Kelp and guinea pig bone soup powder composite seasoning and production process thereof

Abstract

The invention belongs to the technical field of compound condiments, and particularly relates to a kelp and guinea pig bone soup powder compound condiment and a production process thereof, and the kelp and guinea pig bone soup powder compound condiment is prepared from the following raw materials: 9-11 parts of compound powder and 1 part of auxiliary material powder; the onion, the kelp, the lotus seeds, the purple perilla, the lily bulbs, the red dates and the peach gum are selected as main food materials, the onion can relieve the salty taste of the kelp and the bitter taste of the lotus seeds, and the onion and the kelp play a role in mutual restriction in diet; the purple perilla can remove peculiar smell and contains substances of menthone and menthol, so that the delicious taste of the soup is improved; the lily bulbs and the red dates can provide more nutrient substances; the peach gum can improve homogeneity and viscosity and provide more collagen; in addition, the food materials can be cold and warm, so that the cold and warm properties of the food reach a balanced state; the selected food materials are rich in vitamin C and polyphenol compounds, and can synergistically promote the mutual anti-oxidation effect between molecules, so that the shelf life of the food materials is longer.

Description

Technical Field

[0001] The invention belongs to the technical field of compound seasonings, and specifically relates to a kelp and pork bone soup powder compound seasoning and a production process thereof. Background Art

[0002] In this fast-paced life, due to a series of negative factors such as high work pressure, staying up late for a long time and lack of exercise, people suffer from low immunity, susceptibility to colds, loss of appetite and anxiety. Therefore, the choice of daily supplements is particularly important.

[0003] As a supplementary nutritional supplement, although most of the compound seasonings currently sold on the market can play a certain supplementary and regulatory role, the nutritional content of compound seasonings is limited and it is difficult to meet people's needs. Since there is a long time interval from the processing to the sale of compound seasonings, compound seasonings need to have a long shelf life. In the prior art, the method to increase the shelf life of compound seasonings is to add antioxidants. Although it can play a certain antioxidant role, it needs to be quantitative. Few products consider increasing the shelf life of compound seasonings based on the properties of the ingredients themselves.

[0004] In addition, in order to enhance the taste of compound seasonings, adding various additives will cause certain harm to human health; the selection of ingredients is also a major difficulty. Excessive intake of cold or warm foods will also have adverse effects on the human body. Summary of the invention

[0005] In view of the defects of the prior art, the present invention discloses a composite seasoning of kelp and pork bone soup powder and a production process thereof. The composite seasoning of kelp and pork bone soup powder is obtained by a series of operations such as low-temperature impregnation, high-speed centrifugal spray drying and vacuum drum drying; onions, kelp and lotus seeds are introduced according to the properties of the materials to improve the taste, enhance immunity and strengthen the spleen and appetite; the peculiar smell is further removed by perilla, and perilla contains a class of menthone and menthol substances, which can improve the deliciousness of the soup and supplement the vitamins required by the human body; then lily bulbs and red dates are introduced to provide more nutrients required by the human body, and the cold and warm properties of the food are balanced in a way of cold and warm restraint; peach gum is added to improve homogeneity and viscosity, and more collagen is provided, so that the taste of the composite seasoning is more delicate; and starting from the properties of the food itself, through the interaction between molecules, a synergistic antioxidant effect is achieved to ensure that the shelf life of the composite seasoning of kelp and pork bone soup powder is longer, and the materials used are all green, beneficial, and will not cause harm to human health, and the ingredients that can be directly obtained in nature are used as the source of the ingredients of the present invention.

[0006] To achieve the above purpose, the technical solution adopted by the present invention is: a kelp and pork bone soup powder composite seasoning is prepared from the following raw materials in parts by weight: 9-11 parts of composite powder and 1 part of auxiliary material powder.

[0007] The raw materials for preparing the composite powder include composite refined powder I, composite refined powder II and peach gum.

[0008] The composite refined powder I is prepared from perilla and pig bones, and the mass ratio of perilla to pig bones is 0.5-1:5.

[0009] The composite refined powder II is prepared from lily bulbs, red dates and composite material package A, and the mass ratio of the lily bulbs, red dates and composite material package A is 1-1.5:2-4:8.

[0010] The composite material package A is prepared from onions, kelp and lotus seeds, and the mass ratio of onions, kelp and lotus seeds is 1.5:6-9:3-5.

[0011] The preparation method of the composite material package A comprises the following steps:

[0012] R1: Select onions, wash and dice them, weigh kelp and lotus seeds, slice them and drain them to obtain onion dices, kelp slices and lotus seed slices;

[0013] R2: centrifuging and stirring the diced onion, kelp slices and lotus seed slices obtained in step R1, and repeating the above centrifugation and stirring operations for 3 times to obtain a mixture of diced onion, kelp slices and lotus seed slices;

[0014] R3: The mixture of diced onion, kelp slices and lotus seed slices obtained in step R2 is stored at low temperature and then dried to obtain a composite material package A.

[0015] The preparation method of the composite powder comprises the following steps:

[0016] S1: Weigh peach gum, add water to it and boil until it melts to obtain peach gum hydrate;

[0017] S2: adding composite powder I and composite powder II to the peach gum hydrate obtained in step S1, stirring and evaporating water to obtain a composite powder precursor;

[0018] S3: drying the composite powder precursor obtained in step S2 to obtain a composite powder;

[0019] S4: Grind and filter the composite powder obtained in step S3 to obtain composite powder.

