CN115316476A - Flavored chocolate with thermal stability and preparation method thereof - Google Patents

Abstract

The invention belongs to the technical field of food, and particularly relates to flavor chocolate with thermal stability, which comprises the following components in parts by weight: 25-55 parts of sweetening agent, 42-74 parts of grease, 7-14 parts of milk powder, 33-51 parts of cocoa powder, 1-4 parts of edible salt, 1-3 parts of edible spice, 5-12 parts of prepared food gum, 6-15 parts of emulsifier and 6-11 parts of whey protein liquid; the prepared food gum contains probiotic groups. The invention develops the chocolate with the thermal stability flavor, which can adapt to storage, transportation and display at higher temperature, and the product has moderate price, nutrition and health, good taste and good flavor.

Description

Flavored chocolate with thermal stability and preparation method thereof

Technical Field

The invention belongs to the technical field of food, and particularly relates to flavored chocolate with thermal stability and a preparation method thereof.

Background

Chocolate, also known as chocolate, is prepared by mixing various raw materials, takes fat as a continuous phase, and disperses cocoa powder, sugar, lecithin and other components in the continuous phase to form a whole, has the advantages of brown color, luster, silky and soft mouthfeel, unique aromatic smell, rich nutritional value, easy digestion and absorption, is beneficial to human health, and is a food in the world.

Because the raw materials for preparing the chocolate mainly comprise cocoa butter or other cocoa products which have a relatively determined melting point, most of the chocolate in the market can keep crisp and hard mouthfeel at about 20 ℃, but the temperature reaches 30-33 ℃ usually during the transportation or storage process of the chocolate in summer or subtropical climate, the chocolate usually begins to soften and even becomes sticky, even if the chocolate is solidified again at a lower temperature in the later period, the chocolate is usually easier to melt in the transportation or storage process of the chocolate in summer or tropical climate, and even if the chocolate can be solidified again at a lower temperature in the later period, the product is deformed or the surface layer of the chocolate is frosted. At present, few research reports are directed at the heat resistance stability of chocolate, and research reports exist that the heat resistance of the chocolate is improved by adding a beta-type XOX crystallization inoculant and water into a chocolate product formula, but the chocolate is high in price, the viscosity of the chocolate is improved by adding water, the mouthfeel is influenced, and the formation of frosting is accelerated; polyols have also been reported to replace sucrose, but are less popular than traditional chocolate due to the unique taste of the product produced.

There is a need for a thermally stable flavored chocolate that can be stored and displayed at higher temperatures.

Disclosure of Invention

In view of the above, the present invention provides a flavored chocolate having heat stability and a method for preparing the same.

The technical scheme of the invention is as follows:

the flavored chocolate with heat stability is characterized by comprising the following components in parts by weight: 25-55 parts of sweetening agent, 42-74 parts of grease, 7-14 parts of milk powder, 33-51 parts of cocoa powder, 1-4 parts of edible salt, 1-3 parts of edible spice, 5-12 parts of prepared food gum, 6-15 parts of emulsifier and 6-11 parts of whey protein liquid; the prepared food gum contains probiotic groups.

Further, the sweetener has a GI index of 35-50 and a calorie of 350 kcal/100 g-400 kcal/100 g.

Further, the sweetener includes natural sweetener extracted from inflorescence of Palmae, coconut fruit, coconut flower, or erythritol.

Furthermore, the grease is a mixture of long-carbon-chain starch ester and cocoa butter, and the mass ratio of the long-carbon-chain starch ester to the cocoa butter is 1:1-3.

Further, the prepared food gum is curdlan.

Further, the probiotic group comprises at least one of: clostridium butyricum flora, lactobacillus flora, bifidobacterium flora, lactobacillus acidophilus flora, actinomyces flora, and Saccharomyces flora.

Further, the emulsifier is composed of polyglycerol polyricinoleate and soybean phospholipids.

Further, the edible flavor is a mixture of New Zealand beef tallow essence and vanillin.

