CN101485349B - Additive agent for flour and starch food as well as preparation method - Google Patents
Additive agent for flour and starch food as well as preparation method Download PDFInfo
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- CN101485349B CN101485349B CN2009100781170A CN200910078117A CN101485349B CN 101485349 B CN101485349 B CN 101485349B CN 2009100781170 A CN2009100781170 A CN 2009100781170A CN 200910078117 A CN200910078117 A CN 200910078117A CN 101485349 B CN101485349 B CN 101485349B
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Abstract
The invention discloses an additive for flour and starch food and a preparation method thereof. The formulation of the additive comprises the following compositions: 1 to 10 percent of thickening agent, 1 to 6 percent of emulsifier, 10 to 30 percent of saturated fatty acid and 60 to 80 percent of purified water. The preparation method comprises the following steps: various compositions are subjected to A. swelling of colloid and B. preparation of finished products, and mixed to prepare light-colored glutinous emulsified paste. The additive can make the flour and starch food be not deformed or adhered after high-pressure sterilization and have long storage time; products are not aged and have the prior mouthfeel after long-term storage and heating recovery; and the product quality of the food is improved, and the food is safe and sanitary to eat and suitable for popularization and application.
Description
Affiliated technical field
The present invention relates to the wheaten foods processing technique field, relate to a kind of additive and preparation method who is used for flour and starch food specifically.
Background technology
As everyone knows, flour and starch food products are the topmost indispensable food of human lives and existence, and flour-made food is of a great variety, and its nutritive value is the necessity that people's bulk-growth is depended on for existence, and the shortcoming of millet cake food is to cook for immediate consumption, and the storage time is short.Along with the development of society and the progress of science, the rhythm of people's life and work is accelerated, instant food also just arises at the historic moment and has obtained development widely, after instant flour or starch food are made ripe finished product by its manufacturing process, drying, expanded or fried sterilization obtain again, so that store and instant edible.At present, the problem that instant flour and starch food exist is, through fried or the dilated product moisture is very low, the product of high moisture content can't be sterilized (can make the product distortion inter-adhesive through autoclaving) also just can't long preservation, use is the mouthfeel variation, causes food quality to descend.Now existing technical schemes that address the above problem occur, as publication number is that the Chinese invention patent of CN1234186 discloses a kind of paste flour product modifying agent, adopt monoglyceride, stearoyl lactate and salad oil are formulated, publication number is that the Chinese invention patent of CN1299598A also discloses a kind of powdery flour foods modifying agent for another example, what adopt is starch hydrolysate, food emulsifying agent, water retention agent, oxidant and dispersant are formulated, the modifying agent of paste or powdery is joined in the flour product, can play certain effect for improving mouthfeel, but goods product distortion adhesion behind autoclaving for high moisture content, storage back product is easily aging, again the eating mouth feel variation.The new additive agent of development flour and starch food, the problems referred to above of solution flour and starch food increase flour and starch food manufacturing process, and the quality that improves flour and starch food is current facing of the task in present technique field.
Summary of the invention
The purpose of this invention is to provide and a kind ofly can make that flour and starch food are indeformable behind autoclaving, adhesion, storage time is long, after long preservation heats recovery again, product is aging, mouthfeel keeps original flavor, the additive that is used for flour and starch food of raising food product quality, and its preparation method also is provided simultaneously.
In order to achieve the above object, this additive adopts prescription as follows: a kind of additive that is used for flour and starch food, by the emulsification shape lotion that constitutes light thickness after thickener, emulsifying agent, saturated fatty acid and the pure water mixing stirring, be characterized in: form thickener by gelatin, gum arabic and algin, the total content scope is 1-10%, wherein the gelatine content scope is 3-10%, and the gum arabic content range is 1-5%, and the algin content range is 2-6%; Emulsifying agent comprises hydrophilic emulsifying agent and oleophilic emulsifier, and the total content scope is 1-6%, wherein hydrophilic emulsifying agent: fatty acid cane sugar ester S-11, content range is 0.5-2%, fatty acid cane sugar ester S-15, content range are 0.5-2%, and the casein sodium content range is 1-5%; Oleophilic emulsifier is: glycerin monostearate, content range are 2-6%, and sorbic alcohol acid anhydride monostearate (SPAN-60), content range are 2-6%; The saturated fatty acid content scope is 10-30%; The pure water content range is 60-80%.
Part constituent content in above-mentioned each component can have preferred value according to concrete prescription in described scope.
Above-mentioned each component prescription adopts percentage by weight, and its percentage sum is 100%.
