CN111642679A

CN111642679A - Anti-browning composition and application thereof

Info

Publication number: CN111642679A
Application number: CN202010410315.9A
Authority: CN
Inventors: 张小慧; 胡君景; 潘佳慧; 李金桩
Original assignee: Inner Mongolia Red Sun Food Co ltd
Current assignee: Inner Mongolia Red Sun Food Co ltd
Priority date: 2020-05-15
Filing date: 2020-05-15
Publication date: 2020-09-11

Abstract

The invention discloses an anti-browning composition, and relates to the field of foods. The anti-browning composition comprises D-sodium erythorbate and synthetic vitamin E acetate dry powder, wherein the mass ratio of the D-sodium erythorbate to the synthetic vitamin E acetate dry powder is (6-8): (1.9-2.1), preferably 7: 2. The invention also discloses an anti-browning composition and application thereof in food, wherein the food is clear soup hotpot condiment, various ingredients of the hotpot condiment are firstly added into water, boiled and kept for 1-2min, then a pre-dissolved solution prepared from the anti-browning composition is added into the water, and the hotpot condiment is obtained after boiling. The hotpot seasoning prepared by the formula can effectively overcome the defects that the traditional clear soup hotpot seasoning added with the bovine bone meal is easy to brown, and the color becomes black, and the like, and simultaneously the aims of improving the whiteness of the soup base of the clear soup product and delaying the browning speed of the color of the soup base in the storage process of the product are achieved, so that the browning time of the color of the clear soup is prolonged, and the sensory effect of the clear soup base is improved.

Description

Anti-browning composition and application thereof

Technical Field

The invention discloses an anti-browning composition and application thereof, relates to the field of foods, and particularly relates to the field of compound seasonings.

Background

The livestock and poultry bones are rich in various nutritional ingredients. Its protein and fat contents are similar to those of meat; the bone protein is relatively complete soluble protein and belongs to a high-quality protein source; the content of calcium and phosphorus in the fresh bone is high and the proportion is reasonable, the ratio of calcium to phosphorus is close to 2:1, and the ratio is the optimal proportion for human body to absorb calcium and phosphorus; in addition, fresh bone also contains various minerals and vitamins such as magnesium, iron, zinc, VA, VB1, etc. Therefore, the animal bone is a genuine nutrient source and is an excellent natural calcium source supplement.

The bovine bone powder is prepared from fresh animal bones. The bone marrow contained in the fresh animal bone is recorded from ancient times as 'nourishing marrow and essence, strengthening bones and muscles and prolonging life', and the ancient book 'Zhenyuan shou' considers that: marrow is used for tonifying deficiency, promoting blood circulation, moistening skin, and rejuvenating. Bone marrow is an anti-aging hematopoietic organ, can enhance the hematopoietic function of human body and improve the immunity of human body, and the vertebrate bone marrow contains all the essential nutrients required by human body and lecithin with the effects of promoting the development of children brain and strengthening brain and intelligence; it has effects in moistening skin, caring skin, and preventing aging, such as ossein (various amino acids), mucopolysaccharide, and various protein peptides.

The clear soup hotpot condiment added with the bovine bone meal is a soup base which is prepared by adding natural fresh bone meal serving as a raw material on the basis of a traditional clear soup condiment, so that the hotpot condiment has a bone fresh feeling and is more delicious in aftertaste. The soup body of the soup after being cooked is slightly whiter than the common clear soup, which is not only suitable for instant-boiling various food materials, but also can meet the requirement that people like to drink soup before meals. However, due to the addition of the bovine bone meal, the problems of brown color, black color and the like of the clear soup hotpot condiment easily occur in the long-time cooking process, and the visual feeling of the product is seriously influenced.

Based on the above, the industry has an urgent need for a clear soup hotpot condiment which can ensure that the hotpot condiment has bone freshness and is not easy to brown in a long-term cooking process.

