CN114651958A - Preparation method of seasoning sauce and product thereof - Google Patents
Preparation method of seasoning sauce and product thereof Download PDFInfo
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- CN114651958A CN114651958A CN202210302139.6A CN202210302139A CN114651958A CN 114651958 A CN114651958 A CN 114651958A CN 202210302139 A CN202210302139 A CN 202210302139A CN 114651958 A CN114651958 A CN 114651958A
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- sauce
- houttuynia cordata
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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
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
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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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
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Abstract
A method for preparing flavoring sauce and its product are provided. The invention provides a preparation method of a seasoning sauce, which comprises the following steps: (1) mixing pickles with water to obtain a mixture; (2) performing wall breaking treatment on the mixture obtained in the step (1) to obtain homogenate; (3) and (3) carrying out cell disruption treatment on the homogenate obtained in the step (2) to obtain the seasoning sauce. The seasoning sauce prepared by the preparation method provided by the invention has excellent color, fragrance and taste, and is rich in free amino acids, proteins and flavonoid compounds.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a preparation method of a seasoning sauce and a product thereof.
Background
With the rapid development of the economy and culture in the world, the living habits, dietary structures and living environments of people are obviously changed, the number of people suffering from various chronic diseases is in a rapid growth state every year, and the quality of life of people is seriously influenced. Modern studies have demonstrated that most patients with chronic diseases are accompanied by indications of chronic inflammation, the development of which plays a key role in the progression of the chronic disease. Disease monitoring data show that more than 70% of the population died by chronic diseases such as cancer, cardiovascular and cerebrovascular diseases and inflammatory bowel disease are the leading death factors in the world population. The chronic diseases have the characteristics of hidden diseases, long action period, complications, gradually increased harm, difficult cure and the like, and not only have great influence on the health of people, but also bring heavy economic burden. The conventional anti-inflammatory drugs can generate a plurality of side effects on human bodies after being taken for a long time, so that the finding of a natural anti-inflammatory diet has important practical significance.
The Houttuynia Cordata (Houttuynia Cordata Thunb) also called pulicaria, herba Houttuyniae, kola japonica, kohlrabi, laggera pterodonta and the like has special fishy smell, is called as the traditional Chinese medicine antibiotic, is common delicious food on a dining table, is one of traditional Chinese herbal medicines in China, is rich in cellulose, grease, protein, vitamin C and other components, and has high edible and medicinal values in China and Asia. The prior research shows that the houttuynia cordata has the effects of eliminating phlegm and stopping cough, eliminating carbuncle and expelling pus, clearing heat and releasing toxin, relieving pain and resisting inflammation, resisting viruses, inhibiting bacteria, regulating immunity, resisting oxidation, regulating intestinal tracts and the like, and the main active substances comprise volatile oil, alkaloid, flavonoid compounds, water-soluble polysaccharide and the like, and are recorded in Chinese pharmacopoeia and determined to be one of varieties with dual purposes of medicine and food.
With the continuous and deep research of houttuynia cordata in the field of both medicine and food in China, various products such as fresh cold-mixed food, houttuynia cordata tea drink, houttuynia cordata leisure food and the like are developed, but in view of the fact that the intracellular enzyme system of houttuynia cordata is complex and is easy to rot, brown stain and fiberize after being harvested, the houttuynia cordata loses edible value after being stored at normal temperature for 5 days from the original milky white color, crisp and tender taste, gradually turns yellow and decays and has rough taste, and the commodity value of houttuynia cordata is directly influenced; meanwhile, the main flavor component of the houttuynia cordata is poor in thermal stability, and the bacteriostatic spectrum is only limited to bacteria, so that the houttuynia cordata has extremely weak inhibitory effect on mould which is easy to rot; the technical bottlenecks of short storage period, easy browning of products and the like in the development of related products of the houttuynia cordata are difficult to break through.
The effective components and flavor substances of the houttuynia cordata are mainly distributed in cells, and the outer layer is firmly wrapped by cell walls. The cell wall of the houttuynia cordata is rich in cellulose, hemicellulose and colloid, so that the release of effective components is hindered in the processing process, and the loss of flavor substances of the houttuynia cordata can be caused by adopting a high-temperature treatment technology.
