CN102550897A - Novel compound thickener applied to food - Google Patents
Novel compound thickener applied to food Download PDFInfo
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- CN102550897A CN102550897A CN2012100431342A CN201210043134A CN102550897A CN 102550897 A CN102550897 A CN 102550897A CN 2012100431342 A CN2012100431342 A CN 2012100431342A CN 201210043134 A CN201210043134 A CN 201210043134A CN 102550897 A CN102550897 A CN 102550897A
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Abstract
The invention discloses a novel compound thickener applied to food and belongs to the field of food additive preparation and application. The thickener is a mixture of different types of starch and hydrophilic colloids and serves as an additive for fruit flesh beverages. The thickener has a low cost and an excellent application effect, helps improve quality and structure of food systems, improves storage stability, retains original flavor of food and provides special physicochemical properties without needing any chemical, overcomes the problem of poor performance of natural starch, satisfies the need for natural food, reduces the application of modified starch in food industry and has good application prospects in food industry.
Description
Technical field
The present invention relates to a kind of composite thickener that is applied in the food, belong to the food additives field.
Background technology
Food thickening agent is to be dissolved in the water, and under certain condition fully aquation form the macromolecular substances of thickness, satiny or jelly liquid, claim food glue again.Food thickening agent plays considerable effect to the relative stability of color, structure and the food of maintenance food (food liquid, frozen glue food), and it is one type of important food additives that extensive use is arranged in the food industry.
Starch is the main component in the human diet, is the main source of carbohydrate.But starch is not based on its nutritive value as thickener, but it is convenient to the functional value of food processing and provides food system desired character, like viscosity, stable, outward appearance, mouthfeel etc.Starch mainly is after its gelatinization, to work as thickener.But, ative starch since be prone to aging, not acid and alkali resistance, instability etc. in sugar, salting liquid has suppressed ative starch in Application in Food Industry.In recent years, the converted starch that obtains through physics, chemistry or enzyme processing ative starch obtains paying attention to.Converted starch has improved the natural character of ative starch, has increased some functional or introduction new features.Be widely used in the food as thickener like sodium carboxymethyl starch, hydroxypropul starch ether, starch phosphate sodium, acetyl group PASELLI EASYGEL, phosphorylation PASELLI EASYGEL, hydroxypropyl PASELLI EASYGEL etc.But the security of chemically modified starch has limited its application again.
Mostly existing thickener is converted starch or single hydrophilic colloid, and the converted starches that adopt in the practical application like chemically modified starch such as crosslinked starch, esterification starch, acidified starches more.But, owing to introduce new chemical group, have in potential toxic and side effect and the production process in the converted starch the high pollution of environment, there are numerous food security hidden danger.How having improved the security of food, avoided environmental pollution, improved in the starch application process and to be prone to aging bleed and to make problems such as food matter structure is relatively poor, and single colloid effect is not obvious, and the hydrophilic colloid cost is higher, is a very important problem.
Summary of the invention
The technical problem that the present invention will solve provides a kind of thickener that has superior function, lower, the no food security hidden danger of cost and can be applied to the fruit squash preparation.
Technical scheme of the present invention is: after starch and hydrophilic colloid allotment evenly, add the configuration thing, be heated with stirring to the jelly of being dissolved into homogeneous, the consumption of said starch and hydrophilic colloid is respectively 100g and 15-35g.
Said starch is a kind of or different starch combinations in cornstarch, tapioca, wheaten starch, the farina, and said hydrophilic colloid is xanthans, guar gum or gellan gum.
