CN106036379A - Blueberry pigment seasoning product - Google Patents
Blueberry pigment seasoning product Download PDFInfo
- Publication number
- CN106036379A CN106036379A CN201610362036.3A CN201610362036A CN106036379A CN 106036379 A CN106036379 A CN 106036379A CN 201610362036 A CN201610362036 A CN 201610362036A CN 106036379 A CN106036379 A CN 106036379A
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- China
- Prior art keywords
- blueberry
- semen glycines
- water
- fermentation
- pigment
- Prior art date
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- 235000003095 Vaccinium corymbosum Nutrition 0.000 title claims abstract description 78
- 235000017537 Vaccinium myrtillus Nutrition 0.000 title claims abstract description 78
- 235000021014 blueberries Nutrition 0.000 title claims abstract description 78
- 239000000049 pigment Substances 0.000 title claims abstract description 48
- 244000077233 Vaccinium uliginosum Species 0.000 title claims description 38
- 235000011194 food seasoning agent Nutrition 0.000 title abstract 3
- 240000000851 Vaccinium corymbosum Species 0.000 claims abstract description 40
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 27
- 239000000796 flavoring agent Substances 0.000 claims abstract description 24
- 238000000855 fermentation Methods 0.000 claims abstract description 20
- 230000004151 fermentation Effects 0.000 claims abstract description 20
- 244000068988 Glycine max Species 0.000 claims abstract description 19
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 19
- 241000235395 Mucor Species 0.000 claims abstract description 17
- 238000004519 manufacturing process Methods 0.000 claims abstract description 3
- 150000002333 glycines Chemical class 0.000 claims description 43
- 210000000582 semen Anatomy 0.000 claims description 43
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 29
- 235000013355 food flavoring agent Nutrition 0.000 claims description 18
- 239000000843 powder Substances 0.000 claims description 18
- 238000010025 steaming Methods 0.000 claims description 18
- 238000000034 method Methods 0.000 claims description 15
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 13
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 13
- 238000003756 stirring Methods 0.000 claims description 9
- 238000010009 beating Methods 0.000 claims description 8
- 239000003480 eluent Substances 0.000 claims description 8
- 239000000706 filtrate Substances 0.000 claims description 8
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 7
- 238000002835 absorbance Methods 0.000 claims description 7
- 239000000725 suspension Substances 0.000 claims description 7
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 5
- 210000001161 mammalian embryo Anatomy 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 239000002253 acid Substances 0.000 claims description 4
- 238000012258 culturing Methods 0.000 claims description 4
- 238000010828 elution Methods 0.000 claims description 4
- 239000011347 resin Substances 0.000 claims description 4
- 229920005989 resin Polymers 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 238000010411 cooking Methods 0.000 claims description 3
- 238000005138 cryopreservation Methods 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
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- 238000001179 sorption measurement Methods 0.000 claims description 2
- 230000035800 maturation Effects 0.000 claims 1
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- 235000013399 edible fruits Nutrition 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 235000013311 vegetables Nutrition 0.000 abstract description 5
- 239000002002 slurry Substances 0.000 abstract description 3
- 239000002932 luster Substances 0.000 abstract description 2
- 238000007792 addition Methods 0.000 abstract 1
- 235000019614 sour taste Nutrition 0.000 abstract 1
- SWGJCIMEBVHMTA-UHFFFAOYSA-K trisodium;6-oxido-4-sulfo-5-[(4-sulfonatonaphthalen-1-yl)diazenyl]naphthalene-2-sulfonate Chemical compound [Na+].[Na+].[Na+].C1=CC=C2C(N=NC3=C4C(=CC(=CC4=CC=C3O)S([O-])(=O)=O)S([O-])(=O)=O)=CC=C(S([O-])(=O)=O)C2=C1 SWGJCIMEBVHMTA-UHFFFAOYSA-K 0.000 abstract 1
- 239000000047 product Substances 0.000 description 23
- 108090000765 processed proteins & peptides Proteins 0.000 description 11
- 229960004756 ethanol Drugs 0.000 description 10
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 7
- 230000003064 anti-oxidating effect Effects 0.000 description 5
