Smoked flavor preserved meat and sausage instant noodle seasoning packet and preparation method thereof

Abstract

The invention discloses a smoking flavor preserved meat and sausage instant noodle seasoning packet and a preparation method thereof, the smoking flavor preserved meat and sausage instant noodle seasoning packet is prepared from the following raw materials by weight: 3-9 parts of vegetable oil, 43-56 parts of preserved meat, 24-35 parts of sausage, 4-12 parts of salted vegetable, 1-5 parts of pickled Chinese cabbage, 0.5-3 parts of a smoking liquid, and 0.1-0.3 part of preserved meat essence, and the preparation method thereof is also included. Through refined processing of preserved meat and sausages, enzymatic modification of vegetable fat, microencapsulation treatment of smoking liquid and molecular embedding of preserved meat essence, it is ensured that the seasoning bag has a strong smoking flavor, rich taste levels and good flavor durability, meanwhile, smoking flavor components are effectively protected, volatilization and oxidation of the smoking flavor components are prevented, and the taste of the seasoning bag is improved. And the slow release of flavor is realized, and the flavor stability and nutritional value of the product are improved. The instant noodle seasoning bag has the advantages of unique flavor, rich taste, high nutritional value, strong flavor durability, high safety and the like, can meet the requirements of consumers on high-quality, healthy and delicious instant noodle seasoning bags, and has wide market prospects and application values.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a smoked-flavor bacon and sausage instant noodle seasoning packet and a preparation method thereof. Background Art

[0002] As a fast food product, instant noodles have a huge consumer base worldwide due to their fast and convenient features. As a core component of instant noodles, instant noodle seasoning packets directly determine the flavor, taste and nutritional value of the product. In recent years, as consumers' requirements for food quality and flavor continue to increase, the instant noodle seasoning packet market has also been continuously developing and innovating.

[0003] 1.1 Changes in consumer demand:

[0004] Diversified flavors: Consumers are no longer satisfied with traditional braised beef flavors, traditional pickled cabbage flavors, and other common flavors. There is an increasing demand for seasoning packages with local characteristics, exotic flavors, and innovative flavors. For example, emerging flavors such as smoked flavors, barbecue flavors, and curry flavors are gradually gaining favor among consumers.

[0005] High-quality ingredients: Consumers pay more attention to the quality of ingredients in seasoning packets and tend to choose products that use high-quality ingredients such as natural spices, high-quality meat, and vegetables.

[0006] Health and nutrition: With the increase of health awareness, consumers hope that instant noodle seasoning packets can provide certain nutritional value while providing delicious taste, such as adding nutrients such as vegetables and protein, and reducing the use of salt, fat and additives.

[0007] Long-lasting flavor experience: Consumers expect seasoning packets to provide a long-lasting flavor experience after brewing, avoiding the situation where the flavor dissipates quickly.

[0008] 1.2 Main problems of existing instant noodle seasoning packets:

[0009] Single flavor, lack of innovation:

[0010] The existing instant noodle seasoning packets on the market have relatively single flavors, mainly concentrated in a few traditional flavors, which is difficult to meet consumers' demand for diversified flavors.

[0011] Some products with emerging flavors have problems such as impure flavor and lack of layers, and cannot provide a satisfactory taste experience.

[0012] Poor flavor persistence:

[0013] After brewing, the flavor components of traditional seasoning packets are easily volatilized, resulting in insufficient aftertaste of the product and poor flavor persistence.

[0014] Although some seasoning packets have additives such as flavorings to enhance the flavor, they often have problems such as unnatural aroma and bad aftertaste.

[0015] Insufficient nutritional value:

[0016] Most instant noodle seasoning packets are mainly seasonings and lack nutrients such as vegetables and meat, resulting in low nutritional value of the product.

[0017] In order to extend the shelf life, some products add a large amount of salt, preservatives and other additives, which is not good for consumers' health.

[0018] Food safety issues:

[0019] Some seasoning packets may have problems such as microbial contamination and abuse of additives during the production process, affecting food safety.

[0020] In addition, some products use raw materials of poor quality and may also pose safety risks.

[0021] In recent years, as consumers' demand for special flavor foods continues to increase, smoked flavor foods have gradually become popular. Smoked flavor has won the favor of consumers with its unique aroma and rich taste. However, applying smoked flavor to instant noodle seasoning packages still faces many challenges:

[0022] Poor flavor stability:

[0023] The volatile components in liquid smoke tend to evaporate during processing and storage, resulting in unstable product flavor.

[0024] Traditional smoking technology is limited by processing time and temperature, making it difficult to achieve precise control of the smoked flavor.

[0025] Difficult processing:

[0026] Liquid smoke is usually in liquid form, and adding it directly to the seasoning packet will affect the fluidity and storage stability of the product.

[0027] Smoked flavor ingredients have poor compatibility with other ingredients and are prone to problems such as stratification and sedimentation.

[0028] Flavour Release Control:

[0029] How to achieve the slow release of smoky flavor during the brewing process to ensure that the product has a long-lasting flavor is a major technical challenge.

[0030] Although some products have added smoked flavor, the flavor is often released too quickly or too slowly, affecting the overall taste.

[0031] In addition, improper smoking process may also cause the product to have an off-flavor or deteriorate.

[0032] Therefore, a smoked flavor bacon and sausage instant noodle seasoning packet and a preparation method thereof are proposed to solve the current deficiencies. Summary of the invention

[0033] The technical problem to be solved by the present invention is to overcome the defects of the above-mentioned technology and provide a smoked-flavor bacon and sausage instant noodle seasoning packet and a preparation method thereof.

[0034] In order to solve the above technical problems, the technical solution provided by the present invention is a smoked flavor bacon and sausage instant noodle seasoning package: it is made of the following raw materials in weight ratio: 3-9 parts of vegetable oil, 43-56 parts of bacon, 24-35 parts of sausage, 4-12 parts of salted vegetables, 1-5 parts of sauerkraut, 0.5-3 parts of smoked liquid, and 0.1-0.3 parts of bacon essence.

[0035] As an improvement, the invention is prepared from the following raw materials in the following weight ratio: 6.8 parts of vegetable oil, 50 parts of bacon, 30 parts of Chinese sausage, 8 parts of salted vegetables, 3 parts of sauerkraut, 2 parts of liquid smoke and 0.2 parts of bacon essence.

[0036] A method for preparing a smoked-flavor bacon and sausage instant noodle seasoning packet comprises the following steps:

[0037] S1. Fine processing of bacon:

[0038] S1.1. Quick freezing and thawing: Select smoked bacon with a moisture content of ≤35%, use liquid nitrogen to quickly freeze it to -20℃~-18℃, and then thaw it in a low-temperature thawing room in three stages:

[0039] Stage 1: Leave it at a constant temperature of 70% humidity and 5°C for 3 to 5 hours;

[0040] The second stage: thawing with circulating air at a temperature of 10°C and a wind speed of 0.5m / s for 2 to 4 hours;

[0041] The third stage: at a temperature of 15°C, ultrasonic thawing equipment is used at a frequency of 40kHz to assist in thawing until the core temperature of the bacon reaches 2-5°C;

[0042] S1.2, dicing and shaping: Use a multi-blade cross-cutting machine to cut the bacon into 1-3 mm 3 Regular cubes were prepared, and 0.5% sodium alginate solution was sprayed on the surface to form a protective film, thereby obtaining bacon particles;

[0043] S2. Sausage tissue reorganization:

[0044] S2.1. Blanching and puffing: place the sausage in 95°C steam for 85-95 seconds, and quickly transfer to a twin-screw extruder for puffing;

[0045] S2.2, drying and cutting: the puffed Chinese sausage is shaped in a cold air tunnel and cut into irregular particles of 0.5-2 mm by a rotary dicer to obtain Chinese sausage particles;

[0046] S3. Enzymatic modification of vegetable oils and fats:

[0047] Rapeseed oil and palm oil were mixed in a ratio of 7:3, 0.15% lipase was added, and the mixture was treated in an ultrasonic reactor at 45°C for 1 to 3 hours, and the mixture was heated to 80 to 90°C to inactivate the enzyme for 5 to 15 minutes. The upper layer of clarified oil was collected after centrifugation.

[0048] S4. Combined dehydration of bacon and sausage:

[0049] Mix the bacon granules and Chinese sausage granules in a ratio of 5:3, place them in a vacuum belt dryer with a vacuum degree of -0.09MPa, and dry them in three stages:

[0050] The first stage: at a temperature of 55-65℃, hot air circulates for 1-2 hours, and the moisture content drops from 35% to 25%;

[0051] The second stage: infrared-assisted drying for 1 to 3 hours at a temperature of 50 to 60°C until the moisture content is reduced to 15%;

[0052] The third stage: Under the conditions of temperature of 50℃, frequency of 2450MHz and power of 500W, microwave energy is added for 0.5 to 1.5 hours, and finally the moisture content is ≤8%;

[0053] S5. Moisture Control Treatment of Salted Vegetables and Sauerkraut:

[0054] S5.1. Salted vegetable granules: Cut salted vegetable with a NaCl content of 8% into 1-3 mm granules, and dry them by microwave-hot air combination at an air inlet temperature of 65°C and a microwave power of 800W to make the water activity ≤0.6;

[0055] S5.2, sauerkraut granules: chop the fermented sauerkraut with lactic acid ≥1.2% and mix it with 0.1% ascorbic acid, dry it in a fluidized bed at 45-55°C for 40-50 min, pass it through a 60-mesh sieve, and retain the lactic acid bacteria activity of ≥1×10 6 CFU / g;

[0056] S6. Microencapsulation of liquid smoke:

[0057] The smoke liquid and the wall material solution with a concentration of 5% were mixed at a core-wall ratio of 1:4; the pH was adjusted to 4.0 to initiate coagulation, and the mixture was stirred at 45° C. for 1 hour; 0.5% glutaraldehyde was added for cross-linking and curing, and the mixture was spray-dried to obtain 50-80 μm smoke liquid microcapsules;

[0058] S7, bacon flavor molecule embedding:

[0059] Mix bacon essence and β-cyclodextrin in a ratio of 1:5, add 30% ethanol solution, stir magnetically for 1 to 3 hours at a temperature of 35 to 45°C, and then centrifuge spray dry until the embedding rate is ≥92%;

[0060] S8, 3D gradient blending:

[0061] Use a V-shaped three-dimensional mixer and add materials in the following order:

[0062] Base mixing: Preheat the modified grease to 45°C and apply it evenly on the inner wall of the mixing chamber;

[0063] Add the main ingredients: add the bacon particles and sausage particles alternately three times, with an interval of 5 minutes between each addition;

[0064] Add auxiliary materials: salted cabbage granules and pickled cabbage granules in a cross-scattering manner;

[0065] Flavor spraying: microcapsule smoke liquid and flavor powder are evenly coated through atomizing nozzles;

[0066] S9, Double sterilization and nitrogen filling packaging

[0067] S9.1. Electron beam irradiation: Use a 10MeV electron accelerator, with an irradiation dose of 6kGy and a beam intensity of 2mA to ensure that the total colony count is ≤1000CFU / g;

[0068] S9.2. Nitrogen filling and sealing: AL / PE composite film packaging is used, the nitrogen purity is ≥99.9%, and the residual oxygen content is ≤0.5%.

