CN113243508A - 一种即食即冲排骨粉的加工工艺及制备的排骨粉 - Google Patents
一种即食即冲排骨粉的加工工艺及制备的排骨粉 Download PDFInfo
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- LLQHSBBZNDXTIV-UHFFFAOYSA-N 6-[5-[[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperazin-1-yl]methyl]-4,5-dihydro-1,2-oxazol-3-yl]-3H-1,3-benzoxazol-2-one Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)N1CCN(CC1)CC1CC(=NO1)C1=CC2=C(NC(O2)=O)C=C1 LLQHSBBZNDXTIV-UHFFFAOYSA-N 0.000 description 1
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- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 description 1
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Abstract
本发明公开了一种即食即冲排骨粉的加工工艺,包括以下步骤:步骤1,将水、猪骨和去腥调味料在0.15MPa~0.25MPa并保温2~5h,之后泄至常压保温10~18h,获得排骨清汤;步骤2,升温融化猪油,加入排骨清汤中搅拌均匀,获得排骨油汤。步骤3,向排骨油汤中加入酵母膏、呈味核苷酸二钠(I+G)和麦芽糊精,升温至60~80℃,搅拌30min以上,获得排骨汤;步骤4,将排骨汤干燥,获得即食即冲排骨粉。本申请的即食即冲排骨粉的味道更接近传统方法熬制的排骨汤,食用时使用水冲开即可,改善人们对排骨粉的印象。在快节奏的城市生活中,能够便捷快速地为人们提供有营养的排骨汤,为人们的生活带来很大便利。
Description
技术领域
本发明涉及食品领域,尤其是涉及一种即食即冲排骨粉的加工工艺及制备的排骨粉。
背景技术
排骨汤是用猪、牛、羊等动物剔肉后剩下的肋骨和脊椎骨制作的一道家常汤品。排骨除含蛋白、脂肪、维生素外,还含有大量磷酸钙、骨胶原、骨粘蛋白等,可为幼儿和老人提供钙质,是中国传统汤品之一。
用新鲜排骨制作排骨汤时,需要准备好新鲜的排骨以及各种配料。大概步骤为:洗净排骨,放清水里泡出血水,其余调味品根据不同的种类泡发备用。之后冷水下排骨,煮沸后撇去浮沫,将排骨、佐料加入电压力锅内,加入适量清水,盖好锅盖煮40分钟以上,再焖30分钟左右,最后再炖20min,出锅。
传统的排骨汤制作步骤多、时间长,不能适应快节奏的都市生活。尤其是现在上班族工作时间长,没有时间和精力自己熬煮排骨汤,因此,市面上陆续出现排骨调味料。使用时,只需用一定比例的热水冲开,就可以获得美味的排骨汤。
由于目前排骨粉的加工工艺还不够成熟,从排骨汤到排骨粉会让味道产生差异,为了弥补这一差异,会加入不同种类的添加剂用以调制骨汤味,这样会使排骨汤的味道显得不自然,让人们对排骨粉敬而远之,使即食即冲排骨粉的广泛应用受到了限制。
发明内容
为了制作出被消费者认可的自然排骨香味的排骨粉,本申请提供一种即食即冲排骨粉的加工工艺及制备的排骨粉。
一种即食即冲排骨粉的加工工艺,包括以下步骤:
