CN105520126A - Bonded flour improver - Google Patents
Bonded flour improver Download PDFInfo
- Publication number
- CN105520126A CN105520126A CN201610116982.XA CN201610116982A CN105520126A CN 105520126 A CN105520126 A CN 105520126A CN 201610116982 A CN201610116982 A CN 201610116982A CN 105520126 A CN105520126 A CN 105520126A
- Authority
- CN
- China
- Prior art keywords
- flour
- guar gum
- lipase
- sweet
- hydrochlorate
- 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
- 235000013312 flour Nutrition 0.000 title claims abstract description 39
- 229920002907 Guar gum Polymers 0.000 claims abstract description 33
- 235000010417 guar gum Nutrition 0.000 claims abstract description 33
- 239000000665 guar gum Substances 0.000 claims abstract description 33
- 229960002154 guar gum Drugs 0.000 claims abstract description 33
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 33
- 102000004882 Lipase Human genes 0.000 claims abstract description 26
- 108090001060 Lipase Proteins 0.000 claims abstract description 26
- 239000004367 Lipase Substances 0.000 claims abstract description 26
- 235000019421 lipase Nutrition 0.000 claims abstract description 26
- 235000009508 confectionery Nutrition 0.000 claims description 33
- 239000000203 mixture Substances 0.000 claims description 17
- RWSOTUBLDIXVET-UHFFFAOYSA-N Dihydrogen sulfide Chemical compound S RWSOTUBLDIXVET-UHFFFAOYSA-N 0.000 claims description 16
- 229910052810 boron oxide Inorganic materials 0.000 claims description 16
- JKWMSGQKBLHBQQ-UHFFFAOYSA-N diboron trioxide Chemical compound O=BOB=O JKWMSGQKBLHBQQ-UHFFFAOYSA-N 0.000 claims description 16
- 229910000037 hydrogen sulfide Inorganic materials 0.000 claims description 16
- 235000013305 food Nutrition 0.000 abstract description 17
- 230000001976 improved effect Effects 0.000 abstract description 8
- 239000002075 main ingredient Substances 0.000 abstract description 7
- 230000000694 effects Effects 0.000 abstract description 5
- 229940097265 cysteamine hydrochloride Drugs 0.000 abstract 3
- 235000010493 xanthan gum Nutrition 0.000 abstract 3
- 239000000230 xanthan gum Substances 0.000 abstract 3
- 229940082509 xanthan gum Drugs 0.000 abstract 3
- 102000004139 alpha-Amylases Human genes 0.000 abstract 2
- 108090000637 alpha-Amylases Proteins 0.000 abstract 2
- 229940024171 alpha-amylase Drugs 0.000 abstract 2
- 239000004615 ingredient Substances 0.000 abstract 2
- 229940040461 lipase Drugs 0.000 abstract 1
- 239000003795 chemical substances by application Substances 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000010855 food raising agent Nutrition 0.000 description 3
- 239000004342 Benzoyl peroxide Substances 0.000 description 2
- OMPJBNCRMGITSC-UHFFFAOYSA-N Benzoylperoxide Chemical compound C=1C=CC=CC=1C(=O)OOC(=O)C1=CC=CC=C1 OMPJBNCRMGITSC-UHFFFAOYSA-N 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 description 2
- 235000019400 benzoyl peroxide Nutrition 0.000 description 2
- 238000005282 brightening Methods 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
- FTLYMKDSHNWQKD-UHFFFAOYSA-N (2,4,5-trichlorophenyl)boronic acid Chemical compound OB(O)C1=CC(Cl)=C(Cl)C=C1Cl FTLYMKDSHNWQKD-UHFFFAOYSA-N 0.000 description 1
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 239000005711 Benzoic acid Substances 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 235000010233 benzoic acid Nutrition 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000007844 bleaching agent Substances 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 229940085605 saccharin sodium Drugs 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 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
Abstract
The invention belongs to the technical field of food processing and particularly relates to a bonded flour improver. The bonded flour improver comprises 5-10 parts of xanthan gum, 10-20 parts of guar gum, 0.005-0.015 part of L-cysteamine hydrochloride, 0.4-0.7 part of lipase and 0.05-0.07 part of alpha-amylase. With the xanthan gum, guar gum, L-cysteamine hydrochloride, lipase, alpha-amylase and the like, the bonded flour improver can be widely applied to food and can improve flour, the improved flour is higher in viscosity, and the food made of the flour is softer in taste; due to the fact that the main ingredients are natural ingredients such as the xanthan gum, guar gum and L-cysteamine hydrochloride, on the premise of large edible amount, large harm to health of consumers is avoided, the natural ingredients are better in improvement effect and stronger in sustainability, and other negative effect is also avoided.
