阅读说明：本技术 一种高汤调味料及其制备方法 (Soup-stock seasoning and preparation method thereof ) 是由 舒树敏 张岩 郑成荣 包玉刚 于 2021-07-30 设计创作，主要内容包括：本发明的具体实施方式提供一种高汤调味料,所述高汤调味料中含有丙三醇,由于丙三醇的存在,可有效降低高汤调味料的水分活度,达到安全保存限值的同时,大幅降低高汤调味料的粘度,从而流动性好,有利于管道输送,输送后得率高,并且有利于管路清洗,对污水处理要求低,减少劳动强度,生产效率高,以及丙三醇本身带有甜味,可部分替代白砂糖及相关甜度原料。(The invention provides a soup-stock seasoning, which contains glycerol, and due to the existence of the glycerol, the water activity of the soup-stock seasoning can be effectively reduced, the safe storage limit is reached, and simultaneously the viscosity of the soup-stock seasoning is greatly reduced, so that the fluidity is good, the pipeline transportation is facilitated, the yield after transportation is high, the pipeline cleaning is facilitated, the requirement on sewage treatment is low, the labor intensity is reduced, the production efficiency is high, and the glycerol has sweet taste and can partially replace white granulated sugar and related sweetness raw materials.)

1. A soup-stock seasoning, characterized in that the soup-stock seasoning contains glycerol.

2. The soup-stock seasoning of claim 1, wherein the soup-stock seasoning has a water activity of 0.6 to 0.85_。

3. The broth seasoning of claim 1, wherein the broth seasoning has a viscosity of 10000mpa.s or less.

4. The soup-stock seasoning of claim 1, wherein the weight percentage of water in the soup-stock seasoning is 25 to 40 wt%.

5. The soup-stock seasoning of claim 1, wherein the soup-stock seasoning has a viscosity of 10000 to 100000mPa.s when glycerol is not contained.

6. The soup-stock seasoning of claim 1, wherein the glycerin is 5 to 20 wt%.

7. The broth flavoring according to claim 1, wherein the broth flavoring comprises bone soup and oil.

8. A preparation method of soup-stock flavoring is characterized in that the flavoring is added after oil is heated and is stirred uniformly, and then bone soup, water and glycerol are added after the temperature is reduced and are stirred uniformly.

Technical Field

The invention belongs to the field of food, and particularly relates to a soup-stock seasoning and a preparation method thereof.

Background

For improving the storability of the traditional soup-stock seasoning, the water activity (water activity) needs to be reduced, the common method for reducing the water activity is to reduce the water content of the soup-stock seasoning, for example, continuous boiling is carried out, the water content is reduced by water evaporation due to the fact that the boiling time is prolonged, but the flavor of the soup-stock seasoning is lost along with the reduction of the water content, the viscosity of soup liquid is increased, in the pipeline transmission process, the pipeline loss is increased, and therefore the yield of the final product is low, the pipeline cleaning difficulty is increased, manpower and water resources are wasted, and the emission treatment difficulty is increased.

Disclosure of Invention

In order to solve the problems of increasing the water activity of the stock seasoning and increasing the pipe loss caused by overhigh viscosity of the stock seasoning, the specific embodiment of the invention provides the following stock seasoning and a preparation method thereof:

a soup-stock seasoning contains glycerol.

Optionally, the water activity of the soup-stock seasoning is 0.6-0.85.

Optionally, the viscosity of the soup-stock seasoning is less than or equal to 10000 mPa.s.

Optionally, in the soup-stock seasoning, the weight percentage of water is 25-40 wt%.

Optionally, when the soup-stock seasoning does not contain glycerol, the viscosity is 10000-100000 mPa.s.

Optionally, the glycerol accounts for 5-20 wt%.

Optionally, the soup-stock seasoning comprises bone soup and grease.

A method for preparing soup-stock flavoring comprises heating oil and fat, adding flavoring, stirring, cooling, adding bone soup, water and glycerol, and stirring.

According to the soup-stock seasoning provided by the embodiment of the invention, the glycerol is added, so that the water activity of the soup-stock seasoning can be effectively reduced, the viscosity of the soup-stock seasoning is greatly reduced while the safe storage limit is reached, the fluidity is good, the pipeline conveying is facilitated, the yield after the conveying is high, the pipeline cleaning is facilitated, the requirement on sewage treatment is low, the labor intensity is reduced, the production efficiency is high, and the glycerol has sweet taste, so that white granulated sugar and related sweetness raw materials can be partially replaced.

