CN115969025A - Compound polysaccharide seasoning for improving freshness - Google Patents
Compound polysaccharide seasoning for improving freshness Download PDFInfo
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- CN115969025A CN115969025A CN202211701212.3A CN202211701212A CN115969025A CN 115969025 A CN115969025 A CN 115969025A CN 202211701212 A CN202211701212 A CN 202211701212A CN 115969025 A CN115969025 A CN 115969025A
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- FKGDSSDAWPLWAQ-UHFFFAOYSA-N butanedioic acid;sodium Chemical compound [Na].[Na].OC(=O)CCC(O)=O FKGDSSDAWPLWAQ-UHFFFAOYSA-N 0.000 description 1
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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
Abstract
The invention discloses a compound polysaccharide fresh-keeping seasoning, which consists of the following compositions in parts by weight: 30 to 50 parts of compound polysaccharide, 0.2 to 1 part of fragrant leaf extract, 2 to 5 parts of lacquer tree leaf extract, 2 to 5 parts of molasses, 2 to 5 parts of lacquer tree bark extract, 1 to 3 parts of oyster powder, 1 to 3 parts of sparassis crispa powder, 1 to 2 parts of orange juice and 1 to 2 parts of microcrystalline cellulose. The preparation method of the compound polysaccharide fresh-keeping seasoning of the invention is to use the compound polysaccharide as the main raw material of the seasoning, and the seasoning is prepared by the steps of mixing, stewing, filtering, concentrating, drying and the like. The compound polysaccharide fresh-keeping seasoning is a natural seasoning, and has the characteristics of freshness, fragrance, nutrition, characteristics and health care.
Description
Technical Field
The invention relates to the field of food processing, in particular to a compound polysaccharide fresh-keeping seasoning and a preparation method thereof.
Background
The seasoning is one of the important products in the current food industry, is various in variety series, convenient to store, carry and use, sanitary and safe, and delicious, but is popular with consumers. The seasoning is a product which is widely applied to diet, cooking and food processing and used for blending taste and smell, has the functions of removing fishy smell, removing abdominal fat, removing greasy, increasing aroma, increasing freshness and the like, and is an auxiliary food capable of increasing the color, the aroma and the taste of dishes and promoting appetite. The compound seasoning is prepared by processing, treating and packaging two or more kinds of seasonings serving as main raw materials with or without addition of ingredients such as grease, natural spices, animal and plant foods and the like by adopting physical, chemical or biological technical measures to finally prepare a type of shaped seasoning product for safe eating.
The existing seasonings on the market have certain risks, such as complex raw material source and supply system risks, use risks of food additives, safety risks of production processes, health risks of long-term seasoning eating and the like. In the presence of the risk factors, the natural seasoning with natural, fresh, fragrant, nutrient, characteristic and health-care effects is provided, and can replace the common monosodium glutamate seasonings on the market.
Patent publication No. CN105294868A discloses a mushroom polysaccharide extraction method and a mushroom soup stock refining preparation method. The preparation method of the double-mushroom soup-stock essence comprises the following steps: (1) Mixing natural mushroom raw materials and a complex enzyme preparation uniformly, adding water, heating and activating to obtain a mixed solution; (2) Adjusting the pH value of the mixed solution to 5.0, and carrying out enzymolysis at 40-50 ℃ to obtain an enzymolysis solution; (3) Decocting the enzymolysis liquid, centrifuging, filtering the obtained supernatant, concentrating, filtering again, and precipitating with ethanol; (4) Vacuum freeze drying the obtained precipitate to obtain mushroom polysaccharide; (5) And (3) fusing the mushroom polysaccharide and the solid compound seasoning product by adopting a low-temperature drying technology and a starch coating forming technology to obtain the double-mushroom soup-stock essence. The pleurotus ostreatus soup-stock essence has the flavor enhancing and freshness enhancing functions of common seasonings, has the nutritional value of health-care products, has the advantages of simple process route, less equipment investment, safe and controllable production operation and food quality, stable finished product quality and contribution to mass production.
