CN109588682B - Preparation method of spicy and hot potato chip seasoning and spicy and hot potato chip seasoning - Google Patents
Preparation method of spicy and hot potato chip seasoning and spicy and hot potato chip seasoning Download PDFInfo
- Publication number
- CN109588682B CN109588682B CN201811420419.7A CN201811420419A CN109588682B CN 109588682 B CN109588682 B CN 109588682B CN 201811420419 A CN201811420419 A CN 201811420419A CN 109588682 B CN109588682 B CN 109588682B
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- seasoning
- powder
- oil
- spicy
- edible
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
The invention discloses a preparation method of a spicy hot pepper potato chip seasoning, which adopts the technical scheme that the preparation method comprises the following steps: adding mixed powder prepared by mixing paprika and paprika powder into vegetable oil according to a certain proportion to obtain mixed powder-vegetable oil mixture, and heating and preserving heat; and (3) filtering: filtering the mixed powder-vegetable oil mixture in the extraction step while the mixture is hot to obtain filter residue and extracted oil; grinding: adding 1-5% of edible silicon dioxide into the filtered residue, and grinding to obtain seasoning powder I; and (3) granulation: mixing the edible calcium carbonate and the extracted oil according to a certain proportion to obtain seasoning powder II; mixing: weighing 25-35 parts of seasoning powder I, 10-20 parts of seasoning powder II, 1.5-4.5 parts of salt and 1-3 parts of monosodium glutamate according to parts by weight, and uniformly stirring and mixing to obtain the spicy and hot chili potato chip seasoning. Correspondingly, the chili-flavor and spicy-flavor potato chip seasoning prepared by the method has the advantages of high adhesion and difficulty in falling off after seasoning, and is suitable for seasoning various potato chips.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a preparation method of a spicy potato chip seasoning and the spicy potato chip seasoning.
Background
Potato chips are snacks which are produced from edible potato tubers such as potatoes by peeling, slicing, frying or roasting to crisp and seasoning. According to the requirements, the potato chips can be made into products with different taste types such as original taste, spicy and hot taste, cucumber taste, tomato taste and the like, and the seasoning is the key of different taste of various potato chips.
In the prior art, japanese patent with the application publication number of JPH01247058A and the name of potato chips and the preparation process thereof coats liquid seasoning on the surface of fried potato chips to obtain the potato chips with different tastes. However, in the method for seasoning by using the liquid seasoning after frying, how to balance the adverse effects of the seasoning degree and the seasoning wetting degree on the potato chips on the crisp taste is the key of the process, so that the potato chips with enough uniform taste are difficult to obtain on the premise of ensuring the crisp taste of the potato chips, and the control difficulty of the process in the actual production is increased.
Therefore, powder seasonings are mostly adopted to season the potato chips in the conventional potato chip manufacturing process. For example, in the processing method of potato chips with lower oil content disclosed in chinese patent application publication No. CN104970321A, 1.5% -2% of salt is spread for seasoning when the fried potato chips are taken out of the pot. By adopting the method of seasoning with the seasoning powder after frying, the using amount of the seasoning is easier to control, so that the seasoning is relatively easy.
The seasoning powder has different components according to different tastes of the potato chips, and is generally obtained by physically blending solid powder or granular seasoning such as salt, monosodium glutamate, granulated sugar, chili powder, pepper powder and the like according to a specific ratio. The seasoning powder is obtained by simply and physically blending powdery or granular seasonings, so that the seasonings are directly spread on the surface of the fried potato chips, the powdery seasonings are easily attached to the surface of the fried potato chips, and the seasoning powder on the surface of the potato chips can be separated to a certain extent in the subsequent weighing, packaging, transporting, storing and other processes of the potato chips, and the following problems are caused:
1. the seasoning powder is separated from the potato chips, so that the taste of the potato chips is influenced, and the optimal mouthfeel can not be obtained by consumers;
2. in order to compensate for the loss of flavor brought by the seasoning powder, more seasoning is often added than the predetermined amount, so that the production cost is increased;
3. some potato chips with special tastes, such as spicy taste and spicy taste, are often seasoned by using chili powder and pepper powder, the chili powder and the pepper powder have coarse particles, the adhesion fastness on the surfaces of the potato chips is poorer, and the phenomenon that the seasoning powder falls off is more serious;
4. the dropped seasoning powder is easy to adhere to fingers and clothes, and the consumption experience of consumers is influenced.
