Preparation process of self-heating hotpot condiment combined with health preserving function of traditional Chinese medicines

Abstract

The invention relates to the technical field of food processing, and discloses a preparation process of a self-heating hotpot condiment combined with a traditional Chinese medicine health preserving function, and the self-heating hotpot condiment comprises the following components: traditional Chinese medicine powder subjected to superfine grinding treatment, which is selected from at least one of Chinese yam, poria cocos, pericarpium citri reticulatae, fructus amomi and ginger; the fungus powder subjected to fermentation and enzymolysis treatment is selected from at least one of hericium erinaceus, tremella fuciformis, cordyceps flower and flammulina velutipes; the particle size of the traditional Chinese medicinal material powder is 10-20 [mu] m, and the particle size of the fungus powder is 30-50 [mu] m. The volatile components packaged by microencapsulation are mainly volatile oil of dried tangerine or orange peel and fructus amomi. Chinese yam, poria cocos, pericarpium citri reticulatae, fructus amomi and other traditional Chinese medicinal materials with spleen-tonifying and stomach-nourishing effects are selected, fungi with rich nutritional value are combined, and a reasonable compounding proportion is adopted, so that the hotpot condiment can play a role in preserving health and conditioning when being eaten, and the problems of weakness of the spleen and the stomach, dyspepsia and the like are effectively improved; the combination of convenient food and traditional Chinese medicine health maintenance is realized.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a production process of a self-heating hot pot base material combined with the health-preserving function of traditional Chinese medicine. Background Art

[0002] With the accelerated pace of life and the increase in work pressure in modern society, people's eating habits have gradually changed. Fast and convenient eating methods are becoming more and more popular. As a ready-to-eat food, self-heating hot pot has gradually become a popular choice in the market because of its convenience, speed, and the ability to be enjoyed anytime, anywhere. However, the formulas of most self-heating hot pot products on the market are mainly based on spicy, fragrant and other heavy flavors. Although they can meet the flavor needs of some consumers, long-term consumption may have certain adverse effects on gastrointestinal health. At the same time, with the improvement of health awareness, more and more consumers have begun to pay attention to the nutrition and health of their diet, especially those who focus on regulating the stomach and intestines and strengthening the spleen and health, and have a higher demand for food that can take into account both convenience and health.

[0003] In traditional Chinese medicine theory, the spleen and stomach are the foundation of the acquired constitution and the source of the biochemical production of human qi and blood. The common problems of irregular diet, indigestion, weak spleen and stomach, etc. in modern people are gradually receiving attention. The concept of Chinese medicine health care emphasizes the purpose of health conditioning by regulating the spleen and stomach. In particular, some Chinese medicinal materials that are both medicinal and edible, such as yam, poria cocos, tangerine peel, etc., are increasingly used in healthy diets because they have both medicinal value and can be used as daily food. Therefore, combining Chinese medicinal materials with daily diet can not only meet the demand for deliciousness, but also achieve health care effects, and has become an important development direction in the food industry. Summary of the invention

[0004] In view of the shortcomings of the prior art, the present invention provides a self-heating hot pot base production process combined with the health-preserving function of traditional Chinese medicine, which solves the problem of how to scientifically add Chinese medicinal materials and fungi into the self-heating hot pot so that the effective ingredients of Chinese medicinal materials and fungi are retained while ensuring convenience, optimizing the taste, and achieving the health-preserving effect of strengthening the spleen and stomach.

[0005] To achieve the above purpose, the present invention is implemented by the following technical scheme: a self-heating hot pot base combined with the health-preserving function of traditional Chinese medicine, the hot pot base comprising a combination of the following ingredients:

[0006] The ultrafinely pulverized Chinese medicinal material powder is selected from at least one of yam, tuckahoe, tangerine peel, amomum villosum and ginger;

[0007] The fermented and enzymatically hydrolyzed fungus powder is selected from at least one of Hericium erinaceus, Tremella fuciformis, Cordyceps sinensis and Flammulina velutipes;

[0008] The volatile components encapsulated by microencapsulation are mainly volatile oils of dried tangerine peel and Amomum villosum.

