Modified starch gelatinization method and application of modified starch gelatinization method in oyster sauce processing

Abstract

The invention relates to the technical field of food processing, in particular to a modified starch gelatinization method and application thereof in oyster sauce processing. Through an ultrasonic treatment-high-temperature treatment-pressure treatment composite gelatinization technology, the gelatinization degree can be effectively improved, the gelatinization effect on modified starch is stabilized, the gelatinization time is shortened by about 20-30%, the proportion of starch particles with the particle size ranging from 20 microns to 50 microns is improved by 20% or above, the shelf life stability is improved, in the 45 DEG C heat preservation acceleration test process, the viscosity is reduced by lower than 5% in 20 days, and the viscosity is reduced by 5% or above in 20 days. And moreover, the dosage of the modified starch is reduced by about 10-15%, the processing cost of the oyster sauce is reduced, and the purposes of stabilizing the posture of the oyster sauce, improving the production efficiency, stabilizing the production quality and reducing the production cost are achieved.

Description

Technical Field

[0001] This application relates to the field of food processing technology, and in particular to a modified starch gelatinization method and its application in oyster sauce processing. Background Technology

[0002] Currently, in oyster sauce production, the body shape of oyster sauce is often adjusted and controlled by screening different modified starches, adjusting the amount of starch used, and high-temperature gelatinization. Among these methods, high-temperature gelatinization of modified starches is used for body shape adjustment. Modified starches with lower viscosity have better stability but poorer thickening effect, requiring 20-30 kg more starch, resulting in higher material costs. Starches with higher viscosity have better thickening effect but poorer thermal stability. In actual oyster sauce production, pressure pumping and shearing stirring are unavoidable, resulting in a viscosity loss of 1000-2500 cp, making it difficult to achieve stable body shape control.

[0003] Patent application number 202010938329.8 discloses a process for processing aged rice. This process relates to the field of rice processing technology and includes the following steps: (1) washing the rice; (2) preparing an ultrasonic treatment solution; (3) ultrasonic treatment; and (4) compound enzyme treatment. The treated aged rice has a lower gel consistency, exhibiting a hard gel consistency. The crude protein and crude fat in the treated aged rice more readily promote and enhance the gelatinization of rice starch. This technology uses ultrasound to break down the microparticles between starch molecules, promoting the penetration of water molecules and improving the viscoelasticity of the rice after cooking. However, it only uses a single ultrasonic treatment method and does not mention the effect of the cavitation effect generated by ultrasound on the hydration process of starch particles.

[0004] Patent application number 201610211414.8 discloses a method for gelatinizing modified starch. First, a modified starch suspension is prepared at room temperature; then, the modified starch suspension is initially gelatinized at low temperature to form a starch slurry; next, the modified starch in the starch slurry undergoes a second gelatinization at high temperature; finally, the modified starch that has undergone the second gelatinization is rapidly cooled. Compared with the conventional one-step heating and holding process, this method can shorten the overall gelatinization time and reduce the breakage of starch particles during gelatinization, thereby enabling precise control of the degree and uniformity of gelatinization of the modified starch, solving the problem of uneven starch gelatinization in traditional gelatinization processes.

[0005] Currently, conventional thermal gelatinization technology suffers from drawbacks such as high energy consumption, relatively low energy efficiency, and the potential for insufficient or excessive gelatinization leading to starch breakage due to improper control of gelatinization temperature and time, affecting food texture and flavor. Furthermore, high temperatures can easily cause the loss of certain nutrients. Statistical analysis of the particle size of gelatinized starch using existing technologies reveals that less than 60% is within the 20–50 μm range, resulting in insufficient shelf-life stability. During accelerated testing at 45°C, viscosity decreased by more than 10% starting on day 20. Summary of the Invention

[0006] The purpose of this application is to overcome the shortcomings of the prior art and provide a modified starch gelatinization method and its application in oyster sauce processing. This application discloses a combined method of ultrasonic treatment, high-temperature treatment, and pressure treatment, which can effectively improve the starch gelatinization effect, the stability and shear resistance of the gelatinized product, reduce starch usage, stabilize the shape of the oyster sauce product, and improve production efficiency.

