Digestion-promoting thickening seasoning bag containing semen plantaginis powder

Abstract

The present invention provides a semen plantaginis powder-containing digestion-promoting thickening seasoning bag, and relates to the technical field of food seasoning, the semen plantaginis powder-containing digestion-promoting thickening seasoning bag is prepared from the following raw materials: a basic sauce base material, semen plantaginis powder, a flavor enhancer, a composite spice, a flavor enhancer and purified water; by adding the semen plantaginis powder, intestinal tract movement can be promoted, constipation can be prevented, so that the normal functions of intestinal tracts are maintained, and the semen plantaginis powder is a natural plant extract, is safer and meets the requirements of consumers for natural and additive-free foods; according to the invention, the semen plantaginis powder and the basic sauce base material are fused with each other, so that the sauce can be better attached to the noodle food, uniform sauce hanging is realized, and the taste and flavor of the noodle food are improved.

Description

Technical Field

[0001] This invention relates to the field of food seasoning technology, and in particular to a thickening seasoning packet containing psyllium husk powder that aids digestion. Background Technology

[0002] With economic development and improved living standards, consumers' demands for food are no longer limited to meeting basic needs; they are paying more attention to the health attributes, flavor, and ease of use of food. In the field of food seasoning, the viscosity of sauces plays a crucial role in enhancing the taste and flavor of food.

[0003] Traditional seasoning packets often use additives such as xanthan gum to increase the viscosity of sauces. While these thickeners effectively increase the viscosity and achieve a certain coating effect, long-term consumption of foods containing chemically synthesized thickeners poses potential health risks and does not align with current consumer demands for healthy food. Beyond health concerns, consumers also have higher expectations for the flavor and texture of sauces. Although some existing seasonings improve flavor by adding spices and umami enhancers, in practice, they still suffer from insufficient flavor richness and a lack of full-bodied taste. Furthermore, some seasoning manufacturers lack precise control over their production processes, improperly managing key parameters such as temperature, time, and stirring speed, which affects the flavor, texture, and stability of their products. Summary of the Invention

[0004] The purpose of this invention is to provide a digestible thickening seasoning packet containing psyllium husk powder, thereby solving the technical problems existing in the prior art.

[0005] To achieve the above-mentioned objectives, the technical solution adopted by this invention is as follows:

[0006] A digestive aid thickening seasoning packet containing psyllium husk powder is made from the following ingredients: base sauce, psyllium husk powder, flavor enhancer, compound spices, umami agent, and purified water.

[0007] Furthermore, the raw materials are: 40-180g of basic sauce base, 1-40g of psyllium husk powder, 1-15g of flavor enhancer, 0.1-1.8g of compound spices, 0.1-1.9g of umami agent, and 5-45g of purified water.

[0008] Furthermore, the weight of the raw materials is as follows: 70g of basic sauce base, 8g of psyllium husk powder, 3g of flavor enhancer, 0.6g of compound spices, 0.4g of umami agent, and 13g of purified water.

[0009] Furthermore, the flavor enhancers include organic acids, sweeteners, and fermentation extracts; the organic acids include citric acid or malic acid; the sweeteners include white sugar, honey, or xylitol; and the fermentation extracts include yeast extracts or hydrolyzed vegetable proteins.

[0010] Furthermore, the compound spice blend is composed of several of the following: star anise, cinnamon, Sichuan pepper, fennel, cloves, bay leaves, or thyme.

[0011] Furthermore, the umami agent is composed of one or more of monosodium glutamate, monosodium glutamate, kelp extract, or shiitake mushroom extract.

[0012] Further, the preparation method includes the following steps: S1: Raw material preparation, selecting the type of base sauce according to requirements; washing and drying psyllium husk, then pulverizing it to 120-140 mesh to obtain psyllium husk powder; S2: Mixing and stirring, pouring the base sauce into a reaction vessel, adjusting the rotation speed to 150-250 r / min, adding a flavor enhancer containing sweeteners, adjusting the temperature to 70-80℃, and stirring for 15-25 min to dissolve; then, adding an organic acid flavor enhancer and continuing to stir for 10-15 min; then, sequentially pouring the compound spices and umami agents into the reaction vessel. In step S1, adjust the temperature to 80-90℃ and stir for 20-30 minutes. While stirring, add psyllium husk powder and continue stirring for 45-60 minutes. Add purified water according to the desired sauce consistency to form a mixed sauce. Step S2: Vacuum degassing and homogenization. Place the mixed sauce in a vacuum degasser, set the vacuum level to -0.07-0.09 MPa and the temperature to 70-75℃, and degas for 10-15 minutes. Transfer the degassed mixed sauce to a high-pressure homogenizer, set the pressure to 25-30 MPa and the temperature to 55-60℃, and homogenize twice until the sauce particle size is ≤40 mm. S4: Sterilization. Place the homogenized sauce into a pasteurizer and adjust the sterilization temperature to 85-90℃ for 10-15 seconds. After sterilization, quickly cool the sauce to 35-40℃. Perform quality testing on the cooled sauce. S5: Packaging. Vacuum seal the sauce that meets the standards.

