CN107319491A - A kind of green health nutrient plant sauce and preparation method thereof - Google Patents
A kind of green health nutrient plant sauce and preparation method thereof Download PDFInfo
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- CN107319491A CN107319491A CN201710519225.1A CN201710519225A CN107319491A CN 107319491 A CN107319491 A CN 107319491A CN 201710519225 A CN201710519225 A CN 201710519225A CN 107319491 A CN107319491 A CN 107319491A
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- 230000036541 health Effects 0.000 title claims abstract description 65
- 235000015067 sauces Nutrition 0.000 title claims abstract description 47
- 235000015097 nutrients Nutrition 0.000 title claims abstract description 38
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 239000000654 additive Substances 0.000 claims abstract description 63
- 230000000996 additive effect Effects 0.000 claims abstract description 63
- 241000196324 Embryophyta Species 0.000 claims abstract description 42
- 235000012055 fruits and vegetables Nutrition 0.000 claims abstract description 27
- 239000003814 drug Substances 0.000 claims abstract description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 238000000855 fermentation Methods 0.000 claims abstract description 21
- 230000004151 fermentation Effects 0.000 claims abstract description 21
- 239000002994 raw material Substances 0.000 claims abstract description 16
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 15
- 229930006000 Sucrose Natural products 0.000 claims abstract description 15
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 15
- 239000012153 distilled water Substances 0.000 claims abstract description 15
- 235000019991 rice wine Nutrition 0.000 claims abstract description 15
- 235000016709 nutrition Nutrition 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 10
- 230000035764 nutrition Effects 0.000 claims abstract description 9
- 244000000231 Sesamum indicum Species 0.000 claims abstract 5
- 239000000203 mixture Substances 0.000 claims description 59
- 238000002156 mixing Methods 0.000 claims description 26
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 239000000706 filtrate Substances 0.000 claims description 15
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims description 10
- 235000013305 food Nutrition 0.000 claims description 10
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 10
- 238000001914 filtration Methods 0.000 claims description 8
- 238000000265 homogenisation Methods 0.000 claims description 8
- 239000002002 slurry Substances 0.000 claims description 8
- 238000009924 canning Methods 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- 240000000467 Carum carvi Species 0.000 claims description 6
- 235000005747 Carum carvi Nutrition 0.000 claims description 6
- 235000007516 Chrysanthemum Nutrition 0.000 claims description 6
- 240000008067 Cucumis sativus Species 0.000 claims description 6
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims description 6
- 235000002722 Dioscorea batatas Nutrition 0.000 claims description 6
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims description 6
- 240000001811 Dioscorea oppositifolia Species 0.000 claims description 6
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims description 6
- 244000241838 Lycium barbarum Species 0.000 claims description 6
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 6
- 244000132436 Myrica rubra Species 0.000 claims description 6
- 241000287420 Pyrus x nivalis Species 0.000 claims description 6
- 241000220317 Rosa Species 0.000 claims description 6
- 240000006079 Schisandra chinensis Species 0.000 claims description 6
- 235000010749 Vicia faba Nutrition 0.000 claims description 6
- 240000006677 Vicia faba Species 0.000 claims description 6
- 235000002098 Vicia faba var. major Nutrition 0.000 claims description 6
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical group OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 5
- 241000193830 Bacillus <bacterium> Species 0.000 claims description 5
- 241000894006 Bacteria Species 0.000 claims description 5
- 240000005250 Chrysanthemum indicum Species 0.000 claims description 5
- 241000287828 Gallus gallus Species 0.000 claims description 5
- 239000004471 Glycine Substances 0.000 claims description 5
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 5
- 241000235342 Saccharomycetes Species 0.000 claims description 5
- 240000003768 Solanum lycopersicum Species 0.000 claims description 5
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 5
- 235000013330 chicken meat Nutrition 0.000 claims description 5
- 239000004310 lactic acid Substances 0.000 claims description 5
- 235000014655 lactic acid Nutrition 0.000 claims description 5
- 239000001630 malic acid Substances 0.000 claims description 5
- 235000011090 malic acid Nutrition 0.000 claims description 5
- 239000006041 probiotic Substances 0.000 claims description 5
- 235000018291 probiotics Nutrition 0.000 claims description 5
- 235000021419 vinegar Nutrition 0.000 claims description 5
- 239000000052 vinegar Substances 0.000 claims description 5
- 235000013311 vegetables Nutrition 0.000 abstract description 13
- 239000000463 material Substances 0.000 abstract description 9
- 235000021022 fresh fruits Nutrition 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 5
