CN113575916A - Rock sauce and preparation method and application thereof - Google Patents
Rock sauce and preparation method and application thereof Download PDFInfo
- Publication number
- CN113575916A CN113575916A CN202110863434.4A CN202110863434A CN113575916A CN 113575916 A CN113575916 A CN 113575916A CN 202110863434 A CN202110863434 A CN 202110863434A CN 113575916 A CN113575916 A CN 113575916A
- Authority
- CN
- China
- Prior art keywords
- rock
- sauce
- parts
- raw material
- powder
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 229940023921 rock sauce Drugs 0.000 title claims abstract description 175
- 238000002360 preparation method Methods 0.000 title abstract description 21
- 239000002994 raw material Substances 0.000 claims abstract description 149
- 239000000843 powder Substances 0.000 claims abstract description 136
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 72
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 62
- 230000000694 effects Effects 0.000 claims abstract description 57
- 235000019482 Palm oil Nutrition 0.000 claims abstract description 49
- 239000002540 palm oil Substances 0.000 claims abstract description 49
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 30
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 30
- 239000000679 carrageenan Substances 0.000 claims abstract description 30
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 30
- 229920001525 carrageenan Polymers 0.000 claims abstract description 30
- 229940113118 carrageenan Drugs 0.000 claims abstract description 30
- 235000018102 proteins Nutrition 0.000 claims abstract description 30
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 30
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 30
- 235000021119 whey protein Nutrition 0.000 claims abstract description 30
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims abstract description 30
- 229920002261 Corn starch Polymers 0.000 claims abstract description 28
- 239000008120 corn starch Substances 0.000 claims abstract description 28
- 241000287828 Gallus gallus Species 0.000 claims abstract description 26
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 24
- 235000013351 cheese Nutrition 0.000 claims abstract description 24
- 239000008103 glucose Substances 0.000 claims abstract description 24
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims abstract description 23
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims abstract description 23
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims abstract description 23
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims abstract description 22
- 239000000600 sorbitol Substances 0.000 claims abstract description 22
- 235000008939 whole milk Nutrition 0.000 claims abstract description 22
- 150000003839 salts Chemical class 0.000 claims abstract description 21
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 20
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 16
- 239000000499 gel Substances 0.000 claims abstract description 5
- 235000015067 sauces Nutrition 0.000 claims description 98
- 238000004945 emulsification Methods 0.000 claims description 50
- 239000011435 rock Substances 0.000 claims description 47
- 239000012043 crude product Substances 0.000 claims description 38
- 239000007788 liquid Substances 0.000 claims description 36
- 239000000047 product Substances 0.000 claims description 27
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 24
- 235000011187 glycerol Nutrition 0.000 claims description 20
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 19
- 239000004302 potassium sorbate Substances 0.000 claims description 19
- 235000010241 potassium sorbate Nutrition 0.000 claims description 19
- 229940069338 potassium sorbate Drugs 0.000 claims description 19
- 238000001816 cooling Methods 0.000 claims description 18
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 18
- 230000001954 sterilising effect Effects 0.000 claims description 18
- 238000004659 sterilization and disinfection Methods 0.000 claims description 18
- 229920003012 Hydroxypropyl distarch phosphate Polymers 0.000 claims description 16
- 239000004288 Sodium dehydroacetate Substances 0.000 claims description 16
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 claims description 16
- 235000013734 beta-carotene Nutrition 0.000 claims description 16
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 claims description 16
- 239000011648 beta-carotene Substances 0.000 claims description 16
- 229960002747 betacarotene Drugs 0.000 claims description 16
- 238000011049 filling Methods 0.000 claims description 16
- 239000001310 hydroxy propyl distarch phosphate Substances 0.000 claims description 16
- 235000013825 hydroxy propyl distarch phosphate Nutrition 0.000 claims description 16
- 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 description 16
- 229940079839 sodium dehydroacetate Drugs 0.000 claims description 16
- 235000019259 sodium dehydroacetate Nutrition 0.000 claims description 16
- DSOWAKKSGYUMTF-GZOLSCHFSA-M sodium;(1e)-1-(6-methyl-2,4-dioxopyran-3-ylidene)ethanolate Chemical compound [Na+].C\C([O-])=C1/C(=O)OC(C)=CC1=O DSOWAKKSGYUMTF-GZOLSCHFSA-M 0.000 claims description 16
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 claims description 16
- ZGTMUACCHSMWAC-UHFFFAOYSA-L EDTA disodium salt (anhydrous) Chemical compound [Na+].[Na+].OC(=O)CN(CC([O-])=O)CCN(CC(O)=O)CC([O-])=O ZGTMUACCHSMWAC-UHFFFAOYSA-L 0.000 claims description 15
- 229920000168 Microcrystalline cellulose Polymers 0.000 claims description 15
- 235000019813 microcrystalline cellulose Nutrition 0.000 claims description 15
- 239000008108 microcrystalline cellulose Substances 0.000 claims description 15
- 229940016286 microcrystalline cellulose Drugs 0.000 claims description 15
- 239000000230 xanthan gum Substances 0.000 claims description 15
- 235000010493 xanthan gum Nutrition 0.000 claims description 15
- 229920001285 xanthan gum Polymers 0.000 claims description 15
- 229940082509 xanthan gum Drugs 0.000 claims description 15
- 238000002156 mixing Methods 0.000 claims description 14
- 239000004310 lactic acid Substances 0.000 claims description 9
- 235000014655 lactic acid Nutrition 0.000 claims description 9
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 8
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 8
- 235000015165 citric acid Nutrition 0.000 claims description 8
- 239000001630 malic acid Substances 0.000 claims description 8
- 235000011090 malic acid Nutrition 0.000 claims description 8
- 239000003109 Disodium ethylene diamine tetraacetate Substances 0.000 claims description 6
- 235000019301 disodium ethylene diamine tetraacetate Nutrition 0.000 claims description 6
- 235000019534 high fructose corn syrup Nutrition 0.000 claims description 6
- 238000000265 homogenisation Methods 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 235000021433 fructose syrup Nutrition 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 235000015173 baked goods and baking mixes Nutrition 0.000 claims description 3
- 235000008429 bread Nutrition 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 2
- 244000005700 microbiome Species 0.000 abstract description 21
- 238000004806 packaging method and process Methods 0.000 abstract description 21
- PJVXUVWGSCCGHT-ZPYZYFCMSA-N (2r,3s,4r,5r)-2,3,4,5,6-pentahydroxyhexanal;(3s,4r,5r)-1,3,4,5,6-pentahydroxyhexan-2-one Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O.OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO PJVXUVWGSCCGHT-ZPYZYFCMSA-N 0.000 abstract description 10
- 238000003860 storage Methods 0.000 abstract description 10
- 239000006188 syrup Substances 0.000 abstract description 10
- 235000020357 syrup Nutrition 0.000 abstract description 10
- 239000003921 oil Substances 0.000 abstract description 9
- 235000019198 oils Nutrition 0.000 abstract description 9
- 230000035755 proliferation Effects 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 description 32
- 230000000052 comparative effect Effects 0.000 description 28
- 230000002829 reductive effect Effects 0.000 description 16
- 235000019640 taste Nutrition 0.000 description 13
- 239000000463 material Substances 0.000 description 9
- 230000002335 preservative effect Effects 0.000 description 9
- 239000003755 preservative agent Substances 0.000 description 8
- 238000010008 shearing Methods 0.000 description 7
- 102000002322 Egg Proteins Human genes 0.000 description 6
- 108010000912 Egg Proteins Proteins 0.000 description 6
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 5
- 235000014103 egg white Nutrition 0.000 description 5
- 210000000969 egg white Anatomy 0.000 description 5
- 235000019614 sour taste Nutrition 0.000 description 5
- 230000004888 barrier function Effects 0.000 description 4
- 238000006243 chemical reaction Methods 0.000 description 4
- 238000004040 coloring Methods 0.000 description 4
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- 230000002401 inhibitory effect Effects 0.000 description 4
- 150000007524 organic acids Chemical class 0.000 description 4
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- 239000000126 substance Substances 0.000 description 4
- 239000002699 waste material Substances 0.000 description 4
- 102000004407 Lactalbumin Human genes 0.000 description 3
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- 230000032683 aging Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 230000000813 microbial effect Effects 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 230000009471 action Effects 0.000 description 2
