CN114246328A - Instant storable fern root powder and preparation method thereof - Google Patents
Instant storable fern root powder and preparation method thereof Download PDFInfo
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- CN114246328A CN114246328A CN202111426637.3A CN202111426637A CN114246328A CN 114246328 A CN114246328 A CN 114246328A CN 202111426637 A CN202111426637 A CN 202111426637A CN 114246328 A CN114246328 A CN 114246328A
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- 239000000843 powder Substances 0.000 title claims abstract description 114
- 238000002360 preparation method Methods 0.000 title description 11
- 150000004676 glycans Chemical class 0.000 claims abstract description 58
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- 239000003755 preservative agent Substances 0.000 claims abstract description 42
- 238000003860 storage Methods 0.000 claims abstract description 41
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- 235000012046 side dish Nutrition 0.000 claims abstract description 32
- JUUBCHWRXWPFFH-UHFFFAOYSA-N Hydroxytyrosol Chemical compound OCCC1=CC=C(O)C(O)=C1 JUUBCHWRXWPFFH-UHFFFAOYSA-N 0.000 claims abstract description 30
- 239000000796 flavoring agent Substances 0.000 claims abstract description 28
- 235000013355 food flavoring agent Nutrition 0.000 claims abstract description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 239000002994 raw material Substances 0.000 claims abstract description 24
- ZOXJGFHDIHLPTG-UHFFFAOYSA-N Boron Chemical compound [B] ZOXJGFHDIHLPTG-UHFFFAOYSA-N 0.000 claims abstract description 18
- 241000287828 Gallus gallus Species 0.000 claims abstract description 18
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- 229920001817 Agar Polymers 0.000 claims description 11
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- 239000011425 bamboo Substances 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
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- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 3
- 240000008415 Lactuca sativa Species 0.000 claims description 3
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- 239000003795 chemical substances by application Substances 0.000 claims description 3
- 244000141218 Alpinia officinarum Species 0.000 claims description 2
- 240000007087 Apium graveolens Species 0.000 claims description 2
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- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims description 2
- 229920002444 Exopolysaccharide Polymers 0.000 claims description 2
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- 244000000231 Sesamum indicum Species 0.000 claims 6
- 239000000686 essence Substances 0.000 claims 3
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 10
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- 235000009849 Cucumis sativus Nutrition 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
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- 230000003064 anti-oxidating effect Effects 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
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- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 description 2
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- 235000000346 sugar Nutrition 0.000 description 2
- 230000002195 synergetic effect Effects 0.000 description 2
- 229920002101 Chitin Polymers 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
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- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
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- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
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- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
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- 235000010265 sodium sulphite Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 231100000331 toxic Toxicity 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- 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
- A23L3/3526—Organic compounds containing nitrogen
-
- 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
- A23L3/3562—Sugars; Derivatives thereof
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Molecular Biology (AREA)
- Seasonings (AREA)
Abstract
The application relates to the technical field of fern root powder, and particularly discloses instant storage-resistant fern root powder. An instant storable fern root powder is mainly prepared from the following raw materials in parts by weight: 40-60 parts of cooked fern root vermicelli, 50-75 parts of side dish, 12-20 parts of vegetable oil, 10-15 parts of table vinegar, 2-5 parts of white granulated sugar, 2-5 parts of sesame paste, 2-5 parts of chicken essence, 1.5-3 parts of monosodium glutamate, 1-2 parts of water, 0.5-1.5 parts of edible salt, 1-1.6 parts of chili sauce, 0.8-1.5 parts of chili powder, 0.5-1.5 parts of white sesame, 0.3-0.6 part of starch, 5-10 parts of flavoring agent and 7-12 parts of preservative; the preservative consists of polysaccharide, boron aspartate and hydroxytyrosol in a mass ratio of (12-20) to (5.5-9) to (2.5-3.8). The instant storage-resistant fern root powder can be industrially produced, and has the advantages of instant sale and storage resistance.
