CN116898077A - Composite soup base with low-purine soybean flour as main material and preparation method thereof - Google Patents

Composite soup base with low-purine soybean flour as main material and preparation method thereof Download PDF

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Publication number
CN116898077A
CN116898077A CN202310891917.4A CN202310891917A CN116898077A CN 116898077 A CN116898077 A CN 116898077A CN 202310891917 A CN202310891917 A CN 202310891917A CN 116898077 A CN116898077 A CN 116898077A
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Prior art keywords
dextrin
purine
soup base
bean flour
soup
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CN202310891917.4A
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Chinese (zh)
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杨丽华
王立强
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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
    • A23L23/00—Soups; Sauces; 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
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • 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
    • 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)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Mycology (AREA)
  • Seasonings (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

The invention discloses a composite soup base taking low-purine bean flour as a main material and a preparation method thereof, wherein the composite soup base comprises the following raw materials: bean flour, astaxanthin microcapsule powder, celery, salt, sugar, yeast extract, onion powder, dextrin and spice. The food cooked by the soup base prepared by the composition has delicious taste and rich nutrition, can be applied to various chaffy dish, porridge, stewed meat, flour soup, fish soup and the like, and has simple preparation and fragrant and mellow taste. The soybean flour is rich in vegetable protein, and the meat or seafood food materials are added for cooking together, so that the effects of removing fishy smell and enhancing the flavor are achieved, animal and vegetable double proteins are formed while the taste is improved, and the absorption and utilization of the human body to the protein are greatly improved.

