CN113080421A - Natural food material composite-flavor multifunctional sauce and preparation method thereof - Google Patents
Natural food material composite-flavor multifunctional sauce and preparation method thereof Download PDFInfo
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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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
-
- 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
- A23L27/50—Soya sauce
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
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- 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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- Food Science & Technology (AREA)
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- Botany (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
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Abstract
The invention belongs to the technical field of food processing, and discloses a natural food material composite flavor multifunctional sauce and a preparation method thereof. The compound-flavor multifunctional seasoning juice comprises 10-20 parts of compound vegetable extract, 2-5 parts of compound spice extract, 1-3 parts of edible salt, 4-8 parts of white granulated sugar, 5-10 parts of physically modified starch and 56-78 parts of soy sauce, wherein the total amount is 100 parts. The composite vegetable extract is prepared by molecular distillation, and the composite spice extract is obtained by supercritical extraction with a carbon dioxide-ethanol double solvent. The invention obtains the composite vegetable extract and the composite spice extract with complete flavor by a multi-step combined extraction method, and prepares the water-soluble composite sauce by blending and processing according to a proper proportion, thereby prolonging the quality guarantee period of the water-soluble composite sauce, having stable quality and high concentration, being more convenient to use and being beneficial to large-scale application in the food industry.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a natural food material composite flavor multifunctional sauce and a preparation method thereof.
Background
The traditional utilization modes of vegetables and spices mainly comprise various cooking modes such as frying, boiling, stewing and the like. The method is still mainly prepared by a household traditional method at present, has short shelf life and is inconvenient to use and difficult to meet the requirement of large-scale application in the food industry. The food is also prepared simply by adopting the traditional boiling process or traditional Chinese medicine concentration method, but the flavor components of the natural food materials cannot be completely reserved, and the extraction effect, the efficiency and the practical value are lower.
Patent CN 106307439A discloses a water-soluble seasoning powder with a taste of vegetables and a preparation method thereof, wherein the seasoning powder is prepared from the following raw materials in parts by weight: 20-30 parts of vegetable extract, 5-10 parts of compound spice extract, 3-5 parts of edible salt, 15-20 parts of maltodextrin, 5-10 parts of sucrose ester and 35-45 parts of purified water. The vegetable extract is obtained by carrying out reflux extraction on purified water and then concentrating. The compound spice extract is obtained by adopting edible alcohol to reflux and extract and then concentrating. The patent prepares the water-soluble seasoning powder by centrifugally spray-drying the mixed aqueous solution to solve the problem of shelf life. However, the flavor of the seasoning powder prepared by simple water or ethanol extraction cannot be well maintained.
Disclosure of Invention
Aiming at the defects and shortcomings of the prior art, the invention mainly aims to provide a preparation method of a natural food material composite flavor multifunctional sauce. The invention obtains the composite vegetable extract and the composite spice extract with complete flavor by a multi-step combined extraction method, and prepares the water-soluble composite sauce by blending and processing according to a proper proportion, thereby prolonging the quality guarantee period of the water-soluble composite sauce, having stable quality and high concentration, being more convenient to use and being beneficial to large-scale application in the food industry.
The invention also aims to provide the natural food material compound-flavor multifunctional sauce prepared by the method.