步骤1),将水、猪骨和去腥调味料升温至压力达到0.15MPa~0.25MPa并保温2~5h,之后泄至常压保温10~18h,获得排骨清汤;
步骤2),升温融化猪油,加入排骨清汤中搅拌均匀,获得排骨油汤。
步骤3),向排骨油汤中加入酵母膏、呈味核苷酸二钠(I+G)和麦芽糊精,升温至60~80℃,搅拌30min以上,获得排骨汤。
步骤4),将排骨汤干燥,获得即食即冲排骨粉。
仅使用最基本的原料:猪油、猪骨、酵母膏呈味核苷酸二钠(I+G)和麦芽糊精,在0.15~0.25MPa的压力下并且熬煮2~5h之后,猪骨中的油脂会部分氧化产生特有的脂香味,油脂的乳化也会产生饱满醇厚的口感,蛋白质分解成多肽和氨基酸,油溶性的多肽、氨基酸溶解在猪油中,水溶性的多肽、氨基酸溶解在水中,成为鲜香味的主要来源。
需要注意的是,熬煮时的温度、压力以及时间是根据排骨粉的配方设计的,需要严格把控。如果温度不够时间太短排骨汤不易出味,温度过高、时间过长又会使排骨汤香味受损,在实践中,上述操作条件会使排骨汤的香味和鲜味更好更自然,更接近传统方法熬制的排骨汤的味道。
完成以上步骤之后泄至常压并保温15~18h,排骨汤中的鲜香成分继续熟化契合。另外,这个过程也是一个高温灭菌的过程,与空气隔绝的情况下,制备的排骨粉无需加入防腐剂就可有2~3年左右的保质期。
进一步,将所述麦芽糊精通过下述方法进行改性:
步骤S01,将麦芽糊精和温度为50~60℃的水混合搅拌至麦芽糊精溶解在水中,所述麦芽糊精和水的质量比为(0.4~0.6):1,获得糊精乳液;
步骤S02,在pH为7.5~9的环境下以2~5g/min缓慢加入顺丁烯三酸酐,反应1~2h,获得反应溶液;
步骤S03,控制反应溶液的pH为中性,反应1~2h后,将反应产物倒入无水乙醇中,沉淀、过滤,用乙醇洗涤并干燥得到改性麦芽糊精。
麦芽糊精与顺丁烯三酸酐反应得到的改性麦芽糊精,麦芽糊精分子上引入长链基团后,大的集团可以阻碍分子间形成氢键,增加了麦芽糊精的抗凝沉性,使排骨粉在储存过程中不易发生油水分离的现象,乳化稳定性加强,改性后的麦芽糊精具有更高的保香率以及更快的溶解速度,从而获得香味更自然、更浓郁的排骨汤。
进一步,所述步骤S02中加入顺丁烯三酸酐前先用无水乙醇稀释,所述顺丁烯三酸酐和无水乙醇的质量比为1:(6~7)。
先稀释顺丁烯三酸酐可以更好地控制加入顺丁烯三酸酐的速度,同时顺丁烯三酸酐更好地分散开,能够与糊精乳液充分接触,使反应能够充分进行,获得产率更高的改性麦芽糊精。
进一步,对排骨粉进行微胶囊处理获得即食即冲排骨粉,所述即食即冲排骨粉由壁材和基材构成,所述壁材是由玉米淀粉、麦芽糊精和普鲁兰多糖以1:(0.3~0.8):(0.5~1)的质量比混合而成,所述芯材为排骨粉,所述壁材与芯材的质量比为1:(0.8~1)。
可选的,所述排骨粉微胶囊处理步骤如下:
步骤1),按质量比称取玉米淀粉、麦芽糊精和普鲁兰多糖混合均匀,边加热边搅拌加入排骨汤,获得排骨乳液;
步骤2),将排骨乳液均质处理,排骨乳液中的油滴均匀分散在壁材中,获得分散乳液;
步骤3),将分散乳液在进风压力10~15kPa、进风温度120~150℃、出风温度50~60℃的条件下喷雾干燥,获得即食即冲排骨粉。
排骨粉中含有较多的油脂,容易氧化酸败,采用微胶囊的方式对排骨粉进行保护,使排骨粉的香味不易流失,从而提高了排骨粉的香味。但由于即食即冲排骨粉容易在干燥塔内黏壁,因此采用玉米淀粉、麦芽糊精和普鲁兰多糖以特定比例配合作为壁材,能够使即食即冲排骨粉不易黏着在干燥塔的内壁上,提高了即食即冲排骨粉的良品率,同时对自然的排骨香味无负面影响。
一种即食即冲排骨粉,是一种由上述工艺制备而成的淡黄色的颗粒粉体,用水冲泡后具有排骨汤的香味。