[0007] To achieve the above objectives, the technical solution adopted in this application is as follows:

[0008] This application provides a method for gelatinizing modified starch, comprising the following steps:

[0009] S1. Prepare a starch suspension by mixing modified starch and water. Pre-treat the starch suspension by ultrasound. The power of the ultrasound is 200-350W and the ultrasound time is 90-180s.

[0010] S2. Mix the pretreated starch suspension, oyster sauce, white sugar, edible salt, monosodium glutamate, additives and water to obtain a mixture;

[0011] S3. The mixture obtained in step S2 is gelatinized at high temperature, and then pressure of 1-2 Bar is applied to maintain the mixture to obtain oyster sauce.

[0012] This application provides a composite gelatinization technology combining ultrasonic treatment, high-temperature treatment, and pressure treatment. By combining ultrasonic technology with high-pressure treatment technology, the starch gelatinization process is optimized, solving the problems of high energy consumption, long time, and low efficiency in traditional gelatinization technologies. This improves the gelatinization rate and uniformity of starch, while also enhancing the properties of the gelatinized starch. Ultrasonic waves accelerate the breakage and dissolution of starch molecules through cavitation effects and mechanical shear force. High pressure promotes the relaxation of starch granule structure, allowing water to more easily penetrate the granules. The composite gelatinization technology of this application can reduce gelatinization temperature, shorten reaction time, save energy, and provide a more efficient and environmentally friendly gelatinization process. Current research and reports on the combined application of ultrasonic treatment, high-temperature treatment, and pressure treatment in oyster sauce body shape control are also available.

[0013] In this process, modified starch is mixed with water to form a starch suspension. The suspension is then pretreated using ultrasonic technology. When ultrasound waves propagate through the starch suspension, bubbles in the liquid rapidly form, expand, and eventually collapse under the influence of the sound field. This violent collapse of bubbles generates localized high temperatures, high pressures, and microjets, impacting the surface of the starch granules and disrupting their integrity. The localized high temperatures generated by the cavitation effect accelerate the starch hydration process, thereby reducing the temperature and time required for starch gelatinization. The strong shear force generated by ultrasonic mechanical vibration deforms or breaks the internal structure of the starch granules, breaking the molecular chains and disrupting hydrogen bonds. This weakens the intermolecular forces, promotes starch molecule deaggregation, and makes it easier to dissolve and gelatinize. This effectively improves the thermal stability of the gelatinized modified starch.

[0014] This application also utilizes a certain pressure (1-2 Bar) to promote the gelatinization of modified starch. High pressure allows starch molecules (mainly amylose and amylopectin) within starch granules to bond together via hydrogen bonds, forming a stable structure. Under high pressure, these hydrogen bonds are broken, weakening the interaction between starch molecules. With the breakdown of hydrogen bonds, water molecules can more easily penetrate the starch granules, loosening the starch molecular chains and promoting gelatinization. Simultaneously, the high pressure increases the osmotic pressure of water molecules within the starch granules, causing water to enter and swell. This swelling leads to the gradual deformation, expansion, and even rupture of the starch granules, dissolving amylose and amylopectin, increasing the viscosity and fluidity of the solution. The structural disruption of the starch granules not only promotes water penetration but also makes the arrangement of starch chains more disordered, thereby accelerating gelatinization.

[0015] In a preferred embodiment of the modified starch gelatinization method described in this application, in step S1, the mass ratio of modified starch to water is (0.15~0.35):1.

[0016] In a preferred embodiment of the modified starch gelatinization method described in this application, in step S1, the mass ratio of modified starch to water is 0.2:1.

