Spicy strip lipid anti-oxidation method and process based on polyphenol compounding synergistic effect

Abstract

The invention relates to the technical field of spicy strip preparation, and discloses a spicy strip lipid anti-oxidation method and process based on a polyphenol compounding synergistic effect, and the method comprises the following steps: step S1: compounding an antioxidant; s2, dissolving and adding an antioxidant, preferably, the step 1 specifically comprises the step of compounding polyphenol substances with oxidation resistance. According to the present invention, the oil stability of the spicy strip can be significantly improved by using the anti-oxidation method, the shelf life of the product can be significantly prolonged, the polyphenol substance as the natural antioxidant has effects of free radical scavenging and lipid peroxidation reaction inhibition, and the rancidity phenomenon caused by the oil oxidation during the storage process of the spicy strip can be effectively prevented through the compounding synergistic effect, the method is beneficial to keeping bright color and crisp taste of the spicy strips, consumers can enjoy better taste experience when eating the spicy strips, and meanwhile, the polyphenol substances also have certain nutrition and health care functions, are antioxidant and anti-inflammatory, and are beneficial to human health when being taken in a proper amount.

Description

Technical Field

[0001] The present invention relates to the technical field of spicy strip preparation, specifically to an antioxidant method and process for spicy strip lipids based on the synergistic effect of polyphenol compounding. Background Technique

[0002] With the improvement of the consumption level, snack foods have become an important part of people's daily food consumption. Among them, spicy strips are one of them. The characteristics are large production batches and many specifications and models. In the production process of spicy strip foods, flour is processed through multiple processes such as stirring, mixing, puffing, cutting into flowers, cutting into strips, and packaging with various seasonings and oils to become the bagged spicy strips sold on the market.

[0003] During the processing and storage of spicy strips, due to the complexity of environmental conditions, the antioxidant ability of a single polyphenol is relatively limited and cannot comprehensively cover and effectively inhibit various oxidation reactions. Different oxidation processes require different types of antioxidants, and a single polyphenol cannot provide sufficient antioxidant activity and broad-spectrum properties. Although compound polyphenols can improve the antioxidant effect to a certain extent by combining different polyphenolic substances, the interaction and reaction complexity during the compounding process make it difficult to accurately predict and control the antioxidant performance of compound polyphenols. Therefore, in the field of spicy strip lipid antioxidant, the antioxidant methods of single polyphenols and compound polyphenols are not completely feasible. For this reason, an antioxidant method and process for spicy strip lipids based on the synergistic effect of polyphenol compounding are introduced. Summary of the Invention

[0004] Aiming at the deficiencies of the prior art, the present invention provides an antioxidant method and process for spicy strip lipids based on the synergistic effect of polyphenol compounding, and solves the problems raised in the above background technique.

[0005] The present invention provides the following technical solutions: An antioxidant method for spicy strip lipids based on the synergistic effect of polyphenol compounding, including the following steps: Step S1: Antioxidant compounding; Step S2: Dissolution and addition of the antioxidant.

[0006] Preferably, step 1 specifically includes: Compound polyphenolic substances with antioxidant properties, select tea polyphenols, procyanidins and naringin as antioxidants, and mix them in a certain ratio (16:1:1) to improve the overall antioxidant ability.

[0007] Preferably, step 2 specifically includes: Step 2 specifically includes: Dissolve the compounded antioxidant with distilled water to obtain a compound solution, and evenly spray the compound solution into the spicy strip oil under specific process conditions (vacuum degree ≥ 0.098 Mpa, oil temperature ≥ 90 °C).

[0008] The present invention provides the following technical solution: A preparation process of spicy strips based on the synergistic effect of polyphenol compounding, comprising the following steps: Step S1: Raw material preparation and mixing; Step S2: Extrusion puffing and forming; Step S3: Boiling spicy oil and mixing; Step S4: Lipid antioxidant treatment; Step S5: Packaging and sterilization.

[0009] Preferably, step 1 specifically includes: ① Prepare the main raw materials, wheat flour, soybean meal, water, salt, sugar, oil, sweetener, emulsifier, flavor enhancer, colorant, and preservative; ② Mix wheat flour, soybean meal (after soaking and softening), and other dry ingredients evenly according to the formula ratio to form a basic dough.

