Process for preparing hotpot condiment sauce from plant extracts

Abstract

The invention relates to the technical field of preparation of food ingredients, in particular to a process for preparing a hotpot condiment sauce from plant extracts. The preparation process comprises the following steps: preparing the peanut protein freeze-dried powder; purified peanut chili oil and flavor peptide powder are prepared; preparing a tea fragrance extract; preparing a chitosan and tea dust composite film forming liquid; and preparing the hotpot condiment sauce. The flavor peptide is extracted from the peanuts, so that the delicate flavor of the hotpot condiment sauce is improved, the fragrance is lasting and stable, the delicate flavor is too obvious due to pure preparation of the peanut flavor peptide, so that the condiment sauce is too salty, and therefore, the chili powder is added for co-extraction, and in the enzymolysis process, after peanut protein enzymolysis, protease continues to conduct enzymolysis on the chili powder, and the flavor of the hotpot condiment sauce is improved. And the peanut protein enzymatic hydrolysate can assist the chili in enzymolysis, so that the peppery taste of the chili is fully preserved in the enzymatic hydrolysate in the enzymolysis process, and then the delicate flavor of the dipping sauce is improved through a Maillard reaction.

Description

Technical Field

[0001] The invention relates to the technical field of food ingredient preparation, and in particular to a process for preparing a hot pot dipping sauce by using a plant extract. Background Art

[0002] Hot pot is a unique Chinese delicacy with a long history. It is a food suitable for all ages. Its characteristic is that it is eaten while being cooked. Since the pot itself has a heat-preserving effect, the food is still steaming hot when eaten. Typical hot pot ingredients include various meats, seafood, vegetables, soy products, etc. They are put into the bottom of the pot and boiled, then dipped in the dipping sauce or eaten directly.

[0003] Most hot pot dipping sauces on the market have a lot of ingredients, resulting in a heavy taste. In addition, since the umami flavor of the dipping sauce is not easy to preserve, the dipping sauces on the market are mainly sweet and spicy, and the umami flavor is not obvious. Moreover, the umami flavor is not easy to preserve for a long time. Therefore, we provide a process for preparing hot pot dipping sauces using plant extracts. The prepared hot pot dipping sauces have a distinct umami flavor and can be stored for a long time. Summary of the Invention

[0004] In view of the shortcomings of the prior art, the object of the present invention is to provide a process for preparing hot pot dipping sauce using plant extracts.

[0005] A process for preparing a hot pot dipping sauce using a plant extract comprises the following steps:

[0006] S1: Preparation of freeze-dried peanut protein powder

[0007] The peanuts are washed with clean water, dried, and ground into powder to obtain peanut powder, the peanut powder is defatted to obtain defatted peanut powder, the defatted peanut powder is dissolved in deionized water, extracted and centrifuged, the supernatant after centrifugation is collected, the pH value of the supernatant is adjusted, and precipitation is performed to obtain a protein precipitate, water is added until the protein precipitate is redissolved in water, dialyzed, and vacuum freeze-dried to obtain peanut protein freeze-dried powder;

[0008] S2: Preparation of purified peanut chili oil and flavor peptide powder

[0009] The peanut protein freeze-dried powder and the chili powder are mixed, distilled water is added, and the mixture is heated in a water bath and then stirred at a constant temperature for enzymatic hydrolysis. The mixture is centrifuged, and the supernatant is collected and placed in a rotary evaporator for evaporation and concentration to obtain a peanut chili oil extract. The peanut chili oil extract is divided into two parts, and edible oil is added to one part and mixed and stirred evenly. Impurities are removed, and the mixture is extracted and concentrated to obtain a purified peanut chili oil extract. Reducing sugar and L-cysteine hydrochloride are added to the other part of the peanut chili oil extract, the pH value is adjusted, and the mixture is reacted in a constant temperature oil bath to obtain a Maillard reaction solution, which is spray-dried to obtain a flavor peptide powder.

[0010] S3: Preparation of tea aroma extract

[0011] The tea leaves are dried and crushed, and the crushed tea leaves are immersed in edible alcohol and extracted in a condensation reflux device. After the extraction, the filtrate and the filter residue are separated by filtration. The filtrate is the extraction stock solution. A clarifying decolorizing agent is added to the extraction stock solution, and the mixture is centrifuged to obtain a tea aroma extract.

[0012] S4: Preparation of chitosan tea powder composite film forming liquid

[0013] Mix 0.22-0.25 wt% of chitosan, 2.0-2.2 wt% of sodium alginate, 1-1.5 wt% of tea powder, and water, stir well, take 30 parts by volume, add 0.5-1 parts by volume of glacial acetic acid, add water to 50 parts by volume, stir well, and then add 1-2 parts by volume of glycerol to obtain a composite film forming solution;

[0014] S5: Prepare hot pot dipping sauce

[0015] After mixing flavor peptide powder, purified peanut chili oil extract and sesame, tea flavor extract is sprayed on the surface and dried in an oven to obtain a tea-flavored dipping sauce. Subsequently, a composite film forming liquid is poured on the surface of the tea-flavored dipping sauce until the composite film forming liquid is cast on the surface of the tea-flavored dipping sauce. The hot pot dipping sauce is dried in an oven to obtain the hot pot dipping sauce.

