CN113575916B - Rock sauce and preparation method and application thereof - Google Patents
Rock sauce and preparation method and application thereof Download PDFInfo
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- CN113575916B CN113575916B CN202110863434.4A CN202110863434A CN113575916B CN 113575916 B CN113575916 B CN 113575916B CN 202110863434 A CN202110863434 A CN 202110863434A CN 113575916 B CN113575916 B CN 113575916B
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- sauce
- rock
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- powder
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- 229940023921 rock sauce Drugs 0.000 title claims abstract description 98
- 238000002360 preparation method Methods 0.000 title abstract description 20
- 235000015067 sauces Nutrition 0.000 claims abstract description 147
- 239000002994 raw material Substances 0.000 claims abstract description 146
- 239000000843 powder Substances 0.000 claims abstract description 129
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 71
- 230000000694 effects Effects 0.000 claims abstract description 58
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 56
- 235000019482 Palm oil Nutrition 0.000 claims abstract description 45
- 239000002540 palm oil Substances 0.000 claims abstract description 45
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 30
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 30
- 235000021119 whey protein Nutrition 0.000 claims abstract description 30
- 239000000679 carrageenan Substances 0.000 claims abstract description 28
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 28
- 229920001525 carrageenan Polymers 0.000 claims abstract description 28
- 229940113118 carrageenan Drugs 0.000 claims abstract description 28
- 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 28
- 229920002261 Corn starch Polymers 0.000 claims abstract description 25
- 239000008120 corn starch Substances 0.000 claims abstract description 25
- 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 23
- 235000013351 cheese Nutrition 0.000 claims abstract description 23
- 239000008103 glucose Substances 0.000 claims abstract description 23
- 235000008939 whole milk Nutrition 0.000 claims abstract description 22
- 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 21
- 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 21
- 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 21
- 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 21
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 21
- 239000000600 sorbitol Substances 0.000 claims abstract description 21
- 150000003839 salts Chemical class 0.000 claims abstract description 20
- 235000021433 fructose syrup Nutrition 0.000 claims abstract description 16
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 12
- 238000004945 emulsification Methods 0.000 claims description 50
- 239000007788 liquid Substances 0.000 claims description 35
- 239000012043 crude product Substances 0.000 claims description 32
- 239000000047 product Substances 0.000 claims description 24
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 21
- 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
- 235000011187 glycerol Nutrition 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
- 239000004288 Sodium dehydroacetate Substances 0.000 claims description 17
- 229940079839 sodium dehydroacetate Drugs 0.000 claims description 17
- 235000019259 sodium dehydroacetate Nutrition 0.000 claims description 17
- 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 17
- 229920003012 Hydroxypropyl distarch phosphate Polymers 0.000 claims description 16
- 229920000168 Microcrystalline cellulose Polymers 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
- 235000019813 microcrystalline cellulose Nutrition 0.000 claims description 16
- 239000008108 microcrystalline cellulose Substances 0.000 claims description 16
- 229940016286 microcrystalline cellulose Drugs 0.000 claims description 16
- 239000000230 xanthan gum Substances 0.000 claims description 16
- 235000010493 xanthan gum Nutrition 0.000 claims description 16
- 229920001285 xanthan gum Polymers 0.000 claims description 16
- 229940082509 xanthan gum Drugs 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
- 239000003109 Disodium ethylene diamine tetraacetate Substances 0.000 claims description 15
- 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
- 235000019301 disodium ethylene diamine tetraacetate Nutrition 0.000 claims description 15
- 235000013601 eggs Nutrition 0.000 claims description 15
- 102000002322 Egg Proteins Human genes 0.000 claims description 14
- 108010000912 Egg Proteins Proteins 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 13
- 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 claims description 12
- 235000014103 egg white Nutrition 0.000 claims description 12
- 210000000969 egg white Anatomy 0.000 claims description 12
- 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
- 239000001630 malic acid Substances 0.000 claims description 8
- 235000011090 malic acid Nutrition 0.000 claims description 8
- 235000015165 citric acid Nutrition 0.000 claims description 7
- 235000015173 baked goods and baking mixes Nutrition 0.000 claims description 3
- 235000008429 bread Nutrition 0.000 claims description 3
- 238000000265 homogenisation Methods 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 22
- 238000004806 packaging method and process Methods 0.000 abstract description 21
- 239000003921 oil Substances 0.000 abstract description 14
- 235000019198 oils Nutrition 0.000 abstract description 14
- 230000001105 regulatory effect Effects 0.000 abstract description 2
- 239000000499 gel Substances 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 29
- 230000000052 comparative effect Effects 0.000 description 26
- 230000002829 reductive effect Effects 0.000 description 18
- 235000019640 taste Nutrition 0.000 description 15
- 238000002156 mixing Methods 0.000 description 11
- 238000004321 preservation Methods 0.000 description 11
- 239000000463 material Substances 0.000 description 9
- 230000002335 preservative effect Effects 0.000 description 9
- 239000003755 preservative agent Substances 0.000 description 8
- 238000009472 formulation Methods 0.000 description 7
- 239000000203 mixture Substances 0.000 description 7
- 238000010008 shearing Methods 0.000 description 7
- 241000894006 Bacteria Species 0.000 description 5
- 238000006243 chemical reaction Methods 0.000 description 5
- 235000018102 proteins Nutrition 0.000 description 5
- 102000004169 proteins and genes Human genes 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- 230000032683 aging Effects 0.000 description 4
- 238000004040 coloring Methods 0.000 description 4
- 239000000839 emulsion Substances 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000019534 high fructose corn syrup Nutrition 0.000 description 4
- 230000002401 inhibitory effect Effects 0.000 description 4
- 150000007524 organic acids Chemical class 0.000 description 4
- 230000008569 process Effects 0.000 description 4
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- 238000007790 scraping Methods 0.000 description 4
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- 235000019614 sour taste Nutrition 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
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- 239000003963 antioxidant agent Substances 0.000 description 2
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- 230000003385 bacteriostatic effect Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000009924 canning Methods 0.000 description 2
- 235000013736 caramel Nutrition 0.000 description 2
- 230000002925 chemical effect Effects 0.000 description 2
- 238000004939 coking Methods 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 210000002969 egg yolk Anatomy 0.000 description 2
- 235000013345 egg yolk Nutrition 0.000 description 2
- 230000001804 emulsifying effect Effects 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
- 230000008018 melting Effects 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 230000006641 stabilisation Effects 0.000 description 2
- 238000011105 stabilization Methods 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 235000000346 sugar Nutrition 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
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 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
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- 230000015271 coagulation Effects 0.000 description 1