[0069] As an improvement, in the blanching and puffing of S2, the screw diameter of the twin-screw extruder is 60 mm, the aspect ratio is 12:1, the temperature of zone 1 of the twin-screw extruder is 70°C, the temperature of zone 2 is 85°C, the die temperature is 80°C, the screw speed is 120 rpm, and the feeding rate is 15 kg / h.

[0070] As an improvement, in the dry cutting of S2, the sausages were shaped in a cold air tunnel at a temperature of 4°C for 10 min.

[0071] As an improvement, in S3, the power of the ultrasonic reactor is 300W, and the centrifugal treatment is performed at a rotation speed of 4000 rpm for 15 minutes.

[0072] As an improvement, in S6, the wall material solution is prepared by gelatin and gum arabic in a ratio of 1:1.

[0073] As an improvement, in S6, spray drying is performed under the conditions of an inlet air temperature of 180°C and an outlet air temperature of 80°C.

[0074] As an improvement, in S7, centrifugal spray drying is performed under the conditions of an inlet air temperature of 160°C and an atomizing disk rotation speed of 18000 rpm.

[0075] As an improvement, in S8, the rotation speed of the V-shaped three-dimensional mixer is 12 rpm, the vacuum degree is -0.08 MPa, the mixing time is 25 min, and the end point variation coefficient is ≤5%.

[0076] The advantages of the present invention compared with the prior art are:

[0077] 1. Optimize the smoked flavor: The best balance of smoked flavor is achieved through the combination of bacon and sausage. Bacon provides a strong smoked flavor, while sausage adds the complexity of spices and the rich taste of meat; at the same time, bacon and sausage are rich in protein and fat, providing sufficient energy for the product. Moreover, through the synergistic effect of liquid smoke and bacon flavor, liquid smoke provides the basic smoked flavor, while bacon flavor enhances the aroma of bacon, making it more realistic and rich. The synergistic effect of the two gives the product a more natural and lasting smoked flavor.

[0078] 2. Enrich the taste: The addition of salted vegetable granules and sauerkraut adds a refreshing sour and salty taste to the product, which contrasts with the smoky flavor and enriches the overall flavor. At the same time, salted vegetable granules and sauerkraut are rich in dietary fiber, vitamins and minerals, which enhances the nutritional value of the product.

[0079] 3. The smoke liquid is microencapsulated and combined with β-cyclodextrin molecules to effectively protect the smoke flavor components, prevent their volatilization and oxidation, significantly improve the stability of the flavor, and at the same time control the release rate of the smoke flavor, so that it is slowly released during the brewing process, extending the flavor persistence of the product. DETAILED DESCRIPTION

[0080] The content of the present invention can be more easily understood by selecting the following detailed description of the preferred implementation method of the present invention and the embodiments included. Unless otherwise specified, all technical and scientific terms used herein have the same meanings as those of ordinary skill in the art to which the present invention belongs. When there is a conflict, the definition in this specification shall prevail.

[0081] As used herein, the term "prepared from" is synonymous with "comprising." As used herein, the terms "comprising," "including," "having," "containing," or any other variation thereof, are intended to cover a non-exclusive inclusion. For example, a composition, process, method, article, or apparatus that comprises the listed elements is not necessarily limited to only those elements but may include other elements not expressly listed or inherent to such composition, process, method, article, or apparatus.

[0082] The conjunction "consisting of excludes any unspecified element, step, or component. If used in a claim, this phrase renders the claim closed-ended so that it does not include materials other than those described, except for conventional impurities associated therewith. When the phrase "consisting of" appears in a clause of the body of a claim rather than immediately following the subject matter, it limits only the elements described in that clause; other elements are not excluded from the claim as a whole.

[0083] When amount, concentration or other value or parameter is expressed as range, preferred range or a series of upper preferred value and lower preferred value limit range, this should be understood as specifically disclosing all ranges formed by any pairing of any range upper limit or preferred value and any range lower limit or preferred value, regardless of whether the range is disclosed separately. For example, when disclosing range "1 to 5", described range should be interpreted as including range "1 to 4", "1 to 3", "1 to 2", "1 to 2 and 4 to 5", "1 to 3 and 5" etc. When numerical range is described in this article, unless otherwise stated, the range is intended to include its end value and all integers and fractions within the range.

[0084] Singular forms include plural references unless the context clearly indicates otherwise. "Optional" or "either" means that the subsequently described event or incident may or may not occur, and that the description includes instances where the event occurs and instances where it does not.

[0085] Approximate terms in the specification and claims are used to modify quantities, indicating that the present invention is not limited to the specific quantity, but also includes acceptable and modified parts close to the quantity without causing changes in the relevant basic functions. Accordingly, the use of "about", "approximately", etc. to modify a numerical value means that the present invention is not limited to the exact numerical value. In some examples, the approximate terms may correspond to the accuracy of the instrument for measuring the numerical value. In the specification and claims of this application, range limitations can be combined and / or interchanged, and if not otherwise stated, these ranges include all subranges contained therein.

[0086] In addition, the indefinite articles "a" and "an" before the elements or components of the present invention have no restrictions on the quantity requirements (i.e. the number of occurrences) of the elements or components. Therefore, "a" or "an" should be interpreted as including one or at least one, and the elements or components in the singular form also include the plural form, unless the number is obviously intended to be in the singular form.

[0087] In addition, any methods and materials similar or equivalent to those described herein can be applied to the present invention. The preferred implementation methods and materials described herein are for demonstration purposes only and cannot limit the content of this application.

[0088] The experimental methods in the following examples are conventional methods unless otherwise specified; the experimental materials and test strains used in the following examples are purchased from commercial channels unless otherwise specified.

[0089] Embodiment 1

[0090] A smoked bacon and sausage instant noodle seasoning packet and a preparation method thereof are prepared from the following raw materials in the following weight ratio: 3 parts of vegetable oil, 43 parts of bacon, 24 parts of sausage, 4 parts of salted vegetables, 1 part of sauerkraut, 0.5 parts of smoked liquid and 0.1 parts of bacon essence.

[0091] A method for preparing a smoked-flavor bacon and sausage instant noodle seasoning packet, characterized in that it comprises the following steps:

[0092] S1. Fine processing of bacon, by controlling temperature and humidity to ensure that the bacon maintains its quality and flavor during the thawing process, specifically:

[0093] S1.1, quick freezing and thawing: select smoked bacon with a moisture content of ≤35%, use liquid nitrogen to quick freeze to -20℃, and then thaw in a low-temperature thawing chamber in three stages:

[0094] Stage 1: Leave to stand for 3 hours at a constant temperature of 70% humidity and 5°C;

[0095] The second stage: thawing with circulating air at a temperature of 10°C and a wind speed of 0.5m / s for 2 hours;

[0096] The third stage: at a temperature of 15°C, ultrasonic thawing equipment is used at a frequency of 40kHz to assist in thawing until the core temperature of the bacon reaches 2°C;

[0097] When implementing this method, choose smoked bacon with a moisture content of ≤35% to ensure that it maintains good quality during the quick freezing and thawing process. Too high a moisture content may cause the bacon to deteriorate easily or affect the taste during subsequent processing, while too low a moisture content may make the bacon too dry, affecting its flavor and texture.

[0098] In the quick freezing process, liquid nitrogen is used for quick freezing. Liquid nitrogen has an extremely low temperature (-196℃), which can quickly freeze the bacon and reduce the formation of ice crystals. Rapid freezing can better maintain the color, texture and flavor of the bacon.

[0099] In the gradient thawing process, the temperature and humidity are gradually increased to avoid the quality degradation of the bacon due to sudden temperature changes during the thawing process;

[0100] In the first stage, the temperature and humidity of the bacon are initially raised to gradually restore it from a deep frozen state to a lower temperature. This can prevent the bacon surface from thawing quickly while the inside is still frozen, and 70% humidity can prevent the bacon surface from being too dry or too wet.

[0101] In the second stage, the temperature of the bacon is further increased, and circulating air is used to accelerate the thawing process. Circulating air can ensure that the bacon is heated evenly to avoid local overheating or uneven thawing. Appropriate wind speed and temperature can accelerate the thawing process and shorten the thawing time.

[0102] In the third stage, the bacon is finally thawed to a suitable temperature, and ultrasonic equipment is used to accelerate the thawing process. Ultrasonic waves can penetrate the interior of the bacon and accelerate the movement of internal water molecules, thereby speeding up the thawing process. At the same time, it can reduce damage to the bacon's cell structure and maintain its texture and flavor.

[0103] S1.2, dicing and shaping: Use a multi-blade cross-cutting machine to cut the bacon into 1mm 3 Regular cubes were prepared, and 0.5% sodium alginate solution was sprayed on the surface to form a protective film, thereby obtaining bacon particles;

[0104] Specifically, multi-blade cross-cutting is used to cut the bacon into regular small pieces to facilitate subsequent processing and mixing. At the same time, the uniform size can ensure that the bacon particles can be evenly distributed when mixed with other ingredients, avoiding the situation where the local concentration is too high or too low, so as to ensure the consistency of the taste of the final product and avoid the appearance of bacon pieces that are too large or too small to affect the overall taste.

[0105] In the surface treatment of bacon particles, a protective film is formed on the surface of the bacon particles to prevent them from losing water, oxidation or contamination during subsequent processing and storage. Specifically, sodium alginate is a natural polysaccharide that can form a uniform film on the surface of bacon particles. It can effectively prevent the bacon particles from losing water and maintain their moisture content and texture; at the same time, it has a certain antioxidant property, which can delay the oxidation process of the bacon particles and extend their shelf life.

[0106] S2. Sausage tissue reorganization: heat treatment and mechanical processing are used to reorganize the sausage structure, improve its texture and taste, and facilitate subsequent mixing and packaging. Specifically:

[0107] S2.1. Blanching and puffing: place the sausage in 95°C steam for 85 seconds and quickly transfer to a twin-screw extruder for puffing;

[0108] Specifically, the screw diameter of the twin-screw extruder is 60 mm, the aspect ratio is 12:1, the temperature of zone 1 of the twin-screw extruder is 70° C., the temperature of zone 2 is 85° C., the die temperature is 80° C., the screw speed is 120 rpm, and the feeding rate is 15 kg / h.

