CN110800972A - 一种排骨粉调味料及其制备方法 - Google Patents
一种排骨粉调味料及其制备方法 Download PDFInfo
- Publication number
- CN110800972A CN110800972A CN201911057684.8A CN201911057684A CN110800972A CN 110800972 A CN110800972 A CN 110800972A CN 201911057684 A CN201911057684 A CN 201911057684A CN 110800972 A CN110800972 A CN 110800972A
- Authority
- CN
- China
- Prior art keywords
- parts
- powder
- kelp
- seasoning
- oligosaccharide
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000000843 powder Substances 0.000 title claims abstract description 75
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 41
- 238000002360 preparation method Methods 0.000 title abstract description 9
- 241000512259 Ascophyllum nodosum Species 0.000 claims abstract description 41
- 229920001542 oligosaccharide Polymers 0.000 claims abstract description 34
- 150000002482 oligosaccharides Chemical class 0.000 claims abstract description 17
- 239000000796 flavoring agent Substances 0.000 claims abstract description 12
- 235000019634 flavors Nutrition 0.000 claims abstract description 12
- 229920002472 Starch Polymers 0.000 claims abstract description 11
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 11
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims abstract description 11
- 229940029982 garlic powder Drugs 0.000 claims abstract description 11
- 235000008397 ginger Nutrition 0.000 claims abstract description 11
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 11
- 229940073490 sodium glutamate Drugs 0.000 claims abstract description 11
- 235000013599 spices Nutrition 0.000 claims abstract description 11
- 235000019698 starch Nutrition 0.000 claims abstract description 11
- 239000008107 starch Substances 0.000 claims abstract description 11
- 238000001035 drying Methods 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 239000002773 nucleotide Substances 0.000 claims abstract description 8
- 125000003729 nucleotide group Chemical group 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 235000015277 pork Nutrition 0.000 claims abstract description 6
- 238000007873 sieving Methods 0.000 claims abstract description 5
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 3
- 229920001543 Laminarin Polymers 0.000 claims description 38
- 239000005717 Laminarin Substances 0.000 claims description 38
