CN108719925A - A kind of vegetarian diet Chinese prickly ash flavoring and preparation method thereof - Google Patents
A kind of vegetarian diet Chinese prickly ash flavoring and preparation method thereof Download PDFInfo
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- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 241001079064 Zanthoxylum schinifolium Species 0.000 title 1
- 239000000796 flavoring agent Substances 0.000 claims abstract description 69
- 235000019634 flavors Nutrition 0.000 claims abstract description 69
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- 235000015136 pumpkin Nutrition 0.000 claims abstract description 54
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of vegetarian diet Chinese prickly ash flavoring and preparation method thereof, which counts in parts by weight, and raw material includes mainly：50-75 parts of 5~10 parts of edible salt, 5~10 parts of white granulated sugar, 1~4 part of converted starch, 8~12 parts of pumpkin, 0.5~2 part of yeast extract, 5~10 parts of wild mountain bacterium complex enzyme hydrolysis liquid, 0.1-0.3 parts of xanthans, 0.5-1 parts of xanthoxylum oleoresin and water.Preparation method is crushed pumpkin to be prepared in the water of pumpkin and partial amount in raw material, then seasoning is prepared in the water of crushed pumpkin and surplus stock and surplus.The delicate flavour of seasoning is promoted by wild mountain bacterium complex enzyme hydrolysis liquid.The natural materials such as xanthoxylum oleoresin, pumpkin, yellow glue original, which be combined with each other, simultaneously increases the compound taste of product, can be with the flavor of extreme enrichment vegetarian diet vegetable so that it enables to vegetable to have unique flavor, taste good and the strong feature of delicate flavour.
Description
Technical field
The present invention relates to field of food, and more particularly to a kind of vegetarian diet Chinese prickly ash flavoring and preparation method thereof.
Background technology
With the development of the social economy, the nutritional need of people, diet theory and dietary structure are all changed therewith.
Under the new model using health as theory, more stringent requirements are proposed for food of the people to intake.It is more biased towards in intake low sugar, low
Fat, low energy can effectively control body weight food；The heart can effectively be reduced in intake less salt, low oil, low cholesterol by being more biased towards
The food of blood vessel and kidney trouble；It is partial to the food that intake can reduce parasitic pest pollution, mitigate body burden simultaneously.New
Demand under vegetarian diet food and drink increasingly liked by masses and pursued.
Natural health is pursued due to vegetarian diet food and drink materials and disables " five is pungent " " five meat or fish ", and now ripe can be used for vegetarian diet food and drink
Seasoning type it is extremely limited, only rely on the basic seasoning such as fungus essence, soy sauce, and they mostly contain monosodium glutamate ingredient not
Meet requirement of the vegan ist to vegetable.The boring compound taste difference of vegetable taste made simultaneously is not easy to cause a person sponging on an aristocrat
Appetite.
Invention content
One of the objects of the present invention is to provide a kind of vegetarian diet Chinese prickly ash flavoring, seasoning unique flavor, the mouths
Sense is preferable, delicate flavour is strong.
The second object of the present invention is to provide a kind of production method including above-mentioned seasoning, this method is simple and quick,
Safety and sanitation, process are easily-controllable, product is stablized.
The present invention solves its technical problem using following technical scheme to realize：
The present invention proposes a kind of vegetarian diet Chinese prickly ash flavoring, counts in parts by weight, raw material includes mainly：Edible salt
5~10 parts, 5~10 parts of white granulated sugar, 1~4 part of converted starch, 8~12 parts of pumpkin, 0.5~2 part of yeast extract, wild mountain bacterium it is multiple
Close 50-75 parts of 5~10 parts of enzymolysis liquid, 0.1-0.3 parts of xanthans, 0.5-1 parts of xanthoxylum oleoresin and water.
The present invention also proposes a kind of production method of above-mentioned seasoning comprising：By the pumpkin and partial amount in raw material
Crushed pumpkin is prepared in water, then seasoning is prepared in the water of crushed pumpkin and surplus stock and surplus.
Replace monosodium glutamate to provide delicate flavour source by wild mountain bacterium complex enzyme hydrolysis liquid and meets vegetarian's reduction monosodium glutamate intake
Requirement, promote the delicate flavour of seasoning.The natural materials such as xanthoxylum oleoresin, pumpkin, yellow glue original carry out the increasing that is combined with each other simultaneously
Add the compound taste of product, can be with the flavor of extreme enrichment vegetarian diet vegetable, and pass through the suitable proportioning between various raw materials
So that the flavor between various raw materials can be mutually merged so that it has unique flavor, taste good and fresh
The strong feature of taste.
Specific implementation mode
It in order to make the object, technical scheme and advantages of the embodiment of the invention clearer, below will be in the embodiment of the present invention
Technical solution be clearly and completely described.The person that is not specified actual conditions in embodiment, builds according to normal condition or manufacturer
The condition of view carries out.Reagents or instruments used without specified manufacturer is the conventional production that can be obtained by commercially available purchase
Product.