Description

Composite soup base with low-purine soybean flour as main material and preparation method thereof
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a composite soup base composition taking low-purine bean flour as a main material.
Background
The Chinese region is wide, the crops are various, the soybean distribution is quite wide, and the soybean is an important food source. The protein content in the soybean is highest in all vegetable foods, the nutrient components of the soybean are not fed into meat at all, the soybean has no high fat and cholesterol, and no extra burden when supplementing nutrition, and is beneficial to the absorption and utilization of protein.
Besides being used for making various bean products, extracting soybean oil, brewing soy sauce, extracting protein and the like, the soybean can be refined and made into bean flour by a wall breaking technology, can be better absorbed by human bodies, can be widely applied to various cooking procedures, such as chafing dish, porridge cooking, meat stewing, flour soup and the like, and has delicious taste and rich nutrition of foods cooked by the bean flour. The bean flour contains abundant high-quality vegetable proteins, various essential amino acids, vitamins, calcium, iron, phosphorus and other trace elements, contains soyasaponin, soyaisoflavone and other substances, and has the effects of moisturizing skin, nourishing skin, preventing and treating cancers, preventing cardiovascular diseases, relieving three-high symptoms, building up body, and improving intelligence and brain.
Celery has the effects of suppressing hyperactive liver and lowering blood pressure, and astaxanthin is one of the strongest antioxidants discovered by people so far, has the physiological effects of suppressing tumor occurrence and enhancing immunity in multiple aspects, and has the effect of complement each other when being eaten together with the bean flour.
Disclosure of Invention
The invention aims to provide a composite soup base composition which is delicious in taste, rich in nutrition and takes low-purine bean flour as a main material based on research on food nutrition and flavor. To achieve the above object, the solution of the present invention is:
a composite soup base with low purine bean flour as main material is prepared by adding astaxanthin microcapsule powder, herba Apii Graveolentis, salt, sugar, yeast extract, onion powder, dextrin and spice, wherein the low purine bean flour is 10-30%, astaxanthin microcapsule powder is 0.1-3%, herba Apii Graveolentis is 30-70%, salt is 1-10%, sugar is 1-10%, yeast extract is 0.5-5%, onion powder is 0.5-5%, dextrin is 0.5-5%, and spice is 1-20%;
preferably, the soybean powder is prepared by extracting soybean for a plurality of times by a wall breaking technology, the protein content is more than 20%, and the purine nucleotide content is less than 25mg/100g;
preferably, the dextrin is one or more of corn dextrin, maltodextrin, white dextrin, almond dextrin, yellow dextrin and the like;
preferably, the spice is one or more of fructus Foeniculi, herba Pelargonii Graveolentis, rhizoma Zingiberis recens, fructus Zanthoxyli, cortex Cinnamomi Japonici, cortex Cinnamomi, fructus Anisi Stellati, flos Caryophylli, capsici fructus, fructus Piperis, herba Alii Fistulosi, bulbus Allii, fructus Tsaoko, fructus Amomi rotundus, fructus Amomi, herba Rosmarini officinalis, etc.;
the invention also provides a preparation method of the composite soup base composition taking the low-purine bean flour as the main material, which comprises the following steps:
weighing the raw materials according to a proportion, granulating celery for standby, adding 8-20 times of drinking water into a container, heating to 40-50 ℃, slowly adding 10-30% of bean flour, stirring while adding until no particle precipitation exists, sequentially adding 0.1-3% of astaxanthin microcapsule powder, 1-10% of salt, 1-10% of sugar, 0.5-5% of yeast extract, 0.5-5% of onion powder, 0.5-5% of dextrin and 1-20% of spice, uniformly stirring, boiling at 80-120 ℃ for 15-20 minutes to prepare, and cooling for standby; the food can be used for cooking various chafing dishes, porridge, stewed meat, flour soup, fish soup and the like according to personal preference, and 30-70% of celery is added when the food is taken out of the pot, so that the flavor is enhanced;
the invention provides a preparation method of a composite soup base composition taking low-purine bean flour as a main material, which has the following beneficial effects:
the invention takes the bean flour as the main raw material, and the bean flour is rich in a large amount of protein, vitamins, minerals, a plurality of essential amino acids, plant sterols and other components, so that the bean flour has various effects of enhancing immunity, protecting heart and cerebral vessels, moistening skin, relieving pressure, promoting digestion and the like;
gout is a disease caused by purine metabolic disorder and uric acid excretion disorder, and causes serious harm to human beings; the low-purine diet is one of main measures for preventing and controlling gout attack, the low-purine soybean powder is prepared by extracting soybean for a plurality of times through a wall breaking technology, the purine nucleotide content is less than 25mg/100g, and the low-purine soybean powder is suitable for being eaten by gout attack high-risk areas and high uric acid crowds.
Detailed Description
The present invention will be described in conjunction with the following specific embodiments, which are intended to be only some of the embodiments of the present invention and not limiting;
example 1:
20% of bean flour, 1% of astaxanthin microcapsule powder, 45% of celery, 7% of salt, 5% of sugar, 2% of yeast extract, 3% of onion powder, 2% of dextrin and 15% of spice. Wherein the bean flour is prepared by extracting soybean and black soybean by wall breaking technology, the spice is prepared by mixing capsicum, pricklyash peel, star anise, myrcia, common fennel, fructus amomi, cassia bark and ginger according to the mass ratio of 2:3:1:1:2:1:1:1, and the dextrin is prepared by mixing maltodextrin and starch dextrin;
the chafing dish soup base taking the low-purine bean flour as the main material is prepared by the following steps:
(1) Weighing the raw materials according to a certain proportion, adding 15 times of drinking water into a container, heating to 40-50 ℃, adding bean flour, and stirring until no particle precipitation exists.
(2) Adding astaxanthin microcapsule powder, stirring, sequentially adding salt, sugar, yeast extract, onion powder, dextrin, and spice, and decocting at 90-110deg.C for 15-20 min; according to personal taste, adding green vegetables, seafood and meat, boiling, and adding herba Apii Graveolentis for flavoring.
