CN108783383A - It prepares the technique of baste and fresh adding, renders palatable, the preparation method of baste rich in nutritional ingredient - Google Patents
It prepares the technique of baste and fresh adding, renders palatable, the preparation method of baste rich in nutritional ingredient Download PDFInfo
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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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
Abstract
It the invention discloses a kind of technique preparing baste and fresh adding, renders palatable, the preparation method of baste rich in nutritional ingredient, is related to plant processing technique field.The technique disclosed by the invention for preparing baste, it includes the grinding steps that plant material is ground to 600-2000 mesh, the preparation process is by being fully ground plant material, keep its dispersibility more preferable, solubility property improves, so that the various nutrients of plant is fully discharged, improves the precipitation degree of nutrient, be conducive to absorption of human body.
Description
Technical field
The present invention relates to plant processing technique field, in particular to a kind of technique preparing baste and fresh adding,
It renders palatable, the preparation method of baste rich in nutritional ingredient.
Background technology
Flavouring refers to the color that can increase dish, promotes appetite, is beneficial to the accesary foods of health, it
Major function is to promote vegetable quality, meets the sense organ needs of consumer, to stimulate appetite, promotes health.From broad sense
On say, flavouring includes savory agent, acid, sweetener, tasty agents and pungent pastil etc..Seasoning, also referred to as condiment, refer to by with
The food composition for being used for improving taste to be added in other foods on a small quantity.It is most directly or indirectly from plant from source, it is few
Number is animal component or synthetic ingredient.
Though two concepts are variant, it is provided to from the point of view of more broadly improve taste, promotes appetite, be beneficial to people
Health, raw material sources include：Directly or indirectly from plant, minority is animal component or synthetic ingredient.
With the development of economy, the promotion of consuming capacity, development in science and technology bring technological revolution, a large amount of mixed condiments
Industrialization, accelerate the rapid development of modern flavoring industry, the flavor industry of continuous growth China obtains rapidly
Development, 2015 gross annual output amounts become new growth engines in food service industry more than 10,000,000 tons.
But occur some disputes in evolution, for example the use of monosodium glutamate once caused very big dispute, although very
The food control department of multinational family assert that appropriate consumption monosodium glutamate is safe (example：The World Health Organization and FAO (Food and Agriculture Organization of the United Nation)
It is announced in 23 joint conferences：Edible monosodium glutamate, it is useful and harmless, cancel limitation), but many critics think that the harm of monosodium glutamate can draw
Play the side effect including headache.Some people also generate allergic reaction to the ingredient in sodium glutamate, and this allergy is much like
Wheat and shell animal allergy.Usually there is symptom after taking in monosodium glutamate one hour in these adverse reactions.It is more Hesperian
The use of monosodium glutamate has voluntarily been abandoned in Asia restaurant, or reminds whether customer's dish has used monosodium glutamate.Media report said in day
Common sodium glutamate in often cooking, and be often used in combination therewith to promote the 5'- the sapidity nucleotide disodiums of food delicate flavour,
Both flavoring agents can lead to abnormal feeling in the case of long-term a large amount of intake, in addition also declare sodium glutamate also with depression,
The symptoms such as insomnia, nausea, migraines, infertility are related；Also food additives include preservative, freshener etc. due to being synthesis
, also denounced extensively by educational circles.
Although many contents are not proved, advocate it is natural, latent meaning is formed in consumer mind naturally
Know, shows in purchase it is then that convenient purification constantly to flavouring, nutrient laden, health form the demand of bigger, this will lead
Draw more flavouring enterprises by product up-gradation；Natural, natural, no added flavouring or living habit are advocated in middle and high end
Consumer in formed consumption habit, in the industry of a new round is shuffled, flavouring enterprise of China need constantly pass through industry
The modes such as upgrading, technological innovation promote the competitiveness of product in market.
