CN108685087A - A kind of flavor function konjaku sauce and preparation method thereof rich in decanoyl acetaldehyde - Google Patents
A kind of flavor function konjaku sauce and preparation method thereof rich in decanoyl acetaldehyde Download PDFInfo
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- CN108685087A CN108685087A CN201810535643.4A CN201810535643A CN108685087A CN 108685087 A CN108685087 A CN 108685087A CN 201810535643 A CN201810535643 A CN 201810535643A CN 108685087 A CN108685087 A CN 108685087A
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- Prior art keywords
- konjaku
- cordate houttuynia
- sauce
- decanoyl acetaldehyde
- root
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- 229920002752 Konjac Polymers 0.000 title claims abstract description 114
- 235000015067 sauces Nutrition 0.000 title claims abstract description 53
- XLYLQUQHYUOPIW-UHFFFAOYSA-N 3-oxo-Tetradecanal Chemical compound CCCCCCCCCCCC(=O)CC=O XLYLQUQHYUOPIW-UHFFFAOYSA-N 0.000 title claims abstract description 32
- QBDCOUHKEVYWLO-UHFFFAOYSA-N Decanoylacetaldehyde Natural products CCCCCCCCCC(=O)CC=O QBDCOUHKEVYWLO-UHFFFAOYSA-N 0.000 title claims abstract description 32
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 29
- 235000019634 flavors Nutrition 0.000 title claims abstract description 29
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 241000758769 Houttuynia Species 0.000 claims abstract description 86
- 235000013717 Houttuynia Nutrition 0.000 claims abstract description 86
- 244000068988 Glycine max Species 0.000 claims abstract description 37
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 37
- 235000010485 konjac Nutrition 0.000 claims abstract description 25
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 24
- 235000013527 bean curd Nutrition 0.000 claims abstract description 22
- 238000000518 rheometry Methods 0.000 claims abstract description 19
- 239000008267 milk Substances 0.000 claims abstract description 16
- 210000004080 milk Anatomy 0.000 claims abstract description 16
- 235000013336 milk Nutrition 0.000 claims abstract description 16
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims abstract description 15
- XJLDYKIEURAVBW-UHFFFAOYSA-N 3-decanone Chemical compound CCCCCCCC(=O)CC XJLDYKIEURAVBW-UHFFFAOYSA-N 0.000 claims abstract description 15
- 229920002581 Glucomannan Polymers 0.000 claims abstract description 15
- 230000018044 dehydration Effects 0.000 claims abstract description 15
- 238000006297 dehydration reaction Methods 0.000 claims abstract description 15
- 229940046240 glucomannan Drugs 0.000 claims abstract description 15
- 229930003944 flavone Natural products 0.000 claims abstract description 13
- 235000011949 flavones Nutrition 0.000 claims abstract description 13
- 240000006439 Aspergillus oryzae Species 0.000 claims abstract description 12
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims abstract description 12
- 238000000855 fermentation Methods 0.000 claims abstract description 12
- 239000004310 lactic acid Substances 0.000 claims abstract description 12
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 12
- 241000894006 Bacteria Species 0.000 claims abstract description 11
- 241000235342 Saccharomycetes Species 0.000 claims abstract description 11
- 239000000463 material Substances 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 238000010564 aerobic fermentation Methods 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 235000020985 whole grains Nutrition 0.000 claims abstract description 8
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 claims abstract description 6
- 150000002212 flavone derivatives Chemical class 0.000 claims abstract description 6
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 claims abstract description 6
- UAJTZZNRJCKXJN-UHFFFAOYSA-M sodium;2-dodecoxy-2-oxoethanesulfonate Chemical compound [Na+].CCCCCCCCCCCCOC(=O)CS([O-])(=O)=O UAJTZZNRJCKXJN-UHFFFAOYSA-M 0.000 claims description 11
- 238000001914 filtration Methods 0.000 claims description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 7
- 239000000416 hydrocolloid Substances 0.000 claims description 7
- 235000021110 pickles Nutrition 0.000 claims description 7
- 238000009938 salting Methods 0.000 claims description 7
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 6
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 6
- 235000009508 confectionery Nutrition 0.000 claims description 2
- 150000004676 glycans Chemical class 0.000 claims description 2
- 238000011081 inoculation Methods 0.000 claims description 2
- 235000020995 raw meat Nutrition 0.000 abstract description 8
- 238000005057 refrigeration Methods 0.000 abstract description 6
