CN110521992A - A kind of richness peptide chafing dish bottom flavorings and preparation method thereof - Google Patents
A kind of richness peptide chafing dish bottom flavorings and preparation method thereof Download PDFInfo
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- CN110521992A CN110521992A CN201910983510.8A CN201910983510A CN110521992A CN 110521992 A CN110521992 A CN 110521992A CN 201910983510 A CN201910983510 A CN 201910983510A CN 110521992 A CN110521992 A CN 110521992A
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- parts
- chafing dish
- bottom flavorings
- dish bottom
- butter
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- Pending
Links
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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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/11—Natural spices, flavouring agents or condiments; Extracts thereof obtained by solvent extraction
-
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a kind of rich peptide chafing dish bottom flavorings and preparation method thereof, use the sauce of all natural fermentation for raw material, add the seasonings such as green onion garlic, the chafing dish base-material made of Titian technique, this product can substitute the seasonings such as thick broad-bean sauce used in traditional production of hot-pot flavoring food, fermented soya bean, green onion, ginger and garlic, monosodium glutamate, I+G, butter, chafing dish base-material, spice etc. need to be only added when producing chafing dish bottom flavorings, substantially reduce production cost, simplify production technology, improve automatization level, it reduces and carries and clean link, reduce artificial people's sheet.Furthermore, in the case where keeping thick broad-bean sauce, fermented soya bean additive amount unanimous circumstances, it can effectively reduce cost, the amino-acid nitrogen in chafing dish bottom flavorings obtained can reach 0.2g/100g or more simultaneously, the richer paste flavor of chafing dish bottom flavorings, delicate flavour are assigned, while the polypeptide being rich in chafing dish bottom flavorings can provide more exogenous antioxidants, non-biostability and biological stability are strong, the shelf life for extending chafing dish bottom flavorings, has broken the barrier of traditional production of hot-pot flavoring food.
Description
Technical field
The present invention relates to food processing fields, and in particular to a kind of production method of richness peptide chafing dish bottom flavorings and uses the party
Richness peptide chafing dish bottom flavorings made from method.
Background technique
In recent years, various functionality possessed by peptide have been disclosed.For example, having reported Gly-Tyr and Ser-
Tyr has angiotensin-converting enzyme inhibitory activity and hypotensive activity.In addition, it is also reported that various peptide it is anti-oxidant,
Anticancer, the raising of inhibition blood pressure, reduction cholesterolemia, opioid activity etc..Therefore, it may be desirable that generated by intake peptide various
Promote the physiologic effect of human health.For the production method of peptide, chemical synthesis process and use protease preparations water
The method of material of the solution containing protein is widely used as conventionally known method.However, the former is due to having used chemicals
So it is unsuitable for oral uptake, and it is production cost the problem of the latter and gets higher and since the strong bitterness of peptide is not easy it
Accomplish oral uptake.
Several technologies have been devised so far, as the strategy for solving peptide bitter taste.For example, addition ring has been disclosed
The method (JP-A-2006-75064) of dextrin, the method (JP-A-2007-97465) for adding oligosaccharide, addition organic acid and sugar
The method (JP-A-11-118160) of class, the method (JP-A-8-173093) for adding phosphatide are contacted with synthesis absorption resin
Method (JP-A-2003-40900) of processing etc..However, present case is, for the effect of these technologies, such as due to
Odor mask and produce new peculiar smell, production cost dramatically increases, it cannot be said that these described technologies meet status.
China is the native place of chafing dish, a kind of favor of the chafing dish as traditional diet style, by more and more consumers.
Chafing dish has convenient, full of nutrition feature, and can be modulated into various tastes according to different crowd, Different climate.
With the development of industry, chafing dish culture is Chinese booming as the traditional culture of China, and the development of chafing dish is be unable to do without
The development of chafing dish bottom flavorings, chafing dish bottom flavorings give a pushing effect on the development of chafing dish.Chafing dish bottom flavorings are with a variety of seasonings
Material is raw material, designs through special flavor, with certain formula, carries out the Novel seasoning product of industrial-scale production.Chafing dish
Quality be decided by the chafing dish bottom flavorings i.e. formula of seasoning, since China region is wide, the difference of the weathers of various regions, custom etc.
It is different, therefore there are the different chafing dish bottom flavorings of flavor.
The research phoenix feathers and unicorn horns of chafing dish bottom flavorings is prepared using peptide matters at present, CN201710872228.3 discloses one kind
Chafing dish bottom flavorings and preparation method thereof containing antibacterial peptide are the bacillus subtilis of the high yield antibacterial peptide and high yield complex enzyme after activating
Bacterium strain combined inoculation by alternating temperature stepwise fermentation, adds inoculation and the feed supplement of highly concentrated glucose solution in seed culture medium,
And in Medium of shaking flask fermentation and ferment tank matrix science compounding chilli seed powder, by taming step by step, rejuvenation expand training
It supports, enhances the resistant to high temperatures and Cold stress ability of composite bacteria, improve the ability for producing a variety of digestive ferments, shorten strain bacterium
Age and proliferation algebraic step away from, excite its proliferative capacity and proliferation density, shorten sprout time, improve the work of two kinds of bacterial strains
Property density improves bacterial strain to the adaptability of yeasting, finally improves containing for bacillary antibacterial peptide and chilli seed antibacterial peptide
Amount.But the present invention needs professional to manage committed step during realization, especially bacteria selection and work
Change, any one Absent measures is out of joint to be all easy to cause test result to fail, while expend human cost and physics at
This is higher, for the routine chafing dish bottom flavorings of market, is unfavorable for marketing.In addition, using chafing dish bottom made from the technique
Material, needs based on above-mentioned analysis, and a kind of cost of material is lower than 6 yuan/kg, and final chafing dish bottom flavorings content of peptides obtained is abundant, wind
Taste is strong, and low manufacture cost, effectively reduces the frying process of chafing dish bottom flavorings, is current using convenient rich peptide chafing dish bottom flavorings
It is badly in need of in industry.