[0020] Furthermore, the mass ratio of peach gum and water in step S1 is 3-5:2, and the mass ratio of peach gum hydrate, composite powder I and composite powder II in step S2 is 4:8-13:10-15.

[0021] Furthermore, the preparation method of the composite fine powder I comprises the following steps:

[0022] M1: Weigh basil and pork bones and clean them;

[0023] M2: Cook the pork bones weighed in step M1 for 20-40 minutes, then lower the temperature to 70-80° C., add perilla, keep the temperature constant, simmer for 1-2 hours, cool naturally, and filter to obtain perilla bone soup;

[0024] M3: The perilla bone soup obtained in step M2 is centrifuged using a centrifugal sedimentation device to obtain a precipitate A, and the precipitate A is poured into a high-speed centrifugal spray drying device for drying to obtain a composite powder I.

[0025] Furthermore, the preparation method of the composite refined powder II comprises the following steps:

[0026] N1: Weigh lily bulbs and red dates and wash them clean;

[0027] N2: Put the lily bulbs and red dates weighed in step N1 into a pot, heat and simmer for 5-10 minutes to obtain a lily bulb and red date soup;

[0028] N3: Add compound material package A to the lily bulb and red date soup in step N2, heat and simmer for 10-20 minutes to obtain a mixed soup of lily bulb, red date and compound material package A;

[0029] N4: The lily bulbs, red dates and compound material package A obtained in step N3 are mixed and naturally cooled, and soaked for 1-2 hours, and then filtered to obtain kelp soup;

[0030] N5: The kelp soup obtained in step N4 is centrifuged using a centrifugal sedimentation device to obtain a precipitate B, and the precipitate B is poured into a high-speed centrifugal spray drying device for drying to obtain a composite powder II.

[0031] Furthermore, the size of the kelp slices and lotus seed slices in step R1 is uniform square slices with a thickness of 2 mm, the centrifugal speed in step R2 is 1000-1500 r / min, the centrifugal time is 5-10 min, the stirring time is 5-10 min, the low-temperature storage temperature in step R3 is 2-5°C, the low-temperature storage time is 9-15h, and the drying temperature is 50-70°C.

[0032] Furthermore, the auxiliary material powder is prepared by mixing, drying, sterilizing and screening the following raw materials in parts by weight: 0.5-1 part of pork bone broth powder, 1-3 parts of chicken powder, 0.2-0.5 parts of astragalus powder, 0.3-0.7 parts of ginger powder, 0.5-1 parts of onion powder, 0.5-1 parts of mushroom powder, 0.1-0.5 parts of monosodium glutamate, 0.2-0.5 parts of white sugar, 0.5-1 parts of yeast extract, 0.05-0.1 parts of I+G, 0.05-0.1 parts of white pepper powder, 3-5 parts of starch, 0.01-0.02 parts of pork flavor, 0.05-0.1 parts of chicken flavor, and 0.3-0.7 parts of salt.

[0033] Furthermore, the preparation method of auxiliary material powder comprises the following steps:

[0034] V1: weigh the following raw materials in corresponding weight portions: 0.5-1 part of pork bone broth powder, 1-3 parts of chicken powder, 0.2-0.5 parts of astragalus powder, 0.3-0.7 parts of ginger powder, 0.5-1 parts of onion powder, 0.5-1 parts of mushroom powder, 0.1-0.5 parts of monosodium glutamate, 0.2-0.5 parts of white sugar, 0.5-1 parts of yeast extract, 0.05-0.1 parts of I+G, 0.05-0.1 parts of white pepper powder, 3-5 parts of starch, 0.01-0.02 parts of pork flavor, 0.05-0.1 parts of chicken flavor, and 0.3-0.7 parts of salt;

[0035] V2: The raw materials weighed in step V1 are sequentially added into a vacuum drum drying device for mixed drying and sterilization treatment at a rotation speed of 10 r / min, a drying time of 40 min, and a drying temperature of 70°C to obtain a mixed powder;

[0036] V3: Grind the mixed powder prepared in step V2, and further filter it through an 80-mesh sieve to obtain auxiliary material powder.

[0037] The present invention also provides a production process of a kelp and pork bone soup powder composite seasoning, comprising the following steps:

[0038] Step 1, weigh 9-11 parts of composite powder and 1 part of auxiliary material powder;

[0039] Step 2, adding the composite powder and auxiliary material powder weighed in step 1 into a high-speed powder mixer in sequence, stirring and mixing, to obtain a composite seasoning precursor;

[0040] Step 3, performing vacuum sterilization treatment on the compound seasoning precursor obtained in step 2 to obtain the compound seasoning;

[0041] Step 4: vacuum-pack the compound seasoning obtained in step 3 to obtain kelp and pork bone soup powder compound seasoning.

[0042] Furthermore, the speed of the high-speed powder mixer in step 3 is 500-800r / min, and the stirring time is 20-30s.

