CN112089045A - Brewing Italian type concentrated condiment and preparation method thereof - Google Patents
Brewing Italian type concentrated condiment and preparation method thereof Download PDFInfo
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- CN112089045A CN112089045A CN202011127987.5A CN202011127987A CN112089045A CN 112089045 A CN112089045 A CN 112089045A CN 202011127987 A CN202011127987 A CN 202011127987A CN 112089045 A CN112089045 A CN 112089045A
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- 235000013409 condiments Nutrition 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 239000000843 powder Substances 0.000 claims abstract description 91
- 235000016709 nutrition Nutrition 0.000 claims abstract description 40
- 230000035764 nutrition Effects 0.000 claims abstract description 32
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 25
- 235000013339 cereals Nutrition 0.000 claims abstract description 23
- 238000000855 fermentation Methods 0.000 claims abstract description 17
- 230000004151 fermentation Effects 0.000 claims abstract description 17
- 229940041514 candida albicans extract Drugs 0.000 claims abstract description 16
- 150000003839 salts Chemical class 0.000 claims abstract description 16
- 235000008939 whole milk Nutrition 0.000 claims abstract description 16
- 239000012138 yeast extract Substances 0.000 claims abstract description 16
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 15
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 244000105624 Arachis hypogaea Species 0.000 claims description 31
- 235000020232 peanut Nutrition 0.000 claims description 31
- 238000003756 stirring Methods 0.000 claims description 28
- 238000005422 blasting Methods 0.000 claims description 23
- 230000001804 emulsifying effect Effects 0.000 claims description 18
- 239000003146 anticoagulant agent Substances 0.000 claims description 17
- 229940127219 anticoagulant drug Drugs 0.000 claims description 17
- 238000002156 mixing Methods 0.000 claims description 17
- 244000298697 Actinidia deliciosa Species 0.000 claims description 16
- 235000009436 Actinidia deliciosa Nutrition 0.000 claims description 16
- 241000220225 Malus Species 0.000 claims description 16
- 235000021016 apples Nutrition 0.000 claims description 16
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 15
- 239000000661 sodium alginate Substances 0.000 claims description 15
- 235000010413 sodium alginate Nutrition 0.000 claims description 15
- 229940005550 sodium alginate Drugs 0.000 claims description 15
- 235000013312 flour Nutrition 0.000 claims description 11
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 10
- 238000000227 grinding Methods 0.000 claims description 10
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims description 10
- 235000021400 peanut butter Nutrition 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 8
- 238000003825 pressing Methods 0.000 claims description 8
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 7
- 238000004945 emulsification Methods 0.000 claims description 6
- 238000007710 freezing Methods 0.000 claims description 6
- 230000008014 freezing Effects 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 5
- 239000012752 auxiliary agent Substances 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 5
- 239000000194 fatty acid Substances 0.000 claims description 5
- 229930195729 fatty acid Natural products 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- -1 propylene glycol fatty acid ester Chemical class 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 240000008620 Fagopyrum esculentum Species 0.000 claims description 3
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims description 3
- 235000021307 Triticum Nutrition 0.000 claims description 3
- 240000006162 Chenopodium quinoa Species 0.000 claims description 2
- 244000077995 Coix lacryma jobi Species 0.000 claims description 2
- 244000098338 Triticum aestivum Species 0.000 claims 1
- 235000011869 dried fruits Nutrition 0.000 claims 1
- 239000003349 gelling agent Substances 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 claims 1
- 239000000463 material Substances 0.000 abstract description 10
- 235000013305 food Nutrition 0.000 description 7
- 235000017060 Arachis glabrata Nutrition 0.000 description 6
- 235000010777 Arachis hypogaea Nutrition 0.000 description 6
- 235000018262 Arachis monticola Nutrition 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 6
- 102000004169 proteins and genes Human genes 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 235000015097 nutrients Nutrition 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 239000004278 EU approved seasoning Substances 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 241000209140 Triticum Species 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 230000015271 coagulation Effects 0.000 description 2
- 238000005345 coagulation Methods 0.000 description 2
- 235000013410 fast food Nutrition 0.000 description 2
- 239000004519 grease Substances 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 230000001133 acceleration Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015816 nutrient absorption Nutrition 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 235000021395 porridge Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Inorganic Chemistry (AREA)
- Mycology (AREA)
- Dairy Products (AREA)
Abstract
The invention provides a brewing Italian concentrated condiment which comprises the following raw materials in parts by weight: 45-55 parts of coarse cereal powder, 10-20 parts of fruit dry powder, 5-10 parts of full cream milk powder, 1-3 parts of edible salt, 1-3 parts of yeast extract, 1-5 parts of nutrition synergist and 10-20 parts of yeast. In the preparation of the concentrated seasoning, the coarse cereal powder and the fruit dry powder are finally used as main materials of the product through strict material selection and elaborate experimental operation, the whole milk powder, the edible salt, the yeast extract and the nutrition synergist are used as auxiliary materials of the product, and the yeast is used for completing the fermentation of the product, so that the taste of the product is improved, the finally obtained product has good taste and high nutritional value, and the added value of the product is improved.
