CN104664187A - Food thickener - Google Patents
Food thickener Download PDFInfo
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- CN104664187A CN104664187A CN201510099533.4A CN201510099533A CN104664187A CN 104664187 A CN104664187 A CN 104664187A CN 201510099533 A CN201510099533 A CN 201510099533A CN 104664187 A CN104664187 A CN 104664187A
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- chitin
- lecithin
- thickening agent
- sodium alginate
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Abstract
The invention discloses a food thickener which is prepared from raw materials in parts by weight as follows: 5-12 parts of tapioca starch, 5-10 parts of konjac gum, 2-8 parts of chitin, 3-10 parts of orange peel pectin, 3-10 parts of oxidized sodium alginate, 1-5 parts of lecithin and 40-60 parts of deionized water. The food thickener is compounded by the tapioca starch, the konjac gum, the chitin, the orange peel pectin, the oxidized sodium alginate and the lecithin which have better thickening effect, the compatibility is reasonable, the thickening effect is remarkable, and the product stability is better.
Description
Technical field
The present invention relates to thickener technical field, especially a kind of food thickening agent.
Background technology
Food thickening agent typically refers to and can be dissolved in the water, and abundant aquation forms macromolecular substances that is sticky, satiny or jelly liquid, also known as foodstuff glue under certain condition.It is the food additives having a class of extensive use important in the food industry, is used to serve as gelling agent, thickener, emulsifying agent, film forming agent, water binding agent, adhesive agent, suspending agent, crystal Inhibitors, foam stabiliser, lubricant etc.
Food thickening agent existing more than 40 at present for food industry is planted, according to its source, be broadly divided into four classes: the thickener produced by plant exudates, the function of the thickener that the diffusate damaged by different plant epidermis obtains is that Prof. Du Yucang product not reached; The thickener produced by vegetable seeds, marine alga, by land, the thickener that sea-plant and seed thereof are produced, in many cases, water-soluble polysaccharide is wherein similar in appearance to the diffusate after plant irriate; The thickener produced by proteinaceous animal material, this kind of thickener extracts from the raw material such as skin, bone, muscle, breast of animal, and its main component is protein; Semi-synthetic thickener based on natural materials, this kind of thickener can be divided into two classes again by its processing technology: with cellulose, starch for raw material, under the chemical raw material effects such as acid, alkali, salt, obtains through techniques such as hydrolysis, condensation, purifications.The kind of its representative has sodium carboxymethylcellulose, converted starch, propylene glycol alginate etc.; Fungi or bacterium (enzyme particularly produced by their) and the another kind of broad-spectrum food thickening agent produced during starchy material effect, as xanthans etc.
In traditional food thickening agent production process, often index is unstable for the thickener of output, causes thickener poor stability.
Summary of the invention
The object of this invention is to provide a kind of food thickening agent, this food thickening agent can solve existing food thickening agent poor stability problem.
In order to solve the problem, the technical solution used in the present invention is:
Food thickening agent of the present invention is prepared from by the raw material of following parts by weight: tapioca 5 parts ~ 12 parts, konjac glucomannan 5 parts ~ 10 parts, chitin 2 parts ~ 8 parts, orange peel pectin 3 parts ~ 10 parts, oxidized sodium alginate 3 parts ~ 10 parts, 1 part ~ 5 parts, lecithin, deionized water 40 parts ~ 60 parts.
In technique scheme, scheme can also be more specifically:
The parts by weight of raw material are: tapioca 5 parts, konjac glucomannan 7 parts, chitin 2 parts, orange peel pectin 3 parts, oxidized sodium alginate 3 parts, 1 part, lecithin, deionized water 40 parts.
Further, the parts by weight of raw material are: tapioca 8 parts, konjac glucomannan 5 parts, chitin 5 parts, orange peel pectin 7 parts, oxidized sodium alginate 7 parts, 3 parts, lecithin, deionized water 50 parts.
Further, the parts by weight of raw material are: tapioca 12 parts, konjac glucomannan 10 parts, chitin 8 parts, orange peel pectin 10 parts, oxidized sodium alginate 10 parts, 5 parts, lecithin, deionized water 60 parts.
Owing to have employed technique scheme, the present invention compared with prior art has following beneficial effect:
Food thickening agent of the present invention is by the good tapioca of thickening effect, konjac glucomannan, chitin, orange peel pectin, oxidized sodium alginate and lecithin is composite forms, and its compatibility is reasonable, and thickening effect is remarkable, and product stability is better.
Detailed description of the invention
Below in conjunction with embodiment, the invention will be further described:
Embodiment 1
The present embodiment food thickening agent is prepared from by the raw material of following parts by weight: tapioca 5 parts, konjac glucomannan 7 parts, chitin 2 parts, orange peel pectin 3 parts, oxidized sodium alginate 3 parts, 1 part, lecithin, deionized water 40 parts.
The preparation method of the present embodiment food thickening agent is: the raw material taking above-mentioned parts by weight respectively, tapioca, konjac glucomannan, chitin, orange peel pectin are added in deionized water, stir, then oxidized sodium alginate and lecithin is added successively, stir, leave standstill solution to be mixed fully to mix, obtain food thickening agent.
Embodiment 2
The present embodiment food thickening agent is prepared from by the raw material of following parts by weight: tapioca 8 parts, konjac glucomannan 5 parts, chitin 5 parts, orange peel pectin 7 parts, oxidized sodium alginate 7 parts, 3 parts, lecithin, deionized water 50 parts.
