阅读说明：本技术 一种添加复合生物防腐剂的豆汤川味酱汁配方及制备工艺 (Formula and preparation process of bean soup Sichuan-style sauce added with composite biological preservative ) 是由 乔兴 于 2019-11-06 设计创作，主要内容包括：本发明公开了一种添加复合生物防腐剂的豆汤川味酱汁配方及制备方法,包括以质量分数计的99.98-99.8％的呈弱酸性的酱汁成料和0.02-0.2％的生物复合防腐剂,其中所述生物防腐剂包括以重量份计的茶多酚10-30份和溶菌酶8-23份。其制作时先将酱汁炒制成品后静置到室温时加入混合后的生物防腐剂进行混合,从而形成完整的酱料产品。本发明通过采用特殊的配比和选取不同的生物防腐剂搭配从而形成较好的防腐体系,相较于市面上的常规防腐剂,具有较好的防腐效果。(The invention discloses a bean soup Sichuan-style sauce formula added with a composite biological preservative and a preparation method thereof, wherein the bean soup Sichuan-style sauce formula comprises 99.98-99.8% of weak-acid sauce ingredient and 0.02-0.2% of the biological composite preservative by mass, and the biological preservative comprises 10-30 parts of tea polyphenol and 8-23 parts of lysozyme by weight. The preparation method comprises the steps of frying the sauce into a finished product, standing to room temperature, adding the mixed biological preservative, and mixing to form a complete sauce product. The invention forms a better antiseptic system by adopting special proportion and selecting different biological preservatives, and has better antiseptic effect compared with the conventional preservatives on the market.)

1. A bean soup Sichuan-style sauce formula added with a compound biological preservative is characterized in that: the preservative comprises 99.98-99.8% of weakly acidic sauce ingredient and 0.02-0.2% of biological compound preservative in parts by mass, wherein the biological preservative comprises 10-30 parts of tea polyphenol and 8-23 parts of lysozyme in parts by weight.

2. A bean soup Sichuan-style sauce formula added with a compound biological preservative is characterized in that: the preservative comprises 99.98-99.8% of weakly acidic sauce ingredient and 0.02-0.2% of biological compound preservative in parts by mass, wherein the biological preservative comprises 2-10 parts of nisin, 10-30 parts of tea polyphenol and 8-23 parts of lysozyme in parts by weight.

3. The bean soup Sichuan-style sauce formula added with the compound biological preservative as claimed in claim 2, is characterized in that: the preservative comprises 99.96% of sauce ingredient and 0.04% of biological compound preservative in parts by mass, wherein the biological preservative comprises 4 parts of nisin, 20 parts of tea polyphenol and 15 parts of lysozyme in parts by weight.

4. The bean soup Sichuan-style sauce formula added with the compound biological preservative as claimed in claim 2, is characterized in that: the sauce seasoning comprises 8-15g of old ginger, 10-20g of green Chinese onion, 4-12g of chopped millet pepper, 12-18g of onion, 50-70g of thick broad-bean sauce, 20-30g of ginger rice, 18-30g of garlic rice, 1-3g of red pepper, 400g of raking pea with 200-fold, 60-90g of chili sauce, 180g of rapeseed oil with 120-fold, 250g of lard with 170-fold, 1600g of soup-stock with 1400-fold, 5-12g of mixed spice, 12-22g of chicken essence, 23-30g of oil consumption, 6-15g of white sugar and 40-60g of chicken oil.

5. The bean soup Sichuan-style sauce formula added with the compound biological preservative as claimed in claim 2, is characterized in that: the sauce seasoning comprises 10g of old ginger, 15g of scallion, 8g of chopped millet pepper, 15g of onion, 65g of thick broad-bean sauce, 25g of ginger rice, 25g of garlic rice, 1g of safflower pepper, 300g of raked pea, 75g of chili sauce, 150g of rapeseed oil, 200g of lard, 1500g of soup-stock, 9.5g of mixed spice, 16g of chicken essence, 26g of oil, 9g of white sugar and 50g of chicken oil.

6. The bean soup Sichuan-style sauce formula added with the compound biological preservative according to claim 4 or 5, which is characterized in that: the mixed spice comprises 15-25 parts of star anise, 18-23 parts of fennel, 25-40 parts of cardamom, 6-14 parts of rhizoma kaempferiae and 12-18 parts of bay leaves by weight.

7. The bean soup Sichuan-style sauce formula added with the compound biological preservative according to claim 4 or 5, which is characterized in that: the mixed spice comprises 20 parts of star anise, 20 parts of fennel, 30 parts of white cardamom, 10 parts of rhizoma kaempferiae and 15 parts of fragrant leaves by weight.

