CN112841566A - Nutritional seasoning sauce and preparation method thereof - Google Patents

Nutritional seasoning sauce and preparation method thereof Download PDF

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CN112841566A
CN112841566A CN202110202712.1A CN202110202712A CN112841566A CN 112841566 A CN112841566 A CN 112841566A CN 202110202712 A CN202110202712 A CN 202110202712A CN 112841566 A CN112841566 A CN 112841566A
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parts
extract
sauce
vitamin
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余晓斌
张晓莉
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/20—Fish extracts
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/50—Molluscs
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
    • 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
    • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
    • A23L31/10—Yeasts or derivatives thereof
    • A23L31/15—Extracts
    • 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

Abstract

The invention discloses a preparation method of nutritional seasoning sauce, and belongs to the technical field of sauce product processing. The nutritional seasoning sauce disclosed by the invention contains the components of yeast extract, Maillard reaction type yeast extract, clam extract, scallop extract, pine needle extract, deep sea fish liver, black garlic, onion, celery powder and the like, and the components are firstly homogenized, stirred, emulsified and mixed at a high speed in vacuum, canned and sterilized to obtain a finished product. The nutritional seasoning sauce disclosed by the invention is rich and balanced in nutrition, has multiple functions of delicious taste, nutrition and health care, realizes the ordinary food conversion of health food, and has important significance for improving the national health level.

Description

Nutritional seasoning sauce and preparation method thereof
Technical Field
The invention relates to a nutritional seasoning sauce and a preparation method thereof, belonging to the technical field of sauce product processing.
Background
Virgimai (Vegemite) is a dark brown sauce (yeast sauce) of great love in Australian, the main raw material of the yeast sauce is a byproduct after beer fermentation, the yeast sauce is a yeast extract and is prepared by adding salt, malt, vegetable extract and the like for seasoning, the yeast sauce is a product of Australian nationality, and according to statistics, 90 percent of Australian families can not open the yeast sauce.
For australian, Vegemite has the Vegemite taste not only for bread, but also for pasta, cheese roll, stew beef, and even chocolate. Vegemite has been known for 94 years and has become the most representative food in australia, with 2200 million bottles of Vegemite sold annually with a production of 6800 tons.
The nutritional value of Vegemite: vegemite is a vitamin B-rich, low-energy food, fat-free, sugar-free supplement. One teaspoon provides the folic acid and vitamin B1 half a day for an adult but has a high Vegemite salt content, with Vegemite containing 207 mg of salt per teaspoon, and therefore requires careful consumption by those with heart disease.
At present, domestic seasoning sauce has various types, and can be divided into a fermentation type and a non-fermentation type according to the process; the paste can be divided into daubing sauce, cold sauce, dipping sauce, cooking sauce, soup sauce and the like according to the using function, and can be divided into tomato sauce, garlic sauce, chili sauce, seafood sauce, vegetable sauce, bean sauce, fungus sauce and the like according to the raw materials; according to market location of products in market elements, the products can be classified into pizza sauce, macaroni sauce, mixed rice sauce, pasta sauce, barbecue sauce, salad sauce, rice noodle sauce, etc.
The domestic seasoning sauce products are relatively widely distributed, and mainly comprise soybean paste, broad bean paste, beef paste, soybean paste, sweet fermented flour paste, sesame paste and garlic chili sauce in North China; guangdong barbecued pork sauce, barbeque sauce, XO sauce, hoisin sauce, shrimp sauce, Hainan yellow lantern chili sauce and Guilin chili sauce in south China; guizhou oil chili in southwest region, local flavor fermented soybean paste, Sichuan fermented soybean, broad bean paste and chili paste; hunan chopped chili sauce and Henan mushroom sauce in China; soybean paste and soybean paste in North China; barbeque sauce, five-flavor sauce, sweet and spicy sauce, spicy bean sauce and mixed rice sauce in Taiwan of China. International sauce products mainly include European and American, southeast Asia, and Japanese Korean products, such as European and American compound sauce, chili sauce (TOBASO), barbecue sauce (HUNT, SMOCKEY), flour sauce, macaroni sauce, and curry sauce; sour and sweet sauce with southeast Asia flavor, Thai chili sauce (pungent sauce and sweet chili sauce), Thai sour and sweet sauce, jam, curry sauce, Thai noodle sauce, Thai rice noodle sauce, and curry sauce; japanese miso of Japanese Korea, Japanese mustard paste, Korean soybean paste, and Korean chili paste.
