How do you design a great food recipe?

Overview of Food Formulation Design
The so-called formula design is based on the performance requirements of the product and process conditions, through testing, optimization, evaluation, reasonable selection of raw and auxiliary materials, and to determine the dosage of various raw and auxiliary materials in proportion to the relationship.
How to develop a new product, how to design a new formula, for enterprises is crucial. To design a good food formula and become a really good technician, you must have solid basic skills. What basic skills are needed for recipe design?
1, familiar with the performance of raw materials, uses and related background of each raw material has its own characteristics, you can only be familiar with it, understand it, in order to use it. In different formulations, according to the requirements of different performance indicators, it is very important to choose different raw materials.
2, familiar with the characteristics of food additives and the use of food additives is the most widely used in food production, the most creative a field, it plays a pivotal role in the development of the food industry, known as the soul of the food industry.
Understand the various characteristics of food additives, including compounding, safety, stability (heat resistance, light resistance, microbial resistance, resistance to degradation), solubility, etc., is an important thing for the formula design.
3, familiar with the equipment and process characteristics familiar with the equipment and process characteristics, the formulation design has a hundred benefits rather than one harm; only then, in order to give full play to the best effect of the formula, is a truly mature technology. Let’s say spray drying and freeze drying, sandwich pot boiling and microcomputer-controlled vacuum boiling, three-dimensional mixing and kneading mixing, etc., different equipment leads to different processes and formulations.
4, the accumulation of process experience is not much to recount, pay attention to the process, pay attention to the accumulation of experience in processing technology. Just like a good dish, the ingredients are important, but the chef’s stir-fry fire is equally important. The same formula, not the same process, out of the product quality difference between the world, which needs to be summarized, refined.
5, familiar with the experimental methods and test methods commonly used in the formulation of research experimental methods are single-factor selection method, multi-factor transformation method, the average test method and orthogonal test method. A qualified formulation designer must be familiar with the experimental methods and test methods, so that he does not have to do the experiments, the face of a pile of experimental data and at a loss.
6, skilled access to a variety of literature many students and teachers at school pay close attention to access a variety of literature, specific production companies rarely do so. Now the network is very developed, you can generally find what you need. Check the literature does not delay your valuable time, precisely can save your valuable time, because you see are some indirect experience. Through the search, collect information, configure the proportion of raw materials, adjusted by the sensory evaluation to design their own product formulations.
7, more experiments, learn to summarize only theoretical knowledge, no specific experimental experience, is not a good product. Do more experiments, do not be afraid of failure, do a good job of each experimental records. Successful or failed experience, there should be a detailed record, to develop this good habit. Learn to summarize the data and experience of each experiment. Good at summarizing the experimental data each time, to find out their laws, can guide the experiment, get twice the result with half the effort.
8, resource integration formula designers should be formulated as a systematic process to consider, design is not just the design itself, but the need to consider any design-related factors that can contribute to the development. Therefore, the designers should not just be in the laboratory behind closed doors, in terms of “push to the two walls”: internally, to push down the wall between the departments within the enterprise, and the industry to establish contact with the personnel. Once the concept changes, the world changes. Through the dissemination of knowledge, exchange of experience and other methods, in order to trigger innovative ideas, stimulate the enthusiasm for innovation, in order to enhance the ability to absorb, transform and innovate. Seven Steps of Food Formulation Design
The formula design of food is based on the process conditions and performance requirements of the product, through testing, optimization and evaluation, the reasonable selection of raw and auxiliary materials, and to determine the ratio of the amount of various raw and auxiliary materials.
Food formula design is generally divided into seven steps
First, the main skeleton design; second is the color design; third is the aroma design; fourth is the flavor design; fifth is the quality improvement design; sixth is the anticorrosion and preservation design; seventh is the function of nutritional design.
1, the main skeleton design main skeleton design is mainly the main raw material selection and configuration, the formation of the initial form of food.