8. A method of making, characterized by: the formula of the bean soup Sichuan-style sauce added with the compound biological preservative in claim 7 is prepared by the following specific steps:

s1, preparing raw materials according to a raw material ratio, wherein the old ginger, the green Chinese onion, the capsicum frutescens and the onion are cut and placed, the prepared mixed spices of the star anise, the fennel, the white cardamom, the rhizoma kaempferiae and the fragrant leaves are washed for later use, and then the raked peas are baked for 5-10 min;

s2, firstly, introducing the rapeseed oil into a container, continuously heating to 200 ℃, then stopping heating, and adding the lard oil, the chicken oil, the old ginger and the green Chinese onion into the container to stir and fry for 2-5 min;

s3, when the skin of the scallion in the container turns golden yellow, putting the prepared mixed spice into the container and continuously frying for 2-5 min;

s4, continuously adding the onion, the ginger, the garlic rice and the broad bean paste into the container, and continuously frying for 4-8 min;

s5, putting the roasted raked peas into a container, frying for 4-8min, finally putting the prepared chili sauce and the millet peppers into the container in sequence at intervals of 10-15s, adding soup, decocting for 20-30min, and filtering the soup to obtain the remaining material, namely the sauce.

9. A method of manufacturing according to claim 8, characterized in that: after the sauce is prepared, the prepared biological preservative is added and mixed after the sauce is cooled to room temperature.

10. A method of making, characterized by: the formula of the bean soup Sichuan-style sauce added with the compound biological preservative in claim 7 is prepared by the following specific steps:

s1, preparing raw materials according to a raw material ratio, wherein the old ginger, the green Chinese onion, the capsicum frutescens and the onion are cut and placed, the prepared mixed spices of the star anise, the fennel, the white cardamom, the rhizoma kaempferiae and the vanilla leaves are ground into powder, and then the raked peas are baked for 5 min;

s2, firstly, introducing the rapeseed oil into a container, continuously heating the rapeseed oil to 200 ℃, then stopping heating, and adding the lard oil, the chicken oil, the old ginger and the green Chinese onion into the container to stir and fry for 5 min;

s3, when the skin of the scallion in the container turns golden yellow, putting the prepared mixed spice into the container and continuously frying for 3 min;

s4, continuously adding the onion, the ginger, the garlic rice and the broad bean paste into the container, and continuously frying for 5 min;

s5, putting the roasted raked peas into a container, frying for 5min, finally putting the prepared chili sauce and the millet peppers into the container in sequence at an interval of 10s, adding high soup, decocting for 30min, and filtering the soup to obtain the residual material, namely the sauce.

Technical Field

The invention belongs to the technical field of food technology, and particularly relates to a bean soup Sichuan-style sauce formula added with a composite biological preservative and a preparation process thereof.

Background

Biological antiseptic refers to a kind of high-efficiency antiseptic which is obtained from organism by biological culture, extraction and separation technology and has the function of inhibiting and killing microorganism. The food is rich in nutrition and is extremely easy to decay and deteriorate due to microbial contamination, and in order to ensure the edible safety of the food, people adopt a plurality of methods for preserving the food, such as salting, canning, refrigerating and the like. However, under certain conditions, the use of a preservative in combination as an auxiliary means for preservation has a remarkable effect of preventing the spoilage of foods, and therefore, the preservative is one of important food additives and is widely used in the food industry.

The biological preservative is an antibacterial substance produced by microbial metabolism, mainly comprises organic acids, polypeptides or precursor peptides, and has the action mechanism that micropores are formed on cell membranes, so that the membrane permeability is increased and an energy generation system is damaged, and the substance can easily enter microbial cells, so that the substance can quickly inhibit the growth of the microbes. Many microorganisms can produce bacteriostatic substances in the metabolic process, but as food preservatives, the food preservatives must meet the following requirements: the biological bacteriocide is completely harmless to human bodies; degradation to normal components of food in the digestive tract; carrying out heat treatment on the food to degrade the food into harmless components; does not affect the flora of the digestive tract; does not affect the use of medicinal antibiotics.

The existing foods adopting biological preservatives are more, but aiming at the fried special sauce, the integral physical and chemical environmental factors of the special sauce can cause certain influence on the biological preservatives, so most of the preservatives in a plurality of spicy foods still adopt the existing common preservatives.

Disclosure of Invention

In order to solve the problems in the prior art, the invention selects different biological preservatives to perform repeated tests to finally obtain a bean soup Sichuan-style sauce formula added with the composite biological preservative and a preparation process, wherein the bean soup Sichuan-style sauce formula meets the food preservation requirement in a better matching ratio.

