CN113812599B - Healthy and delicious food seasoning packet and preparation method thereof - Google Patents

Healthy and delicious food seasoning packet and preparation method thereof Download PDF

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CN113812599B
CN113812599B CN202110909955.9A CN202110909955A CN113812599B CN 113812599 B CN113812599 B CN 113812599B CN 202110909955 A CN202110909955 A CN 202110909955A CN 113812599 B CN113812599 B CN 113812599B
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garlic
healthy
vitamin
fermentation
parts
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CN113812599A (en
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韦锦福
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Liuzhou Lehaha Food Technology Co ltd
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Liuzhou Lehaha Food Technology Co ltd
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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
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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
    • A23L27/50—Soya sauce
    • 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
    • A23L27/82—Acid flavourants
    • 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
    • A23L27/86—Addition of bitterness inhibitors
    • 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
    • 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
    • A23L3/3481—Organic compounds containing oxygen
    • A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
    • 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
    • A23L3/3544—Organic compounds containing hetero rings
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/15—Vitamins
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
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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
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

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  • Seasonings (AREA)

Abstract

The invention discloses a healthy and delicious food seasoning packet, which consists of the following raw materials: 50-70 parts of garlic, 10-15 parts of peanut oil, 2-4 parts of edible vinegar and 5-10 parts of soy sauce. The invention also discloses a preparation method of the healthy and delicious food seasoning packet, which comprises the steps of pretreatment, fermentation, mixing, packaging, sterilization and the like. The flavoring bag adopts the garlic as the main material, and is assisted by peanut oil, soy sauce and edible vinegar for flavoring, so that a flavoring bag formula which is simple in component, less in additive, healthy and delicious is formed, the interference of the tastes of other components is reduced, the unique flavor of the garlic is greatly reserved, the garlic is aromatic in flavor, the taste is fragrant and pure, the component composition is simple, and the flavoring bag is beneficial to health and harmless to frequent eating.

Description

Healthy and delicious food seasoning packet and preparation method thereof
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a healthy and delicious food seasoning packet and a preparation method thereof.
Background
Garlic is an economic crop widely planted in agriculture in China, is also a table condiment commonly used in daily life, and has unique spicy flavor and higher nutritive value, thus being popular with the masses. The garlic is rich in bioactive components and various nutritional components, has the functions of disease prevention, disease treatment and health care, is called as a good product for both medicine and food, and is one of 6 antitumor health care foods recommended by world health organization to be eaten every day. Medical research has shown that: the garlic has the functions of reducing blood fat, preventing arteriosclerosis, preventing and treating coronary heart disease and cerebral thrombosis, diminishing inflammation, sterilizing, resisting tumor, improving organism immunity, protecting liver, reducing blood pressure, delaying aging and the like. The main active components in the garlic are allicin, alliin, allicin, garlic polysaccharide and the like, the public is increasingly aware that the garlic can maintain the ideal level of human health, and the nutrition and health care effects of the garlic are gradually paid attention to and paid attention to.
The garlic-containing seasoning has the advantages that the garlic flavor after the quick-frying is deeply favored by people, but the quick-frying causes a certain damage to the nutritional ingredients of the garlic, so that the nutritional ingredients are lost. At present, the garlic-containing seasonings on the market have complex ingredients, too many additives and relatively miscellaneous tastes, and can not well keep the garlic flavor of the garlic, so that the garlic flavor is relatively flat. In addition, chemical preservatives such as sodium benzoate and potassium sorbate are added in most seasoning bags for prolonging the preservation time, but the large-dose preservatives have cancerogenic action, and especially long-term eating of foods containing the preservatives by children can prevent bone growth and brain development, so that the health of human bodies is endangered.
Disclosure of Invention
The invention aims to provide a healthy and delicious food seasoning packet, which adopts garlic as a main material and is seasoned by peanut oil, soy sauce and edible vinegar, so that a seasoning packet formula with simple components, few additives, health and delicious taste is formed, the interference of the taste of other components is reduced, the unique flavor of the garlic is greatly reserved, the garlic flavor is aromatic, the taste is pure, the component composition is simple, and the normal eating is beneficial to health and harmless.