[0017] In a preferred embodiment of the modified starch gelatinization method described in this application, in step S1, the ultrasonic power is 250W and the ultrasonic time is 120s.

[0018] The preferred ultrasonic conditions described above allow for the pretreatment of starch suspensions, which can disrupt the integrity of starch granules. The localized high temperature generated by the cavitation effect can accelerate the starch hydration process, thereby reducing the temperature and time required for starch gelatinization. Furthermore, the strong shear force generated by ultrasound can deform or break the internal structure of starch granules, breaking the molecular chains of starch and disrupting the hydrogen bonds, leading to a weakening of intermolecular forces and promoting the deaggregation of starch molecules, making them easier to dissolve and gelatinize. This effectively improves the thermal stability of the modified starch after gelatinization.

[0019] In a preferred embodiment of the modified starch gelatinization method described in this application, in step S2, the mass ratio of starch suspension to oyster sauce, white sugar, edible salt, monosodium glutamate, additives and water is (0.1-0.35):(0.2-0.4):(0.1-0.15):(0.07-0.12):(0.225-0.4):(0.005-0.01):(0.2-0.6).

[0020] In a preferred embodiment of the modified starch gelatinization method described in this application, in step S3, the high-temperature gelatinization temperature is 95-105°C, and the high-temperature gelatinization time is 5-10 min.

[0021] In a preferred embodiment of the modified starch gelatinization method described in this application, in step S3, the high-temperature gelatinization temperature is 100°C and the high-temperature gelatinization time is 8 minutes.

[0022] In a preferred embodiment of the modified starch gelatinization method described in this application, the pressure in step S3 is 1.5 Bar.

[0023] The high-pressure gelatinization conditions described above can better preserve the nutrients in food, result in more uniform gelatinization, significantly improve the gelatinization rate, and enhance product texture.

[0024] In a preferred embodiment of the modified starch gelatinization method described in this application, the pressure is maintained for 10 to 15 minutes in step S3.

[0025] This application also provides the application of the above-mentioned modified starch gelatinization method in oyster sauce processing.

[0026] This application marks the first time that a combined ultrasonic treatment-high temperature treatment-pressure treatment gelatinization technology has been applied to the processing of oyster sauce products. This technology further shortens the production and processing time, reduces reliance on the characteristics of modified starch raw materials, and achieves the goals of improving the stability of oyster sauce, increasing production efficiency, and saving production costs. This application improves the gelatinization effect, stabilizes the product's shape, reduces production costs, and increases production efficiency through step-by-step treatment of modified starch.

[0027] Most existing technologies employ a single gelatinization process. This application utilizes a composite gelatinization technology involving ultrasonic treatment, high-temperature treatment, and pressure treatment. Through mutually reinforcing physical effects (such as high pressure promoting starch granule expansion and ultrasonic cavitation), the hydration and dispersion of starch granules can be accelerated, thereby reducing the temperature and time required for gelatinization and improving process efficiency. The composite gelatinization technology also has advantages in energy consumption, effectively reducing production costs and making it more economical and environmentally friendly for large-scale industrial production.

[0028] Compared with the prior art, this application has the following beneficial effects:

[0029] In response to existing technologies that utilize high-temperature, long-duration gelatinization methods, this application provides a modified starch gelatinization method. This method employs a composite gelatinization technology involving ultrasonic treatment, high-temperature treatment, and pressure treatment. This effectively improves the degree of gelatinization, stabilizes the gelatinization effect on modified starch, shortens gelatinization time by approximately 20-30%, increases the proportion of starch particles with a diameter of 20-50 μm by more than 20%, and enhances shelf-life stability. During an accelerated heat treatment test at 45℃, the viscosity decreases by less than 5% after 20 days. Furthermore, it reduces the amount of modified starch used by approximately 10-15%, lowering the processing cost of oyster sauce. This achieves the goals of stabilizing the oyster sauce's appearance, improving production efficiency, stabilizing production quality, and reducing production costs. Detailed Implementation

[0030] To better illustrate the purpose, technical solution, and advantages of this application, the following will provide further explanation of this application in conjunction with specific embodiments.

