阅读说明：本技术 一种重新塑形的液态复合调味料及其制备方法、应用 (Reshaped liquid compound seasoning and preparation method and application thereof ) 是由 戴建军 于 2021-08-26 设计创作，主要内容包括：本发明所述的一种重新塑形的液态复合调味料,包括下述重量份的原料：食醋、果葡糖浆、白砂糖；羟丙基二淀粉磷酸酯、乳酸钙、乳酸、黄原胶、瓜尔胶、柠檬酸、海藻酸钠、香辛料、苹果汁、水。本发明的有益效果为：本发明所述的重新塑形的液态复合调味料利用乳酸钙溶液中提供的2价钙离子使得海藻酸钠形成的胶体体系形成聚合物链接,使其表面固化形成一层疏水薄膜层,即对复合调味料进行充型塑性使其形成具有固定形态的复合调味料；将其应用到速冻小笼包上,可增加速冻小笼包的口感,使速冻小笼包能与蘸料充分融合,且食用比较方便；因每个小笼包对应的复合调味料的量是一定的,不会造成复合调味料的浪费且节省了复合调味料的包装。(The reshaped liquid compound seasoning provided by the invention comprises the following raw materials in parts by weight: vinegar, high fructose syrup and white granulated sugar; hydroxypropyl distarch phosphate, calcium lactate, lactic acid, xanthan gum, guar gum, citric acid, sodium alginate, spices, apple juice and water. The invention has the beneficial effects that: the reshaped liquid compound seasoning provided by the invention utilizes 2-valent calcium ions provided in a calcium lactate solution to enable a colloid system formed by sodium alginate to form polymer linkage, so that the surface of the compound seasoning is solidified to form a hydrophobic film layer, namely, the compound seasoning is subjected to filling plasticity to form the compound seasoning with a fixed shape; the quick-frozen steamed bun is applied to the quick-frozen steamed bun, so that the taste of the quick-frozen steamed bun can be improved, the quick-frozen steamed bun can be fully fused with dipping materials, and the quick-frozen steamed bun is convenient to eat; the amount of the compound seasoning corresponding to each small steamed bun is constant, so that the waste of the compound seasoning is avoided, and the package of the compound seasoning is saved.)

1. The reshaped liquid compound seasoning is characterized by comprising the following raw materials in parts by weight: 40-42 parts of table vinegar, 15-22 parts of high fructose corn syrup and 3.5-4 parts of white granulated sugar; 3.5 to 4 parts of hydroxypropyl distarch phosphate, 1.5 to 2.5 parts of calcium lactate, 0.8 to 1.2 parts of lactic acid, 0.8 to 1.2 parts of xanthan gum, 0.8 to 1.2 parts of guar gum, 0.8 to 1.2 parts of citric acid, 0.8 to 1.2 parts of sodium alginate, 0.6 to 1.0 part of spice, 0.3 to 0.8 part of apple juice and 17 to 22 parts of water.

2. A reshaped liquid compound seasoning according to claim 1 comprising the following raw materials in parts by weight: 41 parts of table vinegar, 18 parts of high fructose corn syrup and 3.8 parts of white granulated sugar; 3.8 parts of hydroxypropyl distarch phosphate, 2.0 parts of calcium lactate, 1.0 part of lactic acid, 1.0 part of xanthan gum, 1.0 part of guar gum, 1.0 part of citric acid, 1.0 part of sodium alginate, 0.8 part of spice, 0.5 part of apple juice and 19 parts of water.

3. A method of preparing a reshaped liquid compound seasoning according to any of claims 1 to 2, comprising the steps of:

(1) stirring and mixing sodium alginate, white granulated sugar, xanthan gum, guar gum and hydroxypropyl distarch phosphate uniformly to obtain a mixture;

(2) adding water into the mixture, mixing and stirring uniformly, adding the high fructose corn syrup, the vinegar, the lactic acid, the citric acid, the spices and the apple juice into the mixture, and mixing and stirring uniformly for later use;

(3) dissolving calcium lactate in water, mixing and stirring to obtain calcium lactate solution;

(4) and (3) dripping the mixture obtained in the step (2) into a calcium lactate solution, standing for forming, and filtering to remove water to obtain the reshaped liquid compound seasoning.

4. The method of preparing a reshaped liquid compound seasoning according to claim 3, wherein in step (2), the ratio of the amount of water added to the weight of the mix is 19: 10.

5. a method of preparing a reshaped liquid compound seasoning according to claim 3, wherein in step (3), the calcium lactate content of the calcium lactate solution is 10%.