In order to achieve the above purpose, the invention adopts the following technical scheme:
a healthy and delicious food seasoning packet is prepared from the following raw materials in parts by weight: 50-70 parts of garlic, 10-15 parts of peanut oil, 2-4 parts of edible vinegar and 5-10 parts of soy sauce.
Further, the material comprises the following raw materials in parts by weight: 0.05 to 0.2 part of vitamin B, 0.1 to 0.2 part of L-malic acid and 0.01 to 0.1 part of vitamin C phosphate magnesium.
The invention also provides a preparation method of the healthy and delicious food seasoning packet, which comprises the following steps:
s1: pretreating garlic;
s2: uniformly mixing the pretreated garlic with vitamin B1 and L-malic acid, soaking in fermentation liquid, and fermenting under the condition of constant temperature and constant humidity;
s3: adding peanut oil, soy sauce, edible vinegar and vitamin C magnesium phosphate into the fermented materials, and uniformly mixing to obtain a seasoning;
s4: vacuum sealing and packaging the above flavoring, and sterilizing at high temperature to obtain flavoring bag.
Further, in step S1, the preprocessing is as follows: peeling and crushing garlic, and drying until the moisture is 40-45%.
Further, the drying temperature is 40-65 ℃.
Further, the crushed grain size is 3-5 mm.
In the step S2, the fermentation liquor is obtained by mixing saccharomycetes with a white granulated sugar solution, wherein the mass fraction of the white granulated sugar solution is 15-20%, and the addition amount is 3-5 times of the mass of the garlic; the adding amount of the saccharomycetes is 1-3% of the mass of the garlic.
In step S2, the soaking time is 3-5 h.
In step S2, the fermentation temperature is 30-40 ℃, the humidity is 70-90%, and the fermentation time is 8-12 days.
In step S4, the sterilization temperature is 115-125 ℃.
Garlic flavor: warm, pungent and sweet. Channel tropism: enters the spleen, stomach and lung. The functions are as follows: warming the middle-jiao, invigorating stomach, promoting digestion, regulating qi, removing toxic substances, and killing parasites. The alliin is a unique component of garlic, and becomes allicin when entering blood, and even if the alliin is diluted by 10 ten thousand times, the alliin can instantly kill typhoid bacillus, shigella dysenteriae, influenza viruses and the like. The garlic also has the effects of promoting metabolism, reducing cholesterol and triglyceride content, lowering blood pressure and lowering blood sugar, so that the garlic has certain curative effects on hypertension, hyperlipidemia, arteriosclerosis, diabetes and the like. In recent years, domestic and foreign researches prove that garlic can block the synthesis of nitrosamine carcinogens in vivo, so far, the cancer prevention effect of garlic is achieved in more than 40 vegetables and fruits, the garlic is arranged in a pyramid shape, and the garlic is positioned at the top of the tower. Of the garlic 100, several tens have individual anticancer effects. Therefore, the common eating of garlic is beneficial and harmless to the body. Garlic has strong spicy flavor and pungent smell, but is popular with people.
Compared with the prior art, the invention has the beneficial effects that:
1. the invention takes garlic as a main material and is assisted with peanut oil, soy sauce and edible vinegar for seasoning, so that a seasoning packet formula with simple components, few additives, health and delicacy is formed, the interference of the tastes of other components is reduced, the unique flavor of the garlic is greatly reserved, the garlic has aromatic flavor and pure taste, the component structure is simple, and the normal eating is beneficial to health and harmless.
