Hotpot condiment adopting D-psicose and preparation method of hotpot condiment

Abstract

The invention relates to a hotpot condiment adopting D-psicose and a preparation method of the hotpot condiment. The preparation method comprises the following steps: combining X parts by weight of D-psicose with Y parts by weight of a compound composition, blending with a flavoring to form a substantially homogeneous flavoring composition; adding the oil material into a pot, heating to 200 DEG C, cooling, pouring the tomato sauce, boiling to 95 DEG C, and continuously stirring until the oil material and the tomato sauce are completely fused; controlling the temperature to be reduced to 80 DEG C or below, adding a seasoning composition, and stirring at constant temperature to form the hotpot condiment. According to the invention, D-psicose is adopted to replace white sugar, so that'health attribute upgrading and flavor naturalization 'are realized, and the problem of harm to the body caused by long-term consumption of white sugar is solved. The requirements of modern consumers on low-sugar and low-calorie diets are met. Different from a traditional high-sugar base material, health declarations such as low cards and the like can be marked, and the global sugar reduction trend is met. The hot pot can cover traditional hot pot evaders such as diabetic people, healthy people and ketogenic eaters, and the customer group is expanded.

Description

Technical Field

[0001] The present invention relates to the field of hot pot soup base preparation, and in particular to a hot pot soup base prepared with D-psicose and a preparation method thereof. Background Art

[0002] Currently, mainstream tomato hotpot bases on the market generally use white sugar as a core flavor enhancer. Its core functions include three aspects: first, balancing the natural sourness of the tomatoes, creating a harmonious sweet-sour base taste; second, the viscosity of white sugar improves the base's ability to adhere to the ingredients, enhancing the richness of the flavor; and third, during the high-temperature stir-frying process, white sugar undergoes a caramelization reaction, which helps impart a bright red color to the base and enhances the product's appearance. However, the excessive use of white sugar carries significant health risks: its main ingredient is sucrose, and long-term consumption can lead to excessive carbohydrate intake and increase the risk of obesity. Furthermore, sucrose is easily broken down by oral bacteria to produce acid, which can induce tooth decay. More importantly, sucrose has a high glycemic index, which can cause rapid fluctuations in blood sugar. This is not only unfriendly to special populations such as diabetics, but also incompatible with modern consumers' demand for low-sugar, low-calorie diets and contradicts the global trend of "sugar reduction."

[0003] Prior art attempts to use D-psicose as a sugar substitute sweetener in other areas requiring white sugar (e.g., desserts). This ingredient offers a similar sweetness to white sugar and is extremely low in calories (approximately 0.4 kcal / g). Theoretically, it can preserve flavor while avoiding the health risks of white sugar. However, in the actual production of hot pot base, the differences in physical and chemical properties between D-psicose and white sugar lead to a series of technical problems, as follows:

[0004] The sweetness matching problem: D-allulose is only 70% as sweet as white sugar. Directly replacing it with equal amounts will result in the base being less sweet. In addition, its sweetness is released slowly, and the aftertaste is slightly cool, which can easily break the balance of the "mellow flavor" of traditional tomato hot pot base and affect consumer acceptance.

[0005] Solubility and stability issues: D-psicose has a low solubility (approximately 40g / 100mL at 30°C), lower than that of white sugar (approximately 210g / 100mL at 30°C). It is prone to crystallization and precipitation in high-concentration base material systems, affecting product uniformity. At the same time, it has poor high-temperature resistance and is prone to partial degradation during high-temperature frying (such as the 180-200°C process of traditional base materials), which destroys flavor stability.

[0006] Color and texture defects: D-allulose's ability to participate in the Maillard reaction (browning reaction) is far weaker than that of white sugar. It cannot impart a bright red color to the base material through its own caramelization, resulting in a lighter appearance and lack of traditional texture. In addition, its viscosity is relatively low. Replacing white sugar will reduce the base material's wall adhesion and may also cause the oil and aqueous components (such as tomato pulp) to separate, destroying the homogeneity of the base material.

[0007] Cost constraints: the current production cost of D-psicose is relatively high, about 10-20 times of white sugar, if completely replacing white sugar, it will greatly increase the total cost of raw material production, limiting its large-scale application.

