High-stability flour sauce and processing method thereof

Abstract

The invention relates to the technical field of flour sauce materials, and particularly discloses a high-stability flour sauce material and a processing method thereof. Wheat bran fibers, a starch-protein-tea polyphenol compound emulsifier and a compound thickening agent are added into a boiled sauce material; the stability of the sauce is remarkably improved by utilizing the characteristic that the wheat bran fiber adsorbs and fixes grease and the capability of emulsifying, coating and dispersing the grease of the starch-protein-tea polyphenol compound emulsifier, and the phenomena of precipitation, oil-water layering, viscosity reduction and the like of the sauce in the storage process are avoided, so that the quality and shelf life of the sauce and the sense of consumers are not influenced.

Description

Technical Field

[0001] The present invention relates to the technical field of flour and noodle sauces, and specifically to a high-stability flour and noodle sauce and its processing method. Background Art

[0002] During the storage process of sauce products, phenomena such as precipitation, oil-water stratification, and a decrease in viscosity often occur, which have an important impact on the quality of sauce products, the shelf life of sauce products, and the sensory experience of sauce consumers, and also severely restrict the further development of the sauce industry. Therefore, strengthening the stability of the sauce system and suppressing quality problems such as precipitation, oil-water stratification, and a decrease in viscosity during its storage process are of great significance for the development of the sauce industry. Summary of the Invention

[0003] The purpose of the present invention is to provide a high-stability flour and noodle sauce and its processing method to solve the problems of precipitation, oil-water stratification, and a decrease in viscosity that occur during storage due to the instability of the sauce.

[0004] To solve the above technical problems, the present invention provides the following technical solutions:

[0005] A processing method for a high-stability flour and noodle sauce, specifically:

[0006] Pretreatment: Wash the raw materials with deionized water and then crush them to obtain the pretreated raw materials;

[0007] Boiling the sauce: Heat the oil for the sauce to 100 - 120 °C, add the pretreated raw materials and stir-fry for 5 - 10 minutes, then add the soup for the sauce and simmer over low heat for 1 - 2 hours, and let it cool naturally to obtain the sauce;

[0008] Sterilization and filling: Add wheat bran fiber, granulated sugar, edible salt, thickener, and emulsifier to the sauce, stir and mix evenly, adjust the pH, sterilize at 125 - 130 °C under high temperature, degas under vacuum, and fill and seal to obtain the high-stability flour and noodle sauce.

[0009] As a limitation of the present invention, the raw materials are a compound of two or more of sesame, dried chili peppers, Chinese prickly ash, and peanuts.

[0010] As a limitation of the present invention, the oil for the sauce is a compound of two or more of soybean oil, corn oil, beef tallow, and lard.

[0011] As a limitation of the present invention, the soup for the sauce is the soup filtered out after boiling a mixture of one of pork bones, beef bones, and lamb bones with spices in deionized water.

[0012] As a limitation of the present invention, the thickener is a mixture compounded with one of xanthan gum, guar gum, carrageenan, and sodium carboxymethylcellulose, and the mass ratio of the two components is (3 - 5):(1 - 3).

[0013] As a limitation of the present invention, the emulsifier is a starch-protein-tea polyphenol composite emulsifier, and the preparation method is as follows:

[0014] Soybean protein is added to deionized water and ultrasonically dispersed for 20 - 30 min to obtain a soybean protein dispersion. The pH of the soybean protein dispersion is adjusted to 9 - 10 using a sodium hydroxide solution. Tea polyphenols are added, and the mixture is stirred at room temperature for 1 - 2 h to make it uniformly mixed, and then the pH is adjusted again to 9 - 10. Using ultrapure water as the dialysis solution, dialysis is carried out at 0 - 5 °C for 24 - 48 h. After dialysis is completed, the pH of the dialyzed mixture is adjusted to 7 - 8, and the mixture is freeze-dried to obtain a soybean protein - tea polyphenol complex.

[0015] The soybean protein - tea polyphenol complex is added to deionized water, ultrasonically dispersed for 20 - 30 min, and then octenyl succinic anhydride starch ester is added, and ultrasonic dispersion is continued for 20 - 30 min to obtain a starch - protein - tea polyphenol complex dispersion. The starch - protein complex dispersion is freeze-dried to obtain a starch - protein - tea polyphenol composite emulsifier.

