CN105725176A - Modified starch size and preparation method thereof - Google Patents
Modified starch size and preparation method thereof Download PDFInfo
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- CN105725176A CN105725176A CN201610090773.2A CN201610090773A CN105725176A CN 105725176 A CN105725176 A CN 105725176A CN 201610090773 A CN201610090773 A CN 201610090773A CN 105725176 A CN105725176 A CN 105725176A
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- 229920000881 Modified starch Polymers 0.000 title claims abstract description 65
- 239000004368 Modified starch Substances 0.000 title claims abstract description 65
- 235000019426 modified starch Nutrition 0.000 title claims abstract description 65
- 238000002360 preparation method Methods 0.000 title claims abstract description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 93
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 61
- 239000000230 xanthan gum Substances 0.000 claims abstract description 39
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 39
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 39
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 26
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 26
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 26
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 26
- 229920001592 potato starch Polymers 0.000 claims description 69
- 238000010438 heat treatment Methods 0.000 claims description 44
- 238000009835 boiling Methods 0.000 claims description 33
- 239000002994 raw material Substances 0.000 claims description 28
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 26
- 229930006000 Sucrose Natural products 0.000 claims description 26
- 239000000940 FEMA 2235 Substances 0.000 claims description 25
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 25
- 239000004223 monosodium glutamate Substances 0.000 claims description 25
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 25
- 239000000203 mixture Substances 0.000 claims description 23
- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 claims description 22
- 239000003292 glue Substances 0.000 claims description 22
- 239000007788 liquid Substances 0.000 claims description 22
- 239000000084 colloidal system Substances 0.000 claims description 12
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- 238000001816 cooling Methods 0.000 claims description 11
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- 238000002156 mixing Methods 0.000 claims description 11
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- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 abstract description 2
- 235000013736 caramel Nutrition 0.000 abstract description 2
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- 244000061456 Solanum tuberosum Species 0.000 abstract 1
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- 239000000049 pigment Substances 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 14
- 229920002472 Starch Polymers 0.000 description 11
- 239000008107 starch Substances 0.000 description 11
- 235000019698 starch Nutrition 0.000 description 11
- 238000005516 engineering process Methods 0.000 description 6
- 235000013305 food Nutrition 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 238000005354 coacervation Methods 0.000 description 3
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- 238000007710 freezing Methods 0.000 description 3
- 230000008014 freezing Effects 0.000 description 3
- 235000013622 meat product Nutrition 0.000 description 3
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000002776 aggregation Effects 0.000 description 2
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 2
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- AOFUBOWZWQFQJU-SNOJBQEQSA-N (2r,3s,4s,5r)-2,5-bis(hydroxymethyl)oxolane-2,3,4-triol;(2s,3r,4s,5s,6r)-6-(hydroxymethyl)oxane-2,3,4,5-tetrol Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O.OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@@H]1O AOFUBOWZWQFQJU-SNOJBQEQSA-N 0.000 description 1
- LLQHSBBZNDXTIV-UHFFFAOYSA-N 6-[5-[[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperazin-1-yl]methyl]-4,5-dihydro-1,2-oxazol-3-yl]-3H-1,3-benzoxazol-2-one Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)N1CCN(CC1)CC1CC(=NO1)C1=CC2=C(NC(O2)=O)C=C1 LLQHSBBZNDXTIV-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 1
- 241000193155 Clostridium botulinum Species 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- -1 HANSHENGJIAO Polymers 0.000 description 1
- 240000001046 Lactobacillus acidophilus Species 0.000 description 1
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- MKYBYDHXWVHEJW-UHFFFAOYSA-N N-[1-oxo-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propan-2-yl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(C(C)NC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 MKYBYDHXWVHEJW-UHFFFAOYSA-N 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 241000607142 Salmonella Species 0.000 description 1
- 241000191940 Staphylococcus Species 0.000 description 1
- 241000589634 Xanthomonas Species 0.000 description 1
- 241001148470 aerobic bacillus Species 0.000 description 1
- 238000005054 agglomeration Methods 0.000 description 1
- 238000004220 aggregation Methods 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 230000003412 degenerative effect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000010408 film 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
- 235000002864 food coloring agent Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 239000010410 layer Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 239000000693 micelle Substances 0.000 description 1
- 235000013379 molasses Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000011241 protective layer Substances 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 1
- 239000004299 sodium benzoate Substances 0.000 description 1
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- 239000005720 sucrose Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
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- 238000011282 treatment Methods 0.000 description 1
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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 relates to modified starch size. The modified starch size is prepared from, by weight, 8.5-9.5 parts of salt, 6-8 parts of white granulated sugar, 3.5-5.5 parts of monosidum glutanate, 0.1-0.3 part of xanthan gum, 0.05-0.2 part of caramel pigment, 2-5 parts of potato modified starch, 0.05-0.08 part of potassium sorbate and 72-78 parts of water. The invention further provides a preparation method of the modified starch size. The modified starch size has high thermoviscosity and good freeze-thaw stability and can be applied to various environments; in addition, the preparation method is easy to operate, and industrial production application is convenient.