At present, the seasoning sauce in the domestic market mainly has the functions of table and seasoning and can not well supplement vitamins required by human bodies. Vitamin deficiency can bring about various diseases, for example, the deficiency of vitamin A can cause abnormal growth of bones, and the deficiency of vitamin B1 can bring about symptoms of edema, numbness and the like; the deficiency of vitamin B2 is easy to cause symptoms such as keratitis, angular stomatitis, dermatitis, eye photophobia and the like; the lack of vitamin B5 can cause hypoglycemia, blood and skin disorder, fatigue, depression, insomnia, and anorexia; vitamin B6 deficiency is likely to cause nausea, depressed mood, dermatitis; the deficiency of vitamin B9 is easy to cause symptoms such as megaspheroidal anemia, tongue sore, asthenia, weakness, insomnia, etc.; the deficiency of vitamin B12 is easy to cause anemia and dyspepsia; vitamin B7 deficiency is prone to dermatitis, anorexia, nausea, anemia, dandruff, and hair loss; the lack of vitamin D3 is likely to cause bone and tooth weakness and osteoporosis. Therefore, based on the demand of nutrition and health care, the development of a sauce having both food seasoning and nutrition supplementing functions is urgently needed.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides a nutritional seasoning sauce and a preparation method thereof based on Virgimai Vegemite according to the requirements of taste and nutrition deficiency of Chinese people, wherein Maillard reaction type yeast extract is used as a main component to improve the taste and flavor of the seasoning sauce, and natural vitamin VB12, biotin and vitamin D which are not available in Virgimai are supplemented by the yeast extract rich in natural vitamins, so that the types of the vitamins are more comprehensive, and the absorption of calcium by a human body can be promoted. The black garlic and pine needle extracts and other antioxidant nutritional ingredients are added into the seasoning sauce, so that the health-care function of the seasoning sauce is enhanced. The seasoning sauce is rich in various vitamins required by human bodies, the preparation method is simple and feasible, the product is rich and balanced in nutrition, has multiple functions of delicious taste, nutrition and health care, realizes the common food of health food, and has important significance for improving the national health level.
The first object of the present invention is to provide a nutritional type ketchup, comprising the following ingredients: 100 parts of yeast extract, 5-10 parts of Maillard reaction type yeast extract, 10-15 parts of chickpea natto, 10-20 parts of clam extract, 10-20 parts of scallop extract, 5-20 parts of pine needle extract, 5-10 parts of salmon or trout hydrolysate, 2-5 parts of deep sea fish liver, 2-6 parts of black garlic, 2-10 parts of onion, 2-8 parts of clove, 2-5 parts of turmeric and 2-10 parts of salt. The nutritional type sauce is not added with preservatives, and contains all B vitamins, including VB1 (thiamine), VB2 (riboflavin), VB3 (nicotinic acid), VB5 (pantothenic acid), VB6 (pyridoxine), VB7 (biotin) VB9 (folic acid), VB12 (cyanocobalamine), VK2 and VD3, and also contains nutrients such as procyanidins (high-activity antioxidant substances).
In one embodiment, the deep-sea fish liver is cod liver or squid liver.