Food main skeleton design of the main raw materials is based on a variety of food categories and requirements, giving the product the main components of the basic skeleton, reflecting the nature of the function of food.
The selection of the main raw materials must meet the requirements: hygiene and safety, nutrition and digestibility, storage and transportation resistance, neat appearance, good flavor, food convenience and speed.
In the actual design process, the quantification of the main raw materials is usually used to reverse the method, first set the amount of the main raw materials added, based on this line to determine the amount of other auxiliary additives, for the main raw materials in the food accounted for by the specific proportion of the final formula design can be determined only when the final design is completed, which quantifies the main raw materials is to deal with the main raw materials and auxiliary materials of the proportion of the problem.
2, coloring design food color, aroma, taste, shape, the first is color. Food color as a food quality indicators are increasingly being food research developers, manufacturers and consumers pay attention to the color design in food processing and manufacturing has a pivotal position. In the coloring design, food coloring, coloring, color protection, fading is the key research content of food processing.
To the food coloring design should pay attention to the following points: 1, the use of coloring agents in line with the relevant provisions 2, according to the physical properties of food and processing technology to choose the appropriate food coloring agent; 3, according to the form of food, choose the appropriate form of addition; 4, according to the sales of food in the region and the national habits, choose the appropriate form of color blocking and color; 5, the coloring method of the food in strict accordance with the national provisions of the coloring agent; Control of food processing technology.
3, aroma design aroma design is the aromatic substances with each other together, due to the volatility of the fragrance components of the volatility of the different phases of volatility, the type of aroma is constantly changing, sequential stimulation of the olfactory nerve, so that it is in a state of excitement, to avoid olfactory fatigue, so that people can long feel the aroma of the wonderful place. The aroma design of food is based on the characteristics of various flavors and spices combined with the phenomenon of taste and smell, to achieve a balance between the aroma and flavor, in order to seek a harmonious beauty between various aromas and spices.
Food flavoring should not only be effective, appropriate use of edible flavors to add technology, but also to master the technology of food processing and manufacturing and cooking fragrance.
The use of food spices are as follows: 1) to clarify the purpose of the use of spices; 2) the amount of spices to be appropriate; 3) the aroma and taste of food to be coordinated; 4) to pay attention to the impact of spices on the color of the food; 5) the use of spices can not be too new and different aroma;
4, seasoning design food seasoning design, that is, in the food production process, through the scientific preparation of raw materials and seasonings, to produce people like the taste. Seasoning design process and the overall effect of flavor and the selected raw materials have an important relationship, but also with the matching of raw materials and processing technology.
In the process of food seasoning design to master the laws of seasoning design; to master the taste of synergy, taste multiplication, taste masking, taste transformation and taste interactions; to master the characteristics of the raw materials, choose the best time to use the appropriate method of seasoning, remove a, highlighting the positive taste, enhance the food aroma and delicious, in order to modulate the taste of a variety of flavors, color and luster, texture, nutrition and health of the flavor.
In the actual design of food flavoring, first of all, to determine the main flavor profile of the spices, according to the original auxiliary ingredients of the flavor intensity, and consider the factors that produce freshness in the process of processing, to determine the appropriate amount of use within the cost range.
Secondly, it is also necessary to determine the fragrance balance of the spice combination, in general, the lighter the main flavor, the less spices needed, and according to the intensity of the flavor, intensity of the main flavor modification.
Seasoning is a very delicate and subtle work, in addition to must understand the nature of seasoning and seasoning, relationships, changes and combinations, seasoning procedures and a variety of seasoning and seasoning use of time, seasoning design should strive to make the food seasoning to achieve “thick but not greasy”, taste to be thick, not greasy, not only to highlight the flavor, but also to get rid of raw materials Foreign flavor, but also to maintain and enhance the delicious raw materials to achieve the tree taste, add flavor, wide taste effect.
