Hardness-considered method for preventing oil separation of hotpot condiment

Abstract

The invention relates to the technical field of food processing, and discloses a method for preventing oil separation of a hotpot condiment with hardness considered, the method comprises a processing intervention stage and a storage intervention stage, in the storage intervention stage, the hotpot condiment is firstly cooled at the temperature of below 1 DEG C, and then transition treatment is performed. Technical optimization is performed from multiple aspects of formula composition, cooling process and the like of the hotpot condiment, so that the prepared hotpot condiment has the advantages and effects of inhibiting oil separation and ensuring hardness and sensory quality, and has very high popularization and application value in the industry.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a method for preventing oil separation of hot pot base ingredients while taking hardness into consideration. Background Art

[0002] The oil separation problem of hot pot base mainly involves the separation of oil during the production, storage and use of hot pot base. This problem has an important impact on the quality, taste and consumer experience of hot pot base. Through the cause analysis of the oil separation problem of hot pot base, it is found that it is mainly due to: physical factors: when the ambient temperature is high, fat crystals will absorb heat, molecular energy will increase, movement will intensify, and α-type crystals will melt. Chemical factors: chemical reactions may occur between different types of oils and other ingredients in the seasoning (such as spices and condiments), changing the physical properties of the oil and causing oil separation. Processing technology: the heating, cooling speed, stirring degree, etc. in the production process will affect the mixing uniformity of the oil and other ingredients, thereby affecting the oil separation.

[0003] At present, the common treatment methods for the oil separation problem of hot pot base include: Formula adjustment: Researchers screen out oil types and other auxiliary materials that are not prone to oil separation through experiments to reduce the occurrence of oil separation. Processing condition control: Optimize process parameters such as heating, cooling rate and stirring intensity to ensure that the oil can be evenly dispersed in the base and remain stable after long-term storage. Vacuum packaging or modified atmosphere packaging: These technologies can help reduce oxygen contact and reduce oxidation rate, thereby reducing oil separation. Although certain research results have been achieved, different consumers have different requirements for the taste of hot pot base. How to solve the oil separation problem without affecting the flavor is a challenge in the industry. Summary of the invention

[0004] The present invention aims to provide a method for preventing oil separation of hot pot base while taking hardness into consideration, aiming to solve the oil separation problem without affecting the flavor.

[0005] To achieve the above-mentioned purpose, the present invention adopts the following technical scheme: a method for preventing oil separation of hot pot soup base while taking into account hardness, comprising a processing intervention stage and a storage intervention stage. In the storage intervention stage, the hot pot soup base is first cooled to below 1°C and then subjected to a transition treatment.

[0006] Preferably, as an improvement, the temperature of the transition treatment is 25° C. and the treatment time is ≥ 3 h.

[0007] Preferably, as an improvement, before the cooling treatment, the product temperature is maintained at ≥ 60°C.

[0008] Preferably, as an improvement, before the cooling treatment, the product temperature is maintained at 60-80°C.

[0009] Preferably, as an improvement, the temperature of the cooling treatment is -3 to 1°C.

[0010] Preferably, as an improvement, during the processing intervention stage, the raw materials of the hot pot base include an emulsifier, and the emulsifier is at least one of monoglyceride, phospholipid and lecithin.

[0011] Preferably, as an improvement, the emulsifier is monoglyceride, and the added amount of the emulsifier is 0.5-2%.

[0012] Preferably, as an improvement, the emulsifier is a mixture of monoglyceride, phospholipids and lecithin, the added amount of the emulsifier is 0.2-0.4%, and the mass ratio of monoglyceride, phospholipids and lecithin in the emulsifier is (2-3.6):(0.2-0.5):(1-1.8).

[0013] Preferably, as an improvement, during the processing intervention stage, the fat in the hot pot base ingredients is high-hardness butter or a mixture of butter and shortening.

[0014] Preferably, as an improvement, in the mixed oil, the mass percentage of shortening is ≥50%.

