CN112617164A - Soybean milk flavor clear soup hotpot condiment - Google Patents
Soybean milk flavor clear soup hotpot condiment Download PDFInfo
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- CN112617164A CN112617164A CN202011606172.5A CN202011606172A CN112617164A CN 112617164 A CN112617164 A CN 112617164A CN 202011606172 A CN202011606172 A CN 202011606172A CN 112617164 A CN112617164 A CN 112617164A
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Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/30—Removing undesirable substances, e.g. bitter substances
- A23L11/31—Removing undesirable substances, e.g. bitter substances by heating without chemical treatment, e.g. steam treatment, cooking
-
- 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
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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)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention relates to the field of hotpot condiment, and discloses a soybean milk flavor clear soup hotpot condiment which comprises, by mass, 150 parts of soybean milk treated stock solution 140, 4-6 parts of milk powder, 3-5 parts of salt, 2-4 parts of fish soup concentrated juice, 0.5-1 part of white sugar, 1-3 parts of monosodium glutamate, 0.1-0.3 part of CML, 0.1-0.3 part of CMS, 0.5-2 parts of chicken bone concentrated paste and 0.5-1 part of fungus soup powder, wherein the soybean milk treated stock solution is a raw material of soybean milk subjected to enzyme treatment. The processing method of the soy milk flavor clear soup hotpot condiment comprises the following steps: s1: soaking the raw materials by a blanching rinsing method; s2: grinding soybeans, namely grinding the soaked soybeans into soybean milk by adopting superfine grinding to obtain soybean milk; s3: performing enzyme treatment, namely performing constant-temperature enzymolysis on the soybean milk by adopting cellulase and aldehyde dehydrogenase; s4: boiling the soybean milk, and boiling the soybean milk in a steam heating mode after enzymolysis to obtain a stock solution after soybean milk treatment; s5: and (4) frying, namely mixing the stock solution after the soybean milk treatment with the raw auxiliary materials and frying. The invention solves the problem that the taste of the hot pot seasoning is influenced because the beany flavor in the soybean milk flavor hot pot seasoning is larger.
Description
Technical Field
The invention relates to the field of hotpot seasonings, in particular to a soybean milk flavored clear soup hotpot seasoning.
Background
The hotpot condiment is the soul of the hotpot, is the most important factor influencing the flavor and the taste of the hotpot, is convenient to eat, has a long history in China, and is a catering mode popular with multiple consumers. With the continuous improvement of the life quality of people, the requirements on the hotpot condiment are higher and higher, and the requirements on health are paid more attention while the taste is pursued. Therefore, the innovation and the upgrade of the multi-hotpot condiment are more and more emphasized.
The soybean is rich in nutrients, has protein content as high as about 40%, and is rich in essential amino acids, oleic acid, linoleic acid, linolenic acid, etc., lecithin, cephalin, soybean isoflavone, etc., and also contains rich mineral elements, such as calcium, iron, phosphorus, etc. The soybean milk is a bean product obtained by cleaning, peeling, soaking, grinding and separating pulp and residue of soybean, and is rich in nutrition and convenient to eat. In order to realize upgrading of multiple bottom materials and enrich the types of hotpot bottom materials, I independently research the hotpot bottom materials with the soybean milk flavor, but the soybean processing process is often accompanied by beany flavor which is difficult to remove, so that the taste of the hotpot bottom materials with the soybean milk flavor is influenced.
Disclosure of Invention
The invention aims to provide a soybean milk flavor clear soup hotpot condiment, and solves the problem that the taste of the hotpot condiment is influenced due to the fact that the soybean smell in the soybean milk flavor hotpot condiment is large.
In order to achieve the purpose, the invention adopts the following technical scheme: the clear soup hotpot condiment with the soybean milk flavor comprises, by mass, 150 parts of soybean milk treated stock solution 140, 4-6 parts of milk powder, 3-5 parts of salt, 2-4 parts of fish soup concentrated juice, 0.5-1 part of white sugar, 1-3 parts of monosodium glutamate, 0.1-0.3 part of CML, 0.1-0.3 part of CMS, 0.5-2 parts of chicken bone concentrated paste and 0.5-1 part of fungus soup powder, wherein the soybean milk treated stock solution is a raw material of soybean milk subjected to enzyme treatment.