5, quality improvement design quality improvement is based on the main skeleton, in order to change the quality of food quality improvement design. Quality improvement design is through the compounding effect of food additives, giving food a certain form and texture to meet the quality of food processing and process performance requirements.
The quality improvement design of food is a design based on the main skeleton design, in order to change the texture of food. Food texture is another important property of food in addition to color, aroma and taste, which is a very difficult factor to control in food processing, and one of the most important key indexes to determine the grade of food, which is related to the basic composition, organization and temperature of food, and food texture is an important aspect of food quality assessment.
Food quality improvement design is to improve through the production process; then there is to improve through the formula design, which is one of the main contents of the food formula design, food quality improvement design of the main ways are mainly thickening design, emulsification design, moisture retention design, puffing design, catalytic design, oxidation design, anti-kinking design, anti-foaming design, and so on.
6, anticorrosion and preservation design food formula design after the main skeleton design, color design, aroma design, seasoning design, quality improvement design, color, aroma, taste, shape have, but the shelf life of such products is broken, can not maximize the economic benefits of the product, but also need to be anticorrosive and preservation design.
The main objectives of modern food processing: 1) to ensure the safety of food processing 2) to provide high-quality products 3) to make food easy to eat
Microbiological and chemical factors may cause food spoilage and deterioration, which are the main reasons affecting the safety of food. For processed foods, microorganisms are usually dominant; the quality of food, such as flavor, color, and texture, is also closely related to microbial-induced spoilage, enzyme action, and chemical reactions. Therefore, it is necessary to have a clear understanding of the main factors that cause food spoilage and their characteristics, in order to better control them and achieve the purpose of modern food preservation.
The main factors causing food spoilage include intrinsic and extrinsic factors, extrinsic factors mainly refer to biological factors, such as air and soil microorganisms, pests, etc.; intrinsic factors mainly include the role of the food’s own enzymes as well as a variety of physical and chemical factors.
Common food preservation methods: low-temperature preservation technology, food drying preservation technology, adding preservatives, canning preservation technology, microwave technology, packaging technology (vacuum packaging, air-conditioned packaging, tray packaging, active packaging, antibacterial packaging), fermentation technology, irradiation preservation technology, ultrasonic technology.
Food preservation and preservation is a systematic process, with the in-depth study of food preservation and preservation, the theory of preservation and preservation of a newer understanding, researchers believe that there is no single preservation and preservation measures are perfect, must be used in a comprehensive preservation and preservation technology, the main theoretical basis are: fencing technology, good operating practices, hygiene standards operating procedures, hazard analysis and critical point control, Predictive microbiology, food traceability system and other aspects.
7、Functional Nutritional Design Functional design is to attach specific functions on the basis of the basic functions of food to become functional food. Food is categorized according to its scientific and technological content, the first generation of products is called fortified food, and the second and third generation of products are called health food. Nutritional fortification of food is the process of adding one or more nutrients or food additives of certain natural food components to food according to the nutritional needs of different groups of people in order to improve the nutritional value of food.
Fortified food has many advantages. Fortifying certain foods with essential nutrients can not only increase the value of nutrients in the foods, but also enhance the bioavailability of nutrients to the body, which is an economical and effective way to improve the nutritional status of the people. In the production process of fortified food, attention should be paid to nutritional hygiene, economic efficiency and other factors, and food fortification should be carried out in the light of the specific conditions of each country and region.
The methods of food fortification mainly include: 1) adding in raw materials or necessary food; 2) adding in the process; 3) adding in the last process of processing.
Food fortification should follow the principles: 1) strict implementation of the provisions 2) for the need 3) nutritional balance and easy absorption 4) process rationality 5) economic rationality 6) to maintain the original flavor of the food 7) pay attention to the retention rate of nutrient fortification. Many nutritional enhancers are susceptible to light, heat, oxygen and other influences and unstable, in the process of food processing and storage will cause a certain amount of loss.