Therefore, how to provide a preparation method of a seasoning sauce, which enables the obtained seasoning sauce to have excellent color, flavor and taste and rich nutrition, is a problem to be urgently solved at present.
Disclosure of Invention
Aiming at the defects of the prior art, the invention aims to provide a preparation method of a sauce and a product thereof. The seasoning sauce prepared by the preparation method provided by the invention has excellent color, fragrance and taste, and is rich in free amino acids, proteins and flavonoid compounds.
In order to achieve the purpose, the invention adopts the following technical scheme:
in a first aspect, the present invention provides a method for preparing a ketchup, comprising the steps of:
(1) mixing pickles with water to obtain a mixture;
(2) performing wall breaking treatment on the mixture obtained in the step (1) to obtain homogenate;
(3) and (3) performing cell disruption treatment on the homogenate obtained in the step (2) to obtain the sauce.
In the invention, the houttuynia cordata refined sauce is prepared by adopting a low-temperature ultrasonic wall breaking technology and a cell crushing technology, which is not only beneficial to the release of effective components and flavor substances of the houttuynia cordata, but also beneficial to the protection of flavor substances of the houttuynia cordata. By adopting the same method, the fermented soya bean refined sauce, the garlic refined sauce and the chili refined sauce are prepared, and the houttuynia cordata blended sauce is prepared by compounding, so that the functional components are released to a great extent, the flavor is protected, and the houttuynia cordata blended sauce plays an important role in improving the quality of products.
In the invention, the seasoning sauce comprises any one of houttuynia cordata sauce, fermented soya bean sauce, garlic sauce or chili sauce.
Preferably, the houttuynia cordata sauce comprises any one of spicy houttuynia cordata sauce, garlic-flavored houttuynia cordata sauce, primary-flavor fermented soybean-flavored houttuynia cordata sauce, spicy fermented soybean-flavored houttuynia cordata sauce or garlic fermented soybean-flavored houttuynia cordata sauce.
In the present invention, in the step (1), the pickles include one or a combination of at least two of houttuynia cordata rhizomes, fermented soybeans, garlic or capsicum.
Preferably, the pepper comprises red pepper and/or white pepper.
Preferably, the sauce is spicy houttuynia cordata sauce, and in the step (1), the pickles comprise houttuynia cordata rhizomes and hot pepper in a mass ratio of (6-10) to (1-3);
wherein "6-10" can be 6, 6.5, 7, 7.5, 8, 8.5, 9, 9.5, 10, etc.;
"1-3" can be 1, 1.5, 2, 2.5, 3, etc.
Preferably, the sauce is garlic-flavored houttuynia cordata sauce, and in the step (1), the pickle comprises (6-10) by mass ratio, (0.5-1.5) by mass ratio, garlic and hot pepper;
wherein "6-10" can be 6, 6.5, 7, 7.5, 8, 8.5, 9, 9.5, 10, etc.;
"0.5-1.5" can be 0.5, 0.6, 0.7, 0.8, 0.9, 1, 1.1, 1.2, 1.3, 1.4, 1.5, etc.
Preferably, the sauce is primary fermented soybean-flavor houttuynia cordata sauce, and in the step (1), the pickle comprises houttuynia cordata rhizomes, fermented soybeans and hot pepper in a mass ratio of (6-10) to (0.5-1.5);
wherein "6-10" can be 6, 6.5, 7, 7.5, 8, 8.5, 9, 9.5, 10, etc.;
"0.5-1.5" can be 0.5, 0.6, 0.7, 0.8, 0.9, 1, 1.1, 1.2, 1.3, 1.4, 1.5, etc.
Preferably, the sauce is spicy fermented soybean-flavor houttuynia cordata sauce, and in the step (1), the pickle comprises houttuynia cordata rhizomes, fermented soybeans and hot pepper in a mass ratio of (6-10) to (0.5-1.5);
wherein "6-10" can be 6, 6.5, 7, 7.5, 8, 8.5, 9, 9.5, 10, etc.;
"0.5-1.5" can be 0.5, 0.6, 0.7, 0.8, 0.9, 1, 1.1, 1.2, 1.3, 1.4, 1.5, etc.