[0015] The principles and advantages of this solution are: in actual application, in order to take into account the sensory quality of the product and inhibit the problem of oil separation, this technical solution comprehensively optimizes the technology from the perspectives of raw material formula optimization, application of additives, storage conditions, etc.: First, in terms of formula optimization: choose butter and shortening in a 1:1 compound. The mixture of the two oils changes the crystallization characteristics and intermolecular forces of the oils, making the oils form a more stable structure, which can not only increase the hardness but also reduce oil separation, while reducing consumers' intake of saturated fatty acids; and the addition of emulsifiers can interact with the oils, change the crystal structure of the oils, increase the consistency and hardness of the oils, and thus improve the overall hardness of the hot pot base. In addition, during the research and development stage, this technical solution developed and explored the effect of composite emulsifiers on product performance, and tried a variety of emulsifier products including monoglycerides ((monostearin), phospholipids and lecithin. The results showed that the three used in combination in a certain proportion have a very obvious synergistic effect. By reversely analyzing the reasons, it was found that:

[0016] In terms of hardness maintenance: monoglycerides can form a crystalline network in oils and fats, playing a fundamental role in increasing the hardness of the system. Lecithin and lecithin have unique molecular structures. They can interact with monoglycerides and intersperse in the network formed by monoglycerides, further stabilizing and refining the network structure, making the hardness of the hot pot base more uniform and stable. When the three emulsifiers are used in combination, they can also adjust each other's crystallization characteristics. The crystal morphology and growth rate of monoglycerides may be affected by phospholipids and lecithin, making their crystals more delicate and uniform, thereby avoiding the uneven texture of the base caused by the coarse crystals of a single emulsifier, so that the hot pot base has a better texture and taste while having the right hardness.

[0017] In terms of oil precipitation inhibition: monoglycerides form a monomolecular film at the oil-water interface, reduce interfacial tension, and initially prevent oil droplets from aggregating. Lecithin and phosphatidylcholine can also be quickly adsorbed on the oil-water interface, and together with monoglycerides, form a tight and stable composite interfacial film. This composite interfacial film has higher strength and toughness, can more effectively wrap the oil droplets, prevent the collision and merging of oil droplets, and thus inhibit oil precipitation. For example, the abundant hydrophilic and hydrophobic groups of phosphatidylcholine can better combine with monoglycerides, oil, and water, and strengthen the stability of the interfacial film. In addition, the three are obviously complementary in emulsification ability. The emulsification ability of monoglycerides is limited to a certain extent, while phosphatidylcholine and phosphatidylcholine have different emulsification characteristics and HLB values ​​(hydrophilic-lipophilic balance values). When the three are used in combination, their emulsification abilities complement each other, and can adapt to the emulsification needs of different types of oils and other ingredients in hot pot base, so that the oils are evenly dispersed in the water phase with smaller oil droplets, forming a more stable emulsification system, and fundamentally reducing the possibility of oil precipitation.

[0018] The three can work together to take into account the taste and appearance quality of the hot pot base: monoglycerides help fat to be released slowly and evenly in the mouth, providing a mellow taste. Lecithin and lecithin can improve the combination of fat and other flavor substances, making the flavor more harmonious. They work together to allow the oil in the hot pot base to be evenly wrapped on the surface of the ingredients during the cooking process, which not only increases the lubricity and richness of the ingredients, but also avoids the greasy feeling caused by excessive accumulation of oil, making the taste more balanced and comfortable. Monoglycerides can form a smooth film on the surface of the hot pot base, increasing the gloss of the base. Lecithin and lecithin have similar effects, and they work together with monoglycerides to further enhance this gloss effect, making the hot pot base more visually attractive.

