CN112120202A - Ultrasonic wave oil-in-water system synergistic extraction method of plant effective ingredients and method for preparing compound seasoning for brine by using same - Google Patents
Ultrasonic wave oil-in-water system synergistic extraction method of plant effective ingredients and method for preparing compound seasoning for brine by using same Download PDFInfo
- Publication number
- CN112120202A CN112120202A CN202011004917.0A CN202011004917A CN112120202A CN 112120202 A CN112120202 A CN 112120202A CN 202011004917 A CN202011004917 A CN 202011004917A CN 112120202 A CN112120202 A CN 112120202A
- Authority
- CN
- China
- Prior art keywords
- oil
- ultrasonic
- water system
- extraction
- ratio
- 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
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 45
- 238000000605 extraction Methods 0.000 title claims abstract description 29
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 28
- 150000001875 compounds Chemical class 0.000 title claims abstract description 23
- 238000000034 method Methods 0.000 title claims abstract description 19
- 239000012267 brine Substances 0.000 title claims abstract description 14
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 title claims abstract description 14
- 230000002195 synergetic effect Effects 0.000 title claims abstract description 5
- 239000004615 ingredient Substances 0.000 title description 6
- 235000013599 spices Nutrition 0.000 claims abstract description 28
- 235000013372 meat Nutrition 0.000 claims abstract description 25
- 238000002137 ultrasound extraction Methods 0.000 claims abstract description 22
- 230000000694 effects Effects 0.000 claims abstract description 17
- 239000000284 extract Substances 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 17
- 241000287828 Gallus gallus Species 0.000 claims abstract description 12
- 235000015277 pork Nutrition 0.000 claims abstract description 12
- 239000000047 product Substances 0.000 claims description 49
- 241000196324 Embryophyta Species 0.000 claims description 28
- 102000004190 Enzymes Human genes 0.000 claims description 19
- 108090000790 Enzymes Proteins 0.000 claims description 19
- 229920001184 polypeptide Polymers 0.000 claims description 12
- 102000004196 processed proteins & peptides Human genes 0.000 claims description 12
- 108090000765 processed proteins & peptides Proteins 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 11
- 238000003756 stirring Methods 0.000 claims description 11
- 238000001816 cooling Methods 0.000 claims description 10
- 239000002285 corn oil Substances 0.000 claims description 9
- 235000005687 corn oil Nutrition 0.000 claims description 9
- 238000004945 emulsification Methods 0.000 claims description 8
- 239000000126 substance Substances 0.000 claims description 8
- 241001127714 Amomum Species 0.000 claims description 7
- 235000002566 Capsicum Nutrition 0.000 claims description 7
- 240000008574 Capsicum frutescens Species 0.000 claims description 7
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 7
- 239000005913 Maltodextrin Substances 0.000 claims description 7
- 229920002774 Maltodextrin Polymers 0.000 claims description 7
- 239000006002 Pepper Substances 0.000 claims description 7
- 241000722363 Piper Species 0.000 claims description 7
- 235000016761 Piper aduncum Nutrition 0.000 claims description 7
- 235000017804 Piper guineense Nutrition 0.000 claims description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims description 7
- 244000273928 Zingiber officinale Species 0.000 claims description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 7
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 7
- 235000013399 edible fruits Nutrition 0.000 claims description 7
- 238000005516 engineering process Methods 0.000 claims description 7
- 229930195729 fatty acid Natural products 0.000 claims description 7
- 239000000194 fatty acid Substances 0.000 claims description 7
- -1 fatty acid ester Chemical class 0.000 claims description 7
- 235000008397 ginger Nutrition 0.000 claims description 7
- 229940035034 maltodextrin Drugs 0.000 claims description 7
- 238000004806 packaging method and process Methods 0.000 claims description 7
- 229920000223 polyglycerol Polymers 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 7
- 235000020712 soy bean extract Nutrition 0.000 claims description 7
- 238000005303 weighing Methods 0.000 claims description 7
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 6
- 240000004760 Pimpinella anisum Species 0.000 claims description 6
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 6
- 239000002131 composite material Substances 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 239000002184 metal Substances 0.000 claims description 6
- 238000007873 sieving Methods 0.000 claims description 6
- 239000012535 impurity Substances 0.000 claims description 5
- 231100000331 toxic Toxicity 0.000 claims description 5
- 230000002588 toxic effect Effects 0.000 claims description 5
