CN104206953A - 用于速冻饺子皮的乳化稳定剂 - Google Patents
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- CN104206953A CN104206953A CN201410402953.0A CN201410402953A CN104206953A CN 104206953 A CN104206953 A CN 104206953A CN 201410402953 A CN201410402953 A CN 201410402953A CN 104206953 A CN104206953 A CN 104206953A
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- 239000003381 stabilizer Substances 0.000 title claims abstract description 17
- 238000004945 emulsification Methods 0.000 title abstract 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 24
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 8
- 229920002752 Konjac Polymers 0.000 claims abstract description 8
- FUFJGUQYACFECW-UHFFFAOYSA-L calcium hydrogenphosphate Chemical compound [Ca+2].OP([O-])([O-])=O FUFJGUQYACFECW-UHFFFAOYSA-L 0.000 claims abstract description 8
- 235000019700 dicalcium phosphate Nutrition 0.000 claims abstract description 8
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 8
- 239000001508 potassium citrate Substances 0.000 claims abstract description 8
- 229960002635 potassium citrate Drugs 0.000 claims abstract description 8
- QEEAPRPFLLJWCF-UHFFFAOYSA-K potassium citrate (anhydrous) Chemical compound [K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O QEEAPRPFLLJWCF-UHFFFAOYSA-K 0.000 claims abstract description 8
- 235000011082 potassium citrates Nutrition 0.000 claims abstract description 8
- 239000000843 powder Substances 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 8
- 239000000661 sodium alginate Substances 0.000 claims abstract description 8
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 8
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 8
- 238000007710 freezing Methods 0.000 claims description 19
- 239000000839 emulsion Substances 0.000 claims description 13
- 241000206575 Chondrus crispus Species 0.000 claims description 7
- 238000003754 machining Methods 0.000 abstract description 4
- 238000004383 yellowing Methods 0.000 abstract description 4
- 235000013373 food additive Nutrition 0.000 abstract description 2
- 239000002778 food additive Substances 0.000 abstract description 2
- 241001312219 Amorphophallus konjac Species 0.000 abstract 1
- 235000001206 Amorphophallus rivieri Nutrition 0.000 abstract 1
- 235000010418 carrageenan Nutrition 0.000 abstract 1
- 239000000679 carrageenan Substances 0.000 abstract 1
- 229920001525 carrageenan Polymers 0.000 abstract 1
- 229940113118 carrageenan Drugs 0.000 abstract 1
- 239000000252 konjac Substances 0.000 abstract 1
- 235000010485 konjac Nutrition 0.000 abstract 1
- 239000000230 xanthan gum Substances 0.000 abstract 1
- 235000010493 xanthan gum Nutrition 0.000 abstract 1
- 229940082509 xanthan gum Drugs 0.000 abstract 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 abstract 1
- 230000008014 freezing Effects 0.000 description 5
- 235000014347 soups Nutrition 0.000 description 4
- 239000002932 luster Substances 0.000 description 3
- 238000003860 storage Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 241001365789 Oenanthe crocata Species 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
Classifications
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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
