CN113679030A

CN113679030A - Secret sour bamboo shoot sauce

Info

Publication number: CN113679030A
Application number: CN202111036377.9A
Authority: CN
Inventors: 覃蕾霏; 李恒
Original assignee: Guangxi Green Island Sunshine Catering Investment Management Co ltd
Current assignee: Guangxi Green Island Sunshine Catering Investment Management Co ltd
Priority date: 2021-09-06
Filing date: 2021-09-06
Publication date: 2021-11-23

Abstract

The invention discloses a special pickled bamboo shoot aged sauce which takes pickled bamboo shoots, garlic, red pickled peppers, fermented soya beans, pickled wampee fruits, light soy sauce, salt, monosodium glutamate, white vinegar, soybean oil and tomato sauce as manufacturing raw materials; wherein, a process for removing nitrite in sour bamboo shoots is adopted. The special sour bamboo shoot aged-friend sauce with unique flavor and low nitrite content is obtained.

Description

Secret sour bamboo shoot sauce

Technical Field

The invention relates to the technical field of sauce, in particular to secret sour bamboo shoot sauce for old friends.

Background

Sour bamboo shoots are one of special local products in Guangxi province and are obtained by pickling fresh bamboo shoots serving as raw materials. The bamboo shoots grow in mountain woodland, riverway side and other places, and are a green delicacy with rich nutrition, nature and no pollution. The low-nitrate bamboo shoot has very high nutritive value and is rich in various proteins, amino acids, saccharides, calcium, phosphorus, vitamin B2 and vitamin C which are beneficial to human health. The low-nitrate bamboo shoots have crisp, fresh and tender pleasant mouthfeel, and are also elegant and famous as 'taste-crown vegetarian food'. The low-nitrate bamboo shoots are cold in nature and sweet in taste; enters lung and stomach meridians, has the effects of clearing heat and eliminating phlegm, detoxifying and promoting eruption, regulating the middle warmer and moistening intestines, and is often used for adjuvant treatment of heat toxin and dry mouth, cough and excessive phlegm, stomach heat constipation, indigestion, abdominal distension and the like. Therefore, the sour bamboo shoots can be said to be a genuine green, health-care and nutritional food.

Sour bamboo shoots obtained by a traditional production process often contain a certain amount of nitrite, and although the nitrite content of the commercially available sour bamboo shoots is within the range specified by the national food and drug administration and the national food standards, the nitrite is harmful to human health, so that the intake amount is smaller as better. In addition, the water immersion method is usually used for trying to reduce the content of nitrite in the sour bamboo shoots, but the method has little effect.

Chinese wampee is a small arbor berry produced in southern China, also known as Huangping, Yougai, Jipi fruit. The fruit trees are planted artificially in Guangdong, Guangxi, Fujian, Yunnan and other places, and are common subtropical fruit trees with high yield. The pulp of the wampee fruit is semitransparent, glittering and translucent, full and juicy, and sour, sweet and delicious. People in Hangul in south of Ling have a name of hunger eating lichee and full eating wampee. Frequent eating of wampee can reduce pathogenic fire, and treat dyspepsia and gastral cavity fullness.

Patent CN109275878A provides a method for making sour bamboo shoots, and the method for making sour bamboo shoots by mixing ginger, cinnamon and yellow wine lees and cooperatively fermenting bamboo shoots can not only inhibit the generation of nitrite in pickled vegetables, but also can not meet the requirements of consumers because the nitrite content of the sour bamboo shoots prepared by the method is still high, and also does not solve the problem of further making sour bamboo shoots into sour bamboo shoot sauce.

Disclosure of Invention

Aiming at the defects in the prior art, the invention provides a special sour bamboo shoot sauce for old friends and a preparation method thereof.

In order to solve the technical problems, the invention adopts the technical scheme that:

the preparation method of the sour bamboo shoot aged friend sauce comprises the following steps:

l1 cutting the low-nitrate bamboo shoot into granules, putting the granules into a pot, and frying the granules to dry without oil drainage;

l2, putting the Yangmei fermented beans into a pot, and baking the beans with soft fire;

l3 cutting one part of garlic into garlic granules, chopping the other part of garlic into chopped garlic, then adding soybean oil in a hot pot, and frying the chopped garlic to golden yellow;

l4 cutting the red pickled peppers into red pickled pepper sections; another hot pot is taken, soybean oil is added, the red pickled pepper sections and the low-nitrate bamboo shoots obtained in the step L1 are fried to generate fragrance, light soy sauce is added, water is boiled to be boiling, and tomato sauce, salt and monosodium glutamate are added and fried by medium fire;

l5 adding the pickled wampee fruit and white vinegar, stir-frying with medium fire, adding the Yangmei fermented soya beans obtained in the step L2 and the garlic powder obtained in the step L3, and stir-frying with small fire to obtain the special sour bamboo shoot boss sauce.