Vegetarian diet Chinese prickly ash flavoring of the embodiment of the present invention and preparation method thereof is specifically described below.
Due to the prevalence of vegetarian diet food and drink so that requirement of the people for the selection of the flavor taste and materials of seasoning is more
Height, the natural health that it is pursued for vegetarian diet food and drink, it is not meet wanting for vegan ist that monosodium glutamate, which is added, in seasoning
It asks, therefore, healthier in order to pursue, mouthfeel is more rich, the more unique seasoning of flavor, and inventor's creativeness uses day
Right raw material, and used wild mountain bacterium complex enzyme hydrolysis liquid fresh carry, obtain a kind of wind that suitable vegetarian requires
Taste seasoning.
A kind of vegetarian diet Chinese prickly ash flavoring that some embodiments of the present invention provide, is counted in parts by weight, former
Material include mainly：5~10 parts of edible salt, 5~10 parts of white granulated sugar, 1~4 part of converted starch, 8~12 parts of pumpkin, yeast extract
0.5~2 part, 5~10 parts of wild mountain bacterium complex enzyme hydrolysis liquid, 0.1-0.3 parts of xanthans, 0.5-1 parts of xanthoxylum oleoresin and water 50-75
Part.
Specifically, it in some embodiments, counts in parts by weight, in raw material, edible salt can be 5~10 parts or 6~9
Part or 7~8 parts；White granulated sugar can be 5~10 parts or 6~9 parts or 7~8 parts；Converted starch can be 1~4 part or 1~3
Part or 2~3 parts；Pumpkin can be 8~12 parts or 8~11 parts or 9~10 parts；Yeast extract can be 0.5~2 part, or
0.5~1.5 part or 1~1.5 part；Wild mountain bacterium complex enzyme hydrolysis liquid can be 5~10 parts or 6~9 parts or 7~8 parts；Xanthans can
Think 0.1-0.3 parts or 0.1~0.2 part；Xanthoxylum oleoresin can be with 0.5-1 parts or 0.6~0.9 part or 0.7~0.8 part；Water
Can be 50-75 parts or 55~70 parts or 60~65 parts.
The vegetarian diet Chinese prickly ash flavoring that some embodiments of the present invention provide, is counted, raw material master in parts by weight
To include 6~9 parts of edible salt, 6~9 parts of white granulated sugar, 2~4 parts of converted starch, 9~11 parts of pumpkin, yeast extract 0.5~1.5
55-70 parts of part, 6~9 parts of wild mountain bacterium complex enzyme hydrolysis liquid, 0.1-0.2 parts of xanthans, 0.5-0.8 parts of xanthoxylum oleoresin and water.
Some embodiments of the present invention provide vegetarian diet Chinese prickly ash flavoring, count in parts by weight, raw material by
Following components forms：5~10 parts of edible salt, 5~10 parts of white granulated sugar, 1~4 part of converted starch, 8~12 parts of pumpkin, extraction from yeast
0.5~2 part of object, 5~10 parts of wild mountain bacterium complex enzyme hydrolysis liquid, 0.1-0.3 parts of xanthans, 0.5-1 parts of xanthoxylum oleoresin and water 50-
75 parts.
Specifically, the pumpkin in the above embodiment is a kind of natural food materials of rich in nutrition content, containing abundant
Squash polyoses and carotenoid and pectin etc., the sweet taste having and pure and fresh mouthfeel can enhance seasoning well
Flavor, and its pectin has the absorption efficiency for adjusting food in stomach, while its sweet taste can reconcile the sweet taste of white granulated sugar so that taste
Road is softer.
Yeast extract is using the food yeast of rich in protein as raw material, by protein, the core in yeast cells
Acid etc. is refined after being degraded and is formed.Its main component is polypeptide, amino acid, flavour nucleotide, B family vitamin and micro member
Element.As one of material composition can make seasoning it is with rich flavor it is full, mellow in taste is long.
In order to enable can mutually be merged between various substances and flavor substance between taste can more stablize, adjust
Converted starch is used in taste substance, the converted starch in embodiment of the present invention is edible chemically modified starch, in addition to
The stickiness between various substances can be enhanced, it is often more important that it can make the flavor ratio that formation is merged between each raw material
Relatively stablize.And use common starch, then do not have the stability of its stable flavor.Preferably, converted starch is hydroxypropyl two
Starch phosphate.
Yellow glue original is also known as yellow glue, xanthan gum, and Xanthan Gum is that a kind of monospore generated by the fermentation of false xanthomonas is more
Sugar, through aerobic fermentation biotechnology, is cut by cabbage black rot xanthomonas campestris using carbohydrate as primary raw material
Disconnected 1,6- glycosidic bonds, after opening branch, in a kind of extracellular heteroglycan of acidity for being bonded to straight chain composition by Isosorbide-5-Nitrae-.It can play increasing
It is thick, suspend, emulsify, being stable at one, and then the solvability of various raw materials in water can be enhanced, and then promote various raw materials
Between taste fusion.
