Preparation method of hot and sour rice noodle sauce bag

Abstract

The invention discloses a preparation method of a hot and sour rice noodle sauce bag, and belongs to the technical field of food processing. The method specifically comprises the following steps: (1) adding water into coix seed powder, heating and extracting, and centrifugally filtering to obtain a coix seed extracting solution; (2) putting the pickled rod chilli, the pickled Zunyi chilli and pod pepper mixture, pickled ginger, white vinegar, fermented sour hairy pepper, perilla frutescens, myrcia, fennel, netmeg, pepper, sichuanese peppercorn, pepper powder, chili, cumin and pericarpium citri reticulatae into a cloth bag, sealing the cloth bag, putting the cloth bag into water, and boiling to obtain a mixture with atherosclerosis; (3) adding soybean active peptide into the coix seed extracting solution, then adding the atherosclerotic mixture, salt, soybean paste, carrageenan, tea polyphenol and peanut oil, performing mixing to obtain a mixture, and performing hot-melt extrusion on the mixture to obtain sauce; and (4) sub-packaging the sauce in bags under a sterile condition to obtain the sauce bag for the sour and hot rice noodles. The prepared sauce bag is long in shelf life, rich in nutritional value, balanced in matching, healthy, safe, unique in taste, spicy, delicious, non-greasy and suitable for all kinds of people to eat.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and particularly relates to a method for preparing a hot and sour powder sauce bag. Background Art

[0002] As the saying goes, "Food is the first necessity of the people, and taste is the most important thing in food", which also means the status of condiments in people's diet. Condiments are not only one of the characteristics to measure the quality of Chinese and foreign delicacies, but also an important symbol to evaluate the quality of convenience foods. Among them, an important condiment in convenience foods is its sauce. Now the competition of convenience foods has changed from the simple price competition in the past to the quality competition of sauces. Sauces with characteristics, aftertaste and aftertaste will seize the largest market share.

[0003] Hot and sour rice noodle is a food made of vermicelli made of sweet potato starch as the main raw material, which is deeply loved by people. The sauce in hot and sour rice noodle is one of the most critical factors affecting the flavor of hot and sour rice noodle, with the basic characteristics of strong numbness, spicy, fresh, fragrant and red in Sichuan cuisine. At present, the main ingredients in the hot and sour rice noodle sauce on the market include vegetable oil, bean curd, chili powder, pepper, etc., which are obtained by stirring and mixing. However, the above-mentioned hot and sour rice noodle sauce has a large difference in density and particle size of each component. Therefore, after adjusting the flavor of hot and sour rice noodle, liquid components such as vegetable oil will adhere to the surface of hot and sour rice noodle more, while solid components such as bean curd, chili powder, pepper, etc. will be more precipitated at the bottom of hot and sour rice noodle, thereby causing stratification of each component, affecting the flavor of hot and sour rice noodle. Moreover, there are generally problems such as more oil, higher salt and phosphate content in the existing hot and sour rice noodle sauce, and some products will also add a large amount of antioxidants and preservatives in order to extend the shelf life.

[0004] In summary, how to prepare a healthy and safe hot and sour powder sauce package with low fat and salt content and long shelf life is a technical problem that technicians in this field urgently need to solve. Summary of the invention

[0005] In order to solve the above problems in the prior art, the present invention provides a method for preparing a hot and sour powder sauce packet.

[0006] To achieve the above object, the present invention provides the following technical solutions:

[0007] The present invention provides a method for preparing a hot and sour powder sauce packet, comprising the following steps:

[0008] (1) adding water to coix seed powder, heating for extraction, and obtaining coix seed extract after centrifugal filtration;

[0009] (2) placing pickled wild pepper, pickled Zunyi pepper and chili pepper mixture, pickled ginger, white vinegar, fermented sour chili horn, perilla, bay leaf, fennel, nutmeg, prickly ash, prickly ash, pepper powder, chili, cumin and tangerine peel in a sealed cloth bag and boiling in water to obtain a porridge-like mixture;

[0010] (3) adding soybean active peptide to the coix seed extract, and then adding the porridge-like mixture, salt, soybean paste, carrageenan, tea polyphenols and peanut oil to mix to obtain a mixture, and hot-melt extruding the mixture to obtain a sauce;

[0011] (4) Packing the sauce into bags under aseptic conditions to obtain the hot and sour powder sauce package.

