Selenium-rich condiment and preparation method thereof

Abstract

The invention relates to a selenium-rich condiment and a preparation method thereof. According to the seasoning provided by the invention, various nutritional ingredients are added, the taste regulating composition contains vegetables, meat and the like, so that the nutritional ingredients are enriched, the flavor is unique, organic selenium is provided for the seasoning by the added selenium-enriched vegetables, selenium-enriched yeast and the like, the selenium element daily required by a human body can be provided, and the health of the human body is ensured. According to the technology, effective components of the seasoning are increased, the functionality is higher, the market requirement is met, and application and popularization are convenient.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of condiment, in particular to a kind of selenium-rich condiment and preparation method thereof. BACKGROUND

[0002] Selenium-rich food refers to food rich in trace element selenium. This element is beneficial to the human body, can improve human immunity, prevent some diseases. Selenium-rich food is divided into two types: natural selenium-rich food and artificial organic selenium food. Natural selenium-rich food refers to crops planted in soil with high selenium content, such as selenium-rich rice, black yam, black sesame, black beans, black peanuts, black rice, etc. The selenium content of food is greatly affected by geography, and the different soil selenium causes great difference in the selenium content of food in different places. The soil selenium content is less than 0.6 mg / kg, which belongs to selenium-poor soil. 72% of China's land is selenium-poor or selenium-deficient soil. Long-term intake of severely selenium-deficient food will inevitably cause selenium deficiency diseases.

[0003] Studies have shown that the average daily selenium intake of adults is 26-32 micrograms, which is far from the minimum limit of 50 micrograms recommended by the Chinese Nutrition Society. Generally, plant foods contain low amounts of selenium. Therefore, it is imperative to develop economic, convenient, and long-term selenium-rich food. As a product used to improve the taste of food when cooking, condiment is indispensable in daily life. However, the current condiment has single function and only has seasoning effect, which has little effect on improving the nutritional balance of the human body, and needs to be further improved. SUMMARY

[0004] In view of the problems existing in the prior art, the present application discloses a kind of selenium-rich condiment, its main component and weight ratio are as follows: selenium-rich component 20-30 parts, Astragalus plant extract 8-10 parts, malt dextrin 8-10 parts, Gynostemma pentaphyllum micro powder 3-5 parts, bamboo incense powder 4-8 parts, perilla powder 4-8 parts, cassia powder 4-8 parts, ginger powder 8-10 parts, clove powder 4-8 parts, dried tangerine or orange peel powder 4-8 parts, pepper powder 4-8 parts, star anise powder 4-8 parts, soy sauce powder 4-8 parts, sodium glutamate 40-45 parts, taste adjusting composition 10-20 parts, edible salt 40-50 parts, refined chicken oil 15-20 parts.

[0005] As a preferred scheme of the present application, the selenium-rich component includes one or more of selenium-rich vegetable powder, selenium-rich yeast and selenium-rich mushroom powder, and the selenium-rich component preferably includes 60%-70% of selenium-rich vegetable powder and 30%-40% of selenium-rich yeast.

[0006] As a preferred scheme of the present application, the Astragalus plant is Astragalus membranaceus or Mongolian Astragalus.

[0007] As a preferred scheme of the present application, the mass percentage content of bamboo incense powder is 17%-20%.

[0008] As a preferred scheme of the present application, the taste adjusting composition comprises one or more of garlic powder, carrot powder, cucumber powder, beef powder, pork powder, pepper powder, and tomato powder.

[0009] A preparation method of a selenium-rich seasoning, characterized in that the method comprises the following steps: Step one, select malt dextrin, sodium glutamate, and edible salt by weight ratio, put them into a stirring container, add deionized water, heat to 70-80 DEG C and stir until completely dissolved to obtain a dissolved solution; Step two, select refined chicken oil by weight ratio, melt and heat, and put it into a stirring container together with selenium-rich components, Astragalus plant extract, Gynostemma micro powder, bamboo shoot powder, perilla powder, cinnamon powder, ginger powder, clove powder, dried tangerine peel powder, pepper powder, star anise powder, soy sauce powder, and taste adjusting composition, and stir with the dissolved solution to make them uniformly mixed to obtain a mixed solution; Step three, increase the temperature of the mixed solution to 110-120 DEG C, and keep it at this temperature for 30-50 minutes; Step four, place the mixed solution after the heat preservation treatment in step three in a vacuum concentration device for vacuum concentration to obtain a solid; Step five, put the obtained solid into a spray drying device for atomization drying to obtain a powder-shaped selenium-rich seasoning.