- 244000068988 Glycine max Species 0.000 claims description 4
- 235000010469 Glycine max Nutrition 0.000 claims description 4
- 108091005804 Peptidases Proteins 0.000 claims description 4
- 239000004365 Protease Substances 0.000 claims description 4
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 4
- 108091028664 Ribonucleotide Proteins 0.000 claims description 4
- 230000001133 acceleration Effects 0.000 claims description 4
- 239000004480 active ingredient Substances 0.000 claims description 4
- 150000001413 amino acids Chemical class 0.000 claims description 4
- 238000009792 diffusion process Methods 0.000 claims description 4
- 108010010779 glutamine-pyruvate aminotransferase Proteins 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 239000000419 plant extract Substances 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 4
- 102000004169 proteins and genes Human genes 0.000 claims description 4
- 108090000623 proteins and genes Proteins 0.000 claims description 4
- 230000005855 radiation Effects 0.000 claims description 4
- 239000002336 ribonucleotide Substances 0.000 claims description 4
- 239000002904 solvent Substances 0.000 claims description 4
- 238000003860 storage Methods 0.000 claims description 4
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims description 3
- 241000159443 Myrcia Species 0.000 claims description 3
- 238000001514 detection method Methods 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 claims description 3
- 235000019634 flavors Nutrition 0.000 claims description 3
- 238000007689 inspection Methods 0.000 claims description 3
- 239000002773 nucleotide Substances 0.000 claims description 3
- 125000003729 nucleotide group Chemical group 0.000 claims description 3
- 230000035515 penetration Effects 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 239000011265 semifinished product Substances 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 238000010257 thawing Methods 0.000 claims description 3
- 231100000419 toxicity Toxicity 0.000 claims description 3
- 230000001988 toxicity Effects 0.000 claims description 3
- 238000012544 monitoring process Methods 0.000 claims 1
- 239000013543 active substance Substances 0.000 abstract description 9
- 210000000805 cytoplasm Anatomy 0.000 abstract description 6
- 238000005265 energy consumption Methods 0.000 abstract description 3
- 230000003647 oxidation Effects 0.000 abstract description 3
- 238000007254 oxidation reaction Methods 0.000 abstract description 3
- 210000004027 cell Anatomy 0.000 description 8
- 238000011161 development Methods 0.000 description 4
- 210000002421 cell wall Anatomy 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 235000019198 oils Nutrition 0.000 description 3
- 230000008901 benefit Effects 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 241001131796 Botaurus stellaris Species 0.000 description 1
- 240000007232 Illicium verum Species 0.000 description 1
- 235000008227 Illicium verum Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007910 cell fusion Effects 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 238000011068 loading method Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 238000005086 pumping Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000004044 response Effects 0.000 description 1
- 238000000194 supercritical-fluid extraction Methods 0.000 description 1
Images
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
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
The invention discloses an ultrasonic oil-in-water system for synergistically extracting plant effective components, which comprises the following raw materials in percentage by weight: the proportion of frozen meat (pork and chicken skeleton) is 25 percent, and the proportion of water is 25 percent. The ultrasonic wave oil-in-water system synergistic extraction method of the effective components of the plants and the method for preparing the compound seasoning for brine by using the ultrasonic wave oil-in-water system can ensure that water and oil enter plant cell cytoplasm at the highest speed so as to dissolve out water-soluble and oil-soluble active substances in the plant cell cytoplasm; the ultrasonic extraction can obviously shorten the extraction time, and the extraction conditions are moderate and mild, so that the extraction yield is obviously improved, the solubility of active substances of the spices in the active substances can be improved, and the extraction yield is improved; the prepared spice extract has high extraction yield, high activity and strong oxidation resistance; simple operation steps, cheap raw materials, less energy consumption and high economic value.
Description
Technical Field
The invention relates to the field of extraction and seasoning methods, in particular to a method for synergistically extracting effective ingredients of plants by using an ultrasonic oil-in-water system and preparing a compound seasoning for brine by using the same.