[0008] In summary, the scheme of replacing white sugar in tomato hot pot base material with D-psicose in the prior art still faces multiple unsolved technical problems such as sweetness balance, solubility and stability, coloring texture and cost control, and an optimized scheme that can balance health attributes, flavor quality and industrial feasibility is needed.

[0009] In addition, on the one hand, there are differences in understanding of those skilled in the art; on the other hand, the applicant has studied a large number of literatures and patents when making the invention, but due to the limitation of space, all details and contents are not listed in detail, which does not mean that the invention does not have these characteristics of the prior art, on the contrary, the invention already has all the characteristics of the prior art, and the applicant reserves the right to add relevant prior art in the background art. SUMMARY

[0010] In view of the deficiencies of the prior art, the present application provides a preparation method of a hot pot base material using D-psicose, wherein X parts of D-psicose and Y parts of a complex composition are combined by weight;

[0011] blended with the seasoning to form a substantially homogeneous seasoning composition; and

[0012] The oil is added to the pot and heated to 200°C, cooled to pour into the tomato sauce, and cooked to 95°C with constant stirring until the oil and tomato sauce are completely mixed;

[0013] The temperature is controlled to drop below 80°C, the seasoning composition is added, and constant temperature stirring is performed to form the hot pot base material.

[0014] Due to the difference in sweetness between D-psicose and white sugar, it is necessary to compensate for the sweetness increment according to the characteristics of D-psicose. Therefore, the present application uses D-psicose and a complex composition to balance the sweetness, and adds a small amount of caramel pigment to make up for the thinness of the flavor by increasing the umami ingredients (such as disodium inosinate, pepper powder, chicken powder, yeast powder).

[0015] According to a preferred embodiment, X parts of D-psicose is 5 parts to 17 parts, and Y parts of the complex composition is 0 parts to 12 parts.

[0016] According to a preferred embodiment, the oil, the tomato sauce and the seasoning include, by weight:

[0017] 10-13 parts of oil, 30-36 parts of tomato sauce, 1-2 parts of salt, 2.8-5 parts of MSG, 0.2-0.4 parts of chicken powder, 0.5-0.9 parts of ginger, 0.6-1 parts of garlic, 1.3-1.6 parts of onion, 0.2-0.4 parts of pepper, 0.3-0.4 parts of yeast powder, 0.1-0.2 parts of disodium nucleotides, 0.2-0.3 parts of citric acid, 0.05-0.1 parts of potassium sorbate, 2.4-3 parts of chicken bone broth, 0.9-1 parts of modified starch, and 0.2-0.4 parts of lactic acid.

[0018] According to a preferred embodiment, the compound composition is any one or a combination of two or more of white sugar, erythritol and steviol glycoside, wherein the hot pot base does not contain at least one of white sugar, erythritol and steviol glycoside.

[0019] According to a preferred embodiment, when D-psicose is exchanged for white sugar in equal proportions, the composite composition is composed of white sugar, and X parts and Y parts are compensated for the sweetness increment in a manner such that 0.7X=12-Y is satisfied;

[0020] In the case where the composite composition does not contain white sugar and steviol glycosides and contains erythritol, the composite composition is composed of erythritol, and X parts and Y parts satisfy 0.7X+0.6Y=10 in a sweetness increment compensation manner;

[0021] When the composite composition does not contain white sugar and contains erythritol and steviol glycoside, the composite composition consists of erythritol and a fixed amount of 0.03 parts of steviol glycoside, and X parts and Y parts satisfy 0.7X+0.6(Y-0.03)=5 in a sweetness increment compensation manner.

[0022] The various compound compositions of the present invention are designed to maintain flavor while maintaining cost control. Since D-psicose is currently 10 to 30 times more expensive than white sugar, and completely replacing white sugar would alter the flavor of the hot pot base, the present invention uses a gradient replacement method based on compound compositions to compensate for incremental sweetness, balancing cost and health needs.

[0023] According to a preferred embodiment, the preparation method at least comprises:

[0024] Boil the oil at high temperature: Add the oil to the pot and heat it to 200℃. Let it cool down and then pour in the tomato sauce. Boil it to 95℃ and stir constantly until the oil and tomato sauce are completely blended.

