CN107149124B - Mushroom liquid acidic seasoning composition with health care function and preparation method thereof - Google Patents
Mushroom liquid acidic seasoning composition with health care function and preparation method thereof Download PDFInfo
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- CN107149124B CN107149124B CN201710309051.6A CN201710309051A CN107149124B CN 107149124 B CN107149124 B CN 107149124B CN 201710309051 A CN201710309051 A CN 201710309051A CN 107149124 B CN107149124 B CN 107149124B
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- 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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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
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- Seasonings (AREA)
Abstract
本发明涉及一种具有保健功能的菌菇液体酸性调味组合物及其制备方法，菌菇液体酸性调味组合物的原料组分按重量份计，包括：醋400～550份、菌菇汁250～400份、调味汁50～80份、姜20～30份、洋葱10～20份、柠檬汁2～5份和香辛料15～70份。本发明提供的菌菇液体酸性调味组合物，最大限度地保留了天然植物调味料的有效成分，与酿造食醋科学配比，不添加任何香精、色素、酸味剂、防腐剂，色泽纯正、香味浓郁、酸味柔和，回味甘甜；可以增强食用后的食欲，促进消化，提高滋补效果和对脾胃虚弱证的调理效果。The invention relates to a mushroom liquid acidic seasoning composition with health care function and a preparation method thereof. The raw material components of the mushroom liquid acidic seasoning composition, in parts by weight, include: 400-550 parts of vinegar, 250-550 parts of mushroom juice 400 parts, 50-80 parts of sauce, 20-30 parts of ginger, 10-20 parts of onion, 2-5 parts of lemon juice and 15-70 parts of spices. The mushroom liquid acidic seasoning composition provided by the invention retains the effective ingredients of natural plant seasoning to the greatest extent, and is scientifically matched with brewing vinegar, without adding any essence, pigment, acidulant, preservative, and has pure color and fragrance. Rich, sour and soft, sweet aftertaste; can enhance appetite after eating, promote digestion, improve nourishing effect and conditioning effect on spleen and stomach weakness.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a mushroom liquid acidic seasoning composition with a health-care function and a preparation method thereof.
Background
With the development of economy and the progress of society, the quality of human life is continuously improved, the requirements of people on the taste of food are more and more diversified, and the quality requirement is higher and more. The demand and application of seasonings have increased, and the market potential is huge. The acidic flavoring in the current market is mainly vinegar, the acidic compound flavoring has fewer types and single taste, does not have a health-care function, cannot meet the requirements of consumers, and remains to be developed.
Disclosure of Invention
Aiming at the defects in the prior art, the invention aims to provide a mushroom liquid acidic seasoning composition and a preparation method thereof, so as to enhance the appetite after eating, promote digestion, improve the nourishing effect and the conditioning effect on the spleen and stomach weakness; meanwhile, pure color, strong fragrance, soft sour and sweet aftertaste are ensured; the preparation method is simple and the production cost is low.
In order to achieve the purpose, the technical scheme provided by the invention is as follows:
in a first aspect, the invention provides a mushroom liquid acidic flavoring composition, which comprises the following raw material components in parts by weight: 400-550 parts of vinegar, 250-400 parts of mushroom juice, 50-80 parts of sauce, 20-30 parts of ginger, 10-20 parts of onion, 2-5 parts of lemon juice and 15-70 parts of spices. It should be noted that the vinegar is preferably brewed vinegar, the brewed vinegar may be Zhenjiang aromatic vinegar with total acid (calculated as acetic acid) content of 7.0g/100ml, and the lemon juice may be lemon juice with 25 kg/barrel standard supplied by Vast food (Shanghai) Limited.
In a further embodiment of the present invention, the mushroom juice is prepared from mushroom selected from one or more of mushroom, cordyceps, mushroom of shark fin, hypsizygus marmoreus, matsutake mushroom, coprinus comatus, collybia albuminosa, dictyophora phalloidea and agrocybe cylindracea. It is noted that the mushroom has delicious taste and contains various physiologically active substances and trace elements, such as polysaccharide, polypeptide, adenine, vitamin B group, iron, potassium, provitamin D and the like. The amino acids in the mushrooms are extremely rich, and the mushrooms are 18, which form 20 amino acids of protein; in addition, chitin, hemicellulose, trehalose, mannitol, reducing sugar and other carbohydrates, unsaturated fatty acid, vitamins, inorganic ions and the like contained in the mushrooms interact with the umami substances to form unique delicious taste of the mushrooms.