- 208000004880 Polyuria Diseases 0.000 abstract description 3
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 3
- 230000035619 diuresis Effects 0.000 abstract description 3
- 230000036039 immunity Effects 0.000 abstract description 3
- 239000002260 anti-inflammatory agent Substances 0.000 abstract description 2
- 230000001741 anti-phlogistic effect Effects 0.000 abstract description 2
- 125000003118 aryl group Chemical group 0.000 abstract description 2
- 150000002213 flavones Chemical class 0.000 description 7
- 244000205754 Colocasia esculenta Species 0.000 description 5
- 235000006481 Colocasia esculenta Nutrition 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 239000003292 glue Substances 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 3
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 230000004151 fermentation Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 150000002576 ketones Chemical class 0.000 description 3
- 244000247812 Amorphophallus rivieri Species 0.000 description 2
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 2
- IKHGUXGNUITLKF-XPULMUKRSA-N acetaldehyde Chemical compound [14CH]([14CH3])=O IKHGUXGNUITLKF-XPULMUKRSA-N 0.000 description 2
- 125000002777 acetyl group Chemical group [H]C([H])([H])C(*)=O 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- LZCLXQDLBQLTDK-UHFFFAOYSA-N ethyl 2-hydroxypropanoate Chemical compound CCOC(=O)C(C)O LZCLXQDLBQLTDK-UHFFFAOYSA-N 0.000 description 2
- 239000000499 gel Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000000252 konjac Substances 0.000 description 2
- 210000004072 lung Anatomy 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- VKCYHJWLYTUGCC-UHFFFAOYSA-N nonan-2-one Chemical compound CCCCCCCC(C)=O VKCYHJWLYTUGCC-UHFFFAOYSA-N 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 239000003053 toxin Substances 0.000 description 2
- 231100000765 toxin Toxicity 0.000 description 2
- 201000004384 Alopecia Diseases 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 206010007247 Carbuncle Diseases 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 206010054787 Haemorrhoidal haemorrhage Diseases 0.000 description 1
- 229920002488 Hemicellulose Polymers 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 240000006024 Lactobacillus plantarum Species 0.000 description 1
- 235000013965 Lactobacillus plantarum Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 241000192041 Micrococcus Species 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 125000002252 acyl group Chemical group 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 231100000360 alopecia Toxicity 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 230000006837 decompression Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 229940116333 ethyl lactate Drugs 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000007983 food acid Nutrition 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 238000009998 heat setting Methods 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 229940072205 lactobacillus plantarum Drugs 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 125000002496 methyl group Chemical group [H]C([H])([H])* 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 239000008279 sol Substances 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 238000012360 testing method Methods 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The present invention provides a kind of preparation method of the flavor function konjaku sauce rich in decanoyl acetaldehyde, includes the following steps:(1)Root leaf sap is produced with the root of fresh cordate houttuynia and leaf, and deacetylated konjaku glucomannan is added, obtains cordate houttuynia rheology, refrigeration is spare;(2)Picking whole grain soya bean, decladding are washed, impregnate, are drained, and cordate houttuynia rheology are added by certain weight ratio, defibrination obtains sticky cordate houttuynia konjaku soya-bean milk;(3)Cordate houttuynia konjak tofu base is made in sticky cordate houttuynia konjaku soya-bean milk, vacuum dehydration after dicing controls its water content;(4)It is inoculated with aspergillus oryzae culture aerobic fermentation, obtains konjak tofu material base;It is put into pickler, salt base is made, inoculating lactic acid bacterium, saccharomycete anaerobic fermentation obtain konjaku sauce.The flavor function konjaku sauce of the present invention has the aromatic strongly fragrant flavor of unique raw meat, energy antiphlogistic antibacterial, diuresis, it enhances human immunity, decanoyl acetaldehyde content > 0.1g/Kg in konjaku sauce, methylnonanone > 0.21g/Kg, general flavone content > 6.0g/Kg.