[0025] Low-temperature stir-frying: Cool the mixture of oil and tomato sauce to below 80°C, add seasonings and a predetermined ratio of X parts of D-psicose and Y parts of a composite composition to the mixture, and stir evenly at a constant temperature for 10 minutes;

[0026] Base shaping: Transfer the fried mixture into a sterile packaging container and seal it to form the hot pot base.

[0027] Because D-psicose has a lower solubility than white sugar, it partially degrades under high-temperature cooking conditions. This method uses a phased addition process, adding it to the base late in the cooking process (when the temperature drops below 80°C) to reduce high-temperature decomposition, or pre-dissolving it with a small amount of hot water before mixing to avoid crystallization.

[0028] According to a preferred embodiment, the preparation method further comprises:

[0029] Enhance the flavor: Add thickening ingredients after the low-temperature simmering process; add caramel coloring or red yeast rice powder, and heat to 140℃ and stir for 10 minutes.

[0030] Since D-psicose has a weak ability to participate in the Maillard reaction (browning reaction), the base material is not colored enough during frying. The present invention assists the browning reaction and improves the viscosity by adding natural pigments, such as red yeast rice powder (which must meet food safety standards). At the same time, due to the acceleration of the Maillard reaction, the frying temperature needs to be lowered by 10°C-15°C to avoid excessive browning. The present invention combines the processing process of D-psicose, adds caramel pigment or red yeast rice powder after the low-temperature frying process (80°C), and gradually raises the temperature to 140°C to avoid excessive browning. The thickening ingredients added by the present invention (such as a small amount of xanthan gum or guar gum to improve the adhesion of the base material, and enhance the fusion of oil and water-based components through lecithin or monoglyceride) solve the changes in the texture and adhesion of the hot pot base material.

[0031] The present invention also relates to a hot pot base using D-psicose, and the hot pot base using D-psicose is prepared by the above method.

[0032] According to a preferred embodiment, the hot pot base comprises X parts of D-psicose and Y parts of a compound composition, as well as seasonings and thickening ingredients, wherein:

[0033] The thickening ingredient includes one or more of xanthan gum, guar gum, konjac gum, lecithin and monoglyceride.

[0034] The present invention also relates to the use of D-psicose and a compound composition in replacing white sugar in hot pot soup base.

[0035] This invention replaces white sugar with D-psicose in tomato hot pot base. Its core value lies in "upgraded health attributes and natural flavor." It not only preserves the traditional flavor but also provides significant health benefits and process optimization potential. The sweetness of D-psicose combined with the natural fruit acids (citric acid and malic acid) in tomatoes creates a refreshing sweet-sour balance, preventing the greasy sweetness of white sugar from masking the tomato's natural flavor. In particular:

[0036] 1. The hot pot base of the present invention has acidity stability: it is not easy to react with acid to produce odor during the cooking process (white sugar easily cokes and becomes bitter at high temperature), and the flavor of the soup base is kept pure.

[0037] 2. The hot pot base of the present invention has good color and texture and has a color-protecting effect: D-allulose can inhibit the oxidation of lycopene and help maintain the bright orange-red color of the soup base (white sugar does not have this function).

[0038] 3. The present invention provides a slight viscosity by moderate thickening, making the soup smoother and clinging to the wall, while avoiding the sticky taste caused by excessive white sugar.

[0039] 4. The process optimization of the present invention makes the hot pot base have high temperature stability. When the tomato base is boiled for a long time (above 100°C), allulose is not easily subject to Maillard browning, thus preventing the soup from becoming dark. BRIEF DESCRIPTION OF THE DRAWINGS

[0040] Figure 1 The present invention provides a simplified schematic flow chart of a method for preparing a hot pot base using D-psicose according to a preferred embodiment of the present invention. DETAILED DESCRIPTION

[0041] The following is a detailed description with reference to the accompanying drawings.

[0042] All terms used herein are for the purpose of describing particular embodiments only and are not intended to be limiting in any manner or scope. For example, the singular forms "a," "an," and "the" used in this specification and the appended claims may include plural forms unless the context clearly indicates otherwise.

