CN110876407A - Compound acidity regulator and preparation process thereof - Google Patents
Compound acidity regulator and preparation process thereof Download PDFInfo
- Publication number
- CN110876407A CN110876407A CN201911265191.3A CN201911265191A CN110876407A CN 110876407 A CN110876407 A CN 110876407A CN 201911265191 A CN201911265191 A CN 201911265191A CN 110876407 A CN110876407 A CN 110876407A
- Authority
- CN
- China
- Prior art keywords
- parts
- acidity regulator
- compound
- sea buckthorn
- compound acidity
- 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
- 150000001875 compounds Chemical class 0.000 title claims abstract description 47
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 235000003145 Hippophae rhamnoides Nutrition 0.000 claims abstract description 82
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 81
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims abstract description 49
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 44
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims abstract description 40
- 239000000284 extract Substances 0.000 claims abstract description 36
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims abstract description 31
- 235000015165 citric acid Nutrition 0.000 claims abstract description 27
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 claims abstract description 26
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 25
- 235000011090 malic acid Nutrition 0.000 claims abstract description 25
- 239000000463 material Substances 0.000 claims abstract description 25
- 239000000796 flavoring agent Substances 0.000 claims abstract description 24
- 229940116298 l- malic acid Drugs 0.000 claims abstract description 24
- 235000010323 ascorbic acid Nutrition 0.000 claims abstract description 22
- 239000011668 ascorbic acid Substances 0.000 claims abstract description 22
- 229960005070 ascorbic acid Drugs 0.000 claims abstract description 22
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 21
- 239000001509 sodium citrate Substances 0.000 claims abstract description 21
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims abstract description 21
- 239000003381 stabilizer Substances 0.000 claims abstract description 21
- 235000013355 food flavoring agent Nutrition 0.000 claims abstract description 20
- 239000001103 potassium chloride Substances 0.000 claims abstract description 20
- 235000011164 potassium chloride Nutrition 0.000 claims abstract description 20
- 239000002994 raw material Substances 0.000 claims abstract description 17
- 150000003839 salts Chemical class 0.000 claims abstract description 16
- 229910000029 sodium carbonate Inorganic materials 0.000 claims abstract description 15
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims abstract description 14
- 229910000027 potassium carbonate Inorganic materials 0.000 claims abstract description 13
- 241000229143 Hippophae Species 0.000 claims description 93
- 239000000047 product Substances 0.000 claims description 44
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 34
- 238000002791 soaking Methods 0.000 claims description 32
- 239000011347 resin Substances 0.000 claims description 28
- 229920005989 resin Polymers 0.000 claims description 28
- 238000002156 mixing Methods 0.000 claims description 27
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 25
- 238000003756 stirring Methods 0.000 claims description 25
- 238000001035 drying Methods 0.000 claims description 24
- 238000000855 fermentation Methods 0.000 claims description 19
- 230000004151 fermentation Effects 0.000 claims description 19
- 235000002639 sodium chloride Nutrition 0.000 claims description 19
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 14
- 108090000790 Enzymes Proteins 0.000 claims description 14
- 102000004190 Enzymes Human genes 0.000 claims description 14
- 229940088598 enzyme Drugs 0.000 claims description 14
- 235000017550 sodium carbonate Nutrition 0.000 claims description 14
- 235000003935 Hippophae Nutrition 0.000 claims description 12
- 238000006243 chemical reaction Methods 0.000 claims description 12
- 235000011181 potassium carbonates Nutrition 0.000 claims description 12
- 239000000287 crude extract Substances 0.000 claims description 11
- 238000000605 extraction Methods 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 9
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 8
- 238000005303 weighing Methods 0.000 claims description 8
- 108010059892 Cellulase Proteins 0.000 claims description 7
- 108010059820 Polygalacturonase Proteins 0.000 claims description 7
- 229910000019 calcium carbonate Inorganic materials 0.000 claims description 7
- 229940106157 cellulase Drugs 0.000 claims description 7
- 108010093305 exopolygalacturonase Proteins 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 7
- 235000015497 potassium bicarbonate Nutrition 0.000 claims description 7
- 229910000028 potassium bicarbonate Inorganic materials 0.000 claims description 7
- 239000011736 potassium bicarbonate Substances 0.000 claims description 7
- TYJJADVDDVDEDZ-UHFFFAOYSA-M potassium hydrogencarbonate Chemical compound [K+].OC([O-])=O TYJJADVDDVDEDZ-UHFFFAOYSA-M 0.000 claims description 7
- 239000000843 powder Substances 0.000 claims description 7
- 235000011083 sodium citrates Nutrition 0.000 claims description 7
- 241000228245 Aspergillus niger Species 0.000 claims description 6
- 229960004106 citric acid Drugs 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 239000003480 eluent Substances 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- XAEFZNCEHLXOMS-UHFFFAOYSA-M potassium benzoate Chemical compound [K+].[O-]C(=O)C1=CC=CC=C1 XAEFZNCEHLXOMS-UHFFFAOYSA-M 0.000 claims description 6
- 229960002816 potassium chloride Drugs 0.000 claims description 6
- 238000010992 reflux Methods 0.000 claims description 6
- 229960001790 sodium citrate Drugs 0.000 claims description 6
- 238000000967 suction filtration Methods 0.000 claims description 6
- AANLCWYVVNBGEE-IDIVVRGQSA-L Disodium inosinate Chemical compound [Na+].[Na+].O[C@@H]1[C@H](O)[C@@H](COP([O-])([O-])=O)O[C@H]1N1C(NC=NC2=O)=C2N=C1 AANLCWYVVNBGEE-IDIVVRGQSA-L 0.000 claims description 4
- TVLJNOHNHRBUBC-SIHAWKHTSA-J [Na+].[Na+].[Na+].[Na+].O[C@@H]1[C@@H](COP([O-])([O-])=O)O[C@H]([C@@H]1O)n1cnc2c(O)ncnc12.Nc1nc2n(cnc2c(=O)[nH]1)[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O Chemical compound [Na+].[Na+].[Na+].[Na+].O[C@@H]1[C@@H](COP([O-])([O-])=O)O[C@H]([C@@H]1O)n1cnc2c(O)ncnc12.Nc1nc2n(cnc2c(=O)[nH]1)[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O TVLJNOHNHRBUBC-SIHAWKHTSA-J 0.000 claims description 4
- 239000001506 calcium phosphate Substances 0.000 claims description 4
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 claims description 4
- 239000004193 disodium 5'-ribonucleotide Substances 0.000 claims description 4
- 235000013888 disodium 5'-ribonucleotide Nutrition 0.000 claims description 4
- 235000013890 disodium inosinate Nutrition 0.000 claims description 4
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims description 4
- 235000019982 sodium hexametaphosphate Nutrition 0.000 claims description 4
- 239000001488 sodium phosphate Substances 0.000 claims description 4
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 4
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 claims description 4