Example 2:
15% of bean flour, 2% of astaxanthin microcapsule powder, 63% of celery, 2% of salt, 2% of sugar, 1% of yeast extract, 1% of onion powder, 2% of dextrin and 12% of spice. Wherein the bean powder is prepared by extracting soybean with wall breaking technology, the spice is prepared by mixing fructus Foeniculi, cortex Cinnamomi Japonici, fructus Zanthoxyli, herba Alii Fistulosi and rhizoma Zingiberis recens at a mass ratio of 1:2:2:3:4, and the dextrin is maltodextrin;
in the embodiment, the crucian carp soup base taking the low-purine bean flour as the main material is prepared by the following steps:
(1) Weighing the raw materials according to a proportion, cutting celery into sections for standby, adding 10 times of drinking water into a container, heating to 40-50 ℃, adding bean flour, and stirring until no particles precipitate.
(2) Adding astaxanthin microcapsule powder, stirring, sequentially adding salt, sugar, yeast extract, onion powder, dextrin, and spice, decocting at 90-110deg.C for 15-20 min, adding Carassius auratus, and decocting at 90-95deg.C for 15-20 min until the soup is milky.
(3) Putting the celery segments into the pot before taking the celery segments out of the pot.
Example 3:
20% of bean flour, 2% of astaxanthin microcapsule powder, 63% of celery, 3% of salt, 3% of sugar, 3% of yeast extract, 1% of onion powder, 1% of dextrin and 4% of spice. Wherein the bean powder is prepared by extracting soybean with wall breaking technology, the spice is prepared by mixing fructus Piperis, rhizoma Zingiberis recens and Bulbus Allii at a mass ratio of 1:2:1, and the dextrin is maltodextrin.
The mushroom pork porridge soup base taking the low-purine bean flour as the main material is prepared by the following steps:
(1) Weighing the raw materials according to a proportion, granulating celery for standby, adding 15 times of drinking water into a container, heating to 40-50 ℃, adding bean flour, and stirring until no particle precipitate exists;
(2) Adding astaxanthin microcapsule powder, stirring, sequentially adding salt, sugar, yeast extract, onion powder, dextrin, and spice, and decocting at 90-110deg.C for 15-20 min;
(3) Cleaning rice, placing into the container, adding Lentinus Edodes granule, and decocting at 80-100deg.C for 30-45 min;
(4) Adding pork, continuously boiling at 80-100deg.C for 3-5 min, and adding herba Apii Graveolentis particles when taking out;
example 4:
10% of bean flour, 1% of astaxanthin microcapsule powder, 67% of celery, 4% of salt, 3% of sugar, 3% of yeast extract, 3% of onion powder, 3% of dextrin and 6% of spice; wherein the bean flour is prepared by extracting soybean with wall breaking technology, the spice is prepared by mixing cortex Cinnamomi Japonici, herba Pelargonii Graveolentis, fructus Amomi rotundus, rhizoma Zingiberis recens and fructus Piperis at a mass ratio of 1:1:1:1:2, and the dextrin is corn dextrin;
the pork tripe and Chinese yam soup base composition taking the low-purine soybean powder as the main material is prepared through the following steps:
(1) Cleaning pig tripe, adding herba Alii Fistulosi, rhizoma Zingiberis recens, and Bulbus Allii, scalding in water, and cutting into strips;
(2) Weighing the raw materials according to a proportion, granulating celery for standby, adding 10 times of drinking water into a container, heating to 40-50 ℃, adding bean flour, and stirring until no particle precipitate exists;
(3) Adding astaxanthin microcapsule powder, stirring, sequentially adding salt, sugar, yeast extract, onion powder, dextrin and spice, boiling at 90-110deg.C for 15-20 min, adding pig tripe, and continuously boiling for 90 min;
(4) Putting the cut Chinese yam, boiling for 5-10 minutes at 100-120 ℃, and putting celery particles when taking out of the pot;
example 5:
16% of bean flour, 1% of astaxanthin microcapsule powder, 63% of celery, 3% of salt, 2% of sugar, 3% of yeast extract, 3% of onion powder, 3% of dextrin and 6% of spice. Wherein, the bean flour is prepared by refining soybean by wall breaking technology, the spice is prepared by mixing cinnamon, myrcia, fennel, pepper, ginger and star anise according to the mass ratio of 2:1:1:2:2:1, and the dextrin is corn dextrin;
the radish pork rib soup base composition taking the low-purine bean flour as the main material in the embodiment is prepared through the following steps:
(1) Weighing the raw materials according to a proportion, granulating celery for standby, adding 15 times of drinking water into a container, heating to 40-50 ℃, adding bean flour, and stirring until no particle precipitate exists;
(2) Adding astaxanthin microcapsule powder, stirring, sequentially adding salt, sugar, yeast extract, onion powder, dextrin, and spice, and decocting at 90-110deg.C for 15-20 min;
(3) Cleaning spareribs, placing into the container, boiling at 110-120deg.C for 5 min, cooling to 90-100deg.C, and boiling for 90 min;
(4) Putting radish, and continuously boiling for 20-30 minutes;
(5) Putting celery particles when taking out of the pot;
example 6:
23% of bean flour, 3% of astaxanthin microcapsule powder, 54% of celery, 3% of salt, 2% of sugar, 4% of yeast extract, 4% of onion powder, 3% of dextrin and 4% of spice. Wherein the bean powder is prepared by extracting soybean with wall breaking technology, the spice is prepared by mixing capsicum, pepper and ginger according to the mass ratio of 1:1:2, and the dextrin is maltodextrin;
the seafood soup base composition taking the low-purine bean flour as the main material in the embodiment is prepared through the following steps:
(1) Weighing the raw materials according to a proportion, granulating celery for standby, adding 15 times of drinking water into a container, heating to 40-50 ℃, adding bean flour, and stirring until no particle precipitate exists;
(2) Adding astaxanthin microcapsule powder, stirring, sequentially adding salt, sugar, yeast extract, onion powder, dextrin, and spice, and decocting at 90-110deg.C for 15-20 min;
(3) Putting the noodles and boiling for 3-5 minutes;
(4) Adding cleaned shrimp, concha meretricis seu Cyclinae, oyster and Loligo chinensis Gray, and decocting for 3-5 min;
(5) And (5) putting celery particles when the celery particles are taken out of the pot.
While the foregoing has been described with reference to specific embodiments of the present invention, it is not intended to limit the scope of the invention, and modifications or improvements can be made without departing from the scope of the invention; various alternatives are contemplated as would be within the skill of the art and routine practice.

