CN111449232A - Starch composition for improving viscosity and uniformity of soup of normal-temperature cooked food package - Google Patents
Starch composition for improving viscosity and uniformity of soup of normal-temperature cooked food package Download PDFInfo
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- 235000014347 soups Nutrition 0.000 title claims abstract description 131
- 229920002472 Starch Polymers 0.000 title claims abstract description 81
- 235000019698 starch Nutrition 0.000 title claims abstract description 81
- 239000008107 starch Substances 0.000 title claims abstract description 81
- 239000000203 mixture Substances 0.000 title claims abstract description 76
- 235000013305 food Nutrition 0.000 title claims abstract description 14
- 229920003012 Hydroxypropyl distarch phosphate Polymers 0.000 claims abstract description 23
- 239000001310 hydroxy propyl distarch phosphate Substances 0.000 claims abstract description 23
- 235000013825 hydroxy propyl distarch phosphate Nutrition 0.000 claims abstract description 23
- DVROLKBAWTYHHD-UHFFFAOYSA-N hydroxy propyl distarch phosphate Chemical compound OC1C(O)C(OC)OC(CO)C1OC(O)CCOC1C(OC2C(C(O)C(OC3C(C(OP(O)(=O)OC4C(C(O)C(OC)OC4CO)O)C(C)OC3CO)O)OC2COC2C(C(O)C(OC)C(CO)O2)O)O)OC(CO)C(OC)C1O DVROLKBAWTYHHD-UHFFFAOYSA-N 0.000 claims abstract description 23
- 239000000463 material Substances 0.000 claims abstract description 15
- 238000010411 cooking Methods 0.000 claims abstract description 13
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 34
- 238000003756 stirring Methods 0.000 claims description 26
- 238000000034 method Methods 0.000 claims description 17
- 238000002156 mixing Methods 0.000 claims description 10
- 229920002261 Corn starch Polymers 0.000 claims description 9
- 239000008120 corn starch Substances 0.000 claims description 9
- 240000003183 Manihot esculenta Species 0.000 claims description 8
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 8
- 244000017020 Ipomoea batatas Species 0.000 claims description 4
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 4
- 229920001592 potato starch Polymers 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 abstract description 36
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 24
- 238000011049 filling Methods 0.000 abstract description 20
- 238000004806 packaging method and process Methods 0.000 abstract description 6
- 238000010438 heat treatment Methods 0.000 description 37
- VYIRVAXUEZSDNC-TXDLOWMYSA-N (3R,3'S,5'R)-3,3'-dihydroxy-beta-kappa-caroten-6'-one Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC(=O)[C@]1(C)C[C@@H](O)CC1(C)C VYIRVAXUEZSDNC-TXDLOWMYSA-N 0.000 description 12
- VYIRVAXUEZSDNC-LOFNIBRQSA-N Capsanthyn Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CC(O)CC2(C)C VYIRVAXUEZSDNC-LOFNIBRQSA-N 0.000 description 12
- WRANYHFEXGNSND-LOFNIBRQSA-N capsanthin Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CCC(O)C2(C)C WRANYHFEXGNSND-LOFNIBRQSA-N 0.000 description 12
- 235000018889 capsanthin Nutrition 0.000 description 12
- 238000001816 cooling Methods 0.000 description 12
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 12
- 235000013923 monosodium glutamate Nutrition 0.000 description 12
- 239000004223 monosodium glutamate Substances 0.000 description 12
- 235000012658 paprika extract Nutrition 0.000 description 12
- 239000001688 paprika extract Substances 0.000 description 12
- 150000003839 salts Chemical class 0.000 description 12
- 238000007789 sealing Methods 0.000 description 12
- 238000013517 stratification Methods 0.000 description 12
- 230000000052 comparative effect Effects 0.000 description 9
- 238000001514 detection method Methods 0.000 description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 238000000926 separation method Methods 0.000 description 3
- 239000007787 solid Substances 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005429 filling process Methods 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
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- 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
-
- 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- 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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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Dispersion Chemistry (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a starch composition for improving the viscosity and uniformity of soup in a normal-temperature dish cooking bag, which comprises 0.1-8% of common starch and 0.1-8% of hydroxypropyl distarch phosphate by taking the total weight of the soup in the normal-temperature dish cooking bag as a reference; the filling uniformity problem of the normal-temperature dish bag soup is improved by utilizing the characteristic that common starch is easy to gelatinize and quickly generates viscosity, and the high-temperature resistance of hydroxypropyl distarch phosphate is utilized to maintain the certain consistency of the normal-temperature dish bag soup after high-temperature sterilization, so that the soup is better attached to the surface of food materials, the purpose of improving the delicious taste of the food materials is achieved, and the taste of the dish is furthest reduced. In a word, the starch composition provided by the invention can well improve the viscosity and uniformity of soup in the normal-temperature material seasoning and packaging of dishes, and has the characteristics of convenience in use, low cost and the like.
