CN112790358A - White soup type pig bone soup fine powder and preparation method thereof - Google Patents
White soup type pig bone soup fine powder and preparation method thereof Download PDFInfo
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- CN112790358A CN112790358A CN202011626974.2A CN202011626974A CN112790358A CN 112790358 A CN112790358 A CN 112790358A CN 202011626974 A CN202011626974 A CN 202011626974A CN 112790358 A CN112790358 A CN 112790358A
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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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
- A23L23/10—Soup concentrates, e.g. powders or cakes
-
- 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
- A23L3/3544—Organic compounds containing hetero rings
-
- 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
- A23L33/15—Vitamins
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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
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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)
- Mycology (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to the technical field of food processing, and particularly discloses a white soup type pig bone soup fine powder and a preparation method thereof, wherein the white soup type pig bone soup fine powder comprises the following components in parts by weight; 60-80 parts of pig bones, 3-5 parts of lard, 5-20 parts of pigskin, 5-15 parts of fruits and vegetables, 2-5 parts of edible fungi, 1-2 parts of plant spices, 5-10 parts of salt, 2-5 parts of white granulated sugar, 2-6 parts of oil-in-water type emulsifier, 2-6 parts of maltodextrin, 1-3 parts of glucose, 2-3 parts of yeast extract, 0.1-0.5 part of I + G, 0.02-0.05 part of glycine, 0.05-0.1 part of L-cysteine and 0.1-0.2 part of thiamine. The invention has the characteristics of higher calcium content, simple boiling procedure and no loss of nutrition and flavor.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a white soup type pig bone soup fine powder and a preparation method thereof.
Background
Pig also named pig and pig. The feed is simple and easy to feed, has the characteristics of thin bones, small tendons, less meat and is the most meat to eat in daily life. Pork is not beneficial to patients with yin deficiency and blood deficiency who eat more pork; however, if it is adjusted and boiled properly, it can also be used as a long-life drug. Although pork is a daily food, both healthy people and people with diseases can eat the pork, but the pork is eaten more frequently, causes deficiency and fat, causes wind phlegm, and is eaten more frequently or eaten cold, which easily causes gastrointestinal distention or abdominal distension and diarrhea. It should be used with cautions or for patients with fatty meat and lard, hypertension or hemiplegia (apoplexy) and patients with gastrointestinal deficiency cold, asthenia, body fat, excessive phlegm and dampness, and indigestion.
The pig bone soup is a soup with the functions of strengthening waist and knees, benefiting strength, tonifying deficiency and strengthening bones and muscles, and is prepared by decocting straight bones, fan bones, tail spines and broken bones, as well as scallion knots, ginger, wine and clear water. The pig bone soup is cold and cool in nature, and can strengthen waist and knees, benefit strength and energy, tonify deficiency and weakness, and strengthen tendons and bones. The pig bone is rich in collagen and inorganic substances such as phosphorus, calcium and the like, but the collagen in the pig bone is difficult to boil into the soup, and most of the calcium and the phosphorus in the pig bone cannot be dissolved into the bone soup; big bone soup usually increases the thick white color and luster of bone soup through extension boil out time to in the hope of increasing the content of calcium and phosphorus in the bone soup, however, the calcium content in pig bone soup is very little, can not effectively increase the calcium content in the bone soup through long-time boil out, and can make purine content in the hot water rise, if simply lean on drinking pig bone soup to supply calcium, hardly satisfy consumer's nutrition needs.
Patent publication No. CN109123557A discloses a nourishing pig bone soup, which is prepared by decocting pig fan bone, pig tail vertebra, pig bone, Chinese medicinal materials, cooking wine, salt, herba Alii Fistulosi, rhizoma Zingiberis recens and clear water; it has nourishing and tonic effects on weakness after illness, puerperal hemorrhage, deficiency of both qi and blood, yin deficiency and blood deficiency, and emaciation with yellowish complexion. However, the pig bone soup in the patent adopts a common boiling procedure, the boiling procedure is complicated, and the pig bone soup cannot be boiled at high temperature, if the boiling temperature is too high, the nutrition and flavor in the pig bone soup can be greatly lost, so that the color, taste and flavor of the pig bone soup can be affected; meanwhile, the pig bone soup can be heated and boiled at present and eaten at present in restaurants or homes, so that the requirements of general people such as office workers and the like on buying and eating can not be met, and the pig bone soup is inconvenient to eat.
Therefore, the existing pig bone soup has the problems of low calcium content, complicated boiling process and great loss of nutrition and flavor.
Disclosure of Invention
The invention aims to solve the technical problems of the existing pig bone soup and provides the white soup type pig bone soup flavor powder which has higher calcium content, simple boiling process and no loss of nutrition and flavor and the preparation method thereof.
The invention has a technical scheme that: the white soup type pig bone soup fine powder comprises the following raw materials in parts by weight;
60-80 parts of pig bones, 3-5 parts of lard, 5-20 parts of pigskin, 5-15 parts of fruits and vegetables, 2-5 parts of edible fungi, 1-2 parts of plant spices, 5-10 parts of salt, 2-5 parts of white granulated sugar, 2-6 parts of oil-in-water type emulsifier, 2-6 parts of maltodextrin, 1-3 parts of glucose, 2-3 parts of yeast extract, 0.1-0.5 part of I + G, 0.02-0.05 part of glycine, 0.05-0.1 part of L-cysteine and 0.1-0.2 part of thiamine.