[0019] In terms of storage conditions: This solution quickly cools the hot pot base at a low temperature of -3 to 1°C. When the temperature drops quickly, the fatty acid molecules do not have time to arrange in order, forming a large number of small, uniform β'-type crystals (ideal crystal form). This crystal structure can evenly wrap the liquid oil and reduce oil precipitation. At the same time, it can inhibit oxidation and rancidity, extend the shelf life, retain the flavor and color, and improve the uniformity of texture. Through transitional treatment, the hot pot base can be initially heated up to avoid the direct entry from low temperature to high temperature, which causes the small β'-type fatty acid crystals (ideal form) formed at low temperature to partially melt and recrystallize when the temperature rises suddenly, and may form larger β-type crystals. This crystal structure is loose, and the ability to wrap liquid oil is reduced, which will lead to subsequent oil precipitation. In addition, the transitional treatment can also avoid the problem of accelerating the fading of natural pigments such as capsanthin due to drastic temperature fluctuations, affecting the color of the base. In addition, the temperature of the product of this technical solution is controlled at 60 to 80°C before cooling. This temperature range helps various spices and seasonings to fully integrate into the oil, making the taste more uniform, thereby ensuring the sensory quality of the product. The combined use of butter and shortening will make the hot pot base have better fluidity and emulsification properties after heating and melting, making the soup mellower and richer in taste, closer to the taste of all-butter hot pot base. The compound monoglyceride can ensure the sensory state of the soup base when the hot pot base is cooked and avoid muddying the soup. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] Figure 1 This is a diagram showing the boiling state of the hot pot base with 0.5% monoglyceride added in an embodiment of the present invention.

[0021] Figure 2 This is a schematic diagram of a hot pot base with 0.5% monoglyceride added to it in an embodiment of the present invention and then left to stand for 5 minutes after 30 minutes.

[0022] Figure 3 This is a diagram showing the boiling state of a hot pot base with 2% monoglyceride added in an embodiment of the present invention.

[0023] Figure 4 This is a schematic diagram of a hot pot base with 2% monoglyceride added in an embodiment of the present invention after being left to stand for 5 minutes after 30 minutes.

[0024] Figure 5 This is a diagram showing the boiling state of the hot pot base with 1% lecithin added in an embodiment of the present invention. DETAILED DESCRIPTION

[0025] The following is further described in detail through specific implementations, but the implementation of the present invention is not limited thereto. Unless otherwise specified, the technical means used in the following implementations are conventional means well known to those skilled in the art; the experimental methods used are all conventional methods; the materials, reagents, etc. used can all be obtained from commercial channels.

[0026] Example:

[0027] A method for preventing oil separation of hot pot base while taking hardness into consideration, comprising a processing intervention stage and a storage intervention stage:

[0028] During the processing intervention stage, in the preparation process of hot pot base, the fat is preferably a compound of butter and shortening in a mass ratio of 1:1, and 0.5% of monoglyceride or 0.2-0.4% of a composite emulsifier is added. The mass ratio of monoglyceride, phospholipid and lecithin in the composite emulsifier is (2-3.6):(0.2-0.5):(1-1.8), which has the effect of increasing the hardness of the butter product without causing cloudy soup.

[0029] During the storage intervention stage, the temperature of the product is controlled at 60-80°C before cooling, and then cooled to below 1°C (-3-1°C). After rapid cooling, a transition treatment is carried out at a temperature of 25°C and a treatment time of ≥3h; finally, the hot pot base is stored at room temperature.

[0030] The present invention optimizes the technology from multiple angles such as the formula composition and cooling process of the hot pot soup base, so that the prepared hot pot soup base can take into account the advantages of inhibiting oil separation and ensuring hardness and sensory quality, and has a very high promotion and application value in the industry.

[0031] Experimental example:

[0032] 1. Materials and Methods

[0033] 1.1 Test materials

[0034] Commercially available butter and red oil hot pot base A (pure ordinary butter hot pot base), commercially available butter and red oil hot pot base B (butter + shortening), commercially available butter and red oil hot pot base C (high hardness butter + shortening), lecithin, monoglyceride; among which high hardness butter refers to the solid fat content, SFC (20℃) 50%-60%.

