CN106722841A - A kind of food thickening agent - Google Patents
A kind of food thickening agent Download PDFInfo
- Publication number
- CN106722841A CN106722841A CN201611069164.5A CN201611069164A CN106722841A CN 106722841 A CN106722841 A CN 106722841A CN 201611069164 A CN201611069164 A CN 201611069164A CN 106722841 A CN106722841 A CN 106722841A
- Authority
- CN
- China
- Prior art keywords
- parts
- food
- thickening agent
- glue
- diacylglycerol
- 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
- 235000003132 food thickener Nutrition 0.000 title claims abstract description 16
- 239000000835 fiber Substances 0.000 claims abstract description 23
- 239000003292 glue Substances 0.000 claims abstract description 17
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol 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]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims abstract description 13
- 244000247812 Amorphophallus rivieri Species 0.000 claims abstract description 13
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims abstract description 13
- 108010010803 Gelatin Proteins 0.000 claims abstract description 13
- 229920002581 Glucomannan Polymers 0.000 claims abstract description 13
- 244000068988 Glycine max Species 0.000 claims abstract description 13
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 13
- 229920002752 Konjac Polymers 0.000 claims abstract description 13
- 240000003183 Manihot esculenta Species 0.000 claims abstract description 13
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims abstract description 13
- 229930006000 Sucrose Natural products 0.000 claims abstract description 13
- 240000008042 Zea mays Species 0.000 claims abstract description 13
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 13
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 13
- 239000005018 casein Substances 0.000 claims abstract description 13
- 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 claims abstract description 13
- 235000021240 caseins Nutrition 0.000 claims abstract description 13
- 235000005822 corn Nutrition 0.000 claims abstract description 13
- 150000001982 diacylglycerols Chemical class 0.000 claims abstract description 13
- 239000008273 gelatin Substances 0.000 claims abstract description 13
- 229920000159 gelatin Polymers 0.000 claims abstract description 13
- 235000019322 gelatine Nutrition 0.000 claims abstract description 13
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 13
- 229940046240 glucomannan Drugs 0.000 claims abstract description 13
- 235000010485 konjac Nutrition 0.000 claims abstract description 13
- 239000000252 konjac Substances 0.000 claims abstract description 13
- 239000005720 sucrose Substances 0.000 claims abstract description 13
- -1 sucrose ester Chemical class 0.000 claims abstract description 13
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 13
- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 claims 3
- 235000013305 food Nutrition 0.000 abstract description 11
- 230000000694 effects Effects 0.000 abstract description 3
- 238000010521 absorption reaction Methods 0.000 abstract description 2
- 235000013611 frozen food Nutrition 0.000 abstract description 2
- 239000000843 powder Substances 0.000 abstract description 2
- 239000007787 solid Substances 0.000 abstract description 2
- 239000002562 thickening agent Substances 0.000 description 2
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a kind of food thickening agent, it is made up of following mass fraction formula components：10 30 parts of tapioca, 24 parts of casein, 57 parts of soybean fiber glue, 46 parts of konjac glucomannan, 46 parts of sucrose ester, 79 parts of gelatin, 46 parts of xanthans, 35 parts of diacylglycerol, 68 parts of corn fiber gum, the present invention forms smooth film in food surface, prevent frozen food, the moisture absorption of solid powder food surface and cause Quality Down, significantly improve the quality of food, formula advantages of simple, using effect is good.
Description
Technical field
The present invention relates to thickener technical field, in particular to a kind of food thickening agent.
Background technology
Food thickening agent, is typically referred to be dissolved in the water also known as foodstuff glue, and abundant aquation is formed under certain condition
Sticky, satiny or jelly liquid macromolecular substances, can play offer thickening, increasing stick, adhesive force, gel shape in processed food
Into ability, hardness, fragility, tight ness rating, stable emulsion, suspended body etc. effect, make food obtain want it is variously-shaped and hard, soft,
The various mouthfeels such as crisp, glutinous, thick.Need food thickening agent its amount of addition little in food, usually some thousandths of, but can
Effectively economically improve the stability of food system again.
The content of the invention
A kind of unresolved above mentioned problem of the present invention, there is provided food thickening agent.
To achieve the above object, the present invention provides following technical scheme：
A kind of food thickening agent, is made up of following mass fraction formula components：Tapioca 10-30 parts, casein 2-4
Part, 5-7 parts of soybean fiber glue, konjac glucomannan 4-6 parts, sucrose ester 4-6 parts, gelatin 7-9 parts, xanthans 4-6 parts, diacylglycerol 3-
5 parts, corn fiber gum 6-8 parts.
Further：It is made up of following mass fraction formula components：10 parts of tapioca, 2 parts of casein, soybean fiber
5 parts of glue, 4 parts of konjac glucomannan, 4 parts of sucrose ester, 7 parts of gelatin, 4 parts of xanthans, 3 parts of diacylglycerol, 6 parts of corn fiber gum.
Further：It is made up of following mass fraction formula components：20 parts of tapioca, 3 parts of casein, soybean fiber
6 parts of glue, 5 parts of konjac glucomannan, 5 parts of sucrose ester, 8 parts of gelatin, 5 parts of xanthans, 4 parts of diacylglycerol, 7 parts of corn fiber gum.
