Method for reducing percolate of hotpot condiment

Abstract

The invention relates to the technical field of hotpot condiment production, and discloses a method for reducing the percolate of a hotpot condiment, and a functional additive is added in the frying process of the hotpot condiment; the functional additive is hydroxy propyl distarch phosphate or acetylated distarch phosphate, or a combination of any one or two of guar gum, carrageenan and monoglyceride and xanthan gum. According to the scheme, the functional additive is added in the frying process of the hotpot condiment, and the substance stabilizes a system by changing the viscosity, fluidity and thixotropy of the system. Molecules of the emulsifier, the interface stabilizer and the monoglyceride have hydrophilic heads and oleophylic tails at the same time, so that the oil-water interface tension is reduced, and O / W or W / O emulsion is formed; xanthan gum, guar gum and carrageenan are used for indirectly stabilizing an interface through thickening. The hydroxy propyl distarch phosphate and the acetylated distarch phosphate can enhance the basic viscosity and the processing tolerance of the hotpot condiment, the cost is low, and the combination of the hydroxy propyl distarch phosphate and the acetylated distarch phosphate can effectively realize the balance between the performance and the cost.

Description

Technical Field

[0001] This invention relates to the field of hot pot base production technology, specifically to a method for reducing the exudate from hot pot base. Background Technology

[0002] As a core product in the catering industry, the quality and stability of hot pot base directly affect its shelf life, taste, and consumer experience. After cooking and vacuum packaging, hot pot base is prone to seepage. This seepage not only causes packaging bulging and damage to the appearance, but also accelerates the oxidation and deterioration of the base, shortening its shelf life. Furthermore, it damages the original flavor and taste of the base, thus affecting its market competitiveness. Therefore, reducing seepage and improving product stability are of great significance to the high-quality development of the hot pot base industry.

[0003] In existing technologies, the problem of exudate from hot pot broth is mainly addressed through the following optimization methods: First, optimizing the broth formula by adjusting the ratio of oil, water, and thickener to reduce the separation of oil and water; second, improving the production process by optimizing the frying temperature, time, and vacuum packaging parameters to reduce residual air inside the packaging and thus reduce exudation; third, adding suitable emulsifiers and stabilizers to enhance the stability of the broth system and inhibit the generation of exudate; and fourth, optimizing the packaging material by selecting packaging materials with better barrier properties to reduce the impact of the external environment on the broth, thereby reducing the occurrence rate of exudate.

[0004] However, existing technologies for reducing exudate from hot pot base still have significant shortcomings and cannot completely solve the problem of exudation: (1) Formula optimization lacks specificity and is mostly based on empirical adjustments, without precise control of the interaction of base ingredients, resulting in limited exudate control; (2) Production process optimization is incomplete, with unreasonable parameter settings in the frying and packaging stages, leading to instability in the internal system of the base, which easily causes separation of oil and water, resulting in exudate; (3) The selection of stabilizers and emulsifiers lacks scientific basis, and some additives affect the flavor of the base and cannot achieve long-term stable exudate control; (4) A systematic exudate control scheme has not been formed, with optimization of only a single stage, failing to achieve synergistic effects of formula, process, and packaging, making it difficult to fundamentally solve the exudate problem and meet the requirements for long-term storage and quality stability of hot pot base. In summary, there is an urgent need for a method to reduce exudate from hot pot base, break through existing technical bottlenecks, and achieve synergistic optimization of reducing exudate from hot pot base, improving the quality stability of hot pot base, and reducing costs. Summary of the Invention

[0005] The present invention aims to provide a method for reducing the seepage of hot pot base, so as to solve the technical problem that existing hot pot bases are prone to seepage after cooking and packaging, which shortens the shelf life.

[0006] To achieve the above objectives, the present invention adopts the following technical solution: a method for reducing the exudate from hot pot base, wherein a functional additive is added during the cooking process of the hot pot base; the functional additive is hydroxypropyl distarch phosphate or acetylated distarch phosphate, or a combination of any one or two of guar gum, carrageenan, and monoglyceride with xanthan gum.

[0007] The principles and advantages of this scheme are: This solution involves adding functional additives during the preparation of hot pot base. These substances stabilize the system by altering its viscosity, flowability, and thixotropy. Emulsifiers and interface stabilizers, such as monoglycerides (which possess both hydrophilic and lipophilic tails), reduce oil-water interfacial tension, forming O / W or W / O emulsions. Xanthan gum, guar gum, and carrageenan indirectly stabilize the interface through thickening. Hydroxypropyl distarch phosphate and acetylated distarch phosphate enhance the base viscosity and processing tolerance of the hot pot base at a low cost; their combination effectively balances performance and cost.