进一步,所述即食即冲排骨粉包括以下质量份数的组分:
水400~700份;
猪骨600~800份;
猪油50~100份;
酵母膏10~30份;
调味品140~205份;
麦芽糊精300~400份;
呈味核苷酸二钠(I+G)1~5份;
所述调味品至少包括味精和食盐。
进一步,所述即食即冲排骨粉包括以下质量份数的组分:
水530~580份;
猪骨650~720份;
猪油55~65份;
酵母膏15~20份;
调味品165~180份;
麦芽糊精330~370份;
呈味核苷酸二钠(I+G)2~3份。
通过上述配比加工获得的排骨粉,用水冲开后获得自然、浓浓的排骨汤的香味,更接近传统方法制作的排骨汤,改善人们对排骨粉的印象。在快节奏的城市生活中,能够便捷快速地为人们提供有营养的排骨汤,为人们的生活带来很大便利。
进一步,所述调味品包括5~15份大蒜粉和30~40份白砂糖。
骨头中还有大量的油脂,给肠胃带来一定的负担,通过加入大蒜和白糖,具有助消化的作用,减少过多的油脂给肠胃带来的负担。
综上所述,本申请仅使用最基本的原料:猪油、猪骨、酵母膏呈味核苷酸二钠(I+G)和麦芽糊精,在0.15~0.25MPa的压力下并且熬煮2~5h之后,干燥成粉,做出更接近传统方法熬制的排骨汤味道的排骨粉,食用时使用水冲开即可,改善人们对排骨粉的印象。在快节奏的城市生活中,能够便捷快速地为人们提供有营养的排骨汤,为人们的生活带来很大便利。
具体实施方式
以下结合制备例、实施例和应用例对本申请进行进一步说明。
制备例
制备例中使用的麦芽糊精采用市售的食品级麦芽糊精。
制备例1
本制备例公开一种改性麦芽糊精的制备步骤:
步骤S01,将麦芽糊精和温度为50℃的水加入烧杯中,搅拌至麦芽糊精溶解在水中,麦芽糊精和水的质量比为0.4:1,即麦芽糊精800g,水2000g,获得糊精乳液。
步骤S02,用NaOH调节糊精乳液的pH为7.5,以2g/min缓慢将250g顺丁烯三酸酐加入烧杯中,反应1h,获得反应溶液。
步骤S03,控制反应溶液的pH为中性,反应1h后,将反应产物倒入装有无水乙醇的烧杯中,沉淀、过滤,用乙醇洗涤并在真空干燥箱中干燥得到改性麦芽糊精。
制备例2
步骤S01,将麦芽糊精和温度为60℃的水加入烧杯中,搅拌至麦芽糊精溶解在水中,麦芽糊精和水的质量比为0.6:1,即麦芽糊精1200g,水2000g,获得糊精乳液。
步骤S02,用NaOH调节糊精乳液的pH为9,以5g/min缓慢将300g顺丁烯三酸酐加入烧杯中,反应2h,获得反应溶液。
步骤S03,控制反应溶液的pH为中性,反应2h后,将反应产物倒入装有无水乙醇的烧杯中,沉淀、过滤,用乙醇洗涤并在真空干燥箱中干燥得到改性麦芽糊精。
制备例3
步骤S01,将麦芽糊精和温度为55℃的水加入烧杯中,搅拌至麦芽糊精溶解在水中,麦芽糊精和水的质量比为0.5:1,即麦芽糊精1000g,水2000g,获得糊精乳液。
步骤S02,用NaOH调节糊精乳液的pH为8,用1680g无水乙醇稀释280g顺丁烯三酸酐,以17.5g/min缓慢将280g顺丁烯三酸酐加入烧杯中,反应1.5h,获得反应溶液。
步骤S03,控制反应溶液的pH为中性,反应1.5h后,将反应产物倒入装有无水乙醇的烧杯中,沉淀、过滤,用乙醇洗涤并在真空干燥箱中干燥得到改性麦芽糊精。
实施例
实施例1
本实施例公开一种即食即冲排骨粉的加工工艺:
步骤1),将水、猪骨和去腥调味料加入到煨制锅中,升温至压力达到0.15MPa并保温2h,之后泄至常压保温10h,获得排骨清汤。
步骤2),将猪油放入加热的煨制锅中融化,加入排骨清汤中搅拌均匀,获得排骨油汤。
