CN108041570A - 一种复合食品添加剂 - Google Patents
一种复合食品添加剂 Download PDFInfo
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/25—Exudates, e.g. gum arabic, gum acacia, gum karaya or tragacanth
-
- 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
本发明是一种复合食品添加剂,由以下重量百分比的原料制成:海藻酸钠20‑30%,魔芋胶30‑35%,阿拉伯胶粉5‑15%,亚麻籽胶0‑5%,三聚磷酸钠20‑30%,六偏磷酸钠10‑15%;制备时,将上述原料加入到混合机中复配制成,混合机的混合时间不少于45分钟,后过通过100‑120目筛网过筛即得产品。本发明制成的复合添加剂与现有单一功能的食品添加剂相比,可有效增强食品乳化,稳定,保水,增稠的效果。能切实解决马铃薯全粉加工成成品过程中及储藏和食用过程中一系列的弊端,优化了加工工艺,延长了成品的货架期,改善了成品的口感,并且无害、添加量少、使用方便、安全、可靠等特点。
Description
技术领域
本发明涉及一种食品添加剂,特别是一种马铃薯全粉再加工制成成品的复合食品添加剂。
背景技术
马铃薯耐旱、耐寒、耐瘠薄,亩产高,适应性广,种植起来更为容易,属于“省水、省肥、省药、省劲儿”的“四省”作物。全国大部分地区的土壤及气候条件都可满足其生长。在西北干旱半干旱地区,马铃薯不仅能正常生长,还能减少水分流失。此外,推进马铃薯主粮化还可优化粮食结构布局。在开发利用南方冬闲田领域,扩种马铃薯潜力巨大。
相比较水稻、小麦、玉米,马铃薯的营养成分也不低。马铃薯中含有丰富的钙、磷、铁等,被誉为食品领域的“第二面包”。再者,马铃薯储存年限长。粮食储备安全是粮食安全的基础,加工成全粉的马铃薯能够储存15年不变质,相比之下,其他粮食远远没有这么高的储存年限。
马铃薯除了直接使用外,还可以加工成马铃薯全粉,然后将马铃薯全粉在加工成成品,马铃薯全粉在加工成产品时存在的加工成型难,口感差,冷冻储藏变硬龟裂等问题,在制作面条,面皮制品时产生并条现象,水煮时易混汤等问题,因此就需要添加添加剂。
发明内容
本发明所要解决的技术问题是针对现有技术存在的问题,提供一种将马铃薯全粉再加工制成品的复合食品添加剂。
本发明所要解决的技术问题是通过以下的技术方案来实现的,本发明是一种复合食品添加剂,其特点是:由以下重量百分比的原料制成:
海藻酸钠20-30%,魔芋胶30-35%,
阿拉伯胶粉5-15%,亚麻籽胶0-5%,
三聚磷酸钠20-30%,六偏磷酸钠10-15%;
制备时,将上述原料加入到混合机中复配制成,混合机的混合时间不少于45分钟,后过通过100-120目筛网过筛即得产品。
所述阿拉伯胶粉选用白色至黄色粒状,质量指标符合JECFA,2006质量标准。
本发明所述的复合食品添加剂,其进一步优选的技术方案是:所述混合机为双螺360°旋锥型混合机。
本发明所述的复合食品添加剂,其进一步优选的技术方案是:所述海藻酸钠的粒度小于125μm,其水溶液PH值为6.0±2.0,质量指标要符合GB1976-2008国家标准。
本发明所述的复合食品添加剂,其进一步优选的技术方案是:所述魔芋胶为纯化魔芋胶,其1%水溶液的PH值为4.7±0.2,粘度在25℃温度下大于36000mpa•s。粘度使用NDJ数字粘度计,2号转子,以30转/分钟的转速测量得到。
本发明所述的复合食品添加剂,其进一步优选的技术方案是:所述亚麻籽胶的粒度小于125μm,粘度在25℃下大于等于10000mpa•s。粘度使用NDJ数字粘度计,2号转子,以30转/分钟的转速测量得到。
本发明所述的复合食品添加剂,其进一步优选的技术方案是:所述三聚磷酸钠的粒度小于150μm,其1%水溶液的PH值为9.8±0.2,质量指标符合国家GB25566-2010标准,总磷酸盐(以P2O5计)57%±2。
本发明所述的复合食品添加剂,其进一步优选的技术方案是:所述六偏磷酸钠的1%水溶液的PH值为6.8±2,其质量指标符合国家GB1890-2005标准,总磷酸盐(以P2O5计)68%±2。
