A method for producing low-oil content spicy strips

Abstract

The application discloses a kind of low oil content spicy strip production method, comprising the following steps: step S1, spice supercritical CO2 extraction: with onion, ginger, anise as raw material, the flavor component of spice is extracted using supercritical CO2 extraction process, and extract is obtained;Supercritical CO2 extraction pressure is 25~35 MPa, temperature is 40~50 DEG C, and extraction time is 1.5~2.5h;Step S2, the extract of step S1 is mixed with 15%~25% of its mass plant oil, heated at 120~150 DEG C for 1~2 minutes, and spice oil base is obtained;Step S3, the spice oil base of step S2 is mixed with other flavoring materials, and composite flavoring material is prepared;Step S4, the composite flavoring material of step S3 is added to wheat flour, and dough is prepared by adding water, and the moisture content is controlled to be 25%~35%;Step S5, the dough of step S4 is sent into extrusion expander, and spicy strip is obtained by extrusion molding;Step S6, cooling, cutting, packaging.The low oil content spicy strip production method of the application, the oil content of the prepared spicy strip is low, and the flavor uniformity and storage stability of the product can be improved.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, specifically to a method for producing spicy strips with low oil content. Background Technology

[0002] Spicy strips are a type of snack food made primarily from wheat flour, through extrusion puffing and seasoning. The traditional production process involves mixing raw materials (wheat flour, water, salt, sugar, emulsifiers, etc.), extrusion puffing, and seasoning. The seasoning mainly uses oil as a carrier, where spices such as scallions, ginger, and star anise are fried in hot oil, then mixed with chili powder, cumin powder, sesame seeds, etc., to make chili oil, which is then mixed with the puffed spicy strip dough. This method has the following drawbacks:

[0003] 1. Excessive oil content: The extruded and puffed spicy strip embryo has a loose and porous structure with a large specific surface area, making it extremely capable of absorbing oil. In traditional methods, the seasonings are completely dissolved in vegetable oil, and the embryo absorbs a large amount of oil during mixing. The finished product typically has an oil content as high as 25% to 35% (dry basis), far exceeding that of ordinary snack foods.

[0004] 2. Flavor exists only on the surface: Because the seasonings adhere to the surface of the dough rather than penetrate the interior, it results in a "strong outside and weak inside" flavor that quickly fades after entering the mouth and becomes bland in the later stages of chewing.

[0005] 3. Poor stability of oil oxidation: High oil content and easy oxidation of polyunsaturated fatty acids lead to a rapid increase in peroxide value and acid value during storage, resulting in a short shelf life; at the same time, flavor substances are lost due to oil oxidation.

[0006] Therefore, it is necessary to provide a process method to solve the above-mentioned technical problems. Summary of the Invention

[0007] The purpose of this invention is to provide a method for producing spicy strips with low oil content, which can improve the flavor uniformity and storage stability of the product.

[0008] A method for producing spicy strips with low oil content includes the following steps:

[0009] Step S1, supercritical CO2 extraction of spices: using scallions, ginger, and star anise as raw materials, the flavor components of the spices are extracted using supercritical CO2 extraction technology to obtain the extract; wherein the pressure of supercritical CO2 extraction is 25~35 MPa, the temperature is 40~50℃, and the extraction time is 1.5~2.5h.

[0010] Step S2: Mix the extract from step S1 with 15% to 25% of its mass of vegetable oil, and heat at 120 to 150°C for 1 to 2 minutes to obtain a fragrance oil base;

[0011] Step S3: Mix the spice oil base from step S2 with other seasonings to make a compound seasoning;

[0012] Step S4: Add the compound seasoning from step S3 to the wheat flour, add water to make dough, and control the moisture content to 25%~35%;

[0013] Step S5: The dough from step S4 is fed into an extrusion puffing machine and extruded into spicy strips.

[0014] Step S6: Cooling, cutting, and packaging.

[0015] Further, in step S1, the mass ratio of the scallions, ginger, and star anise is (1.5~2.5):(0.8~1.2):(0.8~1.2).

[0016] Further, in step S1, the yield of the extract is 5% to 8% (based on dry spice content).

[0017] Furthermore, in step S3, the other seasonings include chili powder, cumin powder, sesame seeds, salt, sugar, and monosodium glutamate.

