CN107163152A - A kind of preparation method for the Ultra Tex 2 being used in oyster sauce - Google Patents
A kind of preparation method for the Ultra Tex 2 being used in oyster sauce Download PDFInfo
- Publication number
- CN107163152A CN107163152A CN201710285502.7A CN201710285502A CN107163152A CN 107163152 A CN107163152 A CN 107163152A CN 201710285502 A CN201710285502 A CN 201710285502A CN 107163152 A CN107163152 A CN 107163152A
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- preparation
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- ultra tex
- oyster sauce
- reaction
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- 241000237502 Ostreidae Species 0.000 title claims abstract description 33
- 235000020636 oyster Nutrition 0.000 title claims abstract description 33
- 235000015067 sauces Nutrition 0.000 title claims abstract description 33
- 238000002360 preparation method Methods 0.000 title claims abstract description 26
- 238000006243 chemical reaction Methods 0.000 claims abstract description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 229920002472 Starch Polymers 0.000 claims description 30
- 235000019698 starch Nutrition 0.000 claims description 30
- 239000008107 starch Substances 0.000 claims description 30
- 239000002002 slurry Substances 0.000 claims description 21
- 239000000843 powder Substances 0.000 claims description 17
- UGTZMIPZNRIWHX-UHFFFAOYSA-K sodium trimetaphosphate Chemical compound [Na+].[Na+].[Na+].[O-]P1(=O)OP([O-])(=O)OP([O-])(=O)O1 UGTZMIPZNRIWHX-UHFFFAOYSA-K 0.000 claims description 11
- 229920002261 Corn starch Polymers 0.000 claims description 9
- XTXRWKRVRITETP-UHFFFAOYSA-N Vinyl acetate Chemical compound CC(=O)OC=C XTXRWKRVRITETP-UHFFFAOYSA-N 0.000 claims description 9
- 239000008120 corn starch Substances 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 230000021736 acetylation Effects 0.000 claims description 7
- 238000006640 acetylation reaction Methods 0.000 claims description 7
- 229910019142 PO4 Inorganic materials 0.000 claims description 5
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 5
- 239000010452 phosphate Substances 0.000 claims description 5
- 230000035484 reaction time Effects 0.000 claims description 4
- 230000033228 biological regulation Effects 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 2
- 235000005822 corn Nutrition 0.000 claims description 2
- 241000209149 Zea Species 0.000 claims 1
- ANOBYBYXJXCGBS-UHFFFAOYSA-L stannous fluoride Chemical compound F[Sn]F ANOBYBYXJXCGBS-UHFFFAOYSA-L 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 9
- 238000003475 lamination Methods 0.000 abstract description 5
- 238000003860 storage Methods 0.000 abstract description 5
- 230000006798 recombination Effects 0.000 abstract description 3
- 238000005215 recombination Methods 0.000 abstract description 3
- 150000002148 esters Chemical class 0.000 description 9
- 238000004140 cleaning Methods 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 5
- 238000004132 cross linking Methods 0.000 description 5
- 230000032050 esterification Effects 0.000 description 5
- 238000005886 esterification reaction Methods 0.000 description 5
- 239000012535 impurity Substances 0.000 description 5
- 150000002500 ions Chemical class 0.000 description 5
- 238000004806 packaging method and process Methods 0.000 description 5
- 238000012856 packing Methods 0.000 description 5
- 102000004169 proteins and genes Human genes 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- -1 stirs Substances 0.000 description 5
- 238000001238 wet grinding Methods 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 4
- 239000003381 stabilizer Substances 0.000 description 4
- 230000008719 thickening Effects 0.000 description 4
- 239000002253 acid Substances 0.000 description 3
- 238000009658 destructive testing Methods 0.000 description 3
- 238000011049 filling Methods 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- MKYBYDHXWVHEJW-UHFFFAOYSA-N N-[1-oxo-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propan-2-yl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(C(C)NC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 MKYBYDHXWVHEJW-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000021264 seasoned food Nutrition 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B31/00—Preparation of derivatives of starch
- C08B31/02—Esters
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
- A23L29/219—Chemically modified starch; Reaction or complexation products of starch with other chemicals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Medicinal Chemistry (AREA)
- Materials Engineering (AREA)
- Organic Chemistry (AREA)
- Dispersion Chemistry (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Grain Derivatives (AREA)
Abstract
The present invention relates to a kind of preparation method for the Ultra Tex 2 being used in oyster sauce, this method prepares water retention property height of the Ultra Tex 2 to oyster sauce by recombination reaction, it is possible to prevente effectively from storage water outlet lamination occurs for oyster sauce.
