CN112869104A - Vinasse sauce and preparation method thereof - Google Patents
Vinasse sauce and preparation method thereof Download PDFInfo
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- CN112869104A CN112869104A CN202110119326.6A CN202110119326A CN112869104A CN 112869104 A CN112869104 A CN 112869104A CN 202110119326 A CN202110119326 A CN 202110119326A CN 112869104 A CN112869104 A CN 112869104A
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- 235000015067 sauces Nutrition 0.000 title claims description 12
- 235000013599 spices Nutrition 0.000 claims abstract description 73
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- 239000000796 flavoring agent Substances 0.000 claims abstract description 36
- 235000013339 cereals Nutrition 0.000 claims abstract description 21
- 241001131796 Botaurus stellaris Species 0.000 claims abstract description 19
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 17
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- 238000001914 filtration Methods 0.000 claims abstract description 9
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- 229910021641 deionized water Inorganic materials 0.000 claims abstract description 8
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 7
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- 240000007594 Oryza sativa Species 0.000 claims abstract description 6
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 6
- 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 claims abstract description 6
- 229930006000 Sucrose Natural products 0.000 claims abstract description 6
- 235000009566 rice Nutrition 0.000 claims abstract description 6
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims abstract description 5
- 239000002773 nucleotide Substances 0.000 claims abstract description 5
- 125000003729 nucleotide group Chemical group 0.000 claims abstract description 5
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- 239000000243 solution Substances 0.000 claims description 42
- 238000000605 extraction Methods 0.000 claims description 28
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 27
- 239000000843 powder Substances 0.000 claims description 25
- 235000013882 gravy Nutrition 0.000 claims description 19
- 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
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- 238000000034 method Methods 0.000 claims description 10
- 238000005303 weighing Methods 0.000 claims description 10
- 108010059892 Cellulase Proteins 0.000 claims description 9
- 108090000284 Pepsin A Proteins 0.000 claims description 9
- 102000057297 Pepsin A Human genes 0.000 claims description 9
- 108010059820 Polygalacturonase Proteins 0.000 claims description 9
- 229940106157 cellulase Drugs 0.000 claims description 9
- 108010093305 exopolygalacturonase Proteins 0.000 claims description 9
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- 238000002386 leaching Methods 0.000 claims description 4
- 235000002566 Capsicum Nutrition 0.000 claims description 3
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims description 3
- 240000006927 Foeniculum vulgare Species 0.000 claims description 3
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 3
- 239000006002 Pepper Substances 0.000 claims description 3
- 235000016761 Piper aduncum Nutrition 0.000 claims description 3
- 235000017804 Piper guineense Nutrition 0.000 claims description 3
- 244000203593 Piper nigrum Species 0.000 claims description 3
- 235000008184 Piper nigrum Nutrition 0.000 claims description 3
- 244000290333 Vanilla fragrans Species 0.000 claims description 3
- 235000009499 Vanilla fragrans Nutrition 0.000 claims description 3
- 235000012036 Vanilla tahitensis Nutrition 0.000 claims description 3
- 235000017803 cinnamon Nutrition 0.000 claims description 3
- 238000000967 suction filtration Methods 0.000 claims description 3
- 238000001471 micro-filtration Methods 0.000 claims description 2
- 239000002904 solvent Substances 0.000 claims description 2
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- 235000011194 food seasoning agent Nutrition 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 238000007873 sieving Methods 0.000 description 4
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- 150000002367 halogens Chemical class 0.000 description 3
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- 239000000654 additive Substances 0.000 description 2
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- 235000010167 Allium cepa var aggregatum Nutrition 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 108090000526 Papain Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 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 description 1
- 230000032683 aging Effects 0.000 description 1
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- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000013888 disodium 5'-ribonucleotide Nutrition 0.000 description 1
- 239000004193 disodium 5'-ribonucleotide Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
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- 238000011031 large-scale manufacturing process Methods 0.000 description 1
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- 238000011056 performance test Methods 0.000 description 1
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- 229940026314 red yeast rice Drugs 0.000 description 1
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- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000003765 sweetening agent Substances 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/11—Natural spices, flavouring agents or condiments; Extracts thereof obtained by solvent extraction
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Seasonings (AREA)
Abstract
The application relates to the technical field of brewing, and particularly discloses a vinasse bittern and a preparation method thereof. The pickled bittern comprises the following components in parts by weight: 10-15 parts of fragrant distilled grain juice; 10-15 parts of yellow wine; 0.5-0.8 part of monosodium glutamate; 0.3-0.5 part of white sugar; 0.1-0.2 part of 5' -flavor nucleotide disodium; 0.01-0.2 part of spice extract; the preparation method of the fragrant distilled grain juice comprises the following steps: selecting glutinous rice yellow wine lees, pulverizing, stirring, filling into a jar, compacting, fermenting, and fermenting in open air for 2-3 years to obtain fragrant wine lees; taking out the fragrant vinasse, adding the fragrant vinasse into deionized water with the volume five times that of the fragrant vinasse, uniformly stirring and filtering to obtain fragrant vinasse juice. The vinasse marinade has the characteristics of stable flavor, strong vinasse flavor and unique taste, the preparation method is simple and convenient, and the problems of complex preparation and large flavor difference of the traditional vinasse food are solved.