步骤3),向煨制锅的排骨油汤中加入酵母膏、呈味核苷酸二钠(I+G)和麦芽糊精,升温至60℃,搅拌30min,获得排骨汤。
步骤4),将排骨汤放入干燥塔中干燥成粉,获得即食即冲排骨粉。
实施例2
本实施例公开一种即食即冲排骨粉的加工工艺:
步骤1),将水、猪骨和去腥调味料加入到煨制锅中,升温至压力达到0.25MPa并保温5h,之后泄至常压保温18h,获得排骨清汤。
步骤2),将猪油放入加热的煨制锅中融化,加入排骨清汤中搅拌均匀,获得排骨油汤。
步骤3),向煨制锅的排骨油汤中加入酵母膏、呈味核苷酸二钠(I+G)和麦芽糊精,升温至80℃,搅拌50min,获得排骨汤。
步骤4),将排骨汤放入干燥塔中干燥成粉,获得即食即冲排骨粉。
实施例3-5
实施例3-5公开即食即冲排骨粉的加工工艺:
步骤1),将水、猪骨和去腥调味料加入到煨制锅中,升温至压力达到0.2MPa并保温3.5h,之后泄至常压保温15h,获得排骨清汤。
步骤2),将猪油放入加热的煨制锅中融化,加入排骨清汤中搅拌均匀,获得排骨油汤。
步骤3),向煨制锅的排骨油汤中加入酵母膏、呈味核苷酸二钠(I+G)和麦芽糊精,升温至70℃,搅拌40min,获得排骨汤。
步骤4),将排骨汤放入干燥塔中干燥成粉,获得即食即冲排骨粉。
上述加工过程中使用的原料见表1,投入量:g。
表1
实施例6
与实施例4区别在于:加入5g大蒜粉。
实施例7
与实施例4区别在于:麦芽糊精使用的是制备例1中的改性麦芽糊精。
实施例8
与实施例4区别在于:麦芽糊精使用的是制备例2中的改性麦芽糊精。
实施例9
与实施例4区别在于:麦芽糊精使用的是制备例3中的改性麦芽糊精。
实施例10
将实施例9的步骤S03中获得的排骨汤经过以下步骤的处理:
步骤1),按1:0.3:0.5的质量比称取玉米淀粉1Kg、麦芽糊精0.3Kg和普鲁兰多糖0.5Kg,加入搅拌锅中混合均匀,边加热边搅拌加入1.8Kg排骨汤,获得排骨乳液;
步骤2),将搅拌锅开启均质模式,对排骨乳液均质处理,使排骨乳液中的油滴均匀分散在壁材中,获得分散乳液;
步骤3),将调节干燥塔中的进风压力10kPa、进风温度120℃、出风温度50℃,将分散乳液喷雾干燥,获得即食即冲排骨粉。
实施例11
将实施例10的步骤S03中获得的排骨汤经过以下步骤的处理:
步骤1),按1:0.8:1的质量比称取玉米淀粉1Kg、麦芽糊精0.8Kg和普鲁兰多糖1Kg,加入搅拌锅中混合均匀,边加热边搅拌加入2.24Kg排骨汤,获得排骨乳液;
步骤2),将搅拌锅开启均质模式,对排骨乳液均质处理,使排骨乳液中的油滴均匀分散在壁材中,获得分散乳液;
步骤3),将调节干燥塔中的进风压力15kPa、进风温度150℃、出风温度60℃,将分散乳液喷雾干燥,获得即食即冲排骨粉。
对比例
对比例1
准备1Kg排骨洗净,放清水里泡出血水,冷水下排骨,煮沸后撇去浮沫,将排骨、大蒜、生姜、花椒和盐加入电压力锅内,加入适量清水,盖好锅盖煮40分钟以上,再焖30分钟,最后再炖20min,获得排骨汤。
对比例2
市售的排骨粉。
对比例3
与实施例2区别在于:步骤1)中的压力为0.12MPa。
对比例4
与实施例2区别在于:步骤1)中的压力为0.3MPa。
对比例5
与实施例2区别在于:步骤1)中先保温1.5h,后卸至常压保温8h。
对比例6
与实施例2区别在于:步骤1)中先保温5.5h,后卸至常压保温19h。
实验评价
风味测评
依次将实施例1-11中的即食即冲排骨粉用60℃的热水冲开,水和排骨粉的质量比为5:1,获得排骨汤。