[0031] In the following examples and comparative examples, unless otherwise specified, the experimental methods used are conventional methods, and the materials and reagents used are commercially available unless otherwise specified. Furthermore, the raw materials used in each parallel experiment are the same.

[0032] Example 1: A method for gelatinizing modified starch

[0033] This embodiment provides a method for gelatinizing modified starch, including the following steps:

[0034] S1. A starch suspension is prepared by mixing modified starch with water, wherein the mass ratio of modified starch to water is 0.2:1. The starch suspension is pretreated by ultrasound with a power of 250W and a duration of 120s to obtain the starch suspension.

[0035] S2. Mix the pretreated starch suspension (0.22 parts by weight), oyster sauce (0.25 parts by weight), white sugar (0.1 parts by weight), edible salt (0.07 parts by weight), monosodium glutamate (0.23 parts by weight), additives (0.01 parts by weight) and water (0.12 parts by weight) evenly to obtain a mixture.

[0036] S3. The mixture obtained in step S2 is gelatinized at a high temperature of 100°C for 8 minutes to obtain gelatinized oyster sauce product. Then, a pressure of 1.5 Bar is applied to the gelatinized oyster sauce product and maintained for 10 minutes to obtain the oyster sauce product.

[0037] Example 2: A method for gelatinizing modified starch

[0038] Compared with Example 1, the difference in Example 2 is that in step S1, the mass ratio of modified starch to water is 0.35:1, and in step S2, the starch suspension (0.16 parts by weight) is used. The rest of the preparation methods are the same as in Example 1.

[0039] Example 3: A method for gelatinizing modified starch

[0040] Compared with Example 1, the difference in Example 3 is that in step S1, the power of the ultrasound is 200W, while the rest of the preparation method is the same as in Example 1.

[0041] Example 4: A method for gelatinizing modified starch

[0042] Compared with Example 1, the difference in Example 4 is that in step S1, the ultrasound time is 180 seconds, while the rest of the preparation method is the same as in Example 1.

[0043] Example 5: A method for gelatinizing modified starch

[0044] Compared with Example 1, the difference in Example 5 is that in step S3, a pressure of 2 Bar is applied to the gelatinized oyster sauce product and maintained for 10 minutes, while the rest of the preparation method is the same as in Example 1.

[0045] Example 6: A method for gelatinizing modified starch

[0046] Compared with Example 1, the difference in Example 6 is that in step S3, a pressure of 1.5 Bar is applied to the gelatinized oyster sauce product and maintained for 15 minutes, while the rest of the preparation method is the same as in Example 1.

[0047] Example 7: A method for gelatinizing modified starch

[0048] This embodiment provides a method for gelatinizing modified starch, including the following steps:

[0049] S1. A starch suspension is prepared by mixing modified starch with water, wherein the mass ratio of modified starch to water is 0.35:1. The starch suspension is pretreated by ultrasound with a power of 200W and a duration of 90s to obtain the starch suspension.

[0050] S2. Mix the pretreated starch suspension (0.16 parts by weight), oyster sauce (0.25 parts by weight), white sugar (0.1 parts by weight), edible salt (0.07 parts by weight), monosodium glutamate (0.23 parts by weight), additives (0.01 parts by weight) and water (0.18 parts by weight) evenly to obtain a mixture.

[0051] S3. The mixture obtained in step S2 is gelatinized at a high temperature of 95°C for 5 minutes to obtain gelatinized oyster sauce product. Then, a pressure of 1 Bar is applied to the gelatinized oyster sauce product and maintained for 10 minutes to obtain the oyster sauce product.

