CN110710666A - Seasoning packet of allium mongolicum regel instant noodles and preparation method thereof - Google Patents
Seasoning packet of allium mongolicum regel instant noodles and preparation method thereof Download PDFInfo
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L31/00—Edible extracts or preparations of fungi; 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
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- 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)
- Microbiology (AREA)
- Mycology (AREA)
- Seasonings (AREA)
Abstract
The invention provides a seasoning packet of allium mongolicum regel instant noodles and a preparation method thereof, wherein the seasoning packet comprises a powder packet: white granulated sugar, edible salt, monosodium glutamate, ginger powder and black pepper powder; sauce packaging: palm oil, edible salt, brewed soy sauce, 1.5 +/-0.1 g of yeast extract, sesame oil, butter and 0.2 +/-0.1 g of beef tallow; and (3) packaging dehydrated vegetables: 1.2 +/-0.1 g of dehydrated allium mongolicum regel, dehydrated carrots, dehydrated Korean vegetables, dehydrated beef granules, dehydrated winter bamboo shoots and dehydrated pleurotus eryngii; the preparation method comprises the following steps: preparing dehydrated shallot, dehydrated winter bamboo shoot and dehydrated pleurotus eryngii; determining the addition amounts of dehydrated allium mongolicum regel, beef tallow and yeast extract; preparing materials, packaging, sterilizing and cooling; the invention respectively determines the specific addition amounts of the dehydrated allium mongolicum regel, the beef tallow and the yeast extract, the addition of the specific contents of the three endows the instant noodles with unique taste, and simultaneously, the instant noodles are fused with the flavors of other seasonings and the cakes, so that the instant noodles are diversified in flavor types, rich in fragrance and mellow in taste, and thus, rich in layering sense.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to a seasoning packet of allium mongolicum regel instant noodles and a preparation method thereof.
Background
Instant noodles, commonly known as instant noodles, are popular among consumers due to their characteristics of easy storage and convenient eating. China is a country with large production and consumption of instant noodles, the quality of instant noodle cakes produced in China reaches the international level, but the level of seasonings is still not high. The seasoning bag of instant noodles is generally divided into three types, namely a seasoning sauce bag, a seasoning powder bag and a dehydrated vegetable bag, wherein the vegetable bag is filled with several dried vegetables. The composition of the seasoning directly influences the flavor and taste of the instant noodles, in recent years, the market calls for producing novel instant noodles with more nutrition, health and more diversified vegetable colors to replace the traditional type of instant noodles, and the development of the seasoning is the key point for solving the problem.
Allium mongolicum regel, also called Mongolian leek and Mongolian shallot, belongs to the genus Allium of the family Liliaceae, is a perennial bulb herbaceous plant, and mainly grows in grassland, sandy land and other zones. The allium mongolicum regel serving as a wild vegetable has unique flavor, can be used as various delicacies, is balanced in nutrient components, particularly rich in dietary fibers and minerals, and has extremely high nutritional value and medicinal value.
In recent years, allium mongolicum regel is more and more favored by people due to unique taste, rich nutrition, greenness and safety. However, the allium mongolicum regel is crisp and tender in texture, and the freshness period after picking is short, so that the allium mongolicum regel is not durable to store and is not suitable for long-distance transportation, and the current market only mainly sells fresh allium mongolicum regel and products obtained by simply processing allium mongolicum regel. Meanwhile, the allium mongolicum regel is narrow in planting and growing area range, so that the industrial development of the allium mongolicum regel is greatly limited.
Disclosure of Invention
Aiming at the defects in the prior art, the invention adds allium mongolicum regel into the dehydrated vegetable bag in a dehydrated allium mongolicum regel form, can improve the nutritive value of the instant noodles, and enriches the taste series of the instant noodles, thereby widening the application field of the allium mongolicum regel, and therefore, the invention mainly aims at providing the allium mongolicum regel seasoning bag of the instant noodles.
The second purpose of the invention is to provide the preparation method of the allium mongolicum regel instant noodle seasoning packet, which has low cost and simple process.