Summary of the invention
In view of above-mentioned deficiency, the present invention provides one thick broad-bean sauce and fermented soya bean can be replaced using chafing dish base product completely, added
Dosage is consistent substantially with the thick broad-bean sauce in traditional chafing dish bottom flavorings, fermented soya bean usage amount, and chafing dish base product cost of material is low
In 6 yuan/kg, final chafing dish bottom flavorings content of peptides obtained is abundant, with rich flavor, and low manufacture cost, effectively reduces chafing dish
The frying process of bottom material, using convenient rich peptide chafing dish bottom flavorings.
The present invention realizes by the following method:
A kind of richness peptide chafing dish bottom flavorings, the chafing dish bottom flavorings are made of the raw material of following weight: 1080 parts of butter, chafing dish base-material
350 parts, 80 parts of edible salt, 52 parts of monosodium glutamate, 52 parts of white granulated sugar, 80 parts of chickens' extract, 30 parts of ginger grain, 30 parts of garlic pearls, spirit grass section 2
Part, 12 parts of fennel seeds, 5 parts of fragrance powder, 8 parts of a thousand li face powder, 12 parts of pericarpium zanthoxyli bungeani powder, 22 parts of pericarpium zanthoxyli bungeani grain, capsicum 180 of new generation
Part, 20 parts of C. frutescens var, 4 parts of capsanthin, 2 parts of capsicum resin, 0.4 part of ethylmaltol, 2.4 parts of I+G, 30 parts of big onion parts, onion
80 parts of block, 2.5 parts of yeast extract, 5.2 parts of sesame oil essence, 2 parts of onion oil essence, 0.4 part of small chive oil essence.
A kind of preparation method of richness peptide chafing dish bottom flavorings, includes the following steps:
(1) butter Titian handle: butter high fire is warming up to 160 DEG C, be then added big onion parts, the frying of onion block to it is sallow, go out perfume
After pull out and abandon, it is spare to obtain flavouring butter；
(2) low-temperature extraction: after flavouring butter are cooled to 60 ~ 80 DEG C, maintaining temperature, and it is low that a new generation capsicum, C. frutescens var row is added
Temperature extraction, obtains single treatment mixed material；
(3) ultrasonic response kettle is handled: single treatment mixed material being warming up to 90 ~ 100 DEG C, chafing dish base is added under constant temperature
Material is handled 2 times repeatedly under ultrasonic response kettle, 15min per treatment, and midway is spaced 10min, obtains secondary treatment mixed material；
(4) low temperature stage extraction: ginger grain, garlic pearls row low-temperature extraction are added into secondary treatment mixed material, is then added
Pericarpium zanthoxyli bungeani grain reduces vacuum degree row two-stage extraction, obtains and handles mixed material three times；
(5) it extracts three times: handling mixed material pressure release three times, the careless section of spirit, fennel seeds, a thousand li face powder, pericarpium zanthoxyli bungeani powder, fragrance is added
It is equal to be eventually adding edible salt, white granulated sugar, chickens' extract, monosodium glutamate, I+G, ethylmaltol, yeast extract stirring for powder row low-temperature extraction again
It is even, obtain four processing mixed materials；
(6) it prepares finished product: capsanthin, capsicum resin, sesame oil essence, small chive incense oil being added into four processing mixed materials
Essence stirs evenly, off the pot to get a kind of rich peptide chafing dish bottom flavorings.
Further, the capsicum of new generation sends out spare through water, and the C. frutescens var is sent out spare through water, and the pericarpium zanthoxyli bungeani grain is
Water is sent out spare.
Further, the chafing dish base-material is mixed by the raw material of following weight: 20 parts of soybean oil, Maotai-flavor
600 parts of yeast, 8 parts of caraway, 30 parts of big Bulbus Allii Fistulosi, 6 parts of ginger grain, 6 parts of garlic pearls.
Further, step (2) integral pressure is 0.15-0.18MPa.
Further, step (3) the ultrasonic response kettle treatment conditions are as follows: ultrasonic power is 300 ~ 500W, transmitting
Frequency is 22 ~ 26KHz, and pulse frequency is 0.1 ~ 0.12Hz, and vacuum degree is 0.1MPa ~ 0.12MPa.
Further, step (4) the low temperature stage extraction condition are as follows: initial extraction temperature is 80 DEG C, and extracting pressure is
0.15-0.17MPa；Reextraction temperature is 60 ~ 70 DEG C, extracting pressure 0.13-0.15MPa.
Further, in 6 ~ 10min, the low-temperature extraction condition is 80 DEG C, pressure for step (5) the venting duration control
For 0.15-0.17MPa.
The invention also discloses a kind of richness peptide chafing dish bottom flavorings according to made from any of the above-described preparation method.