The processing method of the soy milk flavor clear soup hotpot condiment comprises the following steps:
s1: soaking the raw materials by adopting a hot ironing rinsing method;
s2: grinding soybeans, namely grinding the soaked soybeans into soybean milk by adopting superfine grinding to obtain soybean milk;
s3: performing enzyme treatment, namely performing enzymolysis on the soybean milk at constant temperature by adopting cellulase and aldehyde dehydrogenase, and performing enzymolysis while stirring;
s4: boiling the soybean milk, and boiling the soybean milk in a steam heating mode after enzymolysis to obtain a stock solution after soybean milk treatment;
s5: and (4) frying, namely mixing and frying the stock solution after the soybean milk is treated with the raw and auxiliary materials to obtain the soybean milk flavor clear soup hotpot condiment.
The principle and the advantages of the scheme are as follows: the beany flavor of the soybeans is mainly caused by that in the process of crushing the soybeans, lipoxidase is activated by oxygen and water in the air, and the lipoxidase and unsaturated fatty acid or linoleic acid, linolenic acid and the like in the soybeans are subjected to oxidative degradation reaction to generate hydroperoxide. The peroxide is continuously degraded into volatile substances such as small molecular alcohols, aldehydes, ketones, acids and the like, and the small molecular substances are aggregated to form beany flavor. In the technical scheme, before the soybean milk flavor hotpot condiment is prepared, the soybean milk is subjected to beany flavor removing treatment to ensure the taste of the hotpot condiment. When the beany flavor is removed, firstly, in the step of soaking the raw materials, soaking the raw materials by using a hot-boiling rinsing method, and on one hand, softening the soybean cell tissue through soaking so as to be beneficial to dissolving out and extracting effective components; on the other hand, the high temperature is utilized to effectively inhibit the activity of inactivated lipoxygenase, and the generation of beany flavor developing substances is inhibited from the source. In addition, after the soybean milk is prepared, the soybean milk is subjected to constant-temperature enzymolysis by utilizing the synergy of cellulase and aldehyde dehydrogenase, the aldehyde dehydrogenase can inhibit the generation of aldehyde substances, the cellulase can degrade cellulose in the soybean hulls, and further the influence of the cellulose in the soybean hulls on the taste of the soybean milk is avoided, and the soybean can be fully contacted with the enzyme by adopting a mode of enzymolysis while stirring, so that the full enzymolysis is ensured. After enzymolysis and before frying, the soybean milk is boiled in a steam heating mode, so that volatile peculiar smell substances can be removed through high-temperature evaporation, and effective components can be dissolved out to the maximum extent.
According to the technical scheme, through the optimization treatment of the steps of soaking, enzymolysis and boiling soybean, the activity of the lipoxidase can be passivated, the generation of beany flavor substances can be inhibited, the beany flavor in the soybean milk is reduced, and the prepared soymilk-flavor hotpot condiment is good in taste and flavor; in addition, the carbohydrate after enzymolysis can also increase the nutrition of the product, thereby achieving two purposes.
Preferably, as a modification, in S1, the temperature of the blanching rinsing is 95 ℃, the time is 10-12min, and the blanching rinsing process is accompanied by stirring treatment.
In the technical scheme, the activity of lipoxygenase is mainly passivated by high temperature in the blanching rinsing process, the blanching rinsing temperature is 95 ℃, the time is 10-12min, the passivating effect of the lipoxygenase can be ensured, and the blanching liquid can be fully contacted with soybeans by stirring treatment in the blanching rinsing process.
Preferably, as an improvement, in S2, pure water and NaHCO at 95 deg.C are added to the soaked soybeans during the micronization process3And (3) solution.
In the technical scheme, high-temperature pure water and NaHCO are added in the process of over-temperature crushing3Solutions, on the one hand, can utilize NaHCO3The pH of the solution adjusting system is combined with high-temperature treatment to continuously inactivate the activity of the lipoxygenase, and on the other hand, the probability of the contact of the lipoxygenase and the air can be reduced, so that the generation of beany flavor substances is inhibited.
Preferably, as a modification, in S2, NaHCO3After the addition of the solution, the pH of the soymilk was 6.8.