Disclosure of Invention

Aiming at the problems in the background art, the invention provides the clear soup hotpot condiment and the preparation method thereof, the product of the clear soup hotpot condiment capable of delaying browning slows down the browning speed in the long-term storage process, and the phenomenon that the color of the clear soup hotpot condiment turns black is improved.

In order to achieve the purpose, the invention adopts the technical scheme that:

the anti-browning composition comprises D-sodium erythorbate and synthetic vitamin E acetate dry powder, wherein the mass ratio of the D-sodium erythorbate to the synthetic vitamin E acetate dry powder is (6-8): (1.9-2.1); wherein the D-sodium isoascorbate is provided by Zhengzhou Tuyanyang industry Co., Ltd, and the synthesized vitamin E acetate dry powder is provided by Xinchang pharmaceutical factory, Zhejiang medicine Co., Ltd.

The invention also discloses an application of the anti-browning composition in food.

Further, the food is clear soup hotpot condiment.

Further, the clear soup hotpot condiment comprises bovine bone meal.

The invention also discloses a clear soup hotpot condiment comprising the anti-browning composition.

The invention also discloses a method for preparing the clear soup hotpot condiment, which comprises the following steps:

mixing and decocting: adding hotpot condiment ingredients into water, stirring and heating until boiling, adding the anti-browning composition, and stopping heating after boiling to obtain the clear soup hotpot condiment.

Further, the mixing and boiling method specifically comprises the following steps:

stirring and heating water and vegetable oil to 90-95 deg.C for boiling;

adding spice particles, the soaked acetylated distarch phosphate and xanthan gum, stirring and heating to boil, and keeping the temperature for 3-5 min; and

adding white sugar, edible salt, Os bovis Seu Bubali powder, monosodium glutamate, yeast extract, and Carnis bovis Seu Bubali powder, stirring and heating to boil, and keeping temperature for 1-2 min;

the anti-browning composition is added and after boiling, the heating is stopped.

Further, before adding the anti-browning composition, the method also comprises the following steps: 0.79 to 1.01 portion of the anti-browning composition is added with water and stirred until being dissolved.

The invention also discloses the clear soup hotpot condiment prepared by any one of the preparation methods.

Further, the clear soup hotpot condiment comprises:

2-4 parts of bovine bone meal and 0.79-1.01 parts of anti-browning composition.

Further, the clear soup hotpot condiment further comprises:

9-11 parts of vegetable oil, 68-70 parts of water, 4.5-7.2 parts of spices and 20-28 parts of auxiliary materials.

Further, the spices include but are not limited to dried ginger, garlic, angelica dahurica and rhizoma kaempferiae.

Further, the auxiliary materials include but are not limited to white granulated sugar, edible salt, monosodium glutamate, yeast extract and beef powder.

Compared with the prior art, the invention has the beneficial effects that:

the hotpot seasoning prepared by the formula can effectively overcome the defects that the traditional clear soup hotpot seasoning added with the bovine bone meal is easy to brown, and the color becomes black, and the like, and simultaneously the aims of improving the whiteness of the soup base of the clear soup product and delaying the browning speed of the color of the soup base in the storage process of the product are achieved, so that the browning time of the color of the clear soup is prolonged, and the sensory effect of the clear soup base is improved.

It should be noted that the technical effect of the present invention is the result of the mutual cooperation and interaction of the process steps and parameters, and is not the superposition of simple processes, and the effect produced by the organic combination of the processes far exceeds the superposition of the functions and effects of each single process, so the present invention has better advancement and practicability.

Detailed Description

Example 1

The anti-browning composition comprises D-sodium erythorbate and synthetic vitamin E acetate dry powder, wherein the mass ratio of the D-sodium erythorbate to the synthetic vitamin E acetate dry powder is (6-8): (1.9-2.1).

