CN107259355A - A kind of small peppery bar of nutrient health - Google Patents
A kind of small peppery bar of nutrient health Download PDFInfo
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- CN107259355A CN107259355A CN201710388574.4A CN201710388574A CN107259355A CN 107259355 A CN107259355 A CN 107259355A CN 201710388574 A CN201710388574 A CN 201710388574A CN 107259355 A CN107259355 A CN 107259355A
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- peppery bar
- agent
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- 230000036541 health Effects 0.000 title claims abstract description 33
- 235000015097 nutrients Nutrition 0.000 title claims abstract description 32
- 235000013312 flour Nutrition 0.000 claims abstract description 35
- 239000000843 powder Substances 0.000 claims abstract description 34
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 28
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 24
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 24
- 239000003765 sweetening agent Substances 0.000 claims abstract description 24
- 230000008961 swelling Effects 0.000 claims abstract description 24
- 229930006000 Sucrose Natural products 0.000 claims abstract description 22
- 239000003755 preservative agent Substances 0.000 claims abstract description 21
- 150000003839 salts Chemical class 0.000 claims abstract description 21
- 235000013599 spices Nutrition 0.000 claims abstract description 21
- 239000000796 flavoring agent Substances 0.000 claims abstract description 20
- 230000002335 preservative effect Effects 0.000 claims abstract description 20
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 17
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 17
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 17
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 17
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 17
- 235000013355 food flavoring agent Nutrition 0.000 claims abstract description 16
- 239000003002 pH adjusting agent Substances 0.000 claims abstract description 15
- 241000949456 Zanthoxylum Species 0.000 claims abstract description 14
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 13
- 241000209140 Triticum Species 0.000 claims abstract description 13
- 235000021307 Triticum Nutrition 0.000 claims abstract description 13
- 239000003651 drinking water Substances 0.000 claims abstract description 13
- 235000020188 drinking water Nutrition 0.000 claims abstract description 13
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 13
- 238000007670 refining Methods 0.000 claims abstract description 13
- 235000009566 rice Nutrition 0.000 claims abstract description 13
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims abstract description 9
- 239000011734 sodium Substances 0.000 claims abstract description 9
- 229910052708 sodium Inorganic materials 0.000 claims abstract description 9
- 235000000346 sugar Nutrition 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims description 36
- 239000000047 product Substances 0.000 claims description 34
- 239000011265 semifinished product Substances 0.000 claims description 26
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 18
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 12
- 241000209094 Oryza Species 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 10
- 239000002253 acid Substances 0.000 claims description 7
- 238000002360 preparation method Methods 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 6
- 239000004384 Neotame Substances 0.000 claims description 6
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 6
- 239000004383 Steviol glycoside Substances 0.000 claims description 6
- BGNXCDMCOKJUMV-UHFFFAOYSA-N Tert-Butylhydroquinone Chemical compound CC(C)(C)C1=CC(O)=CC=C1O BGNXCDMCOKJUMV-UHFFFAOYSA-N 0.000 claims description 6
- YYRMJZQKEFZXMX-UHFFFAOYSA-L calcium bis(dihydrogenphosphate) Chemical compound [Ca+2].OP(O)([O-])=O.OP(O)([O-])=O YYRMJZQKEFZXMX-UHFFFAOYSA-L 0.000 claims description 6
- 229910000019 calcium carbonate Inorganic materials 0.000 claims description 6
- 229960003563 calcium carbonate Drugs 0.000 claims description 6
- 235000010216 calcium carbonate Nutrition 0.000 claims description 6
- 229940062672 calcium dihydrogen phosphate Drugs 0.000 claims description 6
- 229910000389 calcium phosphate Inorganic materials 0.000 claims description 6
- 235000015165 citric acid Nutrition 0.000 claims description 6
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 229930195729 fatty acid Natural products 0.000 claims description 6
- 239000000194 fatty acid Substances 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 238000007654 immersion Methods 0.000 claims description 6
- 238000009413 insulation Methods 0.000 claims description 6
- 235000019691 monocalcium phosphate Nutrition 0.000 claims description 6
- 235000016337 monopotassium tartrate Nutrition 0.000 claims description 6
- 235000019412 neotame Nutrition 0.000 claims description 6