In one embodiment, the nutritional sauce comprises the following ingredients: 100 parts of yeast extract, 10 parts of Maillard reaction type yeast extract, 10 parts of clam extract, 10 parts of scallop extract, 10 parts of olecranon natto, 5 parts of pine needle extract, 5 parts of salmon hydrolysate, 5 parts of cod liver, 5 parts of black garlic, 5 parts of onion and 5 parts of celery powder, homogenizing, stirring, emulsifying and mixing at high speed in vacuum, canning and sterilizing, wherein the water content of the product is 35%.
In one embodiment, the nutritional sauce comprises the following ingredients: 100 parts of yeast extract, 10 parts of Maillard reaction type yeast extract, 10 parts of clam extract, 10 parts of scallop extract, 15 parts of olecranon natto, 8 parts of pine needle extract, 2 parts of clove, 5 parts of salmon hydrolysate, 2 parts of swordfish liver, 5 parts of black garlic, 5 parts of onion, 5 parts of celery powder and 2 parts of turmeric, homogenizing, stirring, emulsifying and mixing at high speed in vacuum, canning and sterilizing, wherein the water content of the product is 33%.
The second object of the present invention is to provide a method for preparing a nutritional type ketchup, comprising the steps of:
(1) taking the raw materials of each component according to the proportion, homogenizing and stirring the raw materials at a high speed in vacuum, emulsifying and mixing;
(2) adjusting the water content of the mixture stirred in the step (1) to 33-35%, and canning and sterilizing to obtain a finished product.
In one embodiment, the method comprises the steps of:
(1) taking the raw materials of each component according to the proportion, homogenizing and stirring the raw materials at a high speed in vacuum, emulsifying and mixing; the raw materials comprise: 100 parts of yeast extract, 10 parts of Maillard reaction type yeast extract, 10 parts of clam extract, 10 parts of chickpea natto, 10 parts of scallop extract, 10 parts of pine needle extract, 5 parts of salmon hydrolysate, 5 parts of cod liver, 5 parts of black garlic, 5 parts of onion and 5 parts of celery powder;
(2) adjusting the water content of the mixture stirred in the step (1) to 35%, canning and sterilizing to obtain a finished product.
In one embodiment, the method comprises the steps of:
(1) taking the raw materials of each component according to the proportion, homogenizing and stirring the raw materials at a high speed in vacuum, emulsifying and mixing; the raw materials comprise: 100 parts of yeast extract, 10 parts of Maillard reaction type yeast extract, 15 parts of chickpea natto, 10 parts of clam extract, 10 parts of scallop extract, 8 parts of pine needle extract, 2 parts of clove, 5 parts of salmon hydrolysate, 2 parts of swordfish liver, 5 parts of black garlic, 5 parts of onion, 5 parts of celery powder and 2 parts of turmeric,
(2) adjusting the water content of the mixture stirred in the step (1) to 33%, canning and sterilizing.
In one embodiment, the canning is sterilization, and the canning is carried out by mixing and homogenizing.
In one embodiment, the raw material of step (1) further comprises 2-10 parts of common salt.
In one embodiment, the chickpea natto is prepared by: soaking semen Ciceris Arietini in clear water for 12-24 hr, draining water, sterilizing for 20-30min, cooling, inoculating 15% bacteria with concentration of 1 × 109Culturing the bacillus natto bacterial liquid with the order of CFU/mL at 38 ℃, fermenting for 12h, stirring for 1 time, and fermenting and culturing for 24-26h to obtain the chickpea with the vitamin K2(MK-7) content of 920-.
In one embodiment, the yeast extract is prepared by the following steps: screening waste beer yeast by a 100-mesh sieve, adding 5% sodium bicarbonate to debitterize, washing with water for 2-3 times, adding 2% saline water, treating at 40-60 ℃ for 2-4 hours to enable the yeast to be autolyzed, homogenizing and breaking the wall under the high pressure of 80-140Mpa, circulating for 2-4 times, adding equivalent neutral protease and flavourzyme to perform enzymolysis for 4-6 hours, collecting yeast paste, and performing vacuum concentration until the water content is less than or equal to 30% to obtain a yeast extract.