Patent publication No. CN111000198A discloses an umami seasoning and a preparation method thereof, and belongs to the technical field of seasonings. The seasoning is prepared from the following raw materials in parts by weight: 20-25 parts of fish enzymatic hydrolysate, 4-5 parts of mushroom extract, 7-8 parts of Chinese yam extract, 5-8 parts of algal polysaccharide, 7-10 parts of xylose, 0.3-0.7 part of codonopsis pilosula, 0.6-0.8 part of liquorice, 0.1-0.2 part of bunge cherry seed, 0.3-0.5 part of lonicera confusa, 0.1-0.15 part of rhizoma atractylodis, 5-6 parts of salt, 7-9 parts of vegetable oil, 3-5 parts of ginger and 3-5 parts of garlic; the preparation method comprises the following steps: mixing the zymolyte and extract, reacting with algal polysaccharide and xylose, heating vegetable oil fried ginger, garlic and salt, mixing with the above materials and Chinese medicinal materials, and sterilizing. The seasoning provided by the invention has the advantages of safety, health, green nutrition, fragrance enhancement, mellow taste and rich flavor.
Patent publication No. CN114668134A discloses a monosodium glutamate-free flavor enhancer and a preparation method thereof, wherein the flavor enhancer comprises the following components in percentage by weight: 40% of yeast extract, 3% of glucose, 10% of flavour development nucleotide disodium, 1% of edible essence, 8% of salt and 2% of succinic acid disodium, wherein the flavour development nucleotide disodium is 10%. The invention utilizes the synergistic effect of flavor substances in the yeast extract and flavor substances such as glucose, disodium ribonucleotide, disodium succinate and the like, does not add monosodium glutamate, has higher freshness than monosodium glutamate, has more delicious and mellow taste, and can be used as a seasoning to replace monosodium glutamate.
The complex seasonings used in the above patents all use or contain traditional fresh seasoning or non-natural ingredients such as monosodium glutamate, sugar, disodium ribonucleotide, pepper, soy sauce, edible essence, salt, disodium succinate and the like, the natural raw materials are limited, and the nutrition and health care effects of the formula are single. In order to further expand the sources of natural raw materials and improve the selectivity of the seasoning, the applicant proposes the formula and the preparation process of the invention.
Through further literature search, the applicant has not searched relevant reports on the use of complex polysaccharides, extract of the leaves of the myrtle, extract of the leaves of the sumac, molasses, extract of the bark of the sumac, oyster powder, thelephora ganbajun powder, orange juice, microcrystalline cellulose as a seasoning and the above-mentioned preparation method thereof. Therefore, the applicant determines to apply the patent of the invention after comprehensively researching and analyzing the distribution of raw materials, the product market and the extraction and processing technology.
Disclosure of Invention
The invention aims to provide a compound polysaccharide fresh-keeping seasoning, which replaces the common monosodium glutamate seasonings on the market. The flavoring agent has fresh, fragrant, nutritious, special and health promoting effects.
In addition, another object of the present application is to provide a preparation method of the complex polysaccharide refreshing seasoning.
The purpose of the invention is realized by the following technical scheme:
the compound polysaccharide fresh-keeping seasoning contains compound polysaccharide, a faint scent leaf extract, a lacquer tree leaf extract, molasses, a lacquer tree bark extract, oyster powder, corynebacterium siccatum powder, orange juice and microcrystalline cellulose.
The compound polysaccharide fresh-keeping seasoning is composed of the following compositions in parts by weight: 30 to 50 parts of compound polysaccharide, 0.2 to 1 part of faint scent leaf extract, 2 to 5 parts of lacquer tree leaf extract, 2 to 5 parts of molasses, 2 to 5 parts of lacquer tree bark extract, 1 to 3 parts of oyster powder, 1 to 3 parts of thelephora ganjun powder, 1 to 2 parts of orange juice and 1 to 2 parts of microcrystalline cellulose.
Preferably, the compound polysaccharide consists of sumac seed polysaccharide, pseudo-ginseng polysaccharide, medlar polysaccharide and thelephora ganbajun polysaccharide.
