CN109770153B - Flavor type oyster sauce and preparation method thereof - Google Patents
Flavor type oyster sauce and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a flavor oyster sauce and a preparation method thereof, and the flavor oyster sauce is prepared by adopting 10-20 parts of mixed essential oil micro emulsion solution, 1-2 parts of mixed extracting solution, 100-200 parts of fresh oyster meat, 0.5-2.5 parts of composite stabilizer, 20-40 parts of edible salt, 20-40 parts of white granulated sugar and a proper amount of purified water. According to the invention, the zanthoxylum essential oil and the ginger essential oil are added into the oyster sauce, so that the product not only has the delicate flavor of fresh oyster, but also organically combines the rattan pepper flavor and the ginger flavor together, and through the reasonable process and formula design, the product does not have the excessively strong rattan pepper flavor or ginger flavor or other bad flavors. The distilled rattan pepper and ginger residues are fully utilized, 30-50% edible alcohol is used as a solvent, the fat-soluble effective ingredients in the rattan pepper and the ginger are promoted to be dissolved out under the action of heating and ultrasonic waves, the nutrition of the product is further improved, the stability and uniformity of the product quality are ensured, and the product still has good flavor after being stored for a long time.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a flavor type oyster sauce and a preparation method thereof.
Background
Oyster, also known as oyster and oyster, is popular with people because of its fresh, tender and rich nutrition, fresh oyster meat content is 12-20%, fresh oyster meat protein content is about 10%, dry oyster meat protein content is about 50%, at the same time, the oyster is zinc, iron, calcium and selenium, vitamin A and vitamin B 12 Is an excellent source of. At present, the variety of products taking oysters as raw materials is various, and the products mainly comprise oyster sauce, oyster powder, oyster sauce, cans and the like, and the market of the oyster sauce is the widest. Oyster sauce is a seasoning mainly taking fresh oyster, is prepared by boiling and concentrating dried (raw) oyster, not only can make the taste of dishes more delicious, but also can improve the nutrition of dishes, thereby being deeply loved by consumers.
Natural edible plant seasonings are a general term for food-related substances that impart unique flavors such as flavor and pungency to foods and have an appetite stimulating effect, and among them, they are often used for cooking and are also called seasoning seasonings. In the traditional cooking industry, the application of edible plant seasonings is more extensive, for example, the seasoning seasonings of zanthoxylum schinifolium, ginger and the like are skillfully blended with edible oil and fat to form a characteristic compound flavor of Chinese cooking. With the advent of fast living, consumers are more expecting a simple and efficient lifestyle, which is also fully reflected in diet. People hope to meet the pursuit of various tastes by using simple and convenient seasoning products, and for this reason, modern seasonings are continuously developed towards multi-flavor. For example, oyster sauce not only needs to reflect the salty and delicious taste of oyster itself, but also needs to be supplemented with other flavors. Patent CN104522619B discloses an oyster sauce and its preparation method, which is prepared from oyster powder, oyster juice, plant protein, starch, etc. as raw materials, and various seasonings such as edible salt, plant oil, perfume water (mainly ginger), by boiling and enzymolysis. The oyster sauce prepared by the patent not only keeps the freshness, fragrance and palatability of the product, but also has unique flavor, and improves the edible pleasure of consumers. Patent CN 103519113A discloses a preparation method of ginger oyster sauce, and the highlight of the patent lies in that concentrated oyster juice is compounded with ginger juice and other auxiliary materials, so that not only effective components of ginger are fused in the product, but also the flavor of the oyster sauce is added.
Zanthoxylum schinifolium and ginger are widely used in dishes of the Sichuan dish series as a traditional seasoning. The Zanthoxylum schinifolium has aromatic smell, and can remove fishy and mutton smells of various meats, promote salivary secretion, and stimulate appetite. The flavor substances of the zanthoxylum and the ginger are added into the oyster sauce, so that the flavor and the fragrance of the oyster sauce are increased, and the market of the oyster sauce is widened. The flavor substances of the zanthoxylum schinifolium and the ginger are mainly nonpolar and low-polarity volatile essential oil substances and are a series of oil-soluble substances, the oyster sauce is a paste which is formed by concentrating oyster juice and is not grease, and the zanthoxylum schinifolium and the ginger essential oil cannot be dissolved in the oyster sauce according to the principle of similarity and intermiscibility. In addition, essential oil substances are volatile, and if the seasoning is directly compounded and boiled with oyster sauce, the fragrance of the seasoning can be volatilized, so that the stability of the flavor type oyster sauce cannot be ensured.
Based on the analysis, the development of oyster sauce with perfect flavor and stable quality is necessary.
Disclosure of Invention
In view of the defects, the invention aims to provide the oyster sauce with full flavor, high fusion among main materials, high stability and high flavor and the preparation method thereof.
