CN107163152B - Preparation method of acetylated distarch phosphate used in oyster sauce - Google Patents
Preparation method of acetylated distarch phosphate used in oyster sauce Download PDFInfo
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- CN107163152B CN107163152B CN201710285502.7A CN201710285502A CN107163152B CN 107163152 B CN107163152 B CN 107163152B CN 201710285502 A CN201710285502 A CN 201710285502A CN 107163152 B CN107163152 B CN 107163152B
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- 235000013804 distarch phosphate Nutrition 0.000 title claims abstract description 47
- 239000001245 distarch phosphate Substances 0.000 title claims abstract description 47
- 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 18
- 238000006243 chemical reaction Methods 0.000 claims abstract description 50
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 38
- 238000000034 method Methods 0.000 claims abstract description 11
- 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 29
- 238000003756 stirring Methods 0.000 claims description 28
- 238000005886 esterification reaction Methods 0.000 claims description 20
- 239000000843 powder Substances 0.000 claims description 20
- 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 14
- 229920002261 Corn starch Polymers 0.000 claims description 13
- 239000008120 corn starch Substances 0.000 claims description 13
- 238000005406 washing Methods 0.000 claims description 13
- XTXRWKRVRITETP-UHFFFAOYSA-N Vinyl acetate Chemical compound CC(=O)OC=C XTXRWKRVRITETP-UHFFFAOYSA-N 0.000 claims description 12
- 238000004132 cross linking Methods 0.000 claims description 10
- 238000005086 pumping Methods 0.000 claims description 10
- 238000013517 stratification Methods 0.000 abstract description 2
- 238000001035 drying Methods 0.000 description 11
- 238000004140 cleaning Methods 0.000 description 10
- 239000012535 impurity Substances 0.000 description 10
- 238000004806 packaging method and process Methods 0.000 description 10
- 238000002156 mixing Methods 0.000 description 6
- 238000007873 sieving Methods 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 102000004169 proteins and genes Human genes 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- 206010016807 Fluid retention Diseases 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 239000003381 stabilizer Substances 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 230000008719 thickening Effects 0.000 description 4
- 229920000881 Modified starch Polymers 0.000 description 3
- 239000004368 Modified starch Substances 0.000 description 3
- 230000001066 destructive effect Effects 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 235000019426 modified starch Nutrition 0.000 description 3
- 238000010298 pulverizing process Methods 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 239000002253 acid Substances 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 230000035484 reaction time Effects 0.000 description 2
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 238000003541 multi-stage reaction Methods 0.000 description 1
- 238000012545 processing 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
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Biochemistry (AREA)
- Materials Engineering (AREA)
- Medicinal Chemistry (AREA)
- Organic Chemistry (AREA)
- Grain Derivatives (AREA)
Abstract
The invention relates to a preparation method of acetylated distarch phosphate used in oyster sauce, the method prepares the acetylated distarch phosphate through complex reaction and has high water retention performance to the oyster sauce, and the phenomenon of water stratification can be effectively avoided when the oyster sauce is stored.
Description
Technical Field
The invention relates to the technical field of seasoning food, in particular to a preparation method of acetylated distarch phosphate used in oyster sauce.
Background
The oyster sauce is suitable for various cooking techniques such as frying, braising, burning and the like, is not only a seasoning which is commonly used in families, but also an ideal seasoning for various dishes in restaurants and hotels, and is deeply popular with people in Guangdong, Fujian, Hongkong and Australian areas. The high-quality oyster sauce is in a semi-fluid state, has moderate consistency, has special fragrance, and is delicious, mellow and slightly sweet in taste, but the oyster sauce is often precipitated or layered in a long-term storage process, namely a water layer with deep color appears on the surface, and the oyster sauce is thinned in severe cases, so that the texture is damaged. At present, one of the main measures for preventing the oyster sauce from layering is to add a thickening stabilizer, and the modified starch is an important thickening stabilizer in the production of the oyster sauce. On one hand, the modified starch used as the oyster sauce thickening stabilizer is required to have good characteristics of high temperature resistance, acid resistance and the like so as to meet the processing requirement; on the other hand, the function of effectively preventing the oyster sauce product from yielding water is required.
The acetylated distarch phosphate has the properties of water retention, acid resistance, high temperature resistance, shear resistance, stability and the like, has the transparency which is obviously higher than that of the original starch, and is commonly used as a thickening stabilizer for oyster sauce. At present, manufacturers produce acetylated distarch phosphate ester in China, but cannot completely prevent the oyster sauce from layering during storage, and cannot meet the production requirements of high-quality oyster sauce.
