CN108272067A - One kind being used for starch processing food improver - Google Patents

One kind being used for starch processing food improver Download PDF

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Publication number
CN108272067A
CN108272067A CN201711332853.5A CN201711332853A CN108272067A CN 108272067 A CN108272067 A CN 108272067A CN 201711332853 A CN201711332853 A CN 201711332853A CN 108272067 A CN108272067 A CN 108272067A
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CN
China
Prior art keywords
parts
monoglyceride
starch
processing food
starch processing
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.)
Withdrawn
Application number
CN201711332853.5A
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Chinese (zh)
Inventor
吴俊杰
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Fuyang Fu Wang Food Co Ltd
Original Assignee
Fuyang Fu Wang Food Co Ltd
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Filing date
Publication date
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Priority to CN201711332853.5A priority Critical patent/CN108272067A/en
Publication of CN108272067A publication Critical patent/CN108272067A/en
Withdrawn legal-status Critical Current

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    • 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
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/188—Cellulose; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/245—Amino acids, nucleic acids
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
    • 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
    • A23L29/03—Organic 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
    • A23L29/03—Organic compounds
    • A23L29/035—Organic compounds containing oxygen as heteroatom
    • 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
    • A23L29/03—Organic compounds
    • A23L29/045—Organic compounds containing nitrogen as heteroatom
    • 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
    • A23L29/06—Enzymes
    • 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
    • A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
    • 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
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • A23L29/27—Xanthan not combined with other microbial gums
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/175—Amino acids
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Molecular Biology (AREA)
  • Microbiology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Dispersion Chemistry (AREA)
  • Biochemistry (AREA)
  • Mycology (AREA)
  • Noodles (AREA)
  • Cereal-Derived Products (AREA)

Abstract

The invention discloses one kind being used for starch processing food improver, is formed according to the parts by weight of following raw material：5 10 parts of alpha amylase, 35 parts of monoglyceride, 68 parts of xanthans, 15 parts of sodium bicarbonate, 58 parts of methylcellulose, 0.1 0.5 parts of anticaking agent, 35 parts of calcium lactate, 0.2 0.3 parts of antioxidant, 16 parts of diacetyl tartarate monoglyceride, 25 parts of sodium carboxymethylcellulose, 38 parts of calper calcium peroxide, 56 parts of glutamic acid, 0.1 0.8 parts of dietary alkali, 0.1 0.3 parts of phenylalanine.The present invention's can delay age of starch for starch processing food improver, the quality for improving starch-containing food increases its edible value, while improving the effect of physical property and quality, improve brittleness and viscosity etc., and also has the effect of the property and quality that maintain to improve.