[0010] As a preferred scheme of the present application, the temperature for vacuum concentration in step four is 30-40 DEG C, and the vacuum degree is -0.04 to -0.07 pa.

[0011] As a preferred scheme of the present application, the inlet air temperature for spray drying in step five is 130-150 DEG C, and the outlet air temperature is 90-100 DEG C.

[0012] The present application provides a seasoning with increased nutritional ingredients, the taste adjusting composition contains vegetables and meat, which enriches the nutritional ingredients and makes the flavor unique, the added selenium-rich vegetables and selenium-rich yeast provide organic selenium for the seasoning, which can provide the daily required selenium elements for human body and ensure human health. Specific embodiments

[0013] Example 1

[0014] The selenium-rich seasoning mainly comprises the following components in the following proportions: 20 parts of selenium-rich components, 8 parts of Astragalus extract, 8 parts of malt dextrin, 3 parts of Gynostemma micro powder, 4 parts of bamboo canna powder, 4 parts of perilla powder, 4 parts of cassia powder, 8 parts of ginger powder, 4 parts of clove powder, 4 parts of dried tangerine peel powder, 4 parts of Sichuan pepper powder, 4 parts of star anise powder, 4 parts of soy sauce powder, 40 parts of sodium glutamate, 10 parts of taste adjusting composition, 40 parts of edible salt and 15 parts of refined chicken oil.

[0015] The selenium-rich components are selected from selenium-rich vegetable powder, selenium-rich yeast and selenium-rich edible fungus powder, preferably 60% of selenium-rich vegetable powder and 40% of selenium-rich yeast.

[0016] The Astragalus plant is Astragalus membranaceus or Astragalus mongholicus.

[0017] The taste adjusting composition is selected from garlic powder, carrot powder, cucumber powder, beef powder, pork powder, pepper powder, tomato powder and powder of other fruit, vegetable and meat food.

[0018] The application also discloses a preparation method of the selenium-rich seasoning. Step 1: Put malt dextrin, sodium glutamate and edible salt into a stirring container according to the proportions, and add deionized water, heat to 70 DEG C and stir until completely dissolved to obtain a dissolved solution; Step 2: melt refined chicken oil according to the proportions, and put the refined chicken oil, selenium-rich components, Astragalus extract, Gynostemma micro powder, bamboo canna powder, perilla powder, cassia powder, ginger powder, clove powder, dried tangerine peel powder, Sichuan pepper powder, star anise powder, soy sauce powder and taste adjusting composition into the stirring container according to the proportions, and stir to mix evenly with the dissolved solution to obtain a mixed solution; Step 3: increase the temperature of the mixed solution to 110 DEG C, and perform heat preservation for 50 minutes; Step 4: place the mixed solution after heat preservation in Step 3 in a vacuum concentration device for vacuum concentration, the temperature of vacuum concentration is 30 DEG C, the vacuum degree is -0.04 pa, and solid is obtained by concentration; Step 5: put the obtained solid into a spray drying device for atomization drying, the inlet air temperature of spray drying is 130-150 DEG C, and the outlet air temperature is 90-100 DEG C, so that the selenium-rich seasoning in powder form is prepared.

[0019] Example 2

[0020] The selenium-rich seasoning mainly comprises the following components in the following proportions: 30 parts of selenium-rich components, 10 parts of Astragalus extract, 10 parts of malt dextrin, 5 parts of Gynostemma micro powder, 8 parts of bamboo canna powder, 8 parts of perilla powder, 8 parts of cassia powder, 10 parts of ginger powder, 8 parts of clove powder, 8 parts of dried tangerine peel powder, 8 parts of Sichuan pepper powder, 8 parts of star anise powder, 8 parts of soy sauce powder, 45 parts of sodium glutamate, 20 parts of taste adjusting composition, 50 parts of edible salt and 20 parts of refined chicken oil.