Example 2

The clear soup hotpot condiment comprises D-sodium erythorbate and synthetic vitamin E acetate dry powder, wherein the mass ratio of the D-sodium erythorbate to the synthetic vitamin E acetate dry powder is 7: 2.

example 3

A clear soup hotpot condiment comprises an anti-browning composition, wherein the mass percentages of D-sodium erythorbate and synthetic vitamin E acetate dry powder in the clear soup hotpot condiment are 0.6-0.8% and 0.19-0.21%, respectively.

Example 4

A clear soup hotpot condiment comprises an anti-browning composition, wherein the mass percentages of D-sodium erythorbate and synthetic vitamin E acetate dry powder in the clear soup hotpot condiment are 0.7% and 0.2% respectively.

Example 5

The clear soup hotpot condiment of example 4 comprises 2-4 parts of bovine bone meal.

Example 6

The clear soup hotpot condiment of example 5 further comprises vegetable oil, water, spices and auxiliary materials.

Example 7

The adjuvants in example 6 include, but are not limited to, white granulated sugar, edible salt, beef powder, and yeast extract.

Example 8

The preparation method of the clear soup hotpot condiment of the embodiment 7 comprises the following steps:

(1) stirring and heating water and vegetable oil to 90-95 deg.C for boiling;

(2) adding spice particles, the soaked acetylated distarch phosphate and xanthan gum, stirring and heating to boil, and keeping the temperature for 3-5 min; and

(3) adding white sugar, edible salt, Os bovis Seu Bubali powder, monosodium glutamate, yeast extract, and Carnis bovis Seu Bubali powder, stirring and heating to boil, and keeping temperature for 1-2 min;

(4) adding the pre-dissolved solution, stopping heating after boiling, and uniformly stirring to obtain the clear soup hotpot condiment.

Example 9

A method for preparing clear soup hotpot condiment comprises the following steps:

(1) mixing 0.7kg of D-sodium erythorbate and 0.2kg of synthetic vitamin E acetate dry powder, and pouring into 1.5kg of water while stirring for full dissolution to obtain a pre-dissolved solution for later use;

(2) adding 69 kg of water and 10kg of vegetable oil, stirring and heating to 90 ℃ for boiling, adding 2.5 kg of dried ginger particles, 1.5kg of white pepper particles, 2.5 kg of dehydrated garlic particles, 0.7kg of angelica root particles and 0.15 kg of rhizoma kaempferiae particles, stirring and heating to 90 ℃ for boiling, keeping the temperature for 3-5min, adding 6 kg of white granulated sugar, 9.5 kg of edible salt, 3kg of bovine bone meal, 4 kg of monosodium glutamate, 1.5kg of yeast extract and 1.5kg of beef powder, stirring and heating to 90 ℃ for boiling, keeping the temperature for 1-2min, adding the pre-dissolved solution, stopping heating after boiling at 90 ℃, and uniformly stirring to obtain the clear soup hotpot condiment; the amount of the clear soup hotpot condiment in the embodiment is 100 kg.

Example 10

(2) adding 68 kg of water and 9 kg of vegetable oil, stirring and heating to 90 ℃ for boiling, adding 2kg of dried ginger particles, 1kg of white pepper particles, 2kg of dehydrated garlic particles, 0.4 kg of angelica root particles and 0.1 kg of rhizoma kaempferiae particles, stirring and heating to 90 ℃ for boiling, keeping the temperature for 3-5min, adding 5kg of white granulated sugar, 9 kg of edible salt, 2kg of bovine bone meal, 3kg of monosodium glutamate, 1kg of yeast extract and 1kg of beef powder, stirring and heating to 90 ℃ for boiling, keeping the temperature for 1-2min, adding the pre-dissolved solution, stopping heating after the 90 ℃ is boiled, and uniformly stirring to obtain the clear soup hotpot condiment; the amount of the clear soup hotpot condiment in the embodiment is 100 kg.

