CN108185387B - Green plum salad sauce and preparation method thereof - Google Patents
Green plum salad sauce and preparation method thereof Download PDFInfo
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- CN108185387B CN108185387B CN201810054233.8A CN201810054233A CN108185387B CN 108185387 B CN108185387 B CN 108185387B CN 201810054233 A CN201810054233 A CN 201810054233A CN 108185387 B CN108185387 B CN 108185387B
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- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 235000015067 sauces Nutrition 0.000 title claims description 17
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- 235000021419 vinegar Nutrition 0.000 claims abstract description 16
- 239000000052 vinegar Substances 0.000 claims abstract description 16
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- 239000004278 EU approved seasoning Substances 0.000 description 3
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- JTGVRUVUKGUTRL-VKHMYHEASA-N (2r)-2-formamido-3-sulfanylpropanoic acid Chemical compound OC(=O)[C@H](CS)NC=O JTGVRUVUKGUTRL-VKHMYHEASA-N 0.000 description 2
- 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
- PXRKCOCTEMYUEG-UHFFFAOYSA-N 5-aminoisoindole-1,3-dione Chemical compound NC1=CC=C2C(=O)NC(=O)C2=C1 PXRKCOCTEMYUEG-UHFFFAOYSA-N 0.000 description 2
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- 206010018910 Haemolysis Diseases 0.000 description 1
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- 235000004789 Rosa xanthina Nutrition 0.000 description 1
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- 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 description 1
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- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- OHDRQQURAXLVGJ-HLVWOLMTSA-N azane;(2e)-3-ethyl-2-[(e)-(3-ethyl-6-sulfo-1,3-benzothiazol-2-ylidene)hydrazinylidene]-1,3-benzothiazole-6-sulfonic acid Chemical compound [NH4+].[NH4+].S/1C2=CC(S([O-])(=O)=O)=CC=C2N(CC)C\1=N/N=C1/SC2=CC(S([O-])(=O)=O)=CC=C2N1CC OHDRQQURAXLVGJ-HLVWOLMTSA-N 0.000 description 1
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- 235000011869 dried fruits Nutrition 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000010350 erythorbic acid Nutrition 0.000 description 1
- 238000002376 fluorescence recovery after photobleaching Methods 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000019990 fruit wine Nutrition 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
- 230000008588 hemolysis Effects 0.000 description 1
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- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229940026239 isoascorbic acid Drugs 0.000 description 1
- VFQXVTODMYMSMJ-UHFFFAOYSA-N isonicotinamide Chemical compound NC(=O)C1=CC=NC=C1 VFQXVTODMYMSMJ-UHFFFAOYSA-N 0.000 description 1
- 239000010699 lard oil Substances 0.000 description 1
- 230000003859 lipid peroxidation Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000000874 microwave-assisted extraction Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000011814 protection agent Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
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- 239000011709 vitamin E Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
- 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
- A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
-
- 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
-
- 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 application provides a green plum salad dressing and a preparation method thereof, wherein the dressing comprises the following raw materials in parts by mass: 40-100 parts of green plums, 20-50 parts of olive oil, 20-50 parts of brewed vinegar, 5-10 parts of water-soluble sugar compounds, 5-10 parts of salt, 5-10 parts of mustard and 3-10 parts of honey. The green plums are rich in phenolic substances, and are prepared into the antioxidant health-care green plum salad dressing juice which is smooth in taste, has rich plum fragrance and rich nutrition, increases the available ways of the green plums, widens the market of the green plums and increases the color of the dressing juice.
Description
Technical Field
The invention relates to the technical field of food and processing thereof, and particularly relates to green plum salad dressing and a preparation method thereof.
Background
The green plum, also called "plum" and "prune", is a fruit of the plum of the family rosaceae, which has been planted for a long time in China. The green plum is a fruit with homology of food and medicine, contains rich organic acid, mineral substances, vitamins, bioactive substances and the like, particularly contains flavonoid and polyphenol which can clear oxygen free radicals in human bodies, and has stronger antioxidation effect. Research shows that the green plums contain rich superoxide dismutase, the total activity of the green plums is 5415.74U/mg protein, the specific activity is 25.34U/mg, the green plums have obvious oxidation hemolysis resistance and liver plasma lipid peroxidation resistance, and the oxidation resistance of the green plums is better than that of vitamin C and vitamin E. The chloroform extract of green plum has better antioxidant effect on lard and peanut oil than isonicotinamide and BHT.