[0013] Compared with the prior art, the present invention has the following beneficial effects:

[0014] (i) By adding psyllium husk powder, this invention can promote intestinal peristalsis, prevent constipation, and thus maintain normal intestinal function. In addition, psyllium husk powder is a natural plant extract, which is safer and meets consumers' demand for natural and additive-free food.

[0015] (ii) This invention blends psyllium powder with basic sauce base ingredients, which enables the sauce to adhere better to noodle products, achieve uniform coating, and improve the taste and flavor of noodle products. Using sauce containing this seasoning packet can achieve the coating effect.

[0016] (iii) By adding flavor enhancers, compound spices and umami agents, this invention not only provides a rich flavor profile, but also makes the sauce taste more mellow and delicate. During cooking and eating, this aroma can be fully released, enhancing consumers' appetite.

[0017] (iv) The preparation process of this invention is simple in each step, and the parameters such as temperature, time and stirring speed are strictly controlled to ensure the stability and consistency of product quality. Detailed Implementation

[0018] To make the objectives, technical solutions, and technical effects of this invention clearer, specific embodiments of this invention are described below. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.

[0019] This embodiment provides a digestive aid thickening seasoning packet containing psyllium husk powder, made from the following ingredients: basic sauce base, psyllium husk powder, flavor enhancer, compound spices, umami agent, and purified water. The specific effects are as follows:

[0020] Basic sauce bases include tomato sauce base, fermented bean paste base, soy sauce base, etc.

[0021] Psyllium husk powder: Rich in dietary fiber, it stimulates intestinal peristalsis, thereby preventing constipation and maintaining normal intestinal function; it can also effectively increase the viscosity of sauces.

[0022] Flavor enhancers: can significantly enhance the aroma and flavor of sauces, stimulate consumers' olfactory and gustatory receptors, effectively enhance consumers' appetite; prevent sauces from drying out or becoming hard, and further optimize the taste;

[0023] Compound spices: The combination of different spices makes the flavor of the sauce more complex and diverse. It not only enhances the aroma of the sauce, but also enriches its flavor layers, making the sauce no longer monotonous and meeting consumers' demand for diverse flavors.

[0024] Umami enhancers: enhance umami flavor, improve the richness and fullness of the sauce, and make the sauce taste more saturated and complex.

[0025] Example 1:

[0026] 40g basic sauce base, 1g psyllium husk powder, 1g flavor enhancer, 0.1g compound spices, 0.1g umami agent, 5g purified water;

[0027] S1: Raw material preparation. Select the type of base sauce according to the requirements. The base sauce can be selected according to production needs, including tomato sauce base, broad bean paste base, soy sauce base, sweet bean sauce base, chili sauce base, salad dressing base, sesame paste base, vinegar base, etc. Wash and dry the psyllium seeds, then grind them to 120 mesh to obtain psyllium seed powder, giving full play to its dual effects of thickening and aiding digestion.

[0028] S2: Mixing and stirring. Pour the base sauce ingredients into the reactor and adjust the speed to 150 rpm to ensure that the ingredients are evenly dispersed and fully blended during the subsequent mixing process. Add a flavor enhancer containing sweeteners, adjust the temperature to 70℃, and stir for 15 minutes to dissolve, allowing the sweetness to penetrate evenly into the sauce. Then, add an organic acid flavor enhancer and continue stirring for 10 minutes to make the flavor of the sauce more balanced and harmonious. Next, pour the compound spices and umami agents into the reactor in sequence, adjust the temperature to 80℃, and stir for 20 minutes to allow the aroma of the compound spices and the umami of the umami agents to fully diffuse and blend in the sauce. While stirring, add psyllium powder and continue stirring for 45 minutes. According to the desired consistency of the sauce, add the corresponding amount of purified water to form a mixed sauce, ensuring that the psyllium powder is fully mixed with the other ingredients and evenly distributed throughout the sauce.

[0029] S3: Vacuum degassing and homogenization. Place the mixed sauce in a vacuum degasser, set the vacuum level to -0.07 MPa and the temperature to 70°C, and degas for 10 minutes to remove air bubbles from the sauce. Transfer the degassed mixed sauce to a high-pressure homogenizer, set the pressure to 25 MPa and the temperature to 55°C, and homogenize twice until the sauce particle size is ≤40 mm. After this step, the sauce becomes much smoother, with a finer texture and no grainy feel, and its consistency is improved.

