CN110301619A - A kind of Chinese toon sauce processing technology - Google Patents
A kind of Chinese toon sauce processing technology Download PDFInfo
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- CN110301619A CN110301619A CN201910537592.3A CN201910537592A CN110301619A CN 110301619 A CN110301619 A CN 110301619A CN 201910537592 A CN201910537592 A CN 201910537592A CN 110301619 A CN110301619 A CN 110301619A
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- 241000425037 Toona sinensis Species 0.000 title claims abstract description 146
- 235000015067 sauces Nutrition 0.000 title claims abstract description 51
- 238000012545 processing Methods 0.000 title claims abstract description 31
- 238000005516 engineering process Methods 0.000 title claims abstract description 20
- 238000000855 fermentation Methods 0.000 claims abstract description 37
- 230000004151 fermentation Effects 0.000 claims abstract description 37
- 239000000463 material Substances 0.000 claims abstract description 26
- XHFLOLLMZOTPSM-UHFFFAOYSA-M sodium;hydrogen carbonate;hydrate Chemical compound [OH-].[Na+].OC(O)=O XHFLOLLMZOTPSM-UHFFFAOYSA-M 0.000 claims abstract description 21
- 230000001954 sterilising effect Effects 0.000 claims abstract description 16
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 12
- 229930006000 Sucrose Natural products 0.000 claims abstract description 12
- 241000234314 Zingiber Species 0.000 claims abstract description 12
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 12
- 235000008397 ginger Nutrition 0.000 claims abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 11
- 201000010099 disease Diseases 0.000 claims abstract description 6
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims abstract description 6
- 238000007654 immersion Methods 0.000 claims abstract description 6
- 238000002791 soaking Methods 0.000 claims description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 240000006439 Aspergillus oryzae Species 0.000 claims description 13
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims description 13
- 238000000605 extraction Methods 0.000 claims description 11
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 10
- 238000000265 homogenisation Methods 0.000 claims description 10
- 241000894006 Bacteria Species 0.000 claims description 9
- 206010033546 Pallor Diseases 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 6
- 235000019441 ethanol Nutrition 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 239000002002 slurry Substances 0.000 claims description 5
- 238000001514 detection method Methods 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 20
- 235000019634 flavors Nutrition 0.000 abstract description 20
- 238000000034 method Methods 0.000 abstract description 9
- 238000002360 preparation method Methods 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 3
- 238000003860 storage Methods 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 230000002195 synergetic effect Effects 0.000 abstract description 2
- 238000004140 cleaning Methods 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 4
- 241000251468 Actinopterygii Species 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 235000019198 oils Nutrition 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 239000000470 constituent Substances 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 208000004998 Abdominal Pain Diseases 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- 241000228212 Aspergillus Species 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 241001107116 Castanospermum australe Species 0.000 description 1
- 244000271246 Cedrela sinensis Species 0.000 description 1
- 235000011783 Cedrela sinensis Nutrition 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 244000304337 Cuminum cyminum Species 0.000 description 1
- 235000007129 Cuminum cyminum Nutrition 0.000 description 1
- BWGNESOTFCXPMA-UHFFFAOYSA-N Dihydrogen disulfide Chemical compound SS BWGNESOTFCXPMA-UHFFFAOYSA-N 0.000 description 1
- 108010016626 Dipeptides Proteins 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 241000158728 Meliaceae Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 240000006677 Vicia faba Species 0.000 description 1
- 235000010749 Vicia faba Nutrition 0.000 description 1
- 235000002098 Vicia faba var. major Nutrition 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- NIXOWILDQLNWCW-UHFFFAOYSA-N acrylic acid group Chemical group C(C=C)(=O)O NIXOWILDQLNWCW-UHFFFAOYSA-N 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 235000021279 black bean Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 125000002642 gamma-glutamyl group Chemical group 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- -1 propene thiol Chemical class 0.000 description 1
- QQONPFPTGQHPMA-UHFFFAOYSA-N propylene Natural products CC=C QQONPFPTGQHPMA-UHFFFAOYSA-N 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 230000008673 vomiting Effects 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
-
- 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)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a kind of Chinese toon sauce processing technologys, are related to food processing technology field, comprising the following steps: (1) pick fresh Chinese toon tender shoots, removal has the leaf of disease, and cleaning drains naturally；(2) sodium bicarbonate water immersion treatment；(3) Chinese toon tender shoots is divided into two parts of ab；(4) fermentation material is prepared, extract is prepared；(5) fermentation material, extract, salt, white sugar, ginger powder, white sesameseed, Chinese prickly ash is admixed together, homogeneous obtains Chinese toon sauce；(6) canned, sterilization treatment is to get finished product；Present invention process preparation Chinese toon paste flavor Chinese toon fragrance and flavor compare balance, completely, by the synergistic effect of extract and fermentation material, the overwhelming majority in fermentation material can be assigned fragrant ingredient and further extracted by extract, can be dispersed uniform, flavor ability is strong, improves storage period.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of Chinese toon sauce processing technology.
