CN113475700A - Low-fat low-calorie spicy composite sauce and preparation method thereof - Google Patents

Low-fat low-calorie spicy composite sauce and preparation method thereof Download PDF

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Publication number
CN113475700A
CN113475700A CN202110818018.2A CN202110818018A CN113475700A CN 113475700 A CN113475700 A CN 113475700A CN 202110818018 A CN202110818018 A CN 202110818018A CN 113475700 A CN113475700 A CN 113475700A
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parts
low
pepper
dried
fat
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李镓
肖龙坤
王婷
贾碧洪
宋亚谊
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Sichuan Teway Food Group Co ltd
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Sichuan Teway Food Group Co ltd
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    • 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
    • A23L27/30—Artificial sweetening agents
    • 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
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • 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
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • A23L27/34—Sugar alcohols
    • 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
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • A23L27/36—Terpene glycosides
    • 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

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  • 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)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Seasonings (AREA)

Abstract

The invention discloses a low-fat low-calorie spicy composite sauce and a preparation method thereof. The invention also comprises the low-fat low-calorie spicy compound sauce prepared by the method. The invention fully utilizes the glutinous rice cake chili filtrate and the mushroom dregs of the mushroom soup seasoning, does not increase the product heat, and effectively solves the problems of single taste, poor product stability, easy layering and the like in the prior art.

Description

Low-fat low-calorie spicy composite sauce and preparation method thereof
Technical Field
The invention relates to the technical field of sauce, in particular to low-fat low-calorie spicy composite sauce and a preparation method thereof.
Background
The traditional economic development leads to the upgrading of consumption, and the resident diets develop towards low salt, low oil and low sugar. From two articles, namely 'prediction analysis of the current market situation and development trend of Chinese condiments in 2020' and 'research on the current development situation and strategy of light diet in Chengdu': consumers are looking for products of greater quality and have a greater demand for healthy foods. More and more light-eating restaurants are coming into the market, seeking to make the diet healthier with low-fat, low-calorie, low-sugar and low-salt foods. The instant low-fat compound sauce is used for light food products and has a large market. The zero-fat sauce on the market is prepared by using water, brewed soy sauce and brewed table vinegar as main materials and using salt, sugar and other raw materials as auxiliary materials through grinding, seasoning, homogenizing or homogenizing, sterilizing and filling, and has the advantages of mainly biased sweet and sour sauce flavor in taste, single taste, poor product stability, easiness in layering and incapability of well meeting market requirements.
The glutinous rice cake chili is a common raw material for most of spicy compound seasonings, and is prepared by boiling, filtering and chopping dried chili, wherein part of capsorubin and capsaicin in the boiled water are dissolved in the water during boiling. Most of the filtered boiling water is discharged into the environment as wastewater, which not only causes the waste of capsorubin and capsaicin, but also causes link pollution. In addition, the fungus soup compound seasoning is prepared by matching different kinds of fungi, and seasoning the obtained fungus liquid through decoction, filtration and concentration. Wherein, the by-product fungus dregs after decoction and filtration are mostly used as feed. However, the mushroom dregs still contain a large amount of delicate flavor substances, and the mushroom dregs can not improve the edible value and cause waste when being directly used as feed.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides the low-fat low-calorie spicy compound sauce and the preparation method thereof, which fully utilize the glutinous rice cake chili filtrate and the mushroom dregs of the mushroom soup seasoning, do not increase the heat of the product, and effectively solve the problems of single taste, poor product stability, easy layering and the like in the prior art.