Sweetener compounding flavor
1, the defects of a single sweetener 1) safety, quality, process, cost, these four factors contribute to sweeteners for compounding use has become a necessity. A single sweetener that can fully meet these requirements does not exist at present. In fact, many synthetic sweeteners are always different from sucrose in taste and flavor, and there is always a bitter taste after eating. There is always a metallic taste in the taste retention, like saccharin and sweetener. Many synthetic sweeteners in low concentrations, sweetness is not bad, once you increase the concentration of aqueous solution, the sweetness is reduced, the taste becomes worse, from sweet to bitter, like AK sugar is an example.
(2) There are also some synthetic sweeteners are not resistant to high temperature. They are not resistant to storage time, and the sweetness will be weakened after a long storage time, for example, sucralose, which is recognized to be similar to sucrose in terms of sweetness, will have a phenomenon of weakened sweetness and decline after 2 years of storage. More obviously, there is no synthetic sweetener that can provide the full-bodied sweetness of sucrose. That is to say, all synthetic sweeteners exhibit a single, less-than-full sweetness and a less-than-full sweetness aftertaste.
Natural sweeteners are mostly natural glycosides extracted from herbs and fruits, and steviol glycosides are the most promising in terms of the amount of production resources and sweetness multiplier, sweetness thickness and price factors. However, the bitter taste of stevioside has been affecting its promotional role, but has not been able to get rid of its inherent glycoside grass flavor, can only be used as a sweetener for the auxiliary material. The same is true for rosmarinic acid.
Not only a single sweetener in the taste always feel inadequate, and a single sweetener of the physical and chemical properties of the limitations and add the amount of price limitations, making the addition of a single sweetener can not always achieve satisfactory results.
2, the purpose of sweetener compounding compounding is to use the synergistic effect between various sweeteners and the physiological characteristics of taste, in order to achieve the following purposes: 1) to reduce the bad taste and increase the flavor; 2) to shorten the taste of the beginning of the taste difference; 3) to improve the sweetness of the stability of the taste; 4) to reduce the total amount of sweeteners used to reduce the cost.
3, the type of compounding sweetener in the actual production and application, compounding sweeteners are mainly the following three categories.
The first category, is the compounding sweetener, is a synthetic sweetener for the sweetness of the base of the composition of the ingredients, this type of lower cost, but also can barely achieve the basic requirements of the taste of food sweetness.
The second category, is to synthetic sweeteners for the sweetness of the main base ingredients, supplemented by natural sweeteners.
The third category, is all to a natural sweetener for the sweetness of the base composition, the use of high-tech and then supplemented with other natural sweeteners for the sweetness of synergistic components, and even other auxiliary food additives are all natural extracts. The use of the whole system of natural ingredients, in line with today’s natural, healthy, green, slimming compound sweetener fashion trend.
4, sweetener compounding examples of compound sweeteners, can be done to give full play to the best efficacy of sweeteners, reduce costs. Both can maintain a single sweetener effect function, but also can lead to new flavor additives composition and composition of new compound sweeteners, through the use of synergistic effect between various sweeteners and physiological characteristics, can reduce the bad taste, shorten the beginning of taste difference, improve the stability of the sweetness and mellowness, to reduce the total use of sweeteners, reduce costs.
Take fructose as an example, 10% fructose and sucrose mixture is 30% sweeter than 10% sucrose solution. In soft drinks, if several sweeteners are used at the same time, the cost can be reduced by up to 40% Sucralose and other sweeteners are very effective in compounding, these sweeteners are fructose, glucose, maltose, sucrose, lactose, xylitol, especially in soft drinks, the compounding of sucralose and fructose is very effective. Fructose has its own special flavor and pleasant taste, and their combination not only makes the calories in the drink much lower, but also reduces the amount of both sucralose and fructose to the desired level.