- 239000000463 material Substances 0.000 description 5
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 4
- 244000291414 Vaccinium oxycoccus Species 0.000 description 4
- 235000002118 Vaccinium oxycoccus Nutrition 0.000 description 4
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- 240000004160 Capsicum annuum Species 0.000 description 3
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 3
- MUBZPKHOEPUJKR-UHFFFAOYSA-N Oxalic acid Chemical compound OC(=O)C(O)=O MUBZPKHOEPUJKR-UHFFFAOYSA-N 0.000 description 3
- 230000003078 antioxidant effect Effects 0.000 description 3
- 235000013527 bean curd Nutrition 0.000 description 3
- 239000001511 capsicum annuum Substances 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 239000012488 sample solution Substances 0.000 description 3
- HEDRZPFGACZZDS-UHFFFAOYSA-N Chloroform Chemical compound ClC(Cl)Cl HEDRZPFGACZZDS-UHFFFAOYSA-N 0.000 description 2
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 2
- 244000283207 Indigofera tinctoria Species 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 229930014669 anthocyanidin Natural products 0.000 description 2
- 150000001453 anthocyanidins Chemical class 0.000 description 2
- 235000008758 anthocyanidins Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000021028 berry Nutrition 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- VEVZSMAEJFVWIL-UHFFFAOYSA-O cyanidin cation Chemical compound [O+]=1C2=CC(O)=CC(O)=C2C=C(O)C=1C1=CC=C(O)C(O)=C1 VEVZSMAEJFVWIL-UHFFFAOYSA-O 0.000 description 2
- 229960000935 dehydrated alcohol Drugs 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 238000002386 leaching Methods 0.000 description 2
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- 244000005700 microbiome Species 0.000 description 2
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- HGVVOUNEGQIPMS-UHFFFAOYSA-N procyanidin Chemical class O1C2=CC(O)=CC(O)=C2C(O)C(O)C1(C=1C=C(O)C(O)=CC=1)OC1CC2=C(O)C=C(O)C=C2OC1C1=CC=C(O)C(O)=C1 HGVVOUNEGQIPMS-UHFFFAOYSA-N 0.000 description 2
- 238000011160 research Methods 0.000 description 2
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- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 2
- 239000006228 supernatant Substances 0.000 description 2
- XFZJEEAOWLFHDH-UHFFFAOYSA-N (2R,2'R,3R,3'R,4R)-3,3',4',5,7-Pentahydroxyflavan(48)-3,3',4',5,7-pentahydroxyflavan Natural products C=12OC(C=3C=C(O)C(O)=CC=3)C(O)CC2=C(O)C=C(O)C=1C(C1=C(O)C=C(O)C=C1O1)C(O)C1C1=CC=C(O)C(O)=C1 XFZJEEAOWLFHDH-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- NIPYQLPZPLBOLF-UHFFFAOYSA-N 3'-hydroxy-6'-[3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyspiro[2-benzofuran-3,9'-xanthene]-1-one Chemical compound OC1C(O)C(O)C(CO)OC1OC1=CC=C2C3(C4=CC=CC=C4C(=O)O3)C3=CC=C(O)C=C3OC2=C1 NIPYQLPZPLBOLF-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 108090000746 Chymosin Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 101001018064 Homo sapiens Lysosomal-trafficking regulator Proteins 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- 208000015710 Iron-Deficiency Anemia Diseases 0.000 description 1
- 102100033472 Lysosomal-trafficking regulator Human genes 0.000 description 1
- 244000038561 Modiola caroliniana Species 0.000 description 1
- 235000010703 Modiola caroliniana Nutrition 0.000 description 1
- 241000235526 Mucor racemosus Species 0.000 description 1
- 241001480490 Mucoraceae Species 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- CWEZAWNPTYBADX-UHFFFAOYSA-N Procyanidin Natural products OC1C(OC2C(O)C(Oc3c2c(O)cc(O)c3C4C(O)C(Oc5cc(O)cc(O)c45)c6ccc(O)c(O)c6)c7ccc(O)c(O)c7)c8c(O)cc(O)cc8OC1c9ccc(O)c(O)c9 CWEZAWNPTYBADX-UHFFFAOYSA-N 0.000 description 1
- MOJZMWJRUKIQGL-FWCKPOPSSA-N Procyanidin C2 Natural products O[C@@H]1[C@@H](c2cc(O)c(O)cc2)Oc2c([C@H]3[C@H](O)[C@@H](c4cc(O)c(O)cc4)Oc4c3c(O)cc(O)c4)c(O)cc(O)c2[C@@H]1c1c(O)cc(O)c2c1O[C@@H]([C@H](O)C2)c1cc(O)c(O)cc1 MOJZMWJRUKIQGL-FWCKPOPSSA-N 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 229930003316 Vitamin D Natural products 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 241000235033 Zygosaccharomyces rouxii Species 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 210000004958 brain cell Anatomy 0.000 description 1
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- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
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- 239000003153 chemical reaction reagent Substances 0.000 description 1