本发明所用的原料全部是GB2760—2011国家标准中规定可以在食品中添加使用的添加剂,并且严格遵守其规定的使用规定及要求。
海藻酸钠(Sodium alginate),又称为褐藻酸钠,藻胶,可与蛋白质形成可溶性络合物,使粘度增大,其水合性可改善粘结性。粘度因聚合度,浓度和温度而异。聚合度75时为70mpa•s,84时为140mpa•s,118时为500mpa•s,130时为1000mpa•s。在高温状态下放置,因海藻蛋白酶的作用使分子解聚,粘度降低。
魔芋胶,是从各种魔芋植物的块茎里提取出的水凝胶状多糖。魔芋,英文名:Konjac。多年生天南星科草本植株,生魔芋会有小毒.用途非常广泛,魔芋是个大家族,全世界大约有上百种,中国就有30余种。魔芋是当今发现的、唯一能大量提供葡聚糖的经济作物。魔芋的主要成份是葡甘露聚糖,它不只含有人体所需的超过10种氨基酸和多种微量元素,也具有低蛋白质、低脂肪、高纤维、吸水性好、膨胀率高等特性。
亚麻籽胶(Linseed gum)别名富兰克胶,胡麻胶。是以亚麻的种子或籽皮为原料,经过提取浓缩精制等加工工艺制成的粉状制品。亚麻籽胶具有较好的起泡能力和泡沫稳定性。具有很强的亲水性和乳化性。百分之一的水溶液的粘度很高,大于10000mpa•s。
阿拉伯胶(Gum arabic)别名阿拉伯树胶,金合欢胶。由阿拉伯胶树或亲缘种金合欢属树的茎和枝割流收集胶装渗出物,除去杂质后经干燥并粉碎而成。主要用作增稠剂和稳定剂。
三聚磷酸钠和六偏磷酸钠,在食品制备过程中,用于品质改良剂和水份保持剂和金属螯合剂,还用作调味剂、增香剂、pH控制剂、组织软化剂,。根据国家2760-2011标准可广泛用于各种食品的加工生产中。
本发明采用的原料之间有非常明显的相乘作用,可发挥各种原料的互补作用,产生“1+1>2”的协同增效效应,满足食品生产不同需要,扩大食品添加剂使用范围、提高食品性能。
本发明对马铃薯全粉提供作用机理简述如下:
一、物理作用:
本发明制作的复合食品添加剂的分子结构中含有许多亲水基团,如羟基、羧基、氨基、羧酸根等,水化后均匀分散于溶液中,形成黏稠胶体溶液,使蛋白质分子运动减慢,降低蛋白质分子相互结合的几率和沉降速度,使其更好的促进蛋白质的乳化作用。同时,还可形成更好的网络结构,增强了分子间的结合力减少龟裂等现象。
二、化学作用
本发明制作的复合食品添加剂的分子结构中含有羟基、羧基、烷氧基、糖苷键中的氧原子和肽键中的氮原子外层均含有sp3杂化轨道,轨道中未共用的孤电子对可与水分子带部分正电荷的氢离子结合形成氢键,氢键的键合力极强,当大于本发明“复合食品添加剂”时会使分子与水结合形成长分子链,且溶解分散在水中,形成热力学稳定体系。分子舒展使多种基团充分暴露,各极性基团与极性水分子以氢键或偶极作用力相互制约形成内层水膜,内层水再与外层水作用发生缔合,体积极大的溶胶分子作为骨架,大量的水被束缚,介质的自由移动受到阻碍而产生层流间的阻力,表现出黏稠性。
本发明制作的复合食品添加剂的功能简述如下:
一、凝胶作用
本发明制作的复合食品添加剂中的亲水胶体在氢键、电场极化力或溶液中的某些高价离子的键桥作用下,其长链分子相互交联而形成并将液体缠绕固定在内的三维连续式网络,获得坚固严密的结构以抵制外界压力而最终阻止体系的流动。某些食品添加剂在单独存在时不具胶凝性,但与其它添加剂复配却呈现出增稠和凝胶协同效应。
二、增稠作用
本发明制作的复合食品添加剂中的部分分子发生水化作用,而具有更强的增稠作用。现有单体食品胶(食品胶是指单一功能的一种添加剂,例如增稠剂)在使用时,受溶液体系电解质、pH、压力的影响呈现出明显不适应性和不协调性。本发明制作的食品添加剂不同于现有各种单体类食品胶(单一功能的一种添加剂,例如增稠剂),因其自身结构产生不同增稠和流变的复合协同特性,从而规避了现有单体食品胶的上述不协调性,从而扩展了使用范围。
三、乳化稳定作用
本发明制作的复合食品添加剂添加到食品中后,食品体系黏度增加,体系中分散相不容易聚集和凝聚,从而使分散体系稳定,可作为果汁饮料、啤酒泡沫、糕点裱花等的乳化稳定剂,但并不是真正的乳化剂或起泡剂,其作用方式不是按照一般乳化剂的亲水-亲油平衡机制来进行,而是通过增稠或增加水相黏度以阻止或减弱分散的油粒小球发生迁移和聚合倾向方式完成的。
