Preparation method and application of oyster sauce based on Sanzan gum

Abstract

The invention relates to the technical field of food, and particularly provides a preparation method and application of an oyster sauce based on Sanzan gum. The Sanzan gum is used as a raw material for preparing the oyster sauce for the first time, the preparation method of the oyster sauce is optimized, the problems of poor stability and high cost of the oyster sauce can be effectively solved, and meanwhile, the texture characteristics of the oyster sauce are improved. More specifically, in the raw materials of the oyster sauce, the flavoring substances comprise oyster juice, edible salt, white granulated sugar, a yeast extract and sodium glutamate; in the stabilizer of the oyster sauce, the ratio of hydroxypropyl distarch phosphate to Sanzan gum is (1-8): (0.1-0.4). The Sanzan gum endows the oyster sauce with relatively good firmness, viscosity, cohesiveness, viscosity index and taste; moreover, the shelf life is prolonged while the addition amount of the Sanzan glue is small, and the production cost of the oyster sauce can be effectively reduced.

Description

Technical Field

[0001] The invention relates to the field of food technology, and in particular to a preparation method and application of oyster sauce based on Sanzan glue. Background Art

[0002] Oyster sauce is a traditional compound condiment made from oyster juice boiled from oyster meat as the main raw material, with sugar, salt, starch and other raw materials hydrolyzed, supplemented with other ingredients and food additives, and sterilized. It has a natural seafood flavor. Oyster sauce is rich in amino acids, peptides and organic acids, and tastes delicious; it is rich in taurine, etc., and has certain health benefits, and is loved by people. With the development of economy and culture and the improvement of people's living standards, oyster sauce has gradually entered the lives of more people.

[0003] The biggest problem with oyster sauce on the market is its high production cost, unstable state and easy stratification. Most of the time, these problems are improved by replacing thickeners, and the choice of thickener has a great impact on the stability and body of oyster sauce.

[0004] Sanxan, also known as sphingosine gum Ss, is a natural polysaccharide synthesized by Sphingomonas trisaccharides, composed of glucose, galactose, rhamnose and glucuronic acid. Sanxan is an innovative hydrophilic colloid independently developed in my country, with excellent bonding properties, and is therefore widely used in food additives, industry, agriculture, feed industry and other fields. It has now been approved as a new variety of food additives for use in food. In the field of food additives, Sanxan is mainly used to make jelly, candy, pudding, jam and other foods to increase their viscosity, taste and texture. There are no reports of using Sanxan as a stabilizer for oyster sauce. Summary of the invention

[0005] The present invention provides a method for preparing oyster sauce based on Sanzan glue and its application. The oyster sauce prepared by the prior art has the problems of short storage time, poor color and poor product taste. In order to obtain oyster sauce with long shelf life, good pourability, smooth texture, uniform paste and tender taste, the present invention explores and adjusts the flavoring substances used in oyster sauce and the stabilizer for maintaining the stability of the flavoring substances, and optimizes the oyster sauce preparation process based on the adjustment of raw materials.

[0006] In a first aspect, the present invention provides the use of tri-zan gum in the preparation of oyster sauce, wherein water is used as a solvent to dissolve the tri-zan gum at a mass concentration of 1%, and its viscosity is measured at 25.0-26.0°C and is ≥1600cp.

[0007] In a second aspect, the present invention provides an oyster sauce, wherein the raw materials of the oyster sauce include: oyster juice, edible salt, white sugar, yeast extract and sodium glutamate; the raw materials of the oyster sauce include: hydroxypropyl distarch phosphate and tri-starch gum in a ratio of (1-8): (0.1-0.4), and the tri-starch gum with a mass concentration of 1% is dissolved in water as a solvent, and its viscosity is 1600-2300cp when measured at 25.0-26.0°C.

[0008] The flavoring substances used in the present invention are: oyster sauce, edible salt, white sugar, yeast extract, and sodium glutamate. The present invention selects the flavoring substances and optimizes the mixing method of the flavoring substances and the Sanzan glue aqueous solution, fully exerts the stabilizing and thickening effects of Sanzan glue, and gives the oyster sauce better firmness, viscosity, cohesion, viscosity index and taste.

