CN114128866A - Plant-based compound seasoning rich in dietary fibers and preparation method thereof - Google Patents

Abstract

The invention provides a plant-based compound seasoning rich in dietary fiber and a preparation method thereof, and in the ingredients of the invention, the raw material sources of the compound seasoning are all non-animal sources; the vegetable protein mixture is a mixture of at least two vegetable proteins; the plant protein mixture optimizes the amino acid fraction after the protein digestibility correction through the synergistic effect between the proteins from different plant sources, and realizes the blending of the amino acid fraction. Meanwhile, the compound seasoning is subjected to dietary fiber reinforcement on the plant-based compound seasoning for the first time, so that the obtained seasoning meets the requirement of being rich in dietary fiber, the requirement of taste of consumers is met, and the requirement of nutrition is also strengthened.

Description

Plant-based compound seasoning rich in dietary fibers and preparation method thereof

Technical Field

The invention relates to the technical field of seasonings, and particularly relates to a plant-based compound seasoning rich in dietary fibers and a preparation method thereof.

Background

Dietary fiber refers to a generic name for polymeric polysaccharides that are difficult to digest by enzymes in the human body, and neither are digested and absorbed by the gastrointestinal tract, nor do they generate energy. Dietary fiber has quite important physiological effects, and nowadays as diet composition becomes finer and finer, dietary fiber becomes more concerned substances of academia and common people, and is supplemented by the nutrition community to be recognized as a seventh type of nutrient, which is in parallel with the traditional six types of nutrients, namely protein, fat, carbohydrate, vitamin, mineral and water. With the improvement of living standard, the food refinement degree is higher and higher, but the intake of dietary fiber is obviously reduced, so-called 'living is better and better, and the fiber is less and less'. This results in an increasing incidence of so-called "modern civilization" diseases, such as obesity, diabetes, hyperlipidemia, etc., and diseases associated with too little dietary fiber, such as intestinal cancer, constipation, intestinal polyps, etc. Therefore, the development of products rich in dietary fiber is becoming more and more important and is an important subject for current food development technicians.

At present, more and more consumers are beginning to pay attention to environmental protection and light eating, and plant-based products have an unlimited opportunity and development potential. Currently, the related plant-based fine products mainly comprise plant milk, yoghourt, ice cream, meat products, cheese, creamers, snacks, seasonings, spreads, sauces, soups, dipping sauces and the like. The plant milk is the most mainstream, occupies the current main market of plant base, is very familiar to consumers and has smaller development space in the future; ice cream, yoghourt and vegetable meat are key markets for enterprises to enter in a large scale at present, and wide market space still exists in the future; the plant cheese and the plant creamer show a sharp rising trend, and the market growth speed is very high due to a small base number, so that the plant cheese and the plant creamer are expected to become the next tuyere; snacks, seasonings, spreads and the like belong to emerging markets, and further culture markets are needed. Therefore, the development of plant-based compound flavors has been the direction of research and development efforts, and particularly, the development of dietary fiber-reinforced plant-based compound flavors is an undeveloped field.

Disclosure of Invention

The invention aims to provide a plant-based compound seasoning rich in dietary fibers and a preparation method thereof, wherein the plant-based compound seasoning is rich in dietary fibers, has high content of dietary fibers, and effectively optimizes the amino acid fraction after the protein digestibility is corrected.

In order to achieve the purpose, the invention provides a plant-based compound seasoning rich in dietary fiber, which comprises a plant protein mixture, edible salt, sodium glutamate, flavour nucleotide disodium and dietary fiber; the raw material sources of the compound seasoning are all non-animal sources.

Further, the vegetable protein mixture is a mixture of at least two vegetable proteins;

the plant protein mixture optimizes the amino acid fraction after the protein digestibility correction through the synergistic effect between the proteins of different plant sources.

Further, the amount of the vegetable protein mixture accounts for 1-10% of the total mass of the compound seasoning; the amount of the dietary fiber raw material accounts for 10-40% of the total mass of the compound seasoning, so that the content of dietary fiber in the compound seasoning is 6% -20%; the dosage of the sodium glutamate is 25-65% of the total mass of the compound seasoning.

Further, the amount of the vegetable protein mixture accounts for 2-5% of the total mass of the compound seasoning; the amount of the dietary fiber raw material accounts for 15-25% of the total mass of the compound seasoning, so that the content of dietary fiber in the compound seasoning is 6-10%; the dosage of the sodium glutamate is 40-55% of the total mass of the compound seasoning.

Further, the dietary fiber is pea fiber, oat fiber or wheat fiber.

The invention also provides a preparation method of the plant-based compound seasoning rich in dietary fiber, which comprises the following steps:

step 1: processing raw materials; premixing two or more plant proteins, and pulverizing sodium glutamate and salt

Step 2: adding a certain amount of water or vegetable juice into the sodium glutamate, the salt, the flavor nucleotide disodium, the plant protein premix and the dietary fiber raw materials which are crushed in the step 1, and stirring the mixture into a uniform material with a certain viscosity;

and step 3: extruding and forming the material obtained in the step 2 to prepare uniform wet particles;

and 4, step 4: and (4) drying and dehydrating the wet particles prepared in the step (3) at a high temperature to obtain the plant-based compound seasoning rich in dietary fibers.

Further, in step 3, the wet granules are extruded in a granulator.

