Medicinal and edible hotpot condiment and preparation method thereof

Abstract

The invention relates to the field of hotpot condiments, and particularly discloses a medicinal and edible hotpot condiment and a preparation method thereof. The hotpot condiment comprises the following raw materials: beef tallow, rice bran oil, chili, Chinese prickly ash, thick broad-bean sauce, an astragalus extract, codonopsis pilosula polysaccharide, radix polygonati officinalis, auxiliary materials, citric acid, disodium 5 '-guanylate and a yeast extract. The preparation method comprises the following steps: mixing the beef tallow and the rice bran oil in a container, heating to 120-130 DEG C, adding the auxiliary materials, the thick broad-bean sauce, the chilies and the Chinese prickly ash, and boiling for 5-8 minutes; adding the astragalus extract, the codonopsis pilosula polysaccharide, the polygonatum odoratum and the citric acid into a container, boiling at 100-105 DEG C for 15-20 minutes, cooling to 70-80 DEG C, adding the disodium 5 '-guanylate and the yeast extract, keeping the temperature, and stirring for 10-15 minutes to obtain the medicinal and edible hotpot condiment. The medicinal and edible hotpot condiment disclosed by the invention has the advantages of inhibiting color change of soup base and reduction of delicate flavor during boiling.

Description

Technical Field

[0001] The present application relates to the field of hot pot soup base, and more specifically, to a hot pot soup base that is both medicinal and edible and a preparation method thereof. Background Art

[0002] Hot pot continues to occupy an important position in the catering market due to its convenience and flavor diversity (mainstream flavors such as spicy / clear soup / spicy). With the improvement of modern consumers' health awareness, the category of health-preserving hot pot has emerged. This category uses nourishing clear soup as the base, and by adding Chinese medicinal materials such as Codonopsis pilosula, Angelica sinensis, and Lycium barbarum, it integrates traditional dietary therapy concepts into hot pot diet, forming a new catering model of "medicine and food supplementation", and market demand is showing a significant upward trend. The application of modern process technology (such as ultrafine grinding, low-temperature extraction, membrane separation, etc.) effectively retains the active ingredients of medicinal materials. GC-MS testing shows that the content of polysaccharides and flavonoids in standardized base materials is 37% higher than that of traditional boiling processes, while achieving a safety standard of heavy metal content below 0.5mg / kg.

[0003] However, there are still problems with the hotpot that combines medicine and food. When the hotpot base of medicine and food is cooked at high temperature, the nucleoside umami substances in the soup base react with the phenolic compounds in the medicinal materials to produce the Maillard reaction, causing the soup color to gradually darken and lose its bright color. At the same time, the umami components are significantly weakened due to degradation. This reaction is accelerated in a continuously high temperature and alkaline environment. The melanoidin produced not only changes the texture of the soup, but also destroys the balance of flavor, replacing the original fresh fragrance with a bitter brown taste. The discoloration of the soup base and the reduction of umami seriously affect the eating experience, undermining consumers' quality expectations for the "medicine and food supplement" of the health-preserving hotpot, resulting in double quality damage from sensory to nutritional aspects. Summary of the invention

[0004] In order to solve the above problems, the present application provides a hot pot base with medicinal and edible properties and a preparation method thereof.

[0005] The present application provides a hot pot base with medicinal and edible properties, which adopts the following technical solution: A hot pot soup base with both medicinal and edible properties, the raw materials of which include, by weight, 145-155 parts of butter, 40-50 parts of rice bran oil, 5-10 parts of chili peppers, 3-5 parts of Chinese prickly ash, 5-10 parts of bean paste, 3-5 parts of astragalus extract, 2-3 parts of codonopsis polysaccharide, 3-5 parts of polygonatum odoratum, 8-12 parts of auxiliary materials, 1-1.5 parts of citric acid, 1-2 parts of disodium 5'-guanylate and 1-8 parts of yeast extract.