Xanthoxylum oleoresin is to contain Chinese prickly ash all flavour characteristic oily products from what is extracted from Chinese prickly ash using extraction,
Per kilogram is equivalent to fragrance and picotement possessed by 20-30 kilograms of Chinese prickly ash, and character is stablized, and when use is uniformly dispersed noresidue
Object.By the way that xanthoxylum oleoresin is added in seasoning so that the fragrance and picotement that xanthoxylum oleoresin has can with pumpkin with
And the peculiar flavour between the bacterium complex enzyme hydrolysis liquid of wild mountain is merged so that it is with abundant composite flavor and mouthfeel.
According to some embodiments, wild mountain bacterium complex enzyme hydrolysis liquid is mainly formed by the Raw material processing of following parts by weight：It is delicious
1-3 parts of bolete, 0.2-1 parts of Boletus luridus, 1-3 parts of Armillariella mellea, 0.01-0.03 parts of flavor protease, neutral proteinase 0.01-
0.01-0.03 parts of 0.03 part, 0.01-0.03 parts of cellulase and hemicellulose amyloid proteins complex enzyme.Wherein, delicious beef liver
Bacterium, Boletus luridus, Armillariella mellea pass through flavor protease, neutral proteinase, cellulase part and half as main raw material
Cellulose starch albumen complex enzyme these types enzyme carries out complex enzyme hydrolysis, and then can fully go out the Flavor release in raw material
Come.Enable its delicate flavour to reach best by the appropriate proportioning of mentioned component, can replace monosodium glutamate assign seasoning it is more natural,
Softer, the longer distinctive flavor of delicate flavour and mushroom.
Specifically, above-mentioned wild mountain bacterium complex enzyme hydrolysis liquid can be prepared by following methods：By cepe, ox liver
The bacterium solution of bacterium and Armillariella mellea is mixed with flavor protease, neutral proteinase, cellulase and hemicellulose amyloid proteins complex enzyme
After digested, then carry out enzyme deactivation.
Further, in some embodiments, bacterium solution is by the way that cepe, Boletus luridus and Armillariella mellea are carried out glue mill
It obtains.It is this than milder crumbling method by way of glue mill, cepe, Boletus luridus and Armillariella mellea can be made to exist
While broken, it can preferably retain the flavor of its script, be more advantageous to the substantially effectively progress of follow-up enzymolysis process.One
In a little embodiments, before grinding cepe, Boletus luridus and Armillariella mellea glue, by cepe, Boletus luridus and hazel
Mushroom glue mill is diced granular, is ground to avoid glue is directly carried out so that crushing effect is bad, influences hydrolysis result, and then reduce and season
The mouthfeel of material.Further, in some embodiments, before carrying out pelletizing, by required cepe, Boletus luridus and
Armillariella mellea is cleaned up after choosing naked eyes visible foreign with vegetable washer, to avoid impurity is introduced, destroys the flavor of seasoning
Mouthfeel.
Further, the flavor and delicate flavour that make the raw material in wild mountain bacterium complex enzyme hydrolysis liquid fully discharge, enhancing seasoning
Material carries fresh and flavor effect, then the enzymatic hydrolysis condition selected in preparing the enzymolysis process of wild mountain bacterium complex enzyme hydrolysis liquid is also very heavy
It wants, in some embodiments, the temperature of enzymolysis is 48~52 DEG C, and enzymolysis time is 2.5~3.5 hours, it is preferable that enzymolysis process
In carry out continue stirring.It can make several mushrooms under the mutual synergistic effect of a variety of enzymes by above-mentioned condition, fully digest,
Flavor and delicate flavour between substance are merged.It needs to carry out enzyme deactivation operation to it after enzymolysis, to avoid continue to digest
Occur, in some embodiments, enzyme-removal temperature can be 85~95 DEG C, and the enzyme deactivation time can be 13~17min.
Further, can also include 0.1~0.5 parts by weight in the raw material of above-mentioned seasoning according to some embodiments
Beta carotene.Beta carotene (C40H56) is one of carotenoid and crocus fat-soluble compound, it is nature
Most generally existing is also most stable of natural pigment in boundary.By the way that this natural coloring matter is added, vegetarian diet master will not be destroyed
The natural health that adopted person pursues after being mixed colours, can enable the color and luster of seasoning to have good appetite.
The invention further relates to the vegetarian diet of any of the above-described embodiment preparation methods of Chinese prickly ash flavoring comprising：
Crushed pumpkin is prepared in the water of pumpkin and partial amount, then seasoning is prepared in the water of crushed pumpkin and surplus stock and surplus
Material.By the way that pumpkin is carried out the slurries that existing slurrying material is prepared relative to pumpkin powder, flavor taste more mellowness.
