CN116548600A - Sedum lineare sauce and preparation method thereof - Google Patents
Sedum lineare sauce and preparation method thereof Download PDFInfo
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- CN116548600A CN116548600A CN202310453048.7A CN202310453048A CN116548600A CN 116548600 A CN116548600 A CN 116548600A CN 202310453048 A CN202310453048 A CN 202310453048A CN 116548600 A CN116548600 A CN 116548600A
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- wampee
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- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 241000189144 Sedum lineare Species 0.000 title description 2
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- 238000000855 fermentation Methods 0.000 claims abstract description 32
- 230000004151 fermentation Effects 0.000 claims abstract description 32
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- 108090000637 alpha-Amylases Proteins 0.000 claims abstract description 24
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- 238000000034 method Methods 0.000 claims abstract description 16
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention belongs to the technical field of seasoning foods, and particularly relates to a coreless wampee sauce and a preparation method thereof. Firstly, adopting dry seedless wampee fruits and dry roxburgh rose fruits, then adding pure water and seedless wampee leaves, stirring, boiling, preserving heat, cooling, adding pullulanase and pullulanase for enzymolysis reaction, improving the utilization rate of starch, improving the content of glucose and shortening saccharification time; then adding crushed dried orange peel, seedless wampee preserved fruit syrup, wampee white spirit and seedless Huang Picu stock solution into the semisolid enzymolysis liquid for temperature control fermentation, wherein the method can obviously shorten the acetification time, improve the fermentation speed, enable various complex fermentation products to be formed, generate various organic acids and various esters, and enable the sauce body to be plump; after the ingredients are mixed, the unique flavor of the wampee jam can be assisted to form, the storage resistance of the product is improved, the mildew and the acid of the product can be effectively prevented, and the storage period of the product can be obviously prolonged; the color and luster of the food are maintained, and the quality of the product is improved.
Description
Technical Field
The invention belongs to the technical field of seasoning foods, and particularly relates to a coreless wampee sauce and a preparation method thereof.
Background
Yu Naxian is a non-nucleated yellow skin source place, is a country of Chinese non-nucleated yellow skin, is a national planting standard maximum, quality optimal and most characteristic non-nucleated yellow skin production area, and the non-nucleated yellow skin has the reputation of Chinese geographic marking protection products, national famous and excellent new agricultural products and the like. The existing fruit planting area is 37.633.3 hm 2 Wherein the planting area of the seedless wampee is 4 666.7hm 2 . Currently, the related departments know that the planting area of seedless wampee in Yuan county is about 10 mu, the total annual output is about 5 mu ton, and the whole industry yield value is more than 10 hundred million yuan.
The unripe front edges and corners of the bunge coreless wampee fruit granules are clear, the bunge coreless wampee fruit granules are elliptical chicken heart-shaped when ripe, the coreless rate is more than 95%, and the edible rate is more than 79.4%. The yunan seedless wampee is extracted by the characteristics of seedless, big fruits, thick meat, juicy and slag-free, moderate sweetness and sourness, thin peel and firm and tender meat. The seedless wampee has higher nutritive value, and also contains rich chemical components with biological activity, such as flavonoids, coumarins, alkaloids and the like. The seedless wampee has the effects of relieving cough and expectoration, has certain conditioning effects on dyspepsia and food retention, has qi-regulating and cough-relieving effects, and is a good product for eating and medical treatment. After the seedless wampee is ripened, the gas meter skin can be easily cracked in the rainy days, the color of the pericarp is easy to turn brown even if the gas meter skin is placed in a refrigeration house, and in addition, the picked fresh fruit has a short storage period in a high-temperature wet season with a positive value of the ripeness period of the fruit, and the seedless wampee begins to turn soft and rot in the next day under natural conditions, so that the seedless wampee is quite not durable to store. The processing of coreless wampee is mainly focused on fruit wine, fruit vinegar, compound wine, preserved fruit and fruit cake, and no related report is yet made on the production of coreless wampee sauce by using coreless wampee, and the wampee jam production technology has advanced to a certain extent in China, but a plurality of key technical problems to be solved still exist in the wampee jam production: for example, the dry coreless wampee fruit has the problems of high hardness, low juice yield, difficult juice extraction by enzymolysis, low total amino acid content and protein content, short shelf life of finished products and the like in the wampee jam production process.
Disclosure of Invention
In view of the above problems, the present invention aims to provide a coreless yellow skin sauce and a preparation method thereof.