- 229940078499 tricalcium phosphate Drugs 0.000 claims description 4
- 229910000391 tricalcium phosphate Inorganic materials 0.000 claims description 4
- 235000019731 tricalcium phosphate Nutrition 0.000 claims description 4
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims description 4
- 229910000406 trisodium phosphate Inorganic materials 0.000 claims description 4
- 235000019801 trisodium phosphate Nutrition 0.000 claims description 4
- 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 abstract description 28
- 235000013305 food Nutrition 0.000 abstract description 15
- 235000012000 cholesterol Nutrition 0.000 abstract description 14
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 5
- 230000001105 regulatory effect Effects 0.000 abstract description 4
- 235000013373 food additive Nutrition 0.000 abstract description 2
- 239000002778 food additive Substances 0.000 abstract description 2
- 240000000950 Hippophae rhamnoides Species 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 41
- 238000000034 method Methods 0.000 description 6
- 241000143060 Americamysis bahia Species 0.000 description 4
- 210000004027 cell Anatomy 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 239000006228 supernatant Substances 0.000 description 4
- 239000004267 EU approved acidity regulator Substances 0.000 description 3
- OUUQCZGPVNCOIJ-UHFFFAOYSA-M Superoxide Chemical compound [O-][O] OUUQCZGPVNCOIJ-UHFFFAOYSA-M 0.000 description 3
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 3
- 239000013543 active substance Substances 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 210000000170 cell membrane Anatomy 0.000 description 3
- 210000002421 cell wall Anatomy 0.000 description 3
- 235000014113 dietary fatty acids Nutrition 0.000 description 3
- 239000000194 fatty acid Substances 0.000 description 3
- 229930195729 fatty acid Natural products 0.000 description 3
- 150000004665 fatty acids Chemical class 0.000 description 3
- 229930003944 flavone Natural products 0.000 description 3
- 150000002212 flavone derivatives Chemical class 0.000 description 3
- 235000011949 flavones Nutrition 0.000 description 3
- 238000005554 pickling Methods 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 239000011573 trace mineral Substances 0.000 description 3
- 235000013619 trace mineral Nutrition 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 2
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- 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 description 2
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 2
- 230000002776 aggregation Effects 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 239000001963 growth medium Substances 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 2
- 235000013923 monosodium glutamate Nutrition 0.000 description 2
- 239000004223 monosodium glutamate Substances 0.000 description 2
- 229940054441 o-phthalaldehyde Drugs 0.000 description 2
- 230000035699 permeability Effects 0.000 description 2
- ZWLUXSQADUDCSB-UHFFFAOYSA-N phthalaldehyde Chemical compound O=CC1=CC=CC=C1C=O ZWLUXSQADUDCSB-UHFFFAOYSA-N 0.000 description 2
- 239000001508 potassium citrate Substances 0.000 description 2
- 229960002635 potassium citrate Drugs 0.000 description 2
- QEEAPRPFLLJWCF-UHFFFAOYSA-K potassium citrate (anhydrous) Chemical compound [K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O QEEAPRPFLLJWCF-UHFFFAOYSA-K 0.000 description 2
- 235000011082 potassium citrates Nutrition 0.000 description 2
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 description 2
- 235000010378 sodium ascorbate Nutrition 0.000 description 2
- 229960005055 sodium ascorbate Drugs 0.000 description 2
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 description 2
- 229960004793 sucrose Drugs 0.000 description 2
- 239000011975 tartaric acid Substances 0.000 description 2
- 235000002906 tartaric acid Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- HBOQXIRUPVQLKX-UHFFFAOYSA-N 2,3-di(octadeca-9,12-dienoyloxy)propyl octadeca-9,12-dienoate Chemical compound CCCCCC=CCC=CCCCCCCCC(=O)OCC(OC(=O)CCCCCCCC=CCC=CCCCCC)COC(=O)CCCCCCCC=CCC=CCCCCC HBOQXIRUPVQLKX-UHFFFAOYSA-N 0.000 description 1
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 229960000583 acetic acid Drugs 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000002535 acidifier Substances 0.000 description 1
- 238000005054 agglomeration Methods 0.000 description 1
- 238000004220 aggregation Methods 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 230000003139 buffering effect Effects 0.000 description 1
- 229910001424 calcium ion Inorganic materials 0.000 description 1
- 235000013574 canned fruits Nutrition 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000001143 conditioned effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000001276 controlling effect Effects 0.000 description 1
- 230000007797 corrosion Effects 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 235000011850 desserts Nutrition 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000012362 glacial acetic acid Substances 0.000 description 1
- 238000009630 liquid culture Methods 0.000 description 1
- 229940099690 malic acid Drugs 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 239000012088 reference solution Substances 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- QAOWNCQODCNURD-UHFFFAOYSA-N sulfuric acid Substances OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 1
- 235000014101 wine Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/02—Preserving by means of inorganic salts
- A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
- A23B4/0235—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds with organic compounds or biochemical products
-
- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/23—Synthetic spices, flavouring agents or condiments containing nucleotides
-
- 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
-
- 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
- A23L29/015—Inorganic compounds
-
- 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
- A23L29/03—Organic compounds
-
- 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
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
Abstract
The invention relates to the technical field of food additive preparation, in particular to a compound acidity regulator and a preparation process thereof; the raw materials comprise the following components in parts by mass: 35-45 parts of citric acid, 20-25 parts of L-malic acid, 10-15 parts of ascorbic acid, 8-13 parts of sodium citrate, 4-8 parts of potassium chloride, 15-20 parts of sodium bicarbonate, 13-18 parts of sodium carbonate, 2.5-3.5 parts of potassium carbonate, 3.5-4.5 parts of salt, 1.8-2.5 parts of stabilizer, 1.7-2.3 parts of anticaking agent, 1.6-2.4 parts of flavoring agent, 2.5-3.5 parts of auxiliary material and 15-20 parts of sea buckthorn extract; the compound acidity regulator prepared by the invention not only has the function of regulating the pH value of food, but also has good antibacterial performance and can prolong the shelf life of aquatic products, and because the citric acid, the L-malic acid and the ascorbic acid are mutually cooperated, the antibacterial performance of the aquatic products can be obviously improved, and the food rancidity is prevented; furthermore, it has a pharmaceutical value for lowering cholesterol.