Description
Technical Field
The invention relates to the technical field of brewing type seasonings, in particular to a brewing type Italian concentrated seasoning and a preparation method thereof.
Background
With the continuous acceleration of the pace of modern life, fast food has become a food frequently used in daily life of people. The fast food can be eaten in a short time, so that a large amount of cooking time can be saved. The instant food, such as barreled instant noodles, instant porridge, instant rice and the like, is prepared by pouring boiling water into a container before eating, brewing food materials, and the like for several minutes, so that the instant food can be eaten; the instant food is often added with concentrated seasonings to improve the mouthfeel of the instant food, thereby improving the favor of consumers and the catering degree of the product.
Most of the existing seasonings can only improve the taste of products, but the nutritional value of the products is difficult to improve, and the added value of the products is reduced, so that further research, development and improvement treatment are needed, and therefore, the invention provides a brewing type Italian concentrated seasoning and a preparation method thereof.
Disclosure of Invention
Aiming at the defects of the prior art, the invention aims to provide a brewing Italian concentrated condiment and a preparation method thereof.
The technical scheme adopted by the invention for solving the technical problems is as follows:
the invention provides a brewing Italian concentrated condiment which comprises the following raw materials in parts by weight:
45-55 parts of coarse cereal powder, 10-20 parts of fruit dry powder, 5-10 parts of full cream milk powder, 1-3 parts of edible salt, 1-3 parts of yeast extract, 1-5 parts of nutrition synergist and 10-20 parts of yeast;
the preparation method of the nutrition synergist comprises the following steps: removing red skins of 10-30 parts of peanuts, firstly sending the peanuts into an oil press for pressing for 15-25min under the pressing pressure of 10-20MPa to obtain degreased peanuts, then adding the degreased peanuts into a grinding machine for grinding, then adding the degreased peanuts to obtain peanut butter, and then emulsifying and mixing the peanut butter and 1-5 parts of an emulsifying aid at the emulsifying rotation speed of 100-500r/min for 30-40 min; then adding 1-3 parts of anticoagulant, and continuously stirring at the rotating speed of 100-200r/min for 30-40min to obtain the nutrition synergist.
Preferably, the brewing Italian concentrated condiment comprises the following raw materials in parts by weight:
50 parts of coarse cereal powder, 15 parts of fruit dry powder, 7.5 parts of full cream milk powder, 2 parts of edible salt, 2 parts of yeast extract, 3 parts of nutrition synergist and 15 parts of yeast.
Preferably, the coarse cereal powder is one or a mixture of buckwheat powder, oat powder, wheat flour, quinoa powder and coix seed powder.
Preferably, the preparation method of the fruit dry powder comprises the following steps: taking 100 plus 200 parts of apples and kiwi fruits, removing kernels of the apples and the kiwi fruits, cleaning for 1-3 times, sending the apples and the kiwi fruits into a deep freezer for quick freezing at the temperature of-12-4 ℃, taking out the apples and the kiwi fruits, standing at high pressure, and crushing the apples and the kiwi fruits by 10-100 meshes to obtain dry fruit powder.
Preferably, the pressure of the high-pressure standing is 12-18MPa, and the standing time is 10-20 min.
Preferably, the emulsification aid is a propylene glycol fatty acid ester.
