Erythritol-modified agar hot irreversible gel, 0-fat chili sauce, and preparation method thereof

Abstract

This invention belongs to the field of food technology, and specifically provides an erythritol-modified kerogen thermal irreversible gum, comprising: adding 6 wt% erythritol to a kerogen solution and heating. This invention, through the addition of erythritol-modified kerogen thermal irreversible gum, reduces the water content of zero-fat chili sauce after sterilization, thus improving product preservation and freshness, resulting in a low-moisture, zero-fat chili sauce and its production process. The addition of erythritol-modified kerogen gum in this invention allows erythritol to stabilize the dominant triple-helix structure in the thermal irreversible kerogen gum through hydrogen bonds, achieving water retention and reducing water precipitation in the chili sauce during high-temperature sterilization, resulting in a 10% reduction in water content. Simultaneously, because erythritol-kerogen gum has a fat-like texture, it can act as a fat substitute to compensate for the lack of oil lubrication in zero-fat chili sauce, resulting in a better flavor, more stable product condition, and greater suitability for commercial production.

Description

Technical Field

[0001] This invention relates to the field of food technology, and in particular to erythritol-modified natural heat-irreversible gum, zero-fat chili sauce, and its preparation method. Background Technology

[0002] With increasing health awareness, the demand for healthy foods that are low in fat, sugar, and salt is growing. Zero-fat chili sauce perfectly meets consumers' needs to enjoy spiciness while controlling their fat intake, making it especially popular among fitness enthusiasts, those trying to lose weight, and those concerned about cardiovascular health.

[0003] As consumers increasingly focus on healthy foods, the market size of zero-fat chili sauce is expected to continue to grow. According to market research institutions, the global low-fat packaged food market will maintain stable growth in the coming years, and zero-fat chili sauce, as a sub-category, will also benefit from this trend. Traditional chili sauces typically add oil to enhance flavor and texture, making them richer and more flavorful. However, zero-fat chili sauce, after removing the oil, may lack sufficient flavor, resulting in a relatively bland taste that fails to meet consumers' demands for intense spiciness and a rich texture. Furthermore, due to the reduced use of oil, the texture of zero-fat chili sauce may be somewhat monotonous, lacking the smoothness and moisturizing feel of oil, potentially feeling dry and rough, thus affecting the eating experience. Addressing this consumer pain point is urgent. High-temperature sterilization is a necessary process in the production of zero-fat chili sauce. After high-temperature sterilization, moisture in the chilies will be released, affecting the taste and flavor of the zero-fat chili sauce, and even impacting the product's stability and shelf life.

[0004] Therefore, it is essential to provide a method for preparing a fat-free chili sauce with good flavor and texture. Summary of the Invention

[0005] In view of this, the present invention provides an erythritol-modified kerogen irreversible gum, which can reduce the water content of chili sauce and improve the smoothness and texture of chili sauce.

[0006] Currently available zero-fat chili sauces, due to the reduction in added oil, have a poorer taste and flavor, failing to meet consumers' pursuit of a rich and flavorful chili sauce. By adding an erythritol-glucopyran gum compound solution, erythritol can enhance the gelling properties of glucopyran gum. The modified glucopyran gum can act as a substitute for fat in zero-fat chili sauce, increasing the smoothness of fat and addressing the consumer pain point of poor flavor in zero-fat chili sauce.

[0007] High-temperature sterilization is an important process in the production of preservative-free, fat-free chili sauce. While high-temperature sterilization achieves the purpose of preserving and keeping the chili sauce fresh, it also causes water to be released from the chilies during the process, increasing the water content and affecting the taste and flavor of the chili sauce. The addition of guar gum can effectively retain the water in the chilies. Guar gum solution forms an irreversible heat-sensitive gum at temperatures above 80°C, which will not denature at high or low temperatures. When guar gum is added to chili sauce, the formation of irreversible heat-sensitive guar gum during the preparation process can effectively reduce the release of water during the high-temperature sterilization of the chili sauce, thereby stabilizing the flavor and quality of the chili sauce.

[0008] Due to the lack of oil, zero-fat chili sauce has a relatively bland taste and cannot meet consumers' demand for rich spiciness and a complex flavor. The addition of erythritol-modified guarana can replace fat in zero-fat chili sauce, simulating the lubricating feel of fat, thereby improving the taste and flavor of zero-fat chili sauce.

