CN116019208A - Instant soup powder/block and preparation method thereof - Google Patents
Instant soup powder/block and preparation method thereof Download PDFInfo
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- CN116019208A CN116019208A CN202310108671.9A CN202310108671A CN116019208A CN 116019208 A CN116019208 A CN 116019208A CN 202310108671 A CN202310108671 A CN 202310108671A CN 116019208 A CN116019208 A CN 116019208A
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Abstract
The invention discloses an instant soup powder/block and a preparation method thereof. The instant soup powder is prepared by adding hyaluronic acid or hyaluronic acid salt into the instant soup powder/block components, wherein the addition of hyaluronic acid enhances the perception of fresh and salty tastes of consumers, and the consumers can obtain enhanced and durable taste perception after using the instant soup. The instant soup powder/block has no obvious change in taste and salty taste when being brewed and eaten, and the preference of consumers to the instant soup powder can not be changed obviously.
Description
Technical Field
The invention relates to the technical field of instant food preparation, in particular to instant soup powder/blocks and a preparation method thereof.
Background
Instant food, i.e., instant food, refers to food that can be rapidly consumed, including instant noodles, frozen dumplings, canned food, pizza, puffed food, and the like. In recent years, some novel instant foods gradually enter the field of vision of people, and the novel instant foods not only comprise foods which can meet the demands of daily life of people, such as self-heating rice, self-heating hot pot and the like, but also comprise foods with regional characteristics, such as snail powder, sour and spicy powder, instant noodles and the like.
With the development of self-heating technology, the taste of novel instant foods such as self-heating rice, self-heating hot pot and the like is improved and improved, and rice, instant soup, instant porridge and the like with brewing type are gradually brought into the lives of people. Although the product can meet the requirements of young consumers for nutrition, health and convenience, the problem of higher content of seasonings, especially salty seasonings such as higher salt content, is commonly existed, and the long-term excessive intake of salt or sodium ions can influence the physical health of the consumers, such as increasing the incidence of cardiovascular and cerebrovascular diseases with hypertension, cerebral thrombosis and cerebral apoplexy, damaging kidneys and the like. Therefore, there is a need to develop an instant soup powder food with a low level of flavoring, but without affecting the consumer's taste.
Hyaluronic acid is a natural high molecular linear polysaccharide formed by repeatedly connecting D-glucuronic acid and N-acetylglucosamine disaccharide units, and has various important physiological functions such as moisturizing, lubricating, promoting wound healing, anti-inflammatory and the like due to the unique molecular structure and physicochemical properties.
Disclosure of Invention
The invention aims to solve the technical problems that the content of the seasoning in the instant soup is high, and the excessive intake of the seasoning for a long time can cause threat to human health.
In order to solve the above problems, it is an object of the present invention to provide an instant soup powder/block comprising ingredients including food materials (such as mushrooms, meat cubes, seafood, etc.), thickeners, salty seasonings, savory seasonings, sweet seasonings, hyaluronic acid and/or salts of hyaluronic acid. By adding hyaluronic acid or salt of hyaluronic acid into the components of the instant soup powder and preparing the instant soup powder, when consumers eat the instant soup prepared by the instant soup powder, the hyaluronic acid interacts with mucin in the oral cavity or on the tongue and adheres to the surface of the mucin layer, so that the adhesion and permeation of seasonings on the tongue are facilitated to be increased, and the perception of human body on taste is improved. Therefore, in order to solve the problem of high content of the seasoning in the instant soup, the amount of the seasoning such as salt added to the powder or the cake of the instant soup can be reduced without changing the instant Shang Xianwei and the taste when the powder or the cake of the instant soup of the present invention is prepared.
In one embodiment of the present invention, the component of the powder or the cake of the instant soup further includes at least one of a spicy seasoning, a sour seasoning, a fragrant seasoning, a sweet seasoning, and a complex seasoning.