[0008] In actual production, the inventors found that adding hydroxypropyl distarch phosphate and acetylated distarch phosphate directly would cause clumping. However, when hydroxypropyl distarch phosphate, dispersed in crude oil, was added during the frying process, the oil color changed from a bright red to a normal color, while the oil color of acetylated distarch phosphate remained largely unchanged. Adding hydroxypropyl distarch phosphate after dispersion in water resulted in starch flocculent matter, requiring continuous stirring for 1-2 minutes to restore normal conditions. To ensure product quality and yield, hydroxypropyl distarch phosphate and acetylated distarch phosphate were added after dispersion in water.

[0009] Preferably, as an improvement, when the moisture content of the residue in the hot pot base product is 21-23 wt%, the functional additive is 2.0-7.0 wt% hydroxypropyl distarch phosphate or 2.5-7.0 wt% acetylated distarch phosphate. The amount of hydroxypropyl distarch phosphate or acetylated distarch phosphate added is a ratio to the product mass. Taking 90g and 200g 52° hot pot base products as examples, the amount of functional additive in this solution facilitates reducing the moisture content of the residue in the hot pot base product to 20 wt%, improving the occurrence of exudate, and essentially not changing the product appearance or cooking state.

[0010] Preferably, as an improvement, when the moisture content of the residue in the hot pot base product is 24-26 wt%, the functional additive is any one of the following combinations: a combination of 0.2-0.3 wt% xanthan gum and 0.2-0.3 wt% guar gum, or a combination of 0.2-0.3 wt% xanthan gum, 0.3-0.5 wt% carrageenan, and 0.2-0.3 wt% monoglyceride. The amounts of xanthan gum, guar gum, carrageenan, and monoglyceride added are all ratios to the product mass.

[0011] Preferably, as an improvement, the hydroxypropyl distarch phosphate and acetylated distarch phosphate are added after being dispersed in water.

[0012] Preferably, as an improvement, the hot pot base is a 52° hot pot base, available in 90g and 200g sizes.

[0013] Preferably, as an improvement, the 52° hot pot base comprises the following ingredients in parts by weight: 40-45 parts shortening, 4-8 parts vegetable oil, 8-12 parts fermented chili paste, 1-3 parts chili powder, 7-10 parts broad bean paste, 1-3 parts soybean curd, 1-3 parts onion, 4-6 parts ginger, 1-3 parts garlic, 8-12 parts spices, and 8-12 parts edible flavorings.

[0014] Preferably, as an improvement, the method for preparing the 52° hot pot base is as follows: Step S1, Material Preparation: Prepare the above-mentioned raw materials; Step S2, Stir-frying: Stir-fry the ingredients except for spices and flavorings; Step S3: Add water-soluble functional additives during the stir-frying process of spices and flavorings, and continue stir-frying to obtain the finished hot pot base. Attached Figure Description

[0015] Figure 1 This is a comparative chart showing the effect of adding 3% soybean enzyme on the appearance and quality of the product in an embodiment of the present invention.

[0016] Figure 2 This is a comparison diagram showing the dispersion effects of konjac powder, hydroxypropyl distarch phosphate, and acetylated distarch phosphate in butter in embodiments of the present invention.

[0017] Figure 3 This is a comparison chart showing the dispersion effects of konjac powder, hydroxypropyl distarch phosphate, and acetylated distarch phosphate in water in embodiments of the present invention.

[0018] Figure 4 This is a comparison chart showing the dispersion effects of 0.1% xanthan gum + 0.2% carrageenan + 0.1% monoglyceride (left 1), 0.2% guar gum + 0.1% xanthan gum (left 2), and 0.05% gellan gum + 0.2% polyglycerol ester (left 3) in butter in the embodiments of the present invention.

[0019] Figure 5 This is a comparison diagram showing the effects of different combinations of absorbent materials on the exudate in the embodiments of the present invention.

[0020] Figure 6 This is a comparison diagram of the state changes when hydroxypropyl distarch phosphate is directly added in an embodiment of the present invention.

[0021] Figure 7 This is a comparison diagram showing the state changes of water-soluble hydroxypropyl distarch phosphate in an embodiment of the present invention.

[0022] Figure 8 This is a comparison diagram showing the state changes of oil-soluble hydroxypropyl distarch phosphate in an embodiment of the present invention.

[0023] Figure 9 This is a comparison chart showing the changes in hydroxypropyl distarch phosphate in crude oil during the frying process in an embodiment of the present invention (from left to right: initial state, state of hydroxypropyl distarch phosphate added to crude oil, and state after frying).

[0024] Figure 10 This is a comparison diagram showing the effects of different dispersion methods of hydroxypropyl distarch phosphate and acetylated distarch phosphate on the exudate in the embodiments of the present invention.

[0025] Figure 11 This is a comparison chart showing the effects of different proportions of hydroxypropyl distarch phosphate and acetylated distarch phosphate on the exudate in embodiments of the present invention.

[0026] Figure 12 This is a comparison diagram showing the effects of different proportions of colloidal compounds on the exudate in embodiments of the present invention.