- 239000003755 preservative agent Substances 0.000 abstract description 5
- 230000002335 preservative effect Effects 0.000 abstract description 5
- 239000000126 substance Substances 0.000 abstract description 5
- 230000017531 blood circulation Effects 0.000 abstract description 4
- 235000013325 dietary fiber Nutrition 0.000 abstract description 4
- 230000007774 longterm Effects 0.000 abstract description 4
- 210000004072 lung Anatomy 0.000 abstract description 4
- 210000002784 stomach Anatomy 0.000 abstract description 4
- 241000207961 Sesamum Species 0.000 description 10
- 230000008569 process Effects 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000021110 pickles Nutrition 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- 244000189548 Chrysanthemum x morifolium Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- 235000002597 Solanum melongena Nutrition 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 239000003792 electrolyte Substances 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000005360 mashing Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- 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)
- Botany (AREA)
- Mycology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Medicines Containing Plant Substances (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention provides a kind of green health nutrient plant sauce, include the raw material of following parts by weight：35 parts of yellow rice wine, 12 16 parts of health care Chinese medicine additive, 46 parts of flavouring, 12 parts of white sugar, 30 40 parts of fruits and vegetables additive, 10 16 parts of sesame, 12 16 parts of additive of fermentation, 0.3 0.7 parts of acidity regulator, 10 20 parts of distilled water.The plant paste of the present invention is by the way that the fermentation of a variety of fruits and vegetables is made, and the characteristics of it has comprehensive nutrition and low sugar high dietary fiber, the health care Chinese medicine additive of addition has effects that liver-kidney tonifying, moistening lung nourishing the stomach, invigorate blood circulation；The preparation method of the present invention had both met the requirement of instant edible simultaneously, the problem of fresh fruit of vegetables easily rots was turn avoid, without chemical preservative, long-term consumption is harmless, and convenient material drawing, technique simplicity, with higher practical value and good application prospect.
Description
Technical field
The present invention relates to technical field of agricultural product process, and in particular to a kind of green health nutrient plant sauce and its preparation side
Method.
Background technology
As the improvement of people's living standards, requirement to nutritional ingredient in food also more and more higher.Daily life, from not
Food and its auxiliary material are opened, requirement of the people to its taste and nutrition is also gradually increased, the food and auxiliary material of in the market, not
It disclosure satisfy that the daily demand of people, high nutrition and increasingly favored with certain foster raw food by consumer.Sauce
Important flavouring and appetizing food, have also obtained very high attention in being lived as people's diet.Current sauce class has very
A variety of, vegetable sauce is exactly the kind that Jiang Lei families newly add, current domestic existing vegetable sauce process technology, is biased toward various
The set of vegetables, simply a kind of big braised dish, and domestic existing fruits and vegetables technology are mainly dehydrated vegetables, pickled and sauced
Vegetables, this technology makes fresh vegetables lose feeling of freshness and the necessary nutrition of many human bodies.
At present, on the market is generally single jam, and such as strawberry jam, haw pulp, catsup are rare using vegetables as original
The jam of material, it is particularly several to coordinate the compound fruit and vegetable sauce of production more rare on the market with the raw material that better nutritivity is worth.
Any medicinal herb componentses are not contained in jam simultaneously, it is inadequate to the dietary function of human body after eating, on another aspect market today
Pickles more than using pickling gimmick, although taste preferably, but is of low nutritive value, wherein containing substantial amounts of nitrite and anti-corrosion
Agent, should not be eaten for a long time.
The content of the invention
For the defect of prior art, it is an object of the invention to provide a kind of green health nutrient plant sauce, the plant paste
By the way that the fermentation of a variety of fruits and vegetables is made, the characteristics of it has comprehensive nutrition and low sugar high dietary fiber, the health care Chinese medicine of addition adds
Plus thing has effects that liver-kidney tonifying, moistening lung nourishing the stomach, invigorate blood circulation；The preparation method of the present invention both meets instant edible simultaneously
Requirement, turn avoid the problem of fresh fruit of vegetables easily rots, without chemical preservative, long-term consumption to human body without
Evil, and convenient material drawing, technique are concise, with higher practical value and good application prospect.
