CN110386990A - A kind of production method and its sauce of seasoning sauce material converted starch - Google Patents
A kind of production method and its sauce of seasoning sauce material converted starch Download PDFInfo
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- CN110386990A CN110386990A CN201910692207.2A CN201910692207A CN110386990A CN 110386990 A CN110386990 A CN 110386990A CN 201910692207 A CN201910692207 A CN 201910692207A CN 110386990 A CN110386990 A CN 110386990A
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 65
- 229920002472 Starch Polymers 0.000 title claims abstract description 39
- 235000019698 starch Nutrition 0.000 title claims abstract description 39
- 239000008107 starch Substances 0.000 title claims abstract description 39
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 36
- 239000000463 material Substances 0.000 title claims abstract description 35
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims abstract description 15
- 238000003756 stirring Methods 0.000 claims abstract description 14
- 238000010792 warming Methods 0.000 claims abstract description 9
- 239000002253 acid Substances 0.000 claims abstract description 7
- 240000003183 Manihot esculenta Species 0.000 claims abstract description 6
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims abstract description 6
- GOOHAUXETOMSMM-UHFFFAOYSA-N Propylene oxide Chemical compound CC1CO1 GOOHAUXETOMSMM-UHFFFAOYSA-N 0.000 claims abstract description 5
- 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 abstract description 5
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims abstract description 4
- 230000018044 dehydration Effects 0.000 claims abstract description 4
- 238000006297 dehydration reaction Methods 0.000 claims abstract description 4
- 238000001035 drying Methods 0.000 claims abstract description 4
- 238000005406 washing Methods 0.000 claims abstract description 4
- 235000013555 soy sauce Nutrition 0.000 claims description 15
- 150000003839 salts Chemical class 0.000 claims description 10
- 241000287828 Gallus gallus Species 0.000 claims description 8
- 235000013330 chicken meat Nutrition 0.000 claims description 8
- 235000021552 granulated sugar Nutrition 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 8
- 238000006243 chemical reaction Methods 0.000 claims description 6
- 239000004278 EU approved seasoning Substances 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 238000004925 denaturation Methods 0.000 claims description 4
- 230000036425 denaturation Effects 0.000 claims description 4
- 238000005538 encapsulation Methods 0.000 claims description 4
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 3
- 239000011734 sodium Substances 0.000 claims description 3
- 229910052708 sodium Inorganic materials 0.000 claims description 3
- 239000000460 chlorine Substances 0.000 claims description 2
- 229910052801 chlorine Inorganic materials 0.000 claims description 2
- 125000001309 chloro group Chemical group Cl* 0.000 claims description 2
- 238000010257 thawing Methods 0.000 abstract description 3
- 239000005708 Sodium hypochlorite Substances 0.000 abstract 1
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 abstract 1
- 239000002285 corn oil Substances 0.000 description 5
- 235000005687 corn oil Nutrition 0.000 description 5
- 235000013312 flour Nutrition 0.000 description 5
- 241000209140 Triticum Species 0.000 description 3
- 235000021307 Triticum Nutrition 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 238000010008 shearing Methods 0.000 description 3
- 240000004160 Capsicum annuum Species 0.000 description 2
- 244000241235 Citrullus lanatus Species 0.000 description 2
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000004132 cross linking Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 239000004519 grease Substances 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 235000014438 salad dressings Nutrition 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 230000008719 thickening Effects 0.000 description 2
- 229920002261 Corn starch Polymers 0.000 description 1
- 230000005526 G1 to G0 transition Effects 0.000 description 1
- 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
- 235000005822 corn Nutrition 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- -1 hydroxypropyl Chemical group 0.000 description 1
- QWPPOHNGKGFGJK-UHFFFAOYSA-N hypochlorous acid Chemical compound ClO QWPPOHNGKGFGJK-UHFFFAOYSA-N 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- 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
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
- 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
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- C08B31/003—Crosslinking of starch
- C08B31/006—Crosslinking of derivatives of starch
-
- 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
- C08B31/18—Oxidised starch
- C08B31/185—Derivatives of oxidised starch, e.g. crosslinked oxidised starch
-
- 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)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Materials Engineering (AREA)
- Organic Chemistry (AREA)
- Medicinal Chemistry (AREA)
- Biochemistry (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Dispersion Chemistry (AREA)
- Seasonings (AREA)
Abstract
The invention discloses the production methods and its sauce of a kind of seasoning sauce material converted starch, include the following steps, Step 1: tapioca is mixed with water, stir evenly；Step 2: the dilute sodium hydroxide for being added 3% adjusts pH as 9.2-9.5,40 DEG C are adjusted the temperature to, the sodium hypochlorite for being added 0.5% is reacted；Step 3: adjusting ph value to 10.5, propylene oxide is added after being cooled to 20 DEG C, PH is adjusted to 11-12, reacts 36 hours；Step 4: being warming up to 85 DEG C, addition diluted acid tune pH is 10.5-11, and sodium trimetaphosphate is then added；Step 5: being eventually adding dilute hydrochloric acid tune pH is 5.6-5.8, dehydration and drying obtains powdery seasoning sauce material converted starch after eddy flow washing.Converted starch of the present invention is used for sauce, keeps its stability good, by cold cut thawing 5 times or more not bleed, not desaturations, the viscosity being still able to maintain.