Description
Technical Field
The application relates to the technical field of fern root powder preparation, in particular to instant storage-resistant fern root powder and a preparation method thereof.
Background
The fern root powder is vermicelli made from starch extracted from underground rhizome of fern, contains various natural pigments, flavonoids, minerals and other nutritional ingredients, has the effects of clearing away heat and toxic materials, promoting urination, invigorating stomach and tonifying spleen, and is popular with the public.
The fern root powder is eaten after being boiled in water, cooled, mixed with seasoning and dish and mixed. However, the life rhythm of the modern society is fast, people can not conveniently purchase ready-to-eat prepackaged fern root powder in convenience stores except that the fern root powder can be eaten in snack shops and restaurants, and how to manufacture the ready-to-eat fern root powder which can be produced in a large scale and is convenient to store is very necessary.
Disclosure of Invention
In order to improve the ready-to-eat property and the storage resistance of the fern root powder, the application provides the ready-to-eat storage-resistant fern root powder and the preparation method thereof.
In a first aspect, the present application provides an instant storage-resistant fern root powder, which adopts the following technical scheme:
an instant storable fern root powder is mainly prepared from the following raw materials in parts by weight: 40-60 parts of cooked fern root vermicelli, 50-75 parts of side dish, 12-20 parts of vegetable oil, 10-15 parts of table vinegar, 2-5 parts of white granulated sugar, 2-5 parts of sesame paste, 2-5 parts of chicken essence, 1.5-3 parts of monosodium glutamate, 1-2 parts of water, 0.5-1.5 parts of edible salt, 1-1.6 parts of chili sauce, 0.8-1.5 parts of chili powder, 0.5-1.5 parts of white sesame, 0.3-0.6 part of starch, 5-10 parts of flavoring agent and 7-12 parts of preservative; the preservative consists of polysaccharide, boron aspartate and hydroxytyrosol in a mass ratio of (12-20) to (5.5-9) to (2.5-3.8).
By adopting the technical scheme, according to the taste requirements of different customers, the cooked fern root vermicelli and the corresponding side dish are uniformly mixed, then the plant oil, the table vinegar, the white granulated sugar, the sesame paste, the chicken essence and other seasonings are added and uniformly stirred to prepare the instant fern root powder, the mass industrial production can be carried out, the fern root powder is sold in convenience stores, and the instant fern root powder is very suitable for people with fast pace of life to eat. In addition, the preservative is added into the fern root powder, and polysaccharide molecules in the preservative contain groups such as aldehydo, ketone, sugar amine and the like, and can be adhered to the surface of the fern root powder raw material to form a protective film, so that on one hand, the water evaporation can be reduced, oxygen can be blocked, and a good protective effect can be achieved; on the other hand, the fern root powder has good oxidation resistance and bacteriostatic property, inhibits the reproduction of bacteria and prolongs the storage time of the fern root powder. In addition, the activity of amino and hydroxyl on polysaccharide molecules can be improved by the aid of the boron aspartate and the hydroxytyrosol, the antioxidation and the antibacterial performance of the polysaccharide are further improved, meanwhile, the boron aspartate and the hydroxytyrosol also have good antioxidation and sterilization effects, storage time of the fern root powder is greatly prolonged by the aid of the synergistic polysaccharide, the industrial attribute of the instant fern root powder is increased, and the economic value is improved.
Preferably, the polysaccharide is at least two of lactobacillus exopolysaccharide, soybean polysaccharide and hyaluronic acid.
By adopting the technical scheme, the extracellular polysaccharide of lactic acid bacteria, the soybean polysaccharide and the hyaluronic acid have better adhesion, and better protection is provided for raw materials in the fern root powder. And the sugar chain of the soybean polysaccharide can be combined with the vegetable oil, and the other part is combined with the water, so that an isolation film is formed on the surface of the raw material of the fern root powder, the corrosion effect of microorganisms and oxygen is reduced, and the storage resistance of the fern root powder is further improved.
