High-fiber maize-flavored sauce and production method thereof

A production method and technology of seasoning sauce, which are applied in food ultrasonic treatment, food preparation, food forming, etc., can solve the problems of unclear consumption purpose of sauce condiments, high salt content of seasoning sauce, shortage of corn food, etc., and achieve excellent Taste, soft and delicate taste, good spreading effect

Active Publication Date: 2015-01-21
吉林省长吉图开发建设现代农业投资有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The invention provides a high-fiber corn-flavored seasoning sauce and its production method to solve the problems of current industrialization and large-scale corn food shortage, unclear consumption purpose of sauce condiments, too high salt content of seasoning sauce, nutritional deficiencies, etc. The nutritional function of corn ensures the natural flavor and nutritional quality of the product to the greatest extent, and provides people with a safe and delicious meal

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] (1) Activation and softening treatment of corn kernels

[0025] The mature corn kernels are cleaned by winnowing, magnetic separation, and spraying to remove impurities such as sand, stone, metal, and dust, so as to obtain clean, mildew-free, and insect-free corn kernels. Drinking water at 23°C, and keep it at 23°C for 3 days, use 20KHz ultrasonic activation and softening treatment during the heat preservation period, ultrasonic treatment time 30s, ultrasonic power 500W, interval 30s, repeat ultrasonic treatment 20 times, detect soluble dietary fiber and vitamins in corn kernels E. Changes of active ingredients such as vitamin C, lysine, tryptophan, niacin, soluble sugar, and amylase, when the content of soluble dietary fiber, vitamin E, vitamin C, lysine, tryptophan, and soluble sugar is the least Increased to twice that of raw corn kernels, niacin is in a free state that is easy to digest and absorb, amylase and cellulase activities are increased to more than twice th...

Embodiment 2

[0035] (1) Activation and softening treatment of corn kernels

[0036] The mature corn kernels are cleaned by winnowing, magnetic separation, and spraying to remove inedible impurities such as sand, stone, metal and dust, so as to obtain clean corn kernels without mildew and insects, and add 3 times, Drinking water with a temperature of 26°C was placed at 26°C for 2 days. During the heat preservation period, 25KHz ultrasonic activation and softening treatment was used. The ultrasonic treatment time was 60s, the ultrasonic power was 200W, and the interval was 90s. The ultrasonic treatment was repeated 40 times to detect the soluble dietary fiber in corn kernels. , vitamin E, vitamin C, lysine, tryptophan, niacin and soluble sugar, amylase and other active ingredients changes, when soluble dietary fiber, vitamin E, vitamin C, lysine, tryptophan and soluble sugar The content is at least twice that of the raw corn kernels, the niacin is in a free state that is easy to digest and a...

Embodiment 3

[0047] (1) Activation and softening treatment of corn kernels

[0048] The mature corn kernels are cleaned by winnowing, magnetic separation, and spraying to remove impurities such as sand, stone, metal and dust, so as to obtain clean corn kernels without mildew and moths. Drinking water at 25°C, and kept at 25°C for 2.5 days. During the heat preservation period, 22KHz ultrasonic activation and softening treatment was used. The ultrasonic treatment time was 45s, the ultrasonic power was 350W, and the interval was 60s. The ultrasonic treatment was repeated 30 times to detect the soluble dietary fiber, Changes of active ingredients such as vitamin E, vitamin C, lysine, tryptophan, niacin, soluble sugar, amylase, etc., when the content of soluble dietary fiber, vitamin E, vitamin C, lysine, tryptophan and soluble sugar Increase at least twice that of raw corn kernels, niacin is in a free state that is easy to digest and absorb, the activity of amylase and cellulase is increased t...

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PUM

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Abstract

The invention relates to a high-fiber maize-flavored sauce and a production method of the high-fiber maize-flavored sauce, and belongs to a food processing technology. The production method comprises the following steps: carrying out winnowing, magnetic separation and washing on mature maize seeds for removing impurities, adding a certain amount of drinking water for ultrasonically activating and softening, regulating the water content for continuously cultivating, and carrying out wet basis grinding to obtain wet basis maize powder with a certain particle size and rich active ingredients such as high-quality dietary fibers, vitamins, amino acids, soluble sugar, starch enzymes and cellulase; carrying out extruding, degrading, small molecule forming, aroma enhancing, tissue homogenizing, mixing, filling, and sterilizing. The high-fiber maize-flavored sauce is suitable for various consumer groups, can be used for being eaten together with a meal and cooking, and is convenient to eat and good in flavor; a production process of the high-fiber maize-flavored sauce is free from pollution and harmful substances; no chemical or artificially synthesized additive is used, so that the high-fiber maize-flavored sauce is safe to eat.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a high-fiber corn-flavored seasoning sauce and a production method thereof. Background technique [0002] Corn is an annual grass plant, also known as corn, maize, cob, six grains, etc. Research has determined that every 100 grams of corn contains 106 kcal of calories, 2.9 grams of cellulose, 4.0 grams of protein, 1.2 grams of fat, 22.8 grams of carbohydrates, and other mineral elements and vitamins. The crude fiber contained in corn is 4-10 times higher than that of polished rice and refined noodles. The magnesium and dietary fiber rich in corn can strengthen the peristalsis of the intestinal wall and promote the discharge of waste in the body. Chinese traditional medical research shows that corn is flat in nature and sweet in taste, which is beneficial to the lungs and heart, invigorating the spleen and appetizing, preventing cancer, lowering cholesterol, and strengthening the ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/24A23L27/60
CPCA23L27/60A23P10/22A23P10/25A23V2002/00A23V2300/16A23V2300/48
Inventor 刘婷婷王大为张艳荣张雁凌
Owner 吉林省长吉图开发建设现代农业投资有限公司
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