- DBTMGCOVALSLOR-DEVYUCJPSA-N (2s,3r,4s,5r,6r)-4-[(2s,3r,4s,5r,6r)-3,5-dihydroxy-6-(hydroxymethyl)-4-[(2s,3r,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyoxan-2-yl]oxy-6-(hydroxymethyl)oxane-2,3,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](CO)O[C@H](O)[C@@H]2O)O)O[C@H](CO)[C@H]1O DBTMGCOVALSLOR-DEVYUCJPSA-N 0.000 claims description 21
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 19
- -1 laminarin oligosaccharide Chemical class 0.000 claims description 17
- 239000000203 mixture Substances 0.000 claims description 15
- 238000000034 method Methods 0.000 claims description 14
- 239000006228 supernatant Substances 0.000 claims description 12
- 244000291564 Allium cepa Species 0.000 claims description 10
- 108090000790 Enzymes Proteins 0.000 claims description 10
- 102000004190 Enzymes Human genes 0.000 claims description 10
- 241000234314 Zingiber Species 0.000 claims description 10
- 229940088598 enzyme Drugs 0.000 claims description 10
- 238000001556 precipitation Methods 0.000 claims description 9
- 238000011161 development Methods 0.000 claims description 7
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims description 6
- 239000010699 lard oil Substances 0.000 claims description 6
- 230000008569 process Effects 0.000 claims description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 5
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 5
- 230000004151 fermentation Effects 0.000 claims description 5
- 238000000855 fermentation Methods 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 108010059892 Cellulase Proteins 0.000 claims description 3
- 108010059820 Polygalacturonase Proteins 0.000 claims description 3
- 108091028664 Ribonucleotide Proteins 0.000 claims description 3
- 229940106157 cellulase Drugs 0.000 claims description 3
- 108010093305 exopolygalacturonase Proteins 0.000 claims description 3
- 230000000415 inactivating effect Effects 0.000 claims description 3
- 239000002336 ribonucleotide Substances 0.000 claims description 3
- 150000001875 compounds Chemical class 0.000 claims description 2
- 238000012869 ethanol precipitation Methods 0.000 claims description 2
- 238000007710 freezing Methods 0.000 claims description 2
- 230000008014 freezing Effects 0.000 claims description 2
- 238000012216 screening Methods 0.000 claims description 2
- 238000001291 vacuum drying Methods 0.000 claims description 2
- 230000000968 intestinal effect Effects 0.000 abstract description 12
- 230000000694 effects Effects 0.000 abstract description 9
- 208000004880 Polyuria Diseases 0.000 abstract description 5