In order to achieve the purpose, the invention adopts the following technical scheme, the using amounts of the components of the invention are obtained by a great amount of grope and summary of the inventor, and the oyster sauce prepared by the using amounts of the components within the following weight ranges has the advantages of full flavor, high fusibility among the main materials and high stability.
A flavor oyster sauce is prepared from the following raw materials in parts by weight: 10-20 parts of mixed essential oil micro-emulsion solution, 1-2 parts of mixed extracting solution, 100-200 parts of fresh oyster meat, 0.5-2.5 parts of composite stabilizer, 20-40 parts of edible salt, 20-40 parts of white granulated sugar and a proper amount of purified water.
A preparation method of flavor type oyster sauce comprises the following steps:
(1) Preparation of Material A: adding purified water into fresh oyster meat according to the material-liquid ratio of 1 to 10, then adding the mixed extracting solution, edible salt, white granulated sugar and a composite stabilizer, fully and uniformly mixing, heating to boil, keeping boiling for 10-20min, and cooling to room temperature to obtain a material A;
(2) Preparing a material B: adding the mixed essential oil microemulsion solution into the material A, shearing at the rotating speed of 1500-3000r/min for 10min, then carrying out intermittent homogenization and concentration, and stopping when the volume is concentrated to 1/10 of the original volume to obtain a material B;
(3) Sealing and sterilizing: and (4) quickly bottling the material B, carrying out rotary extrusion sealing on a sealing ring, and then carrying out three-stage ultrahigh pressure sterilization to obtain the flavor oyster sauce.
Further, the mixed essential oil microemulsion solution is prepared by the following method, mixing the rattan pepper essential oil and the ginger essential oil in equal proportion according to the volume ratio to obtain mixed essential oil, then taking 0.06-0.2 part of the mixed essential oil, adding 1-2 parts of purified water into the mixed essential oil to perform segmented shearing, pausing for 1min every 3min, continuing to shear for 16min at the shearing speed of 1500-3000r/min, adding 0.1-0.3 part of surfactant when pausing shearing every time, and adding 5 times of purified water after finishing shearing to obtain the mixed essential oil microemulsion solution.
Further, the zanthoxylum piperitum and ginger essential oil is prepared by the following method: according to the weight part ratio, 200-400 parts of pepper powder are taken, sieved by a 40-mesh sieve, placed in an essential oil distillation device, purified water is added according to the solid-to-liquid ratio of 1 (w/v), heated to be boiled and kept for 2-3h, after distillation is finished, the upper layer essential oil is collected and cooled to room temperature, and the pepper essential oil is obtained for later use; taking 200-400 parts of ginger powder, sieving with a 40-mesh sieve, placing in an essential oil distillation device, adding purified water according to a solid-to-liquid ratio of 1 (w/v); and collecting rattan pepper residues and ginger residues for later use after finishing.
Further, the surfactant is prepared by mixing tween 80, tween 40 and edible alcohol according to a mass ratio of 2.
Further, the mixed extracting solution is prepared by mixing the rattan pepper extracting solution and the ginger extracting solution in equal volumes to obtain a mixed extracting solution for later use.
Further, the method comprises the following steps of taking 10-20 parts of zanthoxylum schinifolium residues according to the weight part ratio, adding 70% edible alcohol according to the material-liquid ratio of 1 (W/v) to 5 (W/v), carrying out ultrasonic extraction for 30-60min at 40-60 ℃ and 120-200W, filtering, and concentrating to 1/5 of the original volume to obtain the zanthoxylum schinifolium extract; taking 10-20 parts of ginger residue, adding 70% edible alcohol according to a material-liquid ratio of 1 (W/v) to 5 (W/v), ultrasonically extracting at 40-60 ℃ for 30-60min under 120-200W, filtering, and concentrating to 1/5 of the original volume to obtain the ginger extract.
Further, the composite stabilizer in the step (1) is prepared by mixing starch, xanthan gum and purified water according to a mass ratio of 5.
Further, the parameters of the batch-type homogenization process in the step (2) are as follows: homogenizing under 15-25MPa for 10min, and pausing for 30s every 2 min; the concentration process parameters are as follows: concentrating under 0.8-0.9Mpa at 45 deg.C.
Further, the three-stage pressure-boosting sterilization in the step (3) comprises the following steps: sterilizing at 150-200MPa for 5min, sterilizing at 300MPa for 10min, sterilizing at 350MPa for 30min, slowly reducing pressure to normal pressure, and sterilizing.
Compared with the prior art, the invention has the following advantages:
1. according to the invention, the mixed essential oil microemulsion solution of zanthoxylum schinifolium and ginger is added into the oyster sauce, so that the product not only has the delicate flavor of fresh oyster, but also organically combines the zanthoxylum schinifolium and ginger flavors, and through reasonable process and formula design, the product does not have the appearance of too strong zanthoxylum schinifolium or ginger flavor or other bad flavors.