Description
Technical Field
The application relates to the technical field of brewing, in particular to vinasse bittern and a preparation method thereof.
Background
The vinasse food has a long history in China, and after various food materials are pickled by adding the fragrant vinasse, the vinasse fragrance overflows, and the fresh and delicious taste is mellow, so the vinasse is a method for improving the mellow and delicious taste of the food materials. The vinasse left after the yellow wine is brewed is added with natural plant mixed spices and is sealed and aged for more than half a year to obtain the fragrant vinasse, the fragrant vinasse has strong fragrance, contains about 8 percent of alcohol and has the same seasoning effect as the alcoholic yellow wine. The dish marinated by taking the fragrant vinasse marinating as the seasoning vinasse has unique flavor, and the fragrant vinasse can be divided into white vinasse and red vinasse: the white lees is made from lees of Shaoxing yellow wine; the red vinasse is a special product of Fujian, 5 percent of natural red yeast rice is required to be added during brewing in order to specially produce the product, and the fragrant vinasse can increase the characteristic fragrance of dishes.
The traditional aromatic distillers 'grains are obtained by extracting aromatic distillers' grains juice from aged distillers 'grains by a scientific method, and the aromatic distillers' grains juice can be used after being mixed with yellow wine and other seasonings such as shallot, ginger, monosodium glutamate and the like when preparing distilled grain food.
Aiming at the related technologies, in the preparation process of the vinasse, the flavor is difficult to control under the influence of the additives, so that the flavor difference of the finally obtained vinasse food is large.
Disclosure of Invention
In order to produce the fragrant vinasse sauce which is stable in flavor and convenient to use to meet the market demand and meet the consumption demand, the application provides the vinasse sauce and the preparation method thereof.
In a first aspect, the present application provides a pickled bittern, which adopts the following technical scheme:
the pickled bittern comprises the following components in parts by weight:
10-15 parts of fragrant distilled grain juice;
10-15 parts of yellow wine;
0.5-0.8 part of monosodium glutamate;
0.3-0.5 part of white sugar;
0.1-0.2 part of 5' -flavor nucleotide disodium;
0.01-0.2 part of spice extract;
the preparation method of the fragrant vinasse juice comprises the following steps: selecting glutinous rice yellow wine lees, pulverizing, stirring, filling into a jar, compacting, fermenting, and fermenting in open air for 2-3 years to obtain fragrant wine lees; taking out the fragrant vinasse, adding the fragrant vinasse into deionized water with the volume five times that of the fragrant vinasse, uniformly stirring and filtering to obtain fragrant vinasse juice;
the spice extracting solution is prepared from the following raw materials in parts by weight:
0.8-1.2 parts of scallion;
0.8-1.2 parts of ginger;
0.8-1.2 parts of fennel;
0.4-0.6 part of pepper;
0.2-0.3 part of dried orange peel;
0.4-0.5 part of cinnamon;
0.2 to 0.5 portion of vanilla.
By adopting the technical scheme and preparing the vinasse marinade according to the proportion, the refined vinasse marinade has transparent physical state, no precipitate, obvious vinasse aging fragrance and moderate fresh salty taste, can be directly used in cooked vegetables, fried vegetables, marinated vegetables and the like, and the pickled vinasse food has stable flavor. Furthermore, the green onion, the ginger, the fennel, the pepper, the dried orange peel and the cinnamon are combined, so that the spice extracting solution can meet the taste of the public, the prepared vinasse sauce has the advantages of typical and harmonious fragrance, delicious and tasty taste, long aftertaste and the like, and the added vanilla is used as a sweetening agent to cover the pungent smell of other spicy raw materials and endow the vinasse sauce with sweet taste.
