CN105231428A - Raw potato full flour modifying agent and preparation method and application thereof - Google Patents
Raw potato full flour modifying agent and preparation method and application thereof Download PDFInfo
- Publication number
- CN105231428A CN105231428A CN201510783083.0A CN201510783083A CN105231428A CN 105231428 A CN105231428 A CN 105231428A CN 201510783083 A CN201510783083 A CN 201510783083A CN 105231428 A CN105231428 A CN 105231428A
- Authority
- CN
- China
- Prior art keywords
- parts
- potato starch
- modifying agent
- vitamin
- food
- 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
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 244000061456 Solanum tuberosum Species 0.000 title abstract description 23
- 235000002595 Solanum tuberosum Nutrition 0.000 title abstract description 23
- 235000013312 flour Nutrition 0.000 title abstract description 6
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 38
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims abstract description 28
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 28
- 235000013305 food Nutrition 0.000 claims abstract description 24
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 16
- 229920002472 Starch Polymers 0.000 claims abstract description 15
- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 claims abstract description 15
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 15
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 15
- 235000019832 sodium triphosphate Nutrition 0.000 claims abstract description 15
- 235000019698 starch Nutrition 0.000 claims abstract description 15
- 239000008107 starch Substances 0.000 claims abstract description 15
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 14
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 14
- 229930003427 Vitamin E Natural products 0.000 claims abstract description 14
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims abstract description 14
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 14
- 239000011718 vitamin C Substances 0.000 claims abstract description 14
- 229940046009 vitamin E Drugs 0.000 claims abstract description 14
- 235000019165 vitamin E Nutrition 0.000 claims abstract description 14
- 239000011709 vitamin E Substances 0.000 claims abstract description 14
- 235000012149 noodles Nutrition 0.000 claims abstract description 6
- 235000008429 bread Nutrition 0.000 claims abstract description 5
- 229920001592 potato starch Polymers 0.000 claims description 52
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 14
- 102000004407 Lactalbumin Human genes 0.000 claims description 14
- 108090000942 Lactalbumin Proteins 0.000 claims description 14
- 239000004743 Polypropylene Substances 0.000 claims description 14
- 101710123874 Protein-glutamine gamma-glutamyltransferase Proteins 0.000 claims description 14
- 239000002253 acid Substances 0.000 claims description 14
- CEYULKASIQJZGP-UHFFFAOYSA-L disodium;2-(carboxymethyl)-2-hydroxybutanedioate Chemical compound [Na+].[Na+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O CEYULKASIQJZGP-UHFFFAOYSA-L 0.000 claims description 14
- -1 polypropylene Polymers 0.000 claims description 14
- 229920001155 polypropylene Polymers 0.000 claims description 14
- 229910052708 sodium Inorganic materials 0.000 claims description 14
- 239000011734 sodium Substances 0.000 claims description 14
- 239000000203 mixture Substances 0.000 claims description 7
- KHICUSAUSRBPJT-UHFFFAOYSA-N 2-(2-octadecanoyloxypropanoyloxy)propanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C(O)=O KHICUSAUSRBPJT-UHFFFAOYSA-N 0.000 abstract 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract 1
- 244000130270 Fagopyrum tataricum Species 0.000 abstract 1
- 235000014693 Fagopyrum tataricum Nutrition 0.000 abstract 1
- 108010001441 Phosphopeptides Proteins 0.000 abstract 1
- 244000269722 Thea sinensis Species 0.000 abstract 1
- 108060008539 Transglutaminase Proteins 0.000 abstract 1
- 240000004922 Vigna radiata Species 0.000 abstract 1
- 235000010721 Vigna radiata var radiata Nutrition 0.000 abstract 1
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 abstract 1
- 108010046377 Whey Proteins Proteins 0.000 abstract 1
- 102000007544 Whey Proteins Human genes 0.000 abstract 1
- 239000011575 calcium Substances 0.000 abstract 1
- 229910052791 calcium Inorganic materials 0.000 abstract 1
- 239000005018 casein Substances 0.000 abstract 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 abstract 1
- 235000021240 caseins Nutrition 0.000 abstract 1