Specifically, preparing crushed pumpkin includes：Progress first time steaming after the water of pumpkin and partial amount that remove seed will be removed the peel mixes
Vapour heats, then carries out homogeneous；Wherein, the weight of the water of partial amount is 1.5~2.5 times of weight of pumpkin.Pass through the control of water
System and steam-heated mode, can adequately retain the nutriment and flavor of pumpkin.In some embodiments, for the first time
Steam-heated temperature is 98~100 DEG C, and the steam-heated time is 4~7min for the first time.By steam-heated to pumpkin
The control of heating condition can enable softening degree of pumpkin during steam-heated to reach best.Some are implemented
Mode may be used emulsification pump and carry out homogeneous, and further, homogenizing time is 15~25min.
According to some embodiments, seasoning is prepared in the water of crushed pumpkin and surplus stock and surplus and is specifically wrapped
It includes：By crushed pumpkin at a temperature of 40~50 DEG C with edible salt, white granulated sugar, converted starch, yeast extract, wild mountain bacterium complex enzyme
After the water mixing homogeneous for solving liquid, xanthans and surplus, then mixed with xanthoxylum oleoresin after carrying out second of steam heating.In temperature
Degree control can make preferably can mutually to merge between various raw materials at 40~50 DEG C, will not be excessively high because of temperature, lead
It causes converted starch and xanthans to be gelatinized suddenly, destroys the mixed effect between substance so that taste deterioration.
According to some embodiments, second of steam-heated temperature is 88~95 DEG C, second of steam-heated time
For 15~25min.Various raw materials can be sterilized by second of steam heating, and can be pasted between substance
Change so that its flavor preferably merges.Further, when temperature is reduced to 55~62 DEG C after second of steam heats, then
Xanthoxylum oleoresin such as pericarpium zanthoxyli schinifolii resin is added, carries out heat preservation homogeneous.The flavor of xanthoxylum oleoresin can be with it at such a temperature
Flavor between his substance, which reconcile, to be accommodated together, will not temperature caused by the sensitive characteristic because of its own it is excessively high and
The case where flavor substance volatilizees.25~35min of homogeneous is kept the temperature after xanthoxylum oleoresin is added.
Some embodiments of the present invention further relate to a kind of preparation method of vegetarian diet Chinese prickly ash flavoring comprising：
(1) it feeds intake：
Pumpkin is removed into crust and pumpkin seeds by the formula in production the above embodiment, reaction kettle is put into after cuting into large slices
In, the drinking water of 2 times of the weight of input pumpkin weight is added, opens agitating paddle and steam heating, reaction kettle is warming up to 100
DEG C or so, after keeping the temperature 4~6min, opens online-emulsification pump and carry out 15~25min of homogeneous.
(2) it allocates：
It opens reaction kettle cold cut water and reaction kettle is cooled to 45 DEG C or so, by formula design flow toward after the completion of step (1)
Edible salt, white granulated sugar, converted starch, yeast extract, wild mountain bacterium complex enzyme hydrolysis liquid, xanthans, carrotene are put into reaction kettle
Part and remaining drinking water.
(3) it cures：
Open emulsification pump energy homogeneous opened after 18~22min minute steam heat to 90 DEG C or so keep the temperature 18~
25min, be then shut off steam heating open cooling water temperature to 55~62 DEG C addition xanthoxylum oleoresins, then keep the temperature homogeneous 25~
35min。
(4) cooling：
Reaction kettle refrigerating function is opened, is cooled to 40 DEG C.
(5) it discharges：
It is discharged by reaction kettle emulsification pump, is cased after packaged machine packaging, sealing.
The feature and performance of the present invention are described in further detail with reference to embodiments.
Embodiment 1
A kind of vegetarian diet Chinese prickly ash flavoring provided in this embodiment, is counted, raw material includes in parts by weight：Edible salt
5 parts, 5 parts of white granulated sugar, 1 part of converted starch, 8 parts of pumpkin, 0.5 part of yeast extract, wild 5 parts of mountain bacterium complex enzyme hydrolysis liquid, xanthans
50 parts of 0.1 part, 0.5 part of xanthoxylum oleoresin and water.
The preparation method of the seasoning includes：
Pumpkin is removed into crust and pumpkin seeds by above-mentioned formula, is put into reaction kettle after cuting into large slices, input south is added
The drinking water of 1.5 times of the weight of melon weight, opens agitating paddle and steam heating, and reaction kettle is warming up to 98 DEG C, after keeping the temperature 4min,
It opens online-emulsification pump and carries out homogeneous 15min.It opens reaction kettle cold cut water and reaction kettle is cooled to 40 DEG C, then by formula design flow
Edible salt, white granulated sugar, converted starch, yeast extract, wild mountain bacterium complex enzyme hydrolysis liquid, xanthans, β-Hu are put into reaction kettle
Radish element part and remaining drinking water.Unlatching emulsification pump energy homogeneous opens steam and heats to 88 DEG C of heat preservations after 15min minutes
15min is then shut off steam heating and opens cooling water temperature to 55 DEG C of addition xanthoxylum oleoresins, heat preservation homogeneous 25min.Then,
Reaction kettle refrigerating function is opened, 40 DEG C is cooled to, obtains seasoning.
