CN106262741A - A kind of vanilla flavored meaning powder beans - Google Patents
A kind of vanilla flavored meaning powder beans Download PDFInfo
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- CN106262741A CN106262741A CN201610744731.6A CN201610744731A CN106262741A CN 106262741 A CN106262741 A CN 106262741A CN 201610744731 A CN201610744731 A CN 201610744731A CN 106262741 A CN106262741 A CN 106262741A
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- Prior art keywords
- beans
- vanilla flavored
- sauce
- meaning powder
- meaning
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Abstract
The invention discloses a kind of vanilla flavored meaning powder beans, consist of the following components in percentage by weight: tomato sauce 26～29%, onion sauce 3～6%, Rhizoma et radix valerianae broken 2～5%, F90 type high fructose syrup 0.8～1.5%, salt 0.7～1%, citric acid 0.1～0.5%, soybean dietary fiber 0.5～1%, modified starch 1.0～1.5%, soybean oil 0.2～0.5%, spice 0.25～0.55%, water surplus.A kind of vanilla flavored meaning powder beans of the present invention, processing technology is simple, smooth in taste, delicious flavour；The present invention makes shell and tube process for sterilizing in the technique of vanilla flavored meaning powder beans and uses appropriate treatment temperature, the producing strong fragrance and be not result in material coking of the material that can make to carry out to sterilize, and can improve the shelf-life of meaning powder beans.
Description
Technical field
Technical scheme relates to food processing field, especially a kind of vanilla flavored meaning powder beans.
Background technology
Meaning powder beans is as the conventional condiment of meaning powder, because of its instant and delicious food, extensively liking by consumer.It is
By Fructus Lycopersici esculenti, Bulbus Allii Cepae, the Italy Rhizoma et radix valerianae cuisines being made such as crisp.Meaning powder beans is nutritious, rich in lycopene, dimension life
The multiple nutritional components such as element, dietary fiber, mineral, protein and natural pectin, are a kind of featured flavoring agent.
Traditionally, meaning powder beans mostly is family manufacture, and manufacture method is complicated, and cycle time is long, does not increasingly meet modern
Fast pace life.Raw materials used single plus existing meaning powder beans, taste is single, gradually can not meet the daily need of people
Ask.Therefore, people in the urgent need to a kind of delicious unique, i.e. open instant meaning powder beans.
Summary of the invention
For above problem, the present invention provide a kind of give off a strong fragrance, the vanilla flavored meaning powder beans of excellent in taste.
The present invention solves the technical scheme of its technical problem: a kind of vanilla flavored meaning powder beans, and its making step includes: 1),
Weigh following raw material tomato beans 26～29%, onion sauce 3～6%, Rhizoma et radix valerianae broken 2～5% by weight, F90 type high fructose syrup 0.8～
1.5%, salt 0.7～1%, citric acid 0.1～0.5%, soybean dietary fiber 0.5～1%, modified starch 1.0～1.5%, soybean oil
0.2～0.5%, spice 0.25～0.55%, water surplus.2), the step 1 former, adjuvant in addition to spice is squeezed into constant temperature and stirred
Mix tank, after individually being weighed according to formula by spice, add blend tank, carry out constant temperature stirring until uniformly；3), will step 2 be stirred
Mix the stirring of uniform sauce and pour hopper into, send into tube type sterilizer high temperature sterilization；4), by the sauce fill after sterilization, then send
Enter fountain sterilizer sterilization processing again；5), the sauce after sterilization processing again is cooled to coding packaging after room temperature.
In described step 1), tomato sauce is the straight line filling that Xinjiang or Inner Mongol factory perform GB/T 14215-2008 production
The drum tomato sauce of dress.
In described step 1), onion sauce for purple skin Bulbus Allii Cepae through hand picking, remove the peel, clean, enter after beater pulverizes
Fresh onion sauce, its outward appearance is pureed, beans body uniformity.
