Golden soup seasoning sauce and preparation method thereof

Abstract

The invention discloses a golden soup seasoning sauce and a preparation method thereof, and relates to the field of food processing technology. By weight, the golden soup seasoning sauce includes the following components: 300-350 parts of edible oil, 8-12 parts of garlic paste, 8-12 parts of white onion paste, 8-12 parts of pickled ginger paste, 35-45 parts of pickled erjingtiao pepper paste, 2-6 parts of color retaining agent, 100-180 parts of toner and 0.01-0.5 parts of sweetener. The use of turmeric powder with antioxidant effect reduces the amount of additives, which is more in line with the concept of health; the use of natural sweeteners instead of sucrose reduces the browning reaction, effectively prolongs the shelf life of the golden soup seasoning sauce, and maintains its color stability; the use of vegetable powder instead of fresh pumpkin has a longer storage period for raw materials, breaking the nodular limitation of making the golden soup seasoning sauce, and is simple to prepare and more suitable for industrial production.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a golden soup seasoning sauce and a preparation method thereof. Background Art

[0002] At present, the instant golden soup sauce on the market is mostly made of fresh pumpkin puree as the main raw material, supplemented with seasonings, artificial colors, preservatives, colorants and flavors. Caterers or consumers only need to add seasonings to the soup to complete a delicious golden soup seasoning, which has greatly improved the convenience. However, in addition to the basic factors such as convenience and deliciousness, color stability is also a very important attribute because it plays a decisive role in consumer satisfaction. In fact, color is the sensory attribute that is first perceived by consumers before taste and smell. We can even associate the deliciousness of the soup base with color. For pre-packaged or catering instant golden soup sauce, maintaining long-term color stability is an important factor in improving the cost-effectiveness of the product.

[0003] Nevertheless, judging from the current processing status and research progress of golden soup sauce at home and abroad, there are few studies on the technical means of long-term color protection of golden soup sauce. Therefore, the use of natural ingredients for long-term color protection of instant golden soup sauce has become an urgent problem to be solved for this product.

[0004] In view of this, the present invention is proposed. Summary of the invention

[0005] The object of the present invention is to provide a golden soup seasoning sauce and a preparation method thereof, so as to solve the above technical problems.

[0006] The present invention is achieved in that:

[0007] In a first aspect, an embodiment of the present invention provides a golden soup seasoning sauce, which comprises the following components by weight:

[0008] 300-350 parts of edible oil, 8-12 parts of minced garlic, 8-12 parts of minced white onion, 8-12 parts of minced pickled ginger, 35-45 parts of minced pickled chili pepper, 2-6 parts of color preservative, 100-180 parts of toner, and 0.01-0.5 parts of sweetener;

[0009] Among them, the color preservative is turmeric powder; the colorant includes vegetable powder and chili sauce; and the sweetener is a natural sweetener.

[0010] In a second aspect, an embodiment of the present invention provides a method for preparing the aforementioned golden soup sauce, comprising the following steps:

[0011] Add cooking oil to the pot, heat it to 95℃-105℃, then add minced garlic, minced white onion, and minced pickled ginger and stir-fry;

[0012] Then add pickled Erjingtiao chili puree, chili sauce, color preservative, water, salt, MSG, vegetable powder and sweetener, stir well, maintain the temperature and stir-fry for 14-15 minutes, then turn off the heat and remove from the pot to make the golden soup seasoning sauce.

[0013] The present invention has the following beneficial effects:

[0014] The golden soup sauce provided by the embodiment of the present invention uses vegetable powder (dehydrated pumpkin powder and dehydrated carrot powder) to replace fresh pumpkin, breaking the seasonal limitations of fresh fruits and vegetables; adding chili sauce to improve the color and spiciness of the golden soup sauce; using natural sweeteners to replace sucrose to reduce the occurrence of browning reaction; using turmeric powder to replace artificial pigments, the curcumin contained in turmeric powder is a natural antioxidant and pigment, which can improve the problem of color decay of the golden soup sauce during storage, and is more in line with the concept of health. The golden soup sauce can meet the shelf storage period of 6 months. The preparation method of the golden soup sauce provided by the embodiment of the present invention is simple to operate and suitable for industrial production. The prepared golden soup sauce has the characteristics of golden soup color, rich soup base, mellow taste, sour and refreshing appetizer, stable color, etc. BRIEF DESCRIPTION OF THE DRAWINGS

[0015] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings required for use in the embodiments are briefly introduced below. It should be understood that the following drawings only show certain embodiments of the present invention and therefore should not be regarded as limiting the scope. For ordinary technicians in this field, other related drawings can be obtained based on these drawings without creative work.

[0016] Figure 1 The product colors of the golden soup sauce prepared in Example 1 and Comparative Example 1 at different storage time stages;

[0017] Figure 2 The color of the soup base of the golden soup sauce prepared in Example 1 and Comparative Example 1 after being added with water at different time stages;

[0018] Figure 3 The comprehensive sensory change trend of the golden soup sauce in Examples 1-5 and Comparative Examples 1-5;

[0019] Figure 4 The variation trend of the brightness L of the golden soup sauce in Examples 1-5 and Comparative Examples 1-5;

[0020] Figure 5 The figure shows the changing trend of the yellow-blue value b of the golden soup sauce in Examples 1-5 and Comparative Examples 1-5. DETAILED DESCRIPTION

[0021] In order to make the purpose, technical scheme and advantages of the embodiments of the present invention clearer, the technical scheme in the embodiments of the present invention will be described clearly and completely below. If the specific conditions are not specified in the embodiments, they are carried out according to conventional conditions or conditions recommended by the manufacturer. If the manufacturer of the reagents or instruments used is not specified, they are all conventional products that can be purchased commercially.