Description
Technical field
The present invention relates to food additive field, be specifically related to a kind of modified starch size and preparation method thereof.
Background technology
Starch size, is again starch slurry, starch beans, gelatinized corn starch, and bond properties is good, frequently as binding agent in culinary art, food, medicine field application.In the cooking process of meat, adding starch size, starch size can form layer protective layer on the surface of meat, play the effect of water conservation and adhesion so that meat products even tissue exquisiteness, close structure, high resilience, fresh and tender good to eat.Starch size is widely used during culinary art meat products, but the characteristic due to starch itself, in the case of high temperature, high ph-values (referring to strong acid and strong base environment), low temperature, stability is inadequate, for these people, starch is carried out degenerative treatments by physics, chemical method, it is made to possess certain resistance, but existing modified starch paste, function singleness, it is difficult to meet the needs under different situations.
Summary of the invention
It is an object of the invention to provide a kind of thermoviscosity height, freeze-thaw stability is good, be applicable to the starch size of varying environment, and the present invention also provides for the preparation method of this starch size.
For solving the problems referred to above, the technical solution adopted in the present invention is as follows:
A kind of modified starch size, it prepares raw material and includes following component in parts by weight: Sal 8.5-9.5 part, white sugar 6-8 part, monosodium glutamate 3.5-5.5 part, xanthan gum 0.1-0.3 part, caramel color 0.05-0.2 part, modified potato starch 2-5 part, potassium sorbate 0.05-0.08 part, water 72-78 part.
In the present invention, preferred scheme be the weight portion sum of described each component be 100 parts.
In the present invention, preferred scheme is that the raw material of preparing of this modified starch size includes following component in parts by weight: Sal 9 parts, white sugar 7 parts, monosodium glutamate 4.5 parts, xanthan gum 0.15 part, caramel color 0.1 part, modified potato starch 4 parts, potassium sorbate 0.08 part, 75.17 parts of water.
In the present invention, preferred scheme be described modified potato starch be Gansu Shengda Fangzhou Potato Starch Co., Ltd. produce modified potato starch.
The present invention also provides for the preparation method of this modified starch size, comprises the steps:
A. take the xanthan gum of formula ratio, add water mix homogeneously, then cross colloid mill 2-3 time, obtain xanthan glue；Described water is 90-110:1 with the weight ratio of xanthan gum；
B. take the modified potato starch of formula ratio, be modified potato starch according to weight ratio: the ratio of water=1:3.5-4.5 adds water, mix homogeneously, obtains modified potato starch liquid；
C. take the Sal of formula ratio, white sugar, monosodium glutamate, caramel color, potassium sorbate and the xanthan glue obtained through a step and the remainder of formula ratio water, mixing, continuously add the water outside formula, heating, heating process is kept stirring for, after boiling, stops heating；It is subsequently adding the modified potato starch liquid obtained through b step, continues to be heated to boiling, keep boiling 3-5min, stop heating, cooling, to obtain final product；Water quality outside described formula is 12-14:100 with the ratio of modified starch size raw material gross weight.