2. The invention also adds three auxiliary materials of vitamin B1, L-malic acid and vitamin C magnesium phosphate, wherein the vitamin B1 can promote metabolism of human body, improve digestion capability, improve nervous system and improve memory; and vitamin B1 can be combined with allicin to generate allithiamine, so that the allithiamine has the effects of eliminating fatigue and enhancing physical strength. The L-malic acid can increase appetite and promote nutrient absorption; the production of free radicals in organism tissues can be reduced or the removal of the free radicals can be accelerated, so that the food preservative has a preservative effect, and the shelf life of the product can be effectively prolonged; the L-malic acid can also be used for adjusting the fermentation pH value, and an acidic environment is provided for fermentation, so that the fermentation effect is improved; meanwhile, the sour taste of the L-malic acid covers the bitter taste of the vitamin B1 to a certain extent, so that the seasoning packet has better taste. The magnesium ascorbyl phosphate is a derivative of vitamin C, has all functions of vitamin C, overcomes the defect of poor stability of vitamin C, and is easy to be absorbed; it can also remove free radical, resist oxidation, and has antiseptic effect on food, and further prolong shelf life of the product. The garlic has antibacterial effect, and the garlic has longer shelf life under the combination of the garlic, the L-malic acid and the vitamin C magnesium phosphate, so that the garlic can replace the traditional chemical preservative, and the seasoning is healthier and delicious.
3. According to the preparation method of the seasoning packet, the garlic is pretreated, so that the moisture is reduced, the pungent and pungent smell of the garlic can be reduced, more people can accept the taste of the garlic, the universality is improved, the garlic with reduced moisture has a certain back suction tendency, and the garlic can be better mixed with fermentation liquor, so that the smooth fermentation is facilitated; the garlic can produce allicin after fermentation, and the allicin can be combined with vitamin B1 to produce allithiamine, so that the allithiamine has the effects of eliminating fatigue and enhancing physical strength; the garlic is fermented, so that starch in the garlic can be promoted to be decomposed into polysaccharide under the action of amylase, and the total sugar of the garlic can be improved; the proper fermentation temperature also accelerates the catalytic reaction of various enzymes, so that macromolecular substances in garlic are continuously hydrolyzed to generate micromolecular substances, such as: the protein is hydrolyzed into various amino acids, the content of soluble sugar is continuously increased, more phenolic hydroxyl groups are released, and the content of phenolic substances is continuously increased. The content of total sugar and reducing sugar can improve the acceptance of people to garlic; amino acids and proteins are essential nutrients for human body, and are beneficial to human health. According to the preparation method, fresh garlic is used as a raw material, and after fermentation and extraction, the nutrient components of the garlic can be reserved, the loss is reduced, and vitamin B1 is added before fermentation and can be combined with allicin at the first time; l-malic acid is also added before fermentation, and fermentation pH can be adjusted to provide an acidic environment for fermentation, thereby promoting fermentation. The vitamin C phosphate magnesium is added after fermentation, so that the vitamin C phosphate magnesium not only has a protective effect on the whole seasoning packet.
Drawings
FIG. 1 is a fermentation change line diagram of the total sugar content of garlic according to the present invention;
FIG. 2 is a diagram of the fermentation change line of the reducing sugar content of the present invention;
FIG. 3 is a diagram of the amino acid content fermentation variation line of the present invention;
FIG. 4 is a graph of the protein content fermentation variation line of the present invention;
FIG. 5 is a graph of the fermentation change line of the phenolic substance content of the present invention.
Detailed Description
Before the embodiments of the invention are explained in further detail, it is to be understood that the invention is not limited in its scope to the particular embodiments described below; it is also to be understood that the terminology used in the examples of the invention is for the purpose of describing particular embodiments only, and is not intended to limit the scope of the invention.
Example 1
A preparation method of a healthy and delicious food seasoning packet comprises the following steps:
s1: the preparation method comprises the following steps of: 50 parts of garlic, 10 parts of peanut oil, 2 parts of edible vinegar and 5 parts of soy sauce;
s2: peeling Bulbus Allii, pulverizing to particle size of 3mm, and oven drying at 40deg.C until water content is 40%.
