Strong satiety rattan pepper flavor noodle sauce and preparation method and application thereof

A satiety rattan pepper and noodle sauce technology, applied in the fields of application, function of food ingredients, food ingredients containing oligosaccharides, etc., can solve the related reports and nutrition of rattan pepper flavored noodle sauce with strong satiety. Large loss of flavor, lack of satiety and other problems, to achieve the effect of enhancing rapid energy supply, reducing food intake, and enhancing satiety

Active Publication Date: 2021-01-05
中南粮油食品科学研究院有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the method uses scallions added with a color-protecting agent, the sensory score reaches more than 80 points within 210 days, and the prepared chili sesame sauce is cold sauce, and the state is sauce-packed, but this method has the disadvantages of slow heat transfer, long heating time, and extinction. The effect of bacteria is poor, the defect of great loss of nutrition and flavor, and it does not have the effect of satiety
[0005] At present, there is no relevant report on rattan pepper flavor noodle sauce with strong satiety

Method used

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  • Strong satiety rattan pepper flavor noodle sauce and preparation method and application thereof
  • Strong satiety rattan pepper flavor noodle sauce and preparation method and application thereof
  • Strong satiety rattan pepper flavor noodle sauce and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1～3

[0038] Table 1 shows the raw materials and parts by weight of Examples 1-3 and Comparative Examples 1 and 2 of a rattan pepper-flavored noodle sauce with strong satiety.

[0039] Table 1 Raw materials and parts by weight of Examples 1-3 and Comparative Examples 1 and 2 of a rattan pepper-flavored noodle sauce with strong satiety

[0040]

Embodiment 1

[0043] (1) According to the parts by weight of the raw materials described in Example 1 in Table 1, after washing, drying and mixing rattan pepper and spices, add water, and grind with a colloid mill for 30 minutes at 100 r / min to obtain slurry mixture A;

[0044](2) According to the parts by weight of the raw materials described in Example 1 in Table 1, after mixing the resistant starch, fructooligosaccharide and inulin, add it to water and stir to obtain a slurry mixture B;

[0045] (3) Add the medium-chain fatty acid into the rapeseed oil according to the weight of each raw material described in Example 1 in Table 1, and after heating to 90°C, add the slurry mixture A obtained in step (1), and stir fry at 100°C After 7 minutes, add the slurry mixture B obtained in step (2), yeast extract, meat powder, salt and condiments, stir evenly, boil once, and boil for 15 minutes at 100°C, add rattan pepper oil, Stir evenly, after boiling for the second time, boil for 5 minutes at 100...

Embodiment 2

[0047] (1) According to the parts by weight of the raw materials described in Table 1, Example 2, after washing, drying and mixing rattan pepper and spices, add water, and grind with a colloid mill for 20 minutes at 200 r / min to obtain slurry mixture A;

[0048] (2) According to the parts by weight of the raw materials described in Example 2 of Table 1, after mixing the resistant starch, fructooligosaccharide and inulin, they were added to water and stirred to obtain a slurry mixture B;

[0049] (3) Add the medium-chain fatty acid to the rapeseed oil according to the weight of each raw material described in Example 2 in Table 1, and after heating to 100°C, add the slurry mixture A obtained in step (1), and stir-fry at 120°C After 5 minutes, add the slurry mixture B obtained in step (2), yeast extract, meat powder, salt and condiments, stir evenly, boil once, and boil for 10 minutes at 140°C, add rattan pepper oil, Stir evenly, after boiling for the second time, boil for 4 minu...

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Abstract

The invention discloses strong satiety rattan pepper flavor noodle sauce and a preparation method and application thereof. The strong satiety rattan pepper flavor noodle sauce is mainly prepared fromthe following raw materials: rapeseed oil, rattan pepper oil, rattan pepper, a yeast extract, medium-chain fatty acid, resistant starch, fructo-oligosaccharide, inulin, meat powder, edible salt, spices, seasonings and water. The invention further discloses the preparation method and application of the strong satiety rattan pepper flavor noodle sauce. The strong satiety rattan pepper flavor noodlesauce is good in taste, rich in flavor, free of irritation and internal heat, rich in nutrition, strong in satiety, and beneficial to reducing food intake and delaying the rising speed of blood sugar.The preparation method is simple in process, low in cost and suitable for industrial production.

Description

technical field [0001] The invention relates to a noodle sauce and its preparation method and application, in particular to a rattan pepper flavor noodle sauce with strong satiety and its preparation method and application. Background technique [0002] The scientific name of rattan pepper is bamboo leaf pepper, referred to as bamboo leaf pepper, also known as Sanjiao and wild pepper. It is a kind of green pepper and is an important oil crop. Rattan pepper is pungent in nature, slightly bitter in taste, warm and slightly poisonous. Rattan pepper has a refreshing taste, strong numbness, and long-lasting numbness. It does not irritate the throat and stomach, is not hard, and does not get angry. Compared with green peppercorns, the numbness is more pure, and it does not have the bitter taste of green peppercorns. With the population flow and the increase of people who eat spicy food, the taste of rattan pepper has gradually become popular from a niche, and it is mostly used as...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/12A23L33/20A23L33/22
CPCA23L33/12A23L33/20A23L33/22A23V2002/00A23V2200/328A23V2250/5062A23V2250/28A23V2250/1878
Inventor 杨娇陈渠玲张源泉刘博裴健儒甘平洋朱凤霞陈昌勇周涛陶伟明
Owner 中南粮油食品科学研究院有限公司
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