CN114947094B - Method for improving utilization rate of modified starch in oyster sauce and oyster sauce prepared by method - Google Patents
Method for improving utilization rate of modified starch in oyster sauce and oyster sauce prepared by method Download PDFInfo
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- CN114947094B CN114947094B CN202210639717.5A CN202210639717A CN114947094B CN 114947094 B CN114947094 B CN 114947094B CN 202210639717 A CN202210639717 A CN 202210639717A CN 114947094 B CN114947094 B CN 114947094B
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- 241000237502 Ostreidae Species 0.000 title claims abstract description 178
- 235000020636 oyster Nutrition 0.000 title claims abstract description 178
- 235000015067 sauces Nutrition 0.000 title claims abstract description 110
- 229920000881 Modified starch Polymers 0.000 title claims abstract description 71
- 239000004368 Modified starch Substances 0.000 title claims abstract description 70
- 235000019426 modified starch Nutrition 0.000 title claims abstract description 70
- 238000000034 method Methods 0.000 title claims abstract description 65
- 229920002472 Starch Polymers 0.000 claims abstract description 77
- 235000019698 starch Nutrition 0.000 claims abstract description 77
- 239000008107 starch Substances 0.000 claims abstract description 77
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 235000013336 milk Nutrition 0.000 claims abstract description 18
- 239000008267 milk Substances 0.000 claims abstract description 18
- 210000004080 milk Anatomy 0.000 claims abstract description 18
- 238000002156 mixing Methods 0.000 claims abstract description 11
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 46
- 150000003839 salts Chemical class 0.000 claims description 12
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 10
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 10
- 239000004223 monosodium glutamate Substances 0.000 claims description 10
- 239000000940 FEMA 2235 Substances 0.000 claims description 9
- 229940041514 candida albicans extract Drugs 0.000 claims description 9
- 239000012138 yeast extract Substances 0.000 claims description 9
- 229920003012 Hydroxypropyl distarch phosphate Polymers 0.000 claims description 7
- 239000001310 hydroxy propyl distarch phosphate Substances 0.000 claims description 7
- 235000013825 hydroxy propyl distarch phosphate Nutrition 0.000 claims description 7
- 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 7
- 238000004321 preservation Methods 0.000 claims description 5
- 239000001245 distarch phosphate Substances 0.000 claims description 4
- 235000013804 distarch phosphate Nutrition 0.000 claims description 4
- 235000000346 sugar Nutrition 0.000 claims description 2
- 230000008569 process Effects 0.000 abstract description 25
- 230000000694 effects Effects 0.000 abstract description 6
- 239000011259 mixed solution Substances 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 230000005764 inhibitory process Effects 0.000 abstract description 3
- 238000002360 preparation method Methods 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 239000004278 EU approved seasoning Substances 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 21
- 238000010438 heat treatment Methods 0.000 description 17
- 230000001953 sensory effect Effects 0.000 description 11
- 239000003205 fragrance Substances 0.000 description 10
- 235000021552 granulated sugar Nutrition 0.000 description 9
- 239000000463 material Substances 0.000 description 9
- 238000003756 stirring Methods 0.000 description 8
- 238000005054 agglomeration Methods 0.000 description 6
- 230000002776 aggregation Effects 0.000 description 6
- 238000001816 cooling Methods 0.000 description 6
- 238000011049 filling Methods 0.000 description 6
- 238000007789 sealing Methods 0.000 description 6
- 239000002245 particle Substances 0.000 description 5
- 238000010008 shearing Methods 0.000 description 5
- 239000000047 product Substances 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 239000000725 suspension Substances 0.000 description 4
- 238000009835 boiling Methods 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000008187 granular material Substances 0.000 description 3
- 239000002002 slurry Substances 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 230000008719 thickening Effects 0.000 description 2
- 239000002562 thickening agent Substances 0.000 description 2
