CN107668591A - A kind of additive in Dabie Mountain edible wild herbs cake - Google Patents
A kind of additive in Dabie Mountain edible wild herbs cake Download PDFInfo
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- CN107668591A CN107668591A CN201710735218.5A CN201710735218A CN107668591A CN 107668591 A CN107668591 A CN 107668591A CN 201710735218 A CN201710735218 A CN 201710735218A CN 107668591 A CN107668591 A CN 107668591A
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- dabie mountain
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- wild herbs
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- 235000008216 herbs Nutrition 0.000 title claims abstract description 42
- 239000000654 additive Substances 0.000 title claims abstract description 31
- 230000000996 additive effect Effects 0.000 title claims abstract description 31
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 39
- 235000002787 Coriandrum sativum Nutrition 0.000 claims abstract description 19
- 150000003839 salts Chemical class 0.000 claims abstract description 16
- QGZKDVFQNNGYKY-UHFFFAOYSA-O Ammonium Chemical compound [NH4+] QGZKDVFQNNGYKY-UHFFFAOYSA-O 0.000 claims abstract description 14
- SJVVMQSNMNRFBB-UHFFFAOYSA-N [S].S1C=NC=C1.C(C)(=O)O Chemical compound [S].S1C=NC=C1.C(C)(=O)O SJVVMQSNMNRFBB-UHFFFAOYSA-N 0.000 claims abstract description 14
- 241000749669 Eutrema yunnanense Species 0.000 claims abstract description 13
- 241000237502 Ostreidae Species 0.000 claims abstract description 13
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 13
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 13
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 13
- 235000020636 oyster Nutrition 0.000 claims abstract description 13
- 235000015067 sauces Nutrition 0.000 claims abstract description 13
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 13
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims abstract description 12
- 229940093503 ethyl maltol Drugs 0.000 claims abstract description 12
- 235000000346 sugar Nutrition 0.000 claims abstract description 12
- 239000008159 sesame oil Substances 0.000 claims abstract description 11
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 6
- 239000000843 powder Substances 0.000 claims description 36
- 241000208308 Coriandrum Species 0.000 claims description 18
- 238000001035 drying Methods 0.000 claims description 18
- 229960003495 thiamine Drugs 0.000 claims description 13
- 239000011721 thiamine Substances 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 150000001875 compounds Chemical class 0.000 claims description 10
- 235000013312 flour Nutrition 0.000 claims description 10
- 238000001694 spray drying Methods 0.000 claims description 10
- LDLDJEAVRNAEBW-SCSAIBSYSA-N methyl (3r)-3-hydroxybutanoate Chemical class COC(=O)C[C@@H](C)O LDLDJEAVRNAEBW-SCSAIBSYSA-N 0.000 claims description 9
- 238000002360 preparation method Methods 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 235000013311 vegetables Nutrition 0.000 claims description 6
- 230000015556 catabolic process Effects 0.000 claims description 5
- XPCTZQVDEJYUGT-UHFFFAOYSA-N 3-hydroxy-2-methyl-4-pyrone Chemical compound CC=1OC=CC(=O)C=1O XPCTZQVDEJYUGT-UHFFFAOYSA-N 0.000 claims description 4
- HYMLWHLQFGRFIY-UHFFFAOYSA-N Maltol Natural products CC1OC=CC(=O)C1=O HYMLWHLQFGRFIY-UHFFFAOYSA-N 0.000 claims description 2
- 239000000835 fiber Substances 0.000 claims description 2
- 229940043353 maltol Drugs 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 239000000463 material Substances 0.000 claims 1
- DATAGRPVKZEWHA-YFKPBYRVSA-N N(5)-ethyl-L-glutamine Chemical compound CCNC(=O)CC[C@H]([NH3+])C([O-])=O DATAGRPVKZEWHA-YFKPBYRVSA-N 0.000 abstract 2
- AXFYFNCPONWUHW-UHFFFAOYSA-N 3-hydroxyisovaleric acid Chemical compound CC(C)(O)CC(O)=O AXFYFNCPONWUHW-UHFFFAOYSA-N 0.000 abstract 1
- 244000018436 Coriandrum sativum Species 0.000 abstract 1
- 229940026510 theanine Drugs 0.000 abstract 1
- 239000002893 slag Substances 0.000 description 8
- 241000894006 Bacteria Species 0.000 description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 5
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 description 4
- 240000003259 Brassica oleracea var. botrytis Species 0.000 description 4
- 240000009215 Nepeta cataria Species 0.000 description 4