Further, the chafing dish bottom flavorings are made of the raw material of following weight: 1080 parts of butter, chafing dish base-material
350 parts, 80 parts of edible salt, 52 parts of monosodium glutamate, 52 parts of white granulated sugar, 80 parts of chickens' extract, 30 parts of ginger grain, 30 parts of garlic pearls, spirit grass section 2
Part, 12 parts of fennel seeds, 5 parts of fragrance powder, 8 parts of a thousand li face powder, 12 parts of pericarpium zanthoxyli bungeani powder, 22 parts of pericarpium zanthoxyli bungeani grain, capsicum 180 of new generation
Part, 20 parts of C. frutescens var, 4 parts of capsanthin, 2 parts of capsicum resin, 0.4 part of ethylmaltol, 2.4 parts of I+G, 30 parts of big onion parts, onion
80 parts of block, 2.5 parts of yeast extract, 5.2 parts of sesame oil essence, 0.4 part of small chive oil essence.
The beneficial effects of the present invention are:
1, the color glow that rich peptide chafing dish bottom flavorings produced by the present invention are presented after adding water to boil is glossy, and paste flavor is bright after 2h is cooked
Aobvious, delicate flavour is prominent；The more traditional chafing dish bottom flavorings of peptide content improve 45% or more in chafing dish bottom flavorings, and amino-acid state values of nitrogen might is high, production technology
Simply, chafing dish bottom flavorings mouthfeel is more delicious, mellow after through a long time boils, and has dense paste flavor gas.
2, small-molecular peptides of the rich peptide chafing dish bottom flavorings produced by the present invention rich in 500-1000 dalton, protein content 70 ~
75%, nucleic acid 8 ~ 12%, ash content 6% ~ 10%, carbohydrate about 6%, while it being rich in dipeptides Gly-X, create its unique flavor
Delicate flavour, mellow sense and meat-like flavor.
3, flavor substance contained by rich peptide chafing dish bottom flavorings produced by the present invention is mainly based on alcohols, alkenes and esters,
Followed by acids and aldehydes etc..100 kinds of volatile component are detected in the chafing dish bottom flavorings that this technique is prepared, wherein alcohols,
The content highest of alkenes and esters, shared volatile materials relative amount are respectively 20.48%, 30.48% and 19.61%, are passed
System chafing dish bottom flavorings detect 85 kinds of volatile component, wherein the content highest of alcohols, alkenes and esters, shared volatile materials
Relative amount is respectively 17.49%, 19.49% and 18.68%.As can be seen from the table, the fire being prepared using this technique
It is all more than coil for common chafing dish bottom material that flavoring food forms flavor substance type and content, and the total resultant of main volatile compounds is higher.
4, chafing dish bottom flavorings non-biostability and biological stability prepared by the present invention are strong, and long shelf-life is up to 18-24
Month, it can be seen that, technical solution of the present invention has preferable advanced and practicability.
It should be noted that the using effect of chafing dish bottom flavorings of the present invention be each component mutually cooperate with, interact as a result,
The superposition of not simple raw material function, the science compounding of each raw material component and is extracted, and the effect of generation is considerably beyond each single
The superposition of component function and effect has preferable advanced and practicability.
Specific embodiment
Embodiment 1
A kind of richness peptide chafing dish bottom flavorings
(1) chafing dish base-material: soybean oil 20kg is prepared, Maotai-flavor yeast 600kg, caraway 8kg, big Bulbus Allii Fistulosi 30kg, ginger grain 6kg,
Garlic pearls 6kg is mixed；
(2) butter Titian is handled: 1080kg butter high fire is warming up to 160 DEG C, and big onion parts 30kg, onion block 80kg oil is then added
Fry to it is sallow, go out it is fragrant after pull out and abandon, it is spare to obtain flavouring butter；
(3) low-temperature extraction: after flavouring butter are cooled to 70 DEG C, maintaining temperature, and a new generation capsicum 180kg, C. frutescens var is added
The extraction of 20kg row, being pressurized to integral pressure is 0.1-0.12MPa, obtains single treatment mixed material；
(4) ultrasonic response kettle is handled: single treatment mixed material being warming up to 95 DEG C, 350kg chafing dish is added under constant temperature
Base-material is handled 2 times repeatedly under ultrasonic response kettle, ultrasonic power 400W, tranmitting frequency 24KHz, and pulse frequency is
0.11Hz, vacuum degree 0.11MPa, 15min per treatment, midway are spaced 10min, obtain secondary treatment mixed material；
(5) low temperature stage extraction: ginger grain 30kg, garlic pearls 30kg row low-temperature extraction being added into secondary treatment mixed material,
Pericarpium zanthoxyli bungeani grain 22kg, which is then added, reduces vacuum degree row two-stage extraction, and initial extraction temperature is 80 DEG C, and extracting pressure is
0.16MPa；Reextraction temperature is 65 DEG C, extracting pressure 0.14MPa；It obtains and handles mixed material three times；
(6) it extracts three times: handling mixed material pressure release three times, the careless section 2kg of spirit, fennel seeds are added in 8min in venting duration control
Row low-temperature extraction, low-temperature extraction condition are 80 DEG C, pressure again by 12kg, fragrance powder 5kg, a thousand li face powder 8kg, pericarpium zanthoxyli bungeani powder 12kg
For 0.16MPa, it is eventually adding edible salt 80kg, white granulated sugar 52kg, chickens' extract 80kg, monosodium glutamate 52kg, I+G2.4kg, ethylmaltol
0.4kg, yeast extract 2.5kg are stirred evenly, and obtain four processing mixed materials；
(7) it prepares finished product: capsanthin 4kg, capsicum resin 2kg, sesame oil essence being added into four processing mixed materials
5.2kg, onion oil essence 2kg, small chive oil essence 0.4kg are stirred evenly, off the pot to get a kind of rich peptide chafing dish bottom flavorings.
