 8% of rice protein, 10% of fructo-oligosaccharide, 4% of isomalto-oligosaccharide and 5% of sugar alcohol, then inoculating active strains of lactobacillus plantarum, rhamnosus bacillus and bifidobacterium into the culture medium, and performing fermentation culture at 25-40 ℃ for 24 hours; precipitating with D-mannitol and ethanol, and concentrating by distillation to obtain concentrated fermented mixture;
2) grinding dried grape skin, mustard, ginger, artemisia sphaerocephala, fennel, nutmeg and pepper into powder, adding the powder into the fermentation mixture obtained in the step 1, controlling the solid content to be in the range of 60-85%, then fermenting and culturing for 6 hours at the temperature of 25-40 ℃, distilling and concentrating, and adding beef tallow accounting for 10-30 wt% of the total amount of the fermentation product and yellow wine accounting for 5-20 wt% of the total amount of the fermentation product to obtain the fermentation type natural spice composition. The composition is concentrated and packaged to obtain the product.
Example 2
The fermentation type natural spice composition mainly comprises the following components in parts by mass,
10 parts of basil, 10 parts of persimmon leaves, 10 parts of perilla leaves, 5 parts of dried mushroom, 5 parts of dried straw mushroom, 5 parts of mussel, 10 parts of dried grape skin, 4 parts of mustard seeds, 10 parts of ginger, 4 parts of artemisia scoparia, 4 parts of fennel, 4 parts of nutmeg and 4 parts of pepper.
1) Grinding basil, persimmon leaves, perilla leaves, dried shiitake mushrooms, dried straw mushrooms, mussels into powder to obtain mixed fermentation powder, and then preparing a fermentation culture medium, wherein the culture medium comprises the following components in percentage by mass: mixing 40% of fermented powder, 10% of cucumber powder, 2% of Chinese magnoliavine fruit powder, 8% of soybean protein isolate, 8% of pea protein, 8% of rice protein, 10% of fructo-oligosaccharide, 4% of isomalto-oligosaccharide and 4% of sugar alcohol, then inoculating active strains of lactobacillus plantarum, rhamnosus bacillus and bifidobacterium into the culture medium, performing fermentation culture at 25-40 ℃ for 48 hours, and adding mineral water or cooling boiled water in the culture process; precipitating with D-mannitol and ethanol after fermentation, and distilling and concentrating to obtain concentrated fermented mixture;
2) grinding dried grape skin, mustard, ginger, artemisia sphaerocephala, fennel, nutmeg and pepper into powder, adding the powder into the fermentation mixture obtained in the step 1, wherein the solid content is 76%, fermenting and culturing the mixture at the temperature of 25-40 ℃ for 6 hours, distilling and concentrating the mixture, and adding beef tallow accounting for 30 wt% of the total amount of the fermentation product and yellow wine accounting for 10 wt% of the total amount of the fermentation product to obtain the fermentation type natural spice composition. The composition is concentrated and packaged to obtain the product.
The fermented natural spice composition prepared in example 2 was added to brine prepared from a marinated product, and 0.8kg of the natural spice composition was added to 10kg of the marinated product such as a duck meat product, without adding additional flavoring agents during the post-seasoning process.
A group of 20 persons are used as trial eating persons, and the trial eating persons eat certain duck meat food sold in the market together, all persons think that the marinated product has better taste, strong and natural taste, fragrant mouth and teeth and no greasy phenomenon after eating. After the comparison product is eaten, five people have the phenomenon of dry mouth and feel overweight in monosodium glutamate.
In addition to the above embodiments, the present invention also includes other embodiments, and any technical solutions formed by equivalent transformation or equivalent replacement should fall within the scope of the claims of the present invention.
Claims (4)
1. A fermentation type natural perfume composition is characterized in that: the main raw materials comprise the following components in parts by mass,
2-10 parts of basil, 2-10 parts of persimmon leaves, 2-10 parts of perilla leaves, 2-10 parts of dried mushroom, 2-10 parts of dried straw mushroom, 1-10 parts of mussel, 1-10 parts of dried grape skin, 2-5 parts of mustard seeds, 1-10 parts of ginger, 2-10 parts of artemisia scoparia, 2-5 parts of fennel, 2-5 parts of nutmeg and 2-5 parts of pepper;
1) grinding basil, persimmon leaves, perilla leaves, dried shiitake mushrooms, dried straw mushrooms and mussels into powder to obtain mixed fermentation powder, and then preparing a fermentation culture medium, wherein the culture medium comprises the following components in percentage by mass: 1-50% of mixed fermentation powder, 1-10% of cucumber powder, 1-10% of Chinese magnoliavine fruit powder, 1-10% of isolated soy protein, 1-10% of pea protein, 1-10% of rice protein, 1-10% of fructo-oligosaccharide, 1-10% of isomalto-oligosaccharide and 5-20% of sugar alcohol, then inoculating one or more active probiotic strains into the culture medium, and performing fermentation culture for 12-36h at 25-40 ℃; precipitating with D-mannitol and ethanol, distilling, and concentrating to obtain fermented mixture;
2) grinding dried grape skin, mustard, ginger, artemisia sphaerocephala, fennel, nutmeg and pepper into powder, adding the powder into the fermentation mixture obtained in the step 1, controlling the solid content to be 60-85%, then fermenting and culturing the mixture for 6-12h at the temperature of 25-40 ℃, distilling and concentrating the mixture, and adding beef tallow and yellow wine which account for 10-30 wt% of the total amount of the fermentation product and 5-20 wt% of the total amount of the fermentation product to obtain the fermentation type natural spice composition.
2. The fermented natural perfume composition according to claim 1, wherein: the probiotic bacteria are selected from Lactobacillus plantarum, Lactobacillus rhamnosus, Bifidobacterium, Lactobacillus reuteri, and Lactobacillus acidophilus.
3. The fermented natural perfume composition according to claim 1, wherein: the obtained fermented natural perfume composition can be directly added into brine of a halogen product for flavoring and refreshing the halogen product.
4. The fermented natural perfume composition according to claim 1, wherein: use of the resulting fermented natural spice composition as a culinary condiment.
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