Analysis seasoning is nothing more than：The big five tastes scope of saline taste, tart flavour, sweet taste, delicate flavour, pungent.Using pure physical method, utilize
The substance that plant itself carries, do not use any processing aid, plant is processed, extract and concentrate wherein include albumen,
Polypeptide, amino acid, polysaccharide, sugar alcohol, fragrant substances, the degree for controlling its Maillard reaction such as pungent can be made into baste, additionally it is possible into
Compound seasoner is made in one step, and product is not only able to increase delicate flavour, can also enhance the various tastes that compound seasoner itself has,
Such as：Saline taste, pungent etc., and the flavor for cooking food materials itself and mellow sense can also be modified, become the trigger point of novel consumption.
As trace element in food nutrition continually strengthen by status, from State-level soy sauce industry is carried out
Iron is mended, salt industry enriches the iodine, mends potassium, and the selenium-supply that will then occur mends germanium etc. trend and carried out utilization, how to use day
So organically raw material extracts the organic trace element beneficial to human body also as a new subdivision field of products innovation, emphasizes
Natural nutrient component except deliciousness has formed a kind of general mood.
Plant can grow under natural surroundings and man-made environment, draw the inorganic mineral in growing environment, be converted into egg
The organic compound of white class, polysaccharide, polysaccharide protein class, although these compound contents are not high, really human body is necessary micro
Element, natural organic compound trace element are the absorption that active material is easily carried out cell level by human body again, pass through object
Reason mode, which is extracted, concentrates these organic trace elements, can be obtained by control process during extracting plant organic matter
, this field has become the impetus of the industries such as medicines and health protection, foodstuff flavouring.
From 2001 to 2011, the sales volume of flavoring industry surged from 277.23 hundred million yuan to 1917.89 hundred million yuan, Nian Fu
It closes growth rate and reaches 17.47%, average annual growth rate is up to 50%, data show that, whole world flavouring annual turnover can account for eating
10% or so of product industry sales volume, and the food industry gross output value in China in 2010 is 6.31 trillion yuans, wherein seasoning conduct
The income from sales of industry only accounts for 2.4%, if can reach the 10% of food industry sales volume, the market of that flavouring is up to 6310
Hundred million yuan, be 4 times or so of current Condiment Market capacity；And write by commission professional institution of national industry administrative department
《The flavoring industry present studies analysis of 2015-2020 China and prediction of the development trend report》To flavoring industry correlative factor
Specifically investigate, study, analysis, sees clearly the differentiation of the developing direction, flavoring industry competition situation of flavoring industry from now on
The disease of trend and flavouring technical standard, Condiment Market scale, flavoring industry potential problems and flavoring industry development
Where knot, assessment flavoring industry investment value, flavouring effect efficiency degree propose constructive suggestions suggestion, wherein just special
It is the eating habit for following region and emerging diet trend not highlight flavoring industry subdivision, protrusion " health ",
Elements such as " nutrition ", " nature ", " green " and " personalization " make flavoring industry develop in diversification direction, product sectionalization
It will be more obvious, it is contemplated that the trend of subdivision will go to segment along different subdivision crowds, can be also good for certainly along different
Health, health care direction are finely divided, and the market structure of flavoring industry is still among development, and following development potentiality is huge.
Invention content
The purpose of the present invention is to provide a kind of techniques preparing baste, and the technological operation is simple, low for equipment requirements,
Different plants can be processed, baste is made, non-soluble fiber content is low in obtained baste.
Another object of the present invention is to provide a kind of fresh adding, render palatable, the preparation method of baste rich in nutritional ingredient,
The preparation method can prepare fresh adding, render palatable, the baste rich in nutritional ingredient, meet various demands.
The invention is realized in this way：
A kind of technique preparing baste comprising：
Grinding steps；
The grinding steps include：Plant material is ground to 600-2000 mesh.
A kind of fresh adding is rendered palatable, the preparation method of baste rich in nutritional ingredient,
It includes：
Various plants raw material is processed using the above-mentioned technique for preparing baste respectively, different plant materials are prepared
Baste；
The baste of a variety of different plant materials is mixed, fresh adding is obtained, renders palatable, the baste rich in nutritional ingredient.