- HLIAVLHNDJUHFG-HOTGVXAUSA-N neotame Chemical compound CC(C)(C)CCN[C@@H](CC(O)=O)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 HLIAVLHNDJUHFG-HOTGVXAUSA-N 0.000 claims description 6
- 108010070257 neotame Proteins 0.000 claims description 6
- KYKNRZGSIGMXFH-ZVGUSBNCSA-M potassium bitartrate Chemical compound [K+].OC(=O)[C@H](O)[C@@H](O)C([O-])=O KYKNRZGSIGMXFH-ZVGUSBNCSA-M 0.000 claims description 6
- 229940086065 potassium hydrogentartrate Drugs 0.000 claims description 6
- 239000004302 potassium sorbate Substances 0.000 claims description 6
- 229940069338 potassium sorbate Drugs 0.000 claims description 6
- 235000010241 potassium sorbate Nutrition 0.000 claims description 6
- 238000005096 rolling process Methods 0.000 claims description 6
- 235000015424 sodium Nutrition 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 235000019411 steviol glycoside Nutrition 0.000 claims description 6
- 229930182488 steviol glycoside Natural products 0.000 claims description 6
- 150000008144 steviol glycosides Chemical class 0.000 claims description 6
- 235000019202 steviosides Nutrition 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 239000005720 sucrose Substances 0.000 claims description 6
- 239000004250 tert-Butylhydroquinone Substances 0.000 claims description 6
- 235000019281 tert-butylhydroquinone Nutrition 0.000 claims description 6
- 239000004376 Sucralose Substances 0.000 claims description 5
- 235000019820 disodium diphosphate Nutrition 0.000 claims description 5
- GYQBBRRVRKFJRG-UHFFFAOYSA-L disodium pyrophosphate Chemical compound [Na+].[Na+].OP([O-])(=O)OP(O)([O-])=O GYQBBRRVRKFJRG-UHFFFAOYSA-L 0.000 claims description 5
- 239000002773 nucleotide Substances 0.000 claims description 5
- 125000003729 nucleotide group Chemical group 0.000 claims description 5
- 235000019408 sucralose Nutrition 0.000 claims description 5
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims description 5
- -1 sucrose fatty ester Chemical class 0.000 claims description 5
- 235000021110 pickles Nutrition 0.000 claims description 3
- 230000029219 regulation of pH Effects 0.000 claims description 2
- 240000000111 Saccharum officinarum Species 0.000 claims 1
- 235000007201 Saccharum officinarum Nutrition 0.000 claims 1
- 230000003750 conditioning effect Effects 0.000 claims 1
- 150000002148 esters Chemical class 0.000 claims 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 7
- 230000008859 change Effects 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 230000008901 benefit Effects 0.000 abstract description 3
- 235000004213 low-fat Nutrition 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
- 238000002474 experimental method Methods 0.000 abstract description 2
- 240000007594 Oryza sativa Species 0.000 abstract 1
- 238000000034 method Methods 0.000 description 12
- 230000000694 effects Effects 0.000 description 8
- 230000008569 process Effects 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 6
- 230000009286 beneficial effect Effects 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 4
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- 238000003754 machining Methods 0.000 description 4
- 230000001007 puffing effect Effects 0.000 description 4
- 230000035939 shock Effects 0.000 description 4
- 238000010521 absorption reaction Methods 0.000 description 3
- 210000002318 cardia Anatomy 0.000 description 3
- 239000000654 additive Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 159000000000 sodium salts Chemical class 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 1
- 240000008574 Capsicum frutescens Species 0.000 description 1
- 239000001390 capsicum minimum Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Seasonings (AREA)
- Noodles (AREA)
- Cereal-Derived Products (AREA)
Abstract
The present invention relates to a kind of small peppery bar of nutrient health, according to the mass fraction, specifically it is made by following component:150 200 parts of wheat flour, 50 60 parts of glutinous rice flour, 60 80 parts of drinking water, 20 30 parts of refining of edible vegetable oil, 0.6 0.8 parts of edible salt, 0.5 0.8 parts of monosodium glutamate, 35 parts of white sugar, 15 20 parts of chilli powder, 58 parts of zanthoxylum powder, 8 10 parts of spice, 0.3 0.5 parts of emulsifying agent, 24 parts of sweetener, 0.7 0.9 parts of flavoring agent, 12 parts of swelling agent, 0.1 0.2 parts of preservative, reddish yellow bent 0.2 0.3 parts, 0.3 0.8 parts of pH adjusting agent.By experiment, the small peppery bar of a kind of nutrient health that the present invention is provided, compared to the seasoning Flour product of the existing similar small peppery bar of nutrient health, with low in calories, low fat, low sugar, low sodium, high protein advantage, more nutrient health, no matter like product on the market is superior to after foretasting from mouthfeel or local flavor simultaneously, helps to change the unsound negative image of peppery bar class seasoning Flour product, the market competitiveness is strong.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of small peppery bar of nutrient health.