[0109] During blanching and puffing, high-temperature steam can effectively kill microorganisms on the surface of sausages to ensure food safety. Heating can soften the fat and protein inside the sausages, making it easier for subsequent puffing. It can also stimulate the aroma of the sausages and make their flavor more intense.

[0110] In specific implementation, extrusion puffing can change the internal structure of the sausage, forming a porous texture, improving its taste and chewiness. At the same time, the heat and pressure generated during the puffing process can further stimulate the aroma of the sausage, making its flavor more intense. Puffing can also reduce the water activity of the sausage and extend its shelf life.

[0111] S2.2, drying and cutting: the puffed Chinese sausage is shaped in a cold air tunnel and cut into 0.5 mm irregular particles by a rotary dicer to obtain Chinese sausage particles;

[0112] Specifically, the sausages were shaped in a cold air tunnel at a temperature of 4°C for 10 minutes.

[0113] The puffed sausage needs to be cooled and shaped quickly to maintain its porous texture and shape. At the same time, cooling can prevent the puffed sausage particles from sticking together. Shaping through the cold air tunnel can quickly and evenly cool the puffed sausage to ensure that the sausage particles maintain their shape and structure.

[0114] S3. Enzymatic modification of vegetable oils and fats: improving the properties of oils and fats through enzyme treatment to make them more suitable for the production of seasoning packages. Specifically:

[0115] Rapeseed oil and palm oil were mixed in a ratio of 7:3, 0.15% lipase was added, and the mixture was treated in an ultrasonic reactor at 45°C for 1 hour, and the mixture was heated to 80°C to inactivate the enzyme for 5 minutes. The upper layer of clarified oil was collected after centrifugation.

[0116] Specifically, the power of the ultrasonic reactor is 300W, and the centrifugal treatment is performed at a rotation speed of 4000 rpm for 15 minutes.

[0117] In the oil blend, rapeseed oil and palm oil have different fatty acid compositions and physical and chemical properties. Rapeseed oil is rich in unsaturated fatty acids (such as oleic acid and linoleic acid) and has a lower saturated fatty acid content, which helps to lower the freezing point and cholesterol level of the oil. Palm oil contains a higher saturated fatty acid, has good stability, and is not easily oxidized and deteriorated. Mixing the two can not only maintain the fluidity of the oil, but also improve its thermal stability and oxidative stability to a certain extent.

[0118] In the enzyme treatment, lipase is used to hydrolyze or transesterify oils and fats, changing their fatty acid composition and structure, thereby improving their physical and chemical properties and functional characteristics. Lipase can hydrolyze triglycerides in oils and fats into glycerol and free fatty acids. At the same time, lipase can catalyze transesterification reactions between different fatty acids to generate new triglycerides. Through enzymatic reactions, the fatty acid composition and structure of oils and fats can be changed, improving their fluidity, stability, emulsification and other properties.

[0119] In the enzyme inactivation treatment, lipase is inactivated by high temperature treatment, the enzymatic reaction is terminated, and excessive hydrolysis of the oil or unnecessary side reactions are prevented. Timely termination of the enzymatic reaction can control the degree of modification of the oil and avoid excessive modification.

[0120] Moreover, inactivating enzymes can prevent enzymatic oxidation or hydrolysis of oils and fats during subsequent storage, thereby improving their stability.

[0121] In the centrifugal separation operation, the modified oil can be separated from the unreacted oil, enzyme protein, water and other impurities to obtain clarified modified oil, so as to improve the purity and quality of the oil.

[0122] S4, bacon and sausage combined dehydration, through a multi-stage drying process, the moisture content in the mixture of bacon particles and sausage particles is reduced to the target level (≤8%) to ensure the shelf life and stability of the product, specifically:

[0123] Mix the bacon granules and Chinese sausage granules in a ratio of 5:3, place them in a vacuum belt dryer with a vacuum degree of -0.09MPa, and dry them in three stages:

[0124] Stage 1: At 55°C, hot air circulates for 1 hour, and the moisture content drops from 35% to 25%;

[0125] The second stage: infrared-assisted drying for 1 hour at 50°C until the moisture content is reduced to 15%;

[0126] The third stage: Under the conditions of temperature of 50℃, frequency of 2450MHz and power of 500W, microwave energy is replenished for 0.5 hours, and finally the moisture content is ≤8%;

[0127] When mixing the raw materials, mixing the bacon particles and sausage particles in proportion can enrich the taste and flavor levels of the product and enhance the overall flavor. At the same time, different textures and tastes can complement each other to make the product more diverse.

[0128] In the first stage of segmented drying, hot air circulation is used to quickly remove free moisture from the surface of the material, thereby improving dehydration efficiency and raising the temperature of the material to prepare for the subsequent drying stage.

[0129] In the second stage, infrared rays penetrate the material, heating the water and evaporating it, thus achieving a deeper dehydration, while using relatively low temperatures to prevent the material from overheating or denaturing, preserving its quality and flavor.

[0130] In the third stage, microwave drying can precisely control the moisture content of the material to reach the target level. At the same time, microwaves have a certain bactericidal effect, which can further improve the safety of the product.

[0131] Moreover, the drying process is in a vacuum environment, which reduces the boiling point of water, can reduce the drying temperature, reduce the impact on the material, and at the same time reduce the contact between oxygen and the material, prevent oxidation reaction, and extend the shelf life of the product.

[0132] S5. Moisture control treatment of salted and sauerkraut: By controlling the water activity and drying conditions, the shelf life of salted and sauerkraut can be extended while maintaining their flavor and nutritional value. Specifically:

[0133] S5.1. Salted vegetable granules: Cut salted vegetable with a NaCl content of 8% into 1 mm granules, and dry them by microwave-hot air combination at an air inlet temperature of 65°C and a microwave power of 800 W to make the water activity ≤ 0.6;

[0134] In practice, cutting the salt vegetable into smaller particles can increase the surface area, facilitate the subsequent drying process, and make the final product easier to mix with other ingredients.

[0135] During the drying process, microwave-hot air combined drying is used to provide sufficient heat to evaporate moisture while avoiding excessively high temperatures that may cause discoloration or loss of nutrients in the salted vegetables. At the same time, microwaves can penetrate the interior of the material, heat the moisture, and cause it to evaporate quickly, thereby improving drying efficiency. Reducing water activity can inhibit the growth of microorganisms and extend the shelf life.

[0136] Proper temperature and water activity control of salted vegetables can reduce the impact on their quality and maintain their color, texture and nutritional content.

[0137] S5.2, sauerkraut granules: chop fermented sauerkraut with lactic acid ≥1.2% and mix with 0.1% ascorbic acid, dry in a fluidized bed at 45°C for 40 min, pass through a 60-mesh sieve, and retain lactic acid bacteria activity ≥1×10 6 CFU / g;

[0138] In the ascorbic acid blend, ascorbic acid (vitamin C) is an antioxidant that prevents sauerkraut from oxidation during processing and storage, maintaining its color and nutrients while improving the nutritional value of the product.

[0139] In the fluidized bed drying, the material is in a fluidized state under the action of hot air, and the hot air is in full contact with the material, achieving rapid and uniform drying. In this embodiment, the inactivation of lactic acid bacteria in the sauerkraut can be prevented at a relatively low temperature, while the sauerkraut can be prevented from discoloring or losing nutrients due to high temperature.

[0140] S6. Microencapsulation of liquid smoke. By wrapping the liquid smoke in a protective wall material, the active ingredients are protected, the volatile components in the liquid smoke are prevented from volatilizing or oxidizing, and its shelf life is extended; controlled release is achieved to achieve slow release of liquid smoke under specific conditions and enhance the flavor persistence of the seasoning package; processing performance is improved, and liquid liquid smoke is converted into solid microcapsules for easy mixing with other dry powder ingredients.

[0141] The smoke liquid is mixed with a 5% wall material solution at a core-to-wall ratio of 1:4 to ensure that sufficient wall material can completely wrap the smoke liquid to form a stable microcapsule structure. In this embodiment, the wall material solution is prepared from gelatin and gum arabic at a ratio of 1:1, which is a protein wall material with good film-forming and emulsifying properties.

[0142] Adjust pH to 4.0 to induce coagulation, stir at 45℃ for 1 hour. Under acidic conditions, the molecular chains of gelatin and gum arabic will entangle with each other to form a three-dimensional network structure, which will wrap the smoke liquid in it. Stirring can ensure that the smoke liquid and the wall material solution are fully mixed.

[0143] 0.5% glutaraldehyde was added for cross-linking and curing, and 50 μm smoke liquid microcapsules were obtained by spray drying. Glutaraldehyde can cross-link with the amino groups in gelatin and gum arabic to form more stable chemical bonds, further enhancing the mechanical strength and stability of the microcapsules. The cross-linked microcapsules have better heat resistance and can withstand the high temperature during the spray drying process.

[0144] Specifically, spray drying is performed under the conditions of an inlet air temperature of 180°C and an outlet air temperature of 80°C.

[0145] S7, bacon flavor molecule embedding, combining bacon flavor with β-cyclodextrin to improve the stability of the flavor, control its release, and improve its processing performance, specifically:

[0146] Mix bacon flavor and β-cyclodextrin at a ratio of 1:5, add 30% ethanol solution, stir magnetically for 1 hour at 35°C, and then centrifuge spray dry until the embedding rate is ≥92%;

[0147] Specifically, centrifugal spray drying was performed under the conditions of an inlet air temperature of 160° C. and an atomizing disk rotation speed of 18,000 rpm.

[0148] By mixing bacon flavor with β-cyclodextrin, the hydrophobic molecules of the bacon flavor can be embedded in the internal cavity to form an inclusion complex, which protects the flavor molecules from external factors such as light, heat, and oxygen, improves its stability, and at the same time achieves a slow release of the flavor and prolongs the flavor persistence.

[0149] The addition of ethanol solution can increase the solubility of bacon flavor and β-cyclodextrin, and promote full contact and embedding between the two.

[0150] Magnetic stirring can provide gentle and continuous stirring, promote the full contact between bacon flavor and β-cyclodextrin, and avoid violent stirring that may cause flavor volatilization or damage to the inclusion complex structure.

[0151] S8, three-dimensional gradient mixing, through a fine order of adding ingredients and mixing process, the various ingredients are evenly mixed and the consistency of flavor and quality of the final product is ensured. Specifically:

[0152] Use a V-shaped three-dimensional mixer and add materials in the following order:

[0153] Base mixing: The modified oil preheated to 45°C is evenly coated on the inner wall of the mixing chamber. The modified oil can act as a lubricant to reduce the friction and adhesion of other materials during the mixing process. At the same time, the oil can absorb and evenly distribute the flavor components to improve the overall flavor of the product.