The purpose of the invention is realized by the following technical scheme:
a preparation method of a natural food material composite flavor multifunctional sauce comprises the following preparation steps:
(1) preparing a composite vegetable extract: crushing the mixed vegetable raw materials into pulp by using a tissue crusher, extruding juice by using a screw press, and repeatedly squeezing the residue for 3-5 times until the residue is not watered; filtering the obtained squeezed liquid A, performing molecular distillation treatment, separating into a heavy phase component B and a light phase component C, performing liquid-liquid separation on the light phase component C into a heavy phase component D and a light phase component E by standing or centrifuging, and uniformly mixing the component E and the component B to obtain a composite vegetable extract; (the component D is separated tissue water and partial water-soluble impurities, has no application value basically, and can be directly discarded, and the component E is a flavor volatile component in vegetables, and has higher value);
(2) preparing a compound spice extract: sequentially carrying out pre-crushing treatment and crushing treatment on a dried mixed spice raw material to obtain fine powder, then carrying out supercritical extraction by adopting a carbon dioxide-ethanol double solvent, standing an extract F at 55 ℃ or carrying out liquid-liquid separation by a centrifugal method to obtain a heavy-phase G component and a light-phase H component, combining the heavy-phase G component and the light-phase H component into a squeezed liquid A in the step (1) to carry out molecular distillation treatment (the step aims at continuously recovering flavor volatile components in the G component and improving the utilization rate of the raw material), and obtaining the light-phase H component which is a composite spice extract;
(3) and uniformly mixing the physically modified starch, the white granulated sugar and the edible salt, pouring the mixture into the soy sauce, stirring to form uniform liquid, adding the composite vegetable extract and the composite spice extract, stirring until no obvious block exists, grinding the obtained mixture by using a colloid mill, and homogenizing by using a high-pressure homogenizer to obtain the natural food material composite-flavor multifunctional sauce.
Further, the mixed vegetable raw material in the step (1) is a mixture of more than five of fresh ginger, chive, onion, garlic, green pepper, celery, spinach, coriander, carrot and fresh mushroom.
Further, the filtration in the step (1) is filtration through a 150-mesh filter screen.
Further, the vacuum degree of the molecular distillation treatment in the step (1) is-0.085 to-0.095 MPa, and the temperature is 85 to 90 ℃.
Further, the mixed spice raw material in the step (2) is a mixture of more than nine spices of anise, cinnamon, fennel, galangal, liquorice, tsaoko cardamon, pepper, amomum villosum, nutmeg, black pepper, clove, gardenia, orange peel, rosemary, perilla and turmeric.
Further, in the step (2), the pre-crushing treatment refers to treatment of coarse fragments with a pre-crusher to obtain coarse fragments with the size of 2-5 mm, and the crushing treatment refers to crushing of fine powder with a crusher to obtain fine powder with the size of 20 meshes.
Further, the supercritical extraction conditions in step (2) are as follows: the extraction temperature is 35-39 ℃, the extraction pressure is 19-21 MPa, and the extraction time is 3-5 hours.
Further, the temperature of stirring by pouring into soy sauce in the step (3) is 50 ℃.
Further, the mass parts of the components in the step (3) are as follows: 10-20 parts of composite vegetable extract, 2-5 parts of composite spice extract, 1-3 parts of edible salt, 4-8 parts of white granulated sugar, 5-10 parts of physically modified starch and 56-78 parts of soy sauce, wherein the total amount is 100 parts.
A natural food material composite flavor multifunctional sauce is prepared by the method.
Compared with the prior art, the invention has the beneficial effects that:
the traditional utilization modes of vegetables and spices mainly comprise various cooking modes such as frying, boiling, stewing and the like. The method is still mainly prepared by a household traditional method at present, has short shelf life and is inconvenient to use and difficult to meet the requirement of large-scale application in the food industry. The food is also prepared simply by adopting the traditional boiling process or traditional Chinese medicine concentration method, but the flavor components of the natural food materials cannot be completely reserved, and the extraction effect, the efficiency and the practical value are lower. The invention obtains the composite vegetable extract and the composite spice extract with complete flavor by a multi-step combined extraction method, and prepares the water-soluble composite sauce by blending and processing according to a proper proportion, thereby prolonging the quality guarantee period of the water-soluble composite sauce, having stable quality and high concentration, being more convenient to use and being beneficial to large-scale application in the food industry.
Drawings
Fig. 1 is a process flow chart of a preparation method of the natural food material composite flavor multifunctional sauce in embodiment 1 of the invention.
Detailed Description
The present invention will be described in further detail with reference to examples, but the embodiments of the present invention are not limited thereto.