Description
Technical Field
The invention relates to the technical field of food additive preparation, in particular to a compound acidity regulator and a preparation process thereof.
Background
Acidity regulators, also known as pH regulators, are substances used to maintain or change the pH of foods. It is mainly useful for controlling acidifying agent, alkaline agent and salt with buffering action required for food. The acidity regulator allowed to be used by the national regulation comprises 17 types of citric acid, potassium citrate, lactic acid, tartaric acid and the like, wherein the citric acid is a widely-used acidity regulator. Citric acid, lactic acid, tartaric acid, malic acid, sodium citrate, potassium citrate, etc. can be used in various foods according to normal needs. The acidity regulator has wide application range, can be used in the food industry, and is widely used for manufacturing various beverages, soda water, wine, candies, desserts, biscuits, canned fruit juice, dairy products, aquatic products and other foods.
At present, although the taste of frozen aquatic products can be improved when the frozen aquatic products are conditioned in the aquatic product industry, the spoilage of the aquatic products cannot be slowed down, and the quality guarantee period of the aquatic products cannot be prolonged. Based on the situation, the technical problem to be solved urgently by technical personnel in the field is to provide a compound regulator which has good antibacterial activity, can prolong the shelf life of aquatic products and has medicinal value.
Disclosure of Invention
Aiming at the defects in the prior art, the first purpose of the invention is to provide a compound acidity regulator, which has the advantages that: not only has the function of adjusting the pH value of food, but also has better antibacterial performance, and can prolong the shelf life of aquatic products. Furthermore, it has a pharmaceutical value for lowering cholesterol.
In order to achieve the purpose, the invention provides the following technical scheme:
a compound acidity regulator comprises the following raw materials in parts by mass: 35-45 parts of citric acid, 20-25 parts of L-malic acid, 10-15 parts of ascorbic acid, 8-13 parts of sodium citrate, 4-8 parts of potassium chloride, 15-20 parts of sodium bicarbonate, 13-18 parts of sodium carbonate, 2.5-3.5 parts of potassium carbonate, 3.5-4.5 parts of salt, 1.8-2.5 parts of stabilizer, 1.7-2.3 parts of anticaking agent, 1.6-2.4 parts of flavoring agent, 2.5-3.5 parts of auxiliary material and 15-20 parts of sea buckthorn extract.
By adopting the technical scheme, the seabuckthorn extract is used as the raw material for preparing the acidity regulator, wherein the seabuckthorn extract not only can play a role in regulating the acidity well, but also contains active substances such as a plurality of vitamins, fatty acids, trace elements, linolein, seabuckthorn flavone, superoxide and the like and various amino acids required by a human body. Has the medicinal value of reducing cholesterol.
The invention is further configured to: the stabilizer is one of dipotassium hydrogen phosphate and sodium hexametaphosphate.
By adopting the technical scheme, the stabilizer not only can play a certain role in resisting oxidation and corrosion, but also can effectively prolong the shelf life of the acidity regulator. Moreover, the stabilizer added into the acidity regulator can keep the color and flavor of the food.
The invention is further configured to: the anticaking agent is one of tricalcium phosphate and trisodium phosphate.
By adopting the technical scheme, the anti-caking agent can prevent the raw materials in the prepared acidity regulator from aggregation and agglomeration, so that the prepared acidity regulator is kept in a loose state.
The invention is further configured to: the flavoring agent is one of disodium 5 '-inosinate and disodium 5' -ribonucleotide.
By adopting the technical scheme, the use of the flavoring agent can obviously improve the delicate flavor of the food when the acidity regulator prepared by the invention is applied to the field of food, thereby improving the mouthfeel of the food.
The invention is further configured to: the auxiliary material is potassium bicarbonate.
By adopting the technical scheme, the potassium bicarbonate, the citric acid and the L-malic acid are compatible with each other, so that the meat quality of the aquatic product is fresh and tender, and the flavor of the aquatic product is unique.
The invention is further configured to: the preparation method of the sea buckthorn extract comprises the following steps:
a. putting cleaned fresh sea buckthorn into a juice extractor, adding a proper amount of calcium carbonate fine powder into the juice extractor, putting the obtained sea buckthorn juice and sea buckthorn residues into a soaking solution in a container after juicing, adding complex enzyme with the mass of 2.5-3.5% of the mass of the soaking solution, maintaining the temperature of the soaking solution at 30-35 ℃, and soaking for 3-5 hours;
b. transferring the fructus Hippophae juice, fructus Hippophae residue and soaking solution in container into reaction kettle, setting the temperature in the reaction kettle at 70-80 deg.C, heating for 35-50min, ultrasonic stirring, and standing to room temperature;
c. c, filtering the obtained product in the step b, removing filter residues, compressing the filtrate to 25-35% of the original volume, and then performing reflux extraction on the obtained compressed liquid by adopting an ethanol solution with the concentration of 50-60%, wherein the obtained product is marked as a seabuckthorn crude extract;
d. adsorbing the crude extract of seabuckthorn fruit obtained in the step c by using macroporous resin, eluting the macroporous resin column by using 60-70% ethanol solution, and inoculating aspergillus niger into the obtained eluent for fermentation treatment, wherein the fermentation time is 15-20h, and the fermentation temperature is 35-45 ℃;
e. and d, concentrating the obtained product in the step d under reduced pressure to 15-25% of the original volume, and then performing standing, suction filtration and drying processes to finally obtain a finished product of the sea buckthorn extract.