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- 230000001276 controlling effect Effects 0.000 description 1
- 230000003138 coordinated effect Effects 0.000 description 1
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- 239000000834 fixative Substances 0.000 description 1
- 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
- 238000001879 gelation Methods 0.000 description 1
- -1 hydroxypropyl Chemical group 0.000 description 1
- 230000000670 limiting effect Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 229920002521 macromolecule Polymers 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
- 239000003973 paint Substances 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 235000021317 phosphate Nutrition 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 239000011435 rock Substances 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 238000000926 separation method 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
- 230000004083 survival effect Effects 0.000 description 1
- 238000010257 thawing Methods 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, wherein 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 egg powder, cheese powder, high fructose syrup, sorbitol solution, glycerol, trehalose, salt and sour agent. According to the invention, the raw material formula of the rock-burned sauce is regulated, and the rock-burned sauce is prepared by adopting the scraper type heat exchanger, so that the water activity of the rock-burned sauce is less than or equal to 0.86, the pH is 5.4-5.6, the growth and reproduction of microorganisms can be inhibited, the rock-burned sauce can be stored for 6 months at normal temperature, and the rock-burned sauce has the oil wettability and the gel property after baking, so that the sticking bag of the rock-burned sauce can be avoided, and the problem that the existing rock-burned sauce needs to be stored in a refrigerating way and is easy to stick to a packaging bag after baking and 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 roasted toast is a roasted food derived from New Zealand, is popular with consumers, is generally prepared from cheese, butter, milk, light cream and sugar, is coated on toast slices, and is roasted, and the protein and sugar in the roasted toast react with Maillard reaction to form a caramel plaque on the surface of the roasted toast, so that the roasted toast has the advantages of rock-burning effect, attractive color and luster, fragrant, sweet and soft taste and can be coated on cakes to prepare roasted cakes.
At present, the commercially available or self-made roasted sauce has higher water activity and nutrient content, microorganisms are easy to infect in production, microorganisms are easy to grow and propagate in the preservation process, so that the roasted sauce is deteriorated, the roasted sauce is required to be preserved and transported in a refrigerating way at 4 ℃ or below to avoid deterioration, the logistics cost of the roasted sauce is increased, the sales range of the roasted sauce is limited to a certain extent, and if the transportation time is too long, the roasted sauce is easy to deteriorate on a transportation path. In addition, the prior art of the toast and the cake are required to be packaged and sold by a packaging bag after baking, and the toast is sticky and has insufficient solidification degree after baking, and the toast on the surface of the toast and the cake is easy to adhere to the packaging bag after packaging the toast and the cake by the packaging bag, so that waste and poor consumer experience are caused. Although the prior art can form an oil film on the surface of the baked rock sauce by spraying egg yolk liquid on the surface of the rock sauce, so that the problem that the rock sauce is easy to stick to a packaging bag is solved, the method needs to coat the rock sauce on the surface of a toast or a cake and then spray the egg yolk liquid, so that a secondary craftsman is performed, the process is complicated, and the processing time of a product is overlong.
Disclosure of Invention
Aiming at the problems of the background technology, the invention aims to provide the rock sauce, which has the advantages that the raw material formula of the rock sauce is adjusted, so that the rock sauce has the oil wettability and the gel property after baking, the bag sticking of the rock sauce can be avoided, and the problem that the existing rock sauce is easy to stick to a packaging bag after baking is solved.
The invention further aims to provide a preparation method of the rock-burned sauce, wherein the rock-burned sauce is in a sealed environment in the preparation process, so that microorganisms are not easy to infect, and the preparation method adopts a scraper type heat exchanger for high-temperature short-time gelatinization sterilization and rapid cooling, so that microorganisms introduced in production can be effectively eliminated, and the preservation time of the rock-burned sauce is further prolonged.
To achieve the purpose, the invention adopts the following technical scheme:
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 egg 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 egg powder, the corn starch, the carrageenan and the palm oil at 24 ℃ is 0.2 to 0.5 times of the total weight of the raw material of the rock sauce.
Further, the raw materials of the rock sauce further comprise high fructose 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 further comprises an acidulant, wherein the acidulant is one or two selected from citric acid, malic acid and lactic acid;
the pH value of the rock sauce is 5.4-5.6.
Further, the raw materials of the rock sauce comprise, by weight, 280-340 parts of pure water, 250-350 parts of palm oil at 24 ℃, 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 high 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 egg white 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 sauce further comprise 20-50 parts of hydroxypropyl distarch phosphate, 1-3 parts of microcrystalline cellulose and 0.5-1.5 parts of xanthan gum according to parts by weight.
Further, the raw materials of the 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 ethylenediamine tetraacetate.
Further, the rock sauce is used in baked goods including toasts, cakes and breads.
A method for preparing a rock sauce for preparing the rock sauce, comprising the following steps:
(1) Weighing the raw materials according to the formula ratio;
(2) After the liquid raw materials and the powder raw materials are respectively and uniformly mixed, adding the powder raw materials into the liquid raw materials to obtain mixed raw materials;
(3) Adding the mixed raw materials into a high-shear emulsification pump, slowly adding the heated palm oil at 24 ℃ into the high-shear emulsification pump, and uniformly dispersing to obtain a crude product of the rock-burned sauce;
(4) And (3) adding the crude product of the rock-burned sauce into a high-pressure homogenizer for homogenization, adding into a scraper type heat exchanger for gelatinization sterilization treatment, cooling, and automatically filling to obtain the product of the rock-burned sauce.
Further, in the step (3), the temperature of the palm oil after being heated at 24 ℃ is 55-60 ℃, and the rotating speed of the high-shear emulsification pump is 3000r/min;
in the step (4), the pressure of the high-pressure homogenizer is 20MPa.
The technical scheme has the following beneficial effects:
1. as the gel-type whey protein powder, the gel-type egg powder, the corn starch and the carrageenan all have gel property, after being compounded and used, the prepared rock-burning sauce is smeared on toast or other baked foods, so that the rock-burning sauce can keep a certain gel state after being baked, the condition that the baked foods are sealed and packaged and the rock-burning sauce on the surface can adhere to a packaging bag is avoided, and the 24 ℃ palm oil is added into the rock-burning sauce, so that the baked surface of the rock-burning sauce has oil wettability, meanwhile, the melting point of the 24 ℃ palm oil is relatively high compared with that of liquid oil, the consistency of the rock-burning sauce at normal temperature can be improved, a certain solid state is maintained, the condition that the rock-burning sauce adheres to the bag is further avoided, and waste and bad experience of consumers are avoided.