- 229920001495 poly(sodium acrylate) polymer Polymers 0.000 abstract 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 abstract 1
- 235000017557 sodium bicarbonate Nutrition 0.000 abstract 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 abstract 1
- 239000001509 sodium citrate Substances 0.000 abstract 1
- NNMHYFLPFNGQFZ-UHFFFAOYSA-M sodium polyacrylate Chemical compound [Na+].[O-]C(=O)C=C NNMHYFLPFNGQFZ-UHFFFAOYSA-M 0.000 abstract 1
- 102000003601 transglutaminase Human genes 0.000 abstract 1
- 235000021119 whey protein Nutrition 0.000 abstract 1
- 239000000843 powder Substances 0.000 description 7
- 235000015111 chews Nutrition 0.000 description 3
- 238000005520 cutting process Methods 0.000 description 3
- 238000000855 fermentation Methods 0.000 description 3
- 230000004151 fermentation Effects 0.000 description 3
- 238000004898 kneading Methods 0.000 description 3
- 235000015927 pasta Nutrition 0.000 description 3
- 238000011084 recovery Methods 0.000 description 3
- 238000007493 shaping process Methods 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 235000013575 mashed potatoes Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Noodles (AREA)
- Confectionery (AREA)
Abstract
The present invention discloses a raw potato full flour modifying agent and a preparation method and an application thereof. The modifying agent includes the following components in parts by mass: 40-60 parts of carboxymethyl mung bean starch, 15-30 parts of whey protein, 1-10 parts of bassora gum, 1-3 parts of sodium hydrogen carbonate, 0.1-1 part of vitamin E, 0.5-2 parts of vitamin C, 1-3 parts of sodium citrate, 5-12 parts of calcium stearyl lactylate, 3-8 parts of casein phosphopeptides, 0-1 part of tea polyphenol, 0-1 part of fagopyrum tataricum leaf extract, 3-5 parts of food grade sodium polyacrylate, 0.5-2 parts of transglutaminases, and 0.2-1 part of food grade sodium tripolyphosphate. The modifying agent effectively solves the problems that steamed buns, noodles, and breads prepared by the raw potato full flour are worse in adhesiveness and easy to be cracked, and at the same time solves the taste and appearance of food prepared by the raw potato full flour.
Description
Technical field
The invention belongs to food additives field, be specifically related to a kind of potato starch modifying agent and its preparation method and application.
Background technology
China is potato big producing country, but owing to restricting by many factors, lags far behind developed country to the processing and utilization of potato, and converted products is mainly vermicelli, bean vermicelli, fried potato food etc.Domestic market potato full-powder and potato derivative product are also little, and some goes back dependence on import.After the nineties in 20th century, Asia also form the emerging market of world potato.Processed food and the leisure food such as chips, chrips of American-European countries, welcomed by the people.Along with the continuous expansion of American fast food McDonald and chain store of KFC, take potato full-powder as the fashionable whole world of fried food such as mashed potatoes, Hash Browns of raw material, no exception in China.In view of domestic market is to the favor of potato based food product and the high price that is difficult to for vast middle and low income consumer accepts thereof, need exploitation China potato full-powder and products thereof badly.
Potato starch is without the need to high-temperature maturing, the full powder that can keep potato genuineness and nutritional labeling of direct freeze drying processing, different with potato full-powder most in prior art, existing potato full-powder is generally the ripe full powder of high-temperature maturing processing, this processing damage nutritional labeling of potato, processing cost is higher, unfavorable popularization.
Potato starch can directly be processed into the staple food such as noodles, steamed bun, but potato starch cohesive is poor, and the product made is easy to crack, therefore is necessary to add a certain amount of modifying agent.The report of potato starch modifying agent is not had, some flours modifying agent patent documents, if CN100353848C, CN102232401B, CN104431665A, CN104663763A etc. are the improvement carried out wheat flour in prior art.
Summary of the invention
The object of this invention is to provide a kind of potato starch modifying agent and its preparation method and application, solved the problem that the food of potato starch processing is easy to crack, improved its quality and taste flavor simultaneously.