Therefore, there is a need for further improvement of the preparation method of powdery seasoning, so as to obtain potato chip seasoning with convenient seasoning, high adhesion and no falling off of seasoning powder.
Disclosure of Invention
Aiming at the defects in the prior art, the invention aims to provide the preparation method of the spicy potato chip seasoning with chilli flavor, and the seasoning prepared by the method has the advantages of convenience in seasoning, high adhesion fastness and difficulty in falling off.
In order to achieve the purpose, the invention provides the following technical scheme:
a preparation method of a spicy potato chip seasoning with chilli flavor comprises the following steps,
and (3) extraction: adding mixed powder prepared by mixing Capsici fructus powder and fructus Zanthoxyli powder into vegetable oil to obtain mixed powder-vegetable oil mixture, heating to 80-100 deg.C, and keeping the temperature for 25-35min; the mass ratio of the chilli powder to the pepper powder in the mixed powder is 1 (0.8-1.2), and the mass ratio of the mixed powder to the vegetable oil is 1: (1.5-2.0);
and (3) filtering: filtering the mixed powder-vegetable oil mixture in the extraction step while the mixture is hot to obtain filter residue and extracted oil;
grinding: adding edible silicon dioxide into the filtered residue, and grinding for 45-90min by using grinding equipment to obtain seasoning powder I with the particle size of less than or equal to 150 mu m; the dosage of the used silicon dioxide accounts for 1-5% of the mass ratio of the filter residue;
and (3) granulation: adding the edible calcium carbonate and the extracted oil into a mixing device, and uniformly mixing at the rotating speed of 3000-5000rpm to obtain seasoning powder II; the mass ratio of the edible calcium carbonate to the extracted oil is (1.5-2.5) to 1;
mixing: weighing the components in parts by weight,
25-35 parts of seasoning powder I
10-20 parts of seasoning powder II
1.5-4.5 parts of table salt
1-3 parts of monosodium glutamate,
and (4) stirring and mixing uniformly in a mixing device to obtain the spicy and hot chili potato chip seasoning.
By adopting the technical scheme, the method at least has the following advantages: 1. the extraction step can extract partial spicy substances, fragrant substances and nutrients in the chilli powder and the Chinese prickly ash powder into the vegetable oil, and the extraction is carried out at a temperature not higher than 100 ℃, so that the damage of high temperature to the nutrients in the chilli powder and the Chinese prickly ash powder can be reduced; 2. after filtering, adding edible silicon dioxide into the filter residue, and grinding to obtain fine powdery seasoning powder I which has good adsorption fastness, wherein the oil absorption of the silicon dioxide can adsorb residual vegetable oil in the filter residue, and the silicon dioxide adsorbed with the vegetable oil is easier to adhere to the surface of the potato chips, so that the seasoning effect is good; 3. filtering while hot can reduce the adsorption of aromatic substances, natural pigments and the like dissolved in the vegetable oil by the filtered residues, and improve the contents of substances such as capsicum oil, zanthoxylum oil, capsanthin and the like in the extracted oil; 4. in the granulation step, edible calcium carbonate is added into the vegetable oil obtained by filtering according to the proportion, and the vegetable oil is fully adsorbed by the calcium carbonate through grinding to form calcium carbonate particles with spicy taste of pepper, so that the calcium carbonate particles are easier to attach to the surface of the potato chips, and the edible calcium carbonate can be used as a calcium supplement agent to supplement nutrients of the potato chips; 5. the seasoning is formed by mixing the seasoning powder I, the seasoning powder II, the salt and the monosodium glutamate as raw materials, the spicy taste is rich, the contained edible silicon dioxide and edible calcium carbonate particles have high adhesiveness to the potato chips, the adhesion fastness of the seasoning powder is improved, the enough seasoning effect can be obtained by using less seasoning powder, and the flavor and the taste of the potato chips can be kept for a long time after seasoning.
Further, the seasoning powder II is also processed by the following process,
adding seasoning powder II into 1-5wt% of edible glue solution, wherein the mass ratio of the seasoning powder II to the edible glue solution is 1;
pressurizing to enable the suspension of the seasoning powder II-edible glue solution to be sprayed out from a nozzle, and atomizing to form liquid drops with the particle size being less than or equal to 150 microns;
and step three, drying the atomized liquid drops by utilizing a gaseous heating medium to obtain the treated seasoning powder II for later use.