2. According to the invention, the surfactant is prepared by mixing the Tween 80, the Tween 40 and the edible alcohol, so that the emulsification effect of the surfactant is improved, and the stabilizer is prepared by combining the starch, the xanthan gum and the purified water, so that the stabilizer and the surfactant are synergistically enhanced, the product quality is more stable and uniform, and the product still has good flavor after being stored for a long time. The product adopts three-stage pressure boosting sterilization in the preparation process, so that the yield and the economic value of the product are improved, the dual functions of sterilization and nutrient substance retention are achieved, the texture of the product is more stable compared with the common sterilization, and the product still has sufficient flavor in a longer time.
3. According to the invention, distilled pepper and ginger residues are fully utilized, 70% edible alcohol is used as a solvent, ultrasonic-assisted extraction is carried out, fat-soluble active ingredients in pepper and ginger are effectively extracted, and the product nutrition is further improved. It is worth noting that the numb-taste substances of the zanthoxylum schinifolium is amide-type substances, which are a series of fat-soluble compounds, only a few of numb-taste substances with slightly higher polarity can be dissolved in water, and most of the numb-taste substances are still remained in the zanthoxylum schinifolium residues, so that a great amount of numb-taste substances are contained in the zanthoxylum schinifolium residue extracting solution, and the unique numb-taste of the zanthoxylum schinifolium is endowed to the product.
Drawings
FIG. 1 is a graph showing the retention rate of essential oil content in the storage process of the flavored oyster sauce prepared in example 1 and comparative examples 1 to 3.
FIG. 2 is a HPLC chart of the pungent substance in oyster sauce prepared in example 2 (note: FIG. 2 is sample dilution 10) 3 Results of the post-doubling assay), wherein a, b and c are OH-epsilon-sanshool, OH-alpha-sanshool and OH-beta-sanshool, respectivelyAnd (4) element.
FIG. 3 is an HPLC chart of a pungent substance in oyster sauce prepared in comparative example 4 (note: FIG. 3 is the result of measurement after dilution of a sample by 10 times), wherein a, b, and c are OH- ε -sanshool, OH- α -sanshool, and OH- β -sanshool, respectively.
Detailed description of the invention
The present invention is described in detail below by way of examples, it should be noted that the examples are only for the purpose of further illustration, and are not to be construed as limiting the scope of the present invention, and that those skilled in the art can make insubstantial modifications and adaptations of the present invention based on the teachings of the present invention described above.
Example 1
Flavor type oyster sauce
(1) Preparing the zanthoxylum piperitum and the ginger essential oil: taking 300kg of pepper powder, sieving with a 40-mesh sieve, placing in an essential oil distillation device, adding purified water according to a solid-to-liquid ratio of 1; taking 300kg of ginger powder, sieving with a 40-mesh sieve, placing in an essential oil distillation device, adding purified water according to a solid-to-liquid ratio of 1; collecting rattan pepper residues and ginger residues for later use;
(2) Preparing a mixed essential oil microemulsion solution: mixing rattan pepper essential oil and ginger essential oil in an equal proportion according to a volume ratio to obtain mixed essential oil, then adding 1.5kg of purified water into the mixed essential oil for segmented shearing, pausing for 1min every 3min of shearing, continuously shearing for 16min, wherein the shearing speed is 2250r/min, adding 0.2kg of surfactant when the shearing is paused for each time, and adding 5 times of purified water after the shearing is finished to obtain a mixed essential oil microemulsion solution, wherein the surfactant is prepared by mixing tween 80, tween 40 and edible alcohol according to a mass ratio of 2;
(3) Preparing a mixed extracting solution: taking 15kg of zanthoxylum schinifolium residues, adding 70% edible alcohol according to a material-liquid ratio of 1 (W/v) to 5 (W/v), performing ultrasonic extraction for 45min at 50 ℃ and 160W, filtering, and concentrating to 1/5 of the original volume to obtain a zanthoxylum schinifolium extracting solution; taking 15kg of ginger residue, adding 70% edible alcohol according to a material-liquid ratio of 1 (W/v) to 5 (W/v), ultrasonically extracting at 50 ℃ and 160W for 45min, filtering, concentrating to 1/5 of the original volume to obtain a ginger extract, and mixing the rattan pepper extract with the same volume with the ginger extract to obtain a mixed extract for later use;
(4) Preparation of Material A: taking 150kg of fresh oyster meat, adding purified water according to the material-liquid ratio of 1 to 10, then adding 1.5kg of mixed extracting solution, 30kg of edible salt, 30kg of white granulated sugar and 1.5kg of composite stabilizer, fully mixing uniformly, heating to boil, keeping boiling for 15min, and cooling to room temperature to obtain a material A, wherein the composite stabilizer is prepared by mixing starch, xanthan gum and purified water according to the mass ratio of 5;
(5) Preparing a material B: adding 15kg of mixed essential oil microemulsion solution into the material A, shearing for 10min at the rotating speed of 2250r/min, and then carrying out batch homogenization and concentration, wherein the batch homogenization process parameters are as follows: homogenizing under 20MPa for 10min, and pausing for 30s every 2 min; the technological parameters of the concentration are as follows: concentrating under 0.85Mpa at 45 deg.C until the volume is 1/10 of the original volume, to obtain material B;
(6) Sealing and sterilizing: and (3) quickly bottling the material B, carrying out rotary extrusion sealing on a sealing ring, carrying out three-stage ultrahigh pressure sterilization, firstly sterilizing at 175MPa for 5min, then sterilizing at 300MPa for 10min, finally sterilizing at 350MPa for 30min, then slowly reducing the pressure to the normal pressure, and finishing the sterilization to obtain the flavor oyster sauce.