To achieve these goals, the present invention is achieved by the following technical solutions:
A kind of potato starch modifying agent, comprises following component according to the mass fraction: carboxymethyl green starch 40-60 part, lactalbumin 15-30 part, bassora gum 1-10 part, sodium acid carbonate 1-3 part, vitamin E 0.1-1 part, vitamin C 0.5-2 part, natrium citricum 1-3 part, CSL 5-12 part, CPP 3-8 part, Tea Polyphenols 0-1 part, leaf of Radix Et Rhizoma Fagopyri Tatarici extract 0-1 part, food-grade polypropylene acid sodium 3-5 part, TGase 0.5-2 part, food grade sodium tripolyphosphate 0.2-1 part.
Preferably, described potato starch modifying agent, comprises following component according to the mass fraction: carboxymethyl green starch 45-55 part, lactalbumin 20-25 part, bassora gum 3-8 part, sodium acid carbonate 1.5-2.5 part, vitamin E 0.3-0.7 part, vitamin C 0.8-1.5 part, natrium citricum 1.5-2.5 part, CSL 7-10 part, CPP 4-7 part, Tea Polyphenols 0.2-0.8 part, leaf of Radix Et Rhizoma Fagopyri Tatarici extract 0.3-0.7 part, food-grade polypropylene acid sodium 3.5-4.5 part, TGase 1-1.5 part, food grade sodium tripolyphosphate 0.3-0.8 part.
Further, described potato starch modifying agent, comprises following component according to the mass fraction: the acid of carboxymethyl green starch 50 parts, lactalbumin 22.5 parts, bassora gum 5.5 parts, sodium acid carbonate 2 parts, vitamin E 0.5 part, vitamin C 1.2 parts, natrium citricum 2 parts, CSL 8.5 parts, CPP 5.5 parts, Tea Polyphenols 0.5 part, leaf of Radix Et Rhizoma Fagopyri Tatarici extract 0.5 part, food-grade polypropylene 4 parts, sodium, TGase 1.2 parts, food grade sodium tripolyphosphate 0.6 part.
The preparation method of above-mentioned potato starch modifying agent, the step comprised is: carboxymethyl green starch, lactalbumin, bassora gum, CSL, food-grade polypropylene acid sodium, TGase, food grade sodium tripolyphosphate, CPP, leaf of Radix Et Rhizoma Fagopyri Tatarici extract, sodium acid carbonate, natrium citricum, Tea Polyphenols, vitamin E, vitamin C are crossed 100-120 mesh sieve respectively, mix after taking by weight, potato starch modifying agent can be obtained.
When above-mentioned potato starch modifying agent is applied in the preparation process of steamed bun or noodles, the consumption of described potato starch modifying agent is the 1-3% of potato starch quality, preferred 1.5-2.5%, adds potato starch by potato starch modifying agent with after water-soluble solution.
When above-mentioned potato starch modifying agent is applied in the preparation process of bread, the consumption of described potato starch modifying agent is the 0.5-2.5% of potato starch quality, preferred 1.2-2.0%, by potato starch modifying agent directly and potato starch mix.
Advantageous Effects of the present invention: the present invention efficiently solves potato starch and is being processed into the problem that in steamed bun, noodles, bread process, poor adhesion is easy to crack, improves mouthfeel and the outward appearance of the food that potato starch is made simultaneously.
Detailed description of the invention
In order to understand the present invention further, below by embodiment, the present invention is described in detail, but do not limit the present invention.
Embodiment 1
By carboxymethyl green starch, lactalbumin, bassora gum, CSL, food-grade polypropylene acid sodium, TGase, food grade sodium tripolyphosphate, CPP, leaf of Radix Et Rhizoma Fagopyri Tatarici extract, sodium acid carbonate, natrium citricum, Tea Polyphenols, vitamin E, vitamin C crosses 100 mesh sieves respectively, parts by weights another name gets carboxymethyl green starch 40g, lactalbumin 15g, bassora gum 1g, sodium acid carbonate 1g, vitamin E 0.1g, vitamin C 0.5g, natrium citricum 1g, CSL 5g, CPP 3g, Tea Polyphenols 0.1g, leaf of Radix Et Rhizoma Fagopyri Tatarici extract 0.1g, food-grade polypropylene acid sodium 3g, TGase 0.5g, food grade sodium tripolyphosphate 0.2g, mix, obtain potato starch modifying agent.