选20味道评测人员,取实施例2制备的排骨粉冲成的排骨汤和对比例1中的排骨汤,分别按照表2的标准评分,选取分数最接近的5男5女共10位组成评定小组,按照表2的标准分别对排骨汤的相似度进行评价。在评定前对评定人员进行培训,在一间无异味、无噪声的房间,评价实施例1-11与对比例1-2的排骨汤,评价完一组样品后,用清水漱口,等待3min后,再进行下一个样品的评价。评价分数记录在表3-4中,去掉最低分和最高分,其余分数取平均值并汇总在表5。
表2
表3
自然度 | 1# | 2# | 3# | 4# | 5# | 6# | 7# | 8# | 9# | 10# |
实施例1 | 6 | 5 | 6 | 7 | 5 | 6 | 6 | 7 | 6 | 7 |
实施例2 | 7 | 6 | 5 | 6 | 6 | 6 | 6 | 7 | 7 | 6 |
实施例3 | 7 | 7 | 6 | 5 | 7 | 7 | 7 | 7 | 6 | 7 |
实施例4 | 7 | 7 | 7 | 7 | 8 | 7 | 8 | 6 | 7 | 7 |
实施例5 | 6 | 7 | 6 | 7 | 7 | 7 | 8 | 6 | 6 | 7 |
实施例6 | 7 | 7 | 8 | 7 | 6 | 7 | 7 | 7 | 7 | 7 |
实施例7 | 7 | 7 | 8 | 7 | 8 | 7 | 8 | 8 | 7 | 7 |
实施例8 | 7 | 8 | 8 | 8 | 7 | 8 | 8 | 8 | 7 | 7 |
实施例9 | 7 | 8 | 7 | 7 | 8 | 8 | 7 | 8 | 8 | 7 |
实施例10 | 8 | 8 | 9 | 8 | 9 | 8 | 7 | 8 | 8 | 8 |
实施例11 | 9 | 8 | 9 | 8 | 8 | 8 | 9 | 8 | 8 | 8 |
对比例1 | 9 | 8 | 10 | 9 | 10 | 8 | 9 | 9 | 10 | 9 |
对比例2 | 4 | 5 | 5 | 4 | 5 | 5 | 5 | 5 | 5 | 3 |
对比例3 | 5 | 4 | 4 | 3 | 4 | 5 | 5 | 5 | 4 | 4 |
对比例4 | 4 | 5 | 4 | 5 | 5 | 5 | 5 | 5 | 4 | 3 |
对比例5 | 5 | 5 | 4 | 4 | 4 | 3 | 5 | 4 | 4 | 4 |
对比例6 | 4 | 5 | 5 | 4 | 4 | 3 | 4 | 4 | 5 | 4 |
表4
表5
测评项目 | 自然度 | 浓郁度 |
实施例1 | 6.1 | 5.3 |
实施例2 | 6.2 | 5.1 |
实施例3 | 6.8 | 5.5 |
实施例4 | 7.1 | 6.0 |
实施例5 | 6.6 | 5.6 |
实施例6 | 7.0 | 5.9 |
实施例7 | 7.4 | 6.4 |
实施例8 | 7.6 | 6.5 |
实施例9 | 7.5 | 6.5 |
实施例10 | 8.1 | 7.3 |
实施例11 | 8.2 | 7.4 |
对比例1 | 9.1 | 8.3 |
对比例2 | 4.7 | 4.5 |
对比例3 | 4.4 | 3.3 |
对比例4 | 4.6 | 3.5 |
对比例5 | 4.3 | 3.4 |
对比例6 | 4.2 | 3.3 |
根据表5中实施例1、2与对比例1-6的数据对比可得,实施例1、2的排骨香自然度评价分数和浓郁度评价分数远大于对比例2-6,略小于对比例1,说明本申请仅使用最基本的原料:猪油、猪骨、酵母膏呈味核苷酸二钠(I+G)和麦芽糊精,在0.15~0.25MPa的压力下并且熬煮2~5h之后,便能够获得香味自然且醇厚的排骨粉、更接近传统方法熬制的排骨汤味道的排骨粉,食用时使用水冲开即可,改善人们对排骨粉的印象。在快节奏的城市生活中,能够便捷快速地为人们提供有营养的排骨汤,为人们的生活带来很大便利。
