Preparation method of novel preserved szechuan pickle seasoning liquid

Abstract

The invention discloses a preparation method of a novel preserved szechuan pickle seasoning liquid, which comprises the following steps: taking preserved szechuan pickle and a preserved szechuan pickle pickling liquid as raw materials, mixing, pulping, adjusting the pH value, and standing to prepare preserved szechuan pickle pulp meeting certain conditions; and performing Maillard reaction on the preserved szechuan pickle pulp serving as a base material, a protein nitrogen source, reducing sugar and vegetable fat to prepare the preserved szechuan pickle seasoning liquid. According to the preparation method of the preserved szechuan pickle seasoning liquid, the natural preserved szechuan pickle pulp is creatively used as the raw material, the grease oxidation technology and the Maillard reaction technology are combined, and the prepared preserved szechuan pickle seasoning liquid is natural in fragrance, rich and full in flavor and mellow in taste and has the advantages of being vivid in flavor and lasting in fragrance. Meanwhile, treatment of reaction raw materials is optimized, the degree of the raw materials participating in the Maillard reaction is deepened, and the utilization rate of the raw materials is increased. The processing technology is low in production cost, convenient to prepare, good in product effect and suitable for large-scale production of agriculture and food enterprises.

Description

TECHNICAL FIELD

[0001] The patent relates to the technical field of seasoning liquid preparation, and particularly relates to a preparation method of a novel preserved vegetable seasoning liquid. BACKGROUND

[0002] Preserved vegetable is a traditional pickled vegetable in China, which is crisp and tender, fragrant and refreshing, and appetizing, and is deeply loved by consumers. Because the water in the vegetable is squeezed out during processing, it is called "preserved vegetable". Preserved vegetable itself belongs to a kind of semi-dry non-fermented salted vegetable, which is made by marinating stem mustard with salt for several times and lasting for several months. The salt content of the preserved vegetable product produced by the traditional production process is generally high. The commercial small-packaged preserved vegetable is now treated by soaking and desalting to reduce the salt content. However, the desalting process is also accompanied by the loss of flavor of the preserved vegetable. The more thorough the desalting is, the more serious the loss of flavor is.

[0003] The preserved vegetable seasoning liquid is a seasoning liquid with the flavor of preserved vegetable, which can impart the food with the flavor of preserved vegetable, such as vegetable fragrance and mellow taste, and has a good flavor-enhancing effect on the preserved vegetable with lost flavor due to processing technology and the like, and can be used in the fields of catering ingredients (preserved vegetable shreds), traditional preserved vegetable products (convenient preserved vegetable), baking (preserved vegetable moon cakes), and the like.

[0004] In the prior art, there are very few varieties of preserved vegetable seasoning liquid. The commonly used production method of the preserved vegetable seasoning liquid in the prior art is to prepare it by adding various synthetic substances to plant oil and spice essential oil as the basis, which is simple to produce, but the flavor cannot well imitate preserved vegetable, and the remaining flavor is unnatural and not long-lasting. SUMMARY

[0005] Therefore, the patent provides a preparation method of a novel preserved vegetable seasoning liquid to solve the problems in the technical background.

[0006] To achieve the above-mentioned purpose, the patent adopts the technical scheme as follows:

[0007] A preparation method of a novel preserved vegetable seasoning liquid, which uses preserved vegetable and preserved vegetable pickling liquid as raw materials, mixes, beats, adjusts pH, and stands to prepare preserved vegetable slurry meeting certain conditions; and then uses the preserved vegetable slurry as a base material, and adds protein nitrogen source, reducing sugar and vegetable oil to prepare the preserved vegetable seasoning liquid through Maillard reaction.

[0008] As a further scheme of the patent, the preparation method of the preserved vegetable seasoning liquid specifically includes:

[0009] (1) mixing of preserved vegetable and preserved vegetable pickling liquid: the raw materials of preserved vegetable and preserved vegetable pickling liquid are mixed at a ratio of 1:1-6;

[0010] (2) beating: the mixed raw materials are beaten by a food beater to obtain preserved vegetable slurry, which is sieved through a 10-100 mesh sieve;

[0011] (3) Adjusting pH: adding alkaline pH adjuster to the preserved vegetable slurry to make the pH reach 5.0-8.0;

[0012] (4) Standing: placing the preserved vegetable slurry with adjusted pH in an environment with temperature of 20-25℃ for 9 hours, and stirring once every 3 hours;

[0013] (5) Maillard reaction: using the well-mixed preserved vegetable slurry after standing as the base material, and combining with protein nitrogen source, reducing sugar and vegetable oil for Maillard reaction.