In the present invention, preferred scheme is, described modified starch size preparation method comprises the steps:
A. take the xanthan gum of formula ratio, add water mix homogeneously, then cross colloid mill 2-3 time, obtain xanthan glue；Described water is 100:1 with the weight ratio of xanthan gum；
B. take the modified potato starch of formula ratio, be modified potato starch according to weight ratio: the ratio of water=1:4 adds water, mix homogeneously, obtains modified potato starch liquid；
C. take the Sal of formula ratio, white sugar, monosodium glutamate, caramel color, potassium sorbate and the xanthan glue obtained through a step and the remainder of formula ratio water, mixing, continuously add the water outside formula, heating, heating process is kept stirring for, after boiling, stops heating；It is subsequently adding the modified potato starch liquid obtained through b step, continues to be heated to boiling, keep boiling 4min, stop heating, cooling, to obtain final product；Water quality outside described formula is 12:100 with the ratio of modified starch size raw material gross weight.
Compared with prior art, present invention have the advantage that the modified starch size of the present invention, each component cooperates, through the preparation technology that the present invention is unique, the modified starch size prepared is made to have good freeze-thaw stability and thermoviscosity stability, it is possible to apply under the varying environments such as low temperature, high temperature, strong acid, highly basic；Additionally, be also added into the flavoring agent such as Sal, white sugar, monosodium glutamate in this modified starch size, enable to better tasting when cooking meat products；The preparation method of the present invention is simply, easily operate, it is simple to commercial production is applied.
Below in conjunction with detailed description of the invention, the present invention is described in detail.
Detailed description of the invention
A kind of modified starch size, it prepares raw material and includes following component in parts by weight: Sal 8.5-9.5 part, white sugar 6-8 part, monosodium glutamate 3.5-5.5 part, xanthan gum 0.1-0.3 part, caramel color 0.05-0.2 part, modified potato starch 2-5 part, potassium sorbate 0.05-0.08 part, water 72-78 part.
Caramel color, have another name called caramel, burnt sugar coloring, it is glucide (such as the hydrolyzate etc. of maltose, sucrose, molasses, Nulomoline, lactose, maltose syrup and starch) the complicated bronzing that is at high temperature dehydrated, decomposes and is polymerized or pitchy mixture, some of which is colloid aggregation, is to apply wide half-natural food color.
Xanthan gum also known as Xanthan gum, HANSHENGJIAO, Xanthan Gum, is a kind of monospore polysaccharide produced by false xanthomonas fermentation, can as emulsifying agent, stabilizer, gelling thickener,Wetting agent, film forming agent etc., be applied to the fields such as food.
Potassium sorbate, toxicity is little, can be absorbed by the metabolic system of human body and be decomposed into rapidlyCarbon dioxideAnd water, can effectively suppress the activity of mycete, yeast and aerobic bacteria, moreover it is possible to prevent bacillus botulinus,Staphylococcus, the growth of the harmful microbe such as Salmonella and breeding, but it is nearly unavailable with beneficial microbes such as bacillus acidophilus to anaerobic sporeformer, it is more higher than bactericidal action that it restrains the effect grown, thus reaches effectively to extend the holding time of food, and keeps the local flavor of original food.Its antiseptic effect is 5-10 times of like product sodium benzoate.
In the present invention, preferred scheme be the weight portion sum of described each component be 100 parts.
In the present invention, preferred scheme is that the raw material of preparing of this modified starch size includes following component in parts by weight: Sal 9 parts, white sugar 7 parts, monosodium glutamate 4.5 parts, xanthan gum 0.15 part, caramel color 0.1 part, modified potato starch 4 parts, potassium sorbate 0.08 part, 75.17 parts of water.