Wherein, the raw material of wild mountain bacterium complex enzyme hydrolysis liquid is：1 part of cepe, 0.2 part of Boletus luridus, 1 part of Armillariella mellea, wind
.01 parts of taste proteinase-10,0.01 part of neutral proteinase, 0.01 part of cellulase and hemicellulose amyloid proteins complex enzyme 0.01
Part.The preparation method of wild mountain bacterium complex enzyme hydrolysis liquid is：First, by required cepe, Boletus luridus and Armillariella mellea, choose meat
It after eye visible foreign, is cleaned up with vegetable washer, then cepe, Boletus luridus and Armillariella mellea is diced to granular, use
Colloid mill wears into filamentous bacterium solution by granular cepe, Boletus luridus and Armillariella mellea is diced.Secondly, by delicious beef liver
Bacterium, the bacterium solution of Boletus luridus and Armillariella mellea and flavor protease, neutral proteinase, cellulase and hemicellulose amyloid proteins are multiple
48 DEG C are warming up to after synthase mixing in enzymatic vessel and opens agitating paddle heat preservation enzymolysis 2.5 hours, then enzymatic vessel is warming up to 85
DEG C and keep the temperature enzyme deactivation 13min.
Embodiment 2
A kind of vegetarian diet Chinese prickly ash flavoring provided in this embodiment, is counted, raw material includes in parts by weight：Edible salt
10 parts, 10 parts of white granulated sugar, 4 parts of converted starch, 12 parts of pumpkin, 2 parts of yeast extract, wild 10 parts of mountain bacterium complex enzyme hydrolysis liquid, xanthan
75 parts of 0.3 part of glue, 1 part of xanthoxylum oleoresin and water.
The preparation method of the seasoning includes：
Pumpkin is removed into crust and pumpkin seeds by above-mentioned formula, is put into reaction kettle after cuting into large slices, input south is added
The drinking water of 2.5 times of the weight of melon weight, opens agitating paddle and steam heating, and reaction kettle is warming up to 100 DEG C, keeps the temperature 7min
Afterwards, it opens online-emulsification pump and carries out homogeneous 25min.It opens reaction kettle cold cut water and reaction kettle is cooled to 50 DEG C, then set by formula
It measures and puts into edible salt into reaction kettle, white granulated sugar, converted starch, yeast extract, wild mountain bacterium complex enzyme hydrolysis liquid, xanthans,
Beta carotene part and remaining drinking water.Unlatching emulsification pump energy homogeneous opens steam and heats to 95 DEG C of guarantors after 20min minutes
Warm 25min is then shut off steam heating and opens cooling water temperature to 62 DEG C of addition xanthoxylum oleoresins, heat preservation homogeneous 30min.So
Afterwards, reaction kettle refrigerating function is opened, 40 DEG C is cooled to, obtains seasoning.
Wherein, the raw material of wild mountain bacterium complex enzyme hydrolysis liquid is：3 parts of cepe, 1 part of Boletus luridus, 3 parts of Armillariella mellea, flavor
.03 parts of proteinase-10,0.03 part of neutral proteinase, 0.01-0.03 parts of cellulase and hemicellulose amyloid proteins complex enzyme
0.03 part.The preparation method of wild mountain bacterium complex enzyme hydrolysis liquid is：First, it by required cepe, Boletus luridus and Armillariella mellea, chooses
It after going out naked eyes visible foreign, is cleaned up with vegetable washer, then cepe, Boletus luridus and Armillariella mellea is diced grain
Shape wears into filamentous bacterium solution with colloid mill by granular cepe, Boletus luridus and Armillariella mellea is diced.It secondly, will be beautiful
Taste bolete, the bacterium solution of Boletus luridus and Armillariella mellea and flavor protease, neutral proteinase, cellulase and hemicellulose starch
52 DEG C are warming up to after the mixing of albumen complex enzyme in enzymatic vessel and opens agitating paddle heat preservation enzymolysis 3.5 hours, then by enzymatic vessel liter
Temperature is to 95 DEG C and keeps the temperature enzyme deactivation 17min.
Embodiment 3
A kind of vegetarian diet Chinese prickly ash flavoring provided in this embodiment, is counted, raw material includes in parts by weight：Edible salt
8 parts, 8 parts of white granulated sugar, 2 parts of converted starch, 10 parts of pumpkin, 1 part of yeast extract, wild 7 parts of mountain bacterium complex enzyme hydrolysis liquid, xanthans
70 parts of 0.2 part, 0.8 part of xanthoxylum oleoresin and water.
