Oyster sauce making method capable of reducing use amount of modified starch in oyster sauce and oyster sauce

Abstract

The invention discloses an oyster sauce making method capable of reducing the use amount of modified starch in oyster sauce and the oyster sauce. The preparation method comprises the following steps: preparing starch paste: dispersing modified starch into water of which the pH value is 3.2-3.4 and the temperature is 0-10 DEG C higher than the gelatinization temperature of the modified starch, heating to 100 + / -1 DEG C, and preserving heat for 3-5 minutes to obtain the starch paste; and mixing: mixing the oyster sauce premixed liquid with the starch paste to obtain the oyster sauce. The method comprises the following steps: controlling a pH range and a temperature range, accelerating starch stretching by utilizing low pH, accelerating moisture permeation, promoting starch particle expansion and gelatinization, dispersing and gelatinizing starch in advance under the temperature condition higher than the starch gelatinization temperature, premixing other oyster sauce raw materials except for preparing starch paste, carrying out a Maillard reaction, mixing the two raw materials, and carrying out heat preservation, so as to obtain the oyster sauce. According to the invention, the maximum utilization of the modified starch in the oyster sauce is realized, and the good sensory quality and shelf life stability of the oyster sauce are ensured.

Description

Technical Field

[0001] The invention belongs to the technical field of condiments, and particularly relates to an oyster sauce preparation method capable of reducing the amount of modified starch in the oyster sauce and reducing the production time, and the prepared oyster sauce. Background Art

[0002] In existing oyster sauce products, modified starch is mainly used as a thickener to provide the viscous body of oyster sauce. The essence of starch gelatinization is that under the action of heating, water molecules obtain sufficient thermal mobility to enter the starch molecules and compete with them for hydrogen bonds, which destroys the hydrogen bonds between starch molecules, increases the disorder of the starch paste system, and loses the possibility of parallel arrangement of starch molecules. The hydrogen bonds on the starch molecules undergo a high degree of hydration with water molecules. At present, the production of oyster sauce on the market is mostly to put all the formula materials into a cooking pot, and then turn on the cooking pot jacket for steam heating and insulation. For example, the patent number CN202211313135 discloses a composite seafood flavor oyster sauce and its preparation method. The method puts all the materials into a stirring tank, raises the temperature to 80-100℃ and maintains it for 15-30min. Since the high sugar system has a strong inhibitory effect on starch gelatinization, the starch gelatinization is slow and the starch utilization rate is not high; at the same time, the starch in the oyster sauce becomes viscous after gelatinization, resulting in a slow heating of the entire oyster sauce system, resulting in a long time to reach the insulation temperature and low production efficiency. Therefore, it is necessary to develop a simple method for preparing oyster sauce that can improve the utilization rate of modified starch, reduce the amount of modified starch in oyster sauce, and improve production efficiency.

[0003] Patent number CN202311579218 discloses a method for improving the production efficiency of oyster sauce preparation, helping starch to gelatinize quickly, and shortening the heating and heat preservation time. The method first disperses the modified starch in hot water at the gelatinization temperature, then adjusts the pH value to 3.5-4.0, and finally adds the mixture to the oyster sauce premix at a temperature of 95-98°C for heating, heat preservation, and filling. However, in this scheme, the starch still needs to be gelatinized in a high-sugar system, and the gelatinization is inhibited; at the same time, the gelatinization thickening will also affect the heating rate of the entire system.

[0004] Patent No. CN202210639717.5 discloses a method for improving the utilization rate of modified starch in oyster sauce and the prepared oyster sauce. The method prepares modified starch into a starch milk with a mass concentration of 6.0% by adding water, pre-gelatinizes at 75°C for 5 minutes under normal pressure, and fully gelatinizes at 120°C for 30 minutes under a pressure of 0.18MPa, and then mixes it with the oyster sauce premix preheated to 102°C for 25 minutes according to a certain mass ratio, and continues to heat to 100°C for 10 minutes before filling. However, this scheme requires gelatinization at normal pressure first and then gelatinization at high pressure and high temperature, and the steps are cumbersome; the high temperature and high pressure process is used, which is difficult to operate and has high requirements on equipment. The overall gelatinization and insulation time is also long, reaching 60 minutes, and the production efficiency is not high. Summary of the invention

[0005] In view of the problems existing in the prior art, the present invention aims to provide a simple oyster sauce production method which reduces the amount of modified starch in oyster sauce and reduces the production time, and the obtained oyster sauce. The starch is first gelatinized by a one-step gelatinization method at normal pressure, and then mixed with an oyster sauce premix to prepare the oyster sauce. On the one hand, the amount of modified starch in oyster sauce is reduced, and at the same time, the process is simplified and the production efficiency is improved.