In order to achieve the above purpose, the solution of the invention is as follows:
the addition amount of the dehydrated allium mongolicum regel can influence the flavor and appearance diversity of the allium mongolicum regel instant noodles; beef tallow has a greasy and strongly pungent flavor, and the addition amount can influence the balance of the flavor; the yeast extract affects the meat flavor of the allium mongolicum regel instant noodles and the color of the whole soup. Therefore, the amounts of the above three substances to be added need to be determined. In particular, the amount of the solvent to be used,
a seasoning packet of allium mongolicum regel instant noodles comprises the following components:
(1) powder packaging: 1.5 plus or minus 0.1g of white granulated sugar, 1.0 plus or minus 0.1g of edible salt, 0.8 plus or minus 0.1g of monosodium glutamate, 0.1 plus or minus 0.01g of edible essence, 0.05 plus or minus 0.01g of ginger powder and 0.05 plus or minus 0.01g of black pepper powder;
(2) sauce packaging: 6.5 plus or minus 0.1mL of palm oil, 3.0 plus or minus 0.1g of edible salt, 1.5 plus or minus 0.1mL of brewed soy sauce, 1.5 plus or minus 0.1g of yeast extract, 1.0 plus or minus 0.1mL of sesame oil, 0.2 plus or minus 0.1g of butter and 0.2 plus or minus 0.1g of beef tallow;
(3) and (3) packaging dehydrated vegetables: 1.2 plus or minus 0.1g of dehydrated allium mongolicum regel, 0.8 plus or minus 0.1g of dehydrated carrot, 0.8 plus or minus 0.1g of dehydrated Korean vegetable, 0.5 plus or minus 0.1g of dehydrated beef granules, 0.5 plus or minus 0.1g of dehydrated winter bamboo shoot and 0.5 plus or minus 0.1g of dehydrated pleurotus eryngii.
Wherein, the white granulated sugar, edible salt, monosodium glutamate, edible essence, ginger powder, black pepper powder, palm oil, brewed soy sauce, yeast extract, sesame oil, butter, beef tallow and other raw materials in the powder bag and the sauce bag are purchased from local supermarkets and mainly play roles of flavoring, seasoning, toning and the like. The beef tallow is rich in vitamins, mineral substances and various fatty acids, is rich in nutrition, and can enhance the taste and flavor of the product after being added; the yeast extract can enhance the delicate flavor and mellow feeling of the product, and can improve the palatability and the nutritional value of the product after being added.
The dehydrated vegetable bag is characterized in that dehydrated carrots, dehydrated Korean vegetables, dehydrated beef granules, winter bamboo shoots, pleurotus eryngii and the like are purchased from local markets, ① the carrots are crisp and delicious in taste and rich in multiple nutrients such as carotene, plant fibers and the like, and have the effects of tonifying liver, improving eyesight, clearing heat, removing toxicity and the like, ② the Korean vegetables are rich in multiple nutrients such as protein, vitamin C, dietary fibers and the like, are high in moisture content and low in heat, and have the effects of resisting oxidation, reducing blood sugar and the like, ③ the beef is high in protein content, low in fat content, delicious in taste, high in digestion and absorption rate, the dehydrated beef granules are often added into instant noodle seasonings and various seasonings, ④ the dehydrated winter bamboo shoots are prepared from fresh winter bamboo shoots through a vacuum freeze-drying method, can well retain the color and the nutritional ingredients, the winter bamboo shoots are rich in plant protein, vitamins, trace elements and the like, have the effects of increasing appetite, improving immunity and the like, ⑤ the dehydrated pleurotus eryngii is prepared from fresh pleurotus eryngii through a vacuum freeze-drying method, can well retain the color and has the effects of high protein content, low fat content, amino acids and mineral substances required.
Fresh allium mongolicum regel is picked in huichou city in inner Mongolia and transported to a laboratory in 24h, and the dehydrated allium mongolicum regel is obtained by adopting a microwave drying method.
A preparation method of the allium mongolicum regel instant noodle seasoning packet comprises the following steps:
(1) and the preparation process of the dehydrated allium mongolicum regel comprises the following steps: screening, cleaning and air drying fresh Allium mongolicum regel, repeatedly drying (for a short time and for multiple times) in a microwave oven (700W) to constant weight, and cutting the dried Allium mongolicum regel into Allium mongolicum regel sections (4-7mm) to obtain dehydrated Allium mongolicum regel.
The preparation process of the dehydrated winter bamboo shoots and dehydrated pleurotus eryngii comprises the following steps: screening, cleaning and air drying fresh winter bamboo shoots and pleurotus eryngii, cutting into blocks (diameter is 4-7mm), and then placing at-80 ℃ for freeze drying for 27h to obtain dehydrated winter bamboo shoots and dehydrated pleurotus eryngii.