S3: soaking pretreated Bulbus Allii in fermentation broth for 3 hr, fermenting at 30deg.C under 70 humidity for 8 days; the fermentation liquor is prepared by mixing saccharomycetes and white granulated sugar solution, wherein the mass fraction of the white granulated sugar solution is 15%, and the addition amount of the white granulated sugar solution is 3 times of the mass of garlic; the addition amount of yeast is 1% of the mass of garlic.
S4: adding peanut oil, soy sauce and edible vinegar into the fermented materials, and uniformly mixing to obtain a flavoring;
s5: vacuum sealing and packaging the above flavoring, and sterilizing at 115deg.C to obtain flavoring bag.
Example 2
A preparation method of a healthy and delicious food seasoning packet comprises the following steps:
s1: the preparation method comprises the following steps of: 50 parts of garlic, 10 parts of peanut oil, 2 parts of edible vinegar, 5 parts of soy sauce, 0.05 part of vitamin B, 0.1 part of L-malic acid and 0.01 part of vitamin C phosphate magnesium.
S2: peeling Bulbus Allii, pulverizing to particle size of 3mm, and oven drying at 40deg.C until water content is 40%.
S3: uniformly mixing the pretreated garlic with vitamin B1 and L-malic acid, soaking in fermentation liquid for 3h, and fermenting at 30deg.C under 70 humidity for 8 days; the fermentation liquor is prepared by mixing saccharomycetes and white granulated sugar solution, wherein the mass fraction of the white granulated sugar solution is 15%, and the addition amount of the white granulated sugar solution is 3 times of the mass of garlic; the addition amount of yeast is 1% of the mass of garlic.
S4: adding peanut oil, soy sauce, edible vinegar and vitamin C magnesium phosphate into the fermented materials, and uniformly mixing to obtain a seasoning;
s5: vacuum sealing and packaging the above flavoring, and sterilizing at 115deg.C to obtain flavoring bag.
Example 3
A preparation method of a healthy and delicious food seasoning packet comprises the following steps:
s1: the preparation method comprises the following steps of: 70 parts of garlic, 15 parts of peanut oil, 4 parts of table vinegar, 10 parts of soy sauce, 0.2 part of vitamin B, 0.2 part of L-malic acid and 0.1 part of vitamin C phosphate magnesium.
S2: peeling Bulbus Allii, pulverizing to particle size of 5mm, and oven drying at 65deg.C until water content is 45%.
S3: uniformly mixing the pretreated garlic with vitamin B1 and L-malic acid, soaking in fermentation liquid for 5h, and fermenting at 40deg.C under 90% humidity for 12 days; the fermentation liquor is obtained by mixing saccharomycetes and white granulated sugar solution, wherein the mass fraction of the white granulated sugar solution is 20%, and the addition amount is 5 times of the mass of garlic; the yeast is added in an amount of 3% of the garlic mass.
S4: adding peanut oil, soy sauce, edible vinegar and vitamin C magnesium phosphate into the fermented materials, and uniformly mixing to obtain a seasoning;
s5: vacuum sealing and packaging the above flavoring, and sterilizing at 125deg.C to obtain flavoring bag.
Example 4
A preparation method of a healthy and delicious food seasoning packet comprises the following steps:
s1: the preparation method comprises the following steps of: 60 parts of garlic, 12 parts of peanut oil, 3 parts of edible vinegar, 8 parts of soy sauce, 0.1 part of vitamin B, 0.15 part of L-malic acid and 0.05 part of vitamin C phosphate magnesium;
s2: peeling Bulbus Allii, pulverizing to particle size of 4mm, and oven drying at 48deg.C to water content of 43%.
S3: uniformly mixing the pretreated garlic with vitamin B1 and L-malic acid, soaking in fermentation liquid for 4 hours, and fermenting at 35deg.C under 80% humidity for 10 days; the fermentation liquor is prepared by mixing saccharomycetes and white granulated sugar solution, wherein the mass fraction of the white granulated sugar solution is 18%, and the addition amount is 4 times of the mass of garlic; the yeast is added in an amount of 2% of the garlic mass.