[0016] Furthermore, step S1 prepares freeze-dried peanut protein powder, comprising the following steps:

[0017] S1.1: Wash the peanuts with clean water, dry them in an oven to constant weight, grind them into a powder, and pass them through a 100-mesh sieve to obtain peanut powder. Add petroleum ether to the peanut powder at a material-to-liquid ratio of 1:4-5, and defatting them with magnetic stirring for 3-4 hours. Remove the petroleum ether by suction, and dry them in an oven to obtain defatted peanut powder.

[0018] S1.2: Dissolve defatted peanut flour in deionized water at a material-liquid ratio of 1:(20-22), adjust the pH to 9-10 with 1-1.5 mol / L NaOH, and extract under magnetic stirring at 28-30°C for 2-3 h. Cool to 0-4°C, centrifuge at 4000-4500 rpm for 15-20 min, and collect the supernatant.

[0019] S1.3: Adjust the pH of the supernatant to the isoelectric point with 1 mol / L HCl, place in a 0-4°C refrigerator to precipitate for 1-2 hours, then centrifuge at 4000-4500 rpm for 5-10 minutes at 0-4°C to obtain a protein precipitate. Add water until the protein precipitate is redissolved in water, dialyze, and vacuum freeze-dry to obtain peanut protein freeze-dried powder.

[0020] Furthermore, step S2 prepares purified peanut chili oil and flavor peptide powder, comprising the following steps:

[0021] S2.1: Mix 5-10 parts by weight of freeze-dried peanut protein powder and 1-5 parts by weight of chili powder, add 50 parts by volume of distilled water, place in an 85-90°C water bath for 8-10 minutes, perform enzymatic hydrolysis at 40-45°C with constant stirring for 1.5-2 hours, centrifuge at 4000-4500 rpm for 8-10 minutes at room temperature, collect the supernatant, and evaporate and concentrate in a rotary evaporator at 85-90°C to obtain a peanut chili oil extract;

[0022] S2.2: Divide the peanut chili oil extract into two portions, add edible oil to one portion and mix thoroughly. After standing for stratification, remove impurities from the lower layer. Add 95% edible ethanol to the upper edible oil layer for extraction. Stir and stand for stratification at 25-30°C to remove impurities from the lower layer. Evaporate and concentrate the upper layer to obtain a purified peanut chili oil extract.

[0023] S2.3: Add reducing sugar and L-cysteine hydrochloride to the other portion of peanut chili oil extract from step S2.2, adjust the pH to 8-9, react in a constant temperature oil bath at 110-120°C for 5-10 minutes, cool to room temperature in an ice-water bath to obtain a Maillard reaction solution, spray-dry, and obtain flavor peptide powder.

[0024] Furthermore, step S3 of preparing the tea aroma extract comprises the following steps:

[0025] S3.1: Dry the tea leaves in a 45-50°C oven, crush them and pass them through a 40-mesh sieve. Immerse the crushed tea leaves in edible alcohol and extract them using a condenser reflux device. After extraction, filter and separate the filtrate and residue. The filtrate is the original extraction solution.

[0026] S3.2: Add a clarifying decolorizing agent to the extracted solution in a volume ratio of (8-10):1. Let the solution stand for 5-10 minutes and then centrifuge for 15-20 minutes to obtain a tea aroma extract.

[0027] Furthermore, step S5 of preparing hot pot dipping sauce comprises the following steps:

[0028] S5.1: Mix 1-2 parts by volume of flavor peptide powder, 3-5 parts by volume of purified peanut chili oil extract, and 1-3 parts by volume of sesame seeds, spray 0.5-1 parts by volume of tea flavor extract on the surface, and dry in an oven at 38-40°C for 0.5-1 hour to obtain a tea-flavored dipping sauce;

[0029] S5.2: Then, pour the composite film forming liquid on the surface of the tea-flavored dipping sauce until the composite film forming liquid is cast on the surface of the tea-flavored dipping sauce, and dry in an oven at 38-40° C. for 6-7 hours to obtain the hot pot dipping sauce.

[0030] Furthermore, the enzyme used for enzymatic hydrolysis in step S2.1 is a mixed enzyme, specifically a mixture of neutral protease, pectinase and cellulase in a mass ratio of 1:2:2, and the added amount of the mixed enzyme is 2-3%.

[0031] Furthermore, in step S2.2, the volume ratio of the peanut chili oil extract to the edible oil is 1:(8-10).

[0032] Furthermore, in step S2.3, the volume ratio of the peanut chili oil extract, reducing sugar and L-cysteine hydrochloride is (2-3):1:1.

[0033] Furthermore, in step S3.2, the clarification and decolorization agent is prepared by mixing diatomaceous earth, activated carbon, gelatin and chitosan in a volume ratio of (1-3): (1-2): (1-2): (0.5-1) and then putting the mixture into a mesh bag.

[0034] Furthermore, in step S4.1, the mass ratio of chitosan, sodium alginate and tea powder is 1:2:(5-8).

