变性淀粉增稠的调味酱化水变稀的原因分析

Study on the Causes of Liquifying and Thinning of the Paste Sauce Thickened with Modified Starch

文章以一批采用变性淀粉增稠的调味酱化水变稀的质量事件为切入点,从所使用原料和微生物层面着手分析研究调味酱化水变稀的原因。结果表明,3批次问题调味酱共用同一批次的蚝油、白砂糖、味精、I+G和水解植物蛋白,且其微生物菌落总数和需氧芽孢总数一个月内在37℃、70%RH条件下无指数级增长趋势,不足以导致调味酱化水变稀;经原料排查,“水解植物蛋白”样品的菌落无检出,但可使变性淀粉快速变稀;后续模拟生产的调味酱也快速变稀,证明“水解植物蛋白”是导致调味酱化水变稀的原因。本研究为含有淀粉增稠的产品配方、工艺优化以及解决同类产品生产中出现的类似问题提供了思路。

Based on the quality events of a batch of sauce water thinning thickened with modified starch, this paper analyzes and studies the causes of sauce water thinning from the level of raw materials and microorganisms. The results showed that the three batches of problem sauce shared the same batch of oyster sauce, white granulated sugar, monosodium glutamate, I+G and hydrolyzed plant protein, and the total number of microbial colonies and aerobic spores had no exponential growth trend under the conditions of 37 ℃ and 70% RH in one month, which was not enough to cause the sauce to produce chemical water and dilute;Through the investigation of raw materials, the colonies of “hydrolyzed plant protein”samples were not detected, but the denatured starch could be thinned quickly;the sauce produced by subsequent simulation also thinned rapidly, which proved that “hydrolyzed plant protein” was the reason for the thinning of sauce water. This study provides ideas for the optimization of product formula and process containing starch thickening and solving similar problems in the production of similar products.