- 235000010679 Nepeta cataria Nutrition 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- WHBMMWSBFZVSSR-GSVOUGTGSA-M (R)-3-hydroxybutyrate Chemical compound C[C@@H](O)CC([O-])=O WHBMMWSBFZVSSR-GSVOUGTGSA-M 0.000 description 3
- 241000186660 Lactobacillus Species 0.000 description 3
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 3
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 3
- 150000002148 esters Chemical class 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 229940039696 lactobacillus Drugs 0.000 description 3
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 3
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 229940013618 stevioside Drugs 0.000 description 2
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 description 2
- 235000019202 steviosides Nutrition 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 235000015192 vegetable juice Nutrition 0.000 description 2
- 230000002618 waking effect Effects 0.000 description 2
- 240000002791 Brassica napus Species 0.000 description 1
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 1
- JGFBQFKZKSSODQ-UHFFFAOYSA-N Isothiocyanatocyclopropane Chemical compound S=C=NC1CC1 JGFBQFKZKSSODQ-UHFFFAOYSA-N 0.000 description 1
- 241000207961 Sesamum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- PWLNAUNEAKQYLH-UHFFFAOYSA-N butyric acid octyl ester Natural products CCCCCCCCOC(=O)CCC PWLNAUNEAKQYLH-UHFFFAOYSA-N 0.000 description 1
- 239000004035 construction material Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 235000021384 green leafy vegetables Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000001404 mediated effect Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- UUIQMZJEGPQKFD-UHFFFAOYSA-N n-butyric acid methyl ester Natural products CCCC(=O)OC UUIQMZJEGPQKFD-UHFFFAOYSA-N 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000007634 remodeling Methods 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 239000000126 substance Substances 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- 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
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- 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
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
-
- 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
Abstract
The invention provides the additive in a kind of Dabie Mountain edible wild herbs cake, it is made by following raw material：Dabie Mountain flower mushroom, Dabie Mountain fir mushroom, tsaoko, coriander, Eutrema yunnanenses, sesame oil, light soy sauce, oyster sauce, salt, sugar, monosodium glutamate, L theanine, (R) 3 beta-hydroxymethyl butyrate, ammonium glycyrrhizunate, acetic acid thiazole sulfur, ethylmaltol.Additive of the present invention, original single taste can be changed, to meet the taste of more consumers.
Description
Technical field
The present invention relates to the additive in a kind of Dabie Mountain edible wild herbs cake.
Background technology
With the raising of people's living standard and human-subject test, potherb food obtains people and more and more liked, but wild
Vegetable food is single, monotonous taste, is fabricated to pickles mostly or now hots plate edible.
Dabie Mountain edible wild herbs cake be using the Cauliflower of Dabie Mountains Region, bitter dish and wild catmint manufacture and a kind of food, it is deep
Liked by consumer.But its taste is single, it is impossible to meets insufficient consumer demand.
The content of the invention
The present invention provides the additive in a kind of Dabie Mountain edible wild herbs cake, changes original single taste, to meet more to disappear
The taste of the person of expense.
A kind of additive in Dabie Mountain edible wild herbs cake, is made by following raw material：
Dabie Mountain flower mushroom 20-29 parts, Dabie Mountain fir mushroom 8-12 parts, tsaoko 1-3 parts, coriander 1-2 part, Eutrema yunnanense 0.6-1 parts, fiber crops
Oily 1-3 parts, light soy sauce 2-4 parts, oyster sauce 2-5 parts, salt 1-3 parts, sugared 1-2 parts, monosodium glutamate 0.5-1 parts, L-thiamine 0.01-0.03 parts,
(R) -3-hydroxybutyrate methyl esters 0.01-0.03 parts, ammonium glycyrrhizunate 0.03-0.06 parts, acetic acid thiazole sulfur 0.01-0.02 parts, second
Base maltol 0.04-0.08 parts.