In order to achieve the purpose, the technical scheme adopted by the invention for solving the technical problems is as follows: the preparation method of the low-fat low-calorie spicy compound sauce sequentially comprises the following steps:
(1) weighing raw materials: respectively weighing the following raw material components in parts by weight: 25-33 parts of brewed soy sauce, 10-15 parts of erythritol, 9-14 parts of vinegar, 20-30 parts of mushroom dregs, 7-10 parts of apple vinegar, 8-10 parts of dry bonito, 10-12 parts of dry kelp, 3-5 parts of garlic powder, 3-4 parts of ginger slices, 4-6 parts of bullet pepper segments, 3-4 parts of polydextrose, 3-5 parts of double-twig pepper segments, 1-2 parts of stevioside, 2-2.5 parts of small pepper segments, 4-6 parts of momordica grosvenori blocks, 0.5-1 part of white pepper powder, 0.2-0.5 part of 5' -flavor nucleotide disodium and 3-7 parts of a stabilizer;
(2) preparation: cleaning bullet pepper sections, second vitex strip pepper sections and small pepper sections with cold water, then putting the cleaned bullet pepper sections, second vitex strip pepper sections and small pepper sections into water with the salt content of 10-12 wt%, heating and boiling the mixture at the material-liquid ratio of 1:4-6, preserving the heat at the temperature of 95-105 ℃, soaking and boiling the mixture for 15-20min, and filtering the mixture to obtain the glutinous rice cake pepper water;
(3) leaching fructus momordicae: adding one third of glutinous rice cake chili water into fructus Siraitiae Grosvenorii blocks, boiling, keeping the temperature at 95 deg.C for 35-40min, and filtering to obtain first material liquid;
(4) and (3) carrying out enzymolysis on the mushroom dregs: pulverizing the fungus residue, adding water, stirring, adding cellulase and flavourzyme, performing enzymolysis at 48-53 deg.C for 5-6h, and inactivating enzyme to obtain enzymolysis solution I;
(5) enzymolysis of dried bonito and dried kelp: pulverizing dried bonito and dried thallus laminariae, adding water, stirring, heating to 45-55 deg.C, keeping the temperature for 4 hr, adding papain, flavourzyme and trypsin, performing enzymolysis at 40-42 deg.C and pH 5 for 7-9 hr, and inactivating enzyme at high temperature to obtain enzymolysis solution II;
(6) and (3) filtering and concentrating: mixing, roughly filtering, mechanically filtering and heating and concentrating the enzymatic hydrolysate I and the enzymatic hydrolysate II in sequence to obtain a feed liquid II;
(7) mixing materials: heating the first material liquid and the second material liquid, stirring, adding ginger slices, heating to 90-95 deg.C, stirring for 10-12min, adding garlic powder, erythritol, polydextrose and disodium stevioside 5' -ribonucleotide, stirring at 92-94 deg.C to obtain first mixture;
(8) secondary material mixing: adding soy sauce, table vinegar and apple vinegar into the mixture I, heating to 97-100 ℃, preserving heat for 4-6min, adding white pepper powder, stirring uniformly, preserving heat for 2-4min, filtering, adding a stabilizer into the filtrate, and sequentially homogenizing, sterilizing and filling to obtain the low-fat low-calorie spicy compound sauce.
Further, in the step (1), the following raw material components in parts by weight are respectively weighed: 25 parts of brewed soy sauce, 13 parts of erythritol, 10 parts of vinegar, 25 parts of mushroom dregs, 8 parts of apple vinegar, 8 parts of dried bonito, 11 parts of dried kelp, 3 parts of garlic powder, 4 parts of ginger slices, 6 parts of bullet pepper segments, 4 parts of polydextrose, 3 parts of double-twig pepper segments, 1 part of stevioside, 2 parts of small pepper segments, 6 parts of fructus momordicae blocks, 0.8 part of white pepper powder, 0.4 part of disodium 5' -ribonucleotide and 5 parts of a stabilizer.
Further, the stabilizer comprises the following components in percentage by weight: 10% of low-acyl gellan gum, 10% of guar gum, 25% of carrageenan, 5% of pectin and 50% of water.
Further, the mushroom dregs are waste byproducts in the preparation of the mushroom soup seasoning.