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013736 caramel Nutrition 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- UHZZMRAGKVHANO-UHFFFAOYSA-M chlormequat chloride Chemical compound [Cl-].C[N+](C)(C)CCCl UHZZMRAGKVHANO-UHFFFAOYSA-M 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 230000001066 destructive effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000011265 semifinished product Substances 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000002344 surface layer Substances 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 229940082509 xanthan gum Drugs 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
-
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- 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
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention belongs to the technical field of seasonings, and particularly relates to a method for improving the utilization rate of modified starch in oyster sauce and the prepared oyster sauce, wherein the preparation method of the oyster sauce comprises the following steps: mixing the modified starch with water to form starch milk; pre-gelatinizing starch milk at normal pressure and low temperature; gelatinizing at high temperature under pressure to form starch paste; mixing the starch paste with oyster sauce premix to prepare oyster sauce; according to the invention, the modified starch is singly gelatinized, and then the oyster sauce is prepared by the oyster sauce mixed solution high-temperature aroma-producing method, so that the inhibition effect of a high-sugar high-salt system on the gelatinization of starch is avoided, the gelatinization of the modified starch in the oyster sauce is more sufficient, the utilization rate of the modified starch is improved, and the prepared oyster sauce has the body state, flavor and shelf life which are even better than those of the oyster sauce prepared by the traditional process under the condition of low modified starch consumption.
Description
Technical Field
The invention belongs to the technical field of condiments, and particularly relates to a method for improving the utilization rate of modified starch in oyster sauce and the oyster sauce prepared by the method.
Background
Oyster juice is prepared by taking oyster called as "submarine milk" as a raw material through enzymolysis and concentration, and is refined by adding white granulated sugar, salt, flavoring agent, thickener and the like. In the existing oyster sauce products, modified starch is mainly used as a thickening stabilizer to provide the viscous state of oyster sauce. However, the quality of the oyster sauce on the market is uneven, the oyster sauce with high modified starch content is thick in form and easy to agglomerate; the oyster sauce with low starch content is thinner in appearance, insufficient in material feel, and the viscosity of the oyster sauce tends to increase along with the extension of the shelf life, so that the utilization rate of modified starch in the oyster sauce is low, and the starch gelatinization is insufficient. Therefore, development of a preparation method for improving the utilization rate of modified starch in oyster sauce is needed to reduce the raw material cost of the modified starch of oyster sauce and realize the maximum utilization of the modified starch in oyster sauce.
Patent publication No. CN 110839859A discloses a preparation method of oyster sauce. The method comprises the steps of stirring and mixing starch, water and the standby liquid of oyster water, soy sauce, white granulated sugar and salt heated to 70-80 ℃, heating to 100 ℃, adding xanthan gum which is mixed with salt in advance, heating to boil, finally adding monosodium glutamate, caramel and citric acid, heating to boil, and preserving heat for 20min to obtain oyster sauce. In the process of preparing oyster sauce by the method, starch is in a high-moisture high-salt high-sugar system, and the system has a strong inhibition effect on starch gelatinization, so that the degree of starch gelatinization is low, and the oyster sauce is thick in form and easy to agglomerate. In addition, the starch utilization rate is low, and the cost of oyster starch raw materials is high.
The patent with publication No. CN 113303464A discloses a method for quickly gelatinizing modified starch and application of the modified starch in food processing, the method shortens the heating time of starch and improves the utilization rate of starch in oyster sauce by using a method for carrying out low-temperature treatment, shearing treatment and high-temperature treatment on oyster sauce starch mixed liquid, but the method adopts shearing treatment to promote starch gelatinization to cause starch particles to be crushed to a certain extent under the action of mechanical force, so that oyster sauce is thinner in morphology, insufficient in material feel and poor in shelf life water retention, and the existence of crushed starch particles increases the risks of oyster sauce water separation and viscosity reduction.
