CN107927679A - A kind of preparation method of instant peppery paste soup - Google Patents
A kind of preparation method of instant peppery paste soup Download PDFInfo
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- 235000014347 soups Nutrition 0.000 title claims abstract description 96
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
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- 239000006002 Pepper Substances 0.000 claims abstract description 75
- 241000722363 Piper Species 0.000 claims abstract description 75
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 75
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- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 75
- 235000002568 Capsicum frutescens Nutrition 0.000 claims abstract description 71
- 239000003381 stabilizer Substances 0.000 claims abstract description 28
- 235000013312 flour Nutrition 0.000 claims abstract description 27
- 150000001875 compounds Chemical class 0.000 claims abstract description 21
- 241000206575 Chondrus crispus Species 0.000 claims abstract description 19
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 19
- 241000512259 Ascophyllum nodosum Species 0.000 claims abstract description 18
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- 239000000463 material Substances 0.000 claims description 11
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 3
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 3
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 9
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Classifications
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- 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
- A23L23/10—Soup concentrates, e.g. powders or cakes
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
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- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
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- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
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- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
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- 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
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Abstract
The invention discloses a kind of preparation method of instant peppery paste soup, on the basis of traditional pepper and chili soup formula, using flour as raw material, by adding kelp, seaweed and compound stabilizer, the instant pepper and chili soup of processing and fabricating.Study the influence for reconstituting stability of xanthans, carragheen, the additive amount of three kinds of stabilizers of konjaku flour to pepper and chili soup, the optimum proportioning of stabilizer is studied using Three factors-levels orthogonal test on the basis of single factor experiment, determine optimum process condition, obtained pepper and chili soup soup look is uniform under most suitable process conditions, soup is sticky, stability and good mouthfeel.
Description
Technical field
The invention belongs to food technology field, and in particular to a kind of preparation method of instant peppery paste soup.
Background technology
Ready-to-eat food is also fast-food or instant food, refers to food processing and manages instead of traditional kitchen operation
Food, which, which can greatly shorten, kitchen Production Time and is sparing of one's energy.Ready-to-eat food is generally made with rice, face, coarse cereals etc.
To process raw material, it is not necessary to which very complicated processing can be eaten, and easily stored, can be carried with.Today's society flies
Speed development so that people's rhythm of life is also constantly accelerated therewith, in order to mitigate living burden, it is highly desirable that mitigating life pressure
Power, then instant food is seasonable and give birth to.
Pepper and chili soup, appears in Henan Province earliest, also known as does peppery paste soup.Pepper and chili soup is Chinese tradition soup class famous-eat, particularly
Very popular in north of China, daily one bowl of pepper and chili soup has become a kind of custom.Traditional pepper and chili soup be with the addition of capsicum,
The spices such as pepper powder, illiciumverum, add some Chinese herbal medicines and some other auxiliary material such as beef etc. and configure in proportion and form.Recklessly
The main function of peppery soup is conditioning breath, other effects are some internal organ such as protecting the spleen and stomach, and the herbal medicine, flavoring in pepper and chili soup have
Help qi-regulating, dredging internal organ, so can injure internal organ to avoid bad mood.When the peppery paste soup of tradition is one section of heated boiling
Between after it is edible, be subject to certain restrictions its application.
The content of the invention
The present invention provides a kind of preparation method of instant peppery paste soup, based on traditional pepper and chili soup, by process optimization
Allow pepper and chili soup to become boiling water and reconstitute ready-to-serve fast food.
