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
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- 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
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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.
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| CN202211435636.XA CN115736219A (en) | 2022-11-16 | 2022-11-16 | Durian sauce containing yeast extract and having stable fragrance and preparation process thereof |
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| CN202211435636.XA CN115736219A (en) | 2022-11-16 | 2022-11-16 | Durian sauce containing yeast extract and having stable fragrance and preparation process thereof |
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| CN202211435636.XA Pending CN115736219A (en) | 2022-11-16 | 2022-11-16 | Durian sauce containing yeast extract and having stable fragrance and preparation process thereof |
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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 |
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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 |
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