Description
Technical field
The present invention relates to food processing fields, and in particular to a kind of flavor function konjaku sauce and its system rich in decanoyl acetaldehyde
Preparation Method.
Background technology
Sauce, also referred to as beans sauce are the bean product of China's traditional zymotic, mainly using soybean as raw material, utilize mould and its enzyme
Fermentation substrate, decomposing protein, grease, carbohydrate generate second by aspergillus oryzae, lactic acid bacteria and saccharomycete common metabolic
The products such as alcohol, lactic acid, acetic acid are simultaneously combined into the aroma-producing substances such as ethyl lactate and ethyl acetate, form the peculiar flavour of sauce.Sauce
Production process is divided into koji-making and sauce stage processed.Effect of the jam product raw material through microorganism imparts jam product flavour and mouth
Sense, improves quality, also improves nutritive value, there is functional component much beneficial to human body, these function ingredients are to institute
" modern disease " of meaning is such as:Hypertension, diabetes, disease of cardiovascular system, malignant tumour, osteoporosis, alopecia etc. have very
Good curative effect.
Konjaku, Araeceae grind taro category herbaceos perennial.Konjaku just has the title of " removing intestines sand " since ancient times.Konjaku is given birth to
It grows under sparse woods, is beneficial basic food, the people excessive to edible animal acid food arranges in pairs or groups and eat konjaku, can reach
Food acid, soda balance.Contain acetyl group on its molecular structure, after deacetylate is rolled into a ball, there is significant thermal gels performance, i.e.,
It is in collosol state under water dissolution deacetylate konjac sol low temperature, the gel of some strength can be formed with after heat temperature raising
Body.Konjaku have horizontal hypoglycemic, reducing blood lipid, decompression, dissipate poison, beauty treatment, promote blood circulation, lose weight, defaecation, appetizing etc. it is multi-functional.
Cordate houttuynia is the herbal medicine that Chinese Pharmacopoeia is included, and acrid flavour is cold, distributed in lung channel.It can clearing heat and detoxicating, detumescence treatment sore, profit
Urinate dehumidifying, clearing away heat to cure dysentery, stomach strengthening and digestion promoting, with control real heat, heat toxin, damp evil, disease heat be trouble lung carbuncle, sore swollen toxin, hemorrhoidal hemorrhage,
Retention of heat in the spleen and stomach etc..Modern pharmacology experiment shows that cordate houttuynia has the effects that antibacterial, antiviral, raising immunity of organisms, diuresis.
Decanoyl acetaldehyde is the main component of cordate houttuynia, is had to micrococcus catarrhalis, Bacillus influenzae, pneumococcus, staphylococcus aureus etc. bright
Aobvious inhibiting effect.
Currently, for the demand in konjaku market and jam product, the prior art usually processes fresh konjak or konjaku powder
At konjaku sauce and konjaku can.In addition, have researcher prepares the konjaku sauce with different mouthfeels using the method for sauced.Mesh
Preceding document report not yet prepares the functional and unique konjaku of flavor taste using cordate houttuynia as functional fermentation main material
Sauce.