Further, it is made by following raw material：
Dabie Mountain flower mushroom 22-26 parts, Dabie Mountain fir mushroom 9-11 parts, tsaoko 1.3-2.6 parts, coriander 1.3-1.8 part, Eutrema yunnanenses
0.6-1 parts, sesame oil 1-3 parts, light soy sauce 2-4 parts, oyster sauce 2-5 parts, salt 1-3 parts, sugared 1-2 parts, monosodium glutamate 0.5-1 parts, L-thiamine
0.01-0.03 parts, (R) -3-hydroxybutyrate methyl esters 0.01-0.03 parts, ammonium glycyrrhizunate 0.03-0.06 parts, acetic acid thiazole sulfur
0.01-0.02 parts, ethylmaltol 0.04-0.08 parts.
Further, comprise the following steps：
1. the Dabie Mountain flower mushroom through drying come from peasant household's purchase, Dabie Mountain fir mushroom are put into baking oven and continue to dry respectively,
Its moisture content is set to be less than 5%；It is put into after drying in pulverizer mill and crushes, grinds, and crosses 90-120 mesh sieves, it is standby；
2. dry tsaoko, coriander, Eutrema yunnanense to be put into baking oven and continue to dry, its moisture content is set to be less than 5%；Powder is put into after drying
Crush, grind in breakdown mill machine, and cross 90-120 mesh sieves, it is standby；
3. the Dabie Mountain flower mushroom powder that above-mentioned two step process is obtained, Dabie Mountain fir mushroom powder, tsaoko powder, coriander powder, Shan Yu
Vegetable powder and sesame oil, light soy sauce, oyster sauce, salt, sugar, monosodium glutamate, L-thiamine, (R) -3-hydroxybutyrate methyl esters, ammonium glycyrrhizunate, acetic acid sulphur
Thiazole, ethylmaltol mixing, obtain compound, add water and are sufficiently stirred, obtain mixed liquor；
4. by step 3. in mixed liquor be sent into spray drying tower in be spray-dried, produce additive.
Further, step 3. in, the weight ratio of compound and water is 1：8-12.
Further, step 4. in, the inlet temperature of spray drying tower is 240-260 DEG C, and outlet temperature is 70-78 DEG C.
One kind is used for Dabie Mountain edible wild herbs cake, using above-mentioned additive, in use, additive is added into edible wild herbs cake system
In flour during doing, the percentage by weight that additive accounts for flour is 1-2%.
Most Dabie Mountain edible wild herbs cake is original flavor, and taste is single, is only flour original flavor.Patent of the present invention especially provides a kind of increasing
Taste substance, add the delicate flavour and mouthfeel of increase Dabie Mountain edible wild herbs cake, increase consumer's degree of liking.
Flower mushroom, fir mushroom in flavouring matter major ingredient of the present invention from this area output, that is, increase edible wild herbs cake nutrition, and and can carries
For the delicate flavour in mushroom；The addition of tsaoko, coriander, Eutrema yunnanenses, it is the taste for increasing edible wild herbs cake；L-thiamine, (R) -3- hydroxyls
The addition of methyl butyrate, ammonium glycyrrhizunate, acetic acid thiazole sulfur, ethylmaltol, it is the taste of further abundant edible wild herbs cake.
Embodiment
Embodiment 1
A kind of additive in Dabie Mountain edible wild herbs cake, is made by following raw material：
24 parts of Dabie Mountain flower mushroom, 10 parts of Dabie Mountain fir mushroom, 2.2 parts of tsaoko, 1.6 parts of coriander, 0.8 part of, Eutrema yunnanenses, 2 parts of sesame oil,
2.3 parts of light soy sauce, 3.6 parts of oyster sauce, 2.4 parts of salt, 1.7 parts of sugar, 0.6 part of monosodium glutamate, 0.02 part of L-thiamine, (R) -3-hydroxybutyrate first
0.023 part of ester, 0.05 part of ammonium glycyrrhizunate, 0.014 part of acetic acid thiazole sulfur, 0.05 part of ethylmaltol.