Claims (5)

1. A composite soup base taking low-purine bean flour as a main material is characterized in that: the preparation method comprises the following raw materials: 10-30% of low-purine bean flour, 0.1-3% of astaxanthin microcapsule powder, 30-70% of celery, 1-10% of salt, 1-10% of sugar, 0.5-5% of yeast extract, 0.5-5% of onion powder, 0.5-5% of dextrin and 1-20% of spice.
2. The compound soup base taking low-purine bean flour as a main material according to claim 1, wherein the compound soup base is characterized in that: the low-purine soybean powder is prepared by extracting soybean for a plurality of times by a wall breaking technology, the protein content is more than 20%, and the purine nucleotide content is less than 25mg/100g.
3. The compound soup base taking low-purine bean flour as a main material according to claim 1, wherein the compound soup base is characterized in that: the dextrin may be selected from corn dextrin, maltodextrin, white dextrin, almond dextrin, and yellow dextrin.
4. The compound soup base taking low-purine bean flour as a main material according to claim 1, wherein the compound soup base is characterized in that: the spice is selected from fructus Foeniculi, herba Pelargonii Graveolentis, rhizoma Zingiberis recens, fructus Zanthoxyli, bulbus Allii, cortex Cinnamomi Japonici, cortex Cinnamomi, fructus Anisi Stellati, flos Caryophylli, fructus Capsici, fructus Piperis, herba Alii Fistulosi, fructus Tsaoko, fructus Amomi rotundus, fructus Amomi, and herba Rosmarini officinalis.
5. A preparation method of a composite soup base with low-purine bean flour as a main material is characterized by comprising the following steps:
(1) weighing the raw materials according to a proportion, granulating celery and bagging for standby;
(2) adding 8-20 times of drinking water into a container, heating to 40-50deg.C, slowly adding 10-30% of bean powder, and stirring while no particle precipitation;
(3) then sequentially adding 0.1-3% astaxanthin microcapsule powder, 1-10% salt, 1-10% sugar, 0.5-5% yeast extract, 0.5-5% onion powder, 0.5-5% dextrin and 1-20% spice, uniformly stirring, boiling at 80-120 ℃ for 15-20 minutes to prepare, cooling and bagging for later use;
(4) when in use, the product obtained in step (3) is added into soup with different tastes, and celery is put into the soup when the soup is taken out of the pot.
CN202310891917.4A 2023-07-13 2023-07-13 Composite soup base with low-purine soybean flour as main material and preparation method thereof Pending CN116898077A (en)

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CN202310891917.4A CN116898077A (en) 2023-07-13 2023-07-13 Composite soup base with low-purine soybean flour as main material and preparation method thereof

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CN202310891917.4A CN116898077A (en) 2023-07-13 2023-07-13 Composite soup base with low-purine soybean flour as main material and preparation method thereof

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