Description
Technical field
The present invention relates to seasoned food technical field, more particularly, to a kind of starch phosphate of acetylation two being used in oyster sauce
The preparation method of ester.
Background technology
Oyster sauce be applied to fry, it is braised, burn etc. a variety of cooking methods, be both the standing flavoring of family, be again various restaurants and
The preferable flavouring of hotel's dish, it is deep to be liked by Guangdong, Fujian, Hong Kong, Macao and Taiwan and south east asia people.High-quality oyster sauce is in half
Flow-like, denseness is moderate, has distinctive fragrance, and delicious flavour is mellow and slightly sweet tea, but oyster sauce is in the storage process of long period
In often occur precipitation or lamination, i.e., occur the deeper water layer of color and luster on surface, make when serious oyster sauce generation desaturation, matter
Structure is destroyed.Prevent that one of major measure of oyster sauce layering is exactly to add thickening stabilizing agent at present, and converted starch is oyster sauce
Important thickening stabilizing agent in production.On the one hand require that there is good high temperature resistant as the converted starch of oyster sauce thickening stabilizing agent
With the characteristic such as acid resistance, with suitable for processing request；On the other hand require to possess effectively to prevent the function of oyster sauce product water outlet.
Ultra Tex 2 has the performances such as water-retaining property, acid resistance, heat-resisting quantity and anti-shearing stabilization, and its
Transparency also apparently higher than ative starch, is usually used in the thickening stabilizing agent of oyster sauce.Domestic Ye You producers at present are in production acetylation two
Starch phosphate, but oyster sauce can not be entirely prevented to occur water outlet lamination in storage, the production for not reaching high-quality oyster sauce will
Ask.
The content of the invention
It is an object of the invention to provide a kind of preparation method for the Ultra Tex 2 being used in oyster sauce, solve existing
There is the Ultra Tex 2 in technology to entirely prevent the problem of in storage water outlet lamination occurs for oyster sauce.
The technical proposal for solving the technical problem of the invention is：A kind of starch phosphate of acetylation two being used in oyster sauce
The preparation method of ester, comprises the steps：
S1, by waxy corn starch substep input water in, stir, starch slurry be made；
S2, the starch slurry regulation pH to 8.5-10.0 to being made, add vinyl acetate, are stirred reaction；
After S3, step S2 reaction terminate, pH to 10.5-11.5 is adjusted, sodium trimetaphosphate is added, proceeds stirring anti-
Should, obtain Ultra Tex 2.
In the preparation process in accordance with the present invention, in step sl, the mass fraction that the waxy corn powder is added be 10 parts-
40 parts, the mass fraction of water used is 20 parts -50 parts.
In the preparation process in accordance with the present invention, in step s 2, the mass fraction that the vinyl acetate is added is 0.1
- 2 parts of part.
In the preparation process in accordance with the present invention, in step s 2, the reaction time is 0.5h-2h.
In the preparation process in accordance with the present invention, in step s3, the mass fraction that the sodium trimetaphosphate is added is 0.01
- 0.04 part of part.
In the preparation process in accordance with the present invention, in step s3, the reaction time is 1h-3h.