This thickener is compared with existing thickener converted starch and single hydrophilic colloid, and usefulness of the present invention is: one, improved in the ative starch application process and to be prone to aging bleed and to make shortcomings such as food matter structure is relatively poor.The converted starches that adopt in the practical application more; Like chemically modified starch such as crosslinked starch, esterification starch, acidified starches, still, in the converted starch owing to introduce new chemical group; Have in potential toxic and side effect and the production process the high pollution of environment, have numerous food security hidden danger.This patent utilizes the two synergetic of ative starch, hydrophilic colloid, and environmental pollution has been avoided in the security that has improved food.The 2nd, hydrophilic colloid effect in food is preferable; But exist single colloid effect not obvious, problem such as the hydrophilic colloid cost is higher adopts starch and hydrophilic colloid composite; Reduced the cost in using on the one hand, on the other hand with making effect better through synergistic effect.
The composite cost that not only reduces food additives of starch/hydrophilic colloid also can pass through shortcomings such as the improved effect starch of hydrophilic colloid in system is prone to wear out, not acid and alkali resistance.Compare with converted starch, starch and hydrophilic colloid be composite not to add any chemical substance, does not increase the insecurity factor of food.
The composite thickener that the present invention adopts; Do not shown special physicochemical property under the situation of any chemical substance introducing; Replace converted starch in some cases and become possibility as food additives; Therefore when overcoming native starch performance deficiency, can satisfy the requirement of people's uphold nature, in the development of food industry, vast potential for future development will be arranged.
The specific embodiment
Embodiment 1: this instance provides the special-purpose converted starch of tapioca/xanthans, beverage of proportioning 100g: 25g, the comparison of xanthans effect in the pineapple fruit squash.
1, staticly settles rate
Sample leaves standstill a week back to be observed, and it is next with sample total height (LS) to measure the height (LW) of separating out water layer, representes the standing demix rate with LW/LS, and it is poor more to be worth big more stability.
Table 1 staticly settles rate relatively
From table, can find out, the very fast sedimentation of the pulp of pineapple beverage when not adding any additives, stability is very poor, and after the adding tapioca, stability increases, but still very fast layering causes the quality of beverage to reduce.And behind the adding xanthans, the rate that staticly settles obviously reduces, and stability improves, and along with the increase of xanthans adding proportion, the rate that staticly settles is on a declining curve, and stability obviously improves a lot.When adding composite thickener, beverage is not stratified basically, presents a kind of stable system, and along with the prolongation of storage time, beverage still keeps stable status, and this has guaranteed the shelf stabilities of pineapple beverage in storage.The contrast converted starch, after adding converted starch, the not only very fast sedimentation of pulp, and because the aging action of starch, in storage, the retrogradation phenomenon is remarkable, and this possibly be because converted starch is degraded in sugar-acid environment.
2, muddy stability
The beverage of placing a period of time is shaken up, takes by weighing a certain amount of and carry out dilution dilution in 1: 1 with deionized water, afterwards with the dilution of mixing with the centrifugal 10min of 1000r/min, the light absorption value A of the centrifugal front and back of mensuration under 600nm
0And A, with A: A
0The cloud-stability of representing beverage, value have high more stability near 1 explanation system more.
The muddy stability of the different samples of table 2
Can find out that from table when not adding any additives, the muddy stable non-constant of pineapple beverage increases after the adding tapioca.And after adding composite thickener, stability obviously rises, and obviously is better than converted starch and the independent effect of using of xanthans.
3, viscosimetric analysis
Use is measured viscosity (rotor SC4-21) with RVDV-II+P type Brookfield viscosity apparatus, and rotating speed 12r/min measures the viscosity average in the 3min under the room temperature.
The different thickener thickening effects of table 3 relatively
As knowing by table; The ratio of viscosities of not additivated beverage own is lower, has only 333.3mPss, and only adding starch can not obviously increase its viscosity; Yet after adding composite thickener; The viscosity of pineapple beverage obviously rises, and apparently higher than the beverage of independent interpolation xanthans and converted starch, the composite viscosity that has improved system through obvious synergy of xanthans and tapioca is described.