[0014] As a further scheme of the patent, the protein nitrogen source includes arginine, glycine, yeast extract and hydrolyzed vegetable protein.

[0015] As a further scheme of the patent, the reducing sugar includes xylose, fructose and glucose.

[0016] As a further scheme of the patent, the vegetable oil is rapeseed oil.

[0017] As a further scheme of the patent, the raw materials for step (5) Maillard reaction include the following according to mass percentage: 75-99% of the well-stood preserved vegetable slurry, 0.01-10% of arginine, 0.03-10% of glycine, 0.01-10% of yeast extract, 0.01-10% of hydrolyzed vegetable protein, 0.2-15% of xylose, 0.2-15% of fructose, 0.2-15% of glucose and 0.1-2% of rapeseed oil.

[0018] As a further scheme of the patent, the specific steps for step (5) Maillard reaction are as follows: adding vegetable oil into a reaction pot, setting the heating temperature to 90-130℃, and heating for 15-30 minutes, and then quickly reducing the temperature to room temperature; then dispersing the above protein nitrogen source and reducing sugar in the well-stood preserved vegetable slurry, and putting them into the reaction pot to mix with the vegetable oil, and then starting heating, setting the heating temperature to 90-130℃, and heating for 20-360 minutes, and then quickly reducing the temperature to room temperature, and then filtering to remove insoluble substances, and then obtaining the liquid as the preserved vegetable seasoning liquid.

[0019] Compared with the prior art, the patent has the following beneficial effects:

[0020] 1. The preparation method of the preserved vegetable seasoning liquid of the patent creatively uses natural preserved vegetable slurry as raw material, and produces the seasoning liquid by using Maillard reaction, so that the prepared preserved vegetable seasoning liquid has natural aroma, rich and full flavor, and mellow taste, and achieves the characteristics of realistic flavor and long-lasting fragrance.

[0021] 2. The preparation method of the preserved vegetable seasoning liquid of the patent creatively combines oil oxidation technology and Maillard reaction technology, and has good improvement on the flavor of the final seasoning liquid.

[0022] 3、The preparation method of the patent pickle seasoning liquid optimizes the treatment of reaction raw materials, uses pH adjustment and standing treatment, deepens the degree of raw material participation in the Maillard reaction, and improves the utilization rate of raw materials.

[0023] 4、The processing technology in the patent has low production cost, is convenient to prepare, has good product effect, and is suitable for large-scale production in agricultural and food enterprises. DETAILED DESCRIPTION

[0024] The technical solutions of the patent will be further described in detail in combination with specific embodiments.

[0025] Example 1

[0026] A preparation method of a new type of pickle seasoning liquid, taking pickles and pickle pickling liquid as raw materials, mixing, beating, adjusting pH, and standing to obtain pickle pulp meeting certain conditions; then taking the pickle pulp as a base material, adding protein nitrogen source, reducing sugar and vegetable oil for Maillard reaction to prepare a pickle seasoning liquid; the preparation method of the pickle seasoning liquid specifically includes:

[0027] (1) Mix the pickles and pickle pickling liquid at a ratio of 1:2;

[0028] (2) Beating: beat the mixed raw materials through a food beating machine, pass through a 20-mesh sieve, and obtain pickle pulp;

[0029] (3) Adjusting pH: add an alkaline pH adjuster to the pickle pulp, and the pH reaches 5.5;

[0030] (4) Standing: place the pickle pulp with adjusted pH in an environment with a temperature of 25°C for 9 hours, and stir once every 3 hours;

[0031] (5) Maillard reaction: take the standing pickle pulp as a base material, and add protein nitrogen source, reducing sugar and vegetable oil for Maillard reaction. The protein nitrogen source includes arginine, glycine, yeast extract and hydrolyzed vegetable protein, the reducing sugar includes xylose, fructose and glucose, and the vegetable oil is rapeseed oil;

[0032] The raw materials for step (5) Maillard reaction include the following raw materials according to mass percentage: 95% of the standing pickle pulp, 0.5% of arginine, 0.5% of glycine, 0.3% of yeast extract, 0.5% of hydrolyzed vegetable protein, 0.7% of xylose, 1% of fructose, 1% of glucose, and 0.5% of rapeseed oil;

[0033] The specific step of the Maillard reaction in step (5) is: adding vegetable fat into a reaction kettle, setting the heating temperature to 100°C, and heating for 15 minutes, and then quickly reducing the temperature to room temperature; then dispersing the above protein nitrogen source and reducing sugar into the well-rested preserved vegetable pulp, and then putting them into the reaction kettle to mix with the vegetable fat, starting heating, setting the heating temperature to 105°C, and reacting for 120 minutes, and then quickly reducing the temperature to room temperature, removing the insoluble substances, and obtaining the liquid as the preserved vegetable seasoning liquid.