[0016] As a limitation of the present invention, the mass ratio of the soybean protein, tea polyphenols, and octenyl succinic anhydride starch ester is (3 - 7):(0.3 - 0.7):(0.2 - 0.5).

[0017] As a limitation of the present invention, the mass ratio of the material oil, raw materials, and material soup is (4 - 5):(2 - 3):(0.5 - 2).

[0018] As a limitation of the present invention, by mass, the high - stability powder noodle sauce includes 70 - 80 parts of sauce, 0.5 - 2 parts of wheat bran fiber, 5 - 10 parts of granulated sugar, 10 - 15 parts of edible salt, 2 - 5 parts of thickener, and 1 - 3 parts of emulsifier.

[0019] Compared with the prior art, the beneficial effects of the present invention are:

[0020] The wheat bran fiber added to the sauce can utilize its large specific surface area and the adsorption force generated by the atomic groups on the surface of its aggregates to adsorb and fix the oil in the sauce, enabling the oil to be stably dispersed in the sauce, reducing the aggregation of oil clusters. After the wheat bran fiber dispersed in the sauce forms a network structure, it can also improve the stability of the sauce. At the same time, the wheat bran fiber also has the functions of promoting intestinal health and reducing cholesterol. After being added to the sauce, it can also enrich the taste and layering of the sauce and reduce the greasiness brought by the sauce.

[0021] The protein - tea polyphenol complex is an emulsifier with excellent properties. Combining the starch - based emulsifier octenyl succinic anhydride starch ester with the protein - tea polyphenol complex can form an emulsifier with better effects. The hydrophilic backbone and hydrophobic branched - chain structure of octenyl succinic anhydride starch ester endow it with excellent emulsifying effects. After combining with the protein - tea polyphenol complex through hydrogen bonds and electrostatic interactions, it can increase the contact angle and antioxidant capacity of the emulsifier. The starch - protein - tea polyphenol complex can form a dense physical barrier at the oil - water interface layer, preventing oxygen from contacting the oil and improving the antioxidant capacity of the sauce. At the same time, the relatively high surface charge provides electrostatic repulsion between emulsion droplets, which together with its own steric hindrance effect prevents the flocculation of the emulsion and the precipitation of the sauce oil. Detailed implementation manners

[0022] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the protection scope of the present invention.

[0023] Wheat bran fiber (120 mesh, fiber content: 90%), soy protein (crude protein content: 92.6%), tea polyphenols (purity: 98%), octenyl succinic anhydride starch ester (purity: 99%).

[0024] Example 1: A processing method for a high - stability powder - based noodle sauce, specifically as follows:

[0025] Step 1: Pretreatment

[0026] Wash 50 g of sesame seeds and 150 g of peanuts with deionized water and then crush them to obtain the pretreated raw materials; add 50 g of beef bones to 500 g of deionized water, simmer for 2 h, add spices such as cinnamon and star anise, and continue to simmer for 1 h. After simmering is completed, let it cool naturally and filter to obtain the soup stock.

[0027] Step 2: Simmer the sauce

[0028] Mix 100 g of soybean oil and 300 g of beef tallow, heat up to 100 °C, add the pretreated raw materials and stir - fry for 5 min, then add 150 g of the soup stock and simmer for 2 h over low heat, and let it cool naturally to obtain the sauce.

[0029] Step 3: Sterilization and filling

[0030] Add 2 g of wheat bran fiber, 10 g of granulated sugar, 15 g of edible salt, 2.5 g of xanthan gum, 2.5 g of sodium carboxymethyl cellulose, and 3 g of starch-protein-tea polyphenol composite emulsifier to 70 g of sauce, stir, mix evenly, adjust the pH to 7.5, sterilize at 125 °C, degas under vacuum, fill and seal to obtain a high-stability powder noodle sauce.

[0031] The preparation method of the starch-protein-tea polyphenol composite emulsifier is as follows:

[0032] Add 5 g of soy protein to 250 g of deionized water, disperse ultrasonically for 30 min to obtain a soy protein dispersion, adjust the pH of the soy protein dispersion to 9 with 1 mol / L sodium hydroxide solution, add 0.5 g of tea polyphenols, stir at room temperature for 2 h to mix evenly, then adjust the pH to 9.0 again, use ultrapure water as the dialysis solution, dialyze at 4 °C for 24 h, after dialysis, adjust the pH of the dialyzed mixture to 7.4, and freeze-dry the mixture to obtain a soy protein-tea polyphenol complex;

[0033] Add 2 g of the soy protein-tea polyphenol complex to 300 g of deionized water, disperse ultrasonically for 30 min, then add 1 g of octenyl succinic anhydride starch ester, continue to disperse ultrasonically for 30 min to obtain a starch-protein-tea polyphenol complex dispersion, and freeze-dry the starch-protein complex dispersion to obtain a starch-protein-tea polyphenol composite emulsifier.

