CN115736219A - Durian sauce containing yeast extract and having stable fragrance and preparation process thereof - Google Patents
Durian sauce containing yeast extract and having stable fragrance and preparation process thereof Download PDFInfo
- Publication number
- CN115736219A CN115736219A CN202211435636.XA CN202211435636A CN115736219A CN 115736219 A CN115736219 A CN 115736219A CN 202211435636 A CN202211435636 A CN 202211435636A CN 115736219 A CN115736219 A CN 115736219A
- Authority
- CN
- China
- Prior art keywords
- durian
- parts
- yeast extract
- pulp
- sauce
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 240000000716 Durio zibethinus Species 0.000 title claims abstract description 158
- 235000006025 Durio zibethinus Nutrition 0.000 title claims abstract description 158
- 229940041514 candida albicans extract Drugs 0.000 title claims abstract description 90
- 239000012138 yeast extract Substances 0.000 title claims abstract description 90
- 235000015067 sauces Nutrition 0.000 title claims abstract description 48
- 239000003205 fragrance Substances 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims abstract description 36
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 30
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 239000003765 sweetening agent Substances 0.000 claims abstract description 14
- 239000003086 colorant Substances 0.000 claims abstract description 13
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 13
- 239000003381 stabilizer Substances 0.000 claims abstract description 13
- 239000002562 thickening agent Substances 0.000 claims abstract description 13
- 206010033546 Pallor Diseases 0.000 claims abstract description 11
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 10
- 239000008158 vegetable oil Substances 0.000 claims abstract description 10
- 239000003755 preservative agent Substances 0.000 claims abstract description 7
- 230000002335 preservative effect Effects 0.000 claims abstract description 7
- 239000007788 liquid Substances 0.000 claims description 21
- 235000012424 soybean oil Nutrition 0.000 claims description 17
- 239000003549 soybean oil Substances 0.000 claims description 17
- 230000001954 sterilising effect Effects 0.000 claims description 16
- 238000003756 stirring Methods 0.000 claims description 16
- 238000002156 mixing Methods 0.000 claims description 14
- 239000000203 mixture Substances 0.000 claims description 14
- 238000007789 sealing Methods 0.000 claims description 14
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 12
- AEQDJSLRWYMAQI-UHFFFAOYSA-N 2,3,9,10-tetramethoxy-6,8,13,13a-tetrahydro-5H-isoquinolino[2,1-b]isoquinoline Chemical compound C1CN2CC(C(=C(OC)C=C3)OC)=C3CC2C2=C1C=C(OC)C(OC)=C2 AEQDJSLRWYMAQI-UHFFFAOYSA-N 0.000 claims description 12
- HDSBZMRLPLPFLQ-UHFFFAOYSA-N Propylene glycol alginate Chemical compound OC1C(O)C(OC)OC(C(O)=O)C1OC1C(O)C(O)C(C)C(C(=O)OCC(C)O)O1 HDSBZMRLPLPFLQ-UHFFFAOYSA-N 0.000 claims description 12
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 claims description 12
- 235000013734 beta-carotene Nutrition 0.000 claims description 12
- 239000011648 beta-carotene Substances 0.000 claims description 12
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 claims description 12
- 229960002747 betacarotene Drugs 0.000 claims description 12
- 235000013601 eggs Nutrition 0.000 claims description 12
- 235000010449 maltitol Nutrition 0.000 claims description 12
- 239000000845 maltitol Substances 0.000 claims description 12
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims description 12
- 229940035436 maltitol Drugs 0.000 claims description 12
- 235000010409 propane-1,2-diol alginate Nutrition 0.000 claims description 12
- 239000000770 propane-1,2-diol alginate Substances 0.000 claims description 12
- 235000010413 sodium alginate Nutrition 0.000 claims description 12
- 239000000661 sodium alginate Substances 0.000 claims description 12
- 229940005550 sodium alginate Drugs 0.000 claims description 12
- HRZFUMHJMZEROT-UHFFFAOYSA-L sodium disulfite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])(=O)=O HRZFUMHJMZEROT-UHFFFAOYSA-L 0.000 claims description 12
- 239000000176 sodium gluconate Substances 0.000 claims description 12
- 235000012207 sodium gluconate Nutrition 0.000 claims description 12
- 229940005574 sodium gluconate Drugs 0.000 claims description 12
- 235000010262 sodium metabisulphite Nutrition 0.000 claims description 12
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 11
- 239000000463 material Substances 0.000 claims description 10
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 8
- 238000007865 diluting Methods 0.000 claims description 7
- 238000007599 discharging Methods 0.000 claims description 7
- 239000012153 distilled water Substances 0.000 claims description 7
- 239000011521 glass Substances 0.000 claims description 7
- 238000010008 shearing Methods 0.000 claims description 7
- 229940001584 sodium metabisulfite Drugs 0.000 claims description 7
- 230000007480 spreading Effects 0.000 claims description 7
- 238000003892 spreading Methods 0.000 claims description 7
- 238000005303 weighing Methods 0.000 claims description 7
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 claims description 6
- 230000002421 anti-septic effect Effects 0.000 claims description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 6
- 240000007594 Oryza sativa Species 0.000 claims description 4
- 235000007164 Oryza sativa Nutrition 0.000 claims description 4
- 229960000583 acetic acid Drugs 0.000 claims description 4
- VFLDPWHFBUODDF-FCXRPNKRSA-N curcumin Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)CC(=O)\C=C\C=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-FCXRPNKRSA-N 0.000 claims description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 4
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 2
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims description 2
- 108010011485 Aspartame Proteins 0.000 claims description 2
- 235000002566 Capsicum Nutrition 0.000 claims description 2
- 240000008574 Capsicum frutescens Species 0.000 claims description 2
- 235000005979 Citrus limon Nutrition 0.000 claims description 2
- 244000131522 Citrus pyriformis Species 0.000 claims description 2
- SEBIKDIMAPSUBY-ARYZWOCPSA-N Crocin Chemical compound C([C@H]1O[C@H]([C@@H]([C@@H](O)[C@@H]1O)O)OC(=O)C(C)=CC=CC(C)=C\C=C\C=C(/C)\C=C\C=C(C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)O1)O)O[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SEBIKDIMAPSUBY-ARYZWOCPSA-N 0.000 claims description 2