Description
Technical field
The present invention relates to starch processing technique field, specifically a kind of production method of seasoning sauce material converted starch,
It further relates to utilize sauce made of the seasoning sauce material converted starch.
Background technique
Being applied to the converted starch in sauce before this is mainly the esterified and cross-linked starch produced using waxy corn as raw material
With hydroxypropyl crosslinked starch.Using waxy corn starch as raw material, the prices of raw materials are expensive, and bad buying, in order to which save the cost is past
It is substituted toward using cheap wheat flour, it is the sauce whiteness of production, the transparency, frost resistance, acid-resisting, resistant to high temperatures, anti-shearing
Etc. abilities it is poor, and sauce moisture be easy evaporation, viscosity is lower, and product is caused to be not sufficiently stable.
Summary of the invention
To solve the above problems, the object of the present invention is to provide a kind of production methods of seasoning sauce material converted starch.
The present invention to achieve the above object, a kind of production method of seasoning sauce material converted starch, comprising the following steps:
Step 1: tapioca is mixed with water, stir evenly, the mass ratio of starch and water is 2:3；
Step 2: the dilute sodium hydroxide for being added 3% adjusts pH as 9.2-9.5,35-45 DEG C is adjusted the temperature to, 0.5% secondary chlorine is added
Sour sodium carries out reaction 2h；
Step 3: adjusting ph value to 10.5, propylene oxide is added after being cooled to 20-25 DEG C, after reacting 2-3h, is warming up to 40 DEG C,
PH is adjusted to 11-12, reacts 24-48 hours；
Step 4: being warming up to 80-85 DEG C, addition diluted acid tune pH is 10.5-11, and sodium trimetaphosphate is then added, and reaction 2-3 is small
When；
Step 5: being eventually adding dilute hydrochloric acid tune pH is 5.6-5.8, dehydration and drying obtains the change of powdery seasoning sauce material after eddy flow washing
Property starch.
Furthermore the present invention also provides a kind of sauces, form sediment comprising the denaturation of powdery seasoning sauce material made from aforementioned production method
Powder is specifically made of following raw material: 3-5 parts of powdery seasoning sauce material converted starch, 5-7 parts of water, oil 1-2 parts, dark soy sauce
1-2 parts, 0.5-1 parts of chickens' extract, 0.5-1 parts of light soy sauce, 1-2 parts of white granulated sugar, 0.5-1 parts of salt.
Above-mentioned sauce is made of following steps: taking 3-5 parts of powdery seasoning sauce material converted starch, adds 5-7 parts of water, oil 1-2
Part is put into airtight heating container, 100-120 DEG C boiling 4-6 minutes after pressurization, and airtight heating container air pressure is extraneous gas after pressurization
1.2 times of pressure, under such high temperature and high pressure environment, general wheaten starch just will appear gelatinization phenomenon, using the powder of the application
Shape seasoning sauce material converted starch will not be not only gelatinized, but also can further be aoxidized, be crosslinked, be etherified by high-temperature pressurizing, be mentioned
The stability of height itself, then dark soy sauce 1-2 parts, 1-2 parts of white granulated sugar seasonings, and uniform stirring 2-3 minutes are added in autoclaving, cold
When but to 40-50 DEG C, 0.5-1 parts of chickens' extract, 0.5-1 parts of light soy sauce, 0.5-1 parts of salt are added, continues stirring 2-3 minute, after cooling down
Enter bottle encapsulation.
The present invention has carried out oxidation, crosslinking, has been etherified three kinds of denaturation ways raising products using common tapioca as raw material
The abilities such as whiteness, the transparency, frost resistance, acid-resisting, resistant to high temperatures, anti-shearing.Suitable for seasoning sauce material juice, thick chilli sauce (sauce
Packet) sweet fermented flour sauce, soya sauce, salad dressing, the seasoning sauce materials such as watermelon jam.With water conservation, thickening improves solid content, and it is steady to extend product
Regularly act on.Product can be obviously improved the consistency and viscosity of material products, be resistant to high temperature, with high salt, acid and stir
The processing conditions of homogeneous is mixed, product brightness is improved, improves and protects grease.Product stability is good, no by cold cut thawing 5 times or more
Bleed, not desaturation, the viscosity being still able to maintain.