[0035] Compared with the prior art, the present invention has at least the following beneficial effects:

[0036] 1. The present invention extracts flavor peptides from peanuts, thereby enhancing the umami flavor of the hot pot dipping sauce, and the aroma is long-lasting and stable. Simply preparing peanut flavor peptides will make the umami flavor too obvious, resulting in the dipping sauce being too salty. Therefore, chili powder is added for joint extraction. During the enzymatic hydrolysis process, after the peanut protein is hydrolyzed, the protease will continue to enzymatically hydrolyze the chili powder, and the peanut protein hydrolysis product can assist the enzymatic hydrolysis of the chili, thereby fully preserving the spicy taste of the chili in the enzymatic hydrolysis product during the enzymatic hydrolysis process, and then the umami flavor of the dipping sauce is enhanced through the Maillard reaction.

[0037] 2. The present invention decolorizes and clarifies the tea leaves, thereby preserving the fragrance of the tea leaves without allowing the astringency of the tea leaves to affect the taste of the dipping sauce. In addition, the chitosan tea dust composite film can bring a fresh-keeping effect to the dipping sauce. However, the chitosan tea dust composite film has a certain astringency of tea due to the addition of tea dust. Before using the composite film forming liquid, a layer of tea extract is sprayed on the surface of the dipping sauce. While preserving the fragrance of the tea leaves, the tea extract can be used to dilute the astringency of the tea brought by the composite film forming liquid, thereby extending the shelf life of the dipping sauce without affecting the flavor of the dipping sauce itself.

[0038] 3. The present invention prepares a chitosan tea powder composite film on the surface of the dipping sauce. The chitosan and tea powder composite can be coated on the food surface and prolong the freshness and taste of the food, thereby prolonging the storage time of the dipping sauce and reducing the addition of preservatives. BRIEF DESCRIPTION OF THE DRAWINGS

[0039] The accompanying drawings, which are incorporated herein and constitute a part of the specification, illustrate embodiments of the present disclosure and, together with the description, further serve to explain the principles of the present disclosure and to enable one skilled in the relevant art to make and use the present disclosure.

[0040] Figure 1 The present invention provides a process for preparing hot pot dipping sauce using plant extracts adopted in an embodiment of the present invention. DETAILED DESCRIPTION

[0041] Example 1:

[0042] A process for preparing hot pot dipping sauce using plant extracts, such as Figure 1 As shown, the following steps are included:

[0043] S1: Preparation of freeze-dried peanut protein powder

[0044] S1.1: Wash the peanuts with clean water, dry them in an oven to constant weight, grind them into a powder, and pass them through a 100-mesh sieve to obtain peanut powder. Add petroleum ether to the peanut powder at a material-to-liquid ratio of 1:5, and defatting them by magnetic stirring for 4 hours. Remove the petroleum ether by suction, and dry them in an oven to obtain defatted peanut powder.

[0045] S1.2: Defatted peanut flour was dissolved in deionized water at a solid-liquid ratio of 1:20. The pH value was adjusted to 9 with 1 mol / L NaOH. The mixture was extracted with magnetic stirring at 28°C for 2 h. The mixture was then cooled to 4°C and centrifuged at 4000 rpm for 20 min. The supernatant was collected.

[0046] S1.3: Adjust the pH of the supernatant to the isoelectric point with 1 mol / L HCl, place in a 4°C refrigerator to precipitate for 1 hour, then centrifuge at 4000 rpm for 10 minutes at 4°C to obtain a protein precipitate. Add water until the protein precipitate is redissolved in water, dialyze, and vacuum freeze-dry to obtain peanut protein freeze-dried powder.

[0047] S2: Preparation of purified peanut chili oil and flavor peptide powder

[0048] S2.1: 10 parts by weight of freeze-dried peanut protein powder and 5 parts by weight of chili powder were mixed, 50 parts by volume of distilled water were added, and the mixture was placed in a 90°C water bath for 10 min. Enzymatic hydrolysis was performed at 40°C with constant stirring for 2 h (neutral protease:pectinase:cellulase = 1:2:2, enzyme addition level 2%). The mixture was centrifuged at 4000 rpm for 10 min at room temperature. The supernatant was collected and concentrated in a rotary evaporator at 90°C to obtain a peanut chili oil extract.

[0049] S2.2: Divide the peanut chili oil extract into two portions, add edible oil to one portion, mix thoroughly, allow to stand and separate, remove impurities from the lower layer, add 95% edible ethanol to the upper edible oil layer, stir and stand at 25°C, remove impurities from the lower layer, and evaporate and concentrate the upper layer to obtain a purified peanut chili oil extract;

[0050] S2.3: Add reducing sugar and L-cysteine hydrochloride (volume ratio of chili oil extract, reducing sugar, and L-cysteine hydrochloride is 3:1:1) to the other portion of peanut chili oil extract from step S2.2, adjust the pH to 9, react in a constant temperature oil bath at 120°C for 10 min, cool to room temperature in an ice-water bath to obtain a Maillard reaction solution, and spray dry to obtain a flavor peptide powder;

[0051] S3: Preparation of tea aroma extract

[0052] S3.1: Dry the tea leaves in a 45°C oven, crush them and pass them through a 40-mesh sieve. Immerse the crushed tea leaves in edible alcohol and extract them using a condenser reflux device. After extraction, filter and separate the filtrate and residue. The filtrate is the original extraction solution.