Patent publication No. CN 105753996A discloses a gelatinization method of modified starch, which can shorten gelatinization time and weaken starch granule breakage in gelatinization process. The method adopts a sectional gelatinization mode, the modified starch suspension is primarily gelatinized at low temperature to form starch slurry, then the starch slurry is secondarily gelatinized at high temperature, and finally the modified starch subjected to secondary gelatinization is rapidly cooled, so that the gelatinization degree and gelatinization uniformity of the modified starch are precisely controlled, the problem of uneven gelatinization of starch in the traditional gelatinization process is solved, and the gelatinization process still has the problems of low viscosity of finished oyster and poor sensory quality of oyster when the gelatinization process is used for preparing oyster sauce.
Disclosure of Invention
Aiming at the problems existing in the prior art, the invention aims to provide a method for improving the utilization rate of modified starch in oyster sauce and the prepared oyster sauce.
Based on the above purpose, the technical scheme adopted by the invention is as follows:
in a first aspect, the invention provides a method for improving the utilization rate of modified starch in oyster sauce, comprising the following steps:
s1: mixing the modified starch with water to form starch milk;
s2: pre-gelatinizing starch milk at 70-75 deg.c under normal pressure; then pressurizing and gelatinizing at 115-120 ℃ to form starch paste;
s3: and mixing the starch paste with oyster sauce premix to obtain oyster sauce.
According to the invention, after the modified starch is subjected to normal pressure low temperature pregelatinization, the modified starch is subjected to high temperature pressurization gelatinization, so that the gelatinization degree of the modified starch is effectively improved, and the gelatinized starch paste is mixed with hot oyster juice premix to prepare oyster juice; in addition, the oyster sauce prepared by the process has good sensory quality, and is particularly characterized by strong oyster fragrance, no oyster fishy smell, smooth body state, moderate consistency, easy pouring, no agglomeration and insufficient material feel.
Preferably, the pressure of the pressure pasting in step S2 is 0.12 to 0.18MPa.
Preferably, the pregelatinization treatment time is 5-10 min; the duration of the pressurized gelatinization treatment is 30-40 min.
The reason that the modified starch is gelatinized by adopting the gelatinization pressure, the gelatinization temperature and the gelatinization time is that under the condition of lower temperature, water molecules are combined with hydroxyl groups in modified starch particles to form hydrogen bonds, and the starch particles absorb water to expand; when the temperature is continuously increased for gelatinization, the crystallization area of the starch granules is hydrated, a large amount of water is absorbed to expand the starch granules, and the starch slurry becomes sticky starch paste. In the gelatinization mode, the gelatinization degree of starch depends on the heating temperature under the condition that the water content of starch particles is sufficient, but as the viscosity of the starch paste is increased, the heat transfer rate is reduced, and the higher gelatinization temperature is difficult to reach, so that the pregelatinized starch paste is subjected to certain pressure treatment, the temperature of the starch paste reaches 115-120 ℃, and the gelatinization of modified starch is ensured to be more thorough under the condition that the water content is sufficient.
Preferably, the mass concentration of the starch milk is 6% -7%; the mass ratio of the starch milk to the oyster juice premix is (1.45-1.85): 1.
Preferably, the addition amount of the modified starch in the oyster sauce is 3.89% -4.14%.
Based on the process, when the addition amount of the modified starch in the oyster sauce is as low as 3.89%, the prepared oyster sauce still has excellent sensory quality, such as strong oyster fragrance, no oyster fishy smell, smooth body state, moderate consistency, easy pouring, no agglomeration and insufficient material feel, and the prepared oyster sauce has good storage stability.
Preferably, the modified starch is acetylated distarch phosphate and/or hydroxypropyldistarch phosphate.
Preferably, the oyster sauce premix comprises the following components in parts by weight: 10 to 12 parts of oyster juice, 24 to 27 parts of sugar, 12 to 14 parts of salt, 10 to 12 parts of monosodium glutamate, 0.44 to 0.50 part of caramel color, 0.20 to 0.23 part of yeast extract and 31 to 40 parts of water.
Preferably, the oyster juice premix is mixed with the starch paste after heat preservation for 20-30 min at 100-110 ℃.