The present invention is achieved by the following technical solutions：
A kind of preparation method of instant peppery paste soup, comprises the following steps that：
(1) kelp is baked：Good kelp is selected, surface impurity is removed, cleans up, kelp is shredded after cleaning, uniformly
Pendulum on baking tray, be put into electric oven, each 85-95 DEG C of baking 55-65min of upper and lower fire, makes kelp dehydration, curing, cooling
Afterwards, it is spare；
(2) allocate：By recipe requirements weigh 48-55 parts of flour, 3-6 parts of curing kelps, 2-4 portions of seaweeds and 2-4 portions of salt,
0.9-1.5 portions of pepper powders, 1.5-3 portions of chilli powders, are uniformly mixed；
(3) frying：Step (2) mixture is done into stir-fry 30-70min for 70-110 DEG C in electromagnetic oven, is cured, frying process
In need to ceaselessly stir-fry, to avoid and be charred phenomenon, fry to flour to be faint yellow, flavoring fragrance overflows, spare after cooling；
(4) mix：Pepper and chili soup addition salt, monosodium glutamate and appropriate compound stabilizer after frying is uniformly mixed；
(5) pack：The soup stock mixed is packaged with PET film,
(6) finished product：Packaged instant pepper and chili soup material is finished product.
Wherein, step (3) the frying temperature is 100 DEG C, and the frying time is 50min.
Wherein, the compound stabilizer is made of konjaku flour, carragheen and xanthans compounding.
Further, xanthans in the compound stabilizer:Carragheen:Konjaku flour is 1.5:1:1.5.
The present invention has the beneficial effect that：
The present invention is on the basis of traditional pepper and chili soup formula, using flour as raw material, by adding kelp, seaweed and stable composition
Agent, the instant pepper and chili soup of processing and fabricating.The processing method that the present invention have studied instant pepper and chili soup, using frying mode to pepper and chili soup into
Row processing, is baked auxiliary material kelp using infrared ray electric oven, and to three kinds of xanthans, carragheen, konjaku flour stabilizers
The influence that reconstitutes stability of the additive amount to pepper and chili soup studied, three factors three are used on the basis of single factor experiment
Horizontal quadrature, which is tested, studies the optimum proportioning of stabilizer, the results showed that, flour frying temperature is 100 DEG C, the frying time
For 50min, compound stabilizer optimum proportioning is xanthans:Carragheen:Konjaku flour is 1.5:1:1.5, it is made under the process conditions
Pepper and chili soup soup look it is uniform, soup is sticky, stability and good mouthfeel, without dispersion phenomenon after standing for a long time, it is spicy it is tasty and refreshing, return
Taste is long, and becoming boiling water by pepper and chili soup by process optimization reconstitutes ready-to-serve fast food.
Brief description of the drawings
Influence of Fig. 1 konjaku flours additive amount to pepper and chili soup organoleptic quality；
Influence of Fig. 2 carragheens additive amount to pepper and chili soup organoleptic quality；
Influence of Fig. 3 xanthans additive amount to pepper and chili soup organoleptic quality；
Influence of Fig. 4 fryings temperature to pepper and chili soup organoleptic quality；
Influence of Fig. 5 frying times to pepper and chili soup organoleptic quality；
Influence of the additive amount of Fig. 6 compound stabilizers to pepper and chili soup organoleptic quality.
Embodiment
Embodiment 1
A kind of preparation method of instant peppery paste soup, comprises the following steps that：
(1) kelp is baked：Good kelp is selected, surface impurity is removed, cleans up, kelp is shredded after cleaning, uniformly
Pendulum on baking tray, be put into electric oven, each 90 DEG C of bakings 60min of upper and lower fire, makes kelp dehydration, curing, spare after cooling；
(2) allocate：It is peppery that 50g flour, 5g curings kelp, 3g seaweeds and 3g salt, 1g pepper powders, 2g are weighed by recipe requirements
Green pepper powder, is uniformly mixed；
(3) frying：Step (2) mixture is done into stir-fry 50min for 100 DEG C in electromagnetic oven, is cured, is needed not during frying
The stir-frying stopped, to avoid and be charred phenomenon, and it is faint yellow to fry to flour, and flavoring fragrance overflows, spare after cooling；
(4) mix：Pepper and chili soup addition salt, monosodium glutamate and appropriate compound stabilizer after frying is uniformly mixed；
(5) pack：The soup stock mixed is packaged with PET film,
(6) finished product：Packaged instant pepper and chili soup material is finished product.
