CN-122004453-A - Method for reducing exudates of hotpot condiment

CN122004453ACN 122004453 ACN122004453 ACN 122004453ACN-122004453-A

Abstract

The invention relates to the technical field of hotpot condiment production and discloses a method for reducing exudates of hotpot condiment, wherein a functional additive is added in the stir-frying process of the hotpot condiment, and the functional additive is hydroxypropyl distarch phosphate or acetylated distarch phosphate or a combination of one or two of guar gum, carrageenan and monoglyceride and xanthan gum. According to the scheme, the functional additive is added in the stir-frying process of the hotpot condiment, and the substances stabilize the system by changing the viscosity, the fluidity and the thixotropy of the system. The molecules of the monoglyceride simultaneously have a hydrophilic head and a lipophilic tail, so that the oil-water interfacial tension is reduced, O/W or W/O emulsion is formed, and the xanthan gum, guar gum and carrageenan indirectly stabilize the interface through thickening. The hydroxypropyl distarch phosphate and the acetylated distarch phosphate can enhance the basic viscosity and processing tolerance of the hotpot condiment, and the cost is low, and the balance of the performance and the cost is effectively realized by compounding the hydroxypropyl distarch phosphate and the acetylated distarch phosphate.

Inventors

XIE HUI
LI DEJIAN
TANG YI
ZHAO QIAN
WANG YAN
ZHANG LI
HUANG YAN
YU YUE

Assignees

重庆德庄农产品开发有限公司

Dates

Publication Date: 20260512
Application Date: 20260331

Claims (7)

1. A method for reducing the exudates of a hotpot condiment is characterized in that a functional additive is added in the frying process of the hotpot condiment, wherein the functional additive is hydroxypropyl distarch phosphate or acetylated distarch phosphate, or is the combination of one or two of guar gum, carrageenan and monoglyceride and xanthan gum.
2. The method for reducing the exudates of the hot pot seasoning according to claim 1, wherein the functional additive is 2.0-7.0wt% of hydroxypropyl distarch phosphate or 2.5-7.0wt% of acetylated distarch phosphate when the moisture content of the slag of the hot pot seasoning product is 21-23wt%.
3. The method for reducing the exudates of the hotpot condiment according to claim 2, wherein when the moisture content of the dreg of the hotpot condiment product is 24-26wt%, the functional additive is any one of the following combinations, namely, 0.2-0.3wt% of xanthan gum and 0.2-0.3wt% of guar gum, and 0.2-0.3wt% of xanthan gum, 0.3-0.5wt% of carrageenan and 0.2-0.3wt% of monoglyceride.
4. A method for reducing the exudates of a hot pot base according to claim 3, wherein the hydroxypropyl distarch phosphate and the acetylated distarch phosphate are added after being dispersed in water.
5. The method for reducing the exudates of a hot pot seasoning according to claim 4, wherein the hot pot seasoning is 52 DEG hot pot seasoning with the specification of 90g and 200g.
6. The method for reducing the exudates of the hotpot condiment according to claim 5, wherein the hotpot condiment with the temperature of 52 degrees comprises, by mass, 40-45 parts of shortening, 4-8 parts of vegetable oil, 8-12 parts of glutinous rice cake peppers, 1-3 parts of chilli powder, 7-10 parts of thick broad-bean sauce, 1-3 parts of bean paste, 1-3 parts of onions, 4-6 parts of ginger, 1-3 parts of garlic, 8-12 parts of spices and 8-12 parts of edible essence and spices.
7. The method for reducing the exudates of the hot pot seasoning according to claim 6, wherein the frying method of the 52 DEG hot pot seasoning is as follows: S1, preparing raw materials, namely preparing the raw materials; step S2, stir-frying, namely stir-frying raw materials except for spice and edible essence and spice; and S3, adding a water-soluble functional additive in the stir-frying link of the spice and the edible essence and spice, and continuously stir-frying to obtain a finished product of the hotpot condiment.