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- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 230000003385 bacteriostatic effect Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 230000002925 chemical effect Effects 0.000 description 2
- 238000004939 coking Methods 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 230000002542 deteriorative effect Effects 0.000 description 2
- 230000001804 emulsifying effect Effects 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
- 230000008018 melting Effects 0.000 description 2
- 238000007790 scraping Methods 0.000 description 2
- 230000006641 stabilisation Effects 0.000 description 2
- 238000011105 stabilization Methods 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 230000002195 synergetic effect Effects 0.000 description 2
- 230000008719 thickening Effects 0.000 description 2
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 239000000940 FEMA 2235 Substances 0.000 description 1
- 206010016322 Feeling abnormal Diseases 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 238000005054 agglomeration Methods 0.000 description 1
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- 230000002421 anti-septic effect Effects 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000002301 combined effect Effects 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
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- 230000002349 favourable effect Effects 0.000 description 1
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- 206010016766 flatulence Diseases 0.000 description 1
- 235000002864 food coloring agent Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 230000000670 limiting effect Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 239000008268 mayonnaise Substances 0.000 description 1
- 235000010746 mayonnaise Nutrition 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 150000007522 mineralic acids Chemical class 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 230000010355 oscillation Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 230000004083 survival effect Effects 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 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
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/349—Organic compounds containing oxygen with singly-bound oxygen
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/358—Inorganic compounds
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a rock sauce and a preparation method and application thereof, and the raw materials of the rock sauce comprise pure water, 24 ℃ palm oil, glucose, white granulated sugar, whole milk powder, corn starch, carrageenan, gel type whey protein powder, gel type chicken protein powder, cheese powder, fructose-glucose syrup, sorbitol solution, glycerol, trehalose, salt and a sour agent. According to the invention, the raw material formula of the rock sauce is adjusted, the scraper type heat exchanger is adopted to prepare the rock sauce, the water activity of the rock sauce is less than or equal to 0.86, the pH value is 5.4-5.6, the growth and the proliferation of microorganisms can be inhibited, the rock sauce can be stored for 6 months at normal temperature, the rock sauce has oil wettability and gel property after being baked, the sticking of the rock sauce to a bag can be avoided, and the problem that the existing rock sauce is easy to stick to the packaging bag after being refrigerated for storage and baked for packaging is solved.
Description
Technical Field
The invention relates to the technical field of food science and processing, in particular to a rock sauce and a preparation method and application thereof.
Background
The rock toasted toast is a baking food from New Zealand, is always popular with consumers, and the rock toast sauce for making the rock toast is generally made of cheese, butter, milk, light cream and sugar.
At present, commercially available or self-made roasted rock sauce is high in water activity and nutrient content, microorganisms are easily infected in production, the microorganisms are easy to grow and reproduce in the preservation process, the roasted rock sauce is deteriorated, in order to avoid the deterioration of the roasted rock sauce, the roasted rock sauce needs to be refrigerated and preserved at the temperature of 4 ℃ or below and transported, the logistics cost of the roasted rock sauce is increased, the sale range of the roasted rock sauce is limited to a certain extent, and if the transportation time is too long, the roasted rock sauce is easily deteriorated on a transportation path. In addition, the existing rock-baked toast and rock-baked cake need to be packaged and sold by a packaging bag after being baked, because the rock-baked sauce is thick and has insufficient solidification degree after being baked, after the baked rock-baked toast and rock-baked cake are packaged by the packaging bag, the rock-baked sauce on the surface of the rock-baked toast and the rock-baked cake is easy to adhere to the packaging bag, which causes waste and poor experience of consumers. Although the prior art can solve the problem that the baked rock sauce is easy to stick to a packaging bag by spraying the mayonnaise on the surface of the rock sauce, the method needs to coat the rock sauce on the surface of toast or cake and then spray the egg yolk liquid, secondary craftsman is performed, the process is complicated, and the processing time of the product is too long.
Disclosure of Invention
Aiming at the problems in the prior art, the invention aims to provide the roasted rock sauce, which has oil wettability and gel property after being roasted by adjusting the raw material formula of the roasted rock sauce, can avoid the roasted rock sauce from sticking a bag, and solves the problem that the existing roasted rock sauce is easy to stick a packaging bag in the packaging bag after being roasted.
The invention also aims to provide a preparation method of the rock sauce, the rock sauce is in a sealed environment in the preparation process and is not easy to infect microorganisms, and the preparation method adopts a scraper type heat exchanger to carry out high-temperature short-time gelatinization sterilization and quick cooling, so that the microorganisms introduced in the production can be effectively killed, and the storage time of the rock sauce is further prolonged.
In order to achieve the purpose, the invention adopts the following technical scheme:
a rock sauce is prepared from pure water, palm oil of 24 deg.C, glucose, white sugar, whole milk powder, corn starch, carrageenan, gel type lactalbumin powder, gel type chicken protein powder, and cheese powder.
Further, in the raw material of the rock sauce, the sum of the weight of the gel type whey protein powder, the gel type chicken protein powder, the corn starch, the carrageenan and the 24 ℃ palm oil accounts for 0.2-0.5 times of the total weight of the raw material of the rock sauce.
Further, the raw materials of the rock-burned sauce also comprise high fructose corn syrup, sorbitol solution, glycerol, trehalose and salt;
the water activity of the rock sauce is less than or equal to 0.86.
Further, the raw material of the rock sauce also comprises a sour agent, wherein the sour agent is one or two of citric acid, malic acid and lactic acid;
the pH value of the rock burning sauce is 5.4-5.6.
Further, the raw materials of the rock-burned sauce comprise, by weight, 280-340 parts of pure water, 250-350 parts of 24 ℃ palm oil, 40-60 parts of glucose, 60-80 parts of white granulated sugar, 20-50 parts of trehalose, 20-30 parts of whole milk powder, 8-12 parts of corn starch, 0.3-0.5 part of carrageenan, 80-120 parts of fructose syrup, 30-50 parts of sorbitol solution, 20-40 parts of glycerol, 15-25 parts of gel type whey protein powder, 3-8 parts of gel type chicken protein powder, 5-10 parts of edible salt, 5-10 parts of cheese powder and 1-2 parts of sour agent.
Further, the raw materials of the rock burned sauce further comprise 20-50 parts by weight of hydroxypropyl distarch phosphate, 1-3 parts by weight of microcrystalline cellulose and 0.5-1.5 parts by weight of xanthan gum.
Further, the raw materials of the rock burnt sauce also comprise, by weight, 0.2-1 part of potassium sorbate, 0.1-0.4 part of sodium dehydroacetate, 1.0-1.4 parts of beta-carotene (content of 1%), and 0.04-0.07 part of disodium ethylenediamine tetraacetate.
Further, the marmalade is used in baked goods including toast, cake and bread.
A preparation method of a baked rock sauce is used for preparing the baked rock sauce, and comprises the following steps:
(1) weighing the raw materials according to the formula ratio;
(2) respectively and uniformly mixing the liquid raw material and the powder raw material, and adding the powder raw material into the liquid raw material to obtain a mixed raw material;
(3) adding the mixed raw materials into a high-shear emulsification pump, slowly adding the heated palm oil with the temperature of 24 ℃ into the high-shear emulsification pump, and uniformly dispersing to obtain a rock sauce crude product;
(4) and adding the rock burnt sauce crude product into a high-pressure homogenizer for homogenization, adding the mixture into a scraper type heat exchanger for gelatinization and sterilization, cooling, and automatically filling to obtain the rock burnt sauce product.