Background technique
Chinese toon (Toona sinensis Rome), also known as Chinese toon bud, Chinese toon head, are Meliaceae perennial plant.Chinese toon is tender
Bud, tender leaf have strong faint scent, tender quality and unique mouthfeel, are favored by people, are the traditional high-quality height in China
Shelves woody vegetables.Chinese toon is in addition to excellent in color, nutritional ingredient also rich in and functional components.Often edible Chinese toon
The saturated fatty acid in plasma cholesterol, prevention coronary heart disease, hypertension and artery sclerosis can be reduced;It can eliminating the phlegm, stomach invigorating, increase
Appetite；With controlling cough, abdominal pain, vomiting, cold and other effects.The production period of Chinese toon is very short, and harvest time is only 1 month,
It is not shelf-stable.
" application number 2016103366199 is related to a kind of Chinese toon sauce and preparation method thereof to the prior art.Chinese toon sauce bag include as
The component of lower parts by weight: 20 parts of Chinese toon, 10-13 parts of rapeseed oil, 0.8-1.5 parts of catsup, 1.5-2 parts of thick chilli sauce, black bean sauce
2.24-3.36 parts, 2.1-2.8 parts of thick broad-bean sauce, 1.38-1.84 parts of soy sauce, 2.5 parts of fresh ginger, 2.5 parts of garlic, 0.5-0.8 parts of chickens' extract,
0.4-0.6 parts of cumin powder, 0.15-0.3 parts of vinegar, 0.3 part of oil consumption, 0.2-0.4 parts of salt, 0.3-0.5 parts of white sugar.The standby side of Chinese toon sauced
Method includes that sauce is modulated, cooks, cools down, encapsulates series of steps.The present invention is matched using Chinese toon as raw material with Chinese toon and other sauces
Group, sauce eliminate the astringent taste of Chinese toon, obtain taste and enrich, fresh fragrant and sweet peppery Chinese toon sauce.And it is fried using combo sauce and Chinese toon
The method of system, obtained Chinese toon sauce storage time are long ", however use in its technical solution " by vegetable seed described in step 1)
Oil is placed in pot, rises to 160 DEG C -180 DEG C to oil temperature, is added the product of step 4), in 10-15 minutes addition step 2 of frying
Chinese toon, frying 1-2 minutes ", and Chinese toon, under 160 DEG C of -180 DEG C of high-temperature process, will lead to the distinctive fragrance of Chinese toon greatly loses,
Influence the mouthfeel of Chinese toon sauce.
Summary of the invention
The purpose of the present invention is being directed to existing problem, a kind of Chinese toon sauce processing technology is provided.
The present invention is achieved by the following technical solutions:
A kind of Chinese toon sauce processing technology, comprising the following steps:
(1) fresh Chinese toon tender shoots is picked, the leaf for having disease on the Chinese toon tender shoots of picking is removed, using clear water to Chinese toon tender shoots
It is cleaned, is drained naturally；
(2) sodium bicarbonate water immersion treatment is used to treated Chinese toon tender shoots, then filters, drains naturally；
(3) it will impregnate that treated that Chinese toon tender shoots is divided into two parts of ab by sodium bicarbonate water；
(4) by a parts of progress fermentation process, fermentation material is obtained, b parts of progress extraction processings obtain extract；
(5) fermentation material obtained above, extract, salt, white sugar, ginger powder, white sesameseed, Chinese prickly ash is admixed together, then
Homogenization is carried out, Chinese toon sauce is obtained；
(6) Chinese toon sauce obtained above progress is canned, carry out sterilization treatment then to get finished product.
Further, step (2) the sodium bicarbonate water concentration is 0.52mol/L, and soaking temperature is respectively 20 DEG C, 25
DEG C, 30 DEG C, at 20 DEG C soaking time be 30-35min, at 25 DEG C soaking time be 15-20min, when being impregnated at 30 DEG C
Between be 20-25min, also, every 5min sodium bicarbonate water concentration detect primary, when being lower than 0.52mol/L, adjusted in time
To 0.52mol/L.
