CN101366471B - Use method of pelleting agent for Chinese sauerkraut material - Google Patents
Use method of pelleting agent for Chinese sauerkraut material Download PDFInfo
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- CN101366471B CN101366471B CN2008101372415A CN200810137241A CN101366471B CN 101366471 B CN101366471 B CN 101366471B CN 2008101372415 A CN2008101372415 A CN 2008101372415A CN 200810137241 A CN200810137241 A CN 200810137241A CN 101366471 B CN101366471 B CN 101366471B
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Abstract
The invention discloses a uniting agent for vegetarian stuffing and a use method thereof, which relate to a uniting agent for stuffing and a use method thereof. The invention solves the problems that in the prior uniting agent for the vegetarian stuffing, the single use of egg white can improve the defective rate of products, and the use of edible gum affects the taste of consumers and the flavorof food. The uniting agent for the vegetarian stuffing consists of powder glue stuff and egg white; and the use method of the uniting agent for the vegetarian stuffing comprises the following steps: the powder glue stuff is added first and stirred, and then the egg white is added and stirred to obtain the vegetarian stuffing added with the uniting agent. The uniting agent for the vegetarian stuffing has the advantages of reducing the defective rate of the products and not affecting the flavor of stuffing and the taste of the consumers after the uniting agent is added.
Description
Technical field
The present invention relates to a kind of using method of the agent of uniting of filling material.
Background technology
Along with the lifting of quality of the life, the consumer more and more is partial to light to the taste requirement of the food (steamed stuffed bun, dumpling, pie etc.) of faric class, and plain filling series products more and more is subjected to consumer's favor as the lightest classification.But plain filling based food is owing to existing following problem to be difficult to realize industrialized production: salt is put in the seasoning of plain filling filling material will cause vegetables water outlet rapidly, even vegetables can't head it off through pickling, dewater still, and because the water outlet of vegetables, flavoring will be added in the soup juice and can't be wrapped in the musculus cutaneus of food, thereby influences the taste of the food of faric class; Plain on the other hand filling based food needs quick-frozen after wrapping, because the water content of plain filling filling material is big, so musculus cutaneus causes the high phenomenon of defect rate very easily by bursting by freezing in the quick-frozen process; The filling filling material of also being always or usually as specified is dispersed and is not united, so time-consuming taking a lot of work when packing.In order to solve above these problems, prior art can be added two kinds of materials usually as uniting agent: a kind of is egg white, but egg white can increase the moisture of filling material, thereby makes defect rate higher; Also having a kind of is exactly edible glue, but edible glue toughness at normal temperatures only, again later stage consumer heated food the time, it is aqueous that colloid is met thermal change, loses the effect of uniting, and it is diffusing that the filling material still can become, influence mouthfeel, and edible glue there is dense glue flavor, can produces serious destruction the taste of food.
Summary of the invention
The present invention unites and can improve the defect rate of product and influence the problem of consumer's mouthfeel and food taste with edible glue with egg white merely in the agent in order to solve existing plain filling filling material, and a kind of using method that is used for the agent of uniting of plain filling filling material is provided.
The present invention is used for the agent of uniting of plain filling filling material and is made up of arogel material and 20～30 parts of egg white of 72～80 parts according to weight portion; Wherein the arogel material is made up of 70～75 parts soyabean protein powder, 1～2 part xanthans and 1～3 part guar gum by weight.
The present invention is used for the use of the agent of uniting of plain filling filling material and carries out as follows: the first by weight arogel material with 72～80 parts joins plain filling filling material, speed with 70～90r/min stirs 3～7min, the egg white that adds 20～30 weight portions then, the speed with 70～90r/min stirs 3～7min again; Promptly obtain adding the plain filling filling material of the agent of uniting; Wherein the arogel material is made up of 70～75 parts soyabean protein powder, 1～2 part xanthans and 1～3 part guar gum by weight.
The present invention is used for the characteristics and the effect of the various raw materials of agent of uniting of plain filling filling material:
1, soyabean protein powder has the function of water imbibition and retentiveness, but does not have the effect of thickening, therefore can't be independently as uniting agent.