Background
The seasoning industry has the characteristics of high development speed, high yield, multiple varieties, wide sales range, good economic benefit and the like. In recent years, the Chinese seasoning industry has been greatly developed, enterprises create new products by scientific research and adopting new processes and new equipment, and the quality of the products is ensured by strict quality management, so that the products can achieve large-scale production while increasing varieties. Under the efforts of seasoning factories all over the country, a large number of high-quality products and new products, namely, famous, special, excellent and new products are successively created, the updating and updating of the products are accelerated, the most main selling channel of the seasoning is catering, the rapid development of the catering industry drives the development of the seasoning, the seasoning market is rapidly developed, along with the improvement of the living standard of people and the rapid development of the food industry, the unprecedented prosperity and prosperity of the production and the market of the seasoning appear, the production and the market of the seasoning are gradually developed towards the directions of nutrition, sanitation, convenience and palatability, a great number of biotechnology such as the application of cell fusion, domestic enzymes and the like is adopted in the technology, the products are further perfected and improved on the basis, and various technologies of extracting natural seasoning from plants and animals by utilizing the technologies such as extraction, distillation, concentration, supercritical extraction and the like are widely applied, the method has good extraction effect and low power consumption, and is widely applied to various fields;
however, the existing method for synergistically extracting effective ingredients of plants by using an ultrasonic oil-in-water system and preparing a compound seasoning for brine by using the ultrasonic oil-in-water system has certain disadvantages in use, the cell walls of spice plant cells are difficult to penetrate by using a traditional mode, so that water and oil are difficult to rapidly enter into cytoplasm of the plant cells, water-soluble and oil-soluble active substances in the spice plant cells are difficult to dissolve, the processing time is prolonged, the yield is low, the solubility of the active substances of spices in the spice plant cells is not improved, and the prepared spice extract has low extraction yield and complex operation.
Disclosure of Invention
The invention mainly aims to provide a method for synergistically extracting effective ingredients of plants by using an ultrasonic oil-in-water system and preparing a compound seasoning for brine by using the same, which can effectively solve the problems in the background art.
In order to achieve the purpose, the invention adopts the technical scheme that:
an ultrasonic oil-in-water system synergistically extracts plant active ingredients, wherein the plant active ingredients are prepared from the following raw materials in percentage by weight:
the frozen meat (pork and chicken skeleton) ratio is 25%, the water ratio is 25%, the compound enzyme ratio is 1%, the spices (anise, myrcia, tsaoko amomum fruits, pepper, hot pepper and old ginger) ratio is 18%, the maltodextrin ratio is 7%, the soybean extract ratio is 8%, the edible salt ratio is 5%, the flavor nucleotide disodium ratio is 5%, the corn oil ratio is 5%, and the polyglycerol fatty acid ester ratio is 1%.
Preferably, the ultrasonic oil-in-water system synergistically extracts the effective components of the plants by the following specific steps:
s1, checking and accepting the raw materials, checking according to related raw material inspection standards, and warehousing and storing after the raw materials are qualified;
s2, batching, weighing according to the formula quantity in the batching table, and checking to be correct;
s3, firstly, unfreezing 25% of frozen meat (pork and chicken skeletons) by using a microwave technology;
s4, thawing, mincing 25% frozen meat (pork and chicken skeleton), adding 25% water into the meat mincer, and heating to remove enzyme by high-temperature steaming;
s5, removing miscellaneous enzymes, cooling to 50 + -2 deg.C, adding 1% composite enzyme into meat, adjusting temperature control device to keep enzymolysis temperature at 50 + -2 deg.C
S6, after enzymolysis, sieving the mixture by a 30-mesh vibrating screen, extracting the mixture into an ultrasonic extraction tank, and sequentially adding 18% of spices (anise, bay leaves, tsaoko amomum fruits, pepper, hot peppers and old ginger), 8% of soybean extract, 7% of maltodextrin, 5% of edible salt, 5% of disodium ribonucleotide, 5% of corn oil and 1% of polyglycerol fatty acid ester into the ultrasonic extraction tank, and uniformly stirring;
s7, after stirring uniformly, covering the pot cover, adjusting a temperature control switch to enable the temperature to rise to 100 +/-2 ℃, and reacting and concentrating for 1 hour to enable the effective components of the polypeptide (meat polypeptide and soybean polypeptide) and the spice to be partially dissolved out.
Preferably, the complex enzyme in the S3 consists of protease and glutamine transaminase, and the enzymolysis time is 3 to 5 hours.
