CN103719184A - Alginate additive used for cooked wheaten food products - Google Patents
Alginate additive used for cooked wheaten food products Download PDFInfo
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- CN103719184A CN103719184A CN201310622055.1A CN201310622055A CN103719184A CN 103719184 A CN103719184 A CN 103719184A CN 201310622055 A CN201310622055 A CN 201310622055A CN 103719184 A CN103719184 A CN 103719184A
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- alginate
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Abstract
The invention discloses an alginate additive used for cooked wheaten food products. The alginate additive used for cooked wheaten food products is prepared from, by weight, 1-3 parts of potassium alginate, 1-3 parts of sodium citrate, 1-5 parts of calcium alginate, 0.1-0.5 part of chitin, 1-3 parts of propylene glycol alginate, 1-3 parts of baicalein and 10-15 parts of modified starch. The alginate additive used for cooked wheaten food products is simple in proportion, convenient to use and specially used for the cooked wheaten food products. The alginate additive has good water absorption, water retention and film forming functions, and thus retrogradation ageing caused by water loss of the starch can be reduced; the alginate additive has good functions of tissue improvement and promotion of development of gluten networks, and thus elasticity of the rice and noodle products can be improved and the surface of frozen rice and noodle products can be prevented from cracking. The alginate additive has strong hydrophilicity and cohesiveness when being applied to cooked wheaten food products such as frozen fresh noodles and instant noodles, the texture structure of the dough can be improved, the strength and the malleability of the noodles are improved, and the shelf life and the boiling fastness are improved.
Description
Technical field:
The present invention relates to a kind of sea-plant extract technical field, relate to specifically a kind of alginate for the additive of wheaten food.
Background technology:
The food additives joint specialist committee (JECFA) regulation under the World Health Organization (WHO) and FAO (Food and Agriculture Organization of the United Nation) (FAO): " Acceptable Daily Intake of sodium alginate (ADI) is without particular provisions ".Simultaneously, the international food code committee (CAC) stipulates in the general code standard of < < food additives > >: " according to good GMP production standard, alginic acid, sodium alginate, potassium alginate, ammonium alginate, calcium alginate all allow to use in right amount in food ".
Alginate is as a kind of natural macromolecule amylose, there is the functions such as good water suction, water holding, film forming, bringing back to life of can reducing that starch dehydration causes is aging, also there is good tissue improvement, promote the effect that gluten network forms, can increase the elasticity of rice product, prevent freezing rice product skin crack.Be applied to there is strongly hydrophilic, caking property in the Flour product such as freezing fresh, instant noodles, can improve the institutional framework of dough, increase intensity and the ductility of noodles, improve shelf life and boiling fastness; In musculus cutaneus and fillings for quick-frozen foods such as boiled dumpling, steamed stuffed buns, can prevent that fillings from subsiding, surperficial bursting by freezing, improve the bright degree of dumpling wrapper, increase elasticity and smooth feeling, reduce the breakage rate of product.With alginate, react the character that forms heat irreversible gel with calcium ion, can be applicable to meat enema class, improve matter structure and the chip property of product; Be applied to burger class, can significantly improve brittleness and the elasticity of product; Be applied to barbecue, fried meat products surface coating, can reduce the juice loss while cooking, make product juice fleshiness tender.Sodium alginate can make the cold drink foods such as ice cream produce level and smooth outward appearance, soft and smooth mouthfeel.Due to sodium alginate, meet calcium ion and can form stable heat irreversible gel, utilize this character, can make the ice cream in transportation, storage can roughening (ice-crystal growth), the ice cream metaboly causing due to temperature fluctuation can not occur; Free from extraneous odour when this ice cream is edible simultaneously, has not only improved expansion rate but also improved melting point, and the quality and benefits of product is all significantly increased.Utilize the stable freezing cow's milk of sodium alginate to there is good mouthfeel, without sticky sense and stiff sense, toughness when stirring, and have sluggish sense.Sodium alginate is applied to have in the bakery products such as bread, cake, biscuit, egg roll the improving effect of organizing of uniqueness, especially in the health care bread and cake of some high fibers, can increase extended, toughness, the elasticity of bread, quality is loose, while reducing section, fall slag, prevent aging; Make cake form the bulk tissue of porous, pore is fine and closely woven evenly, high resilience, and endoplasm is soft lubricated, and dry tolerance is good, can proper extension shelf life; For the production of biscuit, egg roll, can reduce its percentage of damage, product appearance is smooth, and moisture resistance is good.Alginate is a kind of edible and difficult macromolecule polysaccharide being digested by human body, and it is simple that the present invention aims to provide a kind of proportioning, easy to use, is exclusively used in the food additives of wheaten food.
Summary of the invention:
The object of this invention is to provide a kind of proportioning simple, easy to use, be exclusively used in the food additives of wheaten food.
For achieving the above object, the invention discloses a kind of alginate for the additive of wheaten food, it is characterized in that, comprise the component of following unit of weight:
Potassium alginate 1-3 part, natrium citricum 1-3 part, calcium alginate 1-5 part, chitin 0.1-0.5 part, propylene glycol alginate 1-3 part, baicalein 1-3 part, modified starch 10-15 part.
Or, comprise the component of following unit of weight:
Potassium alginate 1-2 part, natrium citricum 1-2 part, calcium alginate 1-3 part, chitin 0.1-0.3 part, propylene glycol alginate 1-2 part, baicalein 1-2 part, modified starch 10-12 part.