Example 2
Flavor type oyster sauce
(1) Preparing the zanthoxylum piperitum and the ginger essential oil: taking 400kg of pepper powder, sieving with a 40-mesh sieve, placing in an essential oil distillation device, adding purified water according to a solid-to-liquid ratio of 1; taking 400kg of ginger powder, sieving with a 40-mesh sieve, placing in an essential oil distillation device, adding purified water according to a solid-to-liquid ratio of 1 (w/v); collecting rattan pepper residues and ginger residues for later use;
(2) Preparing a mixed essential oil microemulsion solution: mixing rattan pepper essential oil and ginger essential oil in equal proportion according to a volume ratio to obtain mixed essential oil, then adding 2kg of purified water into the mixed essential oil for segmented shearing, pausing for 1min every shearing 3min, continuously shearing for 16min at a shearing speed of 3000r/min, adding 0.3kg of surfactant when pausing shearing every time, and adding 5 times of purified water after shearing is finished to obtain a mixed essential oil microemulsion solution, wherein the surfactant is prepared by mixing Tween 80, tween 40 and edible alcohol according to a mass ratio of 2;
(3) Preparing a mixed extracting solution: taking 20kg of zanthoxylum schinifolium residues, adding 70% edible alcohol according to a material-liquid ratio of 1 (W/v) to 5 (W/v), performing ultrasonic extraction for 60min at 60 ℃ and 200W, filtering, and concentrating to 1/5 of the original volume to obtain a zanthoxylum schinifolium extracting solution; adding 70% edible alcohol into 20kg of ginger residue according to a material-liquid ratio of 1 (W/v) to 5 (W/v), ultrasonically extracting at 60 ℃ and 200W for 60min, filtering, concentrating to 1/5 of the original volume to obtain a ginger extract, and mixing the rattan pepper extract with the same volume with the ginger extract to obtain a mixed extract for later use;
(4) Preparation of Material A: taking 200kg of fresh oyster meat, adding purified water according to the material-liquid ratio of 1;
(5) Preparing a material B: adding 20kg of mixed essential oil microemulsion solution into the material A, shearing for 10min at the rotating speed of 3000r/min, and then carrying out batch homogenization and concentration, wherein the batch homogenization process parameters are as follows: homogenizing under 25MPa for 10min, and pausing for 30s every 2 min; the concentration process parameters are as follows: concentrating under 0.9Mpa at 45 deg.C until the volume is concentrated to 1/10 of the original volume to obtain material B;
(6) Sealing and sterilizing: and (3) quickly bottling the material B, carrying out rotary extrusion sealing on a sealing ring, then carrying out three-stage ultrahigh pressure sterilization, firstly sterilizing at 200MPa for 5min, then sterilizing at 300MPa for 10min, finally sterilizing at 350MPa for 30min, then slowly reducing the pressure to the normal pressure, and finishing the sterilization to obtain the flavor oyster sauce.