The technical scheme adopted by the invention is as follows:

a bean soup Sichuan-style sauce formula added with a composite biological preservative comprises 99.98-99.8% of weak-acid sauce ingredient and 0.02-0.2% of biological composite preservative by mass, wherein the biological preservative comprises 10-30 parts of tea polyphenol and 8-23 parts of lysozyme by weight.

Wherein the tea polyphenols are the general name of polyphenols in tea, are white amorphous powder, are easily soluble in water, soluble in ethanol, methanol, acetone, ethyl acetate, and insoluble in chloroform. The green tea has high tea polyphenol content accounting for 15-30% of the weight, and the tea polyphenol comprises the following main components: flavanones, anthocyanidins, flavonols, anthocyanins, phenolic acids and depside 6 compounds. Wherein, flavanones (mainly catechin compounds) are the most important and account for 60 to 80 percent of the total amount of tea polyphenol, and flavonoids and other phenolic substances are less.

The tea polyphenol is used as an antioxidant, and the tea polyphenol contains more than 2 o-hydroxy polyphenols and has strong hydrogen supply capacity, so the tea polyphenol is an ideal antioxidant. Of the 4 major theophyllins, antioxidant capacity is shown as EGCG > EGC > ECG > EC. As an antioxidant of oil food, the antioxidant has excellent antioxidant performance and far better effect than artificially synthesized antioxidants of 2, 6-di-tert-butyl-4-methylphenol (BHT) and Butylated Hydroxyanisole (BHA). The tea polyphenol has antioxidant effect, and can be used for meat product processing, oil storage, and preparation of baked food, dairy products, and fried food, and can also be used for preparation of various beverages.

And the tea polyphenol has inhibitory activity on nearly a hundred kinds of bacteria in the nature, shows broad-spectrum antibacterial property, and is a good food preservative. The tea polyphenols as antistaling agent can slow down biochemical activities of picked fruits and vegetables, and delay their post-maturation stage.

The other biological preservative is an alkaline enzyme which can hydrolyze mucopolysaccharide in the pathogenic bacteria. The bacterial lysis is achieved by breaking the beta-1, 4 glycosidic bond between N-acetylmuramic acid and N-acetylglucosamine in the cell wall, breaking down the cell wall insoluble mucopolysaccharide into soluble glycopeptides, causing the contents of the broken cell wall to escape. Lysozyme can also be directly combined with virus protein with negative charge, and forms double salt with DNA, RNA and apoprotein to inactivate virus. Therefore, the enzyme has the functions of antibiosis, antiphlogosis, antivirus, etc. The pH value of the lysozyme is suitable for 5.3-6.8, and the lysozyme can be used for preserving low-acidity food. Through practical tests, the pH value of the sauce finished product is 6.7, which is just in the pH environment which can be adapted by lysozyme, and the pH value is a key factor for using the biological preservative in the invention.

Then, a bean soup Sichuan-style sauce formula added with a compound biological preservative is also disclosed, and comprises 99.98-99.8% of sauce ingredient with weak acidity and 0.02-0.2% of biological compound preservative by mass, wherein the biological preservative comprises 2-10 parts of nisin, 10-30 parts of tea polyphenol and 8-23 parts of lysozyme by weight.

Wherein, the biological preservative is also added with Nisin, Nisin (Nisin) is also called Nisin or transliteration nixin, is a polypeptide substance produced by streptococcus lactis, consists of 34 amino acid residues, and has the molecular weight of about 3500 Da. Since nisin inhibits most gram-positive bacteria and strongly inhibits spores of bacillus, nisin is widely used in the food industry as a food preservative. After being eaten, the natural food preservative can be quickly hydrolyzed into amino acid under the physiological pH condition of a human body and the action of alpha-chymotrypsin, does not change the normal flora in the intestinal tract of the human body and generate resistance problems such as other antibiotics, does not generate cross resistance with other antibiotics, and is efficient, nontoxic, safe and free of side effect.

It is to be noted that said weakly acidic means a system whose ionization constant (Ka) is less than 0.0001 (acidity coefficient pKa greater than 4).

The invention selects nisin as an increased biological preservative, mainly considers the characteristic that the nisin does not have cross resistance with other antibiotics, and has better biological inhibition effect.

Further, the sauce comprises 99.96% of sauce ingredients and 0.04% of biological compound preservative by mass fraction, wherein the biological preservative comprises 4 parts of nisin, 20 parts of tea polyphenol and 15 parts of lysozyme by weight.

Further, the sauce seasoning comprises 8-15g of old ginger, 10-20g of green Chinese onion, 4-12g of chopped millet pepper, 12-18g of onion, 50-70g of thick broad-bean sauce, 20-30g of ginger rice, 18-30g of garlic rice, 1-3g of safflower pepper, 200-400g of raking pea, 60-90g of chili sauce, 120-180g of rapeseed oil, 170-250g of lard oil, 1400-1600g of soup stock, 5-12g of mixed spice, 12-22g of chicken essence, 23-30g of oil consumption, 6-15g of white sugar and 40-60g of chicken oil.