Further, two parts of Chinese toon tender shoots of step (3) ab, wherein a parts of total Chinese toon tender shoots quality of Chinese toon tender shoots Zhan
The 25% of 75%, the b parts of total Chinese toon tender shoots quality of Chinese toon tender shoots Zhan.
Further, step (4) fermentation process are as follows: by Chinese toon tender shoots 80 DEG C of clear water blanching 10-15s, so
After pull out, after draining naturally, then be crushed to 1mm, obtain broken section of Chinese toon tender shoots, its quality 0.3- is added in broken section of Xiang Xiangchun tender shoots
4% aspergillus oryzae bacterium solution cultivates 48 hours at 30 DEG C after mixing evenly, obtains fermentation material.
Further, aspergillus oryzae spore count is 1.3 × 10 in the aspergillus oryzae bacterium solution5A/mL.
Further, step (4) extraction processing specifically: the clear water of its quality 10% is added in Xiang Xiangchun tender shoots, so
After be beaten, Chinese toon tender shoots slurries are obtained, then in 70% ethyl alcohol of volume fraction, solid-liquid ratio (g: mL) 1: 5,55 DEG C of temperature
Under conditions of extract 4 hours, filter, be concentrated to give extract.
Further, fermentation material described in step (5), extract, salt, white sugar, ginger powder, white sesameseed, Chinese prickly ash weight
Part ratio are as follows: 28-30:0.3-0.4:0.1-0.2:0.2-0.3:0.5-0.6:0.8-1.2:0.7-0.9.
Further, the pressure 35MPa of step (5) described homogenization, temperature 50 C.
Further, step (6) sterilization treatment uses 100 DEG C of steam sterilizings.
The utility model has the advantages that present invention process preparation Chinese toon paste flavor Chinese toon fragrance and flavor compare balance, completely, pass through extract
With the synergistic effect of fermentation material, the overwhelming majority in fermentation material can be assigned fragrant ingredient and further extracted, can divided by extract
It dissipating uniformly, flavor ability is strong, improves storage period, and it is more easy to maintain, meanwhile, the active constituent extract in Chinese toon sauce surrounds,
So that active constituent keeps oxidation machine less in Chinese toon sauce, can preferably be stored, meanwhile, preferable wind is kept for a long time
Taste, the Chinese toon flavor in Chinese toon sauce prepared by the present invention is by gamma-glutamyl amine-(S- acrylic)-cysteine dipeptide in enzyme
Under the action of form the acrylic disulfide that generates through peroxidating of propene thiol caused by, it is boiling hot by 80 DEG C in Chinese toon tender shoots
Drift under fermentation, Chinese toon can be promoted taste is better strong, still, if temperature crosses high disposal, Chinese toon flavor can be made substantially
Scattering and disappearing for degree, causes the Chinese toon paste flavor Chinese toon flavor being processed into thin, inferior quality.
Detailed description of the invention
Fig. 1 is a kind of Chinese toon sauce processing process figure.
Specific embodiment
Embodiment 1
A kind of Chinese toon sauce processing technology, comprising the following steps:
(1) fresh Chinese toon tender shoots is picked, the leaf for having disease on the Chinese toon tender shoots of picking is removed, using clear water to Chinese toon tender shoots
It is cleaned, is drained naturally；
(2) sodium bicarbonate water immersion treatment is used to treated Chinese toon tender shoots, then filters, drains naturally；
(3) it will impregnate that treated that Chinese toon tender shoots is divided into two parts of ab by sodium bicarbonate water；
(4) by a parts of progress fermentation process, fermentation material is obtained, b parts of progress extraction processings obtain extract；
(5) fermentation material obtained above, extract, salt, white sugar, ginger powder, white sesameseed, Chinese prickly ash is admixed together, then
Homogenization is carried out, Chinese toon sauce is obtained；
(6) Chinese toon sauce obtained above progress is canned, carry out sterilization treatment then to get finished product.
Further, step (2) the sodium bicarbonate water concentration is 0.52mol/L, and soaking temperature is respectively 20 DEG C, 25
DEG C, 30 DEG C, at 20 DEG C soaking time be 30min, at 25 DEG C soaking time be 15min, soaking time is at 30 DEG C
20min, also, every 5min sodium bicarbonate water concentration detect it is primary, when being lower than 0.52mol/L, adjust in time to
0.52mol/L。
Further, two parts of Chinese toon tender shoots of step (3) ab, wherein a parts of total Chinese toon tender shoots quality of Chinese toon tender shoots Zhan
The 25% of 75%, the b parts of total Chinese toon tender shoots quality of Chinese toon tender shoots Zhan.