The compound stabilizer is by xanthans, carragheen and konjaku flour according to 1.5:1:1.5 ratio composition.
2nd, sensory evaluation index
According to product sensory assessment method, using color and luster, flavour, smell, structural state as foundation, instant pepper and chili soup is determined
Sensory evaluation scores standard, is shown in Table 1.Experiment selects 10 this specialty classmates to build sensory evaluation scores group, to the sense organ of instant pepper and chili soup
Quality carries out Comprehensive Assessment.
The instant pepper and chili soup sensory evaluation scores standard of table 1 (100 points)
3rd, the composition research of compound stabilizer
(1) single factor experiment
1. influence research of the konjaku flour additive amount to pepper and chili soup organoleptic quality
Weigh various supplementary materials by the basic recipe of pepper and chili soup, after processing, respectively add 0.20%, 0.30%,
0.40%th, 0.50%, 0.60% konjaku flour, boiling water brew, and after being sufficiently stirred, carry out subjective appreciation respectively, confirm konjaku flour
Optimum addition.Result of the test is as shown in Figure 1.
Drawn by the single factor experiment result of Fig. 1：With the increase of konjaku flour additive amount, the sensory scores of pepper and chili soup by
When the additive amount of cumulative sovolin konjaku flour has reached 0.50%, the organoleptic indicator of pepper and chili soup has reached optimal, exceedes
Decline after 0.50%, so thinking the most suitable additive amount 0.50% of konjaku flour according to sense organ verification.
2. influence research of the carragheen additive amount to pepper and chili soup organoleptic quality
Weigh various supplementary materials by the basic recipe of pepper and chili soup, after processing, respectively add 0.20%, 0.30%,
0.40%th, 0.50%, 0.60% carragheen, boiling water brew, and after being sufficiently stirred, carry out subjective appreciation respectively, confirm carragheen
Optimum addition.Result of the test is as shown in Figure 2.
Drawn by the single factor experiment result of Fig. 2：The additive amount of carragheen has the stability of pepper and chili soup certain shadow
Ring, with the increase of carragheen content, the sensory scores of pepper and chili soup gradually increase, recklessly peppery when additive amount is 0.40%
The sense organ comprehensive score highest of soup, has declined later more than 0.40%, so thinking the most suitable of carragheen according to sense organ verification
Additive amount 0.40%.
3. influence research of the xanthans additive amount to pepper and chili soup organoleptic quality
Weigh various supplementary materials by the basic recipe of pepper and chili soup, after processing, respectively add 0.20%, 0.30%,
0.40%th, 0.50%, 0.60% xanthans, boiling water brew, and after being sufficiently stirred, carry out subjective appreciation respectively, confirm xanthans
Optimum addition.Result of the test is as shown in Figure 3.
Obtained by the single factor experiment result of Fig. 3：When xanthans additive amount improves, the sensory scores of pepper and chili soup carry gradually
Height, when the additive amount of xanthans is 0.40%, the sense organ composite score of pepper and chili soup reaches highest, additive amount more than 0.40% with
Decline afterwards, so thinking the most suitable additive amount 0.40% of xanthans according to sense organ verification.
(2) orthogonal test research
According to above-mentioned single factor experiment as a result, determining factor level table, 2 are shown in Table.Using pepper and chili soup sensory evaluation scores as index, ginseng
The standards of grading of table 1 are examined, to three xanthans additive amount (A), konjaku flour additive amount (B), carragheen additive amount (C) levels, are adopted
Use L9(33) orthogonal arrage progress Orthogonal Optimization Test, determine optimal compound stabilizer condition, orthogonal experiments are shown in Table 3.
