CN105725171A - Efficient food improver - Google Patents
Efficient food improver Download PDFInfo
- Publication number
- CN105725171A CN105725171A CN201610116983.4A CN201610116983A CN105725171A CN 105725171 A CN105725171 A CN 105725171A CN 201610116983 A CN201610116983 A CN 201610116983A CN 105725171 A CN105725171 A CN 105725171A
- Authority
- CN
- China
- Prior art keywords
- pyrophosphate
- sodium chloride
- parts
- food
- glutamine transaminage
- 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
- 235000013305 food Nutrition 0.000 title claims abstract description 35
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 66
- XPPKVPWEQAFLFU-UHFFFAOYSA-J diphosphate(4-) Chemical compound [O-]P([O-])(=O)OP([O-])([O-])=O XPPKVPWEQAFLFU-UHFFFAOYSA-J 0.000 claims abstract description 33
- 239000011780 sodium chloride Substances 0.000 claims abstract description 33
- 235000011180 diphosphates Nutrition 0.000 claims abstract description 32
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims abstract description 27
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims abstract description 26
- 235000019982 sodium hexametaphosphate Nutrition 0.000 claims abstract description 26
- 239000012188 paraffin wax Substances 0.000 claims abstract description 17
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 14
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 claims description 30
- 150000001982 diacylglycerols Chemical class 0.000 claims description 24
- 239000003795 chemical substances by application Substances 0.000 claims description 19
- 239000000203 mixture Substances 0.000 claims description 17
- 235000013312 flour Nutrition 0.000 abstract description 20
- 230000001976 improved effect Effects 0.000 abstract description 8
- 230000000694 effects Effects 0.000 abstract description 5
- 108010010779 glutamine-pyruvate aminotransferase Proteins 0.000 abstract 3
- 150000002148 esters Chemical class 0.000 abstract 2
- 229940048084 pyrophosphate Drugs 0.000 abstract 2
- 229920001800 Shellac Polymers 0.000 abstract 1
- ZLGIYFNHBLSMPS-ATJNOEHPSA-N shellac Chemical compound OCCCCCC(O)C(O)CCCCCCCC(O)=O.C1C23[C@H](C(O)=O)CCC2[C@](C)(CO)[C@@H]1C(C(O)=O)=C[C@@H]3O ZLGIYFNHBLSMPS-ATJNOEHPSA-N 0.000 abstract 1
- 229940113147 shellac Drugs 0.000 abstract 1
- 235000013874 shellac Nutrition 0.000 abstract 1
- 239000004208 shellac Substances 0.000 abstract 1
- 229940048086 sodium pyrophosphate Drugs 0.000 abstract 1
- 235000019818 tetrasodium diphosphate Nutrition 0.000 abstract 1
- 125000000404 glutamine group Chemical group N[C@@H](CCC(N)=O)C(=O)* 0.000 description 6
- 239000002075 main ingredient Substances 0.000 description 6
- 230000002688 persistence Effects 0.000 description 6
- 239000004067 bulking agent 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
- 235000009508 confectionery 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
- 230000002378 acidificating effect Effects 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
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000013355 food flavoring agent Nutrition 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 230000002085 persistent effect Effects 0.000 description 2
- 235000013599 spices Nutrition 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
- ATRRKUHOCOJYRX-UHFFFAOYSA-N Ammonium bicarbonate Chemical compound [NH4+].OC([O-])=O ATRRKUHOCOJYRX-UHFFFAOYSA-N 0.000 description 1
- 229910000013 Ammonium bicarbonate Inorganic materials 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-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-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
- 235000012538 ammonium bicarbonate Nutrition 0.000 description 1
- 239000001099 ammonium carbonate Substances 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
- 229940109275 cyclamate Drugs 0.000 description 1
- HCAJEUSONLESMK-UHFFFAOYSA-N cyclohexylsulfamic acid Chemical compound OS(=O)(=O)NC1CCCCC1 HCAJEUSONLESMK-UHFFFAOYSA-N 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
- 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
- 235000000346 sugar Nutrition 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
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention belongs to the technical field of food processing, and particularly discloses an efficient food improver. The efficient food improver comprises the following components in parts by weight: 1-5 parts of glutamine transaminase, 2-6 parts of sodium chloride, 0.005-0.015 part of pyrophosphate, 0.4-0.7 part of sodium hexametaphosphate and 17.5-25.8 parts of monoglyceryl ester. According to the efficient food improver, the components glutamine transaminase, sodium chloride, pyrophosphate, sodium hexametaphosphate, monoglyceryl ester, paraffin wax and shellac can be widely applied to food and are capable of realizing the improvement of flour, so that the improved flour has better viscosity and the prepared food has more soft taste; the main components are natural components glutamine transaminase, sodium chloride and pyrophosphate, so that relatively large damages are not caused to the health of the consumers even the edible amount is relatively large, and the natural components are better in improvement effect and stronger in sustainability and do not cause other negative effects.