6. The method of preparing a reshaped liquid compound seasoning according to claim 3, wherein the dropping is dropping using a pouring head.

7. Use of the reshaped liquid compound seasoning in a quick frozen bun in accordance with any of claims 1 to 6, wherein the reshaped liquid compound seasoning is placed on top of the bun which has not been subjected to quick freezing.

Technical Field

The invention relates to the technical field of seasonings, in particular to a reshaped liquid compound seasoning and a preparation method and application thereof.

Background

The quick-frozen small steamed stuffed buns and the dipping materials in the market are independent and separated, for example, the small steamed stuffed buns in the market can be independently matched with vinegar bags or chili oil bags, and liquid seasonings such as vinegar and chili oil cannot be combined with the quick-frozen small steamed stuffed buns into a whole, so that the quick-frozen small steamed stuffed buns are inconvenient to eat. People often give up the eating of dipping sauce because of eating inconveniently when eating, and then reduced the taste of quick-freeze steamed stuffed bun in a small steamer, because the ground paste of dipping sauce often leads to the fact the waste because of using improperly moreover, for example someone eats several steamed stuffed buns, but uses a big pile of dipping sauce, has caused a large amount of wastes.

Disclosure of Invention

The invention aims to provide a reshaped liquid compound seasoning which can be mixed with quick-frozen small-pot bags.

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

a reshaped liquid compound seasoning comprises the following raw materials in parts by weight: 40-42 parts of table vinegar, 15-22 parts of high fructose corn syrup and 3.5-4 parts of white granulated sugar; 3.5 to 4 parts of hydroxypropyl distarch phosphate, 1.5 to 2.5 parts of calcium lactate, 0.8 to 1.2 parts of lactic acid, 0.8 to 1.2 parts of xanthan gum, 0.8 to 1.2 parts of guar gum, 0.8 to 1.2 parts of citric acid, 0.8 to 1.2 parts of sodium alginate, 0.6 to 1.0 part of spice, 0.3 to 0.8 part of apple juice and 17 to 22 parts of water.

The reshaped liquid compound seasoning as a preferred embodiment comprises the following raw materials in parts by weight: 41 parts of table vinegar, 18 parts of high fructose corn syrup and 3.8 parts of white granulated sugar; 3.8 parts of hydroxypropyl distarch phosphate, 2.0 parts of calcium lactate, 1.0 part of lactic acid, 1.0 part of xanthan gum, 1.0 part of guar gum, 1.0 part of citric acid, 1.0 part of sodium alginate, 0.8 part of spice, 0.5 part of apple juice and 19 parts of water.

Moulding liquid state compound seasoning again, mix sodium alginate, white granulated sugar and thickened additive and dissolve in aqueous, then mix with high fructose syrup, vinegar, lactic acid, citric acid, spices, apple juice, drop into the solution of calcium lactate with the mixed solution, the formation embedding spheroid of stewing.

In a second aspect of the invention, there is provided a method for preparing a reshaped liquid compound seasoning, comprising the steps of:

(1) stirring and mixing sodium alginate, white granulated sugar, xanthan gum, guar gum and hydroxypropyl distarch phosphate uniformly to obtain a mixture;

(2) adding water into the mixture, mixing and stirring uniformly, adding the high fructose corn syrup, the vinegar, the lactic acid, the citric acid, the spices and the apple juice into the mixture, and mixing and stirring uniformly for later use;

(3) dissolving calcium lactate in water, mixing and stirring to obtain calcium lactate solution;

(4) and (3) dripping the mixture obtained in the step (2) into a calcium lactate solution, standing for forming, and filtering to remove water to obtain the reshaped liquid compound seasoning. Because calcium lactate provides 2-valent calcium ions, a colloid system formed by sodium alginate forms polymer linkage, and the surface is solidified to form a hydrophobic film layer. The protective film is in a stable solid state at normal temperature, can not deform and expand and break after being heated, and can explode when being subjected to extrusion force (when being extruded by touching teeth).

The sodium alginate, the white granulated sugar, the xanthan gum, the guar gum and the hydroxypropyl distarch phosphate are stirred and mixed to disperse the colloidal substances, and the substances can be completely dissolved without caking and insolubilization when liquid substances are added.

As a preferred embodiment, in the step (2), the ratio of the amount of the added water to the weight of the mixture is 19: 10.

in the preparation method of the reshaped liquid compound seasoning, as a preferred embodiment, in the step (3), the content of calcium lactate in the calcium lactate solution is 10%.

