阅读说明：本技术 一种酱粉及其制备工艺 (Sauce powder and preparation process thereof ) 是由 刘宇 薛鹏飞 成杰 周志胜 于 2019-11-06 设计创作，主要内容包括：本发明属于一种酱粉及其制备工艺,其成分按百分比可分为：复合酱79.5-85.0%,麦芽糊精6.0-10.0%,水7.0-10.5%,可溶性大豆多糖0.2-0.4%,海藻酸钠0.2-0.3%,卵磷脂0.3-0.5%,其加工工艺为：干混、搅拌、斩拌、烘干、冷却、过筛及包装,本发明将不同的酱制品制作成干粉,保留住风味和营养,经过复水后可以恢复成原酱的状态,作为新的粉末状酱食品,占用体积小便于携带,更利于保存,适合旅游和出差使用,食用时也避免了酱粘在包装上残留部分的浪费,丰富了酱制品市场种类。(The invention belongs to sauce powder and a preparation process thereof, and the sauce powder comprises the following components in percentage by weight: 79.5 to 85.0 percent of compound sauce, 6.0 to 10.0 percent of maltodextrin, 7.0 to 10.5 percent of water, 0.2 to 0.4 percent of soluble soybean polysaccharide, 0.2 to 0.3 percent of sodium alginate and 0.3 to 0.5 percent of lecithin, and the processing technology comprises the following steps: the invention prepares different sauce products into dry powder, keeps the flavor and nutrition, can restore to the original sauce state after rehydration, is used as a new powdery sauce food, occupies small volume, is easy to carry, is more beneficial to storage, is suitable for traveling and business trip use, avoids the waste of the residual part of sauce stuck on the package when being eaten, and enriches the market types of the sauce products.)

1. The sauce powder is characterized by comprising the following components in percentage by weight: 79.5 to 85.0 percent of compound sauce, 6.0 to 10.0 percent of maltodextrin, 7.0 to 10.5 percent of water, 0.2 to 0.4 percent of soluble soybean polysaccharide, 0.2 to 0.3 percent of sodium alginate and 0.3 to 0.5 percent of lecithin, and the processing technology comprises the following steps: dry mixing, stirring, chopping, drying, cooling, sieving and packaging, wherein:

dry mixing: placing lecithin, soluble soybean polysaccharide and sodium alginate in a powder mixer for dry mixing to obtain mixed powder material;

stirring: injecting warm water into the powder mixer until the powder mixer is in an emulsified state for later use;

chopping: adding the composite sauce into a chopper mixer for high-speed chopping, then adding maltodextrin and a pre-dissolved emulsion stabilizer solution, and chopping at high speed again until the emulsion is uniform and has no particles;

drying: placing the chopped emulsified raw materials in a forced air drying room for drying, wherein the temperature is required to be 70 ℃, and the residual moisture content is 12%;

and (3) cooling: the dried raw materials are in a semi-solid state and are cooled in a dust-free room at the temperature of below 40 ℃;

sieving: pulverizing the cooled raw materials with a pulverizer, sieving, and packaging.

2. The sauce powder and the preparation process thereof as claimed in claim 1, wherein the dry mixing process selects 0.4% of lecithin, 0.3% of soluble soybean polysaccharide and 0.2% of sodium alginate; 8.1% of warm water is selected in the stirring process for welding; in the chopping and mixing process, the first chopping and mixing rotating speed is 900r/min, the time is 20s, the second chopping and mixing rotating speed is the same as that of the first chopping and mixing rotating speed but 40s, the emulsion is uniform and free of particles, and the proportion of maltodextrin in the emulsion is 6%; the drying process is carried out for 9-12 h; the specification of the screen mesh adopted by the screening process is 20 meshes.

3. The sauce powder and the preparation process thereof as claimed in claim 1, wherein the dry mixing process selects 0.3% of lecithin, 0.2% of soluble soybean polysaccharide and 0.2% of sodium alginate; 10.1% of warm water is selected for welding in the stirring process; in the chopping and mixing process, the first chopping and mixing rotating speed is 900r/min, the time is 20s, the second chopping and mixing rotating speed is the same as that of the first chopping and mixing rotating speed but 40s, the emulsion is uniform and free of particles, and the proportion of maltodextrin is 8%; the drying process is carried out for 9-12 h; the sieve mesh adopted by the sieving process is 20 meshes, and the taste of the processed mixture meets the requirements of people with slight taste.

4. The sauce powder and the preparation process thereof as claimed in claim 1, wherein the compound sauce is a sauce prepared by mixing bean paste and flour paste as base materials with other auxiliary materials, and the rest ingredients are supplemented to 100% by the compound sauce.