Example 1
The preparation method of the multifunctional natural food material composite flavor sauce of the embodiment is shown in fig. 1, and comprises the following preparation steps:
(1) preparing a composite vegetable extract: cleaning and crushing mixed vegetable raw materials (mixture of 2kg of fresh ginger, 2kg of chive, 1kg of onion, 1kg of green pepper, 1kg of celery, 1kg of coriander and 2kg of fresh mushroom, the total amount is 10kg), and crushing into slurry by using a high-speed tissue crusher; squeezing the vegetable pulp with a screw squeezer to obtain juice, and repeatedly squeezing the residue for 5 times until the residue does not discharge water; filtering the squeezed liquid A by a filter screen of 150 meshes, and then carrying out molecular distillation treatment, wherein the vacuum degree is-0.095 MPa, and the distillation temperature is 88 ℃. The treated feed liquid is separated into a heavy phase component B and a light phase component C, and the light phase component C is separated into a heavy phase component D and a light phase component E through liquid-liquid separation. Mixing the component E and the component B uniformly to obtain the compound vegetable extract with about 3 KG.
(2) Preparing a compound spice extract: processing dried mixed spice raw materials (mixture of more than 300g of star anise, 200g of cinnamon, 100g of fennel, 100g of galangal, 50g of liquorice, 50g of tsaoko amomum fruit, 50g of pepper, 50g of fructus amomi, 50g of purple perilla, 30g of clove and 20g of gardenia, the total amount is 1000g) into coarse pieces of 3mm by a pre-crusher, and then crushing the coarse pieces into fine powder of 20 meshes by a crusher; and (3) putting the obtained mixed spice powder into supercritical fluid equipment to carry out synergistic extraction by using a carbon dioxide-ethanol double solvent: the extraction temperature is 39 ℃, the extraction pressure is 20MPa, and the extraction time is 5 hours; and liquid-liquid separation of the extract F at 55 ℃ into a heavy phase G component and a light phase H component. And combining the heavy phase G component with the squeezed liquid A, and continuing to perform molecular distillation treatment to obtain a light phase H component, namely about 100G of the compound spice extract.
(3) Preparing the compound-flavor multifunctional sauce: the mixing proportion of the vegetable extract powder is 200g of composite vegetable extract, 20g of composite spice extract, 30g of edible salt, 50g of white granulated sugar, 50g of physically modified starch and 650g of additive-free soy sauce, and the total amount is 1000 g. The blending method comprises the following steps: firstly, uniformly mixing physically modified starch, white granulated sugar and edible salt, pouring the mixture into soy sauce, quickly stirring the mixture at 50 ℃ to form uniform liquid, then adding a composite vegetable extract and a composite spice extract, stirring the mixture until no obvious blocks exist, grinding the mixture by a colloid mill, and homogenizing the mixture by a high-pressure homogenizer until the material is uniform liquid and has good fluidity. The obtained multifunctional water-soluble sauce with compound flavor is about 1000 g.
The sauce has the functions and characteristics of both basic seasoning and fresh vegetable and compound spice, and has good market prospect in the fields of household cooking, catering ingredients, convenience, fast food and the like.
Through preliminary laboratory tests, under the condition of normal-temperature sealed light-proof storage, the shelf life of the compound-flavor multifunctional sauce product can reach more than one year, the state is stable during storage, and the sanitation index is normal. Can basically meet the commercial marketing requirement.
The above embodiments are preferred embodiments of the present invention, but the present invention is not limited to the above embodiments, and any other changes, modifications, substitutions, combinations, and simplifications which do not depart from the spirit and principle of the present invention should be construed as equivalents thereof, and all such changes, modifications, substitutions, combinations, and simplifications are intended to be included in the scope of the present invention.