Wherein, the salty flavoring agent is a substance which can enable a human body to feel salty after being taken, and the salty flavoring agent mainly comprises salt, soy sauce, sauce products and the like; the delicious seasoning is a substance which can enable a human body to feel delicious after being ingested, and the common delicious seasoning mainly comprises monosodium glutamate, chicken essence, shrimp meat, oyster sauce, shrimp sauce, fish gravy and the like; the spicy flavoring is a substance which can enable human body to feel spicy after being ingested, and the commonly used spicy flavoring mainly comprises peppers, mustard, shallots, ginger, garlic and the like, and also comprises homemade spicy flavoring such as pickled peppers, pickled ginger, pickled radishes, pickled millet peppers and the like; the sour flavoring agent is a substance capable of making human body feel sour after intake, and the common sour flavoring agent mainly comprises edible vinegar, tomato sauce, lactic acid, citric acid, lemon juice, etc.; the flavoring agent is a substance capable of making human body feel fragrance after intake, and the common flavoring agent mainly comprises fructus Foeniculi, cortex Cinnamomi Japonici, fructus Zanthoxyli, cooking wine, distiller's grains, oleum Sesami, cortex Cinnamomi Japonici sauce, soy sauce, flos Caryophylli, flos Rosae Rugosae, etc.; the sweet flavoring agent is a substance capable of making human body feel sweet after intake, and the common sweet flavoring agent mainly comprises white granulated sugar, brown sugar, honey, maltose, crystal sugar, lactose, fructose, etc.; the compound flavoring agent is capable of making people feel two or more tastes after intake, such as curry, sweet flour paste, fermented bean curd juice, and spiced salt.
In one embodiment of the present invention, the instant soup powder/block further comprises ingredients comprising at least one of egg yolk, chives, onions, parsley, celery, tomato, sweet potato, carrot, corn kernels and turmeric.
In one embodiment of the present invention, the instant soup powder/block further comprises other additives, wherein the other additives comprise at least one of nutritional supplements, non-dairy creamers, yeast extract. The nutritional supplement is a substance used as an auxiliary means of diet for supplementing amino acids, trace elements, vitamins, minerals, etc. required by human body, and commonly used nutritional supplement includes milk mineral salts or protein powder, etc. The vegetable fat powder is vegetable fat powder which takes refined vegetable oil or hydrogenated vegetable oil, casein and the like as main raw materials, and the vegetable fat powder can improve the internal tissues of food, enhance the flavor and fat, ensure that the product has fine and smooth taste, is smooth and thick, is commonly used for replacing milk powder or reducing the dosage of the milk powder in food processing, and can also reduce the production cost on the premise of keeping the quality of the product stable. The yeast extract is a brown yellow soluble paste or pale yellow powdery pure natural product prepared by refining after degrading proteins, nucleic acids and the like in yeast cells, and the yeast extract is added into soup, so that the cooked soup is more delicious.
In one embodiment of the present invention, the hyaluronic acid comprises a natural polymer linear polysaccharide formed by repeatedly connecting disaccharide units consisting of D-glucuronic acid and N-acetamido glucose, and the molecular weight of the hyaluronic acid is 100-400 kDa.
In one embodiment of the invention, the salt of hyaluronic acid comprises at least one of sodium, potassium, calcium, magnesium or zinc salt.
In one embodiment of the present invention, the mass concentration of the hyaluronic acid in the instant soup powder/block is 0.2%. The amount of hyaluronic acid or hyaluronate may be determined according to the upper limit allowed by food-related laws and regulations and the characteristics (including taste, solubility and viscosity) that the food itself is required to exhibit, for example, the amount of hyaluronic acid added is 0.2% of the mass of the prepared mushroom soup.
The second purpose of the invention is to provide a preparation method of instant soup powder/blocks, comprising the following steps:
(1) Pretreatment of raw materials: cleaning food materials (such as Lentinus Edodes, agaricus campestris, meat pieces, and seafood), cutting into small pieces, and refrigerating;
(2) Boiling soup base: adding water into a boiler, boiling, sequentially adding a thickening agent, salty seasonings and delicious seasonings, stirring and boiling for 2-3min, adding the food blocks obtained by the treatment in the step (1) and hyaluronic acid into the boiler, and continuously boiling for 10-15min;
(3) And (3) freeze-drying: refrigerating the stock solution decocted in the step (2) to 5 ℃, quick-freezing, and drying and freeze-drying in a vacuum freeze dryer;
(4) And (5) subpackaging: and (3) subpackaging the freeze-dried instant soup powder obtained in the step (3) or pressing the instant soup powder by a die to obtain soup blocks.
