CN108272066A - 一种用于淀粉加工食品的质地改良剂 - Google Patents

一种用于淀粉加工食品的质地改良剂 Download PDF

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CN108272066A
CN108272066A CN201711331710.2A CN201711331710A CN108272066A CN 108272066 A CN108272066 A CN 108272066A CN 201711331710 A CN201711331710 A CN 201711331710A CN 108272066 A CN108272066 A CN 108272066A
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吴俊杰
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Fuyang Fu Wang Food Co Ltd
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Abstract

本发明公开了一种用于淀粉加工食品的质地改良剂，其按照以下原料的重量份数组成：α‑淀粉酶5‑10份、单甘脂3‑5份、黄原胶6‑8份、碳酸氢钠1‑5份、甲基纤维素5‑8份、半纤维素酶0.5‑0.8份、槐豆胶3‑5份、葡萄糖淀粉酶0.1‑0.8份、亲水性麸质6‑9份、全脂大豆粉1‑8份、抗坏血酸3‑8份、卵磷脂6‑15份、焦磷酸钠2‑5份、三聚磷酸钠1‑8份、次磷酸钠6‑15份。本发明的用于淀粉加工食品的质地改良剂可以延缓淀粉老化，提高含淀粉食品的品质，增加其食用价值，同时改善物理性质和质地的效果，改善脆性和粘性等，并且还具有维持改善的性质和质地的效果。

Description

一种用于淀粉加工食品的质地改良剂
技术领域
本发明涉及一种用于淀粉加工食品的质地改良剂。
背景技术
加工的淀粉食品以各种形式如面包、面条、米糕和点心 ( 不论是主食还是副食 )在 全世界范围内被吃食。设计了用于改善加工的淀粉食品的质地的各种技术以进一步增强加工的淀粉食品的适口性。例如，报道了软化面包，防止由于老化导致的干透、向面条添加硬 度 ( 弹性 )，改善粘性，改善咀嚼性等。
现有食品改良剂抗淀粉老化的机理虽有一些研究，但对其相关的应用研究却较少，且无相关国家标准，对用于淀粉加工食品的质地改良剂的研发也处于初级阶段。
发明内容
本发明的目的就在于为了解决上述问题而提供一种延缓淀粉老化，提高含淀粉食品的品质的质地改良剂。
为了实现上述目的，本发明是通过以下技术方案实现的：一种用于淀粉加工食品的质地改良剂，其按照以下原料的重量份数组成：α-淀粉酶5-10份、单甘脂3-5份、黄原胶6-8份、碳酸氢钠1-5份、甲基纤维素5-8份、半纤维素酶0.5-0.8份、槐豆胶3-5份、葡萄糖淀粉酶0.1-0.8份、亲水性麸质6-9份、全脂大豆粉1-8份、抗坏血酸3-8份、卵磷脂6-15份、焦磷酸钠2-5份、三聚磷酸钠1-8份、次磷酸钠6-15份。
进一步的，一种用于淀粉加工食品的质地改良剂，其按照以下原料的重量份数组成：α-淀粉酶5-8份、单甘脂3-5份、黄原胶6-8份、碳酸氢钠1-5份、甲基纤维素5-7份、半纤维素酶0.5-0.7份、槐豆胶3-5份、葡萄糖淀粉酶0.1-0.5份、亲水性麸质6-8份、全脂大豆粉1-5份、抗坏血酸3-6份、卵磷脂6-9份、焦磷酸钠2-4份、三聚磷酸钠1-5份、次磷酸钠6-9份。
再进一步的，一种用于淀粉加工食品的质地改良剂，其按照以下原料的重量份数组成：α-淀粉酶7份、单甘脂4份、黄原胶7份、碳酸氢钠3份、甲基纤维素7份、半纤维素酶0.6份、槐豆胶4份、葡萄糖淀粉酶0.5份、亲水性麸质7份、全脂大豆粉3份、抗坏血酸5份、卵磷脂7份、焦磷酸钠3份、三聚磷酸钠3份、次磷酸钠7份。
综上所述本发明具有以下有益效果：本发明的用于淀粉加工食品的质地改良剂可以延缓淀粉老化，提高含淀粉食品的品质，增加其食用价值，同时改善物理性质和质地的效果，改善脆性和粘性等，并且还具有维持改善的性质和质地的效果。
具体实施方式
具体实施例1：一种用于淀粉加工食品的质地改良剂，其按照以下原料的重量份数组成：α-淀粉酶5份、单甘脂3份、黄原胶6份、碳酸氢钠1份、甲基纤维素5份、半纤维素酶0.5份、槐豆胶3份、葡萄糖淀粉酶0.1份、亲水性麸质6份、全脂大豆粉1份、抗坏血酸3份、卵磷脂6份、焦磷酸钠2份、三聚磷酸钠1份、次磷酸钠6份。
具体实施例2：一种用于淀粉加工食品的质地改良剂，其按照以下原料的重量份数组成：α-淀粉酶7份、单甘脂4份、黄原胶7份、碳酸氢钠3份、甲基纤维素7份、半纤维素酶0.6份、槐豆胶4份、葡萄糖淀粉酶0.5份、亲水性麸质7份、全脂大豆粉3份、抗坏血酸5份、卵磷脂7份、焦磷酸钠3份、三聚磷酸钠3份、次磷酸钠7份。
具体实施例3：一种用于淀粉加工食品的质地改良剂，其按照以下原料的重量份数组成：α-淀粉酶10份、单甘脂5份、黄原胶8份、碳酸氢钠5份、甲基纤维素8份、半纤维素酶0.8份、槐豆胶5份、葡萄糖淀粉酶0.8份、亲水性麸质9份、全脂大豆粉8份、抗坏血酸8份、卵磷脂15份、焦磷酸钠5份、三聚磷酸钠8份、次磷酸钠15份。
以上所举实施例为本发明的较佳实施方式，仅用来方便说明本发明，并非对本发明作任何形式上的限制，任何所属技术领域中具有通常知识者，若在不脱离本发明所提技术特征的范围内，利用本发明所揭示技术内容所作出局部更动或修饰的等效实施例，并且未脱离本发明的技术特征内容，均仍属于本发明技术特征的范围内。