[0043] The numerical ranges listed in this specification include the numbers within the defined ranges. Throughout this disclosure, various aspects are presented in range format. It should be understood that the description in range format is merely for convenience and brevity and should not be construed as an immutable limitation on the scope of the invention. Therefore, the description of a range should be considered to specifically disclose all possible subranges and individual values ​​within the range (e.g., 1 to 5 includes 1, 1.5, 2, 2.75, 3, 3.80, 4, and 5).

[0044] In order to make the present invention easier to understand, first define some terms.Unless otherwise defined, all technical terms and scientific terms used herein have the same meaning as those generally understood by those skilled in the art of the embodiments of the present invention.Many methods and materials similar to, modified or equivalent to those described herein can be used to practice the embodiments without excessive experimentation.When describing and claiming the embodiments, the following terms will be used according to the definitions listed below.

[0045] Free of: As used herein, the term "free of" means that the composition is completely devoid of the component or has a small amount of the component such that the component does not affect the performance of the composition. The component may be present as an impurity or as a contaminant and should be less than 0.5% by weight.

[0046] Parts by weight: As used herein, "parts by weight" and variations thereof refer to the concentration of a substance, ie, the weight of the substance divided by the total weight of the composition.

[0047] Psicose: It is available in crystalline form or in the form of syrup containing Psicose. The syrup form contains Psicose in different amounts of solid percentage.

[0048] Example 1

[0049] The present invention provides a hot pot base using D-psicose, comprising the following raw materials in parts by weight:

[0050] 13 parts of oil, 36 parts of tomato sauce, 2 parts of salt, 5 parts of MSG, 0.3 parts of chicken powder, 0.9 parts of ginger, 1 part of garlic, 1.6 parts of onion, 0.2 parts of pepper, 0.4 parts of yeast powder, 0.1 parts of disodium nucleotides, 0.3 parts of citric acid, 0.1 parts of potassium sorbate, 3 parts of chicken bone broth, 1 part of modified starch, and 0.4 parts of lactic acid.

[0051] Preferably, the weight ratio of disodium nucleotide, pepper and chicken powder is preferably 1:2:3.

[0052] Here, X parts of D-psicose by weight are 5 parts, and Y parts of the compound composition are 8.5 parts of white sugar. The ratio of D-psicose to the compound composition satisfies the sweetness increment compensation formula of 0.7X = 12 - Y. Thus, the original 12 parts of white sugar are replaced with 5 parts of D-psicose and 8.5 parts of white sugar, achieving a sugar replacement of approximately 30%.

[0053] Since part of the white sugar is replaced, the thickening component is preferably one or more of xanthan gum, guar gum, konjac gum, lecithin and monoglyceride. Taking xanthan gum as an example, its weight parts are calculated based on the percentage of white sugar replacement, and 0.1 parts is selectively added.

[0054] The hot pot base of this embodiment 1 is prepared as follows Figure 1 As shown, the following steps are included:

[0055] Step 1, preparing a flavoring composition: combining X parts by weight of D-psicose with Y parts of a compound composition, and blending with a flavoring to form a substantially homogeneous flavoring composition;

[0056] Step 2: Boil oil at high temperature: Add oil to a pot and heat to 200°C. Let it cool before pouring in tomato sauce. Boil to 95°C while stirring constantly until the oil and tomato sauce are completely blended.

[0057] Step 3, low-temperature frying: cool the mixture of oil and tomato sauce to below 80° C., add the seasoning composition to the mixture, and stir evenly at a constant temperature for 10 minutes;

[0058] Step 4, flavoring: add thickening ingredients after the low-temperature frying process; add caramel pigment or red yeast rice powder, and heat to 140°C and stir for 10 minutes.

[0059] Step 5, base shaping: transfer the fried mixture into a sterile packaging container and seal it to form the hot pot base.

[0060] Example 2

[0061] The difference between Example 2 and Example 1 lies in the different raw material compositions and proportions.

[0062] The present invention provides a hot pot base using D-psicose, comprising the following raw materials in parts by weight:

[0063] 12 parts of oil, 34 parts of tomato sauce, 2 parts of salt, 4 parts of MSG, 0.3 parts of chicken powder, 0.8 parts of ginger, 0.9 parts of garlic, 1.5 parts of onion, 0.2 parts of pepper, 0.4 parts of yeast powder, 0.1 parts of disodium nucleotides, 0.3 parts of citric acid, 0.1 parts of potassium sorbate, 3 parts of chicken bone broth, 1 part of modified starch, and 0.4 parts of lactic acid.