Further, in the step (3), the temperature of the palm oil heated at 24 ℃ is 55-60 ℃, and the rotating speed of the high-shear emulsification pump is 3000 r/min;
in the step (4), the pressure of the high-pressure homogenizer is 20 MPa.
The technical scheme has the following beneficial effects:
1. the gel type whey protein powder, the gel type chicken protein powder, the corn starch and the carrageenan all have gel property, after the gel type whey protein powder, the gel type chicken protein powder, the corn starch and the carrageenan are compounded and used, the baked rock sauce is coated on toast or other baked foods, certain gel state of the baked rock sauce can be kept after baking is achieved, the phenomenon that the baked foods are sealed and packaged, the rock sauce on the surface of the baked rock sauce can be adhered to a packaging bag is avoided, in addition, 24 ℃ palm oil is added into the rock sauce, the surface of the baked rock sauce has oil wettability, meanwhile, the melting point of the 24 ℃ palm oil is higher than that of liquid oil, the consistency of the rock sauce at normal temperature can be improved, certain solid state is maintained, the rock sauce is further prevented from being adhered to the bag, and waste and poor experience of consumers are avoided.
2. According to the technical scheme, the mass percentage of solid matters (except water) in the rock sauce is increased to 65% or more, the ratio of solution raw materials in the raw materials is reduced, and the water in the rock sauce can be effectively reduced, so that the water activity in the rock sauce is greatly reduced. And the high fructose corn syrup, the sorbitol solution, the glycerol, the trehalose and the salt are added into the rock sauce, and all the components can combine with water molecules to reduce the content of free water, so that the water activity is further reduced, the water activity of the rock sauce is less than 0.86, the growth and the multiplication of microorganisms are inhibited, and the rock sauce is prevented from being rotten and deteriorating and the quality guarantee period is prolonged.
3. After high-pressure homogenization, a scraper type heat exchanger is adopted to carry out high-temperature short-time gelatinization sterilization and quick cooling on a crude product of the rock burning sauce, a scraper plate continuously scrapes and transfers heat to enable a boundary layer of a material to be continuously replaced by a new material, adverse phenomena such as a coking film and the like on a heat transfer surface can be avoided while a very high heat transfer coefficient is obtained, scraping and stirring of the scraper plate can enable the rock burning sauce to be fully mixed, the rock burning sauce is uniformly gelatinized and effectively sterilized, quick cooling is carried out after sterilization to enable the state of the rock burning sauce to be stable, and finally an automatic packaging machine is used for filling to obtain the rock burning sauce product.
Detailed Description
The technical solution of the present invention will be further described with reference to the following embodiments.
A rock sauce is prepared from pure water, palm oil at 24 deg.C, glucose, white sugar, whole milk powder, corn starch, carrageenan, gel type lactalbumin powder, gel type chicken protein powder, and cheese powder.
It is worth explaining that in order to make the baked rock sauce not stick to the bag, the invention adopts gel type whey protein powder, gel type chicken protein powder, corn starch, carrageenan and palm oil with 24 ℃ to carry out compounding, and the baked rock sauce has oil wettability and gel property and cannot stick to the packaging bag.
Specifically, the gel type whey protein powder and the gel type chicken protein powder play a main emulsification role in a system to form an oil-in-water system, and have a gelling property, so that the roasted rock sauce keeps a certain gelling state after baking, and the sauce is prevented from sticking a bag; the corn starch has a thickening effect and also has a gelling property, so that the rock sauce tastes fresh and cool; the carrageenan plays a role in emulsification and stabilization and also makes the taste fresh and smooth. The gel type whey protein powder, the gel type chicken protein powder, the corn starch and the carrageenan all have gel property, after the gel type whey protein powder, the gel type chicken protein powder, the corn starch and the carrageenan are compounded and used, the prepared rock sauce is coated on toast or other baked foods, certain gel state of the rock sauce after baking can be kept, the phenomenon that the rock sauce on the surface of the rock sauce can be adhered to a packaging bag after the baked foods are packaged is avoided, and the palm oil with the temperature of 24 ℃ is added into the rock sauce, so that the surface of the rock sauce after baking has oil wettability, meanwhile, the melting point of the palm oil with the temperature of 24 ℃ is higher than that of liquid oil, the consistency of the rock sauce can be improved at normal temperature, certain solid state is maintained, the phenomenon that the rock sauce is adhered to the bag is further avoided, and waste and poor experience of consumers are avoided.
It is worth explaining that glucose, white granulated sugar, gel type whey protein powder, whole milk powder and cheese powder in the raw materials of the rock-baked sauce are main components which enable the rock-baked sauce to have sweet taste and to generate a rock-baked effect after baking, and proteins in the gel type whey protein powder, the whole milk powder and the cheese powder can generate Maillard reaction with the glucose and the white granulated sugar in the baking process, so that caramel color patches are formed on the surface of the rock-baked sauce, the rock-baked effect is generated, the color is attractive, and the taste is sweet.
Preferably, in the raw material of the rock sauce, the sum of the weight of the gel type whey protein powder, the gel type chicken protein powder, the corn starch, the carrageenan and the palm oil at 24 ℃ accounts for 0.2-0.5 times of the total weight of the raw material of the rock sauce.
Preferably, the raw materials of the rock sauce also comprise high fructose corn syrup, sorbitol solution, glycerol, trehalose and salt;
the water activity of the rock burnt sauce is less than or equal to 0.86.
Further, the water activity refers to the ratio of the equilibrium vapor pressure of a certain food to the saturated vapor pressure of pure water at the same temperature in a closed space, the water activity of pure water is equal to 1.0, the water activity is free water molecules in food, the water molecules are necessary for the reproduction and survival of microorganisms, the water activity of most fresh food is 0.99, the water activity capable of inhibiting the growth of most bacteria is lower than 0.91, for example, the water activity suitable for the growth of most microorganisms is 0.94-0.99, and the water activity suitable for the growth of most molds is 0.87-0.94.
Most of microorganisms are at normal temperature or slightly higher than the normal temperature as the optimal growth temperature, which is favorable for the growth and the propagation of the microorganisms, and the growth and the propagation of the microorganisms require a certain amount of minimum water activity and proper pH, therefore, the technical scheme mainly utilizes the characteristics of the microorganisms, and inhibits the growth of the microorganisms by reducing the water activity and the pH of the roasted rock sauce, thereby prolonging the storage time of the roasted rock sauce at the normal temperature, ensuring that the roasted rock sauce can be stored at the normal temperature of 25 ℃, and being not required to be stored and transported at the temperature of 4 ℃ or below, thereby reducing the storage and transportation cost and expanding the sales area of the roasted rock sauce.
Specifically, the technical scheme improves the mass percentage of solid matters (raw materials except water) in the rock sauce to 65% or more, reduces the proportion of solution raw materials in the raw materials, and can effectively reduce the water content in the rock sauce, thereby greatly reducing the water activity in the rock sauce. And the high fructose corn syrup, the sorbitol solution, the glycerol, the trehalose and the salt are added into the rock sauce, and all the components can combine with water molecules to reduce the content of free water, so that the water activity is further reduced, the water activity of the rock sauce is less than 0.86, the growth and the multiplication of microorganisms are inhibited, and the rock sauce is prevented from being rotten and deteriorating and the quality guarantee period is prolonged.
The quality guarantee period of the baked rock sauce prepared by the technical scheme can reach 6 months at normal temperature, and the baked rock sauce can be stored for 3 months after being coated on toast or cake and baked and packaged.
Preferably, the raw material of the rock sauce also comprises a sour agent, wherein the sour agent is one or two of citric acid, malic acid and lactic acid;
the pH value of the rock sauce is 5.4-5.6.