Claims (3)

1.一种用于淀粉加工食品的质地改良剂，其特征在于：按照以下原料的重量份数组成：α-淀粉酶5-10份、单甘脂3-5份、黄原胶6-8份、碳酸氢钠1-5份、甲基纤维素5-8份、半纤维素酶0.5-0.8份、槐豆胶3-5份、葡萄糖淀粉酶0.1-0.8份、亲水性麸质6-9份、全脂大豆粉1-8份、抗坏血酸3-8份、卵磷脂6-15份、焦磷酸钠2-5份、三聚磷酸钠1-8份、次磷酸钠6-15份。
2.根据权利要求1所述的一种用于淀粉加工食品的质地改良剂，其特征在于：按照以下原料的重量份数组成：α-淀粉酶5-8份、单甘脂3-5份、黄原胶6-8份、碳酸氢钠1-5份、甲基纤维素5-7份、半纤维素酶0.5-0.7份、槐豆胶3-5份、葡萄糖淀粉酶0.1-0.5份、亲水性麸质6-8份、全脂大豆粉1-5份、抗坏血酸3-6份、卵磷脂6-9份、焦磷酸钠2-4份、三聚磷酸钠1-5份、次磷酸钠6-9份。
3.根据权利要求1所述的一种用于淀粉加工食品的质地改良剂，其特征在于：按照以下原料的重量份数组成：α-淀粉酶7份、单甘脂4份、黄原胶7份、碳酸氢钠3份、甲基纤维素7份、半纤维素酶0.6份、槐豆胶4份、葡萄糖淀粉酶0.5份、亲水性麸质7份、全脂大豆粉3份、抗坏血酸5份、卵磷脂7份、焦磷酸钠3份、三聚磷酸钠3份、次磷酸钠7份。
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CN112438363A (zh) * 2019-09-05 2021-03-05 四川农业大学 一种饵块品质改良剂及其制备方法

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* Cited by examiner, † Cited by third party
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CN109805354A (zh) * 2019-04-08 2019-05-28 上海菩圆生物科技有限公司 一种肠粉品质改良剂及其使用方法
CN112438363A (zh) * 2019-09-05 2021-03-05 四川农业大学 一种饵块品质改良剂及其制备方法

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