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明提供一种用于速冻饺子皮的乳化稳定剂，属于食品添加剂领域。为了解决冷冻饺子在煮的时候，常常出现面皮不耐煮、不耐泡、易浑汤、易粘连现象等问题，本发明提供的用于速冻饺子皮的乳化稳定剂，由以下重量份的原料制成：魔芋精粉1-2份，卡拉胶1-2份，海藻酸钠0.1-1份，黄原胶0.001-0.1份；磷酸氢钙0.01-0.1份；柠檬酸钾0.04-0.1份；柠檬酸1-3份；白砂糖0.1-1份。本发明提供的用于速冻饺子皮的乳化稳定剂，能有效提高面团的操作性能和机械加工性能，使面皮耐煮、耐泡、不易浑汤，且能显著改善制品的稳定性、抗冻性，不产生脱水收缩、裂口、泛黄等现象，使制品易熟、不粘连、组织均匀、光泽好，口感滑爽筋道。特别适合速冻饺子皮中使用。
Description
技术领域
本发明属于食品添加剂领域，具体涉及一种用于速冻饺子皮的乳化稳定剂。
背景技术
饺子是中国北方地区的传统特色食品。制造方法是细切的肉、菜加调味料拌成馅子。面粉加适量水和成面团，揪成缉子擀出圆形的生面皮。然后用生面皮包裹馅子封口成型就是生饺子。现吃时，现加热熟化。用水煮熟化的叫做水铰，用水蒸气蒸熟化的叫做蒸饺，用油点水焖盖煎熟化的叫做水煎包，用油炸熟化的叫做油炸包。最初，当喜庆、迎亲、聚友、年节时才在家庭里自己包自己煮饺子以外，要吃饺子就必须到饺子馆现吃现制作，不存在贮存、运输、销售的商品化环节。由于饺子的制作复杂，又没商品化，所以、上世纪九十年代改革后，出现了袋装的冷冻生饺子商品进入了贮存、运输、销售的商业环节。随着开放的发展，冷冻生饺子商品渐渐进入俄罗斯、美国、日本、欧洲等。现在，只要与中国有贸易的国家和地区，都会有冷冻生饺子商品在销售。冷冻生饺子商品几乎和中国餐馆一样，成了中国食文化的象征。
然而，冷冻饺子在煮的时候，常常出现面皮不耐煮、不耐泡、易浑汤、易粘连等情况。
发明内容，
为解决上述问题，本发明提供一种用于速冻饺子皮的乳化稳定剂，采用如下技术方案：
一种用于速冻饺子皮的乳化稳定剂，其特征在于，由以下重量份的原料制成：
魔芋精粉1-2份，卡拉胶1-2份，海藻酸钠0.1-1份，黄原胶0.001-0.1份；磷酸氢钙0.01-0.1份；柠檬酸钾0.04-0.1份；柠檬酸1-3份；白砂糖0.1-1份。
作为优选，用于速冻饺子皮的乳化稳定剂，由以下重量份的原料制成：魔芋精粉0.9份；卡拉胶0.5份；海藻酸钠0.2份；黄原胶0.005份；磷酸氢钙0.04份；柠檬酸钾0.05份；柠檬酸1.6份；白砂糖0.5份。
本发明具有如下有益效果：
本发明提供的用于速冻饺子皮的乳化稳定剂，能有效提高面团的操作性能和机械加工性能，使面皮耐煮、耐泡、不易浑汤，且能显著改善制品的稳定性、抗冻性，不产生脱水收缩、裂口、泛黄等现象，使制品易熟、不粘连、组织均匀、光泽好，口感滑爽筋道。特别适合速冻饺子皮中使用。
具体实施方式
以下实施例只用于说明本发明，并不用于现在本发明的保护范围。
实施例1
一种用于速冻饺子皮的乳化稳定剂，由以下重量份的原料制成：
魔芋精粉1份，卡拉胶2份，海藻酸钠0.1份，黄原胶0.1份；磷酸氢钙0.01份；柠檬酸钾0.1份；柠檬酸1份；白砂糖1份。
将制备而成的乳化稳定剂用于速冻饺子皮中，能有效提高面团的操作性能和机械加工性能，使面皮耐煮、耐泡、不易浑汤，且能显著改善制品的稳定性、抗冻性，不产生脱水收缩、裂口、泛黄等现象，使制品易熟、不粘连、组织均匀、光泽好，口感滑爽筋道。
实施例2
一种用于速冻饺子皮的乳化稳定剂，由以下重量份的原料制成：
魔芋精粉2份，卡拉胶1份，海藻酸钠1份，黄原胶0.001份；磷酸氢钙0.1份；柠檬酸钾0.04份；柠檬酸3份；白砂糖0.1份。
实施例3
一种用于速冻饺子皮的乳化稳定剂，由以下重量份的原料制成：
魔芋精粉0.9份；卡拉胶0.5份；海藻酸钠0.2份；黄原胶0.005份；磷酸氢钙0.04份；柠檬酸钾0.05份；柠檬酸1.6份；白砂糖0.5份。
将制备而成的乳化稳定剂用于速冻饺子皮中，能有效提高面团的操作性能和机械加工性能，使面皮耐煮、耐泡、不易浑汤，且能显著改善制品的稳定性、抗冻性，不产生脱水收缩、裂口、泛黄等现象，使制品易熟、不粘连、组织均匀、光泽好，口感滑爽筋道。
Claims (2)
1. 一种用于速冻饺子皮的乳化稳定剂，其特征在于，由以下重量份的原料制成：
魔芋精粉1-2份，卡拉胶1-2份，海藻酸钠0.1-1份，黄原胶0.001-0.1份；磷酸氢钙0.01-0.1份；柠檬酸钾0.04-0.1份；柠檬酸1-3份；白砂糖0.1-1份。
2. 根据权利要求1所述的用于速冻饺子皮的乳化稳定剂，其特征在于，由以下重量份的原料制成：魔芋精粉0.9份；卡拉胶0.5份；海藻酸钠0.2份；黄原胶0.005份；磷酸氢钙0.04份；柠檬酸钾0.05份；柠檬酸1.6份；白砂糖0.5份。
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105192486A (zh) * | 2015-11-11 | 2015-12-30 | 济南舜祥医药科技有限公司 | 一种速冻馄饨皮复合添加剂 |
| CN105249435A (zh) * | 2015-11-11 | 2016-01-20 | 济南舜祥医药科技有限公司 | 一种速冻面点添加剂 |
| CN114128737A (zh) * | 2021-11-17 | 2022-03-04 | 新疆农业科学院农产品贮藏加工研究所 | 一种冷冻馕坯的制备方法 |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5605712A (en) * | 1995-09-29 | 1997-02-25 | Fmc Corporation | Stabilizer compositions, frozen desserts containing the same and stabilizing method |
| CN101411343A (zh) * | 2007-10-19 | 2009-04-22 | 安琪酵母股份有限公司 | 速冻面食改良剂，含有其的面粉、速冻饺子、面条、馄饨 |
| CN102057970A (zh) * | 2010-11-15 | 2011-05-18 | 河南工业大学 | 一种速冻饺子皮防裂剂的制备方法 |
-
2014
- 2014-08-18 CN CN201410402953.0A patent/CN104206953A/zh active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5605712A (en) * | 1995-09-29 | 1997-02-25 | Fmc Corporation | Stabilizer compositions, frozen desserts containing the same and stabilizing method |
| CN101411343A (zh) * | 2007-10-19 | 2009-04-22 | 安琪酵母股份有限公司 | 速冻面食改良剂，含有其的面粉、速冻饺子、面条、馄饨 |
| CN102057970A (zh) * | 2010-11-15 | 2011-05-18 | 河南工业大学 | 一种速冻饺子皮防裂剂的制备方法 |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105192486A (zh) * | 2015-11-11 | 2015-12-30 | 济南舜祥医药科技有限公司 | 一种速冻馄饨皮复合添加剂 |
| CN105249435A (zh) * | 2015-11-11 | 2016-01-20 | 济南舜祥医药科技有限公司 | 一种速冻面点添加剂 |
| CN114128737A (zh) * | 2021-11-17 | 2022-03-04 | 新疆农业科学院农产品贮藏加工研究所 | 一种冷冻馕坯的制备方法 |
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Application publication date: 20141217 |