[0009] At the same time, in the present invention, the proportion of hydroxypropyl distarch phosphate and tri-gluconate is matched, so the dosage of tri-gluconate and hydroxypropyl distarch phosphate is effectively reduced, thereby reducing the production cost of oyster sauce.

[0010] In the present invention, the yeast extract plays the role of enhancing the flavor.

[0011] The oyster sauce provided by the present invention comprises, by weight, 10-15 parts of oyster juice, 50-70 parts of water, 5-15 parts of edible salt, 5-15 parts of white sugar, 3-10 parts of yeast extract, 3-10 parts of sodium glutamate, 1-8 parts of hydroxypropyl distarch phosphate and 0.1-0.4 parts of tris-glucoside.

[0012] The oyster sauce provided by the present invention comprises, by weight, 10-15 parts of oyster juice, 50-60 parts of water, 5-10 parts of edible salt, 5-10 parts of white sugar, 3-8 parts of yeast extract, 3-8 parts of sodium glutamate, 1-6 parts of hydroxypropyl distarch phosphate and 0.1-0.4 parts of tris-gum.

[0013] The oyster sauce provided by the present invention further comprises caramel color, disodium ribonucleotide, potassium sorbate and sucralose in the raw materials of the oyster sauce.

[0014] The oyster sauce provided by the present invention comprises, by weight, 10-15 parts of oyster juice, 50-70 parts of water, 5-15 parts of edible salt, 5-15 parts of white sugar, 3-10 parts of yeast extract, 3-10 parts of sodium glutamate, 1-8 parts of hydroxypropyl distarch phosphate, 0.1-0.4 parts of trisaccharide, 0.1-0.8 parts of caramel color, 0.1-0.4 parts of disodium flavor nucleotides, 0.01-0.3 parts of potassium sorbate and 0.01-0.1 parts of sucralose.

[0015] The invention omits preservatives or antioxidants such as citric acid and sodium benzoate, and effectively prolongs the shelf life of the oyster sauce product by optimizing the preparation process and the proportion of the thickening stabilizer in the raw materials.

[0016] The invention omits the addition of soy sauce in the traditional preparation of oyster sauce, and effectively improves the taste and color of the oyster sauce by optimizing the preparation process while reducing the amount of color-developing substances. Meanwhile, Sanzan glue is added to the raw materials, so that the oyster sauce has good pourability, smooth texture, uniform paste, tender taste, and the raw materials selected by the invention can meet the preparation process of heating and boiling after the whole materials are mixed.

[0017] In a second aspect, the present invention provides a method for preparing oyster sauce, comprising: dissolving triglycerides to obtain a triglyceride aqueous solution, uniformly mixing edible salt, white sugar, yeast extract, oyster juice and sodium glutamate, adding the triglyceride aqueous solution, stirring until completely dissolved to obtain a mixed liquid, mixing it with a hydroxypropyl distarch phosphate solution, cooling and packaging to obtain a finished oyster sauce.

[0018] In the preparation method of oyster sauce provided by the present invention, a mixed liquid is boiled for 20-30 minutes, then mixed with a hydroxypropyl distarch phosphate solution, heated and boiled for 11-14 minutes, cooled and packaged to obtain a finished oyster sauce.

[0019] The present invention provides a method for preparing oyster sauce, comprising:

[0020] 1) Sol: Slowly add 0.1-0.4 parts of Tri-gluconate into water and stir until completely dissolved to obtain Tri-gluconate aqueous solution;

[0021] 2) Dissolving the material: evenly mix 5-15 parts of edible salt, 5-15 parts of white sugar, 3-10 parts of yeast extract, 3-10 parts of sodium glutamate, 0.1-0.4 parts of disodium ribonucleotide, 0.01-0.1 parts of sucralose, 0.01-0.3 parts of potassium sorbate, 10-15 parts of oyster juice, and 0.1-0.8 parts of caramel color, add to the Sanzan glue aqueous solution, continue stirring for 30-60 minutes until fully dissolved, and obtain a mixed liquid;

[0022] 3) Boiling: Boil the mixed liquid obtained in step 2), and start timing for 20-30 minutes after boiling;

[0023] 4) Dissolving starch: dissolving 1-8 parts of hydroxypropyl distarch phosphate, standing for hydration, and obtaining an aqueous solution of hydroxypropyl distarch phosphate after sufficient water absorption and swelling; slowly adding the aqueous solution of hydroxypropyl distarch phosphate to the mixed liquid after boiling for 20-30 minutes in step 3), and boiling, maintaining the boiling state for 11-14 minutes under continuous stirring, exhausting bubbles, and packaging while hot to obtain a finished oyster sauce.

