CN108208732B - 一种青梅调味汁及其制备方法、应用 - Google Patents
一种青梅调味汁及其制备方法、应用 Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本申请提供一种青梅调味汁及其制备方法、应用,该调味汁由青梅萃取液、肉汁、以及果蔬汁;本申请根据青梅中富含酚类物质的性质,将青梅制成一种抗氧化保健青梅肉制品调味汁,口感滑腻、具有浓郁的梅香味,营养丰富,增加了青梅的可利用途径,拓宽了青梅的市场,还增加了调味汁的花色。
Description
技术领域
本发明涉及食品及其加工技术领域,具体涉及一种青梅调味汁及其制备方法、应用。
背景技术
青梅在我国的种植由来已久,又称“酸梅”、“干枝梅”等,为蔷薇科植物梅的果实。青梅为食药同源之果,含有丰富的有机酸、矿物质、维生素、生物活性物质等,特别是其含有的类黄酮、多酚类能清除人体内氧自由基,具有较强的抗氧化作用。研究表明,青梅含有丰富的超氧化歧化酶,其总活力高达5415.74U/mg蛋白,比活力为25.34U/mg,具有明显的抗氧化溶血和抗肝菌浆脂质过氧化作用,其抗氧化性比维生素C和维生素E更好。而青梅的氯仿提取物对猪油和花生油的抗氧化效果优于异烟酰胺和BHT。
如今市场上的青梅制品大多为腌制果干或蜜饯,果汁或果酒,品种单一,不具新意。而近几年来,西餐市场的快速发展使得西式调味料呈现大幅度的上升需求,在粤菜、苏浙菜、川菜中有部分菜品全部使用沙拉酱、千岛汁、奶油、sp酱等西式调味料,顾客欢迎度甚至超过传统的中式调味汁。因此,将青梅这种我国传统的药食同源的食品原料与西式调味汁结合,开发口味纯正的、具有保健功能的调味汁,将十分适合我国市场推广。
发明内容
本发明的目的在于提供一种抗氧化保健青梅调味汁及其制备方法,以填补市场上青梅调味品的空白。
一种青梅调味汁,包括:青梅萃取液、肉汁、以及果蔬汁;所述青梅提取物、肉汁、以及果蔬汁三者的体积比为30:100:16。
进一步地,如上所述的青梅调味汁,所述青梅萃取液的制备方法包括:将青梅浆置于萃取罐中,以乙醇为夹带剂,设置高压泵压力32Mpa,萃取釜压力25Mpa,分离釜1压力6Mpa,分离釜2压力6Mpa,CO2流速为20L/h,恒温45℃,萃取1h得青梅萃取液;或
将青梅浆在微波功率500W、50℃,以55%乙醇提取5-10min,过滤得青梅萃取液。
进一步地,如上所述的青梅调味汁,将青梅打浆制成青梅浆后,先将青梅浆经酶解后再进行萃取,其中酶解方法为:青梅打浆后,调节pH至3.5,加入0.3%果胶酶,50℃下酶解2h。
进一步地,如上所述的青梅调味汁,所述青梅浆的制备包括清洗、护色打浆的步骤,具体为:
选取新鲜、成熟的青梅洗净、去核,将其立即放入0.2%的亚硫酸钠溶液中,95℃下漂烫5min,冷却至室温后打浆制成青梅浆;或
选取新鲜、成熟的青梅洗净、去核,将其立即放入由0.2%异抗坏血酸+0.05%N-甲酰-L-半胱氨酸+1.0%柠檬酸的混合液浸泡10min,然后打浆制成青梅浆。
进一步地,如上所述的青梅调味汁,所述肉汁由可食性动物的肉以及骨头熬制而成。
进一步地,如上所述的青梅调味汁,所述可食性动物的骨头为经过烘烤后的。
进一步地,如上所述的青梅调味汁,所述果蔬汁选择以下任一一种以上的果蔬经过打浆制得:
洋葱、芹菜、胡萝卜、香菜、茼蒿、紫苏、香茅。
一种青梅调味汁的制备方法,包括以下步骤:
(1)将肉汁、青梅萃取液、果蔬汁混合,加入盐、橄榄油,搅拌均匀得到混合液;
(2)将混合液真空冷冻浓缩得到浓缩液;
(3)将浓缩液于30-40℃、250MPa均质两次;
(4)分装、灭菌。
一种如上任一所述青梅调味汁用于调制肉制品的用途。
本发明的有益技术效果是:
本发明提供的青梅调味汁,根据青梅中富含酚类物质的性质,将青梅制成一种抗氧化保健青梅肉制品调味汁,口感滑腻、具有浓郁的梅香味,营养丰富,增加了青梅的可利用途径,拓宽了青梅的市场,还增加了调味汁的花色。
另外,本发明青梅传统的溶剂萃取法操作简单,但是一般提取时间较长,通常需要加热或回流等辅助操作,在提取过程中会使青梅中的多酚产生水解、氧化等不利反应。本发明使用酶解、超临界萃取、微波辅助萃取法提取多酚,可以强化溶剂萃取效率,加速溶剂对青梅中多酚的萃取过程,明显缩短提取时间,同时提高了多酚提取率。
采用真空冷冻浓缩技术所制备的调味汁是在减压条件下进行冷冻浓缩,能降低料液的沸点,缩短浓缩时间,具有阻止不良化学变化和生物化学变化等优点,所以能更好地保存营养成分和抗氧化物质,解决因为氧化而发生的褐变问题。
本发明肉汁采用经过烘烤后的可食性动物的骨头进行熬制的有益效果在于:在烤制的过程,骨头中糖类在高温下,发生了焦糖化反应,形成褐色的焦糖及醛、酮类化合物。焦糖是呈色物质,而挥发性的醛、酮化合物是焦糖化气味的基本物质,可以使肉汤(牛骨汤)形成独特的色泽和香气。
本发明的调味汁可以加到除牛排外的鸡排、猪排等肉制品中。
具体实施方式
为使本发明的目的、技术方案和优点更加清楚,下面本发明中的技术方案进行清楚、完整地描述,显然,所描述的实施例是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有作出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例1
一种抗氧化保健青梅肉制品调味汁,该调味汁适用于添加到肉制品中,由如下重量的原料组成:牛肉2.5kg、牛骨2.5kg、青梅1.6kg、洋葱1.2kg、芹菜1.2kg、盐0.5kg、橄榄油0.5kg。
一种抗氧化保健青梅肉制品调味汁的制备方法由以下步骤进行:
牛肉处理:取新鲜的牛骨2.5kg,去除牛骨上多余的油膏,锯断、洗净后放入烤箱于190℃烘烤1h,烤至成褐色状;取新鲜的牛肉2.5kg,切分成小块备用;
熬煮:加入40L饮用水,快速加热至120℃,保持30min,然后于80-100℃熬煮6-8h,期间定期补水,保持液面不变,煮制后过滤出滤液,即得基料液;
青梅预处理:选取新鲜、成熟的青梅1.6kg,洗净、去核,将其立即放入0.2%的亚硫酸钠溶液中,95℃下漂烫5min,冷却至室温后打浆;
青梅萃取液提取:将青梅浆置于萃取罐中,以乙醇为夹带剂,设置高压泵压力32Mpa,萃取釜压力25Mpa,分离釜1压力6Mpa,分离釜2压力6Mpa,C02流速为20L/h,恒温45℃,萃取1h得青梅萃取液;
挑选新鲜红皮洋葱、芹菜,洗净后切成细丁状,打浆、过滤得蔬菜汁;
将肉汁、青梅萃取液、果蔬汁混合,加入盐、橄榄油,搅拌均匀;
真空冷冻浓缩:将混合液-18℃条件下冷冻24h,然后在0.07Mpa条件下解冻,得25Brix的浓缩液;
均质:将浓缩液于30-40℃、250MPa均质两次;
分装、灭菌:每50ml分装为一袋,500Mpa超高压灭菌5min。
一种抗氧化保健青梅肉制品调味汁试验:
取50ml抗氧化保健青梅肉制品调味汁,加热到100℃,共重复6次实验。分别测定其感官指标和理化指标。
(1)感官评定
对本发明抗氧化保健青梅肉制品调味汁的气味、口感和色泽三个方面进行感官评价与评分(见表1),满分为100分,感官评定小组由实验室老师和学生组成,共8人。感官评定人员由通过一定的前期培训的实验室成员组成,由表1可以看出,通过本发明方法制备得到的抗氧化保健青梅肉制品调味汁口感滑腻、具有浓郁的梅香味,作为调味汁非常可口。
表1
将本发明抗氧化保健青梅肉制品调味汁添加到煎制牛排中,对牛排色泽、香气、滋味、口感四个方面进行感官评价与评分(见表2),满分为100分,感官评定小组由实验室老师和学生组成,共8人。感官评定人员由通过一定的前期培训的实验室成员组成,由表2可以看出,通过本发明方法制备得到的抗氧化保健青梅肉制品调味汁应用到牛排中,具有增强口感、赋予浓郁梅香味、丰富牛排的滋味等优势。