The technical content of the invention is as follows:
the invention provides a preparation method of coreless wampee sauce, which comprises the following steps:
1) Pretreatment of raw materials: selecting coreless wampee dried fruits without mildewing and insect eye disease spots, adding other dried fruits, cleaning, mixing and crushing to obtain dried pulp, adding pure water and coreless wampee leaves, stirring, boiling and preserving heat for 1-2 hours to obtain coreless wampee jam;
the other dry fruits comprise dry fructus Rosae Normalis;
the water content of the coreless wampee dried fruits is 11.3-13.7%, and each 100g of coreless wampee dried fruits contains 15.6-16.4 g of total sugar and 1.9-2.1 g of protein, and is preferably selected from Guangdong Kangmei food Co., ltd;
the water content of the dry rosa roxburghii is 12.4-14.2%, preferably from Guizhou Xingxiong practical company;
the water content of the seedless wampee leaves is 13.5-15.1%, and is preferably obtained from Guangdong Kangmei food Limited;
in the coreless wampee jam, according to the dosage requirement, the concentration of the coreless wampee dried fruits is 82-98 g/L, the concentration of other dried fruits is 17-21 g/L, and the concentration of coreless wampee leaves is 2.6-3.2 g/L;
the concentration is calculated according to the volume of the solution after heating and boiling;
2) Enzymatic leaching: cooling the solution in the step 1) to 57.2-61.4 ℃, preserving heat, adding pullulanase and pullulanase for enzymolysis reaction, improving the starch utilization rate, improving the glucose content, and shortening the saccharification time to obtain semi-solid enzymolysis liquid;
the temperature of the enzymolysis reaction is 58.5-60.5 ℃ and the time is 12-14 h;
the pullulanase is used at a concentration of 1.6-1.9 g/L and has an enzyme activity of 1X 10 5 Ten thousand U/g, preferably from Henan Ten thousand Shengsheng Utility Co., ltd;
the pullulanase is used at a concentration of 0.7 to 0.9g/L and has an enzyme activity of 1X 10 5 Ten thousand U/g, preferably from the good taste source industry Co., ltd;
the use concentration is calculated according to the semisolid volume of the solution after enzymolysis;
3) Fermentation: cooling the semisolid enzymolysis liquid, adding crushed dried orange peel, seedless wampee preserved fruit syrup, seedless Huang Picu stock solution and wampee white spirit, uniformly mixing, fermenting until the total acidity in the solution is 18-24 g/L and the alcoholicity is less than 0.3%, and ending the fermentation to obtain a semi-finished semisolid seedless wampee sauce;
the fermentation temperature is 30.3-31.1 ℃ and the fermentation time is 11-14 days;
the dosage of the dried orange peel is 1.1-1.3 g/L, and is preferably selected from Guangdong private health science and technology limited company;
the dosage of the seedless wampee candied fruit syrup is 13.3-15.3 g/L, and the seedless wampee candied fruit syrup is preferably selected from Guangdong Yao biotechnology Co., ltd;
the consumption of the coreless Huang Picu stock solution is 15.8-16.2 g/L, and the coreless Huang Picu stock solution is preferably selected from Guangdong Yao biotechnology Co., ltd;
the use amount of the wampee white spirit is 115-119 g/L, the alcohol content is 42%vol, and the wampee white spirit is preferably derived from Guangdong twelve-Ling wine industry Co., ltd;
the dosage is calculated according to the semisolid volume of the solution after enzymolysis;
4) And (3) batching: adding the semi-finished semi-solid seedless wampee sauce obtained in the step 3) with the young granulated sugar, the yellow peach jam, the fresh and loose seasonings, the salt baking powder, the dry chilli, the chives, the fruit and vegetable crisp-keeping device, the edible vegetable oil, the wampee white spirit and the food-grade preservative;
the dosage of the young granulated sugar is 10.7-11.3 g/L, and is preferably from Korean sugar manufacturing Co., ltd;
the usage amount of the yellow peach jam is 21.4-22 g/L, and the yellow peach jam is preferably selected from Jiangxi Yifang agricultural science and technology Co., ltd;
the dosage of the fresh and loose seasoning is 0.86-0.94 g/L, and the fresh and loose seasoning is preferably obtained from Sanyi seasoning food Limited in tin-free city;
the dosage of the salt baked powder is 0.48-0.52 g/L, and preferably the salt baked powder is derived from Guangzhou Jiachubao food Co., ltd;
the dosage of the dry chilli is 1.4-1.6 g/L, and the dry chilli is preferably selected from Qinghuan county Chuan-zhen industry Co., ltd;