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- 230000000052 comparative effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000007336 cyanidin Nutrition 0.000 description 1
- GVJHHUAWPYXKBD-UHFFFAOYSA-N d-alpha-tocopherol Natural products OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
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- 235000005911 diet Nutrition 0.000 description 1
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- 239000012153 distilled water Substances 0.000 description 1
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- 239000003797 essential amino acid Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
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- 238000004362 fungal culture Methods 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- BHEPBYXIRTUNPN-UHFFFAOYSA-N hydridophosphorus(.) (triplet) Chemical compound [PH] BHEPBYXIRTUNPN-UHFFFAOYSA-N 0.000 description 1
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- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
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- 239000011707 mineral Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- GNOLWGAJQVLBSM-UHFFFAOYSA-N n,n,5,7-tetramethyl-1,2,3,4-tetrahydronaphthalen-1-amine Chemical compound C1=C(C)C=C2C(N(C)C)CCCC2=C1C GNOLWGAJQVLBSM-UHFFFAOYSA-N 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000006408 oxalic acid Nutrition 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- -1 pectase Proteins 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 235000014786 phosphorus Nutrition 0.000 description 1
- 235000017807 phytochemicals Nutrition 0.000 description 1
- 229930000223 plant secondary metabolite Natural products 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 229920002414 procyanidin Polymers 0.000 description 1
- 229920000429 procyanidin dimer Polymers 0.000 description 1
- 239000000523 sample Substances 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000001384 succinic acid Substances 0.000 description 1
- 235000011044 succinic acid Nutrition 0.000 description 1
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- 229940045997 vitamin a Drugs 0.000 description 1
Classifications
-
- 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
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention provides a blueberry pigment seasoning product. Soybeans are steamed and cooked to be well-done, the cooked soybeans are stirred and crushed, water is added to conduct pulp grinding, and mucor is directly added to conduct fermentation and to shorten the pre-fermentation period of the soybeans. By controlling the growth of the mucor, the blueberry pigment is added to conduct fermentation again to obtain the blueberry pigment seasoning product. By using the blueberry pigment to conduct the fermentation, the mouthfeel of the blueberry pigment products can be effectively adjusted, which can avoid the produced sour tastes, raw, pucker and other undesirable flavors and mouthfeel in the product manufacturing of directly adding the blueberry raw fruits, can also avoid the caused coarse mouthfeel phenomena due to direct additions of vegetables and fruits, and at the same time maximally retain the functional components of the blueberries. The soybeans are steamed to be well-done, the steamed soybeans are ground into slurry, the soybean slurry and the blueberry pigment are subjected to the fermentation, which effectively avoids the phenomena of easy browning by directly adding the vegetables or fruits in the soybean products to conduct the fermentation, so that the final products have a purple-red color and luster.
Description
Art
The invention belongs to food processing field, relate to a kind of Blueberry pigment flavoring agent, in particular, relate to one
Novel Blueberry pigment flavoring agent and processing technology thereof.
Background technology
Vaccinium oxycoccus pigment is natural antisenescence health product.Correlational study display vaccinium oxycoccus pigment is the effect found so far
Best anioxidant phytochemicals, edible Blueberry can effectively regulate function of human body, improves inside of human body antioxidation environment,
Improve body immunity.Wherein, vaccinium oxycoccus pigment is especially abundant in the exploitation improved on visual function, the most existing multiple indigo plant
Certain kind of berries cyanidin extract preparation occurs commercially, generally reflects that the effect improving vision is obvious.
