CN113647595A - 一种高汤调味料及其制备方法 - Google Patents
一种高汤调味料及其制备方法 Download PDFInfo
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- 238000002360 preparation method Methods 0.000 title claims description 8
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 70
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 48
- 230000000694 effects Effects 0.000 claims abstract description 32
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- 238000003860 storage Methods 0.000 abstract description 6
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- 239000002994 raw material Substances 0.000 abstract description 3
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- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 240000003889 Piper guineense Species 0.000 description 1
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- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 235000019774 Rice Bran oil Nutrition 0.000 description 1
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- 229930006000 Sucrose Natural products 0.000 description 1
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- 235000016639 Syzygium aromaticum Nutrition 0.000 description 1
- 244000223014 Syzygium aromaticum Species 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
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- NJTGANWAUPEOAX-UHFFFAOYSA-N molport-023-220-454 Chemical compound OCC(O)CO.OCC(O)CO NJTGANWAUPEOAX-UHFFFAOYSA-N 0.000 description 1
- 235000019449 other food additives Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000003346 palm kernel oil Substances 0.000 description 1
- 235000019865 palm kernel oil Nutrition 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
- 235000011164 potassium chloride Nutrition 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 239000008165 rice bran oil Substances 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
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- 235000011803 sesame oil Nutrition 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
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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
-
- 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