Or, comprise the component of following unit of weight:
Potassium alginate 2-3 part, natrium citricum 2-3 part, calcium alginate 2-5 part, chitin 0.2-0.5 part, propylene glycol alginate 2-3 part, baicalein 2-3 part, modified starch 12-15 part.
Advantage of the present invention, proportioning is simple, easy to use, is exclusively used in wheaten food.Product has the functions such as good water suction, water holding, film forming, bringing back to life of can reducing that starch dehydration causes is aging, also there is good tissue improvement, promote the effect that gluten network forms, can increase the elasticity of rice product, prevent freezing rice product skin crack.Be applied to there is strongly hydrophilic, caking property in the Flour product such as freezing fresh, instant noodles, can improve the institutional framework of dough, increase intensity and the ductility of noodles, improve shelf life and boiling fastness.
The specific embodiment:
Example 1,
1 part of potassium alginate, 1 part of natrium citricum, 1 part of calcium alginate, 0.1 part of chitin, 1 part of propylene glycol alginate, 1 part of baicalein, 10 parts of modified starches.
Example 2
2 parts of potassium alginates, 2 parts of natrium citricums, 3 parts of calcium alginates, 0.3 part of chitin, 2 parts of propylene glycol alginates, 2 parts of baicaleins, 12 parts of modified starches.
Example 3
3 parts of potassium alginates, 3 parts of natrium citricums, 5 parts of calcium alginates, 0.5 part of chitin, 3 parts of propylene glycol alginates, 3 parts of baicaleins, 15 parts of modified starches.
Proportioning is simple, easy to use, is exclusively used in wheaten food.Product has the functions such as good water suction, water holding, film forming, bringing back to life of can reducing that starch dehydration causes is aging, also there is good tissue improvement, promote the effect that gluten network forms, can increase the elasticity of rice product, prevent freezing rice product skin crack.Be applied to there is strongly hydrophilic, caking property in the Flour product such as freezing fresh, instant noodles, can improve the institutional framework of dough, increase intensity and the ductility of noodles, improve shelf life and boiling fastness.
Claims (3)
1. alginate, for an additive for wheaten food, is characterized in that, comprises the component of following unit of weight:
Potassium alginate 1-3 part, natrium citricum 1-3 part, calcium alginate 1-5 part, chitin 0.1-0.5 part, propylene glycol alginate 1-3 part, baicalein 1-3 part, modified starch 10-15 part.
2. alginate, for the additive of wheaten food, is characterized in that according to claim 1, comprises the component of following unit of weight:
Potassium alginate 1-2 part, natrium citricum 1-2 part, calcium alginate 1-3 part, chitin 0.1-0.3 part, propylene glycol alginate 1-2 part, baicalein 1-2 part, modified starch 10-12 part.
3. alginate, for the additive of wheaten food, is characterized in that according to claim 1, comprises the component of following unit of weight:
Potassium alginate 2-3 part, natrium citricum 2-3 part, calcium alginate 2-5 part, chitin 0.2-0.5 part, propylene glycol alginate 2-3 part, baicalein 2-3 part, modified starch 12-15 part.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310622055.1A CN103719184A (en) | 2013-11-30 | 2013-11-30 | Alginate additive used for cooked wheaten food products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201310622055.1A CN103719184A (en) | 2013-11-30 | 2013-11-30 | Alginate additive used for cooked wheaten food products |
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| CN103719184A true CN103719184A (en) | 2014-04-16 |
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| CN201310622055.1A Pending CN103719184A (en) | 2013-11-30 | 2013-11-30 | Alginate additive used for cooked wheaten food products |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106721980A (en) * | 2016-11-14 | 2017-05-31 | 天津捷盛东辉保鲜科技有限公司 | The fresh special dumpling skin of dumpling and preparation method |
| CN107232581A (en) * | 2017-06-29 | 2017-10-10 | 河南鼎元食品科技有限公司 | A kind of quick-frozen rice and flour food quality improver and preparation method thereof |
| CN111447838A (en) * | 2017-12-28 | 2020-07-24 | 岛田屋公司 | Health boiled noodle with high taste |
| CN111990433A (en) * | 2020-09-14 | 2020-11-27 | 郑州康晖食品科技有限公司 | Improved crispy agent, application of improved crispy agent in fried dumpling and preparation method of fried dumpling |
| CN112704222A (en) * | 2020-12-31 | 2021-04-27 | 河南科技学院 | Anti-cracking modifier for frozen flour products and preparation method and application thereof |
-
2013
- 2013-11-30 CN CN201310622055.1A patent/CN103719184A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106721980A (en) * | 2016-11-14 | 2017-05-31 | 天津捷盛东辉保鲜科技有限公司 | The fresh special dumpling skin of dumpling and preparation method |
| CN107232581A (en) * | 2017-06-29 | 2017-10-10 | 河南鼎元食品科技有限公司 | A kind of quick-frozen rice and flour food quality improver and preparation method thereof |
| CN111447838A (en) * | 2017-12-28 | 2020-07-24 | 岛田屋公司 | Health boiled noodle with high taste |
| CN111447838B (en) * | 2017-12-28 | 2023-08-18 | 岛田屋公司 | High-taste health boiled noodle |
| CN111990433A (en) * | 2020-09-14 | 2020-11-27 | 郑州康晖食品科技有限公司 | Improved crispy agent, application of improved crispy agent in fried dumpling and preparation method of fried dumpling |
| CN112704222A (en) * | 2020-12-31 | 2021-04-27 | 河南科技学院 | Anti-cracking modifier for frozen flour products and preparation method and application thereof |
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Application publication date: 20140416 |