In the technical scheme, NaHCO3The solution can be used for adjusting the pH of the system, and the pH of the soybean milk is adjusted to 6.8, so that the denaturation of protein in the soybean milk can be avoided as much as possible while the activity of lipoxygenase is inhibited to a certain degree, and the nutritional ingredients of the soybean milk are reserved.
Preferably, as an improvement, in S4, the cooking temperature is 92-95 ℃, and the cooking time is 5-7 min.
In the technical scheme, the boiling temperature and time are optimized, so that volatile peculiar smell substances in the soybean milk can be further removed by using high temperature, and effective components can be dissolved out to the maximum extent.
Preferably, as a modification, after the soybean milk is boiled in the step S4, the soybean milk is subjected to a centrifugal residue removing treatment.
In the technical scheme, after the soybean milk is boiled, the soybean milk is subjected to centrifugal treatment, so that insoluble solid matters in the soybean milk can be effectively reduced, and the mouthfeel is guaranteed.
Preferably, as an improvement, in the centrifugal deslagging treatment, the rotating speed of the centrifugal machine is 3200-.
Among this technical scheme, foretell centrifuge rotational speed is suitable rotational speed, can guarantee the thick liquid sediment separation effect of soybean milk, and through injecing the insoluble solid content in the finished product soybean milk, can prevent that the dregs of beans exist more, the granule is great and influence the taste in the soybean milk.
Preferably, as an improvement, the centrifugal deslagging treatment adopts low-temperature centrifugal treatment, and the centrifugal treatment temperature is 4-6 ℃.
In the present embodiment, the centrifugation treatment is preferably performed at a low temperature, so that the activity of the residual lipoxygenase can be continuously suppressed at a low temperature, and the beany flavor can be prevented from rising.
Drawings
FIG. 1 is a schematic view of an enzymatic fermentation tank according to an embodiment of the present invention.
Detailed Description
The following is further detailed by way of specific embodiments:
reference numerals in the drawings of the specification include: the device comprises a tank body 1, a raw material inlet 2, a sample inlet 3, a sealing cover 4, a pH meter 5, a motor base 6, a driving motor 7, a stirring shaft 8, a stirring blade 9, a permeation hole 10, support legs 11, an anti-slip pad 12, a switch valve 13 and auxiliary blades 14.
Example one
The clear soup hotpot condiment with the soybean milk flavor comprises, by mass, 150 parts of soybean milk treated stock solution 140, 4-6 parts of milk powder, 3-5 parts of salt, 2-4 parts of fish soup concentrated juice, 0.5-1 part of white sugar, 1-3 parts of monosodium glutamate, 0.1-0.3 part of CML, 0.1-0.3 part of CMS, 0.5-2 parts of chicken bone concentrated paste and 0.5-1 part of fungus soup powder, wherein the soybean milk treated stock solution is a soybean milk subjected to enzyme treatment.
The processing method of the soy milk flavor clear soup hotpot condiment comprises the following steps:
s1: soaking the raw materials, selecting and cleaning semen glycines, soaking with blanching and rinsing at 95 deg.C for 10-12min with stirring;
s2: grinding soybeans, namely grinding the soaked soybeans into thick liquid by adopting superfine grinding; adding 95 deg.C pure water and NaHCO into soaked soybean during micronization3Solution, NaHCO3The addition amount of the solution is as follows: NaHCO 23After the solution was added, the pH of the soymilk was 6.8;
s3: enzyme treatment, namely performing constant-temperature enzymolysis on the soybean milk by adopting cellulase and aldehyde dehydrogenase, wherein the weight ratio of the cellulase to the aldehyde dehydrogenase is 1: 1, the total mass of cellulase and aldehyde dehydrogenase is 0.2 percent of the mass of the soybeans, the enzymolysis condition is that enzymolysis is carried out for 1 hour at the constant temperature of 25 ℃, and the enzymolysis is carried out while stirring;
s4: boiling, wherein the soybean milk is boiled in a steam heating mode after enzymolysis to obtain a soybean milk processed stock solution, the soybean milk boiling temperature is 92-95 ℃, and the soybean milk boiling time is 5-7 min; after the soybean milk is boiled, carrying out low-temperature centrifugation deslagging treatment on the soybean milk, wherein the centrifugation temperature is 4-6 ℃, and obtaining a stock solution after the soybean milk is treated;
s5: and (3) frying, namely pouring 150 parts of the soybean milk treated stock solution, 5 parts of milk powder, 4 parts of salt, 3 parts of fish soup concentrated juice, 1 part of white sugar, 2 parts of monosodium glutamate, 0.2 part of CML, 0.2 part of CMS, 1 part of chicken bone concentrated paste and 0.5 part of mushroom soup powder into a constant-temperature steam pot at 120 ℃ in sequence for boiling, and after boiling for 5min, frying until foams are dispersed to finish the frying, thereby obtaining the soybean milk flavor clear soup hotpot seasoning.