[0012] Beneficial effects: The present invention uses coix seed powder as a raw material, extracts it to obtain coix seed extract, and the coix seed extract is rich in coix ester, coix lactone, water-soluble fiber and other components, has amphiphilicity, and also makes the sauce have excellent solubility in water and oil. In addition, the present invention boils pickled wild pepper, pickled Zunyi pepper and chili pepper mixture, pickled ginger, white vinegar, fermented sour hairy pepper, perilla, bay leaf, fennel, nutmeg, prickly ash, pepper, pepper, chili, cumin and tangerine peel, and then combines them with tea polyphenols, which can further improve the shelf life of the sauce.

[0013] The soybean paste used in the present invention contains essential nutrients for the human body, mainly including protein, fat, vitamins, calcium, phosphorus, iron, etc., which can not only increase the nutritional value of dishes, but also generate amino acids under the action of microorganisms, which can make the dishes more delicious and have the effect of appetizing and helping digestion. The soybean paste is also rich in linoleic acid and linolenic acid, which are beneficial to the human body in supplementing essential fatty acids and lowering cholesterol, thereby reducing the probability of cardiovascular diseases.

[0014] In the present invention, the soybean active peptide and other raw materials are mixed at the molecular level by hot melt extrusion, so that the active peptide and the sauce are fully integrated and easily absorbed by the human body.

[0015] Furthermore, in step (1), the ratio of the added amount of coix seed powder to water is 1:(3-4).

[0016] Furthermore, the heating extraction in step (1) is to maintain the temperature at 80-100° C. for 5-6 hours.

[0017] Furthermore, the ratio of the amount of pickled wild pepper, pickled Zunyi pepper and chili pepper mixture, pickled ginger, white vinegar, fermented sour chili pepper, perilla, bay leaf, fennel, nutmeg, prickly ash, shiso, pepper, pepper powder, chili, cumin, tangerine peel and water added in step (2) is (1-2): (1-2): (1-2): (1-2): (0.5-1): (5-8): (1-2): 1: (0.5-0.8): (1-2): (3-5): (3-5): (3-5): (4-5.5): 1: (400-500).

[0018] The mass ratio of the pickled Zunyi pepper to the Chaotian pepper in the mixture of the pickled Zunyi pepper and the Chaotian pepper is 1.0:(1.0-2.0).

[0019] Furthermore, the boiling in step (2) is performed by boiling over low heat at a water temperature of 100° C. until the amount of the water added is 0.4-0.6 times.

[0020] Furthermore, the mass ratio of the coix seed extract, soybean active peptide, the porridge-like mixture, salt, soybean paste, carrageenan, tea polyphenols and peanut oil is: (10-15): (4-8): (25-40): (0.2-0.3): (12-17): (0.5-0.8): (0.2-0.3): (30-50).

[0021] Beneficial effects: The amount of carrageenan added in the present invention needs to be strictly controlled. If it is less than the above amount, the fluidity of the sauce will increase, which is not conducive to storage and even affects the taste. If it is higher than the above amount, the sauce will be too viscous.

[0022] Furthermore, the mixing in step (3) is performed at a rotation speed of 100-300 rpm for 20-30 min. The present invention mixes the mixture at a certain rotation speed before hot-melt extrusion, which can further shorten the hot-melt time of the mixture, accelerate the hot-melt process, and mix more fully, which is conducive to the full release of nutrients, so that the obtained sauce is more nutritious.

[0023] Furthermore, the hot melt extrusion in step (3) is fed at room temperature, the transmission temperature is 40-50°C, the melt mixing temperature is 60-70°C, the exhaust temperature is 75°C, and the extrusion temperature is 70-75°C.

[0024] The invention also provides a hot and sour powder sauce package prepared by the preparation method.

[0025] Compared with the prior art, the present invention has the following beneficial effects:

[0026] The invention does not add any preservatives and the like, and the raw materials are boiled, tea polyphenols are added, and finally the raw materials are packaged under aseptic conditions, so that the shelf life can reach more than 18 months. The hot and sour noodles prepared by the sauce package obtained by the invention have a unique taste, are spicy and delicious, are not greasy, and are rich in nutritional value and balanced in combination, and are suitable for consumption by all kinds of people. DETAILED DESCRIPTION

[0027] Now, various exemplary embodiments of the present invention are described in detail, and this detailed description should not be considered as a limitation of the present invention, but should be understood as a more detailed description of certain aspects, characteristics and embodiments of the present invention. It should be understood that the terms described in the present invention are only for describing specific embodiments and are not used to limit the present invention.

[0028] In addition, for the numerical range in the present invention, it is understood that each intermediate value between the upper and lower limits of the range is also specifically disclosed. Each smaller range between the intermediate value in any stated value or stated range and any other stated value or intermediate value in the range is also included in the present invention. The upper and lower limits of these smaller ranges can be independently included or excluded in the scope.