[0024] The beneficial effects of the present invention are:

[0025] (1) The present invention provides the possibility of using tri-glucoside in oyster sauce, and provides a case for the expansion of tri-glucoside application; (2) The combination of tri-glucoside and flavoring substances in the present invention gives the oyster sauce better firmness, viscosity, cohesion, viscosity index and taste; (3) The present invention uses tri-glucoside and hydroxypropyl distarch phosphate in a specific ratio as thickening stabilizers, so that the addition amount of tri-glucoside and hydroxypropyl distarch phosphate is small, and the shelf life can be extended, which can effectively reduce the production cost of oyster sauce. DETAILED DESCRIPTION

[0026] In order to make the purpose, technical solution and advantages of the present invention clearer, the technical solution of the present invention will be described clearly and completely below. Obviously, the described embodiments are part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0027] The Sanzan Gum used in the present invention is a commercially available product of Meihua Group, and the product model is Meihua Sanzan Gum. Other raw materials, unless otherwise specified, are conventional commercially available products; the methods used in the present invention, unless otherwise specified, are conventional methods in the art.

[0028] Example 1

[0029] This embodiment provides a kind of Sanzanjiao oyster sauce, and the specific formula composition and preparation method are as follows:

[0030] 12 parts of oyster juice, 60 parts of water, 8 parts of edible salt, 8 parts of white sugar, 5 parts of yeast extract, 5 parts of sodium glutamate, 4 parts of hydroxypropyl distarch phosphate, 0.2 parts of caramel color, 0.05 parts of trisammonium gum, 0.04 parts of disodium nucleotide, 0.03 parts of potassium sorbate, and 0.01 parts of sucralose. The trisammonium gum with a mass concentration of 1% is dissolved in water as a solvent, and its viscosity is 2083cp at 25.0-26.0°C.

[0031] This embodiment provides a processing technology for Sanzanjiao oyster sauce, comprising the following steps:

[0032] 1) Sol: Weigh some water into the stainless steel cup of the variable frequency high-speed mixer, turn on the variable frequency high-speed mixer, adjust to level 5, 15 minutes, and then slowly add the weighed Sanzan glue into the water and stir until it is completely dissolved.

[0033] 2) Dissolving materials: Mix edible salt, white sugar, yeast extract, sodium glutamate, disodium ribonucleotide, sucralose and potassium sorbate evenly, add the above mixture to the dissolved glue in step 1), add oyster juice and caramel color at the same time, and continue stirring for 30-60 minutes until fully dissolved.

[0034] 3) Boiling: adjust the temperature of the water bath to 99.9°C, place the beaker in the water bath to boil the material obtained in step 2) (while stirring with an electric stirrer to fully heat the material), and start timing for 20-30 minutes after boiling;

[0035] 4) Dissolving starch: Weigh hydroxypropyl distarch phosphate, dissolve it with the remaining water, let it stand for 20 minutes to allow the starch to fully absorb water and swell, then slowly add the modified starch aqueous solution into a beaker (when the above materials are boiling) until all the materials are boiled, and keep boiling for 11-14 minutes (continuous stirring is required during this process to fully gelatinize the starch); then use a Newton vacuum mixer to vacuum stir for 5 minutes to remove bubbles;

[0036] 5) While the oyster sauce is still hot, transfer it into sterilized bottles and measure it after it cools down.

[0037] Example 2

[0038] This embodiment provides a kind of Sanzanjiao oyster sauce, and the specific formula composition and preparation method are as follows:

[0039] 12 parts of oyster juice, 60 parts of water, 8 parts of edible salt, 8 parts of white sugar, 5 parts of yeast extract, 5 parts of sodium glutamate, 4 parts of hydroxypropyl distarch phosphate, 0.2 parts of caramel color, 0.06 parts of trisammonium gum, 0.04 parts of disodium nucleotide, 0.03 parts of potassium sorbate, and 0.01 parts of sucralose. The trisammonium gum with a mass concentration of 1% is dissolved in water as a solvent, and its viscosity is 2100p at 25.0-26.0°C.