In one embodiment, 100 parts of yeast paste subjected to wall breaking and enzymolysis treatment, 2 parts of glucose, 2 parts of xylose, 1 part of lysine, 1 part of cysteine hydrochloride and 1 part of glycine are subjected to pH adjustment of 6.0-6.5, and reacted in a reaction kettle at the temperature of 100-120 ℃ for 30-40min to obtain the Maillard reaction type yeast extract.
The invention also claims a functional food or health care product containing the nutritional type seasoning sauce.
The invention has the beneficial effects that:
(1) has multiple functions of delicacy, nutrition and health care, is a demonstration type product of common food of health food, and has important significance for improving national health level.
(2) The nutritional seasoning sauce is obviously different from Virgimai, firstly, the raw materials of the product are completely different, and on the basis of the Virgimai, according to the requirements of the taste and the lack of nutrition of Chinese people, the Maillard reaction type yeast sauce is adopted, so that the taste and the flavor of the yeast sauce are improved; VB12, biotin, vitamin K2(MK-7) and vitamin D which are natural sources are added, so that the vitamin supplement is more comprehensive, and the absorption of a human body to calcium is promoted; thirdly, antioxidant nutrient components such as black garlic and pine needle extracts are added, so that the health is benefited.
The preparation method is simple and easy to implement, and the obtained finished product is easy to carry and eat by raw material weighing → high-speed homogenizing and stirring mixing → mixing and homogenizing canning → sterilization → finished product.
Detailed Description
The measuring method comprises the following steps:
the antioxidant capacity index ORAC determination method comprises the following steps: refer to the method in the document ORAC method for evaluating the antioxidant capacity of 16 tea leaves, which is disclosed in the journal of food safety quality detection 2014.
Vitamin B group determination methods reference documents:
1. xushuo, Xuwenfeng, Jinpengfei, Wu schjun, Jiangxinqing, Kuang Yongmei, HPLC method for simultaneously determining the content of 5 vitamins in the vitamin B complex tablet, Chinese pharmacist 2018, 21 (1): 177-179;
2. xuo, Jinpengfei, Kuang Yongmei, Xuwenfeng, Wu schjun, Jiangwen HPLC method for determining trace folic acid, vitamin B12 and biotin pharmaceutical analysis journal 2018, 38 (6): 1091-1097.
The method for measuring vitamin D3 is described in patent application publication No. CN 104502501A.
The vitamin K2 content was analyzed by UlltiMate 3000 HPLC using C18 column with 100% methanol as mobile phase, flow rate of 1.0mL/min, sample volume of 30 μ L, column temperature of 50 deg.C, and wavelength of 270 nm.
II, raw materials:
clam extract: purchased from Shanxi Teng Mey Biotech, Inc.;
scallop extract: purchased from shanxi congeneric science and technology ltd;
pine needle extract: purchased from shanxi Murphy Biotech, Inc.;
salmon hydrolyzate: purchased from shanxi Murphy Biotech, Inc.;
the cod liver and the sword fish liver are commercially available canned products;
black garlic: purchased from jonan kang ze biotechnology limited;
onion: purchased from commercial allied foods limited;
celery powder: purchased from Qi Xuan food Co., Ltd, Dongguan city;
turmeric: xianhao natural bioengineering, Inc.;
food grade glucose is produced by Shandong West king Biochemical technology Co., Ltd; food-grade L-lysine, cysteine hydrochloride, and glycine were purchased from Biotechnology, Inc., of Hainan, Western; food-grade xylose is produced by Shandong Futian science and technology group, Inc.
The present invention is further explained below with reference to specific examples, but the embodiments of the present invention are not limited thereto.