S4: adding peanut oil, soy sauce, edible vinegar and vitamin C magnesium phosphate into the fermented materials, and uniformly mixing to obtain a seasoning;
s5: vacuum sealing and packaging the above flavoring, and sterilizing at 120deg.C to obtain flavoring bag.
Comparative example 1
Substantially the same as in example 2, except that the garlic was directly soaked and fermented without pretreatment.
Comparative example 2
Substantially the same as in example 2, except that the garlic was directly fermented without being soaked.
Comparative example 3
Substantially the same as in example 2, except that L-malic acid was not added to the starting material.
Comparative example 4
Substantially the same as in example 2, except that magnesium ascorbyl phosphate was not added to the raw material.
Comparative example 5
Substantially the same as in example 2, except that L-malic acid and magnesium ascorbyl phosphate were not added to the raw material.
Comparative example 6
Substantially the same as in example 2, except that L-malic acid and magnesium ascorbyl phosphate were not added to the raw material, sodium benzoate was added instead.
Comparative example 7
Substantially the same as in example 2, except that L-malic acid and magnesium ascorbyl phosphate were not added to the raw material, potassium sorbate was added instead.
Comparative example 8
Substantially the same as in example 2, except that garlic was not pretreated and fermented.
1. Garlic fermentation component content variation test:
with example 2 as the experimental group and comparative examples 1 to 3 as the control group, the experimental procedure was as follows:
garlic in the experimental group and the control group is sampled every 2 days in the fermentation process, and the content change condition of different components in garlic samples under different treatments is measured.
Experimental results: as can be seen from fig. 1 to 5, the garlic of example 1 has significantly improved contents of total sugar, reducing sugar, and phenolic substances as compared with those of comparative examples 1 and 2; the comparative example 1 was not pretreated and the comparative example 2 was not soaked, the fermentation effect was affected, and the total sugar, reducing sugar, phenolic substances content of garlic was not significantly increased although the increase was also increased; in comparative example 3, the lack of L-malic acid provides a proper acidic environment for fermentation, the fermentation effect is greatly affected, and the total sugar content, the reducing sugar content, the amino acid content, the protein content and the phenolic substance content of the garlic are not obviously improved.
The increase of total sugar and reducing sugar can increase sweet taste, and make Bulbus Allii have better flavor and taste. Amino acid is one of indispensable components of human body, and the improvement of the amino acid content is beneficial to the health of human body, so that the nutritional value of the garlic after pretreatment and fermentation is greatly improved. Fermentation of garlic after pretreatment can increase contents of total sugar, reducing sugar, protein, amino acid and phenols in garlic, which are main substances playing an antioxidant function, so that the increase of the contents means that the antioxidant capacity of the garlic can be improved.
Test data show that by adopting the preparation method of the invention, garlic and L-malic acid are uniformly mixed and are soaked in fermentation liquid for fermentation, so that the content of beneficial components in the garlic can be effectively increased, and the nutritional value can be improved.
2. Vitamin B1 bitter taste test
With example 2 as the experimental group and comparative example 3 as the control group, the experimental procedure was as follows:
20 adults, aged 20-40 years, were selected, and the ratio of men to women was 1:1, and the fermented intermediate of comparative example 3 was tasted first, after drinking water and waiting for the taste to be tasteless, and the fermented intermediate of example 2 was tasted again. The fermented intermediates of example 2 and comparative example 3 were then subjected to bitter taste comparison and evaluated.
