CN104432103A - Food additive - Google Patents
Food additive Download PDFInfo
- Publication number
- CN104432103A CN104432103A CN201310423700.7A CN201310423700A CN104432103A CN 104432103 A CN104432103 A CN 104432103A CN 201310423700 A CN201310423700 A CN 201310423700A CN 104432103 A CN104432103 A CN 104432103A
- Authority
- CN
- China
- Prior art keywords
- dietary fiber
- emulsifying agent
- glucose
- starch
- alanine
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013373 food additive Nutrition 0.000 title claims abstract description 16
- 239000002778 food additive Substances 0.000 title claims abstract description 16
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 16
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 12
- 238000003756 stirring Methods 0.000 claims abstract description 12
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 10
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 claims abstract description 10
- 229920002472 Starch Polymers 0.000 claims abstract description 10
- 235000004279 alanine Nutrition 0.000 claims abstract description 10
- 239000008103 glucose Substances 0.000 claims abstract description 10
- 239000008107 starch Substances 0.000 claims abstract description 10
- 235000019698 starch Nutrition 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 4
- 235000008100 Ginkgo biloba Nutrition 0.000 claims description 8
- 244000194101 Ginkgo biloba Species 0.000 claims description 8
- 239000003760 tallow Substances 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 4
- 239000000835 fiber Substances 0.000 claims description 2
- -1 fixastive Substances 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 7
- 239000000463 material Substances 0.000 abstract description 7
- 238000002360 preparation method Methods 0.000 abstract description 2
- 235000019737 Animal fat Nutrition 0.000 abstract 2
- 239000009429 Ginkgo biloba extract Substances 0.000 abstract 2
- 239000000834 fixative Substances 0.000 abstract 2
- 235000001727 glucose Nutrition 0.000 abstract 2
- 239000002304 perfume Substances 0.000 abstract 2
- 238000004519 manufacturing process Methods 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 235000002864 food coloring agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Classifications
-
- 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
Landscapes
- Grain Derivatives (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
The present invention belongs to the field of food, in particular relating to a food additive which is composed of the following materials (in percentage): 60% starch, 2% emulsifier, 10% ginkgo leaf extract, 10% dietary fiber, 8% glucose, 5% animal fat, 2% alanine, 1% perfume fixative and 2% emulsifier. The production method of the food additive includes the following steps: adding an appropriate amount of water into the starch to make a solution at a temperature of 50 DEG C, adding Ginkgo leaf extract, dietary fiber, glucose and animal fat in turn into the solution and continually stirring for 2 to 4 hours, adding alanine, perfume fixative and continually stirring for 1 hour, and finally adding emulsifier, stirring evenly and concentrating to obtain the paste. The food additive has a suitable taste, a low cost and a simple preparation, and is safe and reliable.
Description
Technical field
The invention belongs to field of food, be specifically related to a kind of food additives.
Background technology
Food additives are for improving the qualities such as food color in the modern times, and are the needs of anticorrosion and processing technology and the chemical combination material that adds in food or natural materials.Current China food additives have 23 classifications, more than 2000 kind, and food additives have following three features: one is the material for joining in food, and therefore, it does not generally eat as food separately; Two is the materials both having comprised Prof. Du Yucang, also comprises natural materials; Three is the objects joined in food is for improving food quality and color and being needs that are anticorrosion, fresh-keeping and processing technology.Its fragrance of existing food additives and saline taste lay particular stress on, and Prof. Du Yucang material is more, the additive price costliness that external quality is outstanding.
Summary of the invention
Instant invention overcomes above shortcoming, provide a kind of price cheap, taste is suitable for popular safety food additive.
The present invention is realized by following technological means, and a kind of food additives, consist of the following composition: starch, emulsifying agent, ginkgo biloba p.e, dietary fiber, glucose, animal tallow, alanine, fixastive, emulsifying agent.Wherein each component proportion is: starch 60%, emulsifying agent 2%, ginkgo biloba p.e 10%, dietary fiber 10%, glucose 8%, animal tallow 5%, alanine 2%, fixastive 1%, emulsifying agent 2%.
Described dietary fiber can be the mixture of one or several fibers.
Starch is added appropriate water furnishing solution at 50 DEG C, stirring is continued after 2 ~ 4 hours after adding ginkgo biloba p.e, dietary fiber, glucose, animal tallow successively, add alanine, fixastive continues stirring 1 hour, finally add emulsifying agent uniform stirring, concentratedly finally draw paste.
Advantage of the present invention is that taste is suitable for, and low cost, preparation is simple, safe and reliable.
Detailed description of the invention
Case study on implementation 1
Get starch 60 parts, emulsifying agent 2 parts, ginkgo biloba p.e 10 parts, dietary fiber 10 parts, glucose 8 parts, animal tallow 5 parts, alanine 2 parts, fixastive 1 part, emulsifying agent 2 parts.
Starch is added appropriate water furnishing solution at 50 DEG C, stirring is continued after 2 ~ 4 hours after adding ginkgo biloba p.e, dietary fiber, glucose, animal tallow successively, add alanine, fixastive continues stirring 1 hour, finally add emulsifying agent uniform stirring, concentratedly finally draw paste.
Claims (4)
1. food additives, it is characterized in that consisting of the following composition: starch, emulsifying agent, ginkgo biloba p.e, dietary fiber, glucose, animal tallow, alanine, fixastive, emulsifying agent.
2. according to claim 1, a kind of food additives, is characterized in that each component proportion is: starch 60%, emulsifying agent 2%, ginkgo biloba p.e 10%, dietary fiber 10%, glucose 8%, animal tallow 5%, alanine 2%, fixastive 1%, emulsifying agent 2%.
3. according to claim 1, a kind of food additives, is characterized in that described dietary fiber can be the mixture of one or several fibers.
4. according to claim 1, a kind of food additives, it is characterized in that starch being added appropriate water furnishing solution at 50 DEG C, stirring is continued after 2 ~ 4 hours after adding ginkgo biloba p.e, dietary fiber, glucose, animal tallow successively, add alanine, fixastive continues stirring 1 hour, finally add emulsifying agent uniform stirring, concentratedly finally draw paste.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310423700.7A CN104432103A (en) | 2013-09-17 | 2013-09-17 | Food additive |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310423700.7A CN104432103A (en) | 2013-09-17 | 2013-09-17 | Food additive |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104432103A true CN104432103A (en) | 2015-03-25 |
Family
ID=52879450
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310423700.7A Pending CN104432103A (en) | 2013-09-17 | 2013-09-17 | Food additive |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104432103A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107568732A (en) * | 2017-10-24 | 2018-01-12 | 宋志英 | A kind of food additives and preparation method thereof |
-
2013
- 2013-09-17 CN CN201310423700.7A patent/CN104432103A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107568732A (en) * | 2017-10-24 | 2018-01-12 | 宋志英 | A kind of food additives and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150325 |
|
| WD01 | Invention patent application deemed withdrawn after publication |