[0034] Example 2: A processing method of a high-stability powder noodle sauce, specifically:

[0035] Step 1: Pretreatment

[0036] Wash 50 g of sesame seeds and 150 g of peanuts with deionized water and then crush them to obtain pretreated raw materials; add 50 g of beef bones to 500 g of deionized water, simmer for 2 h, add spices such as cinnamon and star anise, continue to simmer for 1 h, let it cool naturally after simmering, and filter to obtain a soup stock.

[0037] Step 2: Boil the sauce

[0038] Mix 100 g of soybean oil and 300 g of beef tallow, heat up to 100 °C, add the pretreated raw materials and stir-fry for 5 min, then add 150 g of the soup stock and simmer for 2 h, let it cool naturally to obtain the sauce.

[0039] Step 3: Sterilize and fill

[0040] Add 1.5 g of wheat bran fiber, 10 g of granulated sugar, 14 g of edible salt, 2 g of xanthan gum, 2 g of sodium carboxymethyl cellulose, and 2.5 g of starch-protein-tea polyphenol composite emulsifier to 73 g of sauce, stir, mix evenly, adjust the pH to 7.5, sterilize at 125 °C, degas under vacuum, fill and seal to obtain a high-stability powder noodle sauce.

[0041] The preparation method of the starch-protein-tea polyphenol composite emulsifier is as follows:

[0042] Add 5 g of soy protein to 250 g of deionized water, disperse ultrasonically for 30 min to obtain a soy protein dispersion, adjust the pH of the soy protein dispersion to 9 with 1 mol / L sodium hydroxide solution, add 0.5 g of tea polyphenols, stir at room temperature for 2 h to mix evenly, then adjust the pH to 9.0 again, use ultrapure water as the dialysis solution, dialyze at 4 °C for 24 h, after dialysis, adjust the pH of the dialyzed mixture to 7.4, and freeze-dry the mixture to obtain a soy protein-tea polyphenol complex;

[0043] Add 2 g of the soy protein-tea polyphenol complex to 300 g of deionized water, disperse ultrasonically for 30 min, then add 1 g of octenyl succinic anhydride starch ester, continue to disperse ultrasonically for 30 min to obtain a starch-protein-tea polyphenol complex dispersion, and freeze-dry the starch-protein complex dispersion to obtain a starch-protein-tea polyphenol composite emulsifier.

[0044] Example 3: A processing method of a high-stability powder noodle sauce, specifically as follows:

[0045] Step 1: Pretreatment

[0046] Wash 50 g of sesame seeds and 150 g of peanuts with deionized water and then crush them to obtain pretreated raw materials; add 50 g of beef bones to 500 g of deionized water, simmer for 2 h, add spices such as cinnamon and star anise, continue to simmer for 1 h, let it cool naturally after simmering, and filter to obtain a soup stock.

[0047] Step 2: Boil the sauce

[0048] Mix 100 g of soybean oil and 300 g of beef tallow, heat up to 100 °C, add the pretreated raw materials and stir-fry for 5 min, then add 150 g of the soup stock and simmer over low heat for 2 h, and let it cool naturally to obtain a sauce.

[0049] Step 3: Sterilization and filling

[0050] Add 1 g of wheat bran fiber, 10 g of granulated sugar, 14 g of edible salt, 1.5 g of xanthan gum, 1.5 g of sodium carboxymethyl cellulose, and 2 g of starch-protein-tea polyphenol composite emulsifier to 75 g of sauce, stir and mix evenly, adjust the pH to 7.5, sterilize at 125 °C, degas under vacuum, fill and seal to obtain a high-stability powder noodle sauce.