By adopting the technical scheme, the beneficial components in the sea buckthorn can be extracted through the working procedures, and the sea buckthorn contains active substances such as various vitamins, fatty acids, trace elements, linoleine, sea buckthorn flavone, superoxide and the like and various amino acids required by a human body. Has the medicinal value of reducing cholesterol.
The invention is further configured to: the soaking solution in the step a is a calcium chloride solution with the concentration of 0.8-1.5 mol/L.
By adopting the technical scheme, when fresh sea-buckthorn is soaked in 0.8-1.5mol/L calcium chloride solution, the cell wall of the sea-buckthorn cell is firstly subjected to enzymolysis by the enzyme preparation, and the cell membrane of the sea-buckthorn cell is directly exposed in the calcium chloride solution, so that the permeability of the sea-buckthorn cell membrane can be increased by calcium ions in the solution, the subsequent crushing of the sea-buckthorn cell is facilitated, and the subsequent extraction and obtaining of a sea-buckthorn extract are facilitated.
The invention is further configured to: the compound enzyme in the step a is prepared by mixing cellulase and pectinase according to the mass ratio of 2-3: 1.
By adopting the technical scheme, the cellulase and the pectinase are mixed according to the proportion, and the cell wall of the seabuckthorn cells can be quickly and efficiently enzymolyzed under the condition, so that the extraction speed of the seabuckthorn extract is increased, and the extraction time of the seabuckthorn extract is shortened.
The invention is further configured to: and D150 macroporous resin or D380 macroporous resin is selected as the macroporous resin in the step D.
By adopting the technical scheme, the D150 macroporous resin or D380 macroporous resin is convenient for decoloring the crude extract of the sea buckthorn.
The second purpose of the invention is to provide a preparation process of the compound acidity regulator, which has the advantages that: not only has the function of well regulating acidity, but also has the medicinal value of reducing cholesterol. In addition, it can prevent food rancidity, improve its optimum shape, toughness and color, and improve its taste.
In order to achieve the purpose, the invention provides the following technical scheme:
a preparation process of a compound acidity regulator comprises the following steps:
s1, accurately weighing the raw materials, respectively placing citric acid, L-malic acid, ascorbic acid, sodium citrate, potassium chloride, salt and auxiliary materials in a drying oven for drying, and respectively storing after drying;
s2, mixing and stirring the citric acid, the L-malic acid, the ascorbic acid and the sodium citrate dried in the S1 with sodium bicarbonate, sodium carbonate and potassium carbonate uniformly, adding the potassium chloride, the salt, the auxiliary materials and the sea buckthorn extract, mixing and stirring uniformly for the second time, and obtaining mixed components;
s3, adding the rest of the stabilizing agent, the anticaking agent and the flavoring agent into the mixed components obtained in the step S2, and then mixing and stirring uniformly at the speed of 400-600r/min to obtain the finished product of the compound acidity regulator.
By adopting the technical scheme, the compound acidity regulator prepared by the process not only can well regulate the acidity, but also has the medicinal value of reducing cholesterol. In addition, it can prevent food rancidity, improve its optimum shape, toughness and color, and improve its taste.
In summary, the invention has the following advantages:
1. the invention adopts the seabuckthorn extract as the raw material for preparing the acidity regulator, wherein the seabuckthorn extract not only can play a role in well regulating the acidity, but also contains active substances such as a plurality of vitamins, fatty acids, trace elements, linoleoic acid, seabuckthorn flavone, superoxide and the like and various amino acids required by a human body. Has the medicinal value of reducing cholesterol. In addition, when the sea buckthorn extract is extracted, the friction force is increased when the sea buckthorn fruits are crushed by adding the calcium carbonate fine powder in the juicing process, so that the aim of fully crushing the sea buckthorn fruits is fulfilled, and the effective components in the sea buckthorn fruits can fully flow out. Moreover, the use of the soaking solution can increase the permeability of the cell membrane of the seabuckthorn, and the use of the complex enzyme can fully carry out enzymolysis on the cell wall of the seabuckthorn, promote the outflow of effective components of seabuckthorn fruits and facilitate the extraction work of the seabuckthorn extract;
2. the citric acid, the L-malic acid, the ascorbic acid, the sodium citrate, the potassium chloride, the sodium bicarbonate, the sodium carbonate and the like are used as raw materials for preparing the acidity regulator, wherein the citric acid, the L-malic acid and the ascorbic acid are mutually cooperated, so that the antibacterial performance of aquatic products can be obviously improved, and the rancidity of food can be prevented. In addition, the optimal shape, toughness and color can be obviously improved, so that the aim of improving the mouthfeel of the beverage is fulfilled. In addition, the mutual compatibility of the citric acid, the L-malic acid, the sodium bicarbonate and the sodium carbonate ensures that the meat quality of the aquatic product is fresh and tender and the flavor of the aquatic product is unique.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments of the present invention without any inventive step, are within the scope of the present invention.
Example 1:
a compound acidity regulator comprises the following raw materials in parts by mass: 38 parts of citric acid, 20 parts of L-malic acid, 12 parts of ascorbic acid, 8 parts of sodium citrate, 5 parts of potassium chloride, 15 parts of sodium bicarbonate, 14 parts of sodium carbonate, 2.5 parts of potassium carbonate, 4.0 parts of salt, 1.8 parts of a stabilizer, 2.0 parts of an anticaking agent, 1.6 parts of a flavoring agent, 2.8 parts of an auxiliary material and 15 parts of a sea buckthorn extract.
The stabilizer is dipotassium hydrogen phosphate; tricalcium phosphate is selected as the anticaking agent; the flavoring agent is disodium 5' -inosinate; the auxiliary material is potassium bicarbonate.