Preferably, the seasoning sauce is garlic and fermented soybean flavored houttuynia cordata sauce, and in the step (1), the pickles comprise houttuynia cordata rhizomes, garlic, fermented soybeans and hot peppers in a mass ratio of (5-10) - (0.5-1.5);
wherein "5-10" can be 5, 6, 6.5, 7, 7.5, 8, 8.5, 9, 9.5, 10, etc.;
"0.5-1.5" can be 0.5, 0.6, 0.7, 0.8, 0.9, 1, 1.1, 1.2, 1.3, 1.4, 1.5, etc.
In the invention, in the step (1), the mass ratio of the pickles to the water is 1 (0.5-2);
wherein "0.5-2" can be 0.5, 0.6, 0.7, 0.8, 0.9, 1, 1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 1.7, 1.8, 1.9, 2, etc.
Preferably, in the step (1), the houttuynia cordata rhizomes and the water are pre-cooled.
Preferably, the temperature of the pre-cooling treatment is 2 to 10 ℃, for example, 2 ℃, 3 ℃, 4 ℃, 5 ℃, 6 ℃, 7 ℃, 8 ℃, 9 ℃, 10 ℃ and the like.
Preferably, in step (2), the power of the wall breaking process is 500-.
Preferably, in step (2), the rotation speed of the wall breaking treatment is 40000-.
In the present invention, in step (3), the power of the cell disruption treatment is 400-1000W (for example, 400W, 500W, 600W, 700W, 800W, 900W, 1000W, etc.), and the frequency is 10-30KHz (for example, 10KHz, 12KHz, 14KHz, 16KHz, 18KHz, 20KHz, 22KHz, 24KHz, 26KHz, 28KHz, 30KHz, etc.).
Preferably, in step (3), the frequency of cell disruption is 2-7s (e.g. 2s, 3s, 4s, 5s, 6s, 7s, etc.) apart, and the frequency of cell disruption is 2-7s (e.g. 2s, 3s, 4s, 5s, 6s, 7s, etc.).
Preferably, in step (3), the cell disruption time is 10-30min (e.g., 10min, 12min, 14min, 16min, 18min, 20min, 22min, 24min, 26min, 28min, 30min, etc.).
Preferably, in step (3), the cell disruption treatment is performed under ice bath conditions.
In the present invention, in step (3), a flavoring agent is further added to the homogenate after the cell disruption treatment.
Preferably, the flavoring agent comprises any one or a combination of at least two of salt, monosodium glutamate or chicken essence.
Preferably, the sauce comprises 6-8% (e.g. 6%, 6.2%, 6.4%, 6.6%, 6.8%, 7%, 7.1%, 7.4%, 7.5%, 7.7%, 7.8%, 8%, etc.), 0.8-1.5% (e.g. 0.8%, 0.9%, 1%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5%, etc.) monosodium glutamate and 0.8-1.5% (e.g. 0.8%, 0.9%, 1%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5%, etc.) chicken essence by mass%.
Preferably, the sauce is spicy fermented soybean-flavor houttuynia cordata sauce, and in the step (3), pepper is added into the homogenate obtained after the cell disruption treatment.
Preferably, the mass percentage content of the pepper in the spicy fermented soybean and houttuynia cordata sauce is 0.03-0.08% (for example, 0.03%, 0.04%, 0.05%, 0.06%, 0.07%, 0.08% and the like).
In the present invention, in step (3), it is also necessary to add a food additive to the homogenate after the cell disruption treatment.
Preferably, the food additive comprises any one of or a combination of at least two of sodium D-erythorbate, calcium chloride or disodium edetate.
Preferably, the sauce comprises, by mass%, sodium D-erythorbate 0.08-0.12% (e.g., can be 0.08%, 0.09%, 0.1%, 0.11%, 0.12%, etc.), calcium chloride 0.08-0.12% (e.g., can be 0.08%, 0.09%, 0.1%, 0.11%, 0.12%, etc.), and disodium ethylenediaminetetraacetate 0.015-0.025 (e.g., can be 0.015%, 0.017%, 0.019%, 0.021%, 0.023%, 0.025%, etc.).