Example 11

(1) mixing 0.7kg of D-sodium erythorbate and 0.2kg of synthetic vitamin E acetate dry powder to prepare an antioxidant color fixative, pouring the mixture into 1.5kg of water while stirring, and stirring until the mixture is completely dissolved to obtain a pre-dissolved solution for later use;

(2) adding 70 kg of water and 11 kg of vegetable oil, stirring and heating to 90 ℃ for boiling, adding 3kg of dried ginger particles, 2kg of white pepper particles, 3kg of dehydrated garlic particles, 1kg of angelica dahurica particles and 0.2kg of rhizoma kaempferiae particles, stirring and heating to 90 ℃ for boiling, keeping the temperature for 3-5min, adding 7kg of white granulated sugar, 10kg of edible salt, 4 kg of bovine bone meal, 5kg of monosodium glutamate, 2kg of yeast extract and 2kg of beef powder, stirring and heating to 90 ℃ for boiling, keeping the temperature for 1-2min, adding the pre-dissolved solution, stopping heating after the temperature is 90 ℃ for boiling, and uniformly stirring to obtain the clear soup hotpot base material; the amount of the clear soup hotpot condiment in the embodiment is 100 kg.

Comparative example 1

compared with the example 9, only synthetic vitamin E acetate dry powder which accounts for 0.2 percent of the clear soup hotpot condiment by mass percent is added, and the rest formula and the process are the same as the example 9.

(1) Taking 0.2kg of synthetic vitamin E acetate dry powder as an antioxidant color fixative, pouring into 1.5kg of water while stirring, and stirring until the synthetic vitamin E acetate dry powder is completely dissolved to obtain a pre-dissolved solution for later use;

Comparative example 2

Compared with the example 9, only the D-sodium erythorbate accounting for 0.7 percent of the clear soup hotpot condiment by mass is added, and the rest formula and the process are the same as the example 9.

(1) Taking 0.5kg of D-sodium erythorbate as an antioxidant color fixative, pouring into 1.5kg of water while stirring, and stirring until the D-sodium erythorbate is completely dissolved to obtain a pre-dissolved solution for later use;

Comparative example 3

Compared with the example 9, the D-sodium erythorbate and the synthetic vitamin E acetate dry powder are =0.3% and 0.12% (mass percentage of clear soup hotpot condiment), and the rest formula and process are the same as those in the example 9.

(1) Mixing 0.3kg of D-sodium erythorbate and 0.12kg of synthetic vitamin E acetate dry powder to prepare an antioxidant color fixative, pouring the mixture into 1.5kg of water while stirring, and stirring until the mixture is completely dissolved to obtain a pre-dissolved solution for later use;

Comparative example 4

Compared with the example 9, the D-sodium erythorbate and the synthetic vitamin E acetate dry powder are =1.0% and 0.22% (mass percentage of clear soup hotpot condiment), and the rest formula and process are the same as those in the example 9.

(1) Mixing 1.0kg of D-sodium erythorbate and 0.22kg of synthetic vitamin E acetate dry powder to prepare an antioxidant color fixative, pouring the mixture into 1.5kg of water while stirring, and stirring until the mixture is completely dissolved to obtain a pre-dissolved solution for later use;

Comparative example 5

Compared with the example 9, the D-sodium erythorbate and the synthetic vitamin E acetate dry powder are all removed, and the rest formula and the process are the same as the example 9.

Adding 69 kg of water and 10kg of vegetable oil, stirring and heating to 90 ℃ for boiling, adding 2.5 kg of dried ginger particles, 1.5kg of white pepper particles, 2.5 kg of dehydrated garlic particles, 0.7kg of angelica root particles and 0.15 kg of rhizoma kaempferiae particles, stirring and heating to 90 ℃ for boiling, keeping the temperature for 3-5min, adding 6 kg of white granulated sugar, 9.5 kg of edible salt, 3kg of bovine bone meal, 4 kg of monosodium glutamate, 1.5kg of yeast extract and 1.5kg of beef powder, stirring and heating to 90 ℃ for boiling, keeping the temperature for 1-2min, adding the pre-dissolved solution, stopping heating after boiling at 90 ℃, and uniformly stirring to obtain the clear soup hotpot condiment; the amount of the clear soup hotpot condiment in the embodiment is 100 kg.