The preparation method of the seasoning includes：
Pumpkin is removed into crust and pumpkin seeds by above-mentioned formula, is put into reaction kettle after cuting into large slices, input south is added
The drinking water of 2 times of the weight of melon weight, opens agitating paddle and steam heating, and reaction kettle is warming up to 100 DEG C, after keeping the temperature 5min,
It opens online-emulsification pump and carries out homogeneous 20min.It opens reaction kettle cold cut water and reaction kettle is cooled to 45 DEG C, then by formula design flow
Edible salt, white granulated sugar, converted starch, yeast extract, wild mountain bacterium complex enzyme hydrolysis liquid, xanthans, β-Hu are put into reaction kettle
Radish element part and remaining drinking water.Unlatching emulsification pump energy homogeneous opens steam and heats to 90 DEG C of heat preservations after 20min minutes
20min is then shut off steam heating and opens cooling water temperature to 60 DEG C of addition xanthoxylum oleoresins, heat preservation homogeneous 30min.Then,
Reaction kettle refrigerating function is opened, 40 DEG C is cooled to, obtains seasoning.
Wherein, the raw material of wild mountain bacterium complex enzyme hydrolysis liquid is：2 parts of cepe, 0.5 part of Boletus luridus, 2 parts of Armillariella mellea, wind
.02 parts of taste proteinase-10,0.02 part of neutral proteinase, 0.02 part of cellulase and hemicellulose amyloid proteins complex enzyme 0.02
Part.The preparation method of wild mountain bacterium complex enzyme hydrolysis liquid is：First, by required cepe, Boletus luridus and Armillariella mellea, choose meat
It after eye visible foreign, is cleaned up with vegetable washer, then cepe, Boletus luridus and Armillariella mellea is diced to granular, use
Colloid mill wears into filamentous bacterium solution by granular cepe, Boletus luridus and Armillariella mellea is diced.Secondly, by delicious beef liver
Bacterium, the bacterium solution of Boletus luridus and Armillariella mellea and flavor protease, neutral proteinase, cellulase and hemicellulose amyloid proteins are multiple
50 DEG C are warming up to after synthase mixing in enzymatic vessel and opens agitating paddle heat preservation enzymolysis 3 hours, then enzymatic vessel is warming up to 90 DEG C
And keep the temperature enzyme deactivation 15min.
Embodiment 4
A kind of vegetarian diet Chinese prickly ash flavoring provided in this embodiment, is counted, raw material includes in parts by weight：Edible salt
7 parts, 7 parts of white granulated sugar, 3 parts of converted starch, 9 parts of pumpkin, 1.2 parts of yeast extract, wild 8 parts of mountain bacterium complex enzyme hydrolysis liquid, xanthans
65 parts of 0.2 part, 0.6 part of xanthoxylum oleoresin and water.
The preparation method of the seasoning includes：
Pumpkin is removed into crust and pumpkin seeds by above-mentioned formula, is put into reaction kettle after cuting into large slices, input south is added
The drinking water of 2 times of the weight of melon weight, opens agitating paddle and steam heating, and reaction kettle is warming up to 99 DEG C, after keeping the temperature 6min, is opened
It opens online-emulsification pump and carries out homogeneous 22min.It opens reaction kettle cold cut water and reaction kettle is cooled to 48 DEG C, then is past by formula design flow
Edible salt, white granulated sugar, converted starch, yeast extract, wild mountain bacterium complex enzyme hydrolysis liquid, xanthans, β-carrot are put into reaction kettle
Plain part and remaining drinking water.Unlatching emulsification pump energy homogeneous opens steam and heats to 92 DEG C of heat preservations after 18min minutes
22min is then shut off steam heating and opens cooling water temperature to 58 DEG C of addition xanthoxylum oleoresins, heat preservation homogeneous 28min.Then,
Reaction kettle refrigerating function is opened, 40 DEG C is cooled to, obtains seasoning.
Wherein, the raw material of wild mountain bacterium complex enzyme hydrolysis liquid is：2 parts of cepe, 0.8 part of Boletus luridus, 2 parts of Armillariella mellea, wind
.02 parts of taste proteinase-10,0.02 part of neutral proteinase, 0.02 part of cellulase and hemicellulose amyloid proteins complex enzyme 0.02
Part.The preparation method of wild mountain bacterium complex enzyme hydrolysis liquid is：First, by required cepe, Boletus luridus and Armillariella mellea, choose meat
It after eye visible foreign, is cleaned up with vegetable washer, then cepe, Boletus luridus and Armillariella mellea is diced to granular, use
Colloid mill wears into filamentous bacterium solution by granular cepe, Boletus luridus and Armillariella mellea is diced.Secondly, by delicious beef liver
Bacterium, the bacterium solution of Boletus luridus and Armillariella mellea and flavor protease, neutral proteinase, cellulase and hemicellulose amyloid proteins are multiple
50 DEG C are warming up to after synthase mixing in enzymatic vessel and opens agitating paddle heat preservation enzymolysis 2 hours, then enzymatic vessel is warming up to 89 DEG C
And keep the temperature enzyme deactivation 16min.
Embodiment 5
The present embodiment difference from Example 4 is only that wild mountain bacterium complex enzyme hydrolysis liquid contains only cepe progress
Enzymolysis.
Embodiment 6
The present embodiment difference from Example 4 is only that, when being digested in wild mountain bacterium complex enzyme hydrolysis liquid, is only selected
Flavor protease and neutral proteinase are digested.