Preferably, the preparation method of the anticoagulant comprises the following steps:
s1: the egg powder is prepared by adding 20-40 parts of egg liquid into 10-30 parts of starch, mixing and stirring at the stirring speed of 100-;
s2: preparing a blasting aid: adding sodium alginate into ethanol for blending to obtain sodium alginate with mass fraction of 45-55%, then boosting pressure to 3-5MPa to obtain sodium alginate steam, and maintaining pressure;
s3: blasting the egg powder: feeding egg powder into blasting tank, pressurizing to 5-6MPa, adding blasting auxiliary agent, maintaining pressure for 1-4min, and instantly reducing pressure in blasting tank to normal pressure
S4: and adding 5-10 parts of the egg powder exploded in the S3 into 20-30 parts of sodium tripolyphosphate, and stirring in a variable speed stirring manner to obtain the anticoagulant.
Preferably, the variable speed stirring is performed at the rotation speed of 120-150r/min for 35-45min, and then at the rotation speed of 60-100r/min for 15-25 min.
The invention also provides a method for preparing the brewing Italian concentrated condiment, which comprises the following steps: adding coarse cereal powder, fruit dry powder, whole milk powder, edible salt, yeast extract and a nutrition synergist into a stirrer, premixing at a premixing rotation speed of 200-500r/min for 10-20min, then feeding the mixture and yeast into a fermentation tank together for fermentation treatment at a fermentation temperature of 33-37 ℃ for 60-80min to obtain the brewing Italian concentrated condiment.
Compared with the prior art, the invention has the following beneficial effects:
in the preparation of the concentrated seasoning, the coarse cereal powder and the fruit dry powder are finally used as main materials of the product through strict material selection and elaborate experimental operation, the whole milk powder, the edible salt, the yeast extract and the nutrition synergist are used as auxiliary materials of the product, and the yeast is used for completing the fermentation of the product, so that the taste of the product is improved, the finally obtained product has good taste and high nutritional value, and the added value of the product is improved; the selected coarse cereals contain a large amount of cellulose, so that the peristalsis of intestines and stomach can be improved, the coarse cereals are used as a product base, the nutrition absorption of the product is facilitated, and in addition, the coarse cereals contain other large amounts of nutrient substances and are compounded with fruit dry powder, so that the nutritional value of the product is enhanced; the freshness of the product can be improved and the taste of the product can be improved by blending the whole milk powder, the edible salt and the yeast extract;
the nutrition synergist of the invention selects peanut raw materials to enhance the nutrition added value of the product, the peanut contains a large amount of nutrient substances and can be used as a good material selection effect, the peanut is squeezed in the preparation process, a large amount of grease is removed, the degreased peanut is obtained, the phenomenon that the excessive grease affects the taste of the seasoning is avoided, the hydrophilicity of the degreased peanut is enhanced by adding the emulsifier for emulsification modification, and the purpose is to promote the mutual compatibility effect between the degreased peanut and other raw materials;
however, the difficulties found in the experiment of the invention are as follows: the concentrated condiment can be eaten by matching instant food with boiled water and brewing, so that the boiled water can cause thermal coagulation on protein in the concentrated condiment, thereby freezing nutrient components and influencing nutrient absorption of the product;
the anti-coagulant is prepared by mixing and modifying the exploded egg powder and sodium tripolyphosphate, the egg powder has high nutritional value, on one hand, the nutritional function of the product is enhanced, on the other hand, after the egg powder is mainly treated, the egg powder can play a role in dissolving aid and enhancing the dispersion effect of the sodium tripolyphosphate, so that the fluidity of the concentrated condiment in boiled water is improved, and meanwhile, the nutrition synergist is further emulsified, the thermal coagulation of protein is inhibited, the absorption of the product nutrition is promoted, and the nutritional value of the product is improved.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described below with reference to specific embodiments, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1.
The brewing Italian concentrated condiment of the embodiment comprises the following raw materials in parts by weight:
45 parts of coarse cereal powder, 10 parts of fruit dry powder, 5 parts of full cream milk powder, 1 part of edible salt, 1 part of yeast extract, 1 part of nutrition synergist and 10 parts of yeast;
the preparation method of the nutrition synergist comprises the following steps: removing red skins of 10 parts of peanuts, firstly sending the peanuts into an oil press for squeezing for 15min under the squeezing pressure of 10MPa to obtain degreased peanuts, then adding the degreased peanuts into a grinder for grinding, then adding the degreased peanuts to obtain peanut butter, and then emulsifying and mixing the peanut butter and 1 part of emulsifying aid, wherein the emulsifying speed is 100r/min, and the emulsifying time is 30 min; then adding 1 part of anticoagulant, and continuously stirring for 30min at the rotating speed of 100r/min to obtain the nutrition synergist.