Take 10g potato starch modifying agent, add 1000g potato starch, be kneaded into dough/pasta by suitable quantity of water after fully dissolving, through fermentation, cutting, kneading is shaping, steams into potato steamed bun.
Subjective appreciation, found that the potato steamed bun smooth surface made, without obvious crack, elasticity and recovery good, tasty and refreshing, do not stick to one's teeth, softness chews strength.
Embodiment 2
By carboxymethyl green starch, lactalbumin, bassora gum, CSL, food-grade polypropylene acid sodium, TGase, food grade sodium tripolyphosphate, CPP, leaf of Radix Et Rhizoma Fagopyri Tatarici extract, sodium acid carbonate, natrium citricum, Tea Polyphenols, vitamin E, vitamin C crosses 120 mesh sieves respectively, parts by weights another name gets carboxymethyl green starch 60g, lactalbumin 30g, bassora gum 10g, sodium acid carbonate 3g, vitamin e1 g, Catergen g, natrium citricum 3g, CSL 12g, CPP 8g, Tea Polyphenols 1g, leaf of Radix Et Rhizoma Fagopyri Tatarici extract 1g, food-grade polypropylene acid sodium 5g, TGase 2g, food grade sodium tripolyphosphate 1g, mix, obtain potato starch modifying agent.
Take 25g potato starch modifying agent, add 1000g potato starch, be kneaded into dough/pasta by suitable quantity of water after fully dissolving, through fermentation, cutting, kneading is shaping, steams into potato steamed bun.
Subjective appreciation, found that the potato steamed bun smooth surface made, without obvious crack, elasticity and recovery good, tasty and refreshing, do not stick to one's teeth, softness chews strength.
Embodiment 3
By carboxymethyl green starch, lactalbumin, bassora gum, CSL, food-grade polypropylene acid sodium, TGase, food grade sodium tripolyphosphate, CPP, leaf of Radix Et Rhizoma Fagopyri Tatarici extract, sodium acid carbonate, natrium citricum, Tea Polyphenols, vitamin E, vitamin C crosses 100 mesh sieves respectively, parts by weights another name gets carboxymethyl green starch 50g, lactalbumin 22.5g, bassora gum 5.5g, sodium acid carbonate 2g, vitamin E 0.5g, vitamin C 1.2g, natrium citricum 2g, CSL 8.5g, CPP 5.5g, Tea Polyphenols 0.5g, leaf of Radix Et Rhizoma Fagopyri Tatarici extract 0.5g, food-grade polypropylene acid sodium 4g, TGase 1.2g, food grade sodium tripolyphosphate 0.6g, mix, obtain potato starch modifying agent.
Take 20g potato starch modifying agent, add 1000g potato starch, be kneaded into dough/pasta by suitable quantity of water after fully dissolving, through fermentation, cutting, kneading is shaping, steams into potato steamed bun.
Subjective appreciation, found that the potato steamed bun smooth surface made, without obvious crack, elasticity and recovery good, tasty and refreshing, do not stick to one's teeth, softness chews strength.
The above is only the citing of embodiments of the present invention; it should be pointed out that for those skilled in the art, under the prerequisite not departing from the technology of the present invention principle; can also make some improvement and modification, these improve and modification also should be considered as protection scope of the present invention.
Claims (8)
1. a potato starch modifying agent, it is characterized in that, comprise following component according to the mass fraction: carboxymethyl green starch 40-60 part, lactalbumin 15-30 part, bassora gum 1-10 part, sodium acid carbonate 1-3 part, vitamin E 0.1-1 part, vitamin C 0.5-2 part, natrium citricum 1-3 part, CSL 5-12 part, CPP 3-8 part, Tea Polyphenols 0-1 part, leaf of Radix Et Rhizoma Fagopyri Tatarici extract 0-1 part, food-grade polypropylene acid sodium 3-5 part, TGase 0.5-2 part, food grade sodium tripolyphosphate 0.2-1 part.