Preferably, the extraction method of the spice extracting solution comprises the following steps:
a1, weighing and crushing the raw materials according to the proportion to obtain raw material powder;
a2, adding the raw material powder obtained in A1 into an ethanol solution, heating and extracting in water bath for 1.5-3h, repeatedly extracting for 2-3 times, filtering, mixing filtrates, and concentrating to obtain a spice extract.
By adopting the technical scheme, the ethanol heating reflux method is used for extracting the spice raw materials, so that the effective components in the raw materials can be effectively extracted, the unique flavor of the raw materials is greatly reserved, the spice extracting solution prepared by mixing has the advantages of typical and harmonious flavor, and the prepared vinasse sauce conforms to the taste of the public.
Preferably, the concentration of the ethanol solution in the A2 is 70-80%, and the extraction temperature is 75-85 ℃.
By adopting the technical scheme, when the concentration of the ethanol is too low, the extraction capability is poor, the effective components in the spice raw materials cannot be well extracted, and the flavor of the spice extracting solution is reduced; if the concentration of ethanol is higher than 80% or the temperature is higher than 85 deg.C, the effective components will precipitate out, the content of effective components in the extractive solution is reduced, the flavor of the spice extractive solution is reduced, and the obtained distiller's grains gravy has bitter taste of material.
Preferably, the extraction method of the spice extracting solution comprises the following steps:
b1, weighing and crushing the raw materials according to the proportion to obtain raw material powder;
and B2, adding the raw material powder obtained in the step B1 into an ethanol solution, shaking for 1-2 hours by using an ultrasonic oscillator, carrying out suction filtration, repeatedly extracting filter residues for 2-3 times, combining filtrates and concentrating to obtain the spice extracting solution.
By adopting the technical scheme, the spice raw materials are extracted and separated by adopting the ultrasonic technology, the extraction separation rate can be effectively improved, the content of the extract is improved, the unique flavor of each raw material can be well reserved by the spice extracting solution, and meanwhile, the extraction time is greatly shortened.
Preferably, the extraction method of the spice extracting solution comprises the following steps:
c1, weighing and crushing the raw materials according to the proportion to obtain raw material powder;
and C2, performing enzymolysis leaching on the raw material powder obtained in the step C1, repeatedly extracting for 2-3 times, performing microfiltration, and mixing filtrates to obtain the spice extracting solution.
By adopting the technical scheme, the effective components in the spice are extracted by enzymolysis and leaching, so that the effective components can be furthest prevented from being damaged, and the extracted spice extracting solution has better flavor.
Preferably, in the step C2, deionized water is used as the solvent, and the enzyme is selected from one or more of cellulase, pectinase and pepsin.
By adopting the technical scheme, the compound enzyme extraction method is used for extracting the effective components in the spice, the extraction content is high, the operation is simple, and meanwhile, the temperature required for extraction is low, so that the condition that the effective components in the spice raw material are damaged due to too high temperature, and the spice extracting solution is reduced or loses unique flavor can be reduced.
Preferably, the enzyme is prepared from cellulase, pectinase and pepsin according to a weight ratio of 1: (1-1.2): (0.4-0.6), and the enzyme is added in an amount of 0.2-0.5% of the weight of the raw material powder.
By adopting the technical scheme, the complex enzyme with the proportion is used for carrying out enzymolysis and extraction on the spice raw material, so that the content of effective components in the spice extracting solution can be effectively improved, the prepared vinasse bittern has rich flavor, and the taste requirements of the public can be widely met.
In a second aspect, the present application provides a method for preparing distiller's grains bittern, which adopts the following technical scheme:
a preparation method of pickled bittern comprises the following steps:
s1, uniformly stirring the fragrant distilled grain juice and yellow wine to obtain a mixed solution;
s2, sequentially adding monosodium glutamate, white sugar, 5' -flavour nucleotide disodium and spice extract into the mixed solution obtained in S1, continuously stirring, and heating for sterilization to obtain the vinasse sauce.
By adopting the technical scheme, the preparation process of the grain gravy is simple, the conditions are controllable, and the prepared grain gravy has stable flavor and cannot have large flavor difference. The vinasse gravy prepared by the method can be added into the cooked dishes, the fried dishes, and the marinated dishes, so that the food materials can be endowed with relatively strong fragrance, and the taste is unique.
Preferably, in the S2, the sterilization temperature is 75-80 ℃, and the sterilization time is 10-15 min.
By adopting the technical scheme, the content of microorganisms in the prepared vinasse halogen is effectively reduced, and the quality guarantee period of the vinasse halogen is prolonged.