Preparation method is as follows：
1. the Dabie Mountain flower mushroom through drying come from peasant household's purchase, Dabie Mountain fir mushroom are put into baking oven and continue to dry respectively,
Its moisture content is set to be less than 5%；It is put into after drying in pulverizer mill and crushes, grinds, and crosses 90-120 mesh sieves, it is standby；
2. dry tsaoko, coriander, Eutrema yunnanense to be put into baking oven and continue to dry, its moisture content is set to be less than 5%；Powder is put into after drying
Crush, grind in breakdown mill machine, and cross 90-120 mesh sieves, it is standby；
3. the Dabie Mountain flower mushroom powder that above-mentioned two step process is obtained, Dabie Mountain fir mushroom powder, tsaoko powder, coriander powder, Shan Yu
Vegetable powder and sesame oil, light soy sauce, oyster sauce, salt, sugar, monosodium glutamate, L-thiamine, (R) -3-hydroxybutyrate methyl esters, ammonium glycyrrhizunate, acetic acid sulphur
Thiazole, ethylmaltol mixing, obtain compound, add water and are sufficiently stirred, obtain mixed liquor；The weight of compound and water ratio is 1：8-
12。
4. by step 3. in mixed liquor be sent into spray drying tower in be spray-dried, produce additive.Spray drying
The inlet temperature of tower is 252 DEG C, and outlet temperature is 74 DEG C.
Dabie Mountain edible wild herbs cake is produced, adds above-mentioned additive, the percentage by weight for accounting for flour is 1.3%.
Embodiment 2
A kind of additive in Dabie Mountain edible wild herbs cake, is made by following raw material：
28 parts of Dabie Mountain flower mushroom, 11 parts of Dabie Mountain fir mushroom, 2.6 parts of tsaoko, 1.3 parts of coriander, 0.9 part of, Eutrema yunnanenses, sesame oil 1.8
Part, 3 parts of light soy sauce, 4 parts of oyster sauce, 1.8 parts of salt, 1.1 parts of sugar, 0.6 part of monosodium glutamate, 0.015 part of L-thiamine, (R) -3-hydroxybutyrate first
0.018 part of ester, 0.04 part of ammonium glycyrrhizunate, 0.017 part of acetic acid thiazole sulfur, 0.06 part of ethylmaltol.
Preparation method is as follows：
1. the Dabie Mountain flower mushroom through drying come from peasant household's purchase, Dabie Mountain fir mushroom are put into baking oven and continue to dry respectively,
Its moisture content is set to be less than 5%；It is put into after drying in pulverizer mill and crushes, grinds, and crosses 90-120 mesh sieves, it is standby；
2. dry tsaoko, coriander, Eutrema yunnanense to be put into baking oven and continue to dry, its moisture content is set to be less than 5%；Powder is put into after drying
Crush, grind in breakdown mill machine, and cross 90-120 mesh sieves, it is standby；
3. the Dabie Mountain flower mushroom powder that above-mentioned two step process is obtained, Dabie Mountain fir mushroom powder, tsaoko powder, coriander powder, Shan Yu
Vegetable powder and sesame oil, light soy sauce, oyster sauce, salt, sugar, monosodium glutamate, L-thiamine, (R) -3-hydroxybutyrate methyl esters, ammonium glycyrrhizunate, acetic acid sulphur
Thiazole, ethylmaltol mixing, obtain compound, add water and are sufficiently stirred, obtain mixed liquor；The weight of compound and water ratio is 1：9.
4. by step 3. in mixed liquor be sent into spray drying tower in be spray-dried, produce additive.Spray drying
The inlet temperature of tower is 248 DEG C, and outlet temperature is 77 DEG C.
Dabie Mountain edible wild herbs cake is produced, adds above-mentioned additive, the percentage by weight for accounting for flour is 1.5%.