[0010] Preferably, step 2 specifically includes: ① Put the mixed basic dough into an extrusion puffing machine, and through the extrusion of the screw, make the dough undergo starch gelatinization, protein organization, and overall food puffing under high temperature and high pressure; ② The puffed spicy strip embryo is cut into a specific length and cooled by a blower to reduce the moisture content; Preferably, step 3 specifically includes: ① Select soybean oil or rapeseed oil as the raw material, add chili peppers and various spices, and boil them at high temperature to form spicy oil with characteristic fragrance; ② Mix the boiled spicy oil with the cooled spicy strip embryo to ensure that the spicy oil is evenly distributed on the surface and pores of the spicy strip embryo.

[0011] Preferably, step 4 specifically includes: ① After mixing the spicy strips, use tea polyphenols, procyanidins, and naringin as antioxidants, and add them to the spicy strips by spraying or soaking; ② Ensure that the antioxidants are evenly distributed in the spicy strips to improve their antioxidant performance.

[0012] Preferably, step 5 specifically includes: ① Carry out nitrogen filling packaging on the mixed spicy strips to inhibit the reproduction of aerobic microorganisms; ② The packaged spicy strips are detected by an X-ray machine to ensure no foreign objects; ③ Send the qualified spicy strips into a pasteurization line for sterilization treatment, and then cool them to room temperature; ④ The sterilized spicy strips are subjected to outer packaging, packed in boxes and prepared for leaving the factory.

[0013] The present invention has the following beneficial effects: 1. The lipid antioxidant method and process for spicy strips based on the synergistic effect of polyphenol compounding can significantly improve the oil stability of spicy strips and extend the product shelf life through the antioxidant method. As natural antioxidants, polyphenolic substances have the ability to scavenge free radicals and inhibit lipid peroxidation reactions. Through the synergistic effect of compounding, their antioxidant effect can be further enhanced, thus effectively preventing the rancidity phenomenon caused by oil oxidation during the storage of spicy strips. Secondly, the use of polyphenol compound antioxidant can also improve the overall quality of spicy strips. It helps to keep the color of spicy strips bright and the taste crispy, enabling consumers to enjoy a better taste experience when eating. At the same time, polyphenolic substances also have certain nutritional and health care functions, such as antioxidant and anti-inflammatory effects, and appropriate intake is beneficial to human health.

[0014] 2. The lipid antioxidant method and process for spicy strips based on the synergistic effect of polyphenol compounding not only have simplicity and feasibility in the preparation process, but are also very convenient for industrial production. By carefully adjusting the proportion of each component in the seasoning oil and processing parameters, it can ensure the uniform dispersion of polyphenol compound antioxidant in spicy strips and play its effective role, thereby guaranteeing the quality stability and consistency of the product. The implementation of this process not only improves production efficiency, but also ensures that the product maintains high-quality standards during large-scale production, meeting the dual needs of consumers for food safety and taste.

[0015] 3. The lipid antioxidant method and process for spicy strips based on the synergistic effect of polyphenol compounding can significantly reduce the dependence on and addition amount of other chemical antioxidants during the production of spicy strips by using polyphenol compound antioxidant. This helps to reduce the potential health risks that may be brought by the use of these chemicals. This natural antioxidant method not only better meets the growing demand of consumers for healthy foods, but also effectively improves the overall safety of the product. BRIEF DESCRIPTION OF THE DRAWINGS

[0016] Figure 1 It is a schematic diagram of the process flow chart for the preparation of the present invention; DETAILED DESCRIPTION OF THE INVENTION

[0017] Next, the technical solutions in the embodiments of the present invention will be clearly and completely described in conjunction with the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without making creative efforts shall fall within the protection scope of the present invention.

[0018] Please refer to Figure 1 , the lipid antioxidant method for spicy strips based on the synergistic effect of polyphenol compounding includes the following steps: Step S1: Antioxidant compounding; Step S2: Dissolution and addition of antioxidants.

[0019] In a preferred embodiment, step 1 specifically includes: Compound polyphenolic substances with antioxidant properties, select tea polyphenols, procyanidins and naringin as antioxidants, and mix them in a certain ratio (16:1:1) to improve the overall antioxidant capacity; And when selecting antioxidants, their polarity, solubility and compatibility with other components need to be considered. Tea polyphenols, procyanidins and naringin are all polar antioxidants. They can very effectively play their roles at the oil-water interface. These antioxidants can complement each other and work synergistically to jointly combat and quench free radicals, thereby effectively blocking the oxidation process. Through compounding, the unique advantages of each antioxidant can be fully utilized to further improve the antioxidant performance of lipids in spicy strips. Such treatment can not only enhance the quality of spicy strips, but also significantly extend the shelf life of the product.