[0009] Preferably, the particle size of the Chinese medicinal material powder is 10 μm-20 μm, and the particle size of the fungus powder is 30 μm-50 μm.

[0010] Preferably, the Chinese medicinal materials and fungus powders are in the following weight ratio: yam 10%-30%, poria 5%-20%, tangerine peel 3%-15%, amomum 2%-10%, hericium erinaceus 15%-40%, tremella 10%-30%, cordyceps flower 5%-20%, and enoki mushroom 5%-20%.

[0011] The production process of the self-heating hot pot base combined with the health-preserving function of traditional Chinese medicine includes the following steps:

[0012] S1. Pretreatment of Chinese medicinal materials: washing the selected Chinese medicinal materials, dehydrating them at low temperature, and ultrafine grinding them to obtain 10μm-20μm Chinese medicinal material powder;

[0013] S2. Microencapsulation of Chinese herbal medicines: the volatile components are mixed with the coating material and microencapsulated by emulsification-spray drying method;

[0014] S3. Fungus processing: After the fungus is washed, fermented, blanched and enzymatically hydrolyzed, it is dried and ultrafinely crushed to obtain a fungus powder of 30 μm-50 μm;

[0015] S4. Compounding and homogenization of ingredients: Mix the Chinese herbal medicine powder, fungus powder and microcapsule powder in proportion, add a natural stabilizer, and perform homogenization;

[0016] S5. Preparation and molding of base material: The compounded mixture is concentrated at low temperature by vacuum and spray-dried to form a powdered hot pot base material.

[0017] Preferably, the coating materials used in the microcapsule encapsulation process in S2 are gum arabic and gelatin, and the mass ratio of the coating materials to the core component is 5:1.

[0018] Preferably, the fermentation treatment in S3 is carried out at 37° C. by fermenting with a food-grade lactic acid bacteria solution for 12 hours.

[0019] Preferably, the compounding ratio in S4 is: the weight ratio of yam, poria, tangerine peel and amomum is 2:1:0.5:0.5, and the weight ratio of hericium erinaceus, tremella, cordyceps flower and enoki mushroom is 4:2:1:1.

[0020] A self-heating hot pot product combined with the health-preserving function of traditional Chinese medicine, the product comprises a self-heating hot pot base, a matching self-heating bag and a multi-layer independent vacuum package, wherein the self-heating bag adopts a double-layer reaction structure, can heat in sections and maintain a constant temperature.

[0021] Preferably, the self-heating bag is composed of quicklime and slow-release sodium nitrate, the first layer of reaction materials raises the temperature to 70°C within 10 minutes, and the second layer of reaction materials maintains the temperature at 60°C-70°C for more than 30 minutes.

[0022] Preferably, the outer packaging of the product is made of degradable PLA material, the inner packaging is food-grade silica gel, and is designed as a multi-layer independent packaging.

[0023] The present invention provides a process for preparing a self-heating hot pot base material that combines the health-preserving function of traditional Chinese medicine. It has the following beneficial effects:

[0024] 1. The present invention forms a scientific formula combination by selecting Chinese medicinal materials with spleen and stomach nourishing effects such as yam, Poria, dried orange peel, and Amomum villosum, and combining fungi with rich nutritional value, such as Hericium erinaceus, Tremella fuciformis, and Cordyceps sinensis. Through a reasonable compounding ratio, the hot pot base can play a role in health conditioning when eaten, effectively improve the problems of weak spleen and stomach, indigestion, etc., and realize the combination of convenient food and Chinese medicine health preservation.

[0025] 2. The present invention adopts modern food processing technologies such as ultrafine grinding, microcapsule encapsulation, and low-temperature concentration to ensure that the effective ingredients in Chinese medicinal materials and fungi are not destroyed during the production and storage process. The application of microcapsule technology enables the volatile components to be gradually released during the self-heating process, maximally retaining the efficacy and nutrition of Chinese medicinal materials and fungi, and ensuring that they can still provide significant health effects after heating.