Embodiment 2
A kind of richness peptide chafing dish bottom flavorings
(1) chafing dish base-material: soybean oil 20kg is prepared, Maotai-flavor yeast 600kg, caraway 8kg, big Bulbus Allii Fistulosi 30kg, ginger grain 6kg,
Garlic pearls 6kg is mixed；
(2) butter Titian is handled: 1080kg butter high fire is warming up to 160 DEG C, and big onion parts 30kg, onion block 80kg oil is then added
Fry to it is sallow, go out it is fragrant after pull out and abandon, it is spare to obtain flavouring butter；
(3) low temperature stage extraction: after flavouring butter are cooled to 60 DEG C, maintaining temperature, and a new generation capsicum 180kg, three cherries is added
Green pepper 20kg is extracted, and single treatment mixed material is obtained；
(4) ultrasonic response kettle is handled: single treatment mixed material being warming up to 90 DEG C, 350kg chafing dish is added under constant temperature
Base-material is handled 2 times repeatedly under ultrasonic response kettle, ultrasonic power 300W, tranmitting frequency 22KHz, and pulse frequency is
0.1Hz, vacuum degree 0.1MPa, 15min per treatment, midway are spaced 10min, obtain secondary treatment mixed material；
(5) low temperature stage extraction: ginger grain 30kg, garlic pearls 30kg row low-temperature extraction being added into secondary treatment mixed material,
Pericarpium zanthoxyli bungeani grain 22kg, which is then added, reduces vacuum degree row two-stage extraction, and initial extraction temperature is 80 DEG C, and extracting pressure is
0.16MPa；Reextraction temperature is 60 DEG C, extracting pressure 0.14MPa；It obtains and handles mixed material three times；
(6) it extracts three times: handling mixed material pressure release three times, the careless section 2kg of spirit, fennel seeds are added in 6min in venting duration control
Row low-temperature extraction, low-temperature extraction condition are 80 DEG C, pressure again by 12kg, fragrance powder 5kg, a thousand li face powder 8kg, pericarpium zanthoxyli bungeani powder 12kg
For 0.14MPa, it is eventually adding edible salt 80kg, white granulated sugar 52kg, chickens' extract 80kg, monosodium glutamate 52kg, I+G2.4kg, ethylmaltol
0.4kg, yeast extract 2.5kg are stirred evenly, and obtain four processing mixed materials；
(7) it prepares finished product: capsanthin 4kg, capsicum resin 2kg, sesame oil essence being added into four processing mixed materials
5.2kg, small chive oil essence 0.4kg are stirred evenly, off the pot to get a kind of rich peptide chafing dish bottom flavorings.
Embodiment 3
A kind of richness peptide chafing dish bottom flavorings
(1) chafing dish base-material: soybean oil 20kg is prepared, Maotai-flavor yeast 600kg, caraway 8kg, big Bulbus Allii Fistulosi 30kg, ginger grain 6kg,
Garlic pearls 6kg is mixed；
(2) butter flavouring is handled: 1080kg butter high fire is warming up to 160 DEG C, and big onion parts 30kg, onion block 80kg oil is then added
Fry to it is sallow, go out it is fragrant after pull out and abandon, it is spare to obtain flavouring butter；
(3) low-temperature extraction: after flavouring butter are cooled to 80 DEG C, maintaining temperature, and a new generation capsicum 180kg, C. frutescens var is added
20kg is extracted, and being pressurized to integral pressure is 30MPa, obtains single treatment mixed material；
(4) ultrasonic response kettle is handled: single treatment mixed material being warming up to 100 DEG C, 350kg chafing dish is added under constant temperature
Base-material is handled 2 times repeatedly under ultrasonic response kettle, ultrasonic power 500W, tranmitting frequency 26KHz, and pulse frequency is
0.12Hz, vacuum degree 0.12MPa, 15min per treatment, midway are spaced 10min, obtain secondary treatment mixed material；
(5) low temperature stage extraction: ginger grain 30kg, garlic pearls 30kg row low-temperature extraction being added into secondary treatment mixed material,
Pericarpium zanthoxyli bungeani grain 22kg, which is then added, reduces vacuum degree row two-stage extraction, and initial extraction temperature is 80 DEG C, extracting pressure 32MPa；
Reextraction temperature is 60 ~ 70 DEG C, extracting pressure 32MPa；It obtains and handles mixed material three times；
(6) it extracts three times: handling mixed material pressure release three times, the careless section 2kg of spirit, fennel seeds are added in 10min in venting duration control
Row low-temperature extraction, low-temperature extraction condition are 80 DEG C, pressure again by 12kg, fragrance powder 5kg, a thousand li face powder 8kg, pericarpium zanthoxyli bungeani powder 12kg
For 6MPa, it is eventually adding edible salt 80kg, white granulated sugar 52kg, chickens' extract 80kg, monosodium glutamate 52kg, I+G2.4kg, ethylmaltol
0.4kg, yeast extract 2.5kg are stirred evenly, and obtain four processing mixed materials；
(7) it prepares finished product: capsanthin 4kg, capsicum resin 2kg, sesame oil essence being added into four processing mixed materials
5.2kg, small chive oil essence 0.4kg are stirred evenly, off the pot to get a kind of rich peptide chafing dish bottom flavorings.