Through adopting above-mentioned technical scheme, II surfaces of the powder of flavouring can wrap up one deck edible glue film, have reduced the gathering of the powder of flavouring II, evenly disperse when doing benefit to season for it is even to season. Meanwhile, the edible glue layer can slow down the volatilization loss of the aromatic substances in the extracted oil adsorbed by the calcium carbonate, and the flavored potato chips can keep the flavor and the taste for a long time.
Further, the edible gum is one or more of carrageenan, gelatin, arabic gum, xanthan gum, guar gum, locust bean gum, konjac gum, peach gum and inulin.
By adopting the technical scheme, the carrageenan, the gelatin, the Arabic gum, the xanthan gum, the guar gum, the locust bean gum, the konjac gum, the peach gum and the inulin belong to natural polysaccharide macromolecules and have strong hydrophilicity. When the potato chips are seasoned, the potato chips are usually fried out of a pot, the temperature of the potato chips is reduced after seasoning is finished, and seasoning powder on the surfaces of the potato chips can adsorb water in the air, so that the surface layers of edible gum coated on the surfaces of calcium carbonate particles slightly swell, the adhesion firmness of the seasoning powder on the surfaces of the potato chips is improved, and the falling of the seasoning powder is reduced.
Further, the vegetable oil used in the extraction step is one or more of rapeseed oil, peanut oil, hemp oil, corn oil, olive oil, camellia oil, palm oil, canola oil, sunflower oil, soybean oil, sesame oil, linseed oil, grape seed oil, walnut oil and peony seed oil.
Furthermore, the vegetable oil is also mixed with antioxidant with the mass percentage content of 0.1-0.2%.
By adopting the technical scheme, the mixed amount of the antioxidant can reduce the oxidative deterioration of nutrients and natural pigments in the chilli powder and the pepper powder in the extraction process, and can effectively inhibit the corruption of the vegetable oil.
Further, the antioxidant used is tert-butylhydroquinone.
By adopting the technical scheme, the tert-butyl hydroquinone, namely TBHQ, is an efficient and synthetic antioxidant, is particularly suitable for vegetable oil to resist oxidation, can improve the oxidation resistance stability of edible oil by 3-5 times, has no peculiar smell, has better effect than BHA, BHT and PG, has the functions of preventing and stopping rancidity of most oil, and is particularly suitable for vegetable oil.
Furthermore, the chili powder is prepared by grinding and crushing dry chili, or is prepared by dehydrating, drying, grinding and crushing fresh chili.
Furthermore, 0.1 to 0.5 portion of vitamin E is also added in the mixing step.
By adopting the technical scheme, on one hand, the damage loss of vitamin E in the chilli powder caused by hot processing is supplemented; on the other hand, the vitamin E has an antioxidation effect, and is beneficial to prolonging the shelf life of the seasoning and the seasoned potato chips.
The invention also aims to provide the spicy potato chip seasoning with chilli flavor, which has the advantages of convenience in seasoning and high adhesion fastness.
In order to realize the purpose, the invention provides the following technical scheme:
the spicy potato chip seasoning is characterized in that: prepared by the method for preparing the spicy potato chip seasoning of any one of claims 1 to 8.
The invention also aims to provide the application of the chilli-spicy potato chip seasoning in potato chips, cassava chips, yam chips or sweet potato chips.
In conclusion, the invention has the following beneficial effects:
1. the pepper powder and the pepper powder are extracted by vegetable oil, filter residue and extracted oil are prepared, and edible silicon dioxide and edible calcium carbonate are respectively added to prepare seasoning powder I and seasoning powder II;
2. the edible glue layer is coated on the surface of the seasoning powder II, so that the aggregation of the seasoning powder II is reduced, the uniform dispersion is facilitated during seasoning, the seasoning is uniform, meanwhile, the volatilization loss of aroma substances in the extracted oil adsorbed by calcium carbonate can be slowed down by the edible glue layer, and the flavored potato chips can keep the flavor and the taste for a long time;
3. after seasoning is finished, the seasoning powder on the surface of the potato chip can absorb moisture in the air, so that the surface layer of the edible gum coated on the surface of the seasoning powder II is slightly swelled, the adhesion fastness of the seasoning powder on the surface of the potato chip is improved, and the falling off of the seasoning powder is further reduced.
Drawings
FIG. 1 is a first process flow diagram of a preparation method of the spicy potato chip seasoning in the embodiment;
FIG. 2 is a second process flow diagram of the preparation method of the spicy potato chip seasoning in the embodiment.
Detailed Description
The present invention will be described in further detail with reference to the accompanying drawings.