In the present invention, in step (3), the homogenate obtained after the cell disruption treatment is sterilized.
Preferably, the sterilization is pasteurization, and the sterilization temperature is 50-70 deg.C (such as 50 deg.C, 52 deg.C, 54 deg.C, 56 deg.C, 58 deg.C, 60 deg.C, 62 deg.C, 64 deg.C, 66 deg.C, 68 deg.C, 70 deg.C, etc.), and the time is 20-40min (such as 20min, 22min, 24min, 26min, 28min, 30min, 32min, 34min, 36min, 38min, 40min, etc.).
As a preferable technical scheme of the invention, the preparation method of the sauce comprises the following steps:
(1) mixing pickles with water according to the mass ratio of 1 (0.5-2) to obtain a mixture;
(2) performing wall breaking treatment on the mixture obtained in the step (1) at the power of 500-;
(3) under the ice bath condition, the homogenate obtained in the step (2) is subjected to cell disruption treatment for 10-30min at the power of 400-1000W and the frequency of 10-30 KHz; the frequency of ultrasonic crushing is 2-7s at intervals, and the ultrasonic crushing is 2-7 s; performing ultrasonic crushing, and pasteurizing at 50-70 deg.C for 20-40min to obtain the flavoring paste.
In a second aspect, the present invention provides a dressing prepared by the preparation method according to the first aspect.
Compared with the prior art, the invention has the following beneficial effects:
the seasoning sauce prepared by the preparation method provided by the invention has excellent color, fragrance and taste, and is rich in free amino acids, proteins and flavonoid compounds.
Detailed Description
The technical solution of the present invention is further explained by the following embodiments. It should be understood by those skilled in the art that the examples are only for the understanding of the present invention and should not be construed as the specific limitations of the present invention.
Example 1
The embodiment provides a red spicy houttuynia cordata sauce, which comprises the following raw materials in percentage by mass:
the preparation method of the red spicy houttuynia cordata sauce comprises the following steps:
(1) precooling pickles and water at 4 ℃ according to the formula amount, and then mixing to obtain a mixture;
(2) operating for 8min at a rotation speed of 51000r/min at a power of 800W by using a wall breaking food processor, and beating the mixture obtained in the step (1) into homogenate;
(3) under the ice bath condition, an ultrasonic cell disruptor is used for cell disruption treatment for 20min at the power of 720W and the frequency of 20 KHz; the ultrasonic crushing frequency is 5s at intervals, and the ultrasonic crushing time is 5 s; adding flavoring agent and food additive, mixing, and pasteurizing at 60 deg.C for 30min to obtain the flavoring paste.
Example 2
The embodiment provides a red garlic-flavor houttuynia cordata sauce, which comprises the following raw materials in percentage by mass:
the preparation method of the red garlic-flavor houttuynia cordata sauce comprises the following steps:
(1) precooling pickles and water at 4.2 ℃ according to the formula amount, and then mixing to obtain a mixture;
(2) operating for 8.2min at the power of 820W and the rotating speed of 49000r/min by using a wall-breaking food processor, and beating the mixture obtained in the step (1) into homogenate;
(3) under the ice bath condition, an ultrasonic cell disruptor is used for disrupting cells for 22min at the power of 750W and the frequency of 18 KHz; the ultrasonic crushing frequency is 6s at intervals, and the ultrasonic crushing time is 5 s; adding flavoring agent and food additive, mixing, and pasteurizing at 62 deg.C for 28min to obtain the flavoring paste.
Example 3
The embodiment provides a red original-taste fermented soybean-flavor houttuynia cordata sauce, which comprises the following raw materials in percentage by mass:
the preparation method of the red original flavor fermented soybean and houttuynia cordata sauce comprises the following steps:
(1) precooling pickles and water at 3.8 ℃ according to the formula amount, and then mixing to obtain a mixture;
(2) operating for 7.8min at the rotation speed of 53000r/min and 780W by using a wall-breaking food processor, and beating the mixture obtained in the step (1) into homogenate;
(3) under the ice bath condition, an ultrasonic cell disruptor is used for disrupting cells for 18min at the power of 800W and the frequency of 16 KHz; the ultrasonic crushing frequency is 5s at intervals, and the ultrasonic crushing time is 6 s; adding flavoring agent and food additive, mixing, and pasteurizing at 58 deg.C for 32min to obtain the flavoring paste.