表2
指标/(分) | 得分 | 感官状态描述 |
色泽/(20) | 17 | 色泽呈浅褐色,有光泽 |
滋味/(30) | 28 | 略带青梅酸味,滋味醇厚、清爽,不腻口 |
香气/(20) | 19 | 牛排具有浓郁青梅果香、洋葱、芹菜为一体的混合香味 |
口感/(30) | 28 | 调味汁细腻、顺滑,赋予牛排多汁性 |
总分/(100) | 92 |
对本发明抗氧化保健青梅肉制品调味汁的理化指标和抗氧化指标进行了分析,具体见表3、表4,由表3、表4可看出,通过本发明方法制备的抗氧化保健青梅肉制品调味汁营养丰富、抗氧化性能优良,十分适合市场推广。
表3理化指标分析
表4抗氧化指标
指标 | |
DPPH清除率 | 85% |
ABTS | 42% |
FRAP | 10% |
TAC(U/g) | 450 |
实施例2
本实施例与实施例1的区别在于:青梅的预处理护色方法采用0.2%异抗坏血酸(D-AA)+0.05%N-甲酰-L-半胱氨酸(AC)+1.0%柠檬酸(CA)的混合液浸泡10min。其特点在于护色效果更好,不必加热,可减少青梅活性物质的损失。
实施例3
本实施例与实施例1、2的区别在于:采用微波萃取青梅多酚:将青梅打浆后,在微波功率500W、50℃,以55%乙醇提取5-10min,过滤得青梅萃取液。
实施例4
本实施例与实施例1、2、3的区别在于:将青梅打浆后,先将青梅经酶解后再进行多酚萃取,具体为:青梅打浆后,调节pH至3.5,加入0.3%果胶酶,50℃下酶解2h。
实施例5:
一种抗氧化保健青梅肉制品调味汁,该调味汁适用于添加到肉制品中,由如下重量的原料组成:鸡肉2.5kg、鸡骨2.5kg、青梅1.6kg、洋葱1.2kg、胡萝卜1.2kg、盐0.5kg、橄榄油0.5kg。
一种抗氧化保健青梅肉制品调味汁的制备方法由以下步骤进行:
鸡肉处理:取新鲜的鸡骨2.5kg,去除鸡骨上多余的油膏,锯断、洗净后放入烤箱于190℃烘烤1h,烤至成褐色状;取新鲜的鸡肉2.5kg,切分成小块备用;
熬煮:加入40L饮用水,快速加热至120℃,保持30min,然后于80-100℃熬煮6-8h,期间定期补水,保持液面不变,煮制后过滤出滤液,即得基料液;
青梅预处理:选取新鲜、成熟的青梅1.6kg,洗净、去核,将其立即放入0.2%的亚硫酸钠溶液中,95℃下漂烫5min,冷却至室温后打浆;
青梅萃取液提取:将青梅浆置于萃取罐中,以乙醇为夹带剂,设置高压泵压力32Mpa,萃取釜压力25Mpa,分离釜1压力6Mpa,分离釜2压力6Mpa,CO2流速为20L/h,恒温45℃,萃取1h得青梅萃取液;
挑选新鲜红皮洋葱、胡萝卜,洗净后切成细丁状,打浆、过滤得蔬菜汁;
将肉汁、青梅萃取液、果蔬汁混合,加入盐、橄榄油,搅拌均匀;
真空冷冻浓缩:将混合液-18℃条件下冷冻24h,然后在0.07Mpa条件下解冻,得25Brix的浓缩液;
均质:将浓缩液于30-40℃、250MPa均质两次;
分装、灭菌:每50ml分装为一袋,500Mpa超高压灭菌5min。
一种抗氧化保健青梅肉制品调味汁试验:
取50ml抗氧化保健青梅肉制品调味汁,加热到100℃,共重复6次实验。分别测定其感官指标和理化指标。
(1)感官评定
对本发明抗氧化保健青梅肉制品调味汁的气味、口感和色泽三个方面进行感官评价与评分(见表1),满分为100分,感官评定小组由实验室老师和学生组成,共8人。感官评定人员由通过一定的前期培训的实验室成员组成,由表5可以看出,通过本发明方法制备得到的抗氧化保健青梅肉制品调味汁口感滑腻、具有浓郁的梅香味,作为调味汁非常可口。
表5