Embodiment 7
The present embodiment difference from Example 4 is only that, is directly thrown into reaction kettle after pumpkin steam is heated homogeneous
Enter edible salt, white granulated sugar, converted starch, yeast extract, wild mountain bacterium complex enzyme hydrolysis liquid, xanthans, beta carotene part, Chinese prickly ash
Oleoresin and remaining drinking water mixing postcooling obtain seasoning.
Comparative example 1
This comparative example difference from Example 4 is only that the seasoning in this comparative example is counted in parts by weight, former
Material includes：7 parts of edible salt, 4 parts of white granulated sugar, 5 parts of converted starch, 13 parts of pumpkin, 0.4 part of yeast extract, wild mountain bacterium complex enzyme
Solve 65 parts of 8 parts of liquid, 0.2 part of xanthans, 0.6 part of xanthoxylum oleoresin and water.
Comparative example 2
This comparative example difference from Example 4 is only that it is compound to substitute the wild mountain bacterium in comparative example 4 using monosodium glutamate
Enzymolysis liquid.
It should be noted that the converted starch used in above example and comparative example is hydroxypropyl PASELLI EASYGEL.
Test example
By the seasoning in embodiment 4~7 and comparative example 1~2 respectively with same cook similarly to cook gimmick stir-fry
Vegetable dish processed, respectively in Chongqing, Chengdu, Kweiyang, Urumchi, 100 people of each random investigation in Harbin and 6, Foochow city, wherein
18-25 Sui age bracket account for 30%, 26-40 Sui age bracket account for 40%, 41-60 Sui age bracket account for 20%, 61-80 Sui age
Section accounts for 10%, and estimator carries out sensory evaluation to the vegetable dish of embodiment 4~7, comparative example 1-3, and standards of grading are as described in Table 1,
Evaluation result (being averaged) is as shown in table 2.
1 sensory evaluation standard of table
| Fragrance (50 points) | Mouthfeel (50 points) | |
| 1-15 points | Basic British plain spirits | Flavour is uncoordinated, bad without the tasty and refreshing sense of delicate flavour, flavor |
| 16-30 points | Fragrance is general | Flavour compared with coordinate, it is tasty and refreshing compared with delicate flavour, flavor is general |
| 31-50 points | Aromatic flavour | Flavour is coordinated, and delicate flavour is strong tasty and refreshing, and unique flavor is pleasant |
2 Analyses Methods for Sensory Evaluation Results of table
As can be seen from Table 2, compared with comparative example, it is more liked by masses embodiment 4~7 in terms of fragrance and mouthfeel.Explanation
Seasoning in the embodiment of the present invention is conducive to improve the fragrance and mouthfeel of vegetable dish really.Also, pass through embodiment 4 and embodiment
The comparison of 5-6, it can be seen that the composition proportion of wild mountain bacterium complex enzyme hydrolysis liquid and the complex enzyme type of enzymolysis are to the whole of seasoning
Body flavor and taste have a significant effect.By comparative example 4 and embodiment 7 as can be seen that the process of seasoning for
The fragrance and mouthfeel of seasoning are affected.By comparative example 1 and implement 4 comparison, illustrate in embodiment of the present invention at
Distribution ratio largely determines the fragrance and mouthfeel of seasoning.Pass through comparative example 4 and comparative example 2, it can be seen that phase
For monosodium glutamate, the wild mountain bacterium complex enzyme hydrolysis liquid in embodiment of the present invention is better able to promote the fragrance and mouthfeel of vegetable dish.
In conclusion replacing monosodium glutamate to provide delicate flavour source by wild mountain bacterium complex enzyme hydrolysis liquid meets vegetarian's reduction taste
The requirement of smart intake promotes the delicate flavour of seasoning.The natural materials such as xanthoxylum oleoresin, pumpkin, yellow glue original carry out compound simultaneously
The compound taste of product is increased together, can be with the flavor of extreme enrichment vegetarian diet vegetable, and pass through the conjunction between various raw materials
Suitable proportioning so that the flavor between various raw materials can be mutually merged so that it has unique flavor, mouthfeel
Preferable and strong delicate flavour feature.With the complex enzyme hydrolysis liquid of mushroom, hickory chick, cepe substitution monosodium glutamate provide delicate flavour come
Source, the requirement that vegetarian reduces monosodium glutamate intake can also be met by both having met requirement of the vegan ist to material.
The compound taste of product is increased by the way that the natural materials such as the xanthoxylum oleoresin, pumpkin, tomato meal of physical squeezing are combined with each other,
It can be with the flavor of extreme enrichment vegetarian diet vegetable.
Embodiments described above is a part of the embodiment of the present invention, instead of all the embodiments.The reality of the present invention
The detailed description for applying example is not intended to limit the range of claimed invention, but is merely representative of the selected implementation of the present invention
Example.Based on the embodiments of the present invention, those of ordinary skill in the art are obtained without creative efforts
Every other embodiment, shall fall within the protection scope of the present invention.