The present invention solves technical problem and adopted the following technical scheme that：
The invention provides a kind of green health nutrient plant sauce, include the raw material of following parts by weight：
3-5 parts of yellow rice wine, 12-16 parts of health care Chinese medicine additive, 4-6 parts of flavouring, 1-2 parts of white sugar, 30-40 parts of fruits and vegetables additive,
10-16 parts of sesame, 12-16 parts of additive of fermentation, 0.3-0.7 parts of acidity regulator, 10-20 parts of distilled water.
Preferably, the green health nutrient plant sauce bag includes the raw material of following parts by weight：
4 parts of yellow rice wine, 14 parts of health care Chinese medicine additive, 5 parts of flavouring, 1.5 parts of white sugar, 35 parts of fruits and vegetables additive, 13 parts of sesame, hair
14 parts of ferment additive, 0.5 part of acidity regulator, 15 parts of distilled water.
Preferably, the health care Chinese medicine additive is：Chrysanthemum, rose, matrimony vine, the fruit of Chinese magnoliavine, Chinese yam compare 2 according to weight:
1:3:2:The mixture of 5 compositions.
Preferably, the flavouring is that salt, light-coloured vinegar, chickens' extract compare 3 according to weight:1:The mixture of 2 compositions.
Preferably, the fruits and vegetables additive is caraway, cucumber, tomato, red bayberry, pyrus nivalis, broad bean according to 2:3:1:1:2:3 groups
Into mixture.
Preferably, the additive that ferments compares 2 for Bacillus, saccharomycete, lactic acid bacteria, probiotics according to weight:1:1:2 groups
Into mixture.
Preferably, the acidity regulator is that citric acid, malic acid, glycine compare 2 according to weight:1:The mixing of 1 composition
Thing.
The present invention also provides a kind of preparation method of green health nutrient plant sauce, comprises the following steps：
Step one, weigh on request and prepare each component raw material；
Step 2, health care Chinese medicine additive, sesame are added in high speed disintegrator and crushed, and add appropriate water, decoct 3-4 small
When, filtering obtains mixing filtrate A；
Step 3, by fruits and vegetables additive peeled wash, mixing distilled water, which is added in pulverizer, to be crushed, and is in pulpous state to mixture, will
The obtained mixing filtrate A of slurry blend step two, flavouring, white sugar, acidity regulator, yellow rice wine are added in refiner, homogenate
Machine rotating speed 5000-7000r/min, the homogenization 15-25min under 60-70 DEG C, 18-22MPa pressure, at 75-85 DEG C,
Deaerate 10-14min under 80-90kPa vacuums, then ultra-high temperature sterilization 5-10 seconds at 130-150 DEG C, cooling adds fermentation and added
Plus thing, the green health nutrient plant sauce invented in the case where temperature is 30-40 DEG C after sealed fermenting 2-4 days, aseptic canning.
Preferably, the preparation process of the green health nutrient plant sauce is：
Step one, weigh on request and prepare each component raw material；
Step 2, health care Chinese medicine additive, sesame are added in high speed disintegrator and crushed, and add appropriate water, decoct 3.5 small
When, filtering obtains mixing filtrate A；
Step 3, by fruits and vegetables additive peeled wash, mixing distilled water, which is added in pulverizer, to be crushed, and is in pulpous state to mixture, will
The obtained mixing filtrate A of slurry blend step two, flavouring, white sugar, acidity regulator, yellow rice wine are added in refiner, homogenate
Machine rotating speed 6000r/min, the homogenization 20min under 65 DEG C, 20MPa pressure, deaerate under 80 DEG C, 85kPa vacuums
12min, then ultra-high temperature sterilization 8 seconds at 140 DEG C, cooling add fermentation additive, the sealed fermenting 3 days in the case where temperature is 35 DEG C,
The green health nutrient plant sauce invented after aseptic canning.
Compared with prior art, the present invention has following beneficial effect：
（1）The present invention a kind of green health nutrient plant sauce by by a variety of fruits and vegetables fermentation be made, its have comprehensive nutrition and
The characteristics of low sugar high dietary fiber, the health care Chinese medicine additive of addition has liver-kidney tonifying, moistening lung nourishing the stomach, the work(of invigorate blood circulation
Effect；The preparation method of the present invention had both met the requirement of instant edible simultaneously, turn avoid what fresh fruit of vegetables easily rotted
Problem, without chemical preservative, long-term consumption is harmless, and convenient material drawing, and technique is concise, with higher practical valency
Value and good application prospect.