In order to improve the taste of the instant soup, in one embodiment of the present invention, the soup cooking step further comprises a step of cooking one of a spicy seasoning, a sour seasoning, a fragrant seasoning, a sweet seasoning, and a compound seasoning together with a thickener, a salty seasoning, and a savory seasoning.
In one embodiment of the present invention, in the soup cooking step, a step of cooking the side dish or the yeast extract together with the bulk food material and the hyaluronic acid obtained by the treatment in the step (1) is further included.
In order to further increase the nutritional ingredients and increase the viscosity of the soup base, in one embodiment of the invention, after the soup base is cooked, the method further comprises the steps of adding vegetable fat powder or nutritional supplement to the soup base and continuing the cooking.
The invention has the beneficial effects that:
(1) The instant soup powder is prepared by adding hyaluronic acid or hyaluronic acid salt into the instant soup powder/block components, wherein the addition of hyaluronic acid enhances the perception of fresh and salty tastes of consumers, and the consumers can obtain enhanced and durable taste perception after using the instant soup.
(2) The instant soup powder/block has no obvious change in taste and salty taste when being brewed and eaten, and the preference of consumers to the instant soup powder can not be changed obviously.
(3) The instant soup powder/block prepared by the method can be eaten by only soaking a thick soup bag in hot water and boiling for 5-6 minutes, and is effectively suitable for the existing fast-paced life, and the soup is fragrant, delicious, smooth, tasty and refreshing.
Drawings
FIG. 1 is a freeze-dried cream mushroom Shang Yangpin for sensory evaluation in example 5;
FIG. 2 is a lyophilized cream mushroom soup preference score in example 5.
Detailed Description
The following description of the embodiments of the present invention will be made clearly and completely, and it is apparent that the described embodiments are only some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
Example 1
The freeze-dried cream mushroom soup powder comprises, by mass, 11 parts of starch, 4 parts of salt, 15 parts of flour, 3 parts of maltodextrin, 2 parts of lactose, 30 parts of mushroom fragments, 3 parts of yeast extract, 9 parts of onion fragments, 2 parts of spice, 0.4 part of hyaluronic acid and 200 parts of water.
A preparation method of freeze-dried cream mushroom soup powder comprises the following specific steps:
(1) Pretreatment of raw materials: cleaning Agaricus campestris and Bulbus Allii Cepae, cutting into small pieces, and refrigerating;
(2) Boiling auxiliary materials: adding water into a boiler, boiling, sequentially adding starch, salt, maltodextrin and spice, and stirring and boiling for 2-3min;
(3) Boiling soup base: adding mushroom fragments, onion fragments, lactose, yeast extract and hyaluronic acid into a boiling pot, and continuously boiling for 10-15min;
(4) And (3) freeze-drying: refrigerating the stock solution decocted in the step (3) to 5 ℃, quick-freezing at-18 ℃ until the central temperature reaches below-10 ℃, and drying and freeze-drying by a vacuum freeze dryer;
(5) And (5) subpackaging: and (5) subpackaging the cream mushroom soup powder obtained by freeze-drying in the step (4).
Example 2
Example 2 differs from example 1 in that the components of the lyophilized cream mushroom soup powder include 13 parts of starch, 6.4 parts of table salt, 20 parts of flour, 5 parts of maltodextrin, 4 parts of lactose, 35 parts of mushroom pieces, 6 parts of yeast extract, 12 parts of onion, 5 parts of spice, 0.5 part of hyaluronic acid and 250 parts of water.