2, egg white has the characteristic that adds Thermogelling and soda acid gelation, therefore can be used as the agent of uniting, but because egg white plays that heat unites is that liquid is stopped state at normal temperatures, can not absorb water incessantly and increase moisture in the plain filling filling material on the contrary, increased the moisture of filling material after adding separately on the contrary, can either absorb water after being used with soyabean protein powder, water holding, also can under the condition of heating, continue to unite.
3, xanthans and guar gum
A, guar gum extract refining forming by guar seed, are characterized in good water solubility, are dissolved in cold water and hot water, viscosity is big, play the effect of Synergistic during with other colloid coexistence.Its colloid is being a liquid condition more than 70 ℃, can't play the effect of uniting more than 70 ℃.
To be viscosity reduce with the increase of shear rate the characteristics of b, xanthans, therefore is not suitable for using separately in the filling for dumplings material, tackifys with guar gum is compound, forms soft gelinite, and do shear ability and strengthen.
In this plain filling was united agent, soybean protein played the normal temperature water sorption, can absorb the moisture in vegetables and the egg white; Egg white plays the hot gel instant heating effect of uniting after the dumpling heating; Composite the playing of xanthans and guar gum resists stirring, under the normal temperature state soybean protein, vegetables and scrambled egg bonded together.
The agent of uniting that the present invention is used for plain filling filling material has the following advantages:
1, after the filling material was mixed, the problem of reverse osmosis water did not appear in no longer water outlet.
2, defect rate descends
Plain filling series products since exist when packing stuffed in a large number, reveal soup juice, reveal the wet goods phenomenon, and in the quick-frozen process because of filling material moisture content height, very easily bursting by freezing, so defect rate is higher, using the plain filling product average fraction defectives of prior art (simple adding egg white) is 3.7%; And be reduced to 0.7% with average fraction defectives after the agent of uniting of the present invention.
3, no longer green panful
For the plain filling series products that needs boiling, because that plain filling series products does not resemble meat stuffing material product after boiling is armful agglomerating, in case there is one to boil brokenly, will one pot of dish leaf that all wafing, influence consumer's appetite and mood; Use plain filling of the present invention to unite after the agent, (this is that edible glue is not accomplished to have accomplished to unite heat when boiling fully, edible glue is just losing the effect of uniting more than 70 ℃, and the agent of uniting of the present invention at high temperature still has the effect of uniting), even after using the agent of uniting of the present invention the product that boils is brokenly individually arranged in boiling process, the filling material is waftd in pot.
4, taste fresh nature
At present a lot of plain filling products uses food glue as the agent of uniting, but the product that adds colloid boil the back mouthfeel sticking z z z, and the taste that has colloid itself, make product that flavour beastly be arranged. the most important thing is that this food glue can only make the filling material unite at normal temperatures, play the effect of anti-filling material water outlet, still form a whole filling ball that does not loose after plain filling series products is boiled; The more important thing is that a large amount of converted starches has been added in the agent of uniting of sale on the market, make product after boiling, not have soup juice, and the agent of uniting of the present invention not only can prevent the filling material water outlet of mixing, and the filling material after boiling is united, contain soup juice, and, kept the original taste of plain filling series products to greatest extent because the product that uses is main component as egg white and soyabean protein powder.
5, for plain filling class dumpling, it is full that dumpling boils the back
Because the material density of plain filling is less, the filling material is sent out gently, so it is flat to boil back dumpling profile sky, gives the illusion of filling quantity not sufficient, but adds the plain dumpling that boils after the agent of uniting of the present invention, boils back filling material and unites, and the dumpling profile is full.
The specific embodiment
Technical solution of the present invention is not limited to the following cited specific embodiment, also comprises any combination between each specific embodiment.
The specific embodiment one: present embodiment is used for the agent of uniting of plain filling filling material and is made up of arogel material and 20～30 parts of egg white of 72～80 parts according to weight portion; Wherein the arogel material is made up of 70～75 parts soyabean protein powder, 1～2 part xanthans and 1～3 part guar gum by weight.
The addition of the agent of uniting of present embodiment is plain filling filling material weight 2%～5%.
The specific embodiment two: present embodiment is used for the agent of uniting of plain filling filling material and is made up of arogel material and 25 parts of egg white of 75 parts according to weight portion; Wherein the arogel material is made up of 71 parts soyabean protein powder, 1 part xanthans and 3 parts guar gum by weight.
