Anti-crystallization baking sauce and preparation method thereof

Abstract

The invention discloses an anti-crystallization baking sauce and a preparation method thereof, and belongs to the technical field of sauce preparation. The anti-crystallization baking sauce comprises the following raw materials in parts by weight: 40-45 parts of water, 10-12 parts of vegetable oil, 4-6 parts of an anti-caking agent, 10-12 parts of egg yolk, 7-8 parts of edible glucose, 1-3 parts of edible salt, 3-4 parts of an acidic seasoning liquid, 1-2 parts of a food additive, 0.1-0.3 part of edible essence and flavor, 0.5-0.6 part of a yeast extract and 1-2 parts of an auxiliary agent. The preparation method comprises the following steps: firstly, mixing water, egg yolk, edible glucose, acidic seasoning liquid, yeast extract and food additives, then adding vegetable oil and cellulose-based composite microspheres, finally adding edible salt and edible flavors and fragrances, and homogenizing to obtain the anti-crystallization baking sauce. The anti-crystallization baking sauce provided by the invention can synchronously realize efficient inhibition of sugar crystallization and grease separation, and keeps the sauce body silky.

Description

Technical Field

[0001] The present invention belongs to the technical field of sauce preparation, and particularly relates to an anti-crystallization baking sauce and a preparation method thereof. Background Art

[0002] Baking sauce is a common seasoning sauce, which is made by mixing various raw materials. Common basic sauces such as tomato sauce, seafood sauce, and barbecued pork sauce are combined with sugars, vinegars, spices, etc. It is widely used in various baked dishes, such as baked fish, baked chicken wings, baked vegetables, etc. Its main purpose is to provide rich taste and flavor for food, and usually has a strong sauce flavor, sweetness, sourness, spiciness and other flavors.

[0003] Existing baking sauce products are prone to crystallization when stored at room temperature. This is mainly because components such as sugars and salts in the sauce will precipitate crystals under certain conditions, resulting in a poor taste of the sauce and affecting the use experience. In addition, some products will also have problems such as layering and precipitation after high-temperature or long-term storage, further reducing the quality and stability of the products. Therefore, it is very necessary to find an anti-crystallization baking sauce. Summary of the Invention

[0004] Based on the deficiencies of the existing technology, the purpose of the present invention is to provide an anti-crystallization baking sauce and a preparation method thereof.

[0005] The first aspect of the present invention is to provide an anti-crystallization baking sauce, which comprises the following raw materials in parts by weight: 40-45 parts of water, 10-12 parts of vegetable oil, 4-6 parts of anti-caking agent, and 10-12 parts of egg yolk; Among them, the anti-caking agent is a cellulose-based composite microsphere, and the cellulose-based composite microsphere is prepared by the following steps: A1: Dispersing microcrystalline cellulose in a buffer solution, homogenizing and drying to obtain porous microcrystalline cellulose microspheres; A2: Immersing the porous microcrystalline cellulose microspheres in molten glyceryl monostearate, centrifuging and cooling to obtain glyceryl monostearate-porous microcrystalline cellulose microspheres; A3: Spraying a hydroxypropyl methylcellulose solution on the surface of the glyceryl monostearate-porous microcrystalline cellulose microspheres, and drying to obtain the cellulose-based composite microspheres.

[0006] It should be specifically noted that the cellulose-based composite microspheres provided by the present invention are composed of a porous cellulose skeleton, a monoglyceride core, and a hydroxypropyl methylcellulose (HPMC) film. Microcrystalline cellulose (MCC) is homogenized under high pressure in a phosphate buffer solution, and its hydrogen bond network is broken to form nanofibrils. Then, water is rapidly evaporated under spray drying to form honeycomb-like pores. Glycerol monostearate in a molten state penetrates into the pores of MCC and forms a β'-crystal network morphology after cooling. The surface of the monoglyceride-porous microcrystalline cellulose microspheres is covered with HPMC molecules to form a dense gel film.

[0007] The mechanism of action of the cellulose-based composite microspheres is as follows: when heated, the HPMC film dissolves, and glycerol monostearate flows out of the pores of MCC. Since the surface of the β'-crystals of monoglyceride contains free stearic acid chains and is lipophilic, it is easy to combine with oil under the action of van der Waals forces, and with the synergistic effect of additives, the liquid oil is transformed into a solid-like gel, thereby reducing the precipitation of oil; after glycerol monostearate flows out, the pores of MCC are used to adsorb free glucose molecules, reducing the local sugar concentration to an unsaturated state and reducing sugar crystallization; the HPMC film is in a dense gel state at low temperatures and can block acid solution to prevent glycerol monostearate from being hydrolyzed by acid too early, resulting in the inability to reduce oil precipitation.