According to the invention, the oyster juice premix is preserved at high temperature for a period of time in advance, so that the oyster juice premix has the effect of generating fragrance at high temperature, the fishy smell of the oyster can be effectively removed, the sensory quality of the oyster juice is improved, and meanwhile, the addition amount of the modified starch in the oyster juice is further reduced under the condition that the sensory quality of the oyster juice is not reduced by combining the modified starch gelatinization treatment method.
Preferably, in the step S3, the starch paste and the oyster juice premix are uniformly mixed and then are kept at 95-100 ℃ for 5-10 min.
According to the invention, the starch paste and the oyster sauce premix subjected to high-temperature fragrance generation are mixed under a high-temperature condition and are kept warm for a period of time, so that the starch paste and the oyster sauce premix are uniformly mixed, and the oyster sauce is moderate in consistency, smooth in body state, good in stability and excellent in sensory quality on the basis of not adding a thickening agent by virtue of a thickening system of modified starch.
In a second aspect, the invention provides the oyster sauce with high modified starch utilization rate, which is prepared by the method, wherein the addition amount of modified starch in the oyster sauce is 3.89% -4.14%; the viscosity of the oyster sauce is 5888-6456 cp.
The oyster sauce prepared by the process has excellent sensory quality and storage stability when the addition amount of the modified starch is as low as 3.89%, and the prepared oyster sauce has the advantages of rich oyster fragrance, no oyster fishy smell, smooth body state, moderate consistency, easy pouring, no agglomeration and insufficient material feel.
Compared with the prior art, the invention has the following beneficial effects:
(1) According to the invention, the modified starch is singly and sectionally gelatinized, and then the high-temperature fragrant oyster juice premix is used for preparing the oyster juice, so that the inhibition effect of a high-sugar high-salt system on the gelatinization of starch is avoided, and the gelatinization of the modified starch in the oyster juice is more complete through sectionally controlling the temperature and pressurizing the gelatinization.
(2) According to the invention, the oyster juice premix is mixed with the starch paste after heat preservation is carried out for 20-30 min at 100-110 ℃, so that the oyster juice premix has the effects of high-temperature fragrance generation, can effectively remove the fishy smell of the oyster, improves the sensory quality of the oyster juice, and is combined with a starch gelatinization process, so that the state, flavor and shelf life of the prepared oyster juice can reach or even exceed the quality of the oyster juice prepared by the traditional process under the condition of low modified starch consumption.
(3) The oyster sauce prepared by the method has strong oyster fragrance, no oyster fishy smell, smooth body state, moderate consistency, easy pouring out and no agglomeration and insufficient material feel.
(4) The oyster sauce prepared by the method can keep the oyster sauce from water evolution within 12 days when the oyster sauce is subjected to accelerated damage test at 50 ℃, and has good stability.
Detailed Description
For a better description of the objects, technical solutions and advantages of the present invention, the present invention will be further described with reference to the following specific examples. It will be appreciated by persons skilled in the art that the specific embodiments described herein are for purposes of illustration only and are not intended to be limiting.
The test methods used in the examples are conventional methods unless otherwise specified; the materials, reagents and the like used, unless otherwise specified, are all commercially available.
Example 1
Adding water into modified starch hydroxypropyl distarch phosphate for oyster sauce to prepare starch milk with the mass concentration of 6.0%, preserving the temperature at 75 ℃ for 5min under normal pressure to perform pregelatinization, and preserving the temperature at 120 ℃ for 30min under the pressure condition of 0.18MPa to fully gelatinize the starch milk to prepare the starch paste for oyster sauce.
The oyster juice is prepared by uniformly mixing 12 parts of oyster juice, 27 parts of white granulated sugar, 14 parts of edible salt, 12 parts of monosodium glutamate, 0.50 part of caramel color, 0.23 part of yeast extract and 31 parts of water, and the oyster juice is heated to 102 ℃ and kept for 25min.
Mixing the fully gelatinized starch paste with hot oyster sauce premix according to the mass ratio of 1.85:1, stirring uniformly, then continuously heating to 100 ℃, preserving heat for 10min, filling while hot, sealing, and cooling to prepare the oyster sauce.