When preparing the fungus soup seasoning, the dried edible fungus (comprising one or more of matsutake, bolete, mushroom, straw mushroom, white mushroom, grifola frondosa and agrocybe aegerita) is rehydrated according to the material-liquid ratio of 1:5, then the mixture is boiled at high temperature for 3-4h, the mixture is filtered to obtain a bacterial liquid and bacterial residues, the bacterial liquid is further concentrated, and the mixture is fried to obtain the fungus soup seasoning liquid. The mushroom dregs are discarded, and the mushroom dregs are fermented mushroom dregs of at least one of tricholoma matsutake, bolete, mushroom, straw mushroom, white mushroom, grifola frondosa and agrocybe aegerita.
Further, in the step (2), the ratio of the materials to the liquid is 1: 5.
Further, in the step (4), the mass ratio of the mushroom dregs to the water is 20-30: 60-80.
Further, in the step (4), the addition amount of the cellulase is 1-1.2 wt% of the mushroom dregs, and the addition amount of the flavourzyme is 1.6-2 wt% of the mushroom dregs.
Further, in the step (4), the addition amount of the cellulase is 1 wt% of the mushroom dregs, and the addition amount of the flavourzyme is 1.8 wt% of the mushroom dregs.
Further, in the step (5), the mass ratio of the dry kelp to the water is 10-12: 20-30.
Further, in the step (5), the papain is added in an amount of 0.1 to 0.3 wt% based on the total weight of the dried bonito and the dried tangle, the flavourzyme is added in an amount of 0.2 to 0.4 wt% based on the total weight of the dried bonito and the dried tangle, and the trypsin is added in an amount of 0.4 to 0.6 wt% based on the total weight of the dried bonito and the dried tangle.
Further, in the step (5), papain was added in an amount of 0.2 wt% based on the total weight of the dried bonito and the dried tangle, flavourzyme was added in an amount of 0.3 wt% based on the total weight of the dried bonito and the dried tangle, and trypsin was added in an amount of 0.5 wt% based on the total weight of the dried bonito and the dried tangle.
Further, in the step (8), filtering at 180-200 meshes, instantly sterilizing at high pressure, and performing hot filling at the temperature of 90 ℃.
The low-fat low-calorie spicy compound sauce is prepared by the preparation method of the low-fat low-calorie spicy compound sauce.
In summary, the invention has the following advantages:
1. the invention fully utilizes the glutinous rice cake chili filtrate and the mushroom dregs of the mushroom soup seasoning, does not increase the product heat, and effectively solves the problems of single taste, poor product stability, easy layering and the like in the prior art.
2. The obtained low-fat low-calorie spicy compound sauce is dark reddish brown in color, sour, spicy, salty and fresh, and can increase appetite; the taste is different from other traditional sauce, the product is sour, spicy and sweet, and meanwhile, the product is not added with cane sugar and grease, so that the product is healthy compound sauce; meanwhile, the composite sauce is compounded by using erythritol, stevioside, polydextrose and momordica grosvenori, so that the sweet taste required by the product is provided, the heat of the product is not increased, and the pursuit of people on health is met. Part of the raw materials of the invention are derived from the waste liquid of the glutinous rice cake chili and the waste filter residue of the fungus soup seasoning, the glutinous rice cake chili liquid can provide the spicy taste for the sauce, the fungus residue waste can provide the delicate flavor through enzymolysis, and the utilization rate of other seasoning raw materials is improved.