The invention takes pig bones, lard, pigskin, fruits and vegetables and edible fungi which are natural food materials as main raw materials, and plant spices, salt, white granulated sugar, glucose and yeast extract as auxiliary materials, so that the obtained soup is tonic without dryness, moist without greasiness, fragrant and delicious, and has the effects of tonifying middle-jiao and Qi, nourishing blood and strengthening bones and moistening skin; the delicate flavor of the pig bone soup is enhanced by adding a new generation of nucleotide food freshener I + G; the glycine is added to remove the bitter taste of the pig bone soup, stabilize the vitamin C in the pig bone soup and play a role in corrosion prevention when the finished pig bone soup is packaged into a box or a bag at the later stage; the pig bone soup is more fragrant and beautiful in taste and clearer in color by adding the L-cysteine; the vitamin B1 in the pig bone soup is increased by adding thiamine, so that the pig bone soup can maintain normal digestion of a human body, has the effect of delaying skin aging, and can improve the mental condition of the human body and eliminate fatigue; the oil-in-water type emulsifier is added, so that fat micromolecules in the pig bone soup fine powder can be well wrapped by water when the pig bone soup fine powder is used for making soup and drinking, the color of the prepared pig bone soup is always kept milky, the fat micromolecules can keep stable affinity balance under the wrapping effect of the oil-in-water type emulsifier, the situation that the fat micromolecules float upwards and are layered due to continuous polymerization can not occur, and the uniform stability of all the fat micromolecules in the pig bone soup can be ensured; meanwhile, due to the addition of I + G, glycine, L-cysteine and thiamine, the pig bone soup is rich in fresh nucleotide substances, so that the fresh and sweet taste of the pig bone soup can be improved on the premise of not using flavoring agents such as monosodium glutamate and the like; the invention is rich in various nutrient substances such as collagen, calcium, phosphorus and the like, has low purine content, low crude fat content, thick and white liquor color and fresh, sweet and fine mouthfeel.
Preferably, the composition comprises the following raw materials in parts by weight;
65-75 parts of pig bones, 3.5-4.5 parts of lard, 10-15 parts of pigskin, 7-12 parts of fruits and vegetables, 2-4 parts of edible fungi, 1-2 parts of plant spices, 7-10 parts of salt, 2-4 parts of white granulated sugar, 3-5 parts of an oil-in-water emulsifier, 3-5 parts of maltodextrin, 1-2 parts of glucose, 2-3 parts of yeast extract, 0.2-0.4 part of I + G, 0.02-0.04 part of glycine, 0.07-0.1 part of L-cysteine and 0.1-0.2 part of thiamine.
Preferably, the composition comprises the following raw materials in parts by weight;
68-70 parts of pig bones, 3.7-4.2 parts of lard, 11-13 parts of pigskin, 9-11 parts of fruits and vegetables, 2-3 parts of edible fungi, 1-2 parts of plant spices, 8-9 parts of salt, 2-3 parts of white granulated sugar, 3.5-4.5 parts of oil-in-water emulsifier, 3.5-4.5 parts of maltodextrin, 1-2 parts of glucose, 2-3 parts of yeast extract, 0.3-0.4 part of I + G, 0.02-0.03 part of glycine, 0.08-0.09 part of L-cysteine and 0.1-0.2 part of thiamine.
Preferably, the composition comprises the following raw materials in parts by weight;
66 parts of pig bones, 4 parts of lard oil, 8 parts of pigskin, 8 parts of fruits and vegetables, 3 parts of edible fungi, 1 part of plant spices, 6 parts of salt, 3 parts of white granulated sugar, 4 parts of oil-in-water emulsifier, 4 parts of maltodextrin, 2 parts of glucose, 2.4 parts of yeast extract, 0.35 part of I + G, 0.02 part of glycine, 0.08 part of L-cysteine and 0.15 part of thiamine.
Preferably, the fruits and vegetables are one or more of white radish, carrot, corn or soybean sprout.
Preferably, the edible fungi is one or more of lentinus edodes, mushrooms or bamboo fungi.
Preferably, the plant spice is one or more of ginger, onion or pepper.
Preferably, the oil-in-water type emulsifier is at least one of a monoglyceride and a sucrose fatty acid ester.