[0154] Main material loading: Add bacon particles and Chinese sausage particles alternately three times, with an interval of 5 minutes each time. Adding in batches can prevent material accumulation and ensure that the bacon particles and Chinese sausage particles are evenly distributed in the mixing chamber. At the same time, alternating addition can reduce adhesion between materials and prevent agglomeration.

[0155] Embedding of auxiliary materials: Salted cabbage particles and sauerkraut particles are added in a cross-scattering manner. Cross-scattering can ensure that the salted cabbage particles and sauerkraut particles are evenly distributed in the entire mixed material. The scattering method can reduce adhesion between materials and prevent agglomeration.

[0156] Flavor spraying: Microcapsule smoke liquid and flavor powder are evenly covered through the atomizing nozzle. Atomizing spraying can ensure that the microcapsule smoke liquid and flavor powder are evenly distributed on the surface of the mixed material.

[0157] Specifically, the rotation speed of the V-shaped three-dimensional mixer is 12 rpm, the vacuum degree is -0.08 MPa, the mixing time is 25 min, and the end point variation coefficient is ≤5%.

[0158] S9, double sterilization and nitrogen packaging, through sterilization and packaging, ensure the microbial safety and shelf life of the product while maintaining its quality and flavor, specifically:

[0159] S9.1. Electron beam irradiation: Use a 10MeV electron accelerator, an irradiation dose of 6kGy, and a beam intensity of 2mA to ensure that the total colony count is ≤1000CFU / g. Electron beam irradiation uses high-energy electron beams to penetrate the material and destroy the DNA structure of microorganisms, thereby killing or inhibiting the growth of microorganisms to achieve the purpose of sterilization. At the same time, no chemical agents are used and no contamination is caused to the product.

[0160] S9.2, Nitrogen filling and sealing: AL / PE composite film packaging is used, with nitrogen purity ≥99.9% and residual oxygen content ≤0.5%; aluminum foil can effectively block the impact of the external environment on the product and extend the shelf life. The polyethylene layer can provide good sealing performance to prevent air leakage. Filling with high-purity nitrogen can replace the air in the package, reduce the oxygen content, inhibit oxidation reactions and the growth of aerobic microorganisms, and nitrogen protection can maintain the color, aroma, taste and nutritional components of the product.

[0161] Embodiment 2

[0162] A smoked bacon and sausage instant noodle seasoning packet and a preparation method thereof are prepared from the following raw materials in weight proportion: 6.8 parts of vegetable oil, 50 parts of bacon, 30 parts of sausage, 8 parts of salted vegetables, 3 parts of pickled vegetables, 2 parts of smoked liquid and 0.2 part of bacon essence.

[0163] A method for preparing a smoked-flavor bacon and sausage instant noodle seasoning packet, characterized in that it comprises the following steps:

[0164] S1. Fine processing of bacon, by controlling temperature and humidity to ensure that the bacon maintains its quality and flavor during the thawing process, specifically:

[0165] S1.1. Quick freezing and thawing: Select smoked bacon with a moisture content of ≤35%, freeze it to -19°C with liquid nitrogen, and then thaw it in a low-temperature thawing chamber in three stages:

[0166] Stage 1: Leave to stand for 4 hours at a constant temperature of 70% humidity and 5°C;

[0167] The second stage: thawing with circulating air at a temperature of 10°C and a wind speed of 0.5m / s for 3 hours;

[0168] The third stage: at a temperature of 15°C, ultrasonic thawing equipment is used at a frequency of 40kHz to assist in thawing until the core temperature of the bacon reaches 3°C;

[0169] When implementing this method, choose smoked bacon with a moisture content of ≤35% to ensure that it maintains good quality during the quick freezing and thawing process. Too high a moisture content may cause the bacon to deteriorate easily or affect the taste during subsequent processing, while too low a moisture content may make the bacon too dry, affecting its flavor and texture.

[0170] In the quick freezing process, liquid nitrogen is used for quick freezing. Liquid nitrogen has an extremely low temperature (-196℃), which can quickly freeze the bacon and reduce the formation of ice crystals. Rapid freezing can better maintain the color, texture and flavor of the bacon.

[0171] In the gradient thawing process, the temperature and humidity are gradually increased to avoid the quality degradation of the bacon due to sudden temperature changes during the thawing process;

[0172] In the first stage, the temperature and humidity of the bacon are initially raised to gradually restore it from a deep frozen state to a lower temperature. This can prevent the bacon surface from thawing quickly while the inside is still frozen, and 70% humidity can prevent the bacon surface from being too dry or too wet.

[0173] In the second stage, the temperature of the bacon is further increased, and circulating air is used to accelerate the thawing process. Circulating air can ensure that the bacon is heated evenly to avoid local overheating or uneven thawing. Appropriate wind speed and temperature can accelerate the thawing process and shorten the thawing time.

[0174] In the third stage, the bacon is finally thawed to a suitable temperature, and ultrasonic equipment is used to accelerate the thawing process. Ultrasonic waves can penetrate the interior of the bacon and accelerate the movement of internal water molecules, thereby speeding up the thawing process. At the same time, it can reduce damage to the bacon's cell structure and maintain its texture and flavor.

[0175] S1.2, dicing and shaping: Use a multi-blade cross cutter to cut the bacon into 2mm 3 Regular cubes were prepared, and 0.5% sodium alginate solution was sprayed on the surface to form a protective film, thereby obtaining bacon particles;

[0176] Specifically, multi-blade cross-cutting is used to cut the bacon into regular small pieces to facilitate subsequent processing and mixing. At the same time, the uniform size can ensure that the bacon particles can be evenly distributed when mixed with other ingredients, avoiding the situation where the local concentration is too high or too low, so as to ensure the consistency of the taste of the final product and avoid the appearance of bacon pieces that are too large or too small to affect the overall taste.

[0177] In the surface treatment of bacon particles, a protective film is formed on the surface of the bacon particles to prevent them from losing water, oxidation or contamination during subsequent processing and storage. Specifically, sodium alginate is a natural polysaccharide that can form a uniform film on the surface of bacon particles. It can effectively prevent the bacon particles from losing water and maintain their moisture content and texture; at the same time, it has a certain antioxidant property, which can delay the oxidation process of the bacon particles and extend their shelf life.

[0178] S2. Sausage tissue reorganization: heat treatment and mechanical processing are used to reorganize the sausage structure, improve its texture and taste, and facilitate subsequent mixing and packaging. Specifically:

[0179] S2.1. Blanching and puffing: place the sausage in 95°C steam for 90 seconds and quickly transfer to a twin-screw extruder for puffing;

[0180] Specifically, the screw diameter of the twin-screw extruder is 60 mm, the aspect ratio is 12:1, the temperature of zone 1 of the twin-screw extruder is 70° C., the temperature of zone 2 is 85° C., the die temperature is 80° C., the screw speed is 120 rpm, and the feeding rate is 15 kg / h.

[0181] During blanching and puffing, high-temperature steam can effectively kill microorganisms on the surface of sausages to ensure food safety. Heating can soften the fat and protein inside the sausages, making it easier for subsequent puffing. It can also stimulate the aroma of the sausages and make their flavor more intense.

[0182] In specific implementation, extrusion puffing can change the internal structure of the sausage, forming a porous texture, improving its taste and chewiness. At the same time, the heat and pressure generated during the puffing process can further stimulate the aroma of the sausage, making its flavor more intense. Puffing can also reduce the water activity of the sausage and extend its shelf life.

[0183] S2.2, drying and cutting: the puffed Chinese sausage is shaped in a cold air tunnel and cut into 1.5 mm irregular particles by a rotary dicer to obtain Chinese sausage particles;

[0184] Specifically, the sausages were shaped in a cold air tunnel at a temperature of 4°C for 10 minutes.

[0185] The puffed sausage needs to be cooled and shaped quickly to maintain its porous texture and shape. At the same time, cooling can prevent the puffed sausage particles from sticking together. Shaping through the cold air tunnel can quickly and evenly cool the puffed sausage to ensure that the sausage particles maintain their shape and structure.

[0186] S3. Enzymatic modification of vegetable oils and fats: improving the properties of oils and fats through enzyme treatment to make them more suitable for the production of seasoning packages. Specifically:

[0187] Rapeseed oil and palm oil were mixed in a ratio of 7:3, 0.15% lipase was added, and the mixture was treated in an ultrasonic reactor at 45°C for 2 hours, and the mixture was heated to 85°C to inactivate the enzyme for 10 minutes. The upper layer of clarified oil was collected after centrifugation.

[0188] Specifically, the power of the ultrasonic reactor is 300W, and the centrifugal treatment is performed at a rotation speed of 4000 rpm for 15 minutes.

[0189] In the oil blend, rapeseed oil and palm oil have different fatty acid compositions and physical and chemical properties. Rapeseed oil is rich in unsaturated fatty acids (such as oleic acid and linoleic acid) and has a lower saturated fatty acid content, which helps to lower the freezing point and cholesterol level of the oil. Palm oil contains a higher saturated fatty acid, has good stability, and is not easily oxidized and deteriorated. Mixing the two can not only maintain the fluidity of the oil, but also improve its thermal stability and oxidative stability to a certain extent.

[0190] In the enzyme treatment, lipase is used to hydrolyze or transesterify oils and fats, changing their fatty acid composition and structure, thereby improving their physical and chemical properties and functional characteristics. Lipase can hydrolyze triglycerides in oils and fats into glycerol and free fatty acids. At the same time, lipase can catalyze transesterification reactions between different fatty acids to generate new triglycerides. Through enzymatic reactions, the fatty acid composition and structure of oils and fats can be changed, improving their fluidity, stability, emulsification and other properties.

[0191] In the enzyme inactivation treatment, lipase is inactivated by high temperature treatment, the enzymatic reaction is terminated, and excessive hydrolysis of the oil or unnecessary side reactions are prevented. Timely termination of the enzymatic reaction can control the degree of modification of the oil and avoid excessive modification.

[0192] Moreover, inactivating enzymes can prevent enzymatic oxidation or hydrolysis of oils and fats during subsequent storage, thereby improving their stability.

[0193] In the centrifugal separation operation, the modified oil can be separated from the unreacted oil, enzyme protein, water and other impurities to obtain clarified modified oil, so as to improve the purity and quality of the oil.