[0043] The beneficial effects achieved by the present invention are as follows:

[0044] The composite condiment of kelp and pork bone soup powder prepared by the present invention can ensure that the onion tissue is not damaged by centrifugation and low-temperature storage, and the onion juice is wrapped on the surface of the kelp and lotus seeds and penetrates into the inside, and the onion can neutralize the bitter taste of the lotus seeds, reduce the saltiness brought by the kelp, and make the taste milder. In the process of eating, the onion can strengthen the spleen and appetite, reduce blood lipids, promote metabolism, regulate immune function, and nourish the heart and calm the nerves. In addition, the calorie of the kelp is low, and the large amount of drinking caused by the onion strengthening the spleen and appetite will not cause weight gain.

[0045] The composite condiment of kelp and pork bone soup powder prepared by the present invention removes various peculiar smells by boiling pork bones with perilla; the perilla contains a class of menthone and menthol substances, which can improve the deliciousness of the soup and supplement the vitamins required by the human body. In addition, vitamin C and polyphenol compounds can resist free radicals. First, vitamin C inhibits the oxidation of oils and fats by capturing free radicals and blocking chain reactions; second, vitamin C can capture oxygen, reduce the concentration of oxygen molecules, reduce the reaction rate of polyphenols and oxygen molecules, and then reduce the concentration of the resultant carbon center free radicals, further restrict the generation reaction of superoxide vitamin C free radicals, effectively reduce the concentration of superoxide vitamin C free radicals, and the reaction rate of carbon center free radicals with polyunsaturated fatty acids is slow, and hydrogen atoms cannot be captured from polyunsaturated fatty acids to carry out transfer reactions, and then synergistically play an antioxidant role between molecules, so that the composite condiment has a longer shelf life.

[0046] The composite seasoning of kelp and pork bone soup powder prepared by the present invention is to avoid taking in too much cold food or warm food, which may cause symptoms such as abnormal physical constitution; in the preparation process, the cold and warm properties of the food are balanced by the cold and warm restraint; adding peach gum can improve the homogeneity and viscosity, and provide more collagen, so that the composite seasoning has a more delicate taste. In addition, in terms of material selection, the present invention focuses more on green, beneficial, harmless to human health, and food materials that can be directly obtained in nature as the source of ingredients of the present invention.

[0047] The kelp and pork bone soup powder composite seasoning prepared by the invention can be used as daily seasoning food and can also be used as a nutritional supplement for making soup, so that the application range of the composite seasoning is wider, and a continuous supply of nutrition is provided to people from different aspects, so that the physical quality of the consumers who drink the kelp and pork bone soup powder composite seasoning is improved; at the same time, in the preparation process, the shelf life of the composite seasoning is improved by two aspects: the internal antioxidant property of the food material and the external drying, vacuuming and sterilization. BRIEF DESCRIPTION OF THE DRAWINGS

[0048] Figure 1 A production process diagram of an embodiment of the present invention;

[0049] Figure 2 This is an oral sensing diagram of an embodiment of the present invention;

[0050] Figure 3 This is a data graph of DPPT clearance rate in an embodiment of the present invention.

[0051] The accompanying drawings are used to provide further understanding of the present invention and constitute a part of the specification. They are used to explain the present invention together with the embodiments of the present invention and do not constitute a limitation of the present invention. DETAILED DESCRIPTION

[0052] The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments; based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0053] Unless otherwise defined, all professional and scientific terms used herein have the same meanings as those familiar to those skilled in the art. In addition, any methods and materials similar or equivalent to those described herein may be applied to the present invention. The preferred implementation methods and materials described herein are for demonstration purposes only and are not intended to limit the content of this application.

[0054] The production process in the following embodiments is referred to Figure 1 Unless otherwise specified, all methods are conventional; the materials used in the following embodiments, unless otherwise specified, are fresh ingredients purchased from the market.

[0055] Embodiment 1: A composite seasoning of kelp and pork bone soup powder is composed of the following ingredients in parts by weight: 9 parts of composite powder and 1 part of auxiliary powder; the raw materials for preparing the composite powder are composite refined powder I, composite refined powder II, and peach gum.

[0056] Wherein the preparation steps of composite fine powder I are as follows:

[0057] M1: Weigh 0.5:5 mass ratio of perilla and pork bones and clean them;

[0058] M2: First, put the pork bones into the pot and add water to cover them. Then, boil and cook for 20 minutes. Lower the temperature to 70°C, add the washed basil, and continue to simmer for 1 hour at this temperature. Let it cool naturally and filter to get the basil bone soup.

[0059] M3: The perilla bone soup obtained above was centrifuged at a centrifugal temperature of 25°C, a centrifugal speed of 4000 r / min, and a centrifugal time of 15 min to obtain a precipitate A. The precipitate A was poured into a high-speed centrifugal spray drying device for drying and water removal. The solid-liquid ratio was 0.6 g / cm 3 , rotation speed 13000r / min, drying time is 8min, and then the dried powder is collected to obtain composite fine powder I.