[0006] By adopting the above technical solutions, beef tallow provides the mellow and fatty aroma of traditional hot pot, releases volatile flavor substances (such as short-chain fatty acids and carbonyl compounds) at high temperatures, and lays the foundation for a rich soup base. Rice bran oil is rich in oryzanol and unsaturated fatty acids, neutralizes the heaviness of beef tallow, imparts a fresh plant oil aroma, and has better high-temperature stability than traditional vegetable oils, reducing oxidation odors. Through the combination of chili peppers, Chinese prickly ash, and broad bean paste, the synergistic effect of capsaicin, volatile oil, and amino acids in fermented bean paste forms a hierarchical flavor of "spicy, numbing, fresh, and fragrant". Astragalus extract is rich in astragaloside IV and flavonoid compounds, enhancing immunity. Codonopsis pilosula polysaccharide regulates the intestinal flora, increases the water-soluble dietary fiber in the soup base, and enhances the nourishing effect. Polygonatum odoratum contains steroidal saponins and polysaccharides, nourishes yin and moistens dryness, and supplements the water-soluble nutrients lost during high-temperature boiling in the hot pot. Citric acid reduces the pH of the soup base to weakly acidic, destroys the alkaline conditions for the Maillard reaction, reduces the condensation reaction between nucleosides and phenols, and delays the deepening of the soup color. Astragalus flavonoids and oryzanol are both natural antioxidants, scavenging free radicals, inhibiting the formation of melanoidins, and keeping the soup base clear. Disodium 5'-guanylate can synergistically act with glutamic acid in the ingredients to enhance umami, making up for the loss of umami degraded at high temperatures. Yeast extract contains free amino acids and nucleotides, which are stable and continuously release umami at high temperatures. The combination of citric acid and Codonopsis pilosula polysaccharide reduces the activity of nucleosidase in an acidic environment, and the steric hindrance effect of Codonopsis pilosula polysaccharide protects the GMP structure and reduces its hydrolysis to guanosine. Free amino acids such as aspartic acid in Astragalus membranaceus and serine in Polygonatum odoratum are continuously dissolved during the boiling process, maintaining the umami intensity.

[0007] Optionally, the auxiliary materials include 2-4 parts of onion powder, 2-3 parts of salt, 1-2 parts of rock sugar, and 0.5-1 part of xanthan gum by weight.

[0008] By adopting the above technical solutions, catechol substances in onions competitively inhibit the activity of polyphenol oxidase, and the steric hindrance effect of xanthan gum blocks the binding of the enzyme to the substrate. Sodium ions form ionic bonds with the carboxylic acid groups of xanthan gum, chelating free amino acids and nucleotides and reducing their thermal degradation.

[0009] Optionally, the content of astragaloside IV in the Astragalus extract is ≥1.2%, and the total phenolic acid content is ≤3%.

[0010] By adopting the above technical solutions, astragaloside IV is one of the main active components of Astragalus membranaceus, with various pharmacological effects such as enhancing immunity, antioxidant, and protecting the cardiovascular system. Ensuring that the content of astragaloside IV in the Astragalus extract is ≥1.2% can ensure that there are sufficient active ingredients in the Astragalus extract in the hot pot base to play the nourishing effects such as enhancing immunity, thus better achieving the purpose of the homology of medicine and food and bringing certain health benefits to consumers. Phenolic acid substances (such as caffeic acid and ferulic acid) in Astragalus membranaceus have a certain astringent taste. Limiting the total phenolic acid to ≤3% can avoid excessive bitterness in the soup base.

[0011] Optionally, the nucleotide content in the yeast extract is ≥8%.

[0012] By adopting the above technical solution, nucleotides are natural umami substances. After combining with glutamic acid in the ingredients, they can significantly enhance the "fresh and fragrant" level of the soup base. During the boiling process of the hot pot, some nucleotides will be inactivated due to high-temperature hydrolysis. The content of ≥8% ensures sufficient nucleotide reserves to continuously supplement umami.

