Cauliflower enzyme for seasoning

A cauliflower and enzyme technology, applied in the application, the function of food ingredients, food science and other directions, can solve the problems of unfavorable human health, unfavorable food absorption and digestion, poor gastrointestinal digestion, etc., to improve the gastrointestinal digestion ability and promote food digestion , the effect of eating convenience

Inactive Publication Date: 2017-05-24
ZHEJIANG BAIHUI BIOLOGICAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These seasonings are often prepared by pure chemical substances according to the mass ratio, and generally contain chemical additives such as preservatives, antioxidants, flavor enhancers, etc., which will have slow adverse effects on the human body after consumption.
In addition, people often eat all kinds of mixed food, which leads to poor digestion in the stomach, and the chemical additives in the seasoning are not conducive to the absorption and digestion of food, which makes people suffer health damage while obtaining delicious taste
Chinese patent CN105831690A, published date August 10, 2016, the title of the invention is a fresh and salty seasoning and its preparation method, which discloses that the raw materials are sodium chloride, potassium chloride, organic salt, sodium glutamate, L-alanine Seasonings such as silicon dioxide, silicon dioxide, etc. are obtained by mixing the raw materials in a drum mixer. The organic salts are sodium gluconate, DL-sodium malate or sodium citrate. The seasoning is prepared by artificially producing various chemical substances. Its umami taste comes from sodium glutamate, L-alanine, organic salt, etc. Long-term consumption is not good for human health
At present, enzymes used as condiments are still rarely seen, and in view of the fact that people’s long-term consumption of condiments with various chemical additives is harmful to health, it is necessary to develop enzymes used as condiments to protect public health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A cauliflower enzyme for seasoning, which is prepared by fermenting the following raw materials in parts by weight: 1500 g of cauliflower, 300 g of corn, 200 g of celery, 200 g of carrot, 150 g of pepper, 150 g of Chinese prickly ash, and 100 g of fennel g, 100 g of rosemary leaves, 100 g of tomato juice, 0.05 g of cellulase, and 0.05 g of carnosol.

[0032] The fermentation liquid is mixed with the following components: 180 g of semi-dry rice wine, 120 g of mature vinegar, 600 g of rock sugar, and 1000 g of purified water.

[0033] A preparation method of cauliflower ferment for seasoning:

[0034] (1) Wash and cut the cauliflower into a fermenter, add corn, celery, carrot, green pepper, and rosemary leaves, add 2500 g of the prepared fermentation liquid to the fermenter, add cellulase, and The mixture was stirred evenly, and sealed and stood at 62°C for 24 hours;

[0035] (2) Add pepper, Chinese prickly ash and fennel into the fermenter and mix well;

[0036] (3) P...

Embodiment 2

[0042] A cauliflower enzyme for seasoning, which is prepared by fermenting the following raw materials in fermentation broth: 1700 g of cauliflower, 350 g of corn, 250 g of celery, 250 g of carrot, 170 g of pepper, 170 g of Chinese prickly ash, and 130 g of fennel g, 130 g of rosemary leaves, 130 g of tomato juice, 0.08 g of cellulase, and 0.08 g of carnosol.

[0043] The fermentation liquid is mixed with the following components: 210 g of semi-dry rice wine, 135 g of mature vinegar, 700 g of rock sugar, and 1250 g of purified water.

[0044] The fermentation preparation method of cauliflower enzyme comprises the following steps:

[0045] (1) Put the washed cauliflower kernels in a fermenter, add corn, celery, carrots, green peppers, and rosemary leaves, add 2750 g of the prepared fermentation broth to the fermenter, add cellulase, and dissolve the mixture Stir well, seal and stand at 55°C for 24 hours;

[0046] (2) Add pepper, Chinese prickly ash and fennel into the ferment...

Embodiment 3

[0053] A cauliflower enzyme for seasoning, which is prepared by fermenting the following raw materials in fermentation broth: 2000 g of cauliflower, 400 g of corn, 300 g of celery, 300 g of carrot, 200 g of pepper, 200 g of Chinese prickly ash, and 150 g of fennel g, rosemary leaves 150 g, tomato juice 150 g, cellulase 0.1 g, carnosol 0.1 g.

[0054] The fermentation liquid is mixed with the following components: 240 g of semi-dry rice wine, 150 g of mature vinegar, 800 g of rock sugar, and 1500 g of purified water.

[0055] The preparation method of cauliflower ferment comprises the following steps:

[0056] (1) Wash and cut the cauliflower into a fermenter, add corn, celery, carrot, green pepper, and rosemary leaves, add 3000 g of the prepared fermentation liquid to the fermenter, add cellulase, and Stir the mixture evenly, and leave it sealed at 45°C for 24 hours;

[0057] (2) Add pepper, Chinese prickly ash and fennel into the fermenter and mix well;

[0058] (3) Place ...

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PUM

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Abstract

The invention relates to the technical field of foods and discloses a cauliflower enzyme for seasoning. The cauliflower enzyme for seasoning is preparing by fermenting the following raw materials in starter, wherein the raw materials include, by weight parts, 1500-2000 parts of cauliflower, 300-400 parts of corn, 200-300 parts of celery, 200-300 parts of carrot, 150-200 parts of pepper, 150-200 parts of Sichuan pepper, 100-150 parts of fennel fruit, 100-150 parts of rosemary leaves, 100-150 parts of tomato juice, 0.05-0.1 part of cellulase and 0.05-0.1 part of carnosol. The starter is prepared by mixing, by weight, 100-190 parts of half-dry rice wine, 80-150 parts of mature vinegar, 150-240 parts of rock candy and 450-640 parts of purified water. The cauliflower enzyme takes plant fruits as raw materials, introduction of chemical addition agents is avoided, and mellow delicate flavor of the cauliflower enzyme can adjust the foods and make users enjoy delicious foods at ease.

Description

technical field [0001] The invention relates to the technical field of food, in particular to an enzyme condiment prepared from cauliflower. Background technique [0002] In order to ensure the delicious taste of food, people eat some seasonings when eating chafing dish or buffet, or add seasonings to cooked dishes. These seasonings are often formulated from pure chemical substances according to the mass ratio, and are generally added with chemical additives such as preservatives, antioxidants, and flavor enhancers, which will have slow adverse effects on the human body after consumption. In addition, people often eat all kinds of mixed food, which leads to poor digestion in the stomach, and the chemical additives in seasonings are not conducive to the absorption and digestion of food, which makes people suffer health damage while obtaining delicious taste. Chinese patent CN105831690A, date of publication August 10, 2016, title of invention A fresh and salty seasoning and i...

Claims

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Application Information

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IPC IPC(8): A23L27/10A23L19/00A23L33/10
CPCA23V2002/00A23V2200/30A23V2200/32
Inventor 李国良
Owner ZHEJIANG BAIHUI BIOLOGICAL TECH
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