Vaccinium oxycoccus pigment extract ingredient distinct characteristics, most Anthocyanins is oligomer, this structure
It is not only easy to the absorption of human body, can also be diffused into relatively easily in blood of human body and brain cell simultaneously, protect these the thinnest
Born of the same parents.The procyanidin dimers and the trimer that are especially in the great majority are the most notable to the elimination effect of internal oxygen-derived free radicals.
There are some researches prove, these procyanidin oligomers can reach 40% to the suppression ratio of hydrogen peroxide, shows outstanding going back
Proper energy power.
Semen Glycines has the title of " king in bean ", is called " Vegetable meat ", " green milk cattle " by people, and nutritive value is the richest
Rich.Dry Semen Glycines contains the protein about 40% of high-quality, first of other grains.Modern nutriology research shows, one jin of Semen Glycines
Be equivalent to thin pork more than two jin, or three jin of eggs, or the protein content of 12 jin of milk.Fat content also accounts for head in beans
Position, oil yield reaches 20%；Additionally, possibly together with the mineral such as vitamin A, B, D, E and calcium, phosphorus, ferrum.Containing irony 55 in one jin of Semen Glycines
Milligram, and the utilization that is easily absorbed by the body, highly beneficial to iron deficiency anemia；In one jin of Semen Glycines phosphorous 2855 milligrams, to brain god
Through highly beneficial.Various bean product after Semen Glycines processing, not only protein content is high, and can not synthesize containing multiple human body and
Essential amino acid, in cholesterol level, the protein digestibility of bean curd is up to 95%, for the product of preferable dietetic treatment.Semen Glycines
And the bean product such as bean curd, bean milk have become the health food in the fashionable world.
Mucor cries again black mould, long Mucor.A big genus in Zygomycotina Zygomycetes Mucoales Mucoraceae fungus.Hair
Mould has many uses, and also can generate a small amount of ethanol by starch saccharification, produce protease, have the ability of decomposing soya-bean protein.China
Be used for is cooked fermented bean curd, Semen Sojae Preparatum more.Many Mucors can produce oxalic acid, lactic acid, succinic acid and glycerol etc., and some Mucors can produce fat
Enzyme, pectase, Chymosin etc..
At present, the most with the process that Semen Glycines carries out ferment making flavoring agent for body material, such as soya sauce, corruption
Breast etc..But utilize Mucor that the Semen Glycines after steaming and decocting carries out fermentation and produce little peptide material, and combine with Blueberry pigment, had
The product of several functions, the most almost one blank.Therefore, the present invention is different from traditional flavoring products, purpose
Be by steaming and decocting after Semen Glycines combine with Blueberry pigment, obtain a kind of unique flavor, nutritious, mouthfeel is strong, easy to use
Fast, rich in certain anthocyanidin and the novel Blueberry pigment flavoring products of little peptide.
Summary of the invention
Mesh of the present invention is to provide for a kind of unique flavor, nutritious, mouthfeel is strong, rich in certain anthocyanidin and little peptide
The processing technology of novel Blueberry pigment flavoring agent.
In the microorganism fungus kind that the present invention uses, Zygosaccharomyces rouxii (Mucor racemosus) derives from Chinese microorganism strain
Preservation administration committee common micro-organisms center, numbering is respectively CGMCC No.3.3447.
First purpose of the present invention is to provide a kind of Blueberry pigment flavoring agent, steaming and decocting is blended to ripe Semen Glycines, adds water
Defibrination, directly adds Mucor and ferments, reach to shorten the cycle of Semen Glycines primary fermentation, by controlling the growth of Mucor, add indigo plant
Certain kind of berries pigment ferments again, it is thus achieved that Blueberry pigment flavoring agent.
A raw material cleans: select fully ripe, full grains are uniform, the thin meat of skin is many, without worm-eaten, go bad without going rotten fresh
Degree Semen Glycines is advisable, and is cleaned multiple times with water, cleans 2～3 times, rejects the sand grains impurity etc. being mixed with in Semen Glycines.
B soaks: the Semen Glycines after cleaning, and puts in water and soaks by certain condition, the Semen Glycines after being soaked.