the use amount of the chives crushed is 0.4-0.6 g/L, and the chives crushed is preferably from Quanzhou and source food limited company;
the dosage of the fruit and vegetable crisp-keeping agent is 0.11-0.13 g/L, and preferably the fruit and vegetable crisp-keeping agent is derived from Guangzhou Qianbao biotechnology Co., ltd;
the dosage of the sunflower seed oil is 112-124 g/L, and is preferably from Jiangxi Qinglong Gao Ke oil Co., ltd;
the use amount of the wampee white spirit is 105-111 g/L, the alcohol content is 42%vol, and the wampee white spirit is preferably derived from Guangdong twelve-Ling wine industry Co., ltd;
the food-grade preservative is used in an amount of 1.5 to 1.7g/L, preferably epsilon-polylysine hydrochloride, preferably from Henan Ankang food Co., ltd;
the dosage is calculated according to the volume of the coreless wampee sauce;
5) Boiling: heating and stirring the mixture obtained in the step 4), and boiling until a uniform viscous substance is formed, thus obtaining the coreless yellow skin sauce;
the heating temperature is 60-65 ℃ for 26-30 min; preferably 62-64 ℃ for 27-29 min;
the coreless yellow skin sauce is preferably prepared from 23-25 g/100g of soluble solids (with a 20 ℃ refractometer), 190-200 mg/100mL of total amino acid, 9-10 g/100g of total sugar, undetected lead (with Pb), undetected salmonella and staphylococcus aureus <10;
6) Sterilizing, filling, sterilizing and packaging.
The invention also provides the coreless wampee sauce obtained by the preparation method, which can be directly eaten, matched with rice or fried dish and applied to the field of food.
The beneficial effects of the invention are as follows:
according to the preparation method of the coreless wampee sauce, in the pretreatment of raw materials, coreless wampee dried fruits and Rosa roxburghii dried fruits are adopted, washed, mixed and crushed to obtain dried pulp, then pure water and coreless wampee leaves are added, stirred uniformly, boiled and kept for 1-2 hours, so that the problems of difficult juice extraction, low content of functional components and nutritional components in the enzymolysis of yellow Pi Ganguo can be solved, and the total amino acid content and the protein content of leaching liquor are greatly improved; then cooling to 57.2-61.4 ℃, preserving heat, adding pullulanase and pullulanase for enzymolysis reaction, improving the utilization rate of starch, improving the glucose content and shortening the saccharification time; then adding crushed dried orange peel, seedless wampee preserved fruit syrup, wampee white spirit and seedless Huang Picu stock solution into the semisolid enzymolysis liquid for temperature control fermentation. The method can obviously shorten the acetification time, improve the fermentation speed, enable various complex fermentation products to be formed, generate various organic acids and various esters, and enable the sauce body to be plump; and then, during the material mixing, the fermented jam, the young granulated sugar, the yellow peach jam, the fresh and fresh seasoning, the salt baked dried chilli, the chives, the fruit and vegetable crisp-keeping device, the sunflower seed oil, the wampee white wine and the nutritional bacteriostat are added, so that the bacteriostasis effect is good, the formation of the unique flavor of the wampee jam can be assisted, the storage resistance of the product is improved, the mildew and the acid of the product can be effectively prevented, and the storage period of the product can be obviously prolonged; the color and luster of the food are maintained, and the quality of the product is improved.
The coreless yellow skin sauce prepared by the method has the inherent color and luster of the product, no mildew white film, the special taste and flavor of the coreless yellow skin sauce, no impurity and no peculiar smell in sour and sweet taste, and is in the sauce shape or the sauce shape with pulp broken particles.
Detailed Description
The invention is described in further detail below with reference to specific embodiments, it being understood that these embodiments are only for the purpose of illustrating the invention and are not intended to limit the scope of the invention, and that various modifications of the invention, which are equivalent to those skilled in the art to which the invention pertains, are defined by the claims appended hereto.
All materials and reagents of the invention are materials and reagents of the conventional market unless specified otherwise.