（2）Health care Chinese medicine additive, predominantly chrysanthemum, rose are with the addition of in a kind of green health nutrient plant sauce of the present invention
Rare flower, matrimony vine, the fruit of Chinese magnoliavine, Chinese yam, these food materials are dissolved in filtrate well by decoction filtering, its active ingredient, can
So that the nutritional sauce of invention has food therapy effect and healthcare function, the beneficial effect of invention is substantially increased, the food of people is met
Product health care needs.
（3）The present invention a kind of green health nutrient plant sauce in employ fruits and vegetables additive be mainly caraway, cucumber, kind
Eggplant, red bayberry, pyrus nivalis, broad bean so that the nutritional ingredient of the plant paste of preparation is more balanced, make product have abundant trophic structure,
Rich in compositions such as plant edible fiber, vitamin, carrotene, B family vitamins and vitamin E inorganic salts, nutriment is waited,
Demand of the human body to a variety of essential amino acids, a large amount of electrolytes and minerals can be met simultaneously.
（4）Acidity regulator part, the flavouring of a kind of green health nutrient plant sauce addition of the present invention, are substantially increased
The mouthfeel of nutritional sauce, the taste for making it be more suitable for compatriots.
（5）A kind of green health nutrient plant sauce of the present invention has used homogenization, after the slurry mixing after mashing again
Through high-pressure homogeneous processing, what material can be evenly is mutually mixed, product particle extremely refine, then add fermentation additive sent out
Ferment so that nutrition is more enriched, and taste is unique, into human body after the surface area that contact with enzyme increase, substantially increase plant
The efficiency that thing sauce absorbs.
（6）Fresh fruit of vegetables is fabricated to pickles by a kind of green health nutrient plant sauce of the present invention, has both met convenient food
It is required that, the problem of fresh fruit of vegetables easily rots is turn avoid, meanwhile, the technological process that the present invention is used, without
Chemical preservative, without substantial amounts of curing process, is eaten for a long time harmless.
Embodiment
With reference to specific embodiment, the technical scheme in the embodiment of the present invention is clearly and completely described, shown
So, described embodiment is only a part of embodiment of the invention, rather than whole embodiments.Based on the reality in the present invention
Example is applied, the every other embodiment that those of ordinary skill in the art are obtained under the premise of creative work is not made all belongs to
In the scope of protection of the invention.
Embodiment 1.
A kind of green health nutrient plant sauce of the present embodiment, includes the raw material of following parts by weight：
3 parts of yellow rice wine, 12 parts of health care Chinese medicine additive, 4 parts of flavouring, 1 part of white sugar, 30 parts of fruits and vegetables additive, 10 parts of sesame, fermentation
12 parts of additive, 0.3 part of acidity regulator, 10 parts of distilled water.
Health care Chinese medicine additive in the present embodiment is：Chrysanthemum, rose, matrimony vine, the fruit of Chinese magnoliavine, Chinese yam compare 2 according to weight:
1:3:2:The mixture of 5 compositions.
Flavouring in the present embodiment is salt, light-coloured vinegar, chickens' extract compare 3 according to weight:1:The mixture of 2 compositions.
Fruits and vegetables additive in the present embodiment is caraway, cucumber, tomato, red bayberry, pyrus nivalis, broad bean according to 2:3:1:1:2:3
The mixture of composition.
Fermentation additive in the present embodiment is Bacillus, saccharomycete, lactic acid bacteria, probiotics compare 2 according to weight:1:1:2
The mixture of composition.
Acidity regulator in the present embodiment is citric acid, malic acid, glycine compare 2 according to weight:1:The mixing of 1 composition
Thing.
A kind of preparation method of green health nutrient plant sauce of the present embodiment, comprises the following steps：
Step one, weigh on request and prepare each component raw material；
Step 2, health care Chinese medicine additive, sesame are added in high speed disintegrator and crushed, and add appropriate water, decoct 3 small
When, filtering obtains mixing filtrate A；
Step 3, by fruits and vegetables additive peeled wash, mixing distilled water, which is added in pulverizer, to be crushed, and is in pulpous state to mixture, will
The obtained mixing filtrate A of slurry blend step two, flavouring, white sugar, acidity regulator, yellow rice wine are added in refiner, homogenate
Machine rotating speed 5000r/min, the homogenization 15min under 60 DEG C, 18MPa pressure, deaerate under 75 DEG C, 80kPa vacuums
10min, then ultra-high temperature sterilization 5 seconds at 130 DEG C, cooling add fermentation additive, the sealed fermenting 2 days in the case where temperature is 30 DEG C,
The green health nutrient plant sauce invented after aseptic canning.