[0034] Example 2

[0035] A preparation method of a new type of preserved vegetable seasoning liquid, using preserved vegetables and preserved vegetable pickling liquid as raw materials, mixing, beating, adjusting pH, and resting to obtain preserved vegetable pulp meeting certain conditions; then using the preserved vegetable pulp as the base material, adding protein nitrogen source, reducing sugar and vegetable fat to prepare the preserved vegetable seasoning liquid by Maillard reaction; the preparation method of the preserved vegetable seasoning liquid specifically comprises:

[0036] (1) mixing preserved vegetables and preserved vegetable pickling liquid: mixing the raw materials of preserved vegetables and preserved vegetable pickling liquid at a ratio of 1:6;

[0037] (2) beating: beating the mixed raw materials by a food beater, and passing through a 60-mesh sieve to obtain preserved vegetable pulp;

[0038] (3) adjusting pH: adding an alkaline pH adjuster to the preserved vegetable pulp, and adjusting the pH to 6.5;

[0039] (4) resting: placing the preserved vegetable pulp with adjusted pH in an environment with a temperature of 25°C for 9 hours, and stirring once every 3 hours;

[0040] (5) Maillard reaction: using the well-rested preserved vegetable pulp as the base material, adding protein nitrogen source, reducing sugar and vegetable fat to perform Maillard reaction. The protein nitrogen source includes arginine, glycine, yeast extract and hydrolyzed vegetable protein, the reducing sugar includes xylose, fructose and glucose, and the vegetable fat is rapeseed oil;

[0041] The raw materials for the Maillard reaction in step (5) include the following raw materials in terms of mass percentage: well-rested preserved vegetable pulp 75%, arginine 2%, glycine 2%, yeast extract 3%, hydrolyzed vegetable protein 1%, xylose 5%, fructose 5%, glucose 5%, and rapeseed oil 2%;

[0042] Step (5) Maillard reaction: Add vegetable oil to the reaction vessel, set the heating temperature to 90°C, and the heating time to 30 minutes. After the reaction is completed, quickly cool to room temperature. Then, fully disperse the protein nitrogen source and reducing sugar in the settled pickled mustard tuber pulp, and then put it into the reaction vessel to mix evenly with the vegetable oil. Turn on the heating, set the heating temperature to 110°C, and the reaction time to 180 minutes. After the reaction is completed, quickly cool to room temperature, filter to remove insoluble matter, and the resulting liquid is the pickled mustard tuber seasoning liquid.

[0043] Example 3

[0044] A novel method for preparing pickled mustard tuber seasoning liquid involves using pickled mustard tuber and pickled mustard tuber brine as raw materials, mixing, pulping, adjusting pH, and allowing to stand to obtain a pickled mustard tuber slurry that meets certain conditions; then, using the pickled mustard tuber slurry as a base, a protein nitrogen source, reducing sugar, and vegetable oil are added to conduct a Maillard reaction to prepare the pickled mustard tuber seasoning liquid; the specific preparation method of the pickled mustard tuber seasoning liquid includes:

[0045] (1) Mixing pickled mustard tuber and pickled mustard tuber brine: Mix the raw pickled mustard tuber and pickled mustard tuber brine in a ratio of 1:5;

[0046] (2) Pulping: The mixed raw materials are pulped using a food pulping machine and passed through a 50-mesh sieve to obtain pickled mustard tuber pulp;

[0047] (3) Adjust pH: Add an alkaline pH adjuster to the pickled mustard pulp to achieve a pH of 6.0;

[0048] (4) Stand: Place the pickled mustard pulp with the pH adjusted at 25°C for 9 hours, stirring once every 3 hours.

[0049] (5) Maillard reaction: The Maillard reaction was carried out using well-settled pickled mustard pulp as the base material, along with a protein nitrogen source, reducing sugars, and vegetable oils. The protein nitrogen source included arginine, glycine, yeast extract, and hydrolyzed vegetable protein; the reducing sugars included xylose, fructose, and glucose; and the vegetable oils were rapeseed oil.

[0050] The raw materials for the Maillard reaction in step (5) are as follows, by mass percentage: 80% of well-settled pickled mustard pulp, 1% arginine, 2% glycine, 2% yeast extract, 1% hydrolyzed vegetable protein, 4% xylose, 4% fructose, 5% glucose, and 1% rapeseed oil.