[0040] This embodiment provides a processing technology for Sanzanjiao oyster sauce, and the steps are referred to Example 1.

[0041] Example 3

[0042] This embodiment provides a kind of Sanzanjiao oyster sauce, and the specific formula composition and preparation method are as follows:

[0043] 12 parts of oyster juice, 60 parts of water, 8 parts of edible salt, 8 parts of white sugar, 5 parts of yeast extract, 5 parts of sodium glutamate, 4 parts of hydroxypropyl distarch phosphate, 0.2 parts of caramel color, 0.07 parts of trisammonium gum, 0.04 parts of disodium nucleotide, 0.03 parts of potassium sorbate, and 0.01 parts of sucralose. The trisammonium gum with a mass concentration of 1% is dissolved in water as a solvent, and its viscosity is 2150cp at 25.0-26.0°C.

[0044] This embodiment provides a processing technology for Sanzanjiao oyster sauce, and the steps are referred to Example 1.

[0045] Example 4

[0046] This embodiment provides a kind of Sanzanjiao oyster sauce, and the specific formula composition and preparation method are as follows:

[0047] 12 parts of oyster juice, 60 parts of water, 8 parts of table salt, 8 parts of white sugar, 5 parts of yeast extract, 5 parts of sodium glutamate, 4 parts of hydroxypropyl distarch phosphate, 0.2 parts of caramel color, 0.08 parts of trisaccharide gum, 0.04 parts of disodium nucleotides, 0.03 parts of potassium sorbate, and 0.01 parts of sucralose.

[0048] The viscosity of the 1% tri-zan gum dissolved in water at a mass concentration of 25.0-26.0° C. was measured to be 2200 cp.

[0049] The processing technology of Sanzanjiao oyster sauce provided in this embodiment refers to the steps of Example 1.

[0050] Comparative Example 1

[0051] Patent application CN 110839859 A discloses a method for preparing oyster sauce using water, soy sauce, salt, white sugar, sodium benzoate, hydroxypropyl distarch phosphate modified starch, potassium sorbate, citric acid, disodium ribonucleotide, scallop extract, caramel, monosodium glutamate, xanthan gum, AK sugar, sucralose, tripotassium glycyrrhizinate and water as raw materials. It claims that the hydroxypropyl distarch phosphate modified starch synergizes with xanthan gum to enhance the stability of oyster sauce and increase the shelf life of oyster sauce.

[0052] Referring to patent application CN 110839859 A, soy sauce and oyster water are mixed evenly, placed in a container and heated to 100° C., then sealed in the container and allowed to stand for one day to obtain a first reserve solution; xanthan gum and salt are mixed evenly, placed in water and soaked, and then the soaked xanthan gum is ground and crushed by a crushing device; hydroxypropyl distarch phosphate modified starch is dissolved in water to obtain a second reserve solution;

[0053] Dissolve sodium benzoate and potassium sorbate in hot water to obtain reserve solution 3;

[0054] Dissolve AK sugar (acesulfame potassium) and sucralose in hot water to obtain reserve solution four; dissolve tripotassium licorice in hot water to obtain reserve solution five; dissolve disodium flavor nucleotide and scallop extract in hot water to obtain reserve solution six; add white sugar, salt and reserve solution one to a cooking pot and heat them while stirring; after heating to 70°C to 80°C, add reserve solution two and continue heating and stirring; after heating to 100°C, heat the ground xanthan gum, and then continue heating and stirring; after heating to boiling, add citric acid, caramel, monosodium glutamate and other reserve solutions to the cooking pot, continue heating and stirring, keep boiling for 20 minutes, and obtain oyster sauce after the starch is fully gelatinized; pump the oyster sauce prepared in the previous step into a storage tank and seal it.

[0055] Comparative Example 2

[0056] This comparative example provides a Sanzan Jiao oyster sauce, the specific formula composition and preparation method are as follows:

[0057] 12 parts of oyster juice, 60 parts of water, 8 parts of table salt, 8 parts of white sugar, 5 parts of yeast extract, 5 parts of sodium glutamate, 4 parts of hydroxypropyl distarch phosphate, 0.2 parts of caramel color, 0.15 parts of xanthan gum, 0.04 parts of disodium nucleotides, 0.03 parts of potassium sorbate, and 0.01 parts of sucralose.