The invention also provides a preparation method of the flavor chocolate with heat stability, which is characterized by comprising the following steps:

step S1, stirring: adding cocoa powder and oil into a jacketed kettle for melting, and then performing fine grinding and mixing to obtain cocoa butter liquid;

s2, mixing: uniformly mixing the cocoa butter liquid, the sweetening agent and the milk powder by a stirrer to obtain a mixture;

s3, refining: simultaneously putting the mixture, the edible salt, the edible spice and the emulsifier into a reaction kettle for continuous stirring to obtain chocolate liquor;

s4, temperature adjustment: slowly adjusting the temperature of the chocolate liquid through the jacketed kettle to crystallize the chocolate liquid;

s5, forming and packaging: coating whey protein liquid on the inner wall of a casting mould, pouring chocolate liquid, adding the prefabricated food glue, performing casting molding through the casting mould, and packaging after cooling and solidification.

Further, the preparation method of the prepared food gum comprises the following steps:

step a, centrifuging the coagulated polysaccharide fermentation liquor by using a high-speed centrifuge to remove supernatant;

b, removing the precipitate of the supernatant liquid, adding 0.2mol/L NaOH water to dissolve and stir, and dissolving the solid of the coagulated polysaccharide;

c, removing thalli and insoluble substances by using a high-speed centrifuge, wherein the centrifuge can be a butterfly centrifuge or a tubular centrifuge, and the centrifugation condition is that the centrifugal force is more than 8000 g;

d, removing thalli and insoluble substances from the solution, adding 1mol/L citric acid solution, adjusting the pH to 7, and separating out visible gel floccules, namely coagulated polysaccharide gel;

step e, centrifuging the coagulated polysaccharide gel mixture with the adjusted pH value by using a centrifugal machine to remove liquid components; the centrifugal machine can be a butterfly centrifugal machine or a tubular centrifugal machine, the centrifugal condition is that the centrifugal force is more than 8000g, the concentration of the curdlan after the liquid is removed reaches about 10-15 percent, and the curdlan is the curdlan prefabricated food gum;

and f, adding probiotics, and homogenizing under the high pressure of 30MPa for later use.

Further, the preparation method of the long-carbon-chain starch ester comprises the following steps:

step A, activation of starch: adjusting the water content of the raw material starch to 30-50%, adding into an extrusion puffing machine, wherein the activation conditions of the extrusion puffing machine are as follows: the rotating speed of a screw of the extrusion and expansion machine is 80-120r/min, and the three-section temperature of the extrusion and expansion machine is respectively set to be 30-45 ℃, 45-60 ℃ and 60-75 ℃;

and B, drying the activated starch: drying activated starch in an oven, adjusting the temperature of the oven to 30-40 ℃, drying the extrudate, cooling at room temperature, and pulverizing and sieving with a pulverizer to complete the activation of the starch;

step C, pretreatment of an esterifying agent: heating soybean lecithin with a dry basis of 0.5-6% of the dry basis of the starch to 50-70 ℃, adding the heated soybean lecithin into a mixer, and stirring until the soybean lecithin is completely dissolved to prepare a soybean lecithin dispersion liquid;

step D, size mixing: adding water into the starch, and uniformly stirring to obtain starch slurry, wherein the dry solid mass content of the starch slurry is controlled to be 30-50%;

step E, esterification reaction: adjusting pH of starch slurry to 7.5-9.5 with sodium hydroxide solution, adding 0.5-6% of pretreated soybean lecithin based on dry weight of starch for reaction, adding esterifying agent in form of atomized spray, heating to 40-60 deg.C for esterification reaction for 0.5-3 hr, and neutralizing pH of starch milk with hydrochloric acid solution to 5.5-6.5 to terminate the reaction;

step F, liquid removal, washing and drying treatment are carried out to obtain the long-carbon-chain starch ester with good thermal stability and anti-retrogradation performance; the initial decomposition temperature is 300-330 ℃; the retrogradation value of the starch ester is 70-500BU.

According to the invention, after the chocolate raw material is refined, the prepared food gum is added, and the chocolate is treated in a high-temperature maintaining mode for a certain time, so that the prepared food gum in the chocolate slurry becomes a thermally irreversible gel, and the purpose of improving the thermal stability of the chocolate is achieved. Meanwhile, the probiotic bacteria are wrapped in the prepared food glue, so that the composition of intestinal microbial flora can be adjusted, the composition participates in the metabolism of fat and the adjustment of microbial flora in caecum, the immunity of a human body is improved, the resistance of the organism is enhanced, and the discharge speed of food residues can be accelerated by stimulating intestinal peristalsis.