[0064] Preferably, the weight ratio of disodium nucleotide, pepper and chicken powder is preferably 1:2:3.

[0065] Here, X parts of D-psicose by weight are 8.5 parts, and Y parts of the compound composition are 6 parts of white sugar. The ratio of D-psicose to the compound composition satisfies the sweetness increment compensation formula of 0.7X = 12 - Y. Thus, the original 12 parts of white sugar are replaced with 8.5 parts of D-psicose and 6 parts of white sugar, achieving approximately 50% white sugar replacement.

[0066] Since part of the white sugar is replaced, the thickening component is preferably one or more of xanthan gum, guar gum, konjac gum, lecithin and monoglyceride. Taking xanthan gum as an example, its weight parts are calculated based on the percentage of white sugar replacement, and 0.15 parts is selectively added.

[0067] The preparation method of the hot pot soup base of this embodiment 2 comprises the following steps:

[0068] Step 1, flavoring composition preparation: X parts of D-psicose and Y parts of a compound composition are combined, and blended with a flavoring to form a substantially homogeneous flavoring composition;

[0069] Step 2, high-temperature oil frying: oil is added to a pot and heated to 200°C, and allowed to cool to pour into the tomato sauce, and fried to 95°C while continuously stirring until the oil and tomato sauce are completely mixed;

[0070] Step 3, low-temperature stewing: the mixture of oil and tomato sauce is cooled to below 80°C, and the flavoring composition is added to the mixture, and stirred evenly at a constant temperature for 10 minutes;

[0071] Step 4, flavoring: after the low-temperature stewing process, the thickening ingredient is added; and caramel color or red yeast powder is added, and the temperature is raised to 140°C and stirred for 10 minutes.

[0072] Step 5, base material shaping: the fried mixture is transferred to a sterile packaging container and sealed to form a hot pot base material.

[0073] Example 3

[0074] Example 3 is different from the above examples in terms of raw material composition and ratio.

[0075] The present application provides a hot pot base material using D-psicose, comprising the following raw materials by weight:

[0076] Oil 11 parts, tomato sauce 32 parts, salt 1.5 parts, monosodium glutamate 3 parts, chicken powder 0.3 parts, ginger 0.8 parts, garlic 0.8 parts, onion 1.4 parts, pepper 0.3 parts, yeast powder 0.4 parts, disodium inosinate 0.1 parts, citric acid 0.3 parts, potassium sorbate 0.1 parts, chicken bone white soup 3 parts, modified starch 1 part, lactic acid 0.3 parts.

[0077] Preferably, the weight ratio of disodium inosinate, pepper and chicken powder is preferably 1:3:3.

[0078] wherein the X parts of D-psicose by weight are 17 parts, and the Y parts of the compound composition are 0 parts. The ratio of D-psicose and the compound composition satisfies the formula for sweetness increment compensation 0.7X = 12-Y. Thus, 12 parts of white sugar are replaced by 17 parts of D-psicose, achieving complete replacement of white sugar.

[0079] Due to the replacement of part of the white sugar, the thickening ingredient is preferably one or more of xanthan gum, guar gum, konjac gum, lecithin and monoglyceride. Taking xanthan gum as an example, the white sugar replacement percentage by weight is selectively added 0.2 parts.

[0080] The preparation method of the hot pot base material of this example 3 comprises the following steps:

[0081] Step 1, preparing a flavoring composition: combining X parts by weight of D-psicose with Y parts of a compound composition, and blending with a flavoring to form a substantially homogeneous flavoring composition;

[0082] Step 2: Boil oil at high temperature: Add oil to a pot and heat to 200°C. Let it cool before pouring in tomato sauce. Boil to 95°C while stirring constantly until the oil and tomato sauce are completely blended.

[0083] Step 3, low-temperature frying: cool the mixture of oil and tomato sauce to below 80° C., add the seasoning composition to the mixture, and stir evenly at a constant temperature for 10 minutes;

[0084] Step 4, flavoring: add thickening ingredients after the low-temperature frying process; add caramel pigment or red yeast rice powder, and heat to 140°C and stir for 10 minutes.