The secret sour bamboo shoot aged-friend sauce comprises the following raw materials: the pickled scalded garlic comprises low-nitrate bamboo shoots, garlic, red pickled peppers, fermented soya beans, pickled scalded wampee fruits, light soy sauce, salt, monosodium glutamate, white vinegar, soybean oil, tomato sauce and water.

Preferably, the secret sour bamboo shoot aged-friend sauce comprises the following raw materials in parts by weight: 21-26 parts of low-nitrate bamboo shoot, 6-9 parts of garlic, 5-7 parts of red pickled pepper, 5-7 parts of fermented soybean, 4-6 parts of pickled wampee, 7-9 parts of light soy sauce, 0.5-1 part of salt, 0.4-0.8 part of monosodium glutamate, 1-2.5 parts of white vinegar, 10-14 parts of soybean oil, 5-7 parts of tomato sauce and 8-12 parts of water.

The preparation method of the pickled Chinese wampee fruit comprises the following steps:

h1 washing mature and insect-free wampee with water, peeling, and removing kernel to obtain wampee pulp;

h2, mixing the wampee pulp obtained in the step H1 with vinasse, and fermenting in a dark place to obtain the pickled wampee.

Nowadays, sour bamboo shoot products are in the market in many ways, and the competition of related merchants is increasingly intense, so that a differentiated competition is urgently needed. Therefore, the invention aims to provide sour bamboo shoot old friend sauce with unique flavor and a preparation method thereof, which can meet the requirements of sour bamboo shoot lovers and can be produced in large scale to obtain secret sour bamboo shoot old friend sauce which can enable consumers to eat delicious old friend powder anytime and anywhere. The inventor thinks that the special yellow-skinned fruit in Guangxi province can be added into the production process of sour bamboo shoot aged-friend sauce, and the fruit acid and aromatic ester in the yellow-skinned fruit can bring a brand-new flavor to the traditional sour bamboo shoot aged-friend sauce.

Preferably, the preparation method of the pickled Chinese wampee fruit comprises the following steps:

h2, mixing the wampee pulp obtained in the step H1 and the vinasse according to the mass ratio of 1 to (1 to 2), and fermenting for 6 to 8 days in a dark place at the temperature of 33 to 35 ℃ to obtain the pickled wampee fruit.

The preparation method of the low-nitrate bamboo shoot comprises the following steps:

cutting off sour bamboo shoots purchased in the market in half, soaking the sour bamboo shoots in a treatment solution, performing ultrasonic auxiliary treatment, taking out the sour bamboo shoots, and draining excessive water on the surface to obtain the low-nitrate bamboo shoots; the treatment fluid consists of a herba Schizonepetae extract and water.

Preferably, the preparation method of the low-nitrate bamboo shoot comprises the following steps:

cutting off sour bamboo shoots purchased in the market in half, soaking the sour bamboo shoots in a treatment solution, performing ultrasonic-assisted treatment for 4-6h, taking out the sour bamboo shoots, and draining off excessive water on the surface to obtain the low-nitrate bamboo shoots; the mass ratio of the sour bamboo shoots to the treatment liquid is 1 (2-3); the temperature of the treatment liquid is 35-45 ℃; the frequency of the ultrasonic wave is 42-44kHz, and the power is 400-430W; the treatment liquid consists of the extract of the herba schizonepetae and water according to the mass ratio of 1 (3-4).

The preparation method of the herba schizonepetae extract comprises the following steps:

x1 rinsing herba Schizonepetae with water, and taking out to drain excessive water on surface;

x2, mixing the schizonepeta tenuifolia obtained in the step X1 with an ethanol water solution, and putting the mixed solution into a supercritical carbon dioxide extractor for extraction to obtain a schizonepeta tenuifolia extract;

x3 mixing the aqueous nepeta extract obtained in step X2 with absolute ethanol, followed by stirring to obtain an aqueous nepeta-ethanol mixture;

x4 modified LX-1180 type resin is filled into a chromatographic column;

x5 loading the aqueous nepeta-ethanol mixture of step X3 onto the chromatography column of step X4 and collecting the filtrate;

and X6, carrying out freeze-drying and powder spraying treatment on the filtrate obtained in the step X5 to obtain the herba schizonepetae extract.