[0053] S3.2: A clarifying decolorizing agent is added to the extraction solution, the volume ratio of the extraction solution to the clarifying decolorizing agent is 10:1, and the clarifying decolorizing agent is prepared by diatomaceous earth, activated carbon, gelatin and chitosan in a ratio of 1:1:1:0.5. After standing for 10 minutes, centrifuge for 20 minutes to obtain a tea aroma extract.

[0054] S4: Preparation of chitosan tea powder composite film forming liquid

[0055] S4.1: Mix 0.22 wt% chitosan, 2.0 wt% sodium alginate, 1.5 wt% tea powder and water, stir evenly, take 30 parts by volume, add 0.5 parts by volume of glacial acetic acid, and then add water to 50 parts by volume. After stirring evenly, add 1 part by volume of glycerol to obtain a composite membrane forming liquid.

[0056] S5: Prepare hot pot dipping sauce

[0057] S5.1: Mix 1 part by volume of flavor peptide powder, 3 parts by volume of purified peanut chili oil extract, and 1 part by volume of sesame seeds, spray 0.5 parts by volume of tea flavor extract on the surface, and oven dry at 38°C for 1 hour to obtain a tea-flavored dipping sauce;

[0058] S5.2: Then, pour the composite film forming liquid on the surface of the tea-flavored dipping sauce until the composite film forming liquid is cast on the surface of the tea-flavored dipping sauce, and dry in an oven at 38° C. for 7 hours to obtain the hot pot dipping sauce.

[0059] Example 2:

[0060] A process for preparing hot pot dipping sauce using plant extracts, such as Figure 1 As shown, the following steps are included:

[0061] S1: Preparation of freeze-dried peanut protein powder

[0062] S1.1: Wash the peanuts with clean water, dry them in an oven to constant weight, grind them into a powder, and pass them through a 100-mesh sieve to obtain peanut powder. Add petroleum ether to the peanut powder at a material-to-liquid ratio of 1:4, and defatting them by magnetic stirring for 4 hours. Remove the petroleum ether by suction, and dry them in an oven to obtain defatted peanut powder.

[0063] S1.2: Defatted peanut flour was dissolved in deionized water at a solid-liquid ratio of 1:55. The pH value was adjusted to 9 with 1 mol / L NaOH. The mixture was extracted with magnetic stirring at 28°C for 2 h. The mixture was then cooled to 4°C and centrifuged at 4000 rpm for 20 min. The supernatant was collected.

[0064] S1.3: Adjust the pH of the supernatant to the isoelectric point with 1 mol / L HCl, place in a 4°C refrigerator to precipitate for 1 hour, then centrifuge at 4000 rpm for 10 minutes at 4°C to obtain a protein precipitate. Add water until the protein precipitate is redissolved in water, dialyze, and vacuum freeze-dry to obtain peanut protein freeze-dried powder.

[0065] S2: Preparation of purified peanut chili oil and flavor peptide powder

[0066] S2.1: Mix 5 parts by weight of freeze-dried peanut protein powder and 5 parts by weight of chili powder, add 50 parts by volume of distilled water, place in a 90°C water bath for 10 min, and perform enzymatic hydrolysis at 40°C with constant stirring for 2 h (neutral protease:pectinase:cellulase = 1:2:2, enzyme addition level 2%). Centrifuge at 4000 rpm for 10 min at room temperature. Collect the supernatant and evaporate and concentrate in a rotary evaporator at 90°C to obtain a peanut chili oil extract.

[0067] S2.2: Divide the peanut chili oil extract into two portions, add edible oil to one portion, mix thoroughly, allow to stand and separate, remove impurities from the lower layer, add 95% edible ethanol to the upper edible oil layer, stir and stand at 25°C, remove impurities from the lower layer, and evaporate and concentrate the upper layer to obtain a purified peanut chili oil extract;

[0068] S2.3: Add reducing sugar and L-cysteine hydrochloride (volume ratio of chili oil extract, reducing sugar, and L-cysteine hydrochloride is 2:1:1) to the other portion of peanut chili oil extract from step S2.2, adjust the pH to 9, react in a constant temperature oil bath at 120°C for 10 min, cool to room temperature in an ice-water bath to obtain a Maillard reaction solution, and spray dry to obtain a flavor peptide powder;

[0069] S3: Preparation of tea aroma extract

[0070] S3.1: Dry the tea leaves in a 45°C oven, crush them and pass them through a 40-mesh sieve. Immerse the crushed tea leaves in edible alcohol and extract them using a condenser reflux device. After extraction, filter and separate the filtrate and residue. The filtrate is the original extraction solution.

[0071] S3.2: A clarifying decolorizing agent is added to the extraction solution, the volume ratio of the extraction solution to the clarifying decolorizing agent is 8:1, and the clarifying decolorizing agent is prepared by diatomaceous earth, activated carbon, gelatin and chitosan in a ratio of 2:1:1:0.5. After standing for 10 minutes, centrifuge for 20 minutes to obtain a tea aroma extract.