[0009] To address the issue of water separation and excessive moisture content in zero-fat chili sauce after high-temperature sterilization, which leads to a bland taste and poor product stability, erythritol-modified gluconol provides a production process for zero-fat, zero-preservative chili sauce that stabilizes the chili sauce's state, prevents water separation, and enhances product flavor.

[0010] This invention provides an erythritol-modified kerogen thermal irreversible gel, comprising: adding 6 wt% erythritol to a kerogen solution and heating to obtain the gel.

[0011] Kordan is an extracellular microbial polysaccharide with a linear β-1,3-D-glucan structure. When the kordan dispersion is heated to 55℃-60℃ and then cooled to below 40℃, it forms a thermally reversible kordan gel. However, when the dispersion is heated to 80℃, it forms a thermally irreversible gel. The superior gelling properties of kordan gel make it suitable as a fat substitute in 0-fat chili sauce, enhancing its flavor.

[0012] Erythritol is less easily absorbed by the human body than sucrose, has a lower glycemic response, and is calorie-free, making it particularly suitable as a substitute for diabetics and low-calorie foods. Erythritol is a reduced form of sugar with attached alcohol groups that replace aldehydes. When added to gluconate solution, erythritol can stabilize the gluconate gel by enhancing the hydrogen bond structure, thereby preventing water separation.

[0013] The erythritol-modified kerogen thermal irreversible gel provided by the present invention comprises: erythritol-modified kerogen thermal irreversible gel; the mass concentration of the kerogen solution is 2 wt%; 6 wt% erythritol is added to the kerogen solution, the heating temperature is 95℃ for 30 min, and then the temperature is cooled to 25℃.

[0014] The inventors discovered that the addition of erythritol can enhance the gel strength of gellan gel. Erythritol and gellan gel form hydrogen bonds, which enhances the gel properties of gellan gel. The gel strength gradually increases with increasing erythritol concentration. The gel strength is highest with 6% erythritol. When the erythritol content exceeds 6%, the gel strength gradually decreases because excessive erythritol makes it difficult for the gel chains of the gellan gel to aggregate, hindering the formation of the gel network.

[0015] Adding erythritol significantly reduced cooking loss in glucon. The addition of erythritol promoted cross-linking between glucon molecules during heating, leading to improved water retention. This reduction in cooking loss is attributed to the interaction between erythritol and glucon, forming a more compact gel network structure that better traps water molecules and enhances water retention. When the erythritol concentration was between 2% and 6%, the water-holding capacity of glucon gradually increased with increasing erythritol concentration, while cooking loss gradually decreased. Adding 6% erythritol resulted in the lowest cooking loss and the strongest water retention. When the erythritol concentration exceeded 6%, the cooking loss increased because excessive erythritol affected the cross-linking of glucon micelles, hindering the formation of a more compact network structure.

[0016] As the erythritol concentration increased from 0% to 6%, the hardness of the gellan gum gradually increased. With the addition of 8% and 10% erythritol, the hardness of the gellan gum showed a decreasing trend. The addition of low concentrations of erythritol weakened the interaction between gellan gum and water, resulting in the triple and single helical chains of gellan gum intertwining and interacting to form a tighter gel network structure. Excessive erythritol, however, may cause the gel chain bundles to be difficult to aggregate, hindering the formation of the gel network structure. Therefore, with further increases in erythritol concentration, the gel hardness decreased. The control group, gellan gum without erythritol, had the lowest elasticity, while the gellan gum with 6% erythritol showed the highest elasticity. The addition of erythritol enhances the aggregation of gelatin polysaccharide chains. Similar to hardness, the cohesiveness and adhesiveness of gelatin gradually increase with the addition of erythritol. Excessive addition of erythritol hinders the aggregation of gelatin polysaccharide chain bundles and the extension of gelatin network walls. When the concentration of erythritol is higher than 6%, the cohesiveness and elasticity of gelatin show a decreasing trend.

[0017] After adding erythritol, the gel structure of gellan gum becomes more compact. The addition of erythritol leads to the formation of intermolecular hydrogen bonds between gellan gum and erythritol, which strengthens the connection between gel chain bundles and forms a denser gellan gum polysaccharide network structure.

[0018] Considering the effects of different concentrations of erythritol on the gel strength, cooking loss, textural properties, and microstructure of thermally irreversible gellan gum (2%), a gellan gum with 6% erythritol content was selected and added to 0-fat chili sauce for preparation.

[0019] This invention provides the application of the above-mentioned erythritol-modified kerogen irreversible gum in improving the sensory quality of chili sauce.