The coarse cereal flour of the embodiment is buckwheat flour.
The preparation method of the fruit dry powder comprises the following steps: taking 100 parts of apples and kiwi fruits, removing kernels of the apples and the kiwi fruits, cleaning for 1 time, quickly freezing in a deep freezer at-12 ℃, taking out, standing at high pressure, and crushing and sieving by a sieve of 10 meshes to obtain dry fruit powder.
The pressure of the high-pressure standing in this example was 12MPa, and the standing time was 10 min.
The emulsification aid in this example was a propylene glycol fatty acid ester.
The preparation method of the anticoagulant in the embodiment comprises the following steps:
s1: the egg powder is prepared by adding 20 parts of egg liquid into 10 parts of starch, mixing and stirring at a stirring speed of 100r/min for 30min, drying at 45 deg.C for 2 hr in a drier, and grinding into powder;
s2: preparing a blasting aid: adding sodium alginate into ethanol for blending to obtain sodium alginate with a mass fraction of 45%, then boosting the pressure to 3MPa to obtain sodium alginate steam, and maintaining the pressure;
s3: blasting the egg powder: feeding egg powder into blasting tank, pressurizing to 5MPa, adding blasting auxiliary agent, maintaining pressure for 1min, and instantly reducing pressure to normal pressure
S4: and adding 5 parts of the egg powder exploded in the S3 into 20 parts of sodium tripolyphosphate, and stirring in a variable speed stirring manner to obtain the anticoagulant.
The variable speed stirring of this example was carried out at a rotational speed of 120r/min for 35min and then at a rotational speed of 60r/min for 15 min.
The invention also provides a method for preparing the brewing Italian concentrated condiment, which comprises the following steps: adding coarse cereal powder, fruit dry powder, whole milk powder, edible salt, yeast extract and a nutrition synergist into a stirrer, premixing at a premixing rotating speed of 200r/min for 10min, then feeding the mixture and yeast into a fermentation tank together for fermentation at a fermentation temperature of 33 ℃ for 60min to obtain the brewing Italian concentrated seasoning.
Example 2.
The brewing Italian concentrated condiment of the embodiment comprises the following raw materials in parts by weight:
55 parts of coarse cereal powder, 20 parts of fruit dry powder, 10 parts of whole milk powder, 3 parts of edible salt, 3 parts of yeast extract, 5 parts of nutrition synergist and 20 parts of yeast;
the preparation method of the nutrition synergist comprises the following steps: removing red skins of 30 parts of peanuts, firstly sending the peanuts into an oil press for pressing at the pressing pressure of 20MPa for 25min to obtain degreased peanuts, then adding the degreased peanuts into a grinder for grinding, then adding the degreased peanuts to obtain peanut butter, and then emulsifying and mixing the peanut butter and 5 parts of emulsifying aid, wherein the emulsifying speed is 500r/min, and the emulsifying time is 40 min; then 3 parts of anticoagulant is added, and the mixture is continuously stirred for 40min at the rotating speed of 200r/min to obtain the nutrition synergist.
The coarse cereal flour of the embodiment is wheat flour.
The preparation method of the fruit dry powder comprises the following steps: taking 200 parts of apples and kiwi fruits, removing kernels of the apples and the kiwi fruits, cleaning for 3 times, quickly freezing in a deep freezer at the temperature of 4 ℃, taking out, standing at high pressure, and crushing by 10-100 meshes to obtain dry fruit powder.
The pressure of the high-pressure standing in this example was 18MPa, and the standing time was 20 min.
The emulsification aid in this example was a propylene glycol fatty acid ester.
The preparation method of the anticoagulant in the embodiment comprises the following steps:
s1: the egg powder is prepared by adding 40 parts of egg liquid into 30 parts of starch, mixing and stirring at a stirring speed of 500r/min for 40min, drying in a dryer at 55 deg.C for 5h, taking out, and grinding into powder to obtain egg powder;
s2: preparing a blasting aid: adding sodium alginate into ethanol for blending to obtain sodium alginate with mass fraction of 45-55%, then boosting pressure to 5MPa to obtain sodium alginate steam, and maintaining pressure;
s3: blasting the egg powder: feeding egg powder into blasting tank, pressurizing to 6MPa, adding blasting auxiliary agent, maintaining pressure for 4min, and instantly reducing pressure to normal pressure
S4: and adding 10 parts of the egg powder exploded in the S3 into 30 parts of sodium tripolyphosphate, and stirring in a variable speed stirring manner to obtain the anticoagulant.