Preferably, the polysaccharide consists of lactobacillus extracellular polysaccharide, soybean polysaccharide and hyaluronic acid according to the mass ratio of (5-8) to (10-15) to (3-6).
By adopting the technical scheme, the types and the component proportion of the polysaccharide are optimized and adjusted, the bacteriostatic effect on microorganisms is further improved, and the storage time of the fern root powder is prolonged.
Preferably, the side dish is at least three of shredded bamboo shoot, carrot, cucumber, egg skin, agaric, green pepper, bean sprout, celery, lettuce and bean skin.
By adopting the technical scheme, different ingredient dishes are selected according to the taste difference of consumers, so that the taste and flavor are enhanced, and the edibility of the fern root powder is improved.
Preferably, the flavoring agent consists of green Chinese onion, ginger, garlic and onion according to the mass ratio of (0.3-0.6) to (2-4) to (0.3-0.6).
By adopting the technical scheme, the composition proportion of the flavoring agent is further tested, the taste of different consumers is better fitted, and the selectivity is richer and more diversified.
Preferably, the mass ratio of the cooked fern root vermicelli to the antistaling agent is (3.3-8.5): 1.
By adopting the technical scheme, the proportion of the cooked fern root powder and the preservative is optimized and adjusted, so that the preservative effect is ensured, excessive influence on the taste of the fern root powder is avoided, and the fern root powder has a good flavor while a long storage life is obtained.
Preferably, the raw material also comprises (1.5-2.8) parts by weight of agar oligosaccharides.
By adopting the technical scheme, after the agar oligosaccharide is added, the agar oligosaccharide has higher viscosity and is adhered to the surface of the fern root powder raw material, and the raw material of the fern root powder is protected by the synergistic polysaccharide, so that the propagation of harmful bacteria is further inhibited, the activity of probiotics is improved, and the storage resistance of the fern root powder is improved.
In a second aspect, the present application provides a method for preparing instant storage-resistant fern root powder, which adopts the following technical scheme: a preparation method of instant storable fern root powder comprises the following steps:
s1: preparing the dry fern root vermicelli into mature fern root vermicelli for later use, and then cleaning and cutting the side dish for later use;
s2: uniformly mixing the vegetable oil, the table vinegar, the white granulated sugar, the sesame paste, the chicken essence, the monosodium glutamate, the water, the edible salt, the spicy sauce, the chilli powder, the white sesame, the starch and the flavoring agent according to the formula ratio to prepare the seasoning;
s3: uniformly mixing the cooked fern root vermicelli and the side dish according to the formula amount, then adding the seasoning and the preservative, uniformly mixing, packaging and sealing to obtain the finished product.
Through adopting above-mentioned technical scheme, earlier boil dry fern root vermicelli well to side dish, then mix together with the seasoning for fern root powder raw materials homogeneity is better, and is tasty more, and under the anti-oxidant of antistaling agent, bacteriostatic action, can preserve in the longer time, is fit for large batch industrial production and convenience store and sells promptly instant food, is fit for promoting.
Preferably, in the step S2, when the vegetable oil, the vinegar, the white granulated sugar, the sesame paste, the chicken essence, the monosodium glutamate, the water, the edible salt, the chili sauce, the chili powder, the white sesame, the starch and the flavoring agent in the formula amount are uniformly mixed, the step of adding the agar oligosaccharide is further included.
By adopting the technical scheme, the agar oligosaccharide is added to further improve the storage resistance of the fern root powder in cooperation with the preservative.
In summary, the present application has the following beneficial effects:
1. according to the method, the cooked fern root powder, the side dish and the seasoning are mixed and stirred, and then the preservative is added to prepare the ready-to-eat storage-resistant fern root powder, so that the storage resistance is good while the good taste and flavor are kept, the total bacteria number only reaches 28369CFU/g (ml) after 3 days of storage, and the taste evaluation score can reach 8.2 minutes.
2. In the application, lactobacillus extracellular polysaccharide, soybean polysaccharide and hyaluronic acid are preferably compounded to be used as polysaccharide, so that the storage resistance of the fern root powder is greatly improved, and the total bacteria number after 3 days of storage is only 13326CFU/g (ml).