[0020] The improvement of the sensory quality of chili sauce described in this invention includes reducing the water content of the chili sauce and / or enhancing its smooth texture.

[0021] This invention provides a fat-free chili sauce, comprising the following ingredients:

[0022] 14-16 parts by weight of fresh bell peppers, 12-14 parts by weight of red chili peppers, 7-9 parts by weight of thin-skinned peppers, 6-8 parts by weight of water, 1-2 parts by weight of ginger, 1-2 parts by weight of onion, 2-4 parts by weight of tomato sauce, 3-5 parts by weight of dried bamboo shoots, 3-5 parts by weight of apples, 3-5 parts by weight of apple cider vinegar, 5-7 parts by weight of passion fruit pulp, 2-4 parts by weight of salt, 1-1.5 parts by weight of monosodium glutamate, 1-1.5 parts by weight of erythritol, 2-4 parts by weight of compound seasoning powder, 1-2 parts by weight of starch mixture powder, 0.01-0.05 parts by weight of food flavoring, 0.01-0.02 parts by weight of sodium D-isoascorbate, and 3-5 parts by weight of the erythritol-modified irreversible gel obtained in the above technical solution.

[0023] The zero-fat chili sauce provided by this invention comprises 14-16 parts by weight of fresh chili peppers; specifically, it can be 14, 15, or 16 parts by weight. The fresh chili peppers are processed into 5-10mm chili flakes.

[0024] The zero-fat chili sauce provided by this invention comprises 12-14 parts by weight of red chili peppers; specifically, it can be 12, 13, or 14 parts by weight. The red chili peppers are processed into 5-10mm chili flakes.

[0025] The zero-fat chili sauce provided by this invention comprises 7-9 parts by weight of thin-skinned chilies; specifically, it can be 7, 8, or 9 parts by weight. The thin-skinned chilies are processed into 5-10mm chili flakes.

[0026] The zero-fat chili sauce ingredients provided by this invention include 6 to 8 parts by weight of water; specifically, it can be 6 parts by weight, 7 parts by weight, or 8 parts by weight.

[0027] The water used in this invention is tap water that has been boiled. Maintain a gentle boil for 10 minutes, then turn off the heat and set aside. The containers and utensils used for weighing must be clean and dedicated, and the water must be covered after weighing.

[0028] The zero-fat chili sauce provided by this invention includes 1-2 parts by weight of fresh ginger; preferably, the ginger is minced into pieces of about 1 mm.

[0029] The zero-fat chili sauce provided by this invention includes 1-2 parts by weight of onion, preferably chopped into onion pieces of about 1 mm.

[0030] The zero-fat chili sauce ingredients provided by this invention include 2 to 4 parts by weight of tomato sauce; specifically, it can be 2 parts by weight, 3 parts by weight, or 4 parts by weight.

[0031] The zero-fat chili sauce provided by this invention includes 3-5 parts by weight of dried lily buds; specifically, it can be 3 parts by weight, 4 parts by weight, or 5 parts by weight. The dried lily buds of this invention are cut into 5mm granules.

[0032] The zero-fat chili sauce provided by this invention includes 3 to 5 parts by weight of apples; specifically, it can be 3 parts by weight, 4 parts by weight, or 5 parts by weight.

[0033] The present invention involves preparing apple puree from apples and mixing it evenly with sodium D-isoascorbate for later use.

[0034] The zero-fat chili sauce ingredients provided by this invention include 3 to 5 parts by weight of apple cider vinegar; specifically, it can be 3 parts by weight, 4 parts by weight, or 5 parts by weight.

[0035] The zero-fat chili sauce raw material provided by this invention includes 5 to 7 parts by weight of passion fruit pulp; specifically, it can be 5 parts by weight, 6 parts by weight, or 7 parts by weight.

[0036] The zero-fat chili sauce ingredients provided by this invention include 2 to 4 parts by weight of salt; specifically, it can be 2 parts by weight, 3 parts by weight, or 4 parts by weight.

[0037] The zero-fat chili sauce raw material provided by this invention includes 1 to 1.5 parts by weight of monosodium glutamate; specifically, it can be 1 part by weight, 1.3 parts by weight, or 1.5 parts by weight.

[0038] The zero-fat chili sauce raw material provided by the present invention includes 1 to 1.5 parts by weight of erythritol; specifically, it can be 1 part by weight, 1.2 parts by weight, 1.3 parts by weight, or 1.5 parts by weight.

[0039] The zero-fat chili sauce raw material provided by this invention includes 2 to 4 parts by weight of compound seasoning powder; specifically, it can be 2 parts by weight, 3 parts by weight, or 4 parts by weight.

