CN107467611A - A kind of processing method of the sandwich sauce of fermented laminaria bread - Google Patents
A kind of processing method of the sandwich sauce of fermented laminaria bread Download PDFInfo
- Publication number
- CN107467611A CN107467611A CN201710723519.6A CN201710723519A CN107467611A CN 107467611 A CN107467611 A CN 107467611A CN 201710723519 A CN201710723519 A CN 201710723519A CN 107467611 A CN107467611 A CN 107467611A
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- CN
- China
- Prior art keywords
- processing method
- laminaria
- fermented
- bread
- extract
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
Abstract
The present invention is on a kind of processing method of the sandwich sauce of fermented laminaria bread, it is characterised in that optimization sea-tangle extraction conditions, improves the ratio of free amino acid shared by flavor free amino acid；After Laminaria residue is fermented, increase ferment local-flavor, promote waste residue utilization, increase operation rate.
Description
Technical field
The present invention relates to bread paste manufacture field, relates generally to a kind of processing method of the sandwich sauce of fermented laminaria bread.
Background technology
Yu Yang is waited surely《Sea-tangle concentrates the optimization of baste manufacturing condition》Using dry sea-tangle as raw material, using water extraction
As the production technology of sea-tangle concentration baste, using solid-liquid ratio, Extracting temperature, extraction time as investigation factor, extracted with sea-tangle
Thing yield and delicious amino acid total amount are Testing index, and the production technology of sea-tangle concentration baste is optimized using single factor experiment
Condition, certain theoretical foundation is provided to the production for sea-tangle concentration baste and quality evaluation.It is raw under this process conditions
The sea-tangle concentration sauce product of production, flavor free aminoacid content is higher, and free amino acid ratio of components is more reasonable, has fresh and sweet
Sea-tangle flavor, be relatively adapted to the production of factory industrialization.
Xie Qiuju exists《The Analysis on Biological Activity of true pleurotus cornucopiae liquid fermentation Laminaria residue and its product》Strain is made with true pleurotus cornucopiae,
Liquid fermentation Laminaria residue, pass through precipitation yields, Thick many candies yield, Green Tea Extract and antioxidation activity, antitumor activity etc.
Research, certain scientific basis is provided for the high value added utilization of Laminaria residue.
The content of the invention
The present invention promotes the utilization of kelp nourishing flavor, increases flavor free ammonia to improve the added value of Laminaria residue
Base acid content and proportion, enhancing nutrition digestion absorb, there is provided a kind of processing method of the sandwich sauce of fermented laminaria bread.
A kind of processing method of the sandwich sauce of fermented laminaria bread, it is characterised in that it is made up of following step：
1）, by dry Kelp Powder using solid-liquid ratio as 7：120-125 adds deionized water, is soaked 50-60 minutes in 45-50 DEG C, heating
To 60-65 DEG C, 60-65 minutes are extracted, extract solution is collected respectively and waste residue, resulting solution is crossed 160-200 mesh sieves, be concentrated in vacuo to
Total solid content is 40-50%, obtains Thallus Laminariae (Thallus Eckloniae) extract；
2）, step 1 gained Laminaria residue is crushed to 60-80 mesh, it be 7-9% to add water regulation solid concentration, addition 0.2-0.23%
Glucose, 0.09-0.1% beef extract powders are prepared, and are sterilized 25-30 minutes in 120-121 DEG C, are cooled to 30-32 DEG C, inoculation
The preferably true pleurotus cornucopiae bacterial strains of 0.5-0.6%, in 25-27 DEG C, 105-110rpm isothermal vibrations culture 10-12 days, autoclaving；
3）, by step 2 gains in 2000-2200r/min centrifuge 10-12 minutes, by supernatant addition 3-5 times measure absolute ethyl alcohol
Shake up, 6-8 hours are stood in 4-5 DEG C, centrifuge 20-23 minutes in 3000-4000r/min, precipitate and wash 2-3 with 90-95% ethanol
It is secondary, freeze-drying, it is crushed to 80-100 mesh；
3）, step 3 gains are added 30-35% honey, 60-65% step 1 gained Thallus Laminariae (Thallus Eckloniae) extract, 0.2-0.23% citric acids,
5-5.5% salt, 3-3.5% white granulated sugars, 5-6% starch, 10-12% edible gelatins, 3-3.5% butter, are heated to 70-80 DEG C of homogeneous,
Sterilized after filling, refrigeration.