Example 4
The embodiment provides a red spicy fermented soybean and houttuynia cordata sauce, which comprises the following raw materials in percentage by mass:
the preparation method of the red spicy fermented soybean and houttuynia cordata sauce comprises the following steps:
(1) precooling pickles and water at 6 ℃ according to the formula amount, and then mixing to obtain a mixture;
(2) operating for 7min at the power of 1200W and the rotating speed of 40000r/min by using a wall breaking food processor, and beating the mixture obtained in the step (1) into homogenate;
(3) under the ice bath condition, an ultrasonic cell disruptor is used for disrupting cells for 30min at the power of 400W and the frequency of 30 KHz; the ultrasonic crushing frequency is 6s at intervals, and the ultrasonic crushing time is 7 s; adding flavoring agent and food additive, mixing, and pasteurizing at 50 deg.C for 40min to obtain the flavoring paste.
Example 5
The embodiment provides a red garlic and fermented soybean-flavor houttuynia cordata sauce, which comprises the following raw materials in percentage by mass:
the preparation method of the red garlic and fermented soybean flavored houttuynia cordata sauce comprises the following steps:
(1) precooling pickles and water at 3 ℃ according to the formula amount, and then mixing to obtain a mixture;
(2) operating for 11min at a speed of 60000r/min and a power of 500W by using a wall-breaking food processor, and beating the mixture obtained in the step (1) into homogenate;
(3) under the ice bath condition, an ultrasonic cell disruptor is used for cell disruption treatment for 10min at the power of 1000W and the frequency of 10 KHz; the ultrasonic crushing frequency is 7s at intervals, and the ultrasonic crushing time is 6 s; adding flavoring agent and food additive, mixing, and pasteurizing at 70 deg.C for 20min to obtain the flavoring paste.
Example 6
This example provides a primary-color pungent houttuynia cordata sauce, which differs from example 1 only in that the fresh pedicle-removed red pepper is replaced with fresh pedicle-removed white pepper in the same amount.
Example 7
This example provides a primary-color garlic-flavored houttuynia cordata sauce, which is different from example 2 only in that the pedicle-removed fresh red peppers are replaced with the same content of pedicle-removed fresh white peppers.
Example 8
This example provides a fermented soybean-flavor houttuynia cordata sauce with original color and original flavor, which is different from example 3 only in that the fresh capsicum with the pedicel removed is replaced by fresh white capsicum with the same content of pedicel removed.
Example 9
The embodiment provides a primary-color spicy fermented soybean-flavor houttuynia cordata sauce, which is different from the embodiment 4 only in that the fresh pedicel-removed red peppers are replaced by fresh white pedicel-removed peppers with the same content.
Example 10
The present example provides a primary-color garlic fermented soybean-flavor houttuynia cordata sauce, which is different from example 5 only in that the fresh pedicel-removed red pepper is replaced by the fresh white pedicel-removed pepper with the same content.
Example 11
This example provides a red spicy houttuynia cordata sauce, which differs from example 1 only in that the pickles and water in step (1) are mixed directly without pre-cooling to give a mixture.
Example 12
The present embodiment provides a red spicy houttuynia cordata jam, which is different from embodiment 1 only in that the wall-breaking food processor in step (2) is operated at a power of 800W and a rotation speed of 35000r/min for 25 min.
Example 13
The embodiment provides a red spicy houttuynia cordata jam, and the difference from the embodiment 1 is that the wall breaking food machine in the step (2) runs for 3min at the power of 800W and the rotating speed of 65000 r/min.
Example 14
This example provides a red spicy houttuynia cordata paste, which is different from example 1 only in that the frequency of ultrasonication in step (3) is 1s apart and 1s of ultrasonication.
Example 15
This example provides a red spicy houttuynia cordata paste, which differs from example 1 only in that the frequency of ultrasonication in step (3) is 8s apart and that ultrasonication is 8 s.
Comparative example 1
This comparative example provides a red spicy houttuynia cordata paste, which is different from example 1 only in that step (2) is omitted and the other steps are the same as example 1.