The invention has the advantages that：
A kind of technique preparing baste provided by the invention comprising plant material is ground to 600-2000 purposes and is ground
Step is ground, which keeps its dispersibility more preferable, solubility property improves, and reduces non-aqueous by being fully ground to plant material
Property fiber content, improves the precipitation degree of nutrient, is conducive to absorption of human body.
On the other hand, fresh adding provided by the invention, render palatable, the preparation method of baste rich in nutritional ingredient, this method
Technique by preparing baste processes various plants raw material, prepares fresh adding, renders palatable, the baste rich in nutritional ingredient, should
Preparation method can carry out preparing the dosage of baste, the fresh adding for preparing different mouthfeels, the richness rendered palatable according to different needs
Containing the nutritional ingredient such as baste rich in selenium element, a variety of demands can be met.
Specific implementation mode
It in order to make the object, technical scheme and advantages of the embodiment of the invention clearer, below will be in the embodiment of the present invention
Technical solution be clearly and completely described.The person that is not specified actual conditions in embodiment, builds according to normal condition or manufacturer
The condition of view carries out.Reagents or instruments used without specified manufacturer is the conventional production that can be obtained by commercially available purchase
Product.
Below to a kind of technique preparing baste of the embodiment of the present invention and fresh adding, render palatable, rich in nutritional ingredient
The preparation method of baste is specifically described.
On the one hand, an embodiment of the present invention provides a kind of techniques preparing baste comprising following steps：
S1 cleans (optional step)
Plant material to being used to prepare baste cleans, and removes impurity.
S2 dices (optional step)
Plant material is subjected to processing of dicing.
If plant material volume is larger, it can pass it through after dicing, enter back into subsequent step；If plant material itself
Small volume does not influence grinding effect, can directly be ground it.
S3 is ground
Plant material is ground to 600-2000 mesh.
Plant material, which is ground in the range of 600-2000 mesh, can fully crush the cellulose contained in plant material,
Keep its its dispersibility more preferable, solubility property improves, and is nutriment therein such as selenium or other nutrients are fully analysed
Go out, is easily absorbed by the body.It is too low to grind mesh number, cellulose poorly soluble, poor dispersion, grinding mesh number is too high, needs to consume
Shi Taijiu increases energy consumption.
Preferably, by plant material be ground to 600-1000 mesh either 800-1200 mesh either 1200-1800 mesh or
1700-2000 mesh.
S4 is heated
After the grinding steps, the plant material of the powdery of grinding gained is mixed with water, preset vol is settled to, sets
Under the conditions of 60-100 DEG C, 3-6h is heated, plant crude extract is obtained.
It should be noted that if when using mushroom as plant material, the reaction of mushroom self-enzymatic hydrolysis is mainly controlled, mushroom carries egg
It is in gustin that white enzyme can be formed with accelerated decomposition albumen, and polypeptide has effects that enhance fresh, flavour enhancing.
Wherein, preset vol can be selected according to actual conditions, not limited.
S5 is filtered for the first time
After the heating stepses, the plant crude extract is filtered through 600-800 mesh filter screens, obtains initial extraction liquid.
S6 stratification
After the first time filtration step, the initial extraction liquid is subjected to stewing process, makes initial extraction liquid point
Layer, wherein time of repose 60-120min.
Preferably, stewing process：Under the conditions of 60 DEG C of constant temperature, and control the condition that initial extraction liquid is contacted with certain amount of air
Lower progress (main controlled Maillard reaction degree).
Second of filtering of S7
In initial extraction liquid after stratification, the supernatant classification ultrafiltration in the initial extraction liquid positioned at upper layer is taken
Film (can be set for 50000-20000-5000-2000 molecular weight by main editing objective) filters, and collects filtered fluids at different levels；
It takes and is located at lower layer's turbid solution progress centrifugal filtration processing (1000-3500rpm) in the initial extraction liquid, collect clear
Clear liquid；Again by clarified solution classified filtering, filtered fluids at different levels are collected.
Filtered fluids at different levels are mixed according to default proportioning, obtain amalgamation liquid.
All filtered fluids at different levels can be mixed, also may be used determines according to actual conditions by the mixed proportion of filtered fluids at different levels
To mix the part of filtered fluids at different levels, present invention comparison does not limit.