Acesulfame (AK sugar) produces a strong synergistic effect when mixed with other sweeteners. Sweetness can be increased by 20-50% at typical concentrations. When AK Sugar and Aspartame are compounded 1:1 the sweetness immediately increases to 300 times, and the stability of Aspartame is greatly increased, making it the best compounded sweetener available. AK Sugar compounded with Sweetener also has a very significant sweetening effect.
In addition to being used alone in food, stevia can also be mixed and compounded with other sweeteners to achieve more satisfactory results.
Compound sweetener in fact there are a variety of options, including “erythritol thirteen chlorosucralose” is now the new favorite of most companies, erythritol sweetness is about 70% -80% of sucrose, sucralose is about 400-600 times the sucrose, both of which are compounded in a certain proportion of the comprehensive indicators reflect a good.
All sweeteners and sucrose have taste differences, and the taste of foods with high-fold sweeteners is not quite the same as that of foods with added sucrose, which is mainly related to their time and strength characteristics and their aftertaste. This is mainly related to their time and strength characteristics and their aftertaste. To be like sucrose, the taste is sweet, mellow and pure. Only by taking the road of compounding sweeteners, only synergistic compounding effect is possible to make sweeteners close to the mellow taste flavor of sucrose sweetness.
In the compound sweeteners, people often choose “high times sweetener + sugar alcohol” such a composite way, so that the two types of sweeteners complement each other’s advantages: high times sweetener sweetness is relatively high, small volume, small dosage, there is a certain amount of bad aftertaste, sugar alcohol sweetness is relatively low, there is a certain amount of volume, some of which can cover the high times of sweeteners Adverse aftertaste.
Acesulfame and sucrose, sorbitol complex, excellent taste. Erythritol’s heat of dissolution is greater, with its manufacture of solid food and candy by the more distinctive sense of coolness. Erythritol’s sweetness is clean, in other higher sweeteners such as protein, sweet glucose, etc. can be effective in masking these sweeteners after the bitter taste.
Heat treatment is the most common process in food production, and the maximum temperature of the sweetener pyrolysis and hydrolytic stabilization has a great impact; PH level will also affect the stability of sweeteners. The above factors will even make the unstable sweeteners damaged and reduce the sweetness of the product, so it is necessary to choose different sweet to cooperate and improve its stability. For example, AK sugar and sweetener are more heat-resistant and can be used together. Aspartame is less heat-resistant, but aspartame and AK sugar in the ratio of 1:1 compounded together with synergistic effect.
Practice has shown that the use of compound sweeteners can obtain satisfactory taste, longer shelf life, better economic efficiency, as well as to bring more freedom of choice for commodity producers. Therefore, many of the sweeteners we use are not single, but a combination of multiple ingredients. Sour flavor mechanism, intensity, and characteristics
The sour taste of acidulants is a sensation caused by the stimulation of the mucous membrane by hydrogen ions, so any substance that can ionize hydrogen ions in a solution is a sour substance. However, the strength of sour flavor cannot be expressed by PH value alone. The strength of the acid flavor and the attempt of the acid is not a simple correlation between. Various acidulants in turn have different acidic sensations, and the acidic sensation they induce in the mouth is related to the type of acid root, the pH value, the titratable acidity, the buffer solution, and the presence of other substances, especially sugars.
Organic acids are more acidic than inorganic acids at the same pH. But the duration of the sour flavor sensation is not proportional to the pH. Acidic flavors that dissociate slowly are maintained for a long time, and the taste sensation of acidic substances that dissociate quickly disappears.
In addition to hydrogen ions, acidity is also affected by the anions of acidulants. The anions of organic acids tend to adsorb on the tongue mucosa, neutralizing the positive charge in the tongue mucosa and making it easier for hydrogen ions to come into contact with the tongue taste buds, while the anions of inorganic acids tend to bind with oral mucosal proteins and have a blunting effect on the sensation of sour taste.
Therefore, in general, at the same PH value, the acidic strength of organic acids is greater than that of inorganic acids. Due to the different adsorption capacity of different organic acid anions on the tongue mucosa, the acidic strength is also different, such as for acetic acid, formic acid, lactic acid, oxalic acid, at the same PH value, the strength of its acidic taste in the following order: acetic acid > formic acid > lactic acid > oxalic acid.