Invention content
The present invention is directed to prior art problem above, proposes a kind of flavor function konjaku sauce and its system rich in decanoyl acetaldehyde
Root of Herba Houttuyniae leaf sap is added in konjak tofu preparation process, utilizes the heat setting of Deacetyled konjac glucomannan for Preparation Method
Gum forming, by Koji fermentation and anaerobic fermentation, decanoyl acetaldehyde in cordate houttuynia, methyl are further strengthened in the enzymolysis of strain
The effect of positive nonanone and flavones ingredient and the decanoyl acetaldehyde of glycosidic bond chain rupture, methylnonanone and flavones free state, konjaku
The higher level that decanoyl acetaldehyde, methylnonanone and flavones content in sauce keeps improves the healthcare function of konjaku sauce, meanwhile, fish raw meat
Careless flavour can form the konjaku sauce of raw meat perfume (or spice) Typical Representative flavor.
To achieve the goal, the technical solution adopted by the present invention is:A kind of flavor function konjaku sauce rich in decanoyl acetaldehyde
Preparation method is as follows:
(1)Root and leaf of the picking without mildew and rot, July current year fresh cordate houttuynia are cleaned, and 3~5h is impregnated under the conditions of 25~30 DEG C,
It dices broken, is according to the hydrocolloid mill for adding two parts of weight with fresh cordate houttuynia weight, defibrination, filtering repeatedly takes root of Herba Houttuyniae
Leaf sap;Deacetylated konjaku Portugal is added by deacetylated 100 ︰ of konjaku glucomannan weight ratio, 5~100 ︰ 10 of root of Herba Houttuyniae leaf juice Ye ︰
Sweet glycan carries out being sufficiently mixed uniformly at 2~10 DEG C, obtains cordate houttuynia rheology, be placed in 10 DEG C or less refrigerate it is spare;
(2)Picking whole grain soya bean, decladding are cleaned, and 12h~25h is impregnated under the conditions of 15~30 DEG C, and soybean takes out and drains, by big
Beans:1 ︰ of cordate houttuynia rheology weight ratio, 4~1 ︰ 8 plus step(1)Spare cordate houttuynia rheology is refrigerated in 2~10 DEG C of conditions
Lower defibrination obtains sticky cordate houttuynia konjaku soya-bean milk;
(3)By sticky cordate houttuynia konjaku heating soybean milk to 98~100 DEG C, continue 1~2h, is cooled to room temperature to obtain cordate houttuynia konjaku beans
Rotten base, vacuum dehydration under the conditions of 5-15 DEG C after dicing control its water content between 30-60%;
(4)Aerobic fermentation is cultivated on inoculation aspergillus oryzae to the cordate houttuynia konjak tofu fourth of dehydration, konjak tofu material base is obtained, puts
Enter pickler, after successively salting pickles into salt base, inoculating lactic acid bacterium, saccharomycete pour into anaerobic fermentation in pickler, obtain konjaku sauce.
Preferably, aspergillus oryzae is Sauce Protease of Aspergillus oryzae, and lactic acid bacteria is lactobacillus plantarum, and saccharomycete is saccharomyces cerevisiae, is force
Chinese university Culture Collection provides.
Preferably, cordate houttuynia is the fresh cordate houttuynia that Ya'an Sichuan province 7 is produced per month.
A kind of flavor function konjaku sauce rich in decanoyl acetaldehyde is to use a kind of above-mentioned flavor rich in decanoyl acetaldehyde
Prepared by the preparation method of function konjaku sauce, decanoyl acetaldehyde content > 0.1g/Kg in konjaku sauce, methylnonanone > 0.21g/
Kg, general flavone content > 6.0g/Kg.