[0008] In some embodiments, the mass ratio of microcrystalline cellulose to glycerol monostearate is 1:1 - 3.

[0009] In some embodiments, the concentration of the hydroxypropyl methylcellulose solution is 3 - 5 wt%; the buffer solution is a sodium dihydrogen phosphate buffer solution with a concentration of 0.1 - 0.3 M.

[0010] In some embodiments, in A1, the homogenization pressure is 80 - 100 MPa, the number of homogenization times is 3 - 5 times, the drying is spray drying, and the inlet air or outlet air temperature is 150 - 180 °C.

[0011] In some embodiments, in A2, the centrifugal rotation speed is 2500 - 3000 rpm, the centrifugal time is 3 - 5 min, and the cooling is to cool down to 20 - 25 °C.

[0012] In some embodiments, in A3, the spraying thickness of the hydroxypropyl methylcellulose solution is 4 - 5 μm.

[0013] In some embodiments, by weight, it further includes the following components: 7 - 8 parts of edible glucose, 1 - 3 parts of edible salt, 3 - 4 parts of acidic flavoring liquid, 1 - 2 parts of food additives, 0.1 - 0.3 parts of edible essence, 0.5 - 0.6 parts of yeast extract, and 1 - 2 parts of additives.

[0014] In some embodiments, the food additive is selected from at least one of sodium glutamate, lactic acid, xanthan gum, potassium sorbate, natamycin, and disodium ethylenediaminetetraacetate; the auxiliary agent is selected from at least one of calcium stearate, Tween 60, and Span 80.

[0015] The second aspect of the present invention is to provide a method for preparing an anti-crystallization baking sauce, comprising the following steps: S1: Mix water, egg yolk, edible glucose, acidic flavoring liquid, yeast extract, and food additive; S2: Add vegetable oil and cellulose-based composite microspheres to the mixed system of S1 and mix; S3: Add edible salt and edible essence and spices to the mixed system of S2, and homogenize to obtain the anti-crystallization baking sauce.

[0016] In some embodiments, in S2, the mixing temperature is 60-75 °C, and the mixing time is 20-30 min; in S3, the homogenization pressure is 20-30 MPa.

[0017] It should be noted that low-pressure homogenization is adopted in S3 to avoid damaging the microsphere structure.

[0018] Compared with the prior art, the present invention has the following beneficial effects: The solution of the present invention provides an anti-crystallization baking sauce, and creatively adds cellulose-based composite microspheres as the core anti-caking agent, which can simultaneously achieve efficient inhibition of sugar crystallization and oil separation. Through the dual effects of the monoglyceride network locking oil and the micropores of microcrystalline cellulose adsorbing free sugar, the sauce body maintains a zero-crystalline sand feeling and zero oil layer separation. Specific Embodiments

[0019] The present invention will be further described below in conjunction with embodiments.

[0020] Example 1 An anti-crystallization baking sauce, by weight, comprises the following raw materials: 43 parts of water, 11 parts of vegetable oil, 5 parts of anti-caking agent, 11 parts of egg yolk, 8 parts of edible glucose, 2 parts of edible salt, 3 parts of acidic flavoring liquid, 0.3 part of sodium glutamate, 0.2 part of lactic acid, 0.4 part of xanthan gum, 0.1 part of potassium sorbate, 0.05 part of natamycin, 0.4 part of disodium ethylenediaminetetraacetate, 0.2 part of edible essence and spices, 0.5 part of yeast extract, and 2 parts of auxiliary agent.

[0021] Among them, the anti-caking agent is cellulose-based composite microspheres, and the cellulose-based composite microspheres are prepared by the following steps: A1: Disperse microcrystalline cellulose in 0.2 M sodium dihydrogen phosphate buffer solution, homogenize 4 times under a pressure of 90 MPa, and then spray-dry to obtain porous microcrystalline cellulose microspheres; among them, the inlet or outlet temperature of spray-drying is 170 °C; A2: Immerse the porous microcrystalline cellulose microspheres with a concentration of 4 wt% in molten glyceryl monostearate, centrifuge at 2800 rpm for 4 min, and then cool to 25 °C to obtain glyceryl monostearate-porous microcrystalline cellulose microspheres; the mass ratio of microcrystalline cellulose to glyceryl monostearate is 1:2; A3: Spray a 4-μm hydroxypropyl methylcellulose solution on the surface of the glyceryl monostearate-porous microcrystalline cellulose microspheres, and obtain the cellulose-based composite microspheres after air-drying.

[0022] The above anti-crystallization baking sauce is prepared by the following steps: S1: Mix water, egg yolk, edible glucose, acidic flavoring liquid, yeast extract and food additives; S2: Add vegetable oil and cellulose-based composite microspheres to the mixed system of S1, and mix at 65 °C for 25 min; S3: Add edible salt and edible flavor and fragrance to the mixed system of S2, and homogenize under a pressure of 25 MPa to obtain the anti-crystallization baking sauce.