Preferably, the sumac seed polysaccharide is obtained by separating sumac seed husks and kernels, squeezing seed husks, degreasing, extracting with a solvent, purifying and drying.
Preferably, the notoginseng polysaccharide is obtained by grinding notoginseng roots, extracting with a solvent, and finally purifying and drying.
Preferably, the lycium barbarum polysaccharide is obtained by drying lycium barbarum in the sun, then drying by microwave until the moisture content is less than or equal to 5%, grinding the lycium barbarum, extracting by a solvent, and finally purifying and drying.
Preferably, the thelephora ganbajun polysaccharide is obtained by firstly adding water into thelephora ganbajun powder, soaking for 1-2 h, then adopting a solvent for extraction, and finally purifying and drying.
Preferably, the faint scent leaf extract is obtained by extracting the faint scent She Dasui with a solvent and then filtering.
The preparation method of the sumac leaf extract comprises the following steps:
(1) Putting leaves collected from the Rhus macrocarpa into an extraction container after performing pile fermentation for 10-50 d;
(2) Adding water with the weight 20-50 times of that of the leaves of the sumac tree into the mixture to soak the leaves for 5-10 hours;
(3) Slowly heating and boiling for 30-90 min, preserving heat for 2-8 h, filtering to obtain filtrate, concentrating to obtain extract, and drying to obtain the sumac leaf extract.
Preferably, the molasses is obtained by filtering a thick liquid byproduct obtained by squeezing sugar from sugarcane after high-temperature boiling sterilization.
Preferably, the molasses contains sugar, protein, nitrogen, potassium, magnesium, sodium and organic acids.
Preferably, the lacquer bark extract is obtained by crushing lacquer bark, extracting with an organic solvent in an extraction tank, filtering, concentrating, purifying, and freeze-drying.
Preferably, the sumac bark is from the sumac bark of the Rhus succedanea.
Preferably, the oyster powder is obtained by cleaning oysters, freeze-drying the oysters and then crushing the oysters.
Preferably, the Thelephoraceae dry bacteria powder is obtained by cleaning Thelephoraceae dry bacteria, drying in the air, rapidly drying by microwave and pulverizing.
The preparation method of the compound polysaccharide fresh-keeping seasoning comprises the following steps:
(1) Firstly, heating the compound polysaccharide to 90-100 ℃ for dissolution according to the solid-to-liquid ratio of 1;
(2) Adding the folium pelargonii extract, the sumac leaf extract, the molasses and the sumac bark extract into the dissolving solution 1 in the step (1) and uniformly stirring to obtain a mixture 2;
(3) Mixing the oyster powder, the thelephora ganbajun zang powder and the orange juice, and then dispersing and stirring uniformly at a high speed to obtain a mixture 3;
(4) Heating and drying the mixture 2 in the step (2) until the water content is 10-20%, adding microcrystalline cellulose, and uniformly stirring to obtain a mixture 4;
(5) Mixing the mixture 4 in the step (4) and the mixture 3 in the step (3), homogenizing and homogenizing for 5-10 min, and standing for 2-3 h to obtain a mixture 5;
(6) And (3) drying the mixture 5 obtained in the step (5) until the water content is less than or equal to 2%, and separating and packaging to obtain the compound polysaccharide fresh-keeping seasoning.
Preferably, the drying method in step (6) of the present invention is freeze-drying.