Description
Technical Field
The invention relates to the technical field of starch compositions, and particularly provides a starch composition for improving the viscosity and uniformity of soup of a normal-temperature dish bag.
Background
The normal temperature material bag product is a ready-to-eat or heating ready-to-eat product which is sterilized at high temperature and can be stored for a long time at normal temperature, has the characteristics of convenience and deliciousness, and can be divided into three types of solid, liquid and solid-liquid mixture according to the types of contents of the normal temperature material bag. The normal temperature cooking bag product of dishes belongs to a solid-liquid mixture, the content of the normal temperature cooking bag product comprises solid matters and soup, and the soup is ensured to have certain thickness (juice hanging feeling) after high-temperature sterilization, so that the soup is better attached to the surface of food materials, and the purposes of improving the delicious taste and maximally restoring the taste of the dishes are achieved. In order to achieve the consistency of the soup, starch is usually added in a proper amount to thicken the soup. However, the normal-temperature cooking bag is generally subjected to high-temperature treatment at 121 ℃ for 10-30 min, and common starch is not resistant to high temperature and is easy to disintegrate after high-temperature sterilization, so that the consistency of the cooking liquor after high-temperature sterilization is difficult to maintain. The common solution at present is to increase the amount of starch, but increasing the amount of starch will result in too high a consistency of the broth before sterilization, thereby affecting filling.
In addition, the soup for normal temperature material arrangement is an oil-water system, and the problem of uneven soup filling caused by oil-water separation phenomenon is easy to occur in the filling process due to different oil-water polarities. For the above-mentioned filling uniformity problem, there are two conventional solutions: the first is to thicken the soup so that the soup has a certain viscosity, and the viscosity of the soup plays a role of temporarily stabilizing grease, but the well thickened soup is easy to separate oil from water again after being placed for a long time. The second method is to perform double-tube filling after oil-water separation, and the method has good filling uniformity, but has complex steps and high cost.
In view of the above, the present invention is particularly proposed.
Disclosure of Invention
In order to overcome the defects, the invention provides the starch composition which can well improve the viscosity and uniformity of soup in the normal-temperature material seasoning and packaging of dishes and has the characteristics of convenience in use, low cost and the like.
The technical scheme adopted by the invention for solving the technical problem is as follows: the starch composition comprises common starch and hydroxypropyl distarch phosphate, and is based on the total weight of soup in a normal-temperature dish seasoning bag, wherein the common starch is added in a proportion of 0.1-8% relative to the total weight of the soup, and the hydroxypropyl distarch phosphate is added in a proportion of 0.1-8% relative to the total weight of the soup.
As a further improvement of the invention, the adding proportion of the common starch to the total weight of the soup is 1-8%; the addition ratio of the hydroxypropyl distarch phosphate to the total weight of the soup is 1-8%.
As a further improvement of the invention, the common starch is native starch.
As a further improvement of the invention, the common starch is selected from at least one of tapioca starch, corn starch, pea starch and sweet potato starch.
As a further improvement of the invention, the method for improving the viscosity and uniformity of the soup of the normal-temperature cuisine bun for dishes by using the starch composition comprises the following steps: uniformly mixing the common starch and the hydroxypropyl distarch phosphate, and dissolving the mixture in water to obtain a starch solution; and adding the obtained starch solution into the soup of the normal-temperature material management package of dishes, carrying out gelatinization treatment with gelatinization temperature of 60-100 ℃ and gelatinization time of 0.5-12 min, and continuously stirring during gelatinization until no oil layer exists on the surface of the soup, thus finishing the improvement treatment of the soup.
