CN103844239A - Production method of fast food seasoning powder soybean sauce - Google Patents
Production method of fast food seasoning powder soybean sauce Download PDFInfo
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- CN103844239A CN103844239A CN201410102552.3A CN201410102552A CN103844239A CN 103844239 A CN103844239 A CN 103844239A CN 201410102552 A CN201410102552 A CN 201410102552A CN 103844239 A CN103844239 A CN 103844239A
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 60
- 239000000843 powder Substances 0.000 title claims abstract description 56
- 235000013410 fast food Nutrition 0.000 title claims abstract description 11
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 8
- 235000011194 food seasoning agent Nutrition 0.000 title abstract description 3
- 235000010469 Glycine max Nutrition 0.000 title abstract 9
- 244000068988 Glycine max Species 0.000 title abstract 9
- 229920002472 Starch Polymers 0.000 claims abstract description 75
- 239000008107 starch Substances 0.000 claims abstract description 75
- 235000019698 starch Nutrition 0.000 claims abstract description 73
- 239000007788 liquid Substances 0.000 claims abstract description 10
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 235000013555 soy sauce Nutrition 0.000 claims description 37
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 20
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 15
- 235000013336 milk Nutrition 0.000 claims description 15
- 239000008267 milk Substances 0.000 claims description 15
- 210000004080 milk Anatomy 0.000 claims description 15
- 108010089934 carbohydrase Proteins 0.000 claims description 11
- 239000012065 filter cake Substances 0.000 claims description 10
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 7
- 238000006243 chemical reaction Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 239000006228 supernatant Substances 0.000 claims description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 5
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Substances OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 5
- 230000002255 enzymatic effect Effects 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 238000013517 stratification Methods 0.000 claims description 5
- 238000005406 washing Methods 0.000 claims description 5
- 230000007935 neutral effect Effects 0.000 claims description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 12
- 235000019634 flavors Nutrition 0.000 abstract description 12
- 239000000126 substance Substances 0.000 abstract description 11
- 238000005516 engineering process Methods 0.000 abstract description 5
- 238000000034 method Methods 0.000 abstract description 4
- OAKJQQAXSVQMHS-UHFFFAOYSA-N Hydrazine Chemical compound NN OAKJQQAXSVQMHS-UHFFFAOYSA-N 0.000 abstract description 3
- 238000001035 drying Methods 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 2
- 230000008014 freezing Effects 0.000 abstract 1
- 238000007710 freezing Methods 0.000 abstract 1
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 18
- 238000004458 analytical method Methods 0.000 description 11
- 150000001413 amino acids Chemical class 0.000 description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 10
- 229910052757 nitrogen Inorganic materials 0.000 description 9
- 239000000047 product Substances 0.000 description 9
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 5
- 108090000790 Enzymes Proteins 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 4
- 239000013078 crystal Substances 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 230000009467 reduction Effects 0.000 description 4
- 239000013049 sediment Substances 0.000 description 4
- 239000011734 sodium Substances 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- 238000009835 boiling Methods 0.000 description 3
- 239000006227 byproduct Substances 0.000 description 3
- 238000012512 characterization method Methods 0.000 description 3
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 239000011780 sodium chloride Substances 0.000 description 3
- 238000001179 sorption measurement Methods 0.000 description 3
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical group [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 238000003556 assay Methods 0.000 description 2
- 229910052802 copper Inorganic materials 0.000 description 2
- 239000010949 copper Substances 0.000 description 2
- 238000004090 dissolution Methods 0.000 description 2
- 238000002389 environmental scanning electron microscopy Methods 0.000 description 2
- 229910052751 metal Inorganic materials 0.000 description 2
- 239000002184 metal Substances 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 230000000717 retained effect Effects 0.000 description 2
- 238000005507 spraying Methods 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 239000012159 carrier gas Substances 0.000 description 1
- 230000003197 catalytic effect Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 238000001819 mass spectrum Methods 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000004062 sedimentation Methods 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 238000009834 vaporization Methods 0.000 description 1
- 230000008016 vaporization Effects 0.000 description 1
Images
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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
The invention discloses a production method of fast food seasoning powder soybean sauce. The production method comprises the following steps: with native starch as the material, obtaining modified porous starch through an alcohol-alkaline process and an enzymolysis technology; and then, after mixing the modified porous starch and liquid soybean sauce, vacuum freezing and drying to obtain powder soybean sauce. On one hand, powder soybean sauce produced by the production method disclosed by the invention keeps various indexes of a conventional soybean sauce, and amino nitrogen content and volatile flavor substance content of the powder soybean sauce are almost consistent with those of the conventional soybean sauce; on the other hand, a problem that the powder soybean sauce is easy to paste in an application process is solved very well.