Example 1 preparation of chickpea natto
Soaking commercially available semen Ciceris Arietini in clear water for 12-24 hr, draining, sterilizing at 125 deg.C for 20-30min, cooling, inoculating 15% bacteria with concentration of 1 × 109Culturing the bacillus natto bacterial liquid with the order of CFU/mL at 38 ℃, fermenting for 12h and stirring for 1 time, finishing the fermentation culture for 24-26h, stirring and smashing the chickpea natto after the fermentation has wiredrawing and bean fragrance into paste, and sterilizing for 20-30min in a sterilization pot at 121 ℃ for later use. Through detection, the content of vitamin K2(MK-7) in the prepared chickpea is 920-1200 mu g/g.
EXAMPLE 2 preparation of Yeast extract, Maillard reaction type Yeast extract
Preparation of yeast extract: screening waste beer yeast by a 100-mesh sieve, adding 5% sodium bicarbonate to debitterize, washing with water for 2-3 times, adding 2% saline water, treating at 40-60 ℃ for 2-4 hours to enable the yeast to be autolyzed, homogenizing and breaking the wall under the high pressure of 80-140Mpa, circulating for 2-4 times, adding equivalent neutral protease and flavourzyme, and performing enzymolysis for 4-6 hours to obtain the yeast paste subjected to wall-breaking enzymolysis. And (3) vacuum concentrating the yeast paste until the water content is less than or equal to 30% to obtain the yeast extract.
Preparation of maillard reaction type yeast extract: adding 2 parts of glucose, 2 parts of xylose, 1 part of lysine, 1 part of cysteine hydrochloride and 1 part of glycine into 100 parts (by weight) of yeast paste subjected to wall breaking and enzymolysis treatment, adjusting the pH value to 6.0-6.5, and reacting in a reaction kettle at the temperature of 100 ℃ and 120 ℃ for 30-40min to obtain the Maillard reaction type yeast extract. The Maillard reaction type yeast paste has the characteristics of strong meat paste flavor and deep red color, and flavor compound components such as 3-methyl-3-furanthiol, 3-mercapto-3-pentanone, 1, 2-ethanedithiol, 2-ethylpyrazine, 2,4, 5-trimethyl thiazole, 2-acetylfuran and the like are detected through GC-MS detection of a gas chromatograph-mass spectrometer.
Example 3 preparation of a nutritional bioseed formula I
100 parts of yeast extract, 10 parts of Maillard reaction type yeast extract prepared in example 2, 10 parts of chickpea natto prepared in example 1, 10 parts of clam extract, 10 parts of scallop extract, 10 parts of pine needle extract, 5 parts of salmon hydrolysate, 5 parts of cod liver, 5 parts of black garlic, 5 parts of onion and 5 parts of celery powder are homogenized, stirred, emulsified and mixed at a high speed in vacuum at a temperature of 80-90 ℃, the rotating speed is 3000-4000 rpm, the stirring is carried out for 10-20 min, and the water content of the product is 35 percent.
TABLE 1 vitamins and antioxidant index in nutritional type seasoning sauce (per 100 g sauce material)
Figure BDA0002948447540000051
Figure BDA0002948447540000061
The detection results show that the requirement of human body for B vitamins can be basically met by eating 2-3 spoons (5 g per spoon) of the biological sauce every day.
Example 4 preparation of nutritional bioseed formula II
100 parts of yeast extract, 10 parts of Maillard reaction type yeast extract, 15 parts of chickpea natto, 10 parts of clam extract, 10 parts of scallop extract, 8 parts of pine needle extract, 2 parts of clove, 5 parts of salmon hydrolysate, 2 parts of swordfish liver, 5 parts of black garlic, 5 parts of onion, 5 parts of celery powder and 2 parts of turmeric, homogenizing, stirring, emulsifying and mixing at a high speed and a vacuum temperature of 80-90 ℃, rotating at 3000-4000 rpm, stirring for 10-20 min, canning and sterilizing, wherein the water content of the product is 33%.