In the present invention, preferred scheme be described modified potato starch be Gansu Shengda Fangzhou Potato Starch Co., Ltd. produce modified potato starch.
The present invention also provides for the preparation method of this modified starch size, comprises the steps:
A. take the xanthan gum of formula ratio, add water mix homogeneously, then cross colloid mill 2-3 time, obtain xanthan glue；Described water is 90-110:1 with the weight ratio of xanthan gum；
B. take the modified potato starch of formula ratio, be modified potato starch according to weight ratio: the ratio of water=1:3.5-4.5 adds water, mix homogeneously, obtains modified potato starch liquid；
C. take the Sal of formula ratio, white sugar, monosodium glutamate, caramel color, potassium sorbate and the xanthan glue obtained through a step and the remainder of formula ratio water, mixing, continuously add the water outside formula, heating, heating process is kept stirring for, after boiling, stops heating；It is subsequently adding the modified potato starch liquid obtained through b step, continues to be heated to boiling, keep boiling 3-5min, stop heating, cooling, to obtain final product；Water quality outside described formula is 12-14:100 with the ratio of modified starch size raw material gross weight.
In the present invention, preferred scheme is, described modified starch size preparation method comprises the steps:
A. take the xanthan gum of formula ratio, add water mix homogeneously, then cross colloid mill 2-3 time, obtain xanthan glue；Described water is 100:1 with the weight ratio of xanthan gum；
B. take the modified potato starch of formula ratio, be modified potato starch according to weight ratio: the ratio of water=1:4 adds water, mix homogeneously, obtains modified potato starch liquid；
C. take the Sal of formula ratio, white sugar, monosodium glutamate, caramel color, potassium sorbate and the xanthan glue obtained through a step and the remainder of formula ratio water, mixing, continuously add the water outside formula, heating, heating process is kept stirring for, after boiling, stops heating；It is subsequently adding the modified potato starch liquid obtained through b step, continues to be heated to boiling, keep boiling 4min, stop heating, cooling, to obtain final product；Water quality outside described formula is 12:100 with the ratio of modified starch size raw material gross weight.
In embodiments of the invention and comparative example, the modified potato starch used is the modified potato starch that Gansu Shengda Fangzhou Potato Starch Co., Ltd. produces；Remaining component is all buied by market approach.
Embodiment 1
A kind of modified starch size, it prepares raw material and includes following component in parts by weight: Sal 9 parts, white sugar 7 parts, monosodium glutamate 4.5 parts, xanthan gum 0.15 part, caramel color 0.1 part, modified potato starch 4 parts, potassium sorbate 0.08 part, 75.17 parts of water.
This modified starch size preparation method comprises the steps:
A. take the xanthan gum of formula ratio, add water mix homogeneously, then cross colloid mill 2-3 time, obtain xanthan glue；Described water is 100:1 with the weight ratio of xanthan gum；
B. take the modified potato starch of formula ratio, be modified potato starch according to weight ratio: the ratio of water=1:4 adds water, mix homogeneously, obtains modified potato starch liquid；
C. take the Sal of formula ratio, white sugar, monosodium glutamate, caramel color, potassium sorbate and the xanthan glue obtained through a step and the remainder of formula ratio water, mixing, continuously add the water outside formula, heating, heating process is kept stirring for, after boiling, stops heating；It is subsequently adding the modified potato starch liquid obtained through b step, continues to be heated to boiling, keep boiling 4min, stop heating, cooling, to obtain final product；Water quality outside described formula is 12:100 with the ratio of modified starch size raw material gross weight.
Embodiment 2
A kind of modified starch size, it prepares raw material and includes following component in parts by weight: Sal 8.5 parts, white sugar 8 parts, monosodium glutamate 3.5 parts, xanthan gum 0.3 part, caramel color 0.05 part, modified potato starch 5 parts, potassium sorbate 0.05 part, 78 parts of water.