[0020] In a preferred embodiment, step 2 specifically includes: Dissolve the compounded antioxidant with distilled water to obtain a compounded agent solution, and spray the compounded agent solution evenly into the spicy strip oil under specific process conditions (vacuum degree ≥ 0.098 Mpa, oil temperature ≥ 90 °C); And when dissolving the antioxidant, it needs to be added under specific process conditions to ensure that the antioxidant can be evenly dispersed in the spicy strip oil and play the best antioxidant role. Through the dissolution and addition steps, the antioxidant can be evenly introduced into the spicy strips, improving the antioxidant performance of the spicy strips and preventing the quality decline caused by lipid oxidation; The specific addition process conditions are: (vacuum degree ≥ 0.098 Mpa, oil temperature ≥ 90 °C); After adding the antioxidant, the spicy strips need to be subjected to subsequent stirring and cooling treatment to ensure that the antioxidant can be evenly distributed in the spicy strips, and then the spicy strips are packaged to avoid direct contact with air and further extend the shelf life.

[0021] In a preferred embodiment, it includes the following steps: Step S1: Raw material preparation and mixing; Step S2: Extrusion and puffing and forming; Step S3: Chili oil boiling and mixing; Step S4: Lipid antioxidant treatment; Step S5: Packaging and sterilization.

[0022] In a preferred embodiment, step 1 specifically includes: ① Prepare the main raw materials, including wheat flour, soybean meal, water, salt, sugar, oil, sweeteners, emulsifiers, flavor enhancers, colorants, and preservatives; ② Mix the wheat flour, soybean meal (after soaking and softening), and other dry ingredients evenly according to the formula ratio to form a basic dough; The formula ratio of wheat flour, soybean meal (after soaking and softening), and other dry ingredients is: 5:1:0.1; Thus, lay the basic flavor and texture of the spicy strips, ensuring the smooth progress of subsequent processing.

[0023] In a preferred embodiment, step 2 specifically includes: ① Put the mixed basic dough into an extrusion puffing machine. Through the extrusion of the screw, the dough undergoes starch gelatinization, protein texturization, and overall food puffing under high temperature and high pressure; ② The puffed spicy strip embryos are cut into specific lengths and cooled by a blower to reduce the moisture content; During the process of making spicy strips, it is first necessary to ensure that the spicy strip embryos are fully cooked. This process not only gives the spicy strip embryos an appropriate taste but also endows them with a fluffy and chewy texture. After cooking, the spicy strip embryos need to go through a cooling step, which helps to reduce the moisture content in the spicy strips. Reducing moisture is crucial because it can prevent mildew or other quality problems during subsequent flavoring and packaging processes, ensuring the quality and shelf life of the final product.

[0024] In a preferred embodiment, step 3 specifically includes: ① Select soybean oil or rapeseed oil as the raw material, add chili peppers and various spices, and boil them at high temperature to form spicy oil with characteristic aroma; ② Mix the boiled spicy oil with the cooled spicy strip embryos to ensure that the spicy oil is evenly distributed on the surface and pores of the spicy strip embryos; If the temperature of the spicy oil is relatively high, it should be allowed to cool slightly first to avoid damaging the texture of the spicy strip embryos.

[0025] In a preferred embodiment, step 4 specifically includes: ① After mixing the spicy strips, a natural polyphenol complex (a mixture of tea polyphenols, proanthocyanidins, and naringin) can be used as an antioxidant and added to the spicy strips by spraying or soaking; ② Ensure that the antioxidant is evenly distributed in the spicy strips to improve their antioxidant performance; Further enhance the antioxidant ability of the spicy strips, reduce the peculiar smell and bad taste caused by oil oxidation, and extend the shelf life of the product.

[0026] In a preferred embodiment, step 5 specifically includes: ① Nitrogen is filled into the plastic strip after mixing to inhibit the reproduction of aerobic microorganisms. The selected plastic strips enter the nitrogen filling packaging process, where nitrogen is filled into the package to replace the air, achieving the purpose of freshness preservation and anti-oxidation. ② The packaged plastic strips are detected by an X-ray machine to ensure no foreign objects. ③ The qualified plastic strips after detection are sent to a pasteurization line for sterilization treatment and then cooled to room temperature. By sending the qualified plastic strips after detection to a pasteurization line for sterilization treatment, it is ensured that the products meet the food safety standards. After the sterilization process is completed, the plastic strips are transported to a cooling area where they are slowly cooled to room temperature. This process helps to maintain the taste of the plastic strips and extend the shelf life. ④ The sterilized plastic strips are subjected to outer packaging, boxed and prepared for leaving the factory. Ensure the hygienic safety of the plastic strips during packaging and storage, while maintaining their quality and taste. Through the above steps, a plastic strip product with the polyphenol compound synergistic effect and strong antioxidant performance can be prepared. This kind of plastic strip not only has a unique taste and strong flavor, but also has a long shelf life and stable quality.

