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A kind of red grain flavor powder and preparation method thereof

A technology of red grains and flavor, applied in the field of red grains flavor powder and its preparation, can solve the problems of limited shelf life, high water content of red grains, and difficult storage, etc., to solve environmental pollution, increase amino nitrogen content, increase umami effect

Inactive Publication Date: 2016-05-11
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As a healthy and delicious local food seasoning, red glutinous rice has long been favored by the people in southern China, especially in Fujian. Red glutinous rice is used in many dishes in Fujian cuisine, among which the famous ones are drunken chicken and spring bamboo shoots. However, due to the high moisture content of red grains and the difficulty in storage, the shelf life is limited. Therefore, the development of new seasonings of red grains flavor powder that integrates flavor, nutrition and function has broad market prospects.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] 1) Degradation of red grain protein by enzymatic hydrolysis: red grain protein is rich in protein content and complete in amino acid types, and protease can be used to further degrade red grain protein into amino acids with good taste, in order to increase the delicious taste of red grain. The present invention Use neutral protease, the usage amount is 0.05%, the enzymolysis temperature is 55°C, the enzymolysis time is 2.0h, the enzymolysis solid-liquid ratio is 1:3, and the enzymolysis solution is at pH 7.0 to hydrolyze red grain protein;

[0023] 2) Heat pump drying: the drying temperature is 50°C, the dried red grain flavor powder has a water content of 10%, and amino nitrogen is 0.56%. Heat pump drying has a large material handling capacity, and is obviously superior to conventional drying technologies in reducing energy consumption and drying costs, and because it uses closed or semi-closed cycle drying, the drying air is recycled in the heat pump air system, so it ...

Embodiment 2

[0026] 1) Enzymatic hydrolysis technology to degrade red grain protein: Weigh a certain quality of bright red grain, dilute with water according to the ratio of material to liquid 1:5, stir well, adjust the pH of the enzymolysis solution to 3.0, 45 ℃ constant temperature water bath for 3.0h, acid protease The dosage is 0.1% of the red grain;

[0027] 2) Drying treatment: use freeze-drying technology for the hydrolyzed system after deactivation, at a drying temperature of 10°C, control the moisture content of the red grain flavor powder to 5%, and the amino nitrogen to 0.40%;

[0028] 3) Superfine pulverization: Superfine pulverization of the dried red grain flavor powder, and sieve to make a 200-mesh micropowder.

Embodiment 3

[0030] 1) Degradation of red grain protein by enzymatic hydrolysis: Weigh bright red grain, add water to dilute according to the ratio of material to liquid 1:1, stir well, adjust the pH of the enzymolysis solution to 6.0, and put it in a constant temperature water bath at 50°C for 2.0 hours. The amount of papain used is 0.01% of red grains;

[0031] 2) Drying treatment: use microwave vacuum drying technology for the hydrolysis system after deactivating the enzyme, the drying temperature is 40°C, the moisture content of the red grain flavor powder is controlled to 8%, and the amino nitrogen is 0.45%;

[0032] 3) Superfine pulverization: Superfine pulverization of the dried red grain flavor powder, and sieve to make a 200-mesh micropowder.

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Abstract

The invention provides red vinasse flavored powder and a preparation method thereof. According to the red vinasse flavored powder, fresh red vinasse is used as a raw material and red vinasse protein is degraded by an enzymolysis technology to obtain amino acid with a good flavor effect; and the red vinasse is dried and subjected to ultrafine crushing to obtain the red vinasse flavored powder. The red vinasse flavored powder processed by the invention integrates flavor, nutrition and functions; the commodity value and the economic additional value of the red vinasse are improved; the limitation that the red vinasse is used as a feed and is sold at low price or is directly used as wastes is broken through; and the red vinasse flavored powder has the practical significances on reduction of resource wastes and environmental pollution, and improvement on the economic benefits, the social benefits and the ecological benefits of Fujian yellow rice wine enterprises.

Description

technical field [0001] The invention relates to a preparation method and products of seasoning powder in the light industry, in particular to a red grain flavor powder and a preparation method thereof. Background technique [0002] Red grains are the main by-products left after the brewing of red yeast rice wine. In addition to retaining nutrients such as starch, cellulose, crude fat and rich protein in yellow rice wine grains, it also has more prominent functions than ordinary rice wine grains. Components such as monascus pigments, flavonoids and phenolic substances with antioxidant and antibacterial functions, and statins that regulate blood lipids, etc. [0003] According to incomplete statistics, in 2012, there were more than 120 enterprises in Fujian Province that had the production license conditions for red yeast rice wine. Red grains resources should not be underestimated, but due to the limitations of traditional concepts, as dross, Fujian rice wine companies usual...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/10
CPCA23L27/21A23V2002/00A23V2250/06
Inventor 吕峰陈永郭婉林宗成周煜升
Owner FUJIAN AGRI & FORESTRY UNIV
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