[0085] Step 5, base shaping: transfer the fried mixture into a sterile packaging container and seal it to form the hot pot base.

[0086] Example 4

[0087] The difference between Example 4 and the above examples lies in the different raw material compositions and proportions.

[0088] The present invention provides a hot pot base using D-psicose, comprising the following raw materials in parts by weight:

[0089] 10 parts of oil, 30 parts of tomato sauce, 1 part of salt, 2.8 parts of MSG, 0.4 parts of chicken powder, 0.7 parts of ginger, 0.7 parts of garlic, 1.3 parts of onion, 0.4 parts of pepper, 0.3 parts of yeast powder, 0.2 parts of disodium nucleotides, 0.2 parts of citric acid, 0.05 parts of potassium sorbate, 2.4 parts of chicken bone broth, 0.9 parts of modified starch, and 0.2 parts of lactic acid.

[0090] Preferably, the weight ratio of disodium nucleotide, pepper and chicken powder is preferably 1:2:2.

[0091] The compound composition is composed of erythritol. Further preferably, the weight ratio of X parts of D-psicose is the same as the weight ratio of Y parts of the compound composition to achieve a synergistic effect of sweetness enhancement. The ratio of D-psicose and the compound composition satisfies the formula of sweetness increment compensation 0.7X+0.6Y=10. Preferably, X parts of D-psicose by weight is 7.7 parts, and Y parts of the compound composition is 7.7 parts. Thus, the original 12 parts of white sugar are replaced by 7.7 parts of D-psicose and 7.7 parts of erythritol, achieving complete replacement of white sugar.

[0092] Since part of the white sugar is replaced, the thickening component is preferably one or more of xanthan gum, guar gum, konjac gum, lecithin and monoglyceride. Taking xanthan gum as an example, its weight parts are calculated based on the percentage of white sugar replacement, and 0.2 parts is optionally added.

[0093] The hot pot soup base of this embodiment 4 is prepared by a method comprising the following steps:

[0094] Step 1, preparing a flavoring composition: combining X parts by weight of D-psicose with Y parts of a compound composition, and blending with a flavoring to form a substantially homogeneous flavoring composition;

[0095] Step 2: Boil oil at high temperature: Add oil to a pot and heat to 200°C. Let it cool before pouring in tomato sauce. Boil to 95°C while stirring constantly until the oil and tomato sauce are completely blended.

[0096] Step 3, low-temperature frying: cool the mixture of oil and tomato sauce to below 80° C., add the seasoning composition to the mixture, and stir evenly at a constant temperature for 10 minutes;

[0097] Step 4, flavoring: add thickening ingredients after the low-temperature frying process; add caramel pigment or red yeast rice powder, and heat to 140°C and stir for 10 minutes.

[0098] Step 5, base shaping: transfer the fried mixture into a sterile packaging container and seal it to form the hot pot base.

[0099] Example 5

[0100] The difference between Example 5 and the above examples lies in the different raw material compositions and proportions.

[0101] The present invention provides a hot pot base using D-psicose, comprising the following raw materials in parts by weight:

[0102] 10 parts of oil, 30 parts of tomato sauce, 1 part of salt, 2.8 parts of MSG, 0.4 parts of chicken powder, 0.5 parts of ginger, 0.6 parts of garlic, 1.3 parts of onion, 0.4 parts of pepper, 0.3 parts of yeast powder, 0.2 parts of disodium nucleotides, 0.2 parts of citric acid, 0.05 parts of potassium sorbate, 2.4 parts of chicken bone broth, 0.9 parts of modified starch, and 0.2 parts of lactic acid.

[0103] Preferably, the weight ratio of disodium nucleotide, pepper and chicken powder is preferably 1:2:2.

[0104] The complex composition is combined from erythritol and stevioside. Further preferably, the X parts of D-allulose by weight and the erythritol in the complex composition are the same by weight, and the stevioside is fixed at 0.03 parts to achieve the synergistic effect of sweetness enhancement. The ratio of D-allulose and the complex composition thereof satisfies the formula 0.7X+0.6(Y-0.03)=5 for sweetness increment compensation. Preferably, the X parts of D-allulose by weight is 3.8 parts, and the Y parts of the complex composition is 3.83 parts, wherein the erythritol is 3.8 parts and the stevioside is 0.03 parts. Thus, the original 12 parts of white sugar is replaced by 3.8 parts of D-allulose, 3.8 parts of erythritol and 0.03 parts of stevioside, achieving complete replacement of white sugar.

