Plantain seed husk powder composition and application thereof

Abstract

The invention belongs to the field of frozen food, and particularly relates to a psyllium husk powder composition and application thereof, and the psyllium husk powder composition comprises psyllium husk powder and gellan gum. The addition amount of the psyllium husk powder in the composition is 0.02 to 0.2 percent, and the addition amount of the gellan gum is 0.06 to 0.2 percent. The psyllium husk powder is sieved by a sieve of 80-100 meshes, and the gellan gum is high-acyl gellan gum. According to the method disclosed by the invention, the thermal stability of the sauce can be improved to a certain extent, because the psyllium seed powder contains a large amount of soluble dietary fibers, and the fibers can absorb water and expand to form gelatinous substances in the heating process, so that the thermal stability of the sauce is improved, and the taste of the sauce is improved. The double-helix structure of the gellan gum can help maintain the thermal stability of the sauce, in addition, the psyllium husk powder also contains rich gum, and the psyllium husk powder and the gellan gum are in synergistic interaction, so that the viscosity of the sauce can be ensured to a certain extent.

Description

Technical Field

[0001] The invention belongs to the field of frozen food, and particularly relates to a psyllium husk powder composition and application thereof. Background Art

[0002] Psyllium husk is rich in more than 80% dietary fiber, which is the substance with the highest dietary fiber content discovered so far. The ratio of soluble dietary fiber to insoluble dietary fiber is 7:3. Psyllium husk has a dietary fiber content of more than 80%, and contains psyllium polysaccharides with hydrophilic colloid properties such as thickening, water absorption and gelation. It can not only increase the dietary fiber content of meat products, but also replace traditional colloids in food. At present, the application of psyllium husk in food is in the stage of research and development and quality improvement. Zhu Shichen and others used fish paste products as raw materials, and took advantage of the strong water holding capacity and water absorption and expansion capacity of psyllium husk powder to prove that psyllium husk powder can be used as a new polysaccharide to replace starch, improve the strength of fish paste gel, and enhance its thermal stability, providing a new direction for the development of meat paste products. Li Mengqin et al. used psyllium husk powder and whole wheat flour as the main raw materials, and developed a psyllium husk powder whole wheat crispy biscuit through sensory evaluation optimization and other methods. They also analyzed its texture characteristics, indicating that the addition of psyllium husk powder can help improve the sensory quality.

[0003] With the rapid development of frozen food and pre-prepared meals in recent years, the replacement and competition of various products have become increasingly fierce. The state of the sauce is particularly important in many frozen prepared foods (such as sweet and sour pork tenderloin, pot-wrapped pork, etc.) and frozen sauce-coated fried skewers (Nagoya fried chicken skewers, Korean sweet and spicy fried chicken skewers). It needs to have a certain viscosity and good thermal stability after freezing and reheating. Although the viscosity of the sauce can be increased to a certain extent by adding gum substances (xanthan gum, gelatin, etc.), starch, and modified starch, due to its thermal reversibility, the product leaks more sauce after freezing and reheating, and the thermal stability of the sauce cannot be improved, thus affecting the appearance and quality of the product. Summary of the invention

[0004] In order to solve the problem of poor thermal stability of sauce after reheating of frozen food containing sauce.

[0005] The present invention provides an application of a psyllium husk powder composition (psyllium husk powder+gellan gum) as a sauce in frozen food, which can ensure the viscosity and stability of the sauce before and after freezing and reheating in the frozen food.

[0006] The first aspect of the present invention discloses a psyllium husk powder composition, comprising psyllium husk powder and gellan gum.

[0007] The amount of the psyllium husk powder added to the composition is 0.02-0.2%, and the amount of the gellan gum added is 0.06-0.2%. The psyllium husk powder is sieved with 80-100 meshes, and the gellan gum is high acyl gellan gum.

[0008] The second aspect of the present invention discloses the use of the psyllium husk powder composition in preparing sauce.