[0023] Example 2 It is basically the same as Example 1, except that: by weight, it includes the following raw materials: 45 parts of water, 12 parts of vegetable oil, 6 parts of anti-caking agent, 12 parts of egg yolk, 8 parts of edible glucose, 3 parts of edible salt, 4 parts of acidic flavoring liquid, 0.4 part of monosodium glutamate, 0.3 part of lactic acid, 0.5 part of xanthan gum, 0.2 part of potassium sorbate, 0.1 part of natamycin, 0.5 part of disodium ethylenediaminetetraacetate, 0.3 part of edible flavor and fragrance, 0.6 part of yeast extract, 2 parts of auxiliary agent.

[0024] Example 3 It is basically the same as Example 1, except that: by weight, it includes the following raw materials: 40 parts of water, 10 parts of vegetable oil, 4 parts of anti-caking agent, 10 parts of egg yolk, 7 parts of edible glucose, 1 part of edible salt, 3 parts of acidic flavoring liquid, 0.3 part of monosodium glutamate, 0.1 part of lactic acid, 0.3 part of xanthan gum, 0.07 part of potassium sorbate, 0.03 part of natamycin, 0.2 part of disodium ethylenediaminetetraacetate, 0.1 part of edible flavor and fragrance, 0.5 part of yeast extract, 1 part of auxiliary agent.

[0025] Example 4 It is basically the same as Example 1, except that: The anti-caking agent provided in this Example 4 is a cellulose-based composite microsphere, and the cellulose-based composite microsphere is prepared by the following steps: A1: Disperse microcrystalline cellulose in 0.3 M sodium dihydrogen phosphate buffer solution, homogenize it 3 times under a pressure of 100 MPa, and then spray-dry to obtain porous microcrystalline cellulose microspheres; among them, the inlet or outlet temperature of spray-drying is 180 °C; A2: Immerse the porous microcrystalline cellulose microspheres with a concentration of 5 wt% in molten glyceryl monostearate, centrifuge at 3000 rpm for 3 min, and then cool down to 20 °C to obtain glyceryl monostearate-porous microcrystalline cellulose microspheres; the mass ratio of microcrystalline cellulose to glyceryl monostearate is 1:3; A3: Spray a 5 μm hydroxypropyl methylcellulose solution on the surface of the glyceryl monostearate-porous microcrystalline cellulose microspheres, and air-dry to obtain the cellulose-based composite microspheres.

[0026] Example 5 It is basically the same as Example 1, except that: The anticaking agent provided in this Example 5 is cellulose-based composite microspheres, which are prepared by the following steps: A1: Disperse microcrystalline cellulose in 0.1 M sodium dihydrogen phosphate buffer solution, homogenize it 5 times under a pressure of 80 MPa, and then spray-dry to obtain porous microcrystalline cellulose microspheres; among them, the inlet or outlet temperature of spray-drying is 150 °C; A2: Immerse the porous microcrystalline cellulose microspheres with a concentration of 3 wt% in molten glyceryl monostearate, centrifuge at 2500 rpm for 5 min, and then cool down to 25 °C to obtain glyceryl monostearate-porous microcrystalline cellulose microspheres; the mass ratio of microcrystalline cellulose to glyceryl monostearate is 1:1; A3: Spray a 4 μm hydroxypropyl methylcellulose solution on the surface of the glyceryl monostearate-porous microcrystalline cellulose microspheres, and air-dry to obtain the cellulose-based composite microspheres.

[0027] Comparative Example 1 It is basically the same as Example 1, except that: no anticaking agent is added, that is, no cellulose-based composite microspheres are added.

[0028] Comparative Example 2 It is basically the same as Example 1, except that: step A3 for preparing the cellulose-based composite microspheres is omitted, that is, no hydroxypropyl methylcellulose solution is sprayed on the surface of the glyceryl monostearate-porous microcrystalline cellulose microspheres, and only the glyceryl monostearate-porous microcrystalline cellulose microspheres are added.

[0029] Comparative Example 3 It is basically the same as Example 1, except that: the cellulose-based composite microspheres are not prepared, and the same amount of microcrystalline cellulose, glyceryl monostearate, and hydroxypropyl methylcellulose are directly added, that is, the glyceryl monostearate core-porous cellulose skeleton-hydroxypropyl methylcellulose membrane structure is not adopted.

[0030] In order to prove that the baked sauce provided by the embodiments of the present invention can prevent sugar crystallization and oil precipitation, the performance tests of Examples 1-5 and Comparative Examples 1-3 were carried out below.