[0027] Figure 13 This is a comparison chart of the exudate from the 90g specification product stretch membrane observed (7 days) in an embodiment of the present invention.

[0028] Figure 14 This is a comparison chart of the observation results (14 days) of 200g specification exudate in the embodiments of the present invention.

[0029] Figure 15 This is a comparison diagram of the boiling state after different combinations of absorbent materials are directly mixed with the product in the embodiments of the present invention.

[0030] Figure 16 This is a comparison chart showing the appearance and cooking process changes of a 90g product in an embodiment of the present invention.

[0031] Figure 17 This is a comparison chart showing the appearance and cooking process changes of a 200g product in an embodiment of the present invention. Detailed Implementation

[0032] The present invention will be further described in detail below with reference to embodiments, but the implementation of the present invention is not limited thereto. Unless otherwise specified, the technical means used in the following embodiments and experimental examples are conventional means well known to those skilled in the art, and the materials and reagents used can all be obtained commercially.

[0033] Overview of the Plan This solution provides a method for reducing the seepage of hot pot broth, including: Adding 2.0% hydroxypropyl distarch phosphate and 2.5% acetylated distarch phosphate can reduce the amount of exudate in 90g and 200g products at 52°C, without significantly altering the product's appearance or cooking state. Details are as follows: (1) Hydroxypropyl distarch phosphate and acetylated distarch phosphate will clump when added directly; however, when hydroxypropyl distarch phosphate, which is dispersed in crude oil, is added to the frying process, the color of the oil will change from bright red to normal, while the color of acetylated distarch phosphate remains basically unchanged; when added after being dispersed in water, starch flocculents will appear, and continuous stirring and dispersion for 1-2 minutes is required to restore the normal state. Konjac powder clumps after dissolving in water and cannot be dispersed subsequently, nor can it be dispersed in oil; colloidal compound systems such as xanthan gum, guar gum, and carrageenan can be dispersed in water and oil, and must be mixed with salt before being added directly.

[0034] To ensure product quality and yield, hydroxypropyl distarch phosphate and acetylated distarch phosphate are added after being dispersed in water.

[0035] (2) When the moisture content of the product residue is around 22%, adding 2.0% hydroxypropyl distarch phosphate, 2.5% hydroxypropyl distarch phosphate, and 2.5% acetylated distarch phosphate can reduce the moisture content of the residue to about 20%, thus improving the occurrence of leachate. Therefore, the minimum addition ratio of hydroxypropyl distarch phosphate is 2.0%, and the minimum addition ratio of acetylated distarch phosphate is 2.5%. When the moisture content of the product residue is around 25%, adding 0.2% xanthan gum + 0.2% guar gum, 0.3% xanthan gum + 0.3% guar gum, 0.2% xanthan gum + 0.3% carrageenan + 0.2% monoglyceride, and 0.3% xanthan gum + 0.5% carrageenan + 0.3% monoglyceride can reduce the amount of leachate. Therefore, the minimum addition amount of xanthan gum and guar gum is 0.2% xanthan gum + 0.2% guar gum, and the minimum addition amount of xanthan gum, carrageenan, and monoglyceride is 0.2% xanthan gum + 0.3% carrageenan + 0.2% monoglyceride.

[0036] (3) When an additional 3-7% water was added to the system containing 2.0% hydroxypropyl distarch phosphate and 2.5% acetylated distarch phosphate, the moisture content of the final product residue was significantly lower than that of the blank sample. In addition, when an additional 3% water was added, no exudate was observed in 200g of the product containing 2.0% hydroxypropyl distarch phosphate and 2.5% acetylated distarch phosphate. This indicates that 2.0% hydroxypropyl distarch phosphate and 2.5% acetylated distarch phosphate can fix moisture and reduce the free water content of the system, thereby significantly reducing the occurrence of exudate. Under the same treatment conditions, 0.2% xanthan gum + 0.2% guar gum and 0.2% xanthan gum + 0.3% carrageenan + 0.2% monoglyceride and other water-absorbing colloids can reduce the occurrence of exudate, but the improvement effect is not as obvious as that of adding 2.0% hydroxypropyl distarch phosphate and 2.5% acetylated distarch phosphate.

[0037] (4) The addition of 2.0% hydroxypropyl distarch phosphate and 2.5% acetylated distarch phosphate did not cause turbidity during the cooking process and will not affect the cooking state of the product.

[0038] Example: The experimental products used were 52° translucent packaging, in 90g and 200g sizes. The experimental equipment was a constant temperature incubator. The experimental procedure was as follows: 1. The impact of adding 3% soybean enzyme on the product's appearance and quality. After the 52° transparent hot pot base was stir-fried, 3% soybean enzyme and 10% water were added. After mixing, 200g samples were taken at 0 min, 5 min, 10 min, and 20 min, packaged, and then sent back to the workshop for bagging. Simultaneously, a blank test was conducted on the product without soybean enzyme. After stir-frying, 10% water was added, mixed, and 20g samples were taken at 0 min, 5 min, 10 min, and 20 min, packaged, and then sent back to the workshop for bagging.

