Hot pot base additive and adding method thereof

Abstract

The present invention relates to the technical field of food additives, specifically a hot pot base additive and an addition method thereof, comprising an additive of the following components: propylene glycol fatty acid ester, agar and sodium alginate; the propylene glycol fatty acid addition amount is 0.1%-0.4%, and the agar and sodium alginate addition amount is 0.2%-0.5%. The addition method comprises the following steps: S1: adding agar and sodium alginate to dried chili peppers according to the designed amount, and then steaming them together to make glutinous rice peppers; S2: putting corresponding oil and ingredients into a wok, adding the designed amount of propylene glycol fatty acid ester, stirring and frying; S3: pouring the glutinous rice peppers made in S1 into the wok and frying them together, cooling and packaging after frying. The present invention solves the technical problem of water seepage and oil precipitation in hot pot base during transportation and sales.

Description

Technical Field

[0001] The invention relates to the technical field of food additives, in particular to a hot pot base additive and an adding method thereof. Background Art

[0002] Hot pot soup base has been widely loved by consumers due to its unique flavor. Existing hot pot soup base manufacturers mostly adopt centralized production, then plastic-seal the hot pot soup base, prepare it into packages with fixed weight, and then transport it to various stores and shopping malls for sale.

[0003] However, the hot pot soup base often has water and grease seepage on its packaging during transportation and sales, which greatly affects the sales of the product. Therefore, how to ensure that the plastic-sealed hot pot soup base does not seep water or grease during transportation and storage is particularly important. Summary of the Invention

[0004] The invention provides a hot pot soup base additive and an adding method thereof, which are used to solve the technical problems of water seepage and grease precipitation in the existing hot pot soup base during transportation and sales.

[0005] The present application provides the following technical solution: a hot pot base additive, comprising the following components: propylene glycol fatty acid ester, agar and sodium alginate; the added amount of the propylene glycol fatty acid is 0.1%-0.4%, and the added amount of the agar and sodium alginate is 0.2%-0.5%.

[0006] The present invention also includes a method for adding a hot pot soup base additive, comprising the following steps:

[0007] S1: Adding agar and sodium alginate into dried chili peppers according to the designed amount, and then steaming them together to make ciba chili peppers;

[0008] S2: Add the corresponding oil and ingredients into the wok, add the designed amount of propylene glycol fatty acid ester, stir and fry;

[0009] S3: Pour the glutinous rice cake pepper prepared in S1 into the mixture and stir-fry together. After stir-frying, cool and package.

[0010] Beneficial effects of this program:

[0011] The inventors of the present application discovered during the actual production and sales process that after storage and transportation, the packaging bags of the see-through hot pot soup base had black moisture and grease on them. Experimental verification and analysis revealed that the black moisture and grease both came from the hot pot soup base itself, and it was speculated that they were caused by the presence of slag moisture in the hot pot soup base. Further experimental verification by the inventors of the present application subsequently demonstrated that when the slag moisture in the hot pot soup base was too high, moisture would indeed seep out. However, the hot pot soup base produced under the existing formula is already a very mature product, with its taste and reputation recognized by the market and consumers. Therefore, changing its production formula presents significant difficulties.

[0012] In response to the above problems, the inventors of the present application have also sought solutions from other aspects such as packaging, but none of them could fundamentally solve the existing water seepage and oil separation phenomena. When other paths are temporarily blocked, the inventors of the present application tried to add additives to the hot pot base to solve the above problems. However, the use of additives has the following problems: the hot pot base includes both an oil phase and a water phase, and the water or oil content in the hot pot base after frying is relatively low, so the content of additives that can be added is very limited, and it is actually unknown whether the additives can be effective in a smaller amount; the production process of hot pot base is complicated and the degree of industrialization is high, and it is also unknown how to add the corresponding additives in the production steps of the hot pot base in a timely manner.

[0013] The additive combination provided in the present application comprises propylene glycol fatty acid ester which plays a role in solidifying the oil, sodium alginate which can absorb excess water in the hot pot base, and agar which can solidify the shape of the product.

[0014] The additives provided by the present application can solidify the residual moisture and oil in the hot pot base at a relatively small addition amount, thereby preventing the problem of water leakage and oil precipitation during transportation after packaging, which affects the sales of the product. At the same time, the additive combination provided by the present application can withstand higher temperatures without melting, so that it can still prevent water seepage and oil precipitation even during high-temperature transportation in summer. In addition, in response to the above-mentioned additives, the inventors of the present application also provide a method for adding additives to the preparation of hot pot base, which ensures that the additives are fully mixed with the prepared hot pot base and can play the role of the additives.