In summary, the present application has the following beneficial effects:
1. the application combines the traditional process of manufacturing the aromatic grains with the modern food extraction technology, and the prepared grain sauce has the characteristics of stable flavor, rich grain flavor, unique taste and the like;
2. in the application, the effective flavor components in the spice raw materials are extracted by an enzymolysis extraction method, so that the spice extracting solution can keep the original flavor of each raw material to the maximum extent, and the vinasse bittern can meet the taste of the public when being added into the vinasse bittern;
3. the method has the advantages of simple preparation process and controllable conditions, is suitable for large-scale production, can stably prepare the vinasse sauce which has stable flavor and can be directly used, and avoids the problem that the vinasse food has large flavor difference due to difficult control of the flavor caused by the influence of additives in the process of seasoning the fragrant vinasse juice.
Detailed Description
The present application will be described in further detail with reference to examples.
The ultrasonic oscillator in the embodiment of the application is made by Jining ao super electronic equipment limited company, and the model is JA-500.
Cellulase, pectinase, papain and pepsin are all collected from Shandong Nuanli Biotech Co., Ltd;
ceramic membranes were collected from delanmell.
Preparation examples of raw materials
Preparation example 1: a spice extract, each component and the corresponding weight of which are shown in Table 1, is prepared by the following steps:
a1, weighing and crushing the raw materials according to the proportion, and sieving the raw materials by a 40-mesh sieve to obtain raw material powder;
a2, adding the raw material powder obtained in A1 into 3L 70% ethanol solution, extracting for 1.5h at 75 deg.C by heating in water bath, repeating the extraction for 3 times, filtering, and mixing filtrates to obtain spice extractive solution.
Preparation examples 2 to 3: a spice extract was different from that of preparation example 1 in that the respective components and their respective weights are shown in Table 1.
TABLE 1 preparation examples 1-3 ingredients and weights (g) thereof
Preparation example 4: a spice extract solution, which is different from the preparation example 1 in that in the preparation process of the spice extract solution A2, the concentration of an ethanol solution is 75%, and the extraction temperature is 80 ℃.
Preparation example 5: a spice extract solution, which is different from the preparation example 1 in that in the preparation process of the spice extract solution A2, the concentration of an ethanol solution is 80%, and the extraction temperature is 85 ℃.
Preparation example 6: a spice extract solution, which is different from the preparation example 1 in that in the preparation process of the spice extract solution A2, the extraction time is 3h, and the extraction is repeated for 2 times.
Preparation example 7: a spice extract which is different from the spice extract prepared in preparation example 1 in that the spice extract is prepared by the following steps:
b1, weighing and crushing the raw materials according to the proportion, and sieving the raw materials by a 40-mesh sieve to obtain raw material powder;
and B2, adding the raw material powder obtained in the step B1 into 3L of 75% ethanol solution, extracting for 1h by shaking with an ultrasonic oscillator at the frequency of 30MHz, performing suction filtration, repeatedly extracting filter residues for 3 times, combining filtrates, heating to 80 ℃, and concentrating for 10min to obtain the spice extracting solution.
Preparation example 8: a spice extract is different from the spice extract prepared in the preparation example 7 in that in the preparation process of the spice extract B2, the shaking time is 2 hours, and the extraction of filter residues is repeated for 2 times.
Preparation example 9: a spice extract which is different from the spice extract prepared in preparation example 1 in that the spice extract is prepared by the following steps:
c1, weighing and crushing the raw materials according to the proportion, and sieving the crushed raw materials by a 40-mesh sieve to obtain raw material powder;
c2, adding the raw material powder obtained in the step C1 into deionized water with the weight 5 times of that of the raw material powder for enzymolysis and leaching, repeatedly extracting for 2 times, filtering a 0.22-micron ceramic filter membrane under the condition that the surface pressure is 0.5MPa, and combining the filtrates to obtain the spice extracting solution. Wherein the enzyme is prepared by mixing cellulase, pectinase and pepsin according to the weight ratio of 1:1:0.4, and the addition amount of the enzyme accounts for 0.2 percent of the weight of the raw material powder.
Preparation example 10: a spice extract is different from the preparation example 9 in that in the preparation process of the spice extract C2, enzyme is prepared by mixing cellulase, pectinase and pepsin according to the weight ratio of 1:1.2:0.6, and the addition amount of the enzyme accounts for 0.5% of the weight of the raw material powder.
