CN100463609C - Food additive - Google Patents
Food additive Download PDFInfo
- Publication number
- CN100463609C CN100463609C CNB2006100368733A CN200610036873A CN100463609C CN 100463609 C CN100463609 C CN 100463609C CN B2006100368733 A CNB2006100368733 A CN B2006100368733A CN 200610036873 A CN200610036873 A CN 200610036873A CN 100463609 C CN100463609 C CN 100463609C
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- CN
- China
- Prior art keywords
- fumaric acid
- eat
- aleuron
- powdered oil
- distillation monoglyceride
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- Edible Oils And Fats (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a food additive comprising the following raw materials (by weight portion): edible fumaric acid 10-40%, sodium hydrogen carbonate 10-40%, distilled glycerin monostearate 20-50%, fatty powder 20-40%, and the preparing process comprises the steps of disintegrating, mixing proportionally and split packaging.
Description
Technical field
The invention provides a kind of food additives, relate in particular to a kind of additive that improves aleuron based food brew.
Background technology
The quality and the brew of aleuron based food are closely related, and the aleuron based food that brew is good dashes the back does not have caking, and uniform and smooth is given feeling all right of consumer; And the aleuron based food of brew difference reconstitutes in the process easily caking, is difficult to wash open, gives consumer's impression very poor, and the sale of product is caused very big influence.
The brew of aleuron based food comprises two aspects: one is dispersive property, and one is solubility property; These performances often have much relations with the granular size of aleuron based food.Particle is too small, and often solubility is good, reconstitutes agglomerating easily; Particle is too big, and dispersive property is good, but solubility is often limited to.The hot sticky performance of sky, albumen more than whether the surface property of particle, particle loosen etc. all can influence the brew of aleuron based food.If the aleuron based food by processings of farm products such as rice, corn, wheats reconstitutes with hot water in addition, may be owing to starch surface gelatinization in the process of reconstituting, and make hot water be difficult to enter inside and cause caking.
Summary of the invention
The purpose of this invention is to provide a kind of additive that improves aleuron based food brew, in the aleuron based food, add the described additive of proper proportion, can improve the brew of aleuron based food.
The objective of the invention is to realize by following technical measures: a kind of food additives, it is made up of following raw materials by weight percent:
Edible fumaric acid 10～40%
Sodium acid carbonate 10～40%
Distillation monoglyceride 20～50%
Powdered oil 20～40%.
The preparation method of food additives disclosed by the invention, its step comprises:
(1) will eat fumaric acid and be crushed to 60～100 orders with pulverizer;
(2) will eat the mixing in proportion respectively of fumaric acid and distillation monoglyceride, sodium acid carbonate and powdered oil, then two kinds of mixtures merging be mixed;
(3) packing.
After fumaric acid in the composition and sodium acid carbonate were water-soluble, chemical reaction took place in the two, produced carbon dioxide, and the carbon dioxide gas physical efficiency of release makes the rapid disintegration of the group of paste, is well dispersed in the water, caking phenomenon can not occur when reconstituting.
The distillation monoglyceride is a kind of non-ionic surface active agent, has the good emulsifying effect, and agglomeration and cohesion between controlled paste producing powder powder make aleuron be evenly distributed in aqueous phase.Powdered oil also can improve food tissue, improves the dispersiveness of powder, and has strong milk fragrance, has strengthened the aleuron flavours in food products.
The present invention has not only used acid and carbonate compound generation decomposition reaction, produce the principle of carbon dioxide, the good emulsifying performance of also utilizing distillation monoglyceride and powdered oil to have, the additive of fumaric acid, sodium acid carbonate, distillation monoglyceride and powdered oil mixing composition is applied to the tissue that promptly promotes the aleuron disintegration in the food and disperse can improve again food, make it to have good dispersiveness; Also improved simultaneously flavours in food products.
The specific embodiment
Below by embodiment the present invention is done further concrete description, but the present invention is not limited only to following examples, the those of ordinary skill of described technical field all can be realized purpose of the present invention according to above content disclosed by the invention.