[0021] The selenium-rich components can be selected from selenium-rich vegetable powder, selenium-rich yeast and selenium-rich edible fungus powder, preferably 70% of selenium-rich vegetable powder and 30% of selenium-rich yeast.

[0022] The Astragalus plant is Astragalus membranaceus or Astragalus mongholicus. The mass percentage of the bamboo canna powder is 20%.

[0023] The taste adjusting composition can be selected from garlic powder, carrot powder, cucumber powder, beef powder, pork powder, pepper powder, tomato powder and powder of other fruit, vegetable and meat food.

[0024] A preparation method of the selenium-rich seasoning, characterized by the following steps: Step 1: Put malt dextrin, sodium glutamate and edible salt into a stirring container according to the proportions, and add deionized water, heat to 80℃ and stir until completely dissolved to obtain a dissolved solution; Step 2: Heat refined chicken oil to melt, and put it into the stirring container together with the selenium-rich components, Astragalus extract, Gynostemma micro powder, bamboo canna powder, perilla powder, cassia powder, ginger powder, clove powder, dried tangerine peel powder, Sichuan pepper powder, star anise powder, soy sauce powder and taste adjusting composition according to the proportions, and stir with the dissolved solution to obtain a mixed solution; Step 3: Increase the temperature of the mixed solution to 120℃ and keep it for 30 minutes; Step 4: Place the mixed solution after the heat preservation treatment in step 3 in a vacuum concentration device for vacuum concentration, the temperature of which is 40℃ and the vacuum degree is -0.07 pa, to obtain solid matter; Step 5: Put the obtained solid matter into a spray drying device for atomization drying, the inlet air temperature of which is 130-150℃ and the outlet air temperature is 90-100℃, to obtain the selenium-rich seasoning in powder form.

[0025] Example 3

[0026] The selenium-rich seasoning mainly comprises the following components in the following proportions: selenium-rich component 25 parts, Astragalus extract 9 parts, malt dextrin 9 parts, Gynostemma micro powder 4 parts, bamboo canna powder 6 parts, perilla powder 6 parts, cassia powder 6 parts, ginger powder 9 parts, clove powder 6 parts, dried tangerine or orange peel powder 6 parts, Sichuan pepper powder 6 parts, star anise powder 6 parts, soy sauce powder 6 parts, sodium glutamate 43 parts, taste adjusting composition 15 parts, edible salt 45 parts, and refined chicken oil 18 parts.

[0027] The selenium-rich component can be selected from selenium-rich vegetable powder, selenium-rich yeast, and selenium-rich edible fungus powder, and preferably comprises 65% of selenium-rich vegetable powder and 35% of selenium-rich yeast.

[0028] The Astragalus plant is Astragalus membranaceus or Astragalus mongholicus, and the mass percentage of the bamboo canna powder is 19%.

[0029] The taste adjusting composition can be selected from garlic powder, carrot powder, cucumber powder, beef powder, pork powder, pepper powder, tomato powder, and powder of other fruit, vegetable, and meat food.

[0030] The application also discloses a preparation method of the selenium-rich seasoning. Step 1: Put malt dextrin, sodium glutamate, and edible salt into a stirring container according to the proportions, and add deionized water, heat to 75 DEG C, and stir until completely dissolved to obtain a dissolved solution; Step 2: melt refined chicken oil according to the proportions, and put the refined chicken oil, selenium-rich component, Astragalus extract, Gynostemma micro powder, bamboo canna powder, perilla powder, cassia powder, ginger powder, clove powder, dried tangerine or orange peel powder, Sichuan pepper powder, star anise powder, soy sauce powder, and taste adjusting composition into the stirring container according to the proportions, and stir to mix evenly with the dissolved solution to obtain a mixed solution; Step 3: increase the temperature of the mixed solution to 115 DEG C, and perform heat preservation for 40 minutes; Step 4: place the mixed solution after heat preservation in Step 3 in a vacuum concentration device to perform vacuum concentration, the temperature of the vacuum concentration is 35 DEG C, the vacuum degree is -0.05 pa, and solid is obtained by concentration; Step 5: put the obtained solid into a spray drying device to perform atomization drying, the inlet air temperature of the spray drying is 130-150 DEG C, and the outlet air temperature is 90-100 DEG C, so that the selenium-rich seasoning in powder form is prepared.