[0013] Optionally, it also includes 2-3 parts of poria cocos powder and 1-2 parts of mulberry extract.

[0014] Optionally, the content of pachyman in the poria cocos powder is ≥30%, the content of anthocyanins in the mulberry extract is ≥5%, and the total phenol content is ≤2%.

[0015] By adopting the above technical solution, pachyman and codonopsis pilosula polysaccharide form a complementary dietary fiber. Codonopsis pilosula polysaccharide focuses on regulating the flora, while pachyman focuses on adsorbing intestinal toxins; pachyman and xanthan gum form a double polysaccharide network, which improves the wall-hanging property of the soup base, provides better taste and fragrance, and the β-glycosidic bond hydrolysis of the polysaccharide itself produces sweet oligosaccharides to balance the spicy stimulation. Anthocyanins in the mulberry extract, astragalus flavonoids, and oryzanol synergistically scavenge hydroxyl radicals, inhibit the formation of melanoidins, and maintain the color of the soup base; the total phenol ≤2% avoids the bitterness caused by excessive tannins.

[0016] Optionally, the mass ratio of disodium 5'-guanylate to yeast extract is 1:(2.5-3).

[0017] By adopting the above technical solution, when the ratio is 1:2.5-3, the umami threshold of disodium 5'-guanylate and the composite umami substances of yeast extract reach the best match.

[0018] In the second aspect, the present application provides a preparation method of a medicated and edible homologous hot pot base, adopting the following technical solution: A preparation method of a medicated and edible homologous hot pot base includes the following steps: Mix beef tallow and rice bran oil in a container and heat to 120-130°C, add auxiliary materials, broad bean paste, chili peppers, and Chinese prickly ash, and boil for 5-8 minutes; Add astragalus extract, codonopsis pilosula polysaccharide, polygonatum odoratum, and citric acid to the container, boil at 100-105°C for 15-20 minutes, cool to 70-80°C, then add disodium 5'-guanylate and yeast extract, keep warm and stir for 10-15 minutes to obtain a medicated and edible homologous hot pot base.

[0019] Optionally, it includes the following steps: Mix beef tallow and rice bran oil in a container and heat to 120-130°C, add onion powder, broad bean paste, chili peppers, and Chinese prickly ash, and boil for 5-8 minutes; Add astragalus extract, codonopsis pilosula polysaccharide, polygonatum odoratum, poria cocos powder, mulberry extract, and citric acid into a container, boil at 100 - 105 °C for 15 - 20 min, cool down to 70 - 80 °C, then add disodium 5'-guanylate, yeast extract, and xanthan gum, keep warm and stir for 10 - 15 min to obtain the medicated and edible hot pot base material.

[0020] Optionally, the astragalus extract also needs to be pretreated as follows: The astragalus extract is enzymatically hydrolyzed by β-glucosidase at 45 - 50 °C for 1 - 2 h, and the dosage of β-glucosidase is 0.1 - 0.3% of the mass of the astragalus extract; The polygonatum odoratum is pretreated by vacuum drying at -50 - -40 °C.

[0021] By adopting the above technical solution, the astragalus extract is enzymatically hydrolyzed by β-glucosidase at 45 - 50 °C for 1 - 2 hours, the astragaloside IV is activated by directional hydrolysis of glycosidic bonds, the solubility is increased, free phenolic acids are released, and at the same time, impurities are degraded to reduce the viscosity; the polygonatum odoratum is vacuum freeze-dried at -50 ~ -40 °C to form a porous structure, protecting polysaccharide and nucleoside components and retaining phenylpropanoid antioxidant substances.

[0022] In summary, the present application has the following beneficial effects: 1. Since the present application uses medicated and edible ingredients, the astragaloside IV, codonopsis pilosula polysaccharide, and polygonatum odoratum synergistically provide nourishing effects such as immune regulation and intestinal protection, combined with the hierarchical flavors of spicy, numbing, fragrant, and fresh, taking into account both nutrition and deliciousness.