[0018] Furthermore, the total mass ratio of the extract used to other seasonings to the mass ratio of wheat flour is (12~18):100.

[0019] Furthermore, in step S4, the amount of vegetable oil used is 0.3% to 1.5% of the mass of wheat flour.

[0020] Furthermore, in step S4, the extrusion molding process parameters are: screw speed 150~200 rpm, feed section temperature 60~80℃, melting section temperature 120~140℃, and die head section temperature 140~160℃.

[0021] Furthermore, the oil content of the prepared spicy strip product is ≤12% (dry basis).

[0022] Compared with existing technologies, the low-oil-content spicy strip production method provided by this invention has the following advantages:

[0023] I. The method for producing low-oil spicy strips provided by this invention uses supercritical CO2 extraction technology to efficiently extract the core flavor components from spices. After being carried by a very small amount of oil, the components are added to flour along with other seasonings and then extruded and puffed in one step. No subsequent mixing is required, thereby reducing the oil content of the product to below 12% while maintaining or improving the flavor intensity.

[0024] II. The method for producing low-oil-content spicy strips provided by this invention produces spicy strips with significantly lower initial peroxide value and acid value than those produced by existing processes. Even after 3 months of storage, the peroxide value remains far below the national standard limit (GB 16565-2003 stipulates that the peroxide value of fried snacks should be ≤0.25 g / 100g, approximately 19.7 meq / kg), which can significantly improve the storage stability of the product.

[0025] Third, the low-oil-content spicy strip production method provided by this invention adds the seasonings to the flour and allows them to fully penetrate into the dough, resulting in a more uniform flavor in the prepared spicy strips. Tests show that the retention rates of anethole and gingerol are significantly higher than those of traditional methods, indicating that the method of this invention, which combines supercritical extraction with seasoning addition, can effectively lock in the flavor.

[0026] IV. The method for producing low-oil-content spicy strips provided by this invention produces spicy strips with excellent sensory quality. Detailed Implementation

[0027] To enable those skilled in the art to better understand the technical solutions in the embodiments of the present invention, and to make the above-mentioned objectives, features and advantages of the present invention more apparent and understandable, the specific embodiments of the present invention will be further described below.

[0028] The endpoints and any values ​​of the ranges disclosed herein are not limited to the precise ranges or values, and these ranges or values ​​should be understood to include values ​​close to these ranges or values. For numerical ranges, the endpoint values ​​of the various ranges, the endpoint values ​​of the various ranges and individual point values, and individual point values ​​can be combined with each other to obtain one or more new numerical ranges, which should be considered as specifically disclosed herein.

[0029] Example 1

[0030] A method for producing spicy strips with low oil content includes the following steps:

[0031] Step S1, supercritical CO2 extraction of spices: using scallions, ginger and star anise as raw materials, the flavor components of spices are extracted by supercritical CO2 extraction process to obtain extracts; wherein the pressure of supercritical CO2 extraction is 30 MPa, the temperature is 45℃, and the extraction time is 2h.

[0032] In this embodiment, the spice ratio was: 200g scallions, 100g ginger, and 100g star anise; yielding 24.8g of extract, with a yield of 6.2%.

[0033] Step S2: Take the extract from step S1, add 20% of its mass of vegetable oil (5.0g) and mix. Heat at 130℃ for 1.5min to fully release the flavor components in the extract and dissolve them in the oil to obtain the flavor oil base.

[0034] In this step, the vegetable oil is a common edible oil such as soybean oil, rapeseed oil, or peanut oil;

[0035] Step S3: Mix the spice oil base from step S2 with other seasonings to make a compound seasoning;

[0036] Other seasonings include chili powder, cumin powder, sesame seeds, salt, sugar, and MSG, in the following proportions: 50g chili powder, 30g cumin powder, 20g sesame seeds, 15g salt, 10g sugar, and 5g MSG.

[0037] Step S4: Add the compound seasoning from step S3 to 1000 wheat flour, add water to make dough, and control the dough moisture content to 30%.

[0038] Step S5: The dough from step S4 is fed into an extrusion puffing machine and extruded to form spicy strips; wherein the screw speed is 180 rpm, the feeding section temperature is 70℃, the melting section temperature is 130℃, and the die head section temperature is 150℃.