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/349—Organic compounds containing oxygen with singly-bound oxygen
-
- 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
本发明的具体实施方式提供一种高汤调味料,所述高汤调味料中含有丙三醇,由于丙三醇的存在,可有效降低高汤调味料的水分活度,达到安全保存限值的同时,大幅降低高汤调味料的粘度,从而流动性好,有利于管道输送,输送后得率高,并且有利于管路清洗,对污水处理要求低,减少劳动强度,生产效率高,以及丙三醇本身带有甜味,可部分替代白砂糖及相关甜度原料。
Description
技术领域
本发明属于食品领域,具体涉及一种高汤调味料及其制备方法。
背景技术
传统高汤调味料为提高保存性,需要降低水分活度(水活),降低水分活度的常用方法为降低高汤调味料的含水量,例如,不断熬煮,延长熬煮时间使水分蒸发降低含水量,但随着水分含量降低,高汤调味料风味损失,并且其汤液粘度增高,管道传送过程中,管损增大,因此,导致最终产品不仅得率低,而且增加管道清洗难度,浪费人工及水资源,同时增加排放处理难度。
发明内容
针对以上目前为提高高汤调味料水活以及高汤调味料汤液粘度过高导致的管损增大的问题,本发明的具体实施方式提供一种如下的高汤调味料及其制备方法:
一种高汤调味料,所述高汤调味料中含有丙三醇。
可选的,所述高汤调味料的水活为0.6~0.85。
可选的,所述高汤调味料的粘度为≤10000mPa.s。
可选的,所述高汤调味料中,水的重量百分比为25~40wt%。
可选的,所述高汤调味料不含丙三醇时,粘度为10000~100000mPa.s。
可选的,所述丙三醇的重量百分比为5~20wt%。
可选的,所述高汤调味料包括骨汤和油脂。
一种高汤调味料的制备方法,将油脂加热后加入调味料搅拌均匀,然后降温加入骨汤、水和丙三醇搅拌均匀。
本发明具体实施方式的高汤调味料,通过加入丙三醇,可有效降低高汤调味料的水分活度,达到安全保存限值的同时,大幅降低高汤调味料的粘度,从而流动性好,有利于管道输送,输送后得率高,并且有利于管路清洗,对污水处理要求低,减少劳动强度,生产效率高,以及丙三醇本身带有甜味,可部分替代白砂糖及相关甜度原料。
具体实施方式
本申请的发明人在研究中发现,高汤调味料为达到一定的安全保存限值,需要降低其水分活度,熬煮,延长熬煮时间使水分蒸发降低含水量,但随着水分含量降低,高汤调味料风味损失,并且其汤液粘度增高,管道传送过程中,管损增大,而添加丙三醇(甘油),可有效降低高汤调味料的水分活度的同时,大幅降低高汤调味料的粘度,并且,丙三醇本身带有甜味,可部分替代白砂糖及相关甜度原料,根据以上研究发现,提供本发明具体实施方式的高汤调味料,所述高汤调味料中含有丙三醇。
本发明具体实施方式的高汤调味料,在一些具体实施方式中,所述高汤调味料的水活为0.6~0.85,在一些具体实施方式中,为进一步有利于所述高汤调味料的安全保存,所述高汤调味料的水活为0.80及以下,具体的例如可以为0.75、0.76、0.77、0.78或0.79等等。
本发明具体实施方式的高汤调味料,在一些具体实施方式中,所述高汤调味料的粘度为≤10000mpa.s,在一些具体实施方式中,所述高汤调味料的粘度为1000~10000mpa.s,在一些具体实施方式中所述高汤调味料的粘度为3000~8000mpa.s。
本发明具体实施方式的高汤调味料,在一些具体实施方式中,所述高汤调味料中,水的重量百分比为25~40wt%,具体的所述水的重量百分比例如可以是25wt%、26wt%、27wt%、28wt%、29wt%、30wt%、31wt%、32wt%、33wt%、34wt%、35wt%、36wt%、37wt%、38wt%、39wt%或40wt%等等。
本发明具体实施方式的高汤调味料,所述高汤调味料不含丙三醇时,也就是未添加丙三醇之前,通常具有较高的粘度,在一些具体实施方式中,所述高汤调味料不含丙三醇时,其粘度为10000~100000mpa.s,在一些具体实施方式中,其粘度为20000~50000mpa.s,具体的例如可以是20000mpa.s、30000mpa.s、40000mpa.s或50000mpa.s等。
本发明具体实施方式的高汤调味料,所述丙三醇的添加量,可根据实际情况,例如未添加丙三醇时,高汤调味料的起始粘度状况,水活控制要求,最终粘度控制要求进行添加,在一些具体实施方式中,考虑到对水活和粘度的更为有效调节,丙三醇的重量百分比为5~20wt%,具体的例如可以是5wt%、6wt%、7wt%、8wt%、9wt%、10wt%、11wt%、12wt%、13wt%、14wt%、15wt%、16wt%、17wt%、18wt%、19wt%或20wt%等。
本发明具体实施方式的高汤调味料,在一些具体实施方式中,所述高汤调味料包括骨汤和油脂。
本发明具体实施方式的高汤调味料,所述骨汤可以为猪骨汤、鸡骨汤、牛骨汤、羊骨汤、鱼骨汤、海鲜汤等,在一些具体实施方式中,所述骨汤为猪骨汤。