3. The instant storage-resistant fern root powder prepared by the production method has good storage performance, can be industrially produced and retail, is ready to sell, and is very suitable for people with fast-paced life.
Detailed Description
The present application will be described in further detail with reference to examples.
The raw materials of the examples and comparative examples of the present application are generally commercially available unless otherwise specified.
Examples
Example 1
The instant storage-resistant fern root powder is prepared from the following raw materials in parts by weight: 40g of cooked fern root vermicelli, 50g of side dish, 12g of vegetable oil, 10g of table vinegar, 2g of white granulated sugar, 2g of sesame paste, 2g of chicken essence, 1.5g of monosodium glutamate, 1g of water, 0.5g of edible salt, 1g of chili sauce, 0.8g of chili powder, 0.5g of white sesame, 0.3g of starch, 5g of flavoring agent and 12g of preservative; the preservative comprises polysaccharide, boron aspartate and hydroxytyrosol according to the mass ratio of 12:5.5: 2.5.
The side dish comprises 12.5g of shredded bamboo shoots, 7.5g of carrots, 7.5g of cucumbers and 12.5g of egg skins according to the mass ratio of 5:3:3: 5. The flavoring agent comprises 3g of green Chinese onion and 2g of garlic according to the mass ratio of 3: 2. The polysaccharide is chitosan.
The preparation method of the instant storage-resistant fern root powder of the embodiment comprises the following steps:
s1: heating and cooking the dry fern root vermicelli, cooling to prepare cooked fern root vermicelli for later use, cleaning the side dish, then changing the knife, and draining the water for later use;
s2: uniformly mixing the vegetable oil, the table vinegar, the white granulated sugar, the sesame paste, the chicken essence, the monosodium glutamate, the water, the edible salt, the spicy sauce, the chilli powder, the white sesame, the starch and the flavoring agent in a formula ratio in a container to prepare the seasoning for later use;
s3: uniformly mixing the cooked fern root vermicelli and the side dish according to the formula amount, then adding the seasoning and the preservative, uniformly mixing, packaging and sealing to obtain the finished product.
Example 2
The instant storage-resistant fern root powder is prepared from the following raw materials in parts by weight: 60g of cooked fern root vermicelli, 75g of side dish, 20g of vegetable oil, 15g of table vinegar, 5g of white granulated sugar, 5g of sesame paste, 5g of chicken essence, 3g of monosodium glutamate, 2g of water, 1.5g of edible salt, 1.6g of spicy sauce, 1.5g of chilli powder, 1.5g of white sesame, 0.6g of starch, 10g of flavoring agent and 7g of preservative; the preservative comprises polysaccharide, boron aspartate and hydroxytyrosol according to the mass ratio of 12:5.5: 2.5.
The side dish comprises 23.4g of bean sprouts, 14.1g of green peppers, 14.1g of lettuce and 23.4g of egg skins according to the mass ratio of 5:3:3: 5. The flavoring agent comprises onion and garlic according to the mass ratio of 3:2, 6g of green Chinese onion and 4g of garlic. The polysaccharide is chitin.
The preparation method of the instant storage-resistant fern root powder of the embodiment comprises the following steps:
s1: heating and cooking the dry fern root vermicelli, cooling to prepare cooked fern root vermicelli for later use, cleaning the side dish, then changing the knife, and draining the water for later use;
s2: uniformly mixing the vegetable oil, the table vinegar, the white granulated sugar, the sesame paste, the chicken essence, the monosodium glutamate, the water, the edible salt, the spicy sauce, the chilli powder, the white sesame, the starch and the flavoring agent in a formula ratio in a container to prepare the seasoning for later use;
s3: uniformly mixing the cooked fern root vermicelli and the side dish according to the formula amount, then adding the seasoning and the preservative, uniformly mixing, packaging and sealing to obtain the finished product.