Detailed Description
Example 1
A low-fat low-calorie spicy composite sauce is prepared by the following steps in sequence:
(1) weighing raw materials: respectively weighing the following raw material components in parts by weight: 25 parts of brewed soy sauce, 10 parts of erythritol, 9 parts of table vinegar, 20 parts of mushroom dregs, 7 parts of apple vinegar, 8 parts of dried bonito, 10 parts of dried kelp, 3 parts of garlic powder, 3 parts of ginger slices, 4 parts of bullet pepper segments, 3 parts of polydextrose, 3 parts of double-twig pepper segments, 1 part of stevioside, 2 parts of small pepper segments, 4 parts of fructus momordicae blocks, 0.5 part of white pepper powder, 0.2 part of disodium 5' -ribonucleotide and 3 parts of a stabilizer; the stabilizer comprises the following components in percentage by weight: 10% of low-acyl gellan gum, 10% of guar gum, 25% of carrageenan, 5% of pectin and 50% of water;
(2) preparing the glutinous rice cake chili water: cleaning bullet pepper sections, second vitex strip pepper sections and small pepper sections with cold water, then putting the cleaned bullet pepper sections, second vitex strip pepper sections and small pepper sections into water with the salt content of 10 wt%, heating and boiling the mixture at the material-liquid ratio of 1:4, preserving the heat at the temperature of 95 ℃, soaking and boiling the mixture for 15min, and filtering the mixture to obtain the glutinous rice cake pepper water;
(3) leaching fructus momordicae: adding one third of glutinous rice cake chili water into fructus Siraitiae Grosvenorii blocks, boiling, keeping the temperature at 95 deg.C for 35min, and filtering to obtain first material liquid;
(4) and (3) carrying out enzymolysis on the mushroom dregs: crushing the mushroom dregs, adding water, stirring, adding cellulase and flavourzyme, performing enzymolysis for 5 hours at the temperature of 48 ℃, and inactivating enzymes to obtain an enzymolysis solution I; the mass ratio of the mushroom dregs to the water is 20: 60; the addition amount of the cellulase is 1 wt% of the mushroom dreg, and the addition amount of the flavourzyme is 1.6 wt% of the mushroom dreg;
(5) enzymolysis of dried bonito and dried kelp: pulverizing dried bonito and dried thallus laminariae, adding water, stirring, heating to 45 deg.C, keeping the temperature for 4h, adding papain, flavourzyme and trypsin, performing enzymolysis at 4042 deg.C and pH 5 for 7h, and inactivating enzyme at high temperature to obtain enzymolysis solution II; the mass ratio of the dried kelp to the water is 10: 20; the papain is added in an amount of 0.1 wt% based on the total weight of the dried bonito and the dried tangle, the flavourzyme is added in an amount of 0.2 wt% based on the total weight of the dried bonito and the dried tangle, and the trypsin is added in an amount of 0.4 wt% based on the total weight of the dried bonito and the dried tangle;
(6) and (3) filtering and concentrating: mixing, roughly filtering, mechanically filtering and heating and concentrating the enzymatic hydrolysate I and the enzymatic hydrolysate II in sequence to obtain a feed liquid II;
(7) mixing materials: heating the first material liquid and the second material liquid, stirring, adding ginger slices, heating to 90 ℃, keeping the temperature, stirring for 10min, adding garlic powder, erythritol, polydextrose and stevioside 5' -flavour nucleotide disodium, keeping the temperature and stirring at 92 ℃ to obtain a first mixture;
(8) secondary material mixing: adding soy sauce, table vinegar and apple vinegar into the mixture I, heating to 97 ℃, keeping the temperature for 4min, adding white pepper powder, stirring uniformly, keeping the temperature for 2min, filtering at 180 meshes, adding a stabilizer into the filtrate, and sequentially homogenizing, instantly sterilizing at high pressure and hot filling to obtain the low-fat and low-calorie spicy compound sauce.