Example 1
A preparation method of a pepper-flavor spicy potato chip seasoning takes dry pepper powder, salt, monosodium glutamate, palm oil, edible silicon dioxide, edible calcium carbonate, tert-butyl hydroquinone and vitamin E as raw materials, the process flow is shown in figure 1, and the preparation method specifically comprises the following steps,
and (3) extraction: adding mixed powder formed by mixing dry chilli powder and dry pepper powder according to the mass ratio of 1:1.5. heating the mixed powder-palm oil mixture to 80 deg.C, and keeping the temperature for 35min. In order to reduce the damage of heating to the nutrients in the dry chilli powder and the dry pepper powder, the palm oil is also mixed with 0.1 mass percent of tert-butyl hydroquinone.
And (3) filtering: and after the heat preservation is finished, filtering the mixed powder-palm oil mixture by utilizing a vacuum suction filter while the mixture is hot to obtain filter residues and extraction oil for later use.
Grinding: and weighing the filtered residue obtained by filtering, and then weighing edible silicon dioxide with the mass of 1% of the mass of the filter residue. And (3) adding the filtered residues and the weighed edible silicon dioxide into a colloid mill, adjusting the grinding gap to 0.15mm, and grinding for 45min to obtain seasoning powder I with the particle size of less than or equal to 150 mu m for later use.
And (3) granulation: weighing the calcium carbonate and the extracted oil according to the mass ratio of the edible calcium carbonate to the extracted oil of 1.5;
mixing: weighing 25kg of seasoning powder I, 10kg of seasoning powder II, 1.5kg of salt, 1kg of monosodium glutamate and 0.1kg of vitamin E, adding into a high-speed mixer, and uniformly stirring and mixing to obtain the spicy and hot chili potato chip seasoning.
Example 2
A preparation method of a spicy hot potato chip seasoning with chilli flavor takes dry chilli powder, dry pepper powder, salt, monosodium glutamate, palm oil, edible silicon dioxide, edible calcium carbonate, tert-butyl hydroquinone and vitamin E as raw materials, the process flow is shown in figure 1, and the preparation method specifically comprises the following steps,
and (3) extraction: adding mixed powder formed by mixing dry chilli powder and dry Chinese prickly ash powder according to the mass ratio of 1. Heating the mixed powder-palm oil mixture to 90 deg.C, and keeping the temperature for 30min. In order to reduce the damage of heating to the nutrients in the dry chili powder and the dry Chinese prickly ash powder, the palm oil is also mixed with 0.15 percent of tert-butyl hydroquinone.
And (3) filtering: and after the heat preservation is finished, filtering the mixed powder-palm oil mixture while the mixed powder-palm oil mixture is hot by using a vacuum suction filter to obtain filter residues and extraction oil for later use.
Grinding: and weighing the filtered residue obtained by filtering, and then weighing edible silicon dioxide with the mass of 1% of the mass of the filter residue. And (3) adding the filter residue and the weighed edible silicon dioxide into a colloid mill, adjusting the grinding gap to 0.15mm, and grinding for 45min to obtain seasoning powder I with the particle size of less than or equal to 150 mu m for later use.
And (3) granulation: weighing the calcium carbonate and the extracted oil according to the mass ratio of the edible calcium carbonate to the extracted oil of 2.0;
mixing: weighing 30kg of seasoning powder I, 15kg of seasoning powder II, 3kg of salt, 1.5kg of monosodium glutamate and 0.3kg of vitamin E, adding into a high-speed mixer, and uniformly stirring and mixing to obtain the spicy and hot chili potato chip seasoning.
Example 3
A preparation method of a spicy hot potato chip seasoning with chilli flavor takes dry chilli powder, dry pepper powder, salt, monosodium glutamate, palm oil, edible silicon dioxide, edible calcium carbonate, tert-butyl hydroquinone and vitamin E as raw materials, the process flow is shown in figure 1, and the preparation method specifically comprises the following steps,
and (3) extraction: adding mixed powder formed by mixing dry chilli powder and dry pepper powder according to the mass ratio of 1:1.2 into palm oil to obtain mixed powder-palm oil mixture, wherein the mass ratio of the mixed powder to the palm oil is 1:2.0. heating the mixed powder-palm oil mixture to 100 deg.C, and keeping the temperature for 25min. In order to reduce the damage of heating to the nutrients in the dry chili powder and the dry Chinese prickly ash powder, the palm oil is also mixed with 0.2 percent of tert-butyl hydroquinone.