The preparation method of this modified starch size, comprises the steps:
A. take the xanthan gum of formula ratio, add water mix homogeneously, then cross colloid mill 2 times, obtain xanthan glue；Described water is 110:1 with the weight ratio of xanthan gum；
B. take the modified potato starch of formula ratio, be modified potato starch according to weight ratio: the ratio of water=1:3.5 adds water, mix homogeneously, obtains modified potato starch liquid；
C. take the Sal of formula ratio, white sugar, monosodium glutamate, caramel color, potassium sorbate and the xanthan glue obtained through a step and the remainder of formula ratio water, mixing, continuously add the water outside formula, heating, heating process is kept stirring for, after boiling, stops heating；It is subsequently adding the modified potato starch liquid obtained through b step, continues to be heated to boiling, keep boiling 5min, stop heating, cooling, to obtain final product；Water quality outside described formula is 12:100 with the ratio of modified starch size raw material gross weight.
Embodiment 3
A kind of modified starch size, it prepares raw material and includes following component in parts by weight: Sal 9.5 parts, white sugar 6 parts, monosodium glutamate 5.5 parts, xanthan gum 0.1 part, caramel color 0.2 part, modified potato starch 2 parts, potassium sorbate 0.08 part, 72 parts of water.
The preparation method of this modified starch size, comprises the steps:
A. take the xanthan gum of formula ratio, add water mix homogeneously, then cross colloid mill 3 times, obtain xanthan glue；Described water is 90:1 with the weight ratio of xanthan gum；
B. take the modified potato starch of formula ratio, be modified potato starch according to weight ratio: the ratio of water=1:4.5 adds water, mix homogeneously, obtains modified potato starch liquid；
C. take the Sal of formula ratio, white sugar, monosodium glutamate, caramel color, potassium sorbate and the xanthan glue obtained through a step and the remainder of formula ratio water, mixing, continuously add the water outside formula, heating, heating process is kept stirring for, after boiling, stops heating；It is subsequently adding the modified potato starch liquid obtained through b step, continues to be heated to boiling, keep boiling 3min, stop heating, cooling, to obtain final product；Water quality outside described formula is 14:100 with the ratio of modified starch size raw material gross weight.
Embodiment 4
A kind of modified starch size, it prepares raw material and includes following component in parts by weight: Sal 8.8 parts, white sugar 6.5 parts, monosodium glutamate 4 parts, xanthan gum 0.15 part, caramel color 0.08 part, modified potato starch 2.5 parts, potassium sorbate 0.06 part, 74 parts of water.
The preparation method of this modified starch size, comprises the steps:
A. take the xanthan gum of formula ratio, add water mix homogeneously, then cross colloid mill 2 times, obtain xanthan glue；Described water is 105:1 with the weight ratio of xanthan gum；
B. take the modified potato starch of formula ratio, be modified potato starch according to weight ratio: the ratio of water=1:3.8 adds water, mix homogeneously, obtains modified potato starch liquid；
C. take the Sal of formula ratio, white sugar, monosodium glutamate, caramel color, potassium sorbate and the xanthan glue obtained through a step and the remainder of formula ratio water, mixing, continuously add the water outside formula, heating, heating process is kept stirring for, after boiling, stops heating；It is subsequently adding the modified potato starch liquid obtained through b step, continues to be heated to boiling, keep boiling 4min, stop heating, cooling, to obtain final product；Water quality outside described formula is 12.5:100 with the ratio of modified starch size raw material gross weight.
Embodiment 5
A kind of modified starch size, it prepares raw material and includes following component in parts by weight: Sal 9.2 parts, white sugar 7.5 parts, monosodium glutamate 4.5 parts, xanthan gum 0.25 part, caramel color 0.15 part, modified potato starch 3.5 parts, potassium sorbate 0.07 part, 76 parts of water.