[0051] Step (5) Maillard reaction: Add vegetable oil to the reaction vessel, set the heating temperature to 105℃, and the heating time to 20 minutes. After the reaction is completed, quickly cool to room temperature. Then, fully disperse the protein nitrogen source and reducing sugar in the settled pickled mustard tuber pulp, and then put it into the reaction vessel to mix evenly with the vegetable oil. Turn on the heating, set the heating temperature to 120℃, and the reaction time to 160 minutes. After the reaction is completed, quickly cool to room temperature, filter to remove insoluble matter, and the resulting liquid is the pickled mustard tuber seasoning liquid.

[0052] Example 4

[0053] A novel method for preparing pickled mustard tuber seasoning liquid involves using pickled mustard tuber and pickled mustard tuber brine as raw materials, mixing, pulping, adjusting pH, and allowing to stand to obtain a pickled mustard tuber slurry that meets certain conditions; then, using the pickled mustard tuber slurry as a base, a protein nitrogen source, reducing sugar, and vegetable oil are added to conduct a Maillard reaction to prepare the pickled mustard tuber seasoning liquid; the specific preparation method of the pickled mustard tuber seasoning liquid includes:

[0054] (1) Mixing pickled mustard tuber and pickled mustard tuber brine: Mix the raw pickled mustard tuber and pickled mustard tuber brine in a ratio of 1:3;

[0055] (2) Pulping: The mixed raw materials are pulped using a food pulping machine and passed through a 30-mesh sieve to obtain pickled mustard tuber pulp;

[0056] (3) Adjust pH: Add an alkaline pH adjuster to the pickled mustard pulp to achieve a pH of 6.0;

[0057] (4) Stand: Place the pickled mustard pulp with the pH adjusted at 25°C for 9 hours, stirring once every 3 hours.

[0058] (5) Maillard reaction: The Maillard reaction was carried out using well-settled pickled mustard pulp as the base material, along with a protein nitrogen source, reducing sugars, and vegetable oils. The protein nitrogen source included arginine, glycine, yeast extract, and hydrolyzed vegetable protein; the reducing sugars included xylose, fructose, and glucose; and the vegetable oils were rapeseed oil.

[0059] The raw materials for the Maillard reaction in step (5) are as follows, by mass percentage: 90% of well-settled pickled mustard pulp, 1% arginine, 1% glycine, 0.5% yeast extract, 0.5% hydrolyzed vegetable protein, 2% xylose, 1% fructose, 2% glucose, and 2% rapeseed oil.

[0060] Step (5) Maillard reaction: Add vegetable oil to the reaction vessel, set the heating temperature to 110°C, and the heating time to 15 minutes. After the reaction is completed, quickly cool to room temperature. Then, fully disperse the protein nitrogen source and reducing sugar in the settled pickled mustard tuber pulp, and then put it into the reaction vessel to mix evenly with the vegetable oil. Turn on the heating, set the heating temperature to 110°C, and the reaction time to 200 minutes. After the reaction is completed, quickly cool to room temperature, filter to remove insoluble matter, and the resulting liquid is the pickled mustard tuber seasoning liquid.

[0061] Example 5

[0062] A novel method for preparing pickled mustard tuber seasoning liquid involves using pickled mustard tuber and pickled mustard tuber brine as raw materials, mixing, pulping, adjusting pH, and allowing to stand to obtain a pickled mustard tuber slurry that meets certain conditions; then, using the pickled mustard tuber slurry as a base, a protein nitrogen source, reducing sugar, and vegetable oil are added to conduct a Maillard reaction to prepare the pickled mustard tuber seasoning liquid; the specific preparation method of the pickled mustard tuber seasoning liquid includes:

[0063] (1) Mixing pickled mustard tuber and pickled mustard tuber brine: Mix the raw pickled mustard tuber and pickled mustard tuber brine in a ratio of 1:6;

[0064] (2) Pulping: The mixed raw materials are pulped using a food pulping machine and passed through a 60-mesh sieve to obtain pickled mustard tuber pulp;

[0065] (3) Adjust pH: Add an alkaline pH adjuster to the pickled mustard pulp to achieve a pH of 7.5;

[0066] (4) Stand: Place the pickled mustard pulp with the pH adjusted at 25°C for 9 hours, stirring once every 3 hours.

[0067] (5) Maillard reaction: The Maillard reaction was carried out using well-settled pickled mustard pulp as the base material, along with a protein nitrogen source, reducing sugars, and vegetable oils. The protein nitrogen source included arginine, glycine, yeast extract, and hydrolyzed vegetable protein; the reducing sugars included xylose, fructose, and glucose; and the vegetable oils were rapeseed oil.