[0060] The preparation steps of compound material package A are as follows:

[0061] R1: First, wash the onion, kelp and lotus seeds, then dice the onion, cut the kelp and lotus seeds into uniform square slices with a thickness of 2 mm, and dry the surface moisture in a ventilated environment to obtain onion dices, kelp slices and lotus seed slices;

[0062] R2: The diced onion, kelp slices and lotus seed slices obtained above are weighed in a mass ratio of 1.5:6:3, and then added to a centrifugal device in sequence. The centrifugation time is 5 minutes and the centrifugal speed is 1000r / min. Then, the centrifuged mixture of diced onion, kelp slices and lotus seed slices is poured into a blender for stirring. The stirring time is 5 minutes, and the above centrifugation and stirring operations are repeated 3 times to obtain a mixture of diced onion, kelp slices and lotus seed slices;

[0063] R3: The mixture of diced onion, kelp slices and lotus seed slices obtained above is further stored in a low-temperature storage room at 2°C for 9 hours, and then dried at 50°C to remove moisture for use in the next step, thereby obtaining a composite material package A.

[0064] The preparation steps of composite fine powder II are as follows:

[0065] N1: Weigh lily bulbs and red dates in a mass ratio of 1:2 and wash them clean;

[0066] N2: Put lily bulbs and red dates into a pot, add appropriate amount of water and bring to a boil, heat to 80°C, and simmer for 5 minutes to obtain lily bulb and red date soup;

[0067] N3: Then, compound material package A is added to the lily bulb and red date soup in a mass ratio of 1:2:8, heated to 70° C., and simmered for 10 min to obtain a mixed soup of lily bulb, red date and compound material package A;

[0068] N4: The lily bulbs, red dates and compound material package A prepared above are mixed and cooled naturally, and soaked for 1 hour, and then filtered to remove the residue to obtain kelp soup;

[0069] N5: The kelp soup obtained above was centrifuged at a centrifugal temperature of 25°C, a centrifugal speed of 5000 r / min, and a centrifugal time of 20 min to obtain a precipitate B, which was poured into a high-speed centrifugal spray drying device for drying and water removal, with a solid-liquid ratio of 0.8 g / cm 3 , rotation speed 15000r / min, drying time is 10min, then the dried powder is collected to obtain composite fine powder II.

[0070] The preparation steps of the composite powder are as follows:

[0071] S1: Weigh a certain amount of peach gum and clean it;

[0072] S2: Pour peach gum into a pot, add an appropriate amount of water thereto, the mass ratio of peach gum to water is 3:2, turn on the fire to dissolve the peach gum in water to obtain peach gum hydrate, and mix the peach gum hydrate, composite powder I and composite powder II in the following mass ratio of 4:8:10, pour the composite powder I and the composite powder II into the peach gum hydrate to mix, and obtain a composite powder precursor;

[0073] S3: Then further heating and stirring to evaporate the water, pouring the prepared composite powder precursor into a high-speed centrifugal spray drying device for drying and dehydration, and then collecting the dried powder to obtain a composite powder;

[0074] S4: further grinding the composite powder and filtering it through an 80-mesh sieve to obtain a composite powder with good fluidity.

[0075] The preparation steps of auxiliary material powder are as follows:

[0076] V1: weigh the following raw materials in corresponding weight portions: 0.5 parts of pork bone broth powder, 1 part of chicken powder, 0.2 parts of astragalus powder, 0.3 parts of ginger powder, 0.5 parts of onion powder, 0.5 parts of mushroom powder, 0.1 parts of monosodium glutamate, 0.2 parts of white sugar, 0.5 parts of yeast extract, 0.05 parts of I+G, 0.05 parts of white pepper powder, 3 parts of starch, 0.01 parts of pork flavor, 0.05 parts of chicken flavor, and 0.3 parts of salt;

[0077] V2: The raw materials weighed in step V1 are sequentially added into a vacuum drum drying device for mixed drying and sterilization treatment at a rotation speed of 10 r / min, a drying time of 40 min, and a drying temperature of 70°C to obtain a mixed powder;

[0078] V3: Grind the mixed powder prepared in step V2, and further filter it through an 80-mesh sieve to obtain auxiliary material powder.

[0079] The specific production process of kelp and pork bone soup powder compound seasoning is as follows:

[0080] Step 1, weigh 9 parts of composite powder and 1 part of auxiliary material powder;

[0081] Step 2: Add the weighed composite powder and auxiliary material powder into a high-speed powder mixer in sequence, stir and mix at a speed of 500 r / min for 20 s, open the lid to check uniformity, and repeat the above stirring operation until a uniform composite seasoning precursor is obtained;

[0082] Step 3, the compound seasoning precursor obtained in step 2 is further transported to a vacuum machine for sterilization at an oxygen concentration of 0.5%, to obtain a compound seasoning;

[0083] Step 4: vacuum-pack the compound seasoning obtained in step 3 to obtain kelp and pork bone soup powder compound seasoning.

[0084] Example 2: A composite seasoning of kelp and pork bone soup powder, comprising the following ingredients by weight: 10 parts of composite powder and 1 part of auxiliary powder; the raw materials for preparing the composite powder are composite refined powder I, composite refined powder II, and peach gum;

[0085] Wherein the preparation steps of composite fine powder I are as follows:

[0086] M1: Weigh basil and pork bones in a mass ratio of 0.8:5 and wash them clean;

[0087] M2: First, put the pork bones into the pot and add water to cover them. Then, boil and cook for 30 minutes. Lower the temperature to 75°C, add the washed basil, and continue to simmer for 1.5 hours at this temperature. Let it cool naturally and filter to get the basil bone soup.