2. According to the technical scheme, the mass percentage of solids (raw materials except water) in the rock-burning sauce is improved to 65% or more, the proportion of the solution-shaped raw materials in the raw materials is reduced, and the water content in the rock-burning sauce can be effectively reduced, so that the water activity in the rock-burning 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 can be combined 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 reproduction of microorganisms are inhibited, the rotten and spoiled rock sauce is avoided, and the shelf life is prolonged.
3. The method comprises the steps of homogenizing a crude product of the rock-burnt sauce under high pressure, carrying out high-temperature short-time gelatinization sterilization and rapid cooling by adopting a scraper type heat exchanger, continuously scraping and transferring heat by using a scraper to enable a boundary layer of the material to be continuously replaced by a new material, obtaining a very high heat transfer coefficient, simultaneously avoiding bad phenomena such as coking films and the like on a heat transfer surface, scraping and stirring the scraper to enable the rock-burnt sauce to be fully mixed, enabling the gelatinization of the rock-burnt sauce to be uniform and effective, carrying out rapid cooling after sterilization, enabling the state of the rock-burnt sauce to be stable, and finally carrying out filling by using an automatic packaging machine to obtain the rock-burnt sauce product.
Detailed Description
The technical scheme of the invention is further described below with reference to the specific embodiments.
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 egg powder and cheese powder.
It is worth to say that, in order to make the roasted sauce not stick to the bag after baking, the invention adopts gel type whey protein powder, gel type egg powder, corn starch, carrageenan and 24 ℃ palm oil to compound, and the roasted sauce has oil wettability and gel property after baking and can not stick to the packaging bag.
Specifically, gel-type whey protein powder and gel-type egg powder play a main role in emulsification in a system to form an oil-in-water system, have gelation properties, and keep a certain coagulation state of the roasted sauce after baking, so that the sauce is prevented from sticking to a bag; the corn starch has gel property besides thickening effect, so that the rock sauce tastes fresh; the carrageenan has the function of emulsification stabilization, and also has fresh and smooth taste. As the gel-type whey protein powder, the gel-type egg powder, the corn starch and the carrageenan all have gel property, after being compounded and used, the prepared rock-burned sauce is smeared on toast or other baked foods, so that the rock-burned sauce can keep a certain gel state after being baked, the condition that the rock-burned sauce on the surface of the baked foods is adhered to a packaging bag after being packaged is avoided, and the 24 ℃ palm oil is added into the rock-burned sauce, so that the surface of the baked rock-burned sauce has oil wettability, and meanwhile, the melting point of the 24 ℃ palm oil is relatively high compared with that of liquid oil, the consistency of the rock-burned sauce at normal temperature can be improved, a certain solid state is maintained, the condition that the rock-burned sauce sticks to bags are further avoided, and waste and bad experience of consumers are avoided.
The raw materials of the rock sauce are mainly composed of glucose, white granulated sugar, gel-type whey protein powder, whole milk powder and cheese powder, so that the rock sauce is fragrant and sweet in taste and generates a rock-burning effect after baking, and proteins in the gel-type whey protein powder, the whole milk powder and the cheese powder can react with the glucose and the white granulated sugar in a Maillard reaction manner in the baking process, so that the skin of the rock sauce forms a caramel plaque, the rock-burning effect is generated, the color is attractive, and the rock-burning effect is fragrant and sweet in taste.
Preferably, in the raw materials of the rock sauce, the sum of the weights of gel-type whey protein powder, gel-type egg powder, corn starch, carrageenan and palm oil at 24 ℃ is 0.2-0.5 times of the total weight of the raw materials of the rock sauce.
Preferably, the raw materials of the rock sauce further comprise high fructose syrup, sorbitol solution, glycerol, trehalose and salt;
the water activity of the rock 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 the food, and the water molecules are the necessities for reproduction and survival of microorganisms, the water activity of most fresh foods is 0.99, and the water activity capable of inhibiting the growth of most bacteria needs to be 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 mold is 0.87-0.94.
Most microorganisms are at normal temperature or slightly higher than normal temperature as the optimal growth temperature, at this time, the growth and reproduction of the microorganisms are facilitated, and a certain amount of minimum water activity and proper pH are required for the growth and reproduction of the microorganisms, so that the technical scheme mainly utilizes the characteristics of the microorganisms, and the growth of the microorganisms is inhibited by a method of reducing the water activity and the pH of the rock-burning sauce, so that the time of preserving the rock-burning sauce at the normal temperature is prolonged, the rock-burning sauce can be preserved at the normal temperature of 25 ℃, the preservation and transportation at the temperature of 4 ℃ or below are not needed, the cost of preservation and transportation is reduced, and the sales area of the rock-burning sauce can be enlarged.
Specifically, the technical scheme improves the mass percentage of solids (raw materials except water) in the rock-burning sauce to 65% or more, reduces the proportion of the solution-shaped raw materials in the raw materials, and can effectively reduce the water content in the rock-burning sauce, thereby greatly reducing the water activity in the rock-burning sauce. And the high fructose corn syrup, the sorbitol solution, the glycerol, the trehalose and the salt are added into the rock sauce, and can be combined 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 reproduction of microorganisms are inhibited, the rotten and spoiled rock sauce is avoided, and the shelf life is prolonged.
The quality guarantee period of the rock sauce prepared by the technical scheme can reach 6 months at normal temperature, and the rock sauce can be stored for 3 months after being smeared on toast or cake, baked and packaged.
Preferably, the raw material of the rock sauce further comprises an acidulant, wherein the acidulant 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 have no added limit. The organic acid generally has a refreshing sour taste, and most of inorganic acid has a bitter taste, so that food is deteriorated, and the sour agent used in the technical scheme is organic acid, wherein citric acid is the most widely distributed organic acid in fruits and vegetables, is the most widely used sour agent in the food industry, can prevent food from spoilage, and can also be used as a color fixative and a synergist of an antioxidant; the malic acid has a sour taste, is particularly pleasant, has acidity greater than that of citric acid, and is soft in taste; the lactic acid has unique sour taste, moderate temperature, and has the functions of regulating pH value, inhibiting bacteria, keeping food color, etc.