[0040] According to the present invention, the compound seasoning powder comprises: 0.1-0.2 parts by weight of yeast extract, 0.05-0.06 parts by weight of I+G, 0.2-0.3 parts by weight of chicken essence, 0.01-0.03 parts by weight of seafood seasoning, and 1-2 parts by weight of erythritol.

[0041] The zero-fat chili sauce raw material provided by the present invention includes 1-2 parts by weight of starch mixture powder; the starch mixture powder of the present invention is: 0.4-0.6 parts by weight of potato starch, 0.04-0.06 parts by weight of xanthan gum, 0.2-0.4 parts by weight of whey protein powder, and 0.2-0.4 parts by weight of dextran.

[0042] The zero-fat chili sauce raw material provided by this invention includes 0.01 to 0.05 parts by weight of food flavoring; specifically, it can be 0.01 parts by weight, 0.02 parts by weight, 0.03 parts by weight, 0.04 parts by weight, or 0.05 parts by weight. This invention does not limit the specific components of the above flavoring, as those well known to those skilled in the art are acceptable.

[0043] According to a preferred embodiment of the present invention, a fat-free chili sauce comprises the following ingredients:

[0044] 14.5 parts by weight of fresh bell peppers, 12.5 parts by weight of red chili peppers, 7.5 parts by weight of thin-skinned peppers, 6.5 parts by weight of water, 1.5 parts by weight of ginger, 1.5 parts by weight of onion, 2.5 parts by weight of tomato sauce, 3.5 parts by weight of dried bamboo shoots, 3.5 parts by weight of apple, 3.5 parts by weight of apple cider vinegar, 5.5 parts by weight of passion fruit pulp, 2.5 parts by weight of salt, 1.2 parts by weight of monosodium glutamate, 1.2 parts by weight of erythritol, 2.5 parts by weight of compound seasoning powder, 1.4 parts by weight of starch mixture powder, 0.02 parts by weight of food flavoring, 0.014 parts by weight of sodium D-isoascorbate, and 3.5 parts by weight of the erythritol-modified irreversible gel obtained in the above technical solution.

[0045] According to a preferred embodiment of the present invention, a fat-free chili sauce comprises the following ingredients:

[0046] 15.5 parts by weight of fresh bell peppers, 13.5 parts by weight of red chili peppers, 8.5 parts by weight of thin-skinned peppers, 7.5 parts by weight of drinking water, 1.8 parts by weight of ginger, 1.8 parts by weight of onion, 3.5 parts by weight of tomato sauce, 4.5 parts by weight of dried bamboo shoots, 4.5 parts by weight of apples, 4.5 parts by weight of apple cider vinegar, 6.5 parts by weight of passion fruit pulp, 3.5 parts by weight of salt, 1.4 parts by weight of monosodium glutamate, 1.4 parts by weight of erythritol, 3.5 parts by weight of compound seasoning powder, 1.8 parts by weight of starch mixture powder, 0.04 parts by weight of food flavoring, 0.018 parts by weight of sodium D-isoascorbate, and 4.5 parts by weight of erythritol-glucopyrano-irreversible heat gum.

[0047] This invention provides a method for preparing the fat-free chili sauce described above, comprising the following steps:

[0048] A) Add fresh bell peppers, red chili peppers, thin-skinned peppers, ginger, onions, and tomato sauce to a pot and stir-fry over low heat;

[0049] B) Add dried bamboo shoots, apples, compound seasoning powder, and MSG to a pot and stir-fry over low heat;

[0050] C) Adding water starch mixture, apple cider vinegar, passion fruit pulp, and erythritol to modify it yields a heat-irreversible gel. After heating, keeping warm, and cooling, add edible flavoring, sterilize, and package to obtain the final product.

[0051] Pre-processing stage of this invention:

[0052] 1. Drinking water: Boil tap water, keep it simmering for 10 minutes, then turn off the heat and set aside. The containers and utensils used for weighing must be clean and dedicated, and must be covered after weighing.

[0053] 2. Water, salt, and starch mixture: Mix warm water with salt and starch powder until smooth;

[0054] 3. Use a vegetable cutter to process red chili peppers, fresh screw peppers, and thin-skinned peppers into 5-10mm chili flakes and set aside;

[0055] 4. Cut the dried lily buds into 5mm pieces and set aside;

[0056] 5. Crush the apples into apple puree and mix them evenly with sodium D-isoascorbate for later use.