The invention has the beneficial effects that: according to the invention, the common starch and the hydroxypropyl distarch phosphate are compounded for use, the filling uniformity problem of the soup of the dish normal-temperature cooking bag is improved by utilizing the characteristic that the common starch is easy to gelatinize and rapidly generates viscosity, and the high-temperature resistance of the hydroxypropyl distarch phosphate is utilized to maintain the certain consistency (juice hanging feeling) of the soup of the dish normal-temperature cooking bag after high-temperature sterilization, so that the soup is better attached to the surface of food materials, the purpose of improving the taste of the food materials is achieved, and the taste of the dish is furthest reduced. In a word, the starch composition provided by the invention can well improve the viscosity and uniformity of soup in the normal-temperature material seasoning and packaging of dishes, and has the characteristics of convenience in use, low cost and the like.
Drawings
FIG. 1 is a picture of the appearance of the improved soup of examples 1-3 and 8 before high temperature sterilization;
FIG. 2 is a picture of the appearance of the treated soups of comparative examples 1 to 4 before high-temperature sterilization.
Detailed Description
The present invention will be described in further detail with reference to specific examples, but the present invention is not limited to these examples.
The invention discloses a starch composition which can well improve the viscosity and uniformity of soup of normal-temperature seasoning and packaging dishes. The concrete description is as follows:
soup for improving normal-temperature dish seasoning by using starch composition
Example 1:
the method comprises the following improvement steps:
(1) preparing 1kg of soup with oil content of 15%, adding 8kg of salt, 6kg of sugar, 7kg of monosodium glutamate and 0.5g of capsanthin, and dissolving uniformly to obtain a soup mixture;
(2) uniformly mixing 1g of cassava starch and 80g of hydroxypropyl distarch phosphate, dissolving the mixture into 160g of cold water, and uniformly stirring the mixture to obtain a starch solution;
(3) heating the soup mixture provided in the step (1) to 95 ℃, adding the starch solution into the soup mixture, continuously heating for 8min under the condition of maintaining the heating temperature at 95 ℃ to perform gelatinization treatment, and continuously stirring during gelatinization until no oil layer exists on the surface of the soup;
(4) standing the gelatinized soup mixture for 1h, observing oil-free water stratification, and filling and sealing; and then carrying out high-temperature sterilization treatment: sterilizing at 121 deg.C for 20min, and cooling to room temperature.
Example 2:
the method comprises the following improvement steps:
(1) preparing 1kg of soup with oil content of 15%, adding 8kg of salt, 6kg of sugar, 7kg of monosodium glutamate and 0.5g of capsanthin, and dissolving uniformly to obtain a soup mixture;
(2) uniformly mixing 10g of corn starch and 55g of hydroxypropyl distarch phosphate, dissolving into 160g of cold water, and uniformly stirring to obtain a starch solution;
(3) heating the soup mixture provided by the step (1) to 95 ℃, adding the starch solution into the soup mixture, continuously heating for 5min under the condition of keeping the heating temperature at 75 ℃ to perform gelatinization treatment, and continuously stirring during gelatinization until no oil layer exists on the surface of the soup;
(4) standing the gelatinized soup mixture for 1h, observing oil-free water stratification, and filling and sealing; and then carrying out high-temperature sterilization treatment: sterilizing at 121 deg.C for 20min, and cooling to room temperature.
Example 3:
the method comprises the following improvement steps:
(1) preparing 1kg of soup with oil content of 15%, adding 8kg of salt, 6kg of sugar, 7kg of monosodium glutamate and 0.5g of capsanthin, and dissolving uniformly to obtain a soup mixture;
(2) uniformly mixing 10g of corn starch, 10g of cassava starch and 45g of hydroxypropyl distarch phosphate, dissolving the mixture into 160g of cold water, and uniformly stirring to obtain a starch solution;
(3) heating the soup mixture provided in the step (1) to 95 ℃, adding the starch solution into the soup mixture, continuously heating for 8min under the condition of maintaining the heating temperature at 95 ℃ to perform gelatinization treatment, and continuously stirring during gelatinization until no oil layer exists on the surface of the soup;
(4) standing the gelatinized soup mixture for 1h, observing oil-free water stratification, and filling and sealing; and then carrying out high-temperature sterilization treatment: sterilizing at 121 deg.C for 20min, and cooling to room temperature.