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims description 2
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 2
- 102000002322 Egg Proteins Human genes 0.000 claims description 2
- 108010000912 Egg Proteins Proteins 0.000 claims description 2
- 108010010803 Gelatin Proteins 0.000 claims description 2
- 241000931143 Gleditsia sinensis Species 0.000 claims description 2
- 229920002907 Guar gum Polymers 0.000 claims description 2
- 229920003012 Hydroxypropyl distarch phosphate Polymers 0.000 claims description 2
- 229920000161 Locust bean gum Polymers 0.000 claims description 2
- 229920000168 Microcrystalline cellulose Polymers 0.000 claims description 2
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 claims description 2
- 108010053775 Nisin Proteins 0.000 claims description 2
- 235000007189 Oryza longistaminata Nutrition 0.000 claims description 2
- 229920001214 Polysorbate 60 Polymers 0.000 claims description 2
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 2
- 239000004288 Sodium dehydroacetate Substances 0.000 claims description 2
- 229920002472 Starch Polymers 0.000 claims description 2
- 239000004376 Sucralose Substances 0.000 claims description 2
- 240000004584 Tamarindus indica Species 0.000 claims description 2
- 235000004298 Tamarindus indica Nutrition 0.000 claims description 2
- 235000010358 acesulfame potassium Nutrition 0.000 claims description 2
- 229960004998 acesulfame potassium Drugs 0.000 claims description 2
- 239000000619 acesulfame-K Substances 0.000 claims description 2
- 235000011054 acetic acid Nutrition 0.000 claims description 2
- 239000000605 aspartame Substances 0.000 claims description 2
- 235000010357 aspartame Nutrition 0.000 claims description 2
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims description 2
- 229960003438 aspartame Drugs 0.000 claims description 2
- 239000001390 capsicum minimum Substances 0.000 claims description 2
- 235000010418 carrageenan Nutrition 0.000 claims description 2
- 239000000679 carrageenan Substances 0.000 claims description 2
- 229920001525 carrageenan Polymers 0.000 claims description 2
- 229940113118 carrageenan Drugs 0.000 claims description 2
- 235000015165 citric acid Nutrition 0.000 claims description 2
- 229960004106 citric acid Drugs 0.000 claims description 2
- 235000012754 curcumin Nutrition 0.000 claims description 2
- 239000004148 curcumin Substances 0.000 claims description 2
- 229940109262 curcumin Drugs 0.000 claims description 2
- VFLDPWHFBUODDF-UHFFFAOYSA-N diferuloylmethane Natural products C1=C(O)C(OC)=CC(C=CC(=O)CC(=O)C=CC=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-UHFFFAOYSA-N 0.000 claims description 2
- OPGYRRGJRBEUFK-UHFFFAOYSA-L disodium;diacetate Chemical compound [Na+].[Na+].CC([O-])=O.CC([O-])=O OPGYRRGJRBEUFK-UHFFFAOYSA-L 0.000 claims description 2
- 235000013345 egg yolk Nutrition 0.000 claims description 2
- 210000002969 egg yolk Anatomy 0.000 claims description 2
- 238000004945 emulsification Methods 0.000 claims description 2
- 235000019439 ethyl acetate Nutrition 0.000 claims description 2
- 239000009627 gardenia yellow Substances 0.000 claims description 2
- 229920000159 gelatin Polymers 0.000 claims description 2
- 239000008273 gelatin Substances 0.000 claims description 2
- 235000019322 gelatine Nutrition 0.000 claims description 2
- 235000011852 gelatine desserts Nutrition 0.000 claims description 2
- 235000010417 guar gum Nutrition 0.000 claims description 2
- 239000000665 guar gum Substances 0.000 claims description 2
- 229960002154 guar gum Drugs 0.000 claims description 2
- 235000013825 hydroxy propyl distarch phosphate Nutrition 0.000 claims description 2
- 239000001310 hydroxy propyl distarch phosphate Substances 0.000 claims description 2
- DVROLKBAWTYHHD-UHFFFAOYSA-N hydroxy propyl distarch phosphate Chemical compound OC1C(O)C(OC)OC(CO)C1OC(O)CCOC1C(OC2C(C(O)C(OC3C(C(OP(O)(=O)OC4C(C(O)C(OC)OC4CO)O)C(C)OC3CO)O)OC2COC2C(C(O)C(OC)C(CO)O2)O)O)OC(CO)C(OC)C1O DVROLKBAWTYHHD-UHFFFAOYSA-N 0.000 claims description 2
- 239000004310 lactic acid Substances 0.000 claims description 2
- 235000014655 lactic acid Nutrition 0.000 claims description 2
- 235000010420 locust bean gum Nutrition 0.000 claims description 2
- 239000000711 locust bean gum Substances 0.000 claims description 2
- 229940016286 microcrystalline cellulose Drugs 0.000 claims description 2
- 235000019813 microcrystalline cellulose Nutrition 0.000 claims description 2
- 239000008108 microcrystalline cellulose Substances 0.000 claims description 2
- LLLILZLFKGJCCV-UHFFFAOYSA-M n-methyl-n-[(1-methylpyridin-1-ium-4-yl)methylideneamino]aniline;methyl sulfate Chemical compound COS([O-])(=O)=O.C=1C=CC=CC=1N(C)\N=C\C1=CC=[N+](C)C=C1 LLLILZLFKGJCCV-UHFFFAOYSA-M 0.000 claims description 2
- 235000010297 nisin Nutrition 0.000 claims description 2
- 239000004309 nisin Substances 0.000 claims description 2
- 229920001277 pectin Polymers 0.000 claims description 2
- 239000001814 pectin Substances 0.000 claims description 2
- 235000010987 pectin Nutrition 0.000 claims description 2
- 229960000292 pectin Drugs 0.000 claims description 2
- 239000004302 potassium sorbate Substances 0.000 claims description 2
- 235000010241 potassium sorbate Nutrition 0.000 claims description 2
- 229940069338 potassium sorbate Drugs 0.000 claims description 2
- 235000009566 rice Nutrition 0.000 claims description 2
- 239000001632 sodium acetate Substances 0.000 claims description 2
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 claims description 2
- 235000010234 sodium benzoate Nutrition 0.000 claims description 2
- 239000004299 sodium benzoate Substances 0.000 claims description 2
- 235000019259 sodium dehydroacetate Nutrition 0.000 claims description 2
- 229940079839 sodium dehydroacetate Drugs 0.000 claims description 2
- 235000017454 sodium diacetate Nutrition 0.000 claims description 2
- DSOWAKKSGYUMTF-GZOLSCHFSA-M sodium;(1e)-1-(6-methyl-2,4-dioxopyran-3-ylidene)ethanolate Chemical compound [Na+].C\C([O-])=C1/C(=O)OC(C)=CC1=O DSOWAKKSGYUMTF-GZOLSCHFSA-M 0.000 claims description 2
- 239000000600 sorbitol Substances 0.000 claims description 2
- 229960002920 sorbitol Drugs 0.000 claims description 2
- 235000010356 sorbitol Nutrition 0.000 claims description 2
- 235000019698 starch Nutrition 0.000 claims description 2
- 239000008107 starch Substances 0.000 claims description 2
- 235000019408 sucralose Nutrition 0.000 claims description 2