In a further embodiment of the present invention, the mushroom juice is prepared by a method comprising the steps of: s101: cleaning mushroom, soaking in water, and mincing soaked mushroom to obtain crushed mushroom; s102: adding water into the crushed mushroom materials, stirring uniformly, and heating at 90-100 ℃; s103: cooling the product obtained in the step S102 to 57-63 ℃, adjusting the pH value to 7-9, adding hydrolysis protease into the product with the pH value of 7-9, and stirring; s104: cooling the product obtained in the step S103 to 50-54 ℃, adding flavourzyme, and stirring; s105: and (4) heating the product obtained in the step (S104) at 110-130 ℃, adding salt into the heated product, stirring uniformly, filtering, and collecting filtrate, namely mushroom juice. The hydrolase can be Alcalase 2.4L FG hydrolase from Novoxin, and the Flavourzyme can be Flavoourzyme 500MG Flavourzyme from Novoxin; in S101, when the mushroom is soaked in water, the mushroom is immersed in the water, the mincing can be carried out by adopting a meat mincer, and in S103 and S104, the stirring is carried out to ensure that the enzyme is fully contacted with the product, so that the reaction is more full.
In a further embodiment of the present invention, in S101, the soaking time is 6-10 hours; in S102, the mass ratio of the mushroom crushed materials to water is 1:10, and the heating time is 3-5 hours; in S103, the mass ratio of the product with the pH value of 7-9 to the hydrolysis protease is 100 (0.6-1.0), and the stirring time is 3-5 h; in S104, the mass ratio of the product obtained in S103 to the flavourzyme is 100 (0.3-0.6), and the stirring time is 3-5 h; in S105, the mass ratio of the product obtained by heating to the salt is 100 (16-20), and the heating time is 0.5 h.
In a further embodiment of the invention, the raw material components of the sauce comprise, in parts by weight: 0-30 parts of Chinese date, 0-20 parts of medlar, 10-50 parts of rose, 5-20 parts of roselle, 10-20 parts of honey, 10-30 parts of trehalose and 5-10 parts of neotame. In addition, the Chinese dates: has effects in invigorating spleen, nourishing blood, and tranquilizing mind. Wolfberry fruit: has effects of nourishing liver and kidney, replenishing vital essence, and improving eyesight. And (3) rose: has effects in regulating qi, resolving stagnation, promoting blood circulation, dispelling blood stasis, regulating menstruation, and relieving pain. Roselle: also called roselle, has the drug effects of reducing blood pressure, resisting scurvy and promoting urination, and has the effect of relieving bronchitis and cough. Honey: contains about 35% of glucose, 40% of fructose, various inorganic salts, vitamin B1, vitamin B2, iron, calcium, copper, phosphorus, potassium, etc., amylase, lipase, invertase, etc., which are the most enzyme-containing substances in food. Enzymes are promoting substances that help the human body to digest, absorb, and metabolize and chemically change a series of substances. Trehalose: widely exists in various living bodies such as bacteria, yeasts, edible fungi, lower plants, invertebrates and the like; the chemical property is very stable, and the non-reducibility determines the stability of the biological membrane to high temperature, acid and alkali, so that the biological membrane has strong dehydration resistance in organisms, and can protect the biological membrane, protein and the like from being damaged under the adverse conditions of drought, cold, high salt and alkali and the like, thereby improving the resistance of the organisms to the adverse conditions. Neotame: as a functional sweetener, neotame has no adverse effect on human health and has beneficial regulating or promoting effects. Has the advantages of pure sweet taste, fresh and natural taste, high sweetness, easy absorption of nutrient substances, low energy, promotion of bifidobacterium proliferation, and no dental caries or blood sugar fluctuation.
In a further embodiment of the invention, the process for preparing a sauce comprises the steps of: s201: cleaning other raw material components except trehalose, neotame and honey, soaking in water, and mincing to obtain mixed crushed materials; s202: adding water into the mixed crushed materials and then heating; s203: adding pectinase and cellulase into the product obtained in the step S202, uniformly mixing, performing enzymolysis for 2-2.5 h at 49-51 ℃, heating at 80-100 ℃, and adding trehalose, neotame and honey into the heated product; s204: and cooling the product obtained in the step S203 to room temperature, then filtering, and collecting filtrate to obtain the sauce. The pectinase can be pectinase of 10 ten thousand U/g (produced by Shandong health service Biotechnology Co., Ltd.), and the cellulase can be cellulase of 5 ten thousand U/g (produced by Shandong health service Biotechnology Co., Ltd.); in S201, when soaking in water, the jujube, the medlar, the roselle and the rose are only needed to be immersed in water, and the mincing can be carried out by adopting a meat mincer.
In a further embodiment of the invention, in S202, the mass ratio of the mixed crushed aggregates to water is 1 (1-3), the heating temperature is 60-70 ℃, and the heating time is 9-12 min; in S203, the ratio of the total mass of the pectinase and the cellulase to the mass of the mixture is (0.28-0.32): 100, the mass ratio of the pectinase and the cellulase is 2:5, and the heating time is 4-6 min.