Test example 1

Adding the pre-dissolved solution in the boiling process in the comparative examples 1-5, boiling at 90 ℃, stopping heating, and uniformly stirring to obtain the clear soup hotpot condiment, adjusting the adding of the pre-dissolved solution, boiling at 90 ℃, keeping the temperature for 10min and 30min respectively, and uniformly stirring to obtain the clear soup hotpot condiment.

Taking the clear soup hotpot condiment prepared in the example 9 and the comparative examples 1-5, respectively comparing the clear soup hotpot condiment with the clear soup hotpot condiment prepared by the process, detecting color data by using a spectrophotometer, and comparing color change conditions of all groups according to brightness; the equipment used for the test is a NS800 spectrocolorimeter. In most cases, the data is relative chromatic aberration, not absolute chromatic aberration. The color test data for each group are shown in Table 1.

TABLE 1 change in L-value for different boiling times after addition of anti-browning compositions to each set of samples

。

As can be seen from the results in Table 1, the initial values of the hotpot seasonings obtained in example 9 and comparative examples 1, 3 and 4 during storage at 57 ℃ were not significantly different (P > 0.05), but the initial values of the L values of comparative examples 2 and 5 were lower (P < 0.05) than those of example 9.

After the temperature is kept for 10min and 30min, the L values of the groups of the example 9 and the comparative examples 1-4 are not obviously changed, the color of the bottom material of the comparative example 5 is relatively deepened when the bottom material is decocted for 30min, which shows that the hotpot bottom material can be browned under the condition of not adding any antioxidant. Based on the above-mentioned lower significance of the change, we conducted experimental example 2 aiming at observing the brightness of each group of clear soup hotpot seasoning after being stored at 57 ℃ for 5 days, 8 days and 14 days.

Test example 2

Taking the clear soup hotpot condiment prepared in the example 9 and the comparative examples 1-5, preserving heat at 57 ℃, meanwhile, preserving the clear soup hotpot condiment at 0-4 ℃ for refrigeration to serve as a standard sample for each observation, comparing the brightness of each group of the 57 ℃ heat preservation sample at 5 days, 8 days and 14 days with the standard sample, detecting color data by using a spectrophotometer, and judging the color change condition of each group of the clear soup hotpot condiment at 57 ℃ at different time; the device used in the test is a spectrocolorimeter with the model number of NS800, if the Delta L is positive, the sample is lighter than the standard sample, and if the Delta L is negative, the sample is darker than the standard sample. In most cases, the data is relative chromatic aberration, not absolute chromatic aberration. The color test data for each group are shown in Table 2.

TABLE 2L/. DELTA.L values after 14 days of storage at 57 ℃ for the primer samples of each group

。

As is apparent from the results shown in Table 2, the hotpot seasonings obtained in example 9 and comparative examples 1, 3 and 4 showed no significant difference in initial value during storage at 57 ℃ (P > 0.05), but the initial values of L values of comparative examples 2 and 5 were lower than those of example 9 (P < 0.05).

After the two groups of the hotpot condiment are stored for 5 days at 57 ℃, the delta L value of example 9 is 4.39, the delta L value of comparative example 4 is 4.11, the two groups of the hotpot condiment have no obvious relative color difference, and the delta L values of comparative examples 1 and 2, particularly comparative example 5 and example 9 have obvious difference (P < 0.05), so that the example 9 and the comparative example 4 still show better browning resistance on the 5 th day. It can be seen that once the use of sodium D-isoascorbate and synthetic vitamin E acetate dry powder is eliminated, the browning resistance is very rapidly reduced, especially as shown in comparative example 5. Even if the sodium D-erythorbate and the synthetic vitamin E acetate dry powder are added, the anti-browning capability of the compound is not always consistent with that of the compound in example 9, and it can be seen that in comparative example 3, although the two antioxidants are also used, the compound in the sodium D-erythorbate, namely the synthetic vitamin E acetate dry powder, is =0.3%:0.12% (clear soup hotpot seasoning mass percent), and the relative color difference after 5 days of storage is better than that of comparative examples 2 and 5, but still is not as good as that of example 9 and comparative example 4. It can be seen that the clear soup hotpot seasoning with the optimal delta L value after 5 days of storage at 57 ℃ can be obtained only when the mass percentages of the D-sodium erythorbate and the synthetic vitamin E acetate dry powder in the clear soup hotpot seasoning are respectively 0.7% and 0.2%.