[0023] 2. In the present application, it is preferably to adjust the weakly acidic environment by citric acid to inhibit the Maillard reaction, and cooperate with the synergistic antioxidant effects of astragalus flavonoids, oryzanol, and mulberry anthocyanins to block the formation of melanoidins, keep the soup base clear, and delay browning.

[0024] 3. In the present application, it is preferably to form a synergistic umami by compounding yeast extract and disodium 5'-guanylate, and combine with codonopsis pilosula polysaccharide and astragalus extract to inhibit nucleotide degradation, achieve long-lasting umami in the soup base, and reduce umami loss during the boiling process. Specific Embodiments

[0025] The following further elaborates the present application with reference to embodiments. It should be particularly noted that: for those not specifying specific conditions in the following embodiments, they are carried out according to conventional conditions or conditions recommended by the manufacturer. Except for special instructions, the raw materials used in the following embodiments can all be obtained from ordinary commercial sources.

[0026] Preparation Example of Astragalus Extract Preparation Example 1 Pretreatment of Astragalus Extract: Weigh 1000 g of astragalus extract (purchased from Xi'an Tianyi Biotechnology Co., Ltd.), in which the content of astragaloside is ≥1.2%, and the total phenolic acids is ≤3%. Add deionized water according to the solid-liquid ratio of 1:10 (w / v), and stir until completely dissolved. Weigh β-glucosidase (derived from Aspergillus niger, enzyme activity ≥1000 U / g), with a dosage of 2 g, dissolve it with acetic acid-sodium acetate buffer solution at pH 5.0 to prepare a 10 mg / mL enzyme solution.

[0027] Heat the astragalus extract to 45°C, control the temperature of the water bath at ±1°C, add the enzyme solution, and stir and react at a constant temperature of 300 rpm for 2 hours. Monitor the pH in real time to maintain it at 5.0 ± 0.2, and add 0.1 M acetic acid for adjustment if necessary.

[0028] After the enzymatic hydrolysis is completed, immediately heat it to 95°C and keep it warm for 10 min to inactivate the enzyme, and then cool it to room temperature of 25°C; centrifuge at 8000 rpm for 15 min to remove the precipitate, take the supernatant, concentrate it to 1 / 4 of the original volume under vacuum at 50°C and -0.08 MPa, then spray dry it, collect the powder, and pass it through an 80-mesh sieve to obtain the pretreated astragalus extract.

[0029] Preparation example of polygonatum odoratum Preparation example 2 A pretreatment method for polygonatum odoratum: Select fresh polygonatum odoratum, cut it into 2-mm-thick slices, lay them flat on a tray, place the tray in a freezer, cool it to -45°C at a cooling rate of 2°C / min, with a vacuum degree of 12.5 Pa, keep it warm for 12 hours, and then naturally thaw it to room temperature of 25°C to obtain the pretreated polygonatum odoratum. Example

[0030] Example 1 A preparation method of a medicated and edible hot pot base material: Add 150 kg of beef tallow and 45 kg of rice bran oil into a pot, heat it to 125°C (±5°C), and stir at 200 rpm until completely melted.

[0031] Add 10 kg of auxiliary materials, 7.5 kg of Pixian broad bean paste, 7.5 kg of chili peppers, and 4 kg of Chinese prickly ash. The auxiliary materials include 4 kg of onion powder, 1 kg of xanthan gum, 3 kg of salt, and 2 kg of rock sugar, boil and fry for 6 minutes, add 400 kg of deionized water (100°C) to the pot, and stir evenly (150 rpm).