[0006] Based on the above purpose, the technical solution adopted by the present invention is as follows: A method for producing oyster sauce by reducing the amount of modified starch in oyster sauce and reducing production time comprises the following steps: Preparation of starch paste: Disperse modified starch in water with a pH value of 3.2-3.4 and a temperature 0-10°C higher than the gelatinization temperature of modified starch, and heat to 100±1°C for 3-5 min to obtain starch paste; Mixing: The oyster sauce is prepared by mixing the oyster sauce premix with the starch paste, wherein the oyster sauce premix is ​​prepared by mixing other oyster sauce preparation raw materials except for the starch paste and subjecting them to Maillard reaction.

[0007] The scheme of the present invention accelerates starch stretching, accelerates water penetration, promotes the expansion and gelatinization of starch particles by controlling the low pH range and the temperature range above the starch gelatinization, obtains gelatinized starch paste in advance, and then adds the oyster sauce premix liquid that has been pre-Maillard reacted to the starch paste to prepare oyster sauce. The preparation method of the present invention avoids the influence of the high sugar system on starch gelatinization and reduces the amount of starch. The viscosity of the oyster sauce prepared by adding 3.8% to 4.0% starch can reach 5695 to 6287 cp. Compared with the traditional oyster sauce production process, the amount of starch is reduced by 18% to 22%, and the time is greatly shortened. The prepared oyster sauce has excellent sensory quality and good stability during the shelf life.

[0008] Preferably, in the step of preparing starch paste, the modified starch is dispersed in water with a pH value of 3.2-3.4 and a temperature higher than the gelatinization temperature of the modified starch by 0-8°C, and heated to 100±1°C and kept warm for 3-5 min to obtain starch paste.

[0009] Preferably, in the step of preparing starch paste, the modified starch is hydroxypropyl distarch phosphate. The gelatinization temperature is 69°C. It can be dispersed in water at 69°C, 70°C, 71°C, 72°C, 73°C, 74°C, 75°C, 76°C, 77°C, etc., and then heated to 100±1°C for 3-5 min for gelatinization.

[0010] Preferably, in the step of preparing starch paste, citric acid is used to adjust the pH value of the aqueous solution. The citric acid can be citric acid monohydrate, anhydrous citric acid, etc., and citric acid monohydrate is usually selected.

[0011] Preferably, in the mixing step, the oyster sauce premix is ​​added to the starch paste and kept warm at 100° C. for 5 minutes to obtain the oyster sauce.

[0012] Preferably, the starch paste has a mass percentage of 6.5%, and the mass ratio of oyster sauce premix: starch paste = 38-42: 58-62.

[0013] The ingredients of the oyster sauce premix can be adjusted according to the oyster sauce formula. Preferably, the oyster sauce premix includes the following components by weight: 4 parts of edible salt, 4 parts of monosodium glutamate, 8 parts of white sugar, 15 parts of oyster juice, 1.2 parts of corn sauce powder, and 6-9 parts of water. Then add it to the starch paste, mix it and keep it warm at 100°C for 5 minutes to obtain the oyster sauce, and the obtained oyster sauce has a good flavor.

[0014] Further preferably, the oyster sauce premix also includes citric acid.

[0015] Further preferably, the oyster sauce premix is ​​prepared by uniformly mixing the raw materials and heating them to 100±1° C. to carry out Maillard reaction.

[0016] Oyster sauce formula usually contains an appropriate amount of citric acid. In the scheme of the present invention, the citric acid in the formula is divided into two parts, one part is used to adjust the pH value of the water used for starch paste, and the amount of citric acid in the oyster sauce premix is ​​the citric acid required in the oyster sauce formula minus the citric acid used to adjust the pH value of the water used for starch paste; according to the different mass percentages of starch paste and the different pH values ​​adjusted, the number of citric acid in the remaining formula in the oyster sauce premix is ​​different. Usually, the number of citric acid required in the oyster sauce formula is 0.08~0.12 parts.