[0009] The preparation method of the sauce is as follows: The psyllium husk powder and gellan gum are pre-mixed with the large-particle powdered seasoning until they are evenly dispersed to obtain a psyllium husk powder seasoning mixture, wherein the psyllium husk powder is added in an amount of 0.02-0.2% of the entire sauce, and the gellan gum is added in an amount of 0.06-0.2%; the liquid seasoning is mixed and stirred with water until homogeneous, the heating temperature should be controlled at 30-60°C, and then the pre-mixed psyllium husk powder seasoning mixture is poured in, stirred at a uniform speed until completely dissolved, and then the temperature is increased to obtain a sauce containing psyllium husk powder.

[0010] The large-particle powdered seasoning includes salt, sugar, and monosodium glutamate; The liquid seasoning comprises a combination of one or more of tomato sauce, maltose syrup, chili sauce, garlic water, concentrated lemon juice and starch.

[0011] The method of using the sauce is as follows: The cooked sauce is cooled to 50-60℃ and coated with the food; the food coated with the sauce is placed in a quick freezer and frozen for 30-40 minutes to ensure that the temperature of the food is between -35℃ and -38℃.

[0012] Compared with the prior art, the beneficial effect of the present invention is that the present invention can improve the thermal stability of the sauce to a certain extent, because psyllium husk powder contains a large amount of soluble dietary fiber. During the heating process, these fibers will absorb water and expand to form a gel-like substance, thereby increasing the thermal stability of the sauce, and the double helix structure of gellan gum can also help maintain the thermal stability of the sauce. In addition, psyllium husk powder also contains rich gums, which synergistically enhance the viscosity of the sauce with gellan gum to a certain extent. BRIEF DESCRIPTION OF THE DRAWINGS

[0013] Figure 1 Shows the effect of temperature on the viscosity of Psyllium husk powder solution.

[0014] Figure 2 The sticky bags of Example 2 and Comparative Example 1 after being wrapped with sauce and reheated are shown.

[0015] Figure 3 This is a picture of the sticky bags of Comparative Examples 2 and 3 after being wrapped in sauce and reheated.

[0016] Figure 4 The figure is a comparative test chart of the viscosity of the sauces prepared in Example 2 and Comparative Examples 1-3.

[0017] Figure 5 This is a comparative test chart of the amount of bag sticking and the amount of leakage after the samples of Example 2 and Comparative Examples 1-3 were coated with sauce and reheated. DETAILED DESCRIPTION

[0018] The technical scheme of the present invention is described in detail below in conjunction with the accompanying drawings and embodiments, but the present invention is not limited to the scope of the embodiments. The process parameters not specified in the embodiments of the present application can be carried out according to conventional methods, and the raw materials used can be obtained through commercial channels.

[0019] Example 1 Single Factor Experiment-Basic Test 1) Prepare a 1.0% solution of psyllium seed powder, heat it in a constant temperature water bath at 25, 50, 75, and 100°C for 25 minutes, then cool it to room temperature and test the viscosity change; the results are as follows: Figure 1 As shown; 2) When the psyllium husk powder solution is heated to 90°C or above, gelation will occur to form a viscoelastic gel state; 3) When the solution cools to room temperature, it will return to the solution state from the gel state. The viscosity of the sample heated in a water bath above 50°C will increase slightly.

[0020] Embodiment 2: (1) Sauce cooking: ① Mix liquid seasonings such as ketchup, maltose syrup, chili sauce, garlic water, concentrated lemon juice, starch, etc. with water until homogeneous, and start heating. The temperature needs to be controlled at around 60°C; ②Mix and disperse 0.2% psyllium husk powder, 0.06% gellan gum powder and powdered seasoning, then add them into the pot gradually and stir thoroughly until they are fully mixed with the liquid slurry seasoning. Then slowly heat up and stir slowly and evenly with a stirring spoon / scraper. When the sauce temperature reaches 100℃, stir quickly to mix all the seasonings evenly until they are cooked to volume.