The experimental results are shown in table 1:
TABLE 1 evaluation results of bitterness
Evaluation Example 2 Comparative example 3
Obvious bitter taste 0 17
Bitter taste/person 0 2
No bitter taste/person 20 1
As can be seen from table 1: 100% of the persons considered that the fermented intermediate of example 2 of the present invention had no bitter taste, and 95% of the persons considered that the fermented intermediate of comparative example 3 had bitter taste. The bitter source is vitamin B1, and the L-malic acid is contained in the fermentation process of the embodiment 2, so that the fermentation can be promoted, the vitamin B1 is combined with the allicin, the bitter taste is reduced, and the sour taste of the vitamin B1 can well cover the bitter taste of the vitamin B1, so that the addition of the vitamin B1 can be ensured not to have any influence on the taste of the invention.
3. Shelf life test
With example 2 as experimental group and comparative examples 3 to 7 as control group, experimental procedure:
the seasoning bags prepared in example 2 and comparative examples 3 to 7 were left at room temperature, and observed daily, and the number of days that the product had been stored when mildew occurred was recorded.
The experimental results are shown in table 2:
table 2 quality guarantee of the flavoring bags prepared in example 2 and comparative examples 3 to 7
Examples Example 2 Comparative example 3 Comparative example 4 Comparative example 5 Comparative example 6 Comparative example 7
Days (days) 399 387 379 363 395 397
As can be seen from table 2: compared with the seasoning packet prepared in example 2, the seasoning packet prepared in comparative example 5 without adding L-malic acid and vitamin C magnesium phosphate has a shelf life reduced by 36 days; the flavoring bags prepared in comparative example 3 in the absence of L-malic acid and comparative example 4 in the absence of magnesium ascorbyl phosphate have a shelf life of 12 and 20 days, respectively; from this, it can be calculated that the combined action of L-malic acid and vitamin C phosphate magnesium has improved quality guarantee effect than the independent action of L-malic acid and vitamin C phosphate magnesium: [36- (12+20) ]/(12+20) ×100% =12.5%; the garlic has a sterilizing effect, and the addition of the L-malic acid and the vitamin C phosphate magnesium can cooperate with the garlic to improve the quality guarantee effect and prolong the quality guarantee period; in addition, the seasoning packet prepared in the example 2 of the present invention has a less remarkable quality guarantee effect than the seasoning packet prepared in the comparative example 7 of the comparative example 6 to which the conventional preservative is added; therefore, the invention adopts L-malic acid and vitamin C phosphate magnesium, can replace the traditional chemical preservative, and is safer and healthier.
4. Flavor test
Examples 1 to 4 were used as experimental groups, comparative example 8 was used as a control group, and the experimental procedure was as follows:
adding the seasoning bags of the experimental group and the control group into cooked rice flour, and uniformly stirring; 50 people are selected, the ratio of men to women is 1:1, the ages are 18-50, each person sequentially tastes the rice flour added with the seasoning bags prepared in the examples 1-4 and the comparative example 8, drinking water is used for each tasting, the next tasting is carried out after the taste is tasteless, and the evaluation is carried out after the tasting is finished.
The experimental results are shown in table 3:
TABLE 3 evaluation results of garlic fragrance
Examples No garlic smell The garlic has lighter flavor The garlic has a rich flavor The garlic has aromatic flavor
Example 1 0 0 0 50
Example 2 0 0 1 49
Example 3 0 1 1 48
Example 4 0 0 2 48
Comparative example 8 0 8 15 27
As can be seen from table 3: the tasters who added the flavoring bags prepared in examples 1 to 4 of the present invention had a strong fragrance of the cooked rice flour, and the ratio was 100%, 98%, 96%, respectively, whereas only 27 people considered the flavoring bag prepared in comparative example 8 had a strong fragrance of the garlic, and the ratio was 54%, which was reduced by 42% or more. It can be seen that garlic is not subjected to the pretreatment and fermentation of the present invention, which can make the flavor of garlic much worse. The fresh garlic has stronger pungent smell, can cause the resistance of a great part of people, and the garlic subjected to fermentation treatment not only can change the taste of the garlic, but also can greatly retain the nutritional ingredients of the garlic.
Therefore, the seasoning packet prepared by adopting the raw materials and the preparation method can exert the garlic flavor of garlic to a great extent, has few added components, good effect, is safe and healthy, and is suitable for popularization and application.