It is worth to say that, because most of food microorganism growth and propagation need to be in neutral or weak alkaline environment, the technical scheme further inhibits the microorganism growth and prolongs the shelf life of the rock-burning sauce by adding a proper amount of sour agent into the rock-burning sauce to reduce the pH value of the rock-burning sauce. If the pH value of the rock sauce is higher than 5.6, the effect of inhibiting the growth of microorganisms is poor, and if the pH value of the rock sauce is lower than 5.4, the taste of the rock sauce is slightly sour, and the taste of the rock sauce is affected.
Further, 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 high 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 egg white powder, 5-10 parts of edible salt, 5-10 parts of cheese powder and 1-2 parts of sour agent.
It is worth to say that if the amount of pure water added is large, the water activity increases, which affects the preservation time of the finished product, and the state after baking is also thin, so that the bag is easy to adhere, and if the amount of pure water added is too small, the state is thick, which is not beneficial to the smearing operation; if the addition amount of palm oil is too small at 24 ℃, the taste of the rock sauce is not smooth, the rock sauce has no soft feel, the bag is easy to adhere after baking, and if the addition amount is too large, the emulsification state is unstable. The adding amount of glucose is less, the Maillard reaction is weakened, the rock burning effect is poor after baking, if the adding amount of glucose is too large, the Maillard reaction is too strong, the baking coloring is too deep, and the crystallization is easy to separate out when the content of glucose is high; when the addition amount of the white granulated sugar is too small, the sweetness is reduced, the taste is poor, and when 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 effects of reducing the water activity, delaying the starch aging and inhibiting the deterioration of protein and lipid are not achieved, so that the preservation time of the 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 full-fat milk powder is too large, the protein content is high, the baking coloring is too deep, bacteria are easy to grow, the finished product is easy to spoil and deteriorate, and if the addition amount of the full-fat milk powder is too small, the flavor is insufficient, the protein content is low, and the color is light after baking; if the addition amount of the corn starch is too large, the gel property of the rock-burning sauce is strong, the aging and hardening are easy, and if the addition amount of the corn starch is too small, the gel type of the rock-burning sauce is reduced, and the bag is easy to adhere; if the added amount of carrageenan is too large, the taste can be affected due to too thick sauce state, and if the added amount of carrageenan is too small, gel is weakened and the paste is easy to stick to a bag after baking. The fructose syrup is excessively added, so that the sweetness of the sauce is excessively large, the adding amount is excessively small, and the effect of reducing the water activity is not better achieved; if the addition of sorbitol is too large, flatulence is caused, diarrhea occurs, and if the addition of sorbitol is too small, the water activity is difficult to be well reduced; if the addition amount of the glycerol is too large, unpleasant aftertaste is generated, and if the addition amount is too small, the water activity is not well reduced; if the gel-type whey protein powder and the gel-type egg powder are excessively added, the protein content is high, microorganisms are easy to grow, the baking coloring is deeper, the baking effect is affected, the gel property is stronger when the gel-type whey protein powder and the gel-type egg powder are excessively added, the paste is excessively thick and is difficult to paint, and if the addition amount of the gel-type whey protein powder and the gel-type egg powder is excessively small, the good coloring effect, the emulsification effect and the gel effect are not achieved, and the burnt paste is unstable in emulsification, easy to oil separation and emulsion breaking, not resistant to baking and easy to adhere to bags; if the addition of the edible salt is too large, the taste of the roasted sauce is affected, the protein is denatured, and if the addition of the edible salt is too small, the water activity is not well reduced, and meanwhile, the taste is also affected; if too much cheese powder is added, the consistency of the stuffing is too high, the cost is too high, the addition of the cheese powder is too little, and the cheese flavor is insufficient, so that the overall taste of the rock-burned sauce is affected; if the addition of the sour agent is too much, the protein is denatured, the sour is too much, and if the addition of the sour agent is too little, the pH of the sauce cannot be reduced, bacteria are easy to grow, and the shelf life of the rock-burned sauce product is influenced.
Specifically, gel-type egg white powder is produced from Dalian Han Wei food Co.
Preferably, the raw materials of the rock sauce further comprise 20-50 parts of hydroxypropyl distarch phosphate, 1-3 parts of microcrystalline cellulose and 0.5-1.5 parts of xanthan gum according to parts by weight.
Because the hydroxypropyl distarch phosphate has the advantages of thickening, shearing resistance, good freeze thawing stability and ageing resistance, the viscosity and ageing resistance of the rock-burning sauce can be increased by adding the hydroxypropyl distarch phosphate into the rock-burning sauce, and the hydroxypropyl distarch phosphate keeps good stability when the rock-burning sauce is frozen and thawed, so that the rising or agglomeration of the apparent viscosity of the rock-burning sauce is avoided.
Specifically, the carrageenan, microcrystalline cellulose and xanthan gum are compounded for use, so that the carrageenan, microcrystalline cellulose and xanthan gum have a synergistic effect, play a role in emulsion stabilization, and enable the taste to be fresh and smooth.
Preferably, the raw materials of the rock sauce further comprise, by weight, 0.2 to 1 part of potassium sorbate, 0.1 to 0.4 part of sodium dehydroacetate, 1.0 to 1.4 parts of beta-carotene (1% content) and 0.04 to 0.07 part of disodium ethylenediamine tetraacetate.
The technical scheme can effectively prolong the preservation time of the roasted sauce and the roasted sauce products at normal temperature by controlling the water activity and the pH value, and simultaneously, the trace potassium sorbate and the sodium dehydroacetate are added as the preservative to inhibit the growth and reproduction of mold or yeast so as to further prolong the preservation time of the roasted sauce at normal temperature. If only two preservatives, potassium sorbate and sodium dehydroacetate, are added, the water activity and the pH value are not reduced at the same time, so that the preservative effect is reduced and the shelf life is shortened. The preservative effect of the preservative is affected by factors such as water activity, pH value, food contamination, dissolution and dispersion of the preservative, and the like. The dielectric or soluble substance is added to the water to a concentration that reduces the water activity, thus providing a synergistic effect on the preservative. The preservative effect of potassium sorbate is related to the pH value of food, is an acidic preservative, has better bacteriostatic effect when the pH value is lower, and is preferably used below 6. The pH, water activity, preservative produce a combined effect in which neither factor alone is sufficiently bacteriostatic to act together to prevent microbial growth.
