CN103844154A - 一种汤圆改良剂 - Google Patents
一种汤圆改良剂 Download PDFInfo
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- CN103844154A CN103844154A CN201410071639.9A CN201410071639A CN103844154A CN 103844154 A CN103844154 A CN 103844154A CN 201410071639 A CN201410071639 A CN 201410071639A CN 103844154 A CN103844154 A CN 103844154A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
- A23L29/04—Fatty acids or derivatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
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Abstract
本发明提供了一种汤圆改良剂,它是由单甘脂、瓜尔豆胶、三聚磷酸钠、羧甲基纤维素钠和色拉油组成;其重量比为1~2:4~10:1.5~3:2~4:0.5~1。将本产品添加在糯米粉中可以改善糯米粉筋力不足的问题,使得糯米粉具有良好的保水能力,可大大降低汤圆的冻裂率、减少塌陷、改善口感。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种汤圆改良剂。
背景技术
汤圆起源于宋朝,是我国的传统风味食品,历史悠久,深受大众喜爱。然而随着现代社会生活节奏的加快,汤圆繁琐的加工工艺已经很难适应现代快节奏的生活方式。速冻汤圆应运而生,并以其安全、方便、卫生、快捷、营养、美味的特点成为速冻食品中的佼佼者。近年来,随着速冻技术的发展,速冻汤圆受到广大消费者的青睐。目前我国市场上的速冻汤圆都是以糯米为原料加工而成,速冻汤圆的核心原料水磨糯米粉不像面粉有筋力,往往容易出现速冻后有明显的开裂,脱粉的现象,煮后形态不完整、弹性不够、香气不足等问题,严重影响了汤圆的品质。针对冷冻汤圆中出现的冻裂、塌陷、口感不佳等问题,生产中常选用食品添加剂来降低冻裂率、减少塌陷、改善口感。
发明内容
本发明要解决的技术问题是提供一种有效改善糯米粉筋力的食品添加剂。
本发明提供的技术方案是一种汤圆改良剂,它是由单甘脂、瓜尔豆胶、三聚磷酸钠、羧甲基纤维素钠和色拉油组成;其重量比为1~2:4~10:1.5~3:2~4:0.5~1。
作为优选,单甘脂、瓜尔豆胶、三聚磷酸钠、羧甲基纤维素钠和色拉油的重量比为1.6:6:2:3:0.8。
单甘脂用于速冻汤圆的生产过程中能起到一定的乳化稳定效果,可以有效改善糯米团中水分分布,减少游离水,保证在冻结过程冰晶细小,使内部结构细腻无孔洞,形状保持完好,减少汤圆的冻裂率。
生产速冻汤圆面皮时添加少量无色无味的色拉油,与乳化剂单甘脂作用后,具有保水效果,可避免速冻汤圆长期储存后因表面失水而开裂。
增稠剂羧甲基纤维素钠和瓜尔豆胶属多糖类,其通过主链间氢键等非共价作用力能形成具有一定粘弹性的连续的三维凝胶网状结构,当它们添加入糯米粉中,这种网状结构起着类似面筋网络结构的功能,可提高食品的粘稠度或形成凝胶,从而改变食品的物理性状,赋予食品黏润、适宜的口感,并兼有乳化、稳定或使呈悬浮状态的作用。
三聚磷酸钠的保水性,粘结性,可增加糯米粉筋力,减少淀粉溶出物,增强粘弹性,提高汤圆表面光洁度,可以减少速冻汤圆在冷冻过程中水分散失,使产品的组织细腻,表皮光滑,降低冻裂率。
本产品在糯米粉中的添加量为1~8%,能有效增加糯米粉面团的粘度及筋力,制得的速冻汤圆饱满不塌架,表皮光滑不渗水,组织紧密柔和,诸侯不浑汤,产品更软糯细腻。同时能有效防止速冻汤圆在冷藏过程中形成冰晶体,避免汤圆开裂。
具体实施方式
以下具体实施例对本发明作进一步阐述,但不作为对本发明的限定。
实施例1
配方:单甘脂、瓜尔豆胶、三聚磷酸钠、羧甲基纤维素钠和色拉油组成;其重量比为1:4:1.5:2:0.5。
实施例2
配方:单甘脂、瓜尔豆胶、三聚磷酸钠、羧甲基纤维素钠和色拉油组成;其重量比为2:10:3:4:1。
实施例3
配方:单甘脂、瓜尔豆胶、三聚磷酸钠、羧甲基纤维素钠和色拉油组成;其重量比为1.6:6:2:3:0.8。
实施例4