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims description 2
- 239000000052 vinegar Substances 0.000 claims description 2
- 235000021419 vinegar Nutrition 0.000 claims description 2
- 235000010493 xanthan gum Nutrition 0.000 claims description 2
- 239000000230 xanthan gum Substances 0.000 claims description 2
- 229920001285 xanthan gum Polymers 0.000 claims description 2
- 229940082509 xanthan gum Drugs 0.000 claims description 2
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims 2
- BEGBSFPALGFMJI-UHFFFAOYSA-N ethene;sodium Chemical group [Na].C=C BEGBSFPALGFMJI-UHFFFAOYSA-N 0.000 claims 1
- 239000000284 extract Substances 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 235000013305 food Nutrition 0.000 abstract description 7
- 238000003860 storage Methods 0.000 abstract description 5
- 238000005516 engineering process Methods 0.000 abstract description 3
- 238000012545 processing Methods 0.000 abstract description 3
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 3
- 230000002035 prolonged effect Effects 0.000 abstract description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 9
- 239000000126 substance Substances 0.000 description 6
- 230000001804 emulsifying effect Effects 0.000 description 5
- 235000018102 proteins Nutrition 0.000 description 5
- 102000004169 proteins and genes Human genes 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- CETBSQOFQKLHHZ-UHFFFAOYSA-N Diethyl disulfide Chemical compound CCSSCC CETBSQOFQKLHHZ-UHFFFAOYSA-N 0.000 description 4
- VGGSQFUCUMXWEO-UHFFFAOYSA-N Ethene Chemical compound C=C VGGSQFUCUMXWEO-UHFFFAOYSA-N 0.000 description 4
- 239000005977 Ethylene Substances 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- DNJIEGIFACGWOD-UHFFFAOYSA-N ethanethiol Chemical compound CCS DNJIEGIFACGWOD-UHFFFAOYSA-N 0.000 description 4
- SUVIGLJNEAMWEG-UHFFFAOYSA-N propane-1-thiol Chemical compound CCCS SUVIGLJNEAMWEG-UHFFFAOYSA-N 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 3
- 235000001014 amino acid Nutrition 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 3
- 210000004027 cell Anatomy 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 230000004060 metabolic process Effects 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- 108091005804 Peptidases Proteins 0.000 description 2
- 210000000170 cell membrane Anatomy 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- -1 flavonoid compounds Chemical class 0.000 description 2
- 235000013922 glutamic acid Nutrition 0.000 description 2
- 239000004220 glutamic acid Substances 0.000 description 2
- 210000003734 kidney Anatomy 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 238000009928 pasteurization Methods 0.000 description 2
- 201000010065 polycystic ovary syndrome Diseases 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 238000003786 synthesis reaction Methods 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 244000146553 Ceiba pentandra Species 0.000 description 1
- 235000003301 Ceiba pentandra Nutrition 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- ZGTMUACCHSMWAC-UHFFFAOYSA-L EDTA disodium salt (anhydrous) Chemical compound [Na+].[Na+].OC(=O)CN(CC([O-])=O)CCN(CC(O)=O)CC([O-])=O ZGTMUACCHSMWAC-UHFFFAOYSA-L 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 241000218922 Magnoliophyta Species 0.000 description 1
- 241000134966 Malvales Species 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 206010035664 Pneumonia Diseases 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 241000288906 Primates Species 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 108010009736 Protein Hydrolysates Proteins 0.000 description 1
- 206010038910 Retinitis Diseases 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000007792 addition Methods 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 230000003501 anti-edematous effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 235000003704 aspartic acid Nutrition 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 206010006451 bronchitis Diseases 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 238000002512 chemotherapy Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000002158 endotoxin Substances 0.000 description 1
- 241001233957 eudicotyledons Species 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 235000019264 food flavour enhancer Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 125000002485 formyl group Chemical class [H]C(*)=O 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 150000002337 glycosamines Chemical class 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229920006008 lipopolysaccharide Polymers 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 208000004396 mastitis Diseases 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 231100000956 nontoxicity Toxicity 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 239000002773 nucleotide Substances 0.000 description 1
- 125000003729 nucleotide group Chemical group 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 239000003531 protein hydrolysate Substances 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 210000005253 yeast cell Anatomy 0.000 description 1
Classifications
-
- 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
Landscapes
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Seasonings (AREA)
Abstract
The invention relates to durian sauce containing yeast extract and having stable fragrance and a preparation process thereof, belonging to the technical field of food processing. The durian sauce provided by the invention comprises the following raw materials in parts by weight: 60-150 parts of vegetable oil, 10-90 parts of durian pulp, 1-20 parts of yeast extract, 5-50 parts of water, 5-30 parts of emulsifier, 0.01-10 parts of sweetener, 0.1-5 parts of thickener, 0.01-2 parts of acidity regulator, 0.01-2 parts of preservative, 0.01-1.5 parts of colorant and 0.001-1 part of stabilizer. The yeast extract is added into the durian sauce provided by the invention, so that the delicate flavor and the sweet taste of the durian sauce are obviously enhanced; in the preparation process of the durian sauce, the durian pulp is treated by a 'blanching and ozone' treatment technology, so that the odor of the durian sauce is reduced, the durian pulp is sterilized, and the storage time of the durian sauce is prolonged.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to durian sauce containing yeast extract and having stable fragrance and a preparation process thereof.