Specifically, disodium ethylenediamine tetraacetate 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 can be maintained; beta-carotene (1% content) is an orange fat-soluble compound, is the most ubiquitous and stable natural pigment in nature, and can be added into the rock sauce to adjust the color of the rock sauce by a small amount of beta-carotene (1% content), so that the rock sauce has better color.
Preferably, the raw materials of the rock sauce further comprise 1-3 parts of food essence.
Specifically, the essence for food in the formula contains MicroGARD natural flavor substances, is a microbial metabolite obtained by fermenting glucose and cow milk as matrixes, can effectively inhibit bacteria, yeast, mould and the like, can prevent the spoilage of microorganisms in the roasted sauce, can further prolong the preservation time of the roasted sauce, and can reduce the dosage of chemical preservatives.
Further, the use of the rock sauce in baked goods including toasts, cakes and breads.
A method for preparing a rock sauce for preparing the rock sauce, comprising the following steps:
(1) Weighing the raw materials according to the formula ratio, and dividing the raw materials into liquid raw materials and powder raw materials;
(2) After the liquid raw materials and the powder raw materials are respectively and uniformly mixed, adding the powder raw materials into the liquid raw materials to obtain mixed raw materials;
(3) Adding the mixed raw materials into a high-shear emulsification pump, slowly adding the heated palm oil at 24 ℃ into the high-shear emulsification pump, and uniformly dispersing to obtain a crude product of the rock-burned sauce;
(4) And (3) adding the crude product of the rock-burned sauce into a high-pressure homogenizer for homogenization, adding into a scraper type heat exchanger for gelatinization sterilization treatment, cooling, and automatically filling to obtain the product of the rock-burned sauce.
The method is characterized in that the mixed raw materials and the heated palm oil at 24 ℃ are subjected to high-speed operation by a high-shear emulsification pump, so that the raw materials of the rock-burned sauce are fully mixed, stirred and thinned to form a suspension-like rock-burned sauce crude product, the rock-burned sauce crude product is conveyed to a high-pressure homogenizer, and the rock-burned sauce crude product is subjected to high-speed shearing, high-frequency oscillation, cavitation, convection impact and other mechanical force actions and corresponding thermal effects in the high-pressure homogenizer, so that the mechanical force and chemical effect caused by the mechanical force and the chemical effect can induce the physical, chemical and structural properties of macromolecules in the rock-burned sauce crude product to change, and finally the homogenizing effect is achieved.
The method comprises the steps of homogenizing a crude product of the rock-burnt sauce under high pressure, carrying out high-temperature short-time gelatinization sterilization and rapid cooling by adopting a scraper type heat exchanger, continuously scraping and transferring heat by using a scraper to enable a boundary layer of the material to be continuously replaced by a new material, obtaining a very high heat transfer coefficient, simultaneously avoiding bad phenomena such as coking films and the like on a heat transfer surface, scraping and stirring the scraper to enable the rock-burnt sauce to be fully mixed, enabling the gelatinization of the rock-burnt sauce to be uniform and effective, carrying out rapid cooling after sterilization, enabling the state of the rock-burnt sauce to be stable, and finally carrying out filling by using an automatic packaging machine to obtain the rock-burnt sauce product.
Specifically, the liquid raw materials comprise pure water, fructose syrup, sorbitol solution, glycerol and essence for food, and the powder raw materials comprise glucose, white granulated sugar, trehalose, whole milk powder, corn starch, hydroxypropyl di-starch phosphate, carrageenan, microcrystalline cellulose, xanthan gum, gel-type whey protein powder, gel-type egg powder, edible salt, potassium sorbate, sodium dehydroacetate, cheese powder, beta-carotene (1 percent), disodium ethylenediamine tetraacetate and sour agent.
Further, in the step (3), the temperature of the palm oil after being heated at 24 ℃ is 55-60 ℃, and the rotating speed of the high-shear emulsification pump is 3000r/min;
in the step (4), the pressure of the high-pressure homogenizer is 20MPa.
It is worth to say that the high tangential velocity and the strong power brought by the high frequency mechanical effect generated by the rotor of the high shear emulsifying pump under the high speed rotation make the material receive the strong combined actions of mechanical shearing, centrifugal extrusion, liquid layer friction, turbulence, etc. in the narrow interval of stator and rotor, so that the mutually insoluble two phases are uniformly dispersed and emulsified under the combined action of the proper process and proper amount of additive, and the stable rock-burned sauce product is obtained. 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 and the more uniform the distribution of liquid drops are, the liquid drops are less prone to aggregation, so that stable emulsion is formed, the stability of the emulsion cannot be enhanced due to overlarge shearing speed, and if the shearing speed is too low, a good emulsification effect cannot be achieved, the rotating speed of the high-shear emulsification pump is set to 3000r/min when the rock-burnt sauce is prepared.
In general, the higher the pressure of the high-pressure homogenizer is, the smaller and more uniform the particle size of the homogenized material is, but the higher the homogenizing pressure is, the higher the heating degree of the material is, and the high temperature can influence the emulsifying effect of the material; if the pressure is too low, the small emulsified particle size can not be achieved, the state is unstable, and the materials are easy to oil out, so the pressure of the high-pressure homogenizer is 20MPa.
At normal temperature, 24℃palm oil tends to agglomerate and is not conducive to emulsification mixing, so that for better emulsification, 24℃palm oil is heated to 55 to 60℃and preferably 24℃palm oil is heated to 60 ℃.
The technical scheme of the invention is further described below by combining specific examples and comparative examples.
Example 1
The raw materials of the rock 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 high fructose corn syrup, 50 parts of sorbitol solution, 30 parts of glycerol, 20 parts of gel-type whey protein powder, 5 parts of gel-type egg white 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 (1% content), 0.07 part of disodium ethylenediamine tetraacetate, 1.6 parts of citric acid and 3 parts of food essence.
The preparation method of the rock sauce comprises the following steps:
(1) Mixing the liquid raw materials and the powder raw materials in the raw materials uniformly, and then adding the powder raw materials into the liquid raw materials to obtain mixed raw materials;
(2) Adding the mixed raw materials into a high-shear emulsification pump, slowly adding the palm oil which is heated to the temperature of 60 ℃ and is at the temperature of 24 ℃ into the high-shear emulsification pump, and uniformly dispersing to obtain a crude product of the roasted sauce, wherein the rotating speed of the high-shear emulsification pump is 3000r/min;
(3) And homogenizing the crude product of the rock-burned sauce under high pressure of 20MPa, then entering a scraper-type heat exchanger, carrying out gelatinization sterilization treatment, cooling, and automatically filling to obtain the product of the rock-burned sauce.