It is an advantage of the invention that：
A kind of processing method of sandwich sauce of fermented laminaria bread of the present invention, optimize flavor free amino acid after sea-tangle extraction conditions
The ratio increase of shared free amino acid, makes sea-tangle flavor stronger.Glutamic acid has delicate flavour, and its sodium salt is the main of monosodium glutamate
Composition, it is taste compound more important in content highest composition, and sea-tangle baste in analyzed free amino acid；My god
Winter propylhomoserin has delicate flavour, is the composition that content is only second to glutamic acid in analyzed free amino acid, and more important flavor
Material；Alanine, proline are the sweet taste amino acid of slightly bitter taste；Glycine has sweet taste, and its caused sweet taste is dense and energy
Tart flavour, bitter taste are removed, has synergism with other delicate flavour materials, the delicate flavour of sea-tangle baste can be strengthened；Although histidine is
In the amino acid of bitter taste, but histidine not but not destroys the fresh and sweet flavor of sea-tangle baste, strengthens distinctive sea-tangle wind on the contrary
Taste.After Laminaria residue is fermented, increase ferment local-flavor, promote waste residue utilization, increase operation rate.Sea-tangle population is edible
With especially suitable for iodine deficiency, Thyroid Gland Swell, hypertension, high fat of blood, coronary heart disease, diabetes, artery sclerosis, osteoporosis, nutrition not
Benign anaemia and hair sparse person and cirrhotic ascites and neurastheniac.
Embodiment
The present invention is further illustrated below by specific embodiment.
Embodiment one
A kind of processing method of the sandwich sauce of fermented laminaria bread, it is characterised in that it is made up of following step：
1）, by dry Kelp Powder using solid-liquid ratio as 7：120 add deionized water, are soaked 60 minutes in 45 DEG C, are warming up to 60 DEG C, extraction
60 minutes, collect extract solution respectively and waste residue, resulting solution cross 200 mesh sieves, it is 40% to be concentrated in vacuo to total solid content,
Obtain Thallus Laminariae (Thallus Eckloniae) extract；
2）, step 1 gained Laminaria residue is crushed to 60 mesh, it is 8% to add water regulation solid concentration, add 0.2% glucose,
0.09% beef extract powder is prepared, and is sterilized 25 minutes in 121 DEG C, is cooled to 30 DEG C, is inoculated with 0.5% preferably true pleurotus cornucopiae bacterial strain, in
25 DEG C, 110rpm isothermal vibrations culture 10 days, autoclaving；
3）, by step 2 gains in 20000r/min centrifuge 10 minutes, by supernatant add 3 times amount absolute ethyl alcohols shake up, in 4
DEG C stand 6 hours, in 4000r/min centrifuge 20 minutes, precipitation washed 2 times with 90% ethanol, freeze-drying, be crushed to 100 mesh；
3）, by step 3 gains add 35% honey, 60% step 1 gained Thallus Laminariae (Thallus Eckloniae) extract, 0.23% citric acid, 5% salt, 3%
White granulated sugar, 5% starch, 10% edible gelatin, 3.5% butter, 80 DEG C of homogeneous are heated to, are sterilized after filling, refrigeration.