[0194] S4, bacon and sausage combined dehydration, through a multi-stage drying process, the moisture content in the mixture of bacon particles and sausage particles is reduced to the target level (≤8%) to ensure the shelf life and stability of the product, specifically:

[0195] Mix the bacon granules and Chinese sausage granules in a ratio of 5:3, place them in a vacuum belt dryer with a vacuum degree of -0.09MPa, and dry them in three stages:

[0196] Stage 1: At 60°C, hot air circulates for 1.5 hours, and the moisture content drops from 35% to 25%;

[0197] The second stage: infrared-assisted drying for 2 hours at 55°C until the moisture content is reduced to 15%;

[0198] The third stage: Under the conditions of temperature of 50℃, frequency of 2450MHz and power of 500W, microwave energy is replenished for 1 hour, and finally the moisture content is ≤8%;

[0199] When mixing the raw materials, mixing the bacon particles and sausage particles in proportion can enrich the taste and flavor levels of the product and enhance the overall flavor. At the same time, different textures and tastes can complement each other to make the product more diverse.

[0200] In the first stage of segmented drying, hot air circulation is used to quickly remove free moisture from the surface of the material, thereby improving dehydration efficiency and raising the temperature of the material to prepare for the subsequent drying stage.

[0201] In the second stage, infrared rays penetrate the material, heating the water and evaporating it, thus achieving a deeper dehydration, while using relatively low temperatures to prevent the material from overheating or denaturing, preserving its quality and flavor.

[0202] In the third stage, microwave drying can precisely control the moisture content of the material to reach the target level. At the same time, microwaves have a certain bactericidal effect, which can further improve the safety of the product.

[0203] Moreover, the drying process is in a vacuum environment, which reduces the boiling point of water, can lower the drying temperature, reduce the impact on the material, and at the same time reduce the contact between oxygen and the material, prevent oxidation reactions, and extend the shelf life of the product.

[0204] S5. Moisture control treatment of salted and sauerkraut: By controlling the water activity and drying conditions, the shelf life of salted and sauerkraut can be extended while maintaining their flavor and nutritional value. Specifically:

[0205] S5.1. Salted vegetable granules: Cut salted vegetable with a NaCl content of 8% into 2 mm granules, and dry them by microwave-hot air combination at an air inlet temperature of 65°C and a microwave power of 800 W to make the water activity ≤ 0.6;

[0206] In practice, cutting the salt vegetable into smaller particles can increase the surface area, facilitate the subsequent drying process, and make the final product easier to mix with other ingredients.

[0207] During the drying process, microwave-hot air combined drying is used to provide sufficient heat to evaporate moisture while avoiding excessively high temperatures that may cause discoloration or loss of nutrients in the salted vegetables. At the same time, microwaves can penetrate the interior of the material, heat the moisture, and cause it to evaporate quickly, thereby improving drying efficiency. Reducing water activity can inhibit the growth of microorganisms and extend the shelf life.

[0208] Proper temperature and water activity control of salted vegetables can reduce the impact on their quality and maintain their color, texture and nutritional content.

[0209] S5.2, sauerkraut granules: chop fermented sauerkraut with lactic acid ≥1.2% and mix with 0.1% ascorbic acid, dry in a fluidized bed at 50°C for 45 min, pass through a 60-mesh sieve, and retain lactic acid bacteria activity ≥1×10 6 CFU / g;

[0210] In the ascorbic acid blend, ascorbic acid (vitamin C) is an antioxidant that prevents sauerkraut from oxidation during processing and storage, maintaining its color and nutrients while improving the nutritional value of the product.

[0211] In the fluidized bed drying, the material is in a fluidized state under the action of hot air, and the hot air is in full contact with the material, achieving rapid and uniform drying. In this embodiment, the inactivation of lactic acid bacteria in the sauerkraut can be prevented at a relatively low temperature, while the sauerkraut can be prevented from discoloring or losing nutrients due to high temperature.

[0212] S6. Microencapsulation of liquid smoke. By wrapping the liquid smoke in a protective wall material, the active ingredients are protected, the volatile components in the liquid smoke are prevented from volatilizing or oxidizing, and its shelf life is extended; controlled release is achieved to achieve slow release of liquid smoke under specific conditions and enhance the flavor persistence of the seasoning package; processing performance is improved, and liquid liquid smoke is converted into solid microcapsules for easy mixing with other dry powder ingredients.

[0213] The smoke liquid is mixed with a 5% wall material solution at a core-to-wall ratio of 1:4 to ensure that sufficient wall material can completely wrap the smoke liquid to form a stable microcapsule structure. In this embodiment, the wall material solution is prepared from gelatin and gum arabic at a ratio of 1:1, which is a protein wall material with good film-forming and emulsifying properties.

[0214] Adjust pH to 4.0 to induce coagulation, stir at 45℃ for 1 hour. Under acidic conditions, the molecular chains of gelatin and gum arabic will entangle with each other to form a three-dimensional network structure, which will wrap the smoke liquid in it. Stirring can ensure that the smoke liquid and the wall material solution are fully mixed.

[0215] 0.5% glutaraldehyde was added for cross-linking and curing, and spray drying was performed to obtain 65μm smoke liquid microcapsules. Glutaraldehyde can cross-link with the amino groups in gelatin and gum arabic to form more stable chemical bonds, further enhancing the mechanical strength and stability of the microcapsules. The cross-linked microcapsules have better heat resistance and can withstand the high temperature during the spray drying process.

[0216] Specifically, spray drying is performed under the conditions of an inlet air temperature of 180°C and an outlet air temperature of 80°C.

[0217] S7, bacon flavor molecule embedding, combining bacon flavor with β-cyclodextrin to improve the stability of the flavor, control its release, and improve its processing performance, specifically:

[0218] Mix bacon flavor and β-cyclodextrin at a ratio of 1:5, add 30% ethanol solution, stir magnetically for 2 hours at 40°C, and then centrifuge spray dry to achieve an embedding rate of ≥92%;

[0219] Specifically, centrifugal spray drying was performed under the conditions of an inlet air temperature of 160° C. and an atomizing disk rotation speed of 18,000 rpm.

[0220] By mixing bacon flavor with β-cyclodextrin, the hydrophobic molecules of the bacon flavor can be embedded in the internal cavity to form an inclusion complex, which protects the flavor molecules from external factors such as light, heat, and oxygen, improves its stability, and at the same time achieves a slow release of the flavor and prolongs the flavor persistence.

[0221] The addition of ethanol solution can increase the solubility of bacon flavor and β-cyclodextrin, and promote full contact and embedding between the two.

[0222] Magnetic stirring can provide gentle and continuous stirring, promote the full contact between bacon flavor and β-cyclodextrin, and avoid violent stirring that may cause flavor volatilization or damage to the inclusion complex structure.

[0223] S8, three-dimensional gradient mixing, through a fine order of adding ingredients and mixing process, the various ingredients are evenly mixed and the consistency of flavor and quality of the final product is ensured. Specifically:

[0224] Use a V-shaped three-dimensional mixer and add materials in the following order:

[0225] Base mixing: The modified oil preheated to 45°C is evenly coated on the inner wall of the mixing chamber. The modified oil can act as a lubricant to reduce the friction and adhesion of other materials during the mixing process. At the same time, the oil can absorb and evenly distribute the flavor components to improve the overall flavor of the product.

[0226] Main material loading: Add bacon particles and Chinese sausage particles alternately three times, with an interval of 5 minutes each time. Adding in batches can prevent material accumulation and ensure that the bacon particles and Chinese sausage particles are evenly distributed in the mixing chamber. At the same time, alternating addition can reduce adhesion between materials and prevent agglomeration.

[0227] Embedding of auxiliary materials: Salted cabbage particles and sauerkraut particles are added in a cross-scattering manner. Cross-scattering can ensure that the salted cabbage particles and sauerkraut particles are evenly distributed in the entire mixed material. The scattering method can reduce adhesion between materials and prevent agglomeration.

[0228] Flavor spraying: Microcapsule smoke liquid and flavor powder are evenly covered through the atomizing nozzle. Atomizing spraying can ensure that the microcapsule smoke liquid and flavor powder are evenly distributed on the surface of the mixed material.

[0229] Specifically, the rotation speed of the V-shaped three-dimensional mixer is 12 rpm, the vacuum degree is -0.08 MPa, the mixing time is 25 min, and the end point variation coefficient is ≤5%.

[0230] S9, double sterilization and nitrogen packaging, through sterilization and packaging, ensure the microbial safety and shelf life of the product while maintaining its quality and flavor, specifically:

[0231] S9.1. Electron beam irradiation: Use a 10MeV electron accelerator, an irradiation dose of 6kGy, and a beam intensity of 2mA to ensure that the total colony count is ≤1000CFU / g. Electron beam irradiation uses high-energy electron beams to penetrate the material and destroy the DNA structure of microorganisms, thereby killing or inhibiting the growth of microorganisms to achieve the purpose of sterilization. At the same time, no chemical agents are used and no contamination is caused to the product.

[0232] S9.2, Nitrogen filling and sealing: AL / PE composite film packaging is used, with nitrogen purity ≥99.9% and residual oxygen content ≤0.5%; aluminum foil can effectively block the impact of the external environment on the product and extend the shelf life. The polyethylene layer can provide good sealing performance to prevent air leakage. Filling with high-purity nitrogen can replace the air in the package, reduce the oxygen content, inhibit oxidation reactions and the growth of aerobic microorganisms, and nitrogen protection can maintain the color, aroma, taste and nutritional components of the product.

[0233] Embodiment 3

[0234] A smoked bacon and sausage instant noodle seasoning packet and a preparation method thereof are prepared from the following raw materials in the following weight ratio: 9 parts of vegetable oil, 56 parts of bacon, 35 parts of sausage, 12 parts of salted vegetables, 5 parts of pickled vegetables, 3 parts of smoked liquid and 0.3 part of bacon flavor.

[0235] A method for preparing a smoked-flavor bacon and sausage instant noodle seasoning packet, characterized in that it comprises the following steps:

[0236] S1. Fine processing of bacon, by controlling temperature and humidity to ensure that the bacon maintains its quality and flavor during the thawing process, specifically:

[0237] S1.1. Quick freezing and thawing: Select smoked bacon with a moisture content of ≤35%, freeze it to -18°C with liquid nitrogen, and then thaw it in a low-temperature thawing chamber in three stages:

[0238] Stage 1: Leave to stand for 5 hours at a constant temperature of 70% humidity and 5°C;

[0239] The second stage: thawing with circulating air at a temperature of 10°C and a wind speed of 0.5m / s for 4 hours;

[0240] The third stage: at a temperature of 15°C, ultrasonic thawing equipment is used at a frequency of 40kHz to assist in thawing until the core temperature of the bacon reaches 5°C;

[0241] When implementing this method, choose smoked bacon with a moisture content of ≤35% to ensure that it maintains good quality during the quick freezing and thawing process. Too high a moisture content may cause the bacon to deteriorate easily or affect the taste during subsequent processing, while too low a moisture content may make the bacon too dry, affecting its flavor and texture.