Example 2
According to weight parts, the raw materials of the rock sauce in the embodiment comprise 280 parts of pure water, 350 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, 20 parts of hydroxypropyl distarch phosphate, 0.5 part of carrageenan, 2 parts of microcrystalline cellulose, 1 part of xanthan gum, 100 parts of high fructose syrup, 50 parts of sorbitol solution, 30 parts of glycerol, 25 parts of gel-type whey protein powder, 5 parts of gel-type egg 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 ethylenediamine tetraacetate, 1.6 parts of malic acid and 2 parts of food essence.
The preparation method of the rock sauce comprises the following steps:
(1) Mixing the liquid raw materials and the powder raw materials in the raw materials uniformly, and then adding the powder raw materials into the liquid raw materials to obtain mixed raw materials;
(2) Adding the mixed raw materials into a high-shear emulsification pump, slowly adding the palm oil which is heated to the temperature of 55 ℃ and is at the temperature of 24 ℃ into the high-shear emulsification pump, and uniformly dispersing to obtain a crude product of the roasted sauce, wherein the rotating speed of the high-shear emulsification pump is 3000r/min;
(3) And homogenizing the crude product of the rock-burned sauce under high pressure of 20MPa, then entering a scraper-type heat exchanger, carrying out gelatinization sterilization treatment, cooling, and automatically filling to obtain the product of the rock-burned sauce.
Example 3
According to weight parts, the raw materials of the rock 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 high fructose syrup, 50 parts of sorbitol solution, 30 parts of glycerol, 20 parts of gel-type whey protein powder, 5 parts of gel-type egg white 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 (1% content), 0.07 part of disodium ethylenediamine tetraacetate, 2 parts of lactic acid and 1 part of food essence.
The preparation method of the rock sauce comprises the following steps:
(1) Mixing the liquid raw materials and the powder raw materials in the raw materials uniformly, and then adding the powder raw materials into the liquid raw materials to obtain mixed raw materials;
(2) Adding the mixed raw materials into a high-shear emulsification pump, slowly adding the palm oil which is heated to the temperature of 56 ℃ and is at the temperature of 24 ℃ into the high-shear emulsification pump, and uniformly dispersing to obtain a crude product of the roasted sauce, wherein the rotating speed of the high-shear emulsification pump is 3000r/min;
(3) And homogenizing the crude product of the rock-burned sauce under high pressure of 20MPa, then entering a scraper-type heat exchanger, carrying out gelatinization sterilization treatment, cooling, and automatically filling to obtain the product of the rock-burned sauce.
Example 4
According to weight parts, the raw materials of the rock 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 syrup, 30 parts of sorbitol solution, 20 parts of glycerol, 15 parts of gel-type whey protein powder, 7 parts of gel-type egg white 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 (1% content), 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 sauce comprises the following steps:
(1) Mixing the liquid raw materials and the powder raw materials in the raw materials uniformly, and then adding the powder raw materials into the liquid raw materials to obtain mixed raw materials;
(2) Adding the mixed raw materials into a high-shear emulsification pump, slowly adding the palm oil which is heated to the temperature of 59 ℃ and is at the temperature of 24 ℃ into the high-shear emulsification pump, and uniformly dispersing to obtain a crude product of the roasted sauce, wherein the rotating speed of the high-shear emulsification pump is 3000r/min;
(3) And homogenizing the crude product of the rock-burned sauce under high pressure of 20MPa, then entering a scraper-type heat exchanger, carrying out gelatinization sterilization treatment, cooling, and automatically filling to obtain the product of the rock-burned sauce.
Example 5
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 high fructose syrup, 40 parts of sorbitol solution, 40 parts of glycerin, 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% content), 0.06 part of disodium ethylenediamine tetraacetate, 1.6 parts of malic acid and 1 part of food essence.
The preparation method of the rock sauce comprises the following steps:
(1) Mixing the liquid raw materials and the powder raw materials in the raw materials uniformly, and then adding the powder raw materials into the liquid raw materials to obtain mixed raw materials;
(2) Adding the mixed raw materials into a high-shear emulsification pump, slowly adding the palm oil which is heated to 58 ℃ and is at 24 ℃ into the high-shear emulsification pump, and uniformly dispersing to obtain a crude product of the roasted sauce, wherein the rotating speed of the high-shear emulsification pump is 3000r/min;
(3) And homogenizing the crude product of the rock-burned sauce under high pressure of 20MPa, then entering a scraper-type heat exchanger, carrying out gelatinization sterilization treatment, cooling, and automatically filling to obtain the product of the rock-burned sauce.
Example 6
According to weight parts, the raw materials of the rock sauce in the embodiment 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 high fructose corn syrup, 40 parts of sorbitol solution, 40 parts of glycerin, 22 parts of gel-type whey protein powder, 3 parts of gel-type egg white 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 tetraacetate, 1.6 parts of malic acid and 3 parts of essence for foods.
The preparation method of the rock sauce comprises the following steps:
(1) Mixing the liquid raw materials and the powder raw materials in the raw materials uniformly, and then adding the powder raw materials into the liquid raw materials to obtain mixed raw materials;
(2) Adding the mixed raw materials into a high-shear emulsification pump, slowly adding the palm oil which is heated to 58 ℃ and is at 24 ℃ into the high-shear emulsification pump, and uniformly dispersing to obtain a crude product of the roasted sauce, wherein the rotating speed of the high-shear emulsification pump is 3000r/min;
(3) And homogenizing the crude product of the rock-burned sauce under high pressure of 20MPa, then entering a scraper-type heat exchanger, carrying out gelatinization sterilization treatment, cooling, and automatically filling to obtain the product of the rock-burned sauce.
Specifically, according to the formulation and preparation method of the above-mentioned examples 1-6, the preparation of the sauce was performed, the water activity and pH of the sauce obtained were measured, and after the sauce was sealed and packaged (the sauce was packaged using a high-barrier food-grade rolled film, the equipment used was a fully-automatic filling machine) at a room temperature storage time of 25 ℃, and the baking effect of the sauce was observed after the sauce was applied to the toast, the packaging effect after the toast was sealed and bagged with a packaging bag (the sauce was packaged using a high-barrier food-grade rolled film, and the equipment was a pillow-type nitrogen-filled food automatic packaging machine) and the storage time of the sealed sauce at a room temperature of 25 ℃ were measured, as shown in table 1 below.
