CN113841866A - Composite seasoning composition, application thereof and method for preparing composite seasoning sauce - Google Patents
Composite seasoning composition, application thereof and method for preparing composite seasoning sauce Download PDFInfo
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- CN113841866A CN113841866A CN202111155029.3A CN202111155029A CN113841866A CN 113841866 A CN113841866 A CN 113841866A CN 202111155029 A CN202111155029 A CN 202111155029A CN 113841866 A CN113841866 A CN 113841866A
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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
-
- 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
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- 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
- A23L27/60—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 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Biotechnology (AREA)
- Seasonings (AREA)
Abstract
The invention relates to the technical field of food processing, and discloses a composite seasoning composition, application thereof and a method for preparing composite seasoning sauce. The composition contains the following components which are stored independently or in a mixed way: powder composition, angelica extract, fermented soya beans and peanut oil; the powder composition comprises the following components in percentage by weight: 1-4: 1-4: 0.05-0.3 of onion powder, sand ginger powder, garlic powder and cassia powder; the average particle size of the onion powder is 200-300 mu m, the average particle size of the sand ginger powder is 200-300 mu m, the average particle size of the garlic powder is 200-300 mu m, and the average particle size of the cinnamon powder is 200-300 mu m. The compound seasoning sauce formed by the invention not only has the characteristics of delicate mouthfeel and delicious taste, but also is a compound seasoning with higher nutrition and health care value.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a composite seasoning composition, application thereof and a method for preparing composite seasoning sauce.
Background
The flavoring sauce, chili sauce, spicy sauce and sweet flour sauce are prepared by adding filler (such as wheat flour or plant starch), spice (such as pepper, pricklyash peel or ginger, garlic, rhizoma kaempferiae and other natural spicy substances with spicy taste), flavoring (such as salt, sugar, monosodium glutamate, citric acid and other flavoring agents), vegetable oil and the like into a sauce master (which is also replaced by brewed sauce).
The existing compound seasoning sauce is prepared by simply mixing monosodium glutamate, salt and sugar serving as main raw materials with other sauce materials such as starch, maltodextrin, artificial pigment, sweetening agent, emulsifier, preservative, antioxidant and the like.
However, the existing compound seasoning sauce has more consumption of artificially synthesized food additives, salt, sugar and oil, on one hand, the consumption of the food additives is possibly out of standard and violates the national related food safety laws and regulations; on the other hand, a high-sugar and high-salt diet poses a serious threat and adverse effect on the physical health of consumers, and the sauce prepared by the way is not thick enough in taste and aftertaste, and is slightly tastier.
Therefore, the development of the compound seasoning sauce with few food additives and good sauce taste has important significance.
Disclosure of Invention
The invention aims to solve the problems that the compound seasoning sauce in the prior art has overproof food additives and poor sauce taste.
In order to achieve the above object, the present invention provides in a first aspect a complex seasoning composition comprising the following components stored independently of each other or in a mixture of two or more of them:
powder composition, angelica extract, fermented soya beans and peanut oil;
the powder composition comprises the following components in percentage by weight: 1-4: 1-4: 0.05-0.3 of onion powder, sand ginger powder, garlic powder and cassia powder;
the average particle size of the onion powder is 200-300 mu m, the average particle size of the sand ginger powder is 200-300 mu m, the average particle size of the garlic powder is 200-300 mu m, and the average particle size of the cinnamon powder is 200-300 mu m;
in the compound seasoning composition, relative to 100 parts by weight of the powder combination, the content of the angelica sinensis extract is 60-70 parts by weight, the content of the fermented soya beans is 30-40 parts by weight, and the content of the peanut oil is 60-70 parts by weight.
In a second aspect the present invention provides the use of a complex flavouring composition according to the first aspect in a sauce.