Background
Durian is also named Shaosao, zibethum Cat fruit, belonging to angiosperma, dicotyledoneae, primates, malvales, kapok, genus durian. The durian is taken as the king of fruits, is rich in nutrient elements necessary for human bodies, including vitamin A, B, C, mineral K, ca, zn, glutamic acid, aspartic acid and the like, and is a fruit which can be used as both medicine and food.
Modern nutriology researches find that frequent eating of durian can improve the physical quality of people, invigorate spleen, tonify qi and tonify kidney; the durian pulp is pungent in flavor, sweet in nature and hot, entering lung, kidney and liver meridians. The compendium of materia medica records that the durian can be used as a medicine, has sweet and warm taste and no toxicity and is mainly used for treating fulminant dysentery and cold heart and abdomen. The durian contains polyphenol, vitamins, flavonoid compounds and anthocyanin components, and has good antioxidant capacity; the vitamins also help to enhance the resistance of the organism, improve the utilization rate of the organism to protein and promote growth and development. The potassium-rich is helpful for preventing and treating hypertension. Amino acids in durian are complete in variety, and glutamic acid is an important precursor of nucleic acid, nucleotide, amino sugar and protein, participates in anabolism, can improve the immune function of an organism, regulates acid-base balance in vivo, and improves the adaptability of the organism to stress; durian is also effective in preventing polycystic ovary syndrome (PCOS). In addition, modern medical research shows that the proteolytic enzyme extracted from the durian juice and the durian peel has the functions of anti-edema and anti-inflammation; the durian protease combined antibiotic and chemotherapy medicine can be used for treating bronchitis, acute pneumonia, mastitis, retinitis, etc.
At present, durian researches at home and abroad find that durian pulp volatile substances mainly contain sulfur-containing compounds and form durian odor; the inner and outer pericarp is mainly ester compound to form fruit flavor; the non-volatile flavor developing substances such as soluble sugar, free amino acid and the like also have great influence on the flavor of the durian, and the high value of the durian also greatly influences the sales market of the durian sauce due to the smell of the durian.
Disclosure of Invention
The invention relates to durian sauce containing yeast extract and having stable aroma and a preparation process thereof, belonging to the technical field of food processing. The durian sauce provided by the invention comprises the following raw materials in parts by weight: 60-150 parts of vegetable oil, 10-90 parts of durian pulp, 1-20 parts of yeast extract, 5-50 parts of water, 5-30 parts of emulsifier, 0.01-10 parts of sweetener, 0.1-5 parts of thickener, 0.01-2 parts of acidity regulator, 0.01-2 parts of preservative, 0.01-1.5 parts of colorant and 0.001-1 part of stabilizer. The yeast extract is added into the durian sauce provided by the invention, so that the delicate flavor and the sweet taste of the durian sauce are obviously enhanced; in the preparation process of the durian sauce, the durian pulp is treated by a 'blanching and ozone' treatment technology, so that the odor of the durian sauce is reduced, the durian pulp is sterilized, and the storage time of the durian sauce is prolonged.
The purpose of the invention can be realized by the following technical scheme:
the durian sauce containing the yeast extract and having stable fragrance comprises the following raw materials in parts by weight: 60-150 parts of vegetable oil, 10-90 parts of durian pulp, 1-20 parts of yeast extract, 5-50 parts of water, 5-30 parts of emulsifier, 0.01-10 parts of sweetener, 0.1-5 parts of thickener, 0.01-2 parts of acidity regulator, 0.01-2 parts of preservative, 0.01-1.5 parts of colorant and 0.001-1 part of stabilizer.
As a preferred embodiment of the present invention, the vegetable oil is soybean oil; the emulsifier is at least one of whole egg liquid and egg yolk liquid.
As a preferred embodiment of the present invention, the sweetener is at least one of maltitol, sucralose, aspartame, acesulfame potassium and sorbitol; the thickener is at least one of gelatin, gleditsia sinensis gum, acetic ester starch, hydroxypropyl distarch phosphate, guar gum, locust bean gum, pectin, xanthan gum, sodium alginate, carrageenan and tamarind gum.
In a preferred embodiment of the present invention, the acidity regulator is at least one of sodium bicarbonate, sodium gluconate, citric acid, acetic acid, rice vinegar, and lactic acid.
In a preferred embodiment of the present invention, the preservative is at least one of sodium metabisulfite, sodium benzoate, nisin, sodium dehydroacetate, sodium diacetate, and potassium sorbate.
In a preferred embodiment of the present invention, the colorant is at least one of β -carotene, capsicum orange, lemon yellow, sunset yellow, curcumin, red rice yellow, citrus yellow and gardenia yellow.
As a preferable scheme of the invention, the stabilizer is at least one of propylene glycol alginate, tween 60, ethylene diamine tetraacetic acid disodium salt and microcrystalline cellulose.
A preparation process of durian sauce containing yeast extract and having stable fragrance comprises the following steps:
the method comprises the following steps: sterilizing durian pulp;
step two: diluting yeast extract with water, mixing, adding emulsifier, sweetener, thickener, acidity regulator, antiseptic, colorant and stabilizer, mixing, and homogenizing to obtain mixture;
step three: placing the sterilized durian pulp and the mixture prepared in the second step into a high-shear homogenizer to be uniformly stirred;
step four: adding vegetable oil under the high-speed shearing of a high-shear homogenizer at 4000r/min, and smashing the vegetable oil into an oil-in-water emulsification system;
step five: stirring to obtain uniform paste, and discharging to obtain durian paste containing yeast extract with stable fragrance.
The durian pulp sterilization treatment comprises the following operation steps:
(1) Blanching durian pulp at 45-55 deg.C for 5min, and uniformly spreading the durian pulp in a container with a thickness of about 1mm; placing the vessel on a material rack and in a cylinder;
(2) Slightly unscrew the cylinder head at 1m 3 Introducing ozone into the specimen jar at flow rate for 1-3min, continuously moving the vent pipe during the period to make ozone gas uniformly contact with durian pulp, and sealing for 10min;
(3) Turning the durian pulp in the vessel, and repeating the operation of the step (2);
(4) And (5) volatilizing ozone in an open mouth for 10-20min, and covering and sealing for later use.
The preparation method of the yeast extract comprises the following steps:
accurately weighing 1.0g of yeast extract into a 100mL beaker, adding 30mL of distilled water at 30 ℃, and gently stirring by using a glass rod until the yeast extract is dissolved into a transparent yellowish solution, thereby obtaining the yeast extract with the solid-to-liquid ratio of 1: 30.