Comparative example 2
This comparative example provides a red spicy houttuynia cordata sauce, which differs from example 1 only in that in step (3), the homogenate obtained in step (2) is directly pasteurized at 60 ℃ for 30min to obtain the sauce, and the other steps are the same as those of example 1.
Comparative example 3
The comparative example provides a red spicy houttuynia cordata sauce prepared from the same raw materials as in example 1;
the preparation method of the red spicy houttuynia cordata sauce comprises the following steps:
(1) precooling pickles and water at 4 ℃ according to the formula amount, and then dicing and mixing to obtain a mixture;
(2) adding flavoring agents and food additives into the mixture obtained in the step (1), mixing, and pasteurizing at 60 deg.C for 30min to obtain the flavoring paste.
Test example 1
Sensory evaluation
Test samples: seasoning pastes provided in examples 1 to 15 and comparative examples 1 to 3
The test method comprises the following steps: 180 volunteers were collected and divided into 18 groups of 10 persons, and the test results were averaged for each group, and the ketchups provided in examples 1 to 15 and comparative examples 1 to 3 were evaluated for color, flavor and taste.
The evaluation criteria for color, flavor and mouthfeel evaluation are shown in table 1:
TABLE 1
The test results are shown in table 2:
TABLE 2
As is clear from the data in Table 2, the sauces provided by the present invention (examples 1-15) have excellent color, flavor and mouthfeel. The ketchup provided in examples 1 to 15 had a sensory rating of 20 to 27 points; preferred embodiment examples 1 to 10 provide sauces having sensory evaluation scores of 26 to 27 points.
The invention provides a spicy heartleaf houttuynia herb sauce: is semisolid, uniform and pasty, has strong cordate houttuynia taste, and is delicious. The spicy herba Houttuyniae sauce added with red pepper is golden yellow, and the spicy herba Houttuyniae sauce added with white pepper retains the original color of herba Houttuyniae.
The garlic-flavored houttuynia cordata sauce provided by the invention comprises the following components: is semisolid, uniform and sauce-shaped, has strong garlic fragrance, has light cordate houttuynia taste, and is fresh, sweet and palatable. The garlic and houttuynia cordata jam added with red peppers is light red, and the garlic and houttuynia cordata jam added with white peppers keeps the original color of the houttuynia cordata.
The invention provides a fermented soybean and houttuynia cordata sauce with original taste: is semisolid, uniform and sauce-shaped, has strong fermented soybean flavor, light houttuynia cordata flavor and fresh, sweet and palatable taste. The original flavor fermented soybean and houttuynia cordata sauce added with the red peppers is yellow brown and has light red, and the original color of the houttuynia cordata sauce added with the white peppers is reserved.
The invention provides a garlic fermented soybean-flavor houttuynia cordata sauce which comprises the following components in parts by weight: is semisolid, uniform and sauce-shaped, has strong garlic and fermented soybean flavors, has light heartleaf houttuynia herb taste, and is fresh, sweet and palatable. The garlic fermented soybean-flavor houttuynia cordata sauce added with the red peppers is yellow brown and has light red, and the garlic fermented soybean-flavor houttuynia cordata sauce added with the white peppers keeps the primary color of the houttuynia cordata.
The invention provides a spicy fermented soybean-flavor houttuynia cordata sauce: is semisolid, uniform and thick, has strong garlic and fermented soybean flavor, has light houttuynia cordata flavor, and is fresh, spicy, hot and sweet. The spicy fermented soybean and houttuynia cordata sauce added with the red peppers is yellow brown and has light red, and the spicy fermented soybean and houttuynia cordata sauce added with the white peppers keeps the original color of the houttuynia cordata.
As can be seen from the comparison between example 1 and example 11, the pickles and water in step (1) do not have to be pre-cooled, which affects the color, flavor and taste of the sauce.
As can be seen from the comparison between example 1 and examples 12-13, the rotating speed of the wall breaking machine in step (2) affects the color, flavor and taste of the sauce.
As can be seen from a comparison of example 1 and examples 14-15, the frequency of ultrasonication in step (3) affects the color, flavor and mouthfeel of the sauce.