In a third aspect, the present invention provides a method for preparing a complex sauce, comprising the steps of:
(1) carrying out first contact mixing on the components in the combination A at the temperature of 180 ℃ and 200 ℃ to obtain a first mixture;
(2) carrying out second contact mixing on each component in the powder material combination and the first mixture at the temperature of 220 ℃ and 230 ℃ to obtain a second mixture;
(3) in the presence of a solvent I, carrying out third contact mixing on each component in the combination C and the second mixture to obtain a third mixture, and homogenizing the third mixture;
wherein the composition A comprises fermented soya beans and peanut oil;
the powder composition comprises the following components in percentage by weight: 1-4: 1-4: 0.05-0.3 of onion powder, sand ginger powder, garlic powder and cassia powder;
the composition C comprises an angelica sinensis extract, dried small shrimp powder, a sauce composition, fermented bean curd, monosodium glutamate, oyster sauce, south milk, purple sauce, disodium ribonucleotide and water;
the sauce composition comprises the following components in percentage by weight: 0.5-0.8: 0.2-0.4: 0.15-0.3 of hoisin sauce, sesame sauce, meat sauce and barbeque sauce;
relative to 100 parts by weight of the powder composition, the content of the angelica sinensis extract is 60-70 parts by weight, the content of the fermented soya beans is 30-40 parts by weight, the content of the peanut oil is 60-80 parts by weight, the content of the dried small shrimp powder is 30-40 parts by weight, the content of the sauce composition is 240 parts by weight, the content of the preserved beancurd is 20-32 parts by weight, the content of the monosodium glutamate is 60-80 parts by weight, the content of the oyster sauce is 60-82 parts by weight, the content of the south milk is 20-35 parts by weight, the content of the purple sauce is 10-20 parts by weight, the content of the disodium ribonucleotide is 1-5 parts by weight, and the content of the water is 540 parts by weight.
The composition disclosed by the invention is used for the seasoning sauce by utilizing the synergistic compatibility of the powder combination with the angelica sinensis extract, the fermented soya beans and the peanut oil in a specific ratio, so that the formed composition is endowed with the characteristics of fine and rich mouthfeel and delicious taste of the seasoning sauce, and a compound seasoning with higher nutrition and health care values can be obtained.
Drawings
Fig. 1 is a questionnaire scan of scoring activity of the composite dressing prepared in example 2 of the present invention.
Detailed Description
The endpoints of the ranges and any values disclosed herein are not limited to the precise range or value, and such ranges or values should be understood to encompass values close to those ranges or values. For ranges of values, between the endpoints of each of the ranges and the individual points, and between the individual points may be combined with each other to give one or more new ranges of values, and these ranges of values should be considered as specifically disclosed herein.
It should be noted that, in various aspects of the present invention, the present invention is described only once in one aspect thereof without repeated description with respect to the same components in the aspects, and those skilled in the art should not be construed as limiting the present invention.
It should be noted that in the present invention, the raw materials that are not described can be obtained from general commercial sources, and those skilled in the art can purchase the raw materials according to needs, and in the present invention, detailed description is omitted.
As described above, the first aspect of the present invention provides a complex seasoning composition comprising the following components stored independently of each other or in a mixture of two or more of them:
powder composition, angelica extract, fermented soya beans and peanut oil;
the powder composition comprises the following components in percentage by weight: 1-4: 1-4: 0.05-0.3 of onion powder, sand ginger powder, garlic powder and cassia powder;
the average particle size of the onion powder is 200-300 mu m, the average particle size of the sand ginger powder is 200-300 mu m, the average particle size of the garlic powder is 200-300 mu m, and the average particle size of the cinnamon powder is 200-300 mu m;
in the compound seasoning composition, relative to 100 parts by weight of the powder combination, the content of the angelica sinensis extract is 60-70 parts by weight, the content of the fermented soya beans is 30-40 parts by weight, and the content of the peanut oil is 60-70 parts by weight.
Preferably, the powder material combination is that the content weight ratio is 1: 1-3: 1-3: 0.05-0.2 of onion powder, sand ginger powder, garlic powder and cassia powder. The inventors found that, by adopting the embodiment in the preferable case, the compound ketchup having a finer texture can be obtained.
Preferably, the angelica sinensis extract is prepared by supercritical CO2And (4) obtaining by an extraction process. The inventors of the present invention found that a specific amount of supercritical CO is added2The angelica sinensis extract obtained by the extraction process is combined with a specific amount of powder, and the fermented soya beans and the peanut oil are synergistically used in the composite seasoning composition, so that the fragrance can be added, and the seasoning sauce with a richer and finer mouthfeel can be obtained.