[0039] Under a temperature of 45℃, the exudate from products with and without added soybean enzyme was observed and photographed for one consecutive month (0d, 1d, 2d, 3d, 5d, 7d, 14d, 21d, 28d). The moisture content of both the product and the residue was also tested.

[0040] 2. Determine the conditions for adding each absorbent material (i.e., functional additive). 1) Verify the water absorption performance of food-grade plant fiber desiccant sheets Place the dried plant fiber sheets in a sealed bag, add a certain amount of water, seal and leave at room temperature for a certain period of time, then test the quality of the dried plant fiber sheets.

[0041] 2) Verify the method of adding each material. The transparent packaging products are mainly tallow products. Based on the different material characteristics, direct addition, water-soluble addition and oil-soluble addition were used to observe their dispersion in tallow.

[0042] 3. The effect of different absorbent material addition ratios on leachate Hydroxypropyl distarch phosphate and acetylated distarch phosphate were added at concentrations of 1.5%, 2%, and 2.5%, respectively. The blending ratios of xanthan gum and guar gum were 0.1%+0.1%, 0.2%+0.2%, and 0.3%+0.3%. The blending ratios of xanthan gum, carrageenan, and monoglycerides were 0.1%+0.2%+0.1%, 0.2%+0.3%+0.2%, and 0.3%+0.5%+0.3%, respectively. Changes in the stir-frying state after the addition of the absorbent material were observed. Vacuum packaging was used, and the appearance of exudate was observed at 37°C.

[0043] 4. Observe the appearance of seepage when using stretch film packaging. Hydroxypropyl distarch phosphate was added at a ratio of 2.0%, acetylated distarch phosphate at a ratio of 2.5%, xanthan gum and guar gum were blended at a ratio of 0.2% + 0.2%, and xanthan gum, carrageenan, and monoglyceride were blended at ratios of 0.2% + 0.3% + 0.2%. The mixture was stir-fried with 3% water, packaged in stretch film, and the exudate was observed at 37°C. The exudate was first tested on a 90g package, followed by a test on a 200g package.

[0044] 5. Sensory evaluation during cooking Boil the mixture with water at a ratio of 1:3, observe whether the soup becomes cloudy or exhibits other abnormalities, and also taste for any off-flavors.

[0045] Analysis of the results of the example: 1. The impact of adding 3% soybean enzyme on the product's appearance and quality. The moisture content of the soybean enzyme was 67.07%. Adding 3% soybean enzyme introduced 1.59% moisture. In addition, 10% moisture was added to both the blank and the product with 3% soybean enzyme. The number of products under each condition was 5.

[0046] After sealing, all products showed exudate within 0-10 minutes. At 20 minutes, one blank sample (without 3% soybean enzyme) showed exudate, accounting for 20%. All products with 3% soybean enzyme showed exudate. After being kept at 45℃ for 1 day, two blank samples (without 3% soybean enzyme) showed exudate at 20 minutes, accounting for 40%. The surface exudate of the remaining products that showed exudate on day 0 was more severe than before. See details below. Figure 1 .

[0047] Table 1 shows the moisture content of the products and residues after roasting for 0, 5, 10, and 20 minutes. Initially, the moisture content of both the product and residue with 3% soybean enzyme was higher than that without soybean enzyme, possibly due to moisture introduced by the soybean enzyme itself. This difference narrowed as roasting time increased. At 20 minutes of roasting, the moisture content of both the product and residue with 3% soybean enzyme was lower than that of the control group (which did not show any exudate), but the product with soybean enzyme did exhibit exudate. Therefore, this experiment shows that adding 3% soybean enzyme and roasting for 20 minutes does not improve the occurrence of exudate.

[0048] Table 1. Effect of adding 3% soybean enzyme on product moisture content.

[0049] 2. Conditions for adding various absorbent materials 1) Water absorption performance of food-grade plant fiber desiccant sheets The food-grade plant fiber dried sheet weighs 0.309g. When placed in a sealed bag with 2g of water and sealed, ensuring the dried sheet does not directly contact the water, after 6 days, the plant fiber dried sheet weighs 0.6688g, having absorbed approximately one times its own weight in water.

[0050] 2) Dispersion state of the water-absorbing material in butter Since see-through products are mainly tallow-based products, observing the dispersion of various absorbent materials in tallow helps in selecting absorbent materials that can be evenly dispersed in the oil.

[0051] The dispersion of 0.3% konjac flour, 2% hydroxypropyl distarch phosphate, and 2% acetylated distarch phosphate in butter is shown in the figure. Figure 2 It dissolves in water. Figure 3 Konjac flour clumps together in butter and forms a gel in water. Hydroxypropyl distarch phosphate and acetylated distarch phosphate can disperse in butter and also form a uniform solution in water.