In described step 1), spice constituent is: Herba Ocimi (Herba Ocimi Pilosi) broken 0.06～0.15%, Adeps Bovis seu Bubali broken 0.1～0.2%, hundred
In fragrant 0.03～0.07%, Herba Pelargonii Graveolentis powder 0.03～0.05%, Bulbus Allii powder 0.01～0.03%, black pepper 0.01～0.02%, Fructus Foeniculi
0.01～0.02%；Described powder crosses 60 mesh sieve.
Described step 2) in, the temperature of constant temperature stirring is 50～55 DEG C.
In described step 3), it is 80～85 DEG C that tube type sterilizer carries out the temperature of high temperature sterilization, sterilizing time be 8～
15 min 。
In described step 4), the sterilization temperature of fountain sterilizer is 90～120 DEG C, and sterilizing time is 10～30
min。
Compared with prior art, the invention has the beneficial effects as follows: a kind of vanilla flavored meaning powder beans of the present invention, not only make work
Skill is simple, smooth in taste, delicious flavour, and can i.e. open instant, more meets the fast pace life of modern；The present invention makes
In the technique of vanilla flavored meaning powder beans, shell and tube process for sterilizing uses appropriate treatment temperature, can make to carry out the product of the material sterilized
Give birth to strong fragrance and be not result in material coking, and the shelf-life of meaning powder beans can be improved.
Detailed description of the invention
Below in conjunction with the embodiment of the present invention, the technical scheme in the embodiment of the present invention is clearly and completely described,
Obviously, described embodiment is only a part of embodiment of the present invention rather than whole embodiments.
Embodiment 1
According to step in detail below prepare vanilla flavored meaning powder beans:
1, various raw materials and dispensing are weighed by following percentage by weight: tomato sauce 26%, onion sauce 3%, Rhizoma et radix valerianae broken 2%, F90 type is really
Glucose slurry 0.8%, salt 0.7%, citric acid 0.1%, soybean dietary fiber 0.5%, modified starch 1.0%, soybean oil 0.2%, spice
0.25%, water surplus；
Wherein, tomato sauce is the drum tomato sauce that Xinjiang or Inner Mongol factory perform the straight line fill that GB/T 14215-2008 produces；
Onion sauce is purple skin Bulbus Allii Cepae through hand picking, to remove the peel, clean, enter the outward appearance after beater is pulverized be pureed, beans body uniform
The fresh onion sauce caused；The manufacture method of spice is: grinds required various spices the most respectively, then crosses 60 mesh sieve,
Finally weigh the spice after sieving by following weight ratio: Herba Ocimi (Herba Ocimi Pilosi) is broken 0.06%, Adeps Bovis seu Bubali is broken 0.1%, Herba thymi vulgaris 0.03%, Herba Pelargonii Graveolentis powder
0.03%, Bulbus Allii powder 0.01%, black pepper 0.01%, Fructus Foeniculi 0.01%；
2, by load weighted in addition to spice supplementary material squeeze into constant temperature agitator tank, add after spice is individually weighed according to formula
Enter blend tank, carry out the constant temperature stirring of 50 DEG C until uniformly；
3, pour hopper into after supplementary material and spice being stirred, carry out high temperature sterilization subsequently into tube type sterilizer, kill
Bacterium temperature is 82 DEG C, and sterilizing time is 8 min；
4, the sauce fill after sterilization processing, sends into fountain sterilizer sterilization processing again, arranges the temperature of fountain sterilizer
Degree is 90 DEG C, sterilizing time 15min, is then cooled to coding packaging after room temperature, can produce the meaning powder beans of delicious food.