Claims (10)
1. a kind of vegetarian diet Chinese prickly ash flavoring, which is characterized in that count in parts by weight, raw material includes mainly：Edible salt 5
~10 parts, 5~10 parts of white granulated sugar, 1~4 part of converted starch, 8~12 parts of pumpkin, 0.5~2 part of yeast extract, wild mountain bacterium it is compound
50-75 parts of 5~10 parts of enzymolysis liquid, 0.1-0.3 parts of xanthans, 0.5-1 parts of xanthoxylum oleoresin and water.
2. seasoning according to claim 1, which is characterized in that the raw material includes mainly 6~9 parts of edible salt, white sand
6~9 parts of sugar, 2~4 parts of converted starch, 9~11 parts of pumpkin, 0.5~1.5 part of yeast extract, wild mountain bacterium complex enzyme hydrolysis liquid 6~9
Part, 0.1-0.2 parts of xanthans, 0.5-0.8 parts of xanthoxylum oleoresin and 55-70 parts of water；Preferably, the converted starch is hydroxypropyl
Base PASELLI EASYGEL.
3. seasoning according to claim 1, which is characterized in that its raw material is composed of the following components：Edible salt 5~10
Part, 5~10 parts of white granulated sugar, 1~4 part of converted starch, 8~12 parts of pumpkin, 0.5~2 part of yeast extract, wild mountain bacterium complex enzyme hydrolysis
50-75 parts of 5~10 parts of liquid, 0.1-0.3 parts of xanthans, 0.5-1 parts of xanthoxylum oleoresin and water.
4. seasoning according to claim 1, which is characterized in that the raw material further includes β-Hu of 0.1~0.5 parts by weight
Radish element.
5. according to Claims 1 to 4 any one of them seasoning, which is characterized in that open country mountain bacterium complex enzyme hydrolysis liquid is main
It is process by the component of following parts by weight：1-3 parts of cepe, 0.2-1 parts of Boletus luridus, 1-3 parts of Armillariella mellea, flavor albumen
0.01-0.03 parts of enzyme, 0.01-0.03 parts of neutral proteinase, 0.01-0.03 parts of cellulase and hemicellulose amyloid proteins are multiple
0.01-0.03 parts of synthase.
6. seasoning according to claim 5, which is characterized in that open country mountain bacterium complex enzyme hydrolysis liquid is prepared by following methods
It obtains：By the bacterium solution of the cepe, the Boletus luridus and the Armillariella mellea and the flavor protease, the neutral egg
It is digested after white enzyme, the cellulase and hemicellulose amyloid proteins complex enzyme mixing, then carries out enzyme deactivation；
Preferably, the bacterium solution is by grinding to obtain the cepe, the Boletus luridus and the Armillariella mellea progress glue；
Preferably, the temperature of the enzymolysis is 48~52 DEG C, and enzymolysis time is 2.5~3.5 hours, it is preferable that in enzymolysis process
It carries out continuing stirring；
Preferably, enzyme-removal temperature is 85~95 DEG C, and the enzyme deactivation time is 13~17min.
7. a kind of preparation method of seasoning as described in claim 1~6 any one, which is characterized in that it includes：By institute
Crushed pumpkin is prepared in the water for stating pumpkin and partial amount, then the crushed pumpkin and the water of surplus stock and surplus are prepared
The seasoning.
8. the preparation method of seasoning according to claim 7, which is characterized in that prepare the crushed pumpkin and specifically include：
Progress first time steam heating after the water of pumpkin and partial amount that remove seed will be removed the peel mixes, then carry out homogeneous；
Preferably, the weight of the water of the partial amount is 1.5~2.5 times of weight of the pumpkin；
Preferably, the first time steam-heated temperature be 98~100 DEG C, the first time steam-heated time be 4~
7min；
Preferably, homogeneous is carried out using emulsification pump, it is further preferred that homogenizing time is 15~25min.
9. the production method of seasoning according to claim 7 or 8, which is characterized in that the crushed pumpkin and residue is former
Material and the water of surplus are prepared the seasoning and specifically include：By the crushed pumpkin at a temperature of 40~50 DEG C with it is described
Edible salt, the white granulated sugar, the converted starch, the yeast extract, the bacterium slurries, the xanthans and surplus
After water mixing homogeneous, then mixed with the xanthoxylum oleoresin after carrying out second of steam heating.
10. the production method of seasoning according to claim 8, which is characterized in that second of steam-heated temperature
Degree is 88~95 DEG C, and second of the steam-heated time is 15~25min.
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| CN112021551A (en) * | 2020-08-31 | 2020-12-04 | 内蒙古红太阳食品有限公司 | Preparation method of compound zymolyte seasoning sauce with high bonding property and high water-holding capacity |
| CN115381069A (en) * | 2022-08-12 | 2022-11-25 | 天叶生物科技有限公司 | Yeast extract, preparation method and application thereof, and seasoning |
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