The novel natural low-calorie sweetener sugar solution is effectively extracted by using natural products to replace part of traditional cane sugar, so that less heat is absorbed while the taste is met;

the long-carbon-chain starch ester has more hydroxyl groups based on original starch, the hydroxyl groups in the starch are activated after the starch is extruded and puffed, and the soybean lecithin starch ester prepared after the long-carbon-chain starch ester is esterified with the starch has better amphipathy due to better amphipathy of the soybean lecithin, has better stability and dissolubility in aqueous solution, is not easy to precipitate after being dissolved in the aqueous solution, and can play a good stabilizing role. Under the action of the long carbon chain starch ester, the heat resistance effect is achieved in the processing process and after processing and forming, and the influence of temperature on chocolate can be further reduced.

The grease and the sweetening agent can act synergistically, the formed continuous crystal network is a firm framework, and when the grease and the sweetening agent coexist, the respective forms are kept, a double-framework network is formed, and the heat resistance is improved.

In particular, the invention utilizes the coagulability of substances such as whey protein liquid at high temperature, innovatively utilizes protein substances to coat the inner surface layer of a casting mould to coat the chocolate serum surface layer, and thereby weakens the melting phenomenon of the chocolate core, and further inhibits the melting of chocolate.

The invention develops the chocolate with the thermal stability flavor, which can adapt to storage, transportation and display at higher temperature, and the product has moderate price, nutrition and health, good taste and good flavor.

In particular, the present invention can produce various kinds of chocolate (e.g., white chocolate, dark chocolate, low calorie chocolate) according to the kinds and amounts of ingredients of chocolate mass such as flavor, milk solids, cocoa butter, sweeteners, etc. according to the recipe.

Detailed Description

The technical solutions will be described clearly and completely in the following with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

Example 1

The flavored chocolate with heat stability is characterized by comprising the following components in parts by weight: 33 parts of sweetening agent, 56 parts of grease, 9 parts of milk powder, 41 parts of cocoa powder, 2 parts of edible salt, 1.3 parts of edible spice, 7 parts of prepared food gum, 7.3 parts of emulsifier and 7.5 parts of whey protein liquid; the prepared food gum contains probiotic groups.

Further, the sweetener is erythritol.

Further, the grease is a mixture of long carbon chain starch ester and cocoa butter, and the mass ratio of the long carbon chain starch ester to the cocoa butter is 1:2.

Further, the prepared food gum is curdlan.

Further, the probiotic group comprises the following: lactic acid bacteria group, yeast bacteria group.

Further, the emulsifier is composed of polyglycerol polyricinoleate and soybean phospholipids.

Further, the edible flavor is a mixture of New Zealand beef tallow essence and vanillin.

Example 2

The flavored chocolate with heat stability is characterized by comprising the following components in parts by weight: 49 parts of sweetening agent, 67 parts of grease, 12 parts of milk powder, 43 parts of cocoa powder, 3 parts of edible salt, 2.6 parts of edible spice, 10 parts of prepared food gum, 12 parts of emulsifier and 9.2 parts of whey protein liquid; the prepared food gum contains probiotic groups.

Further, the sweetener has a GI index of 35-50 and a caloric content of 350 kcal/100 g-400 kcal/100 g.

Further, the sweetener includes natural sweeteners extracted from the inflorescence of Palmae, coconut fruit, and coconut flower.

Further, the grease is a mixture of long carbon chain starch ester and cocoa butter, and the mass ratio of the long carbon chain starch ester to the cocoa butter is 2:3.

Further, the prepared food gum is curdlan.

Further, the probiotic group comprises the following: lactic acid bacteria, bifidobacteria.

Further, the emulsifier is composed of polyglycerol polyricinoleate and soybean phospholipids.

Further, the edible flavor is a mixture of new zealand beef tallow essence and vanillin.

Example 3

The flavored chocolate with heat stability is characterized by comprising the following components in parts by weight: 25 parts of sweetening agent, 42 parts of grease, 7 parts of milk powder, 33 parts of cocoa powder, 1 part of edible salt, 1 part of edible spice, 5 parts of prepared food gum, 6 parts of emulsifier and 6 parts of whey protein liquid; the prepared food gum contains probiotic flora.