Supernatant and turbid solution are separately filtered, it is possible to reduce the abrasion to filter plant, and improve the rate of filtration.
Classified filtering can isolate the filtered fluid containing different target substance.Such as：
1, the filter membrane for being 50000 by ultrafiltration molecular weight can obtain：Filter liquor is the higher liquid of Thick many candies content,
Extraction raffinate is filtered then to form containing 50000 or more function polysaccharide；
2, it is then smart polysaccharide containing polysaccharide by filter liquor obtained by filter membrane that the above filtered fluid is again 20000 as molecular weight；
Filter extraction raffinate is then the function polysaccharide ingredient between 50000-20000 molecular weight；
3, by the above filter liquor after 5000 molecular weight filtrations, filter liquor contains relatively rich peptide and amino acid, filters extraction raffinate
It include then the larger peptide and protein of molecular weight；
4, by the above filtered fluid after 2000 molecular weight filtrations, filter liquor then contains abundant micromolecule polypeptide and amino
Acid, filter extraction raffinate is then containing the albumen and polypeptide between 5000-2000.
It should be noted that：Compareing different demands can select different filtered fluids and filter extraction raffinate to carry out selection use,
Amalgamation liquid is made.Here demand selection is primarily to see actually only to need as far as possible if it is Se content powder that selection, which requires index,
It converts insoluble fiber to soluble and good dispersion, equally distributed fiber, does the reservation Se content of limits.
And pair there is no demand with the relevant albumen of taste, polypeptide, amino acid, for polysaccharide molecular weight without asking.If to polysaccharide sense
Interest cooks nutrition fortifier raw material, has pursuit that different ultrafiltration membranes is just selected to be filtered enrichment polyoses content and molecular weight
Orientation content therein.
S8 is concentrated by evaporation
After second of filtration step, the above-mentioned amalgamation liquid of institute is evaporated concentration to get baste.
It should be noted that according to actual demand, it is concentrated into preset vol.
Heating, in filter process by adjusting the exposure level with air, control liquid to greatest extent itself is anti-
It answers, reaches suitable flavor, mainly controlled Maillard reaction.
Maillard reaction：Under oxygen-enriched part, the Mei Lade elements of gained are reacted in the chain reaction that polysaccharide and amino acid can be formed
It is a mixture, is that can especially suppress peculiar smell with the taste of modified product, is acted on thickening mellow flavor very big.
Preferably, it is concentrated by evaporation and is carried out under -680~-780mmhg vacuum conditions.
Certainly, in some other embodiments, the later baste of above-mentioned concentration can also be lyophilized, is lyophilized
Powder.It reduces it and occupies volume, transport easy to carry is conducive to extend the resting period.
It should be noted that above-mentioned plant material includes but not limited to matsutake, oyster mushroom, mushroom, mushroom, Pleurotus nebrodensis, wood
Ear, bamboo shoots and asparagus etc..
To sum up, above-mentioned preparation process keeps its dispersibility more preferable, solubility property carries by being fully ground to plant material
Height reduces non-soluble fiber content, improves the precipitation degree of nutrient, be conducive to absorption of human body.
And the preparation process can prepare the filtering of the target substance containing various concentration by the method for classified filtering
Liquid obtains the baste with target mouthfeel so that rationally being mixed filtered fluids at different levels according to user demand.
On the other hand, the present invention provides a kind of fresh adding, render palatable, the preparation method of baste rich in nutritional ingredient,
It includes：
Various plants raw material is processed using the above-mentioned technique for preparing baste respectively, different plant materials are prepared
Baste；
The baste of a variety of different plant materials is mixed, obtains that there is fresh adding, render palatable, rich in characteristics such as nutritional ingredients
Baste.
When mixing, different bastes can be mixed according to different ratios.The ratio can be according to actual conditions
Determine that selection, the mixing of any ratio can make final baste have fresh adding, render palatable, rich in spies such as nutritional ingredients
Point.