The preparation method of the seabuckthorn extract comprises the following steps:
a. putting cleaned fresh sea buckthorn into a juice extractor, adding a proper amount of calcium carbonate fine powder into the juice extractor, putting the obtained sea buckthorn juice and sea buckthorn residues into a soaking solution in a container after juicing, adding complex enzyme with the mass being 2.5% of the mass of the soaking solution, maintaining the temperature of the soaking solution at 30 ℃, and soaking for 3 hours;
b. transferring the fructus Hippophae juice, fructus Hippophae residue and soaking solution in the container into a reaction kettle, setting the temperature in the reaction kettle to 70 deg.C, heating at the temperature for 35min, ultrasonically stirring during heating, and standing to room temperature;
c. c, filtering the obtained product in the step b, removing filter residues, compressing the filtrate to 25% of the original volume, and then performing reflux extraction on the obtained compressed liquid by adopting an ethanol solution with the concentration of 50%, wherein the obtained product is marked as a crude sea buckthorn extract;
d. adsorbing the crude extract of seabuckthorn obtained in the step c by using macroporous resin, eluting the macroporous resin column by using 60% ethanol solution, and inoculating aspergillus niger into the obtained eluent for fermentation treatment, wherein the fermentation time is 15 hours, and the fermentation temperature is 35 ℃;
e. and d, concentrating the obtained product in the step d under reduced pressure to 15% of the original volume, and then performing standing, suction filtration and drying processes to finally obtain a finished product of the sea buckthorn extract.
In the step a, the soak solution is a calcium chloride solution with the concentration of 0.8 mol/L.
The complex enzyme in the step a is prepared by mixing cellulase and pectinase according to the mass ratio of 2: 1.
D150 macroporous resin is selected as the macroporous resin in the step D.
A preparation process of a compound acidity regulator comprises the following steps:
s1, accurately weighing the raw materials, respectively placing citric acid, L-malic acid, ascorbic acid, sodium citrate, potassium chloride, salt and auxiliary materials in a drying oven for drying, and respectively storing after drying;
s2, mixing and stirring the citric acid, the L-malic acid, the ascorbic acid and the sodium citrate dried in the S1 with sodium bicarbonate, sodium carbonate and potassium carbonate uniformly, adding the potassium chloride, the salt, the auxiliary materials and the sea buckthorn extract, mixing and stirring uniformly for the second time, and obtaining mixed components;
s3, adding the rest of the stabilizing agent, the anticaking agent and the flavoring agent into the mixed components obtained in the step S2, and then mixing and stirring uniformly at the speed of 400r/min to obtain the finished product of the compound acidity regulator.
Example 2:
a compound acidity regulator comprises the following raw materials in parts by mass: 35 parts of citric acid, 22 parts of L-malic acid, 10 parts of ascorbic acid, 10 parts of sodium citrate, 4 parts of potassium chloride, 16 parts of sodium bicarbonate, 13 parts of sodium carbonate, 3.0 parts of potassium carbonate, 3.5 parts of salt, 2.0 parts of a stabilizer, 1.7 parts of an anticaking agent, 1.8 parts of a flavoring agent, 2.5 parts of an auxiliary material and 17 parts of a sea buckthorn extract.
Sodium hexametaphosphate is selected as the stabilizer; the anticaking agent is trisodium phosphate; the flavoring agent is disodium 5' -ribonucleotide; the auxiliary material is potassium bicarbonate.
The preparation method of the seabuckthorn extract comprises the following steps:
a. putting cleaned fresh sea buckthorn into a juice extractor, adding a proper amount of calcium carbonate fine powder into the juice extractor, putting the obtained sea buckthorn juice and sea buckthorn residues into a soaking solution in a container after juicing, adding a complex enzyme with the mass being 3.0% of that of the soaking solution, maintaining the temperature of the soaking solution at 32 ℃, and soaking for 4 hours;
b. transferring the fructus Hippophae juice, fructus Hippophae residue and soaking solution in the container into a reaction kettle, setting the temperature in the reaction kettle to 75 deg.C, heating at the temperature for 40min, ultrasonically stirring during heating, and standing to room temperature;
c. c, filtering the obtained product in the step b, removing filter residues, compressing the filtrate to 30% of the original volume, and then performing reflux extraction on the obtained compressed liquid by adopting an ethanol solution with the concentration of 55%, wherein the obtained product is marked as a crude extract of the sea buckthorn;
d. adsorbing the crude extract of seabuckthorn obtained in the step c by using macroporous resin, eluting the macroporous resin column by using 65% ethanol solution, and inoculating aspergillus niger into the obtained eluent for fermentation treatment, wherein the fermentation time is 17 hours, and the fermentation temperature is 40 ℃;
e. and d, concentrating the obtained product in the step d under reduced pressure to 20% of the original volume, and then performing standing, suction filtration and drying processes to finally obtain a finished product of the sea buckthorn extract.
In the step a, the soak solution is a calcium chloride solution with the concentration of 1.0 mol/L.
The complex enzyme in the step a is prepared by mixing cellulase and pectinase according to the mass ratio of 2.5: 1.
D380 type macroporous resin is selected as the macroporous resin in the step D.
A preparation process of a compound acidity regulator comprises the following steps:
s1, accurately weighing the raw materials, respectively placing citric acid, L-malic acid, ascorbic acid, sodium citrate, potassium chloride, salt and auxiliary materials in a drying oven for drying, and respectively storing after drying;
s2, mixing and stirring the citric acid, the L-malic acid, the ascorbic acid and the sodium citrate dried in the S1 with sodium bicarbonate, sodium carbonate and potassium carbonate uniformly, adding the potassium chloride, the salt, the auxiliary materials and the sea buckthorn extract, mixing and stirring uniformly for the second time, and obtaining mixed components;
s3, adding the rest of the stabilizing agent, the anticaking agent and the flavoring agent into the mixed components obtained in the step S2, and then mixing and stirring uniformly at the speed of 480r/min to obtain the finished product of the compound acidity regulator.
Example 3:
a compound acidity regulator comprises the following raw materials in parts by mass: 45 parts of citric acid, 24 parts of L-malic acid, 15 parts of ascorbic acid, 12 parts of sodium citrate, 8 parts of potassium chloride, 18 parts of sodium bicarbonate, 16 parts of sodium carbonate, 3.2 parts of potassium carbonate, 4.5 parts of salt, 2.3 parts of a stabilizer, 2.3 parts of an anticaking agent, 2.0 parts of a flavoring agent, 3.5 parts of an auxiliary material and 19 parts of a sea buckthorn extract.
