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Perilla meal seasoning sauce beneficial to intestinal health and preparation method thereof

A technology for intestinal health and perilla meal, which is applied in the field of perilla meal seasoning sauce and its preparation, can solve the problems of high fiber content, hardness, poor taste of perilla sauce, etc., and achieves high nutritional value, salty and fresh taste, The effect of enhancing the utilization value

Pending Publication Date: 2021-06-15
重庆市三品功能食品研究院有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The above-mentioned patents have the following problems: perilla meal is used for deep processing, and perilla meal is a by-product of perilla seed oil extraction, the shell is relatively hard, the fiber content is high, and the taste of the perilla sauce obtained is poor

Method used

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  • Perilla meal seasoning sauce beneficial to intestinal health and preparation method thereof
  • Perilla meal seasoning sauce beneficial to intestinal health and preparation method thereof
  • Perilla meal seasoning sauce beneficial to intestinal health and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] This example provides a perilla meal seasoning sauce beneficial to intestinal health, including the following raw materials in parts by weight: 80 parts of cooking oil, 10 parts of garlic, 10 parts of shelled perilla meal, 5 parts of fermented perilla sauce, 5 parts of shell perilla meal, 1 part of compound dietary fiber powder, 1 part of fructooligosaccharide, 10 parts of Huaxi pepper, 3 parts of white sugar, 2 parts of edible salt, 1 part of monosodium glutamate, 0.1 part of I+G. The composite dietary fiber powder is obtained by mixing corn dietary fiber, konjac dietary fiber and bamboo shoot dietary fiber according to the weight ratio of 1:1:1.

[0028] The material oil includes the following materials by weight: 800 parts of rapeseed oil, 0.2 parts of star anise, 0.5 parts of grass fruit, 1.5 parts of cinnamon bark, 2 parts of three Nye, 2 parts of cumin, 2 parts of white buckle, 0.2 parts of bay leaf, 30 parts of onion and 10 shallots. During preparation, the rape...

Embodiment 2-4 and comparative example 1-2

[0053] Compared with Example 4, in Comparative Example 1, no dehulled perilla meal was added, and 40 parts of unhulled perilla meal was used.

[0054] Compared with Example 4, Comparative Example 2 did not add shelled perilla meal, fermented perilla sauce, compound dietary fiber powder and fructooligosaccharide, and used 50 parts of unhulled perilla meal.

[0055] The difference between the feed oils in Examples 1-4 is only the specific weight parts of the feed oils are different. The main difference between embodiment 1-4 and comparative example 1-2 is as shown in table 2 below:

[0056] The main difference of table 2 embodiment 1-4 and comparative example 1 raw material

[0057]

[0058]

[0059] The main difference of the fermented perilla sauce that embodiment 1-4 adopts is referring to following table 3:

[0060] The main difference of fermented perilla sauce in table 3 embodiment 1-4

[0061]

[0062]

Embodiment 5-7

[0064] The main differences between Examples 5-7 and Example 2 are shown in Table 4. Green pepper essential oil is added after frying.

[0065] The raw material main difference of table 4 embodiment 2, embodiment 5-7

[0066]

[0067] The seasoning sauces prepared in Examples 1-7 and Comparative Examples are scored according to Table 5, and the scoring results are shown in Table 5.

[0068] Table 5 Evaluation criteria for color, taste and aroma of perilla meal seasoning sauce

[0069]

[0070]

[0071] Color and luster, taste, aroma score result of table 6 embodiment 1-7 and comparative example

[0072] group Color Score Taste score Aroma Score Example 1 8 points 7 points 7 points Example 2 9 points 8 points 8 points Example 3 8 points 7 points 7 points Example 4 8 points 7 points 7 points Example 5 9 points 8 points 8 points Example 6 9 points 9 points 9 points Example 7 9 poin...

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Abstract

The invention belongs to the technical field of deep processing of agricultural products, and particularly discloses purple perilla meal seasoning sauce beneficial to intestinal health. The purple perilla meal seasoning sauce beneficial to the intestinal health comprises the following raw materials in parts by weight: 80-120 parts of seasoning oil, 10-30 parts of garlic, 10-30 parts of hulled purple perilla meal, 5-10 parts of fermented purple perilla sauce, 5-10 parts of unhulled purple perilla meal, 1-5 parts of composite dietary fiber powder, 1-2 parts of fructo-oligosaccharide, 10-25 parts of Huaxi chili, 3-6 parts of white granulated sugar, 2-6 parts of edible salt, 1-3 parts of monosodium glutamate and 0.1-0.2 part of I + G. The invention further discloses a preparation method of the purple perilla meal seasoning sauce. The purple perilla meal seasoning sauce beneficial to the intestinal health is fine and smooth in taste and high in nutritional value, and can promote intestinal peristalsis, improve constipation and promote the intestinal health.

Description

technical field [0001] The invention belongs to the technical field of deep processing of agricultural products, and in particular relates to perilla meal sauce beneficial to intestinal health and a preparation method thereof. Background technique [0002] Perilla (scientific name: Perilla frutescens (L.) Britt.), aliased as Chisu, Red Su, Fragrant Su, etc., is an annual herb of the Lamiaceae Perilla genus. It is a traditional medicinal and edible plant that is widely used in my country. to plant. [0003] Perilla is rich in nutrients, and its stems and leaves are rich in protein, amino acids and trace elements necessary for human body; in addition to rich in protein, perilla seeds are also rich in fat, with an oil yield of more than 45%. Health food raw materials that improve human immunity and reduce the incidence of cardiovascular disease and cancer have attracted widespread attention from researchers and consumers. [0004] At present, the key researches and development...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L33/10A23L33/21
CPCA23L27/60A23L33/10A23L33/21A23V2002/00A23V2200/3202A23V2200/32A23V2250/5116A23V2250/284
Inventor 李忠王文欢涂雪令熊丹丹
Owner 重庆市三品功能食品研究院有限公司