Nutritional ingredient that different plant materials contains is different, according to can reasonably select plant material with demand.For example, wanting
The baste rich in selenium element is prepared, just for example rich selenium vegetables, selenium-rich mushroom and product containing organic selenium is raw materials using selenium-enriched plant, so
The baste rich in selenium element is prepared using the technique of above-mentioned baste afterwards.
Further, above-mentioned plant material includes but not limited to selenium-rich matsutake, mushroom with abundant selenium, Se-rich xianggu, selenium-rich mushroom
Mushroom, selenium-rich Pleurotus nebrodensis, selenium-rich agaric, selenium-rich bamboo shoots and selenium-rich asparagus etc..
This method by prepare baste technique process various plants raw material, prepare fresh adding, render palatable, rich in nutrition at
The baste divided, the preparation method can also carry out preparing the dosage of baste, prepare different mouthfeels according to different needs
Baste, meet a variety of demands.
It should be noted that selenium-enriched plant can be fresh goods either dry product.
Wherein, selenium-rich mushroom include mushroom with abundant selenium, selenium-enriched agaricus bisporus, Se-rich xianggu, one kind in selenium-rich Pleurotus nebrodensis or
It is a variety of.
Rich selenium vegetables include one or more in the blue flower in selenium-rich west, selenium-rich asparagus and black fungus rich in selenium.
This method processes various plants raw material by preparing the technique of baste, prepares with fresh adding, renders palatable and rich
The baste of the characteristic such as selenium element containing nutritional ingredient, the preparation method can carry out preparation baste according to different needs
Dosage, prepare different mouthfeels with special nutrient compositions promoted for example selenium element promoted baste, can meet a variety of
Demand.
The present invention it is above and described below rich in nutritional ingredient be primarily referred to as refer to be rich in selenium element ingredient.
The feature and performance of the present invention are described in further detail with reference to embodiments.
Embodiment 1
For preparing the oyster mushroom rich in selenium element, the technique provided in this embodiment for preparing baste is as follows：
1 cleaning
It takes 200kg (Se content is more than 120ppm) to clean plant material oyster mushroom stem body, removes impurity.
2 dice
Upper plant material is subjected to processing of dicing with dicer.
3 grindings
Plant material block after dicing is ground with grinder to 600 mesh.
4 heating
Add water to mix plant material after grinding and be settled to preset vol 3000L, being placed in 90 DEG C, (deviation is equal within 8 DEG C
Can) under the conditions of, 4h is heated, oyster mushroom crude extract is obtained.
Wherein, preset vol can be selected according to actual conditions, not limited.
5 filter for the first time
Oyster mushroom crude extract is filtered through 1000 mesh filter screens, obtains initial extraction liquid.
6 stratification
Initial extraction liquid is subjected to stewing process, so that initial extraction liquid is layered, wherein time of repose 100min.
Wherein, stewing process is at constant temperature (60 DEG C), and (can also under conditions of so that initial extraction liquid is contacted with air as possible
It is interpreted as initial extraction liquid being exposed under air environment) it carries out.
7 second of filtering
In initial extraction liquid after stratification, take the supernatant in the initial extraction liquid positioned at upper layer spare.
It takes and is located at lower layer's turbid solution progress centrifugal filtration processing in the initial extraction liquid, collect clarified solution；It again will clarification
Liquid mixing merges.
8 are concentrated by evaporation
Above-mentioned amalgamation liquid is carried out vacuum (- 680mHg) using economic benefits and social benefits vacuum evaporation apparatus to be concentrated by evaporation to 25 ° of B of Baume degrees
é is to get selenium-rich baste.
Result such as the following table 1 of 9 detection bastes.
Table 1
As it can be seen that the selenium-rich baste has lower non-solubility fiber content and higher Se content.
Embodiment 2
The preparation process of baste provided in this embodiment is as follows：
1. cleaning
Take the fresh selenium-rich Dual Mushroom mushrooms of 500kg (Se content is more than 2.0ppm), the mushroom with abundant selenium (Se content of 100kg drying
More than 120ppm), immersion 30min is spare in brine after the cleaning of Dual Mushroom mushroom.
2 dice
Above-mentioned two kinds of mushrooms input dicer is diced respectively.