[0058] This comparative example provides a processing technology for Sanzanjiao oyster sauce, comprising the following steps:

[0059] 1) Sol: Weigh water into a stainless steel cup of a variable frequency high-speed mixer, turn on the variable frequency high-speed mixer, adjust to level 5, 15 minutes, and then slowly add the weighed xanthan gum into the water and stir until it is completely dissolved.

[0060] 2) Dissolving the materials: Add edible salt, white sugar, oyster juice, yeast extract, monosodium glutamate, caramel color, disodium ribonucleotide, sucralose and potassium sorbate to the dissolved gel in step 1), and continue stirring until fully dissolved.

[0061] 3) Boiling: adjust the water bath temperature to 99.9°C, place the beaker in the water bath and boil the material obtained in step 2) (while stirring with an electric stirrer), and start timing for 20-30 minutes from the beginning of boiling;

[0062] 4) Dissolving starch: Weigh hydroxypropyl distarch phosphate, dissolve it with the remaining water, let it stand for hydration for 20 minutes, then slowly add the modified starch aqueous solution into a beaker (when the above materials are boiling) until all the materials are boiled, and keep boiling (the starch needs to be stirred continuously for 11 to 14 minutes during the gelatinization process);

[0063] 5) While the oyster sauce is still hot, transfer it into sterilized bottles and measure it after it cools down.

[0064] Comparative Example 3

[0065] 12 parts of oyster juice, 60 parts of water, 8 parts of table salt, 8 parts of white sugar, 5 parts of yeast extract, 5 parts of sodium glutamate, 4 parts of hydroxypropyl distarch phosphate, 0.2 parts of caramel color, 0.07 parts of trisaccharide gum, 0.04 parts of disodium nucleotides, 0.03 parts of potassium sorbate, and 0.01 parts of sucralose.

[0066] The viscosity of the 1% tri-zan gum dissolved in water at a mass concentration of 1% was measured at 25.0-26.0°C to be 1050 cp.

[0067] This case provides the processing technology of Sanzan oyster sauce, including the following steps:

[0068] 1) Sol: Weigh some water into the stainless steel cup of the variable frequency high-speed mixer, turn on the variable frequency high-speed mixer, adjust to level 5, 15 minutes, and then slowly add the weighed Sanzan glue into the water and stir until it is completely dissolved.

[0069] 2) Dissolving materials: Mix edible salt, white sugar, yeast extract, sodium glutamate, disodium ribonucleotide, sucralose and potassium sorbate evenly, add the above mixture to the dissolved glue in step 1), add oyster juice and caramel color at the same time, and continue stirring for 30-60 minutes until fully dissolved.

[0070] 3) Boiling: adjust the temperature of the water bath to 99.9°C, place the beaker in the water bath to boil the material obtained in step 2) (while stirring with an electric stirrer to fully heat the material), and start timing for 20-30 minutes after boiling;

[0071] 4) Dissolving starch: Weigh hydroxypropyl distarch phosphate, dissolve it with the remaining water, let it stand for 20 minutes to allow the starch to fully absorb water and swell, then slowly add the modified starch aqueous solution into a beaker (when the above materials are boiling) until all the materials are boiled, and keep boiling for 11-14 minutes (continuous stirring is required during this process to fully gelatinize the starch); then use a Newton vacuum mixer to vacuum stir for 5 minutes to remove bubbles;

[0072] 5) While the oyster sauce is still hot, dispense it into sterilized bottles and measure it after it cools down.

[0073] Comparative Example 4

[0074] 12 parts of oyster juice, 60 parts of water, 8 parts of table salt, 8 parts of white sugar, 5 parts of yeast extract, 5 parts of sodium glutamate, 4 parts of hydroxypropyl distarch phosphate, 0.2 parts of caramel color, 0.07 parts of trisaccharide gum, 0.04 parts of disodium nucleotides, 0.03 parts of potassium sorbate, and 0.01 parts of sucralose.

[0075] The viscosity of the 1% tri-zan gum dissolved in water at a mass concentration of 25.0-26.0° C. was measured to be 2400 cp.

[0076] The processing technology of Sanzanjiao oyster sauce used in this comparative example is the same as that of comparative example 3.