In the same concentration, the acidity of various acids is also different, mainly due to the influence of the dissociated anions of the acidulant on the sense of taste. Therefore, the acidity of one acid cannot completely replace the acidity of another acid by an equal mass or concentration. Comparing the intensity of acidity of different acids at the same concentration, the order is: hydrochloric acid > nitric acid > sulfuric acid > formic acid > acetic acid > citric acid > malic acid > lactic acid > butyric acid.
The anion of the acidifier has an effect on the flavor of the acidifier, which is mainly due to the anion has hydroxyl, amino, carboxyl, their number and location of the decision. Such as citric acid, ascorbic acid and gluconic acid and other acidity with a sense of crispness, malic acid acid with astringent bitterness; lactic acid and tartaric acid acid with astringent; acetic acid acid with a stimulating odor; glutamic acid with salty and so on.
1, organic acid compounding seasoning acidifier compounding seasoning, usually refers to the compounding of organic acids, the strength of their acidity and taste quality have their own characteristics. After the combination of different acidulants after compounding, can be achieved by adjusting and adding or subtracting single-flavored acid acid characteristics, used to regulate the taste, acid sensitivity and the speed of the apparent flavor, thus giving the food a different style of acidity.
Various acids produce different sensations, such as citric acid, ascorbic acid and gluconic acid produces a pleasant and refreshing acidity, but the acidity disappears quickly. Malic acid produces a slightly bitter sour taste, its sourness and disappearance are slower than citric acid; phosphoric acid, tartaric acid has a weak astringency, acetic acid has a strong irritation, and their sourness disappears faster; fumaric acid has a strong astringency and can be a long period of sourness. Phosphoric acid provides a distinctive sour flavor in cola-based beverage products.
Due to the existence of these differences, it provides a broad prospect for the compounding of acidulants.
2, acidulant compounding flavor mainly consider the following points 1) consider the nature of the product and flavor malic acid and citric acid are generally used in compounding, citric acid: malic acid = 4:1; citric acid: tartaric acid = 5:1; currently often used in cold drinks. Malic acid has obvious flavor presenting effect, its acidity is soft, crisp, slow stimulation, long retention time, used in conjunction with citric acid, can simulate the acidity characteristics of natural fruits, so that the taste is natural, coordinated, and full.
Phosphoric acid and tartaric acid also have a weak astringent flavor, which makes them produce a “natural sour” feeling in milk beverages, cola-type beverages, and grape and pineapple products. Tartaric acid has a slightly astringent astringent flavor, long aftertaste, and is rarely used alone in cold beverages, and is often used with citric acid to increase the aftertaste, which produces a real fruity taste.
Acetic acid and butyric acid have a strong stimulating flavor, and they have the function of strengthening appetite in products such as pickles, synthetic vinegar, and cheese. Lactic acid has a soft sourness and aftertaste, and when combined with acetic acid, it provides a soft flavor and improves the preservative effect of products.
Acidulants with soft acidity, long duration, good aftertaste and other characteristics are preferred by the instant noodle food industry, with citric acid, malic acid, lactic acid, glacial acetic acid in common use, while others are less used.
(2) Consider what PH value the product reaches such as the production of jelly, PH value is generally 3.6-3.8, generally with citric acid and malic acid, the ratio of 3:2, buffer salt with sodium citrate. The ratio of acid and salt is 2:1.
(3) Consider the cost of the product in terms of malic acid, lactic acid, citric acid, three kinds of speaking, the price of citric acid is the cheapest, followed by lactic acid, the most expensive is malic acid, generally do a product is not the use of a single acid, preferably two or three kinds of acid compounding use, generally to citric acid add the most amount of the remaining two kinds of acid added in moderation to buffer citric acid a single sense of irritation.