The specific embodiment three: present embodiment is used for the agent of uniting of plain filling filling material and is made up of arogel material and 24 parts of egg white of 76 parts according to weight portion; Wherein the arogel material is made up of 72 parts soyabean protein powder, 2 parts xanthans and 2 parts guar gum by weight.
The specific embodiment four: present embodiment is used for the agent of uniting of plain filling filling material and is made up of arogel material and 23 parts of egg white of 77 parts according to weight portion; Wherein the arogel material is made up of 73 parts soyabean protein powder, 1.5 parts xanthans and 2.5 parts guar gum by weight.
The specific embodiment five: present embodiment is used for the use of the agent of uniting of plain filling filling material and carries out as follows: the first by weight arogel material with 72～80 parts joins plain filling filling material, speed with 70～90r/min stirs 3～7min, the egg white that adds 20～30 weight portions then, the speed with 70～90r/min stirs 3～7min again; Promptly obtain adding the plain filling filling material of the agent of uniting; Wherein the arogel material is made up of 70～75 parts soyabean protein powder, 1～2 part xanthans and 1～3 part guar gum by weight.
The stirring of present embodiment is same direction.
The addition of the agent of uniting of present embodiment is plain filling filling material weight 2%～5%.
When agent is united in adding, can add plain filling flavoring in the present embodiment and modulate, when adding the arogel material, add the flavor enhancement (as salt, monosodium glutamate etc.) of powdery, add aqueous flavor enhancement (as soya-bean oil, soy sauce etc.) when adding egg white.
The specific embodiment six: the difference of the present embodiment and the specific embodiment five is: the first by weight arogel material with 73～79 parts joins in the plain filling filling material.Other step and parameter are identical with the specific embodiment five.
The specific embodiment seven: the difference of the present embodiment and the specific embodiment five is: the first by weight arogel material with 74～78 parts joins in the plain filling filling material.Other step and parameter are identical with the specific embodiment five.
The specific embodiment eight: the difference of the present embodiment and the specific embodiment five is: the first by weight arogel material with 75 parts joins in the plain filling filling material.Other step and parameter are identical with the specific embodiment five.
The specific embodiment nine: the difference of the present embodiment and the specific embodiment five is: the speed with 75～85r/min behind the adding arogel material stirs 4～6min.Other step and parameter are identical with the specific embodiment five.
The specific embodiment ten: the difference of the present embodiment and the specific embodiment five is: the speed with 80r/min behind the adding arogel material stirs 5min.Other step and parameter are identical with the specific embodiment five.
The specific embodiment 11: the difference of the present embodiment and the specific embodiment five is: the egg white that adds 22～28 weight portions.Other step and parameter are identical with the specific embodiment five.
The specific embodiment 12: the difference of the present embodiment and the specific embodiment five is: the egg white that adds 24～26 weight portions.Other step and parameter are identical with the specific embodiment five.
The specific embodiment 13: the difference of the present embodiment and the specific embodiment five is: the egg white that adds 25 weight portions.Other step and parameter are identical with the specific embodiment five.
The specific embodiment 14: the difference of the present embodiment and the specific embodiment five is: the speed with 75～85r/min behind the adding egg white stirs 4～6min.Other step and parameter are identical with the specific embodiment five.
The specific embodiment 15: the difference of the present embodiment and the specific embodiment five is: the speed with 80r/min behind the adding egg white stirs 5min.Other step and parameter are identical with the specific embodiment five.
The specific embodiment 16: the difference of the present embodiment and the specific embodiment five is: the arogel material is made up of 71～74 parts soyabean protein powder, 1.2～1.8 parts xanthans and 1.5～2.5 parts guar gum by weight.Other step and parameter are identical with the specific embodiment five.
The specific embodiment 17: the difference of the present embodiment and the specific embodiment five is: the arogel material is made up of 72.5 parts soyabean protein powder, 1.5 parts xanthans and 2 parts guar gum by weight.Other step and parameter are identical with the specific embodiment five.