[0057] Fresh bell peppers, red chili peppers, thin-skinned peppers, ginger, onions, and tomato sauce are added to a sauce-making pot and stirred well. The mixture is then stir-fried over low heat for 10 minutes. Dried radish, apple puree, compound seasoning powder, and MSG are added and stir-fried over low heat for 5 minutes. A mixture of water, salt, and starch, apple cider vinegar, passion fruit pulp, and erythritol-gluconol heat-irreversible gel are added and heated to 96°C. The mixture is kept warm for 10 minutes. The steam is turned off, and after cooling, food flavoring is added. The mixture is then sterilized at 110°C for 10 minutes before packaging.

[0058] This invention reduces the water content of 0-fat chili peppers after sterilization by adding erythritol-glucopyrano-irreversible heat-sensitive gum, which is more conducive to product preservation and freshness, resulting in a low-water-content 0-fat chili sauce and its production process.

[0059] The addition of erythritol-modified gluconol in this invention allows erythritol to stabilize the dominant triple helix structure in the heat-irreversible gluconol through hydrogen bonding, thereby achieving water retention and reducing water loss from the chili sauce during high-temperature sterilization, resulting in a 10% reduction in moisture content. Simultaneously, because erythritol-gluconol has a fat-like texture, it can act as a fat substitute to compensate for the lack of oil smoothness in fat-free chili sauce, leading to a better flavor, more stable product condition, and greater suitability for commercial production. Attached Figure Description

[0060] Figure 1 The effect of different concentrations of erythritol on the strength of Korden gel;

[0061] Figure 2 The effect of different concentrations of erythritol on the cooking loss of glucan gum;

[0062] Figure 3 The effect of different concentrations of erythritol on the texture properties of guar gum;

[0063] Figure 4 Scanning electron microscope images of gellan gum with different concentrations of erythritol. Detailed Implementation

[0064] This invention provides erythritol-modified irreversible hot gum, zero-fat chili sauce, and their preparation methods. Those skilled in the art can refer to the content of this document and appropriately modify the process parameters to achieve the desired results. It is particularly important to note that all similar substitutions and modifications are obvious to those skilled in the art and fall within the scope of this invention. The methods and applications of this invention have been described through preferred embodiments. Those skilled in the art can clearly modify or appropriately alter and combine the methods and applications described herein without departing from the content, spirit, and scope of this invention to realize and apply the technology of this invention.

[0065] It should be understood that the expression “one or more of…” individually includes each of the objects described after the expression, as well as various different combinations of two or more of the described objects, unless otherwise understood from the context and usage. The expression “and / or” combined with three or more described objects should be understood to have the same meaning, unless otherwise understood from the context.

[0066] The terms “including,” “having,” or “containing,” including the use of their grammatical synonyms, should generally be understood as open-ended and non-restrictive, for example, not excluding other unstated elements or steps, unless otherwise specifically stated or understood from the context.

[0067] In this application, the term "and / or" describes the relationship between related objects, indicating that three relationships can exist. For example, A and / or B can represent: A existing alone, A and B existing simultaneously, or B existing alone. A and B can be singular or plural.

[0068] In this application, "at least one" means one or more, and "more than one" means two or more. "At least one of the following" or similar expressions refer to any combination of these items, including any combination of single or multiple items.

[0069] It should be understood that the order of the steps or the order in which certain actions are performed is not important as long as the invention remains operational. Furthermore, two or more steps or actions can be performed simultaneously.

[0070] The use of any and all instances or exemplary language such as “e.g.” or “including” in this document is merely intended to better illustrate the invention and is not intended to limit the scope of the invention unless the claims are made. No language in this specification should be construed as indicating that any unclaimed element is essential to the practice of the invention.

[0071] Furthermore, the numerical ranges and parameters used to define the present invention are approximate values, and the relevant values ​​in the specific embodiments have been presented as precisely as possible. However, any value inevitably contains standard deviations due to individual test methods. Therefore, unless explicitly stated otherwise, it should be understood that all ranges, quantities, values, and percentages used in this disclosure are modified with the word "approximately". Here, "approximately" generally means that the actual value is within plus or minus 10%, 5%, 1%, or 0.5% of a specific value or range.

[0072] It should be understood that in the various embodiments of this application, the order of the above processes does not imply the order of execution. Some or all steps may be executed in parallel or sequentially. The execution order of each process should be determined by its function and internal logic, and should not constitute any limitation on the implementation process of the embodiments of this application.