The other technical scheme of the invention is as follows: the preparation method of the white soup type pig bone soup fine powder comprises the following steps,
(1) pretreatment of raw materials
Crushing pig bones into small pieces of 3-8 cm, cleaning the small pieces in clear water, putting the cleaned pig bones and cleaned pigskins into boiling water to be boiled for 5-10 min, taking out the pig bones and the cleaned pigskins, and cleaning the pig bones and the cleaned pigskins with clear water for later use;
cleaning fruits, vegetables and edible fungi, adding plant spices, and cutting into small pieces for later use;
(2) staged hot extraction
Adding the pig bone, the pigskin, the fruits and the vegetables, the edible fungi and the plant spices obtained in the step (1) into distilled water, heating the distilled water to 95-100 ℃, boiling the mixed raw materials for 0.4-2 h, removing upper oil foam and blood foam, covering, sealing, heating to 110-121 ℃, and boiling and extracting for 2-4 h; then cooling to 30-50 ℃ to obtain the pork bone soup containing the bone and meat residues;
(3) high speed shear emulsification
Adding lard into the pork bone soup containing the bone and meat residues obtained in the step (2), grinding by using a colloid mill, sieving by using a 200-mesh sieve to remove residues, and emulsifying for 3-5 min at the rotating speed of 1500-2000 rpm/min by using a high-speed shearing emulsifying machine to obtain milky pork bone soup;
(4) low temp. change Maillard reaction
Adding yeast extract, I + G, salt, white sugar, glucose, glycine and L-cysteine which are prepared in proportion into the milky white pig bone soup obtained in the step (3), reacting for 2-2.5 hours under stirring at the pig bone soup temperature of 90-100 ℃, adding thiamine, heating the pig bone soup to 105-120 ℃, continuing to react for 0.5-1 hour under stirring, and quickly cooling the pig bone soup to 55-65 ℃ after the reaction is finished;
(5) high pressure homogenization
Adding the oil-in-water type emulsifier and maltodextrin into the Maillard reaction product obtained in the step (4), stirring and adjusting until the solid content reaches 20-40%, and then carrying out high-pressure homogenization under the conditions of 40-60 MPa pressure and 55-65 ℃;
(6) spray drying to obtain powder
And (4) carrying out spray drying on the homogenized bone soup obtained in the step (5) at an inlet temperature of 180-190 ℃ and an outlet temperature of 65-85 ℃, and drying until the water content is lower than 10% to obtain the white soup type pig bone soup fine powder.
(7) And quantitatively packaging the product after the product is qualified by detection according to the standard.
Preferably, the weight ratio of the distilled water to the pig bones is 0.5-2. More preferably, the weight ratio of the distilled water to the pig bones is 0.8-1.5. Most preferably, the weight ratio of the distilled water to the pig bone is 1.
The natural food materials such as pig bones, lard, pigskin, fruits and vegetables, edible fungi and the like are used as main raw materials and are processed by modern food engineering technology processes such as staged heating and hot extraction, high-speed shearing and emulsification, low-temperature change Maillard reaction, high-pressure homogenization, spray drying and the like, the problems of tedious boiling process, great loss of nutrition and flavor, inconvenience in eating and the like of the home-cooked pig bone soup are solved, the nutritional value of the natural food materials such as pig bones is greatly reserved, the product is rich in ossein protein, chondroitin, amino acid, various trace elements and natural flavoring substances, has the characteristics of high temperature resistance, clear color, soft mouthfeel, delicious taste and the like, integrates safety, nutrition, health and delicious taste, and is a high-grade seasoning which is convenient to eat and widely applied and has pure natural bone and meat flavor. The oil-in-water type emulsifier is used for enabling fat micromolecules in the pig bone soup fine powder to be well wrapped by water when the pig bone soup fine powder is used for making soup and drinking, the color of the made pig bone soup is always kept milky, the fat micromolecules can keep stable affinity balance under the wrapping effect of the oil-in-water type emulsifier, the situation that the fat micromolecules float upwards and are layered due to continuous polymerization can not occur, and the uniform stability of all the fat micromolecules in the pig bone soup is ensured; the maltodextrin is used for increasing the viscosity of the Maillard reaction product, so that the Maillard reaction product can reach the condition of the high-pressure homogenization process as soon as possible.
Preferably, the weight ratio of the distilled water to the pig bones is 0.5-2. More preferably, the weight ratio of the distilled water to the pig bones is 0.8-1.5. Most preferably, the weight ratio of the distilled water to the pig bone is 1.
The invention has the following beneficial effects:
(1) the soup is prepared by taking natural food materials such as pig bones, lard, pigskin, fruits and vegetables and edible fungi as main raw materials and plant spices, salt, white granulated sugar, glucose and yeast extract as auxiliary materials, is tonic without dryness, moist without greasiness, fragrant and delicious, and has the effects of tonifying middle-jiao and Qi, nourishing blood and strengthening bones and moistening skin;
(2) the delicate flavor of the pig bone soup is enhanced by adding a new generation of nucleotide food freshener I + G;
(3) the glycine is added to remove the bitter taste of the pig bone soup, stabilize the vitamin C in the pig bone soup and play a role in corrosion prevention when the finished pig bone soup is packaged into a box or a bag at the later stage;
(4) the pig bone soup is more fragrant and beautiful in taste and clearer in color by adding the L-cysteine;
(5) the vitamin B1 in the pig bone soup is increased by adding thiamine, so that the pig bone soup can maintain normal digestion of a human body, has the effect of delaying skin aging, and can improve the mental condition of the human body and eliminate fatigue;
(6) the oil-in-water type emulsifier is added, so that fat micromolecules in the pig bone soup fine powder can be well wrapped by water when the pig bone soup fine powder is used for making soup and drinking, the color of the prepared pig bone soup is always kept milky, the fat micromolecules can keep stable affinity balance under the wrapping effect of the oil-in-water type emulsifier, the situation that the fat micromolecules float upwards and are layered due to continuous polymerization can not occur, and the uniform stability of all the fat micromolecules in the pig bone soup can be ensured;
(7) the addition of I + G, glycine, L-cysteine and thiamine also enables the pig bone soup to be rich in nucleotide fresh substances, so that the fresh and sweet taste of the pig bone soup can be improved on the premise of not using flavoring agents such as monosodium glutamate and the like;
(8) rich in various nutrient substances such as collagen, calcium, phosphorus and the like, low in purine content, low in crude fat content, thick and white in liquor color and fresh, sweet and fine in taste;
(9) the maltodextrin is used for increasing the viscosity of the Maillard reaction product, so that the Maillard reaction product can reach the condition of the high-pressure homogenization process as soon as possible.