[0051] The preparation method of the starch-protein-tea polyphenol composite emulsifier is as follows:

[0052] Add 5 g of soy protein to 250 g of deionized water, disperse ultrasonically for 30 min to obtain a soy protein dispersion, adjust the pH of the soy protein dispersion to 9 with 1 mol / L sodium hydroxide solution, add 0.5 g of tea polyphenols, stir at room temperature for 2 h to mix evenly, then adjust the pH to 9.0 again, use ultrapure water as the dialysis solution, dialyze at 4 °C for 24 h, after dialysis, adjust the pH of the dialyzed mixture to 7.4, and freeze-dry the mixture to obtain a soy protein-tea polyphenol complex;

[0053] Add 2 g of the soy protein-tea polyphenol complex to 300 g of deionized water, disperse ultrasonically for 30 min, then add 1 g of octenyl succinic anhydride starch ester, continue to disperse ultrasonically for 30 min to obtain a starch-protein-tea polyphenol complex dispersion, and freeze-dry the starch-protein complex dispersion to obtain a starch-protein-tea polyphenol composite emulsifier.

[0054] Example 4: A processing method of a high-stability powder noodle sauce, specifically:

[0055] Step 1: Pretreatment

[0056] Wash 50 g of sesame seeds and 150 g of peanuts with deionized water and then crush them to obtain pretreated raw materials; add 50 g of beef bones to 500 g of deionized water, simmer for 2 h on low heat, add spices such as cinnamon and star anise, continue to simmer for 1 h on low heat, and after simmering, let it cool naturally and filter to obtain a broth.

[0057] Step 2: Simmer the sauce

[0058] Mix 100 g of soybean oil and 300 g of beef tallow, heat up to 100 °C, add the pretreated raw materials and stir-fry for 5 min, then add 150 g of the broth and simmer on low heat for 2 h, and let it cool naturally to obtain the sauce.

[0059] Step 3: Sterilize and fill

[0060] Add 1.5 g of wheat bran fiber, 10 g of granulated sugar, 14 g of edible salt, 1.5 g of xanthan gum, 1.5 g of sodium carboxymethyl cellulose, and 1.5 g of starch-protein-tea polyphenol composite emulsifier to 75 g of sauce, stir and mix evenly, adjust the pH to 7.5, sterilize at 125 °C, degas under vacuum, fill and seal to obtain a high-stability powder noodle sauce.

[0061] The preparation method of the starch-protein-tea polyphenol composite emulsifier is as follows:

[0062] Add 5 g of soy protein to 250 g of deionized water, ultrasonically disperse for 30 min to obtain a soy protein dispersion, use 1 mol / L sodium hydroxide solution to adjust the pH of the soy protein dispersion to 9, add 0.5 g of tea polyphenols, stir at room temperature for 2 h to mix evenly, then adjust the pH to 9.0 again, use ultrapure water as the dialysis solution, dialyze at 4 °C for 24 h, after dialysis, adjust the pH of the dialyzed mixed solution to 7.4, and freeze-dry the mixed solution to obtain a soy protein-tea polyphenol complex;

[0063] Add 2 g of the soy protein-tea polyphenol complex to 300 g of deionized water, ultrasonically disperse for 30 min, then add 1 g of octenyl succinate starch ester, continue to ultrasonically disperse for 30 min to obtain a starch-protein-tea polyphenol complex dispersion, and freeze-dry the starch-protein complex dispersion to obtain a starch-protein-tea polyphenol composite emulsifier.

[0064] Example 5: A processing method for a high-stability powder noodle sauce, specifically:

[0065] Step 1: Pretreatment

[0066] Wash 50 g of sesame seeds and 150 g of peanuts with deionized water and then crush them to obtain pretreated raw materials; add 50 g of beef bones to 500 g of deionized water, simmer for 2 h, add spices such as cinnamon and star anise, continue to simmer for 1 h, and after simmering, let it cool naturally and filter to obtain the broth.

[0067] Step 2: Simmer the sauce

[0068] Mix 100 g of soybean oil and 300 g of beef tallow, heat up to 100 °C, add the pretreated raw materials and stir-fry for 5 min, then add 150 g of the broth and simmer over low heat for 2 h, and let it cool naturally to obtain the sauce.

[0069] Step 3: Sterilize and fill

[0070] Add 2 g of wheat bran fiber, 10 g of granulated sugar, 14 g of edible salt, 1 g of xanthan gum, 1 g of sodium carboxymethyl cellulose, and 2 g of starch-protein-tea polyphenol composite emulsifier to 75 g of sauce, stir and mix evenly, adjust the pH to 7.5, sterilize at 125 °C, degas under vacuum, fill and seal to obtain a high-stability powder noodle sauce.