3 grindings
Selenium-rich Dual Mushroom mushroom mushroom block after dicing imports ball milling mechanism paddle, and Dual Mushroom mushroom slurries are made；Dry mushroom with abundant selenium
600 mesh are ground to, mushroom with abundant selenium powder is obtained.
4 heating
Dual Mushroom mushroom slurries and mushroom with abundant selenium powder are injected into interlayer reaction kettle, preset vol 3000L is settled to, is placed in 90 DEG C
Under the conditions of, 4h is heated, crude extract is obtained.
5 filter for the first time
Crude extract is filtered through 600 mesh filter screens, obtains initial extraction liquid.
6 stratification
Initial extraction liquid is injected into holding vessel constant temperature (60 DEG C) stewing process, time of repose is 90min or more, passes through maximum
The outer open initial extraction liquid that improves is contacted with air.
7 second of filtering
In initial extraction liquid after stratification, the supernatant in the initial extraction liquid positioned at upper layer is taken to be filtered with 1000 mesh
Net filtration collects filtered fluid；
It takes and is located at lower layer's turbid solution progress centrifugal filtration processing in the initial extraction liquid, collect clarified solution, then 1000 mesh
Strainer filtering collects filtered fluid；
Above two filtered fluid is mixed；Obtain amalgamation liquid.
8 are concentrated by evaporation
Above-mentioned amalgamation liquid is subjected to vacuum (- 680mHg) using economic benefits and social benefits vacuum evaporation apparatus and is concentrated by evaporation (25 ° of B of Baume degrees
é) to get selenium-rich baste.
Embodiment 3
It present embodiments provides a kind of fresh adding, render palatable, the seasoning liquid and preparation method thereof rich in nutritional ingredient, it is as follows：
(1) as described in Example 2, then using Agaricus campestris rich in selenium, bamboo shoots, asparagus as raw material, mushroom, bamboo shoots, asparagus are prepared
The mixing baste of 25 ° of B é of Baume degrees of three's mixing；Using selenium-rich Dual Mushroom mushroom as raw material, double born of the same parents of 40 ° of B é of Baume degrees are made
Mushroom baste.
(2) by Dual Mushroom mushroom baste respectively by 5000 molecular weight ultrafiltration membranes (small molecular protein-content of peptides high) and
1000 molecular weight ultrafiltration membranes (amino acid content is high) ultrafiltration, obtains filtered fluid, the mixing of 25 ° of B é of itself and above-mentioned Baume degrees is seasoned
Liquid is mixed into the baste more than 30 ° of B é of Baume degrees again.The baste be rich in small-molecular-weight albumen, have fresh adding,
Flavour enhancing, rich in characteristics such as selenium elements.Related test results are shown in Table 2.
Table 2
As it can be seen that the selenium-rich baste has lower non-solubility fiber content.
Agaricus bisporus is main body, it has all features of the fresh mellow mouthfeel of fresh adding, and in 30 ° of B é of Baume degrees fragrance compared with
To be light, its special polysaccharide and maillard reaction product has extremely mellow malt flavor, and asparagus bamboo shoots only have faint scent pair
It is influenced less in surface characteristics, the abnormal fragrance of dilution can be stabilized by reducing Maillard reaction degree as possible.
Embodiment 4
It present embodiments provides a kind of fresh adding, render palatable, the seasoning liquid and preparation method thereof rich in nutritional ingredient, it is as follows：
(1) as described in Example 1, then respectively using matsutake, mushroom as raw material, matsutake baste and mushroom seasoning are prepared
Liquid；
Equally as described in Example 1, it is made White mushroom baste, and the ultrafiltration for being 20000 by molecular weight (can be with
It is properly added 5000 molecular weight liquids below), abundant Maillard reaction, in this, as base-material, addition matsutake liquid (presses embodiment
1 method be made), mushroom liquor (by 1 method of embodiment be made), seasoning and adjusting incense obtains baste.Related test results are shown in Table 3.