The water content of the coreless wampee dried fruits adopted by the invention is 11.3-13.7%, and each 100g of coreless wampee dried fruits contains 15.6-16.4 g of total sugar and 1.9-2.1 g of protein, preferably from Guangdong Kangmei food Limited company;
the water content of the dry rosa roxburghii fruit is 12.4-14.2%, preferably from Guizhou Xingxiong practical company;
the water content of the seedless wampee leaves is 13.5-15.1%, preferably from Guangdong Kangmei food Co., ltd;
the pullulanase is used at a concentration of 1.6-1.9 g/L and has an enzymatic activity of 1X 10 5 Ten thousand U/g, preferably from Henan Ten thousand Shengsheng Utility Co., ltd;
the pullulanase is used at a concentration of 0.7 to 0.9g/L and has an enzyme activity of 1X 10 5 Ten thousand U/g, preferably from the good taste source industry Co., ltd;
the preferred use of dried orange peel is from Guangdong private health and technology Co., ltd;
the seedless wampee candy syrup used is preferably from Guangdong Yao biotechnology Co., ltd;
the coreless Huang Picu stock used is preferably from Guangdong Yao biotechnology Co., ltd;
the alcoholic strength of the wampee white spirit is 42% vol, and is preferably derived from Guangdong twelve-ridge wine industry Co., ltd;
the young granulated sugar is preferably obtained from Korean sugar manufacturing Co., ltd;
the yellow peach jam is preferably selected from Jiangxi Yi side agricultural science and technology Co., ltd;
the fresh and loose flavoring is preferably obtained from Sanyi flavoring food Co., ltd;
the salt baked powder is preferably obtained from Guangzhou Jiachubao food Co., ltd;
the dry chilli is preferably derived from Qingchun county Chuan Zhen Utility Co., ltd;
the chives pieces used are preferably those from the company Quanzhou and source food limited;
the fruit and vegetable crisp-keeping agent is preferably derived from Guangzhou Qianbao biotechnology Co., ltd;
the sunflower seed oil is preferably selected from Oriental Qinglong Gaokou oil Co., ltd;
the food grade preservative used is preferably epsilon-polylysine hydrochloride, preferably from Henan Ankang food Co.
Example 1
Preparation method of coreless wampee sauce
1) Pretreatment of raw materials: selecting 82g/L seedless wampee without mildew and wormhole spots, adding 17g/L dry fructus Rosae Normalis (dried pulp obtained by mixing and crushing after cleaning), adding pure water and 2.6g/L seedless wampee leaves according to the mass ratio of the mixed dried pulp to the pure water of 1:16.3, stirring uniformly, boiling and preserving heat for 1.2 hours;
2) Enzymatic leaching: cooling the solution in the step 1) to 59 ℃, preserving heat, adding 1.6g/L pullulanase and 0.7g/L pullulanase for enzymolysis reaction for 13 hours, improving the utilization rate of starch, improving the glucose content and shortening the saccharification time;
3) And (3) temperature control fermentation: cooling the semi-solid enzymolysis liquid obtained in the step 2) to 25 ℃, adding crushed 1.1g/L dried orange peel, 13.3g/L seedless wampee candied fruit syrup, 15.8g/L seedless Huang Picu stock solution and 117 g/L42% vol wampee white spirit, uniformly mixing, and fermenting at 31.0 ℃ for 13 days until the total acidity in the solution is 20-22 g/L and the alcoholicity is less than 0.3%, ending the fermentation process to obtain semi-finished semi-solid seedless jam;
4) Adding 10.7g/L of young granulated sugar (Korean TS import young granulated sugar), 21.4g/L of yellow peach jam, 0.86g/L of fresh and fresh pine seasoning, 0.48g/L of salt baked powder, 1.4g/L of dry chilli, 0.4g/L of chives, 0.11g/L of fruit and vegetable crisp-keeping treasure, 112g/L of edible vegetable oil, 105g/L of yellow skin white wine and 1.5g/L of food-grade preservative epsilon-polylysine hydrochloride into the semi-finished semi-solid coreless jam obtained in the step 3) to mix;
5) Boiling: placing the mixture in a stainless steel pot, continuously stirring during the boiling process to prevent jam from splashing or being burnt, and maintaining at 63deg.C for 28min until uniform viscous substance is formed;
6) Cleaning and sterilizing the inner wrapping material: the high-temperature sterilization temperature of the glass bottle is 118 ℃, and the ozone sterilization time of the bottle cap is 30min;
7) Filling, sterilizing and packaging: packaging the boiled seedless wampee sauce in glass bottles, removing unqualified products, sterilizing at 122 ℃ for 16min by using a reverse pressure high temperature sterilizing pot (Min measuring instrument, inc.), and packaging the qualified products to obtain the product.