2 compound stabilizer orthogonal test factor level table of table
3 compound stabilizer orthogonal experiments of table
It can be drawn according to the result of orthogonal test and range analysis：Very poor (R) size A>B>C；So tied according to experiment
Fruit can show that the sequencing of each factor influence pepper and chili soup quality is：Influence of the xanthans additive amount to pepper and chili soup quality is most
Greatly, influence of the carragheen additive amount to pepper and chili soup quality is minimum.Therefore, the most adaptation of this experiment, which compares, is：A3B3C2, i.e. xanthans
Additive amount be 0.60%, the additive amount of carragheen is 0.40%, and the additive amount of konjaku flour is 0.60%, i.e. xanthans:Konjaku
Powder:Carragheen=1.5:1.5:1, the stability of pepper and chili soup on this condition is best.
4th, pepper and chili soup Study on manufacturing process
(1) single factor experiment
1. frying temperature on pepper and chili soup organoleptic quality on influencing to study
Various supplementary materials are weighed by the basic recipe of pepper and chili soup, respectively in 70 DEG C, 80 DEG C, 90 DEG C, 100 DEG C, 110 DEG C of temperature
Lower frying flour 40min.Stabilizer is added after cooling, boiling water brews, and after being sufficiently stirred, carries out subjective appreciation respectively, confirms to fry
The optimum temperature of system.Result of the test is as shown in Figure 4.
Understand that, when frying temperature is when gradually rising, the sensory scores of pepper and chili soup are gradually increased, when frying temperature according to Fig. 4
For 100 DEG C, the sense organ comprehensive score highest of pepper and chili soup, when frying temperature is more than 100 DEG C, under pepper and chili soup organoleptic quality starts
Drop, so thinking that optimal frying temperature is 100 DEG C according to sense organ verification.
2. the frying time influences to study on pepper and chili soup organoleptic quality
Weigh various supplementary materials by the basic recipe of pepper and chili soup, at a temperature of 100 DEG C, successively frying 30min, 40min,
50min、60min、70min.Stabilizer is added after cooling, boiling water brews, and after being sufficiently stirred, carries out subjective appreciation respectively, confirms
The Best Times of frying.Result of the test is as shown in Figure 5.
Understand that, when the frying time is when gradually stepping up, the sensory scores of pepper and chili soup constantly rise, and are when the time according to Fig. 5
During 50min, pepper and chili soup comprehensive score is maximum, and when the frying time is more than 50min, the organoleptic quality of pepper and chili soup has declined, institute
To think Best Times as 50min according to sense organ verification.
3. compound stabilizer additive amount influences to study on pepper and chili soup organoleptic quality
Various supplementary materials are weighed by the basic recipe of pepper and chili soup, at a temperature of 100 DEG C, frying 50min.Add respectively after cooling
Enter 0.25%, 0.30%, 0.35%, 0.40%, 0.45% compound stabilizer, boiling water brews, and after being sufficiently stirred, carries out respectively
Subjective appreciation, confirms the additive amount of compound stabilizer.Result of the test is as shown in Figure 6.
Understood according to line chart 6：With the increase of stable composition dosage, pepper and chili soup comprehensive grading constantly rises, and works as stable composition
When agent additive amount is 0.35%, the sense organ comprehensive grading highest of pepper and chili soup, so thinking stable composition according to sense organ verification
The most suitable additive amount of agent is 0.35%.
(2) orthogonal test research
According to above-mentioned single factor experiment as a result, determining factor level table, 4 are shown in Table.To frying temperature (A), frying time
(B), three levels of compound stabilizer additive amount (C), using L9(33) orthogonal arrage progress Orthogonal Optimization Test, determine optimal system
Make technique, be shown in Table 5.