[0021] (2) Wrap with sauce: ①Thread the pre-fried chicken balls onto skewers and coat them with sauce after the sauce cools down to 60℃; ② Pour the cooled sauce into a container and immerse the fried chicken balls with skewers completely in the sauce, so that every part of the fried chicken balls is coated with the sauce. The weight of the sauce is 30g; ③ Place the sample wrapped with sauce in a -38℃ quick freezer and freeze it for about 30 minutes to ensure that the temperature of the sample is -35℃ or below.

[0022] (3) Refrigerate, thaw and reheat: ① Place the frozen samples in a 10℃ cold storage room for about 8 hours to thaw; ② Take out the thawed samples from the bag and place them on a white porcelain plate, and heat them in a 1000W commercial microwave oven for 1 min 10 s.

[0023] Comparative Example 1 (1) Sauce cooking: ① Mix liquid seasonings such as ketchup, maltose syrup, chili sauce, garlic water, concentrated lemon juice, starch, etc. with a portion of water until homogeneous, and start heating. The temperature needs to be controlled at around 60°C; ②Mix and disperse 0.2% psyllium husk powder and powdered seasonings, then add them gradually into the pot and stir thoroughly until they are fully mixed with the liquid slurry seasonings. Then slowly heat up and stir slowly and evenly with a stirring spoon / scraper. When the sauce temperature reaches 100°C, stir quickly to mix all the seasonings evenly until they are cooked to volume.

[0024] (2) Wrap with sauce: ①Thread the pre-fried chicken balls onto skewers and coat them with sauce after the sauce cools down to 60℃; ② Pour the cooled sauce into a container and immerse the fried chicken balls with skewers completely in the sauce, so that every part of the fried chicken balls is coated with the sauce. The weight of the sauce is 30g; ③ Place the sample wrapped with sauce in a -38℃ quick freezer and freeze it for about 30 minutes to ensure that the temperature of the sample is -35℃ or below.

[0025] (3) Refrigerate, thaw and reheat: ① Place the frozen samples in a 10℃ cold storage room for about 8 hours to thaw; ② Take out the thawed samples from the bag and place them on a white porcelain plate, and heat them in a 1000W commercial microwave oven for 1 min 10 s.

[0026] Comparative Example 2 (1) Sauce cooking: ① Mix liquid seasonings such as ketchup, maltose syrup, chili sauce, garlic water, concentrated lemon juice, starch, etc. with a portion of water until homogeneous, and start heating. The temperature needs to be controlled at around 60°C; ② 0.6% xanthan gum powder and powdered seasoning are mixed and dispersed, then added into the pot gradually and stirred thoroughly until fully mixed with the liquid slurry seasoning. Then slowly heat up and stir slowly and evenly with a stirring spoon / scraper. When the sauce temperature rises to 100°C, stir quickly to mix all the seasonings evenly until cooked to volume.

[0027] (2) Wrap with sauce: ①Thread the pre-fried chicken balls onto skewers and coat them with sauce after the sauce cools down to 60℃; ② Pour the cooled sauce into a container and immerse the fried chicken balls with skewers completely in the sauce, so that every part of the fried chicken balls is coated with the sauce. The weight of the sauce is 30g; ③ Place the sample wrapped with sauce in a -38℃ quick freezer and freeze it for about 30 minutes to ensure that the temperature of the sample is -35℃ or below.

[0028] (3) Refrigerate, thaw and reheat: ① Place the frozen samples in a 10℃ cold storage room for about 8 hours to thaw; ② Take out the thawed samples from the bag and place them on a white porcelain plate, and heat them in a 1000W commercial microwave oven for 1 min 10 s.