Detailed Description
The present invention is further illustrated by the following examples, which are not to be construed as limiting the invention.
Example 1:
the white soup type pig bone soup fine powder comprises the following components in parts by weight;
60 parts of pig bones, 3 parts of lard oil, 5 parts of pigskin, 5 parts of fruits and vegetables, 2 parts of edible fungi, 1 part of plant spices, 5 parts of salt, 2 parts of white granulated sugar, 2 parts of oil-in-water emulsifier, 2 parts of maltodextrin, 1 part of glucose, 2 parts of yeast extract, 0.1 part of I + G, 0.02 part of glycine, 0.05 part of L-cysteine and 0.1 part of thiamine. The fruit and vegetable is white radish. The edible fungus is Lentinus Edodes. The plant spice is rhizoma Zingiberis recens. The oil-in-water type emulsifier is monoglyceride.
Comparative example 1:
the white soup type pig bone soup fine powder comprises the following components in parts by weight;
60 parts of pig bones, 5 parts of pigskin, 5 parts of fruits and vegetables, 2 parts of edible fungi, 1 part of plant spices, 5 parts of salt and 2 parts of white granulated sugar. The fruit and vegetable is white radish. The edible fungus is Lentinus Edodes. The plant spice is rhizoma Zingiberis recens.
Example 2:
the white soup type pig bone soup fine powder comprises the following components in parts by weight;
80 parts of pig bones, 5 parts of lard, 20 parts of pigskin, 15 parts of fruits and vegetables, 5 parts of edible fungi, 2 parts of plant spices, 10 parts of salt, 5 parts of white granulated sugar, 6 parts of oil-in-water type emulsifier, 6 parts of maltodextrin, 3 parts of glucose, 3 parts of yeast extract, 0.5 part of I + G, 0.05 part of glycine, 0.1 part of L-cysteine and 0.2 part of thiamine. The fruit and vegetable is carrot. The edible fungus is mushroom. The plant spice is onion. The oil-in-water emulsifier is sucrose fatty acid ester.
Comparative example 2:
the white soup type pig bone soup fine powder comprises the following components in parts by weight;
80 parts of pig bones, 20 parts of pigskin, 15 parts of fruits and vegetables, 5 parts of edible fungi, 2 parts of plant spices, 10 parts of salt and 5 parts of white granulated sugar. The fruit and vegetable is carrot. The edible fungus is mushroom. The plant spice is onion.
Example 3:
the white soup type pig bone soup fine powder comprises the following components in parts by weight;
65 parts of pig bones, 3.5 parts of lard, 10 parts of pigskin, 7 parts of fruits and vegetables, 2 parts of edible fungi, 1 part of plant spices, 7 parts of salt, 2 parts of white granulated sugar, 3 parts of oil-in-water type emulsifier, 3 parts of maltodextrin, 1 part of glucose, 2 parts of yeast extract, 0.2 part of I + G, 0.02 part of glycine, 0.07 part of L-cysteine and 0.1 part of thiamine. The fruit and vegetable is corn. The edible fungus is Dictyophora Indusiata. The plant spice is fructus Piperis. The oil-in-water type emulsifier is monoglyceride.
Comparative example 3:
the white soup type pig bone soup fine powder comprises the following components in parts by weight;
65 parts of pig bones, 10 parts of pigskin, 7 parts of fruits and vegetables, 2 parts of edible fungi, 1 part of plant spices, 7 parts of salt and 2 parts of white granulated sugar. The fruit and vegetable is corn. The edible fungus is Dictyophora Indusiata. The plant spice is fructus Piperis.
Example 4:
the white soup type pig bone soup fine powder comprises the following components in parts by weight;
75 parts of pig bones, 4.5 parts of lard, 15 parts of pigskin, 12 parts of fruits and vegetables, 4 parts of edible fungi, 2 parts of plant spices, 10 parts of salt, 4 parts of white granulated sugar, 5 parts of oil-in-water emulsifier, 5 parts of maltodextrin, 2 parts of glucose, 3 parts of yeast extract, 0.4 part of I + G, 0.04 part of glycine, 0.1 part of L-cysteine and 0.2 part of thiamine. The fruit and vegetable is white radish. The edible fungus is Lentinus Edodes. The plant spice is rhizoma Zingiberis recens. The oil-in-water emulsifier is sucrose fatty acid ester.
Comparative example 4:
the white soup type pig bone soup fine powder comprises the following components in parts by weight;
75 parts of pig bones, 15 parts of pig skin, 12 parts of fruits and vegetables, 4 parts of edible fungi, 2 parts of plant spices, 10 parts of salt and 4 parts of white granulated sugar. The fruit and vegetable is white radish. The edible fungus is Lentinus Edodes. The plant spice is rhizoma Zingiberis recens.