4, subjective appreciation
Is that evaluation index is carried out comprehensive grading with the pineapple beverage product that adds different thickeners with outward appearance, smell and flavour; Having the lab assistant of well judging ability and certain professional knowledge by 5 forms. and outward appearance is up to 30 fens through to the color and luster of solution, the observation scoring of clarity; Smell is through the sense of smell scoring, and is the highest 20 minutes; Mouthfeel and flavour are up to 50 fens through to performance comprehensive gradings such as goods are salubrious, good to eat, sour-sweet; Each item adds up to 100 fens.
The sensory evaluation of the different samples of table 4
The organoleptic quality of the different samples of table 5
By above each the table can know, add composite thickener after, character such as the mouthfeel of beverage, outward appearance obviously improve, system is more even; Lamination is clearly better, and color is thin out, goes into beverage and becomes fine and smooth, dense thick more; And the smell aspect, basic not influence has strong pineapple local flavor, and effect is splendid.
Claims (3)
1. a novel built thickener that is applied in the food is characterized in that adding the configuration thing with after starch and the hydrophilic colloid allotment evenly, is heated with stirring to the jelly of being dissolved into homogeneous, and the consumption of said starch and hydrophilic colloid is respectively 100g and 15-35g.
2. thickener according to claim 1 is characterized in that said starch is a kind of or different starch combinations in cornstarch, tapioca, wheaten starch, the farina, and said hydrophilic colloid is xanthans, guar gum or gellan gum.
3. the described thickener of claim 1 is applied to the production of fruit squash.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012100431342A CN102550897A (en) | 2012-02-24 | 2012-02-24 | Novel compound thickener applied to food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012100431342A CN102550897A (en) | 2012-02-24 | 2012-02-24 | Novel compound thickener applied to food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102550897A true CN102550897A (en) | 2012-07-11 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN2012100431342A Pending CN102550897A (en) | 2012-02-24 | 2012-02-24 | Novel compound thickener applied to food |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104351906A (en) * | 2014-11-28 | 2015-02-18 | 安徽师范大学 | Fruit juice beverage stabilizer |
| CN104664187A (en) * | 2015-03-06 | 2015-06-03 | 徐饶春 | Food thickener |
| CN105192488A (en) * | 2015-10-16 | 2015-12-30 | 广西大学 | Thickener applied to plum sauce |
| CN105962317A (en) * | 2016-05-12 | 2016-09-28 | 合肥师范学院 | Starch-hydrophilic colloid compound system and preparation method and application thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1292646A (en) * | 1998-01-30 | 2001-04-25 | 宝洁公司 | Beverages with improved texture and flavor impact at lower dosage of solids |
| CN101594788A (en) * | 2006-11-23 | 2009-12-02 | 卡吉尔公司 | The natural equivalent of converted starch |
-
2012
- 2012-02-24 CN CN2012100431342A patent/CN102550897A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1292646A (en) * | 1998-01-30 | 2001-04-25 | 宝洁公司 | Beverages with improved texture and flavor impact at lower dosage of solids |
| CN101594788A (en) * | 2006-11-23 | 2009-12-02 | 卡吉尔公司 | The natural equivalent of converted starch |
Non-Patent Citations (3)
| Title |
|---|
| 代欣欣等: "食品增稠剂流变学研究综述", 《中国食品添加剂》 * |
| 朱玲等: "木薯淀粉-黄原胶复配体系中淀粉糊化机理", 《食品科学》 * |
| 罗志刚等: "黄原胶对木薯淀粉糊性质的影响", 《华南理工大学学报(自然科学版)》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104351906A (en) * | 2014-11-28 | 2015-02-18 | 安徽师范大学 | Fruit juice beverage stabilizer |
| CN104664187A (en) * | 2015-03-06 | 2015-06-03 | 徐饶春 | Food thickener |
| CN105192488A (en) * | 2015-10-16 | 2015-12-30 | 广西大学 | Thickener applied to plum sauce |
| CN105962317A (en) * | 2016-05-12 | 2016-09-28 | 合肥师范学院 | Starch-hydrophilic colloid compound system and preparation method and application thereof |
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Application publication date: 20120711 |