[0022] As an important soup in chefs' cooking, golden soup has a long history. For thousands of years, golden soup has become an important raw material for chefs to cook official dishes, court dishes, and private dishes. Its selection and cooking are extremely sophisticated. In order to make a golden "precious" soup base, when making golden soup, chefs will use mulberry wood, safflower, rehmannia, and top-quality scallops, shrimps, and old chickens to make the soup, and chicken oil to enhance the color, so as to achieve the purpose of golden color. Golden soup is widely used in various cuisines and dishes because of its mellow taste, fresh but not greasy, and attractive golden color, such as golden soup fat beef, golden soup pepper chicken, Buddha jumps over the wall, etc. The original golden soup, because it uses many precious ingredients, also has certain therapeutic value. However, with the further awakening of diners' health awareness, this type of golden soup is gradually abandoned by consumers because it is too "greasy" and "tonic", and instead they prefer some golden soup seasoning products with healthy formulas, simple cooking, stable quality and versatile. And as competition in the catering industry becomes increasingly fierce, under the pressure of rent, labor and food costs, many offline restaurants have begun to seek more convenient, affordable and high-quality "golden soup" solutions, and instant golden soup seasoning sauce came into being.

[0023] Currently, the instant golden soup seasoning sauce on the market mostly uses fresh pumpkin puree as the main raw material, supplemented with artificial pigments such as lemon yellow, preservatives and antioxidants such as sodium D-isoascorbate and potassium sorbate to achieve the purpose of color protection. Although it can extend the shelf life of the product, it is contrary to the current consumer pursuit of health and additive-free concepts, and the color protection effect is not ideal. Basically, the color will fade due to browning within 2 months.

[0024] Browning is a very common discoloration phenomenon, which is widely present in the processing, storage and transportation of fruits, vegetables and foods. It was once called the hidden killer in food processing. There are two reasons for browning. One is that polyphenols undergo oxidative polymerization under the action of enzymes and browning, which is enzymatic browning; the other is that amino compounds (proteins, amino acids, aldehydes and ketones, etc.) contained in food react with reducing sugars and undergo a series of changes to produce brown substances such as melanoidins, which is non-enzymatic browning. Because of the high temperature conditions in the production process of golden soup seasoning sauce, the polyphenol oxidase that causes enzymatic browning will be inactivated during the processing, so it can be ruled out that enzymatic browning causes its color decay. Therefore, the main reason for its color decay is non-enzymatic browning, which refers to browning that occurs without the participation of oxidase. This browning often occurs due to heat processing and long-term storage, which generally causes food nutrient loss and the escape of aromatic substances. Non-enzymatic browning is divided into Maillard reaction, caramelization reaction, ascorbic acid oxidative decomposition and polyphenol oxidative condensation according to different reaction mechanisms.

[0025] The main reason why golden soup sauce can present an attractive golden color is that it comes from pumpkin yellow pigment (mainly composed of β-carotene (16.84%), α-carotene, γ-carotene, zeaxanthin, lycopene, lutein) in pumpkin, as well as some artificially added pigments such as lemon yellow. The oxidation and fading of these pigments are the main reasons for the color decay of instant golden soup sauce. In addition, the polysaccharides, disaccharides and a small amount of monosaccharides in pumpkin, such as carbohydrates, will undergo slow Maillard reaction and caramelization reaction during storage, which will also make the color of golden soup sauce darker, and combined with the oxidation of pigments, aggravate the color decay of instant golden soup sauce.

[0026] The golden soup seasoning sauce provided by the embodiment of the present invention can not only solve the problem of the existing golden soup seasoning sauce using too many additives and unstable color, but also improve the color protection effect of the golden soup seasoning sauce, making it more in line with the health concept, and is simple to operate, suitable for industrial production, and has broad application prospects. The details are as follows:

[0027] In a first aspect, an embodiment of the present invention provides a golden soup seasoning sauce, which comprises the following components by weight:

[0028] 300-350 parts of edible oil, 8-12 parts of minced garlic, 8-12 parts of minced white onion, 8-12 parts of minced pickled ginger, 35-45 parts of minced pickled chili pepper, 2-6 parts of color preservative, 100-180 parts of toner and 0.01-0.5 parts of sweetener;

[0029] Among them, the color preservative is turmeric powder; the colorant includes vegetable powder and chili sauce; and the sweetener is a natural sweetener.

[0030] It should be noted that the present invention uses natural spice turmeric powder as a colorant to replace artificial pigments and artificial antioxidants; the sweetener is a natural sweetener, and the colorant includes vegetable powder and chili sauce; the prepared golden soup seasoning sauce has a golden color, a rich soup base, and a mellow taste; natural ingredients replace traditional chemical additives, which not only meets the taste requirements of consumers, but also reduces potential harm to the human body, and can also effectively extend the shelf life of the golden soup seasoning sauce and maintain its color stability.

[0031] In an optional embodiment of the present invention, the golden soup sauce comprises the following components in parts by weight:

[0032] 325-335 parts of edible oil, 9-11 parts of minced garlic, 9-11 parts of minced white onion, 9-11 parts of minced pickled ginger, 38-42 parts of pickled erjingtiao chili, 3.5-4.5 parts of color preservative, 100-180 parts of colorant, 90-110 parts of chili sauce, and 0.15-0.25 parts of sweetener.

[0033] In an optional embodiment of the present invention, the vegetable powder includes dehydrated pumpkin powder and dehydrated carrot powder; and the colorant includes 10-30 parts of dehydrated pumpkin powder, 10-30 parts of dehydrated carrot powder and 80-120 parts of chili sauce in parts by weight.