In a further embodiment of the invention, the spice comprises: 10-50 parts of purple perilla, 5-10 parts of star anise, 0-5 parts of pepper and 0-5 parts of garlic. Note that, perilla: relieve exterior syndrome, dispel cold, move qi and harmonize stomach. Can be used for treating wind-cold type common cold, cough, emesis, vomiting of pregnancy, and fish and crab poisoning. Anise: has effects of warming yang, dispelling cold, regulating qi-flowing, relieving pain, warming middle-jiao and invigorating spleen. Chinese prickly ash: has the effects of warming the middle-jiao and dispelling cold, removing dampness and relieving pain, killing parasites and detoxifying, relieving itching and removing fishy smell. Garlic: has effects in warming middle energizer, removing food stagnation, removing toxic materials, and killing parasite.
In a second aspect, the present invention provides a process for the preparation of a mushroom liquid acidic flavouring composition, comprising the steps of: s1: cleaning ginger and onion, and cutting into pieces to obtain ginger blocks and onion blocks; s2: uniformly mixing the massive ginger, the massive onion, the mushroom juice, the sauce and the spices, then heating, and cooling the heated product to room temperature; s3: and (4) uniformly stirring the product obtained in the step (S2), lemon juice and vinegar, filtering, and collecting filtrate to obtain the mushroom liquid acidic flavoring composition.
In a further embodiment of the present invention, in S2, the heating temperature is 90 to 100 ℃ and the heating time is 10 to 30 min.
The edible method of the mushroom liquid acidic flavoring composition provided by the invention comprises the following steps: the health food is eaten by each person 50g per day, can be added into food or decocted in soup, is eaten together with dinner, and has obvious effects of promoting digestion and tonifying spleen after being eaten continuously for at least one month.
The technical scheme provided by the invention has the following beneficial effects: (1) the mushroom liquid acidic seasoning composition provided by the invention maximally reserves the active ingredients of natural plant seasonings, is scientifically matched with brewed vinegar, and does not add any essence, pigment, acidity regulator and preservative; (2) the mushroom liquid acidic seasoning composition provided by the invention is pure in color, aromatic in flavor, soft in sour taste and sweet in aftertaste, can promote appetite after being eaten, and also has a nourishing effect; (3) the mushroom liquid acidic seasoning composition provided by the invention can be used for cooking various vegetables and meats, can increase the aromatic flavor, promote appetite and promote digestion, and has a good conditioning effect on spleen and stomach weakness; in practical use, the mushroom liquid acidic seasoning composition provided by the invention is suitable for dipping, stewing, braising and quickly boiling various cooking methods.
Additional aspects and advantages of the invention will be set forth in part in the description which follows and, in part, will be obvious from the description, or may be learned by practice of the invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. The following examples are only for illustrating the technical solutions of the present invention more clearly, and therefore are only examples, and the protection scope of the present invention is not limited thereby.
The experimental procedures in the following examples are conventional unless otherwise specified. The test materials used in the following examples were purchased from a conventional biochemical reagent store unless otherwise specified. In the quantitative tests in the following examples, three replicates were set, and the data are the mean or the mean ± standard deviation of the three replicates.
In the embodiment of the invention, Alcalase 2.4L FG hydrolase from Novixin is selected as the hydrolase, Flavourzyme 500MG Flavourzyme from Novixin is selected as the Flavourzyme, pectinase (10 ten thousand U/g) pectinase from Shandong health services biological science and technology Limited is selected as the Flavourzyme, cellulase (5 ten thousand U/g) from Shandong health services biological science and technology Limited is selected as the cellulase, vinegar is Zhenjiang aromatic vinegar with total acid (calculated by acetic acid) content of 7.0g/100ml, and lemon juice is lime juice with 25 kg/barrel standard supplied by Weihan food (Shanghai) Limited.
The invention provides a mushroom liquid acidic seasoning composition, which comprises the following raw material components in parts by weight: 400-550 parts of vinegar, 250-400 parts of mushroom juice, 50-80 parts of sauce, 20-30 parts of ginger, 10-20 parts of onion, 2-5 parts of lemon juice and 15-70 parts of spices.
Preferably, the mushroom juice is prepared from mushroom selected from one or more of Lentinus edodes, Cordyceps, Lentinula edodes, Hypsizygus marmoreus, Tricholoma matsutake, Coprinus comatus, Collybia albuminosa, Dictyophora indusiata and Agrocybe aegerita; the preparation method of the mushroom juice comprises the following steps:
s101: cleaning mushroom, soaking the mushroom in water for 6-10 hours, and grinding the soaked mushroom to obtain mushroom crushed materials;
s102: adding water into the crushed mushroom materials, uniformly stirring, and heating at 90-100 ℃ for 3-5 hours; wherein the mass ratio of the mushroom crushed materials to the water is 1: 10;
s103: cooling the product obtained in the step S102 to 57-63 ℃, adjusting the pH value to 7-9, adding a hydrolysis protease into the product with the pH value of 7-9, and stirring for 3-5 h, wherein the mass ratio of the product with the pH value of 7-9 to the hydrolysis protease is 100 (0.6-1.0);
s104: cooling the product obtained in the step S103 to 50-54 ℃, adding flavourzyme, and stirring for 3-5 hours; wherein the mass ratio of the product obtained in S103 to the flavourzyme is 100 (0.3-0.6);
s105: and (3) heating the product obtained in the step (S104) at 110-130 ℃ for 0.5h, adding salt into the heated product, wherein the mass ratio of the heated product to the salt is 100 (16-20), uniformly stirring, filtering, and collecting filtrate, namely mushroom juice.