Description
One, technical field
The present invention relates to a kind of preparation method of flavouring, specifically a kind of production method of fast food flavouring sauce powder, is to produce novel fast food flavouring sauce powder take ative starch as prepared using chemical method with after enzyme engineering technology modified starch.
Two, background technology
Soy sauce is take the proteinaceous beans of richness and rich amyloid cereal and byproduct thereof as primary raw material, the seasoning juice that decomposes maturation and extract through leaching under the catalytic action of microbial enzyme.In soy sauce, be rich in each seed amino acid (comprising 8 kinds of essential amino acids), reduced sugar, total acid, human body is had to extremely important physiological function; Soy sauce can produce a kind of natural anti-oxidation composition, contributes to reduce the infringement of radical pair human body, and its effect compares V
cand V
ehigh tens times Deng antioxidant, make soy sauce there is anti-cancer, anticancer effect; Soy sauce, except above-mentioned main component, also contains the trace element such as calcium, iron, effectively maintains the physiological equilibrium of body.But soy sauce is fluid product, exist cost of transportation high, carry the problems such as inconvenient, greatly restricted the application of soy sauce, forefathers are less to its research.
Three, summary of the invention
The present invention aims to provide a kind of production method of fast food flavouring sauce powder, take ative starch as raw material, after utilizing chemical method and enzyme engineering technology to ative starch modification, produce sauce powder, when farthest retaining in soy sauce active ingredient, avoided sauce powder to be in use easy to the problem of gelatinization.
The preparation process of fast food flavouring sauce powder of the present invention is as follows:
1) ative starch is added in the NaOH ethanolic solution of 5～15wt%, suspended dispersed is even, in 30～45 ℃ of reaction 30～50min, room temperature stratification is also removed supernatant, then add 40～60vt%(concentration expressed in percentage by volume, lower with) ethanolic solution mix, then regulate extremely neutrality of pH value with the ethanolic solution of HCl, use successively 80vt% ethanolic solution, 95vt% ethanolic solution and absolute ethanol washing, after filtration, obtain starch filter cake;
The ethanolic solution of described HCl be by the hydrochloric acid solution of 3mol/L and the ethanolic solution of 40～60vt% by volume the ratio of 2:3～3:2 after mixing, obtain;
2) by the Na of described starch filter cake and pH=3.4～5.2
2hPO
4-citric acid solution by volume the ratio of 1:1-8 is mixed to get starch milk, in starch milk, add the carbohydrase of starch milk quality 0.5-0.7 ‰ in 30～50 ℃ of enzymolysis 4～8h, filter, 40 ℃ obtain modified porous starch after dry, and the enzymatic activity of carbohydrase is 90000～100000U/g; Described modified porous starch is the porous-starch of graininess, 20-50 ℃ water soluble.
3) by described modified porous starch and liquid soy sauce (or claiming former soy sauce) by volume the ratio of 1:5～15 mix, after stirring in-20～-4 ℃ of pre-freeze 12h, then vacuum freeze drying obtains sauce powder to constant weight, and each parameter of vacuum freeze drying is condenser temperature-70～-60 ℃, 30～40 ℃ of baking temperatures, vacuum 7～20Pa.
Produce sauce powder compared to the porous-starch that uses easy gelatinization, modified porous starch of the present invention is as a kind of novel sorbing material, not only retain solubilized characteristic, also retained characterization of adsorption, there is safety non-toxic, the advantage such as energy-efficient, biodegradable.The novel fast food flavouring sauce powder that utilizes modified porous starch to produce has well retained the volatile flavor substance in former soy sauce, and amino-acid nitrogen content, look rate and Red Index and former soy sauce after sauce powder reduction are more or less the same.