(2) The method for determining the addition amount of dehydrated allium mongolicum regel, beef tallow and yeast extract comprises the following steps: selecting dehydrated allium mongolicum regel, beef tallow and yeast extract as variables, designing a three-factor three-level orthogonal test, and evaluating the formula by using an organoleptic evaluation method so as to determine the addition amounts of the three substances.
(3) Preparing materials: accurately weighing the seasonings with corresponding content according to the formula, and subpackaging the seasonings into a powder bag, a sauce bag and a dehydrated vegetable bag.
(4) Packaging: and sealing the seasoning packet by adopting an automatic continuous sealing machine.
(5) And (3) sterilization: the seasoning packet was sterilized by pasteurization (80 ℃) for 20 min.
(6) And (3) cooling: draining the sterilized flavoring bags, cooling at room temperature, removing the swelling bags, leaking bags and caking flavoring bags, and selecting the flavoring bags with good package and balanced quality.
Due to the adoption of the scheme, the invention has the beneficial effects that:
the invention respectively determines the specific addition amounts of dehydrated shallots, beef tallow and yeast extract, the shallots are unique in taste, rich in nutrition, green and safe, the beef tallow is good in gas-holding property, the flavor is pure, the yeast extract reduces salt and increases freshness, the palatability and the nutrition are improved, the unique taste is endowed to the instant noodles due to the addition of the specific contents of the three components, the pungent flavor of the beef tallow is balanced, the good color of the whole soup base is endowed, and meanwhile, the flavors of other seasonings and the cakes are fused, so that the instant noodles are diversified in flavor types, rich in fragrance and mellow in taste, and are rich in layering.
Secondly, the shallot is dehydrated by a microwave drying method, the winter bamboo shoot and the pleurotus eryngii are dehydrated by a freeze drying method, and the original flavor, color and nutrient substances of the shallot, the winter bamboo shoot and the pleurotus eryngii can be well reserved by the two processes.
Thirdly, the preparation process of the allium mongolicum regel instant noodle seasoning packet is simple, the industrial production is easy to realize, the cost is low, the added value of the allium mongolicum regel is improved, and the application field of the allium mongolicum regel is widened.
Fourthly, the seasoning packet of the allium mongolicum regel instant noodles has high protein content, low fat content and more reasonable nutrition collocation, adds green and health to instant food, and also conforms to the consumption concept of people for food at present.
Drawings
FIG. 1 is a schematic view of a process for preparing the seasoning packet of allium mongolicum regel instant noodles.
Detailed Description
The invention provides a seasoning packet of allium mongolicum regel instant noodles and a preparation method thereof.
< seasoning bag of Allium mongolicum regel instant noodles >
The invention relates to a seasoning packet of allium mongolicum regel instant noodles, which comprises the following components:
powder packaging: 1.5 plus or minus 0.1g of white granulated sugar, 1.0 plus or minus 0.1g of edible salt, 0.8 plus or minus 0.1g of monosodium glutamate, 0.1 plus or minus 0.01g of edible essence, 0.05 plus or minus 0.01g of ginger powder and 0.05 plus or minus 0.01g of black pepper powder;
sauce packaging: 6.5 plus or minus 0.1mL of palm oil, 3.0 plus or minus 0.1g of edible salt, 1.5 plus or minus 0.1mL of brewed soy sauce, 1.5 plus or minus 0.1g of yeast extract, 1.0 plus or minus 0.1mL of sesame oil, 0.2 plus or minus 0.1g of butter and 0.2 plus or minus 0.1g of beef tallow;
and (3) packaging dehydrated vegetables: 1.2 plus or minus 0.1g of dehydrated allium mongolicum regel, 0.8 plus or minus 0.1g of dehydrated carrot, 0.8 plus or minus 0.1g of dehydrated Korean vegetable, 0.5 plus or minus 0.1g of dehydrated beef granules, 0.5 plus or minus 0.1g of dehydrated winter bamboo shoot and 0.5 plus or minus 0.1g of dehydrated pleurotus eryngii.