[0034] It should be noted that vegetable powder is made from vegetables that have undergone more than 10 processes such as pretreatment, quick freezing or drying, vacuum drying, ultraviolet sterilization, packaging and storage using internationally advanced freeze-drying technology or drying technology and equipment. Among them, freeze-drying technology (FD) is carried out under ultra-low temperature and high vacuum conditions, which can maximize the retention of the color, aroma, taste, shape and nutrients of the original fresh food, and retain the vitamins, chlorophyll and trace elements contained in fruits and vegetables. Drying technology (AD) removes moisture through hot air, and the nutrient retention effect is slightly worse. The specific technology used to prepare the vegetable powder should be reasonably selected according to actual needs.

[0035] Vegetable powder can retain the color and taste of the original product to a large extent, and is a fast-moving consumer product in the fast-paced life of modern people. Vegetable powder can be applied to almost every field of food processing, and can be used to improve the nutritional content of food, and improve its color and flavor, etc. It can also replace the use of artificial pigments in today's society, bringing protection to the health of consumers.

[0036] In an optional embodiment of the present invention, the pumpkin variety used to prepare the dehydrated pumpkin powder is selected from at least one of honey pumpkin, yellow wave pumpkin, red lantern pumpkin and taro pumpkin; the mesh size of the dehydrated pumpkin powder is 60-100 meshes.

[0037] It should be noted that the dehydrated pumpkin powder is used as a colorant. In the embodiment of the present invention, the pumpkin variety selected is honey pumpkin, specifically Miben No. 3; the skin of honey pumpkin is orange-yellow, sweet and powdery, with a delicate taste, rich in vitamin A, vitamin C, carotene, sugar, starch and calcium, etc., and has high nutritional value and medical and health care effects. In other embodiments of the present invention, other varieties of pumpkin can be selected according to actual needs.

[0038] The mesh size of dehydrated pumpkin powder is 60-100 mesh. The pumpkin powder of this mesh size is fine and has no granular feeling. It can be added to the golden soup seasoning sauce as a pure natural colorant to enhance the color and flavor of the golden soup seasoning sauce. It can also be better dissolved and dispersed in the golden soup seasoning sauce, providing a better taste and texture, and improving processing efficiency and product quality.

[0039] In an optional embodiment of the present invention, the carrot variety for preparing the dehydrated carrot powder is selected from at least one of red forest carrots, red deep carrots, new five-inch carrots and red core carrots.

[0040] It should be noted that the dehydrated carrot powder is used as a colorant. In the embodiment of the present invention, the carrot variety used to prepare the dehydrated carrot powder is red carrot, which is rich in nutrients such as carotenoids, potassium, folic acid, etc., and the root color and core color are not only well colored, but also sweet and have a good taste. In other embodiments of the present invention, other varieties of carrots can be selected according to actual needs.

[0041] The mesh size of dehydrated carrot powder is 60-100 mesh. The carrot powder of this mesh size is fine and has no granular feeling. It can be added to the golden soup seasoning sauce as a pure natural colorant to enhance the color and flavor of the golden soup seasoning sauce. It can also be better dissolved and dispersed in the golden soup seasoning sauce, providing a better taste and texture, and improving processing efficiency and product quality.

[0042] In an optional embodiment of the present invention, the chili variety used to prepare the chili sauce is selected from at least one of yellow bell pepper, Thai small yellow pepper and Carolina small yellow pepper.

[0043] It should be noted that, in the embodiment of the present invention, the variety of pepper used to prepare the chili sauce is yellow bell pepper, specifically hot No. 2, which is mainly used to enhance the color and spiciness of the golden soup seasoning sauce, further enhance the taste, and increase consumers' appetite.

[0044] In an optional embodiment of the present invention, the edible oil is selected from at least one of soybean oil, rapeseed oil, coconut oil, olive oil, palm oil, linseed oil, castor oil, sunflower seed oil, peanut oil and walnut oil.

[0045] It should be noted that the edible oil used in the embodiment of the present invention is vegetable oil, and animal oil is not used because animal oil is not easily oxidized at high temperature and can continuously release aroma substances, making the dishes more fragrant, which is mainly derived from the decomposition products of trace special proteins and glycerides in animal oil. This aroma makes food cooked with animal oil more tempting, for example, vegetables fried with lard will become more delicious. For example, cooking with lard will make the aroma of the dishes more intense. However, the characteristic flavor of animal fats and fats may not be compatible with the flavor of the golden soup seasoning sauce.

[0046] In the embodiment of the present invention, the vegetable oil used not only plays a synergistic role in enhancing the flavor with other components, but also has a solidifying effect; among them, palm oil is a kind of oil extracted from oil palm fruit. Because it contains more saturated fatty acids, it is semi-solid at room temperature, has the characteristics of not easy to oxidize, good stability, and good smell and taste. It is rich in nutrition and can be used in a wide range in real life. In addition, palm oil has no characteristic flavor, which is more conducive to the presentation of the flavor of the golden soup seasoning sauce itself. In other embodiments of the present invention, different edible oils can be selected according to actual needs.

[0047] In an optional embodiment of the present invention, the sweetener is selected from at least one of mogroside, honey, maple syrup, coconut sugar, xylitol and stevia.

[0048] It should be noted that the color of the existing golden soup sauce on the market tends to fade during storage, which is mainly due to the oxidation and fading of the pigment and the browning of the sugar. In the embodiment of the present invention, by adding turmeric powder, a natural spice with antioxidant effect, in the preparation process of the golden soup sauce, and using natural sweeteners instead of sucrose to reduce the browning reaction, the production process of the golden soup sauce is optimized, thereby effectively extending the shelf life of the golden soup sauce and maintaining its color stability.

