CN112385817A - Golden soup color generation bottom material and preparation process thereof - Google Patents
Golden soup color generation bottom material and preparation process thereof Download PDFInfo
- Publication number
- CN112385817A CN112385817A CN202011348289.8A CN202011348289A CN112385817A CN 112385817 A CN112385817 A CN 112385817A CN 202011348289 A CN202011348289 A CN 202011348289A CN 112385817 A CN112385817 A CN 112385817A
- Authority
- CN
- China
- Prior art keywords
- color
- golden
- parts
- polysaccharide
- soup
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000000463 material Substances 0.000 title claims abstract description 90
- 235000014347 soups Nutrition 0.000 title claims abstract description 65
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 150000004676 glycans Chemical class 0.000 claims abstract description 39
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 39
- 239000005017 polysaccharide Substances 0.000 claims abstract description 39
- 238000000034 method Methods 0.000 claims abstract description 35
- 235000000832 Ayote Nutrition 0.000 claims abstract description 22
- 235000009854 Cucurbita moschata Nutrition 0.000 claims abstract description 22
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims abstract description 22
- 235000015136 pumpkin Nutrition 0.000 claims abstract description 22
- 239000000843 powder Substances 0.000 claims abstract description 20
- 238000010438 heat treatment Methods 0.000 claims abstract description 16
- 230000005684 electric field Effects 0.000 claims abstract description 15
- 239000004615 ingredient Substances 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 13
- 241000494579 Fritillaria pudica Species 0.000 claims abstract description 13
- 238000002156 mixing Methods 0.000 claims abstract description 10
- 238000003756 stirring Methods 0.000 claims abstract description 8
- 244000068988 Glycine max Species 0.000 claims description 9
- 235000010469 Glycine max Nutrition 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
- 239000000084 colloidal system Substances 0.000 claims description 7
- 238000000227 grinding Methods 0.000 claims description 7
- 229920002558 Curdlan Polymers 0.000 claims description 3
- 239000001879 Curdlan Substances 0.000 claims description 3
- 239000004278 EU approved seasoning Substances 0.000 claims description 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 3
- 229940078035 curdlan Drugs 0.000 claims description 3
- 235000019316 curdlan Nutrition 0.000 claims description 3
- 235000011194 food seasoning agent Nutrition 0.000 claims description 3
- 150000001875 compounds Chemical class 0.000 claims description 2
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 claims description 2
- 239000010931 gold Substances 0.000 claims description 2
- 229910052737 gold Inorganic materials 0.000 claims description 2
- 238000000265 homogenisation Methods 0.000 claims description 2
- 238000003760 magnetic stirring Methods 0.000 claims description 2
- 240000001980 Cucurbita pepo Species 0.000 claims 3
- 238000002835 absorbance Methods 0.000 abstract description 28
- 230000008569 process Effects 0.000 abstract description 28
- 240000004244 Cucurbita moschata Species 0.000 abstract description 19
- 238000009835 boiling Methods 0.000 abstract description 13
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 abstract description 9
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 abstract description 9
- 235000013734 beta-carotene Nutrition 0.000 abstract description 9
- 239000011648 beta-carotene Substances 0.000 abstract description 9
- 229960002747 betacarotene Drugs 0.000 abstract description 9
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 abstract description 9
- 238000001816 cooling Methods 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 5
- 238000004321 preservation Methods 0.000 abstract description 4
- 244000241257 Cucumis melo Species 0.000 abstract 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 abstract 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 21
- 235000021251 pulses Nutrition 0.000 description 16
- 239000000047 product Substances 0.000 description 11
- 230000008859 change Effects 0.000 description 4
- 235000013409 condiments Nutrition 0.000 description 3
- 238000010411 cooking Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000014102 seafood Nutrition 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 244000185501 Capsicum chinense Species 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 235000002568 Capsicum frutescens Nutrition 0.000 description 1
- 235000007516 Chrysanthemum Nutrition 0.000 description 1
- 244000189548 Chrysanthemum x morifolium Species 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 240000006677 Vicia faba Species 0.000 description 1
- 235000010749 Vicia faba Nutrition 0.000 description 1
- 235000002098 Vicia faba var. major Nutrition 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 206010000059 abdominal discomfort Diseases 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- 229940045635 sodium pyroglutamate Drugs 0.000 description 1