Embodiment 3
A kind of additive in Dabie Mountain edible wild herbs cake, is made by following raw material：
25 parts of Dabie Mountain flower mushroom, 11 parts of Dabie Mountain fir mushroom, 2.3 parts of tsaoko, 1.1 parts of coriander, 0.7 part of, Eutrema yunnanenses, sesame oil 1.8
Part, 3.2 parts of light soy sauce, 2 parts of oyster sauce, 4 parts of salt, 1.1 parts of sugar, 0.6 part of monosodium glutamate, 0.025 part of L-thiamine, (R) -3-hydroxybutyrate first
0.014 part of ester, 0.06 part of ammonium glycyrrhizunate, 0.01 part of acetic acid thiazole sulfur, 0.07 part of ethylmaltol.
Preparation method is as follows：
1. the Dabie Mountain flower mushroom through drying come from peasant household's purchase, Dabie Mountain fir mushroom are put into baking oven and continue to dry respectively,
Its moisture content is set to be less than 5%；It is put into after drying in pulverizer mill and crushes, grinds, and crosses 90-120 mesh sieves, it is standby；
2. dry tsaoko, coriander, Eutrema yunnanense to be put into baking oven and continue to dry, its moisture content is set to be less than 5%；Powder is put into after drying
Crush, grind in breakdown mill machine, and cross 90-120 mesh sieves, it is standby；
3. the Dabie Mountain flower mushroom powder that above-mentioned two step process is obtained, Dabie Mountain fir mushroom powder, tsaoko powder, coriander powder, Shan Yu
Vegetable powder and sesame oil, light soy sauce, oyster sauce, salt, sugar, monosodium glutamate, L-thiamine, (R) -3-hydroxybutyrate methyl esters, ammonium glycyrrhizunate, acetic acid sulphur
Thiazole, ethylmaltol mixing, obtain compound, add water and are sufficiently stirred, obtain mixed liquor；The weight of compound and water ratio is 1：
11。
4. by step 3. in mixed liquor be sent into spray drying tower in be spray-dried, produce additive.Spray drying
The inlet temperature of tower is 250 DEG C, and outlet temperature is 75 DEG C.
Dabie Mountain edible wild herbs cake is produced, adds above-mentioned additive, the percentage by weight for accounting for flour is 1.8%.
Comparative example 1
The Dabie Mountain edible wild herbs cake of additive is not added.
The Dabie Mountain edible wild herbs cake added obtained by embodiment 1-3 is subjected to taste test：Evaluation method and standards of grading such as table
Shown in one；Evaluation result is as shown in Table 2.
Edible wild herbs cake preparation method is as follows：
（1）Fresh Cauliflower, bitter dish and wild catmint are weighed, cleans, remove root, is shredded, Cauliflower, bitter dish and wild catmint after chopping
Weight ratio be 0.25:0.86:0.13, squeeze the juice, take edible wild herbs slag, obtain edible wild herbs juice；
（2）Barley-sugar is added in vegetable juice out of office and stevioside carries out removing puckery processing, is heated 1.8 hours under the conditions of 45 DEG C, is cooled down
Afterwards, it is standby；The barley-sugar and 0.07% stevioside equivalent to dish method weight 0.3% are added in vegetable juice.
（3）The root and step being removed in Cauliflower, bitter dish and wild catmint（1）It is put into the edible wild herbs slag obtained after squeezing the juice
Salt, lactobacillus cellobiosas bacterium powder, lactobacillus bulgaricus bacterium powder, sugar and water, sealed fermenting 26 hours under the conditions of 25 DEG C；Institute
The root stated, edible wild herbs slag, salt, lactobacillus cellobiosas bacterium powder, lactobacillus bulgaricus bacterium powder, the percentage by weight of sugar are：Root 6%,
Salt 2.4%, lactobacillus cellobiosas bacterium powder 1.5%, lactobacillus bulgaricus bacterium powder 0.7%, sugar 1.3%, surplus is edible wild herbs slag；It is described
Water be defined by Mei Guo the superiors root and edible wild herbs slag.