The method for preparing the compound seasoning for brine by using the ultrasonic oil-in-water system comprises the following operation steps:
s1, firstly, cooling the temperature to 40-50 ℃ through cooling equipment;
s2, opening an ultrasonic generating button, performing ultrasonic extraction treatment, and increasing the molecular motion frequency and speed of the substance and the solvent penetration force by utilizing the strong cavitation effect, mechanical vibration, disturbance effect, high acceleration, emulsification, diffusion, crushing, stirring and other multi-stage effects generated by ultrasonic radiation pressure, so as to accelerate the extraction to obtain more plant extracts rich in amino acid or protein, namely one or more water-soluble or oil-soluble mixtures in the spice extracts;
s3, after ultrasonic extraction treatment, sieving the obtained product by a 60-mesh sieve to remove impurities;
s4, removing the materials, and passing the materials through an emulsification homogenizer to obtain the stable compound seasoning of the oil-in-water system;
s5, when the preparation is finished, weighing, packaging and sealing the prepared product through a packaging machine, and then conveying the finished product to a storage warehouse through boxing;
s6, finished product warehousing: the product is stored in a clean, ventilated, cool and dry warehouse without direct sunshine insolation, and must not be mixed with toxic, harmful and miscellaneous gas substances, and is far away from a fire source, and when the finished product is transported, the compartment body for transporting the product must meet the sanitary requirement, and when the finished product is transported, the product is lightly loaded and unloaded, and is not cut and placed upside down, and the product must not be contacted with and mixed with the objects with peculiar smell, toxicity and miscellaneous gas.
Preferably, when the temperature is controlled in the step S1, the temperature of the ultrasonic extraction kettle needs to be monitored in multiple directions, and the temperature control in multiple directions is realized in real time, so as to prevent the temperature from being too high or too low.
Preferably, in S6, the packaged finished product is processed through an X-ray machine, and the sealed semi-finished product is processed through metal detection, so as to eliminate the existence of metal foreign matters.
Compared with the prior art, the invention has the following beneficial effects:
in the invention, the ultrasonic waves can penetrate the cell walls of spice plant cells, so that water and oil can enter the cytoplasm of the plant cells at the highest speed, and water-soluble and oil-soluble active substances in the plant cells can be dissolved out conveniently; the ultrasonic extraction can obviously shorten the extraction time, and the extraction conditions are moderate and mild, so that the extraction yield is obviously improved; corn oil is added into the extract liquid water for extraction, so that the solubility of active substances of the spices in the extract liquid water can be improved, and the extraction yield is improved; the prepared spice extract has high extraction yield, high activity and strong oxidation resistance; simple operation steps, cheap raw materials, less energy consumption and high economic value.
Drawings
FIG. 1 is a schematic view of the overall structure flow of the method for synergistically extracting effective components from plants by using an ultrasonic oil-in-water system and preparing a compound seasoning for brine by using the same;
Detailed Description
In order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easy to understand, the invention is further described with the specific embodiments.
In the description of the present invention, it should be noted that the terms "upper", "lower", "inner", "outer", "front", "rear", "both ends", "one end", "the other end", and the like indicate orientations or positional relationships based on those shown in the drawings, and are only for convenience of description and simplicity of description, but do not indicate or imply that the referred device or element must have a specific orientation, be constructed in a specific orientation, and be operated, and thus, should not be construed as limiting the present invention. Furthermore, the terms "first" and "second" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance.
In the description of the present invention, it is to be noted that, unless otherwise explicitly specified or limited, the terms "mounted," "disposed," "connected," and the like are to be construed broadly, such as "connected," which may be fixedly connected, detachably connected, or integrally connected; can be mechanically or electrically connected; they may be connected directly or indirectly through intervening media, or they may be interconnected between two elements. The specific meanings of the above terms in the present invention can be understood in specific cases to those skilled in the art.
