Wheat germ seasoning material used for barbecuing vegetables and manufacture method thereof
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A technology of seasoning and wheat germ, which is applied in the production of barbecue seasoning, can solve the problems of low protein content and flat flavor, etc., achieve the effect of increasing added value, improving the level of intensive processing, and expanding the way of resource utilization
Inactive Publication Date: 2018-12-04
HEFEI UNIV OF TECH
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Problems solved by technology
Meat dishes, such as chicken, duck, fish, etc., contain more protein, and can produce a variety of pleasant flavor substances after high-temperature treatment in the barbecue process, but vegetarian dishes, such as leeks, cauliflower, green peppers, beans, etc., have less protein content. High, the flavor of food made from direct grilling of vegetarian dishes is flat, and it is necessary to add external seasonings for flavoring
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Embodiment 1
[0032] The specific operation steps for preparing the wheat germ seasoning used for vegetarian dish barbecue are as follows:
[0033] (1) Making wheat germ fermentation base material
[0034] Take 50 g of wheat germ, crush it through a 40-mesh sieve to obtain couscous germ powder, mix the couscous germ powder with 100 mL of nutrient solution, mix well, put it into three 200 mL capacity Erlenmeyer flasks, seal with parafilm, 121 ℃ high-pressure steam sterilization for 60 min to make wheat germ fermentation bottom material;
[0035] The nutrient solution is prepared by uniformly mixing 5.0 g of ammonium sulfate, 5.0 g of potassium dihydrogen phosphate, 2.0 g of magnesium sulfate heptahydrate and 1000 ml of tap water.
[0036] (2) Mucor fermentation
[0037] Put 1 mL of Mucor spore suspension into each Erlenmeyer flask under aseptic conditions, shake and mix well, and culture for 72 h at a temperature of 25°C and a humidity of 75% to obtain a fermented material of Mucor wheat g...
Embodiment 2
[0047] (1) Making wheat germ fermentation base material
[0048] Take 500 g of wheat germ, crush it through a 40-mesh sieve to obtain coarse wheat germ powder, mix the coarse wheat germ powder with 1000 mL of nutrient solution, mix well, put it into five 500 mL capacity glass beakers, seal it with four layers of gauze, tie it Tighten, sterilize by high-pressure steam at 121°C for 60 minutes, and make the base material for wheat germ fermentation;
[0049] The nutrient solution is prepared by uniformly mixing 5.0 g of ammonium sulfate, 5.0 g of potassium dihydrogen phosphate, 2.0 g of magnesium sulfate heptahydrate and 1000 ml of tap water.
[0050] (2) Mucor fermentation
[0051] Add 6 mL of Mucor spore suspension to each beaker under sterile conditions, stir evenly, and culture for 72 h at a temperature of 30°C and a humidity of 85% to obtain a fermented material of Mucor wheat germ;
[0052] The making method of mucor spore suspension: Mucor racemosa ( Mucor racemosus ) T...
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Abstract
The present invention relates to a wheat germ seasoning material used for barbecuing vegetables. The wheat germ seasoning material is prepared by evenly mixing a wheat germ maillard reaction product and spice compound powder at a weight ratio of 1:(1-3); the wheat germ seasoning material is powdered and meets various requirements of ''Food Safety National Standard-Food Essences'' (GB30616-2014); during manufacturing of barbecued vegetable food, the wheat germ seasoning material is evenly sprayed on the vegetables to be barbecued with the addition amount of 3%-5% of the mass of the vegetables to be barbecued; and the vegetables obviously present mellow meat flavor under a heating condition of 90-140 DEG C. The operation steps for preparing the wheat germ maillard reaction product are as follows: (1) crude wheat germ powder is mixed evenly with a nutrient solution to prepare a wheat germ fermentation bottom material; (2) a mucor spore suspension is inoculated into the fermentation bottommaterial for culture to obtain a wheat germ mucor fermentation material; (3) wheat germ mucor fermentation material drying, crushing, water adding for extracting, heating and concentrating are conducted; and (4) xylose is added into the concentrated liquid for reaction; and filtering, concentrating, drying and crushing are conducted to prepare the wheat germ maillard reaction product. According to the invention, the deep processing level of wheat is improved.
Description
technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing barbecue seasoning. Background technique [0002] Barbecue is a food cooking method. Barbecue food is loved by many consumers, and many ingredients can be used as raw materials for barbecue. Meat dishes, such as chicken, duck, fish, etc., contain more protein, which can produce a variety of pleasant flavor substances after high-temperature treatment in the barbecue process, but vegetarian dishes, such as leeks, cauliflower, green peppers, beans, etc., have less protein content High, the flavor of food made from direct grilling of vegetarian dishes is flat, and it is necessary to add exogenous seasonings for flavoring. [0003] Maillard reaction, also known as "non-enzymatic browning reaction", refers to the complex reaction of carbonyl compounds (reducing sugars) and amino compounds (such as amino acids, peptides, proteins, amines, etc....
Claims
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