The stabilizer is dipotassium hydrogen phosphate; tricalcium phosphate is selected as the anticaking agent; the flavoring agent is disodium 5' -inosinate; the auxiliary material is potassium bicarbonate.
The preparation method of the seabuckthorn extract comprises the following steps:
a. putting cleaned fresh sea buckthorn into a juice extractor, adding a proper amount of calcium carbonate fine powder into the juice extractor, putting the obtained sea buckthorn juice and sea buckthorn residues into a soaking solution in a container after juicing, adding a compound enzyme with the mass being 3.2% of that of the soaking solution, maintaining the temperature of the soaking solution at 34 ℃, and soaking for 4 hours;
b. transferring the fructus Hippophae juice, fructus Hippophae residue and soaking solution in the container into a reaction kettle, setting the temperature in the reaction kettle to 75 deg.C, heating for 45min, ultrasonically stirring during heating, and standing to room temperature;
c. c, filtering the obtained product in the step b, removing filter residues, compressing the filtrate to 32% of the original volume, and then performing reflux extraction on the obtained compressed liquid by adopting an ethanol solution with the concentration of 58%, wherein the obtained product is marked as a crude sea buckthorn extract;
d. adsorbing the crude extract of seabuckthorn obtained in the step c by using macroporous resin, eluting the macroporous resin column by using ethanol solution with the concentration of 68%, and inoculating aspergillus niger into the obtained eluent for fermentation treatment, wherein the fermentation time is 19 hours, and the fermentation temperature is 40 ℃;
e. and d, concentrating the obtained product in the step d under reduced pressure to 23% of the original volume, and then performing standing, suction filtration and drying processes to finally obtain a finished product of the sea buckthorn extract.
In the step a, the soak solution is a calcium chloride solution with the concentration of 1.2 mol/L.
The complex enzyme in the step a is prepared by mixing cellulase and pectinase according to the mass ratio of 2.8: 1.
D150 macroporous resin is selected as the macroporous resin in the step D.
A preparation process of a compound acidity regulator comprises the following steps:
s1, accurately weighing the raw materials, respectively placing citric acid, L-malic acid, ascorbic acid, sodium citrate, potassium chloride, salt and auxiliary materials in a drying oven for drying, and respectively storing after drying;
s2, mixing and stirring the citric acid, the L-malic acid, the ascorbic acid and the sodium citrate dried in the S1 with sodium bicarbonate, sodium carbonate and potassium carbonate uniformly, adding the potassium chloride, the salt, the auxiliary materials and the sea buckthorn extract, mixing and stirring uniformly for the second time, and obtaining mixed components;
s3, adding the rest of the stabilizing agent, the anticaking agent and the flavoring agent into the mixed components obtained in the step S2, and then mixing and stirring uniformly at the speed of 540r/min to obtain the finished product of the compound acidity regulator.
Example 4:
a compound acidity regulator comprises the following raw materials in parts by mass: 42 parts of citric acid, 25 parts of L-malic acid, 14 parts of ascorbic acid, 13 parts of sodium citrate, 7 parts of potassium chloride, 20 parts of sodium bicarbonate, 18 parts of sodium carbonate, 3.5 parts of potassium carbonate, 4.2 parts of salt, 2.5 parts of a stabilizer, 2.1 parts of an anticaking agent, 2.4 parts of a flavoring agent, 3.0 parts of an auxiliary material and 20 parts of a sea buckthorn extract.
Sodium hexametaphosphate is selected as the stabilizer; the anticaking agent is trisodium phosphate; the flavoring agent is disodium 5' -ribonucleotide; the auxiliary material is potassium bicarbonate.
The preparation method of the seabuckthorn extract comprises the following steps:
a. putting cleaned fresh sea buckthorn into a juice extractor, adding a proper amount of calcium carbonate fine powder into the juice extractor, putting the obtained sea buckthorn juice and sea buckthorn residues into a soaking solution in a container after juicing, adding a compound enzyme with the mass being 3.5% of the mass of the soaking solution, and maintaining the temperature of the soaking solution at 35 ℃ for 5 hours;
b. transferring the fructus Hippophae juice, fructus Hippophae residue and soaking solution in container into reaction kettle, setting the temperature in the reaction kettle to 80 deg.C, heating for 50min, ultrasonic stirring, and standing to room temperature;
c. c, filtering the obtained product in the step b, removing filter residues, compressing the filtrate to 35% of the original volume, and then performing reflux extraction on the obtained compressed liquid by adopting an ethanol solution with the concentration of 60%, wherein the obtained product is marked as a crude extract of the sea buckthorn;
d. adsorbing the crude extract of seabuckthorn obtained in the step c by using macroporous resin, eluting the macroporous resin column by using 70% ethanol solution, and inoculating aspergillus niger into the obtained eluent for fermentation treatment, wherein the fermentation time is 20 hours, and the fermentation temperature is 45 ℃;
e. and d, concentrating the obtained product in the step d under reduced pressure to 25% of the original volume, and then performing standing, suction filtration and drying processes to finally obtain a finished product of the sea buckthorn extract.
In the step a, the soak solution is a calcium chloride solution with the concentration of 1.5 mol/L.
The complex enzyme in the step a is prepared by mixing cellulase and pectinase according to the mass ratio of 3: 1.
D380 type macroporous resin is selected as the macroporous resin in the step D.
A preparation process of a compound acidity regulator comprises the following steps:
s1, accurately weighing the raw materials, respectively placing citric acid, L-malic acid, ascorbic acid, sodium citrate, potassium chloride, salt and auxiliary materials in a drying oven for drying, and respectively storing after drying;
s2, mixing and stirring the citric acid, the L-malic acid, the ascorbic acid and the sodium citrate dried in the S1 with sodium bicarbonate, sodium carbonate and potassium carbonate uniformly, adding the potassium chloride, the salt, the auxiliary materials and the sea buckthorn extract, mixing and stirring uniformly for the second time, and obtaining mixed components;
s3, adding the rest of the stabilizing agent, the anticaking agent and the flavoring agent into the mixed components obtained in the step S2, and then mixing and stirring uniformly at the speed of 600r/min to obtain the finished product of the compound acidity regulator.