Example 2
The modified starch acetylated distarch phosphate for oyster sauce is prepared into starch milk with the mass concentration of 6.75%, the temperature is kept at 70 ℃ for 7min under normal pressure for pregelatinization, and the temperature is kept at 118 ℃ for 40min under the pressure condition of 0.15MPa for full gelatinization, so that the starch paste for oyster sauce is prepared.
10 parts of oyster juice, 24 parts of white granulated sugar, 12 parts of edible salt, 10 parts of monosodium glutamate, 0.45 part of caramel color, 0.2 part of yeast extract and 40 parts of water are uniformly mixed to prepare oyster juice premix, and the oyster juice premix is heated to 100 ℃ and is kept warm for 30min.
Mixing the fully gelatinized starch paste with hot oyster sauce premix according to the mass ratio of 1.5:1, stirring uniformly, then continuously heating to 95 ℃, preserving heat for 8min, filling while hot, sealing, and cooling to prepare the oyster sauce.
Example 3
The modified starch acetylated distarch phosphate for oyster sauce is prepared into starch milk with the mass concentration of 7.0%, the temperature is kept at 73 ℃ for 10min under normal pressure for pregelatinization, and the temperature is kept at 115 ℃ for 35min under the pressure condition of 0.12MPa for full gelatinization, so that the starch paste for oyster sauce is prepared.
10 parts of oyster juice, 24 parts of white granulated sugar, 12 parts of edible salt, 10 parts of monosodium glutamate, 0.44 part of caramel color, 0.2 part of yeast extract and 40 parts of water are uniformly mixed to prepare oyster juice premix, and the oyster juice premix is heated to 108 ℃ and is kept warm for 20min.
Mixing the fully gelatinized starch paste with hot oyster sauce premix according to the mass ratio of 1.45:1, stirring uniformly, then continuously heating to 95 ℃, preserving heat for 5min, filling while hot, sealing, and cooling to prepare the oyster sauce.
Comparative example 1
The biggest difference between the comparative example and the above examples is that the starch milk of the comparative example is not subjected to independent gelatinization treatment, and the oyster juice premix is not subjected to high-temperature aroma generation treatment, and the specific process is as follows:
the oyster juice is prepared by using modified starch hydroxypropyl distarch phosphate to prepare starch milk with the mass concentration of 6.75%, 10 parts of oyster juice, 24 parts of white granulated sugar, 12 parts of edible salt, 10 parts of monosodium glutamate, 0.45 part of caramel color, 0.2 part of yeast extract and 40 parts of water are uniformly mixed to prepare oyster juice premix, the starch milk and the oyster juice premix are mixed according to the mass ratio of 1.5:1, the mixture is heated to 95 ℃ after uniform stirring, and the oyster juice is prepared by filling, sealing and cooling when the mixture is hot after heat preservation is carried out for 8 min.
Comparative example 2
The comparative example provides a prior art for preparing oyster sauce by using modified starch, which comprises the following steps:
heating 24 parts of white granulated sugar, 12 parts of salt, 10 parts of oyster juice and 40 parts of water by adopting a boiling pot, stirring while heating, adding 145 parts of hydroxypropyl distarch phosphate mixed solution with the mass concentration of 7.7% after heating to 70-80 ℃, continuing heating and stirring, adding 10 parts of monosodium glutamate, 0.45 part of caramel color and 0.2 part of yeast extract into the boiling pot after heating to 100 ℃, continuing heating and stirring, keeping boiling for 20 mm, hot filling, sealing and cooling after starch is fully gelatinized, and preparing the oyster sauce. The reduction ratio of the modified starch in each of examples 1, 2 and 3 was calculated by using the process described in comparative example 2 as a reference.
