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A kind of vegetable seasoning powder rich in isothiocyanate and production method thereof

A technology of isothiocyanate and vegetable powder, which is applied in the field of food deep processing, can solve problems such as unreported, and achieve the effects of improving health care function, improving myrosinase activity and good solubility

Active Publication Date: 2021-03-30
QINGDAO AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no report on the development of related seasonings rich in isothiocyanates both at home and abroad.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0062] Broccoli seeds were sterilized and soaked according to known methods, then cultured in a light incubator at 25°C for 8 days, and sprayed with 50mmol / L MgSO every day from the second day. 4 Solution 1 time; cut off the roots of sprouts and heat them in a water bath at 70°C for 5 minutes, cut mature broccoli and steam them in steam for 5 minutes; after heat treatment, sprouts and mature vegetables were frozen in a refrigerator at -18°C for 16 hours and 36 hours respectively Then, according to known methods, sprouts and mature vegetables were homogenized at a material-to-liquid ratio of 1:5 and 1:8, respectively, and then utilized endogenous myrosinase enzymolysis at 35°C (2h and 4h; using known methods, the Sprouts and mature vegetable enzymatic hydrolyzates are concentrated, dried in ovens at 50°C and 70°C, and ultrafinely pulverized to obtain vegetable powder rich in isothiocyanates; mature vegetable powder and sprouts powder Mix according to the ratio of 1:5, add salt ...

Embodiment 2

[0064] After the cabbage seeds were sterilized and soaked according to known methods, they were cultured in a light incubator at 28°C for 6 days, and sprayed with 40mmol / L MgSO every day from the second day. 4 solution once; cut off the roots of the sprouts and heat them in a 60°C water bath for 6 minutes, cut the mature cabbage into pieces and steam them in steam for 30s; freeze the heat-treated sprouts and mature vegetables in -30°C and -20°C refrigerators, respectively 24h; then according to the known method, the sprouts and mature vegetables were homogenized according to the ratio of material to liquid 1:3 and 1:6 respectively, and then enzymatically hydrolyzed at 30°C for 1h and 2h; using the known method, the sprouts and mature vegetables Concentrate the enzymolysis solution, dry in ovens at 50°C and 60°C, and ultrafinely pulverize, respectively, to obtain vegetable powder rich in isothiocyanate; mix mature vegetable powder and sprout vegetable powder at a ratio of 1:3 M...

Embodiment 3

[0066] The pakchoi seeds were sterilized and soaked according to known methods, and cultured in a light incubator at 30°C for 10 days. From the second day, 25mmol / L MgSO was sprayed every day. 4solution once; cut off the roots of the sprouts and heat them in a 50°C water bath for 15 minutes; cut the mature pakchoi into pieces and steam them in steam for 60 seconds; freeze the heat-treated sprouts and mature vegetables in a -20°C refrigerator for 48 hours; then press According to the known method, the sprouts and mature vegetables are homogenized according to the ratio of material to liquid of 1:5 and 1:10, respectively, and then enzymatically hydrolyzed at 40°C for 2 hours; using the known method, the sprouts and mature vegetables are concentrated. Dry in an oven at 70°C and ultrafinely pulverize to obtain vegetable powder rich in isothiocyanate; mix mature vegetable powder and sprout vegetable powder in a ratio of 1:1, add 20.0% of salt, monosodium glutamate powder 2.0%, garl...

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PUM

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Abstract

The invention relates to an isothiocyanate-enriched vegetable condiment and a production method thereof, and belongs to the technical field of food processing. The isothiocyanate-enriched vegetable seasoning powder comprises cruciferae ripe vegetable powder and sprout vegetable powder thereof, wherein the weight ratio of the cruciferae ripe vegetable powder to the sprout vegetable powder is 1 to (1-5), and the content of isothiocyanate in the vegetable seasoning powder is 800-2500mg / 100g by dry weight. Specifically, cruciferous vegetables or sprout vegetables are used as raw materials of the isothiocyanate-enriched vegetable condiment. The isothiocyanate-enriched vegetable condiment is prepared through the following steps of performing selection, performing cleaning, performing heat treatment, performing freezing, performing enzymolysis, performing drying, and performing superfine comminution so as to obtain vegetable powder; and then compounding table salt, gourmet powder, garlic powder, fresh ginger powder, scallion powder, onion powder, chili powder, star aniseed powder and pricklyash peel powder, performing sterilization, and performing packaging so as to obtain the isothiocyanate-enriched vegetable condiment. The isothiocyanate-enriched vegetable condiment disclosed by the invention is simple in production technology, and reasonable and scientific in formula, and can be in industrialized production, the content of the isothiocyanate in the isothiocyanate-enriched vegetable condiment is 800-2500mg / 100g by dry weight, and the isothiocyanate-enriched vegetable condiment is an ideal health-care condiment.

Description

technical field [0001] The invention relates to a vegetable seasoning powder rich in isothiocyanate and a production method thereof, belonging to the technical field of food intensive processing. Background technique [0002] Cruciferous vegetables contain higher nutrients and active substances such as vitamins, minerals, dietary fiber, anthocyanins, polyphenols, carotenoids and glucosinolates. Regular intake of cruciferous vegetables can help prevent liver cancer, gastric cancer, lung cancer, bladder cancer, breast cancer, prostate cancer, pancreatic cancer, leukemia and other cancers, mainly due to the role of glucosinolates in myrosinase The role of the isothiocyanate formed below. In addition, isothiocyanate also has the functions of sterilization, anti-oxidation, prevention of cardiovascular diseases, and anti-inflammation. [0003] Broccoli, cauliflower, cabbage, Chinese cabbage, Chinese cabbage, rapeseed, radish, mustard greens, and rapeseed are widely cultivated in...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/10A23L33/00
CPCA23V2002/00A23V2200/30
Inventor 郭丽萍肖军霞朱英莲唐娟
Owner QINGDAO AGRI UNIV
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