[0068] The raw materials for the Maillard reaction in step (5) are as follows, by mass percentage: 88% of well-settled pickled mustard pulp, 2% arginine, 2% glycine, 1% yeast extract, 1% hydrolyzed vegetable protein, 2% xylose, 2% fructose, 1% glucose, and 1% rapeseed oil.

[0069] Step (5) Maillard reaction: Add vegetable oil to the reaction vessel, set the heating temperature to 130°C, and the heating time to 15 minutes. After the reaction is completed, quickly cool to room temperature. Then, fully disperse the protein nitrogen source and reducing sugar in the settled pickled mustard tuber pulp, and then put it into the reaction vessel to mix evenly with the vegetable oil. Turn on the heating, set the heating temperature to 105°C, and the reaction time to 300 minutes. After the reaction is completed, quickly cool to room temperature, filter to remove insoluble matter, and the resulting liquid is the pickled mustard tuber seasoning liquid.

[0070] This patented method for preparing pickled mustard tuber seasoning liquid creatively utilizes natural pickled mustard tuber pulp as raw material, combining oil oxidation and Maillard reaction technologies. The resulting seasoning liquid possesses a natural, rich, and full-bodied aroma, a mellow taste, and achieves a realistic flavor with a long-lasting fragrance. Simultaneously, the processing of the reaction raw materials is optimized, deepening the degree to which the raw materials participate in the Maillard reaction and improving raw material utilization. The processing technology in this patent has low production costs, is convenient to prepare, and produces excellent products, making it suitable for large-scale production in agricultural and food enterprises.

[0071] The preferred embodiments of this patent have been described in detail above. However, this patent is not limited to the above embodiments. Within the scope of knowledge possessed by those skilled in the art, various changes can be made without departing from the spirit of this patent.

Claims

1. A preparation method of a novel preserved vegetable seasoning liquid, characterized in that, The pickled mustard and pickled mustard brine are mixed, and then are beaten to obtain a pickled mustard slurry; the pickled mustard slurry is used as a base material, and is mixed with protein nitrogen sources, reducing sugars and vegetable oils to obtain a pickled mustard seasoning liquid through a Maillard reaction.

2. The pickled mustard tuber seasoning liquid preparation method according to claim 1, characterized in that, The preparation method of the pickled mustard seasoning liquid comprises the following steps: (1) mixing the pickled mustard and the pickled mustard brine: the pickled mustard and the pickled mustard brine are mixed at a ratio of 1:1-6; (2) beating: the mixed raw materials are beaten by a food beater, and are filtered through a 10-100 mesh sieve to obtain a pickled mustard slurry; (3) adjusting pH: an alkaline pH adjuster is added into the pickled mustard slurry to make the pH reach 5.0-8.0; (4) standing: the pickled mustard slurry with the adjusted pH is placed in an environment with a temperature of 20-25℃ for 9 hours, and is stirred once every 3 hours; (5) Maillard reaction: the well-mixed pickled mustard slurry is used as a base material, and is mixed with protein nitrogen sources, reducing sugars and vegetable oils to obtain a pickled mustard seasoning liquid through a Maillard reaction.

3. The pickled mustard tuber seasoning liquid preparation method according to claim 1, characterized in that, The protein nitrogen sources include arginine, glycine, yeast extract and hydrolyzed vegetable protein.

4. The pickled mustard tuber seasoning liquid preparation method according to claim 3, characterized in that, The reducing sugars include xylose, fructose and glucose.

5. The pickled mustard tuber seasoning liquid preparation method according to claim 4, characterized in that, The vegetable oil is rapeseed oil.

6. The pickled mustard tuber seasoning liquid preparation method according to claim 5, characterized in that, The raw materials for the Maillard reaction in step (5) include the following raw materials in percentage by mass: 75-99% of the well-mixed pickled mustard slurry, 0.01-10% of arginine, 0.03-10% of glycine, 0.01-10% of yeast extract, 0.01-10% of hydrolyzed vegetable protein, 0.2-15% of xylose, 0.2-15% of fructose, 0.2-15% of glucose and 0.1-2% of rapeseed oil.

7. The pickled mustard preparation method according to any one of claims 1-6, characterized in that, The specific steps of the Maillard reaction in step (5) are as follows: the vegetable oil is added into a reaction pot, and is heated at a temperature of 90-130℃ for 20-60 minutes; then, the protein nitrogen sources and the reducing sugars are well dispersed in the well-mixed pickled mustard slurry, and are mixed with the vegetable oil in the reaction pot; the mixture is heated at a temperature of 90-130℃ for 20-360 minutes; and finally, the mixture is cooled to room temperature, and is filtered to remove insoluble substances, so as to obtain the pickled mustard seasoning liquid.