TABLE 2 vitamins and antioxidant index in nutritional type sauces (per 100 g sauce)
Figure BDA0002948447540000062
Figure BDA0002948447540000071
Compared with example 3, the content of vitamin D3 in the sauce prepared in example 4 is increased to 150 μ g, and the oxidation resistance index is also significantly increased to 34.9%.
Vitamin D is key to the transport of calcium and phosphorus. Phosphorus is also an element established to strengthen bones and teeth. No D is involved, and more calcium can not enter the blood of the human body and can not reach the skeleton. Vitamin D also plays an important role in other aspects of human physiology, such as cardiovascular system, immune system, cancer prevention and treatment, etc.
Vitamin D deficiency has a very significant health impact. Close association between vitamin D deficiency and rickets, osteomalacia and osteoporosis has been recognized by the general public. Increasing medical evidence has shown that vitamin D deficiency can also increase the risk of cardiovascular disease, hypertension, diabetes, chronic kidney disease, common tumors, and autoimmune diseases. With age, the blood pressure rise of people with vitamin D deficiency is 20% higher than that of people with sufficient vitamin D; the risk of the occurrence of the first cardiovascular event of people with low vitamin D level is obviously improved within 5 years, and the death rate of cardiovascular diseases is increased by 2 times; sufficient vitamin D levels can reduce the risk of type 2 diabetes; effectively reducing the risk of colorectal tumor, breast tumor and ovarian tumor; reducing the risk of autoimmune diseases, including multiple sclerosis, type 1 diabetes, psoriasis, systemic lupus erythematosus, rheumatoid arthritis, autoimmune thyroid diseases, etc.
According to the statistics of the international journal of health science, about 10 hundred million people all over the world suffer from vitamin D deficiency. Vitamin D is deficient or deficient in 90% of people in China, and investigation published in 2009 aiming at 50-70 years old people in Beijing and Shanghai in China shows that 86% of people have vitamin D deficiency (lower than 20ng/ml) or deficiency (lower than 30ng/ml), and only 14% of people have normal vitamin D. In addition, the prevalence rate of vitamin D deficiency of urban residents is obviously higher than that of rural residents, so that the national people urgently need to supplement vitamin D.
The U.S. department of agriculture in 2010 recommends ingestion of about 3000 to 5000 units of ORAC units per day. The first scientific institution of the U.S. department of agriculture as early as 1999: the human aging nutrition research center has formally released the benefits of eating large quantities of high ORAC foods in slowing the signs of aging in humans, including skin, eyes, tissues, joints, heart and brain. Therefore, the nutritional biological sauce has antioxidant components, and the nutritional value and the health care effect of the product are enhanced, and the nutritional biological sauce has important significance for improving the national health level.
The selected components are rich in various vitamins required by a human body, and the daily nutrient elements of the human body can be supplemented through a small amount of intake; wherein:
vitamin B1 (thiamine), plays an important role in breaking down carbohydrates, helps the body to release energy to promote immune system health, and helps to relieve fatigue.
Vitamin B2 (riboflavin) is an antioxidant that helps prevent cell damage, especially to skin cells. It also supports the hematopoietic function of the body, enhances immunity, helps break down food, and generates the energy needed. Can promote skin health and prevent headache.
Vitamin B3 (niacin), which increases the level of high density lipoprotein, also enhances immunity, helps the body break down food and generates the energy required.
Vitamin B5 (pantothenic acid) for promoting skin health.
Vitamin B6 (pyridoxine), which helps sleep and prevents depression, and vitamin B6 helps produce neurotransmitters that regulate sleep and mood, such as serotonin, norepinephrine, dopamine, and melatonin. Deficiency of pyridoxine can cause anemia. People with kidney disease, autoimmune disease, and frequent alcohol consumption are likely to be deficient in vitamin B6.
Vitamin B7 (biotin) makes the skin healthier and the hair and nails tougher.