Sour bamboo shoots obtained by a traditional production process often contain a certain amount of nitrite, and although the nitrite content of the commercially available sour bamboo shoots is within the range specified by the national food and drug administration and the national food standards, the nitrite is harmful to human health, so that the intake amount is smaller as better. In addition, the water immersion method is commonly used to try to reduce the content of nitrite in the sour bamboo shoots, but the method has little effect. Therefore, the invention aims to provide a method for reducing the nitrite content of sour bamboo shoot by using natural plants, wherein the extract of the schizonepeta tenuifolia prepared by the specific method is adopted. The stem and leaf of the herba schizonepetae are rich in linalool (linalool), cis-form and trans-form anethole (anethole), anisaldehyde (anisaldehyde-hyde), anisoacetone (anisalcetone), caryophyllene (caryophyllene), humulene (humulene) and isoguaiene (isoguaifene), and the natural active antioxidant ingredients can efficiently react with nitrite and consume the latter to a lower content.

Preferably, the preparation method of the schizonepeta tenuifolia extract comprises the following steps:

x1 rinsing herba Schizonepetae with water, and taking out to drain excessive water on surface; the mass ratio of the herba schizonepetae to the water is 1 (3-4), the water temperature is 20-23 ℃, and the rinsing time is 3-6 min;

x2, mixing the water schizonepeta obtained in the step X1 with an ethanol water solution with the concentration of 55-70 wt.% according to the mass ratio of 1 (6-8), and putting the mixture into a supercritical carbon dioxide extractor for extraction to obtain a water schizonepeta extract; wherein the extraction temperature is 44-45 ℃, the extraction pressure is 16-18MPa, the extraction time is 110-125min, the temperature of the first separator is 30-31 ℃, the temperature of the second separator is 19-21 ℃, the pressure of the first separator is 7.5-8MPa, and the pressure of the second separator is 6-6.5 MPa;

x3, mixing the water schizonepeta extract obtained in the step X2 with absolute ethyl alcohol in a mass ratio of 1 (5-7), and then stirring at a rotating speed of 50-90rpm for 4-6min to obtain a water schizonepeta-ethyl alcohol mixture;

x4 modified LX-1180 type resin is filled into a chromatographic column, and the ratio of the height to the diameter of the filled column is (8-11) to 1;

x5 loading the aqueous nepeta-ethanol mixture of step X3 onto the chromatography column of step X4 and collecting the filtrate; the sample feeding flow rate is 1.3-1.8mL/min, and the retention time is 23-28 min;

and (3) carrying out freeze-drying and powder spraying treatment on the filtrate obtained in the step (X5) by using X6 according to the process parameters of freeze-drying temperature (-37) - (-35) DEG C and powder spraying pressure of 4.5-4.9bar to obtain the herba Schizonepetae extract.

The non-polarity of the carbon dioxide has good matching degree with the non-polar groups of the natural active antioxidant components, so that the carbon dioxide supercritical extraction method has higher extraction efficiency on the components.

The preparation method of the modified LX-1180 type resin comprises the following steps:

soaking the LX-1180 type resin in a modified solution consisting of poly-amino acid, absolute ethyl alcohol and water, performing microwave-assisted treatment, taking out and draining off excessive surface water to obtain the modified LX-1180 type resin.

However, the extract obtained by the carbon dioxide supercritical extraction method inevitably contains a small amount of hemicellulose such as pectin, galactose, xylose and the like, and the impurities are subjected to a complex reaction with the antioxidant components, so that the nitrite scavenging ability of the extract is weakened. Therefore, the poly-amino acid is grafted to the outer side of the LX-1180 type resin, the outer side of the modified LX-1180 type resin after grafting modification is rich in external chains with active amino groups, and the exposed ends can effectively adsorb flowing-through hemicellulose such as pectin, galactose, xylose and the like, so that the natural active antioxidant component with higher purity is obtained to achieve a good effect of removing nitrite. Preferably, the preparation method of the modified LX-1180 type resin comprises the following steps:

soaking LX-1180 type resin in a modified solution composed of poly (amino acid), absolute ethyl alcohol and water in a mass ratio of (1-2.4): (9-12): (1-4), performing microwave-assisted treatment for 8-12min at a power of 750-; the mass ratio of the LX-1180 type resin to the modified solution is 1 (5-6).