[0032] Add 4 kg of astragalus extract (purchased from Xi'an Tianyi Biotechnology Co., Ltd., with astragaloside content ≥ 1.2% and total phenolic acid content ≤ 3%), 2.5 kg of codonopsis pilosula polysaccharide (purchased from Sichuan Victy Biotech Co., Ltd., WKQ - 0008936), 4 kg of polygonatum odoratum, and 1.2 kg of food - grade citric acid into the pot in sequence. Maintain at 102 ± 2 °C and stir at normal pressure for 18 minutes. Pass cooling water through the jacket until the temperature in the pot drops to 75 °C.

[0033] Add 1.5 kg of disodium 5'-guanylate and 4 kg of yeast extract (purchased from Angel Yeast Co., Ltd., with nucleotide content ≥ 8%) into the pot. The ratio of disodium 5'-guanylate to yeast extract is 1:2.67. Keep the temperature at 75 °C and stir at 300 rpm for 12 minutes. After the insulation ends, cool to 25 °C at room temperature.

[0034] Example 2 A preparation method of a medicine - food homologous hot - pot base material: Different from Example 1, add 4 kg of astragalus extract (purchased from Xi'an Tianyi Biotechnology Co., Ltd., with astragaloside content ≥ 1.2% and total phenolic acid content ≤ 3%), 2.5 kg of codonopsis pilosula polysaccharide (purchased from Sichuan Victy Biotech Co., Ltd., WKQ - 0008936), 4 kg of polygonatum odoratum, 1.2 kg of food - grade citric acid, 2.5 kg of poria cocos powder, and 1.5 kg of mulberry extract into the pot in sequence. Maintain at 102 ± 2 °C and stir at normal pressure for 18 minutes. Pass cooling water through the jacket until the temperature in the pot drops to 75 °C.

[0035] Among them, the content of poria cocos polysaccharide in the poria cocos powder is ≥ 30%, the content of anthocyanin in the mulberry extract is ≥ 5%, and the total phenolic content is ≤ 2%.

[0036] Example 3 A preparation method of a medicine - food homologous hot - pot base material: Different from Example 2, the content of poria cocos polysaccharide in the poria cocos powder is < 30%, the content of anthocyanin in the mulberry extract is < 5%, and the total phenolic content is > 2%.

[0037] Example 4 A preparation method of a medicine - food homologous hot - pot base material: Different from Example 1, add 1.5 kg of disodium 5'-guanylate and 3.75 kg of yeast extract (purchased from Angel Yeast Co., Ltd., with nucleotide content ≥ 8%) into the pot. The ratio of disodium 5'-guanylate to yeast extract is 1:2.5.

[0038] Example 5 A preparation method of a medicine - food homologous hot - pot base material: Different from Example 1, add 1.5 kg of disodium 5'-guanylate and 4.5 kg of yeast extract (purchased from Angel Yeast Co., Ltd., with nucleotide content ≥ 8%) into the pot. The ratio of disodium 5'-guanylate to yeast extract is 1:3.

[0039] Example 6 A preparation method of a medicated and edible homologous hot pot base material: The difference from Example 1 is that 1.5 kg of disodium 5'-guanylate and 5.25 kg of yeast extract (purchased from Angel Yeast Co., Ltd., nucleotide content ≥ 8%) are added into the pot, and the ratio of disodium 5'-guanylate to yeast extract is 1:3.5.

[0040] Example 7 A preparation method of a medicated and edible homologous hot pot base material: The difference from Example 1 is that 1.5 kg of disodium 5'-guanylate and 3 kg of yeast extract (purchased from Angel Yeast Co., Ltd., nucleotide content ≥ 8%) are added into the pot, and the ratio of disodium 5'-guanylate to yeast extract is 1:2.

[0041] Example 8 A preparation method of a medicated and edible homologous hot pot base material: The difference from Example 1 is that xanthan gum is not included in the auxiliary materials.

[0042] Example 9 A preparation method of a medicated and edible homologous hot pot base material: The difference from Example 1 is that the content of astragaloside in the astragalus extract is < 1.2% and the total phenolic acid content is > 3%.