Disclosure of Invention
The invention aims to provide a preparation method of acetylated distarch phosphate used in oyster sauce, which solves the problem that the acetylated distarch phosphate in the prior art can not completely prevent the phenomenon of water stratification of the oyster sauce during storage.
The technical scheme adopted by the invention for solving the technical problem is as follows: a preparation method of acetylated distarch phosphate used in oyster sauce comprises the following steps:
s1, adding waxy corn starch into water step by step, and stirring uniformly to prepare starch slurry;
s2, adjusting the pH value of the prepared starch slurry to 8.5-10.0, adding vinyl acetate, and stirring for reaction;
s3, after the reaction in the step S2 is finished, adjusting the pH value to 10.5-11.5, adding sodium trimetaphosphate, and continuing stirring for reaction to obtain acetylated distarch phosphate.
In the preparation method of the invention, in step S1, the waxy corn flour is added in 10-40 parts by mass, and the water is added in 20-50 parts by mass.
In the production method of the present invention, in step S2, the vinyl acetate is added in an amount of 0.1 to 2 parts by mass.
In the preparation method of the present invention, in step S2, the reaction time is 0.5h to 2 h.
In the preparation method of the present invention, in step S3, the sodium trimetaphosphate is added in an amount of 0.01 to 0.04 parts by mass.
In the preparation method of the present invention, the reaction time is 1h to 3h in step S3.
In the preparation method of the present invention, step S4 is further included after step S3: washing the obtained acetylated distarch phosphate with water.
In the preparation method of the present invention, step S5 is further included after step S4: and (3) dehydrating the acetylated distarch phosphate after washing, and then drying to obtain acetylated distarch phosphate dry powder with the water content of 12-13%.
In the preparation method of the present invention, step S6 is further included after step S5: pulverizing the acetylated distarch phosphate dry powder and sieving the pulverized powder by a sieve of 80 meshes to 100 meshes.
The preparation method of the acetylated distarch phosphate used in oyster sauce has the following beneficial effects: the preparation method of the invention prepares the acetylated distarch phosphate through composite reaction, has high water retention performance on oyster sauce, and can effectively avoid the phenomenon of water layering of the oyster sauce during storage.
Detailed Description
The preparation method of acetylated distarch phosphate used in oyster sauce according to the present invention is further illustrated below with reference to the following examples:
the invention aims to provide a method for preparing acetylated distarch phosphate by complex reaction. The method can prepare the acetylated distarch phosphate with good water-retaining property so as to meet the production of high-quality oyster sauce.
The following is a detailed description of specific examples.
Example 1:
blending starch slurry: adding 10 parts of waxy corn starch into 20 parts of water step by step, and uniformly stirring to prepare starch slurry; esterification reaction: pumping the prepared starch slurry into a reaction kettle, adjusting the pH to 9.7, adding 0.1 part of vinyl acetate, and stirring for reaction for 0.5 h; and (3) crosslinking reaction: after the esterification reaction is finished, adjusting the pH value to 10.8, adding 0.01 part of sodium trimetaphosphate, and stirring for reaction for 2 hours to obtain acetylated distarch phosphate; washing with water to remove impurities: after the reaction is finished, washing the obtained acetylated distarch phosphate with water, and cleaning impurities such as protein in the acetylated distarch phosphate; and (3) drying: cleaning, dewatering, and drying the obtained wet powder to obtain dry powder with the water content of 12.4%; crushing and packaging: and crushing the dry powder, sieving by a sieve of 80 meshes, and packaging to obtain a finished product.
Example 2:
blending starch slurry: 20 parts of waxy corn starch are added into 30 parts of water step by step and stirred uniformly to prepare starch slurry; esterification reaction: pumping the prepared starch slurry into a reaction kettle, adjusting the pH to 9.3, adding 0.5 part of vinyl acetate, and stirring for reaction for 1 hour; and (3) crosslinking reaction: after the esterification reaction is finished, adjusting the pH value to 11.2, adding 0.02 part of sodium trimetaphosphate, and stirring for reaction for 1.5 hours to obtain acetylated distarch phosphate; washing with water to remove impurities: after the reaction is finished, washing the obtained acetylated distarch phosphate with water, and cleaning impurities such as protein in the acetylated distarch phosphate; and (3) drying: cleaning, dewatering, and drying the obtained wet powder to obtain dry powder with the water content of 12.8%; crushing and packaging: pulverizing the dry powder, sieving with 100 mesh sieve, and packaging to obtain the final product.