[0029] Unless otherwise indicated, all technical and scientific terms used herein have the same meanings as those generally understood by those skilled in the art. Although the present invention describes only preferred methods and materials, any methods and materials similar or equivalent to those described herein may also be used in the implementation or testing of the present invention. All documents mentioned in this specification are incorporated by reference to disclose and describe the methods and / or materials associated with the documents. In the event of a conflict with any incorporated document, the content of this specification shall prevail.

[0030] It will be apparent to those skilled in the art that various modifications and variations may be made to the specific embodiments of the present invention description without departing from the scope or spirit of the present invention. Other embodiments derived from the present invention description will be apparent to the skilled artisan. The present invention description and examples are exemplary only.

[0031] The words “include,” “including,” “have,” “contain,” etc. used in this document are open-ended terms, meaning including but not limited to.

[0032] The room temperature in the embodiments of the present invention is 25±2°C.

[0033] The hot melt extruders are all twin-screw hot melt extruders.

[0034] The raw materials used in the present invention can all be purchased commercially.

[0035] Example 1

[0036] A method for preparing a hot and sour powder sauce bag comprises the following steps:

[0037] (1) adding coix seed powder to water, wherein the ratio of coix seed powder to water is 1:3, heating and extracting at 80° C. for 6 h, and then centrifugally filtering to obtain a coix seed extract;

[0038] (2) putting pickled wild pepper, pickled Zunyi pepper and chili pepper mixture (mass ratio of 1.0:2.0), pickled ginger, white vinegar, fermented sour chili horn, perilla, bay leaf, cumin, nutmeg, prickly ash, prickly ash, pepper powder, chili, cumin and tangerine peel into a cloth bag in a mass ratio of 2:1.5:1:1:0.9:5:1.5:1:0.5:1.5:4:3:4:4:1, and then placing the cloth bag containing the seasonings into 400 g of boiling water for slow cooking until a porridge-like mixture is obtained, wherein the water content of the porridge-like mixture is 30 wt.%;

[0039] (3) adding 40 g of soybean active peptide to 100 g of the coix seed extract obtained in step (1) and mixing evenly, then adding 250 g of the porridge-like mixture obtained in step (2), 2 g of salt, 120 g of soybean paste, 5 g of carrageenan, 2 g of tea polyphenols and 300 g of peanut oil and mixing at 100 rpm for 30 min to obtain a mixture, placing the mixture into a twin-screw hot melt extruder for hot melt extrusion to obtain a sauce, wherein the feeding temperature is room temperature, the transmission temperature is 40° C., the melt mixing temperature is 60° C., the exhaust temperature is 75° C., and the extrusion temperature is 75° C.;

[0040] (4) The sauce obtained in step (3) is packaged into bags under sterile conditions to obtain hot and sour powder sauce packets. The obtained sauce packets are stored for 18 months and still have not deteriorated and are edible.

[0041] Example 2

[0042] A method for preparing a hot and sour powder sauce bag comprises the following steps:

[0043] (1) adding coix seed powder to water, wherein the ratio of coix seed powder to water is 1:4, heating and extracting at 95° C. for 6 h, and then centrifugally filtering to obtain a coix seed extract;

[0044] (2) placing pickled wild pepper, pickled Zunyi pepper and chili pepper mixture (mass ratio of 1.0:1.0), pickled ginger, white vinegar, fermented sour chili horn, perilla, bay leaf, cumin, nutmeg, prickly ash, prickly ash, pepper powder, chili, cumin and tangerine peel in a cloth bag in a mass ratio of 1:2:1:2:0.5:8:1:1:0.5:1:3:4:3:5.5:1, and then placing the cloth bag containing the seasoning in 460 g of boiling water for slow cooking until a porridge-like mixture is obtained, wherein the water content in the porridge-like mixture is 60 wt.%;

[0045] (3) adding 60 g of soybean active peptide to 120 g of the coix seed extract obtained in step (1) and mixing evenly, then adding 390 g of the porridge-like mixture obtained in step (2), 2 g of salt, 160 g of soybean paste, 7 g of carrageenan, 2 g of tea polyphenols and 500 g of peanut oil, mixing at 200 rpm for 26 min to obtain a mixture, placing the mixture into a twin-screw hot melt extruder for hot melt extrusion to obtain a sauce, wherein the feeding temperature is room temperature, the transmission temperature is 45° C., the melt mixing temperature is 70° C., the exhaust temperature is 75° C., and the extrusion temperature is 70° C.;

[0046] (4) The sauce obtained in step (3) is packaged into bags under sterile conditions to obtain hot and sour powder sauce packets. The obtained sauce packets are stored for 18 months and still have not deteriorated and are edible.