- CRPCXAMJWCDHFM-DFWYDOINSA-M sodium;(2s)-5-oxopyrrolidine-2-carboxylate Chemical compound [Na+].[O-]C(=O)[C@@H]1CCC(=O)N1 CRPCXAMJWCDHFM-DFWYDOINSA-M 0.000 description 1
- 235000019654 spicy taste Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000001052 yellow pigment Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
-
- 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
Abstract
The invention discloses a golden soup color generation backing material and a preparation process thereof, belonging to the field of food processing. The color base material of the golden soup comprises 6-7 parts of yellow bell pepper, 8-12 parts of golden melon powder, 2-3 parts of polysaccharide and a proper amount of water. Mixing the pumpkin powder, the polysaccharide and water to obtain a pre-ingredient; heating the pre-mixed materials, adding yellow bell pepper, and magnetically stirring to obtain a coarse mixed material; heating the coarse mixed material and then homogenizing to obtain a fine mixed material; and finally, carrying out high-voltage pulse electric field wall breaking treatment on the fine mixed material, and standing to obtain the color base material of the golden soup. The color base material for the golden soup prepared by the process and the formula has stable color, and the color absorbance of the base material for the golden soup is stable when the base material is stored for 3 months under the normal temperature condition, 3 months under the winter environment and 3 months under the summer environment. In addition, the color of the prepared bottom material after heat preservation at different temperatures and the color of the bottom material after boiling and cooling are less influenced, and the instability of the color prepared by the traditional beta-carotene due to the influence of the temperature is overcome.
Description
Technical Field
The invention belongs to the field of food processing, and particularly relates to a preparation process of a golden soup color-developing bottom material and a golden soup color-developing bottom material prepared by the preparation process.
Background
The chafing dish has a long history in China, is long-flowing in source, is an original food in China, and has hundreds of tastes due to different raw materials, different regional dietary habits and other factors. The seafood chafing dish is characterized in that the seafood chafing dish is a famous seafood chafing dish in Guangdong, a chrysanthemum chafing dish in Su Hangzhou, a Yunnan chafing dish in Yunnan, Chongqing, a spicy chafing dish in Sichuan and a mutton chafing dish in Beijing, and the like.
The hotpot condiment is more and more popular with people due to the convenient use. However, the red soup is still single in variety, and generally divided into two types of red soup and clear soup according to the taste, the red soup mostly takes spicy seasonings such as hot pepper, thick broad-bean sauce, fermented soya beans and ginger as main raw materials, the red soup is easy to cause excessive internal heat and can cause gastrointestinal discomfort after being eaten, the large amount of beef tallow is greasy, and the gastrointestinal burden is easily increased for people who have poor digestion. In order to increase freshness, a large amount of flavor agents such as monosodium glutamate, chicken essence, delicate flavor king and the like are often used, but a large amount of sodium pyroglutamate is generated after long-time cooking, which is harmful to the health of people, the frying time is prolonged due to the addition of a large amount of water, the cooking time is too long, the duration of the frying is not easy to master, and the frying is not easy to dry, so that the preservation is not easy.
The 'golden soup' is a brand new concept disclosed in the prior catering stockpot, and means that the soup surface is glossy, golden in color and luster, and sour, cool, spicy and hot in taste. The pumpkin is often used as a soup base in restaurants, is suitable for meat and vegetables, has beautiful color and no robbing flavor, and is called as a golden soup; the color of the pumpkin paste is very close to that of the yellow lantern chili sauce, so that golden soup color can be created, and people with low food pungency grade can accept the pumpkin paste with the golden color. The proportion of the materials of the golden soup can be adjusted according to different spicy tastes, so that the application range of the golden soup is wider, and the golden soup can be extended to the three-delicacy golden soup and the lemon golden soup besides the common sour and spicy golden soup. In order to keep the color of the golden soup to be continuously golden, the invention patent of the prior invention, namely a yellow hotpot condiment and a preparation method thereof, discloses a yellow hotpot condiment prepared by frying natural plants rich in yellow pigment with oil, dipping the fried natural plants into yellow oil and frying other food materials, although the golden soup surface is reflected, the phenomenon of unstable color appears in the later preservation and the boiling process.