Example 5:
the white soup type pig bone soup fine powder comprises the following components in parts by weight;
68 parts of pig bones, 3.7 parts of lard, 11 parts of pigskin, 9 parts of fruits and vegetables, 2 parts of edible fungi, 1 part of plant spices, 8 parts of salt, 2 parts of white granulated sugar, 3.5 parts of oil-in-water emulsifier, 3.5 parts of maltodextrin, 1 part of glucose, 2 parts of yeast extract, 0.3 part of I + G, 0.02 part of glycine, 0.08 part of L-cysteine and 0.1 part of thiamine. The fruit and vegetable is carrot. The edible fungus is mushroom. The plant spice is onion. The oil-in-water type emulsifier is monoglyceride.
Comparative example 5:
the white soup type pig bone soup fine powder comprises the following components in parts by weight;
68 parts of pig bones, 11 parts of pigskin, 9 parts of fruits and vegetables, 2 parts of edible fungi, 1 part of plant spices, 8 parts of salt and 2 parts of white granulated sugar. The fruit and vegetable is carrot. The edible fungus is mushroom. The plant spice is onion.
Example 6:
the white soup type pig bone soup fine powder comprises the following components in parts by weight;
70 parts of pig bone, 4.2 parts of lard, 13 parts of pigskin, 11 parts of fruits and vegetables, 3 parts of edible fungi, 2 parts of plant spices, 9 parts of salt, 3 parts of white granulated sugar, 4.5 parts of oil-in-water emulsifier, 4.5 parts of maltodextrin, 2 parts of glucose, 3 parts of yeast extract, 0.4 part of I + G, 0.03 part of glycine, 0.09 part of L-cysteine and 0.2 part of thiamine. The fruit and vegetable is corn. The edible fungus is Dictyophora Indusiata. The plant spice is fructus Piperis. The oil-in-water emulsifier is sucrose fatty acid ester.
Comparative example 6:
the white soup type pig bone soup fine powder comprises the following components in parts by weight;
70 parts of pig bones, 13 parts of pigskin, 11 parts of fruits and vegetables, 3 parts of edible fungi, 2 parts of plant spices, 9 parts of salt and 3 parts of white granulated sugar. The fruit and vegetable is corn. The edible fungus is Dictyophora Indusiata. The plant spice is fructus Piperis.
Example 7:
the white soup type pig bone soup fine powder comprises the following components in parts by weight;
66 parts of pig bones, 4 parts of lard oil, 8 parts of pigskin, 8 parts of fruits and vegetables, 3 parts of edible fungi, 1 part of plant spices, 6 parts of salt, 3 parts of white granulated sugar, 4 parts of oil-in-water emulsifier, 4 parts of maltodextrin, 2 parts of glucose, 2.4 parts of yeast extract, 0.35 part of I + G, 0.02 part of glycine, 0.08 part of L-cysteine and 0.15 part of thiamine. The fruits and vegetables are white radish and soybean sprout. The edible fungi are Lentinus Edodes and Dictyophora Indusiata. The plant spicery is rhizoma Zingiberis recens and Bulbus Allii Cepae. The oil-in-water type emulsifier is monoglyceride and sucrose fatty acid ester.
Comparative example 7:
the white soup type pig bone soup fine powder comprises the following components in parts by weight;
66 parts of pig bones, 8 parts of pigskin, 8 parts of fruits and vegetables, 3 parts of edible fungi, 1 part of plant spices, 6 parts of salt and 3 parts of white granulated sugar. The fruits and vegetables are white radish and soybean sprout. The edible fungi are Lentinus Edodes and Dictyophora Indusiata. The plant spicery is rhizoma Zingiberis recens and Bulbus Allii Cepae.
Example 8:
the preparation method of the white soup type pig bone soup fine powder comprises the following steps,
(1) pretreatment of raw materials
Crushing pig bones into 3cm small pieces, cleaning in clear water, putting the cleaned pig bones and cleaned pigskin into boiling water, boiling for 5min, taking out, and cleaning with clear water for later use;
cleaning fruits and vegetables, edible fungi and plant spices, and cutting into small pieces for later use;
(2) staged hot extraction
Adding the pig bone, the pigskin, the fruits and the vegetables, the edible fungi and the plant spices obtained in the step (1) into distilled water, heating the distilled water to 95 ℃, cooking the mixed raw materials for 0.4, removing upper oil foam and blood foam, covering, sealing, heating to 110 ℃, and cooking and extracting for 2 hours; then cooling to 30 deg.C to obtain pig bone soup containing bone and meat residue;
(3) high speed shear emulsification
Adding lard into the pork bone soup containing the bone and meat residues obtained in the step (2), grinding by a colloid mill, sieving by a 200-mesh sieve to remove residues, and emulsifying for 3min at the rotating speed of 1500rpm/min by using a high-speed shearing emulsifying machine to obtain milky pork bone soup;
(4) low temp. change Maillard reaction
Adding yeast extract, I + G, salt, white sugar, glucose, glycine and L-cysteine which are prepared in proportion into the milky white pig bone soup obtained in the step (3), reacting for 2 hours under stirring at the pig bone soup temperature of 90 ℃, adding thiamine, heating the pig bone soup to 105 ℃, continuing to react for 0.5 hour under stirring, and quickly cooling the pig bone soup to 55 ℃ after the reaction is finished;
(5) high pressure homogenization
Adding the oil-in-water type emulsifier and maltodextrin into the Maillard reaction product obtained in the step (4), stirring and adjusting until the solid content reaches 20%, and then carrying out high-pressure homogenization under the conditions of 40MPa pressure and 55 ℃;
(6) spray drying to obtain powder
Spray drying the homogenized bone soup obtained in the step (5) at an inlet temperature of 180 ℃ and an outlet temperature of 65 ℃ until the water content is lower than 10%, thus obtaining the white soup type pig bone soup fine powder;
(7) and quantitatively packaging the product after the product is qualified by detection according to the standard.