[0073] The embodiments and comparative examples of this invention describe some examples, in which the embodiments illustrate certain implementations of the invention. However, this does not mean that the effects of the invention can only be achieved in these examples.

[0074] To further illustrate the present invention, the following detailed description, in conjunction with embodiments, describes the erythritol-modified natural heat irreversible gum, zero-fat chili sauce, and their preparation methods provided by the present invention.

[0075] Example 1

[0076] Slowly add 2g of gellan gel polysaccharide powder to 100g of water and stir until completely dissolved to form a 2% gellan solution. Add 2%, 4%, 6%, 8%, and 10% erythritol to the 2% gellan solution and stir until homogeneous. Maintain the solution in a 95°C water bath for 30 minutes, then cool to 25°C to obtain thermally irreversible gellan gel. Figure 1 The effect of different concentrations of erythritol on the strength of gellan gel.

[0077] The effect of different concentrations of erythritol on the strength of gellan gel is as follows: Figure 1As shown, the addition of erythritol enhances the gel strength of gellan gel. Erythritol and gellan form hydrogen bonds, which enhance the gel properties of gellan. The gel strength gradually increases with increasing erythritol concentration. The gel strength is highest with 6% erythritol. When the erythritol content exceeds 6%, the gel strength gradually decreases because excessive erythritol makes it difficult for the gel chains of gellan gel to aggregate together, hindering the formation of the gel network.

[0078] Figure 2 The effect of different concentrations of erythritol on the cooking loss of gellan gum. Cooking loss is an important indicator of the properties of reactive gels. Figure 2 As shown, compared with the control group, the cooking loss of gellan gum with added erythritol was significantly reduced. The addition of erythritol promoted the cross-linking between gellan gum molecules during heating, resulting in improved water retention. The reduction in cooking loss is because the interaction between erythritol and gellan gum forms a tighter gel network structure, thereby better capturing water molecules and improving water retention. When the erythritol concentration is between 2% and 6%, the water-holding capacity of gellan gum gradually increases and the cooking loss gradually decreases with increasing erythritol concentration; the cooking loss of gellan gum is minimal and the water retention capacity is strongest when 6% erythritol is added; when the erythritol concentration is higher than 6%, the cooking loss of gellan gum increases because excessive erythritol affects the cross-linking of gellan gum micelles, hindering the formation of a tighter network structure.

[0079] Figure 3 The effect of different concentrations of erythritol on the textural properties of gellan gum; the textural properties of gellan gum, such as... Figure 3 As shown, the hardness of glucon gradually increased with increasing erythritol concentration from 0% to 6%. However, the hardness of the glucon showed a decreasing trend when 8% and 10% erythritol were added. The addition of low concentrations of erythritol weakened the interaction between glucon and water, resulting in the intertwining and interaction of the triple and single helical chains of glucon to form a tighter gel network structure. Excessive erythritol, on the other hand, may cause the gel chains to be difficult to aggregate, hindering the formation of the gel network structure. Therefore, with further increases in erythritol concentration, the gel hardness decreased. The control group, glucon gel without erythritol, had the lowest elasticity, while the glucon gel with 6% erythritol showed the highest elasticity. The addition of erythritol enhances the aggregation of gelatin polysaccharide chains. Similar to hardness, the cohesiveness and adhesiveness of gelatin gradually increase with the addition of erythritol. Excessive addition of erythritol hinders the aggregation of gelatin polysaccharide chain bundles and the extension of gelatin network walls. When the concentration of erythritol is higher than 6%, the cohesiveness and elasticity of gelatin show a decreasing trend.

[0080] Figure 4 Scanning electron microscope (SEM) images of currant gum with different concentrations of erythritol added; Scanning electron microscope (SEM) images of currant gum with different concentrations of erythritol added, as shown below. Figure 4 As shown, the control group of gellan gum without erythritol exhibited a rough surface and obvious cavity structure. After adding erythritol, the gel structure of gellan gum became more compact. The addition of erythritol led to the formation of intermolecular hydrogen bonds between gellan gum and erythritol, which strengthened the connection between gel chain bundles and formed a denser gellan gum polysaccharide network structure.

[0081] Considering the effects of different concentrations of erythritol (2%, 4%, 6%, 8%, 10%) on the gel strength, cooking loss, textural properties, and microstructure of thermally irreversible gellan gum (2%), a gellan gum with 6% erythritol was selected for addition to 0-fat chili sauce for preparation.