The first embodiment is as follows:
as shown in fig. 1-1, an ultrasonic oil-in-water system synergistically extracts plant effective components, wherein the raw materials for extracting the plant effective components comprise, in percentage by weight:
the frozen meat (pork and chicken skeleton) ratio is 25%, the water ratio is 25%, the compound enzyme ratio is 1%, the spices (anise, myrcia, tsaoko amomum fruits, pepper, hot pepper and old ginger) ratio is 18%, the maltodextrin ratio is 7%, the soybean extract ratio is 8%, the edible salt ratio is 5%, the flavor nucleotide disodium ratio is 5%, the corn oil ratio is 5%, and the polyglycerol fatty acid ester ratio is 1%;
the ultrasonic oil-in-water system synergistically extracts the effective components of the plants by the following specific steps:
s1, checking and accepting the raw materials, checking according to related raw material inspection standards, and warehousing and storing after the raw materials are qualified;
s2, batching, weighing according to the formula quantity in the batching table, and checking to be correct;
s3, firstly, unfreezing 25% of frozen meat (pork and chicken skeletons) by using a microwave technology;
s4, thawing, mincing 25% frozen meat (pork and chicken skeleton), adding 25% water into the meat mincer, and heating to remove enzyme by high-temperature steaming;
s5, removing miscellaneous enzymes, cooling to 50 + -2 deg.C, adding 1% composite enzyme into meat, adjusting temperature control device to keep enzymolysis temperature at 50 + -2 deg.C
S6, after enzymolysis, sieving the mixture by a 30-mesh vibrating screen, extracting the mixture into an ultrasonic extraction tank, and sequentially adding 18% of spices (anise, bay leaves, tsaoko amomum fruits, pepper, hot peppers and old ginger), 8% of soybean extract, 7% of maltodextrin, 5% of edible salt, 5% of disodium ribonucleotide, 5% of corn oil and 1% of polyglycerol fatty acid ester into the ultrasonic extraction tank, and uniformly stirring;
s7, after uniformly stirring, covering a pot cover, adjusting a temperature control switch to enable the temperature to rise to 100 +/-2 ℃, and reacting and concentrating for 1 hour to enable the effective components of the polypeptide (meat polypeptide and soybean polypeptide) and the spices to be partially dissolved out; the compound enzyme in S3 is composed of protease and glutamine transaminase, and the enzymolysis time is 3-5 hours.
Example two:
as shown in fig. 1-1, a method for preparing a complex seasoning for brine by using an ultrasonic oil-in-water system comprises the following operation steps:
s1, firstly, cooling the temperature to 40-50 ℃ through cooling equipment;
s2, opening an ultrasonic generating button, performing ultrasonic extraction treatment, and increasing the molecular motion frequency and speed of the substance and the solvent penetration force by utilizing the strong cavitation effect, mechanical vibration, disturbance effect, high acceleration, emulsification, diffusion, crushing, stirring and other multi-stage effects generated by ultrasonic radiation pressure, so as to accelerate the extraction to obtain more plant extracts rich in amino acid or protein, namely one or more water-soluble or oil-soluble mixtures in the spice extracts;
s3, after ultrasonic extraction treatment, sieving the obtained product by a 60-mesh sieve to remove impurities;
s4, removing the materials, and passing the materials through an emulsification homogenizer to obtain the stable compound seasoning of the oil-in-water system;
s5, when the preparation is finished, weighing, packaging and sealing the prepared product through a packaging machine, and then conveying the finished product to a storage warehouse through boxing;
s6, finished product warehousing: the product is stored in a clean, ventilated, cool and dry warehouse without direct sunlight exposure, cannot be mixed with toxic, harmful and miscellaneous gas substances and is far away from a fire source, and when the finished product is transported, a compartment for transporting the product must meet the sanitary requirement, the product is lightly loaded and unloaded during transportation, and is not cut and placed upside down, and the product cannot be contacted with and mixed with objects with peculiar smell, toxicity and miscellaneous gas; in the S1, when the temperature is controlled, the temperature of the ultrasonic extraction kettle needs to be monitored in multiple directions, and the control of the temperature in multiple directions is realized in real time, so that the overhigh or overlow temperature is prevented; in S6, the packaged finished product is processed through an X-ray machine, and the sealed semi-finished product is subjected to metal detection so as to eliminate the existence of metal foreign matters.