Preparation method of the present invention is:
A. the swelling of colloid:
Take by weighing the Arabic gum that the lotion gross weight is 1-5%, gelatin and the 2-6% algin of 3-10% respectively, 5 times of room temperature pure water with each colloid deadweight soaked respectively each colloid 8-12 hour, during to abundant swelling, add 80-90 ℃ of pure water 10-15 times to colloid weight, mix and mixed colloid 10-30 minute, mixing speed is 300-500rpm, add 1-2% fatty acid cane sugar ester and 2-3% casein sodium, high-speed emulsifying machine dispersion and emulsion 16000-24000rpm obtained emulsifier solution after 3-5 minute;
B. the preparation of finished product:
Get saturated fatty acid 10-30% and be heated to 85-90 ℃, stirring adds the oleophilic emulsifier of 2-6% down, the high-speed emulsifying machine rotating speed is that emulsify at a high speed was sheared after 3-5 minute under the 15000-20000rpm, changing rotating speed into is that 100-200rpm stirs at a slow speed, progressively add the emulsifier solution that the A step obtains slowly, continue to stir the back and feed the reflux condensation mode water for cooling after 30-40 ℃, stopped to stir static 10-20 minute, obtain the emulsification shape lotion finished product of light thickness.
Because the hydrophilic emulsifying agent that emulsifying agent of the present invention adopts is: fatty acid cane sugar ester S-11, fatty acid cane sugar ester S-15, casein sodium; Oleophilic emulsifier is: glycerin monostearate, SPAN-60 (sorbic alcohol acid anhydride monostearate),. the emulsifying agent of these oleophylics and hydrophilic emulsifying agent acting in conjunction, reduce the surface tension of the two-phase (oil phase and water) in the food system, be that interfacial tension changes, form the dispersion of homogeneous state, change the inside of food structure, improve the quality.The present invention is a kind of new food additive, being applied to flour and starch is among the food product of raw material, it can prolong the holding time of product, make the non-fried non-expansion product of instantaneity easily, especially after using this product, flour and starch-based product can be through high pressure 121 degree when high moisture content, 20-30 minute sterilization, product after the sterilization, the shelf-life is more than 12 months, and Product Status and mouthfeel before keeping sterilizing.Flour in the shelf-life and starch-based product, low temperature (80-90 degree) short time (2-3 minute) can be recovered the fluffy of product, soft state, and general flour and starch product need utilize boiling to reach the 95-105 degree in the section temperature, kept 8-10 minute, and just can recover the state of fluffy machine softness, flour made from this product and starch food are after long preservation is restored again, product is not aging, mouthfeel keeps original flavor, has reached goal of the invention.
Each the composition consumption that adds in the present invention's prescription meets the required standard of country, and each component kind of use also is that country permits the natural or chemical constituent that food adds, and has the food security reliability.
The specific embodiment
Describe the present invention in detail below in conjunction with embodiment, related percentage all by weight percentage.
The prescription of embodiment 1 flour and starch food additive is:
Gelatin: content is 3%
Gum arabic: content is 2%
Algin: content is 2%
Fatty acid cane sugar ester S-11: content is 1%
Fatty acid cane sugar ester S-15: content is 1%
Casein sodium: content is 1%
Saturated fatty acid: content is 14%
Single glycosides fatContent is 1%
SPAN60:Content is 2%
Pure water: content is 73%
Preparation technology's method of flour and starch food additive is:
A. the swelling of colloid:
Take by weighing 2 kilograms of Arabic gums, 3 kilograms of gelatin, 2 kilograms of algins, add 10 kilograms respectively, 15 kilograms, 10 kilograms of pure water, room temperature was soaked three kinds of colloids 10 hours separately, to abundant swelling, took by weighing 38 kilograms of 90 ℃ of hot pure water, under the stirring of 350rpm, mix three kinds of colloids, continue to stir 1 kilogram of fatty acid cane sugar ester S-11 of adding after 15 minutes, 1 kilogram of fatty acid cane sugar ester S-15,1 kilogram of casein sodium, high-speed emulsifying machine 18000rpm disperse to shear after 3 minutes, make standby emulsifier solution;
B. the preparation of finished product:
Other gets 14 kilograms of saturated fatty acids, is heated to 90 ℃, stirs 150rpm, adds 1 kilogram
Single glycosides fat, 2 kilograms
SPAN60, emulsify at a high speed is sheared 18000rpm, changes 150rpm into after 4 minutes, slowly adds standby emulsifier solution, feeds reflux condensation mode water to 35 ℃, stops to stir and after static 10 minutes, obtaining the emulsification shape lotion finished product of light thickness.
The prescription of embodiment 2 flour and starch food additive is:
Gelatin: content is 2%
Gum arabic: content is 3%
Algin: content is 1%
Fatty acid cane sugar ester S-11: content is 0.5%
Fatty acid cane sugar ester S-15: content is 0.5%
Casein sodium: content is 2%
Saturated fatty acid: content is 18%
Single glycosides fatContent is 2%
SPAN60:Content is 1%
Pure water: content is 70%
Preparation technology's method of flour and starch food additive is:
A. the swelling of colloid:
Take by weighing 3 kilograms of Arabic gums, 2 kilograms of gelatin, 1 kilogram of algin, add 15 kilograms respectively, 10 kilograms, 5 kilograms of pure water, room temperature soaked three kinds of colloids separately 8 hours, to abundant swelling, take by weighing 40 kilograms of 90 ℃ of hot pure water, under the stirring of 400rpm, mix three kinds of colloids, continue to stir 0.5 kilogram of fatty acid cane sugar ester S-11 of adding after 25 minutes, 0.5 kilogram fatty acid cane sugar ester S-15,2 kilograms of casein sodiums, high-speed emulsifying machine 18000rpm disperse to shear after 3 minutes, make standby emulsifier solution;
B. the preparation of finished product:
Other gets 18 kilograms of saturated fatty acids, be heated to 90 ℃, stir 200rpm, add 2 kilograms of single glycosides fat, 1 kilogram of SPAN60, emulsify at a high speed is sheared 20000rpm, changes 200rpm into after 4 minutes, slowly adds standby emulsifier solution, feed reflux condensation mode water to 35 ℃, stop to stir, static 15 minutes, obtain the emulsification shape lotion finished product of light thickness.