[0071] The preparation method of the starch-protein-tea polyphenol composite emulsifier is as follows:

[0072] Add 5 g of soy protein to 250 g of deionized water, disperse ultrasonically for 30 min to obtain a soy protein dispersion, adjust the pH of the soy protein dispersion to 9 with 1 mol / L sodium hydroxide solution, add 0.5 g of tea polyphenols, stir at room temperature for 2 h to mix evenly, then adjust the pH to 9.0 again, use ultrapure water as the dialysis solution, dialyze at 4 °C for 24 h, after dialysis, adjust the pH of the dialyzed mixture to 7.4, and freeze-dry the mixture to obtain a soy protein-tea polyphenol complex;

[0073] Add 2 g of the soy protein-tea polyphenol complex to 300 g of deionized water, disperse ultrasonically for 30 min, then add 1 g of octenyl succinic anhydride starch ester, continue to disperse ultrasonically for 30 min to obtain a starch-protein-tea polyphenol complex dispersion, and freeze-dry the starch-protein complex dispersion to obtain a starch-protein-tea polyphenol composite emulsifier.

[0074] Example 6: A processing method of a high-stability powder noodle sauce, specifically:

[0075] Step 1: Pretreatment

[0076] Wash 50 g of sesame seeds and 150 g of peanuts with deionized water and then crush them to obtain pretreated raw materials; add 50 g of beef bones to 500 g of deionized water, simmer for 2 h, add spices such as cinnamon and star anise, continue to simmer for 1 h, and after simmering, let it cool naturally and filter to obtain a broth.

[0077] Step 2: Boil the sauce

[0078] Mix 100 g of soybean oil and 300 g of beef tallow, heat up to 100 °C, add the pretreated raw materials and stir-fry for 5 min, then add 150 g of the broth and simmer for 2 h, and let it cool naturally to obtain the sauce.

[0079] Step 3: Sterilization and filling

[0080] Add 1 g of wheat bran fiber, 7 g of granulated sugar, 13 g of edible salt, 1.5 g of xanthan gum, 1.5 g of sodium carboxymethyl cellulose, and 1 g of starch-protein-tea polyphenol composite emulsifier to 80 g of sauce, stir and mix evenly, adjust the pH to 7.5, sterilize at 125 °C, vacuum degas, fill and seal to obtain a high-stability powder noodle sauce.

[0081] The preparation method of the starch-protein-tea polyphenol composite emulsifier is as follows:

[0082] Add 5 g of soy protein to 250 g of deionized water, ultrasonically disperse for 30 min to obtain a soy protein dispersion, adjust the pH of the soy protein dispersion to 9 with 1 mol / L sodium hydroxide solution, add 0.5 g of tea polyphenols, stir at room temperature for 2 h to mix evenly, then adjust the pH to 9.0 again, use ultrapure water as the dialysis solution, dialyze at 4 °C for 24 h, after dialysis, adjust the pH of the dialyzed mixture to 7.4, and freeze-dry the mixture to obtain a soy protein-tea polyphenol complex;

[0083] Add 2 g of the soy protein-tea polyphenol complex to 300 g of deionized water, ultrasonically disperse for 30 min, then add 1 g of octenyl succinic anhydride starch ester, continue to ultrasonically disperse for 30 min to obtain a starch-protein-tea polyphenol complex dispersion, and freeze-dry the starch-protein complex dispersion to obtain a starch-protein-tea polyphenol composite emulsifier.

[0084] The following is based on Example 1 for a control experiment, specifically Comparative Example 1 and Comparative Example 2, as described below:

[0085] Comparative Example 1: This comparative example relates to a processing method of a high-stability powder noodle sauce, which is different from Example 1 in that wheat bran fiber is not added to the sauce. Specifically:

[0086] Step 1: Pretreatment

[0087] Wash 50 g of sesame seeds and 150 g of peanuts with deionized water and then crush them to obtain the pretreated raw materials; add 50 g of beef bones to 500 g of deionized water, simmer for 2 h over low heat, add spices such as cinnamon and star anise, continue to simmer for 1 h over low heat, and after simmering, let it cool naturally and filter to obtain the soup stock.