[0088] M3: The perilla bone soup obtained above was centrifuged at a centrifugal temperature of 25°C, a centrifugal speed of 4000 r / min, and a centrifugal time of 15 min to obtain a precipitate A. The precipitate A was poured into a high-speed centrifugal spray drying device for drying and water removal. The solid-liquid ratio was 0.6 g / cm 3 , rotation speed 13000r / min, drying time is 8min, and then the dried powder is collected to obtain composite fine powder I.

[0089] The preparation steps of compound material package A are as follows:

[0090] R1: First, wash the onion, kelp and lotus seeds, then dice the onion, cut the kelp and lotus seeds into uniform square slices with a thickness of 2 mm, and dry the surface moisture in a ventilated environment to obtain onion dices, kelp slices and lotus seed slices;

[0091] R2: The diced onion, kelp slices and lotus seed slices obtained above were weighed in a mass ratio of 1.5:8:4, and then added to a centrifugal device in sequence. The centrifugation time was 8 minutes and the centrifugal speed was 1300r / min. Then, the centrifuged mixture of diced onion, kelp slices and lotus seed slices was poured into a blender for stirring. The stirring time was 8 minutes. The above centrifugation and stirring operations were repeated 3 times to obtain a mixture of diced onion, kelp slices and lotus seed slices.

[0092] R3: The mixture of diced onion, kelp slices and lotus seed slices obtained above is further stored in a low-temperature storage room at 4°C for 12 hours, and then dried at 60°C to remove moisture for use in the next step, thereby obtaining a composite material package A.

[0093] The preparation steps of composite fine powder II are as follows:

[0094] N1: Weigh lily bulbs and red dates in a mass ratio of 1.3:3 and wash them clean;

[0095] N2: Put lily bulbs and red dates into a pot, add appropriate amount of water and bring to a boil, heat to 80°C, and simmer for 8 minutes to obtain lily bulb and red date soup;

[0096] N3: Then, compound material package A was added to the lily bulb and red date soup in a mass ratio of 1.3:3:8, heated to 70° C., and simmered for 15 minutes to obtain a mixed soup of lily bulb, red date and compound material package A;

[0097] N4: The lily bulbs, red dates and compound material package A prepared above are mixed and cooled naturally, and soaked for 1.5 hours, and then filtered to remove the residue to obtain kelp soup;

[0098] N5: The kelp soup obtained above was centrifuged at a centrifugal temperature of 25°C, a centrifugal speed of 5000 r / min, and a centrifugal time of 20 min to obtain a precipitate B, which was poured into a high-speed centrifugal spray drying device for drying and water removal, with a solid-liquid ratio of 0.8 g / cm 3 , rotation speed 15000r / min, drying time is 10min, then the dried powder is collected to obtain composite fine powder II.

[0099] The preparation steps of the composite powder are as follows:

[0100] S1: Weigh a certain amount of peach gum and clean it;

[0101] S2: Pour peach gum into a pot, add an appropriate amount of water thereto, the mass ratio of peach gum to water is 4:2, turn on the fire to dissolve the peach gum to obtain peach gum hydrate, and mix the peach gum hydrate, composite powder I and composite powder II in the following mass ratio of 4:11:13, pour the composite powder I and the composite powder II into the peach gum hydrate to obtain a composite powder precursor;

[0102] S3: Then further heating and stirring to evaporate the water, pouring the prepared composite powder precursor into a high-speed centrifugal spray drying device for drying and dehydration, and then collecting the dried powder to obtain a composite powder;

[0103] S4: further grinding the composite powder and filtering it through an 80-mesh sieve to obtain a composite powder with good fluidity.

[0104] The preparation steps of auxiliary material powder are as follows:

[0105] V1: weigh the following raw materials in corresponding weight portions: 0.8 parts of pork bone broth powder, 2 parts of chicken powder, 0.4 parts of astragalus powder, 0.5 parts of ginger powder, 0.8 parts of onion powder, 0.8 parts of mushroom powder, 0.3 parts of monosodium glutamate, 0.4 parts of white sugar, 0.8 parts of yeast extract, 0.08 parts of I+G, 0.08 parts of white pepper powder, 4 parts of starch, 0.075 parts of pork flavor, 0.075 parts of chicken flavor, and 0.5 parts of salt;

[0106] V2: The raw materials weighed in step V1 are sequentially added into a vacuum drum drying device for mixed drying and sterilization treatment at a rotation speed of 10 r / min, a drying time of 40 min, and a drying temperature of 70°C to obtain a mixed powder;

[0107] V3: Grind the mixed powder prepared in step V2, and further filter it through an 80-mesh sieve to obtain auxiliary material powder.

[0108] The specific production process of kelp and pork bone soup powder compound seasoning is as follows:

[0109] Step 1, weigh 10 parts of composite powder and 1 part of auxiliary material powder;

[0110] Step 2: Add the weighed composite powder and auxiliary material powder into a high-speed powder mixer in sequence, stir and mix at a speed of 650 r / min for 25 s, open the lid to check the uniformity, and repeat the above stirring operation until a uniform composite seasoning precursor is obtained;

[0111] Step 3, the compound seasoning precursor obtained in step 2 is further transported to a vacuum machine for sterilization at an oxygen concentration of 0.5%, to obtain a compound seasoning;

[0112] Step 4: vacuum-pack the compound seasoning obtained in step 3 to obtain kelp and pork bone soup powder compound seasoning.