Description
Technical field
The invention belongs to food processing technology field, specifically a kind of adhesion type flour improver.
Background technology
The classification of existing adhesion type flour improver is a lot, as leavening agent: add leavening agent in part candy and chocolate, sugared body can be impelled to produce carbon dioxide, thus play bulk effect.Conventional leavening agent has sodium acid carbonate, carbonic hydroammonium, duplex baking powder etc.Sweetener: the sweetener of conventional Prof. Du Yucang has saccharin sodium, honey element etc.Object increases sweet feel.Acid: part beverage, candy etc. often adopt acid regulate and improve fragrance effects.Conventional citric acid, tartaric acid, malic acid, lactic acid etc.Brightening agent: benzoyl peroxide is the main component of bleaching agent for flour.It is 0.06g/kg that China's food allows to add maximum dose in flour.Brightening agent exceeds standard, and can destroy the nutrition of flour, and the benzoic acid produced after hydrolysis can cause damage to liver, and benzoyl peroxide has been prohibited to use as food additives in developed countries such as European Union.Spices: spices has synthesis, and also have natural, odor type is a lot.But the improved effect of above-mentioned existing modifying agent to flour is not ideal enough, easily occur that improvement is unstable, or the problem of subsidiary extra counter productive.
Summary of the invention
Unstable and the problem of other counter productives can be brought in order to overcome improvement that existing adhesion type flour improver exists, a kind of adhesion type flour improver is now proposed.
For realizing above-mentioned technique effect, technical solution of the present invention is as follows:
A kind of adhesion type flour improver, it is characterized in that, comprise xanthans, guar gum, the sweet hydrochlorate of L-half Guang, lipase and AMS, the mass fraction of each composition is respectively: described xanthans is 5-10 part, described guar gum is 10-20 part, the sweet hydrochlorate of described L-half Guang is 0.005-0.015 part, described lipase is 0.4-0.7 part, described AMS is 0.05-0.07 part.
Described xanthans is 6-9 part, described guar gum is 12-17 part, the sweet hydrochlorate of described L-half Guang is 0.01-0.012 part, described lipase is 0.5-0.6 part, described AMS is 0.055-0.065 part.
Described xanthans is 8 parts, described guar gum is 16 parts, the sweet hydrochlorate of described L-half Guang is 0.011 part, described lipase is 0.5 part, described AMS is 0.06 part.
Also include hydrogen sulfide and boron oxide, the mass fraction of each composition is respectively: described hydrogen sulfide is 3-4 part, described boron oxide is 1-2 part.
Described hydrogen sulfide is 4 parts, described boron oxide is 1.5 parts.
The invention has the advantages that:
The present invention adopts the xanthans used, guar gum, the sweet hydrochlorate of L-half Guang, lipase and AMS, hydrogen sulfide, the compositions such as boron oxide, can be applied on food widely, the improvement to flour can be realized, the viscosity of the flour after improvement more, the food mouthfeel of working it out is more soft, and its Main Ingredients and Appearance is xanthans, guar gum, the natural components such as the sweet hydrochlorate of L-half Guang, even if so under the prerequisite that edible amount is larger can be ensured, also larger infringement can not be caused to the health of consumer, and the improved effect of natural components is better, continuation is stronger, also other counter productives can not be brought.
Detailed description of the invention
Embodiment 1
A kind of adhesion type flour improver, it is characterized in that, comprise xanthans, guar gum, the sweet hydrochlorate of L-half Guang, lipase and AMS, the mass fraction of each composition is respectively: described xanthans is 5-10 part, described guar gum is 10-20 part, the sweet hydrochlorate of described L-half Guang is 0.005-0.015 part, described lipase is 0.4-0.7 part, described AMS is 0.05-0.07 part.The present invention adopts the xanthans used, guar gum, the sweet hydrochlorate of L-half Guang, lipase and AMS, hydrogen sulfide, the compositions such as boron oxide, can be applied on food widely, the improvement to flour can be realized, the viscosity of the flour after improvement more, the food mouthfeel of working it out is more soft, and its Main Ingredients and Appearance is xanthans, guar gum, the natural components such as the sweet hydrochlorate of L-half Guang, even if so under the prerequisite that edible amount is larger can be ensured, also larger infringement can not be caused to the health of consumer, and the improved effect of natural components is better, continuation is stronger, also other counter productives can not be brought.