[0043] Example 10 A preparation method of a medicated and edible homologous hot pot base material: The difference from Example 1 is that the nucleotide content in the yeast extract is < 8%.

[0044] Example 11 A preparation method of a medicated and edible homologous hot pot base material: The difference from Example 1 is that the astragalus extract is pretreated, and in this example, the astragalus extract is prepared from Preparation Example 1.

[0045] Example 12 A preparation method of a medicated and edible homologous hot pot base material: The difference from Example 1 is that the polygonatum odoratum is pretreated, and in this example, the polygonatum odoratum is prepared from Preparation Example 2.

[0046] Comparative Example Comparative Example 1 A preparation method of a medicated and edible homologous hot pot base material: The difference from Example 1 is that edible citric acid is not added.

[0047] Comparative Example 2 A preparation method of a medicated and edible homologous hot pot base material: The difference from Example 1 is that disodium 5'-guanylate is not added.

[0048] Comparative Example 3 A preparation method of a medicated and edible homologous hot pot base material: The difference from Example 1 is that yeast extract is not added.

[0049] Comparative Example 4 A preparation method of a medicated and edible hot pot base: The difference from Example 1 is that 195 kg of beef tallow is added to the pot, the temperature is raised to 125 °C (±5 °C), and it is stirred at 200 rpm until completely melted, and rice bran oil is not used.

[0050] Performance detection test Detection method Boil the base prepared in the example / comparative example with water, the weight ratio of the base to water is 1:5, keep it at 95 ± 2 °C, and continuously boil for 2 hours to simulate the process of eating hot pot. According to industry experience, to avoid errors caused by incomplete dissolution of the base or agglomeration of the unboiled base when the soup base just boils, samples are taken 10 minutes after boiling and 2 hours after boiling respectively. Use a color difference meter to measure the brightness and color of the soup color, and calculate the brightness difference and color difference of the soup base before and after boiling through the instrument.

[0051] Boil the base prepared in the example / comparative example with water, the weight ratio of the base to water is 1:5, keep it at 95 ± 2 °C, and continuously boil for 2 hours to simulate the process of eating hot pot. According to industry experience, to avoid the insufficient release of fresh fragrance at the initial stage of boiling of the soup base, samples are taken 15 minutes after boiling and 2 hours after boiling respectively. Measure the umami value through an electronic tongue and calculate the EUC retention rate before and after boiling.

[0052] Table 1 Detection data Combining Example 1 and Comparative Example 1 and referring to Table 1, it can be seen that in Example 1 with citric acid added, compared with Comparative Example 1 without addition, the brightness difference of the soup color decreased by 57%, the color difference decreased by 57%, and the umami retention rate increased by 32%. Citric acid adjusts the pH to weakly acidic, inhibits the Maillard reaction and nucleotide degradation, and significantly improves the color stability of the soup color (reduces browning) and umami persistence.

[0053] Combining Example 1 and Comparative Example 2 and referring to Table 1, it can be seen that in Example 1 containing disodium 5'-guanylate, compared with Comparative Example 2 without addition, the umami retention rate increased by 23%. Disodium 5'-guanylate, as a nucleoside umami substance, synergistically enhances the effect (umami multiplication effect) with the nucleotides of yeast extract. Without it, the umami substances are single and the thermal degradation is accelerated, resulting in a significant decrease in umami persistence.

[0054] Combining Example 1 and Comparative Example 3 and referring to Table 1, it can be seen that in Example 1 containing yeast extract, compared with Comparative Example 3 without addition, the umami retention rate increased by 19%. The free amino acids and nucleotides provided by yeast extract are important sources of umami. Without them, the umami precursors are insufficient and the synergistic effect disappears, resulting in a decrease in umami intensity and persistence.