（4）By the edible wild herbs slag after after fermentation, pre-freeze 43 minutes at -30 DEG C, then under 36Pa vacuums, by edible wild herbs
Slag is dried, and drying temperature is 38 DEG C, and drying time is 1 hour；Finally dried under 43Pa vacuums again, dry temperature
Spend for 48 DEG C, drying time is 2.4 hours, standby；
（5）By wheat flour, additive, egg, except the edible wild herbs juice after puckery, appropriate mixing after, blend together dough in the machine of mixed face；Will
Dough stands the face of waking up 20 minutes；Wheat flour, egg, the percentage by weight except the edible wild herbs juice after puckery are 1.2:0.07:0.05.
（7）Dough brake machine roll-in behind the face of waking up, then cut into construction materials contract dough sheet through mould；By the edible wild herbs slag after freeze-drying
It is put among dough sheet and wraps up coiled shape, then both ends are mediated, obtains edible wild herbs cake dough；
（6）Rapeseed cake dough surface out of office applies one layer of edible oil for being mixed with sesame, is then fed into oven for baking；Baking temperature
Spend for 146 DEG C, baking time 22min.
（7）After baking terminates, cooling, sterilizing, packaging, produce.
Table one
| Index | Evaluation method | Standards of grading | Score value（Point） |
| Color and luster（10 points） | Product color is evaluated by vision | Difference is typically, good | 1-3,4-7,8-10 |
| Hardness（10 points） | It is excessively soft to bite away block sample, the subjective sensation of lip closed pair product, really up to the mark is not optimum state | Difference is typically, good | 1-3,4-7,8-10 |
| Taste（10） | By the sense of taste, product is experienced | Difference is typically, good | 1-3,4-7,8-10 |
Table two
| Average | Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example 1 |
| Color and luster（10 points） | 9.1 | 9 | 9.2 | 9.1 |
| Hardness（10 points） | 9.1 | 9.0 | 8.9 | 9.2 |
| Taste（10） | 9.3 | 9.1 | 9.2 | 8.4 |
The above described is only a preferred embodiment of the present invention, be not the limitation for making other forms to the present invention, it is any ripe
Know the equivalent reality that professional and technical personnel was changed or be modified as equivalent variations possibly also with the technology contents of the disclosure above
Apply example.But it is every without departing from technical solution of the present invention content, above example is made according to technical spirit of the invention
Any simple modification, equivalent variations and remodeling, still fall within the protection domain of technical solution of the present invention.
Claims (6)
1. the additive in a kind of Dabie Mountain edible wild herbs cake, it is characterised in that be made by following raw material：
Dabie Mountain flower mushroom 20-29 parts, Dabie Mountain fir mushroom 8-12 parts, tsaoko 1-3 parts, coriander 1-2 part, Eutrema yunnanense 0.6-1 parts, fiber crops
Oily 1-3 parts, light soy sauce 2-4 parts, oyster sauce 2-5 parts, salt 1-3 parts, sugared 1-2 parts, monosodium glutamate 0.5-1 parts, L-thiamine 0.01-0.03 parts,
(R) -3-hydroxybutyrate methyl esters 0.01-0.03 parts, ammonium glycyrrhizunate 0.03-0.06 parts, acetic acid thiazole sulfur 0.01-0.02 parts, second
Base maltol 0.04-0.08 parts.
2. the additive in a kind of Dabie Mountain edible wild herbs cake according to claim 1, it is characterised in that former by following parts by weight
Material is made：Dabie Mountain flower mushroom 22-26 parts, Dabie Mountain fir mushroom 9-11 parts, tsaoko 1.3-2.6 parts, coriander 1.3-1.8 part, Shan Yu
Dish 0.6-1 parts, sesame oil 1-3 parts, light soy sauce 2-4 parts, oyster sauce 2-5 parts, salt 1-3 parts, sugared 1-2 parts, monosodium glutamate 0.5-1 parts, L-thiamine
0.01-0.03 parts, (R) -3-hydroxybutyrate methyl esters 0.01-0.03 parts, ammonium glycyrrhizunate 0.03-0.06 parts, acetic acid thiazole sulfur
0.01-0.02 parts, ethylmaltol 0.04-0.08 parts.