Example 2
Preparation method of coreless wampee sauce
1) Pretreatment of raw materials: selecting 90g/L seedless wampee without mildew and wormhole spots, adding 19g/L dry fructus Rosae Normalis (dried pulp obtained by mixing and crushing after cleaning), adding pure water and 2.9g/L seedless wampee leaves according to the mass ratio of the mixed dried pulp to the pure water of 1:15.2, stirring uniformly, boiling and preserving heat for 1.2 hours;
2) Enzymatic leaching: cooling the solution in the step 1) to 58.5 ℃, preserving heat, adding 1.75g/L pullulanase and 0.8g/L pullulanase for enzymolysis reaction for 14 hours, improving the utilization rate of starch, improving the content of glucose and shortening the saccharification time;
3) And (3) temperature control fermentation: cooling the semi-solid enzymolysis liquid obtained in the step 2) to 22.2 ℃, adding crushed 1.2g/L dried orange peel, 14.3g/L seedless wampee candied fruit syrup, 16.0g/L seedless Huang Picu stock solution and 115 g/L42% vol wampee white spirit, uniformly mixing, and fermenting at 30.3 ℃ for 14 days until the total acidity in the solution is 18-20 g/L and the alcoholicity is less than 0.3%, ending the fermentation process to obtain semi-finished semi-solid seedless jam;
4) Mixing the semi-finished semi-solid coreless jam obtained in the step 3), adding 11.0g/L of young granulated sugar (Korean TS import young granulated sugar), 21.9g/L of yellow peach jam, 0.90g/L of fresh and fresh pine seasoning, 0.50g/L of salt baked powder, 1.5g/L of dry chilli, 0.5g/L of chives, 0.12g/L of fruit and vegetable crisp-keeping treasure, 118g/L of edible vegetable oil, 108g/L of yellow skin white wine and 1.6g/L of food-grade preservative epsilon-polylysine hydrochloride;
5) Boiling: placing the mixture in a stainless steel pot, continuously stirring during the boiling process to prevent jam from splashing or being burnt, and maintaining at 60deg.C for 29min until uniform viscous substance is formed;
6) Cleaning and sterilizing the inner wrapping material: the high-temperature sterilization temperature of the glass bottle is 114 ℃, and the ozone sterilization time of the bottle cap is 30min;
7) Filling, sterilizing and packaging: packaging the boiled seedless wampee sauce in glass bottles, removing unqualified products, sterilizing at 122 ℃ for 16min by using a reverse pressure high temperature sterilizing pot (Min measuring instrument, inc.), and packaging the qualified products to obtain the product.
Example 3
Preparation method of coreless wampee sauce
1) Pretreatment of raw materials: selecting 98g/L seedless wampee without mildew and wormhole spots, adding 21g/L dry fructus Rosae Normalis (dried pulp obtained by mixing and crushing after cleaning), adding pure water according to the mass ratio of the mixed dried pulp to the pure water of 1:17.4, adding 3.2g/L seedless wampee leaves, stirring uniformly, boiling and preserving heat for 1.2 hours;
2) Enzymatic leaching: cooling the solution in the step 1) to 60.5 ℃, preserving heat, adding 1.9g/L pullulanase and 0.9g/L pullulanase for enzymolysis reaction for 12-14 hours, improving the utilization rate of starch, improving the content of glucose and shortening the saccharification time;
3) And (3) temperature control fermentation: cooling the semi-solid enzymolysis liquid obtained in the step 2) to 26.4 ℃, adding crushed 1.3g/L dried orange peel, 15.3g/L seedless wampee candied fruit syrup and 16.2g/L seedless Huang Picu stock solution and 119 g/L42% vol wampee white spirit, uniformly mixing, and fermenting at 31.1 ℃ for 11 days until the total acidity in the solution is 22-24 g/L and the alcoholicity is less than 0.3%, ending the fermentation process to obtain semi-finished semi-solid seedless jam;
4) Mixing the semi-finished semi-solid coreless jam obtained in the step 3), adding 11.36g/L of young granulated sugar (Korean TS import young granulated sugar), 22.4g/L of yellow peach jam, 0.94g/L of fresh and fresh pine seasoning, 0.52g/L of salt baked powder, 1.6g/L of dry chilli, 0.6g/L of chive powder, 0.13g/L of fruit and vegetable crisp-keeping agent, 124g/L of edible vegetable oil, 111g/L of yellow skin white wine and 1.7g/L of food-grade preservative epsilon-polylysine hydrochloride;
5) Boiling: placing the mixture in a stainless steel pot, continuously stirring during the boiling process to prevent jam from splashing or being burnt, and maintaining at 65deg.C for 27min until uniform viscous substance is formed;
6) Cleaning and sterilizing the inner wrapping material: the high-temperature sterilization temperature of the glass bottle is 122 ℃, and the ozone sterilization time of the bottle cap is 28min;
7) Filling, sterilizing and packaging: packaging the boiled seedless wampee sauce in glass bottles, removing unqualified products, sterilizing at 122 ℃ for 16min by using a reverse pressure high temperature sterilizing pot (Min measuring instrument, inc.), and packaging the qualified products to obtain the product.