[0052] The solubility of 0.1% xanthan gum + 0.2% carrageenan + 0.1% monoglyceride, 0.2% guar gum + 0.1% xanthan gum, and 0.05% gellan gum + 0.2% polyglycerol ester in butter is shown in the table below. Figure 4 (Corresponding to left 1, left 2, and left 3 in sequence), no clumping phenomenon was observed.

[0053] 3) The effect of absorbent materials on leachate A certain proportion of absorbent material was added to 90g portions of 52° transparent hot pot base, along with 5% water (to ensure that products without added absorbent material would exudate). After vacuum packaging, the mixture was placed at a constant temperature of 37°C for 1 day. All samples showed varying degrees of exudation. Figure 5 (Exudate was clearly visible in the transparent packaging area), with products containing 2% hydroxypropyl distarch phosphate and acetylated distarch phosphate showing less exudate. Therefore, through the current experiment, with the same water ratio and the same mixing operation, both 2% hydroxypropyl distarch phosphate and acetylated distarch phosphate improved the exudate situation to some extent.

[0054] 3. The effect of different absorbent material addition ratios on leachate 1) Method of adding hydroxypropyl distarch phosphate and acetylated distarch phosphate The effects of adding hydroxypropyl distarch phosphate and acetylated distarch phosphate directly, in water, or in oil to hot pot base are basically the same. Figures 6-8 Taking hydroxypropyl distarch phosphate as an example, Figure 6 To join directly, Figure 7 Added for water solubility. Figure 8 Added for oil solubility. From Figure 6 As can be seen, adding hydroxypropyl distarch phosphate directly causes lumps to form, but it can be dispersed by stirring. After dispersion, the oil has a bright red color. After dispersing for a period of time, the color of the oil basically remains the same as the initial color. Figure 7 It can be seen that when hydroxypropyl distarch phosphate is dissolved in water and added to hot pot base, it forms a flocculent clump. After stirring, the flocculent clump disappears, and the oil color remains basically the same as the initial color. From Figure 8 It can be seen that by taking the red oil-dispersed hydroxypropyl distarch phosphate from the base material, adding it back to the original product, and mixing it thoroughly, the final product's oil color is brighter and redder than the original. From Figure 9 It can be seen that the color of crude oil becomes bright red after the addition of hydroxypropyl distarch phosphate dispersed in it. Figure 9 From left to right, the images show the product state without hydroxypropyl distarch phosphate, the product state with hydroxypropyl distarch phosphate, and the product state after adding hydroxypropyl distarch phosphate and stir-frying for 1-2 minutes. After mixing and stir-frying for 1-2 minutes, the color returned to the initial state. Since adding phosphate increases costs, water-soluble solutions were chosen for subsequent experiments to increase the yield.

[0055] from Figure 10It can be seen that a small amount of exudate appeared at the four corners of the residue surface after vacuuming of the blank sample, while no exudate was observed in the vacuuming stage of other samples. On day 3, the exudate at the four corners of the residue surface increased, and the situation on day 7 was basically the same as on day 3. No exudate was observed during the observation period when 2.5% hydroxypropyl distarch phosphate and 2.5% acetylated distarch phosphate were added directly, or when 2.5% hydroxypropyl distarch phosphate was added in water. A small amount of exudate appeared at one corner of the residue surface during the observation period when 2.5% hydroxypropyl distarch phosphate and 2.5% acetylated distarch phosphate were added in oil, or when 2.5% acetylated distarch phosphate was added in water. This indicates that the direct addition of 2.5% hydroxypropyl distarch phosphate and 2.5% acetylated distarch phosphate was the most effective. Water-soluble and oil-soluble additions could also improve the exudate situation to some extent, with water-soluble addition showing a better improvement than oil-soluble addition.

[0056] As shown in Table 2, 2.5% hydroxypropyl distarch phosphate (direct addition), 2.5% hydroxypropyl distarch phosphate (water-soluble addition), 2.5% hydroxypropyl distarch phosphate (oil-soluble addition), and 2.5% acetylated distarch phosphate (direct addition) can maintain the moisture content of the slag below 21%. 2.5% acetylated distarch phosphate (water-soluble addition) and 2.5% acetylated distarch phosphate (oil-soluble addition) can also reduce the moisture content of the slag, thus reducing the occurrence of leachate to some extent. In summary, the direct, water-soluble, and oil-soluble addition methods for 2.5% hydroxypropyl distarch phosphate and 2.5% acetylated distarch phosphate can all improve the occurrence of leachate.

[0057] Table 2. Moisture content of slags from hydroxypropyl distarch phosphate and acetylated distarch phosphates with different dispersion methods.

