CN110679902A - Sophora japonica flower sauce - Google Patents
Sophora japonica flower sauce Download PDFInfo
- Publication number
- CN110679902A CN110679902A CN201810726310.XA CN201810726310A CN110679902A CN 110679902 A CN110679902 A CN 110679902A CN 201810726310 A CN201810726310 A CN 201810726310A CN 110679902 A CN110679902 A CN 110679902A
- Authority
- CN
- China
- Prior art keywords
- flower
- sophora japonica
- fermentation
- pulp
- flowers
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 244000046101 Sophora japonica Species 0.000 title claims abstract description 26
- 235000010586 Sophora japonica Nutrition 0.000 title claims abstract description 26
- 235000015067 sauces Nutrition 0.000 title claims abstract description 22
- 238000000855 fermentation Methods 0.000 claims abstract description 15
- 230000004151 fermentation Effects 0.000 claims abstract description 15
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 10
- 239000002002 slurry Substances 0.000 claims abstract description 10
- 241000628997 Flos Species 0.000 claims abstract description 9
- 238000004537 pulping Methods 0.000 claims abstract description 8
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 7
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 7
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 claims abstract description 7
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 7
- 239000001814 pectin Substances 0.000 claims abstract description 7
- 235000010987 pectin Nutrition 0.000 claims abstract description 7
- 229920001277 pectin Polymers 0.000 claims abstract description 7
- 229940075582 sorbic acid Drugs 0.000 claims abstract description 7
- 235000010199 sorbic acid Nutrition 0.000 claims abstract description 7
- 239000004334 sorbic acid Substances 0.000 claims abstract description 7
- 235000003417 Plumeria rubra f acutifolia Nutrition 0.000 claims abstract description 6
- 244000040691 Plumeria rubra f. acutifolia Species 0.000 claims abstract description 6
- 235000021551 crystal sugar Nutrition 0.000 claims abstract description 4
- 239000012535 impurity Substances 0.000 claims abstract description 4
- 229960000292 pectin Drugs 0.000 claims abstract description 4
- 238000003756 stirring Methods 0.000 claims abstract description 4
- 235000012907 honey Nutrition 0.000 claims description 3
- 239000001509 sodium citrate Substances 0.000 claims description 3
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 3
- 235000000346 sugar Nutrition 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 241000219784 Sophora Species 0.000 claims 2
- 240000008375 Hymenaea courbaril Species 0.000 claims 1
- 239000000203 mixture Substances 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 8
- 230000036772 blood pressure Effects 0.000 abstract description 5
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 230000001988 toxicity Effects 0.000 abstract description 3
- 231100000419 toxicity Toxicity 0.000 abstract description 3
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 1
- 206010008190 Cerebrovascular accident Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 208000006011 Stroke Diseases 0.000 description 1
- 206010053649 Vascular rupture Diseases 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 230000000740 bleeding effect Effects 0.000 description 1
- 230000002490 cerebral effect Effects 0.000 description 1
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 1
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 1
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 1
- 235000005493 rutin Nutrition 0.000 description 1
- 229960004555 rutoside Drugs 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 230000002792 vascular Effects 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a locust flower sauce, which comprises the following steps: A. selecting fully-opened or half-opened pagoda tree flowers with buds, removing impurities, and pulping by a pulping machine; B. adding fermentation active dry yeast into the locust flower pulp, uniformly stirring, and fermenting at room temperature for 30-72 hours to obtain fermentation pulp; C. adding crystal sugar, sorbic acid, maltodextrin and pectin into the fermented slurry, mixing, and vacuum concentrating to obtain flos Sophorae jam. The sophora japonica flower sauce is used as a deep-processing product of sophora japonica flowers, improves the economic value of the sophora japonica flowers, is rich in nutrient components of the sophora japonica flowers, has the health-care effects of clearing heat, removing toxicity and reducing blood pressure, and has good market prospect.
Description
Technical Field
The invention relates to the field of food, in particular to a locust flower sauce.
Background
The flos Sophorae Immaturus is also called flos Sophorae Immaturus, has fragrant and sweet taste, is rich in vitamins and various minerals, and also has effects of clearing heat and detoxicating, cooling blood and moistening lung, lowering blood pressure, and preventing apoplexy. The picked Chinese medicinal materials can be used as soup, dish, and stew, or flos Sophorae Immaturus cake, and dumpling.
Flos Sophorae Immaturus has effects of clearing heat-fire, cooling blood and stopping bleeding. Modern pharmacological research shows that rutin contained in sophora japonica can enhance capillary resistance, improve vascular wall brittleness and prevent cerebral vascular rupture of hypertension patients. In addition, flos Sophorae Immaturus also has effects of lowering blood pressure, relieving edema, and resisting inflammation.
Disclosure of Invention
The invention aims to provide a locust flower sauce, and aims to provide a deeply processed locust flower product for people.
The technical scheme of the invention is as follows:
a pagodatree flower sauce comprises the following steps:
A. selecting fully-opened or half-opened pagoda tree flowers with buds, removing impurities, and pulping by a pulping machine;
B. adding fermentation active dry yeast into the locust flower pulp, uniformly stirring, and fermenting at room temperature for 30-72 hours to obtain fermentation pulp;
C. adding crystal sugar, sorbic acid, maltodextrin and pectin into the fermented slurry, mixing, and vacuum concentrating to obtain flos Sophorae jam.