[0035] 1.2 Test content

[0036] (1) Effect of cooling temperature on product quality

[0037] Commercially available beef oil and red oil hot pot base A, commercially available beef oil and red oil hot pot base B, and beef oil and red oil hot pot base C were used as test materials. After heating them to a relatively high temperature, they were placed in a container and cooled naturally. When the temperature dropped to 80°C, the oils were placed in refrigerators at -3°C, 1°C, and 10°C for 3 hours, and the melting points and hardness of the upper, middle, and lower layers were measured respectively (each group of samples was measured 10 times in parallel, and the results were averaged). Under the same test conditions, 200g samples were made, taken out of the refrigerator, and placed in an environment of about 25°C for 3 hours, and then placed in an environment of 40°C to observe the "oil separation". Among them, the test methods for melting point and hardness are as follows:

[0038] Melting point: refer to GB / T 12766-2008;

[0039] Hardness: The sample was processed into small pieces of 1.5 cm square. After returning to room temperature, the tenderness meter tooth probe was used with a stage speed of P = 5 mm / min and a measuring range of 0 to 30 N. The maximum force F (N) when the sample was completely pierced was defined as the hardness of the sample. Each sample was repeated 10 times in parallel and the average value was taken.

[0040] (2) Effect of temperature before cooling on product quality

[0041] Commercially available beef tallow and red oil hot pot base A and commercially available beef tallow and red oil hot pot base B were used as test materials. After being heated to a relatively high temperature, they were respectively put into containers and allowed to cool down in a natural state, and the temperatures were cooled to 80°C, 70°C, 60°C, 50°C and 40°C respectively. Then, each sample was placed in a -3°C refrigerator and cooled for 3 hours. The melting point and hardness of the upper, middle and lower layers were measured respectively (same as above). Under the same test conditions, 200g samples were made, taken out of the refrigerator, placed in an environment of about 25°C for 3 hours, and then placed in an environment of 40°C to observe the "oil separation".

[0042] (3) Observation on the effects of different specifications of commercially available beef and red oil hot pot base A after freezing

[0043] Commercially available beef tallow and red oil hot pot base A was used as the test material. After being heated to a relatively high temperature, it was allowed to cool down naturally. After the temperature dropped to 80°C, it was packaged into 500g and 1000g samples respectively. Then it was cooled in a -3°C refrigerator. The 500g sample was cooled for 3 hours, and the 1000g sample was cooled for 3 hours and 4 hours respectively. After being taken out of the refrigerator, it was placed in an environment of about 25°C for 3 hours, and then placed in an environment of 40°C to observe the "oil separation". Another 1000g sample was cooled for 4 hours and then directly placed in an environment of 40°C to observe the "oil separation".

[0044] (4) Effect of the ratio of butter and shortening on butter quality

[0045] Use commercially available butter and shortening as raw materials, mix butter and shortening in different proportions (2:1, 1.5:1, 1:1, 1:1.5, 1:2), melt and mix well, cool naturally to 80°C and then cool in a -3°C refrigerator for 3 hours, measure the melting point and hardness of the mixed oils (same as above), make 200g samples under the same test conditions, take them out of the refrigerator, place them in an environment of about 25°C for 3 hours, and then place them in an environment of 40°C to observe the "oil separation".

[0046] (5) Effects of different emulsifiers on butter samples

[0047] Commercially available beef tallow and red oil hot pot base A and commercially available beef tallow and red oil hot pot base B were used as samples, and different proportions of monoglyceride (added as needed in GB 2760, HLB value 3.6-4.0) (0%, 0.5%, 1.0%, 1.5%, 2.0%) and lecithin (added as needed in GB 2760, HLB value 3-6) (0%, 0.25%, 0.5%, 0.75%, 1.0%) were added respectively, melted and mixed, naturally cooled to 80°C and then cooled in a -3°C refrigerator for 3 hours, the melting point and hardness of the mixed oils were measured (same as above), and 200g samples were made under the same test conditions. After being taken out of the refrigerator, they were placed in an environment of about 25°C for 3 hours, and then placed in an environment of 40°C to observe the "oil separation" and conduct a boiling test.

[0048] (6) Effect of composite emulsifier on butter samples

[0049] The effects of compound emulsifiers on the melting point, hardness, oil separation and sensory quality of commercial beef and red oil hot pot base A and commercial beef and red oil hot pot base B were discussed. The experimental groups of compound emulsifiers are as follows:

[0050] ① The added amount is 0.2%, and the composition of the composite emulsifier is: the mass ratio of monoglyceride, phospholipid and lecithin is 2:0.2:1.