Specific embodiment
Embodiment 1
A kind of production method of seasoning sauce material converted starch, comprising the following steps:
Step 1: tapioca is mixed with water, stir evenly, the mass ratio of starch and water is 2:3；
Step 2: the dilute sodium hydroxide for being added 3% adjusts pH as 9.2-9.5,40 DEG C are adjusted the temperature to, 0.5% hypochlorous acid is added
Sodium carries out reaction 2h；
Step 3: adjusting ph value to 10.5, propylene oxide is added after being cooled to 20 DEG C, after reacting 2-3h, is warming up to 40 DEG C, PH tune
Section reacts 36 hours to 11-12；
Step 4: being warming up to 85 DEG C, addition diluted acid tune pH is 10.5-11, and sodium trimetaphosphate is then added, and is reacted 3 hours；
Step 5: being eventually adding dilute hydrochloric acid tune pH is 5.6-5.8, dehydration and drying obtains the change of powdery seasoning sauce material after eddy flow washing
Property starch.
Embodiment 2
A kind of sauce, comprising powdery seasoning sauce material converted starch made from 1 method of embodiment, specifically by following raw material
It is made: 3-5 parts of powdery seasoning sauce material converted starch, 5-7 parts of water, 1-2 parts of corn oil, 1-2 parts of dark soy sauce, 0.5-1 parts of chickens' extract, life
Take out 0.5-1 parts, 1-2 parts of white granulated sugar, 0.5-1 parts of salt.
Above-mentioned sauce is made of following steps: taking 3-5 parts of powdery seasoning sauce material converted starch, adds 5-7 parts of water, corn oil
1-2 parts are put into airtight heating container, 100-120 DEG C boiling 4-6 minutes after pressurization, and airtight heating container air pressure is the external world after pressurization
1.2 times of air pressure, under such high temperature and high pressure environment, general wheaten starch just will appear gelatinization phenomenon, using the application's
Powdery seasoning sauce material converted starch will not be not only gelatinized, but also can further be aoxidized, be crosslinked, be etherified by high-temperature pressurizing,
More stable group can also be formed in conjunction with corn oil component, improve the stability of itself, then dark soy sauce 1- is added in autoclaving
2 parts, 1-2 parts of white granulated sugar seasonings, and uniform stirring 2-3 minutes, when being cooled to 40-50 DEG C, add 0.5-1 parts of chickens' extract, light soy sauce
0.5-1 parts, 0.5-1 parts of salt continue stirring 2-3 minutes, and bottle encapsulation is entered after cooling.
Embodiment 3
A kind of sauce is made of following raw material: 3-5 parts of wheat flour, 5-7 parts of water, 1-2 parts of corn oil, 1-2 parts of dark soy sauce,
0.5-1 parts of chickens' extract, 0.5-1 parts of light soy sauce, 1-2 parts of white granulated sugar, 0.5-1 parts of salt.
Above-mentioned sauce is made of following steps: taking 3-5 parts of powdery seasoning sauce material converted starch, adds 5-7 parts of water, corn oil
1-2 parts are put into airtight heating container, 100-120 DEG C boiling 4-6 minutes after pressurization, and airtight heating container air pressure is the external world after pressurization
1.2 times of air pressure, under such high temperature and high pressure environment, wheaten starch part will appear gelatinization phenomenon, then autoclaving is added
1-2 parts of dark soy sauce, 1-2 parts of white granulated sugar seasonings, and uniform stirring 2-3 minutes, when being cooled to 40-50 DEG C, add chickens' extract 0.5-1
Part, 0.5-1 parts of light soy sauce, 0.5-1 parts of salt continue stirring 2-3 minutes, and bottle encapsulation is entered after cooling.
Embodiment 4
The Experimental comparison of 2 embodiment of embodiment, 3 sauce
In terms of mouthfeel: 2 sauce delicate mouthfeel of embodiment, delicious flavour.Embodiment 3, due to going out under same temperature high-pressure situations
Existing partial gelatinization phenomenon, therefore, it was demonstrated that traditional wheat flour sauce non-refractory, mouthfeel have impurity, slight burning.
Be retained bleed situation: the thawing of 2 sauce cold cut of embodiment 5 times or more not bleed, not desaturations, what is be still able to maintain is viscous
Property.
3 sauce cold cut of embodiment melts 1 time and bleed phenomenon, slight desaturation just occurs, and viscosity reduces.