Example 4:
the method comprises the following improvement steps:
(1) preparing 1kg of soup with oil content of 15%, adding 8kg of salt, 6kg of sugar, 7kg of monosodium glutamate and 0.5g of capsanthin, and dissolving uniformly to obtain a soup mixture;
(2) uniformly mixing 15g of corn starch, 20g of sweet potato starch and 35g of hydroxypropyl distarch phosphate, dissolving into 160g of cold water, and uniformly stirring to obtain a starch solution;
(3) heating the soup mixture provided in the step (1) to 95 ℃, adding the starch solution into the soup mixture, continuously heating for 10min under the condition of maintaining the heating temperature at 80 ℃ to perform gelatinization treatment, and continuously stirring during gelatinization until no oil layer exists on the surface of the soup;
(4) standing the gelatinized soup mixture for 1h, observing oil-free water stratification, and filling and sealing; and then carrying out high-temperature sterilization treatment: sterilizing at 121 deg.C for 20min, and cooling to room temperature.
Example 5:
the method comprises the following improvement steps:
(1) preparing 1kg of soup with oil content of 15%, adding 8kg of salt, 6kg of sugar, 7kg of monosodium glutamate and 0.5g of capsanthin, and dissolving uniformly to obtain a soup mixture;
(2) uniformly mixing 25g of corn starch, 20g of cassava starch and 30g of hydroxypropyl distarch phosphate, dissolving the mixture into 160g of cold water, and uniformly stirring to obtain a starch solution;
(3) heating the soup mixture provided in the step (1) to 95 ℃, adding the starch solution into the soup mixture, continuously heating for 10min under the condition of maintaining the heating temperature at 85 ℃ for gelatinization treatment, and continuously stirring during gelatinization until no oil layer exists on the surface of the soup;
(4) standing the gelatinized soup mixture for 1h, observing oil-free water stratification, and filling and sealing; and then carrying out high-temperature sterilization treatment: sterilizing at 121 deg.C for 20min, and cooling to room temperature.
Example 6:
the method comprises the following improvement steps:
(1) preparing 1kg of soup with oil content of 15%, adding 8kg of salt, 6kg of sugar, 7kg of monosodium glutamate and 0.5g of capsanthin, and dissolving uniformly to obtain a soup mixture;
(2) uniformly mixing 35g of cassava starch, 15g of pea starch and 25g of hydroxypropyl distarch phosphate, dissolving into 160g of cold water, and uniformly stirring to obtain a starch solution;
(3) heating the soup mixture provided in the step (1) to 95 ℃, adding the starch solution into the soup mixture, continuously heating for 8min under the condition of maintaining the heating temperature at 90 ℃ to perform gelatinization treatment, and continuously stirring during gelatinization until no oil layer exists on the surface of the soup;
(4) standing the gelatinized soup mixture for 1h, observing oil-free water stratification, and filling and sealing; and then carrying out high-temperature sterilization treatment: sterilizing at 121 deg.C for 20min, and cooling to room temperature.
Example 7:
the method comprises the following improvement steps:
(1) preparing 1kg of soup with oil content of 15%, adding 8kg of salt, 6kg of sugar, 7kg of monosodium glutamate and 0.5g of capsanthin, and dissolving uniformly to obtain a soup mixture;
(2) uniformly mixing 20g of cassava starch, 25g of corn starch, 15g of sweet potato starch and 15g of hydroxypropyl distarch phosphate, dissolving into 160g of cold water, and uniformly stirring to obtain a starch solution;
(3) heating the soup mixture provided in the step (1) to 95 ℃, adding the starch solution into the soup mixture, continuously heating for 8min under the condition of maintaining the heating temperature at 90 ℃ to perform gelatinization treatment, and continuously stirring during gelatinization until no oil layer exists on the surface of the soup;
(4) standing the gelatinized soup mixture for 1h, observing oil-free water stratification, and filling and sealing; and then carrying out high-temperature sterilization treatment: sterilizing at 121 deg.C for 20min, and cooling to room temperature.
Example 8:
the method comprises the following improvement steps:
(1) preparing 1kg of soup with oil content of 15%, adding 8kg of salt, 6kg of sugar, 7kg of monosodium glutamate and 0.5g of capsanthin, and dissolving uniformly to obtain a soup mixture;
(2) uniformly mixing 80g of cassava starch and 1g of hydroxypropyl distarch phosphate, dissolving into 160g of cold water, and uniformly stirring to obtain a starch solution;
(3) heating the soup mixture provided in the step (1) to 95 ℃, adding the starch solution into the soup mixture, continuously heating for 8min under the condition of maintaining the heating temperature at 95 ℃ to perform gelatinization treatment, and continuously stirring during gelatinization until no oil layer exists on the surface of the soup;
(4) standing the gelatinized soup mixture for 1h, observing oil-free water stratification, and filling and sealing; and then carrying out high-temperature sterilization treatment: sterilizing at 121 deg.C for 20min, and cooling to room temperature.