[0017] The invention also provides an oyster sauce obtained by the preparation method.

[0018] Preferably, the amount of modified starch added to the oyster sauce is 3.8-4.0 wt%; the viscosity of the oyster sauce is 5695-6287 cp. In this way, the oyster sauce has excellent sensory quality, which is specifically manifested in that the oyster sauce is bright and shiny, has a strong oyster aroma, and has a fuller aroma; the taste is more delicious; the body is smooth, the viscosity is moderate, uniform, and there is no caking. And the stability is good during the shelf life.

[0019] Compared with the prior art, the present invention has the following beneficial effects: 1) By controlling the pH range and temperature range, the starch is dispersed and gelatinized in advance under low pH and above the starch gelatinization temperature, and a certain degree of low pH is used to accelerate the stretching of starch, accelerate water penetration, and promote the expansion and gelatinization of starch particles. At the same time, the inhibition of oyster sauce gelatinization by the high sugar system is avoided, the modified starch is maximized in oyster sauce, the amount of starch added is reduced, and the shelf life stability of oyster sauce is ensured.

[0020] 2) In the scheme of the present invention, the starch paste and the oyster sauce premix are prepared separately, which avoids the thickening of the starch after gelatinization, resulting in slow heating when mixed with the oyster sauce premix, reduces the heating time, and improves the production efficiency; at the same time, it also avoids the unnecessary loss of amino acid nitrogen in the oyster sauce premix due to long-term heating, thereby ensuring the freshness of the product.

[0021] 3) Since the amino group is easily protonated at low pH, it is not easy to carry out nucleophilic attack on the carbonyl group. At the same time, the aldol, enolization and dehydration reactions after the carbonyl-amine condensation are all alkali-catalyzed, that is, the Maillard reaction rate increases with the increase of the medium pH. In this application scheme, after taking out part of the citric acid in the formula and using it in the starch paste, the pH environment in the oyster sauce premix can be more conducive to the Maillard reaction and enhance the flavor of the oyster sauce. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Figure 1 The sensory quality evaluation of oyster sauce of the embodiments of the present invention and the comparative examples is shown in FIG. DETAILED DESCRIPTION

[0023] In order to better illustrate the purpose, technical solutions and advantages of the present invention, the present invention will be further described below in conjunction with specific embodiments.

[0024] Unless otherwise specified, the reagents, methods and equipment used in the present invention are conventional reagents, methods and equipment in the art.

[0025] The modified starch used in the following examples is hydroxypropyl distarch phosphate, and the gelatinization temperature is 69° C. The oyster sauce selected is the oyster sauce that complies with the industry standard “SB / T 11191 Oyster Sauce”.

[0026] Example 1 1) Mix 4 parts of edible salt, 4 parts of monosodium glutamate, 8 parts of white sugar, 15 parts of oyster sauce, 1.2 parts of corn sauce powder, 9 parts of water and the remaining amount of citric acid, and heat to 100°C to prepare oyster sauce premix.

[0027] 2) According to the mass concentration of 6.5%, 3.8 parts of modified starch were dispersed into 75°C hot water with pH = 3.4 (pH adjusted by citric acid), heated to 100°C and kept warm for 5 min to prepare 58 parts of starch paste.

[0028] 3) Add the oyster sauce premix to the starch paste in a mass ratio of 42:58, keep the mixture at 100°C for 5 min, hot-fill and screw the lid to obtain the oyster sauce.

[0029] Example 2 1) Mix 4 parts of edible salt, 4 parts of monosodium glutamate, 8 parts of white sugar, 15 parts of oyster sauce, 1.2 parts of corn sauce powder, 6 parts of water and the remaining amount of citric acid, and heat to 100°C to prepare oyster sauce premix.

[0030] 2) Disperse 4 parts of modified starch into 77°C hot water with a pH of 3.2 (adjusting the pH with citric acid) at a mass concentration of 6.5%, heat to 100°C and keep warm for 3 min to prepare 62 parts of starch paste.