Although the key point of the invention is the ratio of the biological preservative to the sauce finished product, certain requirements are required for the specific ratio of the sauce finished product, so that the added biological preservative can exert the effect.

Further, the sauce seasoning comprises 10g of old ginger, 15g of scallion, 8g of chopped capsicum frutescens, 15g of onion, 65g of thick broad-bean sauce, 25g of ginger rice, 25g of garlic rice, 1g of red pepper, 300g of raked pea, 75g of chili sauce, 150g of rapeseed oil, 200g of lard, 1500g of soup-stock, 9.5g of mixed spice, 16g of chicken essence, 26g of oil consumption, 9g of white sugar and 50g of chicken oil.

Further, the mixed spice comprises 15-25 parts of anise, 18-23 parts of fennel, 25-40 parts of cardamom, 6-14 parts of rhizoma kaempferiae and 12-18 parts of bay leaves by weight.

Further, the mixed spice comprises 20 parts of anise, 20 parts of fennel, 30 parts of cardamom, 10 parts of rhizoma kaempferiae and 15 parts of vanilla leaves by weight.

The preparation method is used for preparing the Sichuan-style sauce formula of the bean soup added with the composite biological preservative, and the specific steps for preparing the sauce finished product are as follows:

s1, preparing raw materials according to a raw material ratio, wherein the old ginger, the green Chinese onion, the capsicum frutescens and the onion are cut and placed, the prepared mixed spices of the star anise, the fennel, the white cardamom, the rhizoma kaempferiae and the fragrant leaves are washed for later use, and then the raked peas are baked for 5-10 min;

s2, firstly, introducing the rapeseed oil into a container, continuously heating to 200 ℃, then stopping heating, and adding the lard oil, the chicken oil, the old ginger and the green Chinese onion into the container to stir and fry for 2-5 min;

s3, when the skin of the scallion in the container turns golden yellow, putting the prepared mixed spice into the container and continuously frying for 2-5 min;

s4, continuously adding the onion, the ginger, the garlic rice and the broad bean paste into the container, and continuously frying for 4-8 min;

s5, putting the roasted raked peas into a container, frying for 4-8min, finally putting the prepared chili sauce and the millet peppers into the container in sequence at intervals of 10-15s, adding soup, decocting for 20-30min, and filtering the soup to obtain the remaining material, namely the sauce.

The specific flow, temperature and frying time of control in the whole frying method are limited, energy consumption is reduced as far as possible on the basis of ensuring the cooking of the sauce, so that the manufacturing cost is reduced, meanwhile, the limitation is to avoid the influence of overhigh temperature on effective ingredients in the added food materials in the frying process, and if the materials are not in a normal sequence or the temperature and time of the frying step of adding the food materials singly are not well controlled, the situation that a certain food material of the sauce is coked is easily caused.

Further, after the sauce is prepared, the prepared biological preservative is added and mixed after the sauce is cooled to room temperature.

Also discloses a preparation method for preparing the bean soup Sichuan-style sauce formula added with the composite biological preservative, which comprises the following specific steps of:

s1, preparing raw materials according to a raw material ratio, wherein the old ginger, the green Chinese onion, the capsicum frutescens and the onion are cut and placed, the prepared mixed spices of the star anise, the fennel, the white cardamom, the rhizoma kaempferiae and the vanilla leaves are ground into powder, and then the raked peas are baked for 5 min;

s2, firstly, introducing the rapeseed oil into a container, continuously heating the rapeseed oil to 200 ℃, then stopping heating, and adding the lard oil, the chicken oil, the old ginger and the green Chinese onion into the container to stir and fry for 5 min;

s3, when the skin of the scallion in the container turns golden yellow, putting the prepared mixed spice into the container and continuously frying for 3 min;

s4, continuously adding the onion, the ginger, the garlic rice and the broad bean paste into the container, and continuously frying for 5 min;

s5, putting the roasted raked peas into a container, frying for 5min, finally putting the prepared chili sauce and the millet peppers into the container in sequence at an interval of 10s, adding high soup, decocting for 30min, and filtering the soup to obtain the residual material, namely the sauce.

The invention has the beneficial effects that:

according to the invention, the added biological preservative can be matched with the faintly acid sauce to achieve a better preservative effect and can reach the preservative time standard in the product industry, and meanwhile, compared with the traditional preservative additive, the sauce adopting the biological preservative has a better preservative effect, so that the same preservative effect can be achieved, the addition amount can be reduced, and an antioxidant effect can be provided.

Detailed Description