Yeast, a globally recognized and very safe microorganism, has been used in many food products as the first choice of microorganism in food products. The yeast extract is a food auxiliary material with many advantages of pure nature, nutrition and the like, has the main function of serving as a freshener or a flavor enhancer, is widely applied to a plurality of meat products and seasonings, and the international protein hydrolysate committee proposes related regulations: yeast extract is a food ingredient used as a natural flavoring. The yeast extract is rich in protein, which accounts for about 50% of the yeast cells, and also contains sufficient amino acids necessary for human body, especially relatively deficient lysine, and in addition, the yeast body also contains abundant B vitamins and some functional components, such as vitamin B1, vitamin B2, and nicotinic acid. Meanwhile, the dietary fiber and mineral elements also have a relatively high content in the yeast.
When ozone contacts the surface of durian, firstly, the cell membrane of the plant is destroyed, the ozone can react with lipid double bonds of the bacterial cell wall, penetrates into the interior of the thallus and acts on protein and lipopolysaccharide, the ozone destroys the cell membrane, the permeability of the cell is changed, thus the unsaturated fatty acid and enzyme system in the cell is destroyed, the protein is degraded into short peptide, and the cell loses the vitality, which is the most important way for ozone sterilization.
In addition, ozone can reduce metabolism of durian pulp by decomposing ethylene and delay the preservation period. The durian pulp can release ethylene gas to accelerate the maturity of the durian pulp during storage, and the ozone inhibits the synthesis of ethylene so as to reduce the metabolism of the durian pulp.
The ozone has strong oxidizing property, volatile odor components (ethanethiol, 1-propanethiol and diethyldisulfide) in the durian pulp can be rapidly oxidized and decomposed by the ozone into aldehyde substances or acid substances with smaller molecules under the conditions of normal temperature and normal pressure, so that the pH value of the surface part of the durian pulp is obviously reduced, and the odor degree of the surface of the durian pulp is finally lightened.
The invention has the beneficial effects that:
1. the durian sauce containing the yeast extract and stable in aroma is added with the yeast extract, and the yeast extract obviously enhances the fresh taste and the sweet taste of the durian sauce, so that the flavor of the durian sauce is increased while the nutrient substances of the durian sauce are increased, and the using amount of a sweetening agent is reduced;
2. the preparation process of the durian sauce containing the yeast extract and having stable aroma adopts a 'blanching and ozone' treatment technology for durian pulp, and can play a role in keeping color and luster, shape and prolonging storage period by passivating the activity of partial enzymes in durian;
3. in the durian sauce containing the yeast extract and having stable fragrance, provided by the invention, durian pulp is subjected to ozone treatment, and strong-oxidizing-property ozone oxidizes and decomposes ethanethiol, 1-propanethiol and diethyl disulfide, so that the odor of the durian sauce is reduced; the ozone can also sterilize durian pulp, inhibit the synthesis of ethylene, reduce the metabolism of the durian pulp and prolong the storage time of the durian paste.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
The durian sauce containing the yeast extract and having stable fragrance comprises the following raw materials in parts by weight:
60 parts of soybean oil, 12 parts of durian pulp, 1 part of yeast extract, 5 parts of water, 5 parts of whole egg liquid, 0.5 part of maltitol, 0.1 part of sodium alginate, 0.07 part of sodium gluconate, 0.04 part of sodium metabisulfite, 0.01 part of beta-carotene and 0.006 part of propylene glycol alginate.
Example 2
The durian sauce containing the yeast extract and having stable fragrance comprises the following raw materials in parts by weight:
68 parts of soybean oil, 29 parts of durian pulp, 6 parts of yeast extract, 17 parts of water, 12 parts of whole egg liquid, 2.3 parts of maltitol, 1.2 parts of sodium alginate, 0.5 part of sodium gluconate, 0.5 part of sodium metabisulfite, 0.3 part of beta-carotene and 0.25 part of propylene glycol alginate.
Example 3
The durian sauce containing the yeast extract and having stable fragrance comprises the following raw materials in parts by weight:
74 parts of soybean oil, 52 parts of durian pulp, 9 parts of yeast extract, 33 parts of water, 17 parts of whole egg liquid, 6 parts of maltitol, 2.5 parts of sodium alginate, 1.3 parts of sodium gluconate, 1.1 parts of sodium metabisulfite, 0.7 part of beta-carotene and 0.5 part of propylene glycol alginate.
Example 4
The durian sauce containing the yeast extract and having stable fragrance comprises the following raw materials in parts by weight:
83 parts of soybean oil, 71 parts of durian pulp, 14 parts of yeast extract, 42 parts of water, 23 parts of whole egg liquid, 7 parts of maltitol, 3.7 parts of sodium alginate, 1.6 parts of sodium gluconate, 1.6 parts of sodium metabisulfite, 1.1 parts of beta-carotene and 0.77 part of propylene glycol alginate.
Example 5
The durian sauce containing the yeast extract and having stable fragrance comprises the following raw materials in parts by weight:
150 parts of soybean oil, 90 parts of durian pulp, 20 parts of yeast extract, 50 parts of water, 30 parts of whole egg liquid, 10 parts of maltitol, 4.5 parts of sodium alginate, 2 parts of sodium gluconate, 1.8 parts of sodium metabisulfite, 1.4 parts of beta-carotene and 1 part of propylene glycol alginate.
Example 6
A preparation process of durian sauce containing yeast extract and having stable fragrance comprises the following steps:
the raw materials are prepared according to the example 1;
the method comprises the following steps: sterilizing durian pulp;
step two: diluting yeast extract with water, mixing, adding emulsifier whole egg liquid, sweetener maltitol, thickener sodium alginate, acidity regulator sodium gluconate, antiseptic sodium pyrosulfite, colorant beta-carotene and stabilizer propylene glycol alginate, mixing, and homogenizing to obtain mixture;
step three: placing the sterilized durian pulp and the mixture prepared in the second step into a high-shear homogenizer to be uniformly stirred;
step four: slowly adding soybean oil under the high-speed shearing of a high-shear homogenizer at 4000r/min, and smashing the soybean oil into an oil-in-water emulsifying system;
step five: stirring to obtain uniform paste, and discharging to obtain durian paste containing yeast extract with stable fragrance.