[0082] Example 2

[0083] Zero-fat chili sauce is made from the following ingredients:

[0084] Fresh bell peppers, red chili peppers, thin-skinned peppers, drinking water, ginger, onions, tomato sauce, dried bamboo shoots, apples, apple cider vinegar, passion fruit puree, salt, monosodium glutamate, compound seasoning powder, starch mixture powder, food flavorings

[0085] The fat-free chili sauce is prepared from the following ingredients in parts by weight:

[0086] 15.5 parts by weight of fresh bell peppers, 13.5 parts by weight of red chili peppers, 8.5 parts by weight of thin-skinned peppers, 7.5 parts by weight of drinking water, 1.8 parts by weight of ginger, 1.8 parts by weight of onion, 3.5 parts by weight of tomato sauce, 4.5 parts by weight of dried bamboo shoots, 4.5 parts by weight of apple, 4.5 parts by weight of apple cider vinegar, 6.5 parts by weight of passion fruit pulp, 3.5 parts by weight of salt, 1.4 parts by weight of monosodium glutamate, 1.4 parts by weight of erythritol, 3.5 parts by weight of compound seasoning powder, 1.8 parts by weight of starch mixture powder, 0.04 parts by weight of food flavoring, 0.018 parts by weight of sodium D-isoascorbate, and 4.5 parts by weight of erythritol-glucopyranotropic irreversible gum.

[0087] The compound seasoning powder comprises: 0.18 parts by weight of yeast extract, 0.058 parts by weight of I+G, 0.28 parts by weight of chicken essence, 0.025 parts by weight of seafood seasoning, and 1.8 parts by weight of erythritol.

[0088] The starch mixture consists of: 0.55 parts by weight of potato starch, 0.055 parts by weight of xanthan gum, 0.35 parts by weight of whey protein powder, and 0.35 parts by weight of dextran.

[0089] The method for preparing zero-fat chili sauce provided by this invention mainly includes two parts: raw material pretreatment and processing technology.

[0090] Preprocessing stage:

[0091] 1. Drinking water: Boil tap water, keep it simmering for 10 minutes, then turn off the heat and set aside. The containers and utensils used for weighing must be clean and dedicated, and must be covered after weighing.

[0092] 2. Water, salt, and starch mixture: Mix warm water with salt and starch powder until smooth;

[0093] 3. Use a vegetable cutter to process red chili peppers, fresh screw peppers, and thin-skinned peppers into 5-10mm chili flakes and set aside;

[0094] 4. Cut the dried lily buds into 5mm pieces and set aside;

[0095] 5. Pulp the apples into apple puree and mix thoroughly with sodium D-isoascorbate for later use.

[0096] Processing stages:

[0097] 1. Add fresh bell peppers, red chili peppers, thin-skinned peppers, ginger, onions, and tomato sauce to a sauce-making pot, stir well, and stir-fry over low heat for 10 minutes;

[0098] 2. Add dried bamboo shoots, apple puree, compound seasoning powder, and MSG, and stir-fry over low heat for 5 minutes;

[0099] 3. Add water + salt + starch mixture, apple cider vinegar, passion fruit pulp, erythritol-gluconate heat irreversible gel, heat to 96℃, and keep warm for 10 minutes;

[0100] 4. Stop steaming, cool down, and then add food flavoring;

[0101] 5. Sterilize at 110℃ for 10 minutes before packaging.

[0102] The control group did not add erythritol-coderan heat-irreversible gum during the production and processing, and all other raw materials and processes were the same as those of the experimental group.

[0103] The addition of erythritol-glucopyran heat-irreversible gum significantly reduced the water content of 0-fat chili sauce. The water content of the 0-fat chili sauce with added erythritol-glucopyran heat-irreversible gum in the experimental group was 10% lower than that in the control group. The addition of glucopyran gum, whose gel properties are improved after modification with erythritol, enhanced the water-holding capacity of the chili sauce. The gel network structure of glucopyran gum is more compact due to the addition of erythritol, which can capture more water molecules and prevent water separation. Therefore, the 0-fat chili sauce with added erythritol-glucopyran gum can better retain the moisture in the chili peppers during sterilization at 110℃, making it less likely to be released during sterilization. After sterilization, the lower water content of the 0-fat chili sauce results in a more stable sauce state, which is more conducive to the preservation and shelf life of the 0-fat chili sauce.

[0104] Table 1 Physicochemical data of 0-fat chili sauce (control group: 0-fat chili sauce without erythritol-coderan heat-irreversible gum; experimental group: 0-fat chili sauce with erythritol-coderan heat-irreversible gum).