The variable speed stirring of this example was carried out at a speed of 150r/min for 45min and then at a speed of 100r/min for 25 min.
The invention also provides a method for preparing the brewing Italian concentrated condiment, which comprises the following steps: adding coarse cereal powder, fruit dry powder, whole milk powder, edible salt, yeast extract and a nutrition synergist into a stirrer, premixing at a premixing rotating speed of 500r/min for 20min, then feeding the mixture and yeast into a fermentation tank together for fermentation at a fermentation temperature of 37 ℃ for 80min to obtain the brewing Italian concentrated seasoning.
Example 3.
The brewing Italian concentrated condiment of the embodiment comprises the following raw materials in parts by weight:
50 parts of coarse cereal powder, 15 parts of fruit dry powder, 7.5 parts of full cream milk powder, 2 parts of edible salt, 2 parts of yeast extract, 3 parts of nutrition synergist and 15 parts of yeast;
the preparation method of the nutrition synergist comprises the following steps: removing red skins of 20 parts of peanuts, firstly sending the peanuts into an oil press for pressing at the pressing pressure of 15MPa for 20min to obtain degreased peanuts, then adding the degreased peanuts into a grinder for grinding, then adding the degreased peanuts to obtain peanut butter, and then emulsifying and mixing the peanut butter and 3 parts of emulsifying aid, wherein the emulsifying speed is 1300r/min, and the emulsifying time is 35 min; then 2 parts of anticoagulant is added, and the mixture is continuously stirred for 35min at the rotating speed of 150r/min to obtain the nutrition synergist.
The coarse cereal powder of the embodiment is.
The preparation method of the fruit dry powder comprises the following steps: taking 150 parts of apples and kiwi fruits, removing kernels of the apples and the kiwi fruits, cleaning for 1-3 times, quickly freezing in a deep freezer at the temperature of-4 ℃, taking out, standing at high pressure, and crushing and screening by 55 meshes to obtain dry fruit powder.
The pressure of the high-pressure standing in this example was 15MPa, and the standing time was 15 min.
The emulsification aid in this example was a propylene glycol fatty acid ester.
The preparation method of the anticoagulant in the embodiment comprises the following steps:
s1: the egg powder is prepared by adding 30 parts of egg liquid into 20 parts of starch, mixing and stirring at a stirring speed of 300r/min for 35min, drying in a drier at 45-55 deg.C for 3.5 hr, taking out, and grinding to obtain egg powder;
s2: preparing a blasting aid: adding sodium alginate into ethanol for blending to obtain sodium alginate with mass fraction of 50%, then boosting the pressure to 4MPa to obtain sodium alginate steam, and maintaining the pressure;
s3: blasting the egg powder: feeding egg powder into blasting tank, pressurizing to 5.5MPa, introducing blasting auxiliary agent, maintaining pressure for 2.5min, and instantly reducing pressure in blasting tank to normal pressure
S4: and adding 7.5 parts of the egg powder exploded in the S3 into 20-30 parts of sodium tripolyphosphate, and stirring in a variable speed stirring manner to obtain the anticoagulant.
The variable speed stirring of the embodiment is carried out for 40min at the rotating speed of 135r/min, and then is carried out for 15-25min at the rotating speed of 80 r/min.
The invention also provides a method for preparing the brewing Italian concentrated condiment, which comprises the following steps: adding coarse cereal powder, fruit dry powder, whole milk powder, edible salt, yeast extract and a nutrition synergist into a stirrer, premixing at a premixing rotating speed of 350r/min for 15min, then feeding the mixture and yeast into a fermentation tank together for fermentation at a fermentation temperature of 35 ℃ for 70min to obtain the brewing Italian concentrated seasoning.
Comparative example 1.
The materials and preparation process were substantially the same as those of example 3, except that no nutritional synergist was added.
Comparative example 2.
The materials and preparation process are basically the same as those of the example 3, except that the anti-coagulant is not added into the nutrition synergist.