The coreless yellow skin sauce obtained in each example above has the inherent color and luster of the product, no mildew white film, the unique taste and flavor of coreless yellow skin sauce, no impurity and no peculiar smell in the sour and sweet, and is in sauce or pulp-carrying broken particle sauce, and the content of soluble solid matters, amino acids, total sugar, salmonella, staphylococcus aureus and lead in each sauce is measured, and the result is shown as follows:
table 1 ingredient content of coreless yellow skin sauce
The requirements of national standard GB/T22474 and enterprise standard Q/QQ 0001S of the coreless yellow skin sauce composite food safety obtained by the preparation method are seen.
Comparative example 1
Compared with example 1, comparative example 1 in the enzymatic leaching of step 2), the enzyme preparation used was 2.3g/L pullulanase, the others being unchanged.
Comparative example 2
Comparative example 2 in step 2) the enzyme preparation used in the enzymatic leaching was 2.3g/L pullulanase, the others being unchanged, compared to example 1.
Comparative example 3
Comparative example 3 in step 2) enzymatic leaching, compared to example 1, an enzyme preparation of 2.3g/L plant extraction enzyme (Xia Cheng group: plant extraction specific enzyme SPE-006), the others are unchanged.
The quality impact of using different enzyme preparations on coreless yellow skin ketchup for comparative examples 1-3 and example 1 is as follows:
TABLE 2 influence of different enzyme preparations on the quality of coreless yellow skin dressing
From Table 2, it can be seen that the enzyme hydrolysis treatment is performed by adopting 1.6g/L pullulanase and 0.7g/L pullulanase in example 1 of the invention, the enzymolysis effect is best, and the synergistic effect between the two enzymes is beneficial to promoting the dissolution of nutrient components and polysaccharide and the release of aroma, so that the conversion rate of main active components of the fruit pulp reaches more than 90%, the total content of amino acids reaches 175.1mg/100mL, and the quality of the product is beneficial to improvement.
Comparative example 4
Compared with the example 1, in the step 3) temperature-controlled fermentation of the comparative example 4, the fermentation raw material is dried orange peel 1.1 g/L+seedless wampee preserved fruit syrup 13.3 g/L+active acetic acid bacteria 1.2g/L+42%vol rice wine 117g/L, and other conditions are unchanged.
Comparative example 5
Compared with the example 1, in the step 3) temperature control fermentation of the comparative example 5, the fermentation raw material is 1.1g/L of dried orange peel, 13.3g/L of white granulated sugar, 15.8g/L of coreless Huang Picu stock solution and 117g/L of yellow skin white spirit with 42% vol, and other conditions are unchanged.
Comparative example 6
Compared with the example 1, in the step 3) temperature-controlled fermentation of the comparative example 6, the fermentation raw material is 1.1g/L of dried orange peel, 13.3g/L of white granulated sugar, 1.2g/L of active acetic acid bacteria and 117g/L of rice wine with 42% vol, and other conditions are unchanged.
For the effects of the combination of different fermentation processes on the volatile aroma components of the coreless yellow skin seasoning sauce in comparative examples 4-6 and example 1, the data results are shown in the following table after repeated experiments and evaluations, the aroma of the jam is firstly derived from the aroma components in fruits and the brewing stage of the jam, but more aroma components are generated in the fermentation stage of the jam, the fermentation conditions directly influence the types and the contents of the aroma components of the jam and further influence the quality of the jam, the main components of the aroma components are esters, alcohols, ketones and the like, and the coreless yellow skin seasoning sauce is subjected to aroma component analysis by adopting an SPME-GC-MS analyzer.