In this embodiment, step S1 raw materials are soaked and the enzymolysis process of S3 is used the enzymolysis fermentation cylinder, and the concrete structure is basically as shown in fig. 1, including jar body 1, the top of jar body 1 is provided with raw materials import 2 and a plurality of introduction port 3, and raw materials import 2 and introduction port 3 department all is connected with sealed lid 4 through hinge rotation. Install digital display's pH meter 5 on the outer wall of jar body 1, pH meter 5's probe is located jar body 1's inside, and its principle and mode of use are prior art.
The top of the jar body 1 is outside to be fixed with motor cabinet 6 through the bolt fastening, has driving motor 7 through the bolt fastening on the motor cabinet 6, and driving motor 7's output shaft sets up down, and the bottom of driving motor 7's output shaft is fixed with the (mixing) shaft 8 of vertical setting through the shaft coupling, has a plurality of stirring vane 9 along its axial welding on the (mixing) shaft 8, all is provided with on the stirring vane 9 and passes through hole 10. The bottom of the stirring shaft 8 is welded with an arc-shaped auxiliary blade 14, and the bottom of the auxiliary blade 14 is attached to the bottom wall of the stirring tank.
Four support legs 11 are welded at the bottom of the tank body 1, and anti-skid pads 12 are bonded at the bottoms of the support legs 11. The bottom of the tank body 1 is also provided with a discharge hole, the top end of the discharge hole is contacted with the arc edge of the auxiliary blade 14, and the discharge hole is provided with a switch valve 13. The external portion of jar body 1 in this embodiment is provided with the one deck zone of heating, and the zone of heating is the heating wire heating structure commonly used among the prior art, and can set for heating temperature.
When raw materials are soaked, the sealing cover 4 is opened, soybeans are fed into the tank body 1 from the raw material inlet 2, and then hot water is fed into the tank body 1 from the sample inlet 3 and mixed with the soybeans for soaking. Then start the zone of heating and set for heating temperature to be 95 ℃, start driving motor 7, driving motor 7 drives the (mixing) shaft 8 and rotates, and the (mixing) shaft 8 can drive the stirring vane 9 rotation of rigid coupling with it at the rotation in-process for stirring vane 9 stirs the soybean in jar body 1, can guarantee that the soybean is fully soaked. After soaking, the on-off valve 13 is opened, and the soybeans finish discharging from the discharging hole.
When the enzyme treatment is carried out, the soybean milk is fed into the tank body 1 from the raw material inlet 2, and the cellulase and the aldehyde dehydrogenase are fed into the tank body 1 from the sample inlet 3 to be mixed with the soybean milk. Then operating personnel starts driving motor 7 once more, and driving motor 7 drives (mixing) shaft 8 and rotates, and (mixing) shaft 8 can drive the stirring vane 9 of rigid coupling with it and rotate at the rotation in-process for stirring vane 9 stirs the soybean milk in jar body 1, makes soybean milk and cellulase and aldehyde dehydrogenase fully contact. In the process, an operator can detect the pH value in the tank body 1 in real time through the pH meter 5 so as to ensure that the pH value of the system is about 6.8. In the stirring process, partial soybean milk can be intercepted through the through holes 10 on the stirring blades 9, so that the soybean milk is stirred and enzymolyzed more fully.
After the enzymolysis is finished, operating personnel opens switch valve 13, and driving motor 7 does not shut down this moment, and the drive shaft drives auxiliary blade 14 and rotates, and auxiliary blade 14 can be laminated with the top of discharge gate when rotating, plays the effect of scraping the material, guarantees that the ejection of compact is abundant.