4 technological process orthogonal test factor level table of table
5 technological process orthogonal experiments of table
It can be drawn according to the result of orthogonal test and range analysis：Very poor (R) size A>B>C；So tied according to experiment
Fruit can show that the sequencing for influencing pepper and chili soup quality is：Influence of the frying temperature to pepper and chili soup quality is maximum, secondly influences
Larger is the frying time, and influence of the compound stabilizer additive amount to pepper and chili soup quality is minimum.Therefore, the most suitable technique of this experiment
Condition is：A3B3C2, i.e. 100 DEG C of frying temperature, frying time 50min, compound stabilizer additive amount 0.35%, under the conditions of this
The organoleptic quality of pepper and chili soup is best.
5th, checking test is analyzed
Parallel test is carried out according to the best process conditions of above-mentioned orthogonal experiments and stabilizer ratio and processes instant Hu
Peppery soup, the pepper and chili soup processed its color and luster, flavour, smell and structural state all meet standard, and color for brown and uniformly, has
Due peppery Hu taste, soup quality is sticky, without dispersion phenomenon, spicy tasty and refreshing, long times of aftertaste after standing for a long time.Finished product after after testing
Every physical and chemical index all meet and facilitate pepper and chili soup food security provincial standard (DBS 41/006-2015).It is shown in Table 6.Product water
It is 12.3% to divide content, total ash content 22.1%, no pathogenic bacteria detection.
6 checking test result of table
Claims (4)
1. a kind of preparation method of instant peppery paste soup, it is characterised in that comprise the following steps that：
（1）Kelp is baked：Good kelp is selected, surface impurity is removed, cleans up, kelp is shredded after cleaning, uniform pendulum
On baking tray, it is put into electric oven, upper and lower each 85-95 DEG C of baking 55-65min of fire, makes kelp dehydration, curing, standby after cooling
With；
（2）Allotment：48-55 parts of flour, 3-6 parts of curing kelps, 2-4 portions of seaweeds and 2-4 parts of salt, 0.9- are weighed by recipe requirements
1.5 portions of pepper powders, 1.5-3 portions of chilli powders, are uniformly mixed；
（3）Frying：By step（2）Mixture does stir-fry 30-70min for 70-110 DEG C in electromagnetic oven, is cured, is needed during frying
Ceaselessly stir-fry, to avoid and be charred phenomenon, it is faint yellow to fry to flour, and flavoring fragrance overflows, spare after cooling；
（4）Mixing：Pepper and chili soup addition salt, monosodium glutamate and appropriate compound stabilizer after frying is uniformly mixed；
（5）Packaging：The soup stock mixed is packaged with PET film,
（6）Finished product：Packaged instant pepper and chili soup material is finished product.
A kind of 2. preparation method of instant peppery paste soup according to claim 1, it is characterised in that the step（3）Frying
Temperature is 100 DEG C, and the frying time is 50min.
3. it is according to claim 1 it is a kind of it is instant it is peppery paste soup preparation method, it is characterised in that the compound stabilizer by
Konjaku flour, carragheen and xanthans compounding form.
4. the preparation method of a kind of instant peppery paste soup according to claim 3, it is characterised in that in the compound stabilizer
Xanthans:Carragheen:Konjaku flour is 1.5:1:1.5.
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| CN109170105A (en) * | 2018-09-14 | 2019-01-11 | 卢雪凤 | A kind of preparation method using blueberry residue production health-care chewing gum |
| CN112544934A (en) * | 2020-12-26 | 2021-03-26 | 河南省国德科果蔬研究院有限公司 | Instant pepper soup and preparation method thereof |
| CN114176206A (en) * | 2020-09-12 | 2022-03-15 | 河南省老杨家食品有限公司 | Pepper soup freeze-dried food and preparation method and application thereof |
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| CN114176206A (en) * | 2020-09-12 | 2022-03-15 | 河南省老杨家食品有限公司 | Pepper soup freeze-dried food and preparation method and application thereof |
| CN112544934A (en) * | 2020-12-26 | 2021-03-26 | 河南省国德科果蔬研究院有限公司 | Instant pepper soup and preparation method thereof |
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