[0015] Furthermore, the added amount of agar and sodium alginate is 0.4%, and the added amount of propylene glycol fatty acid ester is 0.2%.

[0016] In this application, the hot pot soup base with the above-mentioned additive composition ratio can minimize the problem of water seepage and oil separation. After experimental verification, the hot pot soup base does not have the situation of water seepage or oil separation under experimental conditions.

[0017] Furthermore, the added amount of agar is 0.5%, the added amount of sodium alginate is 0.3%, and the added amount of propylene glycol fatty acid ester is 0.2%.

[0018] In the present application, the agar and sodium alginate of the above components are used together to have a higher water absorption rate, which can fully absorb the moisture in the hot pot base to prevent it from leaking.

[0019] Furthermore, the agar and sodium alginate in S1 are first prepared into 10% and 4% solutions respectively, and then added into the dried chili peppers.

[0020] Beneficial effect: In this application, the concentrations of agar and sodium alginate are increased as much as possible, which can improve the water absorption performance of agar + sodium alginate compared to using a solution with a lower concentration.

[0021] Furthermore, the temperature of the agar and sodium alginate solution in S1 is 80-95°C.

[0022] Beneficial effects: In the present application, agar and sodium alginate can be dissolved more fully at high temperature, and will not solidify and cause uneven dispersion when added to dry chili peppers.

[0023] Furthermore, the frying time of the propylene glycol fatty acid ester in S2 is 3-10 minutes.

[0024] Beneficial effect: In the present application, the propylene glycol fatty acid ester needs to be fried for a certain period of time before it can be fully mixed with the oil. DETAILED DESCRIPTION

[0025] The following is further described in detail through specific implementation methods:

[0026] Example 1

[0027] A hot pot soup base additive includes agar and sodium alginate added in an amount of 0.4% by weight of the hot pot soup base and propylene glycol fatty acid ester added in an amount of 0.2% by weight of the hot pot soup base. The specific addition method includes the following steps:

[0028] S1: Take the calculated amounts of agar and sodium alginate and prepare them into 10% and 4% aqueous solutions, respectively, in 95°C water. Weigh the appropriate amount of dried chili peppers and add the agar and sodium alginate solutions to the dried chili peppers, ensuring the water temperature is no less than 80°C. The chili peppers are then steamed according to the traditional Ciba chili production process to create Ciba chili peppers.

[0029] S2: Take the calculated amount of oil and ingredients such as onion, ginger, garlic, etc., add them into the wok and stir-fry. Then add the calculated amount of propylene glycol fatty acid ester and stir-fry in the wok for 5 minutes to fully dissolve the propylene glycol fatty acid ester and mix them evenly.

[0030] S3: Add the glutinous rice cake pepper prepared in S1 into the fried oil and mix and fry. After frying, cool the prepared hot pot base to form it. After forming, fill the hot pot base into a plastic bag for storage.

[0031] After experimental testing, the hot pot base prepared in this embodiment was placed in a 46° C. environment for 72 hours, and no water seepage or oil separation occurred in the product.

[0032] Example 2

[0033] The difference between this embodiment and embodiment 1 is that the addition amount of agar is 0.5% of the amount of the hot pot base, the addition amount of sodium alginate is 0.3% of the amount of the hot pot base, and the addition amount of propylene glycol fatty acid ester is 0.2% of the amount of the hot pot base.

[0034] After experimental testing, the hot pot base prepared in this embodiment was placed in a 46° C. environment for 72 hours, and no water seepage or oil separation occurred in the product.

[0035] Comparative Example 1

[0036] The difference between this comparative example and Example 1 is that the additives are added in different ways. Specifically, a corresponding amount of dried chili peppers is weighed and steamed into ciba chili peppers according to the production method of ciba chili peppers for standby use. A corresponding amount of oil and other ingredients are weighed and fried in a wok for 5 minutes. Subsequently, ciba chili peppers are poured into the oil and other ingredients and mixed and fried. During the frying process, the configured agar, sodium alginate and propylene glycol fatty acid ester are added and continued to fry until the hot pot base is fried. The agar, sodium alginate and propylene glycol fatty acid ester solution is prepared in the same manner as in Example 1. After cooling and sterilization, the hot pot base is filled into a plastic bag for storage.