[0088] Step 2: Simmer the sauce

[0089] Mix 100 g of soybean oil and 300 g of beef tallow, heat up to 100 °C, add the pretreated raw materials and stir-fry for 5 min, add 150 g of the soup stock and simmer over low heat for 2 h, and let it cool naturally to obtain the sauce.

[0090] Step 3: Sterilization and filling

[0091] Add 2 g of wheat bran fiber, 10 g of granulated sugar, 15 g of edible salt, 2.5 g of xanthan gum, 2.5 g of sodium carboxymethyl cellulose, and 3 g of starch-protein-tea polyphenol composite emulsifier to 70 g of sauce, stir and mix evenly, adjust the pH to 7.5, sterilize at 125 °C, degas under vacuum, and fill and seal to obtain a high-stability powder noodle sauce.

[0092] The preparation method of the starch-protein-tea polyphenol composite emulsifier is as follows:

[0093] Add 5 g of soy protein to 250 g of deionized water, disperse ultrasonically for 30 min to obtain a soy protein dispersion, use 1 mol / L sodium hydroxide solution to adjust the pH of the soy protein dispersion to 9, add 0.5 g of tea polyphenols, stir at room temperature for 2 h to mix evenly, and then adjust the pH to 9.0 again. Use ultrapure water as the dialysis solution and dialyze at 4 °C for 24 h. After dialysis, adjust the pH of the dialyzed mixture to 7.4, and freeze-dry the mixture to obtain a soy protein-tea polyphenol complex.

[0094] Add 2 g of the soy protein-tea polyphenol complex to 300 g of deionized water, disperse ultrasonically for 30 min, then add 1 g of octenyl succinic anhydride starch ester, and continue to disperse ultrasonically for 30 min to obtain a starch-protein-tea polyphenol complex dispersion. Freeze-dry the starch-protein complex dispersion to obtain a starch-protein-tea polyphenol composite emulsifier.

[0095] Comparative Example 2: This comparative example relates to a processing method of a high-stability powder noodle sauce. The difference from Example 1 is that the emulsifier in the sauce is a protein-tea polyphenol complex, specifically:

[0096] Step 1: Pretreatment

[0097] Wash 50 g of sesame seeds and 150 g of peanuts with deionized water and then crush them to obtain pretreated raw materials; add 50 g of beef bones to 500 g of deionized water, simmer for 2 h on low heat, add spices such as cinnamon and star anise, continue to simmer for 1 h on low heat, and after simmering, let it cool naturally and filter to obtain a broth.

[0098] Step 2: Simmer the sauce

[0099] Mix 100 g of soybean oil and 300 g of beef tallow, heat up to 100 °C, add the pretreated raw materials and stir-fry for 5 min, then add 150 g of the broth and simmer on low heat for 2 h, and let it cool naturally to obtain the sauce.

[0100] Step 3: Sterilization and filling

[0101] Add 2 g of wheat bran fiber, 10 g of granulated sugar, 15 g of edible salt, 2.5 g of xanthan gum, 2.5 g of sodium carboxymethyl cellulose, and 3 g of protein-tea polyphenol complex to 70 g of sauce, stir and mix evenly, adjust the pH to 7.5, sterilize at 125 °C, degas under vacuum, fill and seal to obtain a high-stability powder noodle sauce.

[0102] The preparation method of the protein-tea polyphenol complex is as follows:

[0103] Add 5 g of soy protein to 250 g of deionized water, disperse ultrasonically for 30 min to obtain a soy protein dispersion, adjust the pH of the soy protein dispersion to 9 with 1 mol / L sodium hydroxide solution, add 0.5 g of tea polyphenols, stir at room temperature for 2 h to mix evenly, then adjust the pH to 9.0 again, use ultrapure water as the dialysis solution, dialyze at 4 °C for 24 h, after dialysis, adjust the pH of the dialyzed mixture to 7.4, and freeze-dry the mixture to obtain a soy protein-tea polyphenol complex.

[0104] Comparative Example 3: This comparative example relates to a processing method of a high-stability powder noodle sauce. The difference from Example 1 is that the emulsifier in the sauce is octenyl succinic anhydride starch ester, specifically:

[0105] Step 1: Pretreatment

[0106] Wash 50 g of sesame seeds and 150 g of peanuts with deionized water and then crush them to obtain pretreated raw materials; add 50 g of beef bones to 500 g of deionized water, simmer for 2 h, add spices such as cinnamon and star anise, continue to simmer for 1 h, and after simmering, let it cool naturally, filter to obtain the soup stock.