Preferably, the sauce comprises the following raw material components in parts by weight: 0-30 parts of Chinese date, 0-20 parts of medlar, 10-50 parts of rose, 5-20 parts of roselle, 10-20 parts of honey, 10-30 parts of trehalose and 5-10 parts of neotame; the preparation method of the sauce comprises the following steps:
s201: cleaning other raw material components except trehalose, neotame and honey, soaking in water, and mincing to obtain mixed crushed materials;
s202: adding water into the mixed crushed materials, and heating for 9-12 min at 60-70 ℃; wherein the mass ratio of the mixed crushed aggregates to water is 1 (1-3);
s203: adding pectinase and cellulase into the product obtained in the step S202, uniformly mixing, performing enzymolysis for 2-2.5 h at 49-51 ℃, heating for 4-6 min at 80-100 ℃, and adding trehalose, neotame and honey into the heated product; wherein the ratio of the total mass of the pectinase and the cellulase to the mass of the mixture is (0.28-0.32): 100, and the mass ratio of the pectinase to the cellulase is 2: 5;
s204: and cooling the product obtained in the step S203 to room temperature, then filtering, and collecting filtrate to obtain the sauce.
Preferably, the spices comprise: 10-50 parts of purple perilla, 5-10 parts of star anise, 0-5 parts of pepper and 0-5 parts of garlic.
In addition, the invention also provides a preparation method of the mushroom liquid acidic flavoring composition, which comprises the following steps:
s1: cleaning ginger and onion, and cutting into pieces to obtain ginger blocks and onion blocks;
s2: uniformly mixing the massive ginger, the massive onion, the mushroom juice, the sauce and the spices, heating at 90-100 ℃ for 10-30 min, and cooling the heated product to room temperature;
s3: and (4) uniformly stirring the product obtained in the step (S2), lemon juice and vinegar, filtering, and collecting filtrate to obtain the mushroom liquid acidic flavoring composition.
The liquid acidic mushroom flavoring composition and the preparation method thereof provided by the present invention will be further described with reference to the following specific examples.
Example one
The embodiment provides a mushroom liquid acidic seasoning composition, which comprises the following raw material components in parts by weight:
550 parts of vinegar, 250 parts of mushroom juice, 80 parts of sauce, 20 parts of ginger, 10 parts of onion, 2 parts of lemon juice and 55 parts of spice.
Wherein the mushroom juice is prepared from mushroom, and the mushroom is mixture of Lentinus Edodes, Cordyceps, Lentinula Palustris, Hypsizygus Marmoreus, Tricholoma matsutake, Coprinus comatus, Collybia albuminosa, Dictyophora Indusiata and Agrocybe aegerita in equal mass; the preparation method of the mushroom juice comprises the following steps:
s101: cleaning mushroom, soaking in water for 8h, and mincing the soaked mushroom to obtain crushed mushroom;
s102: adding water into crushed mushroom materials, stirring uniformly, and heating at 90 ℃ for 4 h; wherein the mass ratio of the mushroom crushed materials to the water is 1: 10;
s103: cooling the product obtained in the step S102 to 60 ℃, adjusting the pH value to 8.4, adding the hydrolysis protease into the product with the pH value of 8.4, and stirring for 4 hours, wherein the mass ratio of the product with the pH value of 8.4 to the hydrolysis protease is 100: 0.8;
s104: cooling the product obtained in the step S103 to 52 ℃, adding flavourzyme, and stirring for 4 hours; wherein the mass ratio of the product obtained in S103 to the flavourzyme is 100: 0.4;
s105: heating the product obtained in the step S104 at 120 ℃ for 0.5h, adding table salt into the heated product, wherein the mass ratio of the heated product to the table salt is 100:20, uniformly stirring, filtering, and collecting filtrate, namely mushroom juice.
The sauce comprises the following raw material components in parts by weight: 30 parts of Chinese date, 20 parts of medlar, 50 parts of rose, 20 parts of roselle, 10 parts of honey, 10 parts of trehalose and 5 parts of neotame; the preparation method of the sauce comprises the following steps:
s201: cleaning other raw material components except trehalose, neotame and honey, soaking in water, and mincing to obtain mixed crushed materials;
s202: adding water into the mixed crushed materials, and heating at 65 ℃ for 10 min; wherein the mass ratio of the mixed crushed aggregates to the water is 1: 1;
s203: adding pectinase and cellulase into the product obtained in S202, uniformly mixing, performing enzymolysis for 2h at 50 ℃, heating at 90 ℃ for 5min, and adding trehalose, neotame and honey into the heated product; wherein the ratio of the total mass of the pectinase and the cellulase to the mass of the mixture is 0.30:100, and the mass ratio of the pectinase to the cellulase is 2: 5;
s204: and cooling the product obtained in the step S203 to room temperature, then filtering, and collecting filtrate to obtain the sauce.