[0051] ② The added amount is 0.3%, and the composition of the composite emulsifier is: the mass ratio of monoglyceride, phospholipid and lecithin is 2:0.2:1.

[0052] ③ The added amount is 0.4%, and the composition of the composite emulsifier is: the mass ratio of monoglyceride, phospholipid and lecithin is 2:0.2:1.

[0053] ④ First add 0.3% of the compound emulsifier: the mass ratio of monoglyceride, phospholipid and lecithin is 3.6:0.5:1.8.

[0054] ⑤ First add 0.3% of the compound emulsifier: the mass ratio of monoglyceride, phospholipid and lecithin is 3:0.25:1.5.

[0055] ⑥ First add 0.3% of the compound emulsifier: the mass ratio of monoglyceride, phospholipid and lecithin is 1:1:1.

[0056] ⑦ First add 0.3% of the compound emulsifier: the mass ratio of monoglyceride and lecithin is 2:1.

[0057] 2. Test results

[0058] 2.1 Effect of cooling temperature on product quality

[0059] Table 1 Effect of cooling temperature on melting point and hardness of samples

[0060]

[0061]

[0062] Note: For comparisons between the same sample under different test conditions, the same letters represent no significant difference, and different letters represent significant difference (p < 0.05), the same below.

[0063] As shown in Table 1, among the three products, beef oil and red oil hot pot base C has the highest hardness and melting point, followed by commercial beef oil and red oil hot pot base B, and finally commercial beef oil and red oil hot pot base A. This is because the use of high-hardness beef oil and shortening increases the hardness and melting point of the product. After cooling under different temperature conditions, the melting points of the upper, middle and lower layers of the three products are basically the same, with a temperature difference of 0.2℃-1.0℃. This may be due to the uniform mixing of various types of fatty acids under higher temperature conditions (80℃), and no crystallization of each other has occurred. At this time, cooling makes the final sample fatty acid distribution uniform, so the melting points of each layer are basically the same. The relationship between the hardness of the samples and the cooling temperature after cooling the three products is consistent. The hardness is the highest after cooling at -3℃, followed by 1℃, and the lowest is 10℃, that is, the hardness of the sample decreases with the increase of cooling temperature. The product C of beef oil and red oil hot pot soup base had no oil separation under the three cooling temperature conditions; the commercial beef oil and red oil hot pot soup base B and commercial beef oil and red oil hot pot soup base A had no oil separation after cooling at -3℃, but had different degrees of oil separation after cooling at 1℃ and 10℃, and the number of samples with oil separation at 10℃ was higher. Therefore, the optimal range of product cooling temperature is -3~1℃.

[0064] 2.2 Effect of temperature before cooling on product quality

[0065] Table 2 Effect of temperature before cooling on melting point and hardness of samples

[0066]

[0067]

[0068] As shown in Table 2, when the sample temperature before cooling is reduced to 40°C, the hardness of the sample is significantly reduced. When the temperature before cooling is greater than or equal to 70°C, the melting points of the upper and lower layers are basically the same, with a temperature difference of 0.5°C. When the temperature before cooling is less than or equal to 60°C, the melting point difference between the upper and lower layers increases to 1.4-2.4°C. All samples did not precipitate oil on the first day, further verifying that cooling at -3°C is less likely to cause oil precipitation.

[0069] 2.3 Observation on the effects of commercially available beef and red oil hot pot base A after freezing with different specifications

[0070] Table 3 "Oil separation" of commercially available beef and red oil hot pot base A with different specifications after freezing

[0071]

[0072] As shown in Table 3, samples of different specifications did not show oil separation after a higher pre-cooling temperature (80°C), a lower cooling temperature (-3°C), sufficient cooling time, and a transition to an environment of about 25°C before entering a higher temperature environment.

[0073] 2.4 Effect of the mixing ratio of butter and shortening on the quality of butter.