The preparation method of the present embodiment food thickening agent is: the raw material taking above-mentioned parts by weight respectively, tapioca, konjac glucomannan, chitin, orange peel pectin are added in deionized water, stir, then oxidized sodium alginate and lecithin is added successively, stir, leave standstill solution to be mixed fully to mix, obtain food thickening agent.
Embodiment 3
The present embodiment food thickening agent is prepared from by the raw material of following parts by weight: tapioca 12 parts, konjac glucomannan 10 parts, chitin 8 parts, orange peel pectin 10 parts, oxidized sodium alginate 10 parts, 5 parts, lecithin, deionized water 60 parts.
The preparation method of the present embodiment food thickening agent is: the raw material taking above-mentioned parts by weight respectively, tapioca, konjac glucomannan, chitin, orange peel pectin are added in deionized water, stir, then oxidized sodium alginate and lecithin is added successively, stir, leave standstill solution to be mixed fully to mix, obtain food thickening agent.
Claims (4)
1. a food thickening agent, it is characterized in that being prepared from by the raw material of following parts by weight: tapioca 5 parts ~ 12 parts, konjac glucomannan 5 parts ~ 10 parts, chitin 2 parts ~ 8 parts, orange peel pectin 3 parts ~ 10 parts, oxidized sodium alginate 3 parts ~ 10 parts, 1 part ~ 5 parts, lecithin, deionized water 40 parts ~ 60 parts.
2. food thickening agent according to claim 1, is characterized in that the parts by weight of described raw material are: tapioca 5 parts, konjac glucomannan 7 parts, chitin 2 parts, orange peel pectin 3 parts, oxidized sodium alginate 3 parts, 1 part, lecithin, deionized water 40 parts.
3. food thickening agent according to claim 1, is characterized in that the parts by weight of described raw material are: tapioca 8 parts, konjac glucomannan 5 parts, chitin 5 parts, orange peel pectin 7 parts, oxidized sodium alginate 7 parts, 3 parts, lecithin, deionized water 50 parts.
4. food thickening agent according to claim 1, is characterized in that the parts by weight of described raw material are: tapioca 12 parts, konjac glucomannan 10 parts, chitin 8 parts, orange peel pectin 10 parts, oxidized sodium alginate 10 parts, 5 parts, lecithin, deionized water 60 parts.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510099533.4A CN104664187A (en) | 2015-03-06 | 2015-03-06 | Food thickener |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510099533.4A CN104664187A (en) | 2015-03-06 | 2015-03-06 | Food thickener |
Publications (1)
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| CN104664187A true CN104664187A (en) | 2015-06-03 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201510099533.4A Pending CN104664187A (en) | 2015-03-06 | 2015-03-06 | Food thickener |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105192488A (en) * | 2015-10-16 | 2015-12-30 | 广西大学 | Thickener applied to plum sauce |
| CN105639551A (en) * | 2016-02-04 | 2016-06-08 | 安徽农业大学 | All-natural low-sugar bacteriostatic strawberry jam and preparation method thereof |
| CN106616906A (en) * | 2016-12-20 | 2017-05-10 | 钦州阜康农副食品有限公司 | Food thickening agent and preparation method thereof |
| WO2018053827A1 (en) * | 2016-09-26 | 2018-03-29 | 于晶晶 | Thickening agent and preparation method therefor |
| CN108606308A (en) * | 2018-06-07 | 2018-10-02 | 山东港源海洋生物工程有限公司 | A kind of food thickening agent of vinegar-pepper flavor |
Citations (4)
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| CN101411343A (en) * | 2007-10-19 | 2009-04-22 | 安琪酵母股份有限公司 | Quick-freezing cooked wheaten food improver and flour, quick-freezing dumpling, noodle and ravioli containing the same |
| CN101507475A (en) * | 2009-03-25 | 2009-08-19 | 北京欧凯米特科技有限公司 | Composite food additive and preparation method thereof |
| CN102550897A (en) * | 2012-02-24 | 2012-07-11 | 江南大学 | Novel compound thickener applied to food |
| CN103598397A (en) * | 2013-11-20 | 2014-02-26 | 中山弘博企业管理咨询有限公司 | Coconut-milk ice cream and production method thereof |
-
2015
- 2015-03-06 CN CN201510099533.4A patent/CN104664187A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101411343A (en) * | 2007-10-19 | 2009-04-22 | 安琪酵母股份有限公司 | Quick-freezing cooked wheaten food improver and flour, quick-freezing dumpling, noodle and ravioli containing the same |
| CN101507475A (en) * | 2009-03-25 | 2009-08-19 | 北京欧凯米特科技有限公司 | Composite food additive and preparation method thereof |
| CN102550897A (en) * | 2012-02-24 | 2012-07-11 | 江南大学 | Novel compound thickener applied to food |
| CN103598397A (en) * | 2013-11-20 | 2014-02-26 | 中山弘博企业管理咨询有限公司 | Coconut-milk ice cream and production method thereof |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105192488A (en) * | 2015-10-16 | 2015-12-30 | 广西大学 | Thickener applied to plum sauce |
| CN105639551A (en) * | 2016-02-04 | 2016-06-08 | 安徽农业大学 | All-natural low-sugar bacteriostatic strawberry jam and preparation method thereof |
| WO2018053827A1 (en) * | 2016-09-26 | 2018-03-29 | 于晶晶 | Thickening agent and preparation method therefor |
| CN106616906A (en) * | 2016-12-20 | 2017-05-10 | 钦州阜康农副食品有限公司 | Food thickening agent and preparation method thereof |
| CN108606308A (en) * | 2018-06-07 | 2018-10-02 | 山东港源海洋生物工程有限公司 | A kind of food thickening agent of vinegar-pepper flavor |
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Application publication date: 20150603 |
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