Further, step (4) fermentation process are as follows: by Chinese toon tender shoots in the blanching 10s of 80 DEG C of clear water, then fish out
Out, after draining naturally, then it is crushed to 1mm, obtains broken section of Chinese toon tender shoots, the rice of its quality 0.3% is added in broken section of Xiang Xiangchun tender shoots
Aspergillus bacterium solution cultivates 48 hours at 30 DEG C after mixing evenly, obtains fermentation material.
Further, aspergillus oryzae spore count is 1.3 × 10 in the aspergillus oryzae bacterium solution5A/mL.
Further, step (4) extraction processing specifically: the clear water of its quality 10% is added in Xiang Xiangchun tender shoots, so
After be beaten, Chinese toon tender shoots slurries are obtained, then in 70% ethyl alcohol of volume fraction, solid-liquid ratio (g: mL) 1: 5,55 DEG C of temperature
Under conditions of extract 4 hours, filter, be concentrated to give extract.
Further, fermentation material described in step (5), extract, salt, white sugar, ginger powder, white sesameseed, Chinese prickly ash weight
Part ratio are as follows: 28:0.3:0.1:0.2:0.5:0.8:0.7.
Further, the pressure 35MPa of step (5) described homogenization, temperature 50 C.
Further, step (6) sterilization treatment uses 100 DEG C of steam sterilizings.
Embodiment 2
A kind of Chinese toon sauce processing technology, comprising the following steps:
(1) fresh Chinese toon tender shoots is picked, the leaf for having disease on the Chinese toon tender shoots of picking is removed, using clear water to Chinese toon tender shoots
It is cleaned, is drained naturally；
(2) sodium bicarbonate water immersion treatment is used to treated Chinese toon tender shoots, then filters, drains naturally；
(3) it will impregnate that treated that Chinese toon tender shoots is divided into two parts of ab by sodium bicarbonate water；
(4) by a parts of progress fermentation process, fermentation material is obtained, b parts of progress extraction processings obtain extract；
(5) fermentation material obtained above, extract, salt, white sugar, ginger powder, white sesameseed, Chinese prickly ash is admixed together, then
Homogenization is carried out, Chinese toon sauce is obtained；
(6) Chinese toon sauce obtained above progress is canned, carry out sterilization treatment then to get finished product.
Further, step (2) the sodium bicarbonate water concentration is 0.52mol/L, and soaking temperature is respectively 20 DEG C, 25
DEG C, 30 DEG C, at 20 DEG C soaking time be 35min, at 25 DEG C soaking time be 20min, soaking time is at 30 DEG C
25min, also, every 5min sodium bicarbonate water concentration detect it is primary, when being lower than 0.52mol/L, adjust in time to
0.52mol/L。
Further, two parts of Chinese toon tender shoots of step (3) ab, wherein a parts of total Chinese toon tender shoots quality of Chinese toon tender shoots Zhan
The 25% of 75%, the b parts of total Chinese toon tender shoots quality of Chinese toon tender shoots Zhan.
Further, step (4) fermentation process are as follows: by Chinese toon tender shoots in the blanching 15s of 80 DEG C of clear water, then fish out
Out, after draining naturally, then it is crushed to 1mm, obtains broken section of Chinese toon tender shoots, the meter Qu of its quality 4% is added in broken section of Xiang Xiangchun tender shoots
Mould liquid is cultivated 48 hours at 30 DEG C after mixing evenly, obtains fermentation material.
Further, aspergillus oryzae spore count is 1.3 × 10 in the aspergillus oryzae bacterium solution5A/mL.
Further, step (4) extraction processing specifically: the clear water of its quality 10% is added in Xiang Xiangchun tender shoots, so
After be beaten, Chinese toon tender shoots slurries are obtained, then in 70% ethyl alcohol of volume fraction, solid-liquid ratio (g: mL) 1: 5,55 DEG C of temperature
Under conditions of extract 4 hours, filter, be concentrated to give extract.
Further, fermentation material described in step (5), extract, salt, white sugar, ginger powder, white sesameseed, Chinese prickly ash weight
Part ratio are as follows: 30:0.4:0.2:0.3:0.6:1.2:0.9.