Description
Technical field
The invention belongs to food processing technology field, a kind of efficient food modifying agent.
Background technology
The classification of existing persistent form flour improver is a lot, such as bulking agent: add bulking agent in part confection and chocolate, sugar body can be promoted to produce carbon dioxide, thus play bulk effect.Conventional bulking agent has sodium bicarbonate, ammonium hydrogen carbonate, duplex baking powder etc..Sweeting agent: the sweeting agent of conventional synthetic has saccharin sodium, cyclamate etc..Purpose is to increase sweet feel.Acidic flavoring agent: part beverage, confection etc. regulate frequently with acidic flavoring agent 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 maximal dose in flour.Brightening agent exceeds standard, and can destroy the nutrition of flour, and liver can be caused damage by the benzoic acid produced after hydrolysis, and benzoyl peroxide has been prohibited to use as food additive in developed countries such as European Union.Spice: spice has synthesis, also has natural, and odor type is a lot.But above-mentioned existing modifying agent is not ideal enough to the improved effect of flour, improvement instability, or the problem of subsidiary extra counter productive easily occur.
Summary of the invention
In order to overcome the improvement instability that existing persistent form flour improver exists and the problem that other counter productives can be brought, it is proposed that a kind of efficient food modifying agent.
For realizing above-mentioned technique effect, technical solution of the present invention is as follows:
A kind of efficient food modifying agent, it is characterized in that, including glutamine transaminage, sodium chloride, pyrophosphate, sodium hexameta phosphate and single diacylglycerol, the mass fraction of each composition be respectively as follows: described glutamine transaminage be 1-5 part, described sodium chloride be 2-6 part, described pyrophosphate be 0.005-0.015 part, described sodium hexameta phosphate be 0.4-0.7 part, described single diacylglycerol be 17.5-25.8 part.
Described glutamine transaminage be 2-4 part, described sodium chloride be 3-5 part, described pyrophosphate be 0.01-0.012 part, described sodium hexameta phosphate be 0.5-0.6 part, described single diacylglycerol be 18.8-24.1.
Described glutamine transaminage is 3 parts, described sodium chloride is 4 parts, described pyrophosphate is 0.011 part, described sodium hexameta phosphate is 0.5 part, described single diacylglycerol is 21.6 parts.
Also include paraffin and lac, the mass fraction of each composition be respectively as follows: described paraffin be 32-42 part, described lac be 10-20 part.
Described paraffin is 33 parts, described lac is 15 parts.
It is an advantage of the current invention that:
The present invention uses the glutamine transaminage used, sodium chloride, pyrophosphate, sodium hexameta phosphate and single diacylglycerol, paraffin, the compositions such as lac, can be widely applied on food, it is capable of the improvement to flour, the viscosity of the flour after improvement is more, the food mouthfeel worked it out is more soft, and its Main Ingredients and Appearance is glutamine transaminage, sodium chloride, the natural components such as pyrophosphate, even if it can be ensured that on the premise of edible amount is bigger, also the health of consumer will not be caused bigger infringement, and the improved effect of natural components is more preferably, persistence is higher, also other counter productives will not be brought.