Table 3
Matsutake taste itself is simple and elegant, and fragrance is gentle thick and solid, and mushroom has special fragrance, matches in the case where dosage is few
A kind of fragrance for allowing people's pleasure can be generated by closing the fragrance of White mushroom, protrusion fresh adding, the effect rendered palatable.
The foregoing is only a preferred embodiment of the present invention, is not intended to restrict the invention, for the skill of this field
For art personnel, the invention may be variously modified and varied.All within the spirits and principles of the present invention, any made by repair
Change, equivalent replacement, improvement etc., should all be included in the protection scope of the present invention.
Claims (10)
1. a kind of technique preparing baste, which is characterized in that it includes：
Grinding steps；
The grinding steps include：The plant material for being used to prepare baste is ground to 600-2000 mesh.
2. the technique according to claim 1 for preparing baste, which is characterized in that after the grinding steps, the work
Skill further includes：Heating stepses；
The heating stepses include：The plant material after grinding is mixed with water, is placed under the conditions of 60-100 DEG C, 3- is heated
6h obtains plant crude extract.
3. the technique according to claim 2 for preparing baste, which is characterized in that after the heating stepses, the side
Method further includes：First time filtration step；
The first time filtration step is：By the plant crude extract through strainer filtering, initial extraction liquid is obtained.
4. the technique according to claim 3 for preparing baste, which is characterized in that the first time filtration step it
Afterwards, the method further includes：The initial extraction liquid is subjected to stewing process, time of repose 60-120min.
5. the technique according to claim 4 for preparing baste, which is characterized in that condition of the stewing process in constant temperature
Lower progress.
6. the technique according to claim 4 or 5 for preparing baste, which is characterized in that after the stewing process, institute
The method of stating further includes：Second of filtration step；
Second of filtration step include：
After standing, the supernatant classification ultrafiltration membrance filter in the initial extraction liquid positioned at upper layer is taken, filtered fluids at different levels are collected；
It takes and is located at lower layer's turbid solution progress centrifugal filtration processing in the initial extraction liquid, collect clarified solution, then be classified
Filtered fluids at different levels are collected in filter；
Filtered fluids at different levels are mixed, amalgamation liquid is obtained.
7. the technique according to claim 6 for preparing baste, which is characterized in that second of filtration step it
Afterwards, the method further includes：The amalgamation liquid is evaporated concentration.
8. the technique according to claim 7 for preparing baste, which is characterized in that the evaporation and concentration is under vacuum
It carries out.
9. the technique according to claim 1 for preparing baste, which is characterized in that the plant material is selected from matsutake, perfume (or spice)
Mushroom, mushroom, any one in Pleurotus nebrodensis, bamboo shoots and asparagus.
10. a kind of fresh adding is rendered palatable, the preparation method of baste rich in nutritional ingredient, which is characterized in that it includes：
Various plants raw material is processed using the technique for preparing baste described in any one of claim 1-9 respectively, is prepared into
To the baste of different plant materials；
The baste of a variety of different plant materials is mixed, fresh adding is obtained, renders palatable and the baste rich in nutritional ingredient.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103120287A (en) * | 2005-10-04 | 2013-05-29 | 贾姆希德·阿舒睐恩 | Methods of making snack food products and products made thereby |
| CN103848923A (en) * | 2014-03-17 | 2014-06-11 | 四川师范大学 | Method for extracting lentinan by taking waste mushroom dregs as raw material |
| CN103960736A (en) * | 2014-05-21 | 2014-08-06 | 湖北绿特欣生物科技股份有限公司 | Lentinan beverage and preparation method thereof |
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2018
- 2018-07-03 CN CN201810722155.4A patent/CN108783383A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103120287A (en) * | 2005-10-04 | 2013-05-29 | 贾姆希德·阿舒睐恩 | Methods of making snack food products and products made thereby |
| CN103848923A (en) * | 2014-03-17 | 2014-06-11 | 四川师范大学 | Method for extracting lentinan by taking waste mushroom dregs as raw material |
| CN103960736A (en) * | 2014-05-21 | 2014-08-06 | 湖北绿特欣生物科技股份有限公司 | Lentinan beverage and preparation method thereof |
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