Comparative example 1 (stabilizer (starch) and surfactant alone (Tween 80) compared to example 1)
Flavor type oyster sauce
(1) Preparing rattan pepper and ginger essential oil: taking 300kg of pepper powder, sieving with a 40-mesh sieve, placing in an essential oil distillation device, adding purified water according to a solid-to-liquid ratio of 1; taking 300kg of ginger powder, sieving with a 40-mesh sieve, placing in an essential oil distillation device, adding purified water according to a solid-to-liquid ratio of 1; collecting the rattan pepper residues and the ginger residues for later use;
(2) Preparing a mixed essential oil microemulsion solution: mixing rattan pepper essential oil and ginger essential oil in equal proportion according to a volume ratio to obtain mixed essential oil, then adding 1.5kg of purified water into the mixed essential oil for segmented shearing, pausing for 1min every 3min for continuous shearing for 16min, wherein the shearing speed is 2250r/min, adding 0.2kg of surfactant when the shearing is paused for each time, and adding 5 times of purified water after the shearing is finished to obtain a mixed essential oil microemulsion solution, wherein the surfactant is tween 80;
(3) Preparing a mixed extracting solution: taking 15kg of zanthoxylum schinifolium residues, adding 70% edible alcohol according to a material-liquid ratio of 1 (W/v) to 5 (W/v), performing ultrasonic extraction for 45min at 50 ℃ and 160W, filtering, and concentrating to 1/5 of the original volume to obtain a zanthoxylum schinifolium extracting solution; taking 15kg of ginger residue, adding 70% edible alcohol according to a material-liquid ratio of 1 (W/v) to 5 (W/v), ultrasonically extracting at 50 ℃ and 160W for 45min, filtering, concentrating to 1/5 of the original volume to obtain a ginger extract, and mixing the rattan pepper extract with the same volume with the ginger extract to obtain a mixed extract for later use;
(4) Preparation of Material A: taking 150kg of fresh oyster meat, adding purified water according to the material-liquid ratio of 1 to 10, then adding 1.5kg of mixed extracting solution, 30kg of edible salt, 30kg of white granulated sugar and 1.5kg of starch, fully mixing uniformly, heating to boil, keeping boiling for 15min, and cooling to room temperature to obtain a material A;
(5) Preparing a material B: adding 15kg of mixed essential oil microemulsion solution into the material A, shearing for 10min at the rotating speed of 2250r/min, and then carrying out batch homogenization and concentration, wherein the batch homogenization process parameters are as follows: homogenizing under 20MPa for 10min, and pausing for 30s every 2 min; the concentration process parameters are as follows: concentrating under 0.85Mpa at 45 deg.C until the volume is 1/10 of the original volume, to obtain material B;
(6) Sealing and sterilizing: and (3) quickly bottling the material B, carrying out rotary extrusion sealing on a sealing ring, then carrying out three-stage ultrahigh pressure sterilization, firstly sterilizing at 175MPa for 5min, then sterilizing at 300MPa for 10min, finally sterilizing at 350MPa for 30min, then slowly reducing the pressure to the normal pressure, and finishing the sterilization to obtain the flavor oyster sauce.
Comparative example 2
A flavor type oyster sauce (compared with example 1, the three-stage boosting sterilization process is not used, and only the common sterilization process is adopted)
(1) Preparing the zanthoxylum piperitum and the ginger essential oil: taking 300kg of pepper powder, sieving with a 40-mesh sieve, placing in an essential oil distillation device, adding purified water according to a solid-to-liquid ratio of 1 (w/v), heating to boil, keeping for 2.5h, collecting upper-layer essential oil after distillation, and cooling to room temperature to obtain pepper essential oil for later use; taking 300kg of ginger powder, sieving with a 40-mesh sieve, placing in an essential oil distillation device, adding purified water according to a solid-to-liquid ratio of 1 (w/v) to 10, heating to boil, keeping for 2.5h, collecting upper-layer essential oil after distillation, and cooling to room temperature to obtain ginger essential oil for later use; collecting the rattan pepper residues and the ginger residues for later use;
(2) Preparing a mixed essential oil microemulsion solution: mixing rattan pepper essential oil and ginger essential oil in equal proportion according to a volume ratio to obtain mixed essential oil, then adding 1.5kg of purified water into the mixed essential oil for segmented shearing, pausing for 1min every 3min of shearing, continuously shearing for 16min at a shearing speed of 2250r/min, adding 0.2kg of surfactant when pausing the shearing every time, and adding 5 times of purified water after the shearing is finished to obtain a mixed essential oil microemulsion solution, wherein the surfactant is prepared by mixing Tween 80, tween 40 and edible alcohol according to a mass ratio of 2;
(3) Preparing a mixed extracting solution: taking 15kg of zanthoxylum schinifolium residues, adding 70% edible alcohol according to a material-liquid ratio of 1 (W/v) to 5 (W/v), performing ultrasonic extraction for 45min at 50 ℃ and 160W, filtering, and concentrating to 1/5 of the original volume to obtain a zanthoxylum schinifolium extracting solution; taking 15kg of ginger residue, adding 70% edible alcohol according to a material-liquid ratio of 1 (W/v) to 5 (W/v), ultrasonically extracting at 50 ℃ and 160W for 45min, filtering, concentrating to 1/5 of the original volume to obtain a ginger extract, and mixing the rattan pepper extract with the same volume with the ginger extract to obtain a mixed extract for later use;
(4) Preparation of Material A: taking 150kg of fresh oyster meat, adding purified water according to the material-liquid ratio of 1 to 10, then adding 1.5kg of mixed extracting solution, 30kg of edible salt, 30kg of white granulated sugar and 1.5kg of composite stabilizer, fully mixing uniformly, heating to boil, keeping boiling for 15min, and cooling to room temperature to obtain a material A, wherein the composite stabilizer is prepared by mixing starch, xanthan gum and purified water according to the mass ratio of 5;
(5) Preparing a material B: adding 15kg of mixed essential oil microemulsion solution into the material A, shearing for 10min at the rotating speed of 2250r/min, and then carrying out batch homogenization and concentration, wherein the batch homogenization process parameters are as follows: homogenizing under 20MPa for 10min, and pausing for 30s every 2 min; the concentration process parameters are as follows: concentrating under 0.85Mpa at 45 deg.C until the volume is concentrated to 1/10 of the original volume to obtain material B;
(6) Sealing and sterilizing: quickly bottling the material B, sealing with a sealing ring by rotary extrusion, and sterilizing at 121 deg.C and 0.12-0.15MPa for 20min to obtain flavor oyster sauce.