In addition, in order to better illustrate the improvement effect of the starch composition of the invention on the soup of the normal-temperature dish bag, the following comparative examples are also specifically taken for comparison:
comparative example 1:
the method comprises the following operation steps:
(1) preparing 1kg of soup with oil content of 15%, adding 8kg of salt, 6kg of sugar, 7kg of monosodium glutamate and 0.5g of capsanthin, and dissolving uniformly to obtain a soup mixture;
(2) dissolving 10g of corn starch into 40g of cold water, and uniformly stirring to obtain a starch solution I;
(3) heating the soup mixture provided by the step (1) to 95 ℃, adding the starch solution I into the soup mixture, continuously heating for 5min under the condition of keeping the heating temperature at 75 ℃ for gelatinization, and continuously stirring during gelatinization until no oil layer exists on the surface of the soup;
(4) standing the gelatinized soup mixture for 1h, observing oil-free water stratification, and filling and sealing; and then carrying out high-temperature sterilization treatment: sterilizing at 121 deg.C for 20min, and cooling to room temperature.
Comparative example 2:
the method comprises the following operation steps:
(1) preparing 1kg of soup with oil content of 15%, adding 8kg of salt, 6kg of sugar, 7kg of monosodium glutamate and 0.5g of capsanthin, and dissolving uniformly to obtain a soup mixture;
(2) dissolving 100g of corn starch into 400g of cold water, and uniformly stirring to obtain a starch solution I;
(3) heating the soup mixture provided by the step (1) to 95 ℃, adding the starch solution I into the soup mixture, continuously heating for 8min under the condition of keeping the heating temperature at 95 ℃ to perform gelatinization treatment, and continuously stirring during gelatinization until no oil layer exists on the surface of the soup;
(4) standing the gelatinized soup mixture for 1h, observing oil-free water stratification, and filling and sealing; and then carrying out high-temperature sterilization treatment: sterilizing at 121 deg.C for 20min, and cooling to room temperature.
Comparative example 3:
the method comprises the following operation steps:
(1) preparing 1kg of soup with oil content of 15%, adding 8kg of salt, 6kg of sugar, 7kg of monosodium glutamate and 0.5g of capsanthin, and dissolving uniformly to obtain a soup mixture;
(2) dissolving 10g of hydroxypropyl distarch phosphate into 40g of cold water, and uniformly stirring to obtain a starch solution II;
(3) heating the soup mixture provided by the step (1) to 95 ℃, adding the starch solution II into the soup mixture, continuously heating for 8min under the condition of keeping the heating temperature at 95 ℃ to perform gelatinization treatment, and continuously stirring during gelatinization until no oil layer exists on the surface of the soup;
(4) standing the gelatinized soup mixture for 1h, observing oil-free water stratification, and filling and sealing; and then carrying out high-temperature sterilization treatment: sterilizing at 121 deg.C for 20min, and cooling to room temperature.
Comparative example 4:
the method comprises the following operation steps:
(1) preparing 1kg of soup with oil content of 15%, adding 8kg of salt, 6kg of sugar, 7kg of monosodium glutamate and 0.5g of capsanthin, and dissolving uniformly to obtain a soup mixture;
(2) dissolving 100g of hydroxypropyl distarch phosphate into 400g of cold water, and uniformly stirring to obtain a starch solution II;
(3) heating the soup mixture provided by the step (1) to 95 ℃, adding the starch solution II into the soup mixture, continuously heating for 8min under the condition of keeping the heating temperature at 95 ℃ to perform gelatinization treatment, and continuously stirring during gelatinization until no oil layer exists on the surface of the soup;
(4) standing the gelatinized soup mixture for 1h, observing oil-free water stratification, and filling and sealing; and then carrying out high-temperature sterilization treatment: sterilizing at 121 deg.C for 20min, and cooling to room temperature.