The invention is a method for extracting plant effective components by ultrasonic wave oil-in-water system and preparing composite flavoring for bittern, when extracting and flavoring, firstly preparing raw materials, checking, then preparing corresponding ingredients, weighing the formula quantity, checking, then unfreezing frozen meat (pork, chicken skeleton) with a proportion of 25% by using microwave technology, unfreezing, mincing frozen meat (pork, chicken skeleton) with a proportion of 25%, adding water with a proportion of 25% into a meat mincer, heating to steam at high temperature to remove miscellaneous enzymes, reducing the temperature to 50 +/-2 ℃, adding composite enzymes with a proportion of 1% into meat, adjusting a temperature control device to keep the enzymolysis temperature at 50 +/-2 ℃, after enzymolysis, pumping the meat into an ultrasonic extraction tank through a 30-mesh vibrating screen, sequentially adding spice (star anise, bay leaves, tsaoko amomum fruits, pepper, hot pepper and old ginger) accounting for 18 percent, soybean extract accounting for 8 percent, maltodextrin accounting for 7 percent, edible salt accounting for 5 percent, disodium ribonucleotide accounting for 5 percent, corn oil accounting for 5 percent and polyglycerol fatty acid ester accounting for 1 percent into an ultrasonic extraction tank, uniformly stirring, covering a pot cover, adjusting a temperature control switch, raising the temperature to 100 +/-2 ℃, reacting and concentrating for 1 hour to dissolve the effective components of the polypeptide (meat polypeptide and soybean polypeptide) and the spice, wherein the compound enzyme consists of protease and glutamine transaminase, the enzymolysis time is 3 to 5 hours, and the corn oil is added into the extract water to extract together, so that the solubility of the active substances of the spice in the compound can be improved, the extraction yield is improved, the prepared spice extract has high extraction yield, high activity, strong oxidation resistance, simple operation steps, cheap raw materials, less energy consumption and high economic value, then the compound seasoning for brine is prepared by an ultrasonic oil-in-water system, when seasoning, the temperature is firstly reduced to 40-50 ℃ by cooling equipment, then an ultrasonic generating button is turned on for ultrasonic extraction treatment, and the multi-stage effects of strong cavitation response effect, mechanical vibration, disturbance effect, high acceleration, emulsification, diffusion, crushing, stirring and the like generated by ultrasonic radiation pressure are utilized to increase the molecular motion frequency and speed of substances and increase the penetrating power of a solvent, so that more plant extracts rich in amino acid or protein are obtained by accelerated extraction and are one or more water-soluble or oil-soluble mixtures in the spice extract, wherein the ultrasonic waves can penetrate the cell walls of spice plant cells, water and oil enter plant cell cytoplasm at the highest speed so as to dissolve out water-soluble and oil-soluble active substances in the plant cell cytoplasm, ultrasonic extraction can obviously shorten the extraction time, the extraction conditions are moderate and mild, the extraction yield is obviously improved, after ultrasonic extraction treatment, an obtained product is screened by a 60-mesh sieve to remove impurities, and after the impurities are removed, the obtained product is screened by an emulsification homogenizer to obtain a stable oil-in-water system composite seasoning, after preparation is finished, the prepared product can be weighed, packaged and sealed by a packaging machine, then a finished product is boxed and conveyed to a storage warehouse, when the finished product is warehoused, the product is stored in a clean, ventilated and shady and dry place without direct sunlight exposure, cannot be mixed with toxic, harmful and miscellaneous gas substances and is far away from a fire source, and when the finished product is transported, a box for transporting the product must meet the sanitary requirement, the product can be transported by light loading and unloading, and can not be placed upside down, and can not contact with and mix with foreign odor, toxic and miscellaneous gas.
The foregoing shows and describes the general principles and broad features of the present invention and advantages thereof. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (6)
1. An ultrasonic oil-in-water system synergistically extracts effective components of plants, which is characterized in that: the raw materials for extracting the effective components of the plants comprise the following components in percentage by weight:
the frozen meat (pork and chicken skeleton) ratio is 25%, the water ratio is 25%, the compound enzyme ratio is 1%, the spices (anise, myrcia, tsaoko amomum fruits, pepper, hot pepper and old ginger) ratio is 18%, the maltodextrin ratio is 7%, the soybean extract ratio is 8%, the edible salt ratio is 5%, the flavor nucleotide disodium ratio is 5%, the corn oil ratio is 5%, and the polyglycerol fatty acid ester ratio is 1%.
2. The ultrasonic oil-in-water system for synergistic extraction of plant active ingredients as claimed in claim 1, wherein: the ultrasonic oil-in-water system synergistically extracts the effective components of the plants by the following specific steps:
s1, checking and accepting the raw materials, checking according to related raw material inspection standards, and warehousing and storing after the raw materials are qualified;
s2, batching, weighing according to the formula quantity in the batching table, and checking to be correct;
s3, firstly, unfreezing 25% of frozen meat (pork and chicken skeletons) by using a microwave technology;
s4, thawing, mincing 25% frozen meat (pork and chicken skeleton), adding 25% water into the meat mincer, and heating to remove enzyme by high-temperature steaming;
s5, removing miscellaneous enzymes, cooling to 50 + -2 deg.C, adding 1% composite enzyme into meat, adjusting temperature control device to keep enzymolysis temperature at 50 + -2 deg.C
S6, after enzymolysis, sieving the mixture by a 30-mesh vibrating screen, extracting the mixture into an ultrasonic extraction tank, and sequentially adding 18% of spices (anise, bay leaves, tsaoko amomum fruits, pepper, hot peppers and old ginger), 8% of soybean extract, 7% of maltodextrin, 5% of edible salt, 5% of disodium ribonucleotide, 5% of corn oil and 1% of polyglycerol fatty acid ester into the ultrasonic extraction tank, and uniformly stirring;
s7, after stirring uniformly, covering the pot cover, adjusting a temperature control switch to enable the temperature to rise to 100 +/-2 ℃, and reacting and concentrating for 1 hour to enable the effective components of the polypeptide (meat polypeptide and soybean polypeptide) and the spice to be partially dissolved out.