Further, the pressure 35MPa of step (5) described homogenization, temperature 50 C.
Further, step (6) sterilization treatment uses 100 DEG C of steam sterilizings.
Embodiment 3
A kind of Chinese toon sauce processing technology, comprising the following steps:
(1) fresh Chinese toon tender shoots is picked, the leaf for having disease on the Chinese toon tender shoots of picking is removed, using clear water to Chinese toon tender shoots
It is cleaned, is drained naturally；
(2) sodium bicarbonate water immersion treatment is used to treated Chinese toon tender shoots, then filters, drains naturally；
(3) it will impregnate that treated that Chinese toon tender shoots is divided into two parts of ab by sodium bicarbonate water；
(4) by a parts of progress fermentation process, fermentation material is obtained, b parts of progress extraction processings obtain extract；
(5) fermentation material obtained above, extract, salt, white sugar, ginger powder, white sesameseed, Chinese prickly ash is admixed together, then
Homogenization is carried out, Chinese toon sauce is obtained；
(6) Chinese toon sauce obtained above progress is canned, carry out sterilization treatment then to get finished product.
Further, step (2) the sodium bicarbonate water concentration is 0.52mol/L, and soaking temperature is respectively 20 DEG C, 25
DEG C, 30 DEG C, at 20 DEG C soaking time be 30-35min, at 25 DEG C soaking time be 18min, soaking time is at 30 DEG C
22min, also, every 5min sodium bicarbonate water concentration detect it is primary, when being lower than 0.52mol/L, adjust in time to
0.52mol/L。
Further, two parts of Chinese toon tender shoots of step (3) ab, wherein a parts of total Chinese toon tender shoots quality of Chinese toon tender shoots Zhan
The 25% of 75%, the b parts of total Chinese toon tender shoots quality of Chinese toon tender shoots Zhan.
Further, step (4) fermentation process are as follows: by Chinese toon tender shoots in the blanching 12s of 80 DEG C of clear water, then fish out
Out, after draining naturally, then it is crushed to 1mm, obtains broken section of Chinese toon tender shoots, adds its quality 0.35% in broken section of Xiang Xiangchun tender shoots
Aspergillus oryzae bacterium solution cultivates 48 hours at 30 DEG C after mixing evenly, obtains fermentation material.
Further, aspergillus oryzae spore count is 1.3 × 10 in the aspergillus oryzae bacterium solution5A/mL.
Further, step (4) extraction processing specifically: the clear water of its quality 10% is added in Xiang Xiangchun tender shoots, so
After be beaten, Chinese toon tender shoots slurries are obtained, then in 70% ethyl alcohol of volume fraction, solid-liquid ratio (g: mL) 1: 5,55 DEG C of temperature
Under conditions of extract 4 hours, filter, be concentrated to give extract.
Further, fermentation material described in step (5), extract, salt, white sugar, ginger powder, white sesameseed, Chinese prickly ash weight
Part ratio are as follows: 29:0.35:0.16:0.22:0.58:0.9:0.8.
Further, the pressure 35MPa of step (5) described homogenization, temperature 50 C.
Further, step (6) sterilization treatment uses 100 DEG C of steam sterilizings.
The sensory evaluation and flavor analysis method of Chinese toon sauce
Select 50 sensory evaluation personnel to give training, wherein 25 male 25 female, the age between 20-26 years old, to this reality after training
Carry out sensory evaluation is tested, scoring uses ten point system, and the strong degree of 0-10(Chinese toon flavor, 0 indicates do not have Chinese toon flavor, 10 tables
Show that Chinese toon flavor is very strong), it is evaluated respectively for embodiment with comparative example Chinese toon sauce, everyone score is added one
It rises, is averaged；
Table 1
| Sensory attribute (flavor) scoring | |
| Embodiment 1 | 7.36 |
| Embodiment 2 | 8.28 |
| Embodiment 3 | 7.55 |
| Comparative example 1 | 4.95 |
| Comparative example 2 | 6.01 |
Comparative example 1: the blanching 10s in 100 DEG C is only that in step (4) with the difference of embodiment 1.
Comparative example 2: it is only that Chinese toon sauce does not add extract during being mixed with the difference of embodiment 1.