Claims (5)
1. a kind of processing method of the sandwich sauce of fermented laminaria bread, it is characterised in that it is made up of following step：
1）, dry Kelp Powder added into deionized water, soak 50-60 minutes in 45-50 DEG C, be warming up to 60-65 DEG C, extract 60-65
Minute, collect extract solution respectively and waste residue, resulting solution cross 160-200 mesh sieves, be concentrated in vacuo to obtain Thallus Laminariae (Thallus Eckloniae) extract；
2）, step 1 gained Laminaria residue is crushed to 60-80 mesh, it be 7-9% to add water regulation solid concentration, addition 0.2-0.23%
Glucose, 0.09-0.1% beef extract powders are prepared, and are sterilized 25-30 minutes in 120-121 DEG C, are cooled to 30-32 DEG C, inoculation
It is preferred that true pleurotus cornucopiae bacterial strain, isothermal vibration culture, autoclaving；
3）, by step 2 gains in 2000-2200r/min centrifuge 10-12 minutes, by supernatant addition 3-5 times measure absolute ethyl alcohol
Shake up, 6-8 hours are stood in 4-5 DEG C, centrifuge 20-23 minutes in 3000-4000r/min, precipitate and wash 2-3 with 90-95% ethanol
It is secondary, freeze-drying, it is crushed to 80-100 mesh；
3）, step 3 gains are added 30-35% honey, 60-65% step 1 gained Thallus Laminariae (Thallus Eckloniae) extract, 0.2-0.23% citric acids,
5-5.5% salt, 3-3.5% white granulated sugars, 5-6% starch, 10-12% edible gelatins, 3-3.5% butter, are heated to 70-80 DEG C of homogeneous,
Sterilized after filling, refrigeration.
A kind of 2. processing method of sandwich sauce of fermented laminaria bread according to claim 1, it is characterised in that the dry sea of step 1
With powder in deionized water ratio be 7：120-125.
A kind of 3. processing method of sandwich sauce of fermented laminaria bread according to claim 1, it is characterised in that step 1 vacuum
It is 40-50% to be concentrated into total solid content.
4. the processing method of a kind of sandwich sauce of fermented laminaria bread according to claim 1, it is characterised in that step 2 is preferred
True pleurotus cornucopiae inoculation amount is 0.5-0.6%.
A kind of 5. processing method of sandwich sauce of fermented laminaria bread according to claim 1, it is characterised in that step 2 constant temperature
Concussion and cultivate process is：In 25-27 DEG C, 105-110rpm isothermal vibrations culture 10-12 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710723519.6A CN107467611A (en) | 2017-08-22 | 2017-08-22 | A kind of processing method of the sandwich sauce of fermented laminaria bread |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710723519.6A CN107467611A (en) | 2017-08-22 | 2017-08-22 | A kind of processing method of the sandwich sauce of fermented laminaria bread |
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| CN107467611A true CN107467611A (en) | 2017-12-15 |
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| CN201710723519.6A Pending CN107467611A (en) | 2017-08-22 | 2017-08-22 | A kind of processing method of the sandwich sauce of fermented laminaria bread |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102715494A (en) * | 2012-06-26 | 2012-10-10 | 天津市春升清真食品有限公司 | Method for preparing kelp sauce |
| CN102823844A (en) * | 2012-09-06 | 2012-12-19 | 大连海洋大学 | Kelp jam rich in dietary fiber |
| CN102823847A (en) * | 2012-09-26 | 2012-12-19 | 淮海工学院 | Production method of kelp sauce |
-
2017
- 2017-08-22 CN CN201710723519.6A patent/CN107467611A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102715494A (en) * | 2012-06-26 | 2012-10-10 | 天津市春升清真食品有限公司 | Method for preparing kelp sauce |
| CN102823844A (en) * | 2012-09-06 | 2012-12-19 | 大连海洋大学 | Kelp jam rich in dietary fiber |
| CN102823847A (en) * | 2012-09-26 | 2012-12-19 | 淮海工学院 | Production method of kelp sauce |
Non-Patent Citations (2)
| Title |
|---|
| 余洋定等: "海带浓缩调味汁生产工艺条件的优化", 《大连工业大学学报》 * |
| 解秋菊: "真姬菇液体发酵海带废渣及其产物的生物活性分析", 《中国优秀硕士学位论文全文数据库（电子期刊）农业科技辑》 * |
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Application publication date: 20171215 |