The spices comprise: 50 parts of purple perilla and 5 parts of star anise.
According to the raw materials, the preparation method of the mushroom liquid acidic flavoring composition provided by the invention is adopted to prepare the mushroom liquid acidic flavoring composition:
s1: cleaning ginger and onion, and cutting into pieces to obtain ginger blocks and onion blocks;
s2: mixing rhizoma Zingiberis recens, Bulbus Allii Cepae, Lentinus Edodes juice, flavoring juice and spice, heating at 100 deg.C for 20min, and cooling to room temperature;
s3: and (4) uniformly stirring the product obtained in the step (S2), lemon juice and vinegar, filtering, and collecting filtrate to obtain the mushroom liquid acidic flavoring composition.
Example two
The embodiment provides a mushroom liquid acidic seasoning composition, which comprises the following raw material components in parts by weight:
400 parts of vinegar, 400 parts of mushroom juice, 50 parts of sauce, 30 parts of ginger, 20 parts of onion, 5 parts of lemon juice and 25 parts of spice.
Wherein the mushroom juice is prepared from mushroom, and the mushroom is a mixture of mushroom, Cordyceps, Lentinula edodes, Hypsizygus marmoreus, Tricholoma matsutake, Coprinus comatus, Collybia albuminosa, Dictyophora indusiata and Agrocybe cylindracea in equal mass; the preparation method of the mushroom juice comprises the following steps:
s101: cleaning mushroom, soaking in water for 6h, and mincing the soaked mushroom to obtain crushed mushroom;
s102: adding water into the crushed mushroom materials, stirring uniformly, and heating at 95 ℃ for 3 h; wherein the mass ratio of the mushroom crushed materials to the water is 1: 10;
s103: cooling the product obtained in the step S102 to 57 ℃, adjusting the pH value to 7, adding hydrolysis protease into the product with the pH value of 7, and stirring for 3 hours, wherein the mass ratio of the product with the pH value of 7 to the hydrolysis protease is 100: 0.6;
s104: cooling the product obtained in the step S103 to 50 ℃, adding flavourzyme, and stirring for 3 hours; wherein the mass ratio of the product obtained in S103 to the flavourzyme is 100: 0.3;
s105: heating the product obtained in the step S104 at 110 ℃ for 0.5h, adding table salt into the heated product, wherein the mass ratio of the heated product to the table salt is 100:16, uniformly stirring, filtering, and collecting filtrate, namely mushroom juice.
The sauce comprises the following raw material components in parts by weight: 10 parts of rose, 5 parts of roselle, 20 parts of honey, 30 parts of trehalose and 10 parts of neotame; the preparation method of the sauce comprises the following steps:
s201: cleaning other raw material components except trehalose, neotame and honey, soaking in water, and mincing to obtain mixed crushed materials;
s202: adding water into the mixed crushed materials, and heating at 60 ℃ for 9 min; wherein the mass ratio of the mixed crushed aggregates to the water is 1: 2;
s203: adding pectinase and cellulase into the product obtained in S202, uniformly mixing, performing enzymolysis for 2h at 49 ℃, heating at 80 ℃ for 4min, and adding trehalose, neotame and honey into the heated product; wherein the ratio of the total mass of the pectinase and the cellulase to the mass of the mixture is 0.28:100, and the mass ratio of the pectinase to the cellulase is 2: 5;
s204: and cooling the product obtained in the step S203 to room temperature, then filtering, and collecting filtrate to obtain the sauce.
The spices comprise: 10 parts of purple perilla, 10 parts of star anise, 5 parts of pepper and 5 parts of garlic.
According to the raw materials, the preparation method of the mushroom liquid acidic flavoring composition provided by the invention is adopted to prepare the mushroom liquid acidic flavoring composition:
s1: cleaning ginger and onion, and cutting into pieces to obtain ginger blocks and onion blocks;
s2: mixing rhizoma Zingiberis recens, Bulbus Allii Cepae, Lentinus Edodes juice, flavoring juice and spice, heating at 95 deg.C for 10min, and cooling to room temperature;
s3: and (4) uniformly stirring the product obtained in the step (S2), lemon juice and vinegar, filtering, and collecting filtrate to obtain the mushroom liquid acidic flavoring composition.
EXAMPLE III
The embodiment provides a mushroom liquid acidic seasoning composition, which comprises the following raw material components in parts by weight:
500 parts of vinegar, 300 parts of mushroom juice, 70 parts of sauce, 25 parts of ginger, 15 parts of onion, 4 parts of lemon juice and 45 parts of spice.