Detailed Description

The inventor of the application discovers in research that in order to reach a certain safe storage limit value, the soup-stock seasoning needs to reduce the water activity thereof, is boiled, prolongs the boiling time to evaporate water and reduce the water content, but the flavor of the soup-stock seasoning is lost along with the reduction of the water content, the viscosity of the soup is increased, the pipe loss is increased in the pipeline transmission process, and the addition of glycerol (glycerin) can effectively reduce the water activity of the soup-stock seasoning and greatly reduce the viscosity of the soup-stock seasoning, and the glycerol has sweet taste and can partially replace white granulated sugar and related sweetness raw materials.

In some embodiments, the soup-stock seasoning has a water activity of 0.6 to 0.85, and in some embodiments, the water activity of the soup-stock seasoning is 0.80 or less, specifically, for example, 0.75, 0.76, 0.77, 0.78, or 0.79, and the like, in order to further facilitate safe storage of the soup-stock seasoning.

The soup-stock seasoning of the embodiments of the present invention has a viscosity of 10000mpa.s or less in some embodiments, 1000 to 10000mpa.s in some embodiments, and 3000 to 8000mpa.s in some embodiments.

Soup-stock seasonings of embodiments of the present invention, in some embodiments, the soup-stock seasoning contains 25 to 40 wt% of water, and the water may be 25 wt%, 26 wt%, 27 wt%, 28 wt%, 29 wt%, 30 wt%, 31 wt%, 32 wt%, 33 wt%, 34 wt%, 35 wt%, 36 wt%, 37 wt%, 38 wt%, 39 wt%, 40 wt%, or the like.

The soup-stock seasoning according to an embodiment of the present invention generally has a high viscosity when the soup-stock seasoning does not contain glycerin, that is, before the addition of glycerin, and in some embodiments, the viscosity of the soup-stock seasoning does not contain glycerin, and is 10000 to 100000mpa.s, and in some embodiments, the viscosity of the soup-stock seasoning is 20000 to 50000mpa.s, and specifically, for example, 20000mpa.s, 30000mpa.s, 40000mpa.s, 50000mpa.s, or the like.

The amount of glycerol added in the broth seasoning according to the embodiments of the present invention may be, for example, 5 to 20 wt%, specifically, for example, 5 wt%, 6 wt%, 7 wt%, 8 wt%, 9 wt%, 10 wt%, 11 wt%, 12 wt%, 13 wt%, 14 wt%, 15 wt%, 16 wt%, 17 wt%, 18 wt%, 19 wt%, or 20 wt%, in consideration of more effective adjustment of water activity and viscosity, in some embodiments, in consideration of the fact that glycerol is not added, the initial viscosity state, water activity control requirement, and final viscosity control requirement of the broth seasoning.

Soup-stock seasonings of embodiments of the present invention, in some embodiments, include bone soup and grease.

The soup-stock seasoning of the present invention may be a pig bone soup, a chicken bone soup, a beef bone soup, a sheep bone soup, a fish bone soup, a seafood soup, etc., and in some embodiments, the bone soup is a pig bone soup.

The soup-stock seasoning of the present invention may be animal fat and oil such as bone oil, lard, chicken oil, beef tallow, milk fat, etc., vegetable oil and fat such as rapeseed oil, soybean oil, palm oil, corn oil, rice bran oil, palm kernel oil, safflower oil, sesame oil, cottonseed oil, etc., or one or more mixed oil and fat subjected to seasoning/non-seasoning, and in some embodiments, the oil and fat is pig bone oil.

The soup-stock seasonings of embodiments of the present invention, in some embodiments, further include various seasonings such as inorganic salts, acids, amino acids, disodium ribonucleotide, sugars, seasonings, spices, and the like. Such as sodium chloride, potassium chloride, ammonium chloride, etc., acids such as fumaric acid, malic acid, tartaric acid, citric acid, lactic acid, acetic acid, etc., amino acids such as sodium glutamate, glycine, etc., disodium ribonucleotide such as disodium inosinate, disodium guanylate, etc., saccharides such as sucrose, glucose, lactose, fructose, etc., seasonings such as soy sauce, monosodium glutamate, soybean paste, cooking wine, or extracts of vegetables and fish shells, etc., spices such as shallot, ginger, garlic, zanthoxylum, cinnamon, clove, pepper, dried orange peel, aucklandia root, kaempferia galangal, angelica dahurica, fennel, licorice, cardamom, etc.