[0055] Combining Example 1 and Comparative Example 4 and referring to Table 1, it can be seen that in Example 1 with beef tallow + rice bran oil, compared with Comparative Example 4 with all beef tallow, the reduction in the color difference of the soup color brightness is 36%, the color difference reduction is 35%, and the retention rate of umami increases by 7%. The oryzanol and unsaturated fatty acids in rice bran oil improve the oxidative stability of the oil, neutralize the heaviness of beef tallow, form a more refreshing flavor system, and simultaneously inhibit the browning of the soup color.

[0056] Combining Example 1 and Example 2 and referring to Table 1, it can be seen that in Example 2 with the addition of Poria cocos powder and mulberry extract, compared with Example 1 of the basic formula, the reduction in the color difference of the soup color brightness is 34%, the color difference reduction is 35%, and the retention rate of umami increases by 7%. The synergistic effect of Poria cocos polysaccharide and mulberry anthocyanin (antioxidation + colloid protection) inhibits the formation of melanoidins, and at the same time the polysaccharide network protects nucleotides, achieving a dual optimization of the soup color and umami.

[0057] Combining Example 1, Example 2, and Example 3 and referring to Table 1, it can be seen that in Example 2 with Poria cocos polysaccharide ≥ 30% and mulberry anthocyanin ≥ 5%, compared with Example 3, the retention rate of umami increases by 4%. The adsorption and protection of Poria cocos polysaccharide and the antioxidant property of mulberry anthocyanin depend on the raw material specifications. The component content of Example 3 leads to an incomplete polysaccharide network, a decrease in antioxidant capacity, and a decrease in the retention rate of umami.

[0058] Combining Example 1, Example 4, Example 5, Example 6, and Example 7 and referring to Table 1, it can be seen that the best ratio of 1:2.67 has the highest umami retention rate compared to the deviated ratios. The ratio of 1:2.5 - 3 in this application achieves the best synergy between nucleotides and yeast extract. Deviating from this range leads to redundancy or deficiency of umami substances and accelerated degradation.

[0059] Combining Example 1 and Example 8 and referring to Table 1, it can be seen that in Example 1 with xanthan gum, compared with Example 8 without addition, the increase in the color difference of the soup color brightness is 22%, the color difference increases by 15%, and the retention rate of umami decreases by 9%. Xanthan gum inhibits particle precipitation and nucleotide degradation by forming a colloidal network. Without it, the turbidity of the soup base increases and the umami stability decreases.

[0060] Combining Example 1 and Example 9 and referring to Table 1, it can be seen that in Example 1 with astragalus extract (astragaloside ≥ 1.2%, phenolic acid ≤ 3%), compared with Example 9, the increase in the color difference of the soup color brightness is 25%, the color difference increases by 11%, and the retention rate of umami decreases by 8%. Insufficient astragaloside and excessive phenolic acid lead to weakened antioxidant capacity and flavor imbalance, affecting the clarity of the soup color and umami stability.

[0061] Combining Example 1 and Example 10 and referring to Table 1, it can be seen that the nucleotide content of yeast extract is the core index of umami. A low content leads to insufficient umami precursors and cannot continuously replenish umami after thermal degradation. Combined with Example 1 and Example 11 and Table 1, it can be seen that compared with Example 1 without treatment, the difference in soup color brightness of Example 11 with enzymatic hydrolysis pretreatment decreased by 12%, the color difference decreased by 15%, and the umami retention rate increased by 5%. Pretreatment with β-glucosidase (Preparation Example 1) degrades the macromolecular polysaccharides and phenolic acids in Astragalus membranaceus, improves the solubility of active ingredients, reduces precipitation, and at the same time inhibits enzymatic browning and enhances the stability of umami.

[0062] Combined with Example 1 and Example 12 and Table 1, it can be seen that compared with Example 1 without treatment, the difference in soup color brightness of Example 12 with freeze-drying pretreatment decreased by 16%, the color difference decreased by 18%, and the umami retention rate increased by 6%. Vacuum freeze-drying at -45 °C (Preparation Example 2) maintains the structural integrity of the polysaccharides and nucleoside components in Polygonatum odoratum, and the porous structure promotes the release of components. At the same time, antioxidant substances are retained, inhibiting the browning of the soup color and enhancing the persistence of umami.