The weight ratio of distilled water to pig bone was 0.5.
The high-speed shearing emulsifying machine can be JRJ300-1 or AE 300S-P; the model of the colloid mill can be JMLB-80.
Example 9:
the preparation method of the white soup type pig bone soup fine powder comprises the following steps,
(1) pretreatment of raw materials
Crushing pig bones into small pieces of 8cm, cleaning in clear water, putting the cleaned pig bones and cleaned pigskin into boiling water, boiling for 10min, taking out, and cleaning with clear water for later use;
cleaning fruits, vegetables and edible fungi, adding plant spices, and cutting into small pieces for later use;
(2) staged hot extraction
Adding the pig bone, the pigskin, the fruits and the vegetables, the edible fungi and the plant spices obtained in the step (1) into distilled water, heating the distilled water to 100 ℃, cooking the mixed raw materials for 2 hours, removing upper oil foam and blood foam, covering, sealing, heating to 121 ℃, and cooking and extracting for 4 hours; then cooling to 50 deg.C to obtain pig bone soup containing bone and meat residue;
(3) high speed shear emulsification
Adding lard into the pork bone soup containing the bone and meat residues obtained in the step (2), grinding by a colloid mill, sieving by a 200-mesh sieve to remove residues, and emulsifying for 5min at the rotating speed of 2000rpm/min by using a high-speed shearing emulsifying machine to obtain milky pork bone soup;
(4) low temp. change Maillard reaction
Adding yeast extract, I + G, salt, white sugar, glucose, glycine and L-cysteine which are prepared in proportion into the milky white pig bone soup obtained in the step (3), reacting for 2.5 hours under stirring at the pig bone soup temperature of 100 ℃, adding thiamine, heating the pig bone soup to 120 ℃, continuing to react for 1 hour under stirring, and quickly cooling the pig bone soup to 65 ℃ after the reaction is finished;
(5) high pressure homogenization
Adding the oil-in-water type emulsifier and maltodextrin into the Maillard reaction product obtained in the step (4), stirring and adjusting until the solid content reaches 40%, and then carrying out high-pressure homogenization under the conditions of 60MPa pressure and 65 ℃;
(6) spray drying to obtain powder
Spray drying the homogenized bone soup obtained in the step (5) at the inlet temperature of 190 ℃ and the outlet temperature of 85 ℃ until the water content is lower than 10%, thus obtaining the white soup type pig bone soup fine powder;
(7) and quantitatively packaging the product after the product is qualified by detection according to the standard.
The weight ratio of distilled water to pig bone was 2.
Example 10:
the preparation method of the white soup type pig bone soup fine powder comprises the following steps,
(1) pretreatment of raw materials
Crushing pig bones into small pieces of 5cm, cleaning in clear water, putting the cleaned pig bones and cleaned pigskin into boiling water, boiling for 8min, taking out, and cleaning with clear water for later use;
cleaning fruits and vegetables, edible fungi and plant spices, and cutting into small pieces for later use;
(2) staged hot extraction
Adding the pig bone, the pigskin, the fruits and the vegetables, the edible fungi and the plant spices obtained in the step (1) into distilled water, heating the distilled water to 98 ℃, boiling the mixed raw materials for 1 hour, skimming upper oil foam and blood foam, covering, sealing, heating to 115 ℃, and boiling and extracting for 3 hours; then cooling to 40 deg.C to obtain pig bone soup containing bone and meat residue;
(3) high speed shear emulsification
Adding lard into the pork bone soup containing the bone and meat residues obtained in the step (2), grinding by a colloid mill, sieving by a 200-mesh sieve to remove residues, and emulsifying for 4min at the rotation speed of 1800rpm/min by using a high-speed shearing emulsifying machine to obtain milky pork bone soup;
(4) low temp. change Maillard reaction
Adding yeast extract, I + G, salt, white sugar, glucose, glycine and L-cysteine which are prepared in proportion into the milky white pig bone soup obtained in the step (3), reacting for 2.2 hours under stirring at the pig bone soup temperature of 95 ℃, adding thiamine, heating the pig bone soup to 110 ℃, continuing to react for 0.7 hour under stirring, and quickly cooling the pig bone soup to 60 ℃ after the reaction is finished;
(5) high pressure homogenization
Adding the oil-in-water type emulsifier and maltodextrin into the Maillard reaction product obtained in the step (4), stirring and adjusting until the solid content reaches 30%, and then carrying out high-pressure homogenization under the conditions of 50MPa pressure and 60 ℃;
(6) spray drying to obtain powder
Spray drying the homogenized bone soup obtained in the step (5) at the inlet temperature of 185 ℃ and the outlet temperature of 75 ℃ until the water content is lower than 10%, thus obtaining the white soup type pig bone soup fine powder;
(7) and quantitatively packaging the product after the product is qualified by detection according to the standard.