TABLE 1 detection results of the rock-firing pastes of examples 1-6
As is clear from the examination results of Table 1, the roasted sauce prepared in examples 1 to 6 was stored at room temperature of 25℃for 6 months, and the roasted toast obtained by applying the roasted sauce to toast was excellent in color and luster, and was not sticky to a bag after packaging, and was stored at room temperature for 3 months.
Comparative example 1
According to weight portion, the raw materials of the rock sauce in the comparative example comprise 340 portions of pure water, 200 portions of palm oil at 24 ℃, 50 portions of glucose, 70 portions of white granulated sugar, 40 portions of trehalose, 25 portions of whole milk powder, 10 portions of corn starch, 25 portions of hydroxypropyl distarch phosphate, 0.5 portion of carrageenan, 1 portion of microcrystalline cellulose, 1 portion of xanthan gum, 100 portions of fructose syrup, 50 portions of sorbitol solution, 30 portions of glycerin, 15 portions of gel-type whey protein powder, 6 portions of edible salt, 0.5 portion of potassium sorbate, 0.3 portion of sodium dehydroacetate, 5 portions of cheese powder, 1.4 portions of beta-carotene (1% content), 0.07 portion of disodium ethylenediamine tetraacetate, 1.6% of lactic acid and 1 portion of food essence.
The preparation method of the rock sauce comprises the following steps:
(1) Mixing the liquid raw materials and the powder raw materials in the raw materials uniformly, and then adding the powder raw materials into the liquid raw materials to obtain mixed raw materials;
(2) Adding the mixed raw materials into a high-shear emulsification pump, slowly adding the palm oil which is heated to the temperature of 60 ℃ and is at the temperature of 24 ℃ into the high-shear emulsification pump, and uniformly dispersing to obtain a crude product of the roasted sauce, wherein the rotating speed of the high-shear emulsification pump is 3000r/min;
(3) And homogenizing the crude product of the rock-burned sauce under high pressure of 20MPa, then entering a scraper-type heat exchanger, carrying out gelatinization sterilization treatment, cooling, and automatically filling to obtain the product of the rock-burned sauce.
Comparative example 2
According to weight portions, the raw materials of the rock sauce in the comparative example comprise 450 portions of pure water, 150 portions of palm oil at 24 ℃, 50 portions of glucose, 70 portions of white granulated sugar, 40 portions of trehalose, 25 portions of whole milk powder, 10 portions of corn starch, 25 portions of hydroxypropyl distarch phosphate, 0.3 portion of carrageenan, 1 portion of microcrystalline cellulose, 1 portion of xanthan gum, 100 portions of fructose syrup, 50 portions of sorbitol solution, 30 portions of glycerin, 15 portions of gel-type whey protein powder, 0.5 portion of potassium sorbate, 0.3 portion of sodium dehydroacetate, 5 portions of cheese powder, 1.4 portions of beta-carotene (1% content), 0.07 portion of disodium ethylenediamine tetraacetate and 1 portion of food essence.
The preparation method of the rock sauce comprises the following steps:
(1) Mixing the liquid raw materials and the powder raw materials in the raw materials uniformly, and then adding the powder raw materials into the liquid raw materials to obtain mixed raw materials;
(2) Adding the mixed raw materials into a high-shear emulsification pump, slowly adding the palm oil which is heated to the temperature of 60 ℃ and is at the temperature of 24 ℃ into the high-shear emulsification pump, and uniformly dispersing to obtain a crude product of the roasted sauce, wherein the rotating speed of the high-shear emulsification pump is 3000r/min;
(3) And homogenizing the crude product of the rock-burned sauce under high pressure of 20MPa, then entering a scraper-type heat exchanger, carrying out gelatinization sterilization treatment, cooling, and automatically filling to obtain the product of the rock-burned sauce.
Comparative example 3
According to the weight portions, the raw materials of the rock sauce in the comparative example comprise 320 portions of pure water, 340 portions of palm oil at 24 ℃, 50 portions of glucose, 70 portions of white granulated sugar, 40 portions of trehalose, 25 portions of whole milk powder, 40 portions of hydroxypropyl distarch phosphate, 1 portion of microcrystalline cellulose, 1 portion of xanthan gum, 100 portions of fructose syrup, 50 portions of sorbitol solution, 30 portions of glycerol, 7 portions of gel-type egg white powder, 6 portions of edible salt, 0.5 portion of potassium sorbate, 0.3 portion of sodium dehydroacetate, 5 portions of cheese powder, 1.4 portions of beta-carotene (1% content), 0.07 portion of disodium ethylenediamine tetraacetate, 1.6 portions of lactic acid and 2 portions of food essence.
The preparation method of the rock sauce comprises the following steps:
(1) Mixing the liquid raw materials and the powder raw materials in the raw materials uniformly, and then adding the powder raw materials into the liquid raw materials to obtain mixed raw materials;
(2) Adding the mixed raw materials into a high-shear emulsification pump, slowly adding the palm oil which is heated to the temperature of 60 ℃ and is at the temperature of 24 ℃ into the high-shear emulsification pump, and uniformly dispersing to obtain a crude product of the roasted sauce, wherein the rotating speed of the high-shear emulsification pump is 3000r/min;
(3) And homogenizing the crude product of the rock-burned sauce under high pressure of 20MPa, then entering a scraper-type heat exchanger, carrying out gelatinization sterilization treatment, cooling, and automatically filling to obtain the product of the rock-burned sauce.
Comparative example 4
According to the weight portions, the raw materials of the rock sauce in the comparative example comprise 340 portions of pure water, 250 portions of palm oil at 24 ℃, 60 portions of glucose, 80 portions of white granulated sugar, 20 portions of whole milk powder, 8 portions of corn starch, 40 portions of hydroxypropyl distarch phosphate, 0.5 portion of carrageenan, 1 portion of microcrystalline cellulose, 1 portion of xanthan gum, 120 portions of fructose syrup, 20 portions of gel type whey protein powder, 0.5 portion of potassium sorbate, 0.3 portion of sodium dehydroacetate, 10 portions of cheese powder, 1.4 portions of beta-carotene (1% content), 0.07 portion of disodium ethylenediamine tetraacetate and 1 portion of essence for food.