[0039] Step S6: Cooling, cutting, and packaging.

[0040] Example 2

[0041] A method for producing spicy strips with low oil content includes the following steps:

[0042] Step S1, supercritical CO2 extraction of spices: using scallions, ginger, and star anise as raw materials, the flavor components of the spices are extracted using supercritical CO2 extraction technology to obtain the extract; wherein the pressure of supercritical CO2 extraction is 15 MPa, the temperature is 50℃, and the extraction time is 2.5h.

[0043] In this embodiment, the spice ratio was: 250g scallions, 80g ginger, and 120g star anise; yielding 31.5g of extract, with a yield of 7%.

[0044] Step S2: Take the extract from step S1, add 25% of its mass of vegetable oil (7.9g) and mix. Heat at 150℃ for 1 minute to fully release the flavor components in the extract and dissolve them in the oil to obtain the flavor oil base.

[0045] Step S3: Mix the spice oil base from step S2 with other seasonings to make a compound seasoning;

[0046] Other seasonings include chili powder, cumin powder, sesame seeds, salt, sugar, and MSG, in the following proportions: 50g chili powder, 30g cumin powder, 20g sesame seeds, 15g salt, 10g sugar, and 5g MSG.

[0047] Step S4: Add the compound seasoning from step S3 to 1000 wheat flour, add water to make dough, and control the dough moisture content to 28%.

[0048] Step S5: The dough from step S4 is fed into an extrusion puffing machine and extruded to form spicy strips; wherein the screw speed is 150 rpm, the feeding section temperature is 80℃, the melting section temperature is 120℃, and the die head section temperature is 140℃.

[0049] Step S6: Cooling, cutting, and packaging.

[0050] Comparative Example 1

[0051] A method for producing spicy strips, using traditional methods, includes the following steps:

[0052] Mix wheat flour and water in a specific ratio to make dough;

[0053] The dough is extruded and puffed to form spicy strip blanks; the extrusion and puffing parameters are the same as in Example 1.

[0054] Chili oil is made by frying scallions, ginger, star anise, and other spices in hot oil, then mixing them with seasonings such as chili powder, cumin powder, sesame seeds, salt, sugar, and MSG.

[0055] Mix the chili oil with the spicy strip dough.

[0056] The proportions of each component in Comparative Example 1 are the same as those in Example 1.

[0057] The spicy strips from Examples 1-2 and Comparative Example 1 were tested for oil content, oil oxidative stability, total oxidation value (TOTOX), flavor retention, oil distribution uniformity, microbial safety, and sensory evaluation. The testing methods and results are as follows:

[0058] (1) Detection of oil content in finished product

[0059] The oil content of the finished product was determined according to Method 1 (Soxhlet extraction method) of "GB 5009.6-2016 National Food Safety Standard - Determination of Fat in Food". The results are shown in Table 1.

[0060] Table 1: Results of oil content detection in spicy strips from various examples

[0061]

[0062] As shown in Table 1, compared with traditional processes, the spicy strip production method of the present invention can significantly reduce the oil content of the product. This is because the processing method of the present invention reduces the amount of vegetable oil used. After the oil and spice extracts are mixed and heated, the oil penetrates more fully into the seasoning system, resulting in more uniform mixing, better oil distribution during dough preparation, and less surface oil after extrusion and puffing.

[0063] (2) Detection of oil oxidative stability

[0064] Peroxide value is a key indicator for evaluating the degree of primary oxidation of oils and fats. Its determination method is based on Method 1 (titration method) of "GB 5009.227-2023 National Food Safety Standard - Determination of Peroxide Value in Food".

[0065] Acid value reflects the content of free fatty acids in oils and fats, i.e., the degree of hydrolysis and rancidity of the oils and fats. The method for determining acid value is in accordance with GB5009.229-2025 National Food Safety Standard - Determination of Acid Value in Foods.

[0066] The results of the peroxide value and acid value determination are shown in Table 2:

[0067] Table 2: Results of oil oxidative stability testing for each example

[0068]

[0069] As shown in Table 2, compared with traditional processes, the spicy strip production method of this invention can significantly reduce the initial peroxide value, initial acid value, and peroxide value and acid value after 3 months of storage. Even after 3 months of storage, the product remains far below the national standard limit (GB16565-2003 stipulates that the peroxide value of fried snacks should be ≤0.25 g / 100g, approximately 19.7 meq / kg). This indicates that the processing method of this invention allows for a more complete release of natural antioxidant components in the extract (such as shikimic acid in star anise and gingerol in ginger), enhancing the antioxidant effect. The spicy strips produced by the method of this invention have superior storage stability.