Background technology
Peppery bar, primary raw material is flour, adds water, and salt is sugared, and natural pigment etc. and face are swollen by bulking machine high temperature extrusion
Change, then refuel, capsicum, the flavoring, the Flour product being made by additives such as GB2760 Standard entertion preservatives such as numb green pepper.
The hygienic issues of peppery bar are behaved always to denounce, while many additives, preservative can be put in peppery bar, sodium salt, grease
Content is also very high, is unfavorable for healthy.
The content of the invention
In order to solve the above problems, the invention provides a kind of small peppery bar of nutrient health.
The present invention is achieved through the following technical solutions：
A kind of small peppery bar of nutrient health, according to the mass fraction, is specifically made by following component:150-200 parts of wheat flour, glutinous rice flour
50-60 parts, it is 60-80 parts of drinking water, 20-30 parts of refining of edible vegetable oil, 0.6-0.8 parts of edible salt, 0.5-0.8 parts of monosodium glutamate, white
Sugared 3-5 parts, 15-20 parts of chilli powder, 5-8 parts of zanthoxylum powder, 8-10 parts of spice, 0.3-0.5 parts of emulsifying agent, 2-4 parts of sweetener, increasing
0.7-0.9 parts of taste agent, 1-2 parts of swelling agent, 0.1-0.2 parts of preservative, 0.2-0.3 parts of reddish yellow song, 0.3-0.8 parts of pH adjusting agent；
Its preparation method, is specifically made by following steps:
A is kneaded into dough after mixing the wheat flour, glutinous rice flour, drinking water, emulsifying agent, swelling agent using dough mixing machine, then will
The dough is placed in 60-65 DEG C of isothermal holding in heating furnace until dough internal and external temperature unanimously, then makes the dough handled well
It is expanded with peppery bar machine, obtain peppery bar semi-finished product；
The refining of edible vegetable oil is heated to 180-200 DEG C by B, adds the chilli powder, zanthoxylum powder, spice frying 3-5
Minute, 50-60 DEG C of insulation is cooled to, the edible salt, monosodium glutamate, white sugar, sweetener, preservative, reddish yellow song, pH regulations is added
Agent, after stirring, obtains dip；
C below 10%, puts the peppery bar semi-finished product using hot air circulation drying jointly to water content with the 50-60 DEG C of dip
In cure machine, rolling material 2-3 circles after 60-80 seconds are pickled in often immersion, are pickled altogether 3-5 minutes, be can speed up the peppery bar semi-finished product
Absorption to the dip, shortens machining period, reduces production cost；
The peppery bar semi-finished product cut-out, guarantee, the sterilizing pickled are got product the small peppery bar of nutrient health by D；
Further, the emulsifying agent, by sucrose fatty ester, single, double fatty acid glyceride 3-5 in mass ratio:Made after 1 mixing
；
Further, the sweetener, by Sucralose, steviol glycoside, neotame in mass ratio 2:3:It is made after 5-7 mixing；
Further, the flavoring agent, is 5'- the sapidity nucleotide disodiums；
Further, the swelling agent, by sodium acid carbonate, calcium carbonate, calcium dihydrogen phosphate, potassium hydrogen tartrate in mass ratio 7:3:5:
It is made after 1-3 mixing；
Further, the preservative, by dehydroactic acid sodium, tert-butylhydroquinone, citric acid, potassium sorbate in mass ratio 3:
2:7:It is made after 5-7 mixing；
Further, the pH adjusting agent, is Sodium Acid Pyrophosphate.