Example 3
Example 3 differs from example 1 in that example 3 provides a method for preparing a lyophilized cream mushroom soup block, comprising the following steps:
(1) Pretreatment of raw materials: cleaning Agaricus campestris and Bulbus Allii Cepae, cutting into small pieces, and refrigerating;
(2) Boiling auxiliary materials: adding water into a boiler, boiling, sequentially adding starch, salt, maltodextrin and spice, and stirring and decocting for 2-3min;
(3) Boiling soup base: adding mushroom fragments, onion fragments, lactose, yeast extract and hyaluronic acid into the boiler, and continuously decocting for 10-15min;
(4) And (3) freeze-drying: refrigerating the stock solution decocted in the step (3) to 5 ℃, pre-freezing at-30 ℃, and drying and freeze-drying by a vacuum freeze dryer;
(5) And (5) subpackaging: and (3) pressing the cream mushroom soup powder obtained in the step (4) in a mould to form blocks, and packaging.
Example 4
Example 4 differs from example 2 in that example 4 provides a method for preparing a lyophilized cream mushroom soup block, comprising the following steps:
(1) Pretreatment of raw materials: cleaning Agaricus campestris and parsley, cutting into small pieces, and refrigerating;
(2) Boiling auxiliary materials: adding water into a boiler, boiling, sequentially adding starch, salt, maltodextrin and spice, and stirring and decocting for 2-3min;
(3) Boiling soup base: adding mushroom fragments, onion fragments, lactose, yeast extract and hyaluronic acid into the boiler, and continuously decocting for 10-15min;
(4) And (3) freeze-drying: refrigerating the stock solution decocted in the step (3) to 5 ℃, pre-freezing at-30 ℃, and drying and freeze-drying by a vacuum freeze dryer;
(5) And (5) subpackaging: and (3) pressing the cream mushroom soup powder obtained in the step (4) in a mould to form blocks, and packaging.
Example 5 organoleptic evaluation of lyophilized cream mushroom soup
A lyophilized cream mushroom soup powder of A-C samples was prepared according to the preparation method of example 1, and was prepared by mixing 30g of mushroom soup powder with 150mL of water, adding hot water at 95℃or higher, stirring uniformly for 15s, standing for 3min, and A-C samples were as shown in FIG. 1.
A sample: the components of the freeze-dried cream mushroom soup powder comprise 13 parts of starch, 6.4 parts of salt, 20 parts of flour, 5 parts of maltodextrin, 4 parts of lactose, 35 parts of mushroom fragments, 12 parts of onion, 5 parts of spice and 250 parts of water.
Sample B: the components of the freeze-dried cream mushroom soup powder comprise 13 parts of starch, 5.76 parts of salt, 20 parts of flour, 5 parts of maltodextrin, 4 parts of lactose, 35 parts of mushroom fragments, 12 parts of onion, 4.5 parts of spice, 0.5 part of hyaluronic acid and 250 parts of water.
C sample: the components of the freeze-dried cream mushroom soup powder comprise 13 parts of starch, 5.12 parts of salt, 20 parts of flour, 5 parts of maltodextrin, 4 parts of lactose, 35 parts of mushroom fragments, 12 parts of onion, 4 parts of spice, 0.5 part of hyaluronic acid and 250 parts of water.
The preparation method of the freeze-dried cream mushroom soup powder in the A-C samples is the same as that of example 1.
Sensory evaluation method: 15 sensory panelists were selected to taste the a-C samples, respectively, and the 3 sample names were represented using three random codes and presented to each sensory panelist in random order. The sensory panelists selected the samples from the B and C samples, respectively, that they considered closest to a, and the number of sensory panelists who considered the B and C samples to be similar in salty taste and viscosity to the a sample was recorded in table 1.
The preference evaluation method comprises the following steps: 15 sensory panelists were selected to taste the a-C samples, respectively, and the 3 sample names were represented using three random codes and presented to each sensory panelist in random order. The sensory evaluation staff independently evaluates the 3 samples, and the samples are subjected to odor, taste and overall preference tests by sniffing and tasting, wherein the preference evaluation adopts a 9-point preference scale method, namely 1 represents very dislike and 9 represents very like.
Table 1 statistics of the number of people who consider B and C samples to be similar in salty and sticky properties to A samples
The results in Table 1 show that 66.7% of the human beings consider that the salty taste of sample B (reduced by 10% salt, with the addition of 0.2% of hyaluronic acid of 100kDa molecular weight) is similar to that of sample A of the lyophilized cream mushroom soup without reducing the salt content, indicating that the addition of 0.5 parts by mass of hyaluronic acid of 0.2% concentration and of 100kDa molecular weight can improve the salty taste perception without affecting the salty taste of the mushroom soup powder with a reduced salt usage of 10%. The viscosity of the B, C sample with and without hyaluronic acid was similar to that of the a sample with 53.3% and 46.7% respectively, indicating that the addition of hyaluronic acid did not affect the texture of the product.
As can be seen from the results of fig. 2, there was no significant difference in scores between the 3 samples, indicating that the addition of HA did not affect consumer preference for the product.
Claims (10)
1. The instant soup powder/block is characterized by comprising food materials, a thickening agent, salty seasonings, delicious seasonings, hyaluronic acid and/or hyaluronic acid salt, wherein the food materials are at least one of mushrooms, meat blocks and seafood.
2. The instant soup powder/block according to claim 1, further comprising at least one of a spicy seasoning, a sour seasoning, a fragrant seasoning, a sweet seasoning, a complex seasoning.
3. The instant soup mix/block of claim 1, further comprising ingredients in the instant soup mix, wherein the ingredients comprise at least one of egg flower, chives, onion, parsley, celery, tomato, sweet potato, carrot, corn kernels and turmeric.
4. The instant soup/block according to claim 1, characterized in that the instant soup further comprises other additives in the composition of the instant soup, said other additives comprising at least one of nutritional supplements, vegetable fat powder, yeast extract, said nutritional supplements comprising milk mineral salts or protein powder.
5. The instant soup powder/block according to any one of claims 1 to 4, wherein the hyaluronic acid comprises a natural high molecular linear polysaccharide formed by repeatedly connecting disaccharide units consisting of D-glucuronic acid and N-acetamido glucose, and the molecular weight of the hyaluronic acid is 100 to 400kDa.
6. The instant soup powder/block according to any one of claims 1 to 4, wherein the salt of hyaluronic acid comprises at least one of sodium, potassium, calcium, magnesium or zinc salt.
7. Instant soup powder/block according to any one of claims 1 to 4, characterized in that in the instant soup powder the mass concentration of hyaluronic acid and/or salt of hyaluronic acid is 0.1-0.5%.
8. A method of preparing instant soup/block according to claim 1, comprising the steps of:
(1) Pretreatment of raw materials: cleaning food materials, cutting into small blocks to obtain block-shaped food materials, and refrigerating for later use;
(2) Boiling soup base: adding water into a boiler, boiling, sequentially adding a thickening agent, salty seasonings and delicious seasonings, stirring and boiling for 2-3min, adding the blocky food material prepared by the pretreatment in the step (1) and hyaluronic acid into the boiler, and continuously boiling for 10-15min;
(3) And (3) freeze-drying: refrigerating the stock solution decocted in the step (2) to 5 ℃, quick-freezing, and drying and freeze-drying in a vacuum freeze dryer;
(4) And (5) subpackaging: and (3) subpackaging or pressing the freeze-dried instant soup powder obtained in the step (3) through a die to obtain soup blocks.
9. The method of claim 8, further comprising the step of adding non-dairy creamer or nutritional supplement to the soup base after the soup base is cooked and continuing the cooking.
10. Use of hyaluronic acid and/or a salt of hyaluronic acid for the preparation of instant soup powder/block, characterized in that a part of salty and/or umami flavourings is replaced by hyaluronic acid and/or a salt of hyaluronic acid.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202310108671.9A CN116019208A (en) | 2023-02-13 | 2023-02-13 | Instant soup powder/block and preparation method thereof |
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| CN202310108671.9A CN116019208A (en) | 2023-02-13 | 2023-02-13 | Instant soup powder/block and preparation method thereof |
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