Embodiment 2
A kind of adhesion type flour improver, it is characterized in that, comprise xanthans, guar gum, the sweet hydrochlorate of L-half Guang, lipase and AMS, the mass fraction of each composition is respectively: described xanthans is 6-9 part, described guar gum is 12-17 part, the sweet hydrochlorate of described L-half Guang is 0.01-0.012 part, described lipase is 0.5-0.6 part, described AMS is 0.055-0.065 part.The present invention adopts the xanthans used, guar gum, the sweet hydrochlorate of L-half Guang, lipase and AMS, hydrogen sulfide, the compositions such as boron oxide, can be applied on food widely, the improvement to flour can be realized, the viscosity of the flour after improvement more, the food mouthfeel of working it out is more soft, and its Main Ingredients and Appearance is xanthans, guar gum, the natural components such as the sweet hydrochlorate of L-half Guang, even if so under the prerequisite that edible amount is larger can be ensured, also larger infringement can not be caused to the health of consumer, and the improved effect of natural components is better, continuation is stronger, also other counter productives can not be brought.
Embodiment 3
A kind of adhesion type flour improver, it is characterized in that, comprise xanthans, guar gum, the sweet hydrochlorate of L-half Guang, lipase and AMS, the mass fraction of each composition is respectively: described xanthans is 8 parts, described guar gum is 16 parts, the sweet hydrochlorate of described L-half Guang is 0.011 part, described lipase is 0.5 part, described AMS is 0.06 part.The present invention adopts the xanthans used, guar gum, the sweet hydrochlorate of L-half Guang, lipase and AMS, hydrogen sulfide, the compositions such as boron oxide, can be applied on food widely, the improvement to flour can be realized, the viscosity of the flour after improvement more, the food mouthfeel of working it out is more soft, and its Main Ingredients and Appearance is xanthans, guar gum, the natural components such as the sweet hydrochlorate of L-half Guang, even if so under the prerequisite that edible amount is larger can be ensured, also larger infringement can not be caused to the health of consumer, and the improved effect of natural components is better, continuation is stronger, also other counter productives can not be brought.
Embodiment 4
A kind of adhesion type flour improver, it is characterized in that, comprise xanthans, guar gum, the sweet hydrochlorate of L-half Guang, lipase and AMS, the mass fraction of each composition is respectively: described xanthans is 6-9 part, described guar gum is 12-17 part, the sweet hydrochlorate of described L-half Guang is 0.01-0.012 part, described lipase is 0.5-0.6 part, described AMS is 0.055-0.065 part.Also include hydrogen sulfide and boron oxide, the mass fraction of each composition is respectively: described hydrogen sulfide is 3-4 part, described boron oxide is 1-2 part.The present invention adopts the xanthans used, guar gum, the sweet hydrochlorate of L-half Guang, lipase and AMS, hydrogen sulfide, the compositions such as boron oxide, can be applied on food widely, the improvement to flour can be realized, the viscosity of the flour after improvement more, the food mouthfeel of working it out is more soft, and its Main Ingredients and Appearance is xanthans, guar gum, the natural components such as the sweet hydrochlorate of L-half Guang, even if so under the prerequisite that edible amount is larger can be ensured, also larger infringement can not be caused to the health of consumer, and the improved effect of natural components is better, continuation is stronger, also other counter productives can not be brought.
Embodiment 5
A kind of adhesion type flour improver, it is characterized in that, comprise xanthans, guar gum, the sweet hydrochlorate of L-half Guang, lipase and AMS, the mass fraction of each composition is respectively: described xanthans is 8 parts, described guar gum is 16 parts, the sweet hydrochlorate of described L-half Guang is 0.011 part, described lipase is 0.5 part, described AMS is 0.06 part.Also include hydrogen sulfide and boron oxide, the mass fraction of each composition is respectively: described hydrogen sulfide is 4 parts, described boron oxide is 1.5 parts.The present invention adopts the xanthans used, guar gum, the sweet hydrochlorate of L-half Guang, lipase and AMS, hydrogen sulfide, the compositions such as boron oxide, can be applied on food widely, the improvement to flour can be realized, the viscosity of the flour after improvement more, the food mouthfeel of working it out is more soft, and its Main Ingredients and Appearance is xanthans, guar gum, the natural components such as the sweet hydrochlorate of L-half Guang, even if so under the prerequisite that edible amount is larger can be ensured, also larger infringement can not be caused to the health of consumer, and the improved effect of natural components is better, continuation is stronger, also other counter productives can not be brought.