3. The ultrasonic oil-in-water system for synergistic extraction of plant active ingredients as claimed in claim 4, wherein: the compound enzyme in the S3 consists of protease and glutamine transaminase, and the enzymolysis time is 3 to 5 hours.
4. A method for preparing a compound seasoning for brine by an ultrasonic oil-in-water system is characterized by comprising the following steps: the method for preparing the compound seasoning for brine by using the ultrasonic oil-in-water system comprises the following operation steps:
s1, firstly, cooling the temperature to 40-50 ℃ through cooling equipment;
s2, opening an ultrasonic generating button, performing ultrasonic extraction treatment, and increasing the molecular motion frequency and speed of the substance and the solvent penetration force by utilizing the strong cavitation effect, mechanical vibration, disturbance effect, high acceleration, emulsification, diffusion, crushing, stirring and other multi-stage effects generated by ultrasonic radiation pressure, so as to accelerate the extraction to obtain more plant extracts rich in amino acid or protein, namely one or more water-soluble or oil-soluble mixtures in the spice extracts;
s3, after ultrasonic extraction treatment, sieving the obtained product by a 60-mesh sieve to remove impurities;
s4, removing the materials, and passing the materials through an emulsification homogenizer to obtain the stable compound seasoning of the oil-in-water system;
s5, when the preparation is finished, weighing, packaging and sealing the prepared product through a packaging machine, and then conveying the finished product to a storage warehouse through boxing;
s6, finished product warehousing: the product is stored in a clean, ventilated, cool and dry warehouse without direct sunshine insolation, and must not be mixed with toxic, harmful and miscellaneous gas substances, and is far away from a fire source, and when the finished product is transported, the compartment body for transporting the product must meet the sanitary requirement, and when the finished product is transported, the product is lightly loaded and unloaded, and is not cut and placed upside down, and the product must not be contacted with and mixed with the objects with peculiar smell, toxicity and miscellaneous gas.
5. The method for preparing the compound seasoning for brine by using the ultrasonic oil-in-water system according to claim 4, wherein the method comprises the following steps: need diversely carry out temperature monitoring to the ultrasonic extraction cauldron when controlling the temperature in S1 to real-time diversified temperature of realization is controlled, thereby prevent that the temperature is too high or is low excessively.
6. The method for preparing the compound seasoning for brine by using the ultrasonic oil-in-water system according to claim 4, wherein the method comprises the following steps: in S6, the packaged finished product is processed through an X-ray machine, and the sealed semi-finished product is subjected to metal detection, so as to eliminate the existence of metal foreign matters.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202011004917.0A CN112120202A (en) | 2020-09-22 | 2020-09-22 | Ultrasonic wave oil-in-water system synergistic extraction method of plant effective ingredients and method for preparing compound seasoning for brine by using same |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202011004917.0A CN112120202A (en) | 2020-09-22 | 2020-09-22 | Ultrasonic wave oil-in-water system synergistic extraction method of plant effective ingredients and method for preparing compound seasoning for brine by using same |
Publications (1)
Publication Number | Publication Date |
---|---|
CN112120202A true CN112120202A (en) | 2020-12-25 |
Family
ID=73842608
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202011004917.0A Pending CN112120202A (en) | 2020-09-22 | 2020-09-22 | Ultrasonic wave oil-in-water system synergistic extraction method of plant effective ingredients and method for preparing compound seasoning for brine by using same |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN112120202A (en) |
Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101810344A (en) * | 2009-02-20 | 2010-08-25 | 广东康辉集团有限公司 | Method for processing brined portray meat product |