[0052] Example 8: A method for gelatinizing modified starch

[0053] This embodiment provides a method for gelatinizing modified starch, including the following steps:

[0054] S1. A starch suspension is prepared by mixing modified starch with water, wherein the mass ratio of modified starch to water is 0.15:1. The starch suspension is pretreated by ultrasound with a power of 350W and a duration of 180s to obtain the starch suspension.

[0055] S2. Mix the pretreated starch suspension (0.32 parts by weight), oyster sauce (0.25 parts by weight), white sugar (0.1 parts by weight), edible salt (0.07 parts by weight), monosodium glutamate (0.23 parts by weight), additives (0.01 parts by weight) and water (0.02 parts by weight) evenly to obtain a mixture.

[0056] S3. The mixture obtained in step S2 is gelatinized at a high temperature of 105°C for 10 minutes to obtain gelatinized oyster sauce product. Then, a pressure of 2 Bar is applied to the gelatinized oyster sauce product and maintained for 15 minutes to obtain the oyster sauce product.

[0057] Comparative Example 1

[0058] Compared with Example 1, the difference in Comparative Example 1 is that in step S1, the power of the ultrasound is 100W, while the rest of the preparation method is the same as in Example 1.

[0059] Comparative Example 2

[0060] Compared with Example 1, the difference in Comparative Example 2 is that the ultrasound time in step S1 is 200 seconds, while the rest of the preparation method is the same as in Example 1.

[0061] Comparative Example 3

[0062] Compared with Example 1, the difference in Comparative Example 3 is that in step S3, a pressure of 0.7 Bar is applied to the gelatinized oyster sauce product and maintained for 10 minutes, while the rest of the preparation method is the same as in Example 1.

[0063] Comparative Example 4

[0064] Compared with Example 1, the difference in Comparative Example 4 is that in step S3, a pressure of 1.5 Bar is applied to the gelatinized oyster sauce product and maintained for 25 minutes, while the rest of the preparation method is the same as in Example 1.

[0065] Comparative Example 5

[0066] Compared with Example 1, the difference in Comparative Example 5 is that step S1 does not use ultrasound, while the rest of the preparation method is the same as in Example 1.

[0067] Comparative Example 6

[0068] Compared with Example 1, the difference in Comparative Example 6 is that in step S3, no pressure is applied to the gelatinized oyster sauce product, while the rest of the preparation method is the same as in Example 1.

[0069] The oyster sauce products prepared in Examples 1-8 and Comparative Examples 1-6 were tested for their indicators, and the results are shown in Table 1.

[0070] 1) Viscosity testing method: A viscometer was used for measurement. The oyster sauce sample (25±1℃) was placed directly below the viscometer. A No. 6 rotor was used, with a rotation speed of 50 r / min and a rotation time of 2 min set. The rotor was immersed in the sample up to the groove mark on the rotor rod. The start button was pressed to begin the measurement. After the measurement was completed, the viscosity result was read and recorded to the nearest integer. The temperature of the sample during the measurement was also accurately recorded.

[0071] 2) Particle size detection method: Using an optical microscope, dilute the oyster sauce sample to a certain proportion to form a solution, stain it, place it on the microscope sample stage, magnify it to a certain magnification, directly observe the particle morphology, and combine it with image analysis software (such as ImageJ) to count the particle size.

[0072] 3) Accelerated test (45℃, 20 days) viscosity: The oyster sauce products prepared in Examples 1-8 and Comparative Examples 1-6 were subjected to an accelerated test (at 45℃, 20 days) to test the viscosity;

[0073] 4) Viscosity loss rate: Viscosity loss rate = (finished product viscosity - viscosity after acceleration) / finished product viscosity * 100%.

[0074] Table 1

[0075]

[0076] The results are shown in Table 1. Examples 1-8 of this application employ a composite gelatinization technology of ultrasonic treatment-high temperature treatment-pressure treatment, which can cause starch granules to swell and promote starch gelatinization. The overall starch gelatinization effect is good, with no breakage, and the starch granules are full. The viscosity loss during the shelf life of the product is within 5%. Among them, although the finished product indicators and shelf life indicators of Examples 4 and 8 are not significantly different, the cost of Example 8 is higher.