Example 2
A low-fat low-calorie spicy composite sauce is prepared by the following steps in sequence:
(1) weighing raw materials: 25 parts of brewed soy sauce, 13 parts of erythritol, 10 parts of vinegar, 25 parts of mushroom dregs, 8 parts of apple vinegar, 8 parts of dried bonito, 11 parts of dried kelp, 3 parts of garlic powder, 4 parts of ginger slices, 6 parts of bullet pepper segments, 4 parts of polydextrose, 3 parts of double-twig pepper segments, 1 part of stevioside, 2 parts of small pepper segments, 6 parts of fructus momordicae blocks, 0.8 part of white pepper powder, 0.4 part of disodium 5' -ribonucleotide and 5 parts of a stabilizer; the stabilizer comprises the following components in percentage by weight: 10% of low-acyl gellan gum, 10% of guar gum, 25% of carrageenan, 5% of pectin and 50% of water;
(2) preparing the glutinous rice cake chili water: cleaning bullet pepper sections, second vitex strip pepper sections and small pepper sections with cold water, then putting the cleaned bullet pepper sections, second vitex strip pepper sections and small pepper sections into water with the salt content of 12 wt%, heating and boiling the mixture at the material-liquid ratio of 1:5, preserving the heat at the temperature of 103 ℃, soaking and boiling the mixture for 18min, and filtering the mixture to obtain the glutinous rice cake pepper water;
(3) leaching fructus momordicae: adding one third of glutinous rice cake chili water into fructus Siraitiae Grosvenorii blocks, boiling, keeping the temperature at 95 deg.C for 35min, and filtering to obtain first material liquid;
(4) and (3) carrying out enzymolysis on the mushroom dregs: crushing the mushroom dregs, adding water, stirring, adding cellulase and flavourzyme, performing enzymolysis for 5.5 hours at the temperature of 53 ℃, and inactivating enzymes to obtain an enzymolysis liquid I; the mass ratio of the mushroom dregs to the water is 30: 80; the addition amount of the cellulase is 1 wt% of the mushroom dreg, and the addition amount of the flavourzyme is 1.8 wt% of the mushroom dreg;
(5) enzymolysis of dried bonito and dried kelp: pulverizing dried bonito and dried thallus laminariae, adding water, stirring, heating to 50 deg.C, keeping the temperature for 4 hr, adding papain, flavourzyme and trypsin, performing enzymolysis at 40 deg.C and pH 5 for 8 hr, and inactivating enzyme at high temperature to obtain enzymolysis solution II; the mass ratio of the dried kelp to the water is 12: 27; the papain is added in an amount of 0.2 wt% based on the total weight of the dried bonito and the dried tangle, the flavourzyme is added in an amount of 0.3 wt% based on the total weight of the dried bonito and the dried tangle, and the trypsin is added in an amount of 0.5 wt% based on the total weight of the dried bonito and the dried tangle;
(6) and (3) filtering and concentrating: mixing, roughly filtering, mechanically filtering and heating and concentrating the enzymatic hydrolysate I and the enzymatic hydrolysate II in sequence to obtain a feed liquid II;
(7) mixing materials: heating the first material liquid and the second material liquid, stirring, adding ginger slices, heating to 92 ℃, keeping the temperature, stirring for 12min, adding garlic powder, erythritol, polydextrose and disodium stevioside 5' -ribonucleotide, keeping the temperature and stirring at 93 ℃ to obtain a first mixture;
(8) secondary material mixing: adding soy sauce, table vinegar and apple vinegar into the mixture I, heating to 97 ℃, preserving heat for 5min, adding white pepper powder, stirring uniformly, preserving heat for 3min, filtering at 190 meshes, adding a stabilizer into the filtrate, and sequentially homogenizing, instantly sterilizing at high pressure and hot filling to obtain the low-fat and low-calorie spicy compound sauce.