[0049] In an optional embodiment of the present invention, the natural sweetener used is mogroside, which has the following characteristics: high sweetness and low calories, which is an ideal choice for people pursuing a low-calorie diet; strong stability, which can remain stable even at high temperatures (100°C-130°C), and is suitable for use in foods processed at high temperatures; high safety, no toxic side effects on the human body, and will not cause blood sugar fluctuations, which is suitable for consumption by diabetic patients and those with abnormal blood sugar regulation. In other embodiments of the present invention, different natural sweeteners can be selected according to actual needs.

[0050] In an optional embodiment of the present invention, the golden soup sauce further comprises the following components:

[0051] 100-200 parts of water, 50-80 parts of edible salt and 35-60 parts of monosodium glutamate;

[0052] Further, 170-190 parts of water, 72-82 parts of edible salt and 45-55 parts of monosodium glutamate.

[0053] It should be noted that water needs to be added to the golden soup sauce. The water can be any one of mineral water, purified water or drinking water according to actual needs; the main function of adding water is to adjust the consistency of the golden soup sauce and improve the taste. Because the sauce is usually composed of a variety of seasonings, these seasonings are relatively thick, and adding water can dilute them and improve the flavor and taste of the golden soup sauce.

[0054] Salt is an essential condiment that enhances the flavor and texture of food; it also helps control the growth of microorganisms in food, thereby extending its shelf life.

[0055] The main component of MSG is sodium glutamate, which can make the aqueous solution have a strong umami taste after dissolving in water. Therefore, MSG is a kind of umami seasoning. When MSG is mixed with salt, it can also enhance the umami taste, thereby improving the taste of dishes. From a nutritional point of view, MSG has the function of neutralizing alkali, acid, and bitterness. At the same time, after entering the human body, the sodium glutamate contained in it can also participate in the normal metabolism of human protein, thereby promoting its oxidation process, and has a certain degree of health care effect on brain nerves and liver.

[0056] However, the specific amount of salt and monosodium glutamate needs to be reasonably adjusted according to the actual amount of fried golden soup seasoning sauce. The specific amount of salt and monosodium glutamate is strictly screened to meet the wide range of groups that the golden soup seasoning sauce is suitable for.

[0057] In a second aspect, an embodiment of the present invention provides a method for preparing the aforementioned golden soup sauce, comprising the following steps:

[0058] Add cooking oil to the pot, heat it to 95℃-105℃, then add minced garlic, minced white onion, and minced pickled ginger and stir-fry;

[0059] Then add pickled Erjingtiao chili puree, chili sauce, color preservative, water, salt, MSG, vegetable powder and sweetener, stir well, maintain the temperature and stir-fry for 14-15 minutes, then turn off the heat and remove from the pot to make the golden soup seasoning sauce.

[0060] It should be noted that the pot used in the embodiment of the present invention refers to a frying pan, which can be a commercial gas pot or electric pot with heat adjustment and stirring functions according to actual needs.

[0061] In the process of preparing golden soup seasoning sauce, a gas cooker with three valves arranged in parallel is used in the embodiment of the present invention; during the preparation process, the set temperature must be maintained at all times for frying, which specifically means that after reaching the set temperature, two of the gas valves of the frying equipment are closed, and the other valve is kept open at 30% to prevent the temperature in the pot from rising.

[0062] It should be noted that if other types of frying equipment are replaced, the temperature control needs to be reasonably adjusted according to the actual pot.

[0063] In an optional embodiment of the present invention, after adding the soaked Erjingtiao chili puree and chili sauce, the temperature is raised to 95° C.-105° C., and the temperature is maintained for frying for 3-4 minutes; then a color preservative is added and fried for 1-2 minutes.

[0064] Further, stir-fry for 2-3 minutes before adding the soaked Erjingtiao chili puree and chili sauce.

[0065] It should be noted that after adding the pickled Erjingtiao chili puree and chili sauce, they are heated and mixed at the set temperature and stir-fried for several minutes to ensure that the taste and flavor of the chili sauce are evenly distributed; evenly stir-frying can avoid the situation where some parts are too strong or too light in taste, or the appearance of lumps or parts are undercooked; ensure that each part is evenly heated to avoid local burning.

[0066] The color preservative is fully fried at the set temperature to ensure that it is evenly distributed in the food, avoiding color differences or color blocks, thereby ensuring the overall color consistency of the food. In addition, after the color preservative is fully mixed with the food, it can better play its role in preserving and enhancing the color, ensuring that the food maintains the ideal color during storage and transportation. If the mixing is uneven, the color of the food may be too dark or too light in some parts, affecting the appearance and taste of the food, and may even cause potential harm to human health.

[0067] In the embodiment of the present invention, after the color preservative is fried for 1-2 minutes, water, edible salt and monosodium glutamate are added, and vegetable powder and sweetener are added in batches, with 1 / 3-1 / 2 added in each batch.

[0068] It should be noted that adding sweeteners in batches allows the sugar to gradually penetrate into the interior of the golden soup sauce, ensuring that the sugar is evenly distributed inside and outside, avoiding the situation where some parts are very sweet but others are not sweet; this can better control costs and sugar utilization. Adding vegetable powder, dehydrated pumpkin powder and dehydrated carrot powder in batches can better control the reaction process and ensure the stability and consistency of product quality.

[0069] In an optional embodiment of the present invention, after all the components are added, the mixture is heated to 95° C.-105° C., and the temperature is maintained for frying for 14-15 minutes, and then the heat is turned off and the mixture is removed from the pan.

[0070] It should be noted that the heat preservation and frying time can be reasonably adjusted according to the actual amount of raw materials used; after turning off the fire and taking the pot off the stove, the sauce needs to be pumped into the grinder for grinding and homogenization, and the ground sauce is pumped into the cooling tank to cool to 40℃-50℃ before packaging.