The onion powder, the rhizoma zingiberis recens powder, the garlic powder and the cinnamon powder can be the onion powder, the rhizoma zingiberis recens powder, the garlic powder and the cinnamon powder obtained by adopting a conventional crushing method, and are not described again.
Preferably, the average particle size of the onion powder is 240-280 μm, the average particle size of the sand ginger powder is 240-280 μm, the average particle size of the garlic powder is 240-280 μm, and the average particle size of the cinnamon powder is 240-280 μm.
Preferably, the composition also contains dried small shrimp powder, and the content of the dried small shrimp powder in the composition is 30-40 parts by weight relative to 100 parts by weight of the powder combination.
The dried small shrimp powder of the present invention may be dried small shrimp powder obtained by a conventional pulverization method, and may be obtained by grinding small shrimps.
Preferably, the average particle size of the dried small shrimp powder is 200-300 μm, more preferably 200-240 μm.
Preferably, the composition further comprises a sauce combination, wherein the content of the sauce combination in the composition is 210-240 parts by weight relative to 100 parts by weight of the powder combination, and the weight ratio of the sauce combination is 1: 0.5-0.8: 0.2-0.4: 0.15-0.3 of hoisin sauce, sesame sauce, meat sauce and barbeque sauce.
Preferably, the composition also contains fermented bean curd, and the content of the fermented bean curd in the composition is 20-32 parts by weight relative to 100 parts by weight of the powder combination.
Preferably, the composition also contains monosodium glutamate, and the content of the monosodium glutamate in the composition is 60-80 parts by weight relative to 100 parts by weight of the powder combination.
As mentioned previously, a second aspect of the invention provides the use of a complex flavouring composition according to the first aspect in a sauce.
As previously mentioned, a third aspect of the present invention provides a method for preparing a complex sauce, the method comprising the steps of:
(1) carrying out first contact mixing on the components in the combination A at the temperature of 180 ℃ and 200 ℃ to obtain a first mixture;
(2) carrying out second contact mixing on each component in the powder material combination and the first mixture at the temperature of 220 ℃ and 230 ℃ to obtain a second mixture;
(3) in the presence of a solvent I, carrying out third contact mixing on each component in the combination C and the second mixture to obtain a third mixture, and homogenizing the third mixture;
wherein the composition A comprises fermented soya beans and peanut oil;
the powder composition comprises the following components in percentage by weight: 1-4: 1-4: 0.05-0.3 of onion powder, sand ginger powder, garlic powder and cassia powder;
the composition C comprises an angelica sinensis extract, dried small shrimp powder, a sauce composition, fermented bean curd, monosodium glutamate, oyster sauce, south milk, purple sauce, disodium ribonucleotide and water;
the sauce composition comprises the following components in percentage by weight: 0.5-0.8: 0.2-0.4: 0.15-0.3 of hoisin sauce, sesame sauce, meat sauce and barbeque sauce;
relative to 100 parts by weight of the powder composition, the content of the angelica sinensis extract is 60-70 parts by weight, the content of the fermented soya beans is 30-40 parts by weight, the content of the peanut oil is 60-80 parts by weight, the content of the dried small shrimp powder is 30-40 parts by weight, the content of the sauce composition is 240 parts by weight, the content of the preserved beancurd is 20-32 parts by weight, the content of the monosodium glutamate is 60-80 parts by weight, the content of the oyster sauce is 60-82 parts by weight, the content of the south milk is 20-35 parts by weight, the content of the purple sauce is 10-20 parts by weight, the content of the disodium ribonucleotide is 1-5 parts by weight, and the content of the water is 540 parts by weight.
The compound seasoning sauce obtained by the preparation method provided by the invention has the characteristics of strong aroma, delicate taste and delicious taste, is convenient to store and is suitable for large-scale production.
The term "said first contact mixing" refers to frying fermented soybeans at the oil temperature of 180-.
The term "the second contact mixing" refers to frying the onion powder, the sand ginger powder, the garlic powder and the cinnamon powder for 2-5min at the oil temperature of 220-230 ℃ simultaneously or respectively.
The third contact mixing means that all the raw materials are stir-fried for 5-15min under the condition that the oil temperature is 85-95 ℃.
The present invention is not particularly limited to the order of addition of the components of the combination a, the components of the powder combination, the components of the combination C, and the specific method of frying, and those skilled in the art can perform the operations known in the art.