Vitamin B9 (folic acid), can prevent anemia, and slow memory deterioration. Pregnant women also need to take more folic acid. It is recommended to take 400 micrograms folic acid per day, and pregnant women should take 200 milligrams more per day to prevent congenital defects in the fetus.
Vitamin B12 (cobalamin) can maintain nervous system health. Vitamin B12 is responsible for maintaining nerve and blood cell health and is involved in deoxyribonucleic acid (DNA) synthesis. Vitamin B12 deficiency causes anemia and ultimately nerve damage. Strict vegetarians must know that only meat has natural vitamin B12. They must take supplements or eat foods supplemented with vitamin B12.
Vitamin D (vitamin D) is a class of fat-soluble vitamins and belongs to steroid derivatives. Vitamin D mainly comprises vitamins D1, D2, D3, D4 and D5, most importantly vitamin D2 (ergocalciferol) and vitamin D3 (cholecalciferol), which are commonly referred to as vitamin D2 and D3, vitamins D2 and D3 are not biologically active and are metabolized in the liver after binding to Vitamin D Binding Protein (VDBP) in the blood to inactive in vivo storage forms of 25-hydroxyvitamin D2 and 25-hydroxyvitamin D3, collectively 25-hydroxyvitamin D. The main physiological functions of vitamin D are to regulate the metabolism of calcium and phosphorus in vivo and maintain the stable level of calcium and phosphorus in blood plasma, and participate in the normal growth and development of teeth and bones of individuals; deficiencies are prone to rickets and osteomalacia and may be associated with the development of various cancers, autoimmune diseases, infectious diseases, type 2 diabetes and cardiovascular diseases.
Vitamin K2 can be used for treating diseasesPreventing osteoporosis, increasing bone density, and preventing fracture; vitamin K2 has effects in promoting carboxylation of primary osteocalcin secreted by osteoblast to become active osteocalcin, and promoting Ca in blood2+Depositing into the bone; has diuretic, liver detoxification strengthening, and blood pressure lowering effects; treating vitamin K2 deficiency hemorrhage, promoting prothrombin formation, accelerating blood coagulation, and maintaining normal blood coagulation time; vitamin K2 can be used for preventing liver cirrhosis from developing into hepatocarcinoma.
The content of total phenols in the black garlic is far higher than that of fresh garlic and is more than 5-8 times of that of the fresh garlic, and the anti-aging and anti-oxidation capacity of the black garlic is 39 times of that of common garlic. The garlicin contained in the black garlic has broad-spectrum antibacterial effect and can kill dozens of epidemic viruses and various pathogenic microorganisms. The component with antibacterial effect is mainly allicin, and white oily liquid propylene sulfide [ (CH)2CH2 H2)2S]. The allicin can kill typhoid bacillus, dysentery bacillus, influenza virus, etc. even if diluted by 10 ten thousand times. The active ingredients in black garlic such as S-methyl cysteine sulfoxide and S-allyl cysteine sulfoxide can inhibit G-6-P enzyme NADPH, prevent insulin destruction, and reduce blood sugar. The allyl disulfide and alkaloid in the black garlic also have the functions of reducing blood sugar components and increasing insulin, and more importantly, the allyl disulfide and alkaloid have no influence on normal blood sugar values.
The medicinal components of the pine needles are higher than other parts of the pine needles, and the pine needle extract is rich in active substances such as saccharides, crude protein, crude fat, various amino acids, various trace mineral elements, various vitamins, bioflavonoids, essential oil, chlorophyll, unsaturated fatty acid, enzyme, coenzyme and the like. It contains a large amount of bioflavonoids and proanthocyanidins, and has strong resistance. The folium Pini extract can be used for dilating arterial blood vessel, increasing oxygen carrying capacity of erythrocyte, promoting blood circulation, improving capillary function, enhancing immunity, increasing hormone secretion, strengthening essence, and rejuvenating body tissue. Especially, pine needles contain a variety of water-soluble flavones, including proanthocyanidins which have strong activity in human bodies and high bioavailability, catechins and a variety of unsaturated fatty acids.