Examples
Example 1: the pickled bittern is prepared by the following steps of:
s1, stirring the fragrant distilled grain juice and yellow wine at the rotating speed of 30rpm for 10min to obtain a mixed solution;
s2, sequentially adding monosodium glutamate, white sugar, disodium 5' -ribonucleotide and the spice extract prepared in the preparation example 1 into the mixed solution obtained in the step S1, continuously stirring for 30min at the rotating speed of 30rpm, heating to 75 ℃ and sterilizing for 10min to obtain the vinasse sauce.
The preparation method of the fragrant distilled grain juice comprises the following steps: selecting glutinous rice yellow wine lees, crushing, uniformly stirring, filling into a jar, compacting, fermenting, and fermenting for 3 years in an open air environment to obtain fragrant wine lees; taking out the fragrant wine lees, adding into deionized water with volume 5 times of that of the fragrant wine lees, stirring and mixing at the rotating speed of 30rpm for 60min, and filtering to obtain fragrant wine lees juice.
Examples 2 to 6: a spent brine, which differs from example 1 in that the components and their respective weights are shown in table 2.
TABLE 2 Components and weights (kg) thereof in examples 1-6
Examples 7 to 15: a poor gravy, which is different from example 1 in that in the preparation process of the poor gravy, in S2, spice extract solutions used were prepared in preparation examples 2 to 10, respectively, and the correspondence is shown in Table 3.
TABLE 3 comparison of spice extracts of examples 7-15
Example 16: a poor gravy, which is different from example 1 in that the temperature for sterilization is set to 80 ℃ and the sterilization time is set to 15min in S2 in the preparation process of the poor gravy.
Comparative example
Comparative example 1: a distiller's grain bittern is commercially available and is produced by Shaoxing Haheng food GmbH.
Comparative example 2: the difference between the pickled bittern and the pickled bittern in the example 1 is that the extraction steps of the spice extracting solution are as follows:
d1, weighing and crushing the raw materials according to the proportion, and sieving the crushed raw materials by a 40-mesh sieve to obtain raw material powder;
d2, adding the raw material powder obtained in the step D1 into 3L of deionized water, heating to 90 ℃, extracting for 45min, and filtering to obtain the spice extracting solution.
Comparative example 3: the difference between the fermented glutinous rice and the spice extract in the embodiment 14 is that in the extraction process of the spice extract, the enzyme used in the enzymolysis extraction is formed by mixing cellulase, pectinase and pepsin according to the weight ratio of 1:0.8: 0.2.
Comparative example 4: the difference between the fermented glutinous rice and the spice extract in the embodiment 14 is that in the extraction process of the spice extract, the enzyme used in the enzymolysis extraction is formed by mixing cellulase, pectinase and pepsin according to the weight ratio of 1:1.5: 0.7.
Performance test
Test one: and (4) sensory testing.
The spice extract prepared in preparation examples 1 to 10 and comparative examples 2 to 4 was taken as a test subject, questionnaires were screened by volunteers, 130 volunteers were selected as observers to participate in the test, and the test was randomly divided into 13 groups of 10 persons each. The test samples were randomly distributed by the test staff, and the observer in each group performed a sensory test on the spice extracts prepared in the same preparation example or comparative example. Judging the color and smell of the spice extracting solution, wherein the color judgment is divided into 4 standards, namely colorless, light yellow, yellow and dark yellow; the odor evaluation is divided into 4 standards, which are respectively no special odor, light fragrance, fragrance and peculiar smell. Taking the judgment results of a plurality of people as final judgment results, and if the number of the judgment results is the same, the result is 'minus'. The test results are shown in Table 4 below.
As can be seen from the test data in table 4: the spice extract prepared in preparation examples 1-10 of the present application had a light color, a transparent body state, no obvious precipitation, and an obvious fragrance. The spice extracts prepared in comparative examples 2-4 were darker in color and lighter in flavor.
TABLE 4 sensory test results
And (2) test II: testing the fragrance, freshness, sweetness and aftertaste of the vinasse bittern.
The gravy obtained in examples 1-16 and comparative examples 2-4 was used as the test subject, and 190 volunteers were selected to participate in the test by screening questionnaires and randomly divided into 19 groups of 10 persons each. The test samples were randomly distributed by the test personnel and volunteers within each group scored the poor halogen made in the same example or comparative example. The flavor, freshness, sweetness and aftertaste of the pickled bittern were evaluated, and the flavor, freshness, sweetness and aftertaste of the pickled bittern sold in comparative example 1 was used as a scoring standard and was scored as 3 points. When evaluated, the score was 0 at the lowest and 5 at the highest. The scores within each group were averaged as the final score and are included in table 5 below.