The preparation method of the rock sauce comprises the following steps:
(1) Mixing the liquid raw materials and the powder raw materials in the raw materials uniformly, and then adding the powder raw materials into the liquid raw materials to obtain mixed raw materials;
(2) Adding the mixed raw materials into a high-shear emulsification pump, slowly adding the palm oil which is heated to the temperature of 60 ℃ and is at the temperature of 24 ℃ into the high-shear emulsification pump, and uniformly dispersing to obtain a crude product of the roasted sauce, wherein the rotating speed of the high-shear emulsification pump is 3000r/min;
(3) And homogenizing the crude product of the rock-burned sauce under high pressure of 20MPa, then entering a scraper-type heat exchanger, carrying out gelatinization sterilization treatment, cooling, and automatically filling to obtain the product of the rock-burned sauce.
Specifically, according to the formulation and preparation method of the above-mentioned rock sauce in comparative examples 1 and 2, the rock sauce is prepared, the water activity, pH value and the preservation time at 25 ℃ after sealing and canning the obtained rock sauce are detected, and the baking effect of the rock sauce obtained after baking is observed on the toast, the packaging effect after sealing and bagging the rock sauce with a packaging bag and the preservation time at 25 ℃ after sealing and canning the sealed and bagged rock sauce are observed, as shown in table 2 below:
TABLE 2 detection results of the rock-burned pastes of comparative examples 1-2
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As can be seen from the above raw material formulation of comparative example 1 and table 2, the formulation of the rock-burnt sauce in comparative example 1 is substantially the same as that of example 1, except that the weight parts of gel-type whey protein powder and 24 ℃ palm oil are reduced, and gel-type egg powder is not added to the raw material, so that the prepared rock-burnt sauce is insufficient in oiliness and geliness after baking, and is easily stuck to a packaging bag when being smeared on toast or cake, causing waste and affecting the sense of consumers.
As is clear from the raw material formulation of comparative example 2 and Table 2, the weight portion of pure water in comparative example 2 is high, the weight portion of palm oil at 24 ℃ is low, and gel-type egg white powder, edible salt and sour agent are not added into the raw material of comparative example 2, so that the water activity of the prepared roasted sauce reaches 0.92, the pH value is 6.5, microorganism growth and reproduction are easy to cause, the total number of bacterial colonies in the roasted sauce exceeds the standard after 20 days, and the roasted sauce is not suitable for long-term storage at normal temperature. And the weight parts of the palm oil at 24 ℃ in the raw materials are low, gel-type egg white powder is not added, so that the prepared rock-burning sauce is poor in oil wettability and gel property after baking, and the rock-burning sauce is easy to adhere to a packaging bag when being smeared on toast or cake.
As is clear from the raw material formulation of the comparative example 3 and Table 2, the raw materials of the comparative example 3 are not added with full-fat milk powder, carrageenan and gel-type whey protein powder, so that the prepared rock-burned sauce has insufficient gel property, is easy to stick to a bag, has low protein content, lower Maillard reaction degree and lighter color after baking.
As can be seen from the above raw material formulation of comparative example 4 and table 2, the raw materials of comparative example 4 are not added with trehalose, glycerol and sorbitol, so that the water activity of the prepared rock-burning sauce is higher, microorganisms are easy to grow and multiply, and the shelf life of the prepared rock-burning sauce is shorter, and meanwhile, as can be seen from the detection results of comparative example 2 and comparative example 4, although both comparative example 2 and comparative example 4 are added with a certain amount of potassium sorbate and sodium dehydroacetate with antiseptic effect, the water activity of the rock-burning sauce is too high, the microorganisms are easy to grow and multiply, so that the shelf life of the rock-burning sauce is greatly reduced, the pH value of the rock-burning sauce prepared in comparative example 2 is lower than that of comparative example 2, and the shelf life of the rock-burning sauce is 1 month, therefore, the technical scheme can greatly improve the coordinated effect by reducing the water activity and pH value of the rock-burning sauce and adding a small amount of potassium sorbate and sodium dehydroacetate, and the shelf life of the rock-burning sauce can reach the shelf life of 6 months at normal temperature.
The technical principle of the present invention is described above in connection with the specific embodiments. The description is made for the purpose of illustrating the general principles of the invention and should not be taken in any way as limiting the scope of the invention. Other embodiments of the invention will be apparent to those skilled in the art from consideration of this specification without undue burden.
Claims (5)
1. The rock sauce is characterized by comprising, 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 high 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 egg white powder, 5-10 parts of edible salt, 5-10 parts of cheese powder, 1-2 parts of sour agent, 20-50 parts of hydroxypropyl distarch phosphate, 1-3 parts of microcrystalline cellulose, 0.5-1.5 parts of xanthan gum, 0.2-1 parts of potassium sorbate, 0.1-0.4 part of sodium dehydroacetate, 1.0-1.4 parts of beta-carotene and 0.04-0.07 part of disodium ethylenediamine tetraacetate;
the water activity of the rock sauce is less than or equal to 0.86;
the pH value of the rock sauce is 5.4-5.6;
the sour agent is one or two selected from citric acid, malic acid and lactic acid.
2. A rock sauce according to claim 1, characterized in that in the rock sauce raw material, the sum of the weight of the gel-type whey protein powder, the gel-type egg powder, the corn starch, the carrageenan and the 24 ℃ palm oil is 0.2-0.5 times the total weight of the rock sauce raw material.
3. A rock sauce according to claim 1, characterized in that the rock sauce is used in baked goods including toast, cake and bread.
4. A method of preparing a rock sauce according to any one of claims 1 to 3, comprising the steps of:
(1) Weighing the raw materials according to the formula ratio;
(2) After the liquid raw materials and the powder raw materials are respectively and uniformly mixed, adding the powder raw materials into the liquid raw materials to obtain mixed raw materials;
(3) Adding the mixed raw materials into a high-shear emulsification pump, slowly adding the heated palm oil at 24 ℃ into the high-shear emulsification pump, and uniformly dispersing to obtain a crude product of the rock-burned sauce;
(4) And (3) adding the crude product of the rock-burned sauce into a high-pressure homogenizer for homogenization, adding into a scraper type heat exchanger for gelatinization sterilization treatment, cooling, and automatically filling to obtain the product of the rock-burned sauce.
5. The method for preparing a roasted sauce according to claim 4, wherein in the step (3), the temperature of the palm oil at 24 ℃ after heating is 55-60 ℃ and the rotation speed of the high-shear emulsification pump is 3000r/min;
in the step (4), the pressure of the high-pressure homogenizer is 20MPa.
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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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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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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