Example 3:
blending starch slurry: 20 parts of waxy corn starch are added into 30 parts of water step by step and stirred uniformly to prepare starch slurry; esterification reaction: pumping the prepared starch slurry into a reaction kettle, adjusting the pH to 8.9, adding 1 part of vinyl acetate, and stirring for reaction for 2 hours; and (3) crosslinking reaction: after the esterification reaction is finished, adjusting the pH value to 10.9, adding 0.04 part of sodium trimetaphosphate, and stirring for reaction for 2 hours to obtain acetylated distarch phosphate; washing with water to remove impurities: after the reaction is finished, washing the obtained acetylated distarch phosphate with water, and cleaning impurities such as protein in the acetylated distarch phosphate; and (3) drying: cleaning, dewatering, and drying the obtained wet powder to obtain dry powder with the water content of 12.1%; crushing and packaging: pulverizing the dry powder, sieving with 100 mesh sieve, and packaging to obtain the final product.
Example 4:
blending starch slurry: adding 30 parts of waxy corn starch into 40 parts of water step by step, and uniformly stirring to prepare starch slurry; esterification reaction: pumping the prepared starch slurry into a reaction kettle, adjusting the pH to 9.3, adding 1.5 parts of vinyl acetate, and stirring for reaction for 1.5 hours; and (3) crosslinking reaction: after the esterification reaction is finished, adjusting the pH value to 11, adding 0.03 part of sodium trimetaphosphate, and stirring for reaction for 3 hours to obtain acetylated distarch phosphate; washing with water to remove impurities: after the reaction is finished, washing the obtained acetylated distarch phosphate with water, and cleaning impurities such as protein in the acetylated distarch phosphate; and (3) drying: cleaning, dewatering, and drying the obtained wet powder to obtain dry powder with the water content of 12.5%; crushing and packaging: and crushing the dry powder, sieving by a sieve of 80 meshes, and packaging to obtain a finished product.
Example 5:
blending starch slurry: adding 40 parts of waxy corn starch into 50 parts of water step by step, and uniformly stirring to prepare starch slurry; esterification reaction: pumping the prepared starch slurry into a reaction kettle, adjusting the pH to 9, adding 2 parts of vinyl acetate, and stirring for reaction for 2 hours; and (3) crosslinking reaction: after the esterification reaction is finished, adjusting the pH value to 11.1, adding 0.04 part of sodium trimetaphosphate, and stirring for reaction for 3 hours to obtain acetylated distarch phosphate; washing with water to remove impurities: after the reaction is finished, washing the obtained acetylated distarch phosphate with water, and cleaning impurities such as protein in the acetylated distarch phosphate; and (3) drying: cleaning, dehydrating, and drying the obtained wet powder to obtain dry powder with the water content of 13%; crushing and packaging: and crushing the dry powder, sieving by a sieve of 80 meshes, and packaging to obtain a finished product.
Comparative example 1:
the blending proportion of the starch slurry is as follows: 15 parts of waxy corn starch are added into 30 parts of water in steps, and the rest processes and parameters are the same as those in example 2.
Comparative example 2:
the starch slurry is prepared by the following steps: 25 parts of waxy corn starch are added into 30 parts of water in steps, and the rest processes and parameters are the same as those in example 2.
Comparative example 3:
the addition amount of sodium trimetaphosphate was 0.02 part, and the other processes and parameters were the same as in example 4.
Comparative example 4:
the addition amount of sodium trimetaphosphate was 0.04 parts, and the other processes and parameters were the same as in example 4.
Experimental example:
the acetylated distarch phosphate prepared in examples 1-5 and comparative examples 1-4 was used for boiling oyster sauce, and the boiled oyster sauce product was put in a 50 ℃ oven for oyster sauce destructive test, and days during which the normal maintenance of the oyster sauce was observed, and the specific results are shown in table 1 below.
Table 1: destructive test result of oyster sauce
Note: in Table 1, the longer the normal days for maintaining oyster sauce, the better the water retention of the modified starch used.
As shown by the destructive test results of oyster sauce in the table, the water retention performance of the acetylated distarch phosphate is greatly improved.