[0072] S4: Preparation of chitosan tea powder composite film forming liquid

[0073] S4.1: Mix 0.25 wt% chitosan, 2.2 wt% sodium alginate and 1 wt% tea powder, stir evenly, take 30 parts by volume, add 1 part by volume of glacial acetic acid, and then add water to 50 parts by volume. After stirring evenly, add 2 parts by volume of glycerol to obtain a composite membrane forming liquid.

[0074] S5: Prepare hot pot dipping sauce

[0075] S5.1: Mix 2 parts by volume of flavor peptide powder, 5 parts by volume of purified peanut chili oil extract, and 1 part by volume of sesame seeds, spray 1 part by volume of tea flavor extract on the surface, and oven dry at 38°C for 1 hour to obtain a tea-flavored dipping sauce;

[0076] S5.2: Then, pour the composite film forming liquid on the surface of the tea-flavored dipping sauce until the composite film forming liquid is cast on the surface of the tea-flavored dipping sauce, and dry in an oven at 38° C. for 7 hours to obtain the hot pot dipping sauce.

[0077] Example 3:

[0078] A process for preparing hot pot dipping sauce using plant extracts, such as Figure 1 As shown, the following steps are included:

[0079] S1: Preparation of freeze-dried peanut protein powder

[0080] S1.1: Wash the peanuts with clean water, dry them in an oven to constant weight, grind them into a powder, and pass them through a 100-mesh sieve to obtain peanut powder. Add petroleum ether to the peanut powder at a material-to-liquid ratio of 1:5, and defatting them by magnetic stirring for 3 hours. Remove the petroleum ether by suction, and dry them in an oven to obtain defatted peanut powder.

[0081] S1.2: Defatted peanut flour was dissolved in deionized water at a solid-liquid ratio of 1:20. The pH value was adjusted to 10 with 1 mol / L NaOH. The mixture was extracted with magnetic stirring at 28°C for 2 h. The mixture was then cooled to 4°C and centrifuged at 4000 rpm for 20 min. The supernatant was collected.

[0082] S1.3: Adjust the pH of the supernatant to the isoelectric point with 1 mol / L HCl, place in a 0℃ refrigerator to precipitate for 2 hours, then centrifuge at 4500 rpm for 10 minutes at 0℃ to obtain protein precipitate. Add water until the protein precipitate is redissolved in water, dialyze, and vacuum freeze-dry to obtain peanut protein freeze-dried powder.

[0083] S2: Preparation of purified peanut chili oil and flavor peptide powder

[0084] S2.1: 10 parts by weight of freeze-dried peanut protein powder and 5 parts by weight of chili powder were mixed, 50 parts by volume of distilled water were added, and the mixture was placed in an 85°C water bath for 10 min. Enzymatic hydrolysis was performed at 45°C with constant stirring for 1.5 h (neutral protease:pectinase:cellulase = 1:2:2, enzyme addition level 2%). The mixture was centrifuged at 4000 rpm for 10 min at room temperature. The supernatant was collected and concentrated in a rotary evaporator at 90°C to obtain a peanut chili oil extract.

[0085] S2.2: Divide the peanut chili oil extract into two portions, add edible oil to one portion, mix and stir evenly, let stand and separate, remove impurities from the lower layer, add 95% edible ethanol to the upper edible oil layer, stir and stand at 30°C, remove impurities from the lower layer, and evaporate and concentrate the upper layer to obtain a purified peanut chili oil extract;

[0086] S2.3: Add reducing sugar and L-cysteine hydrochloride (volume ratio of chili oil extract, reducing sugar, and L-cysteine hydrochloride is 3:1:1) to the other portion of peanut chili oil extract from step S2.2, adjust the pH to 9, react in a constant temperature oil bath at 110°C for 5 min, cool to room temperature in an ice-water bath to obtain a Maillard reaction solution, and spray dry to obtain a flavor peptide powder;

[0087] S3: Preparation of tea aroma extract

[0088] S3.1: Dry the tea leaves in a 45°C oven, crush them and pass them through a 40-mesh sieve. Immerse the crushed tea leaves in edible alcohol and extract them using a condenser reflux device. After extraction, filter and separate the filtrate and residue. The filtrate is the original extraction solution.

[0089] S3.2: A clarifying decolorizing agent is added to the extraction solution, the volume ratio of the extraction solution to the clarifying decolorizing agent is 10:1, and the clarifying decolorizing agent is prepared by diatomaceous earth, activated carbon, gelatin and chitosan in a ratio of 1:1:1:0.5. After standing for 10 minutes, centrifuge for 20 minutes to obtain a tea aroma extract.

[0090] S4: Preparation of chitosan tea powder composite film forming liquid

[0091] S4.1: Mix 0.22 wt% chitosan, 2.0 wt% sodium alginate and 1.5 wt% tea powder, stir evenly, take 30 parts by volume, add 0.5 parts by volume of glacial acetic acid, and then add water to 50 parts by volume. After stirring evenly, add 1 part by volume of glycerol to obtain a composite membrane forming liquid.