- 230000035619 diuresis Effects 0.000 abstract description 5
- 230000001939 inductive effect Effects 0.000 abstract description 5
- 206010010774 Constipation Diseases 0.000 abstract description 4
- 206010030113 Oedema Diseases 0.000 abstract description 4
- 238000001816 cooling Methods 0.000 abstract description 4
- 230000036772 blood pressure Effects 0.000 abstract description 3
- 230000001976 improved effect Effects 0.000 abstract description 2
- 230000001105 regulatory effect Effects 0.000 abstract description 2
- 241000234282 Allium Species 0.000 abstract 1
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 18
- 230000034659 glycolysis Effects 0.000 description 11
- 235000021391 short chain fatty acids Nutrition 0.000 description 7
- 150000004666 short chain fatty acids Chemical class 0.000 description 7
- 150000004676 glycans Chemical class 0.000 description 6
- 229920001282 polysaccharide Polymers 0.000 description 6
- 239000005017 polysaccharide Substances 0.000 description 6
- 235000002639 sodium chloride Nutrition 0.000 description 6
- 239000004278 EU approved seasoning Substances 0.000 description 5
- 239000008280 blood Substances 0.000 description 4
- 210000004369 blood Anatomy 0.000 description 4
- 238000004140 cleaning Methods 0.000 description 4
- 230000001965 increasing effect Effects 0.000 description 4
- 238000004809 thin layer chromatography Methods 0.000 description 4
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 3
- IAZDPXIOMUYVGZ-UHFFFAOYSA-N Dimethylsulphoxide Chemical compound CS(C)=O IAZDPXIOMUYVGZ-UHFFFAOYSA-N 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 238000001962 electrophoresis Methods 0.000 description 3
- 239000000499 gel Substances 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000000529 probiotic effect Effects 0.000 description 3
- 230000009467 reduction Effects 0.000 description 3
- 241000192125 Firmicutes Species 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 2
- 230000003064 anti-oxidating effect Effects 0.000 description 2
- 230000000259 anti-tumor effect Effects 0.000 description 2
- 230000010100 anticoagulation Effects 0.000 description 2
- 230000004071 biological effect Effects 0.000 description 2
- 229940036811 bone meal Drugs 0.000 description 2
- 239000002374 bone meal Substances 0.000 description 2
- 238000005119 centrifugation Methods 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 230000002349 favourable effect Effects 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 230000007365 immunoregulation Effects 0.000 description 2