Wherein the mushroom juice is prepared from mushroom, and the mushroom is mixture of Lentinus Edodes, Cordyceps, Lentinula Palustris, Hypsizygus Marmoreus, Tricholoma matsutake, Coprinus comatus, Collybia albuminosa, Dictyophora Indusiata and Agrocybe aegerita in equal mass; the preparation method of the mushroom juice comprises the following steps:
s101: cleaning mushroom, soaking in water for 10h, and mincing the soaked mushroom to obtain crushed mushroom;
s102: adding water into the crushed mushroom, stirring uniformly, and heating at 100 ℃ for 5 h; wherein the mass ratio of the mushroom crushed materials to the water is 1: 10;
s103: cooling the product obtained in the step S102 to 63 ℃, adjusting the pH value to 9, adding hydrolysis protease into the product with the pH value of 9, and stirring for 5 hours, wherein the mass ratio of the product with the pH value of 9 to the hydrolysis protease is 100: 1.0;
s104: cooling the product obtained in the step S103 to 54 ℃, adding flavourzyme, and stirring for 5 hours; wherein the mass ratio of the product obtained in S103 to the flavourzyme is 100: 0.6;
s105: heating the product obtained in the step S104 at 130 ℃ for 0.5h, adding table salt into the heated product, wherein the mass ratio of the heated product to the table salt is 100:20, uniformly stirring, filtering, and collecting filtrate, namely mushroom juice.
The sauce comprises the following raw material components in parts by weight: 20 parts of Chinese date, 10 parts of medlar, 30 parts of rose, 10 parts of roselle, 15 parts of honey, 20 parts of trehalose and 8 parts of neotame; the preparation method of the sauce comprises the following steps:
s201: cleaning other raw material components except trehalose, neotame and honey, soaking in water, and mincing to obtain mixed crushed materials;
s202: adding water into the mixed crushed materials, and heating at 70 ℃ for 12 min; wherein the mass ratio of the mixed crushed aggregates to the water is 1: 3;
s203: adding pectinase and cellulase into the product obtained in S202, uniformly mixing, performing enzymolysis for 2.5h at 51 ℃, then heating for 6min at 100 ℃, and adding trehalose, neotame and honey into the heated product; wherein the ratio of the total mass of the pectinase and the cellulase to the mass of the mixture is 0.32:100, and the mass ratio of the pectinase to the cellulase is 2: 5;
s204: and cooling the product obtained in the step S203 to room temperature, then filtering, and collecting filtrate to obtain the sauce.
The spices comprise: 30 parts of purple perilla, 10 parts of star anise and 5 parts of pepper.
According to the raw materials, the preparation method of the mushroom liquid acidic flavoring composition provided by the invention is adopted to prepare the mushroom liquid acidic flavoring composition:
s1: cleaning ginger and onion, and cutting into pieces to obtain ginger blocks and onion blocks;
s2: mixing rhizoma Zingiberis recens, Bulbus Allii Cepae, Lentinus Edodes juice, flavoring juice and spice, heating at 100 deg.C for 30min, and cooling to room temperature;
s3: and (4) uniformly stirring the product obtained in the step (S2), lemon juice and vinegar, filtering, and collecting filtrate to obtain the mushroom liquid acidic flavoring composition.
Example four
The embodiment provides a mushroom liquid acidic seasoning composition, which comprises the following raw material components in parts by weight:
550 parts of vinegar, 350 parts of mushroom juice, 60 parts of sauce, 30 parts of ginger, 10 parts of onion, 4 parts of lemon juice and 55 parts of spice.
Wherein the mushroom juice is prepared from mushroom, and the mushroom is a mixture of mushroom, Cordyceps, Lentinula edodes, Hypsizygus marmoreus, Tricholoma matsutake, Coprinus comatus, Collybia albuminosa, Dictyophora indusiata and Agrocybe cylindracea in equal mass; the preparation method of the mushroom juice comprises the following steps:
s101: cleaning mushroom, soaking in water for 8h, and mincing the soaked mushroom to obtain crushed mushroom;
s102: adding water into crushed mushroom materials, stirring uniformly, and heating at 90 ℃ for 5 h; wherein the mass ratio of the mushroom crushed materials to the water is 1: 10;
s103: cooling the product obtained in the step S102 to 57 ℃, adjusting the pH value to 7, adding hydrolysis protease into the product with the pH value of 7, and stirring for 5 hours, wherein the mass ratio of the product with the pH value of 7 to the hydrolysis protease is 100: 0.6;
s104: cooling the product obtained in the step S103 to 54 ℃, adding flavourzyme, and stirring for 3 hours; wherein the mass ratio of the product obtained in S103 to the flavourzyme is 100: 0.3;
s105: heating the product obtained in the step S104 at 110 ℃ for 0.5h, adding table salt into the heated product, wherein the mass ratio of the heated product to the table salt is 100:20, uniformly stirring, filtering, and collecting filtrate, namely mushroom juice.