CN107518368A (en) * | 2017-09-01 | 2017-12-29 | 成都珪食品开发股份有限公司 | A kind of dry pot flavor meat extract and its formula, preparation method |
CN108450887A (en) * | 2018-02-27 | 2018-08-28 | 河南大用实业有限公司 | A kind of pungent condiment of perfume and preparation method thereof |
CN110140930A (en) * | 2019-05-16 | 2019-08-20 | 广州天惠食品股份有限公司 | A kind of liquid concentrated brine baste and preparation method thereof |
CN110463968A (en) * | 2018-05-12 | 2019-11-19 | 成都市百宝袋文化传媒有限公司 | A kind of halogen material processing method |
CN110521995A (en) * | 2019-09-29 | 2019-12-03 | 广东雅道生物科技有限公司 | A kind of concentrated chicken powder and its preparation process based on vacuum oil-pumping enzymolysis process |
CN110973568A (en) * | 2019-12-30 | 2020-04-10 | 安徽舒香食品有限公司 | Preparation method of concentrated marinating soup |
-
2020
- 2020-09-22 CN CN202011004917.0A patent/CN112120202A/en active Pending
Patent Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101810344A (en) * | 2009-02-20 | 2010-08-25 | 广东康辉集团有限公司 | Method for processing brined portray meat product |
CN107518368A (en) * | 2017-09-01 | 2017-12-29 | 成都珪食品开发股份有限公司 | A kind of dry pot flavor meat extract and its formula, preparation method |
CN108450887A (en) * | 2018-02-27 | 2018-08-28 | 河南大用实业有限公司 | A kind of pungent condiment of perfume and preparation method thereof |
CN110463968A (en) * | 2018-05-12 | 2019-11-19 | 成都市百宝袋文化传媒有限公司 | A kind of halogen material processing method |
CN110140930A (en) * | 2019-05-16 | 2019-08-20 | 广州天惠食品股份有限公司 | A kind of liquid concentrated brine baste and preparation method thereof |
CN110521995A (en) * | 2019-09-29 | 2019-12-03 | 广东雅道生物科技有限公司 | A kind of concentrated chicken powder and its preparation process based on vacuum oil-pumping enzymolysis process |
CN110973568A (en) * | 2019-12-30 | 2020-04-10 | 安徽舒香食品有限公司 | Preparation method of concentrated marinating soup |
Non-Patent Citations (1)
Title |
---|
赵修念: "《畜禽骨肉提取物生产工艺与技术》", 30 April 2018, 中国轻工业出版社 * |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
US20170311612A1 (en) | Insect production systems and methods | |
CN103211180B (en) | Potato-pumpkin flour and preparation method thereof | |
CN101331898B (en) | Rice, miscellaneous grain, fruit vegetable biological preservative and preparation technique thereof | |
CN104939125A (en) | Flavour edible meat paste and making method | |
CN103549493A (en) | Making method for quick-frozen seasoned sliced Pneumatophorus japonicus food | |
RU2311065C1 (en) | Method for production of canned goods from chicken and rice | |
CN104886211B (en) | A kind of preparation method of pleurotus eryngii orange fruitcake | |
CN106235267A (en) | A kind of edible fungi salad dressing and preparation method thereof | |
CN103750386A (en) | Flavored tea-pork sausages and processing methods thereof | |
CN112120202A (en) | Ultrasonic wave oil-in-water system synergistic extraction method of plant effective ingredients and method for preparing compound seasoning for brine by using same | |
CN106805051A (en) | The production method of one seed oyster solid beverage | |
KR101056595B1 (en) | Manufacturing method of dried persimmon powder | |
JP2021000004A (en) | Method for inhibiting sourness of acetic acid-containing foods and drinks | |
JP2005269986A (en) | Retort food of vegetable paste | |
CN101946913B (en) | Oyster cake and processing method thereof | |
CN102845689A (en) | Processing method for extracting a plurality of biological active matters from water shield | |
JP6999156B2 (en) | Method for preparing γ-aminobutyric acid-enriched dried papaya, and method for preparing γ-aminobutyric acid-enriched papaya powder | |
CN105077075A (en) | Variable temperature and pressure difference puffing and drying method to prepare purple sweet potato cooked full flour | |
JP4436824B2 (en) | How to make pastry rakkyo | |
Iovlev et al. | Modernization of operating chicory factories using continuous pulsating extractors | |
CN107549684A (en) | The preparation method of fried canned fish | |
JP4750202B2 (en) | Method for producing health supplements using Sarnashi | |
RU2322127C1 (en) | Method for manufacturing canned fish ragout "smoked hut" | |
RU2165715C2 (en) | Method of preparing half-finished product from vegetable raw material (versions) | |
Naik et al. | Potential of Microwave Heating in Food Processing |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20201225 |