Specifically, citric acid, malic acid and lactic acid are all organic acids, are healthy green products naturally occurring in nature, and no limited amount is added. Because organic acid generally has refreshing sour taste, and most of inorganic acid has bitter taste and can deteriorate food, the sour agents used in the technical scheme are all organic acid, wherein citric acid is the most widely distributed organic acid in fruits and vegetables and is also the most widely used sour agent in the food industry, and the citric acid can prevent food from putrefaction and can also be used as a synergist of a color fixative and an antioxidant; the malic acid has refreshing sour taste, has special pleasant sour taste, has larger acidity than the citric acid, but has soft taste; the lactic acid has unique sour taste, is mild and moderate, and has the functions of adjusting pH value, inhibiting bacteria, keeping food color and luster and the like.
It is worth mentioning that most food microorganisms need to grow and reproduce in neutral or weak alkaline environment, so that the technical scheme further inhibits the growth of the microorganisms by adding a proper amount of sour agent into the rock sauce to reduce the pH value of the rock sauce, and prolongs the shelf life of the rock sauce. If the pH of the roasted rock sauce is higher than 5.6, the effect of inhibiting the growth of microorganisms is not good, and if the pH of the roasted rock sauce is lower than 5.4, the taste of the roasted rock sauce is slightly sour, which affects the taste of the roasted rock sauce.
Further, the raw materials of the rock-burned sauce comprise, by weight, 280-340 parts of pure water, 250-350 parts of 24 ℃ palm oil, 40-60 parts of glucose, 60-80 parts of white granulated sugar, 20-50 parts of trehalose, 20-30 parts of whole milk powder, 8-12 parts of corn starch, 0.3-0.5 part of carrageenan, 80-120 parts of fructose syrup, 30-50 parts of sorbitol solution, 20-40 parts of glycerol, 15-25 parts of gel type whey protein powder, 3-8 parts of gel type chicken protein powder, 5-10 parts of edible salt, 5-10 parts of cheese powder and 1-2 parts of sour agent.
It is worth mentioning that if the amount of pure water is large, the water activity is increased, the storage time of the finished product is affected, the state after baking is thin, the bag is easy to stick, and if the amount of pure water is too small, the state is thick, and the smearing operation is not facilitated; if the addition amount of palm oil at 24 ℃ is too small, the rock sauce has a non-smooth taste and no soft feeling, and is easy to stick into bags after baking, and if the addition amount is too large, the emulsified state is unstable. The addition amount of glucose is less, the Maillard reaction is weakened, the rock burning effect is poor after baking, if the addition amount of glucose is too much, the Maillard reaction is too strong, the baking coloring is too deep, and the crystal precipitation is easy to occur when the glucose content is higher; when the addition amount of the white granulated sugar is too small, the sweetness is reduced, the taste is poor, and if the addition amount of the white granulated sugar is too large, the sweetness is larger; when the addition amount of the trehalose is too small, the trehalose does not play a good role in reducing water activity, delaying starch aging and inhibiting protein and lipid deterioration, so that the storage time of a finished product is reduced, and when the addition amount of the trehalose is too large, the sweetness of the product is reduced, and the cost is increased. If the addition amount of the whole milk powder is too much, the protein content is high, the baking coloring is too deep, bacteria can grow easily, and a finished product is easy to go bad; if the addition amount of the corn starch is too large, the gel property of the rock sauce is strong, the rock sauce is easy to age and harden, and if the addition amount of the corn starch is too small, the gel type of the rock sauce is reduced, and the rock sauce is easy to stick to a bag; if the addition amount of the carrageenan is too large, the sauce state is too thick, the taste is affected, and if the addition amount of the carrageenan is too small, the gel is weakened, and the paste is easy to stick in a bag after being baked. The high fructose syrup is added too much, the sweetness of the sauce is too high, the addition amount is too small, and the good effect of reducing the water activity is not achieved; if the sorbitol is added too much, flatulence can be caused, and diarrhea can occur, and if the sorbitol is added too little, the better effect of reducing the water activity can not be achieved; if the addition amount of the glycerol is too large, unpleasant aftertaste is generated, and the addition amount is too small, so that the water activity is not well reduced; if the gel-type whey protein powder and the gel-type chicken protein powder are excessively added, the protein content is high, microorganisms easily grow, and baking and coloring are deep, so that the baking effect is influenced, and if the gel-type whey protein powder and the gel-type chicken protein powder are excessively added, the gel property is high, the consistency of the sauce is excessively high, the sauce is not easy to smear, and if the addition amount of the gel-type whey protein powder and the gel-type chicken protein powder is too small, the sauce does not have good coloring effect, emulsifying effect and gelling effect, and the rock sauce is unstable in emulsification, easy to separate oil and break emulsion, and not resistant to baking and easy to stick to a bag; if too much edible salt is added, the taste of the rock sauce is affected, protein is denatured, and if too little edible salt is added, the water activity is not well reduced, and the taste is also affected; if the cheese powder is added too much, the thickness of the stuffing is too large, the cost is too high, and the cheese flavor is insufficient due to too little cheese powder, the integral taste of the rock sauce can be influenced; if the adding amount of the sour agent is too much, protein is denatured, the sour taste is too large, and if the adding amount of the sour agent is too little, the pH value of the sauce cannot be reduced, bacteria easily grow, and the shelf life of the rock-burned sauce product is influenced.
Specifically, the gel-type chicken protein powder is produced by Dalian Hanwei food Co.
Preferably, the raw materials of the rock burned sauce further comprise 20-50 parts by weight of hydroxypropyl distarch phosphate, 1-3 parts by weight of microcrystalline cellulose and 0.5-1.5 parts by weight of xanthan gum.
The hydroxypropyl distarch phosphate has the advantages of thickening, shearing resistance, good freeze-thaw stability and ageing resistance, and the hydroxypropyl distarch phosphate is added into the roasted rock sauce, so that the viscosity and ageing resistance of the roasted rock sauce can be improved, the roasted rock sauce keeps good stability when being frozen and thawed, and the increase or agglomeration of the apparent viscosity of the roasted rock sauce is avoided.
Specifically, the carrageenan, the microcrystalline cellulose and the xanthan gum are compounded for use, have a synergistic effect, play a role in emulsification and stabilization, and also enable the taste to be fresh and smooth.
Preferably, the raw materials of the rock burned sauce further comprise, by weight, 0.2-1 part of potassium sorbate, 0.1-0.4 part of sodium dehydroacetate, 1.0-1.4 parts of beta-carotene (content of 1%), and 0.04-0.07 part of disodium edetate.
It is worth explaining that water activity, pH value and preservative are barrier factors of the anticorrosion technology, and food safety can be controlled through mutual assistance among the barrier factors. If the water activity and the pH value are not simultaneously reduced by only adding two preservatives, namely potassium sorbate and sodium dehydroacetate, the preservative effect is reduced, and the shelf life is shortened. The preservative effect of the preservative is influenced by factors such as water activity, pH value, food contamination condition, preservative dissolution and dispersion condition and the like. The addition of a dielectric or soluble substance to the water to a concentration that reduces the water activity has a synergistic effect on the preservative. The preservative effect of potassium sorbate is related to the pH value of food, and is an acidic preservative, and the lower the pH value is, the better the bacteriostatic effect is, and the potassium sorbate is preferably used at the pH value of below 6. The pH, water activity, and preservative produce a combined effect, where either factor alone is not sufficiently bacteriostatic and act together to prevent microbial growth.
In particular, disodium edetate is added into the raw materials of the rock sauce as an antioxidant, so that the oxidation of lipid can be delayed, and the flavor of the rock sauce is maintained; the beta-carotene (1 percent of content) is an orange fat-soluble compound, is the most common natural pigment in the nature and is the most stable, and the trace beta-carotene (1 percent of content) is added into the rock sauce to adjust the color of the rock sauce and ensure that the rock sauce has better color.
Preferably, the raw material of the rock sauce also comprises 1-3 parts of essence for food.
Specifically, the essence for food in the formula contains MicroGARD natural flavor substances, is a microbial metabolite obtained by fermenting glucose and cow milk serving as matrixes, can effectively inhibit bacteria, yeasts, molds and the like, can prevent microbial decay in the roasted rock sauce, can further prolong the storage time of the roasted rock sauce, and can reduce the dosage of chemical preservatives.