The durian pulp sterilization treatment comprises the following operation steps:
(1) Blanching durian pulp at 45 deg.C for 5min, and uniformly spreading the durian pulp in a container with a thickness of about 1mm; placing the vessel on a material rack and placing the vessel in a cylinder;
(2) The cylinder head is slightly unscrewed at 0.5m 3 Introducing ozone into the specimen jar at flow rate for 1min, continuously moving the vent pipe during the period to make the ozone gas uniformly contact with durian pulp, and sealing for 10min;
(3) Turning the durian pulp in the vessel, and repeating the operation of the step (2);
(4) And (5) volatilizing ozone after opening for 10min, and covering and sealing for later use.
The preparation method of the yeast extract comprises the following operations:
accurately weighing 1.0g of yeast extract into a 100mL beaker, adding 30mL of distilled water at 30 ℃, and gently stirring by using a glass rod until the yeast extract is dissolved into a transparent yellowish solution, thereby obtaining the yeast extract with the solid-to-liquid ratio of 1: 30.
Example 7
A preparation process of durian sauce containing yeast extract and having stable fragrance comprises the following steps:
the raw materials are prepared according to example 2;
the method comprises the following steps: sterilizing durian pulp;
step two: diluting yeast extract with water, mixing, adding emulsifier whole egg liquid, sweetener maltitol, thickener sodium alginate, acidity regulator sodium gluconate, antiseptic sodium pyrosulfite, colorant beta-carotene and stabilizer propylene glycol alginate, mixing, and homogenizing to obtain mixture;
step three: putting the sterilized durian pulp and the mixture prepared in the second step into a high-shear homogenizer and uniformly stirring;
step four: slowly adding soybean oil under the high-speed shearing of a high-shear homogenizer at 4000r/min, and smashing the soybean oil into an oil-in-water emulsifying system;
step five: stirring to obtain uniform paste, and discharging to obtain durian paste containing yeast extract with stable fragrance.
The durian pulp sterilization treatment comprises the following operation steps:
(1) Blanching durian pulp at 47 deg.C for 5min, and uniformly spreading the durian pulp in a container with a thickness of about 1mm; placing the vessel on a material rack and in a cylinder;
(2) The cylinder head is slightly unscrewed at 0.6m 3 Introducing ozone into the specimen jar at flow rate for 1.5min, continuously moving the vent pipe during the period to make ozone gas uniformly contact with durian pulp, and sealing for 10min;
(3) Turning the durian pulp in the vessel, and repeating the operation of the step (2);
(4) And (5) volatilizing ozone after opening for 12min, and covering and sealing for later use.
The preparation method of the yeast extract comprises the following operations:
accurately weighing 1.0g of yeast extract into a 100mL beaker, adding 30mL of distilled water at 30 ℃, and gently stirring by using a glass rod until the yeast extract is dissolved into a transparent yellowish solution, thereby obtaining the yeast extract with the solid-to-liquid ratio of 1: 30.
Example 8
A preparation process of durian sauce containing yeast extract and having stable fragrance comprises the following steps:
the raw materials are prepared according to example 3;
the method comprises the following steps: sterilizing durian pulp;
step two: diluting the yeast extract with water, mixing, adding emulsifier whole egg liquid, sweetener maltitol, thickener sodium alginate, acidity regulator sodium gluconate, preservative sodium pyrosulfite, colorant beta-carotene and stabilizer propylene glycol alginate, mixing, and homogenizing to obtain a mixture;
step three: placing the sterilized durian pulp and the mixture prepared in the second step into a high-shear homogenizer to be uniformly stirred;
step four: slowly adding soybean oil under the high-speed shearing of a high-shear homogenizer at 4000r/min, and smashing the soybean oil into an oil-in-water emulsifying system;
step five: stirring to obtain uniform paste, and discharging to obtain durian paste containing yeast extract with stable fragrance.
The durian pulp sterilization treatment comprises the following operation steps:
(1) Blanching durian pulp at 50 deg.C for 5min, and uniformly spreading the durian pulp in a container with a thickness of about 1mm; placing the vessel on a material rack and placing the vessel in a cylinder;
(2) The cylinder head is slightly unscrewed at 0.7m 3 Introducing ozone into the specimen jar at flow rate for 2min, continuously moving the vent pipe during the period to make ozone gas uniformly contact with durian pulp, and sealing for 10min;
(3) Turning the durian pulp in the vessel, and repeating the operation of the step (2);
(4) And (5) volatilizing ozone after opening for 15min, and covering and sealing for later use.
The preparation method of the yeast extract comprises the following operations:
accurately weighing 1.0g of yeast extract into a 100mL beaker, adding 30mL of distilled water at 30 ℃, and gently stirring by using a glass rod until the yeast extract is dissolved into a transparent yellowish solution, thereby obtaining the yeast extract with the solid-to-liquid ratio of 1: 30.
Example 9
A preparation process of durian sauce containing yeast extract and having stable fragrance comprises the following steps:
the raw materials are prepared according to example 4;
the method comprises the following steps: sterilizing durian pulp;
step two: diluting yeast extract with water, mixing, adding emulsifier whole egg liquid, sweetener maltitol, thickener sodium alginate, acidity regulator sodium gluconate, antiseptic sodium pyrosulfite, colorant beta-carotene and stabilizer propylene glycol alginate, mixing, and homogenizing to obtain mixture;
step three: putting the sterilized durian pulp and the mixture prepared in the second step into a high-shear homogenizer and uniformly stirring;
step four: slowly adding soybean oil under the high-speed shearing of a high-shear homogenizer at 4000r/min, and smashing the soybean oil into an oil-in-water emulsifying system;
step five: stirring to obtain uniform paste, and discharging to obtain durian paste containing yeast extract with stable fragrance.
The durian pulp sterilization treatment comprises the following operation steps:
(1) Blanching durian pulp at 53 deg.C for 5min, and uniformly spreading the durian pulp in a container with a thickness of about 1mm; placing the vessel on a material rack and placing the vessel in a cylinder;
(2) The cylinder head is slightly unscrewed at 0.9m 3 Introducing ozone into the specimen jar at flow rate for 2.5min, continuously moving the vent pipe during the period to make ozone gas uniformly contact with durian pulp, and sealing for 10min;
(3) Turning the durian pulp in the vessel, and repeating the operation of the step (2);
(4) And (5) volatilizing ozone in an open air for 17min, and covering and sealing for later use.