四、结晶控制作用
食品中许多重要性质,如形状、光亮度、咀嚼性和融化性等都与晶体结构直接相关。本发明制作的复合食品添加剂对结晶有3种作用方式:1、相容性:与晶体结合,且依附在增长的晶体表面,改变晶体正常的增长方式;2、竞争性:与晶体相互竞争形成结晶;3、结合性:与其它物质结合,进而影响晶体增长。
五、香精固定作用
香精固定化技术是在油水乳化系统中,利用合适的乳化剂包埋香精小液滴,当水分被去除时可防止香精蒸发,防止氧化变质或从空气中吸收水分,且包埋的香精小液滴能溶解或有效分散到水媒介中,当香精从包埋膜内释放出来可得到相同香气。本发明提供的食品乳化稳定保水增稠剂可用作固定香精的乳化剂。
六、保水稳定作用
本发明制作的复合食品添加剂添的分子结构中含有强离子基团,可与自由水形成氢键,以及添加剂中含有的分子本身形成三维空间结构——凝胶,因此,该食品添加剂能把自由水牢牢的“锁住”,在加热、杀菌等加工过程中,水分就不会大量流失。该食品添加剂具有亲水性高分子,呈现强亲水作用,可有效改善食品生产或贮存中的脱水收缩问题,也可改良食品结构及咀嚼口感。
与现有技术相比,本发明制成的复合添加剂与现有单一功能的食品添加剂相比,可有效增强食品乳化,稳定,保水,增稠的效果。能切实解决马铃薯全粉加工成成品过程中及储藏和食用过程中一系列的弊端,优化了加工工艺,延长了成品的货架期,改善了成品的口感,并且无害、添加量少、使用方便、安全、可靠等特点。
具体实施方式
以下进一步描述本发明的具体技术方案,以便于本领域的技术人员进一步地理解本发明,而不构成对其权利的限制。
实施例1,一种复合食品添加剂,由以下重量百分比的原料制成:
海藻酸钠20%,魔芋胶35%,阿拉伯胶粉10%,亚麻籽胶 5%,三聚磷酸钠30%。制备时,将上述原料加入到双螺旋锥型混合机中复配制成,混合机的混合时间不少于45分钟,后过通过100目筛网过筛即得产品。
制得的产品,其1%浓度的PH值为7±0.3,P2O5含量≤27%,粘度为用NDJ数字粘度计检测,采用2号转子,30转/分,25℃下粘度340±5% mpa•s。
其中海藻酸钠的粒度小于125μm,通过120目筛网过筛得到,其水溶液PH值为6.0±2.0,所述魔芋胶为纯化魔芋胶,其1%水溶液的PH值为4.7±0.2,粘度在25℃温度下大于36000mpa•s。所述亚麻籽胶的粒度小于125μm,粘度在25℃下大于等于10000mpa•s。所述三聚磷酸钠的粒度小于150μm,其1%水溶液的PH值为9.8±0.2,总磷酸盐(以P2O5计)57%±2。所述六偏磷酸钠的1%水溶液的PH值为6.8±2,总磷酸盐(以P2O5计)68%±2。
在方便面制品中应用:方便面的制做程序包括盐水混合过程,在盐水混合过程中,在盐水混合器内,将本实施例提供的食品添加剂加入到盐水混合器内的原料中,添加量是原料重量的1%,开搅拌机搅拌均匀,该方便面不需添加其它的乳化剂、稳定剂、保水剂、增稠剂,其他操作步骤与正常生产方便面的工艺相同。所制得的方便面的相关性能参考表1。
实施例2,一种复合食品添加剂,由以下重量百分比的原料制成:海藻酸钠20%,魔芋胶30%,阿拉伯胶粉15%,亚麻籽胶5%,三聚磷酸钠20%,六偏磷酸钠10%。
制备时,将上述原料加入到双螺旋锥型混合机中复配制成,混合机的混合时间不少于45分钟,后过通过100目筛网过筛即得产品。
制得的产品,其1%浓度的PH值为7±0.3,P2O5含量≤27%,粘度为用NDJ数字粘度计检测,采用2号转子,30转/分,25℃下粘度340±5% mpa•s。
其中海藻酸钠的粒度小于125μm,通过120目筛网过筛得到,其水溶液PH值为6.0±2.0,所述魔芋胶为纯化魔芋胶,其1%水溶液的PH值为4.7±0.2,粘度在25℃温度下大于36000mpa•s。所述亚麻籽胶的粒度小于125μm,粘度在25℃下大于等于10000mpa•s。所述三聚磷酸钠的粒度小于150μm,其1%水溶液的PH值为9.8±0.2,总磷酸盐(以P2O5计)57%±2。所述六偏磷酸钠的1%水溶液的PH值为6.8±2,总磷酸盐(以P2O5计)68%±2。