In the preparation method of the reshaped liquid compound seasoning, as a preferred embodiment, the dropping is performed by using a pouring head. The dripping is realized by adopting a forward spheroidizing technology, and when a pouring head is adopted for pouring, the mixture dripped into the calcium lactate solution can be coated with a hydrophobic film layer to form the spherical reshaped liquid compound seasoning.

In a third aspect of the application, the application of the reshaped liquid compound seasoning in the quick-frozen steamed bun is provided, and the reshaped liquid compound seasoning is arranged at the top end of the steamed bun which is not subjected to quick freezing.

The liquid compound seasoning which is reshaped is arranged at the top end of the small steamed bun which is not quick-frozen, the small steamed bun which is not quick-frozen refers to the just-made small steamed bun, the wrapper of the small steamed bun has certain viscosity, the liquid compound seasoning which is reshaped is bonded on the small steamed bun, and the liquid compound seasoning and the small steamed bun are quick-frozen together.

When the small steamed bun containing the reshaped liquid compound seasoning is eaten, the small steamed bun is steamed, the compound seasoning cannot expand and break in the steaming process, when the small steamed bun is eaten, the compound seasoning can be extruded and broken by teeth, the small steamed bun and the small steamed bun are eaten together, so that the taste of the small steamed bun is enhanced, and the eating quantity of the compound seasoning and the using quantity of a packaging bag are saved.

The invention has the beneficial effects that: the reshaped liquid compound seasoning provided by the invention utilizes 2-valent calcium ions provided in a calcium lactate solution to enable a colloid system formed by sodium alginate to form polymer linkage, so that the surface of the colloid system is solidified to form a hydrophobic film layer, namely, the compound seasoning is subjected to filling plasticity to form the compound seasoning with a fixed shape.

The remolded liquid compound seasoning does not deform at normal temperature and in a heating state, so that the mouthfeel of the quick-frozen small steamed bun can be improved by applying the remolded liquid compound seasoning to the quick-frozen small steamed bun, the quick-frozen small steamed bun can be fully fused with dipping materials, and the quick-frozen small steamed bun is convenient to eat; the amount of the compound seasoning corresponding to each small steamed bun is constant, so that the waste of the compound seasoning is avoided, and the package of the compound seasoning is saved.

Detailed Description

In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be described in detail below. It is to be understood that the described embodiments are merely a few embodiments of the invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the examples given herein without any inventive step, are within the scope of the present invention.

Example 1

A reshaped liquid compound seasoning comprises the following raw materials in parts by weight: 40 parts of table vinegar, 15 parts of high fructose corn syrup and 3.5 parts of white granulated sugar; 3.5 parts of hydroxypropyl distarch phosphate, 1.5 parts of calcium lactate, 0.8 part of lactic acid, 0.8 part of xanthan gum, 0.8 part of guar gum, 0.8 part of citric acid, 0.8 part of sodium alginate, 0.6 part of spice, 0.3 part of apple juice and 17 parts of water.

The method of preparing the reshaped liquid compound seasoning of example 1, comprising the steps of:

(1) stirring and mixing sodium alginate, white granulated sugar, xanthan gum, guar gum and hydroxypropyl distarch phosphate uniformly to obtain a mixture;

(2) adding water into the mixture, mixing and stirring uniformly, adding the high fructose corn syrup, the vinegar, the lactic acid, the citric acid, the spices and the apple juice into the mixture, and mixing and stirring uniformly for later use; the weight ratio of the added water to the mixed material is 19: 10;

(3) dissolving calcium lactate in water, mixing and stirring to obtain calcium lactate solution with calcium lactate content of 10%;

(4) and (3) dripping the mixture obtained in the step (2) into a calcium lactate solution by using a pouring head, standing for forming, and filtering to remove water to obtain the reshaped liquid compound seasoning.

The liquid compound seasoning thus reshaped as described in example 1 can be applied to quick frozen buns by placing the liquid compound seasoning thus reshaped on top of the buns that have not been subjected to quick freezing.

Example 2

A reshaped liquid compound seasoning comprises the following raw materials in parts by weight: 41 parts of table vinegar, 18 parts of high fructose corn syrup and 3.8 parts of white granulated sugar; 3.8 parts of hydroxypropyl distarch phosphate, 2.0 parts of calcium lactate, 1.0 part of lactic acid, 1.0 part of xanthan gum, 1.0 part of guar gum, 1.0 part of citric acid, 1.0 part of sodium alginate, 0.8 part of spice, 0.5 part of apple juice and 19 parts of water.