Preferably, in step (4), the conditions of the third contacting and mixing at least include: stirring speed is 20-30rpm, temperature is 85-95 deg.C, and time is 5-15 min.
Preferably, in step (4), the conditions of the homogenization treatment at least include: the temperature is 80-85 deg.C, and the time is 6-8 min.
Preferably, the solvent I is water.
The present invention will be described in detail below by way of examples. In the following examples, various raw materials used unless otherwise specified are commercially available.
The angelica sinensis extract was obtained by the supercritical carbon dioxide extraction process of example 1 in CN 112716993A.
The onion powder comprises the following components: the average particle size is 240 μm, and is purchased from Fuzhou excellent wild agriculture Co., Ltd;
sand ginger powder: the average particle size is 280 μm, and is purchased from Fuzhou excellent wild agriculture Co., Ltd;
garlic powder: the average particle size is 250 μm, and is purchased from Fuzhou excellent wild agriculture Co., Ltd;
cassia bark powder: average particle size 240 μm, available from Yangxi Baisheng food Co., Ltd;
fermented soya beans: sunshine fermented soya beans purchased from Yangjiang Yandong district Mingsheng food seasoning factory;
peanut oil: wuyang peanut oil, purchased from Guangzhou food group, Inc.;
dried small shrimp powder: average particle size 220 μm, available from Yangxi Baisheng food Co., Ltd;
seafood sauce: seafood sauce from Foshan Haitian food products GmbH;
sesame paste: green lake sesame paste, available from foilan chef food science and technology ltd;
meat paste: tianmei meat paste, available from Guangtianmei foods, Inc., southern Guangzhou;
barbeque sauce: royal barbeque sauce, available from jinyuan flavouring limited of Shantou city;
fermented bean curd: guanghui fermented bean curd purchased from Guanghui fermented bean curd Co., Ltd;
south milk: dongguan Nanru, purchased from Donggu flavoring food Co., Ltd, Haishan City;
monosodium glutamate: double bridge monosodium glutamate, produced by Guangzhou Ossa monosodium glutamate food Co., Ltd;
oyster sauce: haitian oyster sauce, purchased from Foshan Haitian food products GmbH;
purple sauce: jinlihao purple sauce purchased from Jinli food factories, Zijin county, Heyuan;
flavour development nucleotide disodium: purchased from science and technology of the star lake, Zhaoqing, Inc.;
dried orange peel extract: obtained by adopting the supercritical carbon dioxide extraction process of embodiment 1 in CN 111184787A;
onion powder: purchased from fuzhou excellent wild agriculture ltd;
turmeric powder: purchased from fuzhou excellent wild agriculture ltd;
chinese bulbous onion powder: purchased from fuzhou excellent wild agriculture ltd;
in the following examples, all the raw materials are in g units unless otherwise specified.
Example 1 to example 3
This example illustrates the formulation of the complex seasoning composition of the present invention according to formula M1-M3 of Table 1, formulated as described below into complex sauces R1-R3. The method comprises the following steps:
(1) frying semen Sojae Preparatum with peanut oil at 200 deg.C for 4min to obtain a first mixture;
(2) adding the components of the powder combination into the first mixture at 220 ℃, and frying for 3min to obtain a second mixture;
(3) stirring and stir-frying the components in the combination C, water and the second mixture for 8min at 90 ℃ and 30rpm in the same direction to obtain a third mixture, homogenizing the third mixture for 8min at 85 ℃, and then filling and sealing.
TABLE 1
Example 4
This example illustrates a complex seasoning composition of the present invention formulated into complex sauce R4 according to formulation M1 and the method of example 1, except that 50g of onion powder, 200g of ginger powder, 200g of garlic powder and 15g of cinnamon powder were used, i.e., the powder compositions contained onion powder, ginger powder, garlic powder and cinnamon powder in the weight ratio of 1: 4: 4: 0.3, preparing the compound seasoning sauce R4.