As is apparent from comparison of example 1 with comparative examples 1 to 2, the absence of the wall-breaking treatment in step (2) or the absence of the cell-breaking treatment, respectively, affects the color, flavor and taste of the sauce.
As can be seen from the comparison between example 1 and comparative example 3, the color, flavor and taste of the ketchup are affected by directly crushing the pickles.
Test example 2
Determination of nutrient content
Test samples: seasoning pastes provided in examples 1 to 15 and comparative examples 1 to 3
The test method comprises the following steps: HPLC is used for testing the content of the nutrient components in the sauce
The test results are shown in table 3:
TABLE 3
As is clear from the data in Table 3, the sauces provided by the present invention (examples 1-15) are rich in free amino acids, proteins and flavonoids.
It can be seen from a comparison of example 1 and example 11 that the pickles and water in step (1) do not have to be pre-cooled, which affects the content of nutrients in the sauce.
As can be seen from the comparison between example 1 and examples 12-13, the rotating speed of the wall breaking machine in step (2) affects the content of the nutrients in the sauce.
As can be seen from a comparison of example 1 and examples 14-15, the frequency of ultrasonication in step (3) affects the nutrient content of the sauce.
As can be seen from the comparison of example 1 with comparative examples 1 to 2, the absence of the wall-breaking treatment or the absence of the cell-disruption treatment in step (2), respectively, affects the content of the nutrients in the sauce.
It can be seen from a comparison of example 1 and comparative example 3 that the content of nutrients in the ketchup can be affected by directly subjecting pickles to a crushing treatment.
Test example 3
Safety performance testing
Test samples: seasoning pastes provided in examples 1 to 15 and comparative examples 1 to 3
(1) The content of lead, cadmium, mercury, arsenic and nitrite in the product meets the national food safety standard GB2762-2017 food pollutant Limit
(2) The content of calcium chloride and D-sodium erythorbate in the product meets the national food safety standard GB2760-2014 food additive use standard.
(3) After sterilization treatment, the product reaches the commercial aseptic requirement.
(4) According to the national food safety standard GB 29921-2021 pathogenic bacteria limit in prepackaged food, no pathogenic bacteria such as Escherichia coli group, staphylococcus aureus and salmonella in the product are detected.
The applicant states that the present invention is illustrated by the above examples of a preparation method of a ketchup according to the present invention and a product thereof, but the present invention is not limited to the above examples, i.e., it is not meant that the present invention must be implemented by the above examples. It should be understood by those skilled in the art that any modification of the present invention, equivalent substitutions of the raw materials of the product of the present invention, addition of auxiliary components, selection of specific modes, etc., are within the scope and disclosure of the present invention.
Claims (10)
1. A preparation method of a sauce is characterized by comprising the following steps:
(1) mixing pickles with water to obtain a mixture;
(2) performing wall breaking treatment on the mixture obtained in the step (1) to obtain homogenate;
(3) and (3) carrying out cell disruption treatment on the homogenate obtained in the step (2) to obtain the seasoning sauce.
2. The preparation method according to claim 1, wherein the seasoning paste comprises any one of houttuynia cordata paste, fermented soybean paste, garlic paste or chili paste;
preferably, the houttuynia cordata sauce comprises any one of spicy houttuynia cordata sauce, garlic-flavored houttuynia cordata sauce, primary-flavor fermented soybean-flavored houttuynia cordata sauce, spicy fermented soybean-flavored houttuynia cordata sauce or garlic fermented soybean-flavored houttuynia cordata sauce.