[0027] It should be noted that in this article, relational terms such as first and second are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Moreover, the term "including", "comprising" or any other variant thereof is intended to cover non-exclusive inclusion, so that a process, method, article or device including a series of elements not only includes those elements, but also includes other elements not expressly listed, or also includes elements inherent to such process, method, article or device.

[0028] Although the embodiments of the present invention have been shown and described, for those of ordinary skill in the art, it can be understood that various changes, modifications, substitutions and variations can be made to these embodiments without departing from the principles and spirit of the present invention. The scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A spicy strip lipid antioxidant method based on the synergistic effect of polyphenols, characterized in that: The following steps are involved: Step S1: compounding antioxidants; Step S2: dissolving and adding antioxidant.

2. The spicy strips lipid antioxidant method based on the synergistic effect of polyphenols according to claim 1, characterized in that: Step 1 specifically includes: Polyphenolic substances with antioxidant properties are compounded, and tea polyphenols, proanthocyanidins and naringin are selected as antioxidants and mixed in a ratio of 16:1:1 to improve the overall antioxidant capacity.

3. The spicy strips lipid antioxidant method based on the synergistic effect of polyphenols according to claim 2, characterized in that: Step 2 specifically includes: The compounded antioxidant is dissolved in distilled water, and under specific process conditions, the vacuum degree is ≥0.098Mpa, and the oil temperature is ≥90°C, to obtain a compound agent solution, and the compound agent solution is evenly sprayed into the spicy strips oil.

4. The spicy strip preparation process based on the synergistic effect of polyphenols according to claim 3, characterized in that: The following steps are involved: Step S1: raw material preparation and mixing; Step S2: extrusion, expansion and molding; Step S3: boiling chili oil and mixing ingredients; Step S4: lipid antioxidant treatment; Step S5: packaging and sterilization.

5. The spicy strips preparation process based on the synergistic effect of polyphenols according to claim 4, characterized in that: Step 1 specifically includes: ① Prepare the main raw materials, wheat flour, soybean meal, water, salt, sugar, oil, sweetener, emulsifier, flavor enhancer, colorant and preservative; ②Mix wheat flour, soaked and softened soybean meal and other dry ingredients evenly according to the formula ratio to form a basic dough.

6. The spicy strips preparation process based on the synergistic effect of polyphenols according to claim 5, characterized in that: Step 2 specifically includes: ①Put the mixed basic dough into the extruder. Through the extrusion of the screw, the dough undergoes starch gelatinization, protein organization and overall food expansion under high temperature and high pressure. ② The puffed spicy strips are cut into specific lengths and cooled by a fan to reduce the moisture content.

7. The spicy strip preparation process based on the synergistic effect of polyphenols according to claim 6, characterized in that: Step 3 specifically includes: ①Use soybean oil or rapeseed oil as raw material, add chili pepper and various spices and boil at high temperature to form spicy oil with characteristic aroma; ②Mix the boiled chili oil with the cooled spicy strips embryo to ensure that the chili oil is evenly distributed on the surface and pores of the spicy strips embryo.

8. The spicy strip preparation process based on the synergistic effect of polyphenols according to claim 7, characterized in that: Step 4 specifically includes: ① After the spicy strips are mixed with ingredients, tea polyphenols, proanthocyanidins and naringin are used as antioxidants and added to the spicy strips by spraying or soaking; ② Ensure that antioxidants are evenly distributed in the spicy strips to improve their antioxidant properties.

9. The spicy strip preparation process based on the synergistic effect of polyphenols according to claim 8, characterized in that: Step 5 specifically includes: ① Fill the spicy strips with nitrogen after mixing to inhibit the growth of aerobic microorganisms; ② The packaged spicy strips are inspected by an X-ray machine to ensure there are no foreign objects; ③ Send the qualified spicy strips to the pasteurization line for sterilization, and then cool to room temperature; ④The sterilized spicy strips are packaged, packed and prepared for shipment.

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