[0077] Among them, Comparative Example 1 used an ultrasonic power of less than 200-350W, and Comparative Example 2 used an ultrasonic time of more than 90-180s, which is not within the ultrasonic conditions of this application. The proportion of starch particles with a diameter of 20-50μm is less than that of Examples 1-8 of this application, and the viscosity of the product exceeds 5% during the shelf life.

[0078] The pressure conditions used in Comparative Example 3 were not within the range of 1 to 2 Bar, and the pressure maintenance time used in Comparative Example 4 was not within the range of 10 to 15 minutes. The overall starch gelatinization effect was not as good as that of Examples 1 to 8, and the viscosity of the product decreased significantly during the shelf life.

[0079] Conclusions of Comparative Examples 5 and 6: Although Comparative Example 5 did not use ultrasonic treatment and Comparative Example 6 did not use pressure treatment, the overall starch gelatinization effect and particle size were not as good as those of Examples 1 to 8.

[0080] This application addresses existing technologies that utilize high-temperature, long-term gelatinization methods. It develops a composite gelatinization technology involving ultrasonic treatment, high-temperature treatment, and pressure treatment, which effectively improves the degree of gelatinization, stabilizes the gelatinization effect, increases the proportion of starch particles with a diameter of 20-50 μm by more than 20%, and enhances shelf-life stability. During an accelerated heat treatment test at 45℃, the viscosity decreases by less than 5% after 20 days. This achieves the goals of stabilizing oyster sauce texture, improving production efficiency, and reducing production costs.

[0081] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of this application and are not intended to limit the scope of protection of this application. Although this application has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can be made to the technical solutions of this application without departing from the substance and scope of the technical solutions of this application.

Claims

1. A method for gelatinizing modified starch, characterized in that, Includes the following steps: S1. Prepare a starch suspension by mixing modified starch and water. Pre-treat the starch suspension by ultrasound. The power of the ultrasound is 200-350W and the ultrasound time is 90-180s. S2. Mix the pretreated starch suspension, oyster sauce, white sugar, edible salt, monosodium glutamate, additives and water to obtain a mixture; S3. The mixture obtained in step S2 is gelatinized at high temperature, and then pressure of 1-2 Bar is applied to maintain the mixture to obtain oyster sauce.

2. The modified starch gelatinization method as described in claim 1, characterized in that, In step S1, the mass ratio of modified starch to water is (0.15-0.35):

1.

3. The modified starch gelatinization method as described in claim 2, characterized in that, In step S1, the mass ratio of modified starch to water is 0.2:

1.

4. The modified starch gelatinization method as described in claim 1, characterized in that, In step S1, the ultrasonic power is 250W and the ultrasonic time is 120s.

5. The modified starch gelatinization method as described in claim 1, characterized in that, In step S2, the mass ratio of starch suspension to oyster sauce, white sugar, edible salt, monosodium glutamate, additives and water is (0.1-0.35):(0.2-0.4):(0.1-0.15):(0.07-0.12):(0.225-0.4):(0.005-0.01):(0.2-0.6).

6. The modified starch gelatinization method as described in claim 1, characterized in that, In step S3, the high-temperature gelatinization temperature is 95–105°C, and the high-temperature gelatinization time is 5–10 min.

7. The modified starch gelatinization method as described in claim 6, characterized in that, In step S3, the high-temperature gelatinization temperature is 100°C and the high-temperature gelatinization time is 8 minutes.

8. The modified starch gelatinization method as described in claim 1, characterized in that, In step S3, the pressure is 1.5 Bar.

9. The modified starch gelatinization method as described in claim 1, characterized in that, In step S3, the pressure is maintained for 10 to 15 minutes.

10. The application of the modified starch gelatinization method as described in any one of claims 1 to 9 in oyster sauce processing.

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