[0074] Table 4 Melting point and hardness of samples after mixing butter and shortening in different proportions

[0075]

[0076] The melting points and hardnesses of pure butter and shortening are 46°C, 7.17±1.71N, 51.5°C, 15.73±2.50N, respectively. As shown in Table 4, the hardness of the sample after mixing butter and shortening is higher than that of pure butter, but lower than that of pure shortening. As the proportion of butter decreases and the proportion of shortening increases, the hardness of the sample gradually increases. When the ratio of butter to shortening is 1:1, the hardness of the sample no longer increases significantly as the shortening ratio increases. The melting points of all samples are lower than that of pure shortening. When the ratio of butter to shortening is 1:1, the melting points of the samples begin to be higher than that of pure butter as the shortening ratio increases. There is no oil separation in all samples.

[0077] 2.5 Effects of different emulsifiers on butter samples

[0078] Table 5 Effect of adding phospholipids and monoglycerides on the hardness of commercial beef and red oil hot pot base A

[0079]

[0080] Table 6 Effect of adding monoglyceride on the hardness of commercial beef and red oil hot pot base B

[0081]

[0082] It can be seen from Tables 5 and 6 that with the increase in the amount of phospholipid added, the hardness of the commercially available beef tallow and red oil hot pot base A sample shows an increasing trend. When the added amount is 1.00%, the sample hardness increases significantly (p < 0.05); with the increase in the amount of monoglyceride added, the hardness of the commercially available beef tallow and red oil hot pot base A and the commercially available beef tallow and red oil hot pot base B samples shows an increasing trend. When the added amount is 0.5%, the hardness of the commercially available beef tallow and red oil hot pot base B sample increases significantly (p < 0.05). When the added amount is 1.5%, the hardness of the commercially available beef tallow and red oil hot pot base A sample increases significantly (p < 0.05).

[0083] Use 200g of commercial beef and red oil hot pot base B, add 700g of water, and 300g of commercial beef and red oil hot pot base A to boil. Add water appropriately during the boiling process. It is found that the soup is not cloudy when adding 0.5% and 2% monoglyceride. After boiling for 30 minutes and letting it stand for 5 minutes, the oil is clear ( Figure 1-4 ). Adding 1% lecithin, the soup becomes cloudy during the cooking process (such as Figure 5 ), so phospholipids alone were not used in subsequent experiments.

[0084] 2.6 Effect of composite emulsifier on butter samples

[0085] Table 7 Effect of composite emulsifier on samples

[0086]

[0087] The sensory quality evaluation method is as follows:

[0088] 1. Evaluators: Select 10-15 screened and trained evaluators. The evaluators must have normal visual, olfactory, taste and tactile sensory functions, have a certain understanding of hot pot soup base, and be able to accurately describe and evaluate its sensory characteristics.

[0089] 2. Evaluation environment: The evaluation environment should be quiet, well-ventilated, and have appropriate temperature and humidity (temperature about 22-25°C, relative humidity 40%-60%). The evaluation area should be free from odor interference, and the lighting should use natural or simulated natural white light sources to ensure sufficient and uniform light.

[0090] 3. Sample preparation:

[0091] Cook the hot pot soup base according to the normal consumption method, and take an appropriate amount of the cooked hot pot soup base as the evaluation sample. To ensure the consistency of the evaluation, the amount of each sample should remain basically the same, generally 200-300 ml.

[0092] The sample temperature should be kept in a suitable range for tasting, about 50-60°C, to avoid high temperatures that may scald the evaluators, and low temperatures that may affect the release of aroma and taste.

[0093] 4. Evaluation order:

[0094] Appearance evaluation: The evaluator first observes the sample's color, transparency, presence of impurities, oil distribution and other appearance characteristics, and scores and describes them according to the evaluation form.

[0095] Aroma evaluation: Place the sample about 5-10 cm under your nose and gently sniff the aroma. Evaluate the intensity, purity, characteristic aroma (such as spicy aroma, butter aroma, sauce aroma, etc.) and coordination of the aroma, and give a score and description.

[0096] Taste evaluation: Use a small spoon to take a small amount of sample soup and put it into your mouth. Do not swallow it in a hurry. Let the soup stay in your mouth for a few seconds to fully experience its taste, including saltiness, sweetness, spiciness, numbingness, umami, aftertaste, etc. Then score and describe it according to the evaluation form. Rinse your mouth with water between evaluations of different samples for 2-3 minutes to remove residual taste in your mouth and avoid mutual interference.