[0077] Experimental Example Evaluation of Various Indicators of Oyster Sauce

[0078] By referring to the national standard GB / T 21999-2008 "Oyster Sauce", the quality of oyster sauce was evaluated in terms of taste, body and color.

[0079] 1. Texture characteristics

[0080] Take 90-100mL of unfiltered oyster sauce sample and place it in the test container of the texture analyzer. Use the A-BE test probe (40mm) and the "A-BE (jam)" test program to measure the firmness force, viscosity area, cohesiveness force and viscosity index (Index of Viscosity Area) of the sample. The detailed parameters of the "A-BE (jam)" test program are shown in Table 1:

[0081] Table 1 Parameters for texture characteristics determination

[0082]

[0083]

[0084] The measurement results are shown in Table 2:

[0085] Table 2 Texture characteristics test results

[0086]

[0087] The firmness of the sample reflects the maximum force required to cut the sample under specific conditions. As shown in Table 2, the firmness of Comparative Examples 2 and 4 is relatively large, indicating that the oyster sauce has high viscosity and is not easy to separate, while the other embodiments and comparative examples are not much different.

[0088] The viscosity of the sample reflects the viscosity of the sample. The viscosity of the embodiment ranges from 440 to 510 g.sec. The viscosity of the prepared oyster sauce is moderate, and the product will not be too thin or too thick. In comparative example 3, due to the low viscosity of Sanzan glue, the prepared oyster sauce has a low viscosity and is too thin, affecting the taste and storage period. Comparative example 1 has moderate viscosity and a uniform state. Comparative examples 2 and 4 have significantly higher viscosities than other groups, and have thicker textures, affecting the taste and feel of use. The cohesiveness of the sample reflects the internal adhesion of the sample. When cohesiveness > adhesion, the probe can remain clean without sample adhesion after the sample contacts the probe. Comparative example 2 has the highest cohesiveness, indicating that its viscosity is the highest and its contents are easily adhered to the probe.

[0089] From the above results, it can be seen that Sanzan gum is more suitable for the preparation of oyster sauce than xanthan gum, and the oyster sauce prepared by it has better texture properties.

[0090] 2. Oyster sauce viscosity

[0091] About 15 mL of the oyster sauce sample prepared in the embodiment and the comparative example was placed in a test container of a rheometer, and the viscosity (Pa·s) of the sample was obtained by measuring the viscosity using a CCT-25 test system and a "sweet and sour sauce" measurement program.

[0092] The detailed parameters of the “sweet and sour sauce” assay procedure are as follows:

[0093] Step1: Rotation Constant Measuring Block, CSR, Shear Rate 150 1 / s, 300s, 30Mpoints, No Temperature control.

[0094] Table 3 Viscosity measurement results

[0095] name Viscosity / pa·s (rheometer) Example 1 0.5959 Example 2 0.6012 Example 3 0.6461 Example 4 0.7510 Comparative Example 1 0.5859 Comparative Example 2 1.0189 Comparative Example 3 0.4526 Comparative Example 4 0.8315

[0096] As shown in Table 3, the viscosity of Examples 1 to 4 is between the comparative examples, and the trend is consistent with the texture characteristics. The oyster sauce has a smooth texture, uniform paste, and tender taste; the viscosity of Comparative Example 1 is slightly different from that of the examples, with moderate viscosity and good pourability; the product of Comparative Example 2 is too viscous, with poor pourability and too high adhesion; the viscosity of Comparative Example 3 is low, with excessive pourability and low adhesion. The use of Sanzan glue and starch complements each other in performance, which enhances stability and makes the oyster sauce have a certain pseudoplasticity, and the pourability and adhesion of the oyster sauce are better; the viscosity of Comparative Example 4 is higher, the pourability is poor, and the adhesion is higher.

[0097] 3. Stability of oyster sauce during storage

[0098] Oyster sauce was stored in a sealed container at 55°C. The product stability at different times was observed and the stratification time during storage was recorded. The storage time corresponding to different storage temperatures is shown in Table 4:

[0099] Table 4 Storage time of products at different temperatures

[0100]

[0101]

[0102] It can be seen from Table 4 that the storage time of the embodiment at a constant temperature of 55°C is at least 16 days without any dehydration and stratification phenomenon, while the comparative example 3 has a dehydration layer after a storage time of 10 days at a constant temperature of 55°C, indicating that the Sanzan glue in the present invention can be used in the preparation of oyster sauce; among them, Examples 3 and 4 have the longest storage time. Combined with the texture characteristics and thixotropic properties of these embodiments, it is shown that the amount of Sanzan glue added in Examples 3 and 4 of the present invention is more suitable for use in the preparation of oyster sauce.