C cooks: the Semen Glycines after soaking is put into pot and carries out steaming and decocting, and steaming and decocting 1.5～4h is to well-done.(purpose is to destroy Huang
Bean inner molecular structure, makes protein appropriateness degeneration, it is easy to hydrolysis, and starch reaches gelatinization degree, can play the work of sterilizing simultaneously
With, obtain the Semen Glycines after steaming and decocting.)
D pulls an oar: suitable quantity of water is added in the Semen Glycines after cooking, mills, and making beating sterilizes after stirring, beaten
Full fat soybean after slurry.
E fermentation for the first time: after the full fat soybean after pulling an oar is cooled to room temperature, connect with a certain amount of Mucor spore suspension
Kind, put into the culturing room of 15～20 DEG C, after fermenting 2～3 days, obtain the mould base that ferments.
F second time fermentation: add bakery yeast powder in the mould embryo that ferments, then adds a certain amount of flavouring agent (dry peppery
Green pepper powder, dry Rhizoma Zingiberis Recens powder, Sal and appropriate spice), stir, control temperature, at 25～30 DEG C, is fermented 2～4 days, adds one
Quantitative Blueberry pigment, preserves 3～8h, cryopreservation at 0～5 DEG C at 25～30 DEG C.
Certain condition described in above-mentioned b step, refers to that Semen Glycines quality Kg is 1:6～12 with the ratio of the volume L of water.Soak
Condition refer to soaking temperature be 40～50 DEG C, soak time be 120～150min, make big beans absorbance 75～85%, greatly
Bean cubical expansivity is 120～130%.
Steaming and decocting described in above-mentioned step c and steaming and decocting to a certain degree, refer to put into the Semen Glycines soaked in pot water proof with water
Decatize 45～60min, little decatize 120～150min of then converting, steaming and decocting is the most well-done to Semen Glycines.
Add suitable quantity of water described in above-mentioned Step d, refer to the boiled water of cooling, the volume L of water and the quality of fresh Semen Glycines
The ratio of Kg is 0.2～0.5:1.
Sterilize described in above-mentioned Step d, refer to be heated to 100～110 DEG C, and keep 10～30min.
Described in above-mentioned step e, the volume L of Mucor spore suspension inoculum concentration be making beating after full fat soybean quality Kg 6～
10%.
Described in above-mentioned f step, quality kg of Blueberry pigment is the 20～40% of mould idioplasm amount kg of fermenting, bakery yeast powder
Quality kg be ferment mould idioplasm amount kg 5～10%.
A certain amount of flavouring agent described in above-mentioned f step, refer to dry paprika 2～4%, dry Rhizoma Zingiberis Recens powder 0.8～1.5%,
Sal 6～12% and appropriate spice 1.5～3% (Fructus Piperis powder, Zanthoxyli Bungeani powder, Fructus Anisi Stellati powder, Cortex cinnamomi japonici powder can be selected according to hobby
Deng 1～3 kind).Wherein % refers to the ratio of solid masses Kg and quality Kg of mixture (ferment mould embryo and Blueberry pigment).
Above-mentioned bakery yeast mycopowder can directly be bought, it is also possible to is obtained by conventional yeasts bacterium cultural method, Mucor spore
Sub-suspension uses fungal culture, and it carries out liquid fermentation acquisition.
Second object of the present invention is to provide the preparation method of above-mentioned Blueberry pigment, and it specifically comprises the following steps that
I, select the blue berry raw material without rotting to clean, air-dry under the conditions of 40～50 DEG C, make blue berry moisture control 20
～35%, then blue berry is smashed to pieces, making beating, obtain blueberry pulp.
II, blueberry pulp is added a certain amount of ethanol solution, with 0.1mol/L salt acid for adjusting pH value to 2.5～5.5, room
Temperature stirring and leaching 36h～60h, filter, and repeats secondary, and merging filtrate, blueberry pomace is standby.
III, filtrate carries out being evaporated to the 1/30～1/50 of original volume below 50 DEG C, and upper LSA-7 macroporous resin is inhaled
Attached, with the 45 of 8BV～20BV～85% ethanol water carry out gradient elution, collect to obtain eluent.
IV, eluent is evaporated to do below 50 DEG C, obtains Blueberry pigment.
Adding the volume L of ethanol water described in above-mentioned steps II with the quality kg ratio of blueberry pulp is 3～6:1；Its
Middle ethanol solution refers to 40～75% ethanol solution.