And B, adding sodium citrate into the slurry prepared in the step A to perform color protection treatment.
The Sophora japonica flower sauce is prepared by activating active dry yeast with sterile warm water containing sugar 4-5% at 30-35 deg.C for 15-25 min before use.
The sophora japonica flower sauce is prepared by adding fermentation active dry yeast into sophora japonica flower pulp and then fermenting at room temperature for 50 hours.
The sophora japonica flower sauce is characterized in that the sophora japonica flower sauce in the step C comprises the following components in parts by weight:
25-35 parts of fermentation slurry;
5-7 parts of honey;
sorbic acid 0.2-0.4 weight portions;
0.5-0.7 part of maltodextrin;
mixing pectin 2-3 parts.
Has the advantages that: the sophora japonica flower sauce is used as a deep-processed product of sophora japonica flowers, the economic value of the sophora japonica flowers is improved, and the sophora japonica flower sauce is rich in nutrient components of the sophora japonica flowers, so that the sophora japonica flower sauce has health-care effects of clearing heat, removing toxicity and reducing blood pressure, and has good market prospect.
Detailed Description
The invention provides a locust flower sauce, and the invention is further described in detail below in order to make the purpose, technical scheme and effect of the invention clearer and clearer. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
The invention provides a locust flower sauce, which comprises the following steps:
A. selecting fully-opened or half-opened pagoda tree flowers with buds, removing impurities, and pulping by a pulping machine;
B. adding fermentation active dry yeast into the locust flower pulp, uniformly stirring, and fermenting at room temperature for 30-72 hours to obtain fermentation pulp;
C. adding crystal sugar, sorbic acid, maltodextrin and pectin into the fermented slurry, mixing, and vacuum concentrating to obtain flos Sophorae jam.
Specifically, sodium citrate is added into the slurry prepared in the step A for color protection treatment.
Further, the active dry yeast is activated with sterile warm water containing 4-5% of sugar at 30-35 deg.C for 15-25 min before use.
In a preferred embodiment, the fermentation activity dry yeast is added to the Sophora japonica flower pulp and then fermented for 50 hours at room temperature.
Preferably, the weight parts of the components in the step C are as follows:
25-35 parts of fermentation slurry;
5-7 parts of honey;
sorbic acid 0.2-0.4 weight portions;
0.5-0.7 part of maltodextrin;
mixing pectin 2-3 parts.
The sophora japonica flower sauce is used as a deep-processed product of sophora japonica flowers, the economic value of the sophora japonica flowers is improved, and the sophora japonica flower sauce is rich in nutrient components of the sophora japonica flowers, so that the sophora japonica flower sauce has health-care effects of clearing heat, removing toxicity and reducing blood pressure, and has good market prospect.
It is to be understood that the invention is not limited to the examples described above, but that modifications and variations may be effected thereto by those of ordinary skill in the art in light of the foregoing description, and that all such modifications and variations are intended to be within the scope of the invention as defined by the appended claims.
Claims (5)
1. The locust flower sauce is characterized by comprising the following steps:
A. selecting fully-opened or half-opened pagoda tree flowers with buds, removing impurities, and pulping by a pulping machine;
B. adding fermentation active dry yeast into the locust flower pulp, uniformly stirring, and fermenting at room temperature for 30-72 hours to obtain fermentation pulp;
C. adding crystal sugar, sorbic acid, maltodextrin and pectin into the fermented slurry, mixing, and vacuum concentrating to obtain flos Sophorae jam.
2. The pagoda tree flower sauce as set forth in claim 1, wherein the slurry prepared in step a is added with sodium citrate for color protection.
3. Sophora japonica flower paste according to claim 1, wherein the active fermentation dry yeast is activated with 4-5% sugar-containing sterile warm water at 30-35 ℃ for 15-25 minutes before use.
4. The sophora flower jam as claimed in claim 1, wherein the sophora flower pulp is fermented at room temperature for 50 hours after adding the fermentation active dry yeast.
5. The locust tree flower sauce according to claim 1, wherein the mixture ratio of the components in the step C is as follows:
25-35 parts of fermentation slurry;
5-7 parts of honey;
sorbic acid 0.2-0.4 weight portions;
0.5-0.7 part of maltodextrin;
mixing pectin 2-3 parts.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810726310.XA CN110679902A (en) | 2018-07-04 | 2018-07-04 | Sophora japonica flower sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810726310.XA CN110679902A (en) | 2018-07-04 | 2018-07-04 | Sophora japonica flower sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110679902A true CN110679902A (en) | 2020-01-14 |
Family
ID=69106514
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810726310.XA Pending CN110679902A (en) | 2018-07-04 | 2018-07-04 | Sophora japonica flower sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110679902A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112369593A (en) * | 2020-11-13 | 2021-02-19 | 北京味食源食品科技有限责任公司 | Peach blossom-flavored seasoning and preparation method and application thereof |
-
2018
- 2018-07-04 CN CN201810726310.XA patent/CN110679902A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112369593A (en) * | 2020-11-13 | 2021-02-19 | 北京味食源食品科技有限责任公司 | Peach blossom-flavored seasoning and preparation method and application thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20200114 |
|
| WD01 | Invention patent application deemed withdrawn after publication |