[0107] Step 2: Simmer the sauce

[0108] Mix 100 g of soybean oil and 300 g of beef tallow, heat up to 100 °C, add the pretreated raw materials and stir-fry for 5 min, add 150 g of the soup stock and simmer over low heat for 2 h, then let it cool naturally to obtain the sauce.

[0109] Step 3: Sterilize and fill

[0110] Add 2 g of wheat bran fiber, 10 g of granulated sugar, 15 g of edible salt, 2.5 g of xanthan gum, 2.5 g of sodium carboxymethyl cellulose, and 3 g of octenyl succinic anhydride starch ester to 70 g of sauce, stir and mix evenly, adjust the pH to 7.5, sterilize at 125 °C, degas under vacuum, fill and seal to obtain a high-stability powder noodle sauce.

[0111] Detection experiment:

[0112] High-stability powder noodle sauces were prepared according to the preparation methods in Example 1, Example 2, Example 3, Example 4, Example 5, Example 6, Comparative Example 1, Comparative Example 2, and Comparative Example 3, respectively.

[0113] Viscosity test: Use an NDJ-9 viscometer to test the viscosity of the sauce sample. Put the sauce sample into the aluminum sample cylinder of the viscometer, use a No. 4 rotor, set the rotation speed to 30 rpm, the temperature to 20 °C, and the measurement time to 1 min to measure the viscosity of the sauce sample.

[0114] Storage performance test: After storing the packaged samples in the dark at room temperature for 3 months, according to the method of viscosity test, test the viscosity and peroxide value of the samples stored for 3 months, and score the samples stored for 3 months according to the sensory scoring standard table (Table 1). Among them, the peroxide value is tested according to the "Determination Method of Peroxide Value - Titration Method" in the "Analytical Methods for Hygienic Standards of Edible Vegetable Oils" (GB / T 5009.37-2003). Specifically: Take 3.00 g of the sauce sample and add it to 30 mL of a chloroform-glacial acetic acid mixture (m 三氯甲烷 : m 冰乙酸 = 2:3), fully dissolve it, add 1 mL of saturated potassium iodide solution (m 磺化钾 : m 蒸馏水 = 7:5), shake it for 0.5 min, place it in the dark for 3 min, add 100 mL of distilled water, shake well, and immediately titrate it with a 0.02 mol / L sodium thiosulfate standard titration solution to measure the peroxide value of the sauce sample.

[0115] Table 1: Sensory scoring standard table

[0116] Scoring Items Scoring Criteria Score Degree of Oil Separation No Oil Separation 25 Slight Oil Separation 20～25 Severe Oil Separation 15～20 Solid Precipitation No Solid Precipitation 25 Slight Solid Precipitation 20～25 Severe Solid Precipitation 15～20 Color Normal Color with Gloss 25 Lighter Color with General Gloss 20～25 Severely Faded Color without Gloss 15～20 Viscosity Degree Normal Viscosity Degree 25 Slightly Decreased Viscosity Degree 20～25 Loss of Viscosity, Sauce Thinned 15～20

[0117] Viscosity (mPa·s) Viscosity after 3 Months (mPa·s) Peroxide Value (g / 100g) Score Example 1 25000 22000 0.02 99 Example 2 25000 21000 0.03 98 Example 3 24000 20000 0.03 98 Example 4 24000 20000 0.03 97 Example 5 23000 19000 0.03 97 Example 6 22000 17000 0.04 96 Comparative Example 1 20000 15000 0.10 90 Comparative Example 2 16000 10000 0.14 88 Comparative Example 3 18000 12000 0.07 95

[0118] Conclusion: It can be seen from the test data that the viscosity, the viscosity, peroxide value, and sensory score after 3 months of storage of the high-stability powder noodle sauce prepared by the processing method of Example 1 are better than those of the high-stability powder noodle sauce prepared by the processing methods of Comparative Example 1, Comparative Example 2, and Comparative Example 3. The high-stability powder noodle sauce prepared by the processing method provided by the present invention has not changed much in viscosity after 3 months of storage, has a small peroxide value, meets the physical and chemical index regulations of the peroxide value of the sauce in the "National Food Safety Standard Compound Seasoning" (GB 31644-2018), has a high sensory score, can solve the problem of unstable storage of the sauce, and avoid the occurrence of precipitation, oil-water stratification, and decrease in viscosity during storage.