Further, the marmalade is used in baked goods including toast, cake and bread.
A preparation method of a baked rock sauce is used for preparing the baked rock sauce, and comprises the following steps:
(1) weighing the raw materials according to a formula ratio, and dividing the raw materials into liquid raw materials and powder raw materials;
(2) respectively and uniformly mixing the liquid raw material and the powder raw material, and adding the powder raw material into the liquid raw material to obtain a mixed raw material;
(3) adding the mixed raw materials into a high-shear emulsification pump, slowly adding the heated palm oil with the temperature of 24 ℃ into the high-shear emulsification pump, and uniformly dispersing to obtain a rock sauce crude product;
(4) and adding the rock burnt sauce crude product into a high-pressure homogenizer for homogenization, adding the mixture into a scraper type heat exchanger for gelatinization and sterilization, cooling, and automatically filling to obtain the rock burnt sauce product.
The raw materials of the rock sauce are fully mixed, stirred and refined by a high-shear emulsification pump which runs at a high speed and heats the mixed raw materials and the palm oil with the temperature of 24 ℃ to form a suspended liquid crude rock sauce product with a uniform state, the crude rock sauce product is conveyed to a high-pressure homogenizer, and the crude rock sauce product is subjected to mechanical force effects such as high-speed shearing, high-frequency oscillation, cavitation, convection impact and the like and corresponding thermal effects in the high-pressure homogenizer, so that the mechanical force and the chemical effect caused by the mechanical force and the chemical effect can induce the physical, chemical and structural properties of macromolecules in the crude rock sauce product to change, and finally the homogenization effect is achieved.
After high-pressure homogenization, a scraper type heat exchanger is adopted to carry out high-temperature short-time gelatinization sterilization and quick cooling on a crude product of the rock burning sauce, a scraper plate continuously scrapes and transfers heat to enable a boundary layer of a material to be continuously replaced by a new material, adverse phenomena such as a coking film and the like on a heat transfer surface can be avoided while a very high heat transfer coefficient is obtained, scraping and stirring of the scraper plate can enable the rock burning sauce to be fully mixed, the rock burning sauce is uniformly gelatinized and effectively sterilized, quick cooling is carried out after sterilization to enable the state of the rock burning sauce to be stable, and finally an automatic packaging machine is used for filling to obtain the rock burning sauce product.
Specifically, the liquid raw materials comprise pure water, high fructose corn syrup, sorbitol solution, glycerol and food essence, and the powder raw materials comprise glucose, white granulated sugar, trehalose, whole milk powder, corn starch, hydroxypropyl distarch phosphate, carrageenan, microcrystalline cellulose, xanthan gum, gel type whey protein powder, gel type egg white powder, edible salt, potassium sorbate, sodium dehydroacetate, cheese powder, beta-carotene (content of 1%), disodium edetate and sour agent.
Further, in the step (3), the temperature of the palm oil heated at 24 ℃ is 55-60 ℃, and the rotating speed of a high-shear emulsification pump is 3000 r/min;
in the step (4), the pressure of the high-pressure homogenizer is 20 MPa.
It is worth to say that the high-shear emulsifying pump rotor generates high-shear linear velocity under high-speed rotation and strong power brought by high-frequency mechanical effect, so that the materials are subjected to comprehensive actions of strong mechanical shearing, centrifugal extrusion, liquid layer friction, turbulent flow and the like in the narrow interval of the stator and the rotor, and two mutually insoluble phases are uniformly dispersed and emulsified under the combined action of a proper process and a proper amount of additives to obtain a stable rock sauce product. The highest speed of a general production type high-shear emulsification pump is 3000r/min, in a certain shearing speed range, the larger the shearing speed is, the smaller the size of liquid drops is, the more uniform the distribution is, the more difficult the liquid drops are to aggregate, so that stable emulsion is formed, the stability of the emulsion cannot be enhanced due to the excessively high shearing speed, and a good emulsification effect cannot be achieved due to the excessively low shearing speed, so that the rotating speed of the high-shear emulsification pump is set to 3000r/min when the rock sauce is prepared.
Generally, the higher the pressure of a high-pressure homogenizer is, the smaller the particle size of the homogenized material is, the more uniform the particle size is, but the higher the homogenizing pressure is, the higher the heating degree of the material is, and the high temperature can influence the emulsification effect of the material; if the pressure is too low, the emulsion particle size cannot be fine, the state is unstable, and the material is easy to separate oil, so the pressure of the high-pressure homogenizer is 20 MPa.
At normal temperature, palm oil at 24 ℃ can be agglomerated and is not beneficial to emulsification and mixing, so for better emulsification, the palm oil at 24 ℃ is heated to 55-60 ℃, and preferably, the palm oil at 24 ℃ is heated to 60 ℃.
The technical scheme of the invention is further illustrated by combining specific examples and comparative examples.
Example 1
The raw materials of the rock burning sauce comprise, by weight, 340 parts of pure water, 250 parts of palm oil at 24 ℃, 50 parts of glucose, 70 parts of white granulated sugar, 40 parts of trehalose, 25 parts of whole milk powder, 10 parts of corn starch, 30 parts of hydroxypropyl distarch phosphate, 0.5 part of carrageenan, 1 part of microcrystalline cellulose, 1 part of xanthan gum, 100 parts of fructose-glucose syrup, 50 parts of sorbitol solution, 30 parts of glycerol, 20 parts of gel type whey protein powder, 5 parts of gel type chicken protein powder, 6 parts of edible salt, 0.5 part of potassium sorbate, 0.3 part of sodium dehydroacetate, 8 parts of cheese powder, 1.4 parts of beta-carotene (content: 1%), 0.07 part of disodium edetate, 1.6 parts of citric acid and 3 parts of food essence.
The preparation method of the rock roasting sauce comprises the following steps:
(1) respectively and uniformly mixing the liquid raw material and the powder raw material in the raw materials, and then adding the powder raw material into the liquid raw material to obtain a mixed raw material;
(2) adding the mixed raw materials into a high-shear emulsification pump, slowly adding the palm oil with the temperature of 24 ℃ which is heated to 60 ℃ into the high-shear emulsification pump, and uniformly dispersing to obtain a rock sauce crude product, wherein the rotating speed of the high-shear emulsification pump is 3000 r/min;
(3) homogenizing the rock-burned sauce crude product under 20MPa, then feeding the homogenized rock-burned sauce crude product into a scraper type heat exchanger, carrying out gelatinization sterilization treatment, cooling, and automatically filling to obtain the rock-burned sauce product.
Example 2
According to parts by weight, raw materials of the rock-burned sauce comprise 280 parts of pure water, 350 parts of 24 ℃ palm oil, 50 parts of glucose, 70 parts of white granulated sugar, 40 parts of trehalose, 25 parts of whole milk powder, 10 parts of corn starch, 20 parts of hydroxypropyl distarch phosphate, 0.5 part of carrageenan, 2 parts of microcrystalline cellulose, 1 part of xanthan gum, 100 parts of fructose-glucose syrup, 50 parts of sorbitol solution, 30 parts of glycerol, 25 parts of gel type whey protein powder, 5 parts of gel type chicken protein powder, 6 parts of edible salt, 0.5 part of potassium sorbate, 0.3 part of sodium dehydroacetate, 5 parts of cheese powder, 1.4 parts of beta-carotene (content), 0.07 part of disodium ethylenediamine tetraacetic acid, 1.6 parts of malic acid and 2 parts of food essence.
The preparation method of the rock roasting sauce comprises the following steps:
(1) respectively and uniformly mixing the liquid raw material and the powder raw material in the raw materials, and then adding the powder raw material into the liquid raw material to obtain a mixed raw material;
(2) adding the mixed raw materials into a high-shear emulsification pump, slowly adding the palm oil heated to 55 ℃ and at 24 ℃ into the high-shear emulsification pump, and uniformly dispersing to obtain a rock sauce crude product, wherein the rotating speed of the high-shear emulsification pump is 3000 r/min;
(3) homogenizing the rock-burned sauce crude product under 20MPa, then feeding the homogenized rock-burned sauce crude product into a scraper type heat exchanger, carrying out gelatinization sterilization treatment, cooling, and automatically filling to obtain the rock-burned sauce product.