[0113] Example 3: A composite seasoning of kelp and pork bone soup powder, comprising the following ingredients in parts by weight: 11 parts of composite powder, 1 part of auxiliary powder; the raw materials for preparing the composite powder are composite refined powder I, composite refined powder II, and peach gum;

[0114] Wherein the preparation steps of composite fine powder I are as follows:

[0115] M1: Weigh 1:5 weight ratio of perilla and pork bones and clean them;

[0116] M2: First, put the pork bones into the pot and add water to cover them. Then, boil and cook for 40 minutes. Lower the temperature to 80°C, add the washed basil, and continue to simmer for 2 hours at this temperature. Let it cool naturally and filter to get the basil bone soup.

[0117] M3: The perilla bone soup obtained above was centrifuged at a centrifugal temperature of 25°C, a centrifugal speed of 4000 r / min, and a centrifugal time of 15 min to obtain a precipitate A. The precipitate A was poured into a high-speed centrifugal spray drying device for drying and water removal. The solid-liquid ratio was 0.6 g / cm 3 , rotation speed 13000r / min, drying time is 8min, and then the dried powder is collected to obtain composite fine powder I.

[0118] The preparation steps of compound material package A are as follows:

[0119] R1: First, wash the onion, kelp and lotus seeds, then dice the onion, cut the kelp and lotus seeds into uniform square slices with a thickness of 2 mm, and dry the surface moisture in a ventilated environment to obtain onion dices, kelp slices and lotus seed slices;

[0120] R2: The diced onion, kelp slices and lotus seed slices obtained above are weighed in a mass ratio of 1.5:9:5, and then added to a centrifugal device in sequence, the centrifugation time is 10 minutes, the centrifugal speed is 1500r / min, and then the centrifuged diced onion, kelp slices and lotus seed slices are poured into a blender for stirring, the stirring time is 10 minutes, and the above centrifugation and stirring operations are repeated 3 times to obtain a mixture of diced onion, kelp slices and lotus seed slices;

[0121] R3: The mixture of diced onion, kelp slices and lotus seed slices obtained above is further stored in a low-temperature storage room at 5°C for 15 hours, and then dried at 70°C to remove moisture for use in the next step, thereby obtaining a composite material package A.

[0122] The preparation steps of composite fine powder II are as follows:

[0123] N1: Weigh lily bulbs and red dates in a mass ratio of 1.5:4 and wash them clean;

[0124] N2: Put lily bulbs and red dates into a pot, add appropriate amount of water and bring to a boil, heat to 80°C, and simmer for 10 minutes to obtain lily bulb and red date soup;

[0125] N3: Then, compound material package A is added to the lily bulb and red date soup in a mass ratio of 1.5:4:8, heated to 70° C., and simmered for 20 min to obtain a mixed soup of lily bulb, red date and compound material package A;

[0126] N4: The lily bulbs, red dates and compound material package A prepared above are mixed and cooled naturally, and soaked for 2 hours, and then filtered to remove the residue to obtain kelp soup;

[0127] N5: The kelp soup obtained above was centrifuged at a centrifugal temperature of 25°C, a centrifugal speed of 5000 r / min, and a centrifugal time of 20 min to obtain a precipitate B, which was poured into a high-speed centrifugal spray drying device for drying and water removal, with a solid-liquid ratio of 0.8 g / cm 3 , rotation speed 15000r / min, drying time is 10min, then the dried powder is collected to obtain composite fine powder II.

[0128] The preparation steps of the composite powder are as follows:

[0129] S1: Weigh a certain amount of peach gum and clean it;

[0130] S2: Pour peach gum into a pot, add an appropriate amount of water thereto, the mass ratio of peach gum to water is 5:2, turn on the fire to dissolve the peach gum in water to obtain peach gum hydrate, and mix the peach gum hydrate, composite powder I and composite powder II in the following mass ratio of 4:13:15, pour the composite powder I and the composite powder II into the peach gum hydrate to mix, and obtain a composite powder precursor;

[0131] S3: Then further heating and stirring to evaporate the water, pouring the prepared composite powder precursor into a high-speed centrifugal spray drying device for drying and dehydration, and then collecting the dried powder to obtain a composite powder;

[0132] S4: further grinding the composite powder and filtering it through an 80-mesh sieve to obtain a composite powder with good fluidity.

[0133] The preparation steps of auxiliary material powder are as follows:

[0134] V1: weigh the following raw materials in corresponding weight portions: 1 part pork bone broth powder, 3 parts chicken powder, 0.5 parts astragalus powder, 0.7 parts ginger powder, 1 part onion powder, 1 part mushroom powder, 0.5 parts MSG, 0.5 parts white sugar, 1 part yeast extract, 0.1 parts I+G, 0.1 parts white pepper powder, 5 parts starch, 0.02 parts pork flavor, 0.1 parts chicken flavor, 0.7 parts salt;

[0135] V2: The raw materials weighed in step V1 are sequentially added into a vacuum drum drying device for mixed drying and sterilization treatment at a rotation speed of 10 r / min, a drying time of 40 min, and a drying temperature of 70°C to obtain a mixed powder;

[0136] V3: Grind the mixed powder prepared in step V2, and further filter it through an 80-mesh sieve to obtain auxiliary material powder.