[0097] Taste evaluation: While tasting the flavor, feel the sample's texture, thickness, lubricity, whether it has granularity and other taste characteristics in your mouth, and also score and describe them.

[0098] Evaluation record: The evaluator should accurately fill in the scores and descriptive words under the corresponding items in the evaluation form according to his or her sensory experience of the sample. The evaluation form should be concise and clear to facilitate the evaluator to record quickly. For special feelings or problems that cannot be measured with specific scores, detailed descriptions can be given in the remarks column.

[0099] The sensory evaluation table is shown in Table 8:

[0100] Table 8

[0101]

[0102]

[0103]

[0104]

[0105] As shown in Table 7, the amount of compound emulsifier added and the composition of the compound emulsifier have a key influence on the hardness, melting point, oil precipitation and sensory quality of the samples. The addition of compound emulsifiers has a certain positive effect on the hardness of the samples. The mass ratio of monoglyceride, phospholipids and lecithin in experimental group 5 is 3:0.25:1.5, which performs best. It can take into account hardness, oil precipitation and ensure high sensory quality without affecting the taste and flavor of the product. However, improper addition of phospholipids will deteriorate the quality of the product. When the compound emulsifier is only a compound of monoglyceride and lecithin, even if the addition ratio of the two is guaranteed to remain unchanged, there is no obvious promoting effect on the sensory quality and oil precipitation inhibition effect, and the effect cannot be compared with the small effect of groups 1 to 5 of this sequence number.

[0106] The above is only an embodiment of the present invention, and the common knowledge such as the known specific technical solutions and / or characteristics in the solution is not described in detail here. It should be pointed out that for those skilled in the art, without departing from the technical solution of the present invention, several modifications and improvements can be made, which should also be regarded as the protection scope of the present invention, and these will not affect the effect of the implementation of the present invention and the practicality of the patent. The scope of protection required by this application shall be based on the content of its claims, and the specific implementation methods and other records in the specification can be used to interpret the content of the claims.

Claims

1. A method for preventing oil separation of hot pot soup base while taking into account hardness, characterized in that: It includes a processing intervention stage and a storage intervention stage. In the storage intervention stage, the hot pot base is first cooled below 1°C and then subjected to transition treatment.

2. A method for preventing oil separation of hot pot soup base taking into account hardness according to claim 1, characterized in that: The temperature of the transition treatment is 25°C and the treatment time is ≥3h.

3. A method for preventing oil separation of hot pot soup base taking into account hardness according to claim 2, characterized in that: Before cooling, keep the product temperature ≥60℃.

4. A method for preventing oil separation of hot pot soup base taking into account hardness according to claim 3, characterized in that: Before cooling, keep the product temperature between 60 and 80°C.

5. A method for preventing oil separation of hot pot soup base taking into account hardness according to claim 4, characterized in that: The temperature of the cooling treatment is -3 to 1°C.

6. A method for preventing oil separation of hot pot soup base taking into account hardness according to claim 5, characterized in that: During the processing intervention stage, the raw materials of the hot pot base include an emulsifier, which is at least one of monoglyceride, phospholipids, and lecithin.

7. A method for preventing oil separation of hot pot soup base taking into account hardness according to claim 6, characterized in that: The emulsifier is monoglyceride, and the added amount of the emulsifier is 0.5-2%.

8. A method for preventing oil separation of hot pot soup base while taking hardness into consideration according to claim 6, characterized in that: The emulsifier is a mixture of monoglyceride, phospholipid and lecithin, the added amount of the emulsifier is 0.2-0.4%, and the mass ratio of monoglyceride, phospholipid and lecithin in the emulsifier is (2-3.6):(0.2-0.5):(1-1.8).

9. A method for preventing oil separation of hot pot soup base while taking hardness into consideration according to claim 7 or 8, characterized in that: During the processing intervention stage, the fat in the hot pot base raw materials is high-hard butter or a mixture of butter and shortening.

10. The method for preventing oil separation of hot pot soup base while taking hardness into consideration according to claim 8, characterized in that: In the mixed oil, the mass percentage of shortening is ≥50%.

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