Example 3
According to parts by weight, the raw materials of the rock-burned sauce in the embodiment comprise 330 parts of pure water, 280 parts of palm oil at 24 ℃, 50 parts of glucose, 70 parts of white granulated sugar, 40 parts of trehalose, 25 parts of whole milk powder, 10 parts of corn starch, 25 parts of hydroxypropyl distarch phosphate, 0.5 part of carrageenan, 1 part of microcrystalline cellulose, 1 part of xanthan gum, 100 parts of fructose-glucose syrup, 50 parts of sorbitol solution, 30 parts of glycerol, 20 parts of gel type whey protein powder, 5 parts of gel type chicken protein powder, 6 parts of edible salt, 0.5 part of potassium sorbate, 0.3 part of sodium dehydroacetate, 10 parts of cheese powder, 1.4 parts of beta-carotene (content), 0.07 part of disodium ethylenediamine tetraacetic acid, 2 parts of lactic acid and 1 part of food essence.
The preparation method of the rock roasting sauce comprises the following steps:
(1) respectively and uniformly mixing the liquid raw material and the powder raw material in the raw materials, and then adding the powder raw material into the liquid raw material to obtain a mixed raw material;
(2) adding the mixed raw materials into a high-shear emulsification pump, slowly adding the palm oil with the temperature of 24 ℃ which is heated to 56 ℃ into the high-shear emulsification pump, and uniformly dispersing to obtain a rock sauce crude product, wherein the rotating speed of the high-shear emulsification pump is 3000 r/min;
(3) homogenizing the rock-burned sauce crude product under 20MPa, then feeding the homogenized rock-burned sauce crude product into a scraper type heat exchanger, carrying out gelatinization sterilization treatment, cooling, and automatically filling to obtain the rock-burned sauce product.
Example 4
According to parts by weight, the raw materials of the rock-burned sauce in the embodiment comprise 300 parts of pure water, 290 parts of palm oil at 24 ℃, 40 parts of glucose, 80 parts of white granulated sugar, 20 parts of trehalose, 30 parts of whole milk powder, 8 parts of corn starch, 40 parts of hydroxypropyl distarch phosphate, 0.3 part of carrageenan, 3 parts of microcrystalline cellulose, 0.5 part of xanthan gum, 120 parts of fructose-glucose syrup, 30 parts of sorbitol solution, 20 parts of glycerol, 15 parts of gel type whey protein powder, 7 parts of gel type chicken protein powder, 10 parts of edible salt, 0.6 part of potassium sorbate, 0.2 part of sodium dehydroacetate, 9 parts of cheese powder, 1.0 part of beta-carotene (content is 1%, 0.04 part of disodium ethylenediamine tetraacetate, 1.6 parts of lactic acid and 2 parts of food essence.
The preparation method of the rock roasting sauce comprises the following steps:
(1) respectively and uniformly mixing the liquid raw material and the powder raw material in the raw materials, and then adding the powder raw material into the liquid raw material to obtain a mixed raw material;
(2) adding the mixed raw materials into a high-shear emulsification pump, slowly adding 24 ℃ palm oil heated to 59 ℃ into the high-shear emulsification pump, and uniformly dispersing to obtain a rock sauce crude product, wherein the rotating speed of the high-shear emulsification pump is 3000 r/min;
(3) homogenizing the rock-burned sauce crude product under 20MPa, then feeding the homogenized rock-burned sauce crude product into a scraper type heat exchanger, carrying out gelatinization sterilization treatment, cooling, and automatically filling to obtain the rock-burned sauce product.
Example 5
320 parts of pure water, 340 parts of 24 ℃ palm oil, 60 parts of glucose, 60 parts of white granulated sugar, 50 parts of trehalose, 20 parts of whole milk powder, 12 parts of corn starch, 50 parts of hydroxypropyl distarch phosphate, 0.4 part of carrageenan, 3 parts of microcrystalline cellulose, 1.5 parts of xanthan gum, 80 parts of fructose syrup, 40 parts of sorbitol solution, 40 parts of glycerol, 22 parts of gel type whey protein powder, 3 parts of gel type egg white powder, 5 parts of edible salt, 0.2 part of potassium sorbate, 0.4 part of sodium dehydroacetate, 7 parts of cheese powder, 1.2 parts of beta-carotene (1 percent content), 0.06 part of disodium ethylenediamine tetraacetic acid, 1.6 parts of malic acid and 1 part of food essence.
The preparation method of the rock roasting sauce comprises the following steps:
(1) respectively and uniformly mixing the liquid raw material and the powder raw material in the raw materials, and then adding the powder raw material into the liquid raw material to obtain a mixed raw material;
(2) adding the mixed raw materials into a high-shear emulsification pump, slowly adding the palm oil with the temperature of 24 ℃ heated to 58 ℃ into the high-shear emulsification pump, and uniformly dispersing to obtain a rock sauce crude product, wherein the rotating speed of the high-shear emulsification pump is 3000 r/min;
(3) homogenizing the rock-burned sauce crude product under 20MPa, then feeding the homogenized rock-burned sauce crude product into a scraper type heat exchanger, carrying out gelatinization sterilization treatment, cooling, and automatically filling to obtain the rock-burned sauce product.
Example 6
According to parts by weight, raw materials of the rock-burned sauce comprise 320 parts of pure water, 340 parts of palm oil at 24 ℃, 60 parts of glucose, 60 parts of white granulated sugar, 50 parts of trehalose, 20 parts of whole milk powder, 12 parts of corn starch, 50 parts of hydroxypropyl distarch phosphate, 0.4 part of carrageenan, 3 parts of microcrystalline cellulose, 1.5 parts of xanthan gum, 80 parts of fructose-glucose syrup, 40 parts of sorbitol solution, 40 parts of glycerol, 22 parts of gel type whey protein powder, 3 parts of gel type chicken protein powder, 5 parts of edible salt, 0.6 part of potassium sorbate, 7 parts of cheese powder, 1.2 parts of beta-carotene (1% content), 0.06 part of disodium ethylenediamine tetraacetic acid, 1.6 parts of malic acid and 3 parts of food essence.
The preparation method of the rock roasting sauce comprises the following steps:
(1) respectively and uniformly mixing the liquid raw material and the powder raw material in the raw materials, and then adding the powder raw material into the liquid raw material to obtain a mixed raw material;
(2) adding the mixed raw materials into a high-shear emulsification pump, slowly adding the palm oil with the temperature of 24 ℃ heated to 58 ℃ into the high-shear emulsification pump, and uniformly dispersing to obtain a rock sauce crude product, wherein the rotating speed of the high-shear emulsification pump is 3000 r/min;
(3) homogenizing the rock-burned sauce crude product under 20MPa, then feeding the homogenized rock-burned sauce crude product into a scraper type heat exchanger, carrying out gelatinization sterilization treatment, cooling, and automatically filling to obtain the rock-burned sauce product.
Specifically, according to the recipe and preparation method of the baked rock sauce of examples 1 to 6, the baked rock sauce was prepared, the water activity and pH of the obtained baked rock sauce were measured, the storage time of the baked rock sauce at 25 ℃ was measured after the baked rock sauce was sealed and packaged (the baked rock sauce was packaged with a food grade roll film having high barrier property, and the equipment used was a fully automatic filling machine), the baking effect of the baked toast obtained by applying the baked rock sauce to the toast was observed, the packaging effect of the baked toast obtained by sealing the baked toast with a packaging bag (the baked toast was packaged with a food grade roll film having high barrier property, and the equipment used was a pillow-type nitrogen-filled food automatic packaging machine) was observed, and the storage time of the baked toast in the packaging bag at 25 ℃ was measured, as shown in table 1 below.