[0242] In the quick freezing process, liquid nitrogen is used for quick freezing. Liquid nitrogen has an extremely low temperature (-196℃), which can quickly freeze the bacon and reduce the formation of ice crystals. Rapid freezing can better maintain the color, texture and flavor of the bacon.

[0243] In the gradient thawing process, the temperature and humidity are gradually increased to avoid the quality degradation of the bacon due to sudden temperature changes during the thawing process;

[0244] In the first stage, the temperature and humidity of the bacon are initially raised to gradually restore it from a deep frozen state to a lower temperature. This can prevent the bacon surface from thawing quickly while the inside is still frozen, and 70% humidity can prevent the bacon surface from being too dry or too wet.

[0245] In the second stage, the temperature of the bacon is further increased, and circulating air is used to accelerate the thawing process. Circulating air can ensure that the bacon is heated evenly to avoid local overheating or uneven thawing. Appropriate wind speed and temperature can accelerate the thawing process and shorten the thawing time.

[0246] In the third stage, the bacon is finally thawed to a suitable temperature, and ultrasonic equipment is used to accelerate the thawing process. Ultrasonic waves can penetrate the interior of the bacon and accelerate the movement of internal water molecules, thereby speeding up the thawing process. At the same time, it can reduce damage to the bacon's cell structure and maintain its texture and flavor.

[0247] S1.2, dicing and shaping: Use a multi-blade cross cutter to cut the bacon into 3mm 3 Regular cubes were prepared, and 0.5% sodium alginate solution was sprayed on the surface to form a protective film, thereby obtaining bacon particles;

[0248] Specifically, multi-blade cross-cutting is used to cut the bacon into regular small pieces to facilitate subsequent processing and mixing. At the same time, the uniform size can ensure that the bacon particles can be evenly distributed when mixed with other ingredients, avoiding the situation where the local concentration is too high or too low, so as to ensure the consistency of the taste of the final product and avoid the appearance of bacon pieces that are too large or too small to affect the overall taste.

[0249] In the surface treatment of bacon particles, a protective film is formed on the surface of the bacon particles to prevent them from losing water, oxidation or contamination during subsequent processing and storage. Specifically, sodium alginate is a natural polysaccharide that can form a uniform film on the surface of bacon particles. It can effectively prevent the bacon particles from losing water and maintain their moisture content and texture; at the same time, it has a certain antioxidant property, which can delay the oxidation process of the bacon particles and extend their shelf life.

[0250] S2. Sausage tissue reorganization: heat treatment and mechanical processing are used to reorganize the sausage structure, improve its texture and taste, and facilitate subsequent mixing and packaging. Specifically:

[0251] S2.1. Blanching and puffing: place the sausage in 95°C steam for 95 seconds and quickly transfer it to a twin-screw extruder for puffing;

[0252] Specifically, the screw diameter of the twin-screw extruder is 60 mm, the aspect ratio is 12:1, the temperature of zone 1 of the twin-screw extruder is 70° C., the temperature of zone 2 is 85° C., the die temperature is 80° C., the screw speed is 120 rpm, and the feeding rate is 15 kg / h.

[0253] During blanching and puffing, high-temperature steam can effectively kill microorganisms on the surface of sausages to ensure food safety. Heating can soften the fat and protein inside the sausages, making it easier for subsequent puffing. It can also stimulate the aroma of the sausages and make their flavor more intense.

[0254] In specific implementation, extrusion puffing can change the internal structure of the sausage, forming a porous texture, improving its taste and chewiness. At the same time, the heat and pressure generated during the puffing process can further stimulate the aroma of the sausage, making its flavor more intense. Puffing can also reduce the water activity of the sausage and extend its shelf life.

[0255] S2.2, Drying and Cutting: The puffed Chinese sausage is shaped in a cold air tunnel and cut into 2 mm irregular particles by a rotary dicer to obtain Chinese sausage particles;

[0256] Specifically, the sausages were shaped in a cold air tunnel at a temperature of 4°C for 10 minutes.

[0257] The puffed sausage needs to be cooled and shaped quickly to maintain its porous texture and shape. At the same time, cooling can prevent the puffed sausage particles from sticking together. Shaping through the cold air tunnel can quickly and evenly cool the puffed sausage to ensure that the sausage particles maintain their shape and structure.

[0258] S3. Enzymatic modification of vegetable oils and fats: improving the properties of oils and fats through enzyme treatment to make them more suitable for the production of seasoning packages. Specifically:

[0259] Rapeseed oil and palm oil were mixed in a ratio of 7:3, 0.15% lipase was added, and the mixture was treated in an ultrasonic reactor at 45°C for 3 hours, and the mixture was heated to 90°C to inactivate the enzyme for 15 minutes. The upper layer of clarified oil was collected after centrifugation.

[0260] Specifically, the power of the ultrasonic reactor is 300W, and the centrifugal treatment is performed at a rotation speed of 4000 rpm for 15 minutes.

[0261] In the oil blend, rapeseed oil and palm oil have different fatty acid compositions and physical and chemical properties. Rapeseed oil is rich in unsaturated fatty acids (such as oleic acid and linoleic acid) and has a lower saturated fatty acid content, which helps to lower the freezing point and cholesterol level of the oil. Palm oil contains a higher saturated fatty acid, has good stability, and is not easily oxidized and deteriorated. Mixing the two can not only maintain the fluidity of the oil, but also improve its thermal stability and oxidative stability to a certain extent.

[0262] In the enzyme treatment, lipase is used to hydrolyze or transesterify oils and fats, changing their fatty acid composition and structure, thereby improving their physical and chemical properties and functional characteristics. Lipase can hydrolyze triglycerides in oils and fats into glycerol and free fatty acids. At the same time, lipase can catalyze transesterification reactions between different fatty acids to generate new triglycerides. Through enzymatic reactions, the fatty acid composition and structure of oils and fats can be changed, improving their fluidity, stability, emulsification and other properties.

[0263] In the enzyme inactivation treatment, lipase is inactivated by high temperature treatment, the enzymatic reaction is terminated, and excessive hydrolysis of the oil or unnecessary side reactions are prevented. Timely termination of the enzymatic reaction can control the degree of modification of the oil and avoid excessive modification.

[0264] Moreover, inactivating enzymes can prevent enzymatic oxidation or hydrolysis of oils and fats during subsequent storage, thereby improving their stability.

[0265] In the centrifugal separation operation, the modified oil can be separated from the unreacted oil, enzyme protein, water and other impurities to obtain clarified modified oil, so as to improve the purity and quality of the oil.

[0266] S4, bacon and sausage combined dehydration, through a multi-stage drying process, the moisture content in the mixture of bacon particles and sausage particles is reduced to the target level (≤8%) to ensure the shelf life and stability of the product, specifically:

[0267] Mix the bacon granules and Chinese sausage granules in a ratio of 5:3, place them in a vacuum belt dryer with a vacuum degree of -0.09MPa, and dry them in three stages:

[0268] Stage 1: At 65°C, hot air circulates for 2 hours, and the moisture content drops from 35% to 25%;

[0269] The second stage: infrared-assisted drying for 3 hours at 60°C until the moisture content is reduced to 15%;

[0270] The third stage: Under the conditions of temperature of 50℃, frequency of 2450MHz and power of 500W, microwave energy is replenished for 1.5 hours, and finally the moisture content is ≤8%;

[0271] When mixing the raw materials, mixing the bacon particles and sausage particles in proportion can enrich the taste and flavor levels of the product and enhance the overall flavor. At the same time, different textures and tastes can complement each other to make the product more diverse.

[0272] In the first stage of segmented drying, hot air circulation is used to quickly remove free moisture from the surface of the material, thereby improving dehydration efficiency and raising the temperature of the material to prepare for the subsequent drying stage.

[0273] In the second stage, infrared rays penetrate the material, heating the water and evaporating it, thus achieving a deeper dehydration, while using relatively low temperatures to prevent the material from overheating or denaturing, preserving its quality and flavor.

[0274] In the third stage, microwave drying can precisely control the moisture content of the material to reach the target level. At the same time, microwaves have a certain bactericidal effect, which can further improve the safety of the product.

[0275] Moreover, the drying process is in a vacuum environment, which reduces the boiling point of water, can lower the drying temperature, reduce the impact on the material, and at the same time reduce the contact between oxygen and the material, prevent oxidation reactions, and extend the shelf life of the product.

[0276] S5. Moisture control treatment of salted and sauerkraut: By controlling the water activity and drying conditions, the shelf life of salted and sauerkraut can be extended while maintaining their flavor and nutritional value. Specifically:

[0277] S5.1. Salted vegetable granules: Cut salted vegetable with a NaCl content of 8% into 3 mm granules, and dry them by microwave-hot air combination at an air inlet temperature of 65°C and a microwave power of 800 W to make the water activity ≤ 0.6;

[0278] In practice, cutting the salt vegetable into smaller particles can increase the surface area, facilitate the subsequent drying process, and make the final product easier to mix with other ingredients.

[0279] During the drying process, microwave-hot air combined drying is used to provide sufficient heat to evaporate moisture while avoiding excessively high temperatures that may cause discoloration or loss of nutrients in the salted vegetables. At the same time, microwaves can penetrate the interior of the material, heat the moisture, and cause it to evaporate quickly, thereby improving drying efficiency. Reducing water activity can inhibit the growth of microorganisms and extend the shelf life.

[0280] Proper temperature and water activity control of salted vegetables can reduce the impact on their quality and maintain their color, texture and nutritional content.

[0281] S5.2, sauerkraut granules: chop fermented sauerkraut with lactic acid ≥ 1.2% and mix with 0.1% ascorbic acid, dry in a fluidized bed at 55°C for 50 min, pass through a 60-mesh sieve, and retain lactic acid bacteria activity ≥ 1 × 10 6 CFU / g;

[0282] In the ascorbic acid blend, ascorbic acid (vitamin C) is an antioxidant that prevents sauerkraut from oxidation during processing and storage, maintaining its color and nutrients while improving the nutritional value of the product.

[0283] In the fluidized bed drying, the material is in a fluidized state under the action of hot air, and the hot air is in full contact with the material, achieving rapid and uniform drying. In this embodiment, the inactivation of lactic acid bacteria in the sauerkraut can be prevented at a relatively low temperature, while the sauerkraut can be prevented from discoloring or losing nutrients due to high temperature.