根据表5中实施例3-5与实施例1、2的数据对比可得,猪油、猪骨、酵母膏呈味核苷酸二钠(I+G)和麦芽糊精分别以650~720份、55~65份、15~20份、165~196份、330~370份和2~3份的配比配合,能够进一步提升排骨粉的香味自然度和浓郁度。
Claims (9)
1.一种即食即冲排骨粉的加工工艺,其特征在于:包括以下步骤:
步骤1),将水、猪骨和去腥调味料升温至压力达到0.15MPa~0.25MPa并保温2~5h,之后泄至常压保温10~18h,获得排骨清汤;
步骤2),升温融化猪油,加入排骨清汤中搅拌均匀,获得排骨油汤;
步骤3),向排骨油汤中加入酵母膏、呈味核苷酸二钠(I+G)和麦芽糊精,升温至60~80℃,搅拌30min以上,获得排骨汤;
步骤4),将排骨汤干燥,获得即食即冲排骨粉。
2.根据权利要求1所述的即食即冲排骨粉的加工工艺,其特征在于:将所述麦芽糊精通过下述方法进行改性:
步骤S01,将麦芽糊精和温度为50~60℃的水混合搅拌至麦芽糊精溶解在水中,所述麦芽糊精和水的质量比为(0.4~0.6):1,获得糊精乳液;
步骤S02,在pH为7.5~9的环境下以2~5g/min缓慢加入顺丁烯三酸酐,反应1~2h,获得反应溶液;
步骤S03,控制反应溶液的pH为中性,反应1~2h后,将反应产物倒入无水乙醇中,沉淀、过滤,用乙醇洗涤并干燥得到改性麦芽糊精。
3.根据权利要求2所述的即食即冲排骨粉的加工工艺,其特征在于:所述步骤S02中加入顺丁烯三酸酐前先用无水乙醇稀释,所述顺丁烯三酸酐和无水乙醇的质量比为1:(6~7)。
4.根据权利要求1-3任一所述的即食即冲排骨粉的加工工艺,其特征在于:进一步,对排骨粉进行微胶囊处理获得即食即冲排骨粉,所述即食即冲排骨粉由壁材和基材构成,所述壁材是由玉米淀粉、麦芽糊精和普鲁兰多糖以1:(0.3~0.8):(0.5~1)的质量比混合而成,所述芯材为排骨粉,所述壁材与芯材的质量比为1:(0.8~1)。
5.根据权利要求4所述的即食即冲排骨粉的加工工艺,其特征在于:所述排骨粉微胶囊处理步骤如下:
步骤1),按质量比称取玉米淀粉、麦芽糊精和普鲁兰多糖混合均匀,边加热边搅拌加入排骨汤,获得排骨乳液;
步骤2),将排骨乳液均质处理,排骨乳液中的油滴均匀分散在壁材中,获得分散乳液;
步骤3),将分散乳液在进风压力10~15kPa、进风温度120~150℃、出风温度50~60℃的条件下喷雾干燥,获得即食即冲排骨粉。
6.一种即食即冲排骨粉,由权利要求1-5任一工艺加工而成,外观呈淡黄色的颗粒粉体,用水冲泡后具有排骨汤的香味。
7.根据权利要求6所述的即食即冲排骨粉,其特征在于:所述即食即冲的排骨粉包括以下质量份数的组分:
水400~700份;
猪骨600~800份;
猪油50~100份;
酵母膏10~30份;
调味品140~205份;
麦芽糊精300~400份;
呈味核苷酸二钠(I+G)1~5份;
所述调味品至少包括味精和食盐。
8.根据权利要求6所述的即食即冲排骨粉,其特征在于:所述即食即冲的排骨粉包括以下质量份数的组分:
水530~580份;
猪骨650~720份;
猪油55~65份;
酵母膏15~20份;
调味品165~180份;
麦芽糊精330~370份;
呈味核苷酸二钠(I+G)2~3份。
9.根据权利要求7或8所述的即食即冲排骨粉,其特征在于:所述调味品还包括5~15份大蒜粉和30~40份白砂糖。
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