And (3) filtering: and after the heat preservation is finished, filtering the mixed powder-palm oil mixture while the mixed powder-palm oil mixture is hot by using a vacuum suction filter to obtain filter residues and extraction oil for later use.
Grinding: and weighing the filtered residue obtained by filtering, and then weighing edible silicon dioxide with the mass of 1% of the mass of the filter residue. And (3) adding the filter residue and the weighed edible silicon dioxide into a colloid mill, adjusting the grinding gap to 0.15mm, and grinding for 45min to obtain seasoning powder I with the particle size of less than or equal to 150 mu m for later use.
And (3) granulation: weighing the calcium carbonate and the extracted oil according to the mass ratio of the edible calcium carbonate to the extracted oil of 2.5;
mixing: weighing 35kg of seasoning powder I, 20kg of seasoning powder II, 4.5kg of salt, 3kg of monosodium glutamate and 0.5kg of vitamin E, adding into a high-speed mixer, and uniformly stirring and mixing to obtain the spicy and hot chili potato chip seasoning.
Example 4
A preparation method of a pepper-flavor spicy potato chip seasoning takes dry pepper powder, salt, monosodium glutamate, palm oil, edible silicon dioxide, edible calcium carbonate, tert-butyl hydroquinone and vitamin E as raw materials, the process flow is shown in figure 1, example 4 is based on example 2, and the difference from example 2 is only that: the mass of the edible silicon dioxide added in the grinding step is 2.5 percent of the mass of the filter residue.
Example 5
A preparation method of a spicy and hot potato chip seasoning with chilli flavor takes dry chilli powder, dry pepper powder, salt, monosodium glutamate, palm oil, edible silicon dioxide, edible calcium carbonate, tert-butyl hydroquinone and vitamin E as raw materials, the process flow is shown in figure 1, example 5 is based on example 2, and the difference from example 2 is only that: the mass of the edible silicon dioxide added in the grinding step is 5% of the mass of the filter residue.
Example 6
A preparation method of a spicy and hot potato chip seasoning with chilli flavor takes dry chilli powder, dry pepper powder, salt, monosodium glutamate, palm oil, edible silicon dioxide, edible calcium carbonate, tert-butyl hydroquinone and vitamin E as raw materials, the process flow is shown in figure 1, example 6 is based on example 5, and the difference from example 5 is only that: adding edible silicon dioxide and filter residue into colloid mill, and grinding for 75min.
Example 7
A preparation method of a pepper-flavor spicy potato chip seasoning takes dry pepper powder, salt, monosodium glutamate, palm oil, edible silicon dioxide, edible calcium carbonate, tert-butyl hydroquinone and vitamin E as raw materials, the process flow is shown in figure 1, example 7 is based on example 5, and the difference from example 5 is only that: adding edible silicon dioxide and filter residue into a colloid mill, and grinding for 90min.
Example 8
A preparation method of a spicy and hot potato chip seasoning with chilli flavor takes dry chilli powder, dry pepper powder, salt, monosodium glutamate, palm oil, edible silicon dioxide, edible calcium carbonate, arabic gum, tert-butyl hydroquinone and vitamin E as raw materials, the process flow is shown in figure 2, example 8 is based on example 7, and the difference with example 7 is only that: the seasoning powder II prepared in the granulation step also needs to be processed by the following process,
adding water into gum arabic to prepare a gum arabic aqueous solution with the concentration of 1wt%, and weighing the seasoning powder II and the gum arabic hydrosol according to the mass ratio of 1. And adding the weighed seasoning powder II into an Arabic gum aqueous solution, and dispersing for 10 minutes by using ultrasonic to obtain a seasoning powder II-Arabic gum aqueous solution suspension. And pressurizing by adopting conventional spray drying equipment to enable the suspension of the seasoning powder II-Arabic gum aqueous solution to be sprayed out from a nozzle, and atomizing to form fog drops with the particle size of less than or equal to 150 mu m. And simultaneously, drying the atomized fog drops by using hot air at the temperature of 100-110 ℃ to prepare the treated seasoning powder II for later use.
Example 9
A preparation method of a spicy and hot potato chip seasoning with chilli flavor takes dry chilli powder, dry pepper powder, salt, monosodium glutamate, palm oil, edible silicon dioxide, edible calcium carbonate, arabic gum, tert-butyl hydroquinone and vitamin E as raw materials, the process flow is shown in figure 2, example 9 is based on example 8, and the difference with example 8 is only that: the concentration of the gum arabic aqueous solution used for treating seasoning powder II was 2.5wt%.
