Shixiang liquid flavoring agent and production method thereof
A seasoning agent and liquid technology, applied in Shixiang liquid flavoring agent and its production field, can solve the problems of unfavorable storage and long-distance transportation, restriction of Shixiang supply and consumption, high breathing intensity, etc., to overcome insufficient supply and overcome storage resistance Poor sex, strong aroma effect
Inactive Publication Date: 2017-11-14
ZHOUKOU NORMAL UNIV
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Problems solved by technology
However, the edible parts of Shixiang are tender stems and leaves. After picking, they are still in a state of vigorous physiological metabolism, and their breathing intensity is relatively high, which is not conducive to storage and long-distance transportation.
Secondly, the picking of Shixiang is mainly concentrated in spring and summer, and its seasonal and seasonal supply is relatively strong, which limits the supply and consumption of Shixiang
If the tender stems and leaves of Shixiang are processed together with soy sauce into Shixiang functional liquid seasoning with good taste, it can not only retain the flavor and nutrition of Shixiang, but also overcome the shortcomings of Shixiang’s insufficient seasonal supply and poor storability
Method used
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[0049] 1 Experimental raw materials
[0050] Shixiang was purchased from Zhoukou Market; soy sauce was a commercially available product that met the national soy sauce standard; baking soda, salt, alcohol, and soy sauce were all commercially available products.
[0051] 2 Experimental methods
[0052] 2.1 Effect of blanching on the quality of Shixiang liquid seasoning
[0053] Shixiang leaf stems are slightly bitter and easy to change color, blanching can reduce the bitterness, prevent discoloration, maintain the fragrance of Shixiang and reduce the content of nitrite.
[0054] Put Shixiang in a mixed aqueous solution of 1% salt and 1% baking soda for blanching treatment, set the blanching temperature to 80°C, 85°C, 90°C, 95°C, 100°C, and the blanching time to 1, 2 , 3 min, and compare the effects of different combinations of temperature and time on its quality. The experimental results are shown in Table 1.
[0055] Table 1
[0056]
[0057] It can be seen from Table 1...
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The present invention discloses a mentha spicata liquid flavoring agent. The mentha spicata liquid flavoring agent mainly consists of mentha spicata, soy sauce, sugar, ethanol and caramel pigment, and is prepared by mentha spicata pre-treating, washing, blanching, rinsing and draining, drying, crushing, extracting and blending steps. Through single factor test and orthogonal test of process parameters and orthogonal test of a blending ratio of the liquid flavoring agent, the impact of blanching temperature, blanching time, extracting time, extracting temperature, a mixing ratio of mentha spicata and soy sauce, the blending proportion and other factors on the quality of the mentha spicata liquid flavoring agent are studied to fully develop mentha spicata resources, and to conduct deep processing on the mentha spicata. The produced mentha spicata liquid flavoring agent is dark red brown in color, lucidus and high in transparency; rich and strong in fragrance, outstanding in unique mentha spicata fragrance and free of peculiar smell; and outstanding in palatable taste, strong in aftertaste, and capable of meeting consumer demands for flavoring and health protection.
Description
technical field [0001] The invention belongs to the technical field of seasonings, and in particular relates to a ten-flavored liquid seasoning and a production method thereof. Background technique [0002] Shixiang, also known as Xiangcao, is one of the specialties in Henan. Henan Shixiang is a kind of spearmint, a perennial herb that belongs to the spearmint in the phylum Angiosperms, Dicotyledoneae, Lamiaceae, and Mentha. Ten coriander has a unique fragrance, which has the coolness of nepeta and the coolness of mint. The twigs and leaves can be used as seasoning for fresh vegetables, as an accessory for main dishes, or stir-fried. Ten coriander is rich in essential oil, which can be used as seasoning after deep processing. The essential oil in coriander has inhibitory effect on some pathogenic bacteria in food. Liu Xiaowei and others found that the essential oil of coriander has inhibitory effect on Escherichia coli, Staphylococcus aureus, Bacillus subtilis, etc. throug...
Claims
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IPC IPC(8): A23L27/10A23L27/00A23L33/00
CPCA23V2002/00A23V2200/30A23V2200/314A23V2250/21
Inventor 杨月云王小光王华东
Owner ZHOUKOU NORMAL UNIV