Example 3
The instant storage-resistant fern root powder is prepared from the following raw materials in parts by weight: 50g of cooked fern root vermicelli, 64g of side dish, 16g of vegetable oil, 12g of table vinegar, 3g of white granulated sugar, 3g of sesame paste, 3g of chicken essence, 2g of monosodium glutamate, 1.5g of water, 1g of edible salt, 1.2g of spicy sauce, 1g of chilli powder, 1g of white sesame, 0.4g of starch, 7g of flavoring agent and 10g of preservative; the preservative comprises polysaccharide, boron aspartate and hydroxytyrosol according to the mass ratio of 12:5.5: 2.5.
The side dish comprises 20g of soybean hulls, 12g of carrots, 12g of agaric and 20g of egg skins according to the mass ratio of 5:3:3: 5. The flavoring agent comprises 5g of green Chinese onion and 2g of onion according to the mass ratio of 5:2. The polysaccharide is extracellular polysaccharide of lactobacillus.
The preparation method of the instant storage-resistant fern root powder of the embodiment comprises the following steps:
s1: heating and cooking the dry fern root vermicelli, cooling to prepare cooked fern root vermicelli for later use, cleaning the side dish, then changing the knife, and draining the water for later use;
s2: uniformly mixing the vegetable oil, the table vinegar, the white granulated sugar, the sesame paste, the chicken essence, the monosodium glutamate, the water, the edible salt, the spicy sauce, the chilli powder, the white sesame, the starch and the flavoring agent in a formula ratio in a container to prepare the seasoning for later use;
s3: uniformly mixing the cooked fern root vermicelli and the side dish according to the formula amount, then adding the seasoning and the preservative, uniformly mixing, packaging and sealing to obtain the finished product.
Example 4
The instant shelf-stable fern root powder of this example differs from example 3 in that: the preservative in the raw materials consists of polysaccharide, boron aspartate and hydroxytyrosol according to the mass ratio of 20:9:3.8, and the rest is the same as that in the embodiment 3.
The instant shelf-stable fern root powder of this example was prepared in the same manner as in example 3.
Example 5
The instant shelf-stable fern root powder of this example differs from example 3 in that: the preservative in the raw materials consists of polysaccharide, boron aspartate and hydroxytyrosol according to the mass ratio of 15:7:3, and the rest is the same as that in the embodiment 3.
The instant shelf-stable fern root powder of this example was prepared in the same manner as in example 3.
Example 6
The instant shelf-stable fern root powder of this example differs from example 5 in that: the polysaccharide in the preservative consists of extracellular polysaccharide of lactic acid bacteria and soybean polysaccharide according to the mass ratio of 2:1, and the rest is the same as that in the embodiment 5.
The instant shelf-stable fern root powder of this example was prepared in the same manner as in example 5.
Example 7
The instant shelf-stable fern root powder of this example differs from example 5 in that: the polysaccharide in the preservative consists of soybean polysaccharide and hyaluronic acid according to the mass ratio of 2:1, and the rest is the same as that in the embodiment 5.
The instant shelf-stable fern root powder of this example was prepared in the same manner as in example 5.
Example 8
The instant shelf-stable fern root powder of this example differs from example 5 in that: the polysaccharide in the preservative consists of extracellular polysaccharide of lactic acid bacteria, soybean polysaccharide and hyaluronic acid according to the mass ratio of 5:10:3, and the rest is the same as that in the embodiment 5.
The instant shelf-stable fern root powder of this example was prepared in the same manner as in example 5.
Example 9
The instant shelf-stable fern root powder of this example differs from example 5 in that: the polysaccharide in the preservative consists of extracellular polysaccharide of lactic acid bacteria, soybean polysaccharide and hyaluronic acid according to the mass ratio of 8:15:6, and the rest is the same as that in the embodiment 5.
The instant shelf-stable fern root powder of this example was prepared in the same manner as in example 5.
Example 10
The instant shelf-stable fern root powder of this example differs from example 9 in that: the starting material also included 2.2g of agar oligosaccharides, the remainder being the same as in example 9.