Based on the above analysis, a golden soup color-developing primer with golden color and strong stability is urgently needed in the industry at present.
Disclosure of Invention
In view of the above disadvantages, the invention discloses a color generation backing material for golden soup with golden color and strong stability. The invention is realized by the following means:
a golden soup color-developing base material comprises:
6-7 parts of yellow bell pepper, 8-12 parts of pumpkin powder, 2-3 parts of polysaccharide and a proper amount of water.
Further, the golden soup color base material comprises:
5 parts of yellow bell pepper, 10 parts of pumpkin powder, 2.5 parts of polysaccharide and a proper amount of water.
Further, the polysaccharide is a mixture of condensed polysaccharide and soluble soybean polysaccharide; the mixing ratio is 3: 7; wherein the curdlan is provided by Sievaian Biotechnology Ltd, CAS is 657-27-2; soluble soybean polysaccharides are supplied by Jiangsu Banaba Biotech, Inc., under the designation sjxhz.
The invention also discloses a method for preparing any one of the gold soup color-developing base materials, which comprises the following steps:
mixing the pumpkin powder, the polysaccharide and water to obtain a pre-ingredient;
heating the pre-mixed materials, adding yellow bell pepper, and magnetically stirring to obtain a coarse mixed material;
heating the coarse mixed material and then homogenizing to obtain a fine mixed material; and
and (3) carrying out high-voltage pulse electric field wall breaking treatment on the fine mixed material, and then standing to obtain the color base material of the golden soup.
Further, the temperature is raised to 35-38 ℃ by magnetic stirring, the rotation speed is 300-.
Further, the homogenization is colloid mill grinding treatment.
Furthermore, the electric field intensity of the high-voltage pulse electric field treatment is 6-8kV/cm, the pulse frequency is 1400-1800Hz, and the pulse width is 4-6 mus.
Further, the standing time is 8-12 h.
The invention also discloses the color-developing base material of the golden soup prepared by any one of the preparation methods.
The invention also discloses an application of the golden soup color generation base material in the processing of compound seasonings.
The invention has the beneficial effects that:
the color base material for the golden soup prepared by the process and the formula has stable color, and the color absorbance of the base material for the golden soup is stable when the base material is stored for 3 months under the normal temperature condition, 3 months under the winter environment and 3 months under the summer environment. In addition, the color of the prepared bottom material after heat preservation at different temperatures and the color of the bottom material after boiling and cooling are less influenced, and the instability of the color prepared by the traditional beta-carotene due to the influence of the temperature is overcome.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
Example 1
Golden soup color-generating base material
(1) 10 parts of pumpkin powder, 2.5 parts of polysaccharide and a proper amount of water, wherein the polysaccharide is a mixture of condensed polysaccharide and soluble soybean polysaccharide; obtaining pre-ingredients according to the ratio of 3: 7;
(2) heating the pre-ingredients to 36.5 ℃, adding 6.5 parts of yellow bell pepper, and magnetically stirring at the rotation speed of 400rpm for 10min to obtain a coarse mixed material;
(3) heating the coarse mixed material, and then grinding the coarse mixed material by using a colloid mill to obtain a fine mixed material;
(4) and (3) carrying out high-voltage pulse electric field wall breaking treatment on the fine mixed material, wherein the electric field strength is 7kV/cm, the pulse frequency is 1600Hz, the pulse width is 5 mus, and then standing for 10h to obtain the color base material of the golden soup.
Example 2
Golden soup color-generating base material
(1) 8 parts of pumpkin powder, 2 parts of polysaccharide and water, wherein the polysaccharide is a mixture of condensed polysaccharide and soluble soybean polysaccharide; the mixing ratio is 3:7 to obtain a pre-ingredient;
(2) heating the pre-ingredients to 35 ℃, adding 6 parts of yellow bell pepper, and magnetically stirring at the rotating speed of 300rpm for 6min to obtain a coarse mixed material;
(3) heating the coarse mixed material, and then grinding the coarse mixed material by using a colloid mill to obtain a fine mixed material;
(4) and (3) carrying out high-voltage pulse electric field wall breaking treatment on the fine mixed material, wherein the electric field strength is 6kV/cm, the pulse frequency is 1400Hz, and the pulse width is 4 mus, and then standing for 8-12h to obtain the color base material of the golden soup.