将本发明抗氧化保健青梅肉制品调味汁添加到煎制牛排中,对牛排色泽、香气、滋味、口感四个方面进行感官评价与评分(见表6),满分为100分,感官评定小组由实验室老师和学生组成,共8人。感官评定人员由通过一定的前期培训的实验室成员组成,由表6可以看出,通过本发明方法制备得到的抗氧化保健青梅肉制品调味汁应用到鸡排中,具有增强口感、赋予浓郁梅香味、丰富牛排的滋味等优势。
表6
指标/(分) | 得分 | 感官状态描述 |
色泽/(20) | 17 | 色泽呈浅褐色,有光泽 |
滋味/(30) | 28 | 略带青梅酸味,滋味醇厚、清爽,不腻口 |
香气/(20) | 19 | 牛排具有浓郁青梅果香、洋葱、芹菜为一体的混合香味 |
口感/(30) | 28 | 调味汁细腻、顺滑,赋予牛排多汁性 |
总分/(100) | 92 |
对本发明抗氧化保健青梅肉制品调味汁的理化指标和抗氧化指标进行了分析,具体见表7、表8,由表7、表8可看出,通过本发明方法制备的抗氧化保健青梅肉制品调味汁营养丰富、抗氧化性能优良,十分适合市场推广。
表7理化指标分析
项目 | |
水分/% | 71 |
有机酸/% | 9.5 |
黄酮类物质/mg/kg | 95.2 |
可溶性固形物/% | 8.8 |
pH | 5.3 |
表8抗氧化指标
指标 | |
DPPH清除率 | 88% |
ABTS | 41% |
FRAP | 11% |
TAC(U/g) | 458 |
最后应说明的是:以上实施例仅用以说明本发明的技术方案,而非对其限制;尽管参照前述实施例对本发明进行了详细的说明,本领域的普通技术人员应当理解:其依然可以对前述各实施例所记载的技术方案进行修改,或者对其中部分技术特征进行等同替换;而这些修改或者替换,并不使相应技术方案的本质脱离本发明各实施例技术方案的精神和范围。
Claims (4)
1.一种青梅调味汁,其特征在于,包括:青梅萃取液、肉汁、以及果蔬汁;所述青梅提取物、肉汁、以及果蔬汁三者的体积比为30:100:16;
所述青梅萃取液的制备方法包括:将青梅浆置于萃取罐中,以乙醇为夹带剂,设置高压泵压力32Mpa,萃取釜压力25Mpa,分离釜1压力6Mpa,分离釜2压力6Mpa,C02流速为20L/h,恒温45℃,萃取1h得青梅萃取液;或
将青梅浆在微波功率500W、50℃,以55%乙醇提取5-10min,过滤得青梅萃取液;
将青梅打浆制成青梅浆后,先将青梅浆经酶解后再进行萃取,其中酶解方法为:青梅打浆后,调节pH至3.5,加入0.3%果胶酶,50℃下酶解2h;
所述青梅浆的制备包括清洗、护色打浆的步骤,具体为:
选取新鲜、成熟的青梅洗净、去核,将其立即放入0.2%的亚硫酸钠溶液中,95℃下漂烫5min,冷却至室温后打浆制成青梅浆;或
选取新鲜、成熟的青梅洗净、去核,将其立即放入由0.2%异抗坏血酸+0.05%N-甲酰-L-半胱氨酸+1.0%柠檬酸的混合液浸泡10min,然后打浆制成青梅浆;
所述肉汁由可食性动物的肉以及骨头熬制而成;
所述可食性动物的骨头为经过烘烤后的。
2.根据权利要求1所述的青梅调味汁,其特征在于,所述果蔬汁选择以下任一一种以上的果蔬经过打浆制得:
洋葱、芹菜、胡萝卜、香菜、茼蒿、紫苏、香茅。
3.一种青梅调味汁的制备方法,其特征在于,包括以下步骤:
(1)将肉汁、青梅萃取液、果蔬汁混合,加入盐、橄榄油,搅拌均匀得到混合液;
(2)将混合液真空冷冻浓缩得到浓缩液;
(3)将浓缩液于30-40℃、250MPa均质两次;
(4)分装、灭菌;
所述肉汁由可食性动物的肉以及骨头熬制而成;所述可食性动物的骨头为经过烘烤后的。
4.一种权利要求1所述青梅调味汁用于调制肉制品的用途。
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