Beneficial effects of the present invention：By with the addition of the dough of emulsifying agent and swelling agent, the mouthfeel of product is can effectively improve,
Make product expansion effect more preferably, more dips can be absorbed, taste more enriches full, at the same dough is first heated to again it is expanded,
Avoid dough in puffing process and caused temperature shock is begun to warm up by normal temperature, influence dough expansion effect, further lifting
The mouthfeels of peppery bar semi-finished product；The use of edible salt, monosodium glutamate, white sugar is reduced using a variety of sweeteners, flavoring agent so that product is low
Sodium salt, low sugar point, are more beneficial for chilli powder, zanthoxylum powder and the spice of healthy process deep fat frying, improve product
Fragrance, while avoiding eating the food-safety problem that various spices are caused raw；By experiment, a kind of nutrition that the present invention is provided is good for
The small peppery bar of health, compared to the seasoning Flour product of the existing similar small peppery bar of nutrient health, with low in calories, low fat, low sugar, low
The advantage of sodium, high protein, more nutrient health, while no matter being superior to from mouthfeel or local flavor after foretasting similar on the market
Product, helps to change the unsound negative image of peppery bar class seasoning Flour product, the market competitiveness is strong.
Embodiment
Embodiment 1
A kind of small peppery bar of nutrient health, according to the mass fraction, is specifically made by following component:150 parts of wheat flour, glutinous rice flour 50
Part, 60 parts of drinking water, 20 parts of refining of edible vegetable oil, 0.6 part of edible salt, 0.5 part of monosodium glutamate, 3 parts of white sugar, 15 parts of chilli powder, flower
It is 5 parts of green pepper powder, 8 parts of spice, 0.3 part of emulsifying agent, 2 parts of sweetener, 0.7 part of flavoring agent, 1 part of swelling agent, 0.1 part of preservative, red
Yellow song 0.2 part, 0.3 part of pH adjusting agent；Its preparation method, is specifically made by following steps:
A is kneaded into dough after mixing the wheat flour, glutinous rice flour, drinking water, emulsifying agent, swelling agent using dough mixing machine, then will
The dough is placed in 60 DEG C of isothermal holdings in heating furnace and, up to dough internal and external temperature is consistent, then used the dough handled well peppery
Bar machine is expanded, obtains peppery bar semi-finished product；By with the addition of the dough of emulsifying agent and swelling agent, the mouthfeel of product is can effectively improve, is made
Product expansion effect more preferably, can absorb more dips, taste more enriches full, while dough is first heated to again expanded, keep away
Dough in puffing process is exempted from and caused temperature shock is begun to warm up by normal temperature, influenceed dough expansion effect, further improve
The mouthfeel of peppery bar semi-finished product；
The refining of edible vegetable oil is heated to 180 DEG C by B, is added the chilli powder, zanthoxylum powder, spice frying 3 minutes, is treated
50 DEG C of insulations are cooled to, the edible salt, monosodium glutamate, white sugar, sweetener, preservative, reddish yellow song, pH adjusting agent is added, stirring is equal
After even, dip is obtained；The use of edible salt, monosodium glutamate, white sugar is reduced using a variety of sweeteners, flavoring agent so that product Cardia Salt, low
Sugar, is more beneficial for chilli powder, zanthoxylum powder and the spice of healthy process deep fat frying, improves the fragrance of product, together
When avoid eating the food-safety problem that various spices are caused raw；
The peppery bar semi-finished product below 10%, are collectively disposed at and salted down to water content using hot air circulation drying by C with 50 DEG C of dips
In material machine, rolling material 2-3 circles after 60 seconds are pickled in often immersion, are pickled altogether 3 minutes, be can speed up the peppery bar semi-finished product to the dip
Absorption, shorten machining period, reduce production cost；
The peppery bar semi-finished product cut-out, guarantee, the sterilizing pickled are got product the small peppery bar of nutrient health by D；
Further, the emulsifying agent, by sucrose fatty ester, single, double fatty acid glyceride in mass ratio 3:Made after 1 mixing
；
Further, the sweetener, by Sucralose, steviol glycoside, neotame in mass ratio 2:3:It is made after 5 mixing；
Further, the flavoring agent, is 5'- the sapidity nucleotide disodiums；
Further, the swelling agent, by sodium acid carbonate, calcium carbonate, calcium dihydrogen phosphate, potassium hydrogen tartrate in mass ratio 7:3:5:
It is made after 1 mixing；
Further, the preservative, by dehydroactic acid sodium, tert-butylhydroquinone, citric acid, potassium sorbate in mass ratio 3:
2:7:It is made after 5 mixing；
Further, the pH adjusting agent, is Sodium Acid Pyrophosphate.