The preparation method of the instant storage-resistant fern root powder of the embodiment comprises the following steps:
s1: heating and cooking the dry fern root vermicelli, cooling to prepare cooked fern root vermicelli for later use, cleaning the side dish, then changing the knife, and draining the water for later use;
s2: uniformly mixing the vegetable oil, the table vinegar, the white granulated sugar, the sesame paste, the chicken essence, the monosodium glutamate, the water, the edible salt, the spicy fresh dew, the chilli powder, the white sesame, the starch, the flavoring agent and the agar oligosaccharide in a formula ratio in a container to prepare a seasoning for later use;
s3: uniformly mixing the cooked fern root vermicelli and the side dish according to the formula amount, then adding the seasoning and the preservative, uniformly mixing, packaging and sealing to obtain the finished product.
Comparative example
Comparative example 1
The instant storage-resistant fern root powder of the comparative example is prepared from the following raw materials in parts by weight: 70g of cooked fern root vermicelli, 50g of side dish, 10g of vegetable oil, 6g of table vinegar, 1g of white granulated sugar, 1.5g of sesame paste, 1.2g of chicken essence, 1g of monosodium glutamate, 2g of water, 0.8g of edible salt, 2g of chili sauce, 1g of chili powder, 1g of white sesame, 0.5g of starch, 5g of flavoring agent and 5g of preservative; the preservative comprises polysaccharide, boron aspartate and hydroxytyrosol according to the mass ratio of 12:5.5: 2.5.
The side dish comprises 12.5g of shredded bamboo shoots, 7.5g of carrots, 7.5g of cucumbers and 12.5g of egg skins according to the mass ratio of 5:3:3: 5. The flavoring agent comprises 3g of green Chinese onion and 2g of garlic according to the mass ratio of 3: 2. The polysaccharide is chitosan.
The instant shelf-stable fern root powder of this comparative example was prepared in the same manner as in example 1.
Comparative example 2
The instant storage-resistant fern root powder of the comparative example is prepared from the following raw materials in parts by weight: 40g of cooked fern root vermicelli, 50g of side dish, 12g of vegetable oil, 10g of table vinegar, 2g of white granulated sugar, 2g of sesame paste, 2g of chicken essence, 1.5g of monosodium glutamate, 1g of water, 0.5g of edible salt, 1g of chili sauce, 0.8g of chili powder, 0.5g of white sesame, 0.3g of starch, 5g of flavoring agent and 12g of preservative; the preservative consists of boron aspartate and hydroxytyrosol in a mass ratio of 5.5: 2.5.
The side dish comprises 12.5g of shredded bamboo shoots, 7.5g of carrots, 7.5g of cucumbers and 12.5g of egg skins according to the mass ratio of 5:3:3: 5. The flavoring agent comprises 3g of green Chinese onion and 2g of garlic according to the mass ratio of 3: 2. The polysaccharide is chitosan.
The instant shelf-stable fern root powder of this comparative example was prepared in the same manner as in example 1.
Comparative example 3
The instant shelf-stable fern root powder of this comparative example differs from example 1 in that: the preservative in the raw material is chitosan, and the rest is the same as that in the example 1.
The instant shelf-stable fern root powder of this comparative example was prepared in the same manner as in example 1.
The instant shelf-stable fern root powder of this comparative example was prepared in the same manner as in example 1.
Comparative example 4
The instant shelf-stable fern root powder of this comparative example differs from example 1 in that: the preservative in the raw materials consists of chitosan and boron aspartate according to the mass ratio of 12:5.5, and the rest is the same as that in the embodiment 1.
The instant shelf-stable fern root powder of this comparative example was prepared in the same manner as in example 1.
Comparative example 5
The instant shelf-stable fern root powder of this comparative example differs from example 1 in that: the preservative in the raw materials consists of citric acid and sodium sulfite according to the mass ratio of 12:5.5, and the rest is the same as that in the embodiment 1.