[0105]

[0106] Table 2 Nutritional composition (the composition in the table is the content per 100g)

[0107]

[0108] According to the sensory evaluation criteria, 20 randomly selected tasters (10 men and 10 women) conducted a sensory evaluation of the 0-fat hot sauce. The results are shown in Appendix Table 3. The 0-fat hot sauce with added erythritol-curedaran thermal irreversible gum scored slightly higher than the 0-fat hot sauce with added erythritol-curedaran thermal irreversible gum in terms of color, flavor, and product characteristics. This indicates that the addition of erythritol-curedaran thermal irreversible gum to the 0-fat hot sauce can act as a fat substitute, making up for the lack of fat texture in the 0-fat hot sauce. Erythritol-curedaran thermal irreversible gum can increase the fat-like smooth texture of the 0-fat hot sauce.

[0109] Table 3 Sensory Evaluation

[0110]

[0111] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. An erythritol-modified thermoiron-bound irreversible gel, characterized in that, include: The product is obtained by adding 6 wt% erythritol to a solution of kerosene and heating.

2. The erythritol-modified thermoplastic irreversible gel according to claim 1, characterized in that, The mass concentration of the Kederan solution is 2 wt%; the heating temperature is 95°C, the heating time is 30 min, and then it is cooled to 25°C.

3. The application of the erythritol-modified hot irreversible gum as described in claim 1 or 2 in improving the sensory quality of chili sauce.

4. The application according to claim 3, characterized in that, The improvement of the sensory quality of the chili sauce includes reducing the water content of the chili sauce and / or enhancing the smoothness of the chili sauce.

5. A fat-free chili sauce, characterized in that, Including the following raw materials: 14-16 parts by weight of fresh bell peppers, 12-14 parts by weight of red chili peppers, 7-9 parts by weight of thin-skinned peppers, 6-8 parts by weight of water, 1-2 parts by weight of ginger, 1-2 parts by weight of onion, 2-4 parts by weight of tomato sauce, 3-5 parts by weight of dried bamboo shoots, 3-5 parts by weight of apples, 3-5 parts by weight of apple cider vinegar, 5-7 parts by weight of passion fruit pulp, 2-4 parts by weight of salt, 1-1.5 parts by weight of monosodium glutamate, 1-1.5 parts by weight of erythritol, 2-4 parts by weight of compound seasoning powder, 1-2 parts by weight of starch mixture powder, 0.01-0.05 parts by weight of food flavoring, 0.01-0.02 parts by weight of sodium D-isoascorbate, and 3-5 parts by weight of the erythritol-modified irreversible gel as described in claim 1 or 2.

6. The chili sauce according to claim 5, characterized in that, The compound seasoning powder consists of: 0.1-0.2 parts by weight of yeast extract, 0.05-0.06 parts by weight of I+G, 0.2-0.3 parts by weight of chicken essence, 0.01-0.03 parts by weight of seafood seasoning, and 1-2 parts by weight of erythritol.

7. The chili sauce according to claim 5, characterized in that, The starch mixture consists of: 0.4-0.6 parts by weight of potato starch, 0.04-0.06 parts by weight of xanthan gum, 0.2-0.4 parts by weight of whey protein powder, and 0.2-0.4 parts by weight of dextran.

8. A method for preparing the zero-fat chili sauce according to any one of claims 5 to 7, characterized in that, Includes the following steps: A) Add fresh bell peppers, red chili peppers, thin-skinned peppers, ginger, onions, and tomato sauce to a pot and stir-fry over low heat; B) Add dried bamboo shoots, apples, compound seasoning powder, and MSG to a pot and stir-fry over low heat; C) Adding water starch mixture, apple cider vinegar, passion fruit pulp, and erythritol to modify it yields a heat-irreversible gel. After heating, keeping warm, and cooling, add edible flavoring, sterilize, and package to obtain the final product.

9. The preparation method according to claim 8, characterized in that, Step A) Stir-fry over low heat for 10 minutes; Step B) Stir-fry over low heat for 5 minutes; Step C) The heating temperature is 96℃; the holding time is 10 minutes; the sterilization is performed at 110℃ for 10 minutes.

10. The preparation method according to claim 8, characterized in that, The water-starch mixture is a mixture of water, salt, and starch; Red chili peppers are chopped into 5-10mm pieces; fresh screw peppers are chopped into 5-10mm pieces; thin-skinned peppers are chopped into 5-10mm pieces. Cut the dried lily buds into 5mm pieces; Apples are made into apple puree.

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