The poly-amino acid is polylysine and/or poly-leucine.

The specific difference between the intrinsic topological molecular polar surface areas of the polylysine and the polyleucine increases the surface energy of the obtained modified LX-1180-type resin, and further enhances the adsorption capacity on impurity molecules such as pectin and hemicellulose by changing the energy state; meanwhile, the obtained herba Schizonepetae extract containing high-concentration antioxidant components has remarkable nitrite scavenging effect on sour bamboo shoot due to the polarity difference between the above oxidation resistance component and the modified LX-1180 type resin without interception.

Preferably, the poly-amino acid is a mixture of polylysine and poly-leucine in a mass ratio of (1-2) to (1-2).

More preferably, the poly-amino acid is a mixture of polylysine and poly-leucine in a mass ratio of 1: 1.

The invention has the beneficial effects that:

1. the invention provides a special sour bamboo shoot old friend sauce and a preparation method thereof, wherein low-nitrate bamboo shoots, garlic, red pickled peppers, fermented soya beans, pickled wampee fruits, light soy sauce, salt, monosodium glutamate, white vinegar, soybean oil and tomato sauce are used as preparation raw materials, and the pickled wampee fruits prepared by the specific method are adopted to obtain the special sour bamboo shoot old friend sauce with unique flavor.

2. The pickled Chinese wampee fruit is rich in nutrition and has a unique flavor, and can be used for the secret sour bamboo shoot aged friend sauce and the preparation method thereof, so that the secret sour bamboo shoot aged friend sauce with unique good flavor is obtained.

3. The low-nitrate bamboo shoot sauce has low nitrite content and attractive taste.

4. Natural antioxidant substances including linalool, cis-form and trans-form anethole, anisaldehyde, anisole, caryophyllene and the like are extracted from the herba schizonepetae by a specific method, and when the natural antioxidant substances are used for the low-nitrate bamboo shoots and the preparation method thereof, nitrite in the sour bamboo shoots can be effectively removed, so that the low-nitrate bamboo shoots with good taste and low nitrite content are obtained, and the low-nitrate bamboo shoots can be further applied to the secret-made sour bamboo shoot aged sauce and the preparation method thereof.

Detailed Description

The above summary of the present invention is described in further detail below with reference to specific embodiments, but it should not be understood that the scope of the above subject matter of the present invention is limited to the following examples.

Introduction of some raw materials in this application:

herba Schizonepetae: limnophila rugosa (Roth) Merr.

LX-1180 type resin, sienna blue dawn scientific new materials gmbh, particle size: 1.2mm, brand: LX-1180.

Polylysine, CAS: 25104-18-1, molecular weight: 4000 to 4200.

Polyleucine, CAS: 25322-63-8, molecular weight: 3700 to 3900.

Example 1

The sour bamboo shoot aged-friend sauce specially prepared comprises the following raw materials in parts by weight: 24 parts of low-nitrate bamboo shoot, 8 parts of garlic, 6 parts of red pickled pepper, 6 parts of fermented soybean, 5 parts of pickled wampee, 8 parts of light soy sauce, 0.9 part of salt, 0.6 part of monosodium glutamate, 2 parts of white vinegar, 12 parts of soybean oil, 6.8 parts of tomato sauce and 10 parts of water.

The preparation method of the secret sour bamboo shoot aged friend sauce comprises the following steps:

l1, cutting the 24 parts by weight of the low-nitrate bamboo shoots into granules, putting the granules into a pot, and frying the granules to dry without oil drainage; parching at 110 deg.C for 3 min;

l2, putting the 6 parts by weight of Yangmei fermented beans into a pot, and baking the fermented beans with soft fire; the baking temperature is 70 deg.C, and the baking time is 2 min;

l3 cutting garlic 4 weight parts into 1cm pieces³Chopping the other 4 parts by weight of garlic into chopped garlic, then putting 4 parts by weight of soybean oil in a hot pot, and frying the chopped garlic and chopped garlic to be yellowish; the temperature of the hot pot is 160 ℃, and the garlic frying time is 10 s;