Beneficial effects of the present invention:One, aspergillus oryzae, lactic acid bacteria and saccharomycete can further degraded cellulose and hemicelluloses
Element reduces its embedding effect, also can effectively hydrolyze the glycosidic bond that decanoyl acetaldehyde, methylnonanone and flavones connect, and promotes the last of the ten Heavenly stems
The release of acyl acetaldehyde, methylnonanone and flavones, decanoyl acetaldehyde, methylnonanone and flavones content in konjaku sauce keep higher
Level improves the healthcare function of konjaku sauce, has unique raw meat aromatic strongly fragrant, and energy antiphlogistic antibacterial, diuresis enhances human immunity,
Decanoyl acetaldehyde content > 0.1g/Kg in konjaku sauce, methylnonanone > 0.21g/Kg, general flavone content > 6.0g/Kg;Secondly,
The flavour of cordate houttuynia can form the konjaku sauce with raw meat perfume (or spice) Typical Representative flavor.
Specific implementation mode
Below in conjunction with specific embodiment, the technical solution in the present invention is clearly and completely described.
Embodiment 1
A kind of preparation method of the flavor function konjaku sauce rich in decanoyl acetaldehyde, its step are as follows:
A, root and leaf of the picking without mildew and rot, July current year fresh cordate houttuynia are cleaned, and are impregnated 3h under the conditions of 25 DEG C, are diced broken,
It is according to the hydrocolloid mill for adding two parts of weight with fresh cordate houttuynia weight, defibrination, filtering repeatedly takes root of Herba Houttuyniae leaf sap;It presses
Deacetylated 100 ︰ 5 of konjaku glucomannan weight ratio of root of Herba Houttuyniae leaf juice Ye ︰ be added deacetylated konjaku glucomannan 2-10 DEG C into
Row is sufficiently mixed uniformly, obtains cordate houttuynia rheology, it is spare to be placed in 1 DEG C of refrigeration;
B, picking whole grain soya bean, decladding are cleaned, and 12h are impregnated under the conditions of 15 DEG C, soybean takes out and drains, by soybean:Cordate houttuynia evil spirit
1 ︰ 4 of taro glue weight ratio plus step(1)Spare cordate houttuynia rheology defibrination under the conditions of 2 DEG C is refrigerated, sticky cordate houttuynia is obtained
Konjaku soya-bean milk;
C, by sticky cordate houttuynia konjaku heating soybean milk to 100 DEG C, continue 1h, be cooled to room temperature to obtain cordate houttuynia konjak tofu base, cut
Vacuum dehydration under the conditions of 5 DEG C after fourth, controls its water content 30%;
D, it is inoculated on aspergillus oryzae to the cordate houttuynia konjak tofu fourth of dehydration and cultivates aerobic fermentation, obtain konjak tofu material base, put
Enter pickler, after successively salting pickles into salt base, inoculating lactic acid bacterium, saccharomycete pour into anaerobic fermentation in pickler, obtain konjaku sauce.
Decanoyl acetaldehyde content is 0.15g/Kg, methylnonanone 0.28g/Kg, total Huang in the konjaku sauce that embodiment 1 obtains
Ketone content is 9.3g/Kg.
Embodiment 2
A kind of preparation method of the flavor function konjaku sauce rich in decanoyl acetaldehyde, its step are as follows:
A, root and leaf of the picking without mildew and rot, July current year fresh cordate houttuynia are cleaned, and are impregnated 5h under the conditions of 30 DEG C, are diced broken,
It is according to the hydrocolloid mill for adding two parts of weight with fresh cordate houttuynia weight, defibrination, filtering repeatedly takes root of Herba Houttuyniae leaf sap;It presses
Deacetylated 100 ︰ 10 of konjaku glucomannan weight ratio of root of Herba Houttuyniae leaf juice Ye ︰ are added deacetylated konjaku glucomannan and are carried out at 10 DEG C
It is sufficiently mixed uniformly, obtains cordate houttuynia rheology, it is spare to be placed in 10 DEG C of refrigerations;
B, picking whole grain soya bean, decladding are cleaned, and 25h are impregnated under the conditions of 30 DEG C, soybean takes out and drains, by soybean:Cordate houttuynia evil spirit
1 ︰ 8 of taro glue weight ratio plus step(1)Spare cordate houttuynia rheology defibrination under the conditions of 10 DEG C is refrigerated, sticky cordate houttuynia is obtained
Konjaku soya-bean milk;
C, by sticky cordate houttuynia konjaku heating soybean milk to 100 DEG C, continue 2h, be cooled to room temperature to obtain cordate houttuynia konjak tofu base, cut
Vacuum dehydration under the conditions of 15 DEG C after fourth, controls its water content 60%;
D, it is inoculated on aspergillus oryzae to the cordate houttuynia konjak tofu fourth of dehydration and cultivates aerobic fermentation, obtain konjak tofu material base, put
Enter pickler, after successively salting pickles into salt base, inoculating lactic acid bacterium, saccharomycete pour into anaerobic fermentation in pickler, obtain konjaku sauce.