Comparative example 3
The comparative example refers to the prior art for preparing oyster sauce by shearing and gelatinizing modified starch, and the specific method is as follows:
10.5 parts of hydroxypropyl distarch phosphate, 10 parts of oyster juice, 24 parts of white granulated sugar, 12 parts of edible salt, 10 parts of monosodium glutamate, 0.45 part of caramel color, 0.2 part of yeast extract and 174.5 parts of water are mixed, then heated to 65 ℃, kept at 65-70 ℃ for 5min, then the oyster juice mixed solution is subjected to shearing gelatinization for 45s at 6000r/min, the oyster juice semi-finished product is continuously heated to 95 ℃, kept at the temperature for 10min, the rotating speed is 60r/min in the heating and heat preservation process, and finally the oyster juice is prepared by hot filling, sealing and cooling.
Comparative example 4
The biggest difference between this comparative example and examples 1, 2 and 3 is that the gelatinization process of modified starch is different, and the oyster sauce premix cannot be treated at high Wen Shengxiang, and this comparative example is used for preparing oyster sauce by referring to the gelatinization process of modified starch described in the prior art (CN 105753996 a), and the specific method is as follows:
5g of hydroxypropyl distarch phosphate is added into 100g of water to prepare uniform starch suspension, the starch suspension is heated to 85 ℃ at a heating rate of 5 ℃/min at a rotating speed of 30r/min to be gelatinized for 8min, then heated to 103 ℃ at a heating rate of 6 ℃/min at a rotating speed of 20r/min, and the temperature is kept for gelatinization for 9min. The gelatinized starch paste was then cooled instantaneously to 68 ℃ under vacuum at a pressure of-0.070 MPa.
And finally, 185 parts of gelatinized starch paste, 10 parts of oyster juice, 24 parts of white granulated sugar, 12 parts of edible salt, 10 parts of monosodium glutamate, 0.45 part of caramel color and 0.2 part of yeast extract are uniformly mixed, stirred, heated to 95 ℃ and kept for 8min, and then filled and sealed while hot, and cooled to prepare the oyster sauce.
By detecting various indexes of the oyster sauce prepared in examples 1-3 and comparative examples 1-4, as shown in table 1, it can be seen that the oyster sauce prepared in examples 1-3 has relatively better sensory quality, and the oyster sauce prepared by the process has strong oyster fragrance, no oyster fishy smell, smooth body state, moderate consistency, easy pouring and no agglomeration and insufficient material feel. Compared with the oyster sauce (comparative example 2) prepared by the prior modified starch gelatinization treatment process, the use amount of the modified starch in the oyster sauce prepared by the process is reduced by 11.69-15.80%.
Comparative example 4 was based on the modified starch gelatinization method described in the prior patent document (CN 105753996 a), and the modified starch gelatinization method described in the patent document limits the mass concentration of the modified starch in the modified starch suspension to 3 to 5g/100g, so that a large amount of water is contained in the starch paste, and the remaining oyster raw material does not have excessive water to carry out the high temperature fragrance generating process of the oyster pre-mix. In addition, in order to ensure that the proportions of other components except modified starch in the oyster sauce finished products prepared in each example and comparative example are consistent, the starch concentration in the oyster sauce finished product is difficult to be increased to 3.89% under the pasting condition described in comparative example 4, and the sensory quality of the prepared oyster sauce is poor based on the modified starch pasting process described in comparative example 4 in combination with the method for preparing oyster sauce.
TABLE 1 oyster juice index for examples 1 to 3 and comparative examples 1 to 4
The oyster sauce prepared in examples 1-3 and comparative examples 1-4 is taken and subjected to destructive test, and the specific method is that the finished product of the oyster sauce which is boiled is placed in an oven at 50 ℃, the water evolution condition of the surface layer of the oyster sauce is observed every day, the number of days for which the oyster sauce is kept in the water evolution state is recorded, and the longer the number of days, the better the shelf life quality of the oyster sauce. The results are detailed in Table 2 below:
table 2 oyster shelf-life test results
As can be seen from the results of Table 2, compared with the oyster sauce prepared by the existing starch gelatinization treatment process, the oyster sauce prepared by the process has the same shelf life as or even better than the oyster sauce prepared by the existing process on the premise of low dosage of modified starch, and compared with the method of the oyster sauce starch mixed solution of low-temperature treatment, shearing treatment and high-temperature treatment in comparative example 3 and the gelatinization method in comparative example 4, the oyster sauce gelatinization treatment process has more remarkable effect of improving the shelf life of the oyster sauce.