In the preparation process in accordance with the present invention, step S4 is also included after step S3：By the obtained starch phosphate of acetylation two
Ester is washed.
In the preparation process in accordance with the present invention, step S5 is also included after step S4：By the starch phosphorus of acetylation two after washing
Acid esters carries out dewater treatment, is then dried, obtains water content 12%-13% Ultra Tex 2 dry powder.
In the preparation process in accordance with the present invention, step S6 is also included after step S5：By Ultra Tex 2 dry powder
Crushed the sieve of the mesh of 80 mesh -100.
Implement the preparation method of the Ultra Tex 2 being used in oyster sauce of the present invention, with following beneficial effect
Really：The preparation method of the present invention prepares water retention property height of the Ultra Tex 2 to oyster sauce by recombination reaction,
It is possible to prevente effectively from storage water outlet lamination occurs for oyster sauce.
Embodiment
With reference to embodiment, the preparation method of the Ultra Tex 2 being used in oyster sauce of the present invention is made into
One step explanation：
The purpose of the present invention aims to provide a kind of method that recombination reaction prepares Ultra Tex 2.This method can
To prepare the Ultra Tex 2 of good water-retaining property, to meet the production of high-quality oyster sauce.
It is described in detail below by specific embodiment.
Embodiment 1：
Starch slurry is allocated：10 parts of waxy corn starch substeps are put into 20 parts of water, stirs, starch slurry is made；Ester
Change reaction：Deployed starch slurry is pumped into reactor, pH to 9.7 is adjusted, 0.1 part of vinyl acetate is added, is stirred
React 0.5h；Cross-linking reaction：After esterification terminates, pH to 10.8 is adjusted, 0.01 part of sodium trimetaphosphate is added, is stirred anti-
2h is answered, Ultra Tex 2 is obtained；Ion：After reaction terminates, Ultra Tex 2 progress will be obtained
Washing, is cleared up impurity such as the protein of the inside；Dry：Dewater treatment is carried out after cleaning up, gained wet-milling is dried
It is dry, obtain the dry powder of water content 12.4%；Crushing packing：Dry powder is crushed, the sieve of 80 mesh is crossed, packaging obtains finished product.
Embodiment 2：
Starch slurry is allocated：20 parts of waxy corn starch substeps are put into 30 parts of water, stirs, starch slurry is made；Ester
Change reaction：Deployed starch slurry is pumped into reactor, pH to 9.3 is adjusted, 0.5 part of vinyl acetate is added, is stirred
React 1h；Cross-linking reaction：After esterification terminates, pH is to 11.2 for regulation, 0.02 part of sodium trimetaphosphate is added, is stirred anti-
1.5h is answered, Ultra Tex 2 is obtained；Ion：After reaction terminates, Ultra Tex 2 will be obtained and entered
Water-filling is washed, and the impurity such as the protein of the inside are cleared up；Dry：Dewater treatment is carried out after cleaning up, gained wet-milling is carried out
Drying, obtains the dry powder of water content 12.8%；Crushing packing：Dry powder is crushed, the sieve of 100 mesh is crossed, packaging obtains finished product.
Embodiment 3：
Starch slurry is allocated：20 parts of waxy corn starch substeps are put into 30 parts of water, stirs, starch slurry is made；Ester
Change reaction：Deployed starch slurry is pumped into reactor, pH to 8.9 is adjusted, 1 part of vinyl acetate is added, is stirred anti-
Answer 2h；Cross-linking reaction：After esterification terminates, pH to 10.9 is adjusted, 0.04 part of sodium trimetaphosphate is added, is stirred reaction
2h, obtains Ultra Tex 2；Ion：After reaction terminates, Ultra Tex 2 will be obtained and enter water-filling
Wash, the impurity such as the protein of the inside are cleared up；Dry：Dewater treatment is carried out after cleaning up, gained wet-milling is dried,
Obtain the dry powder of water content 12.1%；Crushing packing：Dry powder is crushed, the sieve of 100 mesh is crossed, packaging obtains finished product.