[0063] This specific embodiment is only an interpretation of the present application, and it does not limit the present application. Those skilled in the art can make modifications without creative contributions to this embodiment according to needs after reading this specification, but as long as it is within the scope of the claims of the present application, it is protected by the patent law.

Claims

1. A hot pot soup base with both medicinal and edible properties, characterized in that: The raw materials include 145-155 parts of butter, 40-50 parts of rice bran oil, 5-10 parts of chili pepper, 3-5 parts of pepper, 5-10 parts of bean paste, 3-5 parts of astragalus extract, 2-3 parts of codonopsis polysaccharide, 3-5 parts of polygonatum odoratum, 8-12 parts of auxiliary materials, 1-1.5 parts of citric acid, 1-2 parts of disodium 5'-guanylate and 1-8 parts of yeast extract.

2. The hot pot soup base with medicinal and edible properties according to claim 1, characterized in that: The auxiliary materials include 2-4 parts of onion powder, 2-3 parts of salt, 1-2 parts of crystal sugar and 0.5-1 part of xanthan gum by weight.

3. The edible and medicinal hot pot soup base according to claim 1, characterized in that: The astragaloside content in the astragalus extract is ≥1.2%, and the total phenolic acid content is ≤3%.

4. The edible and medicinal hot pot soup base according to claim 1, characterized in that: The invention also comprises 2-3 parts of tuckahoe powder and 1-2 parts of mulberry extract.

5. The edible and medicinal hot pot soup base according to claim 4, characterized in that: The content of tuckahoe polysaccharide in the tuckahoe powder is ≥30%, the content of anthocyanin in the mulberry extract is ≥5%, and the content of total phenol is ≤2%.

6. The edible and medicinal hot pot soup base according to claim 1, characterized in that: The nucleotide content in the yeast extract is ≥8%.

7. The edible and medicinal hot pot soup base according to claim 1, characterized in that: The mass ratio of the 5'-guanylate disodium to the yeast extract is 1:(2.5-3).

8. A method for preparing the edible and medicinal hot pot soup base as claimed in claims 1 to 7, characterized in that: The following steps are involved: Mix butter and rice bran oil in a container and heat to 120-130℃, add auxiliary materials, bean paste, chili pepper and pepper, and cook for 5-8 minutes; Add astragalus extract, codonopsis polysaccharide, polygonatum odoratum and citric acid into a container, boil at 100-105° C. for 15-20 minutes, cool to 70-80° C., add disodium 5'-guanylate and yeast extract, keep warm and stir for 10-15 minutes to obtain a hot pot base with medicinal and edible properties.

9. The method for preparing the medicine-food hotpot base according to claim 8, characterized in that: The following steps are involved: Mix butter and rice bran oil in a container and heat to 120-130℃, add onion powder, bean paste, chili pepper and Sichuan peppercorns, and cook for 5-8 minutes; Add astragalus extract, codonopsis polysaccharide, polygonatum odoratum, tuckahoe powder, mulberry extract and citric acid into a container, boil at 100-105° C. for 15-20 min, cool to 70-80° C., add disodium 5'-guanylate, yeast extract and xanthan gum, keep warm and stir for 10-15 min to obtain a hot pot base with both medicinal and edible properties.

10. The method for preparing the edible and medicinal hot pot soup base according to claim 8 or 9, characterized in that: The astragalus extract also needs to be pre-treated as follows: The astragalus extract is enzymatically treated with β-glucosidase at 45-50°C for 1-2h, and the amount of β-glucosidase used is 0.1-0.3% of the mass of the astragalus extract; The polygonatum odoratum is pretreated by vacuum drying at -50--40°C.

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