本实施例提供的添加剂可以在面制品中应用(蒸制食品):
面制品的制备工艺包括和面过程,在和面过程中,将本实施例提供的产品,先用少量水化开,之后加入到面中,添加量占原料重的0.03-0.1%,该面制品不需添加其它的乳化剂、稳定剂、保水剂、增稠剂,面制品的的其他工艺过程不变,进行和面即可。
实施例3,一种复合食品添加剂,由以下重量百分比的原料制成:海藻酸钠 30%,魔芋胶35%,阿拉伯胶粉 15%,亚麻籽胶 3%。三聚磷酸钠12% 。六偏磷酸钠5%。制备时,将上述原料加入到双螺旋锥型混合机中复配制成,混合机的混合时间不少于45分钟,后过通过100目筛网过筛即得产品。
其中海藻酸钠的粒度小于125μm,通过120目筛网过筛得到,其水溶液PH值为6.0±2.0,所述魔芋胶为纯化魔芋胶,其1%水溶液的PH值为4.7±0.2,粘度在25℃温度下大于36000mpa•s。所述亚麻籽胶的粒度小于125μm,粘度在25℃下大于等于10000mpa•s。所述三聚磷酸钠的粒度小于150μm,其1%水溶液的PH值为9.8±0.2,总磷酸盐(以P2O5计)57%±2。所述六偏磷酸钠的1%水溶液的PH值为6.8±2,总磷酸盐(以P2O5计)68%±2。
此配比可用于面皮食品(饺子皮 混沌皮等)
将本发明实施例1-3提供的添加剂本分别加入不同的食品体系中,食品体系的各项性能检测结果如表1所示。
表1 实施例1-3提供的的食品体系的各项性能检测结果
项目 | 食品体系 | 添加量(%) | 稳定性 |
实施例 1 | 方便面 | 1 | 一年 |
实施例 2 | 蒸制品 | 0.03-0.1 | 一年 |
实施例 3 | 面皮食品 | 0.01-0.03 | 6 个月 |
表1中所示的添加量是指本发明实施例提供的添加剂加入到食品原料中,占食品原料的重量百分比。
表1中所示的稳定性,用时间表征,指食品的状态不发生明显变化的时间,状态不发生变化是指液体食品不发生分层,固体食品不发生断裂、粉碎,并保持了与刚生产出来时相同的口感。时间越长,表示食品的稳定性越好,表示本发明提供的食品乳化稳定保水增稠剂的乳化、稳定、增稠、保水、效果越好。由上述实施例的测试结果可以得出,本发明提供的食品乳化稳定保水增稠剂应用到食品体系中后,食品体系具有较好的稳定性;本发明提供的食品乳化稳定保水增稠剂的乳化、稳定、增稠、保水、效果较好。
以上所述,仅为本发明的较佳实施例而已,并非用于限定本发明的保护范围。凡是根据本发明内容所做的均等变化与修饰,均涵盖在本发明的专利范围内。
Claims (7)
1.一种复合食品添加剂,其特征在于,由以下重量百分比的原料制成:
海藻酸钠20-30%,魔芋胶30-35%,
阿拉伯胶粉5-15%,亚麻籽胶0-5%,
三聚磷酸钠20-30%,六偏磷酸钠10-15%;
制备时,将上述原料加入到混合机中复配制成,混合机的混合时间不少于45分钟,后过通过100-120目筛网过筛即得产品。
2.根据权利要求1所述的复合食品添加剂,其特征在于:所述混合机为双螺旋锥型混合机。
3.根据权利要求1所述的复合食品添加剂,其特征在于:所述海藻酸钠的粒度小于125μm,其水溶液PH值为6.0±2.0。
4.根据权利要求1所述的复合食品添加剂,其特征在于:所述魔芋胶为纯化魔芋胶,其1%水溶液的PH值为4.7±0.2,粘度在25℃温度下大于36000mpa•s。
5.根据权利要求1所述的复合食品添加剂,其特征在于:所述亚麻籽胶的粒度小于125μm,粘度在25℃下大于等于10000mpa•s。
6.根据权利要求1所述的复合食品添加剂,其特征在于:所述三聚磷酸钠的粒度小于150μm,其1%水溶液的PH值为9.8±0.2。
7.根据权利要求1所述的复合食品添加剂,其特征在于:所述六偏磷酸钠的1%水溶液的PH值为6.8±2。
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CN113383936A (zh) * | 2021-06-21 | 2021-09-14 | 四川省阳家私坊食品开发有限公司 | 一种自带汤料的火锅底料及其制备方法 |
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