The detection index of sauce powder of the present invention is as follows:
1, amino-acid nitrogen content is measured
Adopt the assay method of amino nitrogen in GB18186-2000 soy sauce to measure;
2, the Micro-Structure Analysis of product
Observe amplifying 2000 times under the sample metal spraying processing ESEM of drying processing;
3, the crystal structure analysis of product
Diffraction conditions: X-diffraction tube is copper target, Ni filter, voltage 40kV, electric current 200mA, sweep speed is 8 °/min, measurement category is 2 θ=3 °～50 °.
4, GC-MS measures flavor substance
Use the reservation situation of the volatile flavor component in Gas Chromatography-Mass Spectrometry sauce powder.
Compared with the prior art, beneficial effect of the present invention is embodied in:
1, the present invention, take ative starch as raw material, has changed the proterties of former soy sauce, has not only reduced the cost of transportation of soy sauce, and can produce a kind of novel fast food flavouring---sauce powder.
2, due to the characterization of adsorption of ative starch itself and dissolution characteristics a little less than, therefore destroy the structure of starch itself, characterization of adsorption and the dissolution characteristics of raising starch by chemical reaction and enzyme engineering technology.Be modified porous starch through above-mentioned starch after treatment, can adsorb the active ingredient in soy sauce.Emphasis of the present invention has compared amino-acid nitrogen content in former soy sauce and sauce powder and the reservation situation of volatile flavor substance, experimental result shows that the amino-acid nitrogen content of sauce powder is 0.487g/100mL, and the amino-acid nitrogen content of former soy sauce is only also 0.514g/100mL; Only than former soy sauce few 3 kinds of the reservation situations of the volatile flavor substance of sauce powder.
3, sauce powder of the present invention can directly be dissolved into turbid solution at 20-50 ℃, and sauce powder of the present invention is directly added to the water and boils the rufous liquid condiment that can obtain clarification after stirring.
4, flavouring powder of the present invention is sauce yellow powder, glossy, and sauce is fragrant and ester fragrance is stronger, delicious flavour, and saline taste is agreeable to the taste.
Four, accompanying drawing explanation
Fig. 1 is the SEM figure of ative starch and sauce powder, and in figure, a left side is ative starch, and the right side is sauce powder.As can be seen from Figure 1, sauce powder is keeping the original particle profile of starch, and surface attachment solid content, illustrates that soy sauce is attached to starch surface and is adsorbed in the hole inside of starch.
Fig. 2 is the XRD figure of ative starch and sauce powder.As can be seen from Figure 2, the starch in sauce powder has changed the original typical A type collection of illustrative plates of starch, and spike diffractive features weakens, and presents obvious disperse diffractive features; Soy sauce part mainly detects the diffractive features of Sodium Chloride in Sauce.Crystal structure analysis by product is known, and starch can effectively adsorb soy sauce.
Fig. 3 is the photo that existing sauce powder and sauce powder of the present invention dissolve in water.Wherein Fig. 3 a is the dissolving situation in existing sauce powder water at normal temperatures, Fig. 3 b is the situation of boiling after dissolving in existing sauce powder water at normal temperatures, Fig. 3 c is the dissolving situation in sauce powder of the present invention water at normal temperatures, and Fig. 3 d is the situation of boiling after dissolving in sauce powder of the present invention water at normal temperatures.As can be seen from Figure 3, the starch sedimentation that be rufous liquid, glass bottom sediments after dissolving in existing sauce powder water at normal temperatures, boils rear starch gelatinization; After dissolving in water at normal temperatures in sauce powder of the present invention, be rufous liquid, opaque, the rufous liquid for clarifying after boiling.
Five, the specific embodiment
1, the preparation of sauce powder
Embodiment 1:
1) ative starch is added in the NaOH ethanolic solution of 5wt%, suspended dispersed is even, in 45 ℃ of reaction 35min, room temperature stratification is also removed supernatant, in remaining sediment, add the ethanolic solution of 40vt% to mix, regulate pH value to neutral with the ethanolic solution of HCl again, use successively 80vt% ethanolic solution, 95vt% ethanolic solution and absolute ethanol washing, after filtration, obtain starch filter cake;
The ethanolic solution of described HCl be by the hydrochloric acid solution of 3mol/L and the ethanolic solution of 40vt% by volume the ratio of 2:3 after mixing, obtain;
2) by the Na of described starch filter cake and pH=5.2
2hPO
4-citric acid solution by volume the ratio of 1:1 is mixed to get starch milk, in starch milk, adds the carbohydrase of starch milk quality 0.5 ‰ in 50 ℃ of enzymolysis 4h, filters, and 40 ℃ obtain modified porous starch after dry, and the enzymatic activity of carbohydrase is 90000U/g.