[0070] (3) Total Oxidation Value (TOTOX)

[0071] The degree of oxidation of oils and fats was comprehensively assessed using the total oxidation value (TOTOX = 2×POV + AV, where POV is the peroxide value and AV is the acid value). The results are shown in Table 3.

[0072] Table 3: Total Oxidation Value (TOTOX) of Spicy Strips in Each Example

[0073]

[0074] As shown in Table 3, the initial total oxidation value of the processing method of the present invention is about 42% of that of the traditional method, and after storage for 3 months it is about 35% of that of the traditional method, indicating that the oil and fat processed by the method of the present invention has a significant advantage in oxidative stability.

[0075] (4) Flavor retention ability

[0076] The flavor retention ability of the finished spicy strips was tested using two indicators: anethole retention rate and gingerol retention rate.

[0077] The determination method for flavor components (anethole and gingerol) was performed using gas chromatography-mass spectrometry (GC-MS) for quantitative analysis. The specific method is as follows:

[0078] Sample pretreatment: After crushing the spicy strip sample, accurately weigh 2.0 g and extract volatile flavor components using headspace solid-phase microextraction (HS-SPME). Place the sample in a 20 mL headspace vial, add the internal standard (2-octanol, 100 mg / kg) and saturated sodium chloride solution, equilibrate in a 60℃ water bath for 20 minutes, and then perform headspace adsorption using a 65 μm PDMS / DVB extraction fiber for 30 minutes.

[0079] GC-MS analysis conditions:

[0080] Chromatographic column: DB-WAX capillary column (60 m × 0.25 mm × 0.25 μm);

[0081] Carrier gas: High-purity helium (≥99.999%), flow rate 1.0 mL / min;

[0082] Temperature program: Initially 40℃ and hold for 3 min, then increase to 200℃ at 5℃ / min, then increase to 250℃ at 10℃ / min and hold for 5 min;

[0083] Inlet temperature: 250℃;

[0084] Injection method: split injection, split ratio 10:1;

[0085] MS conditions: EI ion source (70 eV), ion source temperature 230℃, quadrupole temperature 150℃, full scan mode (m / z 33~450).

[0086] Quantitative methods: Quantification was performed using the internal standard curve method. The content of each flavor component was calculated based on the peak area ratio of the target compound (anethole, gingerol) to the internal standard. Accelerated storage conditions: Samples were sealed in aluminum foil bags and stored in a 37°C incubator for 4 weeks, with samples taken at 0 and 4 weeks for analysis.

[0087] Retention rate calculation:

[0088]

[0089] In the formula: C0 week – initial flavor component content; C4 week – flavor component content after 4 weeks of accelerated storage.

[0090] Each sample was measured in triplicate, and the arithmetic mean was taken. The results are shown in Table 4:

[0091] Table 4: Results of Flavor Retention Test of Spicy Strips in Each Example

[0092]

[0093] As shown in Table 4, compared with the traditional process, the spicy strip production method of the present invention significantly improves the retention rate of anethole and gingerol in the product, thanks to the fact that the supercritical CO2 extraction of spices can effectively lock in the flavor.

[0094] (5) Uniformity of oil distribution

[0095] To verify the effect of the method of the present invention on improving the uniformity of oil distribution, low-field nuclear magnetic resonance imaging (LF-NMR MRI) was used to perform T1-weighted imaging observations on the cross-sections of spicy strips from Examples 1, 2, and Comparative Example 1. The signal intensity in the images was positively correlated with the oil content. The average signal intensity ratio of pixels in the surface and central regions of each sample cross-section was quantitatively calculated using image analysis software, and the results are shown in Table 5.

[0096] Table 5: Oil quality distribution uniformity test results for each example

[0097]

[0098] As shown in Table 5, the oil in spicy strips produced by traditional methods is concentrated on the surface (the surface layer is 3.2 times that of the interior), while the oil in spicy strips produced by the method of the present invention is evenly distributed in the cross-section (the surface / interior signal intensity ratio is 1.1~1.2). This indicates that the present invention can achieve uniform penetration of oil inside the spicy strips, avoiding the problem of "oily on the outside and dry on the inside".