l4 cutting the 6 parts by weight of the red pickled peppers into red pickled pepper sections with the length of 1.5 cm; another hot pot is started, soybean oil with 8 parts by weight is added, the red pickled pepper sections and the low-nitrate bamboo shoots obtained in the step L1 are fried to generate fragrance, 8 parts by weight of light soy sauce and 10 parts by weight of water are added and boiled to be boiled, and then 6.8 parts by weight of tomato sauce, 0.9 part by weight of salt and 0.6 part by weight of monosodium glutamate are added and fried by medium fire; frying at 150 deg.C for 2min, parching at 80 deg.C with middle fire, and parching with middle fire for 5 min;

l5, adding 5 parts by weight of the pickled wampee and 2 parts by weight of white vinegar, adding the Yangmei fermented soya beans obtained in the step L2 and the garlic powder obtained in the step L3, and frying for 2min with slow fire to obtain the secret sour bamboo shoot friend sauce; the medium fire boiling temperature is 80 ℃, and the small fire frying temperature is 50 ℃.

h2, mixing the wampee pulp obtained in the step H1 and the vinasse in a mass ratio of 1:1, and fermenting for 7 days in a dark environment at the temperature of 34 ℃ to obtain the pickled wampee.

cutting sour bamboo shoots purchased in the market in half, soaking the sour bamboo shoots in water, performing ultrasonic auxiliary treatment for 5 hours, taking out the sour bamboo shoots, and draining excessive water on the surface to obtain the low-nitrate bamboo shoots; the mass ratio of the sour bamboo shoots to the water is 1: 2; the water temperature is 40 ℃; the frequency of the ultrasonic wave is 43kHz, and the power is 400W.

Example 2

cutting off sour bamboo shoots purchased in the market in half, soaking the sour bamboo shoots in a treatment solution, carrying out ultrasonic auxiliary treatment for 5 hours, taking out the sour bamboo shoots, and draining off excessive water on the surface to obtain the low-nitrate bamboo shoots; the mass ratio of the sour bamboo shoots to the treatment liquid is 1: 2; the temperature of the treatment liquid is 40 ℃; the frequency of the ultrasonic wave is 43kHz, and the power is 400W; the treatment liquid consists of the extract of the herba schizonepetae and water in a mass ratio of 1: 3.

x1 rinsing herba Schizonepetae with water, and taking out to drain excessive water on surface; the mass ratio of the herba schizonepetae to the water is 1:3, the water temperature is 20 ℃, and the rinsing time is 5 min;

x2 mixing the water schizonepeta herb obtained in the step X1 with a 65 wt.% ethanol aqueous solution in a mass ratio of 1:6, and putting the mixture into a supercritical carbon dioxide extractor for extraction to obtain a water schizonepeta herb extract; wherein the extraction temperature is 45 ℃, the extraction pressure is 18MPa, the extraction time is 110min, the temperature of the first separator is 31 ℃, the temperature of the second separator is 21 ℃, the pressure of the first separator is 7.5MPa, and the pressure of the second separator is 6.5 MPa;

and (3) carrying out freeze-drying powder spraying treatment on the Nepeta cataria extract obtained in the step X2 by using the process parameters that the freeze-drying temperature is-35 ℃ and the powder spraying pressure is 4.8bar by using X3 to obtain the Nepeta cataria extract.

Example 3

x3, mixing the extract of the herba schizonepetae obtained in the step X2 with absolute ethyl alcohol in a mass ratio of 1:5, and then stirring at a rotating speed of 80rpm for 5min to obtain a herba schizonepetae-ethyl alcohol mixture;

x4, filling the modified LX-1180 type resin into a chromatographic column, wherein the ratio of the height to the diameter of the filled column is 9: 1;

x5 loading the aqueous nepeta-ethanol mixture of step X3 onto the chromatography column of step X4 and collecting the filtrate; the sample feeding flow rate is 1.5mL/min, and the retention time is 25 min;

and (3) carrying out freeze-drying and powder spraying treatment on the filtrate obtained in the step X5 by using the process parameters that the freeze-drying temperature is-35 ℃ and the powder spraying pressure is 4.8bar by using X6 to obtain the herba schizonepetae extract.

soaking the LX-1180 type resin in a treatment solution consisting of absolute ethyl alcohol and water in a mass ratio of 10:3, performing microwave-assisted treatment for 10min at a power of 800W and a frequency of 400MHz, taking out, and draining off excessive surface water to obtain the modified LX-1180 type resin; the mass ratio of the LX-1180-type resin to the modified solution is 1: 5.