[0103] Comparative Example 1 has a different process from the example, and there are differences in the raw materials. Stratification occurs after 12 days of storage at 55°C. The short storage time affects the product quality. Comparative Example 2 is compared with the example, and xanthan gum is added. The shorter storage time may be because xanthan gum is fermented from starch and contains a small amount of amylase, which easily causes the thinning of starch. However, Sanzan gum is fermented from glucose and does not contain amylase, which further avoids the risk of thinning of starch due to amylase. Comparative Example 3 uses Sanzan gum with a lower viscosity, resulting in a lower viscosity of the oyster sauce, so it hydrates faster. Comparative Example 4 uses Sanzan gum with a higher viscosity, resulting in a high viscosity of the oyster sauce.

[0104] 4. Sensory evaluation

[0105] Different samples were randomly numbered, and 30 subjects were randomly selected to score according to the differences in the samples. The scoring table is as follows. The sensory evaluation indicators of the samples (Table 5) were analyzed using radar data.

[0106] Table 5 Sensory evaluation standards

[0107]

[0108]

[0109] The sensory evaluation results are shown in Table 6:

[0110] Table 6 Sensory evaluation results

[0111] sample Color aroma taste posture Example 1 8.30±0.23 8.421.21 8.33±0.74 7.26±0.45 Example 2 8.30±0.98 8.46±1.34 8.87±1.10 7.45±0.11 Example 3 8.78±1.41 8.10±0.58 9.25±1.16 9.46±0.53 Example 4 8.12±0.78 8.33±0.63 8.06±0.13 8.71±0.22 Comparative Example 1 6.35±0.32 8.41±1.25 6.66±1.19 7.12±0.87 Comparative Example 2 8.56±0.62 8.33±1.99 6.35±0.43 5.65±1.05 Comparative Example 3 8.00±1.88 8.29±1.72 7.50±0.95 6.31±0.99 Comparative Example 4 8.25±2.11 8.12±1.45 6.57±0.85 6.01±1.56

[0112] According to the results of sensory evaluation, the sensory scores of Examples 1 to 4 are higher than those of the comparative examples, including color, aroma, taste, and body scores, which are higher than those of the comparative examples, indicating that the oyster sauce prepared by the formula of the present invention has bright color, attractive aroma, and mellow taste. Among them, the color of the product of Comparative Example 1 is poor, and the product taste is not good, so the sensory score is low; the product state of Comparative Examples 2 and 4 is viscous and has a wire-drawing feeling, and is sticky; Comparative Example 3 is thin, the mellow feeling in the mouth is poor, the pourability is too large, and the adhesion is low, so the score is low.

[0113] In summary, combined with the texture characteristics, thixotropic properties, storage period results and sensory evaluation results of oyster sauce, it can be seen that the addition of Sanzan glue can improve the texture characteristics and thixotropic properties of oyster sauce, and the product state is better. At the same time, the addition of Sanzan glue can maintain the stability of the oyster sauce system, so that the oyster sauce remains stable during the storage period without the appearance of water precipitation layer. When the viscosity of Sanzan glue is ≥1600cp (1600-2300cp) and the addition amount is 0.07%-0.08%, the oyster sauce is in the best state and has the best taste.

[0114] Preferably, when the viscosity of the thickener is ≥1600cp, the prepared oyster sauce has a better taste, moderate viscosity and a longer shelf life. Preferably, the amount of the thickener Sanzan gum added is between 0.07% and 0.08%.

[0115] Sanzan glue has an irreplaceable application effect in the preparation of oyster sauce, with good taste, good firmness, viscosity, cohesiveness, moderate viscosity index, small addition amount and low cost. The present invention provides a feasible solution for the application expansion of food thickener Sanzan glue.

[0116] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or make equivalent replacements for some of the technical features therein. However, these modifications or replacements do not deviate the essence of the corresponding technical solutions from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. The application of Sanzan glue in the preparation of oyster sauce is characterized in that: The tri-zan gum is dissolved in water at a mass concentration of 1%, and its viscosity is measured at 25.0-26.0°C and is ≥1600cp.