- 238000000338 in vitro Methods 0.000 description 2
- 238000011081 inoculation Methods 0.000 description 2
- 208000030159 metabolic disease Diseases 0.000 description 2
- 238000000643 oven drying Methods 0.000 description 2
- 238000006116 polymerization reaction Methods 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 238000010298 pulverizing process Methods 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- OXQGTIUCKGYOAA-UHFFFAOYSA-N 2-Ethylbutanoic acid Chemical compound CCC(CC)C(O)=O OXQGTIUCKGYOAA-UHFFFAOYSA-N 0.000 description 1
- DBTMGCOVALSLOR-UHFFFAOYSA-N 32-alpha-galactosyl-3-alpha-galactosyl-galactose Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(OC2C(C(CO)OC(O)C2O)O)OC(CO)C1O DBTMGCOVALSLOR-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241000606125 Bacteroides Species 0.000 description 1
- 241000605059 Bacteroidetes Species 0.000 description 1
- 241000186000 Bifidobacterium Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- RXVWSYJTUUKTEA-UHFFFAOYSA-N D-maltotriose Natural products OC1C(O)C(OC(C(O)CO)C(O)C(O)C=O)OC(CO)C1OC1C(O)C(O)C(O)C(CO)O1 RXVWSYJTUUKTEA-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000588722 Escherichia Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 238000012408 PCR amplification Methods 0.000 description 1
- 241000199919 Phaeophyceae Species 0.000 description 1
- 241001052560 Thallis Species 0.000 description 1
- XSQUKJJJFZCRTK-UHFFFAOYSA-N Urea Chemical compound NC(N)=O XSQUKJJJFZCRTK-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000003321 amplification Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 239000007853 buffer solution Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000004202 carbamide Substances 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 238000003935 denaturing gradient gel electrophoresis Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 229910001873 dinitrogen Inorganic materials 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 230000002550 fecal effect Effects 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 238000009630 liquid culture Methods 0.000 description 1
- FYGDTMLNYKFZSV-UHFFFAOYSA-N mannotriose Natural products OC1C(O)C(O)C(CO)OC1OC1C(CO)OC(OC2C(OC(O)C(O)C2O)CO)C(O)C1O FYGDTMLNYKFZSV-UHFFFAOYSA-N 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 238000003199 nucleic acid amplification method Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 238000009777 vacuum freeze-drying Methods 0.000 description 1