[0099] (6) Microbiological safety

[0100] The total bacterial count of spicy strips from Examples 1-2 and Comparative Example 1 was determined during accelerated storage (37℃, 4 weeks). The total bacterial count was determined according to GB 4789.2-2022 National Food Safety Standard for Microbiological Examination of Food – Determination of Total Colony Count. The accelerated storage conditions were as follows: samples were sealed in sterile aluminum foil bags and stored in a 37℃ incubator for 4 weeks. Samples were taken on days 0 and 28 for testing. Each sample was tested in triplicate, and the arithmetic mean was used. The results are expressed as CFU / g. The results are shown in Table 6.

[0101] Table 6: Total bacterial count determination of spicy strips in each example

[0102]

[0103] As shown in Table 6, the total bacterial count of the spicy strips produced using the method of this invention is significantly better than that produced using traditional methods. Even after 4 weeks of storage, the count remains far below the national standard limit (GB 2711-2014 stipulates that the total bacterial count of flavored noodle products should be ≤10). 4 CFU / g).

[0104] (7) Sensory evaluation

[0105] The products were scored (1-9 points) by 10 trained sensory evaluators, and the evaluation results are shown in Table 7:

[0106] Table 7: Sensory evaluation of spicy strips from each embodiment

[0107]

[0108] As shown in Table 7, compared with traditional processes, the spicy strip production method of the present invention produces products with better sensory quality, which are more in line with the modern low-fat diet trend and have significantly improved consumer acceptance.

[0109] The embodiments of the present invention have been described in detail above, but the present invention is not limited to the described embodiments. For those skilled in the art, various changes, modifications, substitutions, and variations made to these embodiments without departing from the principles and spirit of the present invention still fall within the protection scope of the present invention.

Claims

1. A method for producing spicy strips with low oil content, characterized in that, Includes the following steps: Step S1, supercritical CO2 extraction of spices: using scallions, ginger, and star anise as raw materials, the flavor components of the spices are extracted using supercritical CO2 extraction technology to obtain the extract; wherein the pressure of supercritical CO2 extraction is 25~35 MPa, the temperature is 40~50℃, and the extraction time is 1.5~2.5h. Step S2: Mix the extract from step S1 with 15% to 25% of its mass of vegetable oil, and heat at 120 to 150°C for 1 to 2 minutes to obtain a fragrance oil base; Step S3: Mix the spice oil base from step S2 with other seasonings to make a compound seasoning; Step S4: Add the compound seasoning from step S3 to the wheat flour, add water to make dough, and control the moisture content to 25%~35%; Step S5: The dough from step S4 is fed into an extrusion puffing machine and extruded into spicy strips. Step S6: Cooling, cutting, and packaging.

2. The method for producing low-oil-content spicy strips according to claim 1, characterized in that, In step S1, the mass ratio of scallions, ginger, and star anise is (1.5~2.5):(0.8~1.2):(0.8~1.2).

3. The method for producing low-oil-content spicy strips according to claim 1, characterized in that, In step S1, the yield of the extract is 5% to 8% (based on dry spice content).

4. The method for producing low-oil-content spicy strips according to claim 1, characterized in that, In step S3, the other seasonings include chili powder, cumin powder, sesame seeds, salt, sugar, and MSG.

5. The method for producing low-oil-content spicy strips according to claim 4, characterized in that, The total mass ratio of the extract and other seasonings used to the wheat flour was (12~18):

100.

6. The method for producing low-oil-content spicy strips according to claim 4, characterized in that, In step S4, the amount of vegetable oil used is 0.3% to 1.5% of the mass of wheat flour.

7. The method for producing low-oil-content spicy strips according to claim 1, characterized in that, In step S4, the extrusion molding process parameters are: screw speed 150~200 rpm, feed section temperature 60~80℃, melting section temperature 120~140℃, and die head section temperature 140~160℃.

8. The method for producing low-oil-content spicy strips according to claim 1, characterized in that, The oil content of the prepared spicy strip product is ≤12% (dry basis).

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