TABLE 1 examination results of the roasted rock sauces of examples 1 to 6
From the examination results in Table 1, it was found that the roasted rock sauces prepared in examples 1 to 6 were preserved at 25 ℃ and room temperature for 6 months, that the roasted rock toast obtained by applying the roasted rock sauce to toast had good color, that the toast was not sticky to the bag after packaging, and that the roasted rock toast was preserved at room temperature for 3 months.
Comparative example 1
According to parts by weight, raw materials of the rock-burned sauce in the comparative example comprise 340 parts of pure water, 200 parts of palm oil at 24 ℃, 50 parts of glucose, 70 parts of white granulated sugar, 40 parts of trehalose, 25 parts of whole milk powder, 10 parts of corn starch, 25 parts of hydroxypropyl distarch phosphate, 0.5 part of carrageenan, 1 part of microcrystalline cellulose, 1 part of xanthan gum, 100 parts of fructose-glucose syrup, 50 parts of sorbitol solution, 30 parts of glycerol, 15 parts of gel type whey protein powder, 6 parts of edible salt, 0.5 part of potassium sorbate, 0.3 part of sodium dehydroacetate, 5 parts of cheese powder, 1.4 parts of beta-carotene (1% content), 0.07 part of disodium ethylene diamine tetraacetate, 1.6 parts of lactic acid and 1 part of food essence.
The preparation method of the rock roasting sauce comprises the following steps:
(1) respectively and uniformly mixing the liquid raw material and the powder raw material in the raw materials, and then adding the powder raw material into the liquid raw material to obtain a mixed raw material;
(2) adding the mixed raw materials into a high-shear emulsification pump, slowly adding the palm oil with the temperature of 24 ℃ which is heated to 60 ℃ into the high-shear emulsification pump, and uniformly dispersing to obtain a rock sauce crude product, wherein the rotating speed of the high-shear emulsification pump is 3000 r/min;
(3) homogenizing the rock-burned sauce crude product under 20MPa, then feeding the homogenized rock-burned sauce crude product into a scraper type heat exchanger, carrying out gelatinization sterilization treatment, cooling, and automatically filling to obtain the rock-burned sauce product.
Comparative example 2
According to parts by weight, the raw materials of the rock-burned sauce in the comparative example comprise 450 parts of pure water, 150 parts of palm oil at 24 ℃, 50 parts of glucose, 70 parts of white granulated sugar, 40 parts of trehalose, 25 parts of whole milk powder, 10 parts of corn starch, 25 parts of hydroxypropyl distarch phosphate, 0.3 part of carrageenan, 1 part of microcrystalline cellulose, 1 part of xanthan gum, 100 parts of fructose-glucose syrup, 50 parts of sorbitol solution, 30 parts of glycerol, 15 parts of gel type whey protein powder, 0.5 part of potassium sorbate, 0.3 part of sodium dehydroacetate, 5 parts of cheese powder, 1.4 parts of beta-carotene (1% content), 0.07 part of disodium ethylenediamine tetraacetic acid and 1 part of food essence.
The preparation method of the rock roasting sauce comprises the following steps:
(1) respectively and uniformly mixing the liquid raw material and the powder raw material in the raw materials, and then adding the powder raw material into the liquid raw material to obtain a mixed raw material;
(2) adding the mixed raw materials into a high-shear emulsification pump, slowly adding the palm oil with the temperature of 24 ℃ which is heated to 60 ℃ into the high-shear emulsification pump, and uniformly dispersing to obtain a rock sauce crude product, wherein the rotating speed of the high-shear emulsification pump is 3000 r/min;
(3) homogenizing the rock-burned sauce crude product under 20MPa, then feeding the homogenized rock-burned sauce crude product into a scraper type heat exchanger, carrying out gelatinization sterilization treatment, cooling, and automatically filling to obtain the rock-burned sauce product.
Comparative example 3
According to parts by weight, raw materials of the rock-burned sauce in the comparative example comprise 320 parts of pure water, 340 parts of palm oil at 24 ℃, 50 parts of glucose, 70 parts of white granulated sugar, 40 parts of trehalose, 25 parts of whole milk powder, 40 parts of hydroxypropyl distarch phosphate, 1 part of microcrystalline cellulose, 1 part of xanthan gum, 100 parts of fructose-glucose syrup, 50 parts of sorbitol liquid, 30 parts of glycerol, 7 parts of gel type egg white powder, 6 parts of edible salt, 0.5 part of potassium sorbate, 0.3 part of sodium dehydroacetate, 5 parts of cheese powder, 1.4 parts of beta-carotene (with the content of 1%), 0.07 part of disodium ethylenediamine tetraacetate, 1.6 parts of lactic acid and 2 parts of food essence.
The preparation method of the rock roasting sauce comprises the following steps:
(1) respectively and uniformly mixing the liquid raw material and the powder raw material in the raw materials, and then adding the powder raw material into the liquid raw material to obtain a mixed raw material;
(2) adding the mixed raw materials into a high-shear emulsification pump, slowly adding the palm oil with the temperature of 24 ℃ which is heated to 60 ℃ into the high-shear emulsification pump, and uniformly dispersing to obtain a rock sauce crude product, wherein the rotating speed of the high-shear emulsification pump is 3000 r/min;
(3) homogenizing the rock-burned sauce crude product under 20MPa, then feeding the homogenized rock-burned sauce crude product into a scraper type heat exchanger, carrying out gelatinization sterilization treatment, cooling, and automatically filling to obtain the rock-burned sauce product.
Comparative example 4
According to parts by weight, raw materials of the rock sauce in the comparative example comprise 340 parts of pure water, 250 parts of palm oil at 24 ℃, 60 parts of glucose, 80 parts of white granulated sugar, 20 parts of whole milk powder, 8 parts of corn starch, 40 parts of hydroxypropyl distarch phosphate, 0.5 part of carrageenan, 1 part of microcrystalline cellulose, 1 part of xanthan gum, 120 parts of fructose-glucose syrup, 20 parts of gel type lactalbumin powder, 0.5 part of potassium sorbate, 0.3 part of sodium dehydroacetate, 10 parts of cheese powder, 1.4 parts of beta-carotene (content of 1%), 0.07 part of disodium ethylene diamine tetraacetate and 1 part of food essence.
The preparation method of the rock roasting sauce comprises the following steps:
(1) respectively and uniformly mixing the liquid raw material and the powder raw material in the raw materials, and then adding the powder raw material into the liquid raw material to obtain a mixed raw material;
(2) adding the mixed raw materials into a high-shear emulsification pump, slowly adding the palm oil with the temperature of 24 ℃ which is heated to 60 ℃ into the high-shear emulsification pump, and uniformly dispersing to obtain a rock sauce crude product, wherein the rotating speed of the high-shear emulsification pump is 3000 r/min;
(3) homogenizing the rock-burned sauce crude product under 20MPa, then feeding the homogenized rock-burned sauce crude product into a scraper type heat exchanger, carrying out gelatinization sterilization treatment, cooling, and automatically filling to obtain the rock-burned sauce product.
Specifically, according to the recipe and preparation method of the baked rock sauce in the above comparative example 1 and comparative example 2, the baked rock sauce was prepared, the water activity and pH of the obtained baked rock sauce were measured, and the shelf life at 25 ℃ after the baked rock sauce was hermetically canned was observed, and the baking effect of the baked toast obtained by applying the baked rock sauce to the toast was observed, the packaging effect of the baked toast in a package bag hermetically sealed and packaged in a package bag, and the shelf life at 25 ℃ in the sealed bag packaged baked toast were measured, as shown in table 2 below:
TABLE 2 examination results of the burnt rock sauces of comparative examples 1-2
As is apparent from the above formula of the raw material of comparative example 1 and table 2, the formula of the hoisin sauce of comparative example 1 is substantially the same as that of example 1, except that the parts by weight of the gel-type whey protein powder and the palm oil at 24 ℃ are reduced, and the gel-type egg white powder is not added to the raw material, so that the prepared hoisin sauce has insufficient oiliness and gel-like property after baking, and the hoisin sauce smeared on toast or cake is liable to stick to a packaging bag, causing waste and affecting the sense of consumers.