Description

Method for reducing exudates of hotpot condiment Technical Field The invention relates to the technical field of hotpot condiment production, in particular to a method for reducing exudates of hotpot condiment. Background The hot pot condiment is used as a core product for catering consumption, and the quality stability of the hot pot condiment directly influences the quality guarantee period, the taste and the consumption experience of the product. After the hot pot seasoning is fried and vacuum packaged, the phenomenon of effusion is easy to occur, the effusion can not only lead to packaging bulge and damaged appearance, but also accelerate the oxidation and deterioration of the seasoning, shorten the quality guarantee period of the product, and simultaneously destroy the original flavor and taste of the seasoning, thereby affecting the market competitiveness of the product, therefore, the effusion of the hot pot seasoning is reduced, the stability of the product is improved, and the hot pot seasoning has important significance for the high-quality development of the hot pot seasoning industry. In the prior art, aiming at the problem of the effusion of the hotpot condiment, the hotpot condiment is mainly optimized in the following ways that firstly, the condiment formula is optimized, the proportion of grease, moisture and thickening agent is adjusted, the separation of the grease and the moisture is reduced, secondly, the production process is improved, the frying temperature, the frying time and the vacuum packaging parameters are optimized, the residual air in the package is reduced, the effusion is reduced, thirdly, the stability of a condiment system is enhanced, the effusion is inhibited by adding a proper emulsifying agent and a stabilizing agent, and fourthly, the packaging material is optimized, the packaging material with better barrier property is selected, the influence of the external environment on the condiment is reduced, and the effusion rate is reduced. However, the prior art for reducing the exudates of the hotpot condiment has obvious defects, and is difficult to thoroughly solve the technical problems of (1) lack of pertinence in formula optimization, most of empirical adjustment, no combination of accurate interaction regulation of ingredients of the condiment, limited control effect of the exudates, (2) incomplete optimization of the production process, unreasonable parameter setting of links such as stir-frying, packaging and the like, which leads to unstable internal system of the condiment, easy separation of grease and moisture and generation of exudates, (3) lack of scientificity in selection of stabilizing agent and emulsifying agent, partial additives can influence flavor of the condiment and can not realize long-term stable control and seepage, and (4) no system control and seepage scheme is formed, only single link optimization is not realized, and the synergetic strength of the formula, the process and the package is difficult to fundamentally solve the problems of the exudates, and the requirements of long-term storage and stable quality of the hotpot condiment can not be satisfied. In summary, a method for reducing the exudates of the hotpot condiment is needed, the bottleneck of the prior art is broken through, and the collaborative optimization of reducing the exudates of the hotpot condiment, improving the quality stability of the hotpot condiment and reducing the cost is realized. Disclosure of Invention The invention aims to provide a method for reducing the exudates of a hotpot condiment, which aims to solve the technical problem that the exudates are easy to appear after the existing hotpot condiment is fried and packaged, so that the quality guarantee period is shortened. In order to achieve the aim, the technical scheme is that the method for reducing the exudates of the hotpot condiment is characterized in that a functional additive is added in the stir-frying process of the hotpot condiment, wherein the functional additive is hydroxypropyl distarch phosphate or acetylated distarch phosphate, or a combination of one or two of guar gum, carrageenan and monoglyceride and xanthan gum. The principle and the advantages of the scheme are as follows: According to the scheme, the functional additive is added in the stir-frying process of the hotpot condiment, and the substances stabilize the system by changing the viscosity, the fluidity and the thixotropy of the system. The molecules of the monoglyceride simultaneously have a hydrophilic head and a lipophilic tail, so that the oil-water interfacial tension is reduced, O/W or W/O emulsion is formed, and the xanthan gum, guar gum and carrageenan indirectly stabilize the interface through thickening. The hydroxypropyl distarch phosphate and the acetylated distarch phosphate can enhance the basic viscosity and processing tolerance of the hotpot condiment, and the cost is low, and the balance of the performance and the cos