Compared with the prior art, the invention has the advantages that:

1. the plant-based compound seasoning rich in dietary fiber is subjected to dietary fiber reinforcement on the plant-based compound seasoning for the first time, so that the obtained seasoning meets the requirement of being rich in dietary fiber, the requirement of taste of consumers is met, and the requirement of nutrition is strengthened

2. The invention further optimizes the amino acid fraction (PDCAAS) after correcting the optimized protein digestibility by the combination of different plant source proteins, and can realize the blending of the amino acid fraction.

3. All the raw materials in the plant-based compound seasoning rich in dietary fibers are non-animal sources, so that the requirements of different people, such as vegetarians, are met, and the preparation is convenient and quick.

Detailed Description

In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be further described below.

The present invention is illustrated by the following examples, but the present invention is not limited to the range of the examples, and the percentages in the following examples are all weight percentages of the total weight of the raw materials.

The first embodiment is as follows:

the formula is as follows:

raw materials	％
		Glutamic acid sodium salt	52
White granulated sugar	6
		Edible salt	20
I+G	1.2
		Rice	2.5
Oat fiber	15
		Soy protein	2.3
Edible essence	1
			100

The preparation method of the plant-based compound seasoning rich in dietary fibers comprises the following steps:

step 1: treatment of raw materials: pulverizing rice, premixing with soybean protein, and pulverizing sodium glutamate, white sugar and salt

Step 2: adding a certain amount of water into the sodium glutamate, the white granulated sugar, the salt, the flavor nucleotide disodium, the plant protein premix and the oat fiber which are crushed in the step 1, and stirring into a uniform material with certain viscosity;

and step 3: preparing the material obtained in the step 2 into uniform wet granules by a basket net granulator;

and 4, step 4: and (3) drying and dehydrating the wet granules prepared in the step (3) by a fluidized bed, and controlling the water content of the product to be below 3 percent to obtain the plant-based compound seasoning rich in the dietary fiber, wherein the granules are fresh, uniform, light white and loose granules. Is rich in dietary fiber.

Example two:

the formula is as follows:

the preparation method of the plant-based compound seasoning rich in dietary fibers comprises the following steps:

step 1: treatment of raw materials: cleaning Bulbus Allii Cepae and Bulbus Allii in the formula, and mincing; pulverizing rice, premixing with soybean protein, and pulverizing sodium glutamate, white sugar and salt;

step 2: grinding the onion and the garlic which are crushed in the step 1 and edible essence together to form thick slurry;

and step 3: adding the slurry obtained in the step (2) and a certain amount of water into sodium glutamate, white granulated sugar, salt, disodium ribonucleotide, vegetable protein premix and pea fiber, and stirring into a uniform material with certain viscosity;

preparing the material obtained in the step 3 into uniform wet granules through a roller granulator;

and (3) drying and dehydrating the wet granules prepared in the step (3) by a fluidized bed, and controlling the water content of the product to be below 3 percent to obtain the plant-based compound seasoning rich in the dietary fiber, wherein the granules are loose granules.

The above description is only a preferred embodiment of the present invention, and does not limit the present invention in any way. It will be understood by those skilled in the art that various changes, substitutions and alterations can be made herein without departing from the spirit and scope of the invention as defined by the appended claims.

Claims (7)

1. A plant-based compound seasoning rich in dietary fiber is characterized by comprising a plant protein mixture, edible salt, sodium glutamate, flavor nucleotide disodium and dietary fiber; the raw material sources of the compound seasoning are all non-animal sources.

2. A dietary fiber-rich plant-based compound flavoring according to claim 1, wherein said mixture of vegetable proteins is a mixture of at least two vegetable proteins;

the plant protein mixture optimizes the amino acid fraction after the protein digestibility correction through the synergistic effect between the proteins of different plant sources.

3. A plant-based compound seasoning rich in dietary fiber according to claim 1, wherein the amount of the plant protein mixture is 1-10% of the total mass of the compound seasoning; the amount of the dietary fiber raw material accounts for 10-40% of the total mass of the compound seasoning, so that the content of dietary fiber in the compound seasoning is 6% -20%; the dosage of the sodium glutamate is 25-65% of the total mass of the compound seasoning.

4. A plant-based compound seasoning rich in dietary fiber according to claim 3, wherein the amount of the plant protein mixture is 2-5% of the total mass of the compound seasoning; the amount of the dietary fiber raw material accounts for 15-25% of the total mass of the compound seasoning, so that the content of dietary fiber in the compound seasoning is 6-10%; the dosage of the sodium glutamate is 40-55% of the total mass of the compound seasoning.

5. A plant based compound seasoning rich in dietary fiber according to claim 1 wherein the dietary fiber is pea fiber, oat fiber or wheat fiber.

6. A preparation method of a plant-based compound seasoning rich in dietary fiber, which is used for preparing the plant-based compound seasoning rich in dietary fiber according to any one of claims 1 to 5, and is characterized by comprising the following steps:

step 1: processing raw materials; premixing two or more plant proteins, and pulverizing sodium glutamate and salt

Step 2: adding a certain amount of water or vegetable juice into the sodium glutamate, the salt, the flavor nucleotide disodium, the plant protein premix and the dietary fiber raw materials which are crushed in the step 1, and stirring the mixture into a uniform material with a certain viscosity;

and step 3: extruding and forming the material obtained in the step 2 to prepare uniform wet particles;

and 4, step 4: and (4) drying and dehydrating the wet particles prepared in the step (3) at a high temperature to obtain the plant-based compound seasoning rich in dietary fibers.

7. A process for preparing a plant based compound seasoning rich in dietary fiber according to claim 6 wherein in step 3, the wet granulate is extruded in a granulator.