[0092] S5: Prepare hot pot dipping sauce

[0093] S5.1: Mix 1 part by volume of flavor peptide powder, 3 parts by volume of purified peanut chili oil extract, and 1 part by volume of sesame seeds, spray 0.5 parts by volume of tea flavor extract on the surface, and oven dry at 40°C for 0.5 h to obtain a tea-flavored dipping sauce;

[0094] S5.2: Then, pour the composite film forming liquid on the surface of the tea-flavored dipping sauce until the composite film forming liquid is cast on the surface of the tea-flavored dipping sauce, and dry in an oven at 40° C. for 6 hours to obtain the hot pot dipping sauce.

[0095] Comparative Example 1:

[0096] Compared with Example 1, Comparative Example 1 is a commercially available hot pot dipping sauce, the ingredients of which are refined butter, edible vegetable oil, chili, broad bean, Sichuan pepper, ginger, and edible salt.

[0097] Comparative Example 2:

[0098] Compared with Example 1, Comparative Example 2 does not perform step S3, and does not add tea flavor extract in step S5. Specifically, "S5.1: Mix 1 part by volume of flavor peptide powder, 3 parts by volume of purified peanut chili oil extract, and 1 part by volume of sesame, and dry in an oven at 38°C for 1 hour to obtain a dipping sauce;

[0099] S5.2: Pour the composite film forming liquid onto the surface of the dipping sauce until the composite film forming liquid is cast on the surface of the dipping sauce. Dry in an oven at 38°C for 7 hours to obtain the hot pot dipping sauce. The obtained hot pot dipping sauce is recorded as Comparative Example 2.

[0100] Comparative Example 3:

[0101] Compared with Example 1, Comparative Example 3 does not add chili powder in step S2.1, and the other steps remain unchanged, specifically: "S2.1: Add 15 parts by mass of peanut protein freeze-dried powder to 50 parts by volume of distilled water, place it in a 90°C water bath for 10 minutes, and stir at a constant temperature of 40°C for enzymatic hydrolysis for 2 hours (neutral protease: pectinase: cellulase = 1:2:2, enzyme addition amount 2%), centrifuge at 4000r / min at room temperature for 10 minutes, collect the supernatant, place it in a rotary evaporator at 90°C for evaporation and concentration, and obtain peanut chili oil extract", the prepared hot pot dipping sauce is recorded as Comparative Example 3.

[0102] Electronic tongue evaluation

[0103] The SA402B electronic tongue intelligent sensory system was used to test Examples 1-3 and Comparative Examples 1-3 in the <1 kDa range, and taste characteristics were analyzed using the system's built-in data. The reference solution was a mixture of KCl and tartaric acid, the cathode cleaning solution was a mixture of water, ethanol, and HCl, and the cathode cleaning solution was a mixture of KCl, water, ethanol, and KOH.

[0104] The electronic tongue measurement results were recorded as shown in Table 1.

[0105] Table 1: Electronic tongue measurement results

[0106] Components bitterness umami sweetness Example 1 <1kDa <![CDATA[19.21±0.57 c ]]> <![CDATA[15.54±0.53 a ]]> <![CDATA[88.15±24.6 a ]]> Example 2 <1kDa <![CDATA[19.65±0.63 c ]]> <![CDATA[15.12±0.69 a ]]> <![CDATA[88.64±21.6 a ]]> Example 3 <1kDa <![CDATA[19.85±0.21 c ]]> <![CDATA[15.69±0.45 a ]]> <![CDATA[88.25±21.7 a ]]> Comparative Example 1 <1kDa <![CDATA[22.65±0.73 c ]]> <![CDATA[7.34±0.89 a ]]> <![CDATA[91.72±25.3 a ]]> Comparative Example 2 <1kDa <![CDATA[28.65±0.63 c ]]> <![CDATA[14.66±0.29 a ]]> <![CDATA[88.44±21.3 a ]]> Comparative Example 3 <1kDa <![CDATA[19.33±0.31 c ]]> <![CDATA[12.12±0.89 a ]]> <![CDATA[88.84±21.6 a ]]>

[0107] As can be seen from the table, the bitter component of Examples 1-3 is about 19.65, the umami component is about 15.54, and the sweet component is about 88.25. It can be seen that the main taste component is sweetness. The bitter component of Comparative Example 1 is slightly increased, and the umami component is only about half of that of Examples 1-3, while the sweet component is higher. It can be seen that the umami component of Examples 1-3 is higher than that of commercially available products, while the bitterness is less. Although the sweet component is slightly lower than that of commercially available products, the decrease is small and can be ignored.

[0108] Comparative Example 2 is a hot pot dipping sauce without the addition of tea flavor extract. Its bitterness component is as high as 28.65, even higher than the 22.65 of commercially available products. It can be seen that without the tea flavor extract, the bitterness of the composite film can easily penetrate into the hot pot dipping sauce, resulting in an increase in the bitterness of the dipping sauce.