The compound method of above-mentioned 55% ethanol solution is: 55mL ethanol mixes after adding 45mL water.
Filter described in above-mentioned steps II and refer to 2～3 layers of filtered through gauze.
Described in above-mentioned steps III, BV refers to column volume.
60% ethanol solution described in above-mentioned steps III refers to that 60mL ethanol mixes after adding 40mL water.
Technique effect:
1, use Blueberry pigment to participate in fermentation, can effectively regulate the mouthfeel of Blueberry pigment product, it is to avoid blueberry original fruit is direct
Add produced tart flavour and bad flavor and the mouthfeel such as jerky when making product, also can avoid directly adding because of vegetable and fruit making
Become the phenomenon of coarse mouthfeel, remain the functional component of blue berry simultaneously to greatest extent.
2, in first time sweat, while utilizing Mucor spore liquid to carry out rapid fermentation full fat soybean, along with albumen
The continuous decomposition of matter, the little peptide material of generation combines with the Blueberry pigment in second time fermentation, forms Blueberry pigment peptide so that
Little peptide material is the most stable, farthest remains little peptide material, beneficially absorption of human body.
3, by utilizing Semen Glycines to ferment with Blueberry pigment after cooking mill oar, the range of blue berry can effectively be expanded,
Be conducive to flavoring products local flavor and the diversification of type, be effectively promoted the sound development of flavoring agent industry.
4, this product ferments with Blueberry pigment after Semen Glycines cooks mill oar, effectively avoids in bean product direct
When interpolation vegetable or fruit etc. ferment, easily there is the phenomenon of brown stain, make finished product give mauve color and luster.
Detailed description of the invention
Embodiment one: the extracting method of Blueberry pigment
Select the 100kg blue berry raw material without rotting to clean, air-dry under the conditions of 45～55 DEG C, make blue berry moisture control
20～30%, blue berry is smashed to pieces, making beating, obtain blueberry pulp.Take 80L blueberry pulp, add 50% ethanol solution of 200L,
With 0.1mol/L salt acid for adjusting pH value to 4, extraction 24h, 2 layer filtered through gauze are stirred at room temperature, repeat secondary, merging filtrate, gained
Blueberry pomace standby, the filtrate of gained is evaporated to the 1/40 of original volume below 50 DEG C, and upper LSA-7 macroporous resin is inhaled
Attached, with the 45 of 15BV～85% ethanol water carry out gradient elution, collect to obtain eluent, eluent reduced pressure below 50 DEG C
It is concentrated to dryness, obtains Blueberry pigment.
Embodiment two: the manufacture method of a kind of Blueberry pigment flavoring agent
After being carried out, reject impurity by fresh Semen Glycines 1Kg, put into 45～50 DEG C, 8L water soaks 120min, makes Huang
Beans absorbance is 80%, and Semen Glycines cubical expansivity is 120～130%, carries out steaming and decocting in being then placed in pot.After boiled for water,
First steam 60min with steam, then by little decatize 120min, the most well-done to Semen Glycines.Steaming and decocting is pulverized to ripe Semen Glycines, adds
The boiled water of 300mL cooling, making beating, stir, sterilize, be heated to 100 DEG C and keep 20min, ripe after being pulled an oar
Semen Glycines.After full fat soybean cooling after pulling an oar, inoculate with the Mucor spore suspension of 100mL, put into the culturing room of 18～20 DEG C
In, after fermenting 2 days, obtain the mould base that ferments.Take in the 1Kg mould embryo of fermentation and add Blueberry pigment 300g and 80g bakery yeast powder, then
Add dry paprika 39g, dry Rhizoma Zingiberis Recens powder 13g, Sal 104g, Zanthoxyli Bungeani powder 26g, Fructus Anisi Stellati powder 13g, stir, by mould
The temperature of embryo controls at 28～30 DEG C, ferments 3 days, adds Blueberry pigment 300g, preserves 3～8h, 0～5 at 25～30 DEG C
Cryopreservation at DEG C, obtains Blueberry pigment flavoring agent.