[0026] 3. Through scientific formula design and process optimization, the present invention solves the problem of flavor coordination between Chinese medicinal materials and fungi, so that the hot pot base can retain the health-preserving effect of Chinese medicinal materials without affecting the overall delicious experience. The application of fermentation treatment, enzymolysis and other processes effectively removes the peculiar smell of fungi, while enhancing the deliciousness of the hot pot base, improving the consumer's eating experience, and making it taste rich and natural.

[0027] 4. The present invention combines the characteristics of self-heating hot pot and designs a self-heating hot pot base product suitable for different consumption scenarios, which can not only meet the convenience needs of family gatherings, outdoor travel and other occasions, but also provide a simple and fast healthy meal choice for busy office workers. The base is combined with an optimized self-heating system to ensure that users can enjoy a delicious and healthy hot pot experience in a short time. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] Figure 1 It is a stereogram of the present invention. DETAILED DESCRIPTION

[0029] The following will be combined with the drawings in the specification of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0030] The embodiment of the present invention provides a self-heating hot pot base material combined with the health-preserving function of traditional Chinese medicine.

[0031] In the first embodiment, the hot pot soup base comprises a combination of the following ingredients:

[0032] The ultrafinely pulverized Chinese herbal medicine powder is selected from at least one of Chinese yam, Poria cocos, dried orange peel, Amomum villosum and ginger; the Chinese herbal medicine and fungus powder are in the following weight ratio: 10%-30% of Chinese yam, 5%-20% of Poria cocos, 3%-15% of dried orange peel, and 2%-10% of Amomum villosum. The particle size of the Chinese herbal medicine powder is 10μm-20μm, and the particle size of the fungus powder is 30μm-50μm.

[0033] The fungus powder treated by fermentation and enzymolysis is selected from at least one of Hericium erinaceus, Tremella fuciformis, Cordyceps sinensis and Flammulina velutipes; the fungus powder is in the following weight ratio: Hericium erinaceus 15%-40%, Tremella fuciformis 10%-30%, Cordyceps sinensis flower 5%-20%, Flammulina velutipes 5%-20%.

[0034] The volatile components encapsulated by microencapsulation are mainly volatile oils of dried tangerine peel and Amomum villosum.

[0035] Embodiment 2: A process for preparing a self-heating hot pot base with the health-preserving function of traditional Chinese medicine, comprising the following steps:

[0036] S1. Pretreatment of Chinese medicinal materials: washing the selected Chinese medicinal materials, dehydrating them at low temperature, and ultrafine grinding them to obtain 10μm-20μm Chinese medicinal material powder;

[0037] S2. Microencapsulation of Chinese herbal medicines: mixing volatile components (such as volatile oils of dried tangerine peel and Amomum villosum) with a coating material, and performing microencapsulation by emulsification-spray drying; the coating materials used in the microencapsulation process in the step are gum arabic and gelatin, and the mass ratio of the coating material to the core component is 5:1;

[0038] S3. Fungus processing: After washing, fermentation, blanching and enzymolysis, the fungi are dried and ultrafinely crushed to obtain 30μm-50μm fungus powder. The fermentation treatment in this step is carried out at 37°C with food-grade lactic acid bacteria solution for 12 hours to enhance the flavor and nutritional function of the fungi.

[0039] S4. Compounding and homogenization of ingredients: The Chinese herbal medicine powder, fungus powder and microcapsule powder are mixed in proportion, a natural stabilizer is added, and the mixture is homogenized. The compounding ratio in the step is: the weight ratio of yam, Poria, tangerine peel and Amomum villosum is 2:1:0.5:0.5, and the weight ratio of Hericium erinaceus, Tremella fuciformis, Cordyceps sinensis and Flammulina velutipes is 4:2:1:1;

[0040] S5. Preparation and molding of base material: The compounded mixture is concentrated at low temperature by vacuum and spray-dried to form a powdered hot pot base material.