3. the preparation method of the additive in a kind of Dabie Mountain edible wild herbs cake according to claim 1, it is characterised in that including
Following steps：
1. the Dabie Mountain flower mushroom through drying come from peasant household's purchase, Dabie Mountain fir mushroom are put into baking oven and continue to dry respectively,
Its moisture content is set to be less than 5%；It is put into after drying in pulverizer mill and crushes, grinds, and crosses 90-120 mesh sieves, it is standby；
2. dry tsaoko, coriander, Eutrema yunnanense to be put into baking oven and continue to dry, its moisture content is set to be less than 5%；Powder is put into after drying
Crush, grind in breakdown mill machine, and cross 90-120 mesh sieves, it is standby；
3. the Dabie Mountain flower mushroom powder that above-mentioned two step process is obtained, Dabie Mountain fir mushroom powder, tsaoko powder, coriander powder, Shan Yu
Vegetable powder and sesame oil, light soy sauce, oyster sauce, salt, sugar, monosodium glutamate, L-thiamine, (R) -3-hydroxybutyrate methyl esters, ammonium glycyrrhizunate, acetic acid sulphur
Thiazole, ethylmaltol mixing, obtain compound, add water and are sufficiently stirred, obtain mixed liquor；
4. by step 3. in mixed liquor be sent into spray drying tower in be spray-dried, produce additive.
4. the preparation method of the additive in a kind of Dabie Mountain edible wild herbs cake according to claim 1, it is characterised in that step
3. in, the weight ratio of compound and water is 1：8-12.
5. the preparation method of the additive in a kind of Dabie Mountain edible wild herbs cake according to claim 1, it is characterised in that step
4. in, the inlet temperature of spray drying tower is 240-260 DEG C, and outlet temperature is 70-78 DEG C.
6. a kind of Dabie Mountain edible wild herbs cake, using the additive as described in right 1, in use, additive is added to edible wild herbs cake
In flour during manufacturing, the percentage by weight that additive accounts for flour is 1-2%.
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| CN201710735218.5A CN107668591A (en) | 2017-08-24 | 2017-08-24 | A kind of additive in Dabie Mountain edible wild herbs cake |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710735218.5A CN107668591A (en) | 2017-08-24 | 2017-08-24 | A kind of additive in Dabie Mountain edible wild herbs cake |
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| CN201710735218.5A Withdrawn CN107668591A (en) | 2017-08-24 | 2017-08-24 | A kind of additive in Dabie Mountain edible wild herbs cake |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102113533A (en) * | 2010-12-27 | 2011-07-06 | 韩志锋 | Vegetable nutritional guokwei and preparation method thereof |
| CN104585704A (en) * | 2014-12-30 | 2015-05-06 | 上海大山合菌物科技股份有限公司 | Mushroom vegetable seasoning and preparation method thereof |
| CN104886517A (en) * | 2015-06-15 | 2015-09-09 | 冒玉兰 | Natural seasoner containing Hemerocallis citrina Baroni |
| CN105767877A (en) * | 2016-03-21 | 2016-07-20 | 米林林 | Wild vegetable steamed bun and wild vegetable steamed bread |
-
2017
- 2017-08-24 CN CN201710735218.5A patent/CN107668591A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102113533A (en) * | 2010-12-27 | 2011-07-06 | 韩志锋 | Vegetable nutritional guokwei and preparation method thereof |
| CN104585704A (en) * | 2014-12-30 | 2015-05-06 | 上海大山合菌物科技股份有限公司 | Mushroom vegetable seasoning and preparation method thereof |
| CN104886517A (en) * | 2015-06-15 | 2015-09-09 | 冒玉兰 | Natural seasoner containing Hemerocallis citrina Baroni |
| CN105767877A (en) * | 2016-03-21 | 2016-07-20 | 米林林 | Wild vegetable steamed bun and wild vegetable steamed bread |
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