In the embodiment, the raw materials can be soaked and subjected to enzymolysis through one enzymolysis fermentation tank, and the soymilk-flavored hotpot condiment prepared by the technical scheme has fine and smooth mouthfeel and small beany flavor.
The foregoing is merely an example of the present invention and common general knowledge in the art of designing and/or characterizing particular aspects and/or features is not described in any greater detail herein. It should be noted that, for those skilled in the art, without departing from the technical solution of the present invention, several variations and modifications can be made, which should also be regarded as the protection scope of the present invention, and these will not affect the effect of the implementation of the present invention and the practicability of the patent. The scope of the claims of the present application shall be determined by the contents of the claims, and the description of the embodiments and the like in the specification shall be used to explain the contents of the claims.
Claims (9)
1. The clear soup hotpot condiment with the soybean milk flavor is characterized by comprising the following raw materials in parts by mass: 150 parts of stock solution after soybean milk treatment, 4-6 parts of milk powder, 3-5 parts of salt, 2-4 parts of fish soup concentrated juice, 0.5-1 part of white sugar, 1-3 parts of monosodium glutamate, 0.1-0.3 part of CML, 0.1-0.3 part of CMS, 0.5-2 parts of chicken bone concentrated paste and 0.5-1 part of mushroom soup powder, wherein the stock solution after the soybean milk treatment is a raw material of the soybean milk after enzyme treatment.
2. The processing method of the soybean milk flavor clear soup hotpot condiment is characterized by comprising the following steps:
s1: soaking the raw materials by adopting a hot ironing rinsing method;
s2: grinding soybeans, namely grinding the soaked soybeans into soybean milk by adopting superfine grinding to obtain soybean milk;
s3: performing enzyme treatment, namely performing enzymolysis on the soybean milk at constant temperature by adopting cellulase and aldehyde dehydrogenase, and performing enzymolysis while stirring;
s4: boiling the soybean milk, and boiling the soybean milk in a steam heating mode after enzymolysis to obtain a stock solution after soybean milk treatment;
s5: and (4) frying, namely mixing and frying the stock solution after the soybean milk is treated with the raw and auxiliary materials to obtain the soybean milk flavor clear soup hotpot condiment.
3. The processing method of the soy milk flavor light soup hotpot condiment as claimed in claim 2, characterized in that: in S1, the temperature of blanching and rinsing is 95 ℃, the time is 10-12min, and stirring treatment is carried out in the blanching and rinsing process.
4. The processing method of the soy milk flavor light soup hotpot condiment as claimed in claim 3, wherein the processing method comprises the following steps: s2, adding 95 deg.C pure water and NaHCO into soaked soybean during micronization3And (3) solution.
5. The processing method of the soy milk flavor light soup hotpot condiment as claimed in claim 4, wherein the processing method comprises the following steps: in S2, NaHCO3After the addition of the solution, the pH of the soymilk was 6.8.
6. The processing method of the soy milk flavor light soup hotpot condiment as claimed in claim 5, wherein the processing method comprises the following steps: and S4, boiling the soybean milk at 92-95 ℃ for 5-7 min.
7. The processing method of the soy milk flavor light soup hotpot condiment as claimed in claim 6, wherein the processing method comprises the following steps: and step S4, after the soybean milk is boiled, the soybean milk is subjected to centrifugal deslagging treatment.
8. The processing method of the soy milk flavor light soup hotpot condiment as claimed in claim 7, wherein the processing method comprises the following steps: in the centrifugal deslagging treatment, the rotating speed of the centrifugal machine is 3200-.
9. The processing method of the soy milk flavor light soup hotpot condiment as claimed in claim 8, wherein the processing method comprises the following steps: the centrifugal deslagging treatment adopts low-temperature centrifugal treatment, and the centrifugal treatment temperature is 4-6 ℃.
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| CN113229479A (en) * | 2021-06-11 | 2021-08-10 | 聚豪食品(重庆)有限公司 | Method and equipment for frying hotpot condiment |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113229479A (en) * | 2021-06-11 | 2021-08-10 | 聚豪食品(重庆)有限公司 | Method and equipment for frying hotpot condiment |
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Application publication date: 20210409 |