2. potato starch modifying agent according to claim 1, it is characterized in that: comprise following component according to the mass fraction: carboxymethyl green starch 45-55 part, lactalbumin 20-25 part, bassora gum 3-8 part, sodium acid carbonate 1.5-2.5 part, vitamin E 0.3-0.7 part, vitamin C 0.8-1.5 part, natrium citricum 1.5-2.5 part, CSL 7-10 part, CPP 4-7 part, Tea Polyphenols 0.2-0.8 part, leaf of Radix Et Rhizoma Fagopyri Tatarici extract 0.3-0.7 part, food-grade polypropylene acid sodium 3.5-4.5 part, TGase 1-1.5 part, food grade sodium tripolyphosphate 0.3-0.8 part.
3. potato starch modifying agent according to claim 2, it is characterized in that, comprise following component according to the mass fraction: the acid of carboxymethyl green starch 50 parts, lactalbumin 22.5 parts, bassora gum 5.5 parts, sodium acid carbonate 2 parts, vitamin E 0.5 part, vitamin C 1.2 parts, natrium citricum 2 parts, CSL 8.5 parts, CPP 5.5 parts, Tea Polyphenols 0.5 part, leaf of Radix Et Rhizoma Fagopyri Tatarici extract 0.5 part, food-grade polypropylene 4 parts, sodium, TGase 1.2 parts, food grade sodium tripolyphosphate 0.6 part.
4. according to the preparation method of the arbitrary described potato starch modifying agent of claim 1-3, it is characterized in that, the step comprised is: carboxymethyl green starch, lactalbumin, bassora gum, CSL, food-grade polypropylene acid sodium, TGase, food grade sodium tripolyphosphate, CPP, leaf of Radix Et Rhizoma Fagopyri Tatarici extract, sodium acid carbonate, natrium citricum, Tea Polyphenols, vitamin E, vitamin C are crossed 100-120 mesh sieve respectively, mix after taking by weight, potato starch modifying agent can be obtained.
5., according to the application of the arbitrary described potato starch modifying agent of claim 1-3 in the preparation process of steamed bun or noodles, its consumption is the 1-3% of potato starch quality, and potato starch modifying agent is added potato starch with after water-soluble solution.
6. the application of potato starch modifying agent according to claim 5 in the preparation process of steamed bun or noodles, its consumption is the 1.5-2.5% of potato starch quality.
7. according to the application during the arbitrary described potato starch modifying agent of claim 1-3 is in the preparation process of bread, the consumption of described potato starch modifying agent is the 0.5-2.5% of potato starch quality, by potato starch modifying agent directly and potato starch mix.
8. the application of potato starch modifying agent according to claim 7 in the preparation process of bread, its consumption is the 1.2-2.0% of potato starch quality.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510783083.0A CN105231428A (en) | 2015-11-16 | 2015-11-16 | Raw potato full flour modifying agent and preparation method and application thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510783083.0A CN105231428A (en) | 2015-11-16 | 2015-11-16 | Raw potato full flour modifying agent and preparation method and application thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105231428A true CN105231428A (en) | 2016-01-13 |
Family
ID=55029490
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510783083.0A Pending CN105231428A (en) | 2015-11-16 | 2015-11-16 | Raw potato full flour modifying agent and preparation method and application thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105231428A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105580865A (en) * | 2016-03-03 | 2016-05-18 | 大连工业大学 | Potato pizza crusts and making method thereof |
| CN107509939A (en) * | 2016-06-16 | 2017-12-26 | 西昌学院 | A kind of processing method of potato quick-frozen |
| CN108936246A (en) * | 2018-07-03 | 2018-12-07 | 江南大学 | A kind of potato dumpling wrapper and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101524092A (en) * | 2008-03-07 | 2009-09-09 | 深圳市海川实业股份有限公司 | Bread flour improver |
| CN101711558A (en) * | 2009-12-22 | 2010-05-26 | 青岛品品好制粉有限公司 | Special flour for needles and preparation method thereof |