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to sauce powder and a preparation process thereof.

Background

The existing soybean paste, chilli sauce, compound sauce are of various kinds, most of the compound sauce is semisolid, the soybean paste is fermented and koji-making through soybeans or broad beans, make former sauce blocks, the semisolid sauce convenient to eat is made through multiple processes, various compound sauces can be made by adding different raw materials on the basis, and with a glass jar, a plastic box or a bag package, the part sauce always remains on the package at last when eating, waste is generated, and the paste is inconvenient to carry many times, travel by plane, and the paste can not be carried during business trip, and the problem can be solved by sauce milling, waste loss can be prevented, the convenient degree of use can be improved, meanwhile, the quality guarantee period can be prolonged, the market variety of sauce products is enriched, and different experiences are brought.

Disclosure of Invention

In order to achieve the purpose, the invention adopts the technical scheme that the invention provides sauce powder and a preparation process thereof, and the sauce powder comprises the following components in percentage: 79.5 to 85.0 percent of compound sauce, 6.0 to 10.0 percent of maltodextrin, 7.0 to 10.5 percent of water, 0.2 to 0.4 percent of soluble soybean polysaccharide, 0.2 to 0.3 percent of sodium alginate and 0.3 to 0.5 percent of lecithin, and the processing technology comprises the following steps: dry mixing, stirring, chopping, drying, cooling, sieving and packaging, wherein:

dry mixing: placing lecithin, soluble soybean polysaccharide and sodium alginate in a powder mixer for dry mixing to obtain mixed powder material;

stirring: injecting warm water into the powder mixer until the powder mixer is in an emulsified state for later use;

chopping: adding the composite sauce into a chopper mixer for high-speed chopping, then adding maltodextrin and a pre-dissolved emulsion stabilizer solution, and chopping at high speed again until the emulsion is uniform and has no particles;

drying: placing the chopped emulsified raw materials in a forced air drying room for drying, wherein the temperature is required to be 70 ℃, and the residual moisture content is 12%;

and (3) cooling: the dried raw materials are in a semi-solid state and are cooled in a dust-free room at the temperature of below 40 ℃;

sieving: pulverizing the cooled raw materials with a pulverizer, sieving, and packaging.

Preferably, 0.4% of lecithin, 0.3% of soluble soybean polysaccharide and 0.2% of sodium alginate are selected in the dry mixing process; 8.1% of warm water is selected in the stirring process for welding; in the chopping and mixing process, the first chopping and mixing rotating speed is 900r/min, the time is 20s, the second chopping and mixing rotating speed is the same as that of the first chopping and mixing rotating speed but 40s, the emulsion is uniform and free of particles, and the proportion of maltodextrin in the emulsion is 6%; the drying process is carried out for 9-12 h; the specification of the screen mesh adopted by the screening process is 20 meshes.

Preferably, 0.3% of lecithin, 0.2% of soluble soybean polysaccharide and 0.2% of sodium alginate are selected in the dry mixing process; 10.1% of warm water is selected for welding in the stirring process; in the chopping and mixing process, the first chopping and mixing rotating speed is 900r/min, the time is 20s, the second chopping and mixing rotating speed is the same as that of the first chopping and mixing rotating speed but 40s, the emulsion is uniform and free of particles, and the proportion of maltodextrin is 8%; the drying process is carried out for 9-12 h; the sieve mesh adopted by the sieving process is 20 meshes, and the taste of the processed mixture meets the requirements of people with slight taste.

More specifically, the compound sauce is prepared by taking bean sauce and flour sauce as base materials and adding other auxiliary materials for blending and mixing, and the rest ingredients are supplemented to 100% by the compound sauce.

Compared with the prior art, the invention has the advantages and positive effects that different sauce products are made into dry powder, the flavor and nutrition are kept, the state of the original sauce can be restored after rehydration, the product can be used as a new powdery sauce food, the occupied volume is small, the product is convenient to carry, the product is more beneficial to storage, the product is suitable for travel and business trip, the waste of the residual part of the sauce stuck on the package is avoided when the product is eaten, and the market types of the sauce products are enriched.

Detailed Description

In order to clearly understand the above of the present invention, the problem that part of sauce is always left on the package when eating, which causes waste, is inconvenient to carry, and is even impossible to carry when traveling on a plane or on a business trip is solved, and the present invention is further explained with reference to the following embodiments. It should be noted that the embodiments and features of the embodiments of the present application may be combined with each other without conflict.

In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, however, the present invention may be practiced in other ways than those specifically described herein, and thus the present invention is not limited to the specific embodiments of the present disclosure.