- FYGDTMLNYKFZSV-BYLHFPJWSA-N β-1,4-galactotrioside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@H](CO)O[C@@H](O[C@@H]2[C@@H](O[C@@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-BYLHFPJWSA-N 0.000 description 1
Images
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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明公开了一种排骨粉调味料及其制备方法,排骨粉调味料的原料按照质量份数包括:食用盐10~90份、猪油20~30份、排骨提取物20~50份、海带粉10~20份、昆布低聚糖5~10份、香辛料2~8份、谷氨酸钠4~8份、淀粉10~20份、呈味核苷酸二钠8~15份、大蒜粉2~5份、姜粉2~5份和葱粉1~3份;通过将上述质量份数的原料混合均匀后,在一定温度下干燥,冷却,过筛,得到上述的排骨粉调味料。本发明的排骨粉调味料,口感细腻、味道鲜美,有浓郁的排骨风味,同时,由于添加了昆布低聚糖和海带粉,还具有利尿消肿、降低血压,调节肠道菌群、预防便秘的功效,能够改善人体的亚健康状态。
Description
技术领域
本发明涉及调味料领域,具体涉及一种排骨粉调味料及其制备方法。
背景技术
随着人们生活水平的提高,人们对食物特别是调味料的要求越来越高,尤其是调味料的味道和营养功能,然而目前市场上的调味料已经不能满足人们日益增加的需求标准,且市售的调味料局限于提供鲜美的味道,很少有注重营养功效的调味料。
昆布是一种重要的药食同源性褐藻植物,具有很高的经济价值,传统中医认为昆布具有“消痰软坚散结,利水消肿”的功效。昆布多糖作为昆布的主要活性成分之一,具有多种生物活性,如抗氧化、抗凝血、抗肿瘤、免疫调节及降血糖、血脂等。为了满足人们日益增长的多样化、功效产品的需求,开发一种具有提高营养功效,风味独特,兼具改善肠道菌群、预防便秘和利尿消肿的调味料势在必行。
发明内容
本发明的目的在于提供一种排骨粉调味料,其具有浓郁的排骨风味,同时能够改善人体亚健康状态,具有利尿消肿、降低血压和预防便秘等功效。具体通过以下技术方案实现:
一种排骨粉调味料,其原料按照质量份数包括:食用盐10~90份、猪油20~30份、排骨提取物20~50份、海带粉10~20份、昆布低聚糖5~10份、香辛料2~8份、谷氨酸钠4~8份、淀粉10~20份、呈味核苷酸二钠8~15份、大蒜粉2~5份、姜粉2~5份和葱粉1~3份。昆布多糖作为昆布的主要活性成分之一,具有多种生物活性,如抗氧化、抗凝血、抗肿瘤、免疫调节及降血糖、血脂等;但是多糖结构复杂、支链占比较高,导致其分子量、粘度大,溶解性较差,很难被直接利用,因此本发明采用昆布多糖降解后得到的分子量更小的低聚糖,更容易被肠道菌群酵解利用产生短链脂肪酸(SCFAs)。同时,本发明的排骨粉调味料还添加了海带粉,增加了膳食纤维和钙元素的含量。
优选地,所述排骨粉调味料的原料按照质量份数包括:食用盐20份、猪油20份、排骨提取物30份、海带粉10份、昆布低聚糖7份、香辛料6份、谷氨酸钠6份、淀粉20份、呈味核苷酸二钠10份、大蒜粉2份、姜粉3份和葱粉2份。
优选地,所述排骨粉调味料的原料按照质量份数包括:食用盐30份、猪油20份、排骨提取物40份、海带粉20份、昆布低聚糖5份、香辛料4份、谷氨酸钠5份、淀粉10份、呈味核苷酸二钠8份、大蒜粉3份、姜粉4份和葱粉2份。
优选地,所述排骨提取物的制备过程为:将原排骨加入至水中,在温度为85~100℃,压力为0.05~0.10Mpa的条件下熬制40~60min,取出熬制后的排骨,然后减压浓缩至与原排骨的质量相同为止,制得所述排骨提取物。
优选地,所述海带粉的制备过程为:将海带切块,在100~110℃的条件下烘干,制成粉末,过25~35目筛,得到所述海带粉。
优选地,所述昆布低聚糖由昆布多糖酶解制得,主要包括以下步骤:
S1:将复合酶溶液与昆布多糖溶液混合进行酶解,得到酶解溶液;
S2:向酶解溶液中加入乙醇进行醇沉,得到醇沉溶液;
S3:向醇沉溶液中加入面包酵母进行发酵,得到昆布低聚糖;
所述复合酶为纤维素酶和果胶酶的混合物。
优选地,S1中,复合酶溶液与昆布多糖溶液的体积比为1:4,酶解的温度为40℃,时间为12h;酶解后在100℃的条件下灭酶5min,得到酶解溶液。
优选地,S2的具体过程为:将酶解溶液离心,收集上清液,加入3倍上清液体积的95%乙醇溶液,4℃静置过夜,离心收集上清液,得到醇沉溶液。
优选地,S3的具体过程为:向醇沉溶液中加入面包酵母进行发酵,然后进行冷冻、真空干燥,得到昆布低聚糖。
本发明还提供了一种制备上述的排骨粉调味料的方法,包括以下步骤:
步骤一:将食用盐、猪油、排骨提取物、海带粉、昆布低聚糖、香辛料、谷氨酸钠、淀粉、呈味核苷酸二钠、大蒜粉、姜粉和葱粉混合均匀,得到调味料混合物;
步骤二:将调味料混合物在60~80℃的条件下干燥20~60min,冷却至室温后,过15~25目筛网,得到所述排骨粉调味料。
本发明的有益效果为:本发明的排骨粉调味料,口感细腻、味道鲜美,有浓郁的排骨风味,同时,由于添加了昆布低聚糖和海带粉,还具有利尿消肿、降低血压,调节肠道菌群、预防便秘的功效,能够改善人体的亚健康状态。