Example 5
This example illustrates a composite seasoning composition of the present invention formulated into a composite seasoning sauce R5 according to the formulation M1 and method described in example 1, except that 150g of hoisin sauce was used, 75g of sesame sauce was used, 30g of meat sauce was used, and 30g of barbeque sauce was used, i.e., the amounts of hoisin sauce, sesame sauce, meat sauce, and barbeque sauce in the sauce composition were 1: 0.5: 0.2: 0.2, preparing the compound seasoning sauce R5.
Comparative example 1
This comparative example a complex sauce DR1 was prepared according to formulation M1 and the method described in example 1, except that the angelica extract in example 1 was replaced by an equal mass of an extract of citrus reticulata blanco to obtain a complex sauce DR 1.
Comparative example 2
This comparative example a complex sauce DR2 was prepared according to formulation M1 and the method described in example 1, except that 50g of onion powder was used, 210g of alpinia officinarum powder was used, 210g of garlic powder was used, and 20g of cinnamon powder was used, i.e. the powder combination was made up of onion powder, ginger powder, garlic powder and cinnamon powder in a weight ratio of 1: 4.2: 4.2: 0.4, preparing the compound sauce DR 2.
Comparative example 3
This comparative example a complex sauce DR3 was prepared according to formulation M1 and the method described in example 1, except that 50g of onions, 50g of yellow ginger and 50g of buckwheat were used instead of the onion powder, the sand ginger powder and the garlic powder, respectively, in example 1 to prepare a complex sauce DR 3.
Test example 1: measurement of physical and chemical Properties
The physicochemical properties of the compound sauces prepared in the examples and the comparative examples, including the sensory requirements, the moisture content, the chloride (calculated as sodium chloride), the total acid content, the amino acid nitrogen content and other physicochemical properties, were examined, and the specific examination indexes are shown in table 2.
Wherein the sensory requirements are determined according to the method specified in the national standard GB/T10220-2012;
the moisture content is measured according to the method specified in the national standard GB 5009.3-2016;
the chloride content in terms of sodium chloride is determined according to the method specified in the national standard GB 5009.44-2016;
the total acid content is determined according to the method specified in the national standard GB 12456-2021;
amino acid nitrogen was measured according to the method specified in national standard GB 5009.235-2016.
TABLE 2
| Item | Index (I) |
| Water content, g/100g | 40.0～55.0 |
| Sodium chloride (in NaCl) in g/100g | 4.0～6.0 |
| Total acid, g/100g | 0.35～0.65 |
| Amino acid nitrogen, g/100g | 0.40～0.55 |
Test results show that the compound seasoning sauce prepared by the invention has good sensory indexes, tan appearance, luster, special sauce fragrance of the product, no visible foreign impurities, and kinematic viscosity of 7-12 Pa.s, and the water content, the sodium chloride content, the total acid content and the amino acid nitrogen content of the compound seasoning sauce prepared by the invention all meet the standard requirements of food safety.
Test example 2: microbiological content testing
The microbial contents of the compound sauces prepared in the examples and the comparative examples are detected, wherein the microbial contents comprise the total number of bacterial colonies, the content of coliform groups and the content of pathogenic bacteria (such as salmonella and staphylococcus aureus), and specific detection indexes are shown in table 3.
Wherein, the total number of colonies is determined by a method specified in the national standard GB 4789.2-2016;
the coliform group bacteria content is measured by a method specified in the national standard GB 4789.3-2016;
the content of the salmonella is measured by adopting a method specified in national standard GB 4789.4-2016;
the staphylococcus aureus content was determined using the method specified in the national standard GB 4789.10-2016.
TABLE 3
Test results show that the total number of colonies and the content of coliform in the composite seasoning sauce prepared by the invention both meet the national standard, and pathogenic bacteria such as salmonella, staphylococcus aureus and the like are not detected in the composite seasoning sauce provided by the invention.
Test example 3: contaminant content testing
The pollutant contents of the compound seasoning sauce prepared in the examples and the comparative examples are detected, the pollutant contents comprise the total arsenic (calculated by arsenic element) content and the lead content, and the specific detection indexes are shown in table 4.
Wherein, the total arsenic content in terms of arsenic element is measured by a method specified in the national standard GB 5009.11-2014;
the lead content was determined using the method specified in the national standard GB 5009.12-2017.