And (3) performance detection:
1. weighing 200g of fresh shrimps, adding 4g of salt, 1g of cane sugar, 0.5g of sodium ascorbate, 0.4g of monosodium glutamate and 15g of the compound acidity regulator prepared in the embodiments 1, 2, 3 and 4 respectively, mixing, stirring and mixing for 15min, then pickling for 24h at 1 ℃, then transferring the pickled fresh shrimps into a constant-temperature constant-humidity incubator, standing for 5 days at the temperature of 12 ℃ and the relative humidity of 75%, and detecting the pickled fresh shrimps after 5 days. The resulting data are recorded as follows:
2. accurately weighing 3g of the compound acidity regulators prepared in examples 1, 2, 3 and 4, respectively dissolving the compound acidity regulators in 50mL of distilled water to obtain compound acidity regulator solutions, inoculating the compound acidity regulator solutions into 10mL of MRS cholesterol liquid culture medium (with cholesterol content of 0.1mg/mL and pH of 6.2), standing at a constant temperature of 37 ℃ for 20h, 40h and 60h for later use, taking 1mL of sterile water-inoculated MRS cholesterol culture medium as a reference, taking 1mL of the bacterial liquid samples and the reference solutions respectively cultured for different times, 9000r/min, centrifuging at 4 ℃ for 10min to obtain fermentation supernatants, measuring the cholesterol content in the supernatants by an o-phthalaldehyde method (specifically, taking 0.1mL of each supernatant in a corresponding test tube, adding 0.3mL of glacial acetic acid, 0.15mL of 1mg/mL of o-phthalaldehyde, slowly adding 1.0mL of concentrated sulfuric acid, uniformly mixing, standing at room temperature for 10min, absorbance at 550 nm). A standard curve of cholesterol was then generated and the rate of degradation of cholesterol in the supernatant was calculated and recorded in the following table:
note: the data in the table are compared with the conventional fresh shrimp pickling method (that is, 200g of fresh shrimps are weighed and pickled, wherein 4g of salt, 1g of cane sugar, 0.5g of sodium ascorbate and 0.4g of monosodium glutamate are added in the pickling process).
From the relevant data in the table, the compound acidity regulator prepared by the invention has good effects on bacteriostasis, prolonging the shelf life of aquatic products and reducing cholesterol. The quality of the compound acidity regulator prepared by the invention is better, and the compound acidity regulator is more suitable for popularization.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like made within the design concept of the present invention should be included in the scope of the present invention.
Claims (10)
1. The compound acidity regulator is characterized by comprising the following raw materials in parts by mass: 35-45 parts of citric acid, 20-25 parts of L-malic acid, 10-15 parts of ascorbic acid, 8-13 parts of sodium citrate, 4-8 parts of potassium chloride, 15-20 parts of sodium bicarbonate, 13-18 parts of sodium carbonate, 2.5-3.5 parts of potassium carbonate, 3.5-4.5 parts of salt, 1.8-2.5 parts of stabilizer, 1.7-2.3 parts of anticaking agent, 1.6-2.4 parts of flavoring agent, 2.5-3.5 parts of auxiliary material and 15-20 parts of sea buckthorn extract.
2. The compound acidity regulator according to claim 1, which is characterized in that: the stabilizer is one of dipotassium hydrogen phosphate and sodium hexametaphosphate.
3. The compound acidity regulator according to claim 1, which is characterized in that: the anticaking agent is one of tricalcium phosphate and trisodium phosphate.
4. The compound acidity regulator according to claim 1, which is characterized in that: the flavoring agent is one of disodium 5 '-inosinate and disodium 5' -ribonucleotide.
5. The compound acidity regulator according to claim 1, which is characterized in that: the auxiliary material is potassium bicarbonate.
6. The compound acidity regulator of claim 1, wherein the preparation method of the seabuckthorn extract comprises the following steps:
a. putting cleaned fresh sea buckthorn into a juice extractor, adding a proper amount of calcium carbonate fine powder into the juice extractor, putting the obtained sea buckthorn juice and sea buckthorn residues into a soaking solution in a container after juicing, adding complex enzyme with the mass of 2.5-3.5% of the mass of the soaking solution, maintaining the temperature of the soaking solution at 30-35 ℃, and soaking for 3-5 hours;
b. transferring the fructus Hippophae juice, fructus Hippophae residue and soaking solution in container into reaction kettle, setting the temperature in the reaction kettle at 70-80 deg.C, heating for 35-50min, ultrasonic stirring, and standing to room temperature;
c. c, filtering the obtained product in the step b, removing filter residues, compressing the filtrate to 25-35% of the original volume, and then performing reflux extraction on the obtained compressed liquid by adopting an ethanol solution with the concentration of 50-60%, wherein the obtained product is marked as a seabuckthorn crude extract;
d. adsorbing the crude extract of seabuckthorn fruit obtained in the step c by using macroporous resin, eluting the macroporous resin column by using 60-70% ethanol solution, and inoculating aspergillus niger into the obtained eluent for fermentation treatment, wherein the fermentation time is 15-20h, and the fermentation temperature is 35-45 ℃;
e. and d, concentrating the obtained product in the step d under reduced pressure to 15-25% of the original volume, and then performing standing, suction filtration and drying processes to finally obtain a finished product of the sea buckthorn extract.
7. The compound acidity regulator according to claim 6, which is characterized in that: the soaking solution in the step a is a calcium chloride solution with the concentration of 0.8-1.5 mol/L.
8. The compound acidity regulator according to claim 6, which is characterized in that: the compound enzyme in the step a is prepared by mixing cellulase and pectinase according to the mass ratio of 2-3: 1.
9. The compound acidity regulator according to claim 6, which is characterized in that: and D150 macroporous resin or D380 macroporous resin is selected as the macroporous resin in the step D.