[0041] Embodiment 3, a self-heating hot pot product combined with the health-preserving function of traditional Chinese medicine, using the self-heating hot pot base described in Embodiment 1 and Embodiment 2, and the matching self-heating bag and multi-layer independent vacuum packaging, wherein the self-heating bag adopts a double-layer reaction structure, which can be heated in sections and maintained at a constant temperature, and the self-heating bag is composed of quicklime and slow-release sodium nitrate. The first layer of reaction material raises the temperature to 70°C within 10 minutes, and the second layer of reaction material maintains the temperature at 60°C-70°C for more than 30 minutes. The outer packaging of the product is made of degradable PLA material, and the inner packaging is food-grade silica gel. It is designed as a multi-layer independent packaging to ensure the separation of the base, Chinese medicinal material powder and fungus components.

[0042] Based on the formula and production process of the present invention, 5 different experimental examples and 2 comparative examples are provided.

[0043] Experimental Example 1

[0044] Formula ingredients and their ratios:

[0045] Yam: 20%;

[0046] Poria: 10%;

[0047] Tangerine peel: 5%;

[0048] Amomum villosum: 4%;

[0049] Ginger: 3%;

[0050] Hericium erinaceus: 30%;

[0051] Tremella fuciformis: 15%;

[0052] Cordyceps flower: 8%;

[0053] Enoki mushroom: 5%;

[0054] Natural stabilizers (xanthan gum, guar gum): appropriate amount.

[0055] Production steps: According to the aforementioned specific implementation method, a powdered self-heating hot pot base is prepared through the process steps of washing, ultrafine grinding, microencapsulation, fermentation, blanching, compounding and spray drying.

[0056] Experimental Example 2

[0057] Formula ingredients and their ratios:

[0058] Yam: 25%;

[0059] Poria: 15%;

[0060] Tangerine peel: 6%;

[0061] Amomum villosum: 3%;

[0062] Ginger: 2%;

[0063] Hericium erinaceus: 20%;

[0064] Tremella fuciformis: 25%;

[0065] Cordyceps flower: 4%;

[0066] Enoki mushroom: 5%;

[0067] Natural stabilizers (xanthan gum, guar gum): appropriate amount.

[0068] Production steps: Use the same production process as Example 1 to prepare a self-heating hot pot base with a higher content of yam and white fungus, emphasizing the effects of nourishing the spleen and stomach and lubricating the soup base.

[0069] Experimental Example 3

[0070] Formula ingredients and their ratios:

[0071] Yam: 15%;

[0072] Poria: 10%;

[0073] Tangerine peel: 10%;

[0074] Amomum villosum: 5%;

[0075] Ginger: 5%;

[0076] Hericium erinaceus: 35%;

[0077] Tremella fuciformis: 10%;

[0078] Cordyceps flower: 5%;

[0079] Enoki mushroom: 5%;

[0080] Natural stabilizers (xanthan gum, guar gum): appropriate amount.

[0081] Production steps: By increasing the proportion of Hericium erinaceus, the stomach-nourishing function of the hot pot base is enhanced, and the same processing technology is used to ensure the flavor and stability of the finished product.

[0082] Experimental Example 4

[0083] Formula ingredients and their ratios:

[0084] Yam: 10%;

[0085] Poria: 5%;

[0086] Tangerine peel: 8%;

[0087] Amomum villosum: 6%;

[0088] Ginger: 1%;

[0089] Hericium erinaceus: 15%;

[0090] Tremella fuciformis: 30%;

[0091] Cordyceps flower: 15%;

[0092] Enoki mushroom: 10%;

[0093] Natural stabilizers (xanthan gum, guar gum): appropriate amount.

[0094] Preparation steps: This recipe focuses on increasing the ratio of Tremella and Cordyceps flower to increase the polysaccharide content, improve the consistency and taste of the soup base, while retaining the overall spleen and stomach nourishing function.

[0095] Experimental Example 5

[0096] Formula ingredients and their ratios:

[0097] Yam: 18%;

[0098] Poria: 8%;

[0099] Tangerine peel: 5%;

[0100] Amomum villosum: 3%;

[0101] Ginger: 4%;

[0102] Hericium erinaceus: 20%;

[0103] Tremella fuciformis: 20%;

[0104] Cordyceps flower: 10%;

[0105] Enoki mushroom: 7%;

[0106] Natural stabilizers (xanthan gum, guar gum): appropriate amount.