It will be appreciated that those skilled in the art, upon attaining an understanding of the foregoing may readily produce alterations to, variations of, and equivalents to these features, which fall within the scope of the appended claims.
Claims (4)
1. A preparation method of acetylated distarch phosphate used in oyster sauce is characterized by comprising the following steps:
adding 10 parts of waxy corn starch into 20 parts of water step by step, and uniformly stirring to prepare starch slurry; esterification reaction: pumping the prepared starch slurry into a reaction kettle, adjusting the pH to 9.7, adding 0.1 part of vinyl acetate, and stirring for reaction for 0.5 h; and (3) crosslinking reaction: after the esterification reaction is finished, adjusting the pH value to 10.8, adding 0.01 part of sodium trimetaphosphate, and stirring for reaction for 2 hours to obtain acetylated distarch phosphate;
or 20 parts of waxy corn starch is added into 30 parts of water step by step and stirred uniformly to prepare starch slurry; esterification reaction: pumping the prepared starch slurry into a reaction kettle, adjusting the pH to 9.3, adding 0.5 part of vinyl acetate, and stirring for reaction for 1 hour; and (3) crosslinking reaction: after the esterification reaction is finished, adjusting the pH value to 11.2, adding 0.02 part of sodium trimetaphosphate, and stirring for reaction for 1.5 hours to obtain acetylated distarch phosphate;
or 20 parts of waxy corn starch is added into 30 parts of water step by step and stirred uniformly to prepare starch slurry; esterification reaction: pumping the prepared starch slurry into a reaction kettle, adjusting the pH to 8.9, adding 1 part of vinyl acetate, and stirring for reaction for 2 hours; and (3) crosslinking reaction: after the esterification reaction is finished, adjusting the pH value to 10.9, adding 0.04 part of sodium trimetaphosphate, and stirring for reaction for 2 hours to obtain acetylated distarch phosphate;
or adding 30 parts of waxy corn starch into 40 parts of water step by step, and uniformly stirring to prepare starch slurry; esterification reaction: pumping the prepared starch slurry into a reaction kettle, adjusting the pH to 9.3, adding 1.5 parts of vinyl acetate, and stirring for reaction for 1.5 hours; and (3) crosslinking reaction: after the esterification reaction is finished, adjusting the pH value to 11, adding 0.03 part of sodium trimetaphosphate, and stirring for reaction for 3 hours to obtain acetylated distarch phosphate;
or, 40 parts of waxy corn starch is added into 50 parts of water step by step and stirred uniformly to prepare starch slurry; esterification reaction: pumping the prepared starch slurry into a reaction kettle, adjusting the pH to 9, adding 2 parts of vinyl acetate, and stirring for reaction for 2 hours; and (3) crosslinking reaction: after the esterification reaction is finished, adjusting the pH value to 11.1, adding 0.04 part of sodium trimetaphosphate, and stirring for reaction for 3 hours to obtain acetylated distarch phosphate.
2. The method according to claim 1, wherein the acetylated distarch phosphate obtained is washed with water.
3. The preparation method according to claim 2, characterized in that the acetylated distarch phosphate after washing is dehydrated and then dried to obtain dry acetylated distarch phosphate powder with 12-13% water content.
4. The method according to claim 3, wherein the acetylated distarch phosphate dry powder is ground through a sieve of 80-100 mesh.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710285502.7A CN107163152B (en) | 2017-04-27 | 2017-04-27 | Preparation method of acetylated distarch phosphate used in oyster sauce |
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| 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 |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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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 |
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| CN1257188C (en) * | 2003-07-07 | 2006-05-24 | 江南大学 | Four element complex denatured starch sizing material and its preparation method and application |
| CN101492509B (en) * | 2009-01-05 | 2011-05-18 | 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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| EP1228700A1 (en) * | 2001-01-29 | 2002-08-07 | Coöperatieve Verkoop- en Productievereniging, van Aardappelmeel en Derivaten AVEBE B.A. | Food coating |
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Effective date of registration: 20210303 Address after: 529800 No.1, Chubang West Road, Yangxi County, Yangjiang City, Guangdong Province Patentee after: Yangxi delicious food Co.,Ltd. Address before: 528437 chef Road 1, Torch Development Zone, Zhongshan, Guangdong Patentee before: GUANGDONG MEIWEIXIAN FLAVORING & FOOD Co.,Ltd. |