[0284] S6. Microencapsulation of liquid smoke. By wrapping the liquid smoke in a protective wall material, the active ingredients are protected, the volatile components in the liquid smoke are prevented from volatilizing or oxidizing, and its shelf life is extended; controlled release is achieved to achieve slow release of liquid smoke under specific conditions and enhance the flavor persistence of the seasoning package; processing performance is improved, and liquid liquid smoke is converted into solid microcapsules for easy mixing with other dry powder ingredients.

[0285] The smoke liquid is mixed with a 5% wall material solution at a core-to-wall ratio of 1:4 to ensure that sufficient wall material can completely wrap the smoke liquid to form a stable microcapsule structure. In this embodiment, the wall material solution is prepared from gelatin and gum arabic at a ratio of 1:1, which is a protein wall material with good film-forming and emulsifying properties.

[0286] Adjust pH to 4.0 to induce coagulation, stir at 45℃ for 1 hour. Under acidic conditions, the molecular chains of gelatin and gum arabic will entangle with each other to form a three-dimensional network structure, which will wrap the smoke liquid in it. Stirring can ensure that the smoke liquid and the wall material solution are fully mixed.

[0287] 0.5% glutaraldehyde was added for cross-linking and curing, and then spray-dried to obtain 80μm smoke liquid microcapsules. Glutaraldehyde can cross-link with the amino groups in gelatin and gum arabic to form more stable chemical bonds, further enhancing the mechanical strength and stability of the microcapsules. The cross-linked microcapsules have better heat resistance and can withstand the high temperature during the spray drying process.

[0288] Specifically, spray drying is performed under the conditions of an inlet air temperature of 180°C and an outlet air temperature of 80°C.

[0289] S7, bacon flavor molecule embedding, combining bacon flavor with β-cyclodextrin to improve the stability of the flavor, control its release, and improve its processing performance, specifically:

[0290] Mix bacon essence and β-cyclodextrin at a ratio of 1:5, add 30% ethanol solution, stir magnetically for 3 hours at 45°C, and then centrifuge spray dry until the embedding rate is ≥92%;

[0291] Specifically, centrifugal spray drying was performed under the conditions of an inlet air temperature of 160° C. and an atomizing disk rotation speed of 18,000 rpm.

[0292] By mixing bacon flavor with β-cyclodextrin, the hydrophobic molecules of the bacon flavor can be embedded in the internal cavity to form an inclusion complex, which protects the flavor molecules from external factors such as light, heat, and oxygen, improves its stability, and at the same time achieves a slow release of the flavor and prolongs the flavor persistence.

[0293] The addition of ethanol solution can increase the solubility of bacon flavor and β-cyclodextrin, and promote full contact and embedding between the two.

[0294] Magnetic stirring can provide gentle and continuous stirring, promote the full contact between bacon flavor and β-cyclodextrin, and avoid violent stirring that may cause flavor volatilization or damage to the inclusion complex structure.

[0295] S8, three-dimensional gradient mixing, through a fine order of adding ingredients and mixing process, the various ingredients are evenly mixed and the consistency of flavor and quality of the final product is ensured. Specifically:

[0296] Use a V-shaped three-dimensional mixer and add materials in the following order:

[0297] Base mixing: The modified oil preheated to 45°C is evenly coated on the inner wall of the mixing chamber. The modified oil can act as a lubricant to reduce the friction and adhesion of other materials during the mixing process. At the same time, the oil can absorb and evenly distribute the flavor components to improve the overall flavor of the product.

[0298] Main material loading: Add bacon particles and Chinese sausage particles alternately three times, with an interval of 5 minutes each time. Adding in batches can prevent material accumulation and ensure that the bacon particles and Chinese sausage particles are evenly distributed in the mixing chamber. At the same time, alternating addition can reduce adhesion between materials and prevent agglomeration.

[0299] Embedding of auxiliary materials: Salted cabbage particles and sauerkraut particles are added in a cross-scattering manner. Cross-scattering can ensure that the salted cabbage particles and sauerkraut particles are evenly distributed in the entire mixed material. The scattering method can reduce adhesion between materials and prevent agglomeration.

[0300] Flavor spraying: Microcapsule smoke liquid and flavor powder are evenly covered through the atomizing nozzle. Atomizing spraying can ensure that the microcapsule smoke liquid and flavor powder are evenly distributed on the surface of the mixed material.

[0301] Specifically, the rotation speed of the V-shaped three-dimensional mixer is 12 rpm, the vacuum degree is -0.08 MPa, the mixing time is 25 min, and the end point variation coefficient is ≤5%.

[0302] S9, double sterilization and nitrogen packaging, through sterilization and packaging, ensure the microbial safety and shelf life of the product while maintaining its quality and flavor, specifically:

[0303] S9.1. Electron beam irradiation: Use a 10MeV electron accelerator, an irradiation dose of 6kGy, and a beam intensity of 2mA to ensure that the total colony count is ≤1000CFU / g. Electron beam irradiation uses high-energy electron beams to penetrate the material and destroy the DNA structure of microorganisms, thereby killing or inhibiting the growth of microorganisms to achieve the purpose of sterilization. At the same time, no chemical agents are used and no contamination is caused to the product.

[0304] S9.2, Nitrogen filling and sealing: AL / PE composite film packaging is used, with nitrogen purity ≥99.9% and residual oxygen content ≤0.5%; aluminum foil can effectively block the impact of the external environment on the product and extend the shelf life. The polyethylene layer can provide good sealing performance to prevent air leakage. Filling with high-purity nitrogen can replace the air in the package, reduce the oxygen content, inhibit oxidation reactions and the growth of aerobic microorganisms, and nitrogen protection can maintain the color, aroma, taste and nutritional components of the product.

[0305] In order to better illustrate the technical effect of the present invention, the following experiment was conducted.

[0306] Experimental example: sensory evaluation test

[0307] 1. Establishment of the evaluation team:

[0308] An evaluation panel was established by selecting 10 sensory evaluators who had high sensitivity to sensory characteristics such as smell, taste, and texture, were able to give relatively consistent scores to the same product, were able to distinguish the sensory differences between different products, and understood the characteristics, evaluation criteria, and methods of smoke flavor.

[0309] 2. Smoked flavor intensity rating standard (0-5 level)

[0310] Level 0: No smoky feeling

[0311] Description: No smoky flavor or aroma at all.

[0312] Level 1: Very slight smoky flavor

[0313] Description: A faint smoky smell can be detected, but very faint.

[0314] Level 2: Slightly smoky

[0315] Description: The smoky flavor is noticeable but the intensity is low.

[0316] Level 3: Medium smoky flavor (similar to traditional charcoal smoked ham)

[0317] Description: The smoky flavor is clearly discernible and of medium intensity, similar to the flavor of traditional charcoal-smoked ham.

[0318] Level 4: Strong smoky flavor

[0319] Description: The smoky flavor is very noticeable and strong but not overwhelming.

[0320] Level 5: Strong smoky flavor (similar to pine smokehouse products)

[0321] Description: Very strong smoked flavor, similar to the flavor of a pine smokehouse

[0322] 3. Blind test process:

[0323] 3.1 Sample preparation

[0324] 3.1.1 Samples

[0325] Test sample: Smoked flavored bacon and sausage instant noodle seasoning packet.

[0326] Control sample: Commercially available non-smoked instant noodle seasoning packet.

[0327] 3.1.2 Treatment methods:

[0328] Sampling volume:

[0329] Take 1g of seasoning packet sample each.

[0330] Brewing:

[0331] Add 100 mL of boiling water.

[0332] After standing for 3 minutes, the soup was filtered to remove solid particles and obtain a clear soup sample.

[0333] 3.2 Evaluation steps

[0334] 3.2.1 Direct smell (evaluation of the volatile smoky aroma of the dry material package)

[0335] 3.2.1.1 Methods:

[0336] Place 1g of the seasoning packet sample in a clean container.

[0337] The evaluator smells the aroma directly for the first 10 seconds at a distance of about 10 cm from the sample.

[0338] 3.2.1.2 Record content:

[0339] First Impressions: Record your first impression of the smoke aroma, including intensity and character.

[0340] Scoring: Scoring is based on the smoke flavor intensity rating scale (0-5).

[0341] 3.2.2 Oral perception (evaluation of the persistence of smoky flavor)

[0342] 3.2.2.1 Methods:

[0343] Gargle with the liquid for 5 seconds and spit it out.

[0344] The evaluators recorded the duration (in seconds) of the smoky flavor of the soup remaining in the mouth.

[0345] 3.2.2.2 Record content:

[0346] Aftertaste duration: Record how long the smoky flavor lasts in your mouth.

[0347] Scoring: Scoring is based on the smoke flavor intensity rating scale (0-5).

[0348] 3.2.3 Comparative test (blind comparison with commercially available non-smoked instant noodle seasoning)

[0349] 3.2.3.1 Methods:

[0350] The soups of the test sample and control sample were marked as A and B, respectively, and a blind test was performed.

[0351] The two samples were sensory evaluated by the panelists to compare their smoke flavor intensity and overall flavor profile.

[0352] 3.2.3.2 Record content:

[0353] Smoke flavor intensity rating: Both samples were rated according to the rating criteria.

[0354] Overall flavor evaluation: Record the overall flavor impression of the two samples, including aroma, taste, texture, etc.

[0355] Preference: Record the preference for two samples

[0356] 3.3 Data Statistics and Analysis

[0357] 3.3.1 Statistical analysis:

[0358] The evaluators' scores were statistically analyzed to calculate the mean, standard deviation, etc.

[0359] The t-test (p<0.05) was used to compare the smoke flavor intensity scores of the test samples and the control samples to determine whether there was a significant difference between the two.

[0360] 3.4 Experimental Results

[0361]

[0362] 3.5 Statistical analysis

[0363] 3.5.1 Smoked flavor intensity score (test sample vs control sample):

[0364] Average score of test samples: 4.0

[0365] Average rating of control sample: 2.0

[0366] The t-test results showed that p<0.05, indicating that there was a significant difference between the two, and the smoke flavor intensity of the test sample was significantly higher than that of the control sample.

[0367] 3.5.2 Aftertaste duration:

[0368] Average aftertaste duration of the test samples: 15.3 seconds

[0369] Average aftertaste duration of control sample: 5.3 seconds

[0370] The aftertaste of the test sample lasted significantly longer than that of the control sample.

[0371] 3.6 Results Analysis

[0372] 3.6.1 Smoky flavor intensity

[0373] 3.6.1.1 Conclusion:

[0374] The average smoke flavor intensity score of the test samples was 4.0, showing a strong smoke flavor.

[0375] The control samples scored an average of 2.0, indicating a weaker smoky flavor.

[0376] There was a significant difference between the two, and the smoke flavor intensity of the test sample was significantly higher than that of the control sample.