Comparative example 3 (No mixed extract added compared to example 2)
Flavor type oyster sauce
(1) Preparing rattan pepper and ginger essential oil: taking 400kg of pepper powder, sieving with a 40-mesh sieve, placing in an essential oil distillation device, adding purified water according to a solid-to-liquid ratio of 1; taking 400kg of ginger powder, sieving with a 40-mesh sieve, placing in an essential oil distillation device, adding purified water according to a solid-to-liquid ratio of 1 (w/v); collecting rattan pepper residues and ginger residues for later use;
(2) Preparing a mixed essential oil microemulsion solution: mixing rattan pepper essential oil and ginger essential oil in equal proportion according to a volume ratio to obtain mixed essential oil, then adding 2kg of purified water into the mixed essential oil for segmented shearing, pausing for 1min every shearing 3min, continuously shearing for 16min at a shearing speed of 3000r/min, adding 0.3kg of surfactant when pausing shearing every time, and adding 5 times of purified water after shearing is finished to obtain a mixed essential oil microemulsion solution, wherein the surfactant is prepared by mixing Tween 80, tween 40 and edible alcohol according to a mass ratio of 2;
(3) Preparation of Material A: taking 200kg of fresh oyster meat, adding purified water according to the material-liquid ratio of 1;
(4) Preparing a material B: adding 20kg of mixed essential oil microemulsion solution into the material A, shearing for 10min at the rotating speed of 3000r/min, and then carrying out batch homogenization and concentration, wherein the batch homogenization process parameters are as follows: homogenizing under 25MPa for 10min, and pausing for 30s every 2 min; the concentration process parameters are as follows: concentrating under 0.9Mpa at 45 deg.C until the volume is 1/10 of the original volume, to obtain material B;
(5) Sealing and sterilizing: and (3) quickly bottling the material B, carrying out rotary extrusion sealing on a sealing ring, then carrying out three-stage ultrahigh pressure sterilization, firstly sterilizing at 200MPa for 5min, then sterilizing at 300MPa for 10min, finally sterilizing at 350MPa for 30min, then slowly reducing the pressure to the normal pressure, and finishing the sterilization to obtain the flavor oyster sauce.
Sensory testing
Testing materials: flavor type oyster sauce prepared in example 1-2; and the flavor oyster sauce prepared in the comparative examples 1 to 4.
The test method comprises the following steps: 10 trained sensory evaluation personnel are selected, evaluation requirements are explained before evaluation, products are numbered and then provided for an evaluator, the evaluator is required to be seriously evaluated during evaluation, after each evaluation, the operator rinses with clear water, and after 5min, the next product is evaluated, mutual communication is not allowed during evaluation, evaluation indexes are divided into 3 aspects of color, organization state and flavor, each evaluation index is divided into 5 grades, the total score is 10 grades, the product quality is better, and the score is fine and is shown in table 1.
TABLE 1 sensory evaluation of flavor oyster sauce
The sensory evaluation results of examples 1 and 2 and comparative examples 1 to 4 are shown in Table 2:
TABLE 2 sensory Scoring results
Color, smell, taste and posture in oyster sauce are the most important scoring indexes in sensory evaluation, and as can be seen from tables 1 and 2: the flavor type oyster sauce prepared in the embodiments 1 and 2 is reddish brown, the fresh flavor of cooked oyster, the spicy flavor of zanthoxylum and the ginger flavor are perfectly combined, the flavor is very sufficient, the product is moderate in viscosity, uniform and stable in texture, free of poor oil drop floating and good in taste, and more abundant eating (consumption) experience is brought. (2) By comparing example 1 with comparative example 1, only adding a single stabilizer (starch) and a single surfactant (Tween 80), it can be found that the product prepared by adding the surfactant and the composite stabilizer prepared by the invention has more proper viscosity in texture and taste than the product prepared by comparative example 1, is not layered and does not have oil drop floating, and simultaneously, the three flavors of the product can be perfectly combined; the product prepared in the comparative example 1 has the advantages that the micro essential oil drops are layered with oyster sauce, the flavor is obviously reduced after the product is stored for 15 days, and a small amount of oil drops are separated out. (3) Comparing example 1 with comparative example 2 (without using the three-stage pressure boosting sterilization process), it can be seen that the oyster sauce prepared by using the three-stage pressure boosting sterilization process has a more compact structure, and at the same time, the formed gaps are smaller and the texture is more uniform. (4) As can be seen by comparing example 2 with comparative example 3, the oyster sauce without the mixed extract had a significantly insufficient sesame flavor and ginger flavor.