附图说明
图1为酶解法得到的昆布低聚糖的薄层色谱(TLC)图;a:标准葡萄糖和麦芽三糖混合液的TLC图,b:酶解所得昆布低聚糖样品的TLC图;
图2为昆布多糖和昆布低聚糖对肠道菌群结构组成的影响;A:门水平变化,B:属水平变化;C:物种丰度(Top30)属水平的热图分析;
图3为肠道菌群酵解利用昆布多糖和昆布低聚糖的情况图;A:昆布多糖酵解0、6、12、24h的电泳图,B:昆布低聚糖酵解0、6、12、24h的电泳图。
具体实施方式
以下将结合实施例对本发明的构思及产生的技术效果进行清楚、完整的描述,以充分地理解本发明的目的、方案和效果。需要说明的是,在不冲突的情况下,本申请中的实施例及实施例中的特征可以相互组合。
实施例1:
昆布低聚糖的酶法制备:取一定量昆布多糖用蒸馏水溶解得到浓度为10mg/mL的昆布多糖溶液,取800μL昆布多糖溶液与200μL复合酶液(纤维素酶和果胶酶)混合,在40℃下反应12h,然后100℃灭酶5min,4000rpm离心5min收集上清液,加入3倍体积的95%乙醇置于4℃冰箱中醇沉过夜除去多糖,离心,向上清液中加入面包酵母发酵去除单糖,将所得溶液进行真空冷冻干燥,得到昆布低聚糖。
取10μL酶解后离心的上清液点样于薄层板上,放入加有展开剂的薄层杠里反应3h,取出吹干,均匀喷上显色剂显色,120℃烘干,结果如图1所示,由图1可验证上述酶解过程得到了聚合度DP4-7的昆布低聚糖。
实施例2:
昆布低聚糖提高多糖益生活性的测定评价:通过体外酵解实验评价实施例1制得的昆布低聚糖具有提高多糖益生活性的效果;体外酵解实验的具体过程为:将混合好的粪便接种液以1%的接种量接种于分别用昆布多糖和昆布低聚糖作为碳源的液体培养基中,置于37℃培养箱中厌氧培养0、6、12、24h,取出发酵液离心,取上清液。
SCFAs的测定:取0.45mL上清液,加入0.02mL 6mol/L HCl和0.03mL 2-乙基丁酸混合均匀,通过GC-MS系统连接DB-WAXetr柱(30cm*0.25mm*0.25μm)和FID检测器进行分离检测。结果如表1所示(表1中不同的上标小写字母和大写字母分别表示不同组间和不同酵解时间之间的显著性差异(n=3,p<0.05),横线处表示低于检测下限),发酵24h后,LDO组中总SCFAs的含量增加到10.68±2.41mmol/L,显著高于LDP组的7.30±1.01mmol/L,这说明相比于昆布多糖,昆布低聚糖更利于促进肠道菌群产生SCFAs。
表1 不同酵解时间SCFAs的含量
酵解后肠道菌群组成的测定:向离心后获得的沉淀中加入1ml 0.1mol/L的PBS缓冲液悬浮菌体,提取不同酵解时间段的DNA进行PCR扩增,用变性梯度凝胶电泳(DGGE)分析扩增产物。结果如图2所示,LDO和LDP处理的肠道菌群结构组成均发生了变化,酵解到12h,LDO组中拟杆菌门和厚壁菌门的比值高于LDP组,拟杆菌门与厚壁菌门的比值是肠道菌群发生重大变化的关键指标,与肥胖等代谢性疾病有关,比值越高,越有利于能量的吸收,减少代谢疾病的发生;LDO处理12h时,埃希氏菌属的丰度降低到与LDP处理24h同等的丰度;只有FOS和LDO处理组促进了双歧杆菌的生长,因此,相比于昆布多糖,昆布低聚糖更有利于促进肠道中有益菌的增殖,抑制致病菌的生长。
酵解后ANTS-FACE的测定:取离心后的上清液300μL,氮气吹干,加入20μL0.1mol/LANTS的HAC-H2O溶液和20μL1mol/LNaCNBH3的DMSO溶液混匀,37℃孵育16h,氮气吹干后加300μL6mol/L的尿素重悬。取10μL加到制好胶的孔道里,350v电泳1.5h,凝胶成像仪拍照。结果如图3所示,酵解24h后,昆布多糖结构几乎没什么变化,昆布低聚糖的聚合度降低了,这说明昆布低聚糖更容易被肠道菌群酵解利用,产生更多的SCFAs,主要原因是酶解降低了昆布多糖的分子量,得到的昆布低聚糖溶解性更好,更容易被肠道菌群吸收利用,从而提高了多糖的益生活性。
实施例3:
一种排骨粉调味料,由以下步骤制成:
准备工作:将海带洗净,切成小块,100℃烘干,用打粉机打成粉末,经35目筛过滤,得到海带粉备用;将原排骨切断、洗净,加入2倍质量的水,大火高压熬制50min,取出熬制后的排骨,减压浓缩至排骨提取物重量与原排骨重量相等为止,得到排骨提取物备用。
步骤一:取食用盐20份、猪油20份、排骨提取物30份、海带粉10份、昆布低聚糖7份、香辛料6份、谷氨酸钠6份、淀粉20份、呈味核苷酸二钠10份、大蒜粉2份、姜粉3份和葱粉2份,混合均匀,得到调味料混合物;
步骤二:将调味料混合物在60℃下干燥40min,冷却至室温后,将此混合物过20目筛网,即得排骨粉调味料。
实施例4:
一种排骨粉调味料,由以下步骤制成:
准备工作:将海带洗净,切成小块,100℃烘干,用打粉机打成粉末,经35目筛过滤,得到海带粉备用;将原排骨切断、洗净,加入2倍质量的水,大火高压熬制60min,取出熬制后的排骨,减压浓缩至排骨提取物重量与原排骨重量相等为止,得到排骨提取物备用。
步骤一:取食用盐30份、猪油20份、排骨提取物40份、海带粉20份、昆布低聚糖5份、香辛料4份、谷氨酸钠5份、淀粉10份、呈味核苷酸二钠8份、大蒜粉3份、姜粉4份和葱粉2份,混合均匀,得到调味料混合物;
步骤二:将调味料混合物在70℃下干燥30min,冷却至室温后,将此混合物过20目筛网,即得排骨粉调味料。
Claims (10)
1.一种排骨粉调味料,其特征在于,其原料按照质量份数包括:食用盐10~90份、猪油20~30份、排骨提取物20~50份、海带粉10~20份、昆布低聚糖5~10份、香辛料2~8份、谷氨酸钠4~8份、淀粉10~20份、呈味核苷酸二钠8~15份、大蒜粉2~5份、姜粉2~5份和葱粉1~3份。