[0109] Comparative Example 3 is a hot pot dipping sauce without adding chili powder. Its bitter component is 19.33, which is not much different from Examples 1-3, while the umami component is slightly reduced to only 12.12. On the one hand, this is because chili can bring a certain umami taste, and on the other hand, the peanut protein hydrolysate can assist chili in enzymatic hydrolysis, so the umami component is more present than without adding chili powder.

[0110] Determination of hydrolysis degree

[0111] The OPA (phthalaldehyde) method was used for determination.

[0112] 5 mL of enzymatic solution and 200 μL of OPA reagent were added to a 96-well plate, respectively, and the plates were incubated at 25°C for 8 min. The absorbance was measured at a wavelength of 340 nm using a microplate reader.

[0113] A model was established to calculate the degree of hydrolysis and recorded in a table, as shown in Table 2.

[0114] Table 2: Degree of hydrolysis DH table (%)

[0115] Degree of hydrolysis DH (%) Example 1 28.64 Example 2 27.78 Example 3 27.91 Comparative Example 3 20.45

[0116] It can be seen that the degree of hydrolysis of Comparative Example 3 without adding chili powder is about 7% lower than that of Examples 1-3. Since the reaction ends after peanut protein hydrolysis, after replacing it with a combination of peanuts and chili powder, the peanut protein hydrolysis product can assist the chili in enzymatic hydrolysis, so the enzymatic hydrolysis is more complete. From the reaction to the hydrolysis degree DH, it can be seen that the hydrolysis degree DH of Example 1-3 is higher.

[0117] The above embodiments are merely illustrative of the principles and effects of the present invention and are not intended to limit the present invention. Anyone skilled in the art may modify or alter the above embodiments without departing from the spirit and scope of the present invention. Therefore, all equivalent modifications or alterations made by one of ordinary skill in the art without departing from the spirit and technical principles disclosed herein are intended to be covered by the claims of the present invention.

Claims

1. A process for preparing hot pot dipping sauce from plant extracts, characterized in that: The following steps are involved: S1: Preparation of freeze-dried peanut protein powder The peanuts are washed with clean water, dried, and ground into powder to obtain peanut powder, the peanut powder is defatted to obtain defatted peanut powder, the defatted peanut powder is dissolved in deionized water, extracted and centrifuged, the supernatant after centrifugation is collected, the pH value of the supernatant is adjusted, and precipitation is performed to obtain a protein precipitate, water is added until the protein precipitate is redissolved in water, dialyzed, and vacuum freeze-dried to obtain peanut protein freeze-dried powder; S2: Preparation of purified peanut chili oil and flavor peptide powder The peanut protein freeze-dried powder and the chili powder are mixed, distilled water is added, and the mixture is heated in a water bath and then stirred at a constant temperature for enzymatic hydrolysis. The mixture is centrifuged, and the supernatant is collected and placed in a rotary evaporator for evaporation and concentration to obtain a peanut chili oil extract. The peanut chili oil extract is divided into two parts, and edible oil is added to one part and mixed and stirred evenly. Impurities are removed, and the mixture is extracted and concentrated to obtain a purified peanut chili oil extract. Reducing sugar and L-cysteine hydrochloride are added to the other part of the peanut chili oil extract, the pH value is adjusted, and the mixture is reacted in a constant temperature oil bath to obtain a Maillard reaction solution, which is spray-dried to obtain a flavor peptide powder. S3: Preparation of tea aroma extract The tea leaves are dried and crushed, and the crushed tea leaves are immersed in edible alcohol and extracted in a condensation reflux device. After the extraction, the filtrate and the filter residue are separated by filtration. The filtrate is the extraction stock solution. A clarifying decolorizing agent is added to the extraction stock solution, and the mixture is centrifuged to obtain a tea aroma extract. S4: Preparation of chitosan tea powder composite film forming liquid Mix 0.22-0.25 wt% of chitosan, 2.0-2.2 wt% of sodium alginate, 1-1.5 wt% of tea powder, and water, stir well, take 30 parts by volume, add 0.5-1 parts by volume of glacial acetic acid, add water to 50 parts by volume, stir well, and then add 1-2 parts by volume of glycerol to obtain a composite film forming solution; S5: Prepare hot pot dipping sauce After mixing flavor peptide powder, purified peanut chili oil extract and sesame, tea flavor extract is sprayed on the surface and dried in an oven to obtain a tea-flavored dipping sauce. Subsequently, a composite film forming liquid is poured on the surface of the tea-flavored dipping sauce until the composite film forming liquid is cast on the surface of the tea-flavored dipping sauce. The hot pot dipping sauce is dried in an oven to obtain the hot pot dipping sauce.