[0031] 3) Add the oyster sauce premix to the starch paste in a mass ratio of oyster sauce premix to starch paste = 38:62, keep warm at 100°C for 5 min, hot fill, and screw cap to obtain oyster sauce.

[0032] Comparative Example 1: 1) 4.9 parts of modified starch were dispersed in water to obtain 54 parts of starch dispersion with a concentration of 9%.

[0033] 2) Evenly mix 4 parts of edible salt, 4 parts of monosodium glutamate, 8 parts of white sugar, 15 parts of oyster juice, 1.2 parts of corn sauce powder, 13.3 parts of water and 0.1 parts of citric acid, and heat to 70° C. to obtain oyster sauce premix.

[0034] 3) Add starch dispersion to the oyster sauce premix, heat to 100°C and keep warm for 5 min, hot fill and cap to obtain oyster sauce.

[0035] Comparative Example 2 1) 4.9 parts of modified starch were dispersed in water at 65° C. and the pH value was adjusted to 3.5 with citric acid to obtain 54 parts of starch dispersion with a concentration of 9%.

[0036] 2) Mix 4 parts of edible salt, 4 parts of monosodium glutamate, 8 parts of white sugar, 15 parts of oyster sauce, 1.2 parts of corn sauce powder, 13.3 parts of water and the remaining amount of citric acid, and heat to 98° C. to obtain 46 parts of oyster sauce premix.

[0037] 3) Add starch dispersion to the oyster sauce premix, heat to 100°C and keep warm for 5 min, hot fill and cap to obtain oyster sauce.

[0038] Comparative Example 3 1) Disperse 4.9 parts of modified starch in water at 65° C. and adjust the pH value to 3.5 with citric acid to obtain 12 parts of starch dispersion with a concentration of 40%.

[0039] 2) 4 parts of edible salt, 4 parts of monosodium glutamate, 8 parts of white sugar, 15 parts of oyster sauce, 1.2 parts of corn sauce powder, 55.5 parts of water and the remaining amount of citric acid are mixed evenly, and heated to 98° C. to obtain an oyster sauce premix.

[0040] 3) Add the starch dispersion to the oyster sauce premix, heat to 100°C and keep warm for 5 min, hot fill and screw cap to obtain oyster sauce.

[0041] The starch addition amount, heating time, physical and chemical stability of the oyster sauce products in each embodiment and comparative example are shown in Table 1 below. Figure 1 shown.

[0042] Table 1 Comparison of Examples and Comparative Examples

[0043] Note: Calculation method of heating time; the heating time of Example 1 and Example 2 is: the heating time of the oyster sauce premix; the heating time of Comparative Examples 1, 2 and 3 = the heating time of the oyster sauce premix + the heating time after the oyster sauce premix and the starch dispersion are mixed.

[0044] It can be seen from the results of Examples 1 and 2 that when the technical solution of the present invention is adopted, using existing conventional oyster sauce production equipment, the viscosity of oyster sauce with an addition amount of 3.8% to 4.0% starch can reach 5695 to 6287 cp, while the traditional method in the comparative example requires a higher addition amount to achieve the same viscosity range. The solution of the present invention reduces the amount of starch added.

[0045] Moreover, the oyster sauce obtained by the solution of the present invention has good physical stability during the shelf life. At the same time, the heating time only takes 22 to 23 minutes, which saves the heating time and avoids unnecessary loss of amino acid nitrogen in the product caused by long-term heating, so that the oyster flavor of the product can be better preserved.

[0046] Comparative Example 1 refers to the traditional oyster sauce production process, and the heating time is as high as 40 min. Due to the slow heating, the amino acid nitrogen is lost to a certain extent. Compared with Comparative Example 1, the embodiment of the present invention saves 43% of the heating time, and the amino acid nitrogen is increased by 0.04g / 100g.

[0047] The scheme of comparative example 2, on the basis of comparative example 1, increases the temperature of the starch dispersion and adjusts the pH of the starch dispersion, although the heating time can be reduced accordingly; and the pH is adjusted to promote the speed of starch gelatinization. However, the starch still needs to be gelatinized after the starch dispersion is added to the oyster sauce premix, and the starch gelatinization is inhibited by the high sugar system; at the same time, the starch gelatinization will become viscous, causing the entire system to heat up slowly, resulting in its heating time still significantly higher than the scheme of the embodiment of the present application.