In the konjaku sauce that embodiment 2 obtains decanoyl acetaldehyde content be 0.117g/Kg, methylnonanone 0.225g/Kg, always
Flavones content is 6.6g/Kg.
Embodiment 3
A kind of preparation method of the flavor function konjaku sauce rich in decanoyl acetaldehyde, its step are as follows:
A, root and leaf of the picking without mildew and rot, July current year fresh cordate houttuynia are cleaned, and are impregnated 4h under the conditions of 27.5 DEG C, are diced brokenly
It is broken, it is according to the hydrocolloid mill for adding two parts of weight with fresh cordate houttuynia weight, defibrination, filtering repeatedly takes root of Herba Houttuyniae leaf sap;
By deacetylated 100 ︰ 7.5 of konjaku glucomannan weight ratio of root of Herba Houttuyniae leaf juice Ye ︰ be added deacetylated konjaku glucomannan 6 DEG C into
Row is sufficiently mixed uniformly, obtains cordate houttuynia rheology, it is spare to be placed in 6 DEG C of refrigerations;
B, picking whole grain soya bean, decladding are cleaned, and 18.5h are impregnated under the conditions of 22.5 DEG C, soybean takes out and drains, by soybean:Fish raw meat
1 ︰ 6 of careless rheology weight ratio plus step(1)Spare cordate houttuynia rheology defibrination under the conditions of 6 DEG C is refrigerated, sticky fish is obtained
Raw meat grass konjaku soya-bean milk;
C, by sticky cordate houttuynia konjaku heating soybean milk to 100 DEG C, continue 1.5 and be cooled to room temperature to obtain cordate houttuynia konjak tofu base, cut
Vacuum dehydration under the conditions of 10 DEG C after fourth, controls its water content 45%;
D, it is inoculated on aspergillus oryzae to the cordate houttuynia konjak tofu fourth of dehydration and cultivates aerobic fermentation, obtain konjak tofu material base, put
Enter pickler, after successively salting pickles into salt base, inoculating lactic acid bacterium, saccharomycete pour into anaerobic fermentation in pickler, obtain konjaku sauce.
Decanoyl acetaldehyde content > 0.131Kg in the konjaku sauce that embodiment 3 obtains, methylnonanone > 0.255g/Kg, it is total yellow
Ketone content > 8.2g/Kg.