Compared with the prior art and products, the invention has the main advantages that:
(1) The compound polysaccharide fresh-keeping seasoning is provided to replace the common monosodium glutamate seasoning on the market, and contains compound polysaccharide, a fragrant leaf extract, a lacquer tree leaf extract, molasses, a lacquer tree bark extract, oyster powder, thelephora ganbajun powder, orange juice and microcrystalline cellulose, and has balanced and rich nutrition;
(2) The flavoring is an original natural spicy flavoring, and is prepared by processing compound polysaccharide, folium Plectranthi Amurensis leaf extract, lacquer tree leaf extract, molasses, cortex Toxicodendri Verniciflni extract, concha Ostreae powder, thelephora ganbajuni powder, orange juice, and microcrystalline cellulose into a flavoring with high added value, and has certain health promotion effect;
(3) The preparation process is mild, and the raw materials are quickly treated by microwaves and freeze-dried, so that the nutrition loss is less, and the energy consumption is relatively low;
(4) The preparation process has the advantages that the process steps are closely connected, the production efficiency is high, and the continuous processing is easy;
(5) The raw materials can be preserved for a long time after being treated in advance, and the requirement of industrial continuous production can be met;
(6) The flavoring has good flavor enhancing effect, and the delicate fragrance leaf extract, lacquer tree leaf extract, molasses, lacquer bark extract, oyster powder, thelephora ganbajun powder and orange juice can improve the delicate flavor of dishes by heating after being put into the flavoring during the process of cooking;
(7) The delicate fragrance leaf extract, the lacquer tree leaf extract and the lacquer tree bark extract are added into the seasoning formula and can be used as a natural preservative of a plant source, so that the fresh-keeping seasoning does not need to be added with any preservative, the quality guarantee period of a product is prolonged, and the freshness and the fragrance of plants are kept for a long time;
(8) The compound polysaccharide in the seasoning is not only added as a functional health product, but also plays a role in enhancing the protection of raw materials in the freezing process and preventing nutrient components from being damaged under low-temperature freezing;
(9) The microcrystalline cellulose is added into the formula of the seasoning, on one hand, the microcrystalline cellulose is added as dietary fiber, on the other hand, the molasses contained in the formula is easy to agglomerate during granulation, and the microcrystalline cellulose can be used as an anticaking agent in a formula system, so that the viscosity of raw materials is reduced, and the preparation effect is improved.
Detailed Description
The present invention is described in further detail below with reference to examples, but the scope of the present invention is not limited to the examples.
Example 1
The compound polysaccharide fresh-keeping seasoning disclosed by the embodiment is composed of the following compositions in parts by weight: 30 parts of compound polysaccharide, 0.2 part of faint scent leaf extract, 2 parts of lacquer tree leaf extract, 2 parts of molasses, 2 parts of lacquer tree bark extract, 1 part of oyster powder, 1 part of thelephora ganbajun powder, 1 part of orange juice and 1 part of microcrystalline cellulose;
the compound polysaccharide is prepared from lacquer tree seed polysaccharide, pseudo-ginseng polysaccharide, medlar polysaccharide and thelephora ganbajun polysaccharide according to the mass ratio of 1:1:1:2, preparing a mixture;
the preparation method of the compound polysaccharide fresh-keeping seasoning comprises the following steps:
(1) Firstly, heating the compound polysaccharide to a temperature of 90 ℃ for dissolution according to a solid-to-liquid ratio of 1;
(2) Adding the folium sennae extract, the sumac leaf extract, the molasses and the sumac bark extract into the dissolving solution 1 in the step (1), and uniformly stirring to obtain a mixture 2;
(3) Mixing the oyster powder, the thelephora ganbajun zang powder and the orange juice, and then dispersing and stirring uniformly at a high speed to obtain a mixture 3;
(4) Heating and drying the mixture 2 obtained in the step (2) until the water content is 10%, adding microcrystalline cellulose, and uniformly stirring to obtain a mixture 4;
(5) Mixing the mixture 4 in the step (4) and the mixture 3 in the step (3), homogenizing for 5min, and standing for 2h to obtain a mixture 5;
(6) And (3) drying the mixture 5 obtained in the step (5) until the water content is less than or equal to 2%, and separating and packaging to obtain the compound polysaccharide fresh-keeping seasoning.