The instant shelf-stable fern root powder of this comparative example was prepared in the same manner as in example 1.
Comparative example 6
The instant shelf-stable fern root powder of this comparative example differs from example 3 in that: the preservative in the raw materials consists of polysaccharide, boron aspartate and hydroxytyrosol according to the mass ratio of 10:8:5, and the rest is the same as that in the embodiment 3.
The instant shelf-stable fern root powder of this comparative example was prepared in the same manner as in example 3.
Comparative example 7
The instant shelf-stable fern root powder of this comparative example differs from example 5 in that: the polysaccharide in the preservative consists of extracellular polysaccharide of lactic acid bacteria, soybean polysaccharide and hyaluronic acid according to the mass ratio of 3:12:7, and the rest is the same as that in the embodiment 5.
The instant shelf-stable fern root powder of this comparative example was prepared in the same manner as in example 5.
Comparative example 8
The instant shelf-stable fern root powder of this comparative example differs from example 9 in that: the starting material also included 5g of agar oligosaccharides, the remainder being the same as in example 9.
The preparation method of the instant storage-resistant fern root powder comprises the following steps:
s1: heating and cooking the dry fern root vermicelli, cooling to prepare cooked fern root vermicelli for later use, cleaning the side dish, then changing the knife, and draining the water for later use;
s2: uniformly mixing the vegetable oil, the table vinegar, the white granulated sugar, the sesame paste, the chicken essence, the monosodium glutamate, the water, the edible salt, the spicy fresh dew, the chilli powder, the white sesame, the starch, the flavoring agent and the agar oligosaccharide in a formula ratio in a container to prepare a seasoning for later use;
s3: uniformly mixing the cooked fern root vermicelli and the side dish according to the formula amount, then adding the seasoning and the preservative, uniformly mixing, packaging and sealing to obtain the finished product.
Performance test
Detection method
The instant storage-resistant fern root powder of examples 1-10 and comparative examples 1-8 is tested for storage resistance according to national standards GB/T4789.1-2010, GB4789.10-2010 and GB 4789.15-2010, and the test results are shown in Table 1 after 3 d.
TABLE 1 shelf-Life Performance test data for the instant shelf-life fern root powder of examples 1-10 and comparative examples 1-8
Taking the instant storage-resistant fern root powder of examples 1-10 and comparative examples 1-8, arranging 20 testers to take a trial eating, and evaluating the mouthfeel, wherein the value is 1-10 points, and the mouthfeel evaluation standard is as follows: the good food is eaten at 0-3 points, generally at 4-7 points and the good food is eaten at 8-10 points, the better the evaluation is, the higher the score is, the score can be one bit after the decimal point, finally, the average value is taken, the data is rounded, and the test results are shown in table 2.
TABLE 2 average mouthfeel test data for instant shelf-stable fern root powders of examples 1-10 and comparative examples 1-8
As can be seen from the analysis of examples 1 to 3 and comparative example 1 in combination with table 1, the variety and composition of the raw materials of fern root powder are optimized and adjusted, and the fern root powder of example 3 has better taste and storage stability.
According to analysis examples 4-5 and comparative examples 2-6 and table 1, the preservative has a better preservation effect when the preservative is compounded by polysaccharide, boron aspartate and hydroxytyrosol according to the mass ratio of 15:7:3, and the total bacteria number after 3 days of storage is reduced by 34% compared with that of comparative example 6. And the bacteriostatic effect of the compound of the polysaccharide and the boron aspartate is better than that of the compound of the boron aspartate, the hydroxytyrosol and the chitosan when the polysaccharide and the boron aspartate are used independently, the counting amount of the mould and the yeast is reduced from 833.2CFU/g (ml) to 33.6CFU/g (ml) at most, and the bacteriostatic effect and the storage resistance are better.
According to analysis examples 6-7, examples 8-9 and comparative example 7 and table 1, the polysaccharide in the preservative has a better bacteriostatic effect when being compounded by lactobacillus extracellular polysaccharide, soybean polysaccharide and hyaluronic acid according to the mass ratio of 5:10: 3.