Example 3
Golden soup color-generating base material
(1) Mixing 12 parts of pumpkin powder, 3 parts of polysaccharide and water, wherein the polysaccharide is a mixture of curdlan and soluble soybean polysaccharide; the mixing ratio is 3:7 to obtain a pre-ingredient;
(2) heating the pre-mixed material to 38 ℃, adding 7 parts of yellow bell pepper, and magnetically stirring at the rotation speed of 500rpm for 14min to obtain a coarse mixed material;
(3) heating the coarse mixed material, and then grinding the coarse mixed material by using a colloid mill to obtain a fine mixed material;
(4) and (3) carrying out high-voltage pulse electric field wall breaking treatment on the fine mixed material, wherein the electric field strength is 8kV/cm, the pulse frequency is 1800Hz, and the pulse width is 6 mus, and then standing for 12h to obtain the color base material of the golden soup.
Comparative example 1
Golden soup color-generating base material
Compared with the example 1, the use of (pumpkin powder + polysaccharide) is cancelled, the whole pumpkin powder is replaced by beta-carotene, the pumpkin powder is detected by adding 1g/kg of the total amount of the final product, and the rest operations are unchanged, specifically as follows:
golden soup color-generating base material
(1) Mixing a proper amount of beta-carotene, 2.5 parts of polysaccharide and a proper amount of water, wherein the polysaccharide is a mixture of condensed polysaccharide and soluble soybean polysaccharide; obtaining pre-ingredients according to the ratio of 3: 7;
(2) heating the pre-ingredients to 36.5 ℃, adding 6.5 parts of yellow bell pepper, and magnetically stirring at the rotation speed of 400rpm for 10min to obtain a coarse mixed material;
(3) heating the coarse mixed material, and then grinding the coarse mixed material by using a colloid mill to obtain a fine mixed material;
(4) and (3) carrying out high-voltage pulse electric field wall breaking treatment on the fine mixed material, wherein the electric field strength is 7kV/cm, the pulse frequency is 1600Hz, the pulse width is 5 mus, and then standing for 10h to obtain the color base material of the golden soup.
Comparative example 2
Golden soup color-generating base material
Compared with the example 1, the use of polysaccharide is eliminated, and the preparation is carried out by adopting a conventional mixing and boiling mode, which comprises the following specific steps:
golden soup color-generating base material
(1) 10 parts of pumpkin powder, 2.5 parts of polysaccharide and a proper amount of water, wherein the polysaccharide is a mixture of condensed polysaccharide and soluble soybean polysaccharide; obtaining pre-ingredients according to the ratio of 3: 7;
(2) heating the pre-ingredients to 36.5 ℃, adding 6.5 parts of yellow bell pepper, and stirring to obtain a coarse mixed material;
(3) heating the coarse mixed material, and then grinding the coarse mixed material by using a colloid mill to obtain a fine mixed material;
(4) and (5) sterilizing the fine mixed materials, and standing for 10 hours to obtain the color base material of the golden soup.
Test example 1
The samples prepared in example 1, comparative example 1 and comparative example 2 were allowed to stand at normal temperature for 3 months, and color change at the initial stage, 1 month and 3 months of storage, color absorbance data at different time periods are shown in table 1.
TABLE 1
According to the results in table 1, compared with the comparative example 1 and the comparative example 2, the color absorbance of the golden soup color base material prepared by the process of the invention after being stored for 1 month and 3 months at normal temperature does not change obviously, but the color absorbance is obviously reduced along with the prolonging of time in the storage process after the traditional beta-carotene replaces the core ingredients of the invention; in contrast, in comparative example 2, although the comprehensive formula of (pumpkin powder + polysaccharide) is used, the color absorbance is similar to that in comparative example 1 in the storage process by adopting the traditional boiling process, and the absorbance is gradually reduced along with the reduction of time. Therefore, the color generation backing material of the golden soup prepared by the process and the formula can ensure the stability of color absorbance of the product within 1-3 months of storage, and provides guarantee for the popularization of the product.