Comparison example 1
A kind of preparation method of the flavor function konjaku sauce rich in decanoyl acetaldehyde, its step are as follows:
A, stem of the picking without mildew and rot, July current year fresh cordate houttuynia is cleaned, and is impregnated 3h under the conditions of 25 DEG C, is diced broken, with new
Flavour amino acid weight is according to the hydrocolloid mill for adding two parts of weight, and defibrination, filtering repeatedly takes cordate houttuynia stem juice;By cordate houttuynia
Deacetylated 100 ︰ 5 of konjaku glucomannan weight ratio of stem Zhi Ye ︰ are added deacetylated konjaku glucomannan and carry out fully mixing at 2-10 DEG C
It closes uniformly, obtains cordate houttuynia rheology, it is spare to be placed in 1 DEG C of refrigeration;
B, picking whole grain soya bean, decladding are cleaned, and 12h are impregnated under the conditions of 15 DEG C, soybean takes out and drains, by soybean:Cordate houttuynia evil spirit
1 ︰ 4 of taro glue weight ratio plus step(1)Spare cordate houttuynia rheology defibrination under the conditions of 2 DEG C is refrigerated, sticky cordate houttuynia is obtained
Konjaku soya-bean milk;
C, by sticky cordate houttuynia konjaku heating soybean milk to 100 DEG C, continue 1h, be cooled to room temperature to obtain cordate houttuynia konjak tofu base, cut
Vacuum dehydration under the conditions of 5 DEG C after fourth, controls its water content 30%;
D, it is inoculated on aspergillus oryzae to the cordate houttuynia konjak tofu fourth of dehydration and cultivates aerobic fermentation, obtain konjak tofu material base, put
Enter pickler, after successively salting pickles into salt base, inoculating lactic acid bacterium, saccharomycete pour into anaerobic fermentation in pickler, obtain konjaku sauce.
Comparison example 1 uses the stem contrast test of fresh cordate houttuynia, and decanoyl acetaldehyde content is 0.0116g/ in konjaku sauce
Kg, methylnonanone 0.0262g/Kg, general flavone content 1.07g/Kg.
Comparison example 2
A kind of preparation method of the flavor function konjaku sauce rich in decanoyl acetaldehyde, its step are as follows:
A, root and leaf of the picking without the cordate houttuynia for storing 1 year that goes rotten, dries are cleaned, and are impregnated 5h under the conditions of 30 DEG C, are diced brokenly
It is broken, it is according to the hydrocolloid mill for adding two parts of weight with cordate houttuynia weight, defibrination, filtering repeatedly takes root leaf sap, be diluted to equivalent
The material concentration of quality same as fresh cordate houttuynia;It presses deacetylated 100 ︰ 5 of konjaku glucomannan weight ratio of root leaf juice Ye ︰ and is added and take off
Acetyl konjaku glucomannan carries out being sufficiently mixed uniformly at 2-10 DEG C, obtains cordate houttuynia rheology, it is spare to be placed in 10 DEG C of refrigerations;
B, picking whole grain soya bean, decladding are cleaned, and 12h are impregnated under the conditions of 15 DEG C, soybean takes out and drains, by soybean:Cordate houttuynia evil spirit
1 ︰ 4 of taro glue weight ratio plus step(1)Spare cordate houttuynia rheology defibrination under the conditions of 2 DEG C is refrigerated, sticky cordate houttuynia is obtained
Konjaku soya-bean milk;
C, by sticky cordate houttuynia konjaku heating soybean milk to 100 DEG C, continue 1h, be cooled to room temperature to obtain cordate houttuynia konjak tofu base, cut
Vacuum dehydration under the conditions of 5 DEG C after fourth, controls its water content 30%;
D, it is inoculated on aspergillus oryzae to the cordate houttuynia konjak tofu fourth of dehydration and cultivates aerobic fermentation, obtain konjak tofu material base, put
Enter pickler, after successively salting pickles into salt base, inoculating lactic acid bacterium, saccharomycete pour into anaerobic fermentation in pickler, obtain konjaku sauce.
Comparison example 2 uses the root and leaf of dry cordate houttuynia, and is equal and fresh cordate houttuynia being diluted to after root leaf sap
(According to dry cordate houttuynia and fresh cordate houttuynia actual weight than converting)The material concentration of same quality, as a result caprinoyl second in konjaku sauce
Aldehyde is 0.042g/Kg, methylnonanone 0.107g/Kg, general flavone content 2.45g/Kg.
Cordate houttuynia in the embodiment of the present invention 1, embodiment 2, embodiment 3, comparison example 1 is the fresh fish of Ya'an Sichuan province production
Raw meat grass.