Embodiment 2
A kind of small peppery bar of nutrient health, according to the mass fraction, is specifically made by following component:200 parts of wheat flour, glutinous rice flour 60
Part, 80 parts of drinking water, 30 parts of refining of edible vegetable oil, 0.8 part of edible salt, 0.8 part of monosodium glutamate, 5 parts of white sugar, 20 parts of chilli powder, flower
It is 8 parts of green pepper powder, 10 parts of spice, 0.5 part of emulsifying agent, 4 parts of sweetener, 0.9 part of flavoring agent, 2 parts of swelling agent, 0.2 part of preservative, red
Yellow song 0.3 part, 0.8 part of pH adjusting agent；Its preparation method, is specifically made by following steps:
A is kneaded into dough after mixing the wheat flour, glutinous rice flour, drinking water, emulsifying agent, swelling agent using dough mixing machine, then will
The dough is placed in 65 DEG C of isothermal holdings in heating furnace and, up to dough internal and external temperature is consistent, then used the dough handled well peppery
Bar machine is expanded, obtains peppery bar semi-finished product；By with the addition of the dough of emulsifying agent and swelling agent, the mouthfeel of product is can effectively improve, is made
Product expansion effect more preferably, can absorb more dips, taste more enriches full, while dough is first heated to again expanded, keep away
Dough in puffing process is exempted from and caused temperature shock is begun to warm up by normal temperature, influenceed dough expansion effect, further improve
The mouthfeel of peppery bar semi-finished product；
The refining of edible vegetable oil is heated to 200 DEG C by B, is added the chilli powder, zanthoxylum powder, spice frying 5 minutes, is treated
60 DEG C of insulations are cooled to, the edible salt, monosodium glutamate, white sugar, sweetener, preservative, reddish yellow song, pH adjusting agent is added, stirring is equal
After even, dip is obtained；The use of edible salt, monosodium glutamate, white sugar is reduced using a variety of sweeteners, flavoring agent so that product Cardia Salt, low
Sugar, is more beneficial for chilli powder, zanthoxylum powder and the spice of healthy process deep fat frying, improves the fragrance of product, together
When avoid eating the food-safety problem that various spices are caused raw；
The peppery bar semi-finished product below 10%, are collectively disposed at and salted down to water content using hot air circulation drying by C with 60 DEG C of dips
In material machine, often immersion is pickled rolling material 3 after 80 seconds and enclosed, and pickles altogether 5 minutes, can speed up the peppery bar semi-finished product to the dip
Absorb, shorten machining period, reduce production cost；
The peppery bar semi-finished product cut-out, guarantee, the sterilizing pickled are got product the small peppery bar of nutrient health by D；
Further, the emulsifying agent, by sucrose fatty ester, single, double fatty acid glyceride in mass ratio 5:Made after 1 mixing
；
Further, the sweetener, by Sucralose, steviol glycoside, neotame in mass ratio 2:3:It is made after 7 mixing；
Further, the flavoring agent, is 5'- the sapidity nucleotide disodiums；
Further, the swelling agent, by sodium acid carbonate, calcium carbonate, calcium dihydrogen phosphate, potassium hydrogen tartrate in mass ratio 7:3:5:
It is made after 3 mixing；
Further, the preservative, by dehydroactic acid sodium, tert-butylhydroquinone, citric acid, potassium sorbate in mass ratio 3:
2:7:It is made after 7 mixing；
Further, the pH adjusting agent, is Sodium Acid Pyrophosphate.