The Δ L value of example 9 after 8 days of storage at 57 ℃ for each set of primers was 0.64, while the Δ L value of each comparative example was already negative, indicating that the whiteness values of the comparative examples (comparative examples 1-5) at day 8 were deeper than the standard, and that the Δ L values of comparative examples 1-5 were significantly different from those of example 9 (P < 0.05), indicating that example 9 also exhibited better browning resistance at day 8. Therefore, once the use of the D-sodium erythorbate and the synthetic vitamin E acetate dry powder is cancelled or the adding proportion is adjusted, the anti-browning capacity of the clear soup hotpot condiment can be affected to different degrees, particularly the anti-browning capacity of the clear soup hotpot condiment is most remarkably shown in the comparative example 5, and then the anti-browning capacity of the clear soup hotpot condiment is shown in the comparative examples 2, 1, 3 and 4. It can be seen that the clear soup hotpot seasoning with the optimal delta L value after being stored for 8 days at 57 ℃ can be obtained only when the mass percentages of the D-sodium erythorbate and the synthetic vitamin E acetate dry powder in the clear soup hotpot seasoning are respectively 0.7% and 0.2%.

After the bed materials of each group were stored at 57 ℃ for 14 days, the Δ L value of example 9 was-1.93, and the Δ L values of the other comparative examples were negative, and the most significant differences in relative color were: the results of comparative example 5, comparative example 2, comparative example 1, comparative example 3, comparative example 4 and finally example 9 also demonstrate that the clear soup hotpot seasoning prepared in example 9 gradually starts browning after being stored at 57 ℃ for 8-14 days, and compared with the rest of comparative example groups, the browning speed is slower and the browning resistance is most outstanding.

In conclusion, the hotpot seasoning prepared by the formula can effectively overcome the defects that the traditional clear soup hotpot seasoning added with the bovine bone meal is easy to brown and is blackened in color and the like, and meanwhile, the whiteness of the soup base of the clear soup product is improved, the browning speed of the color of the soup base in the storage process of the product is delayed, so that the browning time of the color of the clear soup is prolonged, and the sensory effect of the clear soup is improved.

Finally, the above embodiments are only for illustrating the technical solutions of the present invention and not for limiting, although the present invention has been described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions may be made to the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, and all of them should be covered in the claims of the present invention.

Claims

1. An anti-browning composition comprises D-sodium erythorbate and synthetic vitamin E acetate dry powder, wherein,

the mass ratio of the D-sodium erythorbate to the synthetic vitamin E acetate dry powder is (6-8): (1.9-2.1).

2. Use of the anti-browning composition according to claim 1 in food products.

3. The use according to claim 2, wherein,

the food is clear soup hotpot condiment.

4. The use according to claim 3, wherein,

the clear soup hotpot condiment comprises bovine bone meal.

5. A light soup hotpot condiment comprising the anti-browning composition according to claim 1.

6. A method of preparing the clear soup hotpot condiment of claim 5, comprising:

7. The method of claim 6, wherein,

also included prior to the addition of the anti-browning composition are: 0.79 to 1.01 portion of the anti-browning composition is added with water and stirred until being dissolved.

8. A clear soup hotpot condiment prepared by the preparation method of claim 6 or 7.

9. The clear soup hotpot condiment of claim 6 or 8, comprising:

2-4 parts of bovine bone meal and 0.79-1.01 parts of anti-browning composition.

10. The hotpot condiment of claim 9 further comprising: