Dictyophora rubrovolvata antioxidant seasoning salt and preparation method thereof
By developing antioxidant seasoning salt of red tomato bamboo fungus, combining red tomato bamboo fungus extract with common condiments, and through microbial fermentation and ultrasonic extraction processes, the problem of lack of antioxidant functions in existing condiments is solved, and the antioxidant effect in condiments is significantly improved and the full play of food health benefits is achieved.
Patent Information
- Application Number
- CN202510276125.5
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-03-10
- Publication Date
- 2025-04-18
AI Technical Summary
The existing condiments lack antioxidant components and cannot fully exert their health care effects in foods. In particular, the application of red toad bamboo fungus in seasonings is rare.
A red tomato bamboo fungus antioxidant flavored salt was developed. By combining red tomato bamboo fungus extract with refined salt, potassium chloride, disodium nucleotide and disodium succinate, the antioxidant activity of the extract was improved by using microbial fermentation and ultrasonic extraction processes.
This seasoning salt not only has significant antioxidant effects, but can provide natural antioxidants in daily diet, delay aging, prevent chronic diseases related to oxidative stress, and improve the deliciousness and flavor of the food.
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Figure CN119837247A_ABST
Abstract
Description
Technical Field
[0001] The invention belongs to the technical field of compound seasonings, and more specifically, relates to a red bamboo fungus antioxidant seasoning salt and a preparation method thereof. Background Art
[0002] As people's health awareness continues to improve, functional foods and health foods have gradually become popular products on the market, especially foods with antioxidant functions. Antioxidants can effectively remove free radicals in the body, slow down cell aging, and prevent various diseases related to oxidative stress, such as cardiovascular disease, cancer, and neurodegenerative diseases. Therefore, foods and condiments with natural antioxidant ingredients are increasingly used in diet.
[0003] The "Opinions of the General Office of the State Council on Practicing the Big Food Concept and Building a Diversified Food Supply System" (Guobanfa
[2024] No. 46) requires the construction of a diversified food supply system, the development and expansion of the edible fungi industry, and the development of edible fungi foods. Edible fungi, especially bamboo fungus (Dictyophora Desv), have become one of the important sources of natural antioxidants due to their rich nutrients and various bioactive substances. As a high-nutritional variety of bamboo fungus, red-tipped bamboo fungus (Dictyophora rubrovalvata M.Zang) is rich in polysaccharides, phenolic compounds, flavonoids and trace elements, which have been shown to have significant antioxidant effects. In addition, red-tipped bamboo fungus also has excellent flavor and can be used as a condiment to bring a unique flavor experience to food. However, most of the existing seasoning salts on the market are based on ordinary table salt, lacking functional ingredients, and cannot give full play to the health benefits of food.
[0004] At present, the application of red bamboo fungus in seasoning is still rare. Therefore, the development of a red bamboo fungus seasoning salt with antioxidant function can provide a good seasoning effect for diet, and at the same time, natural antioxidants are taken in through daily diet, thereby playing a health care role and meeting the needs of modern consumers for healthy seasonings. It not only enriches the types of deep-processed products of red bamboo fungus, but also improves the nutritional value and commercial value of red bamboo fungus, laying a solid foundation for promoting the comprehensive revitalization of rural areas. Summary of the invention
[0005] The invention provides a red-stalked bamboo fungus antioxidant seasoning salt and a preparation method thereof. The seasoning salt combines the natural antioxidant properties of the red-stalked bamboo fungus and the seasoning properties of salt, can add a unique bamboo fungus aroma to food on the basis of removing free radicals in the body, improves the deliciousness, has a significant antioxidant effect, and enhances the health value.
[0006] A red bamboo fungus antioxidant seasoning salt and a preparation method thereof are specifically implemented through the following technical solutions:
[0007] A red bamboo fungus antioxidant seasoning salt and a preparation method thereof, characterized in that the salt is composed of the following raw materials in percentage by mass: 60-80% of refined salt, 10-15% of potassium chloride, 4-7% of red bamboo fungus extract, 1-3% of disodium flavor nucleotide, and 0.5-1.5% of disodium succinate.
[0008] The preparation process of the red bamboo fungus extract is as follows:
[0009] (1) Pretreatment: Wash fresh red stem fungus with ultrapure water, dry it with electric heating blast, and then grind it into powder using an ultrafine grinder. Pass it through a 100-mesh sieve, bag it, and store it in a glass desiccator for later use.
[0010] (2) Fermentation: Weigh a certain amount of red bamboo fungus powder and mix it with water at a solid-liquid ratio of 1:10-25, add yeast strains to the red bamboo fungus mixture under sterile conditions, control the temperature at 28°C-32°C, and the relative humidity at 60%-70% for fermentation for 24-48 hours (the initial pH value is adjusted to 5.5-6.5).
[0011] (3) Ultrasound: extracting by ultrasonication at a power of 300 to 500 W for 1 to 3 h, then adjusting the pH value to 8.0 to 12.0, and centrifuging at 8000 to 12000 rpm for 5 to 15 minutes to obtain a red bamboo fungus extract;
[0012] (4) post-treatment: the supernatant of the red-tube bamboo fungus extract is evaporated to a certain volume, and then spray-dried to obtain the red-tube bamboo fungus extract;
[0013] A method for preparing red bamboo fungus antioxidant seasoning salt specifically comprises the following steps:
[0014] (1) Prepare the components according to the weight ratio.
[0015] (2) Sodium chloride and potassium chloride are mixed in a mass ratio of 55:25 and water is added to prepare an unsaturated solution.
[0016] (3) Adding the extract of Dictyophora japonica, disodium ribonucleotide, disodium succinate and other auxiliary materials to the unsaturated solution, stirring and dissolving, and obtaining a mixed solution.
[0017] (4) spray drying the mixed solution, screening and packaging to obtain red bamboo fungus antioxidant seasoning salt, wherein the air inlet temperature is 90-120°C and the air outlet temperature is 70-80°C.
[0018] The benefits of the present invention are significantly reflected in multiple technical benefit levels, specifically, in the following aspects:
[0019] 1. The present invention uses red bamboo fungus rich in natural antioxidant ingredients such as polysaccharides, phenolic compounds, flavonoids, etc. as the main formula, which can effectively remove free radicals, reduce the damage of oxidative stress to cells, delay aging, and prevent chronic diseases related to oxidative stress such as cardiovascular disease and cancer. Combining it with seasoning salt allows consumers to easily take in natural antioxidants in their daily diet.
[0020] 2. The present invention further enhances the antioxidant activity of the red bamboo fungus extract through microbial fermentation. The red bamboo fungus is fermented by specific yeast or lactic acid bacteria under suitable temperature and humidity conditions, which can promote the biotransformation and value-added of active ingredients such as polysaccharides, phenols, and flavonoids in the red bamboo fungus. This process significantly improves the antioxidant capacity of the extract and enhances the effect of scavenging free radicals, making the antioxidant effect of the red bamboo fungus extract in seasoning salt more significant.
[0021] Through the introduction of microbial fermentation technology, the red bamboo fungus antioxidant seasoning salt prepared by the present invention not only has basic seasoning function, but also can provide more efficient natural antioxidant protection through daily intake, further helping to delay aging and prevent chronic diseases related to oxidative stress.
[0022] 3. The present invention further broadens the application path of red bamboo fungus in the field of deep processing by making a red bamboo fungus antioxidant seasoning salt, enriches the types of red bamboo fungus derivative products, and greatly improves its nutritional value and commercial added value. This innovative product not only meets people's demand for healthy and functional foods, but also provides new ideas and practical models for the transformation of the seasoning industry towards health and nutrition. By integrating natural antioxidant functions into daily seasonings, the present invention promotes the industrialization of red bamboo fungus resources, improves its economic benefits, and injects new impetus into the revitalization of rural industries and the high-quality development of the edible fungus industry. In addition, the successful development and promotion of the present invention will further promote the extension and optimization of the red bamboo fungus industry chain, and provide strong support for rural economic development, farmers' income growth, and the expansion of the functional food market. BRIEF DESCRIPTION OF THE DRAWINGS
[0023] The present invention will be further described below with reference to the accompanying drawings and embodiments, in which:
[0024] Figure 1 Electronic nose sensory radar map for the application of red bamboo fungus antioxidant seasoning salt in soups;
[0025] Figure 2 This is the electronic nose sensory radar chart of the application of red bamboo fungus antioxidant seasoning salt in cooking;
[0026] Figure 3 It is the electronic nose sensory radar chart of the application of red bamboo fungus antioxidant seasoning salt in meat pickling;
[0027] Figure 4 Electronic tongue sensory radar chart for the application of red bamboo fungus antioxidant seasoning salt in soups;
[0028] Figure 5 It is the electronic tongue sensory radar chart of the application of red bamboo fungus antioxidant seasoning salt in cooking;
[0029] Figure 6 It is the electronic tongue sensory radar chart of the application of red bamboo fungus antioxidant seasoning salt in meat pickling;
[0030] Figure 7 It is a process flow chart of a method for preparing red bamboo fungus antioxidant seasoning salt;
[0031] Table 1 shows the salty taste response values and sensory scores of the dishes in different embodiments;
[0032] Table 2 shows the color changes of dishes in different embodiments;
[0033] Table 3 is an antioxidant analysis table of extracts of Dictyophora rubra from different examples; DETAILED DESCRIPTION
[0034] In order to clearly and accurately explain the technical implementation path, creative features, and achieved goals and effects of the present invention, the present invention will be further scientifically and rigorously explained through a series of specific embodiments below.
[0035] Example 1
[0036] Application of red bamboo fungus antioxidant seasoning salt in soups
[0037] 1. Material Preparation
[0038] Red bamboo fungus antioxidant seasoning salt: prepared according to the method of the present invention, containing 6% of red bamboo fungus extract, 75% of refined salt, 15% of potassium chloride, 3% of disodium flavor nucleotides, and 1% of disodium succinate.
[0039] Soup base: Use chicken breast (200g), water (1000mL), and add appropriate amount of onion, carrot and celery as the soup base.
[0040] 2. Experimental Design
[0041] In order to evaluate the effect of red bamboo fungus antioxidant seasoning salt on the improvement of soup flavor and antioxidant properties, the following groups were set up:
[0042] Control group: 6 g of common salt (without the extract of Bamboo Shoots) was added.
[0043] Experimental group: added 6g of red bamboo fungus antioxidant seasoning salt.
[0044] Example 2
[0045] Application of Red Dictyophora Antioxidant Seasoning Salt in Cooking
[0046] 1. Material Preparation
[0047] Red bamboo fungus antioxidant seasoning salt: prepared according to the method of the present invention, containing 6% of red bamboo fungus extract, 75% of refined salt, 15% of potassium chloride, 3% of disodium flavor nucleotides, and 1% of disodium succinate.
[0048] Vegetable base: fresh spinach (200g), minced garlic 5g, cooking oil 15mL.
[0049] 2. Experimental Design
[0050] In order to verify the flavor enhancement and antioxidant properties of red bamboo fungus antioxidant seasoning salt in cooking, the following groups were set up:
[0051] Control group: 6 g of common salt (without red bamboo fungus extract) was used for seasoning.
[0052] Experimental group: seasoned with 6g of red bamboo fungus antioxidant seasoning salt.
[0053] Stir-frying steps: Add 15mL of cooking oil to the pan, add minced garlic when the oil is hot and sauté until fragrant, then add spinach and seasoning salt in turn and stir-fry for about 3 minutes, then serve.
[0054] Example 3
[0055] Application of red bamboo fungus antioxidant seasoning salt in pickling meat products
[0056] 1. Material Preparation
[0057] Red bamboo fungus antioxidant seasoning salt: prepared according to the method of the present invention, containing 6% of red bamboo fungus extract, 75% of refined salt, 15% of potassium chloride, 3% of disodium flavor nucleotides, and 1% of disodium succinate.
[0058] Meat product base: 200g fresh lean pork (sliced, about 2cm thick).
[0059] 2. Experimental Design
[0060] In order to verify the application effect of red bamboo fungus antioxidant seasoning salt in meat pickling, the following groups were set up:
[0061] Control group: 6 g of common salt was used for pickling (without red bamboo fungus extract).
[0062] Experimental group: pickled with 6g of red bamboo fungus antioxidant seasoning salt.
[0063] Marinate at 4°C for 24 hours.
[0064] Detection of different dishes prepared in Examples 1, 2, and 3:
[0065] 1. Sensory evaluation: This was completed by 5 experienced food graduate students after special training. Umami, sweetness, bitterness, sourness and saltiness were used as taste evaluation indicators. All samples were scored on a 0-100 scale. The higher the sample score, the more popular it was and the better the effect. The scoring rule was to score each sample item by item, repeat all samples three times, and take the average as the final score.
[0066] 2. Color measurement: Color parameters are measured using an LS171 colorimeter, which is calibrated with a white board before measurement. Each sample is measured 5 times, and the L*, a*, and b* values are recorded. L* represents the brightness of the sample, a* represents the red-green value of the sample, and b* represents the yellow-blue value of the sample.
[0067] 3. Determination of antioxidant activity of red bamboo fungus extract: ABTS mother solution (7.4mmol / L ABTS and 2.6mmol / L potassium persulfate were mixed in a ratio of 1:1 and kept at 37°C in dark overnight) was diluted 10 times with PBS of pH 7.4 to prepare the working solution, which was prepared and used immediately; the mother solution of the three examples was gradiently diluted to 40, 50, 60, 70, and 80μg / mL, and 1mL was taken in a centrifuge tube respectively; ABTS working solution was added and reacted at 37°C for 10min; the absorbance was measured at a wavelength of 734nm, and the antioxidant activity of the three examples was calculated, and the IC50 value was calculated; 0.4mg / mL Trolox solution was gradiently diluted to 40, 50, 60, 70, and 80μg / mL, and 1mL was taken in a test tube respectively, and 1mL ABTS working solution was added to prepare a Trolox standard curve.
[0068] 4. Electronic nose determination: 5 mL of sample was collected into a 20 mL headspace bottle, and then the bottle was placed in a 50 ° C water bath for 30 minutes to produce gaseous compounds in the headspace, and the headspace bottle without sample was used as a blank. Then, the gaseous compounds in the headspace immediately entered the sensor array through the needle in the plastic package for further analysis. The measurement phase lasted for 60 seconds, and all samples and blank samples were measured in triplicate. It was found that it contained the highest content of inorganic sulfides, organic sulfides, and more alcohols, aldehydes and hydrocarbon compounds.
[0069] 5. Electronic tongue assay: The clarified sample (5.0%, W / W) was dissolved in an umami solution consisting of 0.5% (W / W) NaCl and 1.0% (W / V) monosodium glutamate (MSG). Each sample was measured in triplicate.
[0070] Table 1 Salty taste response values and sensory scores of dishes in different embodiments
[0071]
[0072] Note: 85 points is excellent, the full score is 100 points.
[0073] *P<0.05, **P<0.01, ***P<0.001 compared with the blank control group.
[0074] Table 2 Color changes of dishes in different embodiments
[0075]
[0076] Table 3 Antioxidant analysis of dishes in different examples
[0077]
[0078] The sensory scores (Table 1) of the red bamboo fungus antioxidant seasoning salt added in Example 1, Example 2 and Example 3 are 90.36±2.14, 88.20±2.19 and 91.46±1.84 respectively, which is more than the control group, indicating that the present invention has a certain improvement effect on the flavor of the dishes and is more popular. The data in Table 2 show that the red bamboo fungus antioxidant seasoning salt may make the dishes look more appetizing and also improve the brightness. The antioxidant activity is shown in Table 3, and the antioxidant activity determination value IC50 value and the antioxidant (Trolox) equivalent concentration are used to represent the antioxidant capacity. The IC50 values of the experimental groups of all embodiments are lower than those of the control group, indicating that the added red bamboo fungus antioxidant seasoning salt enhances the antioxidant capacity of the dishes. In particular, in Example 3, the antioxidant effect is most significantly improved. At the same time, the Trolox equivalent antioxidant capacity is generally improved compared with the control group, further proving that the antioxidant activity of the experimental group is stronger.