[0119] For those skilled in the art, it is obvious that the present invention is not limited to the details of the above-described exemplary embodiments, and the present invention can be implemented in other specific forms without departing from the spirit or basic characteristics of the present invention. Therefore, from any point of view, the embodiments should be regarded as exemplary and non-limiting. The scope of the present invention is defined by the appended claims rather than the above description. Therefore, all changes falling within the meaning and scope of the equivalent elements of the claims are intended to be embraced within the present invention.

Claims

1. A processing method of a high-stability powder noodle sauce, characterized in that: Specifically: Pretreatment: Wash the raw materials with deionized water and then crush them to obtain pretreated raw materials; Boil the sauce: Heat the seasoning oil to 100 - 120 °C, add the pretreated raw materials and stir-fry for 5 - 10 min, then add the soup stock and simmer over low heat for 1 - 2 h, and let it cool naturally to obtain the sauce; Sterilization and filling: Add wheat bran fiber, granulated sugar, edible salt, thickener, and emulsifier to the sauce, stir and mix evenly, adjust the pH, sterilize at 125 - 130 °C under high temperature, degas under vacuum, and fill and seal to obtain a high-stability powder and noodle sauce.

2. The processing method of a high-stability powder noodle sauce according to claim 1, characterized in that: The raw materials are a compound of two or more of sesame, dried chili peppers, Chinese prickly ash, and peanuts.

3. The processing method of a high-stability powder noodle sauce according to claim 1, characterized in that: The seasoning oil is a compound of two or more of soybean oil, corn oil, beef tallow, and lard.

4. The processing method of a high-stability powder noodle sauce according to claim 1, characterized in that: The soup stock is the soup filtered out after boiling a mixture of one of pork bones, beef bones, and mutton bones and spices in deionized water.

5. The processing method of a high-stability powder-based noodle sauce according to claim 1, characterized in that: The thickener is a mixture compounded with one of xanthan gum, guar gum, carrageenan, and sodium carboxymethyl cellulose, and the mass ratio of the two components is (3 - 5):(1 - 3).

6. The processing method of a high-stability powder noodle sauce according to claim 1, characterized in that: The emulsifier is a starch-protein-tea polyphenol composite emulsifier, and the preparation method is as follows: Add soy protein to deionized water, disperse it by ultrasonic wave for 20 - 30 min to obtain a soy protein dispersion, adjust the pH of the soy protein dispersion to 9 - 10 with sodium hydroxide solution, add tea polyphenols, stir at room temperature for 1 - 2 h to mix evenly, and then adjust the pH to 9 - 10 again. Use ultrapure water as the dialysis solution and dialyze at 0 - 5 °C for 24 - 48 h. After dialysis, adjust the pH of the dialyzed mixture to 7 - 8, and freeze-dry the mixture to obtain a soy protein-tea polyphenol complex; Add the soy protein-tea polyphenol complex to deionized water, disperse it by ultrasonic wave for 20 - 30 min, then add octenyl succinic anhydride starch ester, and continue to disperse it by ultrasonic wave for 20 - 30 min to obtain a starch-protein-tea polyphenol complex dispersion. Freeze-dry the starch-protein complex dispersion to obtain a starch-protein-tea polyphenol composite emulsifier.

7. The processing method of a high-stability powder noodle sauce according to claim 6, characterized in that: The mass ratio of soy protein, tea polyphenols, and octenyl succinic anhydride starch ester is (3 - 7):(0.3 - 0.7):(0.2 - 0.5).

8. The processing method of a high-stability powder-based noodle sauce according to claim 1, characterized in that: The mass ratio of the seasoning oil, raw materials, and soup stock is (4 - 5):(2 - 3):(0.5 - 2).

9. The processing method of a high-stability powder-based noodle sauce according to claim 1, characterized in that: By mass, the high-stability powder and noodle sauce includes 70 - 80 parts of sauce, 0.5 - 2 parts of wheat bran fiber, 5 - 10 parts of granulated sugar, 10 - 15 parts of edible salt, 2 - 5 parts of thickener, and 1 - 3 parts of emulsifier.