[0058] 2) The effect of different absorbent material addition ratios on leachate from Figure 11 It can be seen that exudate appeared immediately after vacuum packaging of the blank sample, while no exudate appeared in samples with different proportions of hydroxypropyl distarch phosphate and acetylated distarch phosphate. On day 3, the exudate of the blank sample increased, and a small amount of exudate appeared at the four corners of the residue surface when 1.5% hydroxypropyl distarch phosphate, 1.5% acetylated distarch phosphate, and 2.0% acetylated distarch phosphate were added, while no exudate appeared when 2.0% hydroxypropyl distarch phosphate, 2.5% hydroxypropyl distarch phosphate, and 2.5% acetylated distarch phosphate were added. The exudate phenomenon on day 14 was basically the same as that on day 3. This indicates that the addition of 2.0% hydroxypropyl distarch phosphate, 2.5% hydroxypropyl distarch phosphate, and 2.5% acetylated distarch phosphate all have an improving effect on exudate.

[0059] from Figure 12 It can be seen that after vacuuming, exudate appeared at the four corners of the residue surface in the blank sample, while no exudate appeared in the samples with different proportions of colloidal compounds. On day 3, the exudate situation in the blank sample was severe, while the samples with 0.1% xanthan gum + 0.1% guar gum, 0.2% xanthan gum + 0.2% guar gum, 0.3% xanthan gum + 0.3% guar gum, 0.1% xanthan gum + 0.2% carrageenan + 0.1% monoglyceride, 0.2% xanthan gum + 0.3% carrageenan + 0.2% monoglyceride, and 0.3% xanthan gum + 0.5% carrageenan + 0.3% monoglyceride all showed varying degrees of exudate. Among them, the sample with 0.2% xanthan gum showed the most significant exudate. The exudates at the four corners of the samples containing +0.2% guar gum, 0.3% xanthan gum + 0.3% guar gum, 0.2% xanthan gum + 0.3% carrageenan + 0.2% monoglyceride, and 0.3% xanthan gum + 0.5% carrageenan + 0.3% monoglyceride were relatively mild. However, exudates appeared at the pores of the buttery surface of the 0.3% xanthan gum + 0.5% carrageenan + 0.3% monoglyceride sample. No exudates were observed on the buttery surface of the other test samples. The exudate situation on day 7 was basically the same as that on day 3. This indicates that adding 0.2% xanthan gum + 0.2% guar gum, 0.3% xanthan gum + 0.3% guar gum, 0.2% xanthan gum + 0.3% carrageenan + 0.2% monoglyceride, and 0.3% xanthan gum + 0.5% carrageenan + 0.3% monoglyceride can reduce the occurrence of exudates.

[0060] As shown in Table 3, the moisture content of the residue in the experiments with different proportions of hydroxypropyl distarch phosphate and acetylated distarch phosphate was maintained below 23%. The product batch was 20250507. The moisture content of the residue in the final product with the addition of 2.0% hydroxypropyl distarch phosphate, 2.5% hydroxypropyl distarch phosphate and 2.5% acetylated distarch phosphate was maintained at around 20%. This indicates that 2.0% hydroxypropyl distarch phosphate, 2.5% hydroxypropyl distarch phosphate and 2.5% acetylated distarch phosphate can improve the occurrence of leachate when the moisture content of the residue is around 20%. The moisture content of the residue was maintained below 25% when different proportions of xanthan gum + guar gum and xanthan gum + carrageenan + monoglyceride were added. The product batch was 20250512. This indicates that adding 0.2% xanthan gum + 0.2% guar gum, 0.3% xanthan gum + 0.3% guar gum, 0.2% xanthan gum + 0.3% carrageenan + 0.2% monoglyceride, and 0.3% xanthan gum + 0.5% carrageenan + 0.3% monoglyceride can reduce the occurrence of leachate when the moisture content of the residue is around 25%.

[0061] Table 3. Moisture content of slag with different proportions of absorbent material added.

[0062] 4. Observation results of exudate from the stretch membrane 1) Observation results of exudate phenomenon in 90g specification Adding an extra 3% water to the melted product, followed by freezing and vacuum packaging, will result in seepage. Therefore, to prevent seepage, the retrieved defective product cubes are heated and melted, then an extra 3% water is added, followed by 4% water to dissolve hydroxypropyl distarch phosphate and acetylated distarch phosphate. The 0.2% xanthan gum + 0.2% guar gum and 0.2% xanthan gum + 0.3% carrageenan + 0.2% monoglyceride are added directly without additional water. See below for seepage occurrences in the stretch film within 7 days. Figure 13 After the stretch film packaging was completed, a small amount of exudate appeared at the four corners of the two batches of blank samples, while no exudate appeared in the other samples. On day 1, a small amount of exudate appeared at the four corners of the blank samples, and exudate also appeared at the bottom edge line; no obvious exudate was observed at the four corners and bottom edge of the samples with 2.0% hydroxypropyl distarch phosphate and 2.5% acetylated distarch phosphate; exudate was observed at the four corners and bottom edge of the samples with 0.2% xanthan gum + 0.2% guar gum and 0.2% xanthan gum + 0.3% carrageenan + 0.2% monoglyceride. The exudate situation was more serious in the sample with 0.2% xanthan gum + 0.2% guar gum than in the blank samples, while the exudate situation was significantly reduced in the sample with 0.2% xanthan gum + 0.3% carrageenan + 0.2% monoglyceride than in the blank samples. On day 5, the amount of exudate suspended at the corners and bottom edge of the blank sample was significantly increased compared to day 1. The addition of 2.0% hydroxypropyl distarch phosphate and 2.5% acetylated distarch phosphate resulted in a small amount of observable exudate. The addition of 0.2% xanthan gum + 0.2% guar gum and 0.2% xanthan gum + 0.3% carrageenan + 0.2% monoglyceride significantly reduced exudate compared to the blank sample, with the reduction being more pronounced with the 0.2% xanthan gum + 0.3% carrageenan + 0.2% monoglyceride combination. On day 7, the exudate levels at the corners and bottom edge were essentially the same as on day 5.