Embodiment three: Blueberry pigment flavoring agent Small Peptides substantive approach
Take Blueberry pigment flavoring agent finished product, add the ethanol solution room to 70%, with 0.1mol/L salt acid for adjusting pH value extremely
4, ultrasonic-leaching 24h, 2 layers of filtered through gauze, repeat secondary, merging filtrate, the filtrate of gained, are evaporated to below 50 DEG C
The 1/30 of original volume, upper S-9 macroporous resin adsorption, with the 50 of 15BV～75% ethanol water carry out gradient elution, collect
Obtaining eluent, eluent is evaporated to do below 50 DEG C, obtains the Blueberry pigment containing little peptide.Under room temperature, by blue berry color
Element adds that trichlorine chloroform is centrifugal, stand after obtain supernatant.After adding 1,2,3-indantrione monohydrate in supernatant, demonstrate bluish violet, display
Go out and this blueberry drink has little peptide.
Comparative examples one: a kind of blue berry flavoring agent
After fresh Semen Glycines 1Kg is cleaned up, put into immersion 120min in 45～50 DEG C of water, make soybean grain absorbance exist
80%, Semen Glycines cubical expansivity is 120～130%, is then placed in steaming and decocting in pot, after boiled for water, first steams 60min with steam,
Then by little decatize 120min, the most well-done to Semen Glycines.Steaming and decocting is pulverized to ripe Semen Glycines, adds 300g blueberry fresh fruit, pull an oar,
Stir, sterilize, be heated to 100 DEG C, and keep 20min, the full fat soybean after being pulled an oar.Full fat soybean after pulling an oar
After cooling, inoculate with the Mucor spore suspension of 100mL, put in the culturing room of 18 DEG C, after fermenting 2 days, obtain the mould base that ferments.
Add dry paprika 39g, dry Rhizoma Zingiberis Recens powder 13g, Sal 104g, Zanthoxyli Bungeani powder 26g, Fructus Anisi Stellati powder 13g, stir, by temperature
Degree controls at 28～30 DEG C, ferments 4 days, obtains blue berry fermentation beans.The beans that fermented by blue berry is canned, ultrahigh-pressure sterilization, and 600MPa surpasses
HIGH PRESSURE TREATMENT 4～8min, obtains blue berry flavoring agent.
Attached one: the antioxidation of various products
Attached: the antioxidation contrast of various products
Precision weighs DPPH8.0mg, and with anhydrous alcohol solution and be settled in 200mL brown volumetric flask, obtaining concentration is
The DPPH solution of 0.004%, keeps in Dark Place, standby.After various sample 5g room temperatures are placed a period of time, DPPH reagent is used to enter
The mensuration of row antioxidation is shown in Table 1.
The various product of table 1 is to DPPH antioxidation
Attached: DPPH method measures antioxidative concrete grammar: take respectively different trial each sample solution (0.24,0.48,
0.72,0.96,1.20mg/mL) 1.0mL, puts in 10mL centrifuge tube, adds the DPPH solution of 3.0mL, and room temperature lucifuge is reacted
30min, simultaneously with dehydrated alcohol as blank, measures light absorption value at 517nm wavelength.Calculate DPPH by following equation freely to remove
Rate.
The free clearance rate of DPPH (%)=A0-(AS-Ac)/A0× 100%
In formula, A0The absorbance of 1.0mL distilled water+3.0mLDPPH solution
ASThe absorbance of 1.0mL sample solution+3.0mLDPPH solution
AcThe absorbance of 1.0mL sample solution+3.0mL dehydrated alcohol
To test in triplicate, try to achieve the most on duty for the day of clearance rate.
Although the antioxidant activity of the blue berry flavoring products of the present invention is not and the Blueberry pigment of extracting directly, but adds with other
Work mode compares: it is stronger than the antioxidant activity that the former fruit of use directly participates in fermentation products obtained therefrom that use pigment participates in fermentation.Its
Secondary, products obtained therefrom of the present invention, rich in little peptide, can more effectively be absorbed by the body, and optimizes the additional function of product.