As can be seen from Table 1, the Chinese toon paste flavor Chinese toon that present invention process is processed is with rich flavor, by with side in the present invention
The extract of method preparation acts synergistically, and can improve the Chinese toon flavor of Chinese toon sauce to a certain extent, and carries out at high temperature
Blanching Chinese toon, can significantly reduce Chinese toon flavor reduces the mouth of Chinese toon sauce so that the Chinese toon flavor of Chinese toon sauce is had a greatly reduced quality
Sense.
Claims (9)
1. a kind of Chinese toon sauce processing technology, which comprises the following steps:
(1) fresh Chinese toon tender shoots is picked, the leaf for having disease on the Chinese toon tender shoots of picking is removed, using clear water to Chinese toon tender shoots
It is cleaned, is drained naturally；
(2) sodium bicarbonate water immersion treatment is used to treated Chinese toon tender shoots, then filters, drains naturally；
(3) it will impregnate that treated that Chinese toon tender shoots is divided into two parts of ab by sodium bicarbonate water；
(4) by a parts of progress fermentation process, fermentation material is obtained, b parts of progress extraction processings obtain extract；
(5) fermentation material obtained above, extract, salt, white sugar, ginger powder, white sesameseed, Chinese prickly ash is admixed together, then
Homogenization is carried out, Chinese toon sauce is obtained；
(6) Chinese toon sauce obtained above progress is canned, carry out sterilization treatment then to get finished product.
2. a kind of Chinese toon sauce processing technology as described in claim 1, which is characterized in that step (2) the sodium bicarbonate water concentration
For 0.52mol/L, soaking temperature is respectively 20 DEG C, 25 DEG C, 30 DEG C, and soaking time is 30-35min at 20 DEG C, at 25 DEG C
Lower soaking time be 15-20min, at 30 DEG C soaking time be 20-25min, also, every 5min to sodium bicarbonate water concentration into
Row detection is primary, when being lower than 0.52mol/L, is adjusted in time to 0.52mol/L.
3. a kind of Chinese toon sauce processing technology as described in claim 1, which is characterized in that step (3) two portions of Chinese toons of the ab are tender
Bud, wherein the 25% of the total Chinese toon tender shoots quality of 75%, b part Chinese toon tender shoots Zhan of a parts of total Chinese toon tender shoots quality of Chinese toon tender shoots Zhan.
4. a kind of Chinese toon sauce processing technology as described in claim 1, which is characterized in that step (4) described fermentation process are as follows: will
Then Chinese toon tender shoots is pulled out in the blanching 10-15s of 80 DEG C of clear water, after draining naturally, then be crushed to 1mm, obtains Chinese toon tender shoots
The aspergillus oryzae bacterium solution of its quality 0.3-4% is added in broken section, broken section of Xiang Xiangchun tender shoots, after mixing evenly, it is small that 48 is cultivated at 30 DEG C
When, obtain fermentation material.
5. a kind of Chinese toon sauce processing technology as claimed in claim 4, which is characterized in that aspergillus oryzae spore in the aspergillus oryzae bacterium solution
Subnumber is 1.3 × 105A/mL.
6. a kind of Chinese toon sauce processing technology as described in claim 1, which is characterized in that step (4) described extraction processing is specific
Are as follows: then the clear water that its quality 10% is added in Xiang Xiangchun tender shoots is beaten, Chinese toon tender shoots slurries are obtained, then in volume
70% ethyl alcohol of score, solid-liquid ratio (g: mL) 1: 5 extract 4 hours under conditions of 55 DEG C of temperature, filter, are concentrated to give extract.
7. a kind of Chinese toon sauce processing technology as described in claim 1, which is characterized in that fermentation material described in step (5), extraction
Object, salt, white sugar, ginger powder, white sesameseed, Chinese prickly ash weight part ratio are as follows: 28-30:0.3-0.4:0.1-0.2:0.2-0.3:0.5-
0.6:0.8-1.2:0.7-0.9。
8. a kind of Chinese toon sauce processing technology as described in claim 1, which is characterized in that the pressure of step (5) described homogenization
Power 35MPa, temperature 50 C.
9. a kind of Chinese toon sauce processing technology as described in claim 1, which is characterized in that step (6) sterilization treatment uses
100 DEG C of steam sterilizings.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111500431A (en) * | 2019-04-28 | 2020-08-07 | 四川图拉香实业有限公司 | Toona sinensis fermentation machine capable of adjusting fermentation temperature back |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111500431A (en) * | 2019-04-28 | 2020-08-07 | 四川图拉香实业有限公司 | Toona sinensis fermentation machine capable of adjusting fermentation temperature back |
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Application publication date: 20191008 |