Embodiment 2.
A kind of green health nutrient plant sauce of the present embodiment, includes the raw material of following parts by weight：
5 parts of yellow rice wine, 16 parts of health care Chinese medicine additive, 6 parts of flavouring, 2 parts of white sugar, 40 parts of fruits and vegetables additive, 16 parts of sesame, fermentation
16 parts of additive, 0.7 part of acidity regulator, 20 parts of distilled water.
Health care Chinese medicine additive in the present embodiment is：Chrysanthemum, rose, matrimony vine, the fruit of Chinese magnoliavine, Chinese yam compare 2 according to weight:
1:3:2:The mixture of 5 compositions.
Flavouring in the present embodiment is salt, light-coloured vinegar, chickens' extract compare 3 according to weight:1:The mixture of 2 compositions.
Fruits and vegetables additive in the present embodiment is caraway, cucumber, tomato, red bayberry, pyrus nivalis, broad bean according to 2:3:1:1:2:3
The mixture of composition.
Fermentation additive in the present embodiment is Bacillus, saccharomycete, lactic acid bacteria, probiotics compare 2 according to weight:1:1:2
The mixture of composition.
Acidity regulator in the present embodiment is citric acid, malic acid, glycine compare 2 according to weight:1:The mixing of 1 composition
Thing.
A kind of preparation method of green health nutrient plant sauce of the present embodiment, comprises the following steps：
Step one, weigh on request and prepare each component raw material；
Step 2, health care Chinese medicine additive, sesame are added in high speed disintegrator and crushed, and add appropriate water, decoct 4 small
When, filtering obtains mixing filtrate A；
Step 3, by fruits and vegetables additive peeled wash, mixing distilled water, which is added in pulverizer, to be crushed, and is in pulpous state to mixture, will
The obtained mixing filtrate A of slurry blend step two, flavouring, white sugar, acidity regulator, yellow rice wine are added in refiner, homogenate
Machine rotating speed 7000r/min, the homogenization 25min under 70 DEG C, 22MPa pressure, deaerate under 85 DEG C, 90kPa vacuums
14min, then ultra-high temperature sterilization 10 seconds at 150 DEG C, cooling add fermentation additive, the sealed fermenting 4 days in the case where temperature is 40 DEG C,
The green health nutrient plant sauce invented after aseptic canning.
Embodiment 3.
A kind of green health nutrient plant sauce of the present embodiment, includes the raw material of following parts by weight：
4 parts of yellow rice wine, 14 parts of health care Chinese medicine additive, 5 parts of flavouring, 1.5 parts of white sugar, 35 parts of fruits and vegetables additive, 13 parts of sesame, hair
14 parts of ferment additive, 0.5 part of acidity regulator, 15 parts of distilled water.
Health care Chinese medicine additive in the present embodiment is：Chrysanthemum, rose, matrimony vine, the fruit of Chinese magnoliavine, Chinese yam compare 2 according to weight:
1:3:2:The mixture of 5 compositions.
Flavouring in the present embodiment is salt, light-coloured vinegar, chickens' extract compare 3 according to weight:1:The mixture of 2 compositions.
Fruits and vegetables additive in the present embodiment is caraway, cucumber, tomato, red bayberry, pyrus nivalis, broad bean according to 2:3:1:1:2:3
The mixture of composition.
Fermentation additive in the present embodiment is Bacillus, saccharomycete, lactic acid bacteria, probiotics compare 2 according to weight:1:1:2
The mixture of composition.
Acidity regulator in the present embodiment is citric acid, malic acid, glycine compare 2 according to weight:1:The mixing of 1 composition
Thing.
A kind of preparation method of green health nutrient plant sauce of the present embodiment, comprises the following steps：
Step one, weigh on request and prepare each component raw material；
Step 2, health care Chinese medicine additive, sesame are added in high speed disintegrator and crushed, and add appropriate water, decoct 3.5 small
When, filtering obtains mixing filtrate A；
Step 3, by fruits and vegetables additive peeled wash, mixing distilled water, which is added in pulverizer, to be crushed, and is in pulpous state to mixture, will
The obtained mixing filtrate A of slurry blend step two, flavouring, white sugar, acidity regulator, yellow rice wine are added in refiner, homogenate
Machine rotating speed 6000r/min, the homogenization 20min under 65 DEG C, 20MPa pressure, deaerate under 80 DEG C, 85kPa vacuums
12min, then ultra-high temperature sterilization 8 seconds at 140 DEG C, cooling add fermentation additive, the sealed fermenting 3 days in the case where temperature is 35 DEG C,
The green health nutrient plant sauce invented after aseptic canning.