[0137] The specific production process of kelp and pork bone soup powder compound seasoning is as follows:

[0138] Step 1, weigh 11 parts of composite powder and 1 part of auxiliary material powder;

[0139] Step 2: Add the weighed composite powder and auxiliary material powder into a high-speed powder mixer in sequence, stir and mix at a speed of 800 r / min for 30 s, open the lid to check uniformity, and repeat the above stirring operation until a uniform composite seasoning precursor is obtained;

[0140] Step 3, the compound seasoning precursor obtained in step 2 is further transported to a vacuum machine for sterilization at an oxygen concentration of 0.5%, to obtain a compound seasoning;

[0141] Step 4: vacuum-pack the compound seasoning obtained in step 3 to obtain kelp and pork bone soup powder compound seasoning.

[0142] The difference between Comparative Example 1 and Example 1 is that no composite refined powder I is added, and the rest is the same as Example 1;

[0143] The difference between Comparative Example 2 and Example 2 is that no composite refined powder II is added, and the rest is the same as Example 2;

[0144] The difference between Comparative Example 3 and Example 3 is that peach gum is not added, and the rest is the same as Example 3;

[0145] The difference between Comparative Example 4 and Example 1 is that no composite powder I and composite powder II are added, and the rest is the same as Example 1;

[0146] The difference between Comparative Example 5 and Example 2 is that peach gum and composite refined powder I are not added, and the rest is the same as Example 2;

[0147] The difference between Comparative Example 6 and Example 3 is that peach gum and composite refined powder II are not added, and the rest is the same as Example 3.

[0148] Obviously, the above comparative examples and embodiments are only a part of comparative examples and embodiments of the present invention, and they and the comparative examples and embodiments based on such references are all within the scope of protection of the present invention.

[0149] The taste of the obtained kelp and pork bone soup powder composite seasoning was verified. 10 g of the kelp and pork bone soup powder composite seasoning was weighed, 150 mL of water was added thereto, and the mixture was boiled at 90 ° C for 10 min. Then 5 people were selected for taste test. In order to avoid taste differences and the belief that the tester information remained unchanged, 10 points were used as the full score standard, and the average value was obtained by scoring the evaluated personnel. One example was tested every day in the embodiment and the comparative example, and the measurements were made in sequence.

[0150] Through the above results Figure 2 It can be concluded that the test result of Example 2 has the highest score, and the scores in the examples are higher than those in the comparative examples, indicating that the obtained kelp and pork bone soup powder composite seasoning tastes more popular.

[0151] Antioxidant capacity test:

[0152] Take a certain amount of kelp and pork bone soup powder compound seasoning solution, centrifuge to remove impurities to obtain 2.5 mL of supernatant, add 0.5 mL of DPPT to it, the corresponding concentration is 2·10 -4 mol / L, stand at room temperature away from light for 0.5 h, wait until the solution is transparent and uniform, and use an enzyme-labeled detector to detect the absorbance at 517 nm.

[0153] Calculation of scavenging rate of DPPT free radical (%) = (1-(A1-A2) / A0);

[0154] A0 is the absorbance of anhydrous ethanol and DPPT;

[0155] A1 is the absorbance of the supernatant and DPPT;

[0156] A2 is the absorbance of the supernatant and anhydrous ethanol.

[0157] The above DPPT test results are Figure 3 It was found that, for the comparative example, when the composite powder I, the composite powder II and the peach gum were added separately, the overall DPPT clearance rate of the kelp and pork bone soup powder composite seasoning was higher than that of the separate composite powder I, the composite powder II and the peach gum, and the overall antioxidant performance of the kelp and pork bone soup powder composite seasoning was better than that of the separate performance, indicating that the vitamin C and polyphenol compounds in the kelp and pork bone soup powder composite seasoning prepared in the embodiment synergistically play an antioxidant role between molecules, thereby making the powder composite seasoning have a longer shelf life.

[0158] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

[0159] The present invention and its implementation methods are described above, which is not restrictive. The drawings are only one of the implementation methods of the present invention, and the actual application is not limited thereto. In short, if ordinary technicians in the field are inspired by it and design methods and embodiments similar to the technical solution without creativity without departing from the purpose of the invention, they should all fall within the protection scope of the present invention.