[0071] The present invention does not make any special requirements on the equipment for homogenizing and cooling the sauce, and it can be reasonably selected according to actual needs; in an optional embodiment of the present invention, the homogenizer is a stainless steel shearing mixing grinder for food; the cooling tank is a stainless steel liquid stirring tank with circulating water cooling and heating functions. In other embodiments of the present invention, other methods can be selected to homogenize and cool the sauce according to actual conditions.

[0072] In an optional embodiment of the present invention, the packaging is in the form of bottles or bags.

[0073] It should be noted that in the embodiments of the present invention, the packaging materials used are light-proof and air-proof; among them, the light-proof packaging bags can effectively prevent ultraviolet rays and other light sources from damaging the products, and extend the shelf life of the products; the air-proof packaging can effectively isolate air and moisture, reduce oxidation and the growth of microorganisms, and maintain the freshness and quality of the food. In addition, the light-proof packaging bags are usually made of special materials, have high barrier properties and stability, can maintain safety performance at high temperatures, and are suitable for products that require high-temperature treatment. Whether to use bottles or bags, reasonable packaging should be carried out according to different groups.

[0074] In an optional embodiment of the present invention, aluminum foil packaging bags are used for bagging, and the material of the aluminum foil packaging bags is selected from any one of PET / AL / PA / RCPP and PET / NY / AL / PE.

[0075] It should be noted that the use of aluminum foil packaging bags to package golden soup sauce has the following characteristics:

[0076] (1) Aluminum foil packaging bags can effectively isolate oxygen, carbon dioxide, water vapor and odors to ensure the freshness of food; this feature allows food to better maintain its original flavor and quality during the packaging process.

[0077] (2) Aluminum foil packaging bags have stable mechanical properties under high and low temperature environments, are resistant to moisture, oil, and low temperatures, and are suitable for a variety of packaging needs. In addition, it can preserve freshness, quality, and flavor, and is suitable for the long-term storage of various foods.

[0078] (3) Aluminum foil packaging bags are non-toxic and odorless, meet the packaging standards for food and medicine, and are suitable for the packaging of various foods and medicines.

[0079] (4) Aluminum foil packaging bags have lower costs, simpler processes, and more affordable prices. In addition, they can be selected in different specifications according to needs to meet diverse packaging needs.

[0080] (5) The vacuum shrink packaging makes the capacity-to-volume ratio of the finished product as high as 100%, saving space and making it easy to carry.

[0081] The features and performance of the present invention are further described in detail below in conjunction with the embodiments.

[0082] Example 1

[0083] The present embodiment provides a golden soup seasoning sauce, which includes the following components by weight: 330 parts of palm oil, 180 parts of drinking water, 10 parts of minced garlic, 10 parts of minced white onion, 10 parts of minced pickled ginger, 40 parts of pickled erjingtiao chili minced, 100 parts of yellow lantern chili sauce, 4 parts of turmeric powder, 30 parts of dehydrated pumpkin powder, 10 parts of dehydrated carrot powder, 75 parts of edible salt, 0.2 parts of mogroside, and 50 parts of monosodium glutamate.

[0084] The preparation method of golden soup sauce is as follows:

[0085] Add palm oil to a wok, heat to 100°C, turn to medium-low heat and stir, add minced garlic, minced white onion and minced pickled ginger, and stir-fry for 2 minutes;

[0086] Add soaked Erjingtiao chili puree and yellow lantern chili sauce, raise the temperature to 100℃, and stir-fry for 3 minutes;

[0087] Add turmeric powder and sauté for 2 minutes;

[0088] Add water, salt, MSG, and add dehydrated pumpkin powder, dehydrated carrot powder, and mogroside in batches (1 / 2 amount each time). Stir well and heat to 100°C. Keep the temperature and stir for 14 minutes before turning off the heat.

[0089] After removing the sauce from the heat, pump the sauce into the grinder for grinding and homogenization. Pump the ground sauce into a cooling tank and cool it to 50°C before filling. Use aluminum foil packaging bags for packaging, and the filling weight is 40g / portion. The material of the aluminum foil packaging bags is PET12 / AL7 / PA15 / RCPP60.

[0090] Example 2

[0091] This embodiment provides a golden soup seasoning sauce, which is different from Embodiment 1 only in that, by weight, the golden soup seasoning sauce contains 20 parts of dehydrated pumpkin powder and 20 parts of dehydrated carrot powder, and the other components are the same.

[0092] Example 3

[0093] This embodiment provides a golden soup seasoning sauce, which is different from Embodiment 1 only in that, by weight, the golden soup seasoning sauce contains 10 parts of dehydrated pumpkin powder and 30 parts of dehydrated carrot powder, and the other components are the same.

[0094] Example 4

[0095] This embodiment provides a golden soup seasoning sauce, which is different from the embodiment 1 only in that the preparation method of the golden soup seasoning sauce is as follows:

[0096] Add palm oil to a wok, heat to 110°C, turn to medium-low heat and stir, add minced garlic, minced white onion and minced pickled ginger, and stir-fry for 2 minutes;

[0097] Add soaked Erjingtiao chili puree and yellow lantern chili sauce, raise the temperature to 110℃, and stir-fry for 3 minutes;

[0098] Add turmeric powder and sauté for 2 minutes;

[0099] Add water, salt, and MSG, and then add dehydrated pumpkin powder, dehydrated carrot powder, and mogroside in batches (1 / 2 amount each time). Stir well and heat to 110°C. Maintain the temperature and stir-fry for 14 minutes before turning off the heat and removing from the heat.