Compared with the traditional technology of cooking modified starch in a high-sugar and high-salt system to prepare gelatinized starch, the utilization rate of the modified starch in the oyster sauce prepared by the method is reduced by 10% -16%, and under the condition that the use amount of the modified starch is as low as 3.89% and the content of other components except the modified starch in the oyster sauce is kept the same, the prepared oyster sauce still has shelf life not lower than that of the existing oyster sauce and better sensory quality, and the oyster sauce prepared by the technology has strong oyster fragrance, no oyster fishy smell, smooth body state, moderate consistency, easy pouring and no agglomeration and insufficient material feel.
Finally, it should be noted that the above embodiments are only for illustrating the technical solution of the present invention and not for limiting the scope of the present invention, and although the present invention has been described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that the technical solution of the present invention may be modified or substituted equally without departing from the spirit and scope of the technical solution of the present invention.
Claims (9)
1. The method for improving the utilization rate of the modified starch in the oyster sauce is characterized by comprising the following steps of:
s1: mixing the modified starch with water to form starch milk;
s2: pre-gelatinizing the starch milk at the normal pressure and the temperature of 70-75 ℃; then pressurizing and gelatinizing at 115-120 ℃ to form starch paste;
s3: mixing the starch paste with oyster sauce premix to prepare oyster sauce; the oyster juice premix is mixed with the starch paste after heat preservation for 20-30 min at 100-110 ℃.
2. The method according to claim 1, wherein the pressure of the pressure pasting in the step S2 is 0.12 to 0.18MPa.
3. The method according to claim 1, wherein the pregelatinization treatment time is 5-10 min; the duration of the pressurized gelatinization treatment is 30-40 min.
4. The method according to claim 1, wherein the mass concentration of the starch milk is 6% -7%; the mass ratio of the starch milk to the oyster juice premix is (1.45-1.85): 1.
5. The method of claim 1, wherein the modified starch is added to the oyster sauce in an amount of 3.89% -4.14%.
6. The method of claim 1, wherein the modified starch is acetylated distarch phosphate and/or hydroxypropyldistarch phosphate.
7. The method of claim 1, wherein the oyster sauce premix comprises the following components in parts by weight: 10 to 12 parts of oyster juice, 24 to 27 parts of sugar, 12 to 14 parts of salt, 10 to 12 parts of monosodium glutamate, 0.44 to 0.50 part of caramel color, 0.20 to 0.23 part of yeast extract and 31 to 40 parts of water.
8. The method according to claim 1, wherein in the step S3, the starch paste is mixed with the oyster juice premix and then incubated at 95-100 ℃ for 5-10 min.
9. An oyster sauce with high utilization rate of modified starch, which is characterized in that the oyster sauce is prepared by the method of any one of claims 1 to 8, and the addition amount of the modified starch in the oyster sauce is 3.89 to 4.14 percent; the viscosity of the oyster sauce is 5888-6456 cp.
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| CN105753996A (en) * | 2016-04-05 | 2016-07-13 | 佛山市海天调味食品股份有限公司 | Gelatinization method for modified starch |
| CN113303464A (en) * | 2021-06-10 | 2021-08-27 | 海天蚝油(江苏)食品有限公司 | Method for quickly gelatinizing modified starch and application of modified starch in food processing |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105753996A (en) * | 2016-04-05 | 2016-07-13 | 佛山市海天调味食品股份有限公司 | Gelatinization method for modified starch |
| CN113303464A (en) * | 2021-06-10 | 2021-08-27 | 海天蚝油(江苏)食品有限公司 | Method for quickly gelatinizing modified starch and application of modified starch in food processing |
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