Example 10
A preparation method of a pepper-flavor spicy potato chip seasoning takes dry pepper powder, salt, monosodium glutamate, palm oil, edible silicon dioxide, edible calcium carbonate, arabic gum, tert-butyl hydroquinone and vitamin E as raw materials, the process flow is shown in figure 2, an embodiment 10 is based on an embodiment 8, and the difference between the embodiment 10 and the embodiment 8 is only that: the concentration of the gum arabic aqueous solution used for treating the seasoning powder II was 5wt%.
Example 11
A preparation method of a spicy and hot potato chip seasoning with chilli flavor takes dry chilli powder, dry pepper powder, salt, monosodium glutamate, palm oil, edible silicon dioxide, edible calcium carbonate, arabic gum, tert-butyl hydroquinone and vitamin E as raw materials, the process flow is shown in figure 2, example 11 is based on example 10, and the difference with example 10 is only that: when the seasoning powder II is treated by the Arabic gum aqueous solution, the mass ratio of the seasoning powder II to the Arabic gum aqueous solution is 1.
Example 12
A preparation method of a spicy and hot potato chip seasoning with chilli flavor takes dry chilli powder, dry pepper powder, salt, monosodium glutamate, palm oil, edible silicon dioxide, edible calcium carbonate, arabic gum, tert-butyl hydroquinone and vitamin E as raw materials, the process flow is shown in figure 2, example 12 is based on example 10, and the difference with example 10 is only that: when the seasoning powder II is treated by the Arabic gum aqueous solution, the mass ratio of the seasoning powder II to the Arabic gum aqueous solution is 1.
Example 13
A preparation method of a pepper-flavor spicy potato chip seasoning takes dry pepper powder, salt, monosodium glutamate, palm oil, edible silicon dioxide, edible calcium carbonate, arabic gum, tert-butyl hydroquinone and vitamin E as raw materials, the process flow is shown in figure 2, example 12 is based on example 11, and the differences from example 11 are only that: when the seasoning powder II is treated by the Arabic gum aqueous solution, the seasoning powder is added into the Arabic gum aqueous solution and then is subjected to ultrasonic dispersion for 15min.
Example 15
A chili-flavor spicy potato chip seasoning is prepared by the preparation method of example 1, and is used for seasoning potato chips, and the amount of the seasoning is 3% of the mass of the potato chips. When in seasoning, the seasoning is uniformly spread on the surface of the potato chips by using conventional seasoning equipment.
Example 16
The spicy potato chip seasoning is prepared by the preparation method of example 2, and is used for seasoning cassava potato chips, wherein the amount of the spicy potato chip seasoning is 4% of the mass of the cassava potato chips. During seasoning, uniformly spreading the seasoning on the surface of the cassava chips by using conventional seasoning equipment.
Example 17
A chili-flavor spicy potato chip seasoning is prepared by the preparation method of example 3, and is used for seasoning a yam chip, and the amount of the seasoning is 6% of the mass of the yam chip. When seasoning, uniformly spreading the seasoning on the surface of the yam chip by using conventional seasoning equipment.
Comparative example 1
A potato chip seasoning comprises 19.4kg of dried chili powder, 15.6kg of dried paprika powder, 1.5kg of table salt, 1kg of monosodium glutamate and 0.1kg of vitamin E, and is prepared by stirring and mixing through a high-speed mixer.
Comparative example 2
A potato chip seasoning comprises 22.5kg of dried chili powder, 22.5kg of dried paprika powder, 3kg of salt, 1.5kg of monosodium glutamate and 0.3kg of vitamin E, and is prepared by stirring and mixing through a high-speed mixer.
Comparative example 3
A potato chip seasoning comprises 25kg of dry chili powder, 30kg of dry pepper powder, 4.5kg of salt, 3kg of monosodium glutamate and 0.5kg of vitamin E,
performance testing
The seasonings prepared in examples 1 to 14 and the seasonings of comparative examples 1 to 3 were used as test samples; the potato slices sliced and fried by the conventional method are taken as raw materials.
Experimental group a:
selecting the same amount of the un-flavored potato chips fried in the same batch and cooled to room temperature, and recording the weight A of the weighed potato chips 1 The potato chips are placed in a seasoning roller, seasoning accounting for 3% of the mass of the potato chips is added, and the potato chips are rotated at the rotating speed of 500rpm for seasoning for 10min, so that the seasoning is uniformly adhered to the surfaces of the potato chips.
