Black sesame seed ferment for seasoning

A technology of black sesame seeds and enzymes, applied in the food field, can solve problems such as unfavorable food absorption and digestion, poor gastrointestinal digestion, and unfavorable human health, and achieve the effects of enhancing body immunity, increasing spicy flavor and protecting gastric mucosa.

Inactive Publication Date: 2017-05-31
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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A black sesame ferment for seasoning, which is made of the following raw materials in parts by weight: 2000 g black sesame, 1500 g pepper, 1500 g Chinese prickly ash, 1000 g fennel, 600 g shredded ginger, 600 g green onion, 600 g rosemary leaves, cellulase 10 g and 20 g of sesamol were fermented in the fermentation broth.

[0034] The mixed components of the fermentation liquid are: 1000 g of semi-dry rice wine, 500 g of mature vinegar, 1500 g of rock sugar, and 2000 g of purified water.

[0035] The fermentation preparation method of black sesame enzyme is as follows:

[0036] (1) Put dried black sesame seeds in a fermenter, add shredded ginger, scallions, and rosemary leaves, add 3000 g of fermentation broth to the fermenter, add cellulase, stir the mixture evenly, and heat it at 45 °C Seal and let stand for 24 hours;

[0037] (2) Add pepper, Chinese prickly ash and fennel into the fermenter and mix well;

[0038] (3) Seal the fermenter for 30 days of anaerobic fer...

Embodiment 2

[0044] A black sesame enzyme for seasoning, the black sesame enzyme is made of the following raw materials in parts by weight: 2000-2500 parts of black sesame, 1750 g of pepper, 1750 g of Chinese prickly ash, 1250 g of fennel, 700 g of shredded ginger, 700 g of green onion, fan It is prepared by fermenting 700 g of rosemary leaves, 12.5 g of cellulase and 22.5 g of sesamol in the fermentation broth.

[0045] The mixed components of the fermentation broth are: 1100 g of semi-dry rice wine, 600 g of mature vinegar, 1750 g of rock sugar, and 2250 g of purified water.

[0046] The fermentation preparation method of black sesame enzyme is as follows:

[0047] (1) Take dried black sesame seeds and place them in a fermenter, add shredded ginger, green onions, and rosemary leaves, add 3250 g of fermentation broth to the fermenter, and add cellulase, stir the mixture evenly, and then Seal and stand at 58°C for 24 hours;

[0048] (2) Add pepper, Chinese prickly ash and fennel into the...

Embodiment 3

[0055] A kind of black sesame ferment for seasoning, described black sesame ferment is made of the following raw materials by weight: black sesame 2500 g, pepper 2000 g, Chinese prickly ash 2000 g, fennel 1500 g, shredded ginger 800 g, green onion 800 g, rosemary It is prepared by fermenting 800 g of leaves, 15 g of cellulase and 25 g of sesamol in the fermentation broth.

[0056] The mixed components of the fermentation liquid are: 1200 g of semi-dry rice wine, 700 g of mature vinegar, 2000 g of rock sugar, and 2500 g of purified water.

[0057] A kind of fermentation preparation method of the black sesame ferment that seasoning is used is as follows:

[0058] (1) Put dried black sesame seeds in a fermenter, add shredded ginger, scallions, and rosemary leaves, add 3500 g of fermented liquid to the fermenter, and add cellulase, stir the mixture evenly, and then Seal and stand at 62°C for 24 hours;

[0059] (2) Add pepper, Chinese prickly ash and fennel into the fermenter and...

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PUM

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Abstract

The invention relates to the technical field of food, and particularly discloses a black sesame seed ferment for seasoning. The black sesame seed ferment is prepared through the fermentation of the following raw materials in parts by weight in fermentation inducing liquid: 2000-2500 parts of black sesame seeds, 1500-2000 parts of peppers, 1500-2000 parts of Chinese prickly ash, 1000-1500 parts of fennel seeds, 600-800 parts of shredded ginger, 600-800 parts of scallions, 600-800 parts of rosemary leaves, 10-15 parts of cellulase and 20-25 parts of sesamol. The black sesame seed ferment disclosed by the invention has the effects of invigorating the stomach, moisturizing the intestine and assisting in digestion, the aromatic palatable taste of the black sesame seed ferment can adjust the taste of the food, the black sesame seed ferment is suitable for the taste of different people, besides, plant fruits are used as the raw materials, and the addition of chemical additives is avoided; and in addition, the black sesame seed ferment contains various active ingredients, so that the health of human bodies is facilitated, and people can enjoy delicious food without worry.

Description

technical field [0001] The invention relates to the technical field of food, in particular to an enzyme condiment made from black sesame. 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 its ...

Claims

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Application Information

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IPC IPC(8): A23L27/10A23L33/10A23L29/00
CPCA23V2002/00A23V2200/02A23V2200/10A23V2200/32A23V2250/2132A23V2250/022A23V2250/082A23V2250/60A23V2300/24A23V2300/10
Inventor 李国良
Owner ZHEJIANG BAIHUI BIOLOGICAL TECH
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