Essential oil retention (in this experiment, the sample with the highest volatile oil content was set to 100% to observe the retention of the volatile oil during storage.)
Testing materials: the flavor type oyster sauce prepared in the embodiment 1; the flavor oyster sauce prepared in the comparative examples 1 to 3.
The test method comprises the following steps: and (3) determining the content of the essential oil in the oyster sauce by adopting a steam distillation method, adding 100g of oyster sauce into a 500mL round-bottom flask, weighing 500mL of 1mg/mL sodium chloride solution, pouring into the flask, shaking uniformly, carrying out normal-pressure steam distillation for 3h, and reading the volume of the essential oil (one bit after the volume is accurate to a decimal point). The measurement results are shown in FIG. 1.
The quality and flavor stability of the flavor type oyster sauce is a main index for evaluating the quality of products. In order to highlight the advantages of the products, the stability of the flavour (essential oil) of the products during storage was therefore determined. As shown in figure 1, after the surfactant prepared by the invention is used in example 1 prepared by the examples, the flavor of oyster sauce is rich, and the retention rate of essential oil is only reduced by 6.6% after the oyster sauce is stored for 12 months; the reason why the retention rate of the oyster sauce essential oil prepared in comparative example 1 only using a single stabilizer and a single surfactant is only 81% at the beginning and only 50.1% after 12 months of storage is that the surfactant and the composite stabilizer prepared in the invention can perfectly combine the mixed essential oil and the oyster sauce, can better 'lock' the essential oil, and can still have a rich flavor after a long time of storage. Comparing example 1 and comparative example 2 (without using three-stage pressure-boosting sterilization), it is known that the ordinary sterilization process is heat sterilization, and high temperature causes the essential oil which is originally perfectly fused with oyster sauce to gush out and vaporize from the inside to the surface, and the essential oil is suspended on the surface of the oyster sauce after cooling, and flavor substances are easy to "run off" when opening the bottle. Therefore, the oyster sauce prepared in comparative example 1 has an essential oil retention rate of only 63% when stored for 0 month.
Test 3
Content of numb-taste substances
Testing materials: the flavor type oyster sauce prepared in the embodiment 2; and (5) the flavor oyster sauce prepared in the comparative example 4.
The test method comprises the following steps: 10g of samples at different times are taken out, placed in a 250mL conical flask, added with analytically pure methanol according to the feed-liquid ratio of 1. After suction filtration under reduced pressure, the two filtrates were combined. The filtrate was evaporated to dryness under reduced pressure using a rotary evaporator (40 ℃) and 10mL of chromatographic methanol was added and dissolved for 5min with the aid of ultrasound. Transferring all the obtained solution to a centrifuge tube, centrifuging (4000 r/min for 10 min), and taking supernatant to obtain crude extract. And (3) carrying out primary separation and purification on the crude substance by using an alkaline aluminum oxide chromatographic column method to remove polyphenols and pigments. Kneading a proper amount of absorbent cotton into a ball, then filling the ball into a glass dropper, and compacting the ball by using a glass rod to prevent the absorbent from leaking outside. Weighing about 8g of alkaline aluminum oxide, pouring into a dropper, and tamping to obtain the small chromatographic column. Slowly pouring the crude extract into a small chromatographic column, and collecting a chromatographic solution. Centrifuging the obtained chromatography liquid (4000 r/min,10 min), evaporating the filtrate under reduced pressure by using a rotary evaporator (40 ℃), and dissolving out by using 10mL chromatographic grade methanol to obtain a sample, namely the amide substance extract.
Dissolving a certain amount of amide substance extract with chromatographic grade methanol, diluting to proper times, filtering with 0.22 μm organic filter membrane, and measuring with high performance liquid chromatograph under the following chromatographic conditions: MN Nucleodur 1100-5C 18 A column; mobile phase A: water; mobile phase B: acetonitrile; flow rate: 0.5mL/min; column temperature: 30 ℃; ultraviolet detection wavelength: 270nm; sample introduction amount: 20 μ L.
TABLE 3 content unit mg/g of numb-taste substances
The strong numb taste caused by unsaturated amide is an important quality and index that zanthoxylum piperitum can become one of the eight flavors in China. The numb taste of zanthoxylum is caused by amide substances, represented by sanshool, and has strong irritation, and table 3 shows that the numb taste substance of the oyster sauce prepared in the comparative example 2 is almost absent, the content of the hydroxy-alpha-sanshool is only 0.0621mg/g, and the content of the oyster sauce prepared in the example 2 is high. The amide substances in the zanthoxylum schinifolium are oil-soluble substances, and according to the principle of similarity and compatibility, the amide substances are insoluble in water, so that the loss of the numb substances is less when the extract is extracted by a steam distillation method, and a large amount of the numb substances still remain in the distillation residues of the zanthoxylum schinifolium. Therefore, the oyster sauce product with better flavor can be obtained by adding the mixed extracting solution.