[0100] Example 5

[0101] This embodiment provides a golden soup seasoning sauce, which is different from the embodiment 1 only in that the preparation method of the golden soup seasoning sauce is as follows:

[0102] Add palm oil to a wok, heat to 100°C, turn to medium-low heat and stir, add minced garlic, minced white onion and minced pickled ginger, and stir-fry for 5 minutes;

[0103] Add soaked erjingtiao chili puree and yellow lantern chili sauce, raise the temperature to 100℃, and stir-fry for 6 minutes;

[0104] Add turmeric powder and sauté for 3 minutes;

[0105] Add water, salt, and MSG, and then add dehydrated pumpkin powder, dehydrated carrot powder, and mogroside in batches (1 / 2 amount each time). Stir well and heat to 100°C. Maintain the temperature and stir-fry for 18 minutes before turning off the heat and removing from the heat.

[0106] Comparative Example 1

[0107] This comparative example provides a golden soup seasoning sauce, which is different from Example 1 only in that the dehydrated pumpkin powder is replaced by fresh pumpkin, and the dehydrated carrot powder is replaced by fresh carrot; in terms of weight, the golden soup seasoning sauce contains 100 parts of drinking water, 80 parts of fresh pumpkin, and 40 parts of fresh carrot.

[0108] Compared with the example, the preparation method of the golden soup sauce adds the preparation of fresh pumpkin and fresh carrot, which is as follows:

[0109] Steam fresh pumpkin and fresh carrots in a steamer at 100℃ for 20 minutes. After steaming, use a meat grinder to puree them and set aside.

[0110] Comparative Example 2

[0111] This comparative example provides a golden soup seasoning sauce, which differs from Example 1 only in that mogroside is replaced by sucrose; in parts by weight, the golden soup seasoning sauce contains 120 parts of drinking water and 60 parts of sucrose, and the other components are the same.

[0112] Comparative Example 3

[0113] This comparative example provides a golden soup seasoning sauce, which is different from Example 1 only in that turmeric powder is replaced by lemon yellow; by weight, the golden soup seasoning sauce contains 4 parts of lemon yellow, and the other components are the same.

[0114] Comparative Example 4

[0115] This comparative example provides a golden soup sauce, which is different from Example 1 only in that the dehydrated pumpkin powder is replaced by fresh pumpkin, the dehydrated carrot powder is replaced by fresh carrot, the mogroside is replaced by sucrose, and the turmeric powder is replaced by lemon yellow;

[0116] In terms of weight, the golden soup seasoning sauce includes the following components: 330 parts of palm oil, 100 parts of drinking water, 10 parts of minced garlic, 10 parts of minced white onion, 10 parts of minced pickled ginger, 40 parts of pickled erjingtiao chili minced, 100 parts of yellow lantern chili sauce, 4 parts of lemon yellow, 80 parts of fresh pumpkin, 40 parts of fresh carrot, 75 parts of edible salt, 60 parts of sucrose, and 50 parts of MSG.

[0117] Comparative Example 5

[0118] This comparative example provides a golden soup sauce, which is different from Example 1 only in that in the preparation method of the golden soup sauce:

[0119] Use ordinary plastic materials (PA15 / PE55) instead of aluminum foil packaging bags.

[0120] Test Example 1

[0121] This test example conducted a sensory evaluation on the golden soup sauce prepared in Examples 1-5 and Comparative Examples 1-5, as follows:

[0122] A sensory evaluation panel of 20 persons (10 males and 10 females) was formed to conduct sensory evaluation on the instant golden soup seasoning sauces of Examples 1-5 and Comparative Examples 1-5. The evaluation times were after sample production, and 1 month, 2 months, 3 months, 4 months, 5 months, and 6 months after sample production, respectively.

[0123] Evaluation method: Add boiling water in a ratio of 1:7 to the golden soup sauce, stir evenly, and score the soup base according to the color, smell, taste and other scoring items after brewing. The evaluation items and evaluation criteria are shown in Table 1, and the sensory evaluation results are shown in Tables 2-8; the product colors of the golden soup sauce prepared in Example 1 and Comparative Example 1 at different stages of storage are shown in Tables 2-8. Figure 1 The color of the soup base after adding water to the golden soup sauce prepared in Example 1 and Comparative Example 1 at different time stages is shown in FIG. Figure 2 The time periods are 0 months, 1 month, 2 months, 3 months, 4 months, 5 months and 6 months. The overall sensory change trend is shown in Figure 3 .

[0124] Table 1 Assessment items and evaluation criteria

[0125]

[0126] Table 2 Sensory evaluation table of samples produced at 0 months

[0127]

[0128]

[0129] Table 3 Sensory evaluation of samples one month after production

[0130] project Color(35) Smell (35) Taste(30) total Example 1 32 30 26 88 Example 2 27 29 24 80 Example 3 25 27 23 75 Example 4 24 30 20 74 Example 5 20 28 23 71 Comparative Example 1 30 30 23 83 Comparative Example 2 29 30 21 80 Comparative Example 3 30 28 20 78 Comparative Example 4 28 30 17 75 Comparative Example 5 28 28 24 80

[0131] Table 4 Sensory evaluation of samples 2 months after production

[0132] project Color(35) Smell (35) Taste(30) total Example 1 31 30 24 85 Example 2 25 29 24 78 Example 3 24 27 23 74 Example 4 23 29 20 72 Example 5 19 27 23 69 Comparative Example 1 24 27 23 74 Comparative Example 2 23 26 20 69 Comparative Example 3 24 27 19 70 Comparative Example 4 21 28 16 65 Comparative Example 5 25 24 20 69

[0133] Table 5 Sensory evaluation of samples 3 months after production

[0134]