本发明具体实施方式的高汤调味料,所述油脂可以是骨油、猪油、鸡油、牛脂、乳脂等动物脂肪油脂,菜籽油、大豆油、棕榈油、玉米油、米糠油、棕榈仁油、红花油、芝麻油、棉籽油等植物油脂,或者经过调味/未调味的一种或多种混合油脂,在一些具体实施方式中,所述油脂为猪骨油。
本发明具体实施方式的高汤调味料,在一些具体实施方式中,所述高汤调味料还包括各种调味剂,例如无机盐、酸、氨基酸、呈味核苷酸二钠、糖类、调味料或香辛料等。所述无机盐例如氯化钠、氯化钾或氯化铵等,所述酸例如富马酸、苹果酸、酒石酸、柠檬酸、乳酸、醋酸等,所述氨基酸例如谷氨酸钠或甘氨酸等,所述呈味核苷酸二钠例如肌苷酸二钠或鸟苷酸二钠等,所述糖类例如蔗糖、葡萄糖、乳糖或果糖等,所述调味料例如酱油、味精、豆酱、料酒、或蔬菜及鱼贝等提取物等,香辛料例如葱、姜、蒜、花椒、桂皮、丁香、胡椒、陈皮、木香、山奈、白芷、茴香、甘草、肉蔻或砂仁等。
本发明具体实施方式的高汤调味料,在一些具体实施方式中,根据实际需要,所述高汤调味料还可包括其它的食品添加剂。
本发明的具体实施方式还提供一种上述高汤调味料的制备方法,将油脂加热后加入调味料搅拌均匀,然后降温加入骨汤、水和丙三醇搅拌均匀。具体的例如在一些具体实施方式中,将猪骨油加热,添加葱、姜或蒜等香辛料,油炸,加入葱、姜和蒜等香辛料,加入酱油、黄豆酱以及料酒等调味料,继续熬煮,然后停止加热,加入盐和味精等,搅拌均匀,并降低温度,加入骨汤、水和丙三醇,搅拌均匀。
本发明具体实施方式的高汤调味料制备方法,降温加入骨汤、水和丙三醇搅拌均匀后,还包括将其由胶体磨进行磨制、杀菌及包装等。
以下通过具体实施例对本发明做进一步说明。
测试说明
水活(水分活度):按GB 5009.238-2016食品安全国家标准,食品水分活度的测定,测定水活。
粘度:按GB/T 10247-2008粘度测量方法,测定高汤调味料粘度。
微生物指标:按GB/T4789.2-2008食品微生物学检验,菌落总数测定,测定其菌落总数。
实施例
将以下原辅料配方,猪骨油40kg,五香粉0.5kg,酱油30kg,黄豆酱5kg,料酒5kg,猪骨汤100kg,软水27kg,食盐15kg,糖15kg,味精20kg,呈味核苷酸二钠2kg,按比例称好,避免外源污染;将猪骨油投入蒸汽锅中130℃加热,添加五香粉,油炸1min,加入酱油、黄豆酱、料酒,继续熬煮15min,至100℃,停止加热,加入食盐、糖、味精、呈味核苷酸二钠,搅拌均匀,温度降低后,加入猪骨汤和软水,由胶体磨进行磨制,控制水的重量百分比为35wt%,制备获得高汤调味料原样,测得其粘度为35000mpa.s,水活为0.8225。
将以上制备获得的高汤调味料原样中,取样分别按以下表1中的添加比例加入对应的水活调节剂,测试其水活,列入下表1中,测试水活调节剂添加量为9wt%的各高汤调味料的粘度列入下表2中。
将未添加水活调节剂的高汤调味料原样做为空白样与添加有丙三醇添加量为9wt%的高汤调味料原样进行微生物指标测试,测试不同保存时间菌落总数与时间变化列入下表3中。
表1实施例1水活调节剂不同添加量下的各高汤调味料的水活测试结果
表2实施例1中添加9wt%水活调节剂后各高汤调味料的粘度测试结果
表3不同保存时间菌落总数(cfu/g)与时间变化结果
由以上表1和表2的结果可知,丙三醇对高汤调味料的粘度减低具有优异的效果,并且同时可有效降低其水活,甲醇和乙醇可有效降低高汤调味料的粘度,但其水活不但没有降低,反而有所升高,其它水活调节剂对粘度影响都比较小,除了添加1,2-丙二醇后高汤调味料的粘度在15000mpa.s以外,其余均在20000mpa.s以上,而山梨醇、果葡糖浆、1,2-丙二醇和赤藓糖醇不能有效减少水活,海藻糖、食盐、木糖醇、甘露糖醇以及麦芽糖醇虽然可降低水活但效果均比较小。
由上表3的结果可知,加入丙三醇降低高汤调味料水分活度方法处理后的高汤调味料在常温下可保存8个月,菌落可小于103cfu/g数量级,且色泽不变,无酸败、霉变。
虽然本发明披露如上,但本发明并非限定于此。任何本领域技术人员,在不脱离本发明的精神和范围内,均可作各种更动与修改,因此本发明的保护范围应当以权利要求所限定的范围为准。
Claims (8)
1.一种高汤调味料,其特征在于,所述高汤调味料中含有丙三醇。
2.根据权利要求1所述的高汤调味料,其特征在于,所述高汤调味料的水活为0.6~0.85。
3.根据权利要求1所述的高汤调味料,其特征在于,所述高汤调味料的粘度为≤10000mPa.s。
4.根据权利要求1所述的高汤调味料,其特征在于,所述高汤调味料中,水的重量百分比为25~40wt%。
5.根据权利要求1所述的高汤调味料,其特征在于,所述高汤调味料不含丙三醇时,粘度为10000~100000mPa.s。
6.根据权利要求1所述的高汤调味料,其特征在于,所述丙三醇的重量百分比为5~20wt%。
7.根据权利要求1所述的高汤调味料,其特征在于,所述高汤调味料包括骨汤和油脂。
8.一种高汤调味料的制备方法,其特征在于,将油脂加热后加入调味料搅拌均匀,然后降温加入骨汤、水和丙三醇搅拌均匀。
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