3) by described starch and liquid soy sauce by volume the ratio of 1:5 mix, after stirring in-20 ℃ of pre-freeze 12h, then vacuum freeze drying obtains sauce powder to constant weight, and each parameter of vacuum freeze drying is condenser temperature-70 ℃, 30 ℃ of baking temperatures, vacuum 7Pa.
Embodiment 2:
1) ative starch is added in the NaOH ethanolic solution of 15wt%, suspended dispersed is even, in 30 ℃ of reaction 50min, room temperature stratification is also removed supernatant, in remaining sediment, add the ethanolic solution of 60vt% to mix, regulate pH value to neutral with the ethanolic solution of HCl again, use successively 80vt% ethanolic solution, 95vt% ethanolic solution and absolute ethanol washing, after filtration, obtain starch filter cake;
The ethanolic solution of described HCl be by the hydrochloric acid solution of 3mol/L and the ethanolic solution of 60vt% by volume the ratio of 3:2 after mixing, obtain;
2) by the Na of described starch filter cake and pH=3.4
2hPO
4-citric acid solution by volume the ratio of 1:8 is mixed to get starch milk, in starch milk, adds the carbohydrase of starch milk quality 0.6 ‰ in 30 ℃ of enzymolysis 8h, filters, and 40 ℃ obtain modified porous starch after dry, and the enzymatic activity of carbohydrase is 100000U/g.
3) by described starch and liquid soy sauce by volume the ratio of 1:15 mix, after stirring in-10 ℃ of pre-freeze 12h, then vacuum freeze drying obtains sauce powder to constant weight, and each parameter of vacuum freeze drying is condenser temperature-60 ℃, 40 ℃ of baking temperatures, vacuum 15Pa.
Embodiment 3:
1) ative starch is added in the NaOH ethanolic solution of 10wt%, suspended dispersed is even, in 40 ℃ of reaction 40min, room temperature stratification is also removed supernatant, in remaining sediment, add the ethanolic solution of 50vt% to mix, regulate pH value to neutral with the ethanolic solution of HCl again, use successively 80vt% ethanolic solution, 95vt% ethanolic solution and absolute ethanol washing, after filtration, obtain starch filter cake;
The ethanolic solution of described HCl be by the hydrochloric acid solution of 3mol/L and the ethanolic solution of 50vt% by volume the ratio of 1:1 after mixing, obtain;
2) by the Na of described starch filter cake and pH=4.2
2hPO
4-citric acid solution by volume the ratio of 1:5 is mixed to get starch milk, in starch milk, adds the carbohydrase of starch milk quality 0.7 ‰ in 40 ℃ of enzymolysis 6h, filters, and 40 ℃ obtain modified porous starch after dry, and the enzymatic activity of carbohydrase is 100000U/g;
3) by described starch and liquid soy sauce by volume the ratio of 1:10 mix, after stirring in-4 ℃ of pre-freeze 12h, then vacuum freeze drying obtains sauce powder to constant weight, and each parameter of vacuum freeze drying is condenser temperature-70 ℃, 30 ℃ of baking temperatures, vacuum 20Pa.
2, the property analysis of product
1) reduction of sauce powder
According to the mensuration of solid content in former soy sauce, calculate the content of soy sauce in sauce powder, make to there is identical solid content before and after its reduction, by the sauce powder reduction that adds water, constant volume, the centrifugal 20min of 3000r/min, gets supernatant;
2) mensuration of product amino-acid nitrogen content
Adopt the assay method of amino nitrogen in GB18186-2000 soy sauce to measure.The amino-acid nitrogen content that shows former soy sauce of experimental result is 0.514g/100mL, and the amino-acid nitrogen content of sauce powder reaches 0.487g/100mL, higher than the minimum standard of amino-acid nitrogen content in three grades of soy sauce in GB.