Detailed description of the invention
Embodiment 1
A kind of efficient food modifying agent, it is characterized in that, including glutamine transaminage, sodium chloride, pyrophosphate, sodium hexameta phosphate and single diacylglycerol, the mass fraction of each composition be respectively as follows: described glutamine transaminage be 1-5 part, described sodium chloride be 2-6 part, described pyrophosphate be 0.005-0.015 part, described sodium hexameta phosphate be 0.4-0.7 part, described single diacylglycerol be 17.5-25.8 part.The present invention uses the glutamine transaminage used, sodium chloride, pyrophosphate, sodium hexameta phosphate and single diacylglycerol, paraffin, the compositions such as lac, can be widely applied on food, it is capable of the improvement to flour, the viscosity of the flour after improvement is more, the food mouthfeel worked it out is more soft, and its Main Ingredients and Appearance is glutamine transaminage, sodium chloride, the natural components such as pyrophosphate, even if it can be ensured that on the premise of edible amount is bigger, also the health of consumer will not be caused bigger infringement, and the improved effect of natural components is more preferably, persistence is higher, also other counter productives will not be brought.
Embodiment 2
A kind of efficient food modifying agent, it is characterized in that, including glutamine transaminage, sodium chloride, pyrophosphate, sodium hexameta phosphate and single diacylglycerol, the mass fraction of each composition be respectively as follows: described glutamine transaminage be 2-4 part, described sodium chloride be 3-5 part, described pyrophosphate be 0.01-0.012 part, described sodium hexameta phosphate be 0.5-0.6 part, described single diacylglycerol be 18.8-24.1.The present invention uses the glutamine transaminage used, sodium chloride, pyrophosphate, sodium hexameta phosphate and single diacylglycerol, paraffin, the compositions such as lac, can be widely applied on food, it is capable of the improvement to flour, the viscosity of the flour after improvement is more, the food mouthfeel worked it out is more soft, and its Main Ingredients and Appearance is glutamine transaminage, sodium chloride, the natural components such as pyrophosphate, even if it can be ensured that on the premise of edible amount is bigger, also the health of consumer will not be caused bigger infringement, and the improved effect of natural components is more preferably, persistence is higher, also other counter productives will not be brought.
Embodiment 3
A kind of efficient food modifying agent, it is characterized in that, including glutamine transaminage, sodium chloride, pyrophosphate, sodium hexameta phosphate and single diacylglycerol, the mass fraction of each composition be respectively as follows: described glutamine transaminage be 3 parts, described sodium chloride be 4 parts, described pyrophosphate be 0.011 part, described sodium hexameta phosphate be 0.5 part, described single diacylglycerol be 21.6 parts.The present invention uses the glutamine transaminage used, sodium chloride, pyrophosphate, sodium hexameta phosphate and single diacylglycerol, paraffin, the compositions such as lac, can be widely applied on food, it is capable of the improvement to flour, the viscosity of the flour after improvement is more, the food mouthfeel worked it out is more soft, and its Main Ingredients and Appearance is glutamine transaminage, sodium chloride, the natural components such as pyrophosphate, even if it can be ensured that on the premise of edible amount is bigger, also the health of consumer will not be caused bigger infringement, and the improved effect of natural components is more preferably, persistence is higher, also other counter productives will not be brought.
Embodiment 4
A kind of efficient food modifying agent, it is characterized in that, including glutamine transaminage, sodium chloride, pyrophosphate, sodium hexameta phosphate and single diacylglycerol, the mass fraction of each composition be respectively as follows: described glutamine transaminage be 2-4 part, described sodium chloride be 3-5 part, described pyrophosphate be 0.01-0.012 part, described sodium hexameta phosphate be 0.5-0.6 part, described single diacylglycerol be 18.8-24.1.Also include paraffin and lac, the mass fraction of each composition be respectively as follows: described paraffin be 32-42 part, described lac be 10-20 part.The present invention uses the glutamine transaminage used, sodium chloride, pyrophosphate, sodium hexameta phosphate and single diacylglycerol, paraffin, the compositions such as lac, can be widely applied on food, it is capable of the improvement to flour, the viscosity of the flour after improvement is more, the food mouthfeel worked it out is more soft, and its Main Ingredients and Appearance is glutamine transaminage, sodium chloride, the natural components such as pyrophosphate, even if it can be ensured that on the premise of edible amount is bigger, also the health of consumer will not be caused bigger infringement, and the improved effect of natural components is more preferably, persistence is higher, also other counter productives will not be brought.