Claims (10)
1. A preparation method of a natural food material composite flavor multifunctional sauce is characterized by comprising the following preparation steps:
(1) preparing a composite vegetable extract: crushing the mixed vegetable raw materials into pulp by using a tissue crusher, extruding juice by using a screw press, and repeatedly squeezing the residue for 3-5 times until the residue is not watered; filtering the obtained squeezed liquid A, performing molecular distillation treatment, separating into a heavy phase component B and a light phase component C, performing liquid-liquid separation on the light phase component C into a heavy phase component D and a light phase component E by standing or centrifuging, and uniformly mixing the component E and the component B to obtain a composite vegetable extract;
(2) preparing a compound spice extract: sequentially carrying out pre-crushing treatment and crushing treatment on the dried mixed spice raw material to obtain fine powder, then carrying out supercritical extraction by adopting a carbon dioxide-ethanol double solvent, carrying out liquid-liquid separation on an extract F by standing at 55 ℃ or a centrifugal method to obtain a heavy phase G component and a light phase H component, merging the heavy phase G component into a squeezed liquid A in the step (1) to carry out molecular distillation treatment, and obtaining the light phase H component which is the compound spice extract;
(3) and uniformly mixing the physically modified starch, the white granulated sugar and the edible salt, pouring the mixture into the soy sauce, stirring to form uniform liquid, adding the composite vegetable extract and the composite spice extract, stirring until no obvious block exists, grinding the obtained mixture by using a colloid mill, and homogenizing by using a high-pressure homogenizer to obtain the natural food material composite-flavor multifunctional sauce.
2. The preparation method of the natural food material composite flavor multifunctional sauce according to claim 1, characterized in that: the mixed vegetable raw material in the step (1) is a mixture of more than five raw materials of fresh ginger, chive, onion, garlic, green pepper, celery, spinach, coriander, carrot and fresh mushroom.
3. The preparation method of the natural food material composite flavor multifunctional sauce according to claim 1 or 2, characterized by comprising the following steps: the filtration in the step (1) is filtration by a 150-mesh filter screen.
4. The preparation method of the natural food material composite flavor multifunctional sauce according to claim 1 or 2, characterized by comprising the following steps: the vacuum degree of the molecular distillation treatment in the step (1) is-0.085 to-0.095 MPa, and the temperature is 85 to 90 ℃.
5. The preparation method of the natural food material composite flavor multifunctional sauce according to claim 1, characterized in that: the mixed spice raw material in the step (2) is a mixture of more than nine spices of anise, cinnamon, fennel, galangal, liquorice, tsaoko amomum fruit, pepper, amomum fruit, nutmeg, black pepper, clove, gardenia, orange peel, rosemary, perilla and turmeric.
6. The preparation method of the natural food material composite flavor multifunctional sauce according to claim 1 or 5, wherein the preparation method comprises the following steps: the pre-crushing treatment in the step (2) is to treat the raw materials into coarse pieces with the size of 2-5 mm by using a pre-crusher, and the crushing treatment is to crush the raw materials into fine powder with the size of 20 meshes by using a crusher.
7. The preparation method of the natural food material composite flavor multifunctional sauce according to claim 1 or 5, wherein the preparation method comprises the following steps: the supercritical extraction conditions in the step (2) are as follows: the extraction temperature is 35-39 ℃, the extraction pressure is 19-21 MPa, and the extraction time is 3-5 hours.
8. The preparation method of the natural food material composite flavor multifunctional sauce according to claim 1, characterized in that: the temperature for pouring into the soy sauce in the step (3) and stirring is 50 ℃.
9. The preparation method of the natural food material composite flavor multifunctional sauce according to claim 1, characterized in that: the mass parts of the components in the step (3) are as follows: 10-20 parts of composite vegetable extract, 2-5 parts of composite spice extract, 1-3 parts of edible salt, 4-8 parts of white granulated sugar, 5-10 parts of physically modified starch and 56-78 parts of soy sauce, wherein the total amount is 100 parts.
10. The multifunctional natural food material composite flavor sauce is characterized in that: prepared by the method of any one of claims 1 to 9.
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| CN115969026A (en) * | 2023-01-03 | 2023-04-18 | 佛山市海天(高明)调味食品有限公司 | Aromatizing and flavoring base material and preparation method and application thereof |
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