The method of preparing the reshaped liquid compound seasoning of example 2, comprising the steps of:

(1) stirring and mixing sodium alginate, white granulated sugar, xanthan gum, guar gum and hydroxypropyl distarch phosphate uniformly to obtain a mixture;

(2) adding water into the mixture, mixing and stirring uniformly, adding the high fructose corn syrup, the vinegar, the lactic acid, the citric acid, the spices and the apple juice into the mixture, and mixing and stirring uniformly for later use; the weight ratio of the added water to the mixed material is 19: 10;

(3) dissolving calcium lactate in water, mixing and stirring to obtain calcium lactate solution with calcium lactate content of 10%;

(4) and (3) dripping the mixture obtained in the step (2) into a calcium lactate solution by using a pouring head, standing for forming, and filtering to remove water to obtain the reshaped liquid compound seasoning.

The application of the reshaped liquid compound seasoning described in example 2 to a quick-frozen bun is achieved by placing the reshaped liquid compound seasoning on top of the bun that is not subjected to quick freezing.

Example 3

A reshaped liquid compound seasoning comprises the following raw materials in parts by weight: 42 parts of table vinegar, 22 parts of high fructose corn syrup and 4 parts of white granulated sugar; 4 parts of hydroxypropyl distarch phosphate, 2.5 parts of calcium lactate, 1.2 parts of lactic acid, 1.2 parts of xanthan gum, 1.2 parts of guar gum, 1.2 parts of citric acid, 1.2 parts of sodium alginate, 1.0 part of spice, 0.8 part of apple juice and 22 parts of water.

The method of preparing the reshaped liquid compound flavor of example 3, comprising the steps of:

(1) stirring and mixing sodium alginate, white granulated sugar, xanthan gum, guar gum and hydroxypropyl distarch phosphate uniformly to obtain a mixture;

(2) adding water into the mixture, mixing and stirring uniformly, adding the high fructose corn syrup, the vinegar, the lactic acid, the citric acid, the spices and the apple juice into the mixture, and mixing and stirring uniformly for later use; the weight ratio of the added water to the mixed material is 19: 10;

(3) dissolving calcium lactate in water, mixing and stirring to obtain calcium lactate solution with calcium lactate content of 10%;

(4) and (3) dripping the mixture obtained in the step (2) into a calcium lactate solution by using a pouring head, standing for forming, and filtering to remove water to obtain the reshaped liquid compound seasoning.

The application of the reshaped liquid compound seasoning described in example 3 to a quick-frozen bun is achieved by placing the reshaped liquid compound seasoning on top of the bun that is not subjected to quick freezing.

Comparative example 1

The reshaped liquid compound seasoning described in comparative example 1 is different from the reshaped liquid compound seasoning described in example 1 in that: the addition amount of the sodium alginate is as follows: 2 parts by weight.

Comparative example 2

The reshaped liquid compound seasoning described in comparative example 2 is different from the reshaped liquid compound seasoning described in example 2 in that: the addition amount of the sodium alginate is as follows: 0.5 part by weight.

Comparative example 3

The reshaped liquid compound seasoning described in comparative example 3 is different from the reshaped liquid compound seasoning described in example 3 in that: the calcium lactate solution used in comparative example 3 had a calcium lactate content of 6%.

Comparative example 4

The reshaped liquid compound seasoning described in comparative example 4 is different from the reshaped liquid compound seasoning described in example 3 in that: the calcium lactate solution used in comparative example 4 had a calcium lactate content of 15%.

The reshaped liquid compound seasoning obtained in comparative example 1 was too viscous to be smoothly dropped into a calcium lactate solution, and a reshaped liquid compound seasoning having a smooth surface could not be formed.

The reshaped liquid compound seasoning obtained in comparative example 2 could not form smooth spheres due to the low consistency of the seasoning.

The reshaped liquid compound seasoning obtained in comparative example 3 was not gelled to form spheres due to the too low calcium lactate concentration, and was dispersed in the calcium lactate solution.

The reshaped liquid compound seasoning obtained in comparative example 4 has not had the expected non-explosive feeling in the mouth feel due to the fact that the calcium lactate concentration is too high and the seasoning is solidified.

The above description is only a preferred embodiment of the present application and is not intended to limit the present application, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, improvement and the like made within the spirit and principle of the present application shall be included in the protection scope of the present application.