Comparative example 1
A kind of richness peptide chafing dish bottom flavorings
Preparation process is only changed to traditional stir-frying-technology with embodiment 1 by raw material proportioning, the specific process is as follows:
(1) chafing dish base-material: soybean oil 20kg is prepared, Maotai-flavor yeast 600kg, caraway 8kg, big Bulbus Allii Fistulosi 30kg, ginger grain 6kg,
Garlic pearls 6kg is mixed；
(2) butter Titian is handled: 1080kg butter high fire is warming up to 160 DEG C, and big onion parts 30kg, onion block 80kg oil is then added
Fry to it is sallow, go out it is fragrant after pull out and abandon, it is spare to obtain flavouring butter；
(3) frying: of new generation capsicum 180kg is added in flavouring butter, C. frutescens var 20kg is fried to green pepper skin and changed colour shinny, and oily soup look is limpid
It is not muddy, 350kg chafing dish base-material is added and fries to fragrant, not conglomeration out；Ginger grain 30kg is added, garlic pearls 30kg is fried to medium well, gone out
It is fragrant；It the rubescent pepper grain 22kg of water is added fries to moisture and largely issue additional out taste and be adjustable to small fire；The careless section 2kg of spirit, fennel fruit is added
Fragrant 12kg, fragrance powder 5kg, a thousand li face powder 8kg, pericarpium zanthoxyli bungeani powder 12kg are stirred evenly；Be added edible salt 80kg, white granulated sugar 52kg,
Chickens' extract 80kg, monosodium glutamate 52kg, I+G2.4kg, ethylmaltol 0.4kg, yeast extract 2.5kg stir evenly, Guan Huo；Capsanthin is added
4kg, capsicum resin 2kg, sesame oil essence 5.2kg, small chive oil essence 0.4kg are stirred evenly, off the pot to get a kind of rich peptide fire
Flavoring food.
Comparative example 2
A kind of richness peptide chafing dish bottom flavorings
Chafing dish base-material is only changed to etc. the bean cotyledon and fermented soya bean of quality, specific work with embodiment 1 by raw material proportioning and implementing process
Skill is as follows:
(1) chafing dish base-material: soybean oil 20kg is prepared, Maotai-flavor yeast 600kg, caraway 8kg, big Bulbus Allii Fistulosi 30kg, ginger grain 6kg,
Garlic pearls 6kg is mixed；
(2) butter Titian is handled: 1080kg butter high fire is warming up to 160 DEG C, and big onion parts 30kg, onion block 80kg oil is then added
Fry to it is sallow, go out it is fragrant after pull out and abandon, it is spare to obtain flavouring butter；
(3) low-temperature extraction: after flavouring butter are cooled to 70 DEG C, maintaining temperature, and a new generation capsicum 180kg, C. frutescens var is added
20kg carries out low-temperature extraction, and being pressurized to integral pressure is 0.1-0.12MPa, obtains single treatment mixed material；
(4) ultrasonic response kettle is handled: single treatment mixed material being warming up to 95 DEG C, 200kg bean cotyledon is added under constant temperature
It with 150kg fermented soya bean, is handled repeatedly under ultrasonic response kettle 2 times, ultrasonic power 400W, tranmitting frequency 24KHz, pulse
Frequency is 0.11Hz, vacuum degree 0.09MPa, 15min per treatment, and midway is spaced 10min, obtains secondary treatment mixed material；
(5) low temperature stage extraction: ginger grain 30kg, garlic pearls 30kg row low-temperature extraction being added into secondary treatment mixed material,
Pericarpium zanthoxyli bungeani grain 22kg, which is then added, reduces vacuum degree row two-stage extraction, and initial extraction temperature is 80 DEG C, and extracting pressure is
0.15MPa；Reextraction temperature is 65 DEG C, extracting pressure 0.14MPa；It obtains and handles mixed material three times；
(6) it extracts three times: handling mixed material pressure release three times, the careless section 2kg of spirit, fennel seeds are added in 8min in venting duration control
Row low-temperature extraction, low-temperature extraction condition are 80 DEG C, pressure again by 12kg, fragrance powder 5kg, a thousand li face powder 8kg, pericarpium zanthoxyli bungeani powder 12kg
For 0.12MPa, it is eventually adding edible salt 80kg, white granulated sugar 52kg, chickens' extract 80kg, monosodium glutamate 52kg, I+G2.4kg, ethylmaltol
0.4kg, yeast extract 2.5kg are stirred evenly, and obtain four processing mixed materials；
(7) it prepares finished product: capsanthin 4kg, capsicum resin 2kg, sesame oil essence being added into four processing mixed materials
5.2kg, small chive oil essence 0.4kg are stirred evenly, off the pot to get a kind of rich peptide chafing dish bottom flavorings.
Comparative example 3
A kind of richness peptide chafing dish bottom flavorings
Chafing dish base-material is only changed to etc. the bean cotyledon and fermented soya bean of quality with embodiment 1 by raw material proportioning, while preparation process being changed
For traditional stir-frying-technology, the specific process is as follows:
(1) butter flavouring is handled: 1080kg butter high fire is warming up to 160 DEG C, and big onion parts 30kg, onion block 80kg oil is then added
Fry to it is sallow, go out it is fragrant after pull out and abandon, it is spare to obtain flavouring butter；
(2) frying: of new generation capsicum 180kg is added in flavouring butter, C. frutescens var 20kg is fried to green pepper skin and changed colour shinny, and oily soup look is limpid
It is not muddy, 200kg bean cotyledon is added and 150kg fermented soya bean are fried to fragrant, not conglomeration out；Be added ginger grain 30kg, garlic pearls 30kg fry to
Medium well goes out perfume；It the rubescent pepper grain 22kg of water is added fries to moisture and largely issue additional out taste and be adjustable to small fire；The careless section of spirit is added
2kg, fennel seeds 12kg, fragrance powder 5kg, a thousand li face powder 8kg, pericarpium zanthoxyli bungeani powder 12kg are stirred evenly；Edible salt 80kg, white sand is added
Sugared 52kg, chickens' extract 80kg, monosodium glutamate 52kg, I+G2.4kg, ethylmaltol 0.4kg, yeast extract 2.5kg stir evenly, Guan Huo；It is added peppery
The red 4kg of green pepper, capsicum resin 2kg, sesame oil essence 5.2kg, small chive oil essence 0.4kg are stirred evenly, off the pot to get a kind of richness
Peptide chafing dish bottom flavorings.