Embodiment 2
According to step in detail below prepare vanilla flavored meaning powder beans:
1, various raw materials and dispensing are weighed by following percentage by weight: tomato sauce 29%, onion sauce 6%, Rhizoma et radix valerianae broken 5%, F90 type is really
Glucose slurry 1.5%, salt 1%, citric acid 0.5%, soybean dietary fiber 1%, modified starch 1.5%, soybean oil 0.5%, spice
0.55%, water surplus；
Wherein, tomato sauce is the drum tomato sauce that Xinjiang or Inner Mongol factory perform the straight line fill that GB/T 14215-2008 produces；
Onion sauce is purple skin Bulbus Allii Cepae through hand picking, to remove the peel, clean, enter the outward appearance after beater is pulverized be pureed, beans body uniform
The fresh onion sauce caused；The manufacture method of spice is: grinds required various spices the most respectively, then crosses 60 mesh sieve,
Finally weigh the spice after sieving by following weight ratio: Herba Ocimi (Herba Ocimi Pilosi) is broken 0.15%, Adeps Bovis seu Bubali is broken 0.2%, Herba thymi vulgaris 0.07%, Herba Pelargonii Graveolentis powder
0.05%, Bulbus Allii powder 0.03%, black pepper 0.02%, Fructus Foeniculi 0.02%；
2, by load weighted in addition to spice supplementary material squeeze into constant temperature agitator tank, add after spice is individually weighed according to formula
Enter blend tank, carry out the constant temperature stirring of 50 DEG C until uniformly；
3, pour hopper into after supplementary material and spice being stirred, carry out high temperature sterilization subsequently into tube type sterilizer, kill
Bacterium temperature is 82 DEG C, and sterilizing time is 10 min；
4, the sauce fill after sterilization processing, sends into fountain sterilizer sterilization processing again, arranges the temperature of fountain sterilizer
Degree is 90 DEG C, sterilizing time 15min, is then cooled to coding packaging after room temperature, can produce the meaning powder beans of delicious food.
Evaluation analysis embodiment
The meaning powder beans of embodiment is carried out sensory evaluation analysis and microorganism detection.
The appraise group that sensory evaluation is made up of 12 senior appraise persons respectively carries out color and luster, fragrance, flavour, figure
Being evaluated, evaluation result is shown in Table 1.Analyses Methods for Sensory Evaluation Results shows, meaning powder beans delicate flavour prepared by the present invention highlights, sweet suitable
Mouthful, it is rich in unique perfume.
Table 1 evaluation analysis result:
| Sample | Color and luster | Fragrance | Flavour | Figure |
| The meaning powder beans that earlier industry metaplasia is produced | Brown is dim | Light tomato | Micro-acid, mouthfeel is astringent | Having granule, beans body is uneven |
| Embodiment 1 | Brown color, glossy | The Italian vanilla flavored having characteristic | Strong vanilla flavored is sweet good to eat | Without granular sensation, beans body uniformity |
| Embodiment 2 | Brown color, glossy | The Italian vanilla flavored having characteristic | Strong vanilla flavored is sweet good to eat | Without granular sensation, beans body uniformity |
Claims (7)
1. a vanilla flavored taste meaning powder beans, it is characterised in that: a kind of vanilla flavored meaning powder beans, its making step includes: 1) by weight
Than weighing following raw material tomato beans 26～29%, onion sauce 3～6%, Rhizoma et radix valerianae broken 2～5%, F90 type high fructose syrup 0.8～1.5%,
Salt 0.7～1%, citric acid 0.1～0.5%, soybean dietary fiber 0.5～1%, modified starch 1.0～1.5%, soybean oil 0.2～
0.5%, spice 0.25～0.55%, water surplus；2) step 1 former, adjuvant in addition to spice is squeezed into constant temperature agitator tank, will
Spice adds blend tank after individually weighing according to formula, carries out constant temperature stirring until uniformly；3) will step 2 stir
Hopper is poured in sauce stirring into, sends into tube type sterilizer high temperature sterilization；4) by the sauce fill after sterilization, it is re-fed into fountain and kills
Bacterium device sterilization processing again；5) sauce after sterilization processing again is cooled to coding packaging after room temperature.
A kind of vanilla flavored meaning powder beans the most according to claim 1, it is characterised in that: in step 1), described tomato sauce is
Xinjiang or Inner Mongol factory perform the drum tomato sauce of the straight line fill that GB/T 14215-2008 produces.
A kind of vanilla flavored meaning powder beans the most according to claim 1, it is characterised in that: in step 1), described onion sauce is
Purple skin Bulbus Allii Cepae through hand picking, remove the peel, clean, enter the fresh onion sauce after beater is pulverized, its outward appearance is pureed, and beans body is uniform
Unanimously.