At present, the green plum products on the market are mostly pickled dried fruits or preserved fruits, fruit juice or fruit wine, and the variety is single and has no new meaning. In recent years, the rapid development of the western food market has led to a great increase in the demand for western seasonings, and some dishes in Guangdong dishes, Suzhe dishes and Sichuan dishes are all made of salad sauce, Qiandao juice, cream, sp sauce and other western seasonings, so that the customer popularity is even higher than that of the traditional Chinese seasoning juice. Therefore, the green plum, which is a traditional food raw material with homology of medicine and food in China, is combined with the western sauce to develop the sauce with pure taste and health care function, and the green plum health-care sauce is very suitable for market popularization in China.
Disclosure of Invention
In order to solve the problems, the invention aims to provide an antioxidant health-care green plum salad sauce to fill the blank of green plum seasonings in the market.
The green plum salad sauce is prepared from the following raw materials in parts by mass: 40-100 parts of green plums, 20-50 parts of olive oil, 20-50 parts of brewed vinegar, 5-10 parts of water-soluble sugar compounds, 5-10 parts of salt, 5-10 parts of mustard and 3-10 parts of honey.
Further, the green plum salad sauce comprises the following raw materials in parts by weight: 100 parts of green plums, 50 parts of olive oil, 45 parts of brewed vinegar, 10 parts of water-soluble sugar-type compounds, 8 parts of honey, 7 parts of salt and 5 parts of mustard.
Further, as mentioned above, in the green plum salad dressing, the sugar in the water-soluble sugar-type compound is one or a mixture of several of monosaccharide, disaccharide, sugar alcohol or oligosaccharide.
A preparation method of green plum salad sauce comprises the following steps:
(1) stirring mume fructus vinegar, mume fructus extractive solution, Mel, salt, and mustard;
(2) adding oleum Olivarum under stirring, mixing, and filtering;
(3) freezing and concentrating the mixture obtained in the step 2 in vacuum to obtain a concentrated solution;
(4) homogenizing the concentrated solution twice at 30-40 ℃ and 250 MPa;
(5) subpackaging and sterilizing.
Further, as described above, the preparation method of the green plum vinegar is: selecting fresh and mature green plums, cleaning, removing kernels, adding into brewed vinegar according to the mass ratio of 1:1, adding water-soluble sugar compounds, naturally brewing at 20 ℃ for 5-10 days, and filtering to obtain clear green plum vinegar liquid.
Further, the method can be used for preparing a novel materialThe method comprises the following steps: sealing green plum pulp in extraction tank, using ethanol as entrainer, setting high pressure pump pressure 32Mpa, extraction kettle pressure 25Mpa, separation kettle pressure 1 6Mpa, separation kettle pressure 2Mpa, CO2Extracting at constant temperature of 45 deg.C for 1h at flow rate of 20L/h to obtain mume fructus extractive solution; or
Extracting the green plum pulp with 55% ethanol for 5-10 min under the microwave power of 500W and 50 ℃, and filtering to obtain a green plum extract.
Further, the preparation of the green plum pulp, as described above, comprises the steps of:
selecting fresh and mature green plum, cleaning, removing core, adding appropriate amount of 0.2% sodium sulfite solution, blanching at 95 deg.C for 1min, cooling to room temperature, and pulping to obtain green plum pulp; or
Selecting fresh and mature green plum, cleaning, removing core, adding mixed solution of 0.2% D-AA + 0.05% AC + 1.0% CA, soaking for 10min, and pulping to obtain green plum pulp.
Further, as described above, the green plum pulp is subjected to enzymatic hydrolysis and then extracted, wherein the enzymatic hydrolysis method comprises: pulping mume fructus, adjusting pH to 3.5, adding 0.3% pectase, and performing enzymolysis at 50 deg.C for 2 hr.
The beneficial technical effects of the invention are as follows:
according to the property that the green plums are rich in phenolic substances, the green plums are prepared into the antioxidant health-care green plum salad dressing, the green plum salad dressing is smooth in taste, has a strong plum fragrance, is rich in nutrition, increases the available ways of the green plums, widens the market of the green plums, and increases the color of the dressing.