The potato chips seasoned with the same seasoning were divided into two portions, one portion was placed in a sealed container and the other portion was placed in an open container and stored for 24 hours in an environment of room temperature with a humidity of 50% RH. Taking out potato chips, sieving at 1000rpm for 1min with a test vibrating sieve with sieve mesh diameter of 0.5mm and amplitude of 3mm, and weighing to obtain potato chip mass B 1 . Calculating and recording the flavoring agent release rate (rho) 1 ). Seasoning escape rate (. Rho.) 1 ) The calculating method comprises the following steps:
ρ 1 =（0.5A 1 -B 1 ）/(0.5A 1 ×0.03)
experimental group B:
selecting the same amount of the un-flavored potato chips fried in the same batch and cooled to room temperature, and recording the weight A of the weighed potato chips 2 Placing the potato slices into a seasoning roller, heating the potato slices to 50 ℃, adding seasonings accounting for 3% of the mass of the potato slices, and rotating the potato slices at the rotating speed of 500rpm for seasoning for 10min to enable the seasonings to be uniformly adhered to the surfaces of the potato slices.
The potato chips seasoned with the same seasoning were divided into two portions, one portion was placed in a sealed container and the other portion was placed in an open container, and stored at room temperature at a humidity of 50% RH for 24 hours. Taking out potato chips, sieving at 1000rpm for 1min with a test vibrating sieve with sieve mesh diameter of 0.5mm and amplitude of 3mm, and weighing to obtain potato chip mass B 2 . Calculating and recording the flavoring agent release rate (rho) 2 ). Seasoning escape rate (. Rho.) 2 ) The calculating method comprises the following steps:
ρ 2 =（0.5A 2 -B 2 ）/(0.5A 2 ×0.03)
the results of the tests are reported in the table below,
the experimental data of comparative examples 1-3 and comparative examples 1-3 show that after the potato chips are seasoned by the seasoning prepared by the method of the present invention, the seasoning release rate is lower than that of the control group in both sealed storage and open storage. The seasoning prepared by the method has higher adhesion fastness; furthermore, it is clear from the difference between the data of the experimental group a and the data of the experimental group B that the heating during seasoning has an accelerating effect on the improvement of the adhesion fastness of the seasoning powder to the chip surface.
It can be seen from the experimental data of comparative example 3 and examples 4-7 that increasing the amount of edible silicon dioxide promotes improved adhesion of the flavor powder, but that the extension of the milling time does not significantly affect the adhesion of the flavor powder.
Comparing the test data of example 7 and examples 8-13, it can be seen that the adhesion of the seasoning powder II treated with the aqueous solution of gum arabic is significantly improved, and the higher the concentration of the aqueous solution of gum arabic is, the stronger the adhesion of the seasoning powder is; when the seasoning powder II is treated, the mass ratio of the seasoning powder II to the Arabic gum aqueous solution has no obvious influence on the adhesive force of the seasoning powder, but in order to ensure the operability of the treatment of the seasoning powder II, the mass ratio of the seasoning powder II to the Arabic gum aqueous solution is preferably 1 (50-100).
The results of the above performance tests show that: the chilli-spicy potato chip seasoning prepared by the method has higher adhesion fastness on the surface of the potato chip, so that the potato chip can be seasoned by using less amount of seasoning, the additional addition of the amount of the seasoning for compensating the detachment and falling of the seasoning is not needed, and the production and manufacturing cost of the potato chip is reduced; meanwhile, the heating has an effect of promoting the adhesive force of seasoning powder, and when the pepper-fragrance spicy potato chip seasoning prepared by the method is used for seasoning, the seasoning can be properly heated so as to further increase the adhesive fastness of the seasoning, so that the loss of taste of the seasoned potato chips in the subsequent weighing, packaging, storing and transporting processes is greatly reduced, and the edible taste and the consumption experience of consumers are improved.
The above-mentioned embodiments are merely illustrative and not restrictive, and those skilled in the art can modify the embodiments without inventive contribution as required after reading this specification, but only fall within the scope of the claims of the present invention.