TABLE 3 Effect of different fermentation process combinations on volatile aroma components of coreless yellow skin-based ketchup
As is clear from Table 3, the coreless yellow skin sauce of example 1 has the most aroma components, 34 kinds of the coreless yellow skin sauce, 12 kinds of esters, 15 kinds of alcohols and 7 kinds of ketones, which indicates that the optimal fermentation process combination of the coreless yellow skin sauce is that the dried orange peel 1.1 g/L+the coreless yellow skin preserved syrup 13.3 g/L+the coreless Huang Picu stock solution 15.8g/L+42%vol yellow skin white spirit 117g/L, and at the moment, a complex biochemical reaction can be carried out to form a large amount of aromatic substances, so that the jam has excellent quality and rich flavor.
Comparative example 7
In comparison with example 1, in the formulation of step 4) of comparative example 7, the preservative was food grade potassium cinnamate from Guangzhou market, inc., with the other conditions unchanged.
Comparative example 8
In comparison with example 1, in step 4) formulation of comparative example 8, potassium sorbate from Shandong Kunta Biotechnology Co., ltd was used as preservative, with the other conditions unchanged.
The preservative effect obtained with the different preservatives for comparative examples 7-8 and example 1 is shown below:
TABLE 4 preservative Effect of different classes of preservatives on coreless yellow skin ketchup
As can be seen from table 4, the epsilon-polylysine hydrochloride of Henan Ankang food Co., ltd is selected as preservative, which can effectively prevent the product from going moldy and becoming sour, improve the storage resistance of the product and obviously prolong the storage period of the product, and is measured from various aspects such as salmonella, staphylococcus aureus and sensory evaluation; the color and luster of the food are maintained, and the quality of the product is improved.
Comparative example 9
Compared with the example 1, the ingredients in the step 4) of the comparative example 9 are 10.7g/L of white granulated sugar, 21.4g/L of soybean paste, 0.86g/L of oyster sauce, 0.48g/L of table salt, 1.4g/L of dry chilli, 0.4g/L of chive powder, 0.11g/L of fruit and vegetable crisp-keeping device, 112g/L of sunflower seed oil, 105g/L of wampee white spirit and 0.75g/L of food-grade potassium cinnamate;
other conditions were unchanged.
Comparative example 10
Compared with the example 1, the ingredients in the step 4) of the comparative example 10 are 10.7g/L of young granulated sugar, 21.4g/L of soybean paste, 0.86g/L of fresh and dried seasoning, 0.48g/L of salt baked powder, 1.4g/L of dry chilli, 0.4g/L of chive powder, 0.11g/L of fruit and vegetable crisp-keeping device, 112g/L of sunflower seed oil, 105g/L of wampee white spirit and 0.81g/L of potassium sorbate;
other conditions were unchanged.
For the coreless yellow skin sauce obtained in comparative examples 9-10 and example 1, 3 tissue fermentation engineers and 3 beverage technicians rated the same as a ten-bar score, with the following results:
table 5 effects of coreless wampee sauce with different ingredients
Table 6 mould conditions of the different ingredients of the coreless yellow skin sauce
As can be seen from tables 5 and 6, the optimal compounding process combinations are obtained: 10.7g/L of young granulated sugar, 21.4g/L of yellow peach jam, 0.86g/L of fresh and loose seasoning, 0.48g/L of salt baked powder, 1.4g/L of dry chilli, 0.4g/L of chive powder, 112g/L of sunflower seed oil, 105g/L of wampee white spirit and 1.5g/L of epsilon-polylysine hydrochloride; the detection results show that: the content of carbohydrate is 15.4g/100g, the total content of amino acid is 195.6mg/100mL, the aromatic gas component, the functional component and the nutritional component in the coreless yellow skin can be effectively reserved, the requirements of Q/QQ 0001S index of the coreless yellow skin seasoning sauce are met, the coordination of fragrance and sauce body can be promoted, the unique jam taste and flavor can be formed, the antibacterial effect is good, the storage resistance of the product is improved, the mildew and the acid of the product can be effectively prevented, and the storage period of the product can be obviously prolonged; the color and luster of the food are maintained, and the quality of the product is improved.