Further：It is made up of following mass fraction formula components：30 parts of tapioca, 4 parts of casein, soybean fiber
7 parts of glue, 6 parts of konjac glucomannan, 6 parts of sucrose ester, 9 parts of gelatin, 6 parts of xanthans, 5 parts of diacylglycerol, 8 parts of corn fiber gum.
The beneficial effects of the invention are as follows：
The present invention provide thickener can very it is big improve food gelling performance, reduce the Gelling properties of food,
Food surface forms smooth film, prevent frozen food, the moisture absorption of solid powder food surface and cause Quality Down, hence it is evident that carry
The quality of food high, is formulated advantages of simple, and using effect is good.
Specific embodiment
Below in conjunction with the embodiment of the present invention, the technical scheme in the embodiment of the present invention is clearly and completely described,
Obviously, described embodiment is only a part of embodiment of the invention, rather than whole embodiments.Based in the present invention
Embodiment, the every other embodiment that those of ordinary skill in the art are obtained under the premise of creative work is not made, all
Belong to the scope of protection of the invention.
Embodiment one：
A kind of food thickening agent is made up of following mass fraction formula components：Tapioca 10-30 parts, casein 2-4 parts,
5-7 parts of soybean fiber glue, konjac glucomannan 4-6 parts, sucrose ester 4-6 parts, gelatin 7-9 parts, xanthans 4-6 parts, diacylglycerol 3-5
Part, corn fiber gum 6-8 parts.
Embodiment two：
A kind of food thickening agent is made up of following mass fraction formula components：10 parts of tapioca, 2 parts of casein, soybean
5 parts of azelon glue, 4 parts of konjac glucomannan, 4 parts of sucrose ester, 7 parts of gelatin, 4 parts of xanthans, 3 parts of diacylglycerol, 6 parts of corn fiber gum.
Embodiment three：
A kind of food thickening agent is made up of following mass fraction formula components：20 parts of tapioca, 3 parts of casein, soybean
6 parts of azelon glue, 5 parts of konjac glucomannan, 5 parts of sucrose ester, 8 parts of gelatin, 5 parts of xanthans, 4 parts of diacylglycerol, 7 parts of corn fiber gum.
Example IV：
A kind of food thickening agent is made up of following mass fraction formula components：30 parts of tapioca, 4 parts of casein, soybean
7 parts of azelon glue, 6 parts of konjac glucomannan, 6 parts of sucrose ester, 9 parts of gelatin, 6 parts of xanthans, 5 parts of diacylglycerol, 8 parts of corn fiber gum.
Moreover, it will be appreciated that although the present specification is described in terms of embodiments, not each implementation method is only wrapped
Containing an independent technical scheme, this narrating mode of specification is only that for clarity, those skilled in the art should
Specification an as entirety, the technical scheme in each embodiment can also be formed into those skilled in the art through appropriately combined
May be appreciated other embodiment.
Claims (4)
1. a kind of food thickening agent, it is characterised in that：It is made up of following mass fraction formula components：
Tapioca 10-30 parts, casein 2-4 parts, 5-7 parts of soybean fiber glue, konjac glucomannan 4-6 parts, sucrose ester 4-6 parts,
Gelatin 7-9 parts, xanthans 4-6 parts, diacylglycerol 3-5 parts, corn fiber gum 6-8 parts.
2. a kind of food thickening agent according to claim 1, it is characterised in that：By following mass fraction formula components group
Into：
10 parts of tapioca, 2 parts of casein, 5 parts of soybean fiber glue, 4 parts of konjac glucomannan, 4 parts of sucrose ester, 7 parts of gelatin, xanthan
4 parts of glue, 3 parts of diacylglycerol, 6 parts of corn fiber gum.
3. a kind of food thickening agent according to claim 1, it is characterised in that：By following mass fraction formula components group
Into：
20 parts of tapioca, 3 parts of casein, 6 parts of soybean fiber glue, 5 parts of konjac glucomannan, 5 parts of sucrose ester, 8 parts of gelatin, xanthan
5 parts of glue, 4 parts of diacylglycerol, 7 parts of corn fiber gum.
4. a kind of food thickening agent according to claim 1, it is characterised in that：By following mass fraction formula components group
Into：
30 parts of tapioca, 4 parts of casein, 7 parts of soybean fiber glue, 6 parts of konjac glucomannan, 6 parts of sucrose ester, 9 parts of gelatin, xanthan
6 parts of glue, 5 parts of diacylglycerol, 8 parts of corn fiber gum.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611069164.5A CN106722841A (en) | 2016-11-29 | 2016-11-29 | A kind of food thickening agent |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611069164.5A CN106722841A (en) | 2016-11-29 | 2016-11-29 | A kind of food thickening agent |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106722841A true CN106722841A (en) | 2017-05-31 |
Family
ID=58904130
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611069164.5A Pending CN106722841A (en) | 2016-11-29 | 2016-11-29 | A kind of food thickening agent |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106722841A (en) |
-
2016
- 2016-11-29 CN CN201611069164.5A patent/CN106722841A/en active Pending
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170531 |
|
| WD01 | Invention patent application deemed withdrawn after publication |