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Flavored function konjac sauce rich in decanoyl acetaldehyde and preparation method of flavored function konjac sauce

A technology of decanoyl acetaldehyde and konjac paste is applied in the functions of food ingredients, yeast-containing food ingredients, food science and other directions to achieve the effects of enhancing immunity, reducing entrapment and improving health care functions.

Inactive Publication Date: 2018-10-23
湖北顺溪生物食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no literature report using Houttuynia cordata as the main raw material of functional fermentation to prepare konjac sauce with unique function and flavor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A kind of preparation method of the flavor function konjac sauce rich in decanoyl acetaldehyde, its steps are as follows:

[0019] A. Pick and wash the roots and leaves of fresh Houttuynia cordata in July of that year without mildew and rot, soak for 3 hours at 25°C, cut into cubes and break, add two parts of hydrocolloid mill based on the weight of fresh Houttuynia cordata , repeatedly refining, filtering, and taking the root and leaf juice of Houttuynia cordata; according to the weight ratio of root and leaf juice of Houttuynia cordata: deacetylated konjac glucomannan 100:5, add deacetylated konjac glucomannan and mix well at 2-10°C , to get Houttuynia cordata konjac glue, and put it in refrigerated at 1°C for later use;

[0020] B. Pick the whole soybeans, remove the shells and wash them, soak them at 15°C for 12 hours, take out the soybeans and drain them, and add the fishy fish in step (1) according to the weight ratio of soybeans: Houttuynia cordata konjac glue so...

Embodiment 2

[0025] A kind of preparation method of the flavor function konjac sauce rich in decanoyl acetaldehyde, its steps are as follows:

[0026] A. Pick the roots and leaves of fresh Houttuynia cordata in July of that year without mold and rot, soak them for 5 hours at 30°C, cut into cubes, and add two parts of hydrocolloid mill based on the weight of fresh Houttuynia cordata , repeatedly refining, filtering, and taking the root and leaf juice of Houttuynia cordata; according to the weight ratio of root and leaf juice of Houttuynia cordata: deacetylated konjac glucomannan 100:10, add deacetylated konjac glucomannan and fully mix at 10°C to obtain Houttuynia cordata konjac glue, refrigerated at 10°C for later use;

[0027] B. Pick the whole soybeans, remove the shells and wash them, soak them at 30°C for 25 hours, take out the soybeans and drain them, and add the fishy fish in the step (1) according to the weight ratio of soybeans: Houttuynia cordata konjac glue solution 1:8 Grass ko...

Embodiment 3

[0032] A kind of preparation method of the flavor function konjac sauce rich in decanoyl acetaldehyde, its steps are as follows:

[0033] A. Pick and wash the roots and leaves of fresh Houttuynia cordata in July of that year, soak at 27.5°C for 4 hours, cut into cubes, and add two parts of hydrocolloid mill based on the weight of fresh Houttuynia cordata , repeatedly refining, filtering, and taking the root and leaf juice of Houttuynia cordata; according to the weight ratio of root and leaf juice of Houttuynia cordata: deacetylated konjac glucomannan 100:7.5, add deacetylated konjac glucomannan at 6°C and mix well to obtain Houttuynia cordata konjac glue, refrigerated at 6°C for later use;

[0034] B. Pick the whole soybeans, remove the shells and wash them, soak them at 22.5°C for 18.5 hours, take out the soybeans and drain them, add the fish in step (1) to refrigerate according to the weight ratio of soybeans: Houttuynia cordata konjac glue solution 1:6 Houttuynia cordata k...

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Abstract

The invention provides a flavored function konjac sauce rich in decanoyl acetaldehyde and a preparation method of the flavored function konjac sauce. The preparation method comprises the following steps of (1) preparing root and leaf juice from fresh heartleaf houttuynia roots and heartleaf houttuynia leaves, adding deacetylate konjac glucomannan to obtain heartleaf houttuynia herb konjac gum liquid, and performing refrigeration for standby application; (2) selecting entire soybeans, performing hulling, performing washing, performing soaking, performing draining, adding the heartleaf houttuynia herb konjac gum liquid in a certain weight ratio, and performing refining to obtain viscous heartleaf houttuynia herb konjac soybean milk; (3) making the viscous heartleaf houttuynia herb konjac soybean milk into heartleaf houttuynia herb konjac bean curd blanks, performing dicing, performing vacuum dehydrating, and controlling the water content; and (4) performing inoculating with aspergillus oryzae for culturing, performing aerobic fermentation to obtain konjac bean curd yeast blanks, putting the konjac bean curd yeast blanks in a preserving machine to making preserved blanks, performing inoculating with lactic acid bacteria and microzymes, and performing anaerobic fermentation, so as to obtain the konjac sauce. The flavored function konjac sauce has unique fishy fragrance and rich flavor, can diminish inflammation, resist bacteria, promote urination and reinforce immunity of human bodies. The content of the decanoyl acetaldehyde in the konjac sauce is greater than 0.1g / Kg, the content of methyl-nonyl-ketone is greater than 0.21g / Kg, and the content of total flavonoids is greater than 6.0g / Kg.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a flavor-functional konjac sauce rich in capricoyl acetaldehyde and a preparation method thereof. Background technique [0002] Sauce, also known as soybean paste, is a traditional fermented soy product in my country. It mainly uses soybeans as raw materials, uses mold and its enzyme fermentation substrate to decompose protein, oil, and carbohydrates, and is metabolized by Aspergillus oryzae, lactic acid bacteria, and yeast to produce Ethanol, lactic acid, acetic acid and other products are combined into aromatic substances such as ethyl lactate and ethyl acetate to form the unique flavor of the sauce. The production process of sauce is divided into koji making and sauce making stages. The raw materials of sauce products endow the sauce products with special flavor and taste through the action of microorganisms, improve the texture, and also increase the nutritional value. There ar...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L29/00A23L33/00
CPCA23L27/60A23L29/065A23L33/00A23V2002/00A23V2200/30A23V2200/324A23V2250/76A23V2250/5066
Inventor 汪超曹约泽李冬生李斌李震郭慧琳
Owner 湖北顺溪生物食品股份有限公司
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