A kind of vanilla flavored meaning powder beans the most according to claim 1, it is characterised in that: in step 1), described spice group
Become the composition to be: Herba Ocimi (Herba Ocimi Pilosi) broken 0.06～0.15%, Adeps Bovis seu Bubali broken 0.1～0.2%, Herba thymi vulgaris 0.03～0.07%, Herba Pelargonii Graveolentis powder 0.03～
0.05%, Bulbus Allii powder 0.01～0.03%, black pepper 0.01～0.02%, Fructus Foeniculi 0.01～0.02%；Described powder crosses 60 mesh sieve.
A kind of vanilla flavored meaning powder beans the most according to claim 1, it is characterised in that: described step 2) in constant temperature stirring
Temperature is 50～55 DEG C.
A kind of vanilla flavored meaning powder beans the most according to claim 1, it is characterised in that: in described step 3), institute's shell and tube kills
It is 80～85 DEG C that bacterium device carries out the temperature of high temperature sterilization, and sterilizing time is 8～15 min.
A kind of vanilla flavored meaning powder beans the most according to claim 1, it is characterised in that: in step 4), described fountain kills
The sterilization temperature of bacterium device is 90～120 DEG C, and sterilizing time is 10～30 min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610744731.6A CN106262741A (en) | 2016-08-29 | 2016-08-29 | A kind of vanilla flavored meaning powder beans |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610744731.6A CN106262741A (en) | 2016-08-29 | 2016-08-29 | A kind of vanilla flavored meaning powder beans |
Publications (1)
| Publication Number | Publication Date |
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| CN106262741A true CN106262741A (en) | 2017-01-04 |
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ID=57677158
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| Application Number | Title | Priority Date | Filing Date |
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| CN201610744731.6A Pending CN106262741A (en) | 2016-08-29 | 2016-08-29 | A kind of vanilla flavored meaning powder beans |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100996156B1 (en) * | 2009-12-30 | 2010-11-24 | 영광굴비특품사업단영어조합법인 | Method for producing spaghetti sauce containing gulbi and spaghetti sauce produced by same |
| CN103844241A (en) * | 2012-11-30 | 2014-06-11 | 陈其钢 | Italian seasoning sauce and preparation method thereof |
| CN105614823A (en) * | 2015-06-25 | 2016-06-01 | 开平市水口镇卡摩商行 | Tomato chicken meat sauce for spaghetti |
| CN105614405A (en) * | 2015-06-29 | 2016-06-01 | 开平市水口镇卡摩商行 | Shii-take mushroom and beef pasta sauce |
| CN105614399A (en) * | 2015-06-25 | 2016-06-01 | 开平市水口镇卡摩商行 | Seafood sauce for spaghetti |
| CN105614401A (en) * | 2015-06-26 | 2016-06-01 | 开平市水口镇卡摩商行 | Vegetable cheese sauce for spaghettis |
-
2016
- 2016-08-29 CN CN201610744731.6A patent/CN106262741A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100996156B1 (en) * | 2009-12-30 | 2010-11-24 | 영광굴비특품사업단영어조합법인 | Method for producing spaghetti sauce containing gulbi and spaghetti sauce produced by same |
| CN103844241A (en) * | 2012-11-30 | 2014-06-11 | 陈其钢 | Italian seasoning sauce and preparation method thereof |
| CN105614823A (en) * | 2015-06-25 | 2016-06-01 | 开平市水口镇卡摩商行 | Tomato chicken meat sauce for spaghetti |
| CN105614399A (en) * | 2015-06-25 | 2016-06-01 | 开平市水口镇卡摩商行 | Seafood sauce for spaghetti |
| CN105614401A (en) * | 2015-06-26 | 2016-06-01 | 开平市水口镇卡摩商行 | Vegetable cheese sauce for spaghettis |
| CN105614405A (en) * | 2015-06-29 | 2016-06-01 | 开平市水口镇卡摩商行 | Shii-take mushroom and beef pasta sauce |
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Application publication date: 20170104 |
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| RJ01 | Rejection of invention patent application after publication |