Test example 1
It is evaluated by boiling fastness of the sensory evaluation to chafing dish bottom flavorings with color, and respectively in connection with titration measuring each group chafing dish
The amino-acid nitrogen of bottom material.Concrete outcome is shown in Table 1.
Amino-acid nitrogen and the sensory evaluation of each embodiment of table 1 and comparative example
。
According to 1 result of table it is found that the color glow that richness peptide chafing dish bottom flavorings made from embodiment 1 ~ 3 are presented after adding water to boil has
Gloss, paste flavor is obvious after 2h is cooked, and delicate flavour is prominent.And comparative example 1 is using after traditional stir-frying-technology, color is although red
It is bright, but glossiness is general；Paste flavor taste scatters and disappears obvious after 2h is cooked, and delicate flavour is general.Comparative example 2 cancels chafing dish base-material (using biography
The fermented soya bean and bean cotyledon of system substitute chafing dish base-material) after, bottom material obtained is although glossy, but color is dark red, and after 2h is cooked
Although paste flavor taste is obvious, delicate flavour is then general.Comparative example 3 cancels chafing dish base-material (using traditional fermented soya bean and bean cotyledon substitution fire
Pot base-material), and using after traditional stir-frying-technology, final bottom material color obtained is dark red, and glossiness is poor, without sauce after 2h is cooked
Perfume (or spice), also British plain spirits.According to foregoing description it is found that when preparing rich peptide chafing dish bottom flavorings, either cancellation chafing dish base-material is with traditional
Bean cotyledon and fermented soya bean substitution, or carried out with traditional stir-frying-technology, it is presented not only bad for the color of later period chafing dish bottom flavorings, and pass through
Its paste flavor taste and delicate flavour is lost more obvious after 2h is cooked.And just it can clearly be seen that only in the comparison of amino-acid nitrogen
Have in the case where adding chafing dish base-material, homoamino acid state values of nitrogen might could be obtained.
Test example 2
Embodiment 1 and the fragrance matter of each comparative example chafing dish bottom flavorings are measured using gas chromatograph-mass spectrometer (GC-MS),
See Table 2 for details and table 3 for concrete outcome.
The different chafing dish bottom flavorings sample fragrance substance classes statistical forms of table 2
。
The different chafing dish bottom flavorings sample main body fragrance matter relative amounts of table 3
As shown in table 3 be different chafing dish bottom flavorings sample main body fragrance matter relative amounts, as shown in Table 2 embodiment 1, comparison
Example 1, comparative example 2 and 3 main body fragrance matter kind number of comparative example are respectively 19,17,17 and 17 kind, and main body fragrance matter is always opposite to be contained
Amount is respectively 87.98%, 86.46%, 88.56% and 87.54%.1 main body fragrance matter sum of embodiment is at most；It is combined with table 2 point
The total fragrance matter of embodiment 1 known to analysis is 63 kinds；Analysis reason may be that the main body fragrance matter of embodiment 1 is more concentrated, right
Whole contribution is more prominent.
According to 3 result of table it is found that the main body fragrance matter of embodiment 1 includes hydro carbons, alcohols, aldehydes, esters and Pyrazine
Compound；In detecting hydrocarbon compound, most of is terpene compound, is derived mainly from fatty acid alkoxy free group
Fracture；Its threshold value is lower, has certain contribution to flavor；Wherein laurene has fruit tree fragrance taste, and terpinenes have citrus
And citris aromas, 2- carene are the main components of monoterpene in essential oil, have strong pine sample fragrance, are used in and bake food
In product, chewing gum etc., (R)-(+)-limonene has the lemonish fragrance of class；Alcohols is the second level hydroperoxides by fatty acid
It decomposes, the reduction of fatty oxygenolysis or carbonyls generates；Linalool threshold value is smaller, and contribution is larger, is present in day
There is lily or lily of the valley floral scent, 4- terpenol is fragrant in pepper, is probably derived from nutmeg, red bean in right plant perfume
Cool, rosemary, coriander, ethylmaltol dilute solution have fruit sample coke sweet fragrance, improvement and fragrance to chafing dish bottom flavorings
Enhancing has remarkable result；Aldehyde compound is mainly degraded by fat oxidation and is generated, and it is clear that isopentyl aldehyde assigns chafing dish bottom flavorings fruit
Fragrance；Ester type compound may be that alcohol compound and acid compounds are generated through esterification, brings and makes us to chafing dish bottom flavorings
Pleasant fragrance, bergamio fragrance is like bergamot and lavender；The threshold value of nitrogenous heterocycle compound is lower, main next
Maillard reaction, the pyrolysis of amino acid between amino acid and reduced sugar, can also be by Maillard reaction intermediate
In some dicarbonyl compounds further degrade generation, 2,3,5- trimethylpyrazines have cream fragrance, 2- methylpyrazine tool
There is meat perfume (or spice) and plays coordination, balance in chafing dish bottom flavorings.The above fragrance matter collectively forms the main body fragrance in embodiment 1
Substance plays positive acting to the whole flavor of embodiment 1.