Attached: the international consortium for nutrition science 2011 edition recommends that the daily intake of 13 vitamins for an adult is shown in table 3.
TABLE 3 vitamin intake and vitamin deficiency hazards recommended by the International Union of Nutrition science
Figure BDA0002948447540000091
Figure BDA0002948447540000101
Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.

Claims (10)

1. A nutritional seasoning sauce is characterized by comprising the following components: 100 parts of yeast extract, 5-10 parts of Maillard reaction type yeast extract, 10-20 parts of clam extract, 10-20 parts of scallop extract, 5-20 parts of pine needle extract, 5-10 parts of salmon or trout hydrolysate, 2-5 parts of deep sea fish liver, 2-6 parts of black garlic and 2-10 parts of onion.
2. The nutritional flavoring sauce according to claim 1, further comprising chickpea natto 10-15 parts, clove 2-8 parts, turmeric 2-5 parts, and salt 2-10 parts.
3. Nutritional sauce according to claim 1 or 2, characterized in that the deep-sea cod liver is cod liver or swordfish liver.
4. A process for preparing a nutritional sauce according to any one of claims 1 to 3, comprising the steps of:
(1) taking raw materials of each component, homogenizing and stirring the raw materials at a high speed in vacuum, emulsifying and mixing;
(2) adjusting the water content of the mixture stirred in the step (1) to 33-35%, and canning and sterilizing to obtain a finished product.
5. The method of claim 4, wherein the vacuum high speed homogeneous stirring is performed at 80-90 ℃ and 3000-4000 rpm for 10-20 min.
6. The method of claim 5, comprising the steps of:
(1) taking the raw materials of each component according to the proportion, homogenizing and stirring the raw materials at a high speed in vacuum, emulsifying and mixing; the raw materials comprise: 100 parts of yeast extract, 10 parts of Maillard reaction type yeast extract, 10 parts of clam extract, 10 parts of chickpea natto, 10 parts of scallop extract, 10 parts of pine needle extract, 5 parts of salmon hydrolysate, 5 parts of cod liver, 5 parts of black garlic, 5 parts of onion and 5 parts of celery powder;
(2) adjusting the water content of the mixture stirred in the step (1) to 35%, canning and sterilizing to obtain a finished product.
7. The method of claim 5, comprising the steps of:
(1) taking the raw materials of each component according to the proportion, homogenizing and stirring the raw materials at a high speed in vacuum, emulsifying and mixing; the raw materials comprise: 100 parts of yeast extract, 10 parts of Maillard reaction type yeast extract, 15 parts of chickpea natto, 10 parts of clam extract, 10 parts of scallop extract, 8 parts of pine needle extract, 2 parts of clove, 5 parts of salmon hydrolysate, 2 parts of swordfish liver, 5 parts of black garlic, 5 parts of onion, 5 parts of celery powder and 2 parts of turmeric,
(2) adjusting the water content of the mixture stirred in the step (1) to 33%, canning and sterilizing.
8. The method as claimed in any one of claims 4 to 7, wherein the chickpea natto is fermented chickpea using Bacillus natto, and the vitamin K2 content of the chickpea natto is 920-.
9. The method as claimed in any one of claims 4 to 7, wherein the Maillard reaction type yeast extract is prepared by reacting yeast paste subjected to wall breaking and enzymolysis with glucose, xylose, lysine, cysteine hydrochloride and glycine at pH6.0-6.5 and at 120 ℃ of 100 ℃ for 30-40 min.
10. A functional food or health product comprising the nutritional seasoning paste according to any one of claims 1 to 3.
CN202110202712.1A 2020-02-24 2021-02-23 Nutritional seasoning sauce and preparation method thereof Pending CN112841566A (en)

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