[0031] The components not described in detail herein are prior art.

[0032] Although the specific embodiments of the present application are described in detail above, the present application is not limited to the above-described embodiments, and various changes can be made within the knowledge of those skilled in the art without departing from the spirit of the present application, and modifications or variations not having creative labor are still within the scope of the present application.

Claims

1. A selenium-rich seasoning, characterized in that: The main components and proportions by weight are: 20-30 parts of selenium-rich components, 8-10 parts of astragalus plant extracts, 8-10 parts of maltodextrin, 3-5 parts of gynostemma pentaphyllum micropowder, 4-8 parts of bamboo fungus powder, 4-8 parts of perilla powder, 4-8 parts of cinnamon powder, 8-10 parts of ginger powder, 4-8 parts of clove powder, 4-8 parts of tangerine peel powder, 4-8 parts of Sichuan pepper powder, 4-8 parts of star anise powder, 4-8 parts of soy sauce powder, 40-45 parts of sodium glutamate, 10-20 parts of a taste regulating composition, 40-50 parts of edible salt, and 15-20 parts of refined chicken oil.

2. A selenium-rich condiment according to claim 1, characterized in that: The selenium-rich component includes one or more of selenium-rich vegetable powder, selenium-rich yeast, and selenium-rich edible fungus powder.

3. A selenium-rich condiment according to claim 2, characterized in that: The selenium-rich component comprises 60%-70% of selenium-rich vegetable powder and 30%-40% of selenium-rich yeast.

4. A selenium-rich condiment according to claim 1, characterized in that: The Astragalus plant is Astragalus membranaceus or Astragalus mongolica.

5. The selenium-rich seasoning according to claim 1, characterized in that: The mass percentage of the bamboo fungus powder is 17%-20%.

6. A selenium-rich condiment according to claim 1, characterized in that: The taste adjustment composition comprises one or more of garlic powder, carrot powder, cucumber powder, beef powder, pork powder, pepper powder and tomato powder.

7. The method for preparing a selenium-rich condiment according to claim 1, characterized in that: The steps are as follows: Step 1: Select maltodextrin, sodium glutamate, and edible salt according to the weight ratio and put them into a stirring container, and add deionized water, heat to 70-80°C and stir until completely dissolved to obtain a solution; Step 2: Select refined chicken oil in proportion by weight, heat and melt it, and put it into a stirring container together with the selenium-rich component, astragalus plant extract, gynostemma pentaphyllum powder, bamboo fungus powder, perilla powder, cinnamon powder, ginger powder, clove powder, tangerine peel powder, pepper powder, star anise powder, soy sauce powder, and taste adjustment composition in proportion, stir with the dissolving liquid, and mix the container evenly to obtain a mixed solution; Step 3: Raise the temperature of the mixed solution to 110-120°C and keep warm for 30-50 minutes; Step 4: placing the mixed solution after the heat preservation treatment in step 3 in a vacuum concentration device for vacuum concentration to obtain a solid; Step 5: Place the obtained solid into a spray drying device for atomization drying to obtain a powdered selenium-rich seasoning.

8. The method for preparing a selenium-rich condiment according to claim 7, wherein: The temperature of vacuum concentration in step 4 is 30-40° C., and the vacuum degree is -0.04 to -0.07 Pa.

9. The method for preparing a selenium-rich condiment according to claim 7, wherein: The inlet air temperature of the spray drying in step 5 is 130-150°C, and the outlet air temperature is 90-100°C.