Embodiment 3
A kind of small peppery bar of nutrient health, according to the mass fraction, is specifically made by following component:180 parts of wheat flour, glutinous rice flour 55
Part, 70 parts of drinking water, 25 parts of refining of edible vegetable oil, 0.7 part of edible salt, 0.6 part of monosodium glutamate, 4 parts of white sugar, 18 parts of chilli powder, flower
6 parts of green pepper powder, 9 parts of spice, 0.4 part of emulsifying agent, 3 parts of sweetener, 0.8 part of flavoring agent, 1.5 parts of swelling agent, 0.15 part of preservative,
Reddish yellow song 0.25 part, 0.5 part of pH adjusting agent；Its preparation method, is specifically made by following steps:
A is kneaded into dough after mixing the wheat flour, glutinous rice flour, drinking water, emulsifying agent, swelling agent using dough mixing machine, then will
The dough is placed in 62 DEG C of isothermal holdings in heating furnace and, up to dough internal and external temperature is consistent, then used the dough handled well peppery
Bar machine is expanded, obtains peppery bar semi-finished product；By with the addition of the dough of emulsifying agent and swelling agent, the mouthfeel of product is can effectively improve, is made
Product expansion effect more preferably, can absorb more dips, taste more enriches full, while dough is first heated to again expanded, keep away
Dough in puffing process is exempted from and caused temperature shock is begun to warm up by normal temperature, influenceed dough expansion effect, further improve
The mouthfeel of peppery bar semi-finished product；
The refining of edible vegetable oil is heated to 190 DEG C by B, is added the chilli powder, zanthoxylum powder, spice frying 4 minutes, is treated
55 DEG C of insulations are cooled to, the edible salt, monosodium glutamate, white sugar, sweetener, preservative, reddish yellow song, pH adjusting agent is added, stirring is equal
After even, dip is obtained；The use of edible salt, monosodium glutamate, white sugar is reduced using a variety of sweeteners, flavoring agent so that product Cardia Salt, low
Sugar, is more beneficial for chilli powder, zanthoxylum powder and the spice of healthy process deep fat frying, improves the fragrance of product, together
When avoid eating the food-safety problem that various spices are caused raw；
The peppery bar semi-finished product below 10%, are collectively disposed at and salted down to water content using hot air circulation drying by C with 55 DEG C of dips
In material machine, often immersion is pickled rolling material 2.5 after 70 seconds and enclosed, and pickles altogether 4 minutes, can speed up the peppery bar semi-finished product to the dip
Absorption, shorten machining period, reduce production cost；
The peppery bar semi-finished product cut-out, guarantee, the sterilizing pickled are got product the small peppery bar of nutrient health by D；
Further, the emulsifying agent, by sucrose fatty ester, single, double fatty acid glyceride in mass ratio 4:Made after 1 mixing
；
Further, the sweetener, by Sucralose, steviol glycoside, neotame in mass ratio 2:3:It is made after 6 mixing；
Further, the flavoring agent, is 5'- the sapidity nucleotide disodiums；
Further, the swelling agent, by sodium acid carbonate, calcium carbonate, calcium dihydrogen phosphate, potassium hydrogen tartrate in mass ratio 7:3:5:
It is made after 2 mixing；
Further, the preservative, by dehydroactic acid sodium, tert-butylhydroquinone, citric acid, potassium sorbate in mass ratio 3:
2:7:It is made after 6 mixing；
Further, the pH adjusting agent, is Sodium Acid Pyrophosphate.
Comparative example 1
This comparative example 1 compared with Example 1, is added without the emulsifying agent, swelling agent, and method and step in addition is homogeneous
Together.
Comparative example 2
This comparative example 2 compared with Example 2, is added without the sweetener, flavoring agent, is cooked using only conventional method, removed
In addition method and step all same.
Comparative example 3
This comparative example 3 compared with Example 3, the production of product is carried out without using preparation method described in embodiment 3, and is used
Existing method is produced, method and step all same in addition.
Control group
The seasoning Flour product of the existing small peppery bar of similar nutrient health.