Example 2
The compound polysaccharide fresh-keeping seasoning provided by the embodiment is composed of the following compositions in parts by weight: 50 parts of compound polysaccharide, 1 part of fragrant leaf extract, 5 parts of lacquer tree leaf extract, 5 parts of molasses, 5 parts of lacquer tree bark extract, 3 parts of oyster powder, 3 parts of corynebacterium parvum powder, 2 parts of orange juice and 2 parts of microcrystalline cellulose;
the compound polysaccharide is prepared from lacquer tree seed polysaccharide, pseudo-ginseng polysaccharide, medlar polysaccharide and thelephora ganbajun polysaccharide according to the mass ratio of 1:1:1:1, preparing a composition;
the preparation method of the compound polysaccharide fresh-keeping seasoning comprises the following steps:
(1) Firstly, heating the compound polysaccharide to a temperature of 100 ℃ for dissolution according to a solid-to-liquid ratio of 1;
(2) Adding the folium pelargonii extract, the sumac leaf extract, the molasses and the sumac bark extract into the dissolving solution 1 in the step (1) and uniformly stirring to obtain a mixture 2;
(3) Mixing the oyster powder, the thelephora ganbajun zang powder and the orange juice, and then dispersing and stirring uniformly at a high speed to obtain a mixture 3;
(4) Heating and drying the mixture 2 obtained in the step (2) until the water content is 20%, adding microcrystalline cellulose, and uniformly stirring to obtain a mixture 4;
(5) Mixing the mixture 4 in the step (4) and the mixture 3 in the step (3), homogenizing for 10min, and standing for 3h to obtain a mixture 5;
(6) And (3) drying the mixture 5 obtained in the step (5) until the water content is less than or equal to 2%, and separating and packaging to obtain the compound polysaccharide fresh-keeping seasoning.
Example 3
The compound polysaccharide fresh-keeping seasoning provided by the embodiment is composed of the following compositions in parts by weight: 40 parts of compound polysaccharide, 0.6 part of faint scent leaf extract, 4 parts of lacquer tree leaf extract, 4 parts of molasses, 4 parts of lacquer tree bark extract, 2 parts of oyster powder, 2 parts of pasteurella powder, 1.5 parts of orange juice and 1.5 parts of microcrystalline cellulose;
the compound polysaccharide is prepared from lacquer tree seed polysaccharide, pseudo-ginseng polysaccharide, medlar polysaccharide and thelephora ganbajun polysaccharide according to the mass ratio of 1:1:1:2, preparing a composition;
the preparation method of the compound polysaccharide fresh-keeping seasoning comprises the following steps:
(1) Firstly, heating the compound polysaccharide to a temperature of 95 ℃ for dissolution according to a solid-to-liquid ratio of 1;
(2) Adding the folium pelargonii extract, the sumac leaf extract, the molasses and the sumac bark extract into the dissolving solution 1 in the step (1) and uniformly stirring to obtain a mixture 2;
(3) Mixing the oyster powder, the thelephora ganbajun zang powder and the orange juice, and then dispersing and stirring uniformly at a high speed to obtain a mixture 3;
(4) Heating and drying the mixture 2 in the step (2) until the moisture content is 15%, adding microcrystalline cellulose, and uniformly stirring to obtain a mixture 4;
(5) Mixing the mixture 4 in the step (4) and the mixture 3 in the step (3), homogenizing for 8min, and standing for 2.5h to obtain a mixture 5;
(6) And (3) drying the mixture 5 obtained in the step (5) until the water content is less than or equal to 2%, and separating and packaging to obtain the compound polysaccharide fresh-keeping seasoning.
Example 4
The compound polysaccharide fresh-keeping seasoning provided by the embodiment is composed of the following compositions in parts by weight: 35 parts of compound polysaccharide, 0.5 part of faint scent leaf extract, 3 parts of lacquer tree leaf extract, 3 parts of molasses, 3 parts of lacquer tree bark extract, 3 parts of oyster powder, 2 parts of pasteurella powder, 1 part of orange juice and 1 part of microcrystalline cellulose;
the compound polysaccharide is prepared from lacquer tree seed polysaccharide and thelephora ganbajun polysaccharide according to the mass ratio of 1:3, preparing a composition;
the preparation method of the compound polysaccharide fresh-keeping seasoning comprises the following steps:
(1) Firstly, heating the compound polysaccharide to a temperature of 90 ℃ for dissolution according to a solid-to-liquid ratio of 1;
(2) Adding the folium pelargonii extract, the sumac leaf extract, the molasses and the sumac bark extract into the dissolving solution 1 in the step (1) and uniformly stirring to obtain a mixture 2;
(3) Mixing the oyster powder, the thelephora ganbajun zang powder and the orange juice, and then dispersing and stirring uniformly at a high speed to obtain a mixture 3;
(4) Heating and drying the mixture 2 in the step (2) until the moisture content is 12%, adding microcrystalline cellulose, and uniformly stirring to obtain a mixture 4;
(5) Mixing the mixture 4 in the step (4) and the mixture 3 in the step (3), homogenizing for 6min, and standing for 2h to obtain a mixture 5;
(6) And (3) drying the mixture 5 obtained in the step (5) until the water content is less than or equal to 2%, and separating and packaging to obtain the compound polysaccharide fresh-keeping seasoning.