< preparation method of seasoning packet of Allium mongolicum regel instant noodles >
As shown in figure 1, the preparation method of the seasoning packet of the allium mongolicum regel instant noodles comprises the following steps:
(1) the preparation process of the dehydrated allium mongolicum regel comprises the following steps: screening, cleaning and airing fresh allium mongolicum regel, thinly spreading the allium mongolicum regel on the bottom of a plastic box (the thickness is about 5mm), drying the allium mongolicum regel in a microwave oven with the power of 700W for 1min, opening a cabin door to enable water vapor to overflow, weighing and recording the mass of the allium mongolicum regel, repeating the drying process until the weight is constant, and cutting the dried allium mongolicum regel into allium mongolicum regel sections (4-7mm) to obtain the dehydrated allium mongolicum regel.
The preparation process of the dehydrated winter bamboo shoots and dehydrated pleurotus eryngii comprises the following steps: screening, cleaning and air drying fresh winter bamboo shoots and pleurotus eryngii, cutting into blocks (diameter is 4-7mm), packaging with plastic package bags, and pre-freezing in an ultra-low temperature refrigerator at-80 ℃ for 24 h. Taking out the pre-frozen winter bamboo shoots and pleurotus eryngii from a dish, carefully filling the dish, sealing the dish by using a preservative film, and forming holes on the preservative film by using a needle tube of a disposable injector to ensure that water vapor can fully pass through the preservative film. And starting the freeze dryer, putting the plate filled with the winter bamboo shoots and the pleurotus eryngii on a drying disc when the temperature of the freeze dryer is reduced to-80 ℃, inserting the drying disc into a corresponding hole on the freezing well, covering the organic glass cover again to ensure that the airtight valves are all in a sealed state, starting the vacuum pump, and starting vacuum freezing for 27 hours to obtain the dehydrated winter bamboo shoots and dehydrated pleurotus eryngii.
(2) The method for determining the addition amount of the dehydrated allium mongolicum regel, the beef tallow and the yeast extract comprises the following steps:
<1> three-factor three-level test method for designing dehydrated Allium mongolicum regel, beef tallow, yeast extract according to the orthogonal test principle is shown in Table 1. The three levels of the three factors are, dehydrated allium mongolicum regel: 0.4g, 0.8g and 1.2 g; butter: 0.2g, 0.5g, 0.7 g; yeast extract: 0.8g, 1.2g and 1.5 g.
Table 1 orthogonal test methods table
<2> evaluation of the formulation was performed using sensory evaluation.
A total of 15 sensory evaluators were randomly selected to participate in the evaluation of the formulations, and the nine formulations were scored and compared according to the third-class or fourth-class tenths in terms of appearance, aroma, greasiness, taste, and the like, with reference to Table 2.
TABLE 2 reference table for sensory evaluation and scoring of Allium mongolicum regel instant noodle formula
The results of the orthogonality test and sensory evaluation are as follows:
the orthogonal test method received 15 effective scoring tables in total, and the comprehensive scoring is shown in table 3.
TABLE 3 sensory evaluation results of Allium mongolicum regel instant noodle formula
TABLE 4 Quadrature tests and sensory evaluation range analysis method
According to the worst analysis of the results of the orthogonal test (see Table 4), the primary and secondary orders of the effect of the test factor levels on the test were B, C, A, i.e., the amounts of beef tallow, yeast extract, dehydrated Allium schoenoprasum added. Finally determining the optimal formula as A3B1C3The best formula is 1.2g dehydrated Allium mongolicum regel, 0.2g beef tallow and 1.5g yeast extract.
(3) And (3) preparing materials: accurately weighing the seasonings with corresponding content according to the formula, and subpackaging the seasonings into a powder bag, a sauce bag and a dehydrated vegetable bag.
(4) And packaging: and sealing the seasoning packet by adopting an automatic continuous sealing machine. The method comprises the following steps: and starting the power supply of the automatic continuous sealing machine, starting the fan and the heating button, and waiting for the electric soldering iron to heat. When the temperature displayed by the instrument reaches 200 ℃, the bagged seasoning packet is sent to a conveyor belt according to the direction of sealing edges, packaged, taken out from the outlet of the conveyor belt and cooled by air.
(5) And (3) sterilization: sterilizing the flavoring bag by pasteurization (80 deg.C) for 20min, taking out, and draining.
(6) And cooling: draining the sterilized flavoring bags, cooling at room temperature, removing the swelling bags, leaking bags and caking flavoring bags, and selecting the flavoring bags with good package and balanced quality.