[0031] The gratin sauce samples prepared in Examples 1-5 and Comparative Examples 1-3 were placed in transparent wide-mouth bottles. Five parallel samples were taken from each group and placed in a test sample cabinet. The samples were observed after 10 months. The observation data are shown in Table 1.

[0032] Table 1 As can be seen from Table 1, the baked sauces provided in Examples 1-5 of the present invention did not show any crystallization after being placed for ten months, and the sauce was silky and had no resistance. Comparative Example 1 did not add cellulose-based composite microspheres, resulting in the appearance of lumpy crystals in the sauce. Although Comparative Example 2 added monoglyceride-porous microcrystalline cellulose microspheres, due to the lack of spraying hydroxypropyl methylcellulose solution on the surface of the microspheres, monostearate was placed in an acidic environment too early, and hydrolysis failed, resulting in a decrease in anti-crystallization performance. Although no lumpy crystals appeared, the sauce showed dispersed crystals and was not smooth when stirred. Comparative Example 3 did not adopt a monoglyceride core-porous cellulose skeleton-hydroxypropyl methylcellulose membrane structure, and could not achieve sugar molecule adsorption and oil solid gel, resulting in a significant decrease in anti-crystallization performance.

[0033] The above are only some embodiments of the present invention. For those skilled in the art, several modifications and improvements can be made without departing from the inventive concept of the present invention, which all fall within the scope of protection of the present invention.

Claims

1. An anti-crystallization baking sauce, characterized in that, By weight parts, it includes the following raw materials: 40 - 45 parts of water, 10 - 12 parts of vegetable oil, 4 - 6 parts of anticaking agent, 10 - 12 parts of egg yolk; Among them, the anticaking agent is a cellulose-based composite microsphere, and the cellulose-based composite microsphere is prepared by the following steps: A1: Disperse microcrystalline cellulose in a buffer solution, homogenize and then dry to obtain porous microcrystalline cellulose microspheres; A2: Immerse the porous microcrystalline cellulose microspheres in molten glyceryl monostearate, centrifuge and then cool to obtain glyceryl monostearate-porous microcrystalline cellulose microspheres; A3: Spray a hydroxypropyl methylcellulose solution on the surface of the glyceryl monostearate-porous microcrystalline cellulose microspheres, and dry to obtain the cellulose-based composite microspheres.

2. The anti-crystallization baking sauce according to claim 1, characterized in that, The mass ratio of the microcrystalline cellulose to the glyceryl monostearate is 1:1 - 3.

3. The anti-crystallization baking sauce according to claim 1, characterized in that, The concentration of the hydroxypropyl methylcellulose solution is 3 - 5 wt%; the buffer solution is a 0.1 - 0.3 M sodium dihydrogen phosphate buffer solution.

4. The anti-crystallization baking sauce according to claim 1, wherein In A1, the homogenization pressure is 80 - 100 MPa, the number of homogenization times is 3 - 5 times, the drying is spray drying, and the inlet air or outlet air temperature is 150 - 180 °C.

5. The anti-crystallization baking sauce according to claim 1, wherein In A2, the centrifugation speed is 2500 - 3000 rpm, the centrifugation time is 3 - 5 min, and the cooling is to cool down to 20 - 25 °C.

6. The anti-crystallization baking sauce according to claim 1, characterized in that, In A3, the spraying thickness of the hydroxypropyl methylcellulose solution is 4 - 5 μm.

7. The anti-crystallization baking sauce according to claim 1, wherein By weight parts, it further includes the following components: 7 - 8 parts of edible glucose, 1 - 3 parts of edible salt, 3 - 4 parts of acidic flavoring liquid, 1 - 2 parts of food additive, 0.1 - 0.3 parts of edible essence and flavor, 0.5 - 0.6 parts of yeast extract, 1 - 2 parts of auxiliary agent.

8. The anti-crystallization baking sauce according to claim 7, characterized in that, The food additive is selected from at least one of sodium glutamate, lactic acid, xanthan gum, potassium sorbate, natamycin, disodium ethylenediaminetetraacetate; the auxiliary agent is selected from at least one of calcium stearate, Tween 60, Span 80.

9. A method for preparing the anti-crystallization baking sauce according to any one of claims 1-8, characterized in that, It includes the following steps: S1: Mix the water, the egg yolk, the edible glucose, the acidic flavoring liquid, the yeast extract and the food additive; S2: Add the vegetable oil and the cellulose-based composite microspheres to the mixed system of S1 and mix; S3: Add the edible salt and the edible essence and flavor to the mixed system of S2, homogenize to obtain the anti-crystallization baking sauce.

10. The preparation method according to claim 9, characterized in that, In S2, the mixing temperature is 60 - 75 °C, the mixing time is 20 - 30 min; in S3, the homogenization pressure is 20 - 30 MPa.

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