The preparation method of the yeast extract comprises the following operations:
accurately weighing 1.0g of yeast extract into a 100mL beaker, adding 30mL of distilled water at 30 ℃, and gently stirring by using a glass rod until the yeast extract is dissolved into a transparent yellowish solution, thereby obtaining the yeast extract with the solid-to-liquid ratio of 1: 30.
Example 10
A preparation process of durian sauce containing yeast extract and having stable fragrance comprises the following steps:
the raw materials are prepared according to example 5;
the method comprises the following steps: sterilizing durian pulp;
step two: diluting yeast extract with water, mixing, adding emulsifier whole egg liquid, sweetener maltitol, thickener sodium alginate, acidity regulator sodium gluconate, antiseptic sodium pyrosulfite, colorant beta-carotene and stabilizer propylene glycol alginate, mixing, and homogenizing to obtain mixture;
step three: placing the sterilized durian pulp and the mixture prepared in the second step into a high-shear homogenizer to be uniformly stirred;
step four: slowly adding soybean oil under the high-speed shearing of a high-shear homogenizer at 4000r/min, and smashing the soybean oil into an oil-in-water emulsifying system;
step five: stirring to obtain uniform paste, and discharging to obtain durian paste containing yeast extract with stable fragrance.
The durian pulp sterilization treatment comprises the following operation steps:
(1) Blanching durian pulp at 55 deg.C for 5min, and uniformly spreading the durian pulp in a container with a thickness of about 1mm; placing the vessel on a material rack and placing the vessel in a cylinder;
(2) Slightly unscrew the cylinder head at 1m 3 Introducing ozone into the specimen jar at flow rate for 3min, continuously moving the vent pipe during the period to make ozone gas uniformly contact with durian pulp, and sealing for 10min;
(3) Turning the durian pulp in the vessel, and repeating the operation of the step (2);
(4) And (5) volatilizing ozone after opening for 20min, and covering and sealing for later use.
The preparation method of the yeast extract comprises the following operations:
accurately weighing 1.0g of yeast extract into a 100mL beaker, adding 30mL of distilled water at 30 ℃, and gently stirring by using a glass rod until the yeast extract is dissolved into a transparent yellowish solution, thereby obtaining the yeast extract with the solid-to-liquid ratio of 1: 30.
Comparative example 1
In comparison with example 6, the starting material used in example 1 contained no yeast extract, and the rest of the procedure was the same as in example 6.
Comparative example 2
Compared to example 6, the durian pulp sterilization treatment is a pasteurization treatment: heating durian pulp in a pasteurization tank to 60-62 deg.C, maintaining for 30min, and cooling to room temperature; the rest of the procedure was the same as in example 6;
the durian pastes prepared in examples 6 to 10 and comparative examples 1 to 2 were tested as follows:
1. sensory evaluation test
The durian paste of examples 6 to 10 and comparative examples 1 to 2 were subjected to sensory evaluation tests respectively by organizing 70 persons of small fraction 7, the test items included color, flavor, peculiar smell, sweetness and overall preference, the taste test scoring criteria are shown in table 1, and each index was fully divided into 10 points. Finally, the average score of each group was obtained, and the results are shown in Table 2.
TABLE 1
TABLE 2
From table 2, the cooperation of the yeast extract and durian pulp in the durian paste containing the yeast extract and having stable fragrance provided by the invention obviously enhances the sweetness and taste of the durian paste, thereby improving the overall liking degree of the durian paste; in addition, the pulp sterilization treatment of blanching and ozone on the durian pulp effectively eliminates the odor of the durian sauce while keeping the nutrient substances of the durian, and effectively improves the overall liking degree.
In the description of the specification, reference to the description of "one embodiment," "an example," "a specific example" or the like means that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above do not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.
The foregoing is illustrative and explanatory only and is not intended to be exhaustive or to limit the invention to the precise embodiments described, and various modifications, additions, and substitutions may be made by those skilled in the art without departing from the scope of the invention or exceeding the scope of the claims.
Claims (10)
1. The durian sauce containing the yeast extract and having stable fragrance is characterized by comprising the following raw materials in parts by weight: 60-150 parts of vegetable oil, 10-90 parts of durian pulp, 1-20 parts of yeast extract, 5-50 parts of water, 5-30 parts of emulsifier, 0.01-10 parts of sweetener, 0.1-5 parts of thickener, 0.01-2 parts of acidity regulator, 0.01-2 parts of preservative, 0.01-1.5 parts of colorant and 0.001-1 part of stabilizer.
2. The stable aroma durian sauce comprising yeast extract according to claim 1, wherein said vegetable oil is soybean oil; the emulsifier is at least one of whole egg liquid and egg yolk liquid.
3. The stable aroma durian sauce containing yeast extract as claimed in claim 1, wherein the sweetener is at least one of maltitol, sucralose, aspartame, acesulfame potassium, sorbitol; the thickener is at least one of gelatin, gleditsia sinensis gum, acetic ester starch, hydroxypropyl distarch phosphate, guar gum, locust bean gum, pectin, xanthan gum, sodium alginate, carrageenan and tamarind gum.
4. The stable fragrance durian sauce containing yeast extract according to claim 1, wherein the acidity regulator is at least one of sodium bicarbonate, sodium gluconate, citric acid, acetic acid, rice vinegar and lactic acid.
5. The stable aroma durian sauce comprising yeast extract as claimed in claim 1, wherein said preservative is at least one of sodium metabisulfite, sodium benzoate, nisin, sodium dehydroacetate, sodium diacetate and potassium sorbate.
6. The yeast extract-containing stable aroma durian sauce as recited in claim 1, wherein the coloring agent is at least one of β -carotene, capsicum orange, lemon yellow, sunset yellow, curcumin, red rice yellow, citrus yellow and gardenia yellow.
7. The stable aroma durian sauce comprising yeast extract according to claim 1, wherein the stabilizer is at least one of propylene glycol alginate, tween 60, sodium ethylene diamine tetracetate, and microcrystalline cellulose.
8. A process for the preparation of a stable aroma durian sauce containing yeast extract according to any of claims 1 to 7, characterized in that it comprises the following steps:
the method comprises the following steps: sterilizing durian pulp;
step two: diluting yeast extract with water, mixing, adding emulsifier, sweetener, thickener, acidity regulator, antiseptic, colorant and stabilizer, mixing, and homogenizing to obtain mixture;
step three: placing the sterilized durian pulp and the mixture prepared in the second step into a high-shear homogenizer to be uniformly stirred;
step four: adding vegetable oil under the high-speed shearing of a high-shear homogenizer at 4000r/min, and smashing the vegetable oil into an oil-in-water emulsification system;
step five: stirring to obtain uniform paste, and discharging to obtain durian paste containing yeast extract with stable fragrance.