Test example 2
In order to further prove the color stability of the products prepared by the invention, the samples prepared in the example 1, the comparative example 1 and the comparative example 2 are placed under special conditions (firstly, the low temperature in winter is simulated, the temperature is from-10 ℃ to-5 ℃, and secondly, the high temperature in summer is simulated, the temperature is from 32 ℃ to 36 ℃) for 3 months, and the color change is carried out on the initial stage, the storage period is 1 month and the storage period is 3 months, wherein the color absorbance data pairs in different time periods under the low temperature condition in winter are shown in the table 2, and the color absorbance data pairs in different time periods under the high temperature condition in summer are shown in the table 3.
TABLE 2
TABLE 3
As can be seen from the results in table 2 and table 3, compared with the ratio 1 and the comparative example 2, the color absorbance of the golden soup color base material prepared by the process of the present invention after being stored for 1 month and 3 months does not change significantly no matter at low temperature in winter or at high temperature in summer, but the color absorbance decreases with the time during the storage process after the traditional beta-carotene replaces the core ingredient of the present invention; in contrast, in comparative example 2, although the comprehensive formula of (pumpkin powder + polysaccharide) is used, the color absorbance is similar to that in comparative example 1 in the storage process by adopting the traditional boiling process, and the absorbance is gradually reduced along with the reduction of time. Therefore, the color-developing base material of the golden soup prepared by the process and the formula can ensure the stability of color absorbance of the product when the product is stored for 1-3 months in winter and summer.
Test example 3
To further demonstrate the color stability of the products prepared by the present invention, the samples prepared in example 1, comparative example 1 and comparative example 2 were placed under the conditions of normal temperature (25 ℃), high temperature (35 ℃) and low temperature (5 ℃) for 1 hour respectively, and the color absorbances of the samples of each group were compared at 1 hour, and the specific results are shown in Table 4.
TABLE 4
From the results in table 4, it can be seen that the color absorbance of the golden soup color base material prepared by the process of the present invention under the interference of different temperature environments has no great difference no matter the golden soup color base material is maintained for 1 hour under the normal temperature condition, 1 hour under the high temperature condition or 1 hour under the low temperature condition. After the traditional beta-carotene replaces the core ingredients of the invention, the color and luster absorbance of the beta-carotene is obviously inferior to that of the beta-carotene in the embodiment 1 after 1 hour of temperature interference in the process of storage at normal temperature, high temperature or low temperature. In contrast, in comparative example 2, although the comprehensive formula of (pumpkin powder + polysaccharide) is used, the color absorbance is similar to that in comparative example 1 in the storage process by adopting the traditional boiling process, and after 1h of temperature interference, the color absorbance is also obviously lower than that in example 1. Therefore, the color generation backing material of the golden soup prepared by the process and the formula can ensure the stability of color absorbance of the product in the storage process of the product in different environments.
Test example 4
To further prove the color stability of the product prepared by the invention in the boiling process, the samples prepared in the example 1, the comparative example 1 and the comparative example 2 are boiled and then cooled, and the color absorbance of each boiled sample is measured in a plurality of time periods. Specific results are shown in table 5.
TABLE 5
According to the results in table 5, the color absorbance of the golden soup color base prepared by the process of the invention is reduced along with the time of decoction, and the color absorbance is reduced along with the time of decoction, but the color absorbance is increased along with the room temperature cooling treatment after the decoction is stopped for 1 h. After decocting for 2h, the mixture is cooled at room temperature, and although the color absorbance is increased, the lift degree of the mixture is slightly lower compared with the initial stage and the stage of cooling to room temperature after decocting for 1 h. While comparative example 2 uses a comprehensive formula of (pumpkin powder + polysaccharide), but adopts a traditional boiling process, and the color absorbance of the pumpkin powder is similar to that of comparative example 1 in the processes of boiling for 1 hour, boiling for 2 hours, cooling to room temperature after boiling for 1 hour, and cooling to room temperature after boiling for 2 hours. Therefore, the color generation backing material of the golden soup prepared by the process and the formula can ensure the stability of color absorbance of the product in the later cooking process.
It should be noted that the technical effect of the present invention is the result of the mutual cooperation and interaction of the process steps and parameters, and is not the superposition of simple processes, and the effect produced by the organic combination of the processes far exceeds the superposition of the functions and effects of each single process, so the present invention has better advancement and practicability.