Secondly, product detection
1) Respectively carrying out appearance and viscosity detection on the soup improved in the embodiments 1-8, wherein the viscosity detection method comprises ① viscosity measuring instrument Brookfield DV2T L V and ② measuring conditions are 50 ℃, 63 spindle (used when the viscosity is less than 500 cp) or 62 spindle (used when the viscosity is more than 500 cp).
The results are shown in Table 1, Table 2 and FIG. 1:
TABLE 1 test results of the improved cooking liquors of examples 1 to 4 of the present invention
TABLE 2 detection results of improved soups of examples 5 to 8 of the present invention
As can be seen from table 1, table 2 and figure 1: the cooking liquor improved by the embodiments 1-8 of the invention does not have the oil-water separation phenomenon before high-temperature sterilization, and after high-temperature sterilization, the cooking liquor has moderate thickness and can be well attached to the surface of food materials, so that the purpose of improving the taste of the food materials is achieved. In addition, the soup improved by the embodiments 1-8 of the invention is easier to fill and has good filling uniformity.
2) And respectively carrying out appearance and viscosity detection on the soup processed in the comparison ratio of 1-4, wherein the viscosity detection method is the same as the above. The results are shown in Table 3 and FIG. 2:
table 3 test results of the juices processed in comparative examples 1 to 4
As can be seen from table 3 and fig. 2: the soup processed by the comparative examples 1 and 3 has small thickness before high-temperature sterilization, is easy to fill, but is easy to separate oil from water, and cannot well meet the production requirement; the cooking liquor treated by the comparative examples 2 and 4 is not easy to separate oil from water, but has high viscosity before and after sterilization, is not easy to fill and affects the appearance of the product.
In conclusion, the common starch and the hydroxypropyl distarch phosphate are compounded for use, so that the viscosity and the uniformity of soup in normal-temperature seasoning and packaging of dishes can be well improved, and the normal-temperature seasoning and packaging method has the characteristics of convenience in use, low cost and the like.
The above-mentioned embodiments are only for illustrating the composition and efficacy of the invention, and are not to be construed as limiting the scope of the invention, therefore, all changes in equivalent structure and similar modifications which do not depart from the invention are deemed to be within the scope of the invention.
Claims (5)
1. The starch composition for improving the viscosity and uniformity of soup of the normal-temperature cooked food package is characterized in that: the seasoning package comprises common starch and hydroxypropyl distarch phosphate, and the adding proportion of the common starch to the total weight of soup in the normal-temperature seasoning package for dishes is 0.1-8% based on the total weight of the soup, and the adding proportion of the hydroxypropyl distarch phosphate to the total weight of the soup is 0.1-8%.
2. The starch composition for improving the soup viscosity and uniformity of a cooked food normal temperature steamed stuffed bun as claimed in claim 1, wherein: the adding proportion of the common starch to the total weight of the soup is 1-8%; the addition ratio of the hydroxypropyl distarch phosphate to the total weight of the soup is 1-8%.
3. The starch composition for improving the soup viscosity and uniformity of a cooked food normal temperature steamed stuffed bun as claimed in claim 1, wherein: the common starch is native starch.
4. The starch composition for improving the soup viscosity and uniformity of a cooked food normal temperature steamed stuffed bun as claimed in claim 3, wherein: the common starch is selected from at least one of tapioca starch, corn starch, pea starch and sweet potato starch.
5. The starch composition for improving the soup viscosity and uniformity of a cooked food normal temperature steamed stuffed bun as claimed in claim 1, wherein: the method for improving the viscosity and uniformity of the soup of the normal-temperature cooking bag for dishes by using the starch composition comprises the following steps: uniformly mixing the common starch and the hydroxypropyl distarch phosphate, and dissolving the mixture in water to obtain a starch solution; and adding the obtained starch solution into the soup of the normal-temperature material management package of dishes, carrying out gelatinization treatment with gelatinization temperature of 60-100 ℃ and gelatinization time of 0.5-12 min, and continuously stirring during gelatinization until no oil layer exists on the surface of the soup, thus finishing the improvement treatment of the soup.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112544934A (en) * | 2020-12-26 | 2021-03-26 | 河南省国德科果蔬研究院有限公司 | Instant pepper soup and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112544934A (en) * | 2020-12-26 | 2021-03-26 | 河南省国德科果蔬研究院有限公司 | Instant pepper soup and preparation method thereof |
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