Claims (4)
1. A preparation method of flavor type oyster sauce is characterized by comprising the following steps:
(1) Preparation of Material A: adding purified water into fresh oyster meat according to the ratio of material to liquid of 1-10, then adding 1-2 parts of mixed extracting solution, 20-40 parts of edible salt, 20-40 parts of white granulated sugar and 0.5-2.5 parts of composite stabilizer, fully mixing uniformly, heating to boil, keeping boiling for 10-20min, and cooling to room temperature to obtain a material A;
(2) Preparing a material B: adding 10-20 parts of mixed essential oil microemulsion solution into the material A, shearing at the rotating speed of 1500-3000r/min for 10min, then carrying out intermittent homogenization and concentration, and stopping when the volume is concentrated to 1/10 of the original volume to obtain a material B;
(3) Sealing and sterilizing: quickly bottling the material B, rotating and extruding the sealing ring for sealing, sterilizing at 150-200MPa for 5min, sterilizing at 300MPa for 10min, sterilizing at 350MPa for 30min, slowly reducing pressure to normal pressure, and finishing sterilization to obtain flavor oyster sauce;
the mixed essential oil micro-emulsion solution is prepared by the following method, according to the volume ratio, the rattan pepper essential oil and the ginger essential oil are mixed in equal proportion to obtain mixed essential oil, then 0.06-0.2 part of the mixed essential oil is taken, 1-2 parts of purified water is added into the mixed essential oil for segmented shearing, the shearing is suspended for 1min every 3min, the shearing is continued for 16min, the shearing speed is 1500-3000r/min, when the shearing is suspended every time, 0.1-0.3 part of surfactant is added, and after the shearing is finished, 5 times of purified water is added to obtain the mixed essential oil micro-emulsion solution;
the surfactant is prepared by mixing Tween 80, tween 40 and edible alcohol according to a mass ratio of 2;
the mixed extracting solution is prepared by the following method, equal volume of the rattan pepper extracting solution and the ginger extracting solution are mixed to obtain the mixed extracting solution for later use;
the composite stabilizer is prepared by mixing starch, xanthan gum and purified water according to a mass ratio of 5.
2. The method according to claim 1, wherein the zanthoxylum piperitum and ginger essential oil is prepared by the following method: according to the weight part ratio, 200-400 parts of pepper powder are taken, sieved by a 40-mesh sieve, placed in an essential oil distillation device, purified water is added according to the solid-to-liquid ratio of 1 (w/v), the mixture is heated to boil and kept for 2-3h, and after distillation, upper-layer essential oil is collected and cooled to room temperature, so that pepper essential oil is obtained for later use; taking 200-400 parts of ginger powder, sieving with a 40-mesh sieve, placing in an essential oil distillation device, adding purified water according to a solid-to-liquid ratio of 1 (w/v), heating to boil, keeping for 2-3h, collecting upper-layer essential oil after distillation, and cooling to room temperature to obtain ginger essential oil for later use; and collecting rattan pepper residues and ginger residues for later use after finishing.
3. The preparation method according to claim 1, wherein the Zanthoxylum schinifolium extractive solution and the ginger extractive solution are prepared by taking 10-20 parts of Zanthoxylum schinifolium residue, adding 70% edible alcohol according to a material-to-liquid ratio of 1 (W/v), ultrasonically extracting at 40-60 ℃ and 120-200W for 30-60min, filtering, and concentrating to 1/5 of the original volume to obtain Zanthoxylum schinifolium extractive solution; taking 10-20 parts of ginger residue, adding 70% edible alcohol according to a material-liquid ratio of 1 (W/v) to 5 (W/v), ultrasonically extracting at 40-60 ℃ for 30-60min under 120-200W, filtering, and concentrating to 1/5 of the original volume to obtain the ginger extract.
4. The method according to claim 1, wherein the batch homogenization process parameters in step (2) are: homogenizing under 15-25MPa for 10min, and pausing for 30s every 2 min; the concentration process parameters are as follows: concentrating under 0.8-0.9Mpa at 45 deg.C.
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| CN101849665A (en) * | 2010-05-26 | 2010-10-06 | 泰祥集团技术开发有限公司 | Spicy kelp meat paste and preparation method thereof |
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| EP2460409A1 (en) * | 2010-12-03 | 2012-06-06 | Nestec S.A. | Delivery carrier for antimicrobial essential oils |
| CN103519113B (en) * | 2013-10-17 | 2015-09-23 | 厦门洋江食品有限公司 | The preparation method of ginger oyster sauce |
| CN105053938B (en) * | 2015-09-07 | 2017-12-29 | 江南大学 | A kind of preparation method for seasoning flavouring cooking wine |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH09165018A (en) * | 1995-12-12 | 1997-06-24 | Toyo Seikan Kaisha Ltd | Method for sterilizing packed food |
| CN101849665A (en) * | 2010-05-26 | 2010-10-06 | 泰祥集团技术开发有限公司 | Spicy kelp meat paste and preparation method thereof |
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