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Green plum salad seasoning sauce and preparation method thereof

A green plum salad and seasoning technology, which is applied in the direction of food ingredients as antioxidants, food extraction, food science, etc., can solve the problems of single variety and lack of novelty, achieve smooth taste, prevent adverse chemical changes and biochemical changes, reduce The effect of boiling point

Active Publication Date: 2018-06-22
XIHUA UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Most of the plum products on the market today are pickled dried fruit or candied fruit, fruit juice or fruit wine, with a single variety and no novelty

Method used

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  • Green plum salad seasoning sauce and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] An anti-oxidation and health-care green plum salad dressing consists of the following raw materials: 100g green plum, 40ml olive oil, 45ml brewed vinegar, 7g mustard, 5g rock sugar, 5g honey, and 5g salt.

[0028] A preparation method of anti-oxidation health green plum salad seasoning is carried out by the following steps:

[0029] (1) brew green plum vinegar;

[0030] (2) Blanching and beating: select 50g of fresh and ripe greengage, wash and remove the core. Add an appropriate amount of 0.2% sodium sulfite solution, blanching at 95°C for 1 min, cooling to room temperature, and beating;

[0031] (3 green plum polyphenol extraction: green plum pulp is placed in the extraction tank, sealed. With ethanol as entrainer, high pressure pump pressure 32Mpa is set, extraction kettle pressure 25Mpa, separation kettle 1 pressure 6Mpa, separation kettle 2 pressure 6Mpa, CO 2 The flow rate is 20L / h, the constant temperature is 45°C, and the extraction is 1h to obtain the greenga...

Embodiment 2

[0049] The difference between this embodiment and Example 1 is that the pretreatment color protection method of greengage adopts 0.2% isoascorbic acid color protection (D-AA)+0.05% N-formyl-L-cysteine ​​(AC)+1.0% Soak in the mixture of citric acid (CA) for 10 minutes. Its characteristic is that the color protection effect is better, no heating is required, and the loss of greengage active substances can be reduced.

Embodiment 3

[0051] The difference between this example and Examples 1 and 2 is that the greengage polyphenols are extracted by microwave: after beating the greengage, extract with 55% ethanol for 5-10 minutes at a microwave power of 500W and 50°C, and filter to obtain the greengage extract.

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Abstract

The invention provides a green plum salad seasoning sauce and a preparation method thereof. The sauce is prepared from the following raw materials in parts by mass: 40 to 100 parts of green plums, 20to 50 parts of olive oil, 20 to 50 parts of brewed vinegar, 5 to 10 parts of a water-soluble sugar-type compound, 5 to 10 parts of salt, 5 to 10 parts of mustard and 3 to 10 parts of honey. The greenplums are rich in phenolic substances, and are manufactured into the antioxidant health-care salad seasoning sauce which is smooth and delicate in mouth feel and has a rich plum fragrance and rich nutrients. The method increases the available approaches of the green plums, broads the market of the green plums, and also increases the color of the seasoning sauce.

Description

technical field [0001] The invention relates to the technical field of food and its processing, in particular to green plum salad dressing and a preparation method thereof. Background technique [0002] Green plum has been planted in my country for a long time, also known as "sour plum", "dry branch plum" etc., it is the fruit of Rosaceae plant plum. Greengage is a fruit of the same origin as food and medicine, rich in organic acids, minerals, vitamins, biologically active substances, etc., especially the flavonoids and polyphenols contained in it can remove oxygen free radicals in the human body, and have strong antioxidant properties effect. Studies have shown that green plum is rich in superoxide dismutase, its total activity is as high as 5415.74U / mg protein, and its specific activity is 25.34U / mg. It has obvious anti-oxidative hemolysis and anti-hepatic bacteria lipid peroxidation. Oxidation is better than vitamin C and vitamin E. The chloroform extract of green plum...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10A23L33/10A23L27/12
CPCA23V2002/00A23L27/10A23L27/12A23L33/10A23V2200/02A23V2250/2132A23V2300/14
Inventor 马嫄罗鸣罗钰婕张桂容殷晓翠袁乙平
Owner XIHUA UNIV
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