Below only enumerate 2 embodiment the present invention is described, in actual fabrication process, also can prepare the flour foods additive of heterogeneity content according to the proportion of each component.
Claims (2)
1. the preparation method of the additive in flour and the starch food, its step of preparation process is as follows:
A. the swelling of colloid:
Take by weighing 2 kilograms of gum arabics, 3 kilograms of gelatin, 2 kilograms of algins, add 10 kilograms respectively, 15 kilograms, 10 kilograms of pure water, room temperature soaked three kinds of colloids separately 10 hours, to abundant swelling, take by weighing 38 kilograms of 90 ℃ of hot pure water, under the stirring of 350rpm, mix three kinds of colloids, continue to stir 1 kilogram of fatty acid cane sugar ester S-11 of adding after 15 minutes, 1 kilogram of fatty acid cane sugar ester S-15,1 kilogram of casein sodium, high-speed emulsifying machine 18000rpm disperse to shear after 3 minutes, make standby emulsifier solution;
B. the preparation of finished product:
Other gets 14 kilograms of saturated fatty acids, is heated to 90 ℃, stirs 150rpm, adds 1 kilogram
Single glycosides fat, 2 kilograms of sorbitan monostearates, emulsify at a high speed is sheared 18000rpm, change 150rpm into after 4 minutes, slowly add standby emulsifier solution, feed reflux condensation mode water to 35 ℃, stop to stir and after static 10 minutes, obtaining the emulsification shape lotion finished product of light thickness.
2. the preparation method of the additive in flour and the starch food, its step of preparation process is as follows:
A. the swelling of colloid:
Take by weighing 3 kilograms of Arabic gums, 2 kilograms of gelatin, 1 kilogram of algin, add 15 kilograms respectively, 10 kilograms, 5 kilograms of pure water, room temperature soaked three kinds of colloids separately 8 hours, to abundant swelling, take by weighing 40 kilograms of 90 ℃ of hot pure water, under the stirring of 400rpm, mix three kinds of colloids, continue to stir 0.5 kilogram of fatty acid cane sugar ester S-11 of adding after 25 minutes, 0.5 kilogram fatty acid cane sugar ester S-15,2 kilograms of casein sodiums, high-speed emulsifying machine 18000rpm disperse to shear after 3 minutes, make standby emulsifier solution;
B. the preparation of finished product:
Other gets 18 kilograms of saturated fatty acids, be heated to 90 ℃, stir 200rpm, add 2 kilograms of single glycosides fat, 1 kilogram of SPAN60, emulsify at a high speed is sheared 20000rpm, changes 200rpm into after 4 minutes, slowly adds standby emulsifier solution, feed reflux condensation mode water to 35 ℃, stop to stir, static 15 minutes, obtain the emulsification shape lotion finished product of light thickness.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100781170A CN101485349B (en) | 2009-02-17 | 2009-02-17 | Additive agent for flour and starch food as well as preparation method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100781170A CN101485349B (en) | 2009-02-17 | 2009-02-17 | Additive agent for flour and starch food as well as preparation method |
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| Publication Number | Publication Date |
|---|---|
| CN101485349A CN101485349A (en) | 2009-07-22 |
| CN101485349B true CN101485349B (en) | 2011-05-11 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2009100781170A Expired - Fee Related CN101485349B (en) | 2009-02-17 | 2009-02-17 | Additive agent for flour and starch food as well as preparation method |
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Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107997134A (en) * | 2017-11-26 | 2018-05-08 | 合肥市绿之林农业开发有限公司 | A kind of fruity snowy mooncakes and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1048212A2 (en) * | 1999-04-29 | 2000-11-02 | FUCHS GmbH & Co. | Pumpable baking agent |
| CN1299598A (en) * | 2001-02-13 | 2001-06-20 | 吴玉凯 | Wheaten food improver |
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2009
- 2009-02-17 CN CN2009100781170A patent/CN101485349B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1048212A2 (en) * | 1999-04-29 | 2000-11-02 | FUCHS GmbH & Co. | Pumpable baking agent |
| CN1299598A (en) * | 2001-02-13 | 2001-06-20 | 吴玉凯 | Wheaten food improver |
Non-Patent Citations (2)
| Title |
|---|
| 尹文婷 等.复合改良剂在面制品中的应用.《食品与药品》.2007,第9卷(第07A期), * |
| 杜荣茂.复配型面包品质改良剂的实验研究.《粮油食品科技》.2005,第13卷(第3期), * |
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| CN101485349A (en) | 2009-07-22 |
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