It can be known from the raw material formula of the comparative example 2 and the table 2 that the weight parts of pure water in the comparative example 2 are higher, the weight parts of palm oil at 24 ℃ are lower, and the gel type chicken protein powder, edible salt and sour agent are not added in the raw material of the comparative example 2, so that the water activity of the prepared rock sauce reaches 0.92, the pH value is 6.5, the growth and the proliferation of microorganisms are easily caused, the total number of bacterial colonies in the rock sauce exceeds the standard after 20 days, and the rock sauce is not suitable for long-term storage at normal temperature. And because the weight parts of the palm oil with the temperature of 24 ℃ in the raw materials are lower and the gel type egg white powder is not added, the prepared rock sauce has poor oiliness and gel property after being baked, and the rock sauce is easily stuck on a packaging bag when being smeared on toast or cake.
It can be seen from the raw material formula of the comparative example 3 and the table 2 that the raw material of the comparative example 3 is not added with the whole milk powder, the carrageenan and the gel type whey protein powder, so that the prepared rock sauce has insufficient gel property, is easy to stick in bags, has low protein content, lower Maillard reaction degree and lighter color after baking.
As can be seen from the formula of the raw material of the comparative example 4 and table 2, the raw material of the comparative example 4 is not added with trehalose, glycerol and sorbitol solution, so that the water activity of the prepared rock sauce is higher, and microorganisms easily grow and multiply, which results in shorter shelf life of the prepared rock sauce, and the detection results of the comparative example 2 and the comparative example 4 show that, although the comparative example 2 and the comparative example 4 are added with certain amounts of potassium sorbate and sodium dehydroacetate with antiseptic effect, the water activity of the rock sauce is too high, and the microorganisms easily grow and multiply, which results in greatly reduced shelf life of the rock sauce, the shelf life of the rock sauce prepared by the comparative example 2 is only 20 days, and the pH value of the rock sauce prepared by the comparative example 4 is lower than the comparative example 2, which is 1 month, which means that the technical scheme reduces the water activity of the rock sauce, The shelf life of the rock sauce can be greatly prolonged by the coordination of the pH value and a small amount of potassium sorbate and sodium dehydroacetate, so that the shelf life of the rock sauce can reach 6 months at normal temperature.
The technical principle of the present invention is described above in connection with specific embodiments. The description is made for the purpose of illustrating the principles of the invention and should not be construed in any way as limiting the scope of the invention. Based on the explanations herein, those skilled in the art will be able to conceive of other embodiments of the present invention without inventive effort, which would fall within the scope of the present invention.
Claims (10)
1. The rock sauce is characterized in that raw materials of the rock sauce comprise pure water, palm oil at 24 ℃, glucose, white granulated sugar, whole milk powder, corn starch, carrageenan, gel type whey protein powder, gel type chicken protein powder and cheese powder.
2. The rock sauce as claimed in claim 1, wherein the sum of the weight of the gel-type whey protein powder, the gel-type chicken protein powder, the corn starch, the carrageenan and the 24 ℃ palm oil in the rock sauce raw material is 0.2 to 0.5 times of the total weight of the rock sauce raw material.
3. The rock roasting sauce as defined in claim 1, wherein the rock roasting sauce raw material further comprises high fructose corn syrup, sorbitol solution, glycerin, trehalose and salt;
the water activity of the rock sauce is less than or equal to 0.86.
4. The rock sauce as claimed in claim 3, wherein the rock sauce raw material further comprises a sour agent selected from one or two of citric acid, malic acid, lactic acid;
the pH value of the rock burning sauce is 5.4-5.6.
5. The rock sauce as claimed in claim 4, wherein the raw materials of the rock sauce comprise, by weight, 280-340 parts of pure water, 250-350 parts of 24 ℃ palm oil, 40-60 parts of glucose, 60-80 parts of white granulated sugar, 20-50 parts of trehalose, 20-30 parts of whole milk powder, 8-12 parts of corn starch, 0.3-0.5 part of carrageenan, 80-120 parts of fructose syrup, 30-50 parts of sorbitol solution, 20-40 parts of glycerol, 15-25 parts of gel type whey protein powder, 3-8 parts of gel type chicken protein powder, 5-10 parts of edible salt, 5-10 parts of cheese powder and 1-2 parts of sour agent.
6. The rock burning sauce as claimed in claim 1, wherein the raw materials of the rock burning sauce further comprise 20-50 parts by weight of hydroxypropyl distarch phosphate, 1-3 parts by weight of microcrystalline cellulose and 0.5-1.5 parts by weight of xanthan gum.
7. The burned rock sauce as defined in claim 1, wherein the raw materials of the burned rock sauce further comprise, by weight, 0.2-1 part of potassium sorbate, 0.1-0.4 part of sodium dehydroacetate, 1.0-1.4 parts of beta-carotene (1% content), and 0.04-0.07 part of disodium ethylenediaminetetraacetate.
8. The rock sauce as claimed in claim 1, wherein the rock sauce is used in baked goods including toast, cake and bread.
9. A process for preparing a roasted rock sauce, for use in preparing the roasted rock sauce according to any one of claims 1 to 8, comprising the steps of:
(1) weighing the raw materials according to the formula ratio;
(2) respectively and uniformly mixing the liquid raw material and the powder raw material, and adding the powder raw material into the liquid raw material to obtain a mixed raw material;
(3) adding the mixed raw materials into a high-shear emulsification pump, slowly adding the heated palm oil with the temperature of 24 ℃ into the high-shear emulsification pump, and uniformly dispersing to obtain a rock sauce crude product;
(4) and adding the rock burnt sauce crude product into a high-pressure homogenizer for homogenization, adding the mixture into a scraper type heat exchanger for gelatinization and sterilization, cooling, and automatically filling to obtain the rock burnt sauce product.
10. The method for preparing the baked rock sauce according to claim 9, wherein in the step (3), the temperature of the 24 ℃ palm oil after heating is 55-60 ℃, and the rotating speed of a high-shear emulsification pump is 3000 r/min;
in the step (4), the pressure of the high-pressure homogenizer is 20 MPa.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114081164A (en) * | 2021-12-13 | 2022-02-25 | 福建达利食品科技有限公司 | Low-fat spread sauce and preparation method thereof |
| WO2023203408A1 (en) * | 2022-04-19 | 2023-10-26 | Pavel Petrovich Pyvovarov | Method for obtaining an emulsion-type food product capable of being transformed into sauces |
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| CN105379852A (en) * | 2015-10-14 | 2016-03-09 | 天宁区天宁手感创意烘焙馆 | Rock-baked cheese sauce |
| CN107183667A (en) * | 2017-06-23 | 2017-09-22 | 焙之道食品(福建)有限公司 | It is resistance to bakee high oil card bodyguard up to sauce and its preparation method and application |
| CN110810816A (en) * | 2019-11-28 | 2020-02-21 | 江苏全盈生物科技有限公司 | Baking-resistant sandwich sauce and preparation method thereof |
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2021
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105379852A (en) * | 2015-10-14 | 2016-03-09 | 天宁区天宁手感创意烘焙馆 | Rock-baked cheese sauce |
| CN107183667A (en) * | 2017-06-23 | 2017-09-22 | 焙之道食品(福建)有限公司 | It is resistance to bakee high oil card bodyguard up to sauce and its preparation method and application |
| CN110810816A (en) * | 2019-11-28 | 2020-02-21 | 江苏全盈生物科技有限公司 | Baking-resistant sandwich sauce and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114081164A (en) * | 2021-12-13 | 2022-02-25 | 福建达利食品科技有限公司 | Low-fat spread sauce and preparation method thereof |
| WO2023203408A1 (en) * | 2022-04-19 | 2023-10-26 | Pavel Petrovich Pyvovarov | Method for obtaining an emulsion-type food product capable of being transformed into sauces |
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