[0063] The moisture content of the residue after 7 days of observation is shown in Table 4. As can be seen from Table 4, the moisture content of the residue in the two batches of blank samples was 25.08-26.21%, the moisture content of the residue in the sample with 2.0% hydroxypropyl distarch phosphate was 23.49-24.25%, the moisture content of the residue in the sample with 2.5% acetylated distarch phosphate was 22.09-24.95%, the moisture content of the residue in the sample with 0.2% xanthan gum + 0.2% guar gum was 23.54-25.13%, and the moisture content of the residue in the sample with 0.2% xanthan gum + 0.3% carrageenan + 0.2% monoglyceride was 22.94-24.89%. Adding 2.0% hydroxypropyl distarch phosphate and 2.5% acetylated distarch phosphate both resulted in 4% more water added than other samples, yet the moisture content of the final product residue was lower than that of the blank sample. This indicates that adding 2.0% hydroxypropyl distarch phosphate and 2.5% acetylated distarch phosphate can reduce the moisture content of the residue. In addition, adding 0.2% xanthan gum + 0.2% guar gum and 0.2% xanthan gum + 0.3% carrageenan + 0.2% monoglyceride can also reduce the moisture content of the residue on the original basis, thereby reducing the occurrence of leachate.

[0064] In summary, the addition of 2.0% hydroxypropyl distarch phosphate and 2.5% acetylated distarch phosphate significantly improved the exudation of the 52°90g product, and was superior to 0.2% xanthan gum + 0.2% guar gum and 0.2% xanthan gum + 0.3% carrageenan + 0.2% monoglyceride.

[0065] Table 4. Moisture content of residue from 90g stretch film packaged products

[0066] 2) Observation results of 200g specification exudate from Figure 14 It can be seen that adding an extra 3% water, and dispersing 2.0% hydroxypropyl distarch phosphate and 2.5% acetylated distarch phosphate in 3% water, and then adding this mixture to the melted product, stirring and frying until evenly dispersed and the flocculent matter disappears, then filling molds and freezing to shape, and packaging with factory-sealed plastic film, with four samples prepared for each condition, resulted in the following observations: During the 14-day observation period, exudate appeared at the four corners and edges of the blank sample, while no exudate appeared at the four corners and edges of the product containing 2.0% hydroxypropyl distarch phosphate and 2.5% acetylated distarch phosphate; instead, the four corners and edges showed a bright red grease.

[0067] The moisture content results of the slag (Table 5) show that, compared with adding water directly, adding 2.0% hydroxypropyl distarch phosphate and 2.5% acetylated distarch phosphate can reduce the moisture content of the slag by about 4% to 8%.

[0068] In summary, the addition of 2.0% hydroxypropyl distarch phosphate and 2.5% acetylated distarch phosphate can significantly improve the exudate situation of the 52° 200g product.

[0069] Table 5. Moisture content of residue from 200g stretch film packaged products

[0070] 5. Boiling phenomenon 1) Boiling phenomenon of absorbent materials in all tests Add 0.3% konjac flour, 2% hydroxypropyl distarch phosphate, 2% acetylated distarch phosphate, 0.1% xanthan gum + 0.2% carrageenan + 0.1% monoglyceride, 0.2% guar gum + 0.1% xanthan gum, and 0.05% gellan gum + 0.2% polyglycerol ester directly to the product. After mixing, it was simmered at a ratio of 1:3. No foreign objects were found during the simmering process, and the soup did not become cloudy. Figure 15 ).