Nutrient content in products of examples 1 to 3 and comparative examples 1 to 2
| Protein (g) | Iron (mg) | Vitamin (mg) | |
| Example 1 | 1.32 | 0.65 | 43.3 |
| Example 2 | 1.37 | 0.63 | 44.1 |
| Example 3 | 1.40 | 0.68 | 45.2 |
| Comparative example 1 | 1.02 | 0.51 | 32.3 |
| Comparative example 2 | 1.16 | 0.57 | 36.5 |
As can be seen from examples 1-3 and comparative examples 1-2, the contents of protein, iron and vitamin are obviously reduced without adding the nutrition synergist, and the content of protein and other nutrient elements in the product can be effectively improved by adding the anticoagulant.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.
Claims (9)
1. The brewing Italian concentrated condiment is characterized by comprising the following raw materials in parts by weight:
45-55 parts of coarse cereal powder, 10-20 parts of fruit dry powder, 5-10 parts of full cream milk powder, 1-3 parts of edible salt, 1-3 parts of yeast extract, 1-5 parts of nutrition synergist and 10-20 parts of yeast;
the preparation method of the nutrition synergist comprises the following steps: removing red skins of 10-30 parts of peanuts, firstly sending the peanuts into an oil press for pressing for 15-25min under the pressing pressure of 10-20MPa to obtain degreased peanuts, then adding the degreased peanuts into a grinding machine for grinding, then adding the degreased peanuts to obtain peanut butter, and then emulsifying and mixing the peanut butter and 1-5 parts of an emulsifying aid at the emulsifying rotation speed of 100-500r/min for 30-40 min; then adding 1-3 parts of anticoagulant, and continuously stirring at the rotating speed of 100-200r/min for 30-40min to obtain the nutrition synergist.
2. The brewing Italian concentrated condiment according to claim 1, wherein the brewing Italian concentrated condiment comprises the following raw materials in parts by weight:
50 parts of coarse cereal powder, 15 parts of fruit dry powder, 7.5 parts of full cream milk powder, 2 parts of edible salt, 2 parts of yeast extract, 3 parts of nutrition synergist and 15 parts of yeast.
3. The reconstituted concentrated Italian seasoning of claim 1, wherein the coarse cereal flour is one or more of buckwheat flour, oat flour, wheat flour, quinoa flour and coix seed flour.
4. The reconstituted Italian concentrated condiment according to claim 1, wherein the dried fruit powder is prepared by the following steps: taking 100 plus 200 parts of apples and kiwi fruits, removing kernels of the apples and the kiwi fruits, cleaning for 1-3 times, sending the apples and the kiwi fruits into a deep freezer for quick freezing at the temperature of-12-4 ℃, taking out the apples and the kiwi fruits, standing at high pressure, and crushing the apples and the kiwi fruits by 10-100 meshes to obtain dry fruit powder.
5. The reconstituted Italian concentrated condiment according to claim 4, wherein the pressure of the high-pressure standing is 12-18MPa, and the standing time is 10-20 min.
6. The reconstitutable Italian condiment of claim 1, wherein the emulsification aid is a propylene glycol fatty acid ester.
7. The brewing Italian concentrated condiment of claim 1 wherein the anti-gelling agent is prepared by the following steps:
s1: the egg powder is prepared by adding 20-40 parts of egg liquid into 10-30 parts of starch, mixing and stirring at the stirring speed of 100-;
s2: preparing a blasting aid: adding sodium alginate into ethanol for blending to obtain sodium alginate with mass fraction of 45-55%, then boosting pressure to 3-5MPa to obtain sodium alginate steam, and maintaining pressure;
s3: blasting the egg powder: feeding egg powder into blasting tank, pressurizing to 5-6MPa, adding blasting auxiliary agent, maintaining pressure for 1-4min, and instantly reducing pressure in blasting tank to normal pressure
S4: and adding 5-10 parts of the egg powder exploded in the S3 into 20-30 parts of sodium tripolyphosphate, and stirring in a variable speed stirring manner to obtain the anticoagulant.
8. The reconstituted Italian concentrated condiment according to claim 7, wherein the variable speed stirring is performed at a rotation speed of 120-150r/min for 35-45min, and then at a rotation speed of 60-100r/min for 15-25 min.
9. A process for preparing a reconstituted italian concentrated condiment according to any one of claims 1 to 8 comprising the steps of: adding coarse cereal powder, fruit dry powder, whole milk powder, edible salt, yeast extract and a nutrition synergist into a stirrer, premixing at a premixing rotation speed of 200-500r/min for 10-20min, then feeding the mixture and yeast into a fermentation tank together for fermentation treatment at a fermentation temperature of 33-37 ℃ for 60-80min to obtain the brewing Italian concentrated condiment.
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