Therefore, tapioca has been carried out three kinds of oxidation, crosslinking, etherificate denaturation ways raising productions by production method of the invention
The abilities such as the whiteness of product, the transparency, frost resistance, acid-resisting, resistant to high temperatures, anti-shearing, are applied to seasoning sauce material juice, thick chilli sauce (sauce
Material packet) seasoning sauce materials such as sweet fermented flour sauce, soya sauce, salad dressing, watermelon jam when, make sauce that there is good water conservation, thickening effect, and
Solid content can be improved, extends the effect of product stationary phase, can be obviously improved the consistency and viscosity of material products, be resistant to height
Temperature, with high salt, acid and stirring homogeneous processing conditions, improves product brightness, improves and protect grease.So being become using the present invention
Property starch made from sauce stability it is good, melt 5 times or more not bleed, not desaturations, the viscosity being still able to maintain by cold cut.
The foregoing is merely the schematical specific embodiment of the present invention, the range being not intended to limit the invention.It is any
Those skilled in the art, made equivalent changes and modifications under the premise of not departing from design and the principle of the present invention,
It should belong to the scope of protection of the invention.
Claims (8)
1. a kind of production method of seasoning sauce material converted starch, which comprises the following steps:
Step 1: tapioca is mixed with water, stir evenly, the mass ratio of starch and water is 2:3；
Step 2: the dilute sodium hydroxide for being added 3% adjusts pH as 9.2-9.5,35-45 DEG C is adjusted the temperature to, 0.5% secondary chlorine is added
Sour sodium carries out reaction 2h；
Step 3: adjusting ph value to 10.5, propylene oxide is added after being cooled to 20-25 DEG C, after reacting 2-3h, is warming up to 40 DEG C,
PH is adjusted to 11-12, reacts 24-48 hours；
Step 4: being warming up to 80-85 DEG C, addition diluted acid tune pH is 10.5-11, and sodium trimetaphosphate is then added, and reaction 2-3 is small
When；
Step 5: being eventually adding dilute hydrochloric acid tune pH is 5.6-5.8, dehydration and drying obtains the change of powdery seasoning sauce material after eddy flow washing
Property starch.
2. a kind of production method of seasoning sauce material converted starch as described in claim 1, it is characterised in that: add in step 2
The dilute sodium hydroxide for entering 3% adjusts pH to adjust the temperature to 40 DEG C after 9.2-9.5.
3. a kind of production method of seasoning sauce material converted starch as described in claim 1, it is characterised in that: adjusted in step 3
Ph value is saved to 10.5, propylene oxide is added after being cooled to 20 DEG C, after reacting 3h, is warming up to 40 DEG C, PH is adjusted to 11-12, reaction
36 hours.
4. a kind of production method of seasoning sauce material converted starch as described in claim 1, it is characterised in that: be warming up to 85
DEG C, addition diluted acid tune pH is 10.5-11, and sodium trimetaphosphate is then added, and is reacted 3 hours.
5. a kind of sauce, it is characterised in that: include the denaturation of powdery seasoning sauce material made from production method as described in claim 1
Starch.
6. a kind of sauce as claimed in claim 5, which is characterized in that be made of following raw material: such as claim 1 institute
State 3-5 parts of powdery seasoning sauce material converted starch made from production method, 5-7 parts of water, 1-2 parts of oil, 1-2 parts of dark soy sauce, chickens' extract
0.5-1 parts, 0.5-1 parts of light soy sauce, 1-2 parts of white granulated sugar, 0.5-1 parts of salt.
7. a kind of sauce as claimed in claim 6, which is characterized in that be made of following steps: powdery seasoning sauce material being taken to become
3-5 parts of starch of property, adds 5-7 parts of water, 1-2 parts of oil to be put into airtight heating container, 100-120 DEG C boiling 4-6 minutes after pressurization, then
Dark soy sauce 1-2 parts, 1-2 parts of white granulated sugar seasonings, and uniform stirring 2-3 minutes are added, when being cooled to 40-50 DEG C, add chickens' extract
0.5-1 parts, 0.5-1 parts of light soy sauce, 0.5-1 parts of salt continue stirring 2-3 minutes, and bottle encapsulation is entered after cooling.
8. a kind of sauce as claimed in claim 7, it is characterised in that: airtight heating container air pressure is ambient pressure after pressurization
1.2 again.
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| CN201910692207.2A CN110386990A (en) | 2019-07-30 | 2019-07-30 | A kind of production method and its sauce of seasoning sauce material converted starch |
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| CN101735485A (en) * | 2009-12-23 | 2010-06-16 | 广西明阳生化科技股份有限公司 | Special cassava modified starch for instant noodles and production method thereof |
| CN102344497A (en) * | 2011-11-15 | 2012-02-08 | 陈明兴 | Cassava modified starch and preparation method thereof |
| CN106279449A (en) * | 2016-08-08 | 2017-01-04 | 广东佳焙食品股份有限公司 | A kind of salad dressing modified starch and preparation method thereof |
-
2019
- 2019-07-30 CN CN201910692207.2A patent/CN110386990A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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Application publication date: 20191029 |