Embodiment 5
A kind of efficient food modifying agent, it is characterized in that, including glutamine transaminage, sodium chloride, pyrophosphate, sodium hexameta phosphate and single diacylglycerol, the mass fraction of each composition be respectively as follows: described glutamine transaminage be 3 parts, described sodium chloride be 4 parts, described pyrophosphate be 0.011 part, described sodium hexameta phosphate be 0.5 part, described single diacylglycerol be 21.6 parts.Also include paraffin and lac, the mass fraction of each composition be respectively as follows: described paraffin be 33 parts, described lac be 15 parts.The present invention uses the glutamine transaminage used, sodium chloride, pyrophosphate, sodium hexameta phosphate and single diacylglycerol, paraffin, the compositions such as lac, can be widely applied on food, it is capable of the improvement to flour, the viscosity of the flour after improvement is more, the food mouthfeel worked it out is more soft, and its Main Ingredients and Appearance is glutamine transaminage, sodium chloride, the natural components such as pyrophosphate, even if it can be ensured that on the premise of edible amount is bigger, also the health of consumer will not be caused bigger infringement, and the improved effect of natural components is more preferably, persistence is higher, also other counter productives will not be brought.
Claims (5)
1. an efficient food modifying agent, it is characterized in that: include glutamine transaminage, sodium chloride, pyrophosphate, sodium hexameta phosphate and single diacylglycerol, the mass fraction of each composition be respectively as follows: described glutamine transaminage be 1-5 part, described sodium chloride be 2-6 part, described pyrophosphate be 0.005-0.015 part, described sodium hexameta phosphate be 0.4-0.7 part, described single diacylglycerol be 17.5-25.8 part.
A kind of efficient food modifying agent the most according to claim 1, it is characterised in that: described glutamine transaminage be 2-4 part, described sodium chloride be 3-5 part, described pyrophosphate be 0.01-0.012 part, described sodium hexameta phosphate be 0.5-0.6 part, described single diacylglycerol be 18.8-24.1.
A kind of efficient food modifying agent the most according to claim 1, it is characterised in that: described glutamine transaminage is 3 parts, described sodium chloride is 4 parts, described pyrophosphate is 0.011 part, described sodium hexameta phosphate is 0.5 part, described single diacylglycerol is 21.6 parts.
A kind of efficient food modifying agent the most according to claim 1, it is characterised in that: also include paraffin and lac, the mass fraction of each composition be respectively as follows: described paraffin be 32-42 part, described lac be 10-20 part.
A kind of efficient food modifying agent the most according to claim 1, it is characterised in that: described paraffin is 33 parts, described lac is 15 parts.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610116983.4A CN105725171A (en) | 2016-03-02 | 2016-03-02 | Efficient food improver |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610116983.4A CN105725171A (en) | 2016-03-02 | 2016-03-02 | Efficient food improver |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105725171A true CN105725171A (en) | 2016-07-06 |
Family
ID=56248987
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610116983.4A Pending CN105725171A (en) | 2016-03-02 | 2016-03-02 | Efficient food improver |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105725171A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110916074A (en) * | 2019-12-31 | 2020-03-27 | 惠民县邦德生物科技有限公司 | Preparation method of flour treating agent for food |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101485346A (en) * | 2009-02-24 | 2009-07-22 | 刘高峰 | Cake powder quality improver and preparation method thereof |
| 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 |
| CN104663763A (en) * | 2015-02-02 | 2015-06-03 | 上海应用技术学院 | Flour improver for instant frozen dumplings, method for manufacturing flour improver and application thereof |
| CN105211154A (en) * | 2015-10-20 | 2016-01-06 | 河南科技学院 | A kind of fresh-wet noodle toughness keeping fresh and protecting color composite modifying agent |
-
2016
- 2016-03-02 CN CN201610116983.4A patent/CN105725171A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101485346A (en) * | 2009-02-24 | 2009-07-22 | 刘高峰 | Cake powder quality improver and preparation method thereof |
| 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 |
| CN104663763A (en) * | 2015-02-02 | 2015-06-03 | 上海应用技术学院 | Flour improver for instant frozen dumplings, method for manufacturing flour improver and application thereof |
| CN105211154A (en) * | 2015-10-20 | 2016-01-06 | 河南科技学院 | A kind of fresh-wet noodle toughness keeping fresh and protecting color composite modifying agent |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110916074A (en) * | 2019-12-31 | 2020-03-27 | 惠民县邦德生物科技有限公司 | Preparation method of flour treating agent for food |
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| RJ01 | Rejection of invention patent application after publication | ||
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Application publication date: 20160706 |