2.根据权利要求1所述的一种排骨粉调味料,其特征在于,其原料按照质量份数包括:食用盐20份、猪油20份、排骨提取物30份、海带粉10份、昆布低聚糖7份、香辛料6份、谷氨酸钠6份、淀粉20份、呈味核苷酸二钠10份、大蒜粉2份、姜粉3份和葱粉2份。
3.根据权利要求1所述的一种排骨粉调味料,其特征在于,其原料按照质量份数包括:食用盐30份、猪油20份、排骨提取物40份、海带粉20份、昆布低聚糖5份、香辛料4份、谷氨酸钠5份、淀粉10份、呈味核苷酸二钠8份、大蒜粉3份、姜粉4份和葱粉2份。
4.根据权利要求1所述的一种排骨粉调味料,其特征在于,所述排骨提取物的制备过程为:将原排骨加入至水中,在温度为85~100℃,压力为0.05~0.10Mpa的条件下熬制40~60min,取出熬制后的排骨,然后减压浓缩至与原排骨的质量相同为止,制得所述排骨提取物。
5.根据权利要求1所述的一种排骨粉调味料,其特征在于,所述海带粉的制备过程为:将海带切块,在100~110℃的条件下烘干,制成粉末,过25~35目筛,得到所述海带粉。
6.根据权利要求1所述的一种排骨粉调味料,其特征在于,所述昆布低聚糖由昆布多糖酶解制得,包括以下步骤:
S1:将复合酶溶液与昆布多糖溶液混合进行酶解,得到酶解溶液;
S2:向酶解溶液中加入乙醇进行醇沉,得到醇沉溶液;
S3:向醇沉溶液中加入面包酵母进行发酵,得到昆布低聚糖;
所述复合酶为纤维素酶和果胶酶的混合物。
7.根据权利要求6所述的一种排骨粉调味料,其特征在于,S1中,复合酶溶液与昆布多糖溶液的体积比为1:4,酶解的温度为40℃,时间为12h;酶解后在100℃的条件下灭酶5min,得到酶解溶液。
8.根据权利要求6所述的一种排骨粉调味料,其特征在于,S2的具体过程为:将酶解溶液离心,收集上清液,加入3倍上清液体积的95%乙醇溶液,4℃静置过夜,离心收集上清液,得到醇沉溶液。
9.根据权利要求6所述的一种排骨粉调味料,其特征在于,S3的具体过程为:向醇沉溶液中加入面包酵母进行发酵,然后进行冷冻、真空干燥,得到昆布低聚糖。
10.一种制备权利要求1至9任一项所述的排骨粉调味料的方法,其特征在于,包括以下步骤:
步骤一:将食用盐、猪油、排骨提取物、海带粉、昆布低聚糖、香辛料、谷氨酸钠、淀粉、呈味核苷酸二钠、大蒜粉、姜粉和葱粉混合均匀,得到调味料混合物;
步骤二:将调味料混合物干燥过筛网,得到所述排骨粉调味料。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201911057684.8A CN110800972A (zh) | 2019-11-01 | 2019-11-01 | 一种排骨粉调味料及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201911057684.8A CN110800972A (zh) | 2019-11-01 | 2019-11-01 | 一种排骨粉调味料及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN110800972A true CN110800972A (zh) | 2020-02-18 |
Family
ID=69489986
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201911057684.8A Pending CN110800972A (zh) | 2019-11-01 | 2019-11-01 | 一种排骨粉调味料及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN110800972A (zh) |
Citations (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101891904A (zh) * | 2010-06-23 | 2010-11-24 | 中国农业科学院植物保护研究所 | 一种海带寡糖及其制备方法和它的应用 |
CN102326762A (zh) * | 2011-06-24 | 2012-01-25 | 泰祥集团技术开发有限公司 | 一种含有褐藻寡糖的海带调味汁的生产方法 |
CN102823838A (zh) * | 2012-09-15 | 2012-12-19 | 张家港市桃源食品有限公司 | 一种排骨调味料及其制备方法 |
CN102919803A (zh) * | 2011-08-11 | 2013-02-13 | 上海冠生园天厨调味品有限公司 | 低聚糖调味鲜露及其制备方法 |
CN103141807A (zh) * | 2013-03-28 | 2013-06-12 | 天津春发生物科技集团有限公司 | 一种排骨粉调味品及其制备方法 |
CN107095251A (zh) * | 2017-06-30 | 2017-08-29 | 福建亿达食品有限公司 | 一种海带味精及其制备方法 |
CN107736622A (zh) * | 2017-10-09 | 2018-02-27 | 浙江海洋大学 | 海带寡糖及其制备方法和应用 |
CN109750070A (zh) * | 2019-01-31 | 2019-05-14 | 广东省农业科学院蚕业与农产品加工研究所 | 一种功能性桑叶低聚糖及其制备方法和应用 |
CN110301601A (zh) * | 2019-07-24 | 2019-10-08 | 山东海之宝海洋科技有限公司 | 一种含有褐藻寡糖的可溶性海带粉及其酶法生产方法 |
-
2019