[0107] Production steps: On the basis of ensuring the coordination of various ingredients, increase the overall composite ratio of Chinese medicinal materials, and retain the original flavor and functionality of the hot pot base through microencapsulation and low-temperature concentration technology.

[0108] Comparative Example 1

[0109] Formula ingredients and their ratios:

[0110] Yam: 35%;

[0111] Poria: 5%;

[0112] Tangerine peel: 3%;

[0113] Amomum villosum: 2%;

[0114] Ginger: 1%;

[0115] Hericium erinaceus: 10%;

[0116] Tremella fuciformis: 15%;

[0117] Cordyceps flower: 5%;

[0118] Enoki mushroom: 5%;

[0119] Natural stabilizers (xanthan gum, guar gum): appropriate amount.

[0120] Results: Due to the high proportion of yam, the texture of the hot pot base was too sticky, affecting the taste. At the same time, the proportion of Hericium erinaceus was too low, resulting in insufficient stomach-nourishing function of the soup base and an imbalance in the overall flavor.

[0121] Comparative Example 2

[0122] Formula ingredients and their ratios:

[0123] Poria: 4%;

[0124] Tangerine peel: 15%;

[0125] Amomum villosum: 12%;

[0126] Ginger: 1%;

[0127] Hericium erinaceus: 25%;

[0128] Tremella fuciformis: 20%;

[0129] Cordyceps flower: 3%;

[0130] Enoki mushroom: 2%;

[0131] Natural stabilizers (xanthan gum, guar gum): appropriate amount.

[0132] Results: Due to the high proportion of dried tangerine peel and amomum villosum, the aroma of the hot pot base is too strong, which covers the natural freshness of the fungus and makes the overall soup base bitter. At the same time, the content of yam and poria is low, and the effect of strengthening the spleen and stomach is not significant, which affects the functionality and taste of the invention.

[0133] Ratio table of each material:

[0134]

[0135]

[0136] Summarize:

[0137] For Chinese medicinal materials: Chinese yam and poria cocos are the basic ingredients for nourishing the spleen and stomach, constituting the main proportion of Chinese medicinal materials; tangerine peel and amomum villosum are auxiliary seasoning and qi-regulating ingredients, and the proportions are finely adjusted to ensure a moderate flavor.

[0138] Fungi: Through the combination of Hericium erinaceus, Tremella fuciformis, Cordyceps sinensis and Flammulina velutipes, different effects are designed. In the balance of overall freshness and health-preserving function, the role of each fungus is fully exerted.

[0139] Summary of functional effects

[0140] Embodiment 1 and embodiment 5 have relatively balanced formulas, can meet conventional health care and gastrointestinal conditioning needs, and are suitable for consumption in various occasions and seasons.

[0141] Embodiment 2 and embodiment 4 respectively enhance the spleen-strengthening and skin-beautifying effects, and achieve unique market positioning by increasing the proportion of specific ingredients.

[0142] Example 3 focuses on the warming and nourishing effect. By adjusting the proportion of spicy ingredients, the product is made more suitable for consumers in cold seasons and achieves a good stomach-warming effect.

[0143] Applicability and market positioning

[0144] Diversity and flexibility: The present invention realizes the diversified application of self-heating hot pot soup base through reasonable formula design. Different ingredient ratios in the embodiments provide personalized health care experience for different needs and seasons.

[0145] Adapting to consumption trends: Currently, consumers’ demand for healthy food is gradually increasing. The present invention can effectively cover different consumption scenarios such as daily health care, seasonal conditioning, and beauty care, which conforms to market trends and has strong promotion value.

[0146] Through the data of the five examples, it can be seen that the formula design of the present invention has high flexibility and adaptability, and can provide consumers with a variety of health functions and usage scenarios through scientific proportion matching. At the same time, each example achieves a good balance in flavor and functionality, and is suitable for promotion to different market needs.

[0147] 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.