As can be seen from the test data in table 5: the flavor, freshness, sweetness and aftertaste scores of the pickled brines prepared in examples 1 to 16 are all higher than 3.0 points, which shows that the pickled brines prepared in the examples have stronger flavor, freshness and sweetness and have strong aftertaste and delicate flavor compared with the commercial pickled brines. Among these, examples 14 and 15 are preferred examples. The vinasse gravy prepared in the comparative examples 2-4 has the fragrance, freshness, sweetness and aftertaste scores of no more than 3.0 points, which shows that the fragrance, freshness, sweetness and aftertaste are similar to or even worse than those of the commercial vinasse gravy.
TABLE 5 fragrance, freshness, sweetness and aftertaste test results of the vinasse bittern
The present embodiment is only for explaining the present application, and it is not limited to the present application, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present application.
Claims (9)
1. The pickled bittern is characterized by comprising the following components in parts by weight:
10-15 parts of fragrant distilled grain juice;
10-15 parts of yellow wine;
0.5-0.8 part of monosodium glutamate;
0.3-0.5 part of white sugar;
0.1-0.2 part of 5' -flavor nucleotide disodium;
0.01-0.2 part of spice extract;
the preparation method of the fragrant vinasse juice comprises the following steps: selecting glutinous rice yellow wine lees, pulverizing, stirring, filling into a jar, compacting, fermenting, and fermenting in open air for 2-3 years to obtain fragrant wine lees; taking out the fragrant vinasse, adding the fragrant vinasse into deionized water with the volume five times that of the fragrant vinasse, uniformly stirring and filtering to obtain fragrant vinasse juice;
the spice extracting solution is prepared from the following raw materials in parts by weight:
0.8-1.2 parts of scallion;
0.8-1.2 parts of ginger;
0.8-1.2 parts of fennel;
0.4-0.6 part of pepper;
0.2-0.3 part of dried orange peel;
0.4-0.5 part of cinnamon;
0.2 to 0.5 portion of vanilla.
2. The gravy of claim 1, wherein the extraction method of the spice extract comprises the following steps:
a1, weighing and crushing the raw materials according to the proportion to obtain raw material powder;
a2, adding the raw material powder obtained in A1 into an ethanol solution, heating and extracting in water bath for 1.5-3h, repeatedly extracting for 2-3 times, filtering, mixing filtrates, and concentrating to obtain a spice extract.
3. The gravy according to claim 2, wherein the concentration of ethanol solution in A2 is 70-80%, and the extraction temperature is 75-85 ℃.
4. The gravy of claim 1, wherein the extraction method of the spice extract comprises the following steps:
b1, weighing and crushing the raw materials according to the proportion to obtain raw material powder;
and B2, adding the raw material powder obtained in the step B1 into an ethanol solution, shaking for 1-2 hours by using an ultrasonic oscillator, carrying out suction filtration, repeatedly extracting filter residues for 2-3 times, combining filtrates and concentrating to obtain the spice extracting solution.
5. The gravy of claim 1, wherein the extraction method of the spice extract comprises the following steps:
c1, weighing and crushing the raw materials according to the proportion to obtain raw material powder;
and C2, performing enzymolysis leaching on the raw material powder obtained in the step C1, repeatedly extracting for 2-3 times, performing microfiltration, and mixing filtrates to obtain the spice extracting solution.
6. The gravy of claim 5, wherein in the C2, the solvent is deionized water, and the enzyme is selected from one or more of cellulase, pectinase and pepsin.
7. The gravy of claim 6, wherein the enzymes are selected from the group consisting of cellulase, pectinase, pepsin in a weight ratio of 1: (1-1.2): (0.4-0.6), and the enzyme is added in an amount of 0.2-0.5% of the weight of the raw material powder.
8. A method for preparing the gravy of any one of claims 1 to 7, comprising the steps of:
s1, uniformly stirring the fragrant distilled grain juice and yellow wine to obtain a mixed solution;
s2, sequentially adding monosodium glutamate, white sugar, 5' -flavour nucleotide disodium and spice extract into the mixed solution obtained in S1, continuously stirring, and heating for sterilization to obtain the vinasse sauce.
9. The method for preparing gravy according to claim 8, wherein the sterilization temperature in S2 is 75-80 deg.C, and the sterilization time is 10-15 min.
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Application publication date: 20210601 |