And the different sterilization modes (step 7) can also have influence on the quality of the coreless yellow skin sauce, as follows:
TABLE 7 quality of coreless wampee sauce with different sterilization modes
As can be seen from Table 7, in different sterilization modes, the best sterilization process combination is back pressure high temperature sterilization pot sterilization (122 ℃ for 16 min), is golden yellow, has the special fruit fragrance of coreless wampee, is coordinated in sweetness and sourness, soft and smooth, has long aftertaste, has good stability, avoids the pressurization in a glass bottle and a can to jump a cover during sterilization, can completely kill various bacteria, and has unchanged flavor and chemical composition.
The above examples are preferred embodiments of the present invention, but the embodiments of the present invention are not limited to the above examples, and any other changes, modifications, substitutions, combinations, and simplifications that do not depart from the spirit and principle of the present invention should be made in the equivalent manner, and the embodiments are included in the protection scope of the present invention.
Claims (10)
1. A method for preparing a coreless yellow skin sauce, which is characterized by comprising the following steps:
1) Pretreatment of raw materials: selecting coreless wampee dried fruits without mildewing and insect eye disease spots, adding other dried fruits, cleaning, mixing, crushing to obtain dried pulp, adding pure water and coreless wampee leaves, stirring, boiling and preserving heat to obtain coreless wampee jam;
2) Enzymatic leaching: cooling the solution obtained in the step 1), preserving heat, and adding pullulanase and pullulanase for enzymolysis reaction to obtain semisolid enzymolysis liquid;
3) Fermentation: cooling the semisolid enzymolysis liquid, adding crushed dried orange peel, seedless wampee preserved fruit syrup, seedless Huang Picu stock solution and wampee white spirit, uniformly mixing, fermenting until the total acidity in the solution is 18-24 g/L and the alcoholicity is less than 0.3%, and ending the fermentation to obtain a semi-finished semisolid seedless wampee sauce;
4) And (3) batching: adding the semi-finished semi-solid seedless wampee sauce obtained in the step 3) with the young granulated sugar, the yellow peach jam, the fresh and loose seasonings, the salt baking powder, the dry chilli, the chives, the fruit and vegetable crisp-keeping device, the edible vegetable oil, the wampee white spirit and the food-grade preservative;
5) Boiling: heating and stirring the mixture obtained in the step 4), and boiling until a uniform viscous substance is formed, thus obtaining the coreless yellow skin sauce;
6) Sterilizing, filling, sterilizing and packaging.
2. The preparation method of the coreless yellow skin seasoning sauce according to claim 1, wherein the water content of the coreless yellow skin dried fruit in the step 1) is 11.3-13.7%, and each 100g of coreless yellow skin dried fruit contains 15.6-16.4 g of total sugar and 1.9-2.1 g of protein.
3. The preparation method of the coreless yellow skin seasoning sauce according to claim 1, wherein in the coreless yellow skin seasoning sauce in the step 1), the concentration of the coreless yellow skin dried fruits is 82-98 g/L, the concentration of other dried fruits is 17-21 g/L, and the concentration of the coreless yellow skin leaves is 2.6-3.2 g/L according to the dosage requirement.
4. The method for preparing coreless yellow skin seasoning sauce according to claim 1, wherein the temperature of the enzymolysis reaction in the step 2) is 58.5-60.5 ℃ for 12-14 h;
the use concentration of the pullulanase is 1.6-1.9 g/L;
the pullulanase is used at a concentration of 0.7 to 0.9g/L.
5. The method for preparing coreless yellow skin sauce according to claim 1, wherein the fermentation temperature in step 3) is 30.3-31.1 ℃ and the fermentation time is 11-14 days.
6. The method for preparing a coreless yellow jacket sauce according to claim 1, wherein the amount of the coreless yellow jacket candy syrup in the step 3) is 13.3-15.3 g/L.
7. The method for preparing coreless yellow skin sauce according to claim 1, wherein the amount of coreless Huang Picu stock in step 3) is 15.8-16.2 g/L.
8. The method for preparing coreless wampee sauce according to claim 1, wherein the wampee white spirit in step 3) is used in an amount of 117g/L, and the alcohol content is 42% vol.
9. The method for preparing a coreless yellow skin sauce according to claim 1, wherein the heating temperature in step 5) is 60-65 ℃ for 26-30 min.
10. A coreless yellow skin sauce obtained by the process of any one of claims 1-9.
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