[0030] S4: Sterilization. Place the homogenized sauce into a pasteurizer and adjust the sterilization temperature to 85°C for 10 seconds. After sterilization, quickly cool the sauce to 35°C to avoid prolonged high temperature, which could reduce the activity of dietary fiber. Perform quality testing on the cooled sauce, including testing for total bacterial count, Escherichia coli, and pathogenic bacteria.

[0031] S5: Packaging. The standard-compliant sauce is vacuum-sealed to obtain a finished product containing psyllium husk powder, which aids digestion and thickens the seasoning packet.

[0032] Example 2:

[0033] 180g basic sauce base, 40g psyllium husk powder, 15g flavor enhancer, 1.8g compound spices, 1.9g umami agent, 45g purified water;

[0034] S1: Raw material preparation, select tomato sauce base as the base sauce; wash and dry the psyllium husk, then grind it to 140 mesh to obtain psyllium husk powder, giving full play to its dual effects of thickening and aiding digestion;

[0035] S2: Mixing and stirring. Pour the tomato sauce base into the reactor and adjust the speed to 250 rpm to ensure that the ingredients are evenly dispersed and fully blended during the subsequent mixing process. Add white sugar, adjust the temperature to 80℃, and stir for 125 minutes to dissolve it, allowing the sweetness to permeate the sauce evenly. Then, add citric acid and continue stirring for 15 minutes to make the flavor of the sauce more balanced and harmonious. Next, pour the compound spices and L-glutamate into the reactor in sequence. The compound spices are a combination of star anise, cinnamon, Sichuan peppercorns, and fennel seeds. Adjust the temperature to 90℃ and stir for 30 minutes to allow the aroma of the compound spices and the umami of L-glutamate to fully diffuse and blend in the sauce. While stirring, add psyllium husk powder and continue stirring for 60 minutes. According to the desired consistency of the sauce, add the corresponding amount of purified water to form a mixed sauce, ensuring that the psyllium husk powder is fully mixed with the other ingredients and evenly distributed throughout the sauce.

[0036] S3: Vacuum degassing and homogenization. Place the mixed sauce in a vacuum degasser, set the vacuum level to -0.09 MPa and the temperature to 75°C, and degas for 15 minutes to remove air bubbles from the sauce. Transfer the degassed mixed sauce to a high-pressure homogenizer, set the pressure to 30 MPa and the temperature to 60°C, and homogenize twice until the sauce particle size is ≤40 mm. After this step, the sauce becomes much smoother, with a finer texture and no grainy feel, and its consistency is improved.

[0037] S4: Sterilization. Place the homogenized sauce into a pasteurizer and adjust the sterilization temperature to 90℃ for 15 seconds. After sterilization, quickly cool the sauce to 40℃ to avoid prolonged high temperature, which could reduce the activity of dietary fiber. Perform quality testing on the cooled sauce, including testing for total bacterial count, Escherichia coli, and pathogenic bacteria.

[0038] S5: Packaging. The standard-compliant sauce is vacuum-sealed to obtain a finished product containing psyllium husk powder, which aids digestion and thickens the seasoning packet.

[0039] Example 3:

[0040] 70g basic sauce base, 8g psyllium husk powder, 3g flavor enhancer, 0.6g compound spices, 0.4g umami agent, 13g purified water;

[0041] S1: Raw material preparation: Select broad bean paste base as the base sauce; wash and dry the plantain seeds, then grind them to 130 mesh to obtain plantain seed powder, giving full play to its dual effects of thickening and aiding digestion.

[0042] S2: Mixing and stirring. Pour the fermented soybean paste base into the reactor and adjust the rotation speed to 200 rpm to ensure that the raw materials are evenly dispersed and fully blended during the subsequent mixing process. Add honey, adjust the temperature to 75℃, and stir for 20 minutes to dissolve it, allowing the sweetness to permeate the sauce evenly. Then, add malic acid and continue stirring for 12 minutes to make the flavor of the sauce more balanced and harmonious. Next, pour the compound spices and L-aspartic acid sodium into the reactor in sequence. The compound spices consist of star anise, cinnamon, Sichuan peppercorns, fennel seeds, cloves, and bay leaves. Adjust the temperature to 85℃ and stir for 25 minutes to allow the aroma of the compound spices and the umami of L-aspartic acid sodium to fully diffuse and blend in the sauce. While stirring, add psyllium husk powder and continue stirring for 50 minutes. According to the desired consistency of the sauce, add the corresponding amount of purified water to form a mixed sauce, ensuring that the psyllium husk powder is fully mixed with the other raw materials and evenly distributed throughout the sauce.