The preparation method of this modified starch size, comprises the steps:
A. take the xanthan gum of formula ratio, add water mix homogeneously, then cross colloid mill 3 times, obtain xanthan glue；Described water is 95:1 with the weight ratio of xanthan gum；
B. take the modified potato starch of formula ratio, be modified potato starch according to weight ratio: the ratio of water=1:4.2 adds water, mix homogeneously, obtains modified potato starch liquid；
C. take the Sal of formula ratio, white sugar, monosodium glutamate, caramel color, potassium sorbate and the xanthan glue obtained through a step and the remainder of formula ratio water, mixing, continuously add the water outside formula, heating, heating process is kept stirring for, after boiling, stops heating；It is subsequently adding the modified potato starch liquid obtained through b step, continues to be heated to boiling, keep boiling 5min, stop heating, cooling, to obtain final product；Water quality outside described formula is 13:100 with the ratio of modified starch size raw material gross weight.
Comparative example 1
A kind of modified starch size, it prepares raw material with embodiment 1, and preparation technology is same as in Example 2.
Comparative example 2
A kind of modified starch size, it prepares raw material with embodiment 1, and preparation technology is same as in Example 3.
Comparative example 3
A kind of modified starch size, it prepares raw material with embodiment 4, and preparation technology is same as in Example 1.
Comparative example 4
A kind of modified starch size, it prepares raw material with embodiment 5, and preparation technology is same as in Example 1.
Comparative example 5
A kind of modified starch size, it prepares raw material and includes following component in parts by weight: Sal 10 parts, white sugar 7 parts, monosodium glutamate 6 parts, xanthan gum 0.2 part, caramel color 0.1 part, modified potato starch 5 parts, potassium sorbate 0.06 part, 78 parts of water；The preparation method of this modified starch size is with embodiment 1.
Comparative example 6
A kind of modified starch size, it prepares raw material and includes following component in parts by weight: Sal 7 parts, white sugar 7 parts, monosodium glutamate 4 parts, xanthan gum 0.4 part, caramel color 0.2 part, modified potato starch 4 parts, potassium sorbate 0.05-0.08 part, water 72-78 part；The preparation method of this modified starch size is with embodiment 1.
Experimental example
Example 1-5, the modified starch size of comparative example 1-6, using model is that the thermoviscosity of above-mentioned modified starch size is measured by the viscosity apparatus of NDJ-79, and test temperature is 95 DEG C, and the concrete data recorded refer to table 1 below:
Table 1: embodiment 1-5, the modified starch size thermoviscosity test tables of data of comparative example 1-6
Data from upper table 1, it can be seen that the modified starch of the present invention has higher thermoviscosity, have good ageing resistace, it is possible to remain in that preferable viscosity at a higher temperature, can apply the cooking environments at high temperature.
Example 1-5, the modified starch size of comparative example 1-6, test its freeze-thaw stability, and method of testing, particularly as follows: be frozen into solid, is then melted, and then proceedes to be frozen into solid, then is melted；Then observing whether it coacervation occurs after thawing, after there is coacervation, stop freezing, and record and carry out number of times that is freezing and that melt (freezing 1 time and melt 1 calculation be 1 time), concrete outcome refers to table 2 below:
Table 2: embodiment 1-5, the modified starch size freeze-thaw stability test tables of data of comparative example 1-6
Data from upper table 1 are it can be seen that the modified starch of the present invention has good freeze-thaw stability, low temperature stable storage.
Example 1-5, the modified starch size of comparative example 1-6, test its stability respectively under conditions of pH value is 1,13, and wherein Example 1-5, the modified starch size of comparative example 1-4 remain in that good viscosity, and do not produce coacervation；The modified starch size of comparative example 5-6, creates the micelle of partial agglomeration.
Above-mentioned embodiment is only the preferred embodiment of the present invention, it is impossible to limit the scope of protection of the invention with this, and change and the replacement of any unsubstantiality that those skilled in the art is done on the basis of the present invention belong to scope of the present invention.