Annex II: various blue berry flavoring products color and lusters contrast
Table 2 various blue berry flavoring products form
Claims (8)
1. a manufacture method for Blueberry pigment flavoring agent, it specifically comprises the following steps that
A raw material cleans: select abundant maturation, full grains are uniform, the thin meat of skin is many, without worm-eaten, without the freshness Huang going rotten rotten
Bean is advisable, and is cleaned multiple times with water, cleans 2～3 times, rejects the sand grains impurity being mixed with in Semen Glycines；
B soaks: the Semen Glycines after cleaning, and puts in water and soaks by certain condition, the Semen Glycines after being soaked；
C cooks: the Semen Glycines after soaking is put into pot and carries out steaming and decocting, and steaming and decocting 1.5～4h is to well-done；
D pulls an oar: suitable quantity of water is added in the Semen Glycines after cooking, mills, and making beating sterilizes after stirring, after being pulled an oar
Full fat soybean；
E fermentation for the first time: after the full fat soybean after pulling an oar is cooled to room temperature, inoculates with a certain amount of Mucor spore suspension, put
Enter the culturing room of 15～20 DEG C, after fermenting 2～3 days, obtain the mould base that ferments；
F second time fermentation: add bakery yeast powder in the mould embryo that ferments, then add a certain amount of flavouring agent, stir,
Control temperature, at 25～30 DEG C, is fermented 2～4 days, is added a certain amount of Blueberry pigment, preserves 3～8h, 0～5 at 25～30 DEG C
Cryopreservation at DEG C.
2. the process of claim 1 wherein certain condition described in b step, refer to the ratio of Semen Glycines quality Kg and the volume L of water
For 1:6～12, soaking conditions refer to soaking temperature be 40～50 DEG C, soak time be 120～150min, make big beans absorbance
75～85%, Semen sojae atricolor cubical expansivity is 120～130%.
3. the process of claim 1 wherein that steaming and decocting described in step c and steaming and decocting, to a certain degree, refer to put the Semen Glycines soaked
Entering water proof in pot and steam 45～60min with steam, little decatize 120～150min of then converting, steaming and decocting is the most well-done to Semen Glycines.
4. the process of claim 1 wherein described in Step d add suitable quantity of water, refer to cooling boiled water, the volume L of water with
The ratio of quality Kg of fresh Semen Glycines is 0.2～0.5:1.
5. the process of claim 1 wherein that the volume L of the suspension inoculum concentration of Mucor spore described in step e is yellow for making beating after-ripening
The 6～10% of bean quality kg.
6. the process of claim 1 wherein quality kg of Blueberry pigment described in f step be ferment mould idioplasm amount kg 20～
40%, quality kg of bakery yeast powder is the 5～10% of mould idioplasm amount kg of fermenting.
7. the method for claim 1～6, the preparation method of wherein said Blueberry pigment, it specifically comprises the following steps that
I, select the blue berry raw material without rotting to clean, air-dry under the conditions of 40～50 DEG C, make blue berry moisture control 20～
35%, then blue berry is smashed to pieces, making beating, obtain blueberry pulp；
II, blueberry pulp being added a certain amount of ethanol solution, with 0.1mol/L salt acid for adjusting pH value to 2.5～5.5, room temperature is stirred
Mixing extraction 36h～60h, filter, repeat secondary, merging filtrate, blueberry pomace is standby；
III, filtrate carries out being evaporated to the 1/30～1/50 of original volume below 50 DEG C, upper LSA-7 macroporous resin adsorption,
With the 45 of 8BV～20BV～85% ethanol water carry out gradient elution, collect to obtain eluent；
IV, eluent is evaporated to do below 50 DEG C, obtains Blueberry pigment.
8. the method for claim 7, wherein adds the volume L of ethanol water and quality kg of blueberry pulp described in step II
Ratio is 3～6:1；Wherein ethanol solution refers to 40～75% ethanol solution.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102285953A (en) * | 2011-07-01 | 2011-12-21 | 湖南农业大学 | Method for separating and purifying blueberry anthocyanidin by using HP2MGL macroporous resin |
| CN102366085A (en) * | 2010-11-30 | 2012-03-07 | 东莞市百味佳食品有限公司 | Preparation technology of soybean paste |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102366085A (en) * | 2010-11-30 | 2012-03-07 | 东莞市百味佳食品有限公司 | Preparation technology of soybean paste |
| CN102285953A (en) * | 2011-07-01 | 2011-12-21 | 湖南农业大学 | Method for separating and purifying blueberry anthocyanidin by using HP2MGL macroporous resin |
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Application publication date: 20161026 |