Further, the sweetener has a GI index of 35-50 and a caloric content of 350 kcal/100 g-400 kcal/100 g.

Further, the sweetener includes natural sweeteners extracted from the inflorescence of Palmae, coconut fruit, and coconut flower.

Further, the grease is a mixture of long carbon chain starch ester and cocoa butter, and the mass ratio of the long carbon chain starch ester to the cocoa butter is 1:1.

Further, the prepared food gum is curdlan.

Further, the probiotic group comprises the following: clostridium butyricum flora, lactobacillus acidophilus flora.

Further, the emulsifier is composed of polyglycerol ricinol ester and soybean phospholipid.

Further, the edible flavor is a mixture of New Zealand beef tallow essence and vanillin.

Example 4

The flavored chocolate with heat stability is characterized by comprising the following components in parts by weight: 55 parts of sweetening agent, 74 parts of grease, 14 parts of milk powder, 51 parts of cocoa powder, 4 parts of edible salt, 3 parts of edible spice, 12 parts of prepared food gum, 15 parts of emulsifying agent and 11 parts of whey protein liquid; the prepared food gum contains probiotic groups.

Further, the sweetener is erythritol.

Further, the grease is a mixture of long carbon chain starch ester and cocoa butter, and the mass ratio of the long carbon chain starch ester to the cocoa butter is 1:3.

Further, the prepared food gum is curdlan.

Further, the probiotic flora comprises the following: bifidobacterium flora, actinomycetes flora, and Yeast flora.

Further, the emulsifier is composed of polyglycerol ricinol ester and soybean phospholipid.

Further, the edible flavor is a mixture of new zealand beef tallow essence and vanillin.

Comparative example 1

This example provides a thermally stable flavored chocolate similar to that of example 1, except that the sweetener of this example is white granulated sugar.

Comparative example 2

This example provides a flavored chocolate with heat stability similar to that of example 1, except that the fat of this example is cocoa butter.

Comparative example 3

This example provides a heat stable flavored chocolate similar to that of example 1, except that no preparation gum is included.

Comparative example 4

This example provides a flavored chocolate with heat stability similar to that of example 1, except that it does not contain whey protein liquid.

Comparative example 5

This example provides a flavored chocolate with heat stability similar to that of example 1, except that it does not contain a preparation gum, whey protein liquid.

Example 5

This example provides a method of making a thermally stable flavored chocolate according to any of examples 1-4 and comparative examples 1-5, comprising the steps of:

step S1, stirring: adding cocoa powder and oil into a jacketed kettle for melting, and then performing fine grinding and mixing to obtain cocoa butter liquid;

s2, mixing: uniformly mixing the cocoa butter liquid, the sweetening agent and the milk powder by a stirrer to obtain a mixture;

s3, refining: simultaneously putting the mixture, the edible salt, the edible spice and the emulsifier into a reaction kettle for continuous stirring to obtain chocolate liquor;

s4, temperature adjustment: slowly adjusting the temperature of the chocolate liquid through the jacketed kettle to crystallize the chocolate liquid;

s5, forming and packaging: coating whey protein liquid on the inner wall of a casting mould, pouring chocolate liquid, adding the prefabricated food glue, performing casting molding through the casting mould, and packaging after cooling and solidification.

Example 6

This example provides the same heat stable flavored chocolate as in example 5, except that,

further, the preparation method of the prepared food gum comprises the following steps:

step a, centrifuging the coagulated polysaccharide fermentation liquor by using a high-speed centrifuge to remove supernatant;

b, removing the precipitate of the supernatant liquid, adding 0.2mol/L NaOH water to dissolve and stir, and dissolving the solid of the coagulated polysaccharide;

c, removing thalli and insoluble substances by using a high-speed centrifuge, wherein the used centrifuge can be a butterfly centrifuge or a tubular centrifuge, and the centrifugation condition is that the centrifugal force is more than 8000 g;

d, removing thalli and insoluble substances from the solution, adding 1mol/L citric acid solution, adjusting the pH to 7, and separating out visible gel floc, namely coagulated polysaccharide gel;

step e, centrifuging the coagulated polysaccharide gel mixture with the adjusted pH value by using a centrifugal machine to remove liquid components; the centrifugal machine can be a butterfly centrifugal machine or a tubular centrifugal machine, the centrifugal condition is that the centrifugal force is more than 8000g, and the concentration of the coagulated polysaccharide after liquid removal reaches about 10-15%, namely the coagulated polysaccharide prepared food gum is obtained;

and f, adding probiotics, and homogenizing under high pressure of 30MPa for later use.