The weight ratio of distilled water to pig bone was 1.
In the present invention, the following evaluations were carried out in order to verify the color, taste, etc. of the pork bone soup.
Sensory evaluation of the pig bone soup, the evaluation criteria are shown in table 1:
table 1: sensory evaluation standard of pig bone soup
After the white soup type pig bone soup fine powder is boiled, 30 tasters respectively taste each group of pig bone soup, and then the pork bone soup is scored according to the standards in the table 1, and then the average value is calculated, so that the results in the table 2 are obtained:
table 2: sensory evaluation score value
| Group of | Color appearance | Fragrance | Taste of the product | Acceptability of |
| Example 1 | 4.4 | 4.4 | 4.7 | 4.8 |
| Comparative example 1 | 2.4 | 3.0 | 2.2 | 2.9 |
| Example 2 | 4.5 | 4.5 | 4.7 | 4.7 |
| Comparative example 2 | 2.1 | 2.3 | 2.2 | 2.6 |
| Example 3 | 4.3 | 4.5 | 4.4 | 4.6 |
| Comparison ofExample 3 | 2.3 | 2.9 | 3.2 | 3.2 |
| Example 4 | 4.4 | 4.8 | 4.9 | 4.8 |
| Comparative example 4 | 3.1 | 3.1 | 2.2 | 3.0 |
| Example 5 | 4.5 | 4.1 | 4.3 | 4.5 |
| Comparative example 5 | 2.4 | 3.1 | 2.1 | 2.5 |
| Example 6 | 4.3 | 4.4 | 4.5 | 4.6 |
| Comparative example 6 | 2.6 | 2.5 | 3.0 | 3.0 |
| Example 7 | 4.5 | 4.5 | 4.6 | 4.7 |
| Comparative example 7 | 2.5 | 2.1 | 2.2 | 2.5 |
As can be seen from the results in Table 2, the pork bone soup prepared by the fine powder of the white soup type pork bone soup has milk white soup color, rich fragrance and fresh, sweet and fine mouthfeel; the pork bone soup in the comparative example has light soup color and light fragrance. Therefore, the white soup type pig bone soup fine powder provided by the invention can achieve the effects of thick soup, delicious taste and fresh, sweet and non-greasy taste by the mutual matching of various raw materials.
Claims (10)
1. The white soup type pig bone soup fine powder is characterized in that: comprises the following components in parts by weight;
60-80 parts of pig bones, 3-5 parts of lard, 5-20 parts of pigskin, 5-15 parts of fruits and vegetables, 2-5 parts of edible fungi, 1-2 parts of plant spices, 5-10 parts of salt, 2-5 parts of white granulated sugar, 2-6 parts of oil-in-water type emulsifier, 2-6 parts of maltodextrin, 1-3 parts of glucose, 2-3 parts of yeast extract, 0.1-0.5 part of I + G, 0.02-0.05 part of glycine, 0.05-0.1 part of L-cysteine and 0.1-0.2 part of thiamine.
2. The white soup type fine pork bone soup powder of claim 1, which is characterized in that: comprises the following components in parts by weight;
65-75 parts of pig bones, 3.5-4.5 parts of lard, 10-15 parts of pigskin, 7-12 parts of fruits and vegetables, 2-4 parts of edible fungi, 1-2 parts of plant spices, 7-10 parts of salt, 2-4 parts of white granulated sugar, 3-5 parts of an oil-in-water emulsifier, 3-5 parts of maltodextrin, 1-2 parts of glucose, 2-3 parts of yeast extract, 0.2-0.4 part of I + G, 0.02-0.04 part of glycine, 0.07-0.1 part of L-cysteine and 0.1-0.2 part of thiamine.
3. The white soup type fine pork bone soup powder of claim 2, which is characterized in that: comprises the following components in parts by weight;
68-70 parts of pig bones, 3.7-4.2 parts of lard, 11-13 parts of pigskin, 9-11 parts of fruits and vegetables, 2-3 parts of edible fungi, 1-2 parts of plant spices, 8-9 parts of salt, 2-3 parts of white granulated sugar, 3.5-4.5 parts of oil-in-water emulsifier, 3.5-4.5 parts of maltodextrin, 1-2 parts of glucose, 2-3 parts of yeast extract, 0.3-0.4 part of I + G, 0.02-0.03 part of glycine, 0.08-0.09 part of L-cysteine and 0.1-0.2 part of thiamine.
4. The white soup type fine pork bone soup powder of claim 3, which is characterized in that: comprises the following components in parts by weight;
66 parts of pig bones, 4 parts of lard oil, 8 parts of pigskin, 8 parts of fruits and vegetables, 3 parts of edible fungi, 1 part of plant spices, 6 parts of salt, 3 parts of white granulated sugar, 4 parts of oil-in-water emulsifier, 4 parts of maltodextrin, 2 parts of glucose, 2.4 parts of yeast extract, 0.35 part of I + G, 0.02 part of glycine, 0.08 part of L-cysteine and 0.15 part of thiamine.