3. The preparation method according to claim 1 or 2, wherein in the step (1), the pickles comprise one or a combination of at least two of houttuynia cordata rhizomes, fermented soya beans, garlic or hot peppers;
preferably, the capsicum comprises red pepper and/or white pepper;
preferably, the sauce is spicy houttuynia cordata sauce, and in the step (1), the pickles comprise houttuynia cordata rhizomes and hot pepper in a mass ratio of (6-10) to (1-3);
preferably, the sauce is garlic-flavored houttuynia cordata sauce, and in the step (1), the pickle comprises (6-10) by mass ratio, (0.5-1.5) by mass ratio, garlic and hot pepper;
preferably, the sauce is primary fermented soybean-flavor houttuynia cordata sauce, and in the step (1), the pickle comprises houttuynia cordata rhizomes, fermented soybeans and hot pepper in a mass ratio of (6-10) to (0.5-1.5);
preferably, the sauce is a spicy fermented soybean-flavor houttuynia cordata sauce, and in the step (1), the sauce comprises houttuynia cordata rhizomes, fermented soybeans and hot peppers in a mass ratio of (6-10) to (0.5-1.5);
preferably, the seasoning sauce is garlic and fermented soybean flavored houttuynia cordata sauce, and in the step (1), the pickles comprise houttuynia cordata rhizomes, garlic, fermented soybeans and hot peppers in a mass ratio of (5-10) - (0.5-1.5).
4. The preparation method according to any one of claims 1 to 3, wherein in the step (1), the mass ratio of the pickles to the water is 1 (0.5-2);
preferably, in the step (1), the houttuynia cordata rhizomes and the water are pre-cooled;
preferably, the temperature of the pre-cooling treatment is 2-10 ℃;
preferably, in the step (2), the power of the wall breaking treatment is 500-;
preferably, in the step (2), the rotation speed of the wall breaking treatment is 40000-.
5. The method according to any one of claims 1 to 4, wherein in the step (3), the power of the cell disruption treatment is 400-1000W, and the frequency is 10-30 KHz;
preferably, in step (3), the frequency of cell disruption is 2-7s apart, and the frequency of cell disruption is 2-7 s;
preferably, in step (3), the cell disruption time is 10-30 min;
preferably, in step (3), the cell disruption treatment is performed under ice bath conditions.
6. The process according to any one of claims 1 to 5, wherein in the step (3), a flavoring agent is further added to the homogenate after the cell disruption treatment;
preferably, the flavoring agent comprises any one or a combination of at least two of salt, monosodium glutamate or chicken essence;
preferably, the seasoning sauce comprises 6-8% of salt, 0.8-1.5% of monosodium glutamate and 0.8-1.5% of chicken essence by mass percent;
preferably, the seasoning sauce is spicy fermented soybean-flavor houttuynia cordata sauce, and in the step (3), pepper is added into the homogenate obtained after the cell disruption treatment;
preferably, the mass percentage content of the pepper in the spicy fermented soybean and houttuynia cordata sauce is 0.03-0.08%.
7. The process according to any one of claims 1 to 6, wherein in the step (3), a food additive is further added to the homogenate after the cell disruption treatment;
preferably, the food additive comprises any one or a combination of at least two of sodium D-erythorbate, calcium chloride or disodium edetate;
preferably, the seasoning sauce comprises 0.08 to 0.12 percent of D-sodium erythorbate, 0.08 to 0.12 percent of calcium chloride and 0.015 to 0.025 percent of ethylene diamine tetraacetic acid by mass percentage.
8. The method according to any one of claims 1 to 7, wherein in the step (3), the homogenate after the cell disruption treatment is further subjected to sterilization;
preferably, pasteurization is adopted, and the temperature of the pasteurization is 50-70 ℃ and the time is 20-40 min.
9. The method according to any one of claims 1 to 8, characterized in that it comprises the steps of:
(1) mixing pickles with water according to the mass ratio of 1 (0.5-2) to obtain a mixture;
(2) performing wall breaking treatment on the mixture obtained in the step (1) at the power of 500-;
(3) under the ice bath condition, the homogenate obtained in the step (2) is subjected to cell disruption treatment for 10-30min at the power of 400-1000W and the frequency of 10-30 KHz; the frequency of ultrasonic crushing is 2-7s at intervals, and the ultrasonic crushing is 2-7 s; performing ultrasonic crushing, and pasteurizing at 50-70 deg.C for 20-40min to obtain the flavoring paste.
10. A sauce, characterized in that it is prepared by the preparation method as claimed in any one of claims 1 to 9.
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| CN202210302139.6A CN114651958A (en) | 2022-03-24 | 2022-03-24 | Preparation method of seasoning sauce and product thereof |
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| CN202210302139.6A CN114651958A (en) | 2022-03-24 | 2022-03-24 | Preparation method of seasoning sauce and product thereof |
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