Claims (6)
1. a modified starch size, it is characterised in that prepare raw material and include following component in parts by weight: Sal 8.5-9.5 part, white sugar 6-8 part, monosodium glutamate 3.5-5.5 part, xanthan gum 0.1-0.3 part, caramel color 0.05-0.2 part, modified potato starch 2-5 part, potassium sorbate 0.05-0.08 part, water 72-78 part.
Modified starch size the most according to claim 1, it is characterised in that: the weight portion sum of described each component is 100 parts.
Modified starch size the most according to claim 1, it is characterised in that prepare raw material and include following component in parts by weight: Sal 9 parts, white sugar 7 parts, monosodium glutamate 4.5 parts, xanthan gum 0.15 part, caramel color 0.1 part, modified potato starch 4 parts, potassium sorbate 0.08 part, 75.17 parts of water.
4. according to the modified starch size described in any one of claim 1-3, it is characterised in that: described modified potato starch is the modified potato starch that Gansu Shengda Fangzhou Potato Starch Co., Ltd. produces.
5. the preparation method of a modified starch size according to claim 1, it is characterised in that comprise the steps:
A. take the xanthan gum of formula ratio, add water mix homogeneously, then cross colloid mill 2-3 time, obtain xanthan glue；Described water is 90-110:1 with the weight ratio of xanthan gum；
B. take the modified potato starch of formula ratio, be modified potato starch according to weight ratio: the ratio of water=1:3.5-4.5 adds water, mix homogeneously, obtains modified potato starch liquid；
C. take the Sal of formula ratio, white sugar, monosodium glutamate, caramel color, potassium sorbate and the xanthan glue obtained through a step and the remainder of formula ratio water, mixing, continuously add the water outside formula, heating, heating process is kept stirring for, after boiling, stops heating；It is subsequently adding the modified potato starch liquid obtained through b step, continues to be heated to boiling, keep boiling 3-5min, stop heating, cooling, to obtain final product；Water quality outside described formula is 12-14:100 with the ratio of modified starch size raw material gross weight.
The preparation method of modified starch size the most according to claim 5, it is characterised in that comprise the steps:
A. take the xanthan gum of formula ratio, add water mix homogeneously, then cross colloid mill 2-3 time, obtain xanthan glue；Described water is 100:1 with the weight ratio of xanthan gum；
B. take the modified potato starch of formula ratio, be modified potato starch according to weight ratio: the ratio of water=1:4 adds water, mix homogeneously, obtains modified potato starch liquid；
C. take the Sal of formula ratio, white sugar, monosodium glutamate, caramel color, potassium sorbate and the xanthan glue obtained through a step and the remainder of formula ratio water, mixing, continuously add the water outside formula, heating, heating process is kept stirring for, after boiling, stops heating；It is subsequently adding the modified potato starch liquid obtained through b step, continues to be heated to boiling, keep boiling 4min, stop heating, cooling, to obtain final product；Water quality outside described formula is 12:100 with the ratio of modified starch size raw material gross weight.
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| CN109864286A (en) * | 2019-04-22 | 2019-06-11 | 金极河北调味食品有限公司 | A kind of filling for dumplings juice and preparation method thereof |
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| CN103431353A (en) * | 2013-08-19 | 2013-12-11 | 天津春发生物科技集团有限公司 | Concentrated chicken juice condiment and preparation method thereof |
| CN104012942A (en) * | 2014-06-20 | 2014-09-03 | 广州市食品工业研究所有限公司 | Nutrition stewing sauce and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103431353A (en) * | 2013-08-19 | 2013-12-11 | 天津春发生物科技集团有限公司 | Concentrated chicken juice condiment and preparation method thereof |
| CN104012942A (en) * | 2014-06-20 | 2014-09-03 | 广州市食品工业研究所有限公司 | Nutrition stewing sauce and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109864286A (en) * | 2019-04-22 | 2019-06-11 | 金极河北调味食品有限公司 | A kind of filling for dumplings juice and preparation method thereof |
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