Example 3
A low-fat low-calorie spicy composite sauce is prepared by the following steps in sequence:
(1) weighing raw materials: respectively weighing the following raw material components in parts by weight: 33 parts of brewed soy sauce, 15 parts of erythritol, 14 parts of vinegar, 30 parts of mushroom dregs, 10 parts of apple vinegar, 10 parts of dried bonito, 12 parts of dried kelp, 5 parts of garlic powder, 4 parts of ginger slices, 6 parts of bullet pepper segments, 4 parts of polydextrose, 5 parts of double-twig pepper segments, 2 parts of stevioside, 2.5 parts of small pepper segments, 6 parts of fructus momordicae blocks, 1 part of white pepper powder, 0.5 part of 5' -flavor nucleotide disodium and 7 parts of a stabilizer; the stabilizer comprises the following components in percentage by weight: 10% of low-acyl gellan gum, 10% of guar gum, 25% of carrageenan, 5% of pectin and 50% of water;
(2) preparing the glutinous rice cake chili water: cleaning bullet pepper sections, second vitex strip pepper sections and small pepper sections with cold water, then putting the cleaned bullet pepper sections, second vitex strip pepper sections and small pepper sections into water with the salt content of 12 wt%, heating and boiling the mixture at the material-liquid ratio of 1:6, preserving the heat at the temperature of 105 ℃, soaking and boiling the mixture for 20min, and filtering the mixture to obtain the glutinous rice cake pepper water;
(3) leaching fructus momordicae: adding one third of glutinous rice cake chili water into fructus Siraitiae Grosvenorii blocks, boiling, keeping the temperature at 95 deg.C for 40min, and filtering to obtain first material liquid;
(4) and (3) carrying out enzymolysis on the mushroom dregs: crushing the mushroom dregs, adding water, stirring, adding cellulase and flavourzyme, performing enzymolysis for 6 hours at the temperature of 53 ℃, and inactivating enzymes to obtain an enzymolysis solution I; the mass ratio of the mushroom dregs to the water is 30: 80; the addition amount of the cellulase is 1.2 wt% of the mushroom dreg, and the addition amount of the flavourzyme is 2 wt% of the mushroom dreg;
(5) enzymolysis of dried bonito and dried kelp: pulverizing dried bonito and dried thallus laminariae, adding water, stirring, heating to 55 deg.C, keeping the temperature for 4h, adding papain, flavourzyme and trypsin, performing enzymolysis at 42 deg.C and pH 5 for 9h, and inactivating enzyme at high temperature to obtain enzymolysis solution II; the mass ratio of the dried kelp to the water is 12: 30; the papain is added in an amount of 0.3 wt% based on the total weight of the dried bonito and the dried tangle, the flavourzyme is added in an amount of 0.4 wt% based on the total weight of the dried bonito and the dried tangle, and the trypsin is added in an amount of 0.6 wt% based on the total weight of the dried bonito and the dried tangle;
(6) and (3) filtering and concentrating: mixing, roughly filtering, mechanically filtering and heating and concentrating the enzymatic hydrolysate I and the enzymatic hydrolysate II in sequence to obtain a feed liquid II;
(7) mixing materials: heating the first material liquid and the second material liquid, stirring, adding ginger slices, heating to 95 ℃, keeping the temperature, stirring for 12min, adding garlic powder, erythritol, polydextrose and disodium stevioside 5' -ribonucleotide, keeping the temperature and stirring at 94 ℃ to obtain a first mixture;
(8) secondary material mixing: adding soy sauce, table vinegar and apple vinegar into the mixture I, heating to 100 ℃, keeping the temperature for 6min, adding white pepper powder, stirring uniformly, keeping the temperature for 4min, filtering at 200 meshes, adding a stabilizer into the filtrate, and sequentially homogenizing, instantly sterilizing at high pressure and hot filling to obtain the low-fat and low-calorie spicy compound sauce.
Comparative example 1
Comparative example 1 is different from example 2 in that comparative example 1 does not contain bullet pepper, double vitex pepper and small pepper, and thus does not contain glutinous rice cake pepper water.
Comparative example 2
The difference between comparative example 2 and example 2 is that comparative example 2 does not contain mushroom dregs, and thus mushroom dreg enzymolysis is not carried out, and meanwhile, enzymolysis liquid is not obtained.
The energy, fat content, capsaicin content and amino acid nitrogen content of the composite sauces obtained in example 2 and comparative examples 1-2 were measured, respectively, and the color thereof was measured using a color difference meter, and the results are shown in table 1.
TABLE 1 measurement results of example 2 and comparative examples 1 to 2
Figure BDA0003170868530000091
Note: different lower case letters represent significant differences (p < 0.05).