5. The white soup type fine pork bone soup powder of claim 1, which is characterized in that: the fruit and vegetable is one or more of white radish, carrot, corn or soybean sprout.
6. The white soup type fine pork bone soup powder of claim 1, which is characterized in that: the edible fungi is one or more of shiitake mushroom, mushroom or bamboo fungus.
7. The white soup type fine pork bone soup powder of claim 1, which is characterized in that: the plant spice is one or more of ginger, onion or pepper.
8. The white soup type fine pork bone soup powder of claim 1, which is characterized in that: the oil-in-water type emulsifier is at least one of monoglyceride or sucrose fatty acid ester.
9. The preparation method of the white soup type pig bone soup fine powder is characterized by comprising the following steps: comprises the following steps of (a) carrying out,
(1) pretreatment of raw materials
Crushing pig bones into small pieces of 3-8 cm, cleaning the small pieces in clear water, putting the cleaned pig bones and cleaned pigskins into boiling water to be boiled for 5-10 min, taking out the pig bones and the cleaned pigskins, and cleaning the pig bones and the cleaned pigskins with clear water for later use;
cleaning fruits and vegetables, edible fungi and plant spices, and cutting into small pieces for later use;
(2) staged hot extraction
Adding the pig bone, the pigskin, the fruits and the vegetables, the edible fungi and the plant spices obtained in the step (1) into distilled water, heating the distilled water to 95-100 ℃, boiling the mixed raw materials for 0.4-2 h, removing upper oil foam and blood foam, covering, sealing, heating to 110-121 ℃, and boiling and extracting for 2-4 h; then cooling to 30-50 ℃ to obtain the pork bone soup containing the bone and meat residues;
(3) high speed shear emulsification
Adding lard into the pork bone soup containing the bone and meat residues obtained in the step (2), grinding by using a colloid mill, sieving by using a 200-mesh sieve to remove residues, and emulsifying for 3-5 min at the rotating speed of 1500-2000 rpm/min by using a high-speed shearing emulsifying machine to obtain milky pork bone soup;
(4) low temp. change Maillard reaction
Adding yeast extract, I + G, salt, white sugar, glucose, glycine and L-cysteine which are prepared in proportion into the milky white pig bone soup obtained in the step (3), reacting for 2-2.5 hours under stirring at the pig bone soup temperature of 90-100 ℃, adding thiamine, heating the pig bone soup to 105-120 ℃, continuing to react for 0.5-1 hour under stirring, and quickly cooling the pig bone soup to 55-65 ℃ after the reaction is finished;
(5) high pressure homogenization
Adding the oil-in-water type emulsifier and maltodextrin into the Maillard reaction product obtained in the step (4), stirring and adjusting until the solid content reaches 20-40%, and then carrying out high-pressure homogenization under the conditions of 40-60 MPa pressure and 55-65 ℃;
(6) spray drying to obtain powder
And (4) carrying out spray drying on the homogenized bone soup obtained in the step (5) at an inlet temperature of 180-190 ℃ and an outlet temperature of 65-85 ℃, and drying until the water content is lower than 10% to obtain the white soup type pig bone soup fine powder.
10. The method for preparing the fine powder of white soup type pig bone soup according to claim 9, which is characterized in that: the weight ratio of the distilled water to the pig bones is 0.5-2.
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| CN202011626974.2A CN112790358A (en) | 2020-12-31 | 2020-12-31 | White soup type pig bone soup fine powder and preparation method thereof |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101889701A (en) * | 2010-07-01 | 2010-11-24 | 汪建红 | Soup-stock drink |
| CN104664305A (en) * | 2015-03-31 | 2015-06-03 | 湖北海顺达食品科技有限公司 | Flavor soup-stock seasoning and preparation method thereof |
| CN105029346A (en) * | 2015-07-02 | 2015-11-11 | 中盐工程技术研究院有限公司 | Pig bone flavor seasoning salt and preparation method thereof |
| CN106262664A (en) * | 2016-08-20 | 2017-01-04 | 汪建红 | Fresh bone soup flavourings |
| CN109123557A (en) * | 2018-09-04 | 2019-01-04 | 柳州市柳州菜饮食文化博物馆 | A kind of nourishing pig bone made soup |
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- 2020-12-31 CN CN202011626974.2A patent/CN112790358A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101889701A (en) * | 2010-07-01 | 2010-11-24 | 汪建红 | Soup-stock drink |
| CN104664305A (en) * | 2015-03-31 | 2015-06-03 | 湖北海顺达食品科技有限公司 | Flavor soup-stock seasoning and preparation method thereof |
| CN105029346A (en) * | 2015-07-02 | 2015-11-11 | 中盐工程技术研究院有限公司 | Pig bone flavor seasoning salt and preparation method thereof |
| CN106262664A (en) * | 2016-08-20 | 2017-01-04 | 汪建红 | Fresh bone soup flavourings |
| CN109123557A (en) * | 2018-09-04 | 2019-01-04 | 柳州市柳州菜饮食文化博物馆 | A kind of nourishing pig bone made soup |
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