Claims

1. A composite seasoning of kelp and pork bone soup powder, characterized in that: Prepared from the following raw materials in parts by weight: 9-11 parts of composite powder, 1 part of auxiliary material powder; The raw materials for preparing the composite powder include composite refined powder I, composite refined powder II and peach gum; The composite refined powder I is prepared from perilla and pig bones, and the mass ratio of perilla to pig bones is 0.5-1:5; The composite refined powder II is prepared from lily bulbs, red dates and composite material package A, and the mass ratio of lily bulbs, red dates and composite material package A is 1-1.5:2-4:8; The composite material package A is prepared from onions, kelp and lotus seeds, and the mass ratio of onions, kelp and lotus seeds is 1.5:6-9:3-5; The preparation method of the composite powder comprises the following steps: S1: Weigh peach gum, add water to it and boil until it melts to obtain peach gum hydrate; S2: adding composite powder I and composite powder II to the peach gum hydrate obtained in step S1, stirring and evaporating water to obtain a composite powder precursor; S3: drying the composite powder precursor obtained in step S2 to obtain a composite powder; S4: Grind and filter the composite powder obtained in step S3 to obtain composite powder.

2. The composite seasoning of kelp and pork bone soup powder according to claim 1, characterized in that: The mass ratio of peach gum to water in step S1 is 3-5:2, and the mass ratio of peach gum hydrate, composite powder I and composite powder II in step S2 is 4:8-13:10-15.

3. The composite seasoning of kelp and pork bone soup powder according to claim 1, characterized in that: The preparation method of the composite fine powder I comprises the following steps: M1: Weigh basil and pork bones and clean them; M2: Cook the pork bones weighed in step M1 for 20-40 minutes, then lower the temperature to 70-80° C., add perilla, keep the temperature constant, simmer for 1-2 hours, cool naturally, and filter to obtain perilla bone soup; M3: The perilla bone soup obtained in step M2 is centrifuged using a centrifugal sedimentation device to obtain a precipitate A, and the precipitate A is poured into a high-speed centrifugal spray drying device for drying to obtain a composite powder I.

4. The composite seasoning of kelp and pork bone soup powder according to claim 1, characterized in that: The preparation method of the composite refined powder II comprises the following steps: N1: Weigh lily bulbs and red dates and wash them clean; N2: Put the lily bulbs and red dates weighed in step N1 into a pot, heat and simmer for 5-10 minutes to obtain a lily bulb and red date soup; N3: Add compound material package A to the lily bulb and red date soup in step N2, heat and simmer for 10-20 minutes to obtain a mixed soup of lily bulb, red date and compound material package A; N4: The lily bulbs, red dates and compound material package A obtained in step N3 are mixed and naturally cooled, and soaked for 1-2 hours, and then filtered to obtain kelp soup; N5: The kelp soup obtained in step N4 is centrifuged using a centrifugal sedimentation device to obtain a precipitate B, and the precipitate B is poured into a high-speed centrifugal spray drying device for drying to obtain a composite powder II.

5. The composite seasoning of kelp and pork bone soup powder according to claim 4, characterized in that: The preparation method of the composite material package A comprises the following steps: R1: Select onions, wash and dice them, weigh kelp and lotus seeds, slice them and drain them to obtain onion dices, kelp slices and lotus seed slices; R2: centrifuging and stirring the diced onion, kelp slices and lotus seed slices obtained in step R1, and repeating the above centrifugation and stirring operations for 3 times to obtain a mixture of diced onion, kelp slices and lotus seed slices; R3: The mixture of diced onion, kelp slices and lotus seed slices obtained in step R2 is stored at low temperature and then dried to obtain a composite material package A.

6. The composite seasoning of kelp and pork bone soup powder according to claim 5, characterized in that: The size of the kelp slices and lotus seed slices in step R1 is uniform square slices with a thickness of 2 mm, the centrifugal speed in step R2 is 1000-1500 r / min, the centrifugal time is 5-10 min, the stirring time is 5-10 min, the low-temperature storage temperature in step R3 is 2-5°C, the low-temperature storage time is 9-15h, and the drying temperature is 50-70°C.

7. The composite seasoning of kelp and pork bone soup powder according to claim 1, characterized in that: The auxiliary material powder is prepared by mixing, drying, sterilizing and screening the following raw materials in parts by weight: 0.5-1 part of pork bone broth powder, 1-3 parts of chicken powder, 0.2-0.5 parts of astragalus powder, 0.3-0.7 parts of ginger powder, 0.5-1 parts of onion powder, 0.5-1 parts of mushroom powder, 0.1-0.5 parts of monosodium glutamate, 0.2-0.5 parts of white sugar, 0.5-1 parts of yeast extract, 0.05-0.1 parts of I+G, 0.05-0.1 parts of white pepper powder, 3-5 parts of starch, 0.01-0.02 parts of pork flavor, 0.05-0.1 parts of chicken flavor and 0.3-0.7 parts of salt.

8. A production process for the composite seasoning of kelp and pork bone soup powder according to any one of claims 1 to 7, characterized in that: The steps include: Step 1, weigh 9-11 parts of composite powder and 1 part of auxiliary material powder; Step 2, adding the composite powder and auxiliary material powder weighed in step 1 into a high-speed powder mixer in sequence, stirring and mixing, to obtain a composite seasoning precursor; Step 3, performing vacuum sterilization treatment on the compound seasoning precursor obtained in step 2 to obtain the compound seasoning; Step 4: vacuum-pack the compound seasoning obtained in step 3 to obtain kelp and pork bone soup powder compound seasoning.

9. The production process of a composite seasoning of kelp and pork bone soup powder according to claim 8, characterized in that: The speed of the high-speed powder mixer in step 3 is 500-800r / min, and the stirring time is 20-30s.

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