Example 7

This example provides the same heat stable flavored chocolate as in example 5, except that,

further, the preparation method of the long-carbon-chain starch ester comprises the following steps:

step A, activation of starch: adjusting the water content of the raw material starch to 30-50%, adding into an extrusion puffing machine, wherein the activation conditions of the extrusion puffing machine are as follows: the rotating speed of a screw of the extrusion and expansion machine is 80-120r/min, and the three-section temperature of the extrusion and expansion machine is respectively set to be 30-45 ℃, 45-60 ℃ and 60-75 ℃;

and B, drying the activated starch: drying activated starch in an oven, adjusting the temperature of the oven to 30-40 ℃, drying the extrudate, cooling at room temperature, and pulverizing and sieving with a pulverizer to complete the activation of the starch;

step C, pretreatment of an esterifying agent: heating soybean lecithin with a dry basis of 0.5-6% of the dry basis of the starch to 50-70 ℃, adding the heated soybean lecithin into a mixer, and stirring until the soybean lecithin is completely dissolved to prepare a soybean lecithin dispersion liquid;

step D, size mixing: adding water into the starch, and uniformly stirring to obtain starch slurry, wherein the dry solid mass content of the starch slurry is controlled to be 30-50%;

step E, esterification reaction: adjusting pH of starch slurry to 7.5-9.5 with sodium hydroxide solution, adding 0.5-6% of pretreated soybean lecithin based on dry weight of starch for reaction, adding esterifying agent in form of atomized spray, heating to 40-60 deg.C for esterification reaction for 0.5-3 hr, and neutralizing pH of starch milk with hydrochloric acid solution to 5.5-6.5 to terminate the reaction;

step F, liquid removal, washing and drying treatment are carried out, and long-carbon-chain starch ester with good thermal stability and anti-retrogradation is obtained; the initial decomposition temperature is 300-330 ℃; the retrogradation value of the starch ester is 70-500BU.

Melting resistance test:

selecting chocolate of the same batch, storing the chocolate in a heating test box, and heating the interior of the box body; the above experiment was repeated and the data recorded.

The experimental results are as follows: in a normal experimental environment, when the temperature of the box body reaches 30 ℃, the chocolate has no state change; in a normal experimental environment, when the temperature of the box body reaches 35 ℃, the chocolate has no state change; in a normal experimental environment, when the temperature of the box body reaches 40 ℃, the chocolate has no state change; in a normal experimental environment, when the temperature of the box body reaches 45 ℃, the outer surface layer of the chocolate with the thickness of 2 mm melts; in a normal experimental environment, when the temperature of the tank reached 50 degrees, the chocolate melted completely.

It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.

Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art. It should be noted that the technical features not described in detail in the present invention can be implemented by any prior art.

Claims (10)

1. The flavored chocolate with heat stability is characterized by comprising the following components in parts by weight: 25-55 parts of sweetening agent, 42-74 parts of grease, 7-14 parts of milk powder, 33-51 parts of cocoa powder, 1-4 parts of edible salt, 1-3 parts of edible spice, 5-12 parts of prepared food gum, 6-15 parts of emulsifier and 6-11 parts of whey protein liquid; the prepared food gum contains probiotic groups.

2. The thermally stable flavored chocolate of claim 1, wherein the sweetener has a GI index of 35 to 50 and a caloric content of 350 kcal/100 g to 400 kcal/100 g.

3. The thermally stable flavored chocolate of claim 2, wherein the sweetener comprises natural sweeteners extracted from the inflorescence of the palmaceae family, coconut fruit, coconut flower or erythritol.

4. The thermally stable flavored chocolate of claim 1, wherein the fat is a mixture of long carbon chain starch ester and cocoa butter, and the mass ratio of the long carbon chain starch ester to the cocoa butter is 1:1-3.

5. The thermally stable flavored chocolate of claim 1, wherein the preparation gum is a curdlan.

6. The thermally stable flavored chocolate of claim 1, wherein the probiotic population comprises at least one of: clostridium butyricum flora, lactobacillus flora, bifidobacterium bifidum flora, lactobacillus acidophilus flora, actinomyces flora, and Saccharomyces flora.