The present invention a kind of green health nutrient plant sauce by by a variety of fruits and vegetables fermentation be made, its have comprehensive nutrition and
The characteristics of low sugar high dietary fiber, the health care Chinese medicine additive of addition has liver-kidney tonifying, moistening lung nourishing the stomach, the work(of invigorate blood circulation
Effect；The preparation method of the present invention had both met the requirement of instant edible simultaneously, turn avoid what fresh fruit of vegetables easily rotted
Problem, without chemical preservative, long-term consumption is harmless, and convenient material drawing, and technique is concise, with higher practical valency
Value and good application prospect.
It is obvious to a person skilled in the art that the invention is not restricted to the details of above-mentioned one exemplary embodiment, Er Qie
In the case of without departing substantially from spirit or essential attributes of the invention, the present invention can be realized in other specific forms.Therefore, no matter
From the point of view of which point, embodiment all should be regarded as exemplary, and be nonrestrictive, the scope of the present invention is by appended power
Profit is required rather than described above is limited, it is intended that all in the implication and scope of the equivalency of claim by falling
Change is included in the present invention.
Moreover, it will be appreciated that although the present specification is described in terms of embodiments, not each embodiment is only wrapped
Containing an independent technical scheme, this narrating mode of specification is only that for clarity, those skilled in the art should
Using specification as an entirety, the technical solutions in the various embodiments may also be suitably combined, forms those skilled in the art
It may be appreciated other embodiment.
Claims (9)
1. a kind of green health nutrient plant sauce, it is characterised in that include the raw material of following parts by weight：
3-5 parts of yellow rice wine, 12-16 parts of health care Chinese medicine additive, 4-6 parts of flavouring, 1-2 parts of white sugar, 30-40 parts of fruits and vegetables additive,
10-16 parts of sesame, 12-16 parts of additive of fermentation, 0.3-0.7 parts of acidity regulator, 10-20 parts of distilled water.
2. a kind of green health nutrient plant sauce according to claim 1, it is characterised in that the green health nutrition is planted
Thing sauce bag includes the raw material of following parts by weight：
4 parts of yellow rice wine, 14 parts of health care Chinese medicine additive, 5 parts of flavouring, 1.5 parts of white sugar, 35 parts of fruits and vegetables additive, 13 parts of sesame, hair
14 parts of ferment additive, 0.5 part of acidity regulator, 15 parts of distilled water.
3. a kind of green health nutrient plant sauce according to claim 1 or 2, it is characterised in that the health care Chinese medicine adds
Plus thing is：Chrysanthemum, rose, matrimony vine, the fruit of Chinese magnoliavine, Chinese yam compare 2 according to weight:1:3:2:The mixture of 5 compositions.
4. a kind of green health nutrient plant sauce according to claim 1 or 2, it is characterised in that the flavouring is food
Salt, light-coloured vinegar, chickens' extract compare 3 according to weight:1:The mixture of 2 compositions.
5. a kind of green health nutrient plant sauce according to claim 1 or 2, it is characterised in that the fruits and vegetables additive
It is caraway, cucumber, tomato, red bayberry, pyrus nivalis, broad bean according to 2:3:1:1:2:The mixture of 3 compositions.
6. a kind of green health nutrient plant sauce according to claim 1 or 2, it is characterised in that the fermentation additive
Compare 2 according to weight for Bacillus, saccharomycete, lactic acid bacteria, probiotics:1:1:The mixture of 2 compositions.
7. a kind of green health nutrient plant sauce according to claim 1 or 2, it is characterised in that the acidity regulator
Compare 2 according to weight for citric acid, malic acid, glycine:1:The mixture of 1 composition.