配方:单甘脂、瓜尔豆胶、三聚磷酸钠、羧甲基纤维素钠和色拉油组成;其重量比为1:10:1.5:4:0.5。
实施例5
配方:单甘脂、瓜尔豆胶、三聚磷酸钠、羧甲基纤维素钠和色拉油组成;其重量比为2:4:3:2:1。
Claims (2)
1.一种汤圆改良剂,其特征在于:它是由单甘脂、瓜尔豆胶、三聚磷酸钠、羧甲基纤维素钠和色拉油组成;其重量比为1~2:4~10:1.5~3:2~4:0.5~1。
2.根据权利要求1所述的汤圆改良剂,其特征在于:单甘脂、瓜尔豆胶、三聚磷酸钠、羧甲基纤维素钠和色拉油的重量比为1.6:6:2:3:0.8。
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Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104920964A (zh) * | 2015-06-30 | 2015-09-23 | 三全食品股份有限公司 | 一种番石榴汤圆及其制备方法 |
CN105166895A (zh) * | 2015-09-06 | 2015-12-23 | 甘肃乡草坊土特产品有限公司 | 一种马铃薯全粉汤圆的加工方法 |
CN105831709A (zh) * | 2016-04-16 | 2016-08-10 | 河南黄国粮业股份有限公司 | 汤圆速冻防裂剂 |
CN105876769A (zh) * | 2016-04-16 | 2016-08-24 | 河南黄国粮业股份有限公司 | 速冻汤圆的防裂方法 |
CN106722524A (zh) * | 2016-11-25 | 2017-05-31 | 安徽省农业科学院农产品加工研究所 | 一种马铃薯薯饼的制作方法 |
CN107232581A (zh) * | 2017-06-29 | 2017-10-10 | 河南鼎元食品科技有限公司 | 一种速冻米面食品品质改良剂及其制备方法 |
CN108013334A (zh) * | 2016-11-04 | 2018-05-11 | 中粮集团有限公司 | 一种清肺糯米团及其制作方法 |
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CN101756101A (zh) * | 2008-11-13 | 2010-06-30 | 河南省淇县永达食业有限公司 | 一种速冻汤圆的防裂方法 |
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Patent Citations (2)
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Cited By (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104920964A (zh) * | 2015-06-30 | 2015-09-23 | 三全食品股份有限公司 | 一种番石榴汤圆及其制备方法 |
CN105166895A (zh) * | 2015-09-06 | 2015-12-23 | 甘肃乡草坊土特产品有限公司 | 一种马铃薯全粉汤圆的加工方法 |
CN105831709A (zh) * | 2016-04-16 | 2016-08-10 | 河南黄国粮业股份有限公司 | 汤圆速冻防裂剂 |
CN105876769A (zh) * | 2016-04-16 | 2016-08-24 | 河南黄国粮业股份有限公司 | 速冻汤圆的防裂方法 |
CN108013334A (zh) * | 2016-11-04 | 2018-05-11 | 中粮集团有限公司 | 一种清肺糯米团及其制作方法 |
CN108013334B (zh) * | 2016-11-04 | 2022-09-13 | 中粮集团有限公司 | 一种清肺糯米团及其制作方法 |
CN106722524A (zh) * | 2016-11-25 | 2017-05-31 | 安徽省农业科学院农产品加工研究所 | 一种马铃薯薯饼的制作方法 |
CN107232581A (zh) * | 2017-06-29 | 2017-10-10 | 河南鼎元食品科技有限公司 | 一种速冻米面食品品质改良剂及其制备方法 |
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