7. The thermally stable flavored chocolate of claim 1, wherein the emulsifier is comprised of polyglycerol ricinoleate and soy lecithin.

8. A method for preparing flavored chocolate with heat stability is characterized by comprising the following steps:

step S1, stirring: putting cocoa powder and oil into a jacketed kettle for melting, and then finely grinding and mixing to obtain cocoa butter liquid;

s2, mixing: uniformly mixing the cocoa butter liquid, the sweetening agent and the milk powder by a stirrer to obtain a mixture;

s3, refining: simultaneously putting the mixture, the edible salt, the edible spice and the emulsifier into a reaction kettle for continuous stirring to obtain chocolate liquor;

s4, temperature adjustment: slowly adjusting the temperature of the chocolate liquid through the jacketed kettle to crystallize the chocolate liquid;

s5, forming and packaging: coating whey protein liquid on the inner wall of a casting mould, pouring chocolate liquid, adding the prefabricated food glue, performing casting molding through the casting mould, and packaging after cooling and solidification.

9. The method of making a flavored chocolate with heat stability according to claim 8, comprising the steps of:

the preparation method of the prepared food gum comprises the following steps:

step a, centrifuging the coagulated polysaccharide fermentation liquor by using a high-speed centrifuge to remove supernatant;

b, removing the precipitate of the supernatant liquid, adding 0.2mol/L NaOH water to dissolve and stir, and dissolving the coagulated polysaccharide solid;

c, removing thalli and insoluble substances by using a high-speed centrifuge, wherein the centrifuge can be a butterfly centrifuge or a tubular centrifuge, and the centrifugation condition is that the centrifugal force is more than 8000 g;

d, removing thalli and insoluble substances from the solution, adding 1mol/L citric acid solution, adjusting the pH to 7, and separating out visible gel floc, namely coagulated polysaccharide gel;

step e, centrifuging the coagulated polysaccharide gel mixture with the adjusted pH value by using a centrifugal machine to remove liquid components; the centrifugal machine can be a butterfly centrifugal machine or a tubular centrifugal machine, the centrifugal condition is that the centrifugal force is more than 8000g, the concentration of the curdlan after the liquid is removed reaches about 10-15 percent, and the curdlan is the curdlan prefabricated food gum;

and f, adding probiotics, and homogenizing under the high pressure of 30MPa for later use.

10. The method of claim 8, wherein the method of preparing the long carbon chain starch ester comprises the steps of:

step A, activation of starch: adjusting the water content of the raw material starch to 30-50%, adding into an extrusion puffing machine, wherein the activation conditions of the extrusion puffing machine are as follows: the rotating speed of a screw of the extrusion and expansion machine is 80-120r/min, and the three-section temperature of the extrusion and expansion machine is respectively set to be 30-45 ℃, 45-60 ℃ and 60-75 ℃;

and B, drying the activated starch: drying the activated starch in a drying oven, adjusting the temperature of the drying oven to 30-40 ℃, drying the extrudate, cooling at room temperature, crushing and sieving by a crusher to complete the activation of the starch;

step C, pretreatment of an esterifying agent: heating soybean lecithin with a dry basis of 0.5-6% of the dry basis of the starch to 50-70 ℃, adding the heated soybean lecithin into a mixer, and stirring until the soybean lecithin is completely dissolved to prepare a soybean lecithin dispersion liquid;

step D, size mixing: adding water into starch, and uniformly stirring to obtain starch slurry, wherein the dry solid mass content of the starch slurry is controlled to be 30-50%;

step E, esterification reaction: adjusting pH of starch slurry to 7.5-9.5 with sodium hydroxide solution, adding 0.5-6% of pretreated soybean lecithin based on dry weight of starch for reaction, adding esterifying agent in form of atomized spray, heating to 40-60 deg.C for esterification reaction for 0.5-3 hr, and neutralizing pH of starch milk with hydrochloric acid solution to 5.5-6.5 to terminate the reaction;

step F, liquid removal, washing and drying treatment are carried out, and long-carbon-chain starch ester with good thermal stability and anti-retrogradation is obtained; the initial decomposition temperature is 300-330 ℃; the retrogradation value of the starch ester is 70-500BU.