Example 4

soaking LX-1180 type resin in a modified solution composed of polyamino acid, absolute ethyl alcohol and water in a mass ratio of 2:10:3, performing microwave-assisted treatment for 10min at a power of 800W and a frequency of 400MHz, taking out, and draining off excessive water on the surface to obtain the modified LX-1180 type resin; the mass ratio of the LX-1180-type resin to the modified solution is 1: 5; the poly-amino acid is polylysine.

Example 5

soaking LX-1180 type resin in a modified solution composed of polyamino acid, absolute ethyl alcohol and water in a mass ratio of 2:10:3, performing microwave-assisted treatment for 10min at a power of 800W and a frequency of 400MHz, taking out, and draining off excessive water on the surface to obtain the modified LX-1180 type resin; the mass ratio of the LX-1180-type resin to the modified solution is 1: 5; the poly-amino acid is poly-leucine.

Example 6

l5 adding 5 parts by weight of the pickled wampee and 2 parts by weight of white vinegar, stir-frying for 5min with medium fire, adding the Yangmei fermented soya beans obtained in the step L2 and the chopped garlic obtained in the step L3, and stir-frying for 2min with small fire to obtain the secret sour bamboo shoot aged friend sauce; the medium fire boiling temperature is 80 ℃, and the small fire frying temperature is 50 ℃.

soaking LX-1180 type resin in a modified solution composed of polyamino acid, absolute ethyl alcohol and water in a mass ratio of 2:10:3, performing microwave-assisted treatment for 10min at a power of 800W and a frequency of 400MHz, taking out, and draining off excessive water on the surface to obtain the modified LX-1180 type resin; the mass ratio of the LX-1180-type resin to the modified solution is 1: 5; the poly-amino acid is a mixture of polylysine and poly-leucine in a mass ratio of 1: 1.

Test example 1

Testing the content of nitrite: the nitrite content of the low-nitrate bamboo shoots obtained in the various examples of the invention is tested according to the spectrophotometry in GB 5009.33-2016 (determination of nitrite and nitrate in national food safety standard).

(1) Sucking 40.0mL of filtrate into a 50mL colorimetric tube with a plug, sucking 0.00mL, 0.20mL, 0.40mL, 0.60mL, 0.80mL, 1.00mL, 1.50mL, 2.00mL and 2.50mL of sodium nitrite standard use solution, and respectively placing the standard use solution into 50mL colorimetric tubes with plugs; crushing the low-nitrate bamboo shoots by using a wall breaking machine to obtain sour bamboo shoot paste, weighing 2g (accurate to 0.001g) of the sour bamboo shoot paste, placing the sour bamboo shoot paste into a 150mL conical flask with a plug, adding 80mL of water, carrying out ultrasonic extraction for 30min, shaking for 1 time every 5min, keeping a solid phase to be completely dispersed, placing the sour bamboo shoot paste in a 75 ℃ water bath for 5min, taking out the sour bamboo shoot paste, placing the sour bamboo shoot paste to the room temperature, quantitatively transferring the sour bamboo shoot paste to a 100mL volumetric flask, adding water to dilute the solution to a scale, mixing the solution uniformly, filtering the solution by using filter paper, centrifuging part of the solution for 15min at the rotating speed of 10000rpm, and taking supernatant, namely the filtrate;

(2) respectively adding 2mL of sulfanilic acid solution with the concentration of 4g/L into a standard tube and a sample tube, uniformly mixing, standing for 5min, then adding 1mL of naphthyl ethylenediamine hydrochloride solution with the concentration of 2g/L, adding water to a constant volume, uniformly mixing, and standing for 15 min;

(3) adjusting a zero point by using a zero tube, measuring the absorbance at the wavelength of 538nm and drawing a standard curve;

(4) 5 different samples were tested for each example and the results averaged and shown in Table 1.

TABLE 1 nitrite content of Low-nitrate bamboo shoots

Sour bamboo shoots obtained by a traditional production process often contain a certain amount of nitrite, and although the nitrite content of the commercially available sour bamboo shoots is within the range specified by the national food and drug administration and the national food standards, the nitrite is harmful to human health, so that the intake amount is smaller as better. In addition, the water immersion method is commonly used to try to reduce the content of nitrite in the sour bamboo shoots, but the method has little effect. Therefore, the invention aims to provide a method for reducing the nitrite content of sour bamboo shoot by using natural plants, wherein the extract of the schizonepeta tenuifolia prepared by the specific method is adopted.