Above-mentioned 7 kinds of products are subjected to nutrient component determining, nutritional ingredient such as table 1 contained by per 100g；Meanwhile, select at random
100 volunteers carry out foretasting for product, and products taste, local flavor are given a mark respectively, 5 points of full marks, and fraction is higher, and representative is better,
Statistical result calculates average mark, as a result such as table 2:
Table 1
Table 2
The small peppery bar of a kind of nutrient health provided from table 1, table 2, the present invention, it is small peppery compared to existing similar nutrient health
The seasoning Flour product of bar, with low in calories, low fat, low sugar, low sodium, high protein advantage, more nutrient health, at the same no matter
Like product on the market is superior to after foretasting from mouthfeel or local flavor, helps to change peppery bar class seasoning Flour product and is not good for
The negative image of health, the market competitiveness is strong.
Claims (7)
1. a kind of small peppery bar of nutrient health, it is characterised in that according to the mass fraction, be specifically made by following component:Wheat flour
150-200 parts, 50-60 parts of glutinous rice flour, 60-80 parts of drinking water, 20-30 parts of refining of edible vegetable oil, 0.6-0.8 parts of edible salt,
0.5-0.8 parts of monosodium glutamate, 3-5 parts of white sugar, 15-20 parts of chilli powder, 5-8 parts of zanthoxylum powder, 8-10 parts of spice, emulsifying agent 0.3-0.5
Part, 2-4 parts of sweetener, 0.7-0.9 parts of flavoring agent, 1-2 parts of swelling agent, 0.1-0.2 parts of preservative, 0.2-0.3 parts of reddish yellow song, pH
0.3-0.8 parts of conditioning agent；Its preparation method, is specifically made by following steps:
A is kneaded into dough after mixing the wheat flour, glutinous rice flour, drinking water, emulsifying agent, swelling agent using dough mixing machine, then will
The dough is placed in 60-65 DEG C of isothermal holding in heating furnace until dough internal and external temperature unanimously, then makes the dough handled well
It is expanded with peppery bar machine, obtain peppery bar semi-finished product；
The refining of edible vegetable oil is heated to 180-200 DEG C by B, adds the chilli powder, zanthoxylum powder, spice frying 3-5
Minute, 50-60 DEG C of insulation is cooled to, the edible salt, monosodium glutamate, white sugar, sweetener, preservative, reddish yellow song, pH regulations is added
Agent, after stirring, obtains dip；
C below 10%, puts the peppery bar semi-finished product using hot air circulation drying jointly to water content with the 50-60 DEG C of dip
In cure machine, rolling material 2-3 circles after 60-80 seconds are pickled in often immersion, are pickled altogether 3-5 minutes；
The peppery bar semi-finished product cut-out, guarantee, the sterilizing pickled are got product the small peppery bar of nutrient health by D；
Further, the emulsifying agent, by sucrose fatty ester, single, double fatty acid glyceride 3-5 in mass ratio:Made after 1 mixing
；
Further, the sweetener, by Sucralose, steviol glycoside, neotame in mass ratio 2:3:It is made after 5-7 mixing；
Further, the flavoring agent, is 5'- the sapidity nucleotide disodiums；
Further, the swelling agent, by sodium acid carbonate, calcium carbonate, calcium dihydrogen phosphate, potassium hydrogen tartrate in mass ratio 7:3:5:
It is made after 1-3 mixing；
Further, the preservative, by dehydroactic acid sodium, tert-butylhydroquinone, citric acid, potassium sorbate in mass ratio 3:
2:7:It is made after 5-7 mixing；
Further, the pH adjusting agent, is Sodium Acid Pyrophosphate.
2. the small peppery bar of a kind of nutrient health according to claim 1, it is characterised in that according to the mass fraction, specifically by such as
Lower component is made:180 parts of wheat flour, 55 parts of glutinous rice flour, 70 parts of drinking water, 25 parts of refining of edible vegetable oil, 0.7 part of edible salt,
0.6 part of monosodium glutamate, 4 parts of white sugar, 18 parts of chilli powder, 6 parts of zanthoxylum powder, 9 parts of spice, 0.4 part of emulsifying agent, 3 parts of sweetener, flavoring agent
0.8 part, 1.5 parts of swelling agent, 0.15 part of preservative, reddish yellow bent 0.25 part, 0.5 part of pH adjusting agent.
