Omega-3 unsaturated fatty acid-enriched seasoning sauce

A technology of unsaturated fatty acid and seasoning sauce, which is applied in the field of condiment processing, can solve the problems of little effect on health care, harm to the liver and kidney, mold pollution, etc., and achieve the effect of enhancing nutritional value, increasing collision, and sufficient emulsification

Inactive Publication Date: 2017-05-10
广东澳米嘉生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, long-term consumption of food containing excessive preservatives will destroy the balance of normal intestinal flora of the human body, and in severe cases, harm the liver and kidneys of the human body, resulting in gastrointestinal function and blood pH imbalance, and long-term excessive consumption of food with excessive dehydroacetic acid content Gallstones may be caused, causing damage to the liver, kidney and central nervous system; frequent c

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Example 1 The seasoning sauce rich in ω-3 unsaturated fatty acids of the present invention is prepared from the following components in mass ratio: 22 parts of flaxseed powder, 10 parts of salad oil (6 parts of sunflower seed salad oil, 4 parts of peanut salad oil) , Sauce (commercially available seafood sauce) 44 parts, emulsifier (soy lecithin) 2 parts, deionized water; the preparation steps are as follows:

[0031] (1) Take the flaxseed meal, place it in 3 times the mass of deionized water, stir and heat at a speed of 400r / min, heat to 50°C, increase the speed to 600r / min, and add salad oil dropwise to the system at 500w Ultrasonic treatment for 10 minutes, homogenize 4 times in a 55 MPa high-pressure homogenizer, and then degas in vacuum to obtain a homogeneous emulsion;

[0032] (2) Take the sauce, add 2 times the volume of deionized water, stir and heat at a speed of 400r / min, and heat to 50°C, add the emulsion prepared in step (1), and conduct a second ultrasonic trea...

Embodiment 2

[0034] Example 2 The seasoning sauce rich in ω-3 unsaturated fatty acids of the present invention is prepared from the following components in mass ratio: 18 parts of linseed powder, 10 parts of salad oil (5 parts of soybean salad oil, 5 parts of cottonseed salad oil), Sauce (commercially available bean paste) 28 parts, emulsifier 3 parts (polyglycerol monooleate 2 parts, Tween-20 1 part), deionized water appropriate; the preparation steps are as follows:

[0035] (1) Take the flaxseed meal, place it in 3.5 times the mass of deionized water, stir and heat at a speed of 200r / min, heat to 55°C, increase the speed to 400r / min, add the salad oil dropwise to the system, and pass 65kHz Ultrasonic treatment for 5 minutes, homogenize 5 times in a 50MPa high-pressure homogenizer, and then degas in vacuum to obtain a homogeneous emulsion;

[0036] (2) Take the sauce, add 2.5 times the volume of deionized water, stir and heat at a rotation speed of 300 / min, heat to 55°C, add the emulsion prep...

Embodiment 3

[0038] Example 3 The seasoning sauce rich in ω-3 unsaturated fatty acids of the present invention was prepared from the following components in mass ratio: 5 parts of flaxseed powder, 8 parts of fruit and vegetable enzyme powder (1 part of pineapple powder, 1 part of cabbage powder, 1 part of Le powder, 1 part of cabbage powder, 1 part of Enoki mushroom powder, 1 part of passion fruit powder, 1 part of wheat grass powder, 1 part of carrot powder), 5 parts of Moringa seed oil, 3 parts of peanut salad oil, sauce (commercially available beef sauce) ) 39 parts, emulsifier (polyglycerol monolaurate) 0.5 part, deionized water appropriate amount; the preparation steps are as follows:

[0039] (1) Take linseed meal, place it in 2 times the mass of deionized water, stir and heat at a speed of 500r / min, heat to 60℃, increase the speed to 800r / min, add salad oil and moringa seed oil dropwise to In the system, undergo ultrasonic treatment at 65kHz for 15min, homogenize it 3 times in a 65MPa ...

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PUM

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Abstract

The invention discloses an omega-3 unsaturated fatty acid-enriched seasoning sauce. The omega-3 unsaturated fatty acid-enriched seasoning sauce is composed of, by weight part, 1-25 parts of flaxseed meal, 1-10 parts of salad oil, 1-85 parts of sauce, 0.5-5 parts of emulsifier, appropriate amount of water, 1-5 parts of moringa seed oil and/or 1-8 parts of fruit and vegetable enzyme powder. The omega-3 unsaturated fatty acid-enriched seasoning sauce introduces high-activity components such as omega-3 unsaturated fatty acid into the sauce to improve the flavor and taste of conventional sauce, add nutritive value and healthcare efficacy; omega-9 monounsaturated fatty acid contained in the moringa seed oil can reduce the content of total cholesterol and bad cholesterol in blood; the fruit and vegetable enzyme powder can decompose proteins, carbonhydrate and fat in the sauce to promote digestion and absorption of nutrients, to add multiple vitamins inside the seasoning sauce and meanwhile to improve the originally rich taste and high salt content of the sauce, thereby making up for the deficiencies of traditional sauced foods.

Description

Technical field [0001] The invention belongs to the technical field of condiment processing, in particular to a seasoning sauce rich in omega-3 unsaturated fatty acids. Background technique [0002] Sauce is a common condiment and catering food. At present, there are many types of sauces on the market, such as meat sauce, noodle sauce, vegetable sauce, jam, seafood sauce, etc., with a wide variety of varieties. [0003] Some commercially available sauces often have some artificial colors, edible flavors, flavor enhancers, flavoring agents and other additives in their formulas to obtain seafood, beef, fruit flavors and other tastes. Most of them are simply to obtain the desired flavoring taste. For the purpose, the nutritional value is low. For example, from the ingredient list of a certain seafood sauce on the market, the raw materials are mainly white sugar, water, non-GMO soybeans, wheat flour, edible salt, dehydrated garlic, brewed vinegar, peanut oil, salted pepper, red yeast ...

Claims

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Application Information

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IPC IPC(8): A23L25/10A23L27/60A23L11/00A23L33/12A23L11/50
CPCA23V2002/00A23V2250/1882
Inventor 李彤赵惠刚
Owner 广东澳米嘉生物科技有限公司
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