[0043] S3: Vacuum degassing and homogenization. Place the mixed sauce in a vacuum degasser, set the vacuum level to -0.08 MPa and the temperature to 72°C, and degas for 13 minutes to remove air bubbles from the sauce. Transfer the degassed mixed sauce to a high-pressure homogenizer, set the pressure to 28 MPa and the temperature to 58°C, and homogenize twice until the sauce particle size is ≤40 mm. After this step, the sauce becomes much smoother, with a finer texture and no grainy feel, and its consistency is improved.

[0044] S4: Sterilization. Place the homogenized sauce into a pasteurizer and adjust the sterilization temperature to 89°C for 14 seconds. After sterilization, quickly cool the sauce to 38°C to avoid prolonged high temperature, which could reduce the activity of dietary fiber. Perform quality testing on the cooled sauce, including testing for total bacterial count, Escherichia coli, and pathogenic bacteria.

[0045] S5: Packaging. The standard-compliant sauce is vacuum-sealed to obtain a finished product containing psyllium husk powder, which aids digestion and thickens the seasoning packet.

[0046] The above description is merely a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, and improvements made within the spirit and principles of the present invention should be included within the scope of protection of the present invention.

Claims

1. A thickening seasoning packet containing psyllium husk powder to aid digestion, characterized in that: It is made from the following ingredients: base sauce, psyllium husk powder, flavor enhancer, compound spices, umami agent, and purified water.

2. The digestive thickening seasoning packet containing psyllium husk powder according to claim 1, characterized in that: The raw materials are as follows: 40-180g of basic sauce base, 1-40g of psyllium husk powder, 1-15g of flavor enhancer, 0.1-1.8g of compound spices, 0.1-1.9g of umami agent, and 5-45g of purified water.

3. The digestive thickening seasoning packet containing psyllium husk powder according to claim 2, characterized in that: The raw materials are as follows: 70g of basic sauce base, 8g of psyllium husk powder, 3g of flavor enhancer, 0.6g of compound spices, 0.4g of umami agent, and 13g of purified water.

4. The digestive thickening seasoning packet containing psyllium husk powder according to claim 3, characterized in that: The flavor enhancers include organic acids, sweeteners, and fermentation extracts; the organic acids include citric acid or malic acid; the sweeteners include white sugar, honey, or xylitol; and the fermentation extracts include yeast extracts or hydrolyzed plant proteins.

5. The digestive thickening seasoning packet containing psyllium husk powder according to claim 3, characterized in that: The compound spice blend consists of several of the following: star anise, cinnamon, Sichuan pepper, fennel seeds, cloves, bay leaves, or thyme.

6. The digestive thickening seasoning packet containing psyllium husk powder according to claim 3, characterized in that: The umami agent is composed of one or more of the following: monosodium glutamate, monosodium glutamate, kelp extract, or shiitake mushroom extract.

7. The digestive thickening seasoning packet containing psyllium husk powder according to any one of claims 1-4, characterized in that: The preparation methods include the following: S1: Raw material preparation, select the type of base sauce according to the requirements; wash and dry the psyllium husk, then grind it to 120-140 mesh to obtain psyllium husk powder; S2: Mixing and stirring. Pour the base sauce ingredients into the reactor, adjust the rotation speed to 150-250 r / min, add the flavor enhancer containing sweeteners, adjust the temperature to 70-80℃, and stir for 15-25 min to dissolve. Then, add the flavor enhancer containing organic acids and continue stirring for 10-15 min. Next, pour the compound spices and umami agents into the reactor in sequence, adjust the temperature to 80-90℃, and stir for 20-30 min. While stirring, add psyllium husk powder and continue stirring for 45-60 min. Add the corresponding amount of purified water according to the desired sauce consistency to form a mixed sauce. S3: Vacuum degassing and homogenization. Place the mixed sauce in a vacuum degasser, set the vacuum level to -0.07-0.09 MPa and the temperature to 70-75℃, and degas for 10-15 minutes. Transfer the degassed mixed sauce to a high-pressure homogenizer, set the pressure to 25-30 MPa and the temperature to 55-60℃, and homogenize twice until the sauce particle size is ≤40 mm. ; S4: Sterilization. Place the homogenized sauce into a pasteurizer and adjust the sterilization temperature to 85-90℃ for 10-15 seconds. After sterilization, quickly cool the sauce to 35-40℃. Perform quality testing on the cooled sauce. S5: Packaging, vacuum sealing of the standard-compliant sauce.