Claims (5)
1. an adhesion type flour improver, it is characterized in that: comprise xanthans, guar gum, the sweet hydrochlorate of L-half Guang, lipase and AMS, the mass fraction of each composition is respectively: described xanthans is 5-10 part, described guar gum is 10-20 part, the sweet hydrochlorate of described L-half Guang is 0.005-0.015 part, described lipase is 0.4-0.7 part, described AMS is 0.05-0.07 part.
2. a kind of adhesion type flour improver according to claim 1, is characterized in that: described xanthans is 6-9 part, described guar gum is 12-17 part, the sweet hydrochlorate of described L-half Guang is 0.01-0.012 part, described lipase is 0.5-0.6 part, described AMS is 0.055-0.065 part.
3. a kind of adhesion type flour improver according to claim 1, is characterized in that: described xanthans is 8 parts, described guar gum is 16 parts, the sweet hydrochlorate of described L-half Guang is 0.011 part, described lipase is 0.5 part, described AMS is 0.06 part.
4. a kind of adhesion type flour improver according to claim 1, it is characterized in that: also include hydrogen sulfide and boron oxide, the mass fraction of each composition is respectively: described hydrogen sulfide is 3-4 part, described boron oxide is 1-2 part.
5. a kind of adhesion type flour improver according to claim 1, is characterized in that: described hydrogen sulfide is 4 parts, described boron oxide is 1.5 parts.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610116982.XA CN105520126A (en) | 2016-03-02 | 2016-03-02 | Bonded flour improver |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610116982.XA CN105520126A (en) | 2016-03-02 | 2016-03-02 | Bonded flour improver |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105520126A true CN105520126A (en) | 2016-04-27 |
Family
ID=55763037
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610116982.XA Pending CN105520126A (en) | 2016-03-02 | 2016-03-02 | Bonded flour improver |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105520126A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1830265A (en) * | 2005-03-10 | 2006-09-13 | 河南兴泰科技实业有限公司 | Cake powder modifier |
| CN101317643A (en) * | 2008-06-06 | 2008-12-10 | 王利群 | Bean sprout seedling vermicelli and preparation thereof |
| CN101473863A (en) * | 2009-01-22 | 2009-07-08 | 武汉工业学院 | Preliminary mixing powder of bread and preparation method thereof |
| CN102823805A (en) * | 2011-06-14 | 2012-12-19 | 天津神辉科技有限公司 | Processing method for anti-aging steamed bread |
| CN103313609A (en) * | 2011-01-24 | 2013-09-18 | 日清奥利友集团株式会社 | Quality-improving agent for starch-containing food and starch-containing food with improved quality |
| CN104430679A (en) * | 2014-12-12 | 2015-03-25 | 广州合诚实业有限公司 | Shredded bread improver, method for preparing same and application of shredded bread improver |
| CN104542799A (en) * | 2014-12-31 | 2015-04-29 | 南通双和食品有限公司 | Food flour quality improver and a preparation method thereof |
-
2016
- 2016-03-02 CN CN201610116982.XA patent/CN105520126A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1830265A (en) * | 2005-03-10 | 2006-09-13 | 河南兴泰科技实业有限公司 | Cake powder modifier |
| CN101317643A (en) * | 2008-06-06 | 2008-12-10 | 王利群 | Bean sprout seedling vermicelli and preparation thereof |
| CN101473863A (en) * | 2009-01-22 | 2009-07-08 | 武汉工业学院 | Preliminary mixing powder of bread and preparation method thereof |
| CN103313609A (en) * | 2011-01-24 | 2013-09-18 | 日清奥利友集团株式会社 | Quality-improving agent for starch-containing food and starch-containing food with improved quality |
| CN104207023A (en) * | 2011-01-24 | 2014-12-17 | 日清奥利友集团株式会社 | Quality-improving agent for starch-containing food and starch-containing food with improved quality |
| CN102823805A (en) * | 2011-06-14 | 2012-12-19 | 天津神辉科技有限公司 | Processing method for anti-aging steamed bread |
| CN104430679A (en) * | 2014-12-12 | 2015-03-25 | 广州合诚实业有限公司 | Shredded bread improver, method for preparing same and application of shredded bread improver |
| CN104542799A (en) * | 2014-12-31 | 2015-04-29 | 南通双和食品有限公司 | Food flour quality improver and a preparation method thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
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| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160427 |