3) Micro-Structure Analysis of product
Observe amplifying 2000 times under the sample metal spraying processing ESEM of drying processing.See Fig. 1.
The microstructure of product and raw material is carried out to check analysis, find that sauce powder is keeping the original particle profile of starch, surface attachment solid content, illustrate that soy sauce is attached to starch surperficial and be adsorbed in the hole inside of starch.
4) crystal structure analysis of product
Diffraction conditions: X-diffraction tube is copper target, Ni filter, voltage 40kV, electric current 200mA, sweep speed is 8 °/min, measurement category is 2 θ=3 °～50 °.See Fig. 2.
Analysis result shows that the starch in sauce powder has changed the original typical A type collection of illustrative plates of starch, and spike diffractive features weakens, and presents obvious disperse diffractive features; Soy sauce part mainly detects the diffractive features of Sodium Chloride in Sauce.Crystal structure analysis by product is known, and starch can effectively adsorb soy sauce, produces this novel fast food flavouring.
5) the GC-MS atlas analysis of product
GC conditions: TR-WAX chromatographic column; Carrier gas is He, flow velocity 1mL/min; Temperature programming: 40 ℃ of initial temperatures, keep 5min, rise to 200 ℃ with 5 ℃/min heating rate, keep 10min; 250 ℃ of temperature of vaporization chamber; Split ratio 30:1.Mass spectrum condition: electron impact ionization (EI) ion gun, electron energy 70eV, emission current 200 μ A, electron multiplier voltage 350V, 200 ℃ of ion source temperatures, 250 ℃ of interface temperature, mass range 33～450 μ, sweep speed 0.2s/scan.In table 1.Analysis result shows that the volatile flavor substance detecting in former soy sauce has 62 kinds, the volatile flavor substance that sauce powder retains has 58 kinds, only than former soy sauce few 3 kinds of the volatile flavor substances detecting in sauce powder, therefore can show that sauce powder can effectively retain the volatile flavor substance in soy sauce.
Table 1GCWSM starch is prepared the composition measurement of sauce powder sample flavor
Claims (5)
1. a production method for fast food flavouring sauce powder, is characterized in that operating according to the following steps:
1) ative starch is added in the NaOH ethanolic solution of 5～15wt%, suspended dispersed is even, in 30～45 ℃ of reaction 30～50min, room temperature stratification is also removed supernatant, then add the ethanolic solution of 40～60vt% to mix, regulate pH value to neutral with the ethanolic solution of HCl again, use successively 80vt% ethanolic solution, 95vt% ethanolic solution and absolute ethanol washing, after filtration, obtain starch filter cake;
2) by the Na of described starch filter cake and pH=3.4～5.2
2hPO
4-citric acid solution by volume the ratio of 1:1-8 is mixed to get starch milk, in starch milk, adds carbohydrase and in 30～50 ℃ of enzymolysis 4～8h, filters, and after being dried, obtains modified porous starch;
3) by described modified porous starch and liquid soy sauce by volume the ratio of 1:5～15 mix, after stirring, in-20～-4 ℃ of pre-freeze 12h, then vacuum freeze drying to constant weight obtains sauce powder.
2. preparation method according to claim 1, is characterized in that:
The ethanolic solution of HCl described in step 1) be by the hydrochloric acid solution of 3mol/L and the ethanolic solution of 40～60vt% by volume the ratio of 2:3～3:2 after mixing, obtain.
3. preparation method according to claim 1, is characterized in that:
Step 2) in the interpolation quality of carbohydrase be the 0.5-0.7 ‰ of starch milk quality.
4. according to the preparation method described in claim 1 or 3, it is characterized in that:
Step 2) in the enzymatic activity of carbohydrase be 90000～100000U/g.
5. preparation method according to claim 1, is characterized in that:
In step 3), each parameter of vacuum freeze drying is condenser temperature-70～-60 ℃, 30～40 ℃ of baking temperatures, vacuum 7～20Pa.
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| CN110810805A (en) * | 2019-11-14 | 2020-02-21 | 临沂方兴食品有限公司 | Novel freeze-drying process of soy powder |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110810805A (en) * | 2019-11-14 | 2020-02-21 | 临沂方兴食品有限公司 | Novel freeze-drying process of soy powder |
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