Embodiment one
Prepare additive 100kg of the present invention, each components contents is:
Edible fumaric acid 30kg
Sodium acid carbonate 30kg
Distillation monoglyceride 40kg
Preparation process:
(1) will eat fumaric acid and be crushed to 60 orders with pulverizer;
(2) will eat fumaric acid earlier and mix in proportion, and in mixture, add sodium acid carbonate then in proportion again and mix with the distillation monoglyceride;
(3) packing as requested is packaged into packed.
Embodiment two
Prepare additive 100kg of the present invention, each components contents is:
Edible fumaric acid 10kg
Sodium acid carbonate 20kg
Distillation monoglyceride 40kg
Powdered oil 30kg
Preparation process:
(1) will eat fumaric acid and be crushed to 60 orders with pulverizer;
(2) will eat the mixing in proportion respectively of fumaric acid and distillation monoglyceride, sodium acid carbonate and powdered oil, then two kinds of mixtures merging be mixed;
(3) packing as requested is packaged into packed.
Embodiment three
Prepare additive 100kg of the present invention, each components contents is:
Edible fumaric acid 30kg
Sodium acid carbonate 30kg
Distillation monoglyceride 20kg
Powdered oil 20kg
Preparation process:
(1) will eat fumaric acid and be crushed to 100 orders with pulverizer;
(2) will eat the mixing in proportion respectively of fumaric acid and distillation monoglyceride, sodium acid carbonate and powdered oil, then two kinds of mixtures merging be mixed;
(3) packing as requested is packaged into packed.
Embodiment four
Prepare additive 100kg of the present invention, each components contents is:
Edible fumaric acid 20kg
Sodium acid carbonate 20kg
Distillation monoglyceride 30kg
Powdered oil 30kg
Preparation process:
(1) will eat fumaric acid and be crushed to 80 orders with pulverizer;
(2) will eat the mixing in proportion respectively of fumaric acid and distillation monoglyceride, sodium acid carbonate and powdered oil, then two kinds of mixtures merging be mixed;
(3) packing as requested is packaged into packed.
Claims (2)
1. food additives, it is made up of following raw materials by weight percent:
Edible fumaric acid 10～40%
Sodium acid carbonate 10～40%
Distillation monoglyceride 20～50%
Powdered oil 20～40%.
2. the preparation method of the described food additives of claim 1, its step comprises:
(1) will eat fumaric acid and be crushed to 60～100 orders with pulverizer;
(2) will eat the mixing in proportion respectively of fumaric acid and distillation monoglyceride, sodium acid carbonate and powdered oil, then two kinds of mixtures merging be mixed;
(3) packing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100368733A CN100463609C (en) | 2006-08-01 | 2006-08-01 | Food additive |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100368733A CN100463609C (en) | 2006-08-01 | 2006-08-01 | Food additive |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1907093A CN1907093A (en) | 2007-02-07 |
| CN100463609C true CN100463609C (en) | 2009-02-25 |
Family
ID=37698460
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2006100368733A Active CN100463609C (en) | 2006-08-01 | 2006-08-01 | Food additive |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN100463609C (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP5520141B2 (en) * | 2009-08-27 | 2014-06-11 | 日清製粉プレミックス株式会社 | Novel baking powder composition and processed product using the same |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1602709A (en) * | 2004-10-28 | 2005-04-06 | 喻定开 | Effervescent milk tablet |
-
2006
- 2006-08-01 CN CNB2006100368733A patent/CN100463609C/en active Active
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1602709A (en) * | 2004-10-28 | 2005-04-06 | 喻定开 | Effervescent milk tablet |
Non-Patent Citations (2)
| Title |
|---|
| 改善膨化米粉冲调性的实验报告. 胡秋林，刘文.武汉食品工业学院学报，第1998卷第2期. 1998 * |
| 粉末油脂技术与产品特性. 赵国志，刘喜亮，刘智锋.粮食与油脂，第2005卷第10期. 2005 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1907093A (en) | 2007-02-07 |
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| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
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Effective date of registration: 20160303 Address after: 510610 Tianhe District, Guangzhou, Dongguan, Zhuang Zhuang Road, No. 1, No. 133, Patentee after: Sericulture & Agri-Food Research Institute, GAAS Address before: 510610 Tianhe District, Guangzhou, Dongguan, Zhuang Zhuang Road, No. 1, No. 133, Patentee before: Research Institute of Agricultural Biological Technology of GAAS Patentee before: Sericulture & Agri-Food Research Institute, GAAS |