[0047] Example 3

[0048] A method for preparing a hot and sour powder sauce bag comprises the following steps:

[0049] (1) adding coix seed powder to water, wherein the ratio of coix seed powder to water is 1:3.5, heating and extracting at 100° C. for 5 h, and then centrifugally filtering to obtain a coix seed extract;

[0050] (2) putting pickled wild pepper, pickled Zunyi pepper and chili pepper mixture, pickled ginger, white vinegar, fermented sour chili horn, perilla, bay leaf, cumin, nutmeg, prickly ash, prickly ash, pepper powder, chili, cumin and tangerine peel into a cloth bag in a mass ratio of 1.5:2:1:1:0.5:7.5:2:1:0.5:1:4:3:5:5.5:1, and then placing the cloth bag containing the seasonings in 500 g of boiling water for slow cooking until a porridge-like mixture is obtained, wherein the water content in the porridge-like mixture is 40 wt.%;

[0051] (3) adding 80 g of soybean active peptide to 150 g of the coix seed extract obtained in step (1) and mixing evenly, then adding 300 g of the porridge-like mixture obtained in step (2), 3 g of salt, 170 g of soybean paste, 8 g of carrageenan, 3 g of tea polyphenols and 400 g of peanut oil, mixing at 300 rpm for 20 min to obtain a mixture, placing the mixture into a twin-screw hot melt extruder for hot melt extrusion to obtain a sauce, wherein the feeding temperature is room temperature, the transmission temperature is 50° C., the melt mixing temperature is 65° C., the exhaust temperature is 75° C., and the extrusion temperature is 72° C.;

[0052] (4) The sauce obtained in step (3) is packaged into bags under sterile conditions to obtain hot and sour powder sauce packets. The obtained sauce packets are stored for 18 months and still have not deteriorated and are edible.

[0053] Comparative Example 1

[0054] A method for preparing a hot and sour noodle sauce packet is different from Example 2 in that the coix seed extract is not added, and the remaining steps are the same as Example 2. After the obtained sauce packet is stored for 12 months, there are a few mold spots and it is inedible.

[0055] Comparative Example 2

[0056] A method for preparing a hot and sour powder sauce package, which differs from Example 2 only in that the coix seed powder is not extracted, and the coix seed powder and the mixture of pickled wild pepper, pickled Zunyi pepper and chili pepper mixed in the mass ratio in step (2), pickled ginger, white vinegar, fermented sour hairy pepper, perilla, bay leaf, fennel, nutmeg, prickly ash, prickly ash, pepper powder, chili, cumin and tangerine peel are directly put into a cloth bag for boiling; the remaining steps are the same as those in Example 2. After the obtained sauce package is stored for 12 months, there are a few mold spots and it cannot be eaten.

[0057] Comparative Example 3

[0058] A method for preparing a hot and sour noodle sauce packet, which differs from Example 2 only in that the amount of carrageenan added in step (3) is adjusted to 10 g; the remaining steps are the same as Example 2. After the obtained sauce packet was stored for 12 months, a few mold spots appeared and it was inedible.

[0059] Comparative Example 4

[0060] A method for preparing a hot and sour noodle sauce packet is different from Example 2 in that the amount of tea polyphenols added is adjusted to 1 g; the remaining steps are the same as Example 2. After the obtained sauce packet was stored for 10 months, mold spots appeared and it was inedible.

[0061] Comparative Example 5

[0062] A method for preparing a hot and sour powder sauce packet, which differs from Example 2 only in step (3):

[0063] (3) adding 60 g of soybean active peptide to 120 g of the coix seed extract obtained in step (1) and mixing evenly, and then adding 390 g of the porridge-like mixture obtained in step (2), 2 g of salt, 160 g of soybean paste, 7 g of carrageenan, 2 g of tea polyphenols and 500 g of peanut oil to obtain a mixture, and placing the mixture in a twin-screw hot-melt extruder for hot-melt extrusion to obtain a sauce, wherein the feeding temperature is room temperature, the transmission temperature is 45° C., the melt mixing temperature is 70° C., the exhaust temperature is 75° C., and the extrusion temperature is 70° C.;

[0064] The remaining steps are the same as those in Example 2. After the obtained sauce packet was stored for 12 months, there were a few mold spots and it was inedible.

[0065] Comparative Example 6

[0066] A method for preparing a hot and sour noodle sauce packet is different from Example 2 only in that soybean active peptide is not added; the remaining steps are the same as Example 2. After the obtained sauce packet is stored for 10 months, there are a few mold spots and it is inedible.