[0105] Due to the replacement of part of the white sugar, the thickening ingredient is preferably one or more of xanthan gum, guar gum, konjac gum, lecithin and monoglyceride. Taking xanthan gum as an example, 0.2 parts are selectively added by weight percentage of white sugar replacement.

[0106] The preparation method of the hot pot base of this embodiment 5 comprises the following steps:

[0107] Step 1, preparation of seasoning composition: combine X parts of D-allulose by weight with Y parts of complex composition, and blend with seasoning to form a substantially homogeneous seasoning composition;

[0108] Step 2, high-temperature oil frying: add oil to the pot, heat to 200°C, cool to pour into tomato sauce, cook to 95°C and continuously stir until the oil and tomato sauce are completely mixed;

[0109] Step 3, low-temperature stewing: control the mixture of oil and tomato sauce to cool to below 80°C, add the seasoning composition to the mixture, and stir evenly at constant temperature for 10 minutes;

[0110] Step 4, flavoring: add thickening ingredients after the low-temperature stewing process; and add caramel color or red yeast powder, and heat to 140°C and stir for 10 minutes.

[0111] Step 5, base shaping: transfer the fried mixture to a sterile packaging container to form a hot pot base.

[0112] It should be noted that Examples 1 to 5 of the present application list five specific ratios of D-psicose to the various ingredients in the composite composition, but this does not mean that other combinations of the above ingredients that meet the sweetness increment compensation formula cannot be used, and they can also replace white sugar. Furthermore, other sweeteners such as monosaccharides, disaccharides, sugar alcohols, or polyols can be used to replace the above-mentioned erythritol and steviol glycosides to achieve sweetness increment compensation. For example, a mixture of any one or more of maltitol, sorbitol, xylitol, isomalt, lactitol, xylose, arabinose, isomaltulose, sucralose, acesulfame potassium, neotame, alitame, advantame, and mogroside can also be used.

[0113] Example 6

[0114] This embodiment is a further supplement to the above embodiment, and repeated contents will not be repeated here.

[0115] The invention relates to the use of D-psicose and a compound composition in replacing white sugar in hot pot soup base.

[0116] The D-psicose and the compound compositions in the above examples were scored after replacing white sugar in the hot pot base. The scoring results are shown in Table 1.

[0117] Table 1: Scoring results

[0118]

[0119]

[0120] The hot pot bases of Examples 2 and 4 above had a comprehensive score of over 95 points, indicating that the hot pot bases prepared by this method have excellent taste, appearance, and cost control. Although the hot pot bases prepared in other Examples had relatively low comprehensive scores, they also had their advantages. For example, Example 3, regardless of its manufacturing cost, had extremely high health and nutritional value, and its sweetness met the standard level, making it suitable for people who avoid traditional tomato hot pot, such as diabetics.

[0121] This invention uses D-allulose instead of white sugar, achieving "upgraded health properties and natural flavor." Using D-allulose to replace the white sugar in tomato hot pot base addresses the harmful effects of long-term white sugar consumption. This approach meets modern consumer demand for low-sugar, low-calorie diets. Unlike traditional high-sugar bases, this product can be labeled with health claims such as "low calorie," aligning with the global trend toward sugar reduction. This product can also cater to those who avoid traditional hot pot, including those with diabetes, healthy individuals, and those following a ketogenic diet, expanding its customer base.

[0122] It should be noted that the above-mentioned specific embodiments are exemplary, and those skilled in the art can come up with various solutions inspired by the disclosure of the present invention, and these solutions also belong to the disclosure scope of the present invention and fall within the protection scope of the present invention. Those skilled in the art should understand that the present invention specification and its drawings are illustrative and do not constitute a limitation on the claims. The scope of protection of the present invention is defined by the claims and their equivalents. The present invention specification contains multiple inventive concepts, such as "preferably" or "according to a preferred embodiment", which means that the corresponding paragraph discloses an independent concept, and the applicant reserves the right to file a divisional application based on each inventive concept. Throughout the text, the features guided by "preferably" are only an optional method and should not be understood as having to be set. Therefore, the applicant reserves the right to abandon or delete the relevant preferred features at any time.