The traditional solvent extraction method is simple to operate, but generally has long extraction time, usually needs auxiliary operations such as heating or refluxing, and the like, can cause adverse reactions such as hydrolysis, oxidation and the like of polyphenol in the green plums in the extraction process, and reduces the content of phenolic substances. The invention uses enzymolysis, supercritical extraction and microwave-assisted extraction to extract polyphenol, can enhance the extraction efficiency of the solvent, accelerate the extraction process of the solvent on the polyphenol in the green plums, obviously shorten the extraction time and simultaneously improve the extraction rate of the polyphenol.
The vacuum freeze concentration technology is adopted to prepare the sauce, the freeze concentration is carried out under the reduced pressure condition, the boiling point of the feed liquid can be reduced, the concentration time is shortened, and the advantages of preventing undesirable chemical change and biochemical change and the like are achieved, so that the nutrient components and antioxidant substances can be better preserved, and the problem of browning caused by oxidation is solved.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention are described below clearly and completely, and it is obvious that the described embodiments are some, not all embodiments of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
An antioxidant health-care green plum salad sauce is composed of the following raw materials by mass: 100g of green plums, 40ml of olive oil, 45ml of brewed vinegar, 7g of mustard, 5g of rock candy, 5g of honey and 5g of salt.
A preparation method of an antioxidant health-care green plum salad dressing comprises the following steps:
(1) brewing green plum vinegar;
(2) blanching and pulping: selecting fresh and mature green plum 50g, cleaning and removing core. Adding appropriate amount of 0.2% sodium sulfite solution, blanching at 95 deg.C for 1min, cooling to room temperature, and pulping;
(3 extracting green plum polyphenol by placing green plum pulp in an extraction tank, sealing, using ethanol as entrainer, and setting high-pressure pump pressure 32Mpa, extraction kettle pressure 25Mpa, separation kettle pressure 1 6Mpa, separation kettle pressure 2 6Mpa, CO2Extracting at constant temperature of 45 deg.C for 1h at flow rate of 20L/h to obtain mume fructus extractive solution;
(4) seasoning: adding 8g of honey, 7g of salt, 5g of mustard and 50ml of green plum vinegar into the green plum extract, and uniformly stirring;
(5) emulsification: adding 50g of olive oil under stirring, mixing, and filtering;
(6) vacuum freezing and concentrating: freezing the mixed solution at-18 deg.C for 24 hr, and thawing under 0.07Mpa to obtain 25Brix concentrated solution;
(7) homogenizing: homogenizing the concentrated solution twice at 30-40 ℃ and 250 MPa;
(8) subpackaging and sterilizing: subpackaging 50ml into one bag, and sterilizing at 500Mpa for 5 min.
A test of antioxidant health green plum salad sauce comprises:
taking 50ml of antioxidant health green plum salad sauce, and measuring sensory index, physicochemical index and antioxidant index.
(1) Sensory evaluation
Sensory evaluation and scoring are carried out on the three aspects of smell, taste and color of the antioxidant health-care green plum salad dressing juice (see table 1), the full score is 100, and a sensory evaluation group consists of teachers and students in a laboratory, and the total number of the teachers and the students is 8. Sensory evaluators consist of laboratory members trained in a certain early stage.
TABLE 1
The physical and chemical indexes and the antioxidant index of the antioxidant health green plum salad dressing juice are analyzed and shown in tables 2 and 3, and the table 2 and 3 show that the antioxidant health green plum salad dressing juice prepared by the method is rich in nutrition and excellent in antioxidant performance.
TABLE 2 analysis of physical and chemical indicators
| Item | |
| Water content/%) | 70 |
| Organic acid/%) | 8.4 |
| Total phenols/mg/kg | 85 |
| Flavonoid/mg/kg | 21 |
| pH | 5.7 |
TABLE 3 Oxidation resistance index
| Index (I) | |
| DPPH clearance rate | 85％ |
| ABTS | 70％ |
| FRAP | 10％ |
| TAC(U/g) | 450 |
Example 2
This example differs from example 1 in that: the method for pre-treating green plum comprises soaking green plum in a mixture of 0.2% isoascorbic acid (D-AA), 0.05% N-formyl-L-cysteine (AC) and 1.0% Citric Acid (CA) for 10 min. The green plum color protection agent has the characteristics of better color protection effect, no need of heating and capability of reducing the loss of green plum active substances.