8. a kind of method for preparing green health nutrient plant sauce as claimed in claim 1 or 2, it is characterised in that including with
Lower step：
Step one, weigh on request and prepare each component raw material；
Step 2, health care Chinese medicine additive, sesame are added in high speed disintegrator and crushed, and add appropriate water, decoct 3-4 small
When, filtering obtains mixing filtrate A；
Step 3, by fruits and vegetables additive peeled wash, mixing distilled water, which is added in pulverizer, to be crushed, and is in pulpous state to mixture, will
The obtained mixing filtrate A of slurry blend step two, flavouring, white sugar, acidity regulator, yellow rice wine are added in refiner, homogenate
Machine rotating speed 5000-7000r/min, the homogenization 15-25min under 60-70 DEG C, 18-22MPa pressure, at 75-85 DEG C,
Deaerate 10-14min under 80-90kPa vacuums, then ultra-high temperature sterilization 5-10 seconds at 130-150 DEG C, cooling adds fermentation and added
Plus thing, the green health nutrient plant sauce invented in the case where temperature is 30-40 DEG C after sealed fermenting 2-4 days, aseptic canning.
9. a kind of preparation method of green health nutrient plant sauce according to claim 8, it is characterised in that the step
For：
Step one, weigh on request and prepare each component raw material；
Step 2, health care Chinese medicine additive, sesame are added in high speed disintegrator and crushed, and add appropriate water, decoct 3.5 small
When, filtering obtains mixing filtrate A；
Step 3, by fruits and vegetables additive peeled wash, mixing distilled water, which is added in pulverizer, to be crushed, and is in pulpous state to mixture, will
The obtained mixing filtrate A of slurry blend step two, flavouring, white sugar, acidity regulator, yellow rice wine are added in refiner, homogenate
Machine rotating speed 6000r/min, the homogenization 20min under 65 DEG C, 20MPa pressure, deaerate under 80 DEG C, 85kPa vacuums
12min, then ultra-high temperature sterilization 8 seconds at 140 DEG C, cooling add fermentation additive, the sealed fermenting 3 days in the case where temperature is 35 DEG C,
The green health nutrient plant sauce invented after aseptic canning.
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| CN201710519225.1A CN107319491A (en) | 2017-06-30 | 2017-06-30 | A kind of green health nutrient plant sauce and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108157927A (en) * | 2018-01-10 | 2018-06-15 | 涿州众汇农业科技有限公司 | Sauce bag for egg tofu and preparation method thereof |
| CN108157928A (en) * | 2018-01-11 | 2018-06-15 | 马鞍山市十月丰食品有限公司 | A kind of flavor nutrition health care sweet fermented flour sauce and preparation method thereof |
| CN108783341A (en) * | 2018-06-12 | 2018-11-13 | 广州市糖匠食品有限公司 | A kind of the tea sauce formulation and production technology of the chrysanthemum medlar pyrus nivalis flavor of heat-clearing improving eyesight |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102008055A (en) * | 2010-12-21 | 2011-04-13 | 南昌大学 | Fruit and vegetable jam and preparation method thereof |
| CN103393081A (en) * | 2013-07-15 | 2013-11-20 | 魏洪侠 | Preparation method of flavored fruit and vegetable nutrient paste and flavored fruit and vegetable nutrient paste prepared by same |
| CN103393082A (en) * | 2013-07-15 | 2013-11-20 | 魏洪侠 | Preparation method of flavored fruit and vegetable nutrient paste and flavored fruit and vegetable nutrient paste prepared by same |
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2017
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102008055A (en) * | 2010-12-21 | 2011-04-13 | 南昌大学 | Fruit and vegetable jam and preparation method thereof |
| CN103393081A (en) * | 2013-07-15 | 2013-11-20 | 魏洪侠 | Preparation method of flavored fruit and vegetable nutrient paste and flavored fruit and vegetable nutrient paste prepared by same |
| CN103393082A (en) * | 2013-07-15 | 2013-11-20 | 魏洪侠 | Preparation method of flavored fruit and vegetable nutrient paste and flavored fruit and vegetable nutrient paste prepared by same |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108157927A (en) * | 2018-01-10 | 2018-06-15 | 涿州众汇农业科技有限公司 | Sauce bag for egg tofu and preparation method thereof |
| CN108157928A (en) * | 2018-01-11 | 2018-06-15 | 马鞍山市十月丰食品有限公司 | A kind of flavor nutrition health care sweet fermented flour sauce and preparation method thereof |
| CN108783341A (en) * | 2018-06-12 | 2018-11-13 | 广州市糖匠食品有限公司 | A kind of the tea sauce formulation and production technology of the chrysanthemum medlar pyrus nivalis flavor of heat-clearing improving eyesight |
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