| CN102232501A (en) * | 2010-12-02 | 2011-11-09 | 史百鸣 | Method for making coarse cereal food |
| CN102754673A (en) * | 2012-08-07 | 2012-10-31 | 合肥工业大学 | Quality modifier for compound multi-grain bread powder |
| CN102763697A (en) * | 2011-05-03 | 2012-11-07 | 丰益(上海)生物技术研发中心有限公司 | Flour improver or flour product improver |
| CN104621476A (en) * | 2015-01-13 | 2015-05-20 | 四川光友薯业有限公司 | Instant potato wrapper and processing method thereof |
-
2015
- 2015-11-16 CN CN201510783083.0A patent/CN105231428A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101524092A (en) * | 2008-03-07 | 2009-09-09 | 深圳市海川实业股份有限公司 | Bread flour improver |
| CN101711558A (en) * | 2009-12-22 | 2010-05-26 | 青岛品品好制粉有限公司 | Special flour for needles and preparation method thereof |
| CN102232501A (en) * | 2010-12-02 | 2011-11-09 | 史百鸣 | Method for making coarse cereal food |
| CN102763697A (en) * | 2011-05-03 | 2012-11-07 | 丰益(上海)生物技术研发中心有限公司 | Flour improver or flour product improver |
| CN102754673A (en) * | 2012-08-07 | 2012-10-31 | 合肥工业大学 | Quality modifier for compound multi-grain bread powder |
| CN104621476A (en) * | 2015-01-13 | 2015-05-20 | 四川光友薯业有限公司 | Instant potato wrapper and processing method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 徐超宇等: "面包改良剂对红薯面包面团流变特性的影响及改良剂的优化分析", 《食品工业科技》 * |
| 陆洋等: "面粉改良剂", 《粮食与油脂》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105580865A (en) * | 2016-03-03 | 2016-05-18 | 大连工业大学 | Potato pizza crusts and making method thereof |
| CN105580865B (en) * | 2016-03-03 | 2019-07-12 | 大连工业大学 | A kind of potato Pizza cake skin and preparation method thereof |
| CN107509939A (en) * | 2016-06-16 | 2017-12-26 | 西昌学院 | A kind of processing method of potato quick-frozen |
| CN108936246A (en) * | 2018-07-03 | 2018-12-07 | 江南大学 | A kind of potato dumpling wrapper and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103385421B (en) | non-fried instant noodle and production method thereof | |
| CN106562401A (en) | Sweet potato vermicelli, and production method thereof | |
| CN103284055A (en) | Fast nutritious convenient porridge and preparation process thereof | |
| CN103609638A (en) | Purple sweet potato egg tart and preparing method thereof | |
| CN104137967A (en) | Oat premix powder | |
| CN103749629A (en) | Health-care sweet potato leaf cake and preparation method thereof | |
| CN103445070A (en) | Ormosia noodle containing red date | |
| CN102524716A (en) | Manufacturing method of purple-potato steamed stuffed bun | |
| CN105053835A (en) | Vegetable fine dried noodles having efficacy of assisting in reducing blood sugar | |
| CN102511614A (en) | Sweet potato flour sugar and preparation method thereof | |
| CN105231428A (en) | Raw potato full flour modifying agent and preparation method and application thereof | |
| CN108433057A (en) | A kind of potato cracknel and preparation method thereof | |
| CN108902687A (en) | The instant rice stick processing method of one seed potato fresh sweet potato production | |
| CN104872533A (en) | Noodles with soybean paste and preparation method of noodles | |
| CN103053934A (en) | Nutrient and healthy dumpling and preparation method thereof | |
| CN104430780A (en) | Yam and pig trotter biscuit | |
| CN103750158B (en) | A kind of full grain noodles and production method thereof | |
| CN105231271A (en) | Nutritional health-care sorghum steamed corn bread and processing method thereof | |
| CN104642893A (en) | Preparation method of cannabis sailve nutritional rice noodles | |
| CN104757373A (en) | Three-color rice cake and manufacturing method thereof | |
| CN103349057A (en) | Fried glutinous pudding rice cake and manufacturing method thereof | |
| CN103053937B (en) | Codfish rice crust and method for making same | |
| CN103099122A (en) | Making method of mackerel/mulberry dumplings | |
| CN105325921A (en) | Processing method of crisp grass carp dried meat floss | |
| CN105685171A (en) | Rice flour cookie made from potatoes and processing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160113 |