[0377] 3.6.1.2 Analysis:

[0378] Smoke liquid microcapsules and bacon essence were added to the test samples. After microencapsulation treatment, the smoke flavor components can be effectively protected and slowly released during the brewing process, giving the product a richer smoky flavor.

[0379] The control sample lacked smoky flavor components and therefore had a lower smoky flavor intensity.

[0380] 3.6.2 Aftertaste duration

[0381] 3.6.2.1 Conclusion:

[0382] The aftertaste duration of the test samples was 15.3 seconds on average, showing good flavor persistence.

[0383] The aftertaste duration of the control sample was 5.3 seconds on average, and the flavor persistence was poor.

[0384] 3.6.2.2 Analysis:

[0385] Microencapsulated liquid smoke and bacon flavor are slowly released in the mouth, extending the duration of the flavor.

[0386] In addition, the flavor components in the bacon particles and sausage particles may also be gradually released during the brewing process, further enhancing the flavor of the bacon particles.

[0387] The flavor lasts forever.

[0388] The control samples had a shorter flavor duration due to the lack of these ingredients.

[0389] 3.6.3 Overall flavor evaluation

[0390] 3.6.3.1 Conclusion:

[0391] The evaluators were generally satisfied with the overall flavor of the test samples, believing that they had a strong smoky flavor and rich mouthfeel.

[0392] The overall flavor of the control sample was bland and lacked smoky flavor.

[0393] 3.6.3.2 Analysis:

[0394] The combination of various flavoring materials in the test samples (liquid smoke, bacon flavor, bacon particles, sausage particles) gave the product

[0395] Enjoy a rich flavor experience.

[0396] The addition of salted cabbage granules and sauerkraut granules also increases the taste and flavor of the product.

[0397] The control sample has a relatively simple overall flavor due to the lack of smoky flavor components.

[0398] 3.6.4 Preference

[0399] 3.6.4.1 Conclusion:

[0400] The assessors' preference for the test samples was significantly higher than that for the control samples.

[0401] 3.6.4.2 Analysis:

[0402] The smoky flavor and overall flavor of the test samples were more in line with consumers' expectations for smoky flavored instant noodles.

[0403] The control sample lacked smoky flavor and may not satisfy consumers' desire for smoky flavor.

[0404] Summarize

[0405] Through this sensory evaluation test, it can be concluded that:

[0406] 1. Smoked flavor intensity: The smoky flavor intensity of the test sample was significantly higher than that of the control sample, showing a stronger smoky flavor.

[0407] 2. Aftertaste duration: The aftertaste of the test sample lasts longer, showing better flavor persistence.

[0408] 3. Overall flavor evaluation: The overall flavor of the test samples was highly recognized by the evaluators, with a strong smoky flavor and rich taste.

[0409] 4. Preference: Evaluators' preference for test samples is significantly higher than that for control samples.

[0410] These results indicate that the smoked-flavored bacon and sausage instant noodle seasoning packet has significant advantages in terms of sensory properties and can provide consumers with a good flavor experience.

[0411] The present invention and its implementation methods are described above, but such description is not restrictive, and what is shown is only one of the implementation methods of the present invention, and the actual structure is not limited thereto. In short, if ordinary technicians in the field are inspired by it, without departing from the purpose of the invention, they can design a structure and embodiment similar to the technical solution without creativity, which should belong to the protection scope of the present invention.

Claims

1. A smoked-flavor bacon and sausage instant noodle seasoning packet, characterized in that: The invention is prepared from the following raw materials in weight proportion: 3-9 parts of vegetable oil, 43-56 parts of bacon, 24-35 parts of Chinese sausage, 4-12 parts of salted vegetables, 1-5 parts of pickled vegetables, 0.5-3 parts of smoked liquid and 0.1-0.3 parts of bacon essence.

2. The method for packing a seasoning for instant noodles with smoked bacon and sausage according to claim 1, characterized in that: The invention is prepared from the following raw materials in the following weight proportions: 6.8 parts of vegetable oil, 50 parts of bacon, 30 parts of Chinese sausage, 8 parts of salted vegetables, 3 parts of pickled vegetables, 2 parts of smoked liquid and 0.2 part of bacon essence.

3. The method for preparing a smoked-flavor bacon and sausage instant noodle seasoning packet according to claim 1 or 2, characterized in that: The following steps are involved: S1. Fine processing of bacon: S1.

1. Quick freezing and thawing: Select smoked bacon with a moisture content of ≤35%, use liquid nitrogen to quickly freeze it to -20℃~-18℃, and then thaw it in a low-temperature thawing room in three stages: Stage 1: Leave it at a constant temperature of 70% humidity and 5°C for 3 to 5 hours; The second stage: thawing with circulating air at a temperature of 10°C and a wind speed of 0.5m / s for 2 to 4 hours; The third stage: at a temperature of 15°C, ultrasonic thawing equipment is used at a frequency of 40kHz to assist in thawing until the core temperature of the bacon reaches 2-5°C; S1.2, dicing and shaping: Use a multi-blade cross-cutting machine to cut the bacon into 1-3 mm 3 Regular cubes were prepared, and 0.5% sodium alginate solution was sprayed on the surface to form a protective film, thereby obtaining bacon particles; S2. Sausage tissue reorganization: S2.

1. Blanching and puffing: place the sausage in 95°C steam for 85-95 seconds, and quickly transfer to a twin-screw extruder for puffing; S2.2, Drying and Cutting: The puffed Chinese sausage is shaped in a cold air tunnel and cut into irregular particles of 0.5 to 2 mm using a rotary dicer to obtain Chinese sausage particles; S3. Enzymatic modification of vegetable oils and fats: Rapeseed oil and palm oil were mixed in a ratio of 7:3, 0.15% lipase was added, and the mixture was treated in an ultrasonic reactor at 45°C for 1 to 3 hours, and the mixture was heated to 80 to 90°C to inactivate the enzyme for 5 to 15 minutes. The upper layer of clarified oil was collected after centrifugation. S4. Combined dehydration of bacon and sausage: Mix the bacon granules and Chinese sausage granules in a ratio of 5:3, place them in a vacuum belt dryer with a vacuum degree of -0.09MPa, and dry them in three stages: The first stage: at a temperature of 55-65℃, hot air circulates for 1-2 hours, and the moisture content drops from 35% to 25%; The second stage: Infrared-assisted drying for 1 to 3 hours at a temperature of 50 to 60°C until the moisture content is reduced to 15%; The third stage: Under the conditions of temperature of 50℃, frequency of 2450MHz and power of 500W, microwave energy is replenished for 0.5 to 1.5 hours, and finally the moisture content is ≤8%; S5. Moisture Control Treatment of Salted Vegetables and Sauerkraut: S5.

1. Salted vegetable granules: Cut salted vegetable with a NaCl content of 8% into 1-3 mm granules, and dry them by microwave-hot air combination at an air inlet temperature of 65°C and a microwave power of 800W to make the water activity ≤0.6; S5.2, sauerkraut granules: chop the fermented sauerkraut with lactic acid ≥1.2% and mix it with 0.1% ascorbic acid, dry it in a fluidized bed at 45-55°C for 40-50 min, pass it through a 60-mesh sieve, and retain the lactic acid bacteria activity of ≥1×10 6 CFU / g; S6. Microencapsulation of liquid smoke: The smoke liquid and the wall material solution with a concentration of 5% were mixed at a core-wall ratio of 1:4; the pH was adjusted to 4.0 to initiate coagulation, and the mixture was stirred at 45° C. for 1 hour; 0.5% glutaraldehyde was added for cross-linking and curing, and the mixture was spray-dried to obtain 50-80 μm smoke liquid microcapsules; S7, bacon flavor molecule embedding: Mix bacon essence and β-cyclodextrin in a ratio of 1:5, add 30% ethanol solution, stir magnetically for 1 to 3 hours at a temperature of 35 to 45°C, and then centrifuge spray dry until the embedding rate is ≥92%; S8, 3D gradient blending: Use a V-shaped three-dimensional mixer and add materials in the following order: Base mixing: Preheat the modified grease to 45°C and apply it evenly on the inner wall of the mixing chamber; Add the main ingredients: add the bacon particles and sausage particles alternately three times, with an interval of 5 minutes between each addition; Add auxiliary materials: salted cabbage granules and pickled cabbage granules in a cross-scattering manner; Flavor spraying: microcapsule smoke liquid and flavor powder are evenly coated through atomizing nozzles; S9, Double sterilization and nitrogen filling packaging S9.

1. Electron beam irradiation: Use a 10MeV electron accelerator, with an irradiation dose of 6kGy and a beam intensity of 2mA to ensure that the total colony count is ≤1000CFU / g; S9.

2. Nitrogen filling and sealing: AL / PE composite film packaging is used, the nitrogen purity is ≥99.9%, and the residual oxygen content is ≤0.5%.

4. The smoked-flavor bacon and sausage instant noodle seasoning packet and the preparation method thereof according to claim 1, characterized in that: In the blanching and puffing of S2, the screw diameter of the twin-screw extruder is 60 mm, the aspect ratio is 12:1, the temperature of zone 1 of the twin-screw extruder is 70°C, the temperature of zone 2 is 85°C, the die temperature is 80°C, the screw speed is 120 rpm, and the feeding rate is 15 kg / h.

5. The smoked-flavor bacon and sausage instant noodle seasoning packet and the preparation method thereof according to claim 1, characterized in that: In the dry cutting of S2, the sausages were shaped in a cold air tunnel at a temperature of 4°C for 10 min.

6. The smoked bacon and sausage instant noodle seasoning packet and the preparation method thereof according to claim 1, characterized in that: In S3, the power of the ultrasonic reactor is 300W, and the centrifugal treatment is performed at a rotation speed of 4000 rpm for 15 minutes.

7. The smoked bacon and sausage instant noodle seasoning packet and the preparation method thereof according to claim 1, characterized in that: In S6, the wall material solution is prepared by gelatin and gum arabic in a ratio of 1:

1.

8. The smoked bacon and sausage instant noodle seasoning packet and preparation method thereof according to claim 1, characterized in that: In S6, spray drying is performed under the conditions of an inlet air temperature of 180°C and an outlet air temperature of 80°C.

9. The smoked bacon and sausage instant noodle seasoning packet and the preparation method thereof according to claim 1, characterized in that: In S7, centrifugal spray drying is performed at an inlet air temperature of 160°C and an atomizing disk rotation speed of 18000 rpm.

10. The smoked bacon and sausage instant noodle seasoning packet and the preparation method thereof according to claim 1, characterized in that: In S8, the rotation speed of the V-shaped three-dimensional mixer is 12 rpm, the vacuum degree is -0.08 MPa, the mixing time is 25 min, and the end point variation coefficient is ≤5%.

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