[0079] The results of electronic nose measurement are as follows Figure 1 , 2, 3 show that the experimental groups of Example 1, Example 2 and Example 3 all exhibit good flavor characteristics, and the contents of nitrogen oxides, alcohols, aldehydes, sulfides and hydrocarbons in the salt content are significantly increased, indicating that the original smell is greatly improved in the production of the present invention. The results of electronic tongue analysis are as follows Figure 4 As shown in Figures 5 and 6, the average umami and salty values of the experimental group of the embodiment reached 14.71 and 9.48, which were significantly increased compared with the control group, indicating that the presence of the present invention can better change the taste.
[0080] The above content elaborates the features and advantages of the present invention in detail, and is intended to provide a basis for complete understanding for those skilled in the art. It should be clear that the innovation and practicality of the present invention are not limited to the framework of the above specific embodiments, and the contents of these examples and the attached description are only used as an exemplary means to explain the basic principles of the present invention.
[0081] Under the premise of following the core spirit and protection scope of the present invention, those skilled in the art can make various adjustments, optimizations and improvements, including but not limited to the expansion of technical details, implementation methods and even application scenarios. All these changes and improvements derived from the core ideas of the present invention are regarded as effective components within the protection scope of the present invention. Therefore, the actual protection boundary of the present invention will be jointly defined by the attached claims and their legally recognized equivalents to ensure comprehensive and fair legal protection of the innovation of the present invention.
Claims
1. A red bamboo fungus antioxidant seasoning salt, characterized in that: The seasoning salt comprises the following components in weight percentage: -Refined salt: 60-80%, - Potassium chloride: 10-15%, - Red bamboo fungus extract: 4-7%, - Disodium ribonucleotide: 1-3%, - Disodium succinate: 0.5-1.5%.
2. The red bamboo fungus antioxidant seasoning salt according to claim 1, characterized in that: The preparation method of the Bamboo Shoot Extract comprises the following steps: -a) Pretreatment: Wash, dry and grind fresh Dictyophora rubra into powder; -b) Fermentation: Mix the red bamboo fungus powder with water at a material-liquid ratio of 1:10-25, inoculate with yeast or lactic acid bacteria at a temperature of 28°C-32°C and a relative humidity of 60%-70%, and ferment for 24-48 hours; -c) Ultrasonication: Ultrasonic extraction was performed at 300-500W for 1-3 hours, pH was adjusted to 8.0-12.0, and centrifuged for 5-15 minutes; -d) Post-treatment: rotary evaporation and spray drying to obtain the Dictyophora rubra extract.
3. The red bamboo fungus antioxidant seasoning salt according to claim 1 or 2, characterized in that: The preparation method of the seasoning salt comprises the following steps: -a) mixing refined salt and potassium chloride in a mass ratio of 55:25 to prepare an unsaturated solution; -b) adding the red bamboo fungus extract, disodium flavor nucleotide and disodium succinate to the unsaturated solution and stirring to dissolve; -c) spray drying the mixed solution to obtain red bamboo fungus antioxidant seasoning salt, wherein the air inlet temperature is 90-120°C and the air outlet temperature is 70-80°C.
4. The red bamboo fungus antioxidant seasoning salt according to any one of claims 1 to 3, characterized in that: This seasoning salt is rich in natural antioxidants, which can effectively eliminate free radicals, delay cell aging and maintain body vitality.
5. The red bamboo fungus antioxidant seasoning salt according to any one of claims 1 to 4, characterized in that: The seasoning salt is suitable for a variety of dishes and can enhance the flavor of food, enrich the taste, and achieve the purpose of adding deliciousness and improving the dining experience.