TABLE 4
| Item | Index (I) |
| Total arsenic (As), mg/kg | ≤0.5 |
| Lead (in terms of Pb), mg/kg | ≤1.0 |
Test results show that the total arsenic content and the lead content of the compound seasoning sauce prepared by the invention both meet the national standard.
Test example 4
The composite ketchup prepared in the examples and comparative examples was subjected to the measurement of the nutritional components, the amounts of energy nutrients, protein nutrients, fat nutrients, carbohydrate nutrients and sodium nutrients per 100g of the composite ketchup were measured by the method specified in GB28050-2011, and the energy content, protein content, fat content, carbohydrate content and sodium content were calculated, respectively, and the specific results are shown in table 5.
Wherein, the calculation formula of the energy content is as follows: (energy nutrient/8400) x 100%;
the formula for calculating the protein content is: (protein nutrient/60) x 100%;
the calculation formula of the fat content is as follows: (liponutrient/60) x 100%;
the formula for calculating the carbohydrate content is: (carbohydrate nutrient/300) x 100%;
the sodium content is calculated as: (sodium nutrient/2000). times.100%.
TABLE 5
| Energy, wt% | Protein, wt% | Fat, wt% | Carbohydrate, wt% | Sodium, wt.% | |
| Example 1 | 11 | 14 | 22 | 6 | 126 |
| Example 2 | 11 | 14 | 21 | 6 | 127 |
| Example 3 | 11 | 13 | 21 | 6 | 133 |
| Example 4 | 12 | 13 | 23 | 6 | 131 |
| Example 5 | 11 | 11 | 24 | 6 | 131 |
| Comparative example 1 | 16 | 11 | 38 | 7 | 152 |
| Comparative example 2 | 16 | 10 | 40 | 8 | 158 |
| Comparative example 3 | 17 | 10 | 40 | 8 | 163 |
The test result shows that the invention is prepared by natural components such as natural agricultural products, Chinese medicine extracts and the like, has high nutrient content and higher nutritional and health care values.
Test example 5
The composite ketchups prepared in examples and comparative examples were scored according to the scoring standards shown in Table 6, and the scoring results shown in Table 7.
The specific scoring method comprises the following steps: in 2021, 240 volunteers with age range of 20-70 years are collected in 1-3 months, 30 volunteers in each compound sauce respectively adopt the two dish types of squid and cauliflower fried by the compound sauce in the examples and the comparative examples, each volunteer tastes the dish type made by the compound sauce, comprehensive scoring is carried out from the appearance thin thickness, the color, the aroma, the appearance and the taste respectively by filling in a questionnaire form, each index is 5 points, the total score of each item is 25 points, and the average value of the scores of the respective volunteers is used as a scoring result.
TABLE 6
| Scoring | Description of the invention |
| 21-25 | The dish is golden yellow, has proper thickness, unique fragrance, moderate salinity and fine taste, and restores the original taste of the food material |
| 16-20 | The dish is brown, has flavor of fermented soybean, and moderate salinity |
| 10-15 | The dish is black, thick, fragrant, salty, and not fine |
| ＜10 | The dish is black, thick, fragrant, salty, and heavy, and is easy to dry after eating |
TABLE 7
The results in table 7 show that the compound sauce prepared by the invention has the characteristics of proper thickness, light faint scent, delicate taste and delicious taste, and can play the roles of improving fragrance and enhancing flavor when being used for making daily dish styles.
The present invention illustratively provides a questionnaire scan in which 1 volunteer participates in the scoring activity, see fig. 1.
As can be seen from FIG. 1, the volunteers tasted dishes prepared using the complex ketchup prepared in example 2 of the present invention; for the composite ketchup prepared in example 2 of the present invention, the volunteers were given a total score of 23 points and evaluated as superior products.
The preferred embodiments of the present invention have been described above in detail, but the present invention is not limited thereto. Within the scope of the technical idea of the invention, many simple modifications can be made to the technical solution of the invention, including combinations of various technical features in any other suitable way, and these simple modifications and combinations should also be regarded as the disclosure of the invention, and all fall within the scope of the invention.