Example 5
The compound polysaccharide fresh-keeping seasoning provided by the embodiment is composed of the following compositions in parts by weight: 35 parts of compound polysaccharide, 0.8 part of faint scent leaf extract, 4 parts of lacquer tree leaf extract, 4 parts of molasses, 4 parts of lacquer tree bark extract, 2 parts of oyster powder, 1 part of thelephora ganbajun powder, 1.5 parts of orange juice and 1.5 parts of microcrystalline cellulose;
the compound polysaccharide consists of lacquer tree seed polysaccharide;
the preparation method of the compound polysaccharide fresh-keeping seasoning comprises the following steps:
(1) Firstly, heating the compound polysaccharide to a temperature of 100 ℃ for dissolution according to a solid-to-liquid ratio of 1;
(2) Adding the folium pelargonii extract, the sumac leaf extract, the molasses and the sumac bark extract into the dissolving solution 1 in the step (1) and uniformly stirring to obtain a mixture 2;
(3) Mixing the oyster powder, the thelephora ganbajun zang powder and the orange juice, and then dispersing and stirring uniformly at a high speed to obtain a mixture 3;
(4) Heating and drying the mixture 2 in the step (2) until the water content is 20%, adding microcrystalline cellulose, and uniformly stirring to obtain a mixture 4;
(5) Mixing the mixture 4 in the step (4) and the mixture 3 in the step (3), homogenizing for 10min, and standing for 3h to obtain a mixture 5;
(6) And (3) drying the mixture 5 obtained in the step (5) until the water content is less than or equal to 2%, and separating and packaging to obtain the compound polysaccharide fresh-keeping seasoning.
EXAMPLES evaluation
Selecting common edible monosodium glutamate as a comparative example 1, and selecting commercially available chicken essence as a comparative example 2;
sensory evaluation comparison was performed on the seasonings prepared in examples 1 to 5, and the sensory evaluation method was as follows: the sensory evaluation of the numbered samples was performed by the panelists using a descriptive test method to determine 20 professional sensory evaluators as the sensory evaluation group, the umami of the samples was qualitatively described by descriptive sensory analysis, the integrated freshness was evaluated using a scoring method, the seasonings prepared in examples 1 to 5 and the samples of comparative examples 1 to 2 were scored according to the scoring criteria of table 1, and the evaluation was repeated 3 times.
Sensory evaluation criteria for the samples of examples 1 to 5 and comparative examples 1 to 2 are shown in Table 1.
TABLE 1 sensory evaluation criteria
The evaluation was carried out by a weighted average method, wherein the weight of "aroma" was 0.3, the weight of "smell" was 0.3, and the weight of "taste" was 0.4. The results of the panelists' evaluation of the mouth feel of the samples of examples 1 to 5 and comparative examples 1 to 2 are shown in the following table 2.