[0135]

[0136] Table 6 Sensory evaluation of samples 4 months after production

[0137] project Color(35) Smell (35) Taste(30) total Example 1 28 28 23 79 Example 2 23 26 22 71 Example 3 22 25 22 69 Example 4 20 27 19 66 Example 5 17 26 23 66 Comparative Example 1 20 23 23 66 Comparative Example 2 18 22 20 60 Comparative Example 3 20 25 19 64 Comparative Example 4 19 23 16 58 Comparative Example 5 19 21 18 58

[0138] Table 7 Sensory evaluation of samples 5 months after production

[0139] project Color(35) Smell (35) Taste(30) total Example 1 26 25 20 71 Example 2 22 24 20 66 Example 3 22 25 20 67 Example 4 20 27 17 64 Example 5 15 24 20 59 Comparative Example 1 16 22 20 58 Comparative Example 2 15 20 17 52 Comparative Example 3 16 24 18 58 Comparative Example 4 17 22 15 54 Comparative Example 5 13 20 17 50

[0140] Table 8 Sensory evaluation of samples 6 months after production

[0141]

[0142]

[0143] Test Example 2

[0144] In this test example, the color difference of the golden soup sauce prepared in Examples 1-5 and Comparative Examples 1-5 was measured, as follows:

[0145] The golden soup sauce prepared in Examples 1-5 and Comparative Examples 1-5 was homogenized, and the color of the sauce was measured using the RT-100 fully automatic colorimeter produced in the UK. Working conditions: D65 light source, 10° field of view, measuring light spot d=10nm, using a standard white plate as the standard sample, measuring L (brightness) and b (yellow-blue color difference), respectively. Each group of samples was measured 3 times, and the average value was calculated. The measured color difference values ​​are all absolute measurement values. Before each measurement, press the "CALIBRATION" button and calibrate the instrument using a white calibration plate. The color difference value of the white calibration plate is: L=97.22, b=+1.73. When the red light on the measuring head is in the ready state, press the measuring head on the surface of the object to be measured, and press the "MEASURE" button to measure directly. The measurement and recording indicators are as follows:

[0146] L - brightness variable, the larger the value, the brighter the surface of the sample is. It is related to the glossiness of the sauce surface when measuring it.

[0147] b-yellow or blue value, positive value is yellow, negative value is bluish, yellow-blue value is positive, and the larger the absolute value, the brighter the yellow.

[0148] In this test example, the brightness and yellow value of the golden soup seasoning sauce are the main evaluation indicators. The higher the brightness and the positive and larger the yellow-blue value, the better the sensory effect.

[0149] The test results are as follows: The variation trend of the brightness L of the golden soup sauce in Examples 1-5 and Comparative Examples 1-5 is shown in Figure 4 The variation trend of the yellow-blue value b of the golden soup sauce in Examples 1-5 and Comparative Examples 1-5 is shown in Figure 5 .

[0150] Combining the data of Examples 1-5 and the results of Figures 1-5, it can be seen that the addition ratio of dehydrated pumpkin powder and dehydrated carrot powder in Example 1 is optimal, and the process parameters are optimal. The produced golden soup sauce has the best sensory effect and the best color stability. The color of the golden soup sauce at different stages ( Figure 1 ) and the color of the soup after adding water ( Figure 2 ) can be seen.

[0151] Combined with the sensory data and color difference measurement data of Example 1 and Comparative Example 1, Figure 1-Figure 2From the comparison pictures, we can see that compared with fresh fruits and vegetables, the use of dehydrated vegetable powder to make golden soup seasoning sauce has a lower initial comprehensive sensory experience, but it is more conducive to improving the stability of color. The sensory experience of the golden soup seasoning sauce made with fresh fruits and vegetables will decline significantly after 1-2 months, and will decline to an unacceptable range after 3-4 months. The sensory experience of the golden soup seasoning sauce made with fruit and vegetable powder is relatively stable within 1-4 months, and the sensory decline is within an acceptable range after 5-6 months.

[0152] Combining the sensory data and color difference measurement data of Example 1 and Comparative Example 2, it can be seen that the golden soup sauce made by using natural sweeteners instead of sucrose has better initial sensory experience and better color stability.

[0153] Combining the sensory data and color difference measurement data of Example 1 and Comparative Example 3, it can be seen that the golden soup seasoning sauce made by using turmeric powder instead of artificial color lemon yellow has better initial sensory experience and better color stability.

[0154] Comparative Example 4 is a further combination verification of the above-mentioned Comparative Examples 1-3. Combining the sensory data and color difference measurement data of Comparative Examples 1-4, it can be seen that the change trends thereof are consistent.

[0155] Combining the sensory data and color difference measurement data of Example 1 and Comparative Example 5, it can be seen that using a composite aluminum foil bag to package the golden soup seasoning sauce can effectively improve the stability of the golden soup seasoning sauce and slow down the sensory decline.

[0156] Through the above data analysis, it can be seen that the present invention adopts natural fruit and vegetable powder and spices, adopts natural sweetener mogroside instead of sucrose, adopts reasonable production process, and adopts aluminum foil bag packaging instead of ordinary plastic packaging. Compared with the traditional process, the color protection effect is better, the color decay is slowed down during the shelf life, and the beneficial properties can be maintained for a longer time, thereby improving the consumer experience and practical value.

[0157] In summary, the golden soup sauce prepared by the present invention has the following characteristics:

[0158] (1) The problem of using too many additives in existing golden soup sauces is solved. In the production process of existing golden soup sauces, various artificial colors, preservatives and antioxidants need to be added to maintain their color and flavor, which not only increases production costs, but may also have an adverse effect on consumers' health. The natural spice turmeric powder used in the embodiments of the present invention replaces artificial colors and artificial antioxidants, as well as natural sweeteners, reduces the amount of additives used, and is more in line with the concept of health.