The above embodiments are merely illustrative of the principles of the present invention and its effectiveness, and are not intended to limit the invention. Modifications and variations may be made to the above-described embodiments by those skilled in the art without departing from the spirit and scope of the invention. Accordingly, it is intended that all equivalent modifications and variations of the invention be covered by the claims, which are within the ordinary skill of the art, be within the spirit and scope of the present disclosure.

Claims (7)

1. A healthy and delicious food seasoning packet, which is characterized in that: the material is prepared from the following raw materials in parts by weight: 50-70 parts of garlic, 10-15 parts of peanut oil, 2-4 parts of edible vinegar and 5-10 parts of soy sauce; 0.05-0.2 part of vitamin B, 0.1-0.2 part of L-malic acid, 0.01-0.1 part of vitamin C phosphate magnesium and white granulated sugar;
a preparation method of a healthy and delicious food seasoning packet comprises the following steps:
s1: pretreating garlic;
s2: uniformly mixing the pretreated garlic with vitamin B1 and L-malic acid, soaking in fermentation liquid, and fermenting under the condition of constant temperature and constant humidity;
s3: adding peanut oil, soy sauce, edible vinegar and vitamin C magnesium phosphate into the fermented materials, and uniformly mixing to obtain a seasoning;
s4: vacuum sealing and packaging the above flavoring, and sterilizing at high temperature to obtain flavoring bag;
the pretreatment is as follows: peeling and crushing garlic, and drying until the moisture is 40% -45%;
in the step S2, the fermentation liquor is obtained by mixing saccharomycetes with a white granulated sugar solution, wherein the mass fraction of the white granulated sugar solution is 15-20%, and the addition amount is 3-5 times of the mass of the garlic; the adding amount of the saccharomycetes is 1-3% of the mass of the garlic.
2. A method of preparing a healthy and savoury food seasoning packet according to claim 1, comprising the steps of:
s1: pretreating garlic;
s2: uniformly mixing the pretreated garlic with vitamin B1 and L-malic acid, soaking in fermentation liquid, and fermenting under the condition of constant temperature and constant humidity;
s3: adding peanut oil, soy sauce, edible vinegar and vitamin C magnesium phosphate into the fermented materials, and uniformly mixing to obtain a seasoning;
s4: vacuum sealing and packaging the above flavoring, and sterilizing at high temperature to obtain flavoring bag;
in the step S1, the preprocessing is as follows: peeling and crushing garlic, and drying until the moisture is 40% -45%;
in the step S2, the fermentation liquor is obtained by mixing saccharomycetes with a white granulated sugar solution, wherein the mass fraction of the white granulated sugar solution is 15-20%, and the addition amount is 3-5 times of the mass of the garlic; the adding amount of the saccharomycetes is 1-3% of the mass of the garlic.
3. The method of preparing a healthy and savoury food seasoning packet according to claim 2, characterized in that: the drying temperature is 40-65 ℃.
4. The method of preparing a healthy and savoury food seasoning packet according to claim 2, characterized in that: the crushing grain size is 3-5 mm.
5. The method of preparing a healthy and savoury food seasoning packet according to claim 2, characterized in that: in the step S2, the soaking time is 3-5 hours.
6. The method of preparing a healthy and savoury food seasoning packet according to claim 2, characterized in that: in the step S2, the fermentation temperature is 30-40 ℃, the humidity is 70-90%, and the fermentation time is 8-12 days.
7. The method of preparing a healthy and savoury food seasoning packet according to claim 2, characterized in that: in the step S4, the sterilization temperature is 115-125 ℃.
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CN102302165A (en) * 2011-07-20 2012-01-04 张志年 Fermented black garlic residue powder and preparation method thereof
CN102813211A (en) * 2012-08-29 2012-12-12 徐州绿之野生物食品有限公司 Garlic residue extract and preparation method thereof
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