The stem and leaf of the herba schizonepetae are rich in linalool (linalool), cis-form and trans-form anethole (anethole), anisaldehyde (anisaldehyde-hyde), anisoacetone (anisalcetone), caryophyllene (caryophyllene), humulene (humulene) and isoguaiene (isoguaifene), and the natural active antioxidant ingredients can efficiently react with nitrite and consume the latter to a lower content.

The non-polarity of the carbon dioxide has good matching degree with the non-polar groups of the natural active antioxidant components, so that the carbon dioxide supercritical extraction method has higher extraction efficiency on the components. However, the extract obtained by the extraction method inevitably contains a small amount of hemicellulose such as pectin, galactose, xylose and the like, and the impurities are subjected to a complex reaction with the antioxidant components, so that the nitrite scavenging ability of the extract is weakened. Therefore, the poly-amino acid is grafted to the outer side of the LX-1180 type resin, the outer side of the modified LX-1180 type resin after grafting modification is rich in external chains with active amino groups, and the exposed ends can effectively adsorb flowing-through hemicellulose such as pectin, galactose, xylose and the like, so that the natural active antioxidant component with higher purity is obtained to achieve a good effect of removing nitrite. The specific difference between the intrinsic topological molecular polar surface areas of the polylysine and the polyleucine increases the surface energy of the obtained modified LX-1180-type resin, and further enhances the adsorption capacity on impurity molecules such as pectin and hemicellulose by changing the energy state; meanwhile, the obtained herba Schizonepetae extract containing high-concentration antioxidant components has remarkable nitrite scavenging effect on sour bamboo shoot due to the polarity difference between the above oxidation resistance component and the modified LX-1180 type resin without interception.

Test example 2

Flavor sensory evaluation test: and selecting 100 public reviews with the ages of 20-40 and the male-female proportion, after tasting the special sour bamboo shoot aged-friend sauce obtained in the embodiments 1 and 4, scoring according to the evaluation standard shown in the table 2, and taking the average value as the final score. The test results are shown in table 3.

TABLE 2 sensory evaluation of flavor scoring criteria

Sensory description of flavors	Score (score)
		Sweet, salty and fresh, rich in layers and appetizing	8～10
Single layer, and weak taste	5～7
		Has poor taste and smell, and is appetizing	0～4

TABLE 3 flavor sensory score of sour bamboo shoot Laoyou sauce

Claims

1. The preparation method of the sour bamboo shoot aged friend sauce is characterized by comprising the following steps:

2. The method for preparing sour bamboo shoot and old friend sauce as claimed in claim 1, wherein the method for preparing the pickled wampee fruit comprises the following steps:

3. The method for preparing sour bamboo shoot sauce separately as claimed in claim 1, wherein the method for preparing the low-nitrate bamboo shoots comprises the following steps:

4. The method for preparing the sour bamboo shoot and old friend sauce by secret production according to claim 3, wherein the preparation method of the herba schizonepetae extract comprises the following steps:

x4 modified LX-1180 type resin is filled into a chromatographic column;

5. The method for preparing sour bamboo shoot sauce as claimed in claim 4, wherein the method comprises the following steps: mixing the water schizonepeta obtained in the step X1 with an ethanol water solution with the concentration of 55-70 wt.% in a mass ratio of 1 (6-8) in the step X2, and putting the mixture into a supercritical carbon dioxide extractor for extraction to obtain a water schizonepeta extract; wherein the extraction temperature is 44-45 ℃, the extraction pressure is 16-18MPa, the extraction time is 110-125min, the temperature of the first separator is 30-31 ℃, the temperature of the second separator is 19-21 ℃, the pressure of the first separator is 7.5-8MPa, and the pressure of the second separator is 6-6.5 MPa.

6. The method for preparing the secret sour bamboo shoot aged friend sauce according to claim 4 or 5, wherein the modified LX-1180 type resin is prepared by the following steps:

7. The method for preparing sour bamboo shoot sauce as claimed in claim 6, wherein the method comprises the following steps: the poly-amino acid is polylysine and/or poly-leucine.

8. Secret sour bamboo shoot sauce, which is characterized in that: the method for preparing the secret sour bamboo shoot sauce of any one of claims 1 to 7.