Embodiment 4：
Starch slurry is allocated：30 parts of waxy corn starch substeps are put into 40 parts of water, stirs, starch slurry is made；Ester
Change reaction：Deployed starch slurry is pumped into reactor, pH to 9.3 is adjusted, 1.5 parts of vinyl acetates is added, is stirred
React 1.5h；Cross-linking reaction：After esterification terminates, pH to 11 is adjusted, 0.03 part of sodium trimetaphosphate is added, is stirred reaction
3h, obtains Ultra Tex 2；Ion：After reaction terminates, Ultra Tex 2 will be obtained and enter water-filling
Wash, the impurity such as the protein of the inside are cleared up；Dry：Dewater treatment is carried out after cleaning up, gained wet-milling is dried,
Obtain the dry powder of water content 12.5%；Crushing packing：Dry powder is crushed, the sieve of 80 mesh is crossed, packaging obtains finished product.
Embodiment 5：
Starch slurry is allocated：40 parts of waxy corn starch substeps are put into 50 parts of water, stirs, starch slurry is made；Ester
Change reaction：Deployed starch slurry is pumped into reactor, pH to 9 is adjusted, 2 parts of vinyl acetates is added, is stirred reaction
2h；Cross-linking reaction：After esterification terminates, pH to 11.1 is adjusted, 0.04 part of sodium trimetaphosphate is added, reaction 3h is stirred,
Obtain Ultra Tex 2；Ion：After reaction terminates, Ultra Tex 2 will be obtained and washed,
The impurity such as the protein to the inside are cleared up；Dry：Dewater treatment is carried out after cleaning up, gained wet-milling is dried, obtained
To the dry powder of water content 13%；Crushing packing：Dry powder is crushed, the sieve of 80 mesh is crossed, packaging obtains finished product.
Comparative example 1：
Starch slurry allotment ratio is：15 parts of waxy corn starch substep is put into 30 parts of water, remaining technique, parameter with
Embodiment 2 is identical.
Comparative example 2：
Starch slurry is allocated as：25 parts of waxy corn starch substep is put into 30 parts of water, remaining technique, parameter with implementation
Example 2 is identical.
Comparative example 3：
Sodium trimetaphosphate addition is 0.02 part, and remaining technique, parameter are same as Example 4.
Comparative example 4：
Sodium trimetaphosphate addition is 0.04 part, and remaining technique, parameter are same as Example 4.
Experimental example：
Obtained Ultra Tex 2, is cooked for oyster sauce in Example 1-5, comparative example 1-4, and will be cooked
Good oyster sauce finished product is put in 50 DEG C of baking ovens, carries out oyster sauce destructive testing, and the not water outlet of observation oyster sauce maintains normal number of days, tool
Body is the results detailed in table 1 below.
Table 1：Oyster sauce destructive testing result
Note：In table 1, the normal number of days of oyster sauce maintenance is longer, and its converted starch water-retaining property used is better.
Oyster sauce destructive testing result is shown in upper table, by the Ultra Tex 2 water retention property of the present invention
It is greatly improved.
It should be appreciated that for those of ordinary skills, can according to the above description be improved or converted,
All these improvement or conversion should all belong within the appended desired protection domain of the present invention.
Claims (9)
1. a kind of preparation method for the Ultra Tex 2 being used in oyster sauce, it is characterised in that comprise the steps：
S1, by waxy corn starch substep input water in, stir, starch slurry be made；
S2, the starch slurry regulation pH to 8.5-10.0 to being made, add vinyl acetate, are stirred reaction；
After S3, step S2 reaction terminate, pH to 10.5-11.5 is adjusted, sodium trimetaphosphate is added, proceeds stirring reaction, obtain
To Ultra Tex 2.
2. preparation method according to claim 1, it is characterised in that in step sl, the waxy corn powder is added
Mass fraction be 10 parts -40 parts, the mass fraction of water used is 20 parts -50 parts.