It can be seen from the analysis of example 10 and comparative example 8 and the combination of table 1 that the addition of agar oligosaccharide in the raw material further improves the inhibition effect on microorganisms, the total bacteria count after 3 days of storage is reduced to 9522CFU/g (ml), and the storage resistance is better.
The present embodiment is only for explaining the present application, and it is not limited to the present application, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present application.
Claims (9)
1. An instant storable fern root powder is characterized by being mainly prepared from the following raw materials in parts by weight: 40-60 parts of cooked fern root vermicelli, 50-75 parts of side dish, 12-20 parts of vegetable oil, 10-15 parts of table vinegar, 2-5 parts of white granulated sugar, 2-5 parts of sesame paste, 2-5 parts of chicken essence, 1.5-3 parts of monosodium glutamate, 1-2 parts of water, 0.5-1.5 parts of edible salt, 1-1.6 parts of chili sauce, 0.8-1.5 parts of chili powder, 0.5-1.5 parts of white sesame, 0.3-0.6 part of starch, 5-10 parts of flavoring agent and 7-12 parts of preservative; the preservative consists of polysaccharide, boron aspartate and hydroxytyrosol in a mass ratio of (12-20) to (5.5-9) to (2.5-3.8).
2. The instant shelf-stable fern root powder of claim 1, wherein said polysaccharide is at least two of exopolysaccharides of lactobacillus, soybean polysaccharides, hyaluronic acid.
3. The instant shelf-stable fern root powder as claimed in claim 2, wherein the polysaccharide comprises extracellular polysaccharide of lactobacillus, soybean polysaccharide, hyaluronic acid in a mass ratio of (5-8) to (10-15) to (3-6).
4. The instant shelf-stable fern root powder as claimed in claim 1, wherein the side dish is at least three of shredded bamboo shoot, carrot, cucumber, egg skin, agaric, green pepper, bean sprout, celery, lettuce and bean skin.
5. The instant shelf-stable fern root powder as claimed in claim 1, wherein the flavoring agent is composed of green Chinese onion, ginger, garlic and onion in a mass ratio of (0.3-0.6), (2-4) and (0.3-0.6).
6. The instant shelf-stable fern root powder as claimed in claim 1, wherein the mass ratio of the cooked fern root vermicelli to the antistaling agent is (3.3-8.5): 1.
7. The instant shelf-stable fern root powder as claimed in claim 1, further comprising (1.5-2.8) weight parts of agaro-oligosaccharide.
8. A method for preparing instant shelf-stable fern root powder as claimed in any one of claims 1-6, comprising the steps of:
s1: preparing the dry fern root vermicelli into mature fern root vermicelli for later use, and then cleaning and cutting the side dish for later use;
s2: uniformly mixing the vegetable oil, the table vinegar, the white granulated sugar, the sesame paste, the chicken essence, the monosodium glutamate, the water, the edible salt, the spicy sauce, the chilli powder, the white sesame, the starch and the flavoring agent according to the formula ratio to prepare the seasoning;
s3: uniformly mixing the cooked fern root vermicelli and the side dish according to the formula amount, then adding the seasoning and the preservative, uniformly mixing, packaging and sealing to obtain the finished product.
9. The method for preparing instant storage-resistant fern root powder as claimed in claim 8, wherein in step S2, the method further comprises the step of adding agar oligosaccharide when uniformly mixing the formula amount of vegetable oil, vinegar, white granulated sugar, sesame paste, chicken essence, monosodium glutamate, water, edible salt, chili sauce, chili powder, white sesame, starch and flavoring agent.
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| CN101637246A (en) * | 2009-08-11 | 2010-02-03 | 重庆美多食品有限公司 | Reconstituted ready-to-eat potato food and production method thereof |
| CN105661147A (en) * | 2014-11-17 | 2016-06-15 | 重庆周君记火锅食品有限公司 | Seasoning of Sichuan noodles with peppery sauce |
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