The sauce comprises the following raw material components in parts by weight: 10 parts of medlar, 40 parts of rose, 15 parts of roselle, 10 parts of honey, 30 parts of trehalose and 5 parts of neotame; the preparation method of the sauce comprises the following steps:
s201: cleaning other raw material components except trehalose, neotame and honey, soaking in water, and mincing to obtain mixed crushed materials;
s202: adding water into the mixed crushed materials, and heating at 65 ℃ for 10 min; wherein the mass ratio of the mixed crushed aggregates to the water is 1: 1;
s203: adding pectinase and cellulase into the product obtained in S202, uniformly mixing, performing enzymolysis for 2h at 51 ℃, heating at 100 ℃ for 5min, and adding trehalose, neotame and honey into the heated product; wherein the ratio of the total mass of the pectinase and the cellulase to the mass of the mixture is 0.30:100, and the mass ratio of the pectinase to the cellulase is 2: 5;
s204: and cooling the product obtained in the step S203 to room temperature, then filtering, and collecting filtrate to obtain the sauce.
The spices comprise: 40 parts of purple perilla, 10 parts of star anise and 5 parts of garlic.
According to the raw materials, the preparation method of the mushroom liquid acidic flavoring composition provided by the invention is adopted to prepare the mushroom liquid acidic flavoring composition:
s1: cleaning ginger and onion, and cutting into pieces to obtain ginger blocks and onion blocks;
s2: mixing rhizoma Zingiberis recens, Bulbus Allii Cepae, Lentinus Edodes juice, flavoring juice and spice, heating at 90 deg.C for 30min, and cooling to room temperature;
s3: and (4) uniformly stirring the product obtained in the step (S2), lemon juice and vinegar, filtering, and collecting filtrate to obtain the mushroom liquid acidic flavoring composition.
The edible method of the mushroom liquid acidic flavoring composition provided by the invention comprises the following steps: the health food is eaten by each person 50g per day, can be added into food or decocted in soup, is eaten together with dinner, and has obvious effects of promoting digestion and tonifying spleen after being eaten continuously for at least one month.
The mushroom liquid acidic seasoning composition prepared in the first to fourth embodiments of the present invention was systematically evaluated for its effect through experiments.
1. Comprehensive sensory evaluation test
Inviting 10 random experiencers to perform comprehensive sensory evaluation on the mushroom liquid acidic seasoning composition prepared in the first to fourth examples, and performing evaluation on five aspects of color, aroma, taste, acidity and freshness by adopting a percent system.
The scoring results of the evaluations are shown in table 1 below. The results show that the mushroom liquid acidic seasoning composition prepared by the invention is obviously superior in sensory indexes, and particularly has better effects on color, aroma and taste indexes.
TABLE 1 comprehensive sensory evaluation results
| Item | Example one | Example two | EXAMPLE III | Example four |
| Color and luster (20 points) | 18 | 16 | 16 | 17 |
| Aroma (20 points) | 19 | 17 | 18 | 19 |
| Taste (20 points) | 19 | 18 | 19 | 17 |
| Acidity (20 points) | 18 | 14 | 15 | 17 |
| Freshness (20 points) | 16 | 18 | 17 | 16 |
| Total score | 90 | 83 | 85 | 86 |
2. Effect on mouse spleen deficiency model
The test method comprises the following steps: 60 male mice are selected, the weight of the mice is 25 +/-2 g, and the mice are randomly divided into 6 groups, namely a blank control group, a spleen deficiency model control group, a mushroom liquid acidic seasoning composition group in the embodiment of the invention, and a mushroom liquid acidic seasoning composition group in the embodiment of the invention. Except for the blank control group, the other 5 groups were gavaged with rhubarb mixture at a dose of 40g/kg by 0.4ml/10g, once a day for seven consecutive days to make spleen deficiency models. The blank control group was given equal volume of distilled water for the same number of times and time. After one week, mice in the mushroom liquid acidic flavoring composition group of the first embodiment, the mushroom liquid acidic flavoring composition group of the second embodiment, the mushroom liquid acidic flavoring composition group of the third embodiment and the mushroom liquid acidic flavoring composition group of the fourth embodiment of the invention are respectively administered with 2.5g/kg of corresponding flavoring compositions by gastric lavage, and the blank control group and the spleen deficiency control group are administered with distilled water with equal volume once a day for seven consecutive days. The animals were observed daily during the molding and administration periods, and the changes in body weight (g) and body temperature (deg.C) were measured.