[0071] 2) Changes in the cooking process of 90g stretch film packaged products See product appearance and changes during the cooking process for details. Figure 16 ,from Figure 16 It can be seen that the small cube base and butter surfaces are no different from the blank sample. During the cooking process, the soup color of the sample with 2.0% hydroxypropyl distarch phosphate was slightly brighter than the blank sample, while the soup color of the sample with 2.5% acetylated distarch phosphate was not significantly different from the blank sample. The soup color of the sample with 0.2% xanthan gum + 0.2% guar gum was not significantly different from the blank control, but the sample with 0.2% xanthan gum + 0.3% carrageenan + 0.2% monoglyceride showed turbidity after cooking, while the other samples did not show turbidity. In summary, 2.0% hydroxypropyl distarch phosphate, 2.5% acetylated distarch phosphate, and 0.2% xanthan gum + 0.2% guar gum basically do not change the cooking state of the product.

[0072] 3) Changes in the cooking process of 200g stretch film packaged products See product appearance and changes during the cooking process for details. Figure 17 ,from Figure 17 It can be seen that during the cooking process, the soup color of the sample with 2.0% hydroxypropyl distarch phosphate was slightly brighter than that of the blank sample, while the soup color of the sample with 2.5% acetylated distarch phosphate was not significantly different from that of the blank sample, and no cloudiness occurred during cooking or after cooling. In conclusion, the addition of 2.0% hydroxypropyl distarch phosphate and 2.5% acetylated distarch phosphate does not change the cooking state of the product.

[0073] In summary, the advantages and disadvantages of this plan are as follows; Advantages: (1) 2.0% hydroxypropyl distarch phosphate and 2.5% acetylated distarch phosphate have high water absorption and form a stable gel system in the water system, which can significantly improve the appearance of exudate and meet the requirements of GB2760. They can be added as needed for production and have high safety. (2) The raw material cost of transparent packaging products is between 7-10 yuan / 500g, while the price of hydroxypropyl distarch phosphate and acetylated distarch phosphate is 10.5-12 yuan / 1000g. The raw material cost is low, and they can absorb water and improve the product yield.

[0074] Disadvantages: (1) Hydroxypropyl distarch phosphate and acetylated distarch phosphate will clump when added directly and need to be dispersed in water or crude oil. After adding, they need to be stirred thoroughly to disperse them. It is necessary to pay attention to whether they are completely dispersed, which increases the operation process. (2) Hydroxypropyl distarch phosphate and acetylated distarch phosphate are food additives. Consumers may have questions if they are not familiar with them.

[0075] The above descriptions are merely embodiments of the present invention, and common knowledge such as specific technical solutions and / or characteristics are not described in detail here. It should be noted that those skilled in the art can make various modifications and improvements without departing from the technical solutions of the present invention, and these should also be considered within the scope of protection of the present invention. These modifications and improvements will not affect the effectiveness of the implementation of the present invention or the practicality of the patent. The scope of protection claimed in this application should be determined by the content of its claims, and the specific embodiments described in the specification can be used to interpret the content of the claims.

Claims

1. A method for reducing the exudate from hot pot broth, characterized in that: Functional additives are added during the preparation of hot pot base; the functional additives are hydroxypropyl distarch phosphate or acetylated distarch phosphate, or any one or a combination of guar gum, carrageenan, monoglyceride and xanthan gum.

2. The method for reducing the exudate from hot pot broth according to claim 1, characterized in that: When the moisture content of the residue in the hot pot base product is 21~23wt%, the functional additive is 2.0~7.0wt% hydroxypropyl distarch phosphate or 2.5~7.0wt% acetylated distarch phosphate.

3. A method for reducing the exudate from hot pot broth according to claim 2, characterized in that: When the moisture content of the residue in the hot pot base product is 24~26wt%, the functional additive is any one of the following combinations: a combination of 0.2~0.3wt% xanthan gum and 0.2~0.3wt% guar gum, or a combination of 0.2~0.3wt% xanthan gum, 0.3~0.5wt% carrageenan and 0.2~0.3wt% monoglyceride.

4. The method for reducing the exudate from hot pot broth according to claim 3, characterized in that: The hydroxypropyl distarch phosphate and acetylated distarch phosphate are added after being dispersed in water.

5. The method for reducing the exudate from hot pot broth according to claim 4, characterized in that: The hot pot base is a 52° hot pot base, available in 90g and 200g sizes.

6. The method for reducing the exudate from hot pot broth according to claim 5, characterized in that: The 52° hot pot base comprises the following ingredients in parts by weight: 40-45 parts shortening, 4-8 parts vegetable oil, 8-12 parts fermented chili paste, 1-3 parts chili powder, 7-10 parts broad bean paste, 1-3 parts soybean curd, 1-3 parts onion, 4-6 parts ginger, 1-3 parts garlic, 8-12 parts spices, and 8-12 parts edible flavorings.

7. The method for reducing the exudate from hot pot broth according to claim 6, characterized in that: The method for preparing the 52° hot pot base is as follows: Step S1, Material Preparation: Prepare the above-mentioned raw materials; Step S2, Stir-frying: Stir-fry the ingredients except for spices and flavorings; Step S3: Add water-soluble functional additives during the stir-frying process of spices and flavorings, and continue stir-frying to obtain the finished hot pot base.

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