Claims (7)
1. A preparation method of a spicy potato chip seasoning with chilli flavor is characterized by comprising the following steps: comprises the following steps of (a) carrying out,
and (3) extraction: adding mixed powder prepared by mixing Capsici fructus powder and fructus Zanthoxyli powder into vegetable oil to obtain mixed powder-vegetable oil mixture, heating to 80-100 deg.C, and keeping the temperature for 25-35min; the mass ratio of the chilli powder to the pepper powder in the mixed powder is 1 (0.8-1.2), and the mass ratio of the mixed powder to the vegetable oil is 1: (1.5-2.0); the chilli powder is prepared by grinding and crushing dry chilli or by dehydrating, drying, grinding and crushing fresh chilli;
and (3) filtering: filtering the mixed powder-vegetable oil mixture in the extraction step while the mixture is hot to obtain filter residue and extracted oil;
grinding: adding edible silicon dioxide into the filtered residues, and grinding for 45-90min by using grinding equipment to obtain seasoning powder I with the particle size of less than or equal to 150 mu m; the dosage of the used silicon dioxide accounts for 1-5% of the mass ratio of the filter residue;
and (3) granulation: adding the edible calcium carbonate and the extracted oil into a mixing device, and uniformly mixing at the rotating speed of 3000-5000rpm to obtain seasoning powder II; the mass ratio of the edible calcium carbonate to the extracted oil is (1.5-2.5) to 1;
the seasoning powder II is also processed by the following process,
adding seasoning powder II into 1-5wt% of edible glue solution, wherein the mass ratio of the seasoning powder II to the edible glue solution is 1; the edible gum is one or more of carrageenan, gelatin, arabic gum, xanthan gum, guar gum, locust bean gum, konjac gum, peach gum and inulin;
pressurizing to enable the seasoning powder II-edible glue solution suspension to be sprayed out from a nozzle and atomized to form liquid drops with the particle size being less than or equal to 150 micrometers;
thirdly, drying the atomized liquid drops by utilizing a gaseous heating medium to obtain treated seasoning powder II for later use;
mixing: weighing the components in parts by weight,
seasoning powder I25-35 parts
10-20 parts of seasoning powder II
1.5 to 4.5 portions of edible salt
1-3 parts of monosodium glutamate,
stirring and mixing uniformly in a mixing device to obtain the pepper-flavor spicy potato chip seasoning;
the seasoning method comprises the following steps:
selecting the potato chips which are fried in the same batch in equal quantity and are not seasoned and cooled to room temperature, putting the potato chips into a seasoning roller, adding seasonings accounting for 3% of the mass of the potato chips, and seasoning for 10min by rotating at the rotating speed of 500rpm to ensure that the seasonings are uniformly adhered to the surfaces of the potato chips.
2. The preparation method of the chilli spicy potato chip seasoning according to claim 1, characterized by comprising the following steps: the vegetable oil used in the extraction step is one or more of rapeseed oil, peanut oil, hemp seed oil, corn oil, olive oil, camellia oil, palm oil, canola oil, sunflower seed oil, soybean oil, sesame oil, linseed oil, grape seed oil, walnut oil and peony seed oil.
3. The preparation method of the chilli spicy potato chip seasoning according to claim 2, characterized by comprising the following steps: the vegetable oil is also mixed with 0.1-0.2% of antioxidant.
4. The preparation method of the spicy potato chip seasoning of claim 3, wherein the preparation method comprises the following steps: the antioxidant used was tert-butylhydroquinone.
5. The preparation method of the spicy potato chip seasoning of claim 1, wherein the preparation method comprises the following steps: 0.1-0.5 part of vitamin E is also added in the mixing step.
6. The spicy potato chip seasoning is characterized in that: the seasoning is prepared by the preparation method of the chilli spicy potato chips seasoning of any one of claims 1 to 5.
7. The use of the pepper-flavor spicy potato chip seasoning of claim 6 in potato chips, tapioca chips, yam chips, or sweet potato chips.
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| KR20060004646A (en) * | 2002-08-14 | 2006-01-12 | 이 아이 듀폰 디 네모아 앤드 캄파니 | Solid flowable powder with high liquid loading |
| CN101991077B (en) * | 2009-08-20 | 2012-07-18 | 金君 | Soup-free hot pot-hot pot taste seasonings |
| US20110223297A1 (en) * | 2010-03-12 | 2011-09-15 | Pepsico., Inc. | Anti-Caking Agent for Flavored Products |
| EP3013158B1 (en) * | 2013-06-26 | 2017-08-09 | Firmenich SA | Plated flavor powders |
| CN103404823A (en) * | 2013-07-18 | 2013-11-27 | 保定味群食品科技股份有限公司 | Method for preventing dusting, moisture absorbing and caking of powdery seasoning |
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