[0029] Comparative Example 3 (1) Sauce cooking: ① Mix liquid seasonings such as ketchup, maltose syrup, chili sauce, garlic water, concentrated lemon juice, starch, etc. with a portion of water until homogeneous, and start heating. The temperature needs to be controlled at around 60°C; ②Mix and disperse 0.2% psyllium husk powder, 0.1% gelatin and powdered seasonings, then add them gradually into the pot and stir thoroughly until they are fully mixed with the liquid slurry seasonings. Then slowly heat up and stir slowly and evenly with a stirring spoon / scraper. When the sauce temperature reaches 100°C, stir quickly to mix all the seasonings evenly until the sauce is cooked to volume.

[0030] (2) Wrap with sauce: ①Thread the pre-fried chicken balls onto skewers and coat them with sauce after the sauce cools down to 60℃; ② Pour the cooled sauce into a container and immerse the fried chicken balls with skewers completely in the sauce, so that every part of the fried chicken balls is coated with the sauce. The weight of the sauce is 30g; ③ Place the sample wrapped with sauce in a -38℃ quick freezer and freeze it for about 30 minutes to ensure that the temperature of the sample is -35℃ or below.

[0031] (3) Refrigerate, thaw and reheat: ① Place the frozen samples in a 10℃ cold storage room for about 8 hours to thaw; ② Take out the thawed samples from the bag and place them on a white porcelain plate, and heat them in a 1000W commercial microwave oven for 1 min 10 s.

[0032] The amount of sauce coated on each string of samples is 30.00g, and the sauce viscosity test is carried out at a temperature of 20°C. The sauces used are prepared by Example 2 and Comparative Examples 1-3, respectively. The results are shown in Table 1. From the results, the effect of compounding psyllium husk powder with gellan gum is significantly higher than that of compounding psyllium husk powder with other edible gums (such as gelatin). While ensuring that the viscosity is similar, the sauce prepared by psyllium husk powder and gellan gum in the present invention significantly reduces the amount of bag sticking and the amount of leakage after reheating.

[0033] Table 1

[0034] The above embodiments are preferred implementation modes of the present invention, but the implementation modes of the present invention are not limited to the above embodiments. Any other changes, modifications, substitutions, combinations, and simplifications that do not deviate from the spirit and principles of the present invention should be equivalent replacement methods and are included in the protection scope of the present invention.

Claims

1. A psyllium husk powder composition, characterized in that: Includes psyllium husk powder and gellan gum.

2. The psyllium husk powder composition according to claim 1, characterized in that: The amount of the psyllium husk powder added to the composition is 0.02-0.2%, and the amount of the gellan gum added is 0.06-0.2%.

3. A Psyllium husk powder composition according to claim 1 or 2, characterized in that: The psyllium husk powder is sieved through 80-100 meshes, and the gellan gum is high acyl gellan gum.

4. Use of the psyllium husk powder composition as claimed in claims 1 to 3 in preparing sauce.

5. The use according to claim 4, characterized in that The preparation method of the sauce is as follows: Premix psyllium husk powder and gellan gum with large-particle powdered seasoning until uniformly dispersed to obtain a psyllium husk powdered seasoning mixture, wherein the psyllium husk powder is added in an amount of 0.02-0.2% of the entire sauce, and the gellan gum is added in an amount of 0.06-0.2%; The liquid seasoning and water are mixed and stirred until homogeneous, the heating temperature should be controlled at 30-60°C, and then the pre-mixed psyllium husk powdered seasoning mixture is poured in, stirred at a uniform speed until completely dissolved, and then heated to obtain a sauce containing psyllium husk powder.

6. The use according to claim 5, characterized in that The large-particle powdered seasoning comprises salt, sugar and monosodium glutamate.

7. The use according to claim 5, characterized in that The liquid seasoning comprises a combination of one or more of tomato sauce, maltose syrup, chili sauce, garlic water, concentrated lemon juice and starch.

8. The use according to claim 5, characterized in that The method of using the sauce is as follows: The cooked sauce is cooled to 50-60℃ and coated with the food; the food coated with the sauce is placed in a quick freezer and frozen for 30-40 minutes to ensure that the temperature of the food is between -35℃ and -38℃.

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