Claims (10)
1. A composite seasoning composition characterized by comprising the following components stored independently of each other or in a mixture of two or more of them:
powder composition, angelica extract, fermented soya beans and peanut oil;
the powder composition comprises the following components in percentage by weight: 1-4: 1-4: 0.05-0.3 of onion powder, sand ginger powder, garlic powder and cassia powder;
the average particle size of the onion powder is 200-300 mu m, the average particle size of the sand ginger powder is 200-300 mu m, the average particle size of the garlic powder is 200-300 mu m, and the average particle size of the cinnamon powder is 200-300 mu m;
in the compound seasoning composition, relative to 100 parts by weight of the powder combination, the content of the angelica sinensis extract is 60-70 parts by weight, the content of the fermented soya beans is 30-40 parts by weight, and the content of the peanut oil is 60-80 parts by weight.
2. The composition of claim 1, wherein the combination of powders is present in an amount of 1: 1-3: 1-3: 0.05-0.2 of onion powder, sand ginger powder, garlic powder and cassia powder.
3. The composition as claimed in claim 1 or 2, wherein the average particle size of the Bulbus Allii Cepae powder is 240-280 μm, the average particle size of the rhizoma Kaempferiae powder is 240-280 μm, the average particle size of the Bulbus Allii powder is 240-280 μm, and the average particle size of the cortex Cinnamomi Japonici powder is 240-280 μm.
4. The composition according to any one of claims 1 to 3, further comprising a dried small shrimp powder, wherein the dried small shrimp powder is contained in the composition in an amount of 30 to 40 parts by weight relative to 100 parts by weight of the powder combination.
5. The composition as claimed in claim 4, wherein the average particle size of the dried small shrimp powder is 200-300 μm, preferably 200-240 μm.
6. The composition as claimed in any one of claims 1 to 5, wherein the composition further comprises a sauce composition, and the content of the sauce composition is 210-240 parts by weight relative to 100 parts by weight of the powder composition, and the sauce composition is prepared by mixing the following components in a weight ratio of 1: 0.5-0.8: 0.2-0.4: 0.15-0.3 of hoisin sauce, sesame sauce, meat sauce and barbeque sauce.
7. The composition according to any one of claims 1 to 6, wherein the composition further comprises fermented bean curd, and the fermented bean curd is contained in the composition in an amount of 20 to 32 parts by weight relative to 100 parts by weight of the powder combination.
8. The composition according to any one of claims 1 to 7, wherein the composition further comprises monosodium glutamate in an amount of 60 to 80 parts by weight relative to 100 parts by weight of the combination of powders.
9. Use of a complex flavouring composition according to any one of claims 1 to 8 in a sauce.
10. A method for preparing a complex sauce, comprising the steps of:
(1) carrying out first contact mixing on the components in the combination A at the temperature of 180 ℃ and 200 ℃ to obtain a first mixture;
(2) carrying out second contact mixing on each component in the powder material combination and the first mixture at the temperature of 220 ℃ and 230 ℃ to obtain a second mixture;
(3) in the presence of a solvent I, carrying out third contact mixing on each component in the combination C and the second mixture to obtain a third mixture, and homogenizing the third mixture;
wherein the composition A comprises fermented soya beans and peanut oil;
the powder composition comprises the following components in percentage by weight: 1-4: 1-4: 0.05-0.3 of onion powder, sand ginger powder, garlic powder and cassia powder;
the composition C comprises an angelica sinensis extract, dried small shrimp powder, a sauce composition, fermented bean curd, monosodium glutamate, oyster sauce, south milk, purple sauce, disodium ribonucleotide and water;
the sauce composition comprises the following components in percentage by weight: 0.5-0.8: 0.2-0.4: 0.15-0.3 of hoisin sauce, sesame sauce, meat sauce and barbeque sauce;
relative to 100 parts by weight of the powder composition, the content of the angelica sinensis extract is 60-70 parts by weight, the content of the fermented soya beans is 30-40 parts by weight, the content of the peanut oil is 60-80 parts by weight, the content of the dried small shrimp powder is 30-40 parts by weight, the content of the sauce composition is 240 parts by weight, the content of the preserved beancurd is 20-32 parts by weight, the content of the monosodium glutamate is 60-80 parts by weight, the content of the oyster sauce is 60-82 parts by weight, the content of the south milk is 20-35 parts by weight, the content of the purple sauce is 10-20 parts by weight, the content of the disodium ribonucleotide is 1-5 parts by weight, and the content of the water is 540 parts by weight.
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