Claims

1. A method for preparing hot pot soup base using D-psicose, characterized in that: combining X parts by weight of D-psicose with Y parts of the composite composition; blending with flavoring to form a substantially homogenous flavoring composition; as well as Add oil to a pot and heat to 200℃, let it cool and then pour in the tomato sauce. Simmer to 95℃ and stir constantly until the oil and tomato sauce are completely blended. The temperature is controlled to drop below 80° C., the seasoning composition is added and stirred at a constant temperature to form a hot pot base.

2. The method for preparing hot pot soup base using D-psicose according to claim 1, wherein: The X parts of the D-psicose are 5 to 17 parts, and the Y parts of the compound composition are 0 to 12 parts.

3. The method for preparing hot pot soup base using D-psicose according to claim 2, wherein: The oil, tomato sauce and seasoning include, by weight: 10-13 parts of the oil, 30-36 parts of the tomato sauce, 1-2 parts of salt, 2.8-5 parts of MSG, 0.2-0.4 parts of chicken powder, 0.5-0.9 parts of ginger, 0.6-1 parts of garlic, 1.3-1.6 parts of onion, 0.2-0.4 parts of pepper, 0.3-0.4 parts of yeast powder, 0.1-0.2 parts of disodium nucleotides, 0.2-0.3 parts of citric acid, 0.05-0.1 parts of potassium sorbate, 2.4-3 parts of chicken bone broth, 0.9-1 parts of modified starch, and 0.2-0.4 parts of lactic acid.

4. The method for preparing hot pot soup base using D-psicose according to claim 3, wherein: The compound composition is any one or a combination of two or more of white sugar, erythritol and steviol glycoside, wherein the hot pot base does not contain at least one of white sugar, erythritol and steviol glycoside.

5. The method for preparing hot pot soup base using D-psicose according to claim 4, wherein: In the case where the D-psicose is exchanged for the white sugar in equal proportions, the composite composition is composed of the white sugar, and X parts and Y parts are compensated for the sweetness increment in a manner such that 0.7X=12-Y is satisfied; In the case where the composite composition does not contain the white sugar and the steviol glycoside and contains the erythritol, the composite composition is composed of the erythritol, and the X parts and the Y parts satisfy 0.7X+0.6Y=10 in a sweetness increment compensation manner; When the compound composition does not contain the white sugar and contains the erythritol and the steviol glycoside, the compound composition consists of the erythritol and a fixed 0.03 part of the steviol glycoside, and the X part and the Y part satisfy 0.7X+0.6(Y-0.03)=5 in a sweetness increment compensation manner.

6. The method for preparing hot pot soup base using D-psicose according to claim 4, wherein: The preparation method at least comprises: Boil the oil at high temperature: Add the oil to the pot and heat it to 200℃. Let it cool down and then pour in the tomato sauce. Boil it to 95℃ and stir constantly until the oil and tomato sauce are completely blended. Low-temperature stir-frying: cooling the mixture of the oil and the tomato sauce to below 80° C., adding seasonings and a predetermined ratio of X parts of D-psicose and Y parts of a composite composition to the mixture, and stirring uniformly at a constant temperature for 10 minutes; Base shaping: Transfer the fried mixture into a sterile packaging container and seal it to form the hot pot base.

7. The method for preparing hot pot soup base using D-psicose according to claim 4, wherein: The preparation method further comprises: Enhance the flavor: add thickening ingredients after the low-temperature frying process; add caramel pigment or red yeast rice powder, and heat to 140° C. and stir for 10 minutes.

8. A hot pot base using D-psicose, characterized in that: A hot pot base prepared using D-psicose by the method according to any one of claims 1 to 7.

9. The hot pot soup base using D-psicose according to claim 8, characterized in that: A composite composition comprising X parts of D-psicose and Y parts of flavoring and thickening ingredients, wherein: The thickening component includes one or more of xanthan gum, guar gum, konjac gum, lecithin and monoglyceride.

10. Use of the D-psicose and the compound composition according to any one of claims 1 to 7 as a substitute for white sugar in hot pot soup base.

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