3. the small peppery bar of a kind of nutrient health according to claim 1, it is characterised in that:The emulsifying agent, by sucrose fat
Acid esters, single, double fatty acid glyceride in mass ratio 4:It is made after 1 mixing.
4. the small peppery bar of a kind of nutrient health according to claim 1, it is characterised in that:The sweetener, by trichlorine sugarcane
Sugar, steviol glycoside, neotame in mass ratio 2:3:It is made after 6 mixing.
5. the small peppery bar of a kind of nutrient health according to claim 1, it is characterised in that:The swelling agent, by bicarbonate
Sodium, calcium carbonate, calcium dihydrogen phosphate, potassium hydrogen tartrate in mass ratio 7:3:5:It is made after 2 mixing.
6. the small peppery bar of a kind of nutrient health according to claim 1, it is characterised in that:The preservative, by dehydroactic acid
Sodium, tert-butylhydroquinone, citric acid, potassium sorbate in mass ratio 3:2:7:It is made after 6 mixing.
7. the small peppery bar of a kind of nutrient health according to claim 1, it is characterised in that its preparation method, specifically by as follows
Step is made:
A is kneaded into dough after mixing the wheat flour, glutinous rice flour, drinking water, emulsifying agent, swelling agent using dough mixing machine, then will
The dough is placed in 62 DEG C of isothermal holdings in heating furnace and, up to dough internal and external temperature is consistent, then used the dough handled well peppery
Bar machine is expanded, obtains peppery bar semi-finished product；
The refining of edible vegetable oil is heated to 190 DEG C by B, is added the chilli powder, zanthoxylum powder, spice frying 4 minutes, is treated
55 DEG C of insulations are cooled to, the edible salt, monosodium glutamate, white sugar, sweetener, preservative, reddish yellow song, pH adjusting agent is added, stirring is equal
After even, dip is obtained；
The peppery bar semi-finished product below 10%, are collectively disposed at and salted down to water content using hot air circulation drying by C with 55 DEG C of dips
In material machine, often immersion is pickled rolling material 2.5 after 70 seconds and enclosed, and pickles altogether 4 minutes；
The peppery bar semi-finished product cut-out, guarantee, the sterilizing pickled are got product the small peppery bar of nutrient health by D.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110013002A (en) * | 2019-03-13 | 2019-07-16 | 武汉轻工大学 | A kind of peppery item of nutrition and preparation method thereof |
| CN110122587A (en) * | 2019-06-25 | 2019-08-16 | 江西省百约食品有限责任公司 | A kind of preparation method being stored at room temperature peppery skin of beancurd of instant black |
| CN110250433A (en) * | 2019-07-29 | 2019-09-20 | 湖南米珍宝生物高科技有限公司 | A kind of peppery item of eutrophy rice bran and preparation method thereof |
| CN112075580A (en) * | 2020-09-24 | 2020-12-15 | 湖北贤哥食品有限公司 | Preparation method of few-additive high-puffing spicy strips |
| CN112075581A (en) * | 2020-09-24 | 2020-12-15 | 湖北贤哥食品有限公司 | Low-salt low-sugar glutinous seasoning flour product and preparation method thereof |
| CN112189791A (en) * | 2020-09-24 | 2021-01-08 | 湖北贤哥食品有限公司 | Preparation method of low-salt low-sugar crisp seasoning noodle product |
| CN113208051A (en) * | 2021-05-31 | 2021-08-06 | 湖南省玉峰食品实业有限公司 | Preparation method of spicy strips capable of being extruded and cured quickly |
| CN113749257A (en) * | 2020-06-01 | 2021-12-07 | 鲁南制药集团股份有限公司 | Probiotic composition and application thereof in seasoning flour product |
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| CN112189791A (en) * | 2020-09-24 | 2021-01-08 | 湖北贤哥食品有限公司 | Preparation method of low-salt low-sugar crisp seasoning noodle product |
| CN113208051A (en) * | 2021-05-31 | 2021-08-06 | 湖南省玉峰食品实业有限公司 | Preparation method of spicy strips capable of being extruded and cured quickly |
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Application publication date: 20171020 |