3. preparation method according to claim 1, it is characterised in that in step s 2, the vinyl acetate is added
Mass fraction be 0.1 part -2 parts.
4. preparation method according to claim 1, it is characterised in that in step s 2, the reaction time is 0.5h-2h.
5. preparation method according to claim 1, it is characterised in that in step s3, the sodium trimetaphosphate is added
Mass fraction be 0.01 part -0.04 part.
6. preparation method according to claim 1, it is characterised in that in step s3, the reaction time is 1h-3h.
7. preparation method according to claim 1, it is characterised in that also include step S4 after step S3：Will be obtained
Ultra Tex 2 is washed.
8. preparation method according to claim 7, it is characterised in that also include step S5 after step S4：After washing
Ultra Tex 2 carry out dewater treatment, then dried, obtain the water content 12%-13% shallow lake of acetylation two
Powder phosphate dry powder.
9. preparation method according to claim 8, it is characterised in that also include step S6 after step S5：By acetylation
PASELLI EASYGEL dry powder crushed the sieve of the mesh of 80 mesh -100.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710285502.7A CN107163152B (en) | 2017-04-27 | 2017-04-27 | Preparation method of acetylated distarch phosphate used in oyster sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710285502.7A CN107163152B (en) | 2017-04-27 | 2017-04-27 | Preparation method of acetylated distarch phosphate used in oyster sauce |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN107163152A true CN107163152A (en) | 2017-09-15 |
| CN107163152B CN107163152B (en) | 2020-01-14 |
Family
ID=59812856
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710285502.7A Active CN107163152B (en) | 2017-04-27 | 2017-04-27 | Preparation method of acetylated distarch phosphate used in oyster sauce |
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| Country | Link |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109467611A (en) * | 2018-08-27 | 2019-03-15 | 甘肃丰收农业科技有限公司 | A kind of composite modified starch and preparation method thereof applied in icecream production |
| CN112806555A (en) * | 2021-02-05 | 2021-05-18 | 瑞泰高直生物科技(武汉)有限公司 | Preparation method of special low-calorie salad dressing fat substitute |
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| EP1228700A1 (en) * | 2001-01-29 | 2002-08-07 | Coöperatieve Verkoop- en Productievereniging, van Aardappelmeel en Derivaten AVEBE B.A. | Food coating |
| CN1478794A (en) * | 2003-07-07 | 2004-03-03 | 江南大学 | Four element complex denatured starch sizing material and its preparation method and application |
| CN101492509A (en) * | 2009-01-05 | 2009-07-29 | 东莞东美食品有限公司 | Method for improving thermal stability of acetic ester starch slurry viscosity |
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2017
- 2017-04-27 CN CN201710285502.7A patent/CN107163152B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1228700A1 (en) * | 2001-01-29 | 2002-08-07 | Coöperatieve Verkoop- en Productievereniging, van Aardappelmeel en Derivaten AVEBE B.A. | Food coating |
| CN1478794A (en) * | 2003-07-07 | 2004-03-03 | 江南大学 | Four element complex denatured starch sizing material and its preparation method and application |
| CN101492509A (en) * | 2009-01-05 | 2009-07-29 | 东莞东美食品有限公司 | Method for improving thermal stability of acetic ester starch slurry viscosity |
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| 李兰红: "蜡质玉米复合变性淀粉的制备及在酸奶中的应用", 《粮食与食品工业》 * |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109467611A (en) * | 2018-08-27 | 2019-03-15 | 甘肃丰收农业科技有限公司 | A kind of composite modified starch and preparation method thereof applied in icecream production |
| CN112806555A (en) * | 2021-02-05 | 2021-05-18 | 瑞泰高直生物科技(武汉)有限公司 | Preparation method of special low-calorie salad dressing fat substitute |
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|---|---|
| CN107163152B (en) | 2020-01-14 |
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