Test example 3
The measurement of peptide molecular weight distribution:
It is mentioned using water, and the impurity in chafing dish bottom flavorings is removed by centrifugation, filtering, micro-filtration, and more by ultrafiltration exclusion macromolecular
The influence of peptide, wherein ultrafiltration uses tangential flow filtration, guarantees to cause because of the excessive rupture for leading to film of pressure in filter process
The loss of target species；The molecular weight distribution of gel chromatography peptide is finally used to extract.See Table 4 for details for concrete outcome.
Content of peptides compares in the different chafing dish bottom flavorings samples of table 4
。
According to 4 result of table it is found that in embodiment 1-3 it is obtained richness peptide chafing dish bottom flavorings with the content of peptides of 500-1000Da most
Horn of plenty, accounting is up to 48% ~ 55%, and comparative example 1 is after using traditional stir-frying-technology, and comparative example 2 is cancelled chafing dish base-material and (adopted
Chafing dish base-material is substituted with traditional fermented soya bean and bean cotyledon) after, comparative example 3 is cancelled chafing dish base-material and (is replaced using traditional fermented soya bean and bean cotyledon
For chafing dish base-material), and using after traditional stir-frying-technology, the content of peptides of 500-1000Da significantly reduces, mainly with >
Based on the polypeptide of 1000Da or the polypeptide of < 500Da.It can be seen that the chafing dish bottom flavorings obtained only under the present invention and technique
The rich peptide chafing dish bottom flavorings based on 500-1000Da content can be just truly realized, provide guarantor for the paste flavor taste and delicate flavour of chafing dish bottom flavorings
Barrier.
Test example 4
The different storage primary quality measure of rich peptide chafing dish bottom flavorings detects
The chafing dish bottom flavorings and each group comparative example chafing dish bottom flavorings prepared using the embodiment of the present invention 1 is test samples, according to conventional criteria
Storage practice stores 12 months, 15 months, 18 months respectively, detects the primary quality measure of chafing dish bottom flavorings: acid value, peroxide value
(GB/T 20293,GB/T 5009.37)；Testing result is as shown in table 5.
Table 5: the primary quality measure testing result of different storage chafing dish bottom flavorings
。
According to 5 result of table: compared with the chafing dish bottom flavorings made from the comparative example 1-3 of embodiment 1, although biological stability is poor
Away from little, but the grease oxidation rancid in chafing dish bottom flavorings and to hydrolyze rancid degree gap huge, by 15 months, 18 months,
The test of 24 months normal storages, although the peroxide value and acid value of chafing dish bottom flavorings made from embodiment 1 are increased, compared to pair
Ratio 1-3, increased proportion are obviously minimum.Comparative example 1 using its peroxide value after traditional stir-frying-technology and acid value with when
Between increase, numerical value is significantly raised；Comparative example 2 cancels chafing dish base-material (substituting chafing dish base-material using traditional fermented soya bean and bean cotyledon)
As time increases, numerical value is significantly raised, and slightly above comparative example 1 for its peroxide value and acid value afterwards；Comparative example 3 cancels fire
Pot base-material (substitutes chafing dish base-material using traditional fermented soya bean and bean cotyledon), and using its its peroxide value after traditional stir-frying-technology with
As time increases, numerical value is significantly raised for acid value, and is higher than other two groups of comparative examples.Illustrate compared with comparative example 1-3, this
Chafing dish bottom flavorings non-biostability and the biological stability for inventing preparation are strong, and long shelf-life was up to 18-24 months, it can be seen that,
Technical solution of the present invention has preferable advanced and practicability.
Above-described specific embodiment has carried out further the purpose of the present invention, technical scheme and beneficial effects
It is described in detail, it should be understood that being not intended to limit the present invention the foregoing is merely a specific embodiment of the invention
Protection scope, all within the spirits and principles of the present invention, any modification, equivalent substitution, improvement and etc. done should all include
Within protection scope of the present invention.
Claims (10)
1. a kind of richness peptide chafing dish bottom flavorings, which is characterized in that the chafing dish bottom flavorings are made of the raw material of following weight:
1080 parts of butter, 350 parts of chafing dish base-material, 80 parts of edible salt, 52 parts of monosodium glutamate, 52 parts of white granulated sugar, 80 parts of chickens' extract, ginger 30
Part, 30 parts of garlic, 12 parts of fennel seeds, 5 parts of fragrance powder, 8 parts of a thousand li face powder, 30 parts of pericarpium zanthoxyli bungeani, 200 parts of capsicum, 30 parts of big onion parts,
80 parts of onion block, 2.5 parts of yeast extract, 5.2 parts of sesame oil essence, 0.4 part of small chive oil essence.
2. a kind of preparation method of peptide chafing dish bottom flavorings rich according to claim 1, which is characterized in that this method includes following step
It is rapid:
(1) butter Titian handle: butter high fire is warming up to 160 DEG C, be then added big onion parts, the frying of onion block to it is sallow, go out perfume
After pull out and abandon, it is spare to obtain flavouring butter；
(2) low-temperature extraction: after flavouring butter are cooled to 60 ~ 80 DEG C, maintaining temperature, and capsicum is added and is extracted, obtains and once locates
Manage mixed material；
(3) ultrasonic response kettle is handled: single treatment mixed material being warming up to 90 ~ 100 DEG C, chafing dish base is added under constant temperature
Material is handled 2 times, 15min per treatment repeatedly under ultrasonic wave assisted reaction kettle, and midway is spaced 10min, obtains secondary treatment mixing
Material；
(4) low temperature stage extraction: ginger grain, garlic pearls progress low-temperature extraction are added into secondary treatment mixed material, then adds
Entering pericarpium zanthoxyli bungeani grain reduces vacuum degree progress two-stage extraction, obtains and handles mixed material three times；
(5) it extracts three times: handling mixed material pressure release three times, the careless section of spirit, fennel seeds, a thousand li face powder, pericarpium zanthoxyli bungeani powder, fragrance is added
Powder row low-temperature extraction again, is eventually adding edible salt, white granulated sugar, chickens' extract, monosodium glutamate, I+G, yeast extract and stirs evenly, obtain at four times
Manage mixed material；
(6) prepare finished product: into four processing mixed materials, addition sesame oil essence, small chive oil essence are stirred evenly, off the pot,
Up to a kind of rich peptide chafing dish bottom flavorings.