[0037] In experimental testing, when the hot pot base prepared in this comparative example was placed at 46°C for 72 hours, approximately 20% of the product showed water seepage and oil separation. This was attributed to the relatively low water content of the hot pot base. Adding agar and sodium alginate at the end of the stir-frying process would result in incomplete dissolution and inability to evenly mix into the hot pot base.

[0038] Comparative Example 2

[0039] The difference between this comparative example and Example 1 is that the amount of agar, sodium alginate and propylene glycol fatty acid ester added is different. Specifically, the amount of agar, sodium alginate and propylene glycol fatty acid ester added is 0.1% by weight of the hot pot base.

[0040] After experimental testing, when the hot pot base prepared in this comparative example was placed in an environment of 46° C. for 72 hours, about 40% of the products showed water seepage and oil separation.

[0041] Experimental Example 1: Effect of a single additive on hot pot base

[0042] According to the "National Food Safety Standard Food Additives Use Standard GB2760-2014" and HLB (hydrophilicity-lipophilicity value), three types of additives suitable for use in hot pot base were selected: propylene glycol fatty acid ester, ester polyglycerol ricinoleate, Zhaolong compound emulsifier, agar, sodium alginate and gelatin, and studies were conducted on the above six additives respectively.

[0043] According to the "National Food Safety Standard Food Additives Usage Standard GB2760-2014", the maximum usage of propylene glycol fatty acid esters is 20g / kg (2%), and the maximum usage of polyglycerol ricinoleate is 10g / kg (1%). Zhaolong compound emulsifier contains mono- and diglycerol fatty acid esters and acetylated mono- and diglycerol fatty acid esters, of which the maximum usage of mono- and diglycerol fatty acid esters is 5g / kg as a spice. Acetylated mono- and diglycerol fatty acid esters belong to the category that can be used in appropriate amounts according to production needs, so the maximum usage is calculated based on mono- and diglycerol fatty acid esters, that is, the maximum usage is 5g / kg (0.5%).

[0044] The maximum usage of agar, gelatin and sodium alginate is appropriate according to production needs, but agar, gelatin and sodium alginate can play a role when added at ≤0.5%, ≤3.0% and ≤0.5%, so the above maximum values are taken for the experiment.

[0045] Experimental Method: Following the preparation method in Example 1, the following additives were added in the following amounts. Products were then manufactured and packaged according to the process. The packaged products were placed in a 46°C incubator for 24 hours. The experimental results are shown in Table 1 below. Note that a value of 1 indicates water seepage or oil separation; a value of 2 indicates both water seepage and oil separation.

[0046] Table 1: Experimental results of a single additive to inhibit water seepage and oil separation

[0047]

[0048] Experimental Conclusion: The above experimental results indicate that using a single additive cannot simultaneously suppress both water seepage and oil separation. Using a single emulsifier, such as propylene glycol fatty acid ester, can suppress oil separation to a certain extent, but cannot completely suppress water seepage. Therefore, using a single additive cannot solve the problem of water seepage and oil separation in hot pot base.

[0049] Experimental Example 2: Research on the types of compound additives

[0050] 1. Muddy Soup Experiment

[0051] Experimental Method: 200g of Chongqing hot pot base (52° spicy) produced by the applicant was prepared. The maximum dosage of each of the aforementioned additives was added. The mixture was then boiled in 600g of water for 1 hour, with the water replenished every 15 minutes. The hot pot base was observed for cloudiness. The experimental parameters and data are shown in Table 2 below.

[0052] Table 2: Food additives turbid soup test results

[0053]

[0054] This experiment investigated whether the aforementioned food additives would cause the hot pot soup to become cloudy during use, thereby determining their suitability for use in hot pot soup. The results showed that none of the aforementioned food additives caused the soup to become cloudy, but Zhaolong's compound emulsifier was found to cause the oil layer to turn orange under boiling conditions, while sodium alginate exhibited slight oil bubbles.

[0055] 2. Solubility test

[0056] Experimental method for the solubility of propylene glycol fatty acid ester, polyglycerol ricinoleate and Zhaolong compound emulsifier in oil: The above three emulsifiers were respectively prepared into mixed oils with concentrations of 1%, 2% and 5%, and placed in a water bath at 80°C and stirred to dissolve. The experimental results are shown in Table 3 below.