9. The process for preparing stable fragrance durian sauce containing yeast extract according to claim 8, wherein the first step comprises the following steps:
(1) Blanching durian pulp at 45-55 deg.C for 5min, and uniformly spreading the durian pulp in a container with a thickness of about 1mm; placing the vessel on a material rack and placing the vessel in a cylinder;
(2) Slightly unscrewing the cylinder top cover to 0.5-1m 3 Introducing ozone into the specimen jar at flow rate for 1-3min, continuously moving the vent pipe during the period to make ozone gas uniformly contact with durian pulp, and sealing for 10min;
(3) Turning the durian pulp in the vessel, and repeating the operation of the step (2);
(4) And (5) volatilizing ozone after opening for 10-20min, and covering and sealing for later use.
10. The process for preparing durian sauce containing yeast extract with stable aroma according to claim 8, wherein the method for preparing the extract comprises the following operations:
accurately weighing 1.0g of yeast extract into a 100mL beaker, adding 30mL of distilled water at 30 ℃, and gently stirring by using a glass rod until the yeast extract is dissolved into a transparent yellowish solution, thereby obtaining the yeast extract with the solid-to-liquid ratio of 1: 30.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202211435636.XA CN115736219A (en) | 2022-11-16 | 2022-11-16 | Durian sauce containing yeast extract and having stable fragrance and preparation process thereof |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202211435636.XA CN115736219A (en) | 2022-11-16 | 2022-11-16 | Durian sauce containing yeast extract and having stable fragrance and preparation process thereof |
Publications (1)
Publication Number | Publication Date |
---|---|
CN115736219A true CN115736219A (en) | 2023-03-07 |
Family
ID=85373831
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202211435636.XA Pending CN115736219A (en) | 2022-11-16 | 2022-11-16 | Durian sauce containing yeast extract and having stable fragrance and preparation process thereof |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN115736219A (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN117441867A (en) * | 2023-11-29 | 2024-01-26 | 珠海天禾食品有限公司 | Durian sauce with rich fragrance and preparation method thereof |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102696992A (en) * | 2012-05-29 | 2012-10-03 | 渤海大学 | Elimination method for durian pulp surface ordour |
CN108703339A (en) * | 2018-05-25 | 2018-10-26 | 珠海天禾食品有限公司 | A kind of durian sauce and preparation method thereof |
CN109363128A (en) * | 2018-12-10 | 2019-02-22 | 山东天博食品配料有限公司 | A kind of durian Pizza flavor compound seasoner and preparation method thereof |
CN110934271A (en) * | 2019-05-23 | 2020-03-31 | 合肥中科前方生物科技发展有限公司 | Durian peel and pulp crisp chips and making method thereof |
-
2022
- 2022-11-16 CN CN202211435636.XA patent/CN115736219A/en active Pending
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102696992A (en) * | 2012-05-29 | 2012-10-03 | 渤海大学 | Elimination method for durian pulp surface ordour |
CN108703339A (en) * | 2018-05-25 | 2018-10-26 | 珠海天禾食品有限公司 | A kind of durian sauce and preparation method thereof |
CN109363128A (en) * | 2018-12-10 | 2019-02-22 | 山东天博食品配料有限公司 | A kind of durian Pizza flavor compound seasoner and preparation method thereof |
CN110934271A (en) * | 2019-05-23 | 2020-03-31 | 合肥中科前方生物科技发展有限公司 | Durian peel and pulp crisp chips and making method thereof |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN117441867A (en) * | 2023-11-29 | 2024-01-26 | 珠海天禾食品有限公司 | Durian sauce with rich fragrance and preparation method thereof |
CN117441867B (en) * | 2023-11-29 | 2024-04-16 | 珠海天禾食品有限公司 | Durian sauce with rich fragrance and preparation method thereof |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
Mepba et al. | Effects of processing treatments on the nutritive composition and consumer acceptance of some Nigerian edible leafy vegetables | |
KR20070012589A (en) | Mushroom beverage manufacture and the method | |
CN115736219A (en) | Durian sauce containing yeast extract and having stable fragrance and preparation process thereof | |
KR20120049540A (en) | Functional spice a using kimchi and method for making of the same | |
KR101423194B1 (en) | Manufacturing Method of Soy Sauce | |
KR20090023750A (en) | A health-ful seasoning made of main component of reguid ink and sweeds | |
CN113796485A (en) | Agricultural product fresh-keeping extract and application thereof | |
KR20120071932A (en) | Lactic acid fermented solution of wild plant with enhanced antioxidative and antihypertensive activity | |
KR20020084788A (en) | Fermented mixture containing dropwort and preparation thereof | |
Sethi et al. | Processing of fruits and vegetables for value addition | |
Fourie | Fruit and human nutrition | |
GB2061693A (en) | Preserving foodstuffs | |
CN114748380A (en) | Composition containing marine plant extract and application thereof | |
CN113367302A (en) | Low-sugar tremella and snow pear compound jam and preparation method thereof | |
KR102372344B1 (en) | Meat Aging Aomposition Using Aronia and green tea extract And Meat Aging Method Using The Same | |
CN117547006A (en) | Clear soup type concentrated pig bone soup and preparation method thereof | |
CN107821888B (en) | Actinidia arguta juice and processing technology thereof | |
KR101933043B1 (en) | Method for Manufacturing Soy Sauce Marinated Crab Containing Allium hookeri | |
KR102673624B1 (en) | Composition for Choderi Sauce and Method the Same | |
CN113812599B (en) | Healthy and delicious food seasoning packet and preparation method thereof | |
CN114831232B (en) | Preparation method of calendula oil resin-containing composite microcapsule liquid beverage | |
Potter et al. | Constituents of foods: properties and significance | |
CN106107990A (en) | For male for the preparation method of micro-carbonate plant dry powder of pregnant health food | |
CN117547004A (en) | Clear soup type pig bone soup fine powder and preparation method thereof | |
Mini et al. | Underutilised Fruits and Vegetables-Scope for Value Addition |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20230307 |