[0159] (2) The problem of unstable color of existing golden soup sauce is solved. The color of existing golden soup sauce tends to fade during storage, which is mainly due to the oxidation and fading of pigments and the browning of sugar substances. In the embodiment of the present invention, the production process of golden soup sauce is optimized, turmeric powder, a natural spice with antioxidant effect, is added, natural sweeteners are used instead of sucrose to reduce browning reaction, and the frying process is optimized to keep the frying temperature below 100°C, which effectively extends the shelf life of golden soup sauce and maintains its color stability.

[0160] (3) The problem of seasonal restrictions on existing golden soup sauces is solved. Existing golden soup sauces can only be made using fresh pumpkins. The ripening and picking season of pumpkins is from July to September, and the preservation and storage time is from January to February. Therefore, the production of golden soup sauces is subject to seasonal restrictions. In the embodiments of the present invention, dehydrated pumpkin powder and dehydrated carrot powder are used to replace fresh pumpkins. The raw material storage period is longer, breaking the nodular restrictions on the production of golden soup sauces, and being more suitable for industrial production.

[0161] The above are only preferred embodiments of the present invention and are not intended to limit the present invention. For those skilled in the art, the present invention may have various modifications and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A golden soup sauce, characterized in that: The golden soup sauce comprises the following components by weight: 300-350 parts of edible oil, 8-12 parts of minced garlic, 8-12 parts of minced white onion, 8-12 parts of minced pickled ginger, 35-45 parts of minced pickled chili pepper, 2-6 parts of color preservative, 100-180 parts of toner and 0.01-0.5 parts of sweetener; The color protectant is turmeric powder; the colorant includes vegetable powder and chili sauce; and the sweetener is a natural sweetener.

2. The golden soup sauce according to claim 1, characterized in that The golden soup sauce comprises the following components by weight: 325-335 parts of edible oil, 9-11 parts of minced garlic, 9-11 parts of minced white onion, 9-11 parts of minced pickled ginger, 38-42 parts of minced pickled chili peppers, 3.5-4.5 parts of color preservative, 100-180 parts of toner and 0.15-0.25 parts of sweetener.

3. The golden soup sauce according to claim 1, characterized in that The vegetable powder includes dehydrated pumpkin powder and dehydrated carrot powder; Preferably, the toner comprises 10-30 parts of dehydrated pumpkin powder, 10-30 parts of dehydrated carrot powder and 80-120 parts of chili sauce in parts by weight; Preferably, the pumpkin variety used to prepare the dehydrated pumpkin powder is selected from at least one of honey pumpkin, yellow wave pumpkin, red lantern pumpkin and taro pumpkin; the mesh size of the dehydrated pumpkin powder is 60-100 mesh; Preferably, the carrot variety used to prepare the dehydrated carrot powder is selected from at least one of red carrot, deep red carrot, new five-inch carrot and red core carrot; the mesh size of the dehydrated carrot powder is 60-100 mesh; Preferably, the chili variety used to prepare the chili sauce is selected from at least one of yellow bell pepper, Thai small yellow pepper and Carolina small yellow pepper.

4. The golden soup sauce according to claim 1, characterized in that The edible oil is selected from at least one of soybean oil, rapeseed oil, coconut oil, olive oil, palm oil, linseed oil, castor oil, sunflower seed oil, peanut oil and walnut oil; Preferably, the sweetener is selected from at least one of mogroside, honey, maple syrup, coconut sugar, xylitol and stevia.

5. The golden soup sauce according to claim 1, characterized in that The golden soup sauce also includes the following components: 100-200 parts of water, 50-80 parts of edible salt and 35-60 parts of monosodium glutamate; Preferably, 170-190 parts of water, 72-82 parts of edible salt and 45-55 parts of monosodium glutamate.

6. A method for preparing the golden soup sauce according to any one of claims 1 to 5, characterized in that: The preparation method comprises the following steps: Add cooking oil to the pot, heat it to 95℃-105℃, then add minced garlic, minced white onion, and minced pickled ginger and stir-fry; Then add pickled Erjingtiao chili puree, chili sauce, color preservative, water, salt, MSG, vegetable powder and sweetener, stir well, maintain the temperature and stir-fry for 14-15 minutes, then turn off the heat and remove from the pot to make the golden soup seasoning sauce.

7. The preparation method according to claim 6, characterized in that: After adding soaked Erjingtiao chili paste and chili sauce, heat to 95℃-105℃, keep the temperature and stir-fry for 3-4 minutes; then add color preservative and stir-fry for 1-2 minutes; Preferably, stir-fry for 2-3 minutes before adding the soaked Erjingtiao chili puree and chili sauce.

8. The preparation method according to claim 7, characterized in that: After the color preservative is stir-fried for 1-2 minutes, add water, salt and MSG, and add vegetable powder and sweetener in batches, adding 1 / 3-1 / 2 in each batch; Preferably, after all the components are added, the mixture is heated to 95°C-105°C, and the temperature is maintained for frying for 14-15 minutes, and then the heat is turned off and the mixture is removed from the heat.

9. The preparation method according to claim 6, characterized in that: The preparation method further comprises grinding and homogenizing the sauce after turning off the fire and taking the pot off the stove, cooling the ground sauce to 40° C.-50° C., and then packaging it.

10. The preparation method according to claim 9, characterized in that: The packaging is in the form of bottles or bags; Preferably, aluminum foil packaging bags are used for bagging, and the material of the aluminum foil packaging bags is selected from any one of PET / AL / PA / RCPP and PET / NY / AL / PE.

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