Claims

1. A self-heating hot pot base with the health-preserving function of traditional Chinese medicine, characterized in that: The hot pot base comprises a combination of the following ingredients: The ultrafinely pulverized Chinese medicinal material powder is selected from at least one of yam, tuckahoe, tangerine peel, amomum villosum and ginger; The fermented and enzymatically hydrolyzed fungus powder is selected from at least one of Hericium erinaceus, Tremella fuciformis, Cordyceps sinensis and Flammulina velutipes; The volatile components encapsulated by microencapsulation are mainly volatile oils of dried tangerine peel and Amomum villosum.

2. The self-heating hot pot soup base combined with the health-preserving function of traditional Chinese medicine according to claim 1, characterized in that: The particle size of the Chinese medicinal material powder is 10 μm-20 μm, and the particle size of the fungus powder is 30 μm-50 μm.

3. The self-heating hot pot soup base combined with the health-preserving function of traditional Chinese medicine according to claim 1, characterized in that: The Chinese medicinal materials and fungus powder are in the following weight ratio: 10%-30% of yam, 5%-20% of poria, 3%-15% of dried orange peel, 2%-10% of amomum villosum, 15%-40% of hericium erinaceus, 10%-30% of tremella, 5%-20% of cordyceps flower and 5%-20% of enoki mushroom.

4. The production process of the self-heating hot pot base combined with the health-preserving function of traditional Chinese medicine is characterized in that: The self-heating hot pot base combined with the health-preserving function of traditional Chinese medicine according to any one of claims 1 to 3 comprises the following steps: S1. Pretreatment of Chinese medicinal materials: The selected Chinese medicinal materials are washed, dehydrated at low temperature, and ultrafinely crushed to obtain 10μm-20μm Chinese medicinal material powder; S2. Microencapsulation of Chinese herbal medicines: the volatile components are mixed with the coating material and microencapsulated by emulsification-spray drying method; S3. Fungus processing: After the fungus is washed, fermented, blanched and enzymatically hydrolyzed, it is dried and ultrafinely crushed to obtain a fungus powder of 30 μm-50 μm; S4. Compounding and homogenization of ingredients: Mix the Chinese herbal medicine powder, fungus powder and microcapsule powder in proportion, add a natural stabilizer, and perform homogenization; S5. Preparation and molding of base material: The compounded mixture is concentrated at low temperature by vacuum and spray-dried to form a powdered hot pot base material.

5. The production process of the self-heating hot pot base combined with the health-preserving function of traditional Chinese medicine according to claim 4, characterized in that: The coating materials used in the microcapsule encapsulation process in S2 are gum arabic and gelatin, and the mass ratio of the coating materials to the core components is 5:

1.

6. The production process of the self-heating hot pot base combined with the health-preserving function of traditional Chinese medicine according to claim 4, characterized in that: The fermentation treatment in S3 is carried out at 37° C. with a food-grade lactic acid bacteria solution for 12 hours.

7. The production process of the self-heating hot pot soup base combined with the health-preserving function of traditional Chinese medicine according to claim 4, characterized in that: The compounding ratio in S4 is: the weight ratio of yam, poria, tangerine peel and amomum is 2:1:0.5:0.5, and the weight ratio of hericium erinaceus, tremella, cordyceps flower and enoki mushroom is 4:2:1:

1.

8. A self-heating hot pot product combining the health-preserving function of traditional Chinese medicine, characterized in that: The product comprises the self-heating hot pot base according to any one of claims 1 to 3, and a matching self-heating bag and multi-layer independent vacuum packaging, wherein the self-heating bag adopts a double-layer reaction structure.

9. A self-heating hot pot product combining the health-preserving function of traditional Chinese medicine according to claim 8, characterized in that: The self-heating pack is made of quicklime and slow-release sodium nitrate. The first layer of reaction materials raises the temperature to 70°C within 10 minutes, and the second layer of reaction materials maintains the temperature at 60°C-70°C for more than 30 minutes.

10. The self-heating hot pot product combined with the health-preserving function of traditional Chinese medicine according to claim 8, characterized in that: The outer packaging of the product is made of degradable PLA material, the inner packaging is food-grade silicone, and it is designed as a multi-layer independent packaging.

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