[0057] Experimental method for the solubility of agar, gelatin, and sodium alginate in water: The three thickeners were prepared into mixed aqueous solutions with concentrations of 1%, 2%, 5%, 10%, and 20%, respectively. Agar was stirred and dissolved in an 85°C water bath; gelatin was stirred and dissolved in an 80°C water bath; and sodium alginate was stirred and dissolved at room temperature. The experimental results are shown in Table 3 below.

[0058] Table 3: Additive solubility test results

[0059]

[0060] This experiment aimed to simulate the solubility of the aforementioned additives in hot pot base. The results were as follows: 1. Zhaolong's compound emulsifier consistently exhibited granular precipitation and could not be completely dissolved, failing to meet product requirements. 2. Polyglycerol ricinoleate produced floating bubbles at a 5% addition level. 3. Propylene glycol fatty acid ester exhibited slight precipitation at a 5% addition level. Considering the turbidity test, solubility test, and its effect on solidifying the oil phase, propylene glycol fatty acid ester was found to be more suitable for use, and was therefore selected as the component in the compound additive. 4. All three coagulants exhibited good solubility, meeting product requirements.

[0061] 3. Coagulation test

[0062] Experimental Method: Agar, gelatin, and sodium alginate were prepared into 1%, 2%, and 5% aqueous solutions, respectively. The solutions were allowed to solidify at room temperature. These solutions were then placed in a 46°C thermostat (the temperature at which the product may be transported during summer) to observe whether they melted. Finally, the solutions were placed in a 70°C water bath (the temperature at which the product is filled) for 3 hours, and their solidification was observed. The experimental results are shown in Table 4 below:

[0063] Table 4: Coagulation test results of agar, gelatin and sodium alginate

[0064]

[0065]

[0066] Experimental conclusions: 1. After agar is dissolved, it can directly solidify at room temperature and will not melt after being placed in a constant temperature box at 46°C for 3 hours. This shows that adding agar can ensure that the hot pot base is in a solidified state during transportation. The agar solution will not solidify in a 70°C water bath, which means that when agar is added during filling, the agar will not solidify and cause clogging of the filling pipe and uneven distribution of residue, which meets the use requirements. 2. Gelatin can solidify at room temperature after being dissolved. It should be noted that the solidification time required is longer when its concentration is 1% and 2%, and the solidified substance will melt in an environment of 46°C. Therefore, it does not meet the use requirements alone. 3. After sodium alginate is dissolved at the above concentration, the product is a viscous liquid. It does not meet the use requirements when used alone.

[0067] Based on the above results and the results of Experimental Example 1, the inventors of this application reconfigured two mixed thickeners: sodium alginate + gelatin and agar + sodium alginate, and tested their solidification and melting experiments. The specific results are shown in Table 5 below:

[0068] Table 5: Sodium alginate + gelatin, agar + sodium alginate coagulation test results

[0069]

[0070] Experimental results: Three concentrations of sodium alginate + gelatin and agar + sodium alginate solution were prepared respectively. The results show that when sodium alginate and gelatin or agar are combined, they can solidify at room temperature, but sodium alginate + gelatin will melt at 46°C, so it does not meet the use requirements.

[0071] After the above experiments, it was finally determined that agar plus sodium alginate + propylene glycol fatty acid ester were selected as the components of the compound additive.

[0072] Experimental Example 3: Determination of the amount of compound additives

[0073] 1. Agar + sodium alginate water absorption test

[0074] Experimental Method: Prepare 10% and 4% aqueous solutions of agar and sodium alginate, respectively, and dilute to the corresponding concentrations according to the combination in the table below, ensuring that the total weight is 100g. Stir rapidly to dissolve, and crush the solidified agar and sodium alginate. Let it stand at room temperature for 8 hours to solidify. After the solidified agar and sodium alginate are filtered, and the remaining water weight is weighed to calculate the water absorption rate. The experimental results are shown in Table 6 below:

[0075] Table 6: Agar + sodium alginate water absorption test results

[0076]

[0077] Experimental results: When the addition amount of agar was 0.2%-0.5% and the addition amount of sodium alginate was 0.3%-0.5%, the water absorption rate was good.