In addition, on the basis of determining the addition amounts of beef tallow, yeast extract and dehydrated allium mongolicum regel, in order to verify the addition amount of the dehydrated allium mongolicum regel and the significance of the addition amount of the dehydrated allium mongolicum regel on the flavor of the instant noodle seasoning packet, sensory evaluation is carried out on the seasoning packets under the addition amounts of 4 dehydrated allium mongolicum regel by adopting a pleasant sensation grading method, the pleasant sensation grading test formula is shown in table 5, and the evaluation and the grading of the pleasant sensation grading are converted into: like (3 points), like (2 points), slightly like (1 point), general (0 points), slightly dislike (-1 point), dislike (-2 points), and very dislike (-3 points).
TABLE 5 hedonic Scoring test formula table
And (5) receiving 20 effective scoring tables according to the statistical result, and converting the results into scores to obtain a table 6.
TABLE 6 statistical table of the test results of hedonic scores
The results in table 6 show that the sample having a dehydrated allium mongolicum regel added amount of 1.2g had the highest hedonic score, and the added amount coincides with the results of the orthogonal test, so that the added amount of dehydrated allium mongolicum regel was determined to be 1.2 g.
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. It will be readily apparent to those skilled in the art that various modifications to these embodiments and the generic principles defined herein may be applied to other embodiments without the use of the inventive faculty. Therefore, the present invention is not limited to the above-described embodiments. Those skilled in the art should appreciate that many modifications and variations are possible in light of the above teaching without departing from the scope of the invention.
Claims (2)
1. A seasoning packet of allium mongolicum regel instant noodles is characterized in that: the paint comprises the following components:
powder packaging: 1.5 plus or minus 0.1g of white granulated sugar, 1.0 plus or minus 0.1g of edible salt, 0.8 plus or minus 0.1g of monosodium glutamate, 0.1 plus or minus 0.01g of edible essence, 0.05 plus or minus 0.01g of ginger powder and 0.05 plus or minus 0.01g of black pepper powder;
sauce packaging: 6.5 plus or minus 0.1mL of palm oil, 3.0 plus or minus 0.1g of edible salt, 1.5 plus or minus 0.1mL of brewed soy sauce, 1.5 plus or minus 0.1g of yeast extract, 1.0 plus or minus 0.1mL of sesame oil, 0.2 plus or minus 0.1g of butter and 0.2 plus or minus 0.1g of beef tallow;
and (3) packaging dehydrated vegetables: 1.2 plus or minus 0.1g of dehydrated allium mongolicum regel, 0.8 plus or minus 0.1g of dehydrated carrot, 0.8 plus or minus 0.1g of dehydrated Korean vegetable, 0.5 plus or minus 0.1g of dehydrated beef granules, 0.5 plus or minus 0.1g of dehydrated winter bamboo shoot and 0.5 plus or minus 0.1g of dehydrated pleurotus eryngii.
2. The preparation method of the seasoning packet of the allium mongolicum regel instant noodles according to claim 1, which is characterized in that: which comprises the following steps:
(1) and the preparation process of the dehydrated allium mongolicum regel comprises the following steps:
screening, cleaning and airing fresh allium mongolicum regel, and repeatedly drying to constant weight to obtain dehydrated allium mongolicum regel;
the preparation process of the dehydrated winter bamboo shoots and dehydrated pleurotus eryngii comprises the following steps: respectively screening, cleaning and airing fresh winter bamboo shoots and pleurotus eryngii, cutting into blocks, and then freeze-drying to obtain dehydrated winter bamboo shoots and dehydrated pleurotus eryngii;
(2) determining the addition amounts of dehydrated allium mongolicum regel, beef tallow and yeast extract: selecting dehydrated allium mongolicum regel, beef tallow and yeast extract as variables, designing a three-factor three-level orthogonal test, and evaluating the formula by using an evaluation method, so as to respectively determine the addition amounts of the dehydrated allium mongolicum regel, the beef tallow and the yeast extract;
(3) and (3) preparing materials: accurately weighing the seasonings with corresponding content according to the formula, and subpackaging the seasonings into a powder bag, a sauce bag and a dehydrated vegetable bag;
(4) and packaging: sealing the seasoning packet by using a sealing machine;
(5) and (3) sterilization: sterilizing the seasoning packet by adopting a sterilization method;
(6) and cooling: and (4) draining the sterilized seasoning packet, and cooling at room temperature to obtain the seasoning packet of the allium mongolicum regel instant noodles.
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