And (3) test results: the mouse given the rhubarb mixture is molded for 24 hours, then the excrement turns thin, some excrement is in the shape of mucus, the spleen deficiency symptoms such as slow movement, body emaciation, lackluster fur, tired and shrinkage of the bow and back gradually appear on the 3 rd day, the weight is reduced, the body temperature is reduced, and the establishment of the mouse spleen deficiency model caused by the rhubarb mixture is successful. After the seasoning composition is given for one week, the weight and the body temperature of the spleen deficiency control group are still lower than those of the blank control group, and have very significant differences, while the weight of the animals of the mushroom liquid acidic seasoning composition group is increased, the body temperature is increased, and the specific results are shown in the following table 2.
TABLE 2 Effect on mouse spleen deficiency model
3. Health effect research aiming at volunteers with spleen and stomach weakness
The research method comprises the following steps: 200 volunteers with spleen-stomach weakness were recruited and randomized into 4 groups of 50 individuals. Volunteers included criteria: (1) the traditional Chinese medicine diagnosis differentiation standard shows that the spleen and stomach weakness syndrome has the following clinical manifestations: anorexia, abdominal distention after eating, listlessness, abnormal stool, thirst, marasmus, lusterless complexion, dysphoria and irritability of children, lusterless hair, pale tongue, thin and white fur, thready and weak pulse, impairment of appetite, spleen deficiency, malnutritional stagnation, etc.; (2) the western medicine diagnosis standard relates to diseases such as dyspepsia, malnutrition, chronic enteritis, gastroenteritis, malabsorption syndrome and the like in western medicine, and is executed according to the diagnosis standard of the diseases. Exclusion criteria for cases: combined with liver depression and kidney deficiency, has serious primary diseases of heart, liver, kidney and hemopoietic system, psychopath and the like.
Four groups of volunteers respectively try the mushroom liquid acidic flavoring composition prepared in the first embodiment, the mushroom liquid acidic flavoring composition prepared in the second embodiment, the mushroom liquid acidic flavoring composition prepared in the third embodiment and the mushroom liquid acidic flavoring composition prepared in the fourth embodiment of the invention. Every person eats 50g of the soup every day, and the soup is decocted in the soup and eaten together with dinner for one month continuously.
The judgment standard of the health care effect is as follows: (1) and (3) healing: the weakness symptom of the spleen and the stomach disappears, and the reference index of the spleen and the stomach is obviously improved; (2) the effect is shown: the symptoms of weakness of the spleen and the stomach are obviously improved, the improvement is more than grade 2, and the reference indexes of the spleen and the stomach are improved; (3) the method has the following advantages: the symptoms of weakness of the spleen and the stomach are improved to more than grade 1, and objective indexes of the weakness are stable; (4) and (4) invalidation: the symptoms of weakness of the spleen and the stomach and the observation and diagnosis indexes are not improved or aggravated.
The research results are as follows: the health effect is shown in table 3 below. The results show that the mushroom liquid acidic seasoning composition prepared by the invention has a good conditioning effect on spleen and stomach weakness, and has the effects of promoting appetite, promoting digestion and nourishing.
TABLE 3 health benefits for volunteers with weakness of the spleen and stomach
| Group of | Recovery (case) | Obvious effect (example) | Effective (example) | Invalid (example) |
| Example one | 43 | 5 | 2 | 0 |
| Example two | 39 | 7 | 3 | 1 |
| EXAMPLE III | 40 | 8 | 2 | 0 |
| Example four | 37 | 7 | 6 | 0 |
It should be noted that, in addition to the cases exemplified in the first to fourth examples, it is also possible to select other raw material component ratios and preparation method parameters.
The technical scheme provided by the invention has the following beneficial effects: (1) the mushroom liquid acidic seasoning composition provided by the invention maximally reserves the active ingredients of natural plant seasonings, is scientifically matched with brewed vinegar, and does not add any essence, pigment, acidity regulator and preservative; (2) the mushroom liquid acidic seasoning composition provided by the invention is pure in color, aromatic in flavor, soft in sour taste and sweet in aftertaste, can promote appetite after being eaten, and also has a nourishing effect; (3) the mushroom liquid acidic seasoning composition provided by the invention can be used for cooking various vegetables and meats, can increase the aromatic flavor, promote appetite and promote digestion, and has a good conditioning effect on spleen and stomach weakness; in practical use, the mushroom liquid acidic seasoning composition provided by the invention is suitable for dipping, stewing, braising and quickly boiling various cooking methods.
It is to be noted that, unless otherwise specified, technical or scientific terms used herein shall have the ordinary meaning as understood by those skilled in the art to which the invention pertains. Unless specifically stated otherwise, the relative steps, numerical expressions, and values of the components and steps set forth in these embodiments do not limit the scope of the present invention. In all examples shown and described herein, unless otherwise specified, any particular value should be construed as merely illustrative, and not restrictive, and thus other examples of example embodiments may have different values.
Finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; the modifications or the substitutions do not make the essence of the corresponding technical solutions depart from the scope of the technical solutions of the embodiments of the present invention, and all of the technical solutions are covered in the protective scope of the present invention.
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