TABLE 2 sensory evaluation results
| Item | Fragrance | Smell of rice | Taste of the product | Composite weighted scoring |
| Comparative example 1 | 5 | 5 | 9 | 6.6 |
| Comparative example 2 | 6 | 5 | 9 | 6.9 |
| Example 1 | 8 | 7 | 7 | 7.3 |
| Example 2 | 8 | 7 | 7 | 7.3 |
| Example 3 | 9 | 8 | 8 | 8.3 |
| Example 4 | 8 | 7 | 8 | 7.7 |
| Example 5 | 8 | 7 | 7 | 7.3 |
The evaluation results of the above experiments show that the comprehensive freshness scores of examples 1-5 are all above 7 points, the comprehensive freshness scores of comparative examples 1-2 are all below 7 points, the seasoning evaluation results of examples 1-5 are better than those of comparative examples 1-2, and examples 1-5 have strong freshness sensation.
The above description is meant to be illustrative of the preferred embodiment of the present invention and should not be taken as limiting the invention in any way, and the intention is to cover all modifications, equivalents, and alternatives falling within the spirit and scope of the invention.
Claims (8)
1. The compound polysaccharide fresh-keeping seasoning is characterized by comprising compound polysaccharide, a faint scent leaf extract, a lacquer tree leaf extract, molasses, a lacquer tree bark extract, oyster powder, thelephora ganbajun powder, orange juice and microcrystalline cellulose.
2. The complex polysaccharide refreshing seasoning of claim 1, wherein the seasoning comprises the following components in parts by weight: 30 to 50 parts of compound polysaccharide, 0.2 to 1 part of fragrant leaf extract, 2 to 5 parts of lacquer tree leaf extract, 2 to 5 parts of molasses, 2 to 5 parts of lacquer tree bark extract, 1 to 3 parts of oyster powder, 1 to 3 parts of sparassis crispa powder, 1 to 2 parts of orange juice and 1 to 2 parts of microcrystalline cellulose.
3. The compound polysaccharide refreshing seasoning according to claim 1, wherein the compound polysaccharide is composed of Rhus verniciflua Stokes seed polysaccharide, panax notoginseng polysaccharide, lycium barbarum polysaccharide and Thelephora ganbajun polysaccharide.
4. The complex polysaccharide refreshing seasoning as claimed in claim 1, wherein the preparation method of the sumac leaf extract comprises the following steps: (1) Putting leaves collected from the Rhus macrocarpa into an extraction container after performing pile fermentation for 10-50 days; (2) Adding water with the weight 20-50 times that of the sumac leaves to soak for 5-10 hours; (3) Slowly heating and boiling for 30-90 min, preserving heat for 2-8 hours, filtering to obtain filtrate, concentrating to obtain extract, and drying to obtain the sumac leaf extract.
5. The compound polysaccharide refreshing seasoning and the preparation method thereof according to claim 1, wherein the molasses is a thick liquid byproduct obtained by extracting sugar from sugar cane.
6. The complex polysaccharide refreshing seasoning and the preparation method thereof according to claim 1, wherein the lacquer bark extract is obtained by crushing lacquer bark, extracting with a solvent in an extraction tank, filtering, concentrating, purifying, and freeze-drying.
7. The preparation method of the compound polysaccharide refreshing seasoning according to claim 1, characterized by comprising the following steps:
(1) Firstly, heating the compound polysaccharide to 90-100 ℃ for dissolution according to the solid-to-liquid ratio of 1;
(2) Adding the folium pelargonii extract, the sumac leaf extract, the molasses and the sumac bark extract into the dissolving solution 1 in the step (1) and uniformly stirring to obtain a mixture 2;
(3) Mixing the oyster powder, the thelephora ganbajun zang powder and the orange juice, and then dispersing and stirring uniformly at a high speed to obtain a mixture 3;
(4) Heating and drying the mixture 2 obtained in the step (2) until the water content is 10-20%, adding microcrystalline cellulose, and uniformly stirring to obtain a mixture 4;
(5) Mixing the mixture 4 in the step (4) and the mixture 3 in the step (3), homogenizing by a tissue mashing machine, and standing for 2-3 hours to obtain a mixture 5;
(6) And (3) drying the mixture 5 obtained in the step (5) until the water content is less than or equal to 2%, and separating and packaging to obtain the compound polysaccharide fresh-keeping seasoning.
8. The complex polysaccharide refreshing seasoning of claim 7, wherein the drying method in step (6) is freeze drying.
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