2. The process for preparing hot pot dipping sauce from a plant extract according to claim 1, characterized in that: Step S1: preparing freeze-dried peanut protein powder, comprising the following steps: S1.1: Wash the peanuts with clean water, dry them in an oven to constant weight, grind them into a powder, and pass them through a 100-mesh sieve to obtain peanut powder. Add petroleum ether to the peanut powder at a material-to-liquid ratio of 1:4-5, and defatting them with magnetic stirring for 3-4 hours. Remove the petroleum ether by suction, and dry them in an oven to obtain defatted peanut powder. S1.2: Dissolve defatted peanut flour in deionized water at a material-liquid ratio of 1:(20-22), adjust the pH to 9-10 with 1-1.5 mol / L NaOH, and extract under magnetic stirring at 28-30°C for 2-3 h. Cool to 0-4°C, centrifuge at 4000-4500 rpm for 15-20 min, and collect the supernatant. S1.3: Adjust the pH of the supernatant to the isoelectric point with 1 mol / L HCl, place in a 0-4°C refrigerator to precipitate for 1-2 hours, then centrifuge at 4000-4500 rpm for 5-10 minutes at 0-4°C to obtain a protein precipitate. Add water until the protein precipitate is redissolved in water, dialyze, and vacuum freeze-dry to obtain peanut protein freeze-dried powder.

3. The process for preparing hot pot dipping sauce from a plant extract according to claim 2, characterized in that: Step S2 prepares purified peanut chili oil and flavor peptide powder, comprising the following steps: S2.1: Mix 5-10 parts by weight of freeze-dried peanut protein powder and 1-5 parts by weight of chili powder, add 50 parts by volume of distilled water, place in an 85-90°C water bath for 8-10 minutes, perform enzymatic hydrolysis at 40-45°C with constant stirring for 1.5-2 hours, centrifuge at 4000-4500 rpm for 8-10 minutes at room temperature, collect the supernatant, and evaporate and concentrate in a rotary evaporator at 85-90°C to obtain a peanut chili oil extract; S2.2: Divide the peanut chili oil extract into two portions, add edible oil to one portion and mix thoroughly. After standing for stratification, remove impurities from the lower layer. Add 95% edible ethanol to the upper edible oil layer for extraction. Stir and stand for stratification at 25-30°C to remove impurities from the lower layer. Evaporate and concentrate the upper layer to obtain a purified peanut chili oil extract. S2.3: Add reducing sugar and L-cysteine hydrochloride to the other portion of peanut chili oil extract from step S2.2, adjust the pH to 8-9, react in a constant temperature oil bath at 110-120°C for 5-10 minutes, cool to room temperature in an ice-water bath to obtain a Maillard reaction solution, spray-dry, and obtain flavor peptide powder.

4. The process for preparing hot pot dipping sauce from a plant extract according to claim 3, characterized in that: Step S3 prepares the tea aroma extract, comprising the following steps: S3.1: Dry the tea leaves in a 45-50°C oven, crush them and pass them through a 40-mesh sieve. Immerse the crushed tea leaves in edible alcohol and extract them using a condenser reflux device. After extraction, filter and separate the filtrate and residue. The filtrate is the original extraction solution. S3.2: Add a clarifying decolorizing agent to the extracted solution in a volume ratio of (8-10):

1. Let the solution stand for 5-10 minutes and then centrifuge for 15-20 minutes to obtain a tea aroma extract.

5. The process for preparing hot pot dipping sauce from a plant extract according to claim 4, characterized in that: Step S5 is preparing hot pot dipping sauce, comprising the following steps: S5.1: Mix 1-2 parts by volume of flavor peptide powder, 3-5 parts by volume of purified peanut chili oil extract, and 1-3 parts by volume of sesame seeds, spray 0.5-1 parts by volume of tea flavor extract on the surface, and dry in an oven at 38-40°C for 0.5-1 hour to obtain a tea-flavored dipping sauce; S5.2: Then pour the composite film forming liquid on the surface of the tea-flavored dipping sauce until the composite film forming liquid is cast on the surface of the tea-flavored dipping sauce, and dry in an oven at 38-40°C for 6-7 hours to obtain the hot pot dipping sauce. The caramel solution in step S1 is prepared by dissolving caramel in sterile water at a ratio of 0.2-0.3g / kgFM.

6. The process for preparing hot pot dipping sauce from a plant extract according to claim 5, characterized in that: The enzyme used for enzymatic hydrolysis in step S2.1 is a mixed enzyme, specifically a mixture of neutral protease, pectinase and cellulase in a mass ratio of 1:2:2, and the added amount of the mixed enzyme is 2-3%.

7. The process for preparing hot pot dipping sauce from a plant extract according to claim 6, characterized in that: The volume ratio of the peanut chili oil extract to the edible oil in step S2.2 is 1:(8-10).

8. The process for preparing hot pot dipping sauce from a plant extract according to claim 7, characterized in that: The volume ratio of the peanut chili oil extract, reducing sugar and L-cysteine hydrochloride in step S2.3 is (2-3):1:

1.

9. The process for preparing hot pot dipping sauce from a plant extract according to claim 8, characterized in that: In step S3.2, the clarification and decolorization agents are diatomaceous earth, activated carbon, gelatin and chitosan in the following order: (1-3): (1-2): The mixture is mixed in a volume ratio of (1-2): (0.5-1) and then packed into a mesh bag to prepare the product.

10. The process for preparing hot pot dipping sauce from a plant extract according to claim 9, characterized in that: The mass ratio of chitosan, sodium alginate and tea powder in step S4.1 is 1:2:(5-8).

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