10. A preparation process of the compound acidity regulator as defined in any one of claims 1 to 9, which is characterized by comprising the following steps:
s1, accurately weighing the raw materials, respectively placing citric acid, L-malic acid, ascorbic acid, sodium citrate, potassium chloride, salt and auxiliary materials in a drying oven for drying, and respectively storing after drying;
s2, mixing and stirring the citric acid, the L-malic acid, the ascorbic acid and the sodium citrate dried in the S1 with sodium bicarbonate, sodium carbonate and potassium carbonate uniformly, adding the potassium chloride, the salt, the auxiliary materials and the sea buckthorn extract, mixing and stirring uniformly for the second time, and obtaining mixed components;
s3, adding the rest of the stabilizing agent, the anticaking agent and the flavoring agent into the mixed components obtained in the step S2, and then mixing and stirring uniformly at the speed of 400-600r/min to obtain the finished product of the compound acidity regulator.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911265191.3A CN110876407A (en) | 2019-12-11 | 2019-12-11 | Compound acidity regulator and preparation process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911265191.3A CN110876407A (en) | 2019-12-11 | 2019-12-11 | Compound acidity regulator and preparation process thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110876407A true CN110876407A (en) | 2020-03-13 |
Family
ID=69731467
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911265191.3A Pending CN110876407A (en) | 2019-12-11 | 2019-12-11 | Compound acidity regulator and preparation process thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110876407A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111513295A (en) * | 2020-05-09 | 2020-08-11 | 内蒙古红太阳食品有限公司 | Boiling-resistant sour and hot beef tallow hotpot condiment and preparation method thereof |
| CN112244227A (en) * | 2020-09-23 | 2021-01-22 | 湖北周黑鸭食品工业园有限公司 | Salt roasted flavored duck accessory and preparation method thereof |
| CN114794408A (en) * | 2022-05-23 | 2022-07-29 | 清远容海养殖科技有限公司 | Processing technology of quick-frozen slurry-free fish slices |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102273636A (en) * | 2011-07-07 | 2011-12-14 | 承德宇航人高山植物应用技术有限责任公司 | Natural organic sea buckthorn fruit acid and processing method thereof |
| CN104543900A (en) * | 2014-12-31 | 2015-04-29 | 南通双和食品有限公司 | Food acidity regulator and preparing method thereof |
| CN106172693A (en) * | 2016-07-19 | 2016-12-07 | 郑州容大食品有限公司 | A kind of prefabricated meat products phosphate-free water-retaining agent, prefabricated meat products and preparation method thereof |
| CN109259024A (en) * | 2018-11-28 | 2019-01-25 | 厦门凯利威生物科技有限公司 | A kind of fermentation coconut milk and preparation method thereof |
| CN110150615A (en) * | 2019-05-18 | 2019-08-23 | 上海早苗食品有限公司 | A kind of compounding acidity regulator and preparation method thereof |
-
2019
- 2019-12-11 CN CN201911265191.3A patent/CN110876407A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102273636A (en) * | 2011-07-07 | 2011-12-14 | 承德宇航人高山植物应用技术有限责任公司 | Natural organic sea buckthorn fruit acid and processing method thereof |
| CN104543900A (en) * | 2014-12-31 | 2015-04-29 | 南通双和食品有限公司 | Food acidity regulator and preparing method thereof |
| CN106172693A (en) * | 2016-07-19 | 2016-12-07 | 郑州容大食品有限公司 | A kind of prefabricated meat products phosphate-free water-retaining agent, prefabricated meat products and preparation method thereof |
| CN109259024A (en) * | 2018-11-28 | 2019-01-25 | 厦门凯利威生物科技有限公司 | A kind of fermentation coconut milk and preparation method thereof |
| CN110150615A (en) * | 2019-05-18 | 2019-08-23 | 上海早苗食品有限公司 | A kind of compounding acidity regulator and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111513295A (en) * | 2020-05-09 | 2020-08-11 | 内蒙古红太阳食品有限公司 | Boiling-resistant sour and hot beef tallow hotpot condiment and preparation method thereof |
| CN112244227A (en) * | 2020-09-23 | 2021-01-22 | 湖北周黑鸭食品工业园有限公司 | Salt roasted flavored duck accessory and preparation method thereof |
| CN114794408A (en) * | 2022-05-23 | 2022-07-29 | 清远容海养殖科技有限公司 | Processing technology of quick-frozen slurry-free fish slices |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US8021699B2 (en) | Guava leaf extract powder and method for production thereof | |
| CN102187997B (en) | Pickled oyster mushrooms and preparation method thereof | |
| CN110876407A (en) | Compound acidity regulator and preparation process thereof | |
| CN101624560B (en) | Preparation method of kelp fruit wine | |
| CN104664384A (en) | Preparation method and application of black garlic fermentation liquid | |
| CN105231224B (en) | A kind of preparation method of high fine concentration coconut palm slurry | |
| CN103503997A (en) | Preparation method of Fuzhuan tea and milk tea beverage, and method for preparing concentrated milk tea and powder based on beverage | |
| CN110754609A (en) | Compound color fixative for aquatic products and preparation process thereof | |
| CN109170451A (en) | Fresh rose flower vinegar beverage and preparation method thereof | |
| CN114350460B (en) | Quinoa beer and preparation method thereof | |
| CN102283308A (en) | Snail protein hydrolysis liquid and preparation method thereof | |
| US20210321643A1 (en) | Method for preparation of nitrite ion-containing allium tuberosum fermentate and composition thereof | |
| JP2972949B2 (en) | Method for producing extract containing functional nutrients and method for producing candy using the extract | |
| CN102318862A (en) | Chicory beverage and preparation method thereof | |
| CN112694955B (en) | Preparation method of Mao grape fruit wine | |
| CN116195695A (en) | Collagen sodium hyaluronate juice beverage and preparation method thereof | |
| CN114806782A (en) | Winter jujube tea wine and preparation method thereof | |
| CN104450398A (en) | Method for brewing high gamma-aminobutyric acid (GABA) pear wine | |
| CN103919088A (en) | Pickle preparation method | |
| CN108618004A (en) | The preparation method of wine dregs of rice mackerel | |
| CN107772358A (en) | A kind of processing method of fruit vinegar jelly | |
| CN106544224A (en) | A kind of preparation method of feature ice pomegranate wine | |
| CN113729186A (en) | Fermented longan pulp and preparation method thereof | |
| CN1116825C (en) | Process for preparing deodourized raw beverage juice of hydrolyzed fish protein | |
| CN105595128A (en) | Concentrated clear celery juice and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| 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: 20200313 |