[0067] Effect verification:

[0068] 4.5 kg of sweet potato flour was put into cold water, and after being cooked, it was divided into 45 portions on average, 5 portions in a group, and then divided into 9 groups on average. Then, 65 g of the sauces prepared in Examples 1-3 and Comparative Examples 1-6 were added respectively. After soaking for 5 minutes, 100 volunteers with normal taste and smell (aged 20-25 years old) were asked to smell the aroma first, then taste it, and then conduct sensory evaluation on it. The scoring criteria are shown in Table 1, where the full marks for aroma and taste are both 30 points. The evaluation results (average value) are shown in Table 2.

[0069] Table 1 Scoring criteria

[0070]

[0071] Table 2 Sensory evaluation results

[0072] fragrance Taste Total score Example 1 27 28 55 Example 2 29 29 58 Example 3 28 26 54 Comparative Example 1 20 19 39 Comparative Example 2 19 17 36 Comparative Example 3 19 15 34 Comparative Example 4 20 20 40 Comparative Example 5 17 18 35 Comparative Example 6 15 15 30

[0073] As shown in Table 2, the hot and sour noodle sauce obtained by the method of the present invention has a pleasant aroma, a harmonious and full taste, a rich and delicious taste, no greasy feeling, spicy and refreshing, and is very popular among people.

[0074] The above are only preferred specific embodiments of the present invention, but the protection scope of the present invention is not limited thereto. Any changes or substitutions that can be easily thought of by a person skilled in the art within the technical scope disclosed by the present invention should be included in the protection scope of the present invention. Therefore, the protection scope of the present invention should be based on the protection scope of the claims.

Claims

1. A method for preparing a hot and sour powder sauce packet, characterized in that: The following steps are involved: (1) adding water to coix seed powder, heating for extraction, and obtaining coix seed extract after centrifugal filtration; (2) placing pickled wild pepper, pickled Zunyi pepper and chili pepper mixture, pickled ginger, white vinegar, fermented sour chili horn, perilla, bay leaf, fennel, nutmeg, prickly ash, prickly ash, pepper powder, chili, cumin and tangerine peel in a sealed cloth bag and boiling in water to obtain a porridge-like mixture; (3) adding soybean active peptide to the coix seed extract, and then adding the porridge-like mixture, salt, soybean paste, carrageenan, tea polyphenols and peanut oil to mix to obtain a mixture, and hot-melt extruding the mixture to obtain a sauce; (4) Packing the sauce into bags under aseptic conditions to obtain the hot and sour powder sauce package.

2. The method for preparing a hot and sour powder sauce packet according to claim 1, characterized in that: In step (1), the ratio of the added amount of coix seed powder to water is 1:(3-4).

3. The method for preparing a hot and sour powder sauce packet according to claim 1, characterized in that: The heating extraction in step (1) is to maintain the temperature at 80-100° C. for 5-6 hours.

4. The method for preparing a hot and sour powder sauce packet according to claim 1, characterized in that: The ratio of the amount of pickled wild pepper, pickled Zunyi pepper and chili pepper mixture, pickled ginger, white vinegar, fermented sour chili corner, perilla, bay leaf, cumin, nutmeg, prickly ash, prickly ash, pepper powder, chili, cumin, tangerine peel and water added in step (2) is (1-2): (1-2): (1-2): (1-2): (0.5-1): (5-8): (1-2): 1: (0.5-0.8): (1-2): (3-5): (3-5): (3-5): (4-5.5): 1: (400-500).

5. The method for preparing a hot and sour powder sauce packet according to claim 1, characterized in that: The boiling in step (2) is to boil the mixture at a water temperature of 100° C. over a low heat until a porridge-like mixture is formed, wherein the water content of the porridge-like mixture is 30-60 wt.%.

6. The method for preparing a hot and sour powder sauce packet according to claim 1, characterized in that: The mass ratio of the coix seed extract, soybean active peptide, the porridge-like mixture, salt, soybean paste, carrageenan, tea polyphenols and peanut oil is: (10-15): (4-8): (25-40): (0.2-0.3): (12-17): (0.5-0.8): (0.2-0.3): (30-50).

7. The method for preparing a hot and sour powder sauce packet according to claim 1, characterized in that: The mixing in step (3) is performed at a rotation speed of 100-300 rpm for 20-30 min.

8. The method for preparing a hot and sour powder sauce packet according to claim 1, characterized in that: The hot melt extrusion in step (3) is fed at room temperature, with a transmission temperature of 40-50°C, a melt mixing temperature of 60-70°C, an exhaust temperature of 75°C, and an extrusion temperature of 70-75°C.

9. A hot and sour powder sauce packet prepared by the preparation method according to any one of claims 1 to 8.

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