3. preparation method according to claim 2, which is characterized in that the capsicum sends out spare through water, the pericarpium zanthoxyli bungeani grain
Send out spare through water.
4. preparation method according to claim 2, which is characterized in that the chafing dish base-material by following weight original
Material is mixed:
20 parts of soybean oil, 600 parts of Maotai-flavor yeast, 8 parts of caraway, 30 parts of big Bulbus Allii Fistulosi, 6 parts of ginger grain, 6 parts of garlic pearls.
5. preparation method according to claim 2, which is characterized in that step (2) pressure extraction to integral pressure is
0.15-0.18MPa。
6. preparation method according to claim 2, which is characterized in that step (3) the ultrasonic response kettle treatment conditions
Are as follows: ultrasonic power is 300 ~ 500W, and tranmitting frequency is 22 ~ 26KHz, and pulse frequency is 0.1 ~ 0.12Hz, and vacuum degree is
0.1MPa~0.12MPa。
7. preparation method according to claim 2, which is characterized in that step (4) the low temperature stage extraction condition are as follows: just
Secondary extraction temperature is 80 DEG C, and extracting pressure is 0.15 ~ 0.17MPa；Reextraction temperature be 60 ~ 70 DEG C, extracting pressure be 0.13 ~
0.15MPa。
8. preparation method according to claim 2, which is characterized in that the control of step (5) venting duration 6 ~
10min, the low-temperature extraction condition is 80 DEG C, pressure is 0.14 ~ .16MPa.
9. richness peptide chafing dish bottom flavorings made from a kind of any preparation method described according to claim 1 ~ 8.
10. richness peptide chafing dish bottom flavorings according to claim 9, which is characterized in that the chafing dish bottom flavorings are matched by following parts by weight
The raw material of ratio is made:
1080 parts of butter, 350 parts of chafing dish base-material, 80 parts of edible salt, 52 parts of monosodium glutamate, 52 parts of white granulated sugar, 80 parts of chickens' extract, ginger 30
Part, 30 parts of garlic pearls, spirit 2 parts of section of grass, 12 parts of fennel seeds, 5 parts of fragrance powder, 8 parts of a thousand li face powder, 30 parts of pericarpium zanthoxyli bungeani, capsicum 200
Part, 30 parts of big onion parts, 80 parts of onion block, 2.5 parts of yeast extract, 5.2 parts of sesame oil essence, 0.4 part of small chive oil essence.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111387461A (en) * | 2020-03-18 | 2020-07-10 | 内蒙古红太阳食品有限公司 | Method for preparing curry beef tallow hotpot condiment by applying embedding technology and low-temperature grease extraction technology |
| CN111772149A (en) * | 2020-04-16 | 2020-10-16 | 成都圣恩生物科技股份有限公司 | Energy-saving consumption-reducing hotpot condiment processing method |
| CN115251347A (en) * | 2022-08-11 | 2022-11-01 | 重庆市食友食品开发有限公司 | Hotpot condiment capable of preventing grease oxidation and preparation method thereof |
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| CN107625108A (en) * | 2017-09-25 | 2018-01-26 | 宁夏红山河食品股份有限公司 | A kind of chafing dish bottom flavorings containing antibacterial peptide and preparation method thereof |
| CN110089713A (en) * | 2019-06-03 | 2019-08-06 | 千禾味业食品股份有限公司 | A kind of production method of Maotai-flavor chafing dish bottom flavorings |
| CN110301614A (en) * | 2019-08-15 | 2019-10-08 | 内蒙古红太阳食品有限公司 | The intermittent medium-low temperature extraction soup for chafing dish of one kind and its preparation process |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107625108A (en) * | 2017-09-25 | 2018-01-26 | 宁夏红山河食品股份有限公司 | A kind of chafing dish bottom flavorings containing antibacterial peptide and preparation method thereof |
| CN110089713A (en) * | 2019-06-03 | 2019-08-06 | 千禾味业食品股份有限公司 | A kind of production method of Maotai-flavor chafing dish bottom flavorings |
| CN110301614A (en) * | 2019-08-15 | 2019-10-08 | 内蒙古红太阳食品有限公司 | The intermittent medium-low temperature extraction soup for chafing dish of one kind and its preparation process |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111387461A (en) * | 2020-03-18 | 2020-07-10 | 内蒙古红太阳食品有限公司 | Method for preparing curry beef tallow hotpot condiment by applying embedding technology and low-temperature grease extraction technology |
| CN111772149A (en) * | 2020-04-16 | 2020-10-16 | 成都圣恩生物科技股份有限公司 | Energy-saving consumption-reducing hotpot condiment processing method |
| CN115251347A (en) * | 2022-08-11 | 2022-11-01 | 重庆市食友食品开发有限公司 | Hotpot condiment capable of preventing grease oxidation and preparation method thereof |
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