- 2019-11-01 CN CN201911057684.8A patent/CN110800972A/zh active Pending
Patent Citations (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101891904A (zh) * | 2010-06-23 | 2010-11-24 | 中国农业科学院植物保护研究所 | 一种海带寡糖及其制备方法和它的应用 |
CN102326762A (zh) * | 2011-06-24 | 2012-01-25 | 泰祥集团技术开发有限公司 | 一种含有褐藻寡糖的海带调味汁的生产方法 |
CN102919803A (zh) * | 2011-08-11 | 2013-02-13 | 上海冠生园天厨调味品有限公司 | 低聚糖调味鲜露及其制备方法 |
CN102823838A (zh) * | 2012-09-15 | 2012-12-19 | 张家港市桃源食品有限公司 | 一种排骨调味料及其制备方法 |
CN103141807A (zh) * | 2013-03-28 | 2013-06-12 | 天津春发生物科技集团有限公司 | 一种排骨粉调味品及其制备方法 |
CN107095251A (zh) * | 2017-06-30 | 2017-08-29 | 福建亿达食品有限公司 | 一种海带味精及其制备方法 |
CN107736622A (zh) * | 2017-10-09 | 2018-02-27 | 浙江海洋大学 | 海带寡糖及其制备方法和应用 |
CN109750070A (zh) * | 2019-01-31 | 2019-05-14 | 广东省农业科学院蚕业与农产品加工研究所 | 一种功能性桑叶低聚糖及其制备方法和应用 |
CN110301601A (zh) * | 2019-07-24 | 2019-10-08 | 山东海之宝海洋科技有限公司 | 一种含有褐藻寡糖的可溶性海带粉及其酶法生产方法 |
Non-Patent Citations (2)
Title |
---|
潘春梅: "《微生态制剂生产及应用》", 30 September 2014, 中国农业大学出版社 * |
甘智荣: "《十分钟学会做家常菜》", 28 February 2015, 黑龙江科学技术出版社 * |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
Wang et al. | Simulated digestion and fermentation in vitro with human gut microbiota of polysaccharides from Coralline pilulifera | |
CN104872674A (zh) | 一种枸杞、红枣酵素及其制备方法 | |
CN106616592A (zh) | 一种竹笋酵素食品的制备方法 | |
CN103190665A (zh) | 一种天然蔬果发酵饮料 | |
CN103734751B (zh) | 一种复合膳食纤维及其制法 | |
CN106387923A (zh) | 一种富含半乳甘露聚糖的可溶性膳食纤维及其制备方法 | |
Lan et al. | Extraction of Polygonatum odoratum polysaccharides using response surface methodology and preparation of a compound beverage | |
CN106754142A (zh) | 一种鹿血酒及其制备方法 | |
CN104957640B (zh) | 一种肉苁蓉膳食纤维及其制备方法 | |
CN101831369B (zh) | 金耳银杏白果黄酒、制备方法及其功效 | |
Guan et al. | Simulated digestion and in vitro fermentation of a polysaccharide from lotus (Nelumbo nucifera Gaertn.) root residue by the human gut microbiota | |
WO2023087822A1 (zh) | 一种高黄酮利用度的柑橘乳酸菌胶囊的制备方法 | |
CN106418525A (zh) | 一种发酵型桑叶咀嚼片及其制备方法 | |
CN105995330A (zh) | 一种高纤维素功能性红枣发酵饮料及其制备方法 | |
CN106616947A (zh) | 一种蛹虫草组合物 | |
CN104382127B (zh) | 一种黑蒜蜂蜜醋饮料 | |
CN111543530B (zh) | 一种低热量的罗汉果甜茶轻饮的制备方法 | |
CN109055102A (zh) | 一种富含葛根黄酮的葛根酒及其制备方法 | |
CN111264877A (zh) | 一种药食同源高纤维功能性食品的制备方法 | |
CN107955825A (zh) | 一种以d-阿洛酮糖为主要成分的甜味剂组合物的制备方法 | |
CN106858589A (zh) | 一种黑枸杞压片及其制备方法 | |
CN113907231B (zh) | 桑叶生物饮料的制备方法及产品 | |
CN110800972A (zh) | 一种排骨粉调味料及其制备方法 | |
KR20120053564A (ko) | 영지발효삼 음료 제조방법과 그 음료 | |
CN113621673B (zh) | 复合菌株发酵人参的方法及发酵产物和用途 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200218 |