[0048] Comparative Example 3 is based on Comparative Example 2, but the concentration of the starch dispersion is increased, that is, the number of starch dispersions is reduced. Although this method can avoid the overall temperature from dropping less when the starch dispersion is added to the oyster sauce premix, the starch still needs to be gelatinized after mixing with the oyster sauce premix, and the starch gelatinization is still inhibited by the high sugar system, so the starch utilization rate is still not high. Compared with Comparative Example 3, Example 2 of the present invention saves 18% of starch.

[0049] The samples of the embodiments and comparative examples were tested for shelf life. The results showed that the starch in the embodiments 1-2 was saved by 18% to 22%, and the body shape was also stable during the shelf life.

[0050] In summary, compared with the traditional oyster sauce production process, the technical solution of the present invention further improves the existing oyster sauce production method, first disperses and gelatinizes the modified starch under low pH and higher than the gelatinization temperature, premixes the other oyster sauce production raw materials except for the starch paste, and then mixes the two to react at a temperature, and uses the existing conventional oyster sauce production equipment to prepare oyster sauce, which can significantly reduce the amount of starch, improve efficiency, and improve product quality. Specifically: the amount of starch is saved by 18-22%, and the heating time is saved by 18-43%. The sensory quality of the prepared oyster sauce is excellent: the oyster sauce is bright and shiny; the oyster aroma is rich and fuller; the taste is more delicious; the body is smooth, the viscosity is moderate, uniform, and there is no caking. At the same time, the product body is stable during the shelf life.

[0051] The above specific implementations have been described in detail for the present invention, but the present invention is not limited to the above embodiments. Various changes can be made within the knowledge of ordinary technicians in the relevant technical field without departing from the purpose of the present invention. In addition, the embodiments of the present invention and the features in the embodiments can be combined with each other without conflict.

Claims

1. A method for preparing oyster sauce by reducing the amount of modified starch in oyster sauce, characterized in that: The steps include: Preparation of starch paste: Disperse modified starch in water with a pH value of 3.2-3.4 and a temperature 0-10°C higher than the gelatinization temperature of modified starch, and heat to 100±1°C for 3-5 min to obtain starch paste; Mixing: The oyster sauce is prepared by mixing the oyster sauce premix with the starch paste, wherein the oyster sauce premix is ​​prepared by mixing other oyster sauce preparation raw materials except for the starch paste and subjecting them to Maillard reaction.

2. The method according to claim 1, characterized in that: In the step of preparing starch paste, the modified starch is dispersed in water with a temperature higher than the gelatinization temperature of the modified starch by 0-8° C., and the water is heated to 100±1° C. and kept warm for 3-5 min to obtain the starch paste.

3. The method according to claim 1, characterized in that: In the step of preparing starch paste, citric acid is used to adjust the pH value of the aqueous solution to 3.2-3.

4.

4. The method according to claim 1, characterized in that: In the mixing step, the oyster sauce premix is ​​added to the starch paste, and the mixture is heated at 100° C. for 5 minutes to obtain the oyster sauce.

5. The method according to claim 1, characterized in that: The starch paste has a mass percentage of 6.5%. According to the mass ratio, the oyster sauce premix: starch paste = 38-42: 58-62.

6. The preparation method according to any one of claims 1 to 5, characterized in that: The oyster sauce premix comprises the following components in parts by weight: 4 parts of edible salt, 4 parts of monosodium glutamate, 8 parts of white sugar, 15 parts of oyster juice, 1.2 parts of corn sauce powder, and 6-9 parts of water.

7. The manufacturing method according to claim 6, characterized in that: The oyster sauce premix also includes citric acid.

8. The method according to claim 7, characterized in that: The oyster sauce premix is ​​prepared by uniformly mixing other oyster sauce making raw materials except for making starch paste, heating to 100±1° C. and performing Maillard reaction.

9. An oyster sauce, characterized in that: The method is prepared according to any one of claims 1 to 8.

10. The oyster sauce according to claim 9, characterized in that The added amount of modified starch in the oyster sauce is 3.8-4.0wt%; and the viscosity of the oyster sauce is 5695-6287 cp.

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