As can be seen from Table 1, the sauce prepared by the preparation method of the invention has energy of 12.5kJ/100mL, fat content of 0g/100mL, and meets the standards of low energy (less than or equal to 80kJ/100mL) and low fat (less than or equal to 1.5g/100mL) specified by national standards; compared with the comparative example 1, the content of the capsaicin in the example 2 and the comparative example 1 is up to more than 60mg/kg, and the capsaicin in the comparative example 1 is not detected. Meanwhile, the L value and the a value of example 2 are the largest, i.e., the luminance and the redness are the highest; comparative analysis shows that the addition of the glutinous rice cake chili water can endow the sauce with spicy taste and bright red color, and the sauce with brand new taste and bright red color is provided, mushroom dregs are added in the example 2 and the comparative example 1, and the mushroom dregs are not added in the comparative example 2; compared with the comparative example 2, the content of amino acid nitrogen is obviously improved in the example 2, which shows that the fresh taste of the sauce can be effectively improved by adding the mushroom dregs into the sauce after treatment.
While the present invention has been described in detail with reference to the specific embodiments thereof, it should not be construed as limited by the scope of the present patent. Various modifications and changes may be made by those skilled in the art without inventive step within the scope of the appended claims.

Claims (10)

1. A preparation method of a low-fat low-calorie spicy composite sauce is characterized by sequentially comprising the following steps:
(1) weighing raw materials: respectively weighing the following raw material components in parts by weight: 25-33 parts of brewed soy sauce, 10-15 parts of erythritol, 9-14 parts of vinegar, 20-30 parts of mushroom dregs, 7-10 parts of apple vinegar, 8-10 parts of dry bonito, 10-12 parts of dry kelp, 3-5 parts of garlic powder, 3-4 parts of ginger slices, 4-6 parts of bullet pepper segments, 3-4 parts of polydextrose, 3-5 parts of double-twig pepper segments, 1-2 parts of stevioside, 2-2.5 parts of small pepper segments, 4-6 parts of momordica grosvenori blocks, 0.5-1 part of white pepper powder, 0.2-0.5 part of 5' -flavor nucleotide disodium and 3-7 parts of a stabilizer;
(2) preparing the glutinous rice cake chili water: cleaning bullet pepper sections, second vitex strip pepper sections and small pepper sections with cold water, then putting the cleaned bullet pepper sections, second vitex strip pepper sections and small pepper sections into water with the salt content of 10-12 wt%, heating and boiling the mixture at the material-liquid ratio of 1:4-6, preserving the heat at the temperature of 95-105 ℃, soaking and boiling the mixture for 15-20min, and filtering the mixture to obtain the glutinous rice cake pepper water;
(3) leaching fructus momordicae: adding one third of glutinous rice cake chili water into fructus Siraitiae Grosvenorii blocks, boiling, keeping the temperature at 95 deg.C for 35-40min, and filtering to obtain first material liquid;
(4) and (3) carrying out enzymolysis on the mushroom dregs: pulverizing the fungus residue, adding water, stirring, adding cellulase and flavourzyme, performing enzymolysis at 48-53 deg.C for 5-6h, and inactivating enzyme to obtain enzymolysis solution I;
(5) enzymolysis of dried bonito and dried kelp: pulverizing dried bonito and dried thallus laminariae, adding water, stirring, heating to 45-55 deg.C, keeping the temperature for 4 hr, adding papain, flavourzyme and trypsin, performing enzymolysis at 40-42 deg.C and pH 5 for 7-9 hr, and inactivating enzyme at high temperature to obtain enzymolysis solution II;
(6) and (3) filtering and concentrating: mixing, roughly filtering, mechanically filtering and heating and concentrating the enzymatic hydrolysate I and the enzymatic hydrolysate II in sequence to obtain a feed liquid II;
(7) mixing materials: heating the first material liquid and the second material liquid, stirring, adding ginger slices, heating to 90-95 deg.C, stirring for 10-12min, adding garlic powder, erythritol, polydextrose and disodium stevioside 5' -ribonucleotide, stirring at 92-94 deg.C to obtain a mixture;
(8) secondary material mixing: adding soy sauce, edible vinegar and apple vinegar into the mixture, heating to 97-100 ℃, preserving heat for 4-6min, adding white pepper powder, stirring uniformly, preserving heat for 2-4min, filtering, adding a stabilizer into the filtrate, and sequentially homogenizing, sterilizing and filling to obtain the low-fat low-calorie spicy compound sauce.
2. The method for preparing the low-fat low-calorie spicy compound sauce according to claim 1, wherein in the step (1), the following raw material components are respectively weighed in parts by weight: 25 parts of brewed soy sauce, 13 parts of erythritol, 10 parts of vinegar, 25 parts of mushroom dregs, 8 parts of apple vinegar, 8 parts of dried bonito, 11 parts of dried kelp, 3 parts of garlic powder, 4 parts of ginger slices, 6 parts of bullet pepper segments, 4 parts of polydextrose, 3 parts of double-twig pepper segments, 1 part of stevioside, 2 parts of small pepper segments, 6 parts of fructus momordicae blocks, 0.8 part of white pepper powder, 0.4 part of disodium 5' -ribonucleotide and 5 parts of a stabilizer.
3. A process for preparing a low fat, low calorie, composite sauce according to claim 1 or 2, wherein the stabiliser comprises the following components in weight percent: 10% of low-acyl gellan gum, 10% of guar gum, 25% of carrageenan, 5% of pectin and 50% of water.
4. A method of preparing a low fat, low calorie, composite sauce according to claim 1 or 2 wherein the mushroom dregs are waste by-products of the preparation of mushroom soup sauce.
5. The method of preparing a low fat, low calorie compound sauce according to claim 1, wherein in step (2), the ratio of the ingredients is 1: 5.
6. The method for preparing a low-fat and low-calorie spicy composite sauce according to claim 1, wherein in the step (4), the mass ratio of the mushroom dregs to the water is 20-30: 60-80.
7. The method of preparing a low-fat low-calorie composite sauce according to claim 1, wherein in step (4), the cellulase is added in an amount of 1 to 1.2 wt% of the mushroom residue, and the flavourzyme is added in an amount of 1.6 to 2 wt% of the mushroom residue.
8. The method of producing a low-fat low-calorie composite sauce according to claim 1, wherein in the step (5), papain is added in an amount of 0.1 to 0.3 wt% based on the total weight of the dried bonito and the dried tangle, flavourzyme is added in an amount of 0.2 to 0.4 wt% based on the total weight of the dried bonito and the dried tangle, and trypsin is added in an amount of 0.4 to 0.6 wt% based on the total weight of the dried bonito and the dried tangle.
9. The method of claim 1, wherein in step (8), the low-fat and low-calorie compound sauce is hot-filled by filtering through a 180-mesh 200-mesh filter, autoclaving, and cooling to 90 ℃.
10. A low fat low calorie complex sauce obtainable by the process of any one of claims 1 to 9.
CN202110818018.2A 2021-07-20 2021-07-20 Low-fat low-calorie spicy composite sauce and preparation method thereof Pending CN113475700A (en)

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104886519A (en) * 2015-06-17 2015-09-09 贾智广 Spicy sauce for salads as well as preparation technology of spicy sauce
CN105105059A (en) * 2015-09-07 2015-12-02 江苏恒顺醋业股份有限公司 Sauce and preparation method thereof
CN108371316A (en) * 2018-01-24 2018-08-07 中国农业科学院农产品加工研究所 The preparation method of edible mushroom nanometer toppings
CN111972651A (en) * 2020-08-31 2020-11-24 金葵食品科技（大连）股份有限公司 Horseradish sauce and preparation method thereof

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104886519A (en) * 2015-06-17 2015-09-09 贾智广 Spicy sauce for salads as well as preparation technology of spicy sauce
CN105105059A (en) * 2015-09-07 2015-12-02 江苏恒顺醋业股份有限公司 Sauce and preparation method thereof
CN108371316A (en) * 2018-01-24 2018-08-07 中国农业科学院农产品加工研究所 The preparation method of edible mushroom nanometer toppings
CN111972651A (en) * 2020-08-31 2020-11-24 金葵食品科技（大连）股份有限公司 Horseradish sauce and preparation method thereof

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Application publication date: 20211008