The soup-stock seasoning according to the embodiments of the present invention may further include other food additives according to actual needs in some embodiments.

The specific embodiment of the invention also provides a preparation method of the soup-stock seasoning, which comprises the steps of heating the grease, adding the seasoning, uniformly stirring, cooling, adding the bone soup, water and glycerol, and uniformly stirring. Specifically, for example, in some embodiments, the pork bone oil is heated, spices such as shallot, ginger or garlic are added, frying is performed, spices such as shallot, ginger and garlic are added, seasonings such as soy sauce, soybean paste and cooking wine are added, boiling is continued, then heating is stopped, salt, monosodium glutamate and the like are added, stirring is performed uniformly, the temperature is reduced, the bone soup, water and glycerol are added, and stirring is performed uniformly.

The preparation method of the soup-stock seasoning of the embodiment of the invention comprises the steps of cooling, adding bone soup, water and glycerol, stirring uniformly, grinding by a colloid mill, sterilizing, packaging and the like.

The present invention is further illustrated by the following specific examples.

Description of the test

Water activity (water activity): and (3) according to the GB 5009.238-2016 food safety national standard, measuring the water activity of the food.

Viscosity: the viscosity of the broth seasoning is measured according to the GB/T10247-2008 viscosity measuring method.

Microorganism indexes are as follows: the total number of colonies was determined according to GB/T4789.2-2008 food microbiology test and total number of colonies.

Examples

The preparation method comprises the following steps of weighing 40kg of pig bone oil, 0.5kg of five spice powder, 30kg of soy sauce, 5kg of soybean paste, 5kg of cooking wine, 100kg of pig bone soup, 27kg of soft water, 15kg of table salt, 15kg of sugar, 20kg of monosodium glutamate and 2kg of flavor nucleotide disodium according to a proportion, so that exogenous pollution is avoided; putting the pork bone oil into a steam pot, heating at 130 ℃, adding the five spice powder, frying for 1min, adding the soy sauce, the soybean paste and the cooking wine, continuously boiling for 15min, stopping heating when the temperature reaches 100 ℃, adding the salt, the sugar, the monosodium glutamate and the flavor nucleotide disodium, uniformly stirring, adding the pork bone soup and the soft water after the temperature is reduced, grinding by a colloid mill, controlling the weight percentage of the water to be 35 wt%, preparing the stock soup seasoning original shape, measuring the viscosity to be 35000mpa.s, and measuring the water activity to be 0.8225.

The soup-stock seasonings obtained as described above were sampled and added with the corresponding water activity adjusting agents in the addition ratios shown in table 1 below, and the water activities thereof were measured and shown in table 1 below, and the viscosities of the respective soup-stock seasonings in which the water activity adjusting agents were added in amounts of 9 wt% were measured and shown in table 2 below.

The microbial indicator test was performed on the stock solution seasoning without adding the liquid activity modifier as it is and the stock solution seasoning with the added amount of glycerin of 9 wt%, and the total number of colonies and the time change at different storage times are shown in table 3 below.

Table 1 example 1 water activity test results of various broth seasonings at different addition amounts of water activity adjusting agent

Table 2 results of viscosity test of each broth seasoning after adding 9 wt% of water-activated conditioner in example 1

TABLE 3 Total colony count (cfu/g) at different storage times and time variation results

As is apparent from the results in tables 1 and 2, glycerol has an excellent effect on the reduction of viscosity of the broth seasoning and simultaneously can effectively reduce the water activity thereof, while methanol and ethanol can effectively reduce the viscosity of the broth seasoning, but the water activity thereof is not reduced but rather increased, and the viscosity is less affected by other water activity regulators, and the viscosity of the broth seasoning is 15000mpa.s or more except for the addition of 1, 2-propanediol, whereas sorbitol, fructose syrup, 1, 2-propanediol and erythritol cannot effectively reduce the water activity, and trehalose, salt, xylitol, mannitol and maltitol can reduce the water activity but have a smaller effect.

From the results in table 3 above, it can be seen that the broth seasoning treated by the method of reducing water activity of broth seasoning by adding glycerol can be preserved for 8 months at room temperature, and bacterial colony can be less than 10³cfu/g order of magnitude, unchanged color and no rancidity or mildew.

Although the present invention is disclosed above, the present invention is not limited thereto. Various changes and modifications may be effected therein by one skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.