[0078] 2. Agar + sodium alginate water seepage inhibition experiment

[0079] Experimental Method: Following the preparation method in Example 1, the following additives were added in the following amounts. The product was then packaged according to the process. The packaged product was placed in a 46°C constant temperature oven for 72 hours and observed for moisture seepage. The experimental results are shown in Table 7 below:

[0080] Table 7: Agar + sodium alginate inhibition water seepage test results

[0081]

[0082] Experimental results: Testing has shown that when the sodium alginate concentration is greater than 0.3% and the agar concentration is greater than 0.2%, the mixture containing the coagulant can prevent water leakage in the hot pot base at 46°C for three days. Based on previous manufacturing experience, water leakage does not occur under these conditions, nor does it occur during subsequent storage and transportation of the hot pot base. Water absorption and water seepage inhibition experiments have determined that the appropriate agar addition level is 0.2%-0.5%, and the appropriate sodium alginate addition level is 0.3%-0.5%. The preferred agar + sodium alginate combinations are 0.4% + 0.4% and 0.5% + 0.3%.

[0083] 3. Experiment on the amount of compound additives

[0084] Experimental Method: Following the preparation method of Example 1, the following additives were added at the following concentrations. Ten packages were produced according to the process and then packaged. The packaged products were placed in a 46°C incubator for 72 hours and then observed for water seepage and oil separation. The experimental results are shown in Table 8 below, where oil separation rate = number of packages experiencing oil separation / 10 * 100%, and water seepage rate = number of packages experiencing water seepage / 10 * 100%.

[0085] Table 8: Experimental results of compound additive addition amount

[0086]

[0087] Experimental results: This group of experiments selected two groups of agar + sodium alginate component combinations, and added different amounts of propylene glycol fatty acid esters to each of them to verify the inhibitory effect of the compound additives on the water seepage and oil separation phenomena of the hot pot base. From the experimental results, it can be seen that when the amount of propylene glycol fatty acid ester added reaches 0.1% of the amount of hot pot base, the oil separation phenomenon of the hot pot base packaging bag can basically be suppressed. And propylene glycol fatty acid esters will not affect the water absorption phenomenon of agar and sodium alginate. It should be noted that the experimental conditions of this application are preset to the more extreme conditions that can be encountered in the transportation of hot pot base. Therefore, in actual use, the effect achieved by the technical solution of this application is far better than that of this experiment.

[0088] The above are only embodiments of the present invention. The invention is not limited to the fields involved in this implementation case. Common knowledge such as the specific structure and characteristics of the scheme are not described in detail here. It should be pointed out that for those skilled in the art, without departing from the structure of the present invention, several modifications and improvements can be made, which should also be regarded as the scope of protection of the present invention. These will not affect the effect of the implementation of the present invention and the practicality of the patent. The scope of protection required by this application shall be based on the content of its claims, and the specific implementation methods and other records in the specification can be used to interpret the content of the claims.

Claims

1. A method for adding a hot pot soup base additive, characterized in that: The additive comprises the following components: propylene glycol fatty acid ester, agar and sodium alginate; the amount of the propylene glycol fatty acid ester added is 0.1%-0.4% by weight of the hot pot base, the amount of the agar added is 0.2%-0.5% by weight of the hot pot base, and the amount of the sodium alginate added is 0.3%-0.5% by weight of the hot pot base; The adding method includes the following steps: S1: Adding agar and sodium alginate into dried chili peppers according to the designed amount, and then steaming them together to make ciba chili peppers; S2: Add the corresponding oil and ingredients into the wok, add the designed amount of propylene glycol fatty acid ester, stir and fry; S3: Pour the glutinous rice cake pepper prepared in S1 into the mixture and stir-fry together. After stir-frying, cool and package.

2. The method for adding a hot pot soup base additive according to claim 1, wherein: The added amount of the propylene glycol fatty acid ester is 0.2% of the weight of the hot pot base, and the added amounts of the agar and sodium alginate are respectively 0.4% of the weight of the hot pot base.

3. The method for adding a hot pot soup base additive according to claim 1, wherein: The added amount of the propylene glycol fatty acid ester is 0.2% of the weight of the hot pot base, the added amount of the agar is 0.5% of the weight of the hot pot base, and the added amount of the sodium alginate is 0.3% of the weight of the hot pot base.

4. The method for adding a hot pot soup base additive according to claim 3, wherein: The agar and sodium alginate in S1 are first prepared into 10% and 4% solutions respectively, and then added into the dried chili peppers.

5. The method for adding a hot pot soup base additive according to claim 4, wherein: The temperature of agar and sodium alginate solution is 80-95℃.

6. The method for adding a hot pot soup base additive according to claim 5, wherein: The frying time of the propylene glycol fatty acid ester in S2 is 3-10 minutes.

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