Example 3
The present embodiment is different from embodiments 1 and 2 in that: extracting green plum polyphenol by microwave: pulping green plums, extracting with 55% ethanol for 5-10 min at 50 ℃ under the microwave power of 500W, and filtering to obtain green plum extract.
Example 4
This example differs from examples 1, 2 and 3 in that: and (3) carrying out polyphenol extraction on the green plums after enzymolysis: pulping mume fructus, adjusting pH to 3.5, adding 0.3% pectase, and performing enzymolysis at 50 deg.C for 2 hr.
It will be understood by those skilled in the art that, unless otherwise defined, all terms (including technical and scientific terms) used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. It will be further understood that terms, such as those defined in commonly used dictionaries, should be interpreted as having a meaning that is consistent with their meaning in the context of the prior art and will not be interpreted in an idealized or overly formal sense unless expressly so defined herein.
Finally, it should be noted that: the above examples are only intended to illustrate the technical solution of the present invention, but not to limit it; although the present invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some technical features may be equivalently replaced; and such modifications or substitutions do not depart from the spirit and scope of the corresponding technical solutions of the embodiments of the present invention.
Claims (5)
1. The green plum salad sauce is characterized by comprising the following raw materials in parts by mass: 40-100 parts of green plums, 20-50 parts of olive oil, 20-50 parts of brewed vinegar, 5-10 parts of water-soluble sugar compounds, 5-10 parts of salt, 5-10 parts of mustard and 3-10 parts of honey.
2. The green plum salad dressing according to claim 1, which is characterized by consisting of the following raw materials in parts by mass: 100 parts of green plums, 50 parts of olive oil, 45 parts of brewed vinegar, 10 parts of water-soluble sugar-type compounds, 8 parts of honey, 7 parts of salt and 5 parts of mustard.
3. The green plum salad dressing according to claim 1 or 2, wherein the sugar in the water-soluble sugar-type compound is one or a mixture of monosaccharides, disaccharides, sugar alcohols or oligosaccharides.
4. A preparation method of green plum salad sauce is characterized by comprising the following steps:
(1) stirring mume fructus vinegar, mume fructus extractive solution, Mel, salt, and mustard;
(2) adding oleum Olivarum under stirring, mixing, and filtering;
(3) freezing and concentrating the mixture obtained in the step 2 in vacuum to obtain a concentrated solution;
(4) homogenizing the concentrated solution twice at 30-40 ℃ and 250 MPa;
(5) subpackaging and sterilizing.
5. The method of claim 4, wherein the green plum vinegar is prepared by: selecting fresh and mature green plums, cleaning, removing kernels, adding the green plums into brewed vinegar according to the mass ratio of 1:1, adding water-soluble sugar compounds, naturally brewing at 20 ℃ for 5-10 days, and filtering to obtain green plum vinegar supernatant;
the preparation method of the green plum extract comprises the following steps: sealing green plum pulp in extraction tank, using ethanol as entrainer, setting high pressure pump pressure 32Mpa, extraction kettle pressure 25Mpa, separation kettle pressure 1 6Mpa, separation kettle pressure 2Mpa, CO2Extracting at constant temperature of 45 deg.C for 1h at flow rate of 20L/h to obtain mume fructus extractive solution; or
Extracting the green plum pulp with 55% ethanol for 5-10 min under the microwave power of 500W and 50 ℃, and filtering to obtain a green plum extract;
the preparation method of the green plum pulp comprises the following steps:
selecting fresh and mature green plum, cleaning, removing core, adding appropriate amount of 0.2% sodium sulfite solution, blanching at 95 deg.C for 1min, cooling to room temperature, and pulping to obtain green plum pulp; or
Selecting fresh and mature green plums, cleaning, removing cores, adding a mixed solution of 0.2% D-AA + 0.05% AC + 1.0% CA, soaking for 10min, and pulping to obtain green plum pulp;
the green plum pulp is subjected to enzymolysis and then extracted, wherein the enzymolysis method comprises the following steps: pulping mume fructus, adjusting pH to 3.5, adding 0.3% pectase, and performing enzymolysis at 50 deg.C for 2 hr.
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