By above example and comparison example as it can be seen that root and leaf using current year fresh cordate houttuynia prepare root leaf sap,
And deacetylated konjaku glucomannan is combined in defined ratio, it is added in the preparation process of konjaku sauce, has obtained being rich in caprinoyl
The flavor function konjaku sauce of acetaldehyde, decanoyl acetaldehyde content > 0.1g/Kg, methylnonanone > 0.21g/Kg in konjaku sauce are total yellow
Ketone content > 6.0g/Kg.
Although the embodiment of the present invention has been disclosed as above, it is not restricted in specification embodiment cited
Embodiment, for a person skilled in the art, other modifications may be easily implemented, thus without departing substantially from claim and
Under universal defined by equivalency range, the present invention is not limited to specific details and description shown here.
Claims (3)
1. a kind of preparation method of the flavor function konjaku sauce rich in decanoyl acetaldehyde, it is characterised in that steps are as follows:
(1)Root and leaf of the picking without mildew and rot, July current year fresh cordate houttuynia are cleaned, and 3~5h is impregnated under the conditions of 25~30 DEG C,
It dices broken, is according to the hydrocolloid mill for adding two parts of weight with fresh cordate houttuynia weight, defibrination, filtering repeatedly takes root of Herba Houttuyniae
Leaf sap;Deacetylated konjaku Portugal is added by deacetylated 100 ︰ of konjaku glucomannan weight ratio, 5~100 ︰ 10 of root of Herba Houttuyniae leaf juice Ye ︰
Sweet glycan carries out being sufficiently mixed uniformly at 2~10 DEG C, obtains cordate houttuynia rheology, be placed in 10 DEG C or less refrigerate it is spare;
(2)Picking whole grain soya bean, decladding are cleaned, and 12h~25h is impregnated under the conditions of 15~30 DEG C, and soybean takes out and drains, by big
Beans:1 ︰ of cordate houttuynia rheology weight ratio, 4~1 ︰ 8 plus step(1)Spare cordate houttuynia rheology is refrigerated in 2~10 DEG C of conditions
Lower defibrination obtains sticky cordate houttuynia konjaku soya-bean milk;
(3)By sticky cordate houttuynia konjaku heating soybean milk to 98~100 DEG C, continue 1~2h, is cooled to room temperature to obtain cordate houttuynia konjaku beans
Rotten base, vacuum dehydration under the conditions of 5~15 DEG C after dicing, controls its water content between 30~60%;
(4)Aerobic fermentation is cultivated on inoculation aspergillus oryzae to the cordate houttuynia konjak tofu fourth of dehydration, konjak tofu material base is obtained, puts
Enter pickler, after successively salting pickles into salt base, inoculating lactic acid bacterium, saccharomycete pour into anaerobic fermentation in pickler, obtain konjaku sauce.
2. a kind of preparation method of flavor function konjaku sauce rich in decanoyl acetaldehyde according to claim 1, feature exist
In:Cordate houttuynia is the fresh cordate houttuynia that Ya'an Sichuan province 7 is produced per month.
3. a kind of flavor function konjaku sauce rich in decanoyl acetaldehyde, it is characterised in that:It is to use any right of claim 1 to 2
It is required that prepared by a kind of preparation method of flavor function konjaku sauce rich in decanoyl acetaldehyde, decanoyl acetaldehyde content in konjaku sauce
> 0.1g/Kg, methylnonanone > 0.21g/Kg, general flavone content > 6.0g/Kg.
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| CN113354875A (en) * | 2021-06-22 | 2021-09-07 | 运鸿集团股份有限公司 | Production method of low-cost biodegradable disposable straw |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113354875A (en) * | 2021-06-22 | 2021-09-07 | 运鸿集团股份有限公司 | Production method of low-cost biodegradable disposable straw |
| CN113354875B (en) * | 2021-06-22 | 2022-04-12 | 运鸿集团股份有限公司 | Production method of low-cost biodegradable disposable straw |
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