2. An oyster sauce, characterized in that: Among the raw materials of the oyster sauce, the flavoring substances include: oyster juice, edible salt, white sugar, yeast extract and sodium glutamate; among the raw materials of the oyster sauce, the ratio of hydroxypropyl distarch phosphate to tri-gluconate is (1-8): (0.1-0.4), and the tri-gluconate with a mass concentration of 1% is dissolved in water as a solvent, and its viscosity is 1600-2300cp when measured at 25.0-26.0°C.

3. The oyster sauce according to claim 2, characterized in that The oyster sauce raw materials include, by weight: 10-15 parts of oyster juice, 50-70 parts of water, 5-15 parts of edible salt, 5-15 parts of white sugar, 3-10 parts of yeast extract, 3-10 parts of sodium glutamate, 1-8 parts of hydroxypropyl distarch phosphate and 0.1-0.4 parts of tris-gum.

4. The oyster sauce according to claim 3, characterized in that The oyster sauce raw materials include, by weight: 10-15 parts of oyster juice, 50-60 parts of water, 5-10 parts of edible salt, 5-10 parts of white sugar, 3-8 parts of yeast extract, 3-8 parts of sodium glutamate, 1-6 parts of hydroxypropyl distarch phosphate and 0.1-0.4 parts of tris-gum.

5. The oyster sauce according to any one of claims 3-4, characterized in that The oyster sauce raw materials also include: caramel color, disodium nucleotides, potassium sorbate and sucralose.

6. The oyster sauce according to claim 2, characterized in that In parts by weight, the oyster sauce raw materials include 10-15 parts of oyster juice, 50-70 parts of water, 5-15 parts of edible salt, 5-15 parts of white sugar, 3-10 parts of yeast extract, 3-10 parts of sodium glutamate, 1-8 parts of hydroxypropyl distarch phosphate, 0.1-0.4 parts of trisaccharide, 0.1-0.8 parts of caramel color, 0.1-0.4 parts of disodium flavor nucleotides, 0.01-0.3 parts of potassium sorbate and 0.01-0.1 parts of sucralose.

7. The method for preparing oyster sauce according to any one of claims 2 to 6, characterized in that: include: Dissolve Sanzuan gum to obtain Sanzuan gum aqueous solution, mix edible salt, white sugar, yeast extract, oyster juice and sodium glutamate evenly, add into Sanzuan gum aqueous solution, stir until completely dissolved to obtain mixed liquid, mix with hydroxypropyl distarch phosphate solution, cool and package to obtain oyster sauce finished product.

8. The preparation method according to claim 7, characterized in that: The mixed liquid is boiled for 20-30 minutes, then mixed with the hydroxypropyl distarch phosphate solution and heated and boiled for 11-14 minutes, cooled and packaged to obtain the finished oyster sauce.

9. The preparation method according to any one of claims 7-8, characterized in that: include: 1) Sol: Slowly add 0.1-0.4 parts of Tri-gluconate into water and stir until completely dissolved to obtain Tri-gluconate aqueous solution; 2) Dissolving the material: evenly mix 5-15 parts of edible salt, 5-15 parts of white sugar, 3-10 parts of yeast extract, 3-10 parts of sodium glutamate, 0.1-0.4 parts of disodium ribonucleotide, 0.01-0.1 parts of sucralose, 0.01-0.3 parts of potassium sorbate, 10-15 parts of oyster juice, and 0.1-0.8 parts of caramel color, add to the Sanzan glue aqueous solution, continue stirring for 30-60 minutes until fully dissolved, and obtain a mixed liquid; 3) Boiling: Boil the mixed liquid obtained in step 2), and start timing for 20-30 minutes after boiling; 4) Dissolving starch: dissolving 1-8 parts of hydroxypropyl distarch phosphate, standing for hydration, and obtaining an aqueous solution of hydroxypropyl distarch phosphate after sufficient water absorption and swelling; slowly adding the aqueous solution of hydroxypropyl distarch phosphate to the mixed liquid after boiling for 20-30 minutes in step 3), and boiling, maintaining the boiling state for 11-14 minutes under continuous stirring, exhausting bubbles, and packaging while hot to obtain a finished oyster sauce.

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