Claims (6)
1. using method that is used for the agent of uniting of plain filling filling material, the use that it is characterized in that being used for the agent of uniting of plain filling filling material is carried out as follows: earlier 72～80 parts arogel material is joined plain filling filling material by weight, speed with 70～90r/min stirs 3～7min, the egg white that adds 20～30 weight portions then, the speed with 70～90r/min stirs 3～7min again; Promptly obtain adding the plain filling filling material of the agent of uniting; Wherein the arogel material is made up of 70～75 parts soyabean protein powder, 1～2 part xanthans and 1～3 part guar gum by weight.
2. a kind of using method that is used for the agent of uniting of plain filling filling material according to claim 1 is characterized in that the first by weight arogel material with 74～78 parts joins in the plain filling filling material.
3. a kind of using method that is used for the agent of uniting of plain filling filling material according to claim 1 is characterized in that adding that the speed with 75～85r/min stirs 4～6min behind the arogel material.
4. a kind of using method that is used for the agent of uniting of plain filling filling material according to claim 1 is characterized in that adding the egg white of 24～26 weight portions.
5. a kind of using method that is used for the agent of uniting of plain filling filling material according to claim 1 is characterized in that adding that the speed with 75～85r/min stirs 4～6min behind the egg white.
6. a kind of using method that is used for the agent of uniting of plain filling filling material according to claim 1 is characterized in that the arogel material is made up of 71～74 parts soyabean protein powder, 1.2～1.8 parts xanthans and 1.5～2.5 parts guar gum by weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008101372415A CN101366471B (en) | 2008-09-28 | 2008-09-28 | Use method of pelleting agent for Chinese sauerkraut material |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008101372415A CN101366471B (en) | 2008-09-28 | 2008-09-28 | Use method of pelleting agent for Chinese sauerkraut material |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101366471A CN101366471A (en) | 2009-02-18 |
| CN101366471B true CN101366471B (en) | 2011-02-02 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2008101372415A Expired - Fee Related CN101366471B (en) | 2008-09-28 | 2008-09-28 | Use method of pelleting agent for Chinese sauerkraut material |
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Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105901481A (en) * | 2016-04-13 | 2016-08-31 | 三全食品股份有限公司 | Tomato and egg dumpling and production method thereof |
| WO2018006240A1 (en) * | 2016-07-04 | 2018-01-11 | 任长忠 | Wheat kernel stuffing, preparation method and use |
| CN109480170A (en) * | 2018-11-26 | 2019-03-19 | 河南创新研霖食品科技有限公司 | A kind of element filling water conservation color stabilizer, plain filling and preparation method thereof |
| CN110063487B (en) * | 2019-06-04 | 2022-11-29 | 项城市百家实业有限公司 | Vegetarian stuffing improver and application thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1207262A (en) * | 1997-08-04 | 1999-02-10 | 北京华都汉懋食品有限公司 | Shepherd's purse hamburger |
| CN1270778A (en) * | 1999-04-21 | 2000-10-25 | 齐波 | Dumpling with wrapper of mung bean flour |
| JP2006254833A (en) * | 2005-03-18 | 2006-09-28 | Kaneka Corp | Filling material for making confectionery/bread |
| CN101147596A (en) * | 2007-11-05 | 2008-03-26 | 南京雨润食品有限公司 | Oil protecting agent |
-
2008
- 2008-09-28 CN CN2008101372415A patent/CN101366471B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1207262A (en) * | 1997-08-04 | 1999-02-10 | 北京华都汉懋食品有限公司 | Shepherd's purse hamburger |
| CN1270778A (en) * | 1999-04-21 | 2000-10-25 | 齐波 | Dumpling with wrapper of mung bean flour |
| JP2006254833A (en) * | 2005-03-18 | 2006-09-28 | Kaneka Corp | Filling material for making confectionery/bread |
| CN101147596A (en) * | 2007-11-05 | 2008-03-26 | 南京雨润食品有限公司 | Oil protecting agent |
Non-Patent Citations (1)
| Title |
|---|
| 李雪琴等.速冻水饺防裂技术研究.《食品工业科技》.2007,第28卷(第1期),93-95、98. * |
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| CN101366471A (en) | 2009-02-18 |
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Granted publication date: 20110202 Termination date: 20110928 |