The embodiments described above are some, but not all embodiments of the invention. The detailed description of the embodiments of the present invention is not intended to limit the scope of the invention as claimed, but is merely representative of selected embodiments of the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Claims (10)
1. A golden soup color-developing base material comprises:
6-7 parts of yellow bell pepper;
8-12 parts of pumpkin powder;
2-3 parts of polysaccharide; and
and a proper amount of water.
2. The golden soup color-developing primer according to claim 1, wherein:
5 parts of yellow bell pepper;
10 parts of pumpkin powder;
2.5 parts of polysaccharide; and
and a proper amount of water.
3. The golden soup color-developing primer according to claim 1 or 2, wherein:
the polysaccharide is a mixture of curdlan and soluble soybean polysaccharide;
the mixing ratio is 3: 7.
4. A method for preparing the color base material for gold soup as claimed in any one of claims 1 to 3, comprising:
mixing the pumpkin powder, the polysaccharide and water to obtain a pre-ingredient;
heating the pre-mixed materials, adding yellow bell pepper, and magnetically stirring to obtain a coarse mixed material;
heating the coarse mixed material and then homogenizing to obtain a fine mixed material; and
and (3) carrying out high-voltage pulse electric field wall breaking treatment on the fine mixed material, and then standing to obtain the color base material of the golden soup.
5. The method of claim 4, wherein:
the temperature is raised to 35-38 ℃ by magnetic stirring, the rotating speed is 300-500rpm, and the time is 6-14 min.
6. The method of claim 4, wherein:
the homogenization is a colloid mill grinding treatment.
7. The method of claim 4, wherein:
the electric field intensity of the high-voltage pulse electric field treatment is 6-8kV/cm, the pulse frequency is 1400-1800Hz, and the pulse width is 4-6 mus.
8. The method of claim 4, wherein:
the standing time is 8-12 h.
9. A color base for golden soup prepared by the preparation method of any one of claims 4 to 8.
10. Use of the golden soup color base according to claims 1-3 and 9 in processing of compound seasonings.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011348289.8A CN112385817A (en) | 2020-11-26 | 2020-11-26 | Golden soup color generation bottom material and preparation process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011348289.8A CN112385817A (en) | 2020-11-26 | 2020-11-26 | Golden soup color generation bottom material and preparation process thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112385817A true CN112385817A (en) | 2021-02-23 |
Family
ID=74605296
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011348289.8A Pending CN112385817A (en) | 2020-11-26 | 2020-11-26 | Golden soup color generation bottom material and preparation process thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112385817A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114287599A (en) * | 2021-12-22 | 2022-04-08 | 朱万成 | Multipurpose gold soup sauce and hot pot seasoning added with gold soup sauce |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103719791A (en) * | 2013-12-17 | 2014-04-16 | 宁夏红山河食品有限公司 | Golden soup hotpot condiment and preparation method thereof |
| CN104886417A (en) * | 2015-03-27 | 2015-09-09 | 陈星� | Flour improving agent and using method thereof |
| CN107149137A (en) * | 2017-04-05 | 2017-09-12 | 陈昕懿 | A kind of preparation method of nutrition Foie Gras |
| CN107593935A (en) * | 2017-10-30 | 2018-01-19 | 重庆梅香园实业集团有限公司 | A kind of method that ultrasonic wave and ultra tiny compound collecting prepare chafing dish oil |
| CN108925957A (en) * | 2018-08-28 | 2018-12-04 | 湖南狄师傅食品科技有限公司 | A kind of organic hot pepper essential oil and pungent snack |
| CN109430729A (en) * | 2018-12-01 | 2019-03-08 | 百事美特食品宿迁有限公司 | A kind of free from beany flavor semen sojae atricolor sauce and preparation method thereof |
| CN110301622A (en) * | 2019-08-12 | 2019-10-08 | 四川白家食品产业有限公司 | A kind of preparation method of desk-top green pepper fiber crops spice sauce |
| CN110973586A (en) * | 2019-12-24 | 2020-04-10 | 上海西贝浩驰餐饮管理有限公司 | Black pepper sauce with good stability and preparation method thereof |
| CN111513290A (en) * | 2020-03-30 | 2020-08-11 | 内蒙古红太阳食品有限公司 | Clear soup hotpot condiment and preparation method thereof |
-
2020
- 2020-11-26 CN CN202011348289.8A patent/CN112385817A/en active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103719791A (en) * | 2013-12-17 | 2014-04-16 | 宁夏红山河食品有限公司 | Golden soup hotpot condiment and preparation method thereof |
| CN104886417A (en) * | 2015-03-27 | 2015-09-09 | 陈星� | Flour improving agent and using method thereof |
| CN107149137A (en) * | 2017-04-05 | 2017-09-12 | 陈昕懿 | A kind of preparation method of nutrition Foie Gras |
| CN107593935A (en) * | 2017-10-30 | 2018-01-19 | 重庆梅香园实业集团有限公司 | A kind of method that ultrasonic wave and ultra tiny compound collecting prepare chafing dish oil |
| CN108925957A (en) * | 2018-08-28 | 2018-12-04 | 湖南狄师傅食品科技有限公司 | A kind of organic hot pepper essential oil and pungent snack |
| CN109430729A (en) * | 2018-12-01 | 2019-03-08 | 百事美特食品宿迁有限公司 | A kind of free from beany flavor semen sojae atricolor sauce and preparation method thereof |
| CN110301622A (en) * | 2019-08-12 | 2019-10-08 | 四川白家食品产业有限公司 | A kind of preparation method of desk-top green pepper fiber crops spice sauce |
| CN110973586A (en) * | 2019-12-24 | 2020-04-10 | 上海西贝浩驰餐饮管理有限公司 | Black pepper sauce with good stability and preparation method thereof |
| CN111513290A (en) * | 2020-03-30 | 2020-08-11 | 内蒙古红太阳食品有限公司 | Clear soup hotpot condiment and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 徐培军: "新菜传真菜品推介", 《四川烹饪》 * |
| 陈宪伟: "《高校后勤管理工作研究》", 31 December 2007, 吉林大学出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114287599A (en) * | 2021-12-22 | 2022-04-08 | 朱万成 | Multipurpose gold soup sauce and hot pot seasoning added with gold soup sauce |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102919791B (en) | Hot spicy dip hotpot seasoning and preparation method thereof | |
| CN101843326B (en) | Chili chicken seasoner and preparation method thereof | |
| CN102972801B (en) | Roasted egg food with shell and preparation method thereof | |
| CN103393058B (en) | Fried Shrimps in Hot Spicy Sauce condiment and preparation method | |
| KR102227040B1 (en) | Seasoning sauce paste for stirfrying and boiling food | |
| CN104172092B (en) | A kind of Xinjiang chicken in large dish condiment and preparation method thereof | |
| CN101978875A (en) | Mushroom lily meat paste can and preparation method thereof | |
| CN101518287A (en) | Method for preparing chili oil | |
| CN103445127A (en) | Condiment sauce and manufacturing method thereof | |
| CN103766860A (en) | Spicy mutton sauce and processing method thereof | |
| CN112385817A (en) | Golden soup color generation bottom material and preparation process thereof | |
| CN100387156C (en) | A method for preparing crab cream and crab meat simulated food | |
| CN102228213A (en) | Imperial tribute chopped chili pepper and preparation method thereof | |
| CN112120170A (en) | Production process of spicy chicken wings | |
| CN111480827A (en) | Crab-flavor chicken solid seasoning and preparation method thereof | |
| CN110301622A (en) | A kind of preparation method of desk-top green pepper fiber crops spice sauce | |
| CN1868318A (en) | Method for preparing spiced bean curd | |
| CN104222977A (en) | Spicy crawdad seasoning and manufacturing method thereof | |
| CN106036777B (en) | A kind of spicy hot pickled mustard tuber fermented bean curd barbeque sauce and preparation method thereof | |
| CN105661152A (en) | Preparation method of seasoning of sour and hot noodles | |
| CN105661141A (en) | Preparation method of pickled Chinese cabbage noodle seasoning | |
| CN105661165A (en) | Braised beef flavor noodle seasoning | |
| CN109043454A (en) | Twice-cooked stir-frying meat flavorings and preparation method thereof | |
| KR0174828B1 (en) | Method for preparing baked frozen meat products with sauce | |
| CN104939009B (en) | A kind of cherry barbecue liquid and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210223 |
|
| RJ01 | Rejection of invention patent application after publication |