Description

One kind being used for starch processing food improver
Technical field
The present invention relates to one kind being used for starch processing food improver.
Background technology
The starch food of processing is in a variety of manners such as bread, noodles, rice cake and dessert (whether staple food or non-staple foodstuff) It is eaten food in worldwide.The various technologies of the quality of the starch food for improving processing are devised further to increase Force the palatability of the starch food of work.Such as, it was recently reported that softening bread is prevented due to parching caused by aging, adding to noodles Stiffened degree (elasticity) improves viscosity, improves chewiness etc..
Though the mechanism of existing food improver resisting starch ageing has some researchs, to its relevant application study compared with It is few, and without concerned countries standard, are also to the research and development of the food improver of resisting starch ageing the primary stage.
Invention content
The purpose of the present invention is that solve the above-mentioned problems and provides one kind and delaying age of starch, improves starch-containing food The starch processing food improver of the quality of product.
To achieve the goals above, the present invention is achieved by the following technical solutions：One kind is eaten for starch processing Product modifying agent is formed according to the parts by weight of following raw material：5-10 parts of alpha-amylase, 3-5 parts of monoglyceride, 6-8 parts of xanthans, 1-5 parts of sodium bicarbonate, 5-8 parts of methylcellulose, 0.1-0.5 parts of anticaking agent, 3-5 parts of calcium lactate, 0.2-0.3 parts of antioxidant, 1-6 parts of diacetyl tartarate monoglyceride, 3-8 parts of calper calcium peroxide, 5-6 parts of glutamic acid, is eaten 2-5 parts of sodium carboxymethylcellulose 0.1-0.8 parts of alkali, 0.1-0.3 parts of phenylalanine.
Further, a kind of to be used for starch processing food improver, it is formed according to the parts by weight of following raw material：α- 5-8 parts of amylase, 3-5 parts of monoglyceride, 6-8 parts of xanthans, 1-3 parts of sodium bicarbonate, 5-7 parts of methylcellulose, anticaking agent 0.1- 0.3 part, 3-5 parts of calcium lactate, 0.2-0.3 parts of antioxidant, 1-3 parts of diacetyl tartarate monoglyceride, sodium carboxymethylcellulose 2-4 parts, 3-6 parts of calper calcium peroxide, 5-6 parts of glutamic acid, 0.1-0.5 parts of dietary alkali, 0.1-0.3 parts of phenylalanine.
Further, a kind of to be used for starch processing food improver, it is formed according to the parts by weight of following raw material： 6 parts of alpha-amylase, 4 parts of monoglyceride, 7 parts of xanthans, 3 parts of sodium bicarbonate, 6 parts of methylcellulose, 0.3 part of anticaking agent, calcium lactate 4 Part, 0.2 part of antioxidant, 4 parts of diacetyl tartarate monoglyceride, 3 parts of sodium carboxymethylcellulose, 5 parts of calper calcium peroxide, glutamic acid 5 parts, 0.5 part of dietary alkali, 0.2 part of phenylalanine.
In summary the invention has the advantages that：The present invention's can prolong for starch processing food improver Slow age of starch, improves the quality of starch-containing food, increases its edible value, while improving the effect of physical property and quality, Improve brittleness and viscosity etc., and also has the effect of the property and quality that maintain to improve.
Specific implementation mode
Specific embodiment 1：One kind being used for starch processing food improver, according to the parts by weight array of following raw material At：5 parts of alpha-amylase, 3 parts of monoglyceride, 6 parts of xanthans, 1 part of sodium bicarbonate, 5 parts of methylcellulose, 0.1 part of anticaking agent, lactic acid 3 parts of calcium, 0.2 part of antioxidant, 1 part of diacetyl tartarate monoglyceride, 2 parts of sodium carboxymethylcellulose, 3 parts of calper calcium peroxide, paddy 5 parts of propylhomoserin, 0.1 part of dietary alkali, 0.1 part of phenylalanine.
Specific embodiment 2：One kind being used for starch processing food improver, according to the parts by weight array of following raw material At：6 parts of alpha-amylase, 4 parts of monoglyceride, 7 parts of xanthans, 3 parts of sodium bicarbonate, 6 parts of methylcellulose, 0.3 part of anticaking agent, lactic acid 4 parts of calcium, 0.2 part of antioxidant, 4 parts of diacetyl tartarate monoglyceride, 3 parts of sodium carboxymethylcellulose, 5 parts of calper calcium peroxide, paddy 5 parts of propylhomoserin, 0.5 part of dietary alkali, 0.2 part of phenylalanine.
Specific embodiment 3：One kind being used for starch processing food improver, according to the parts by weight array of following raw material At：10 parts of alpha-amylase, 5 parts of monoglyceride, 8 parts of xanthans, 5 parts of sodium bicarbonate, 8 parts of methylcellulose, 0.5 part of anticaking agent, breast 5 parts of sour calcium, 0.3 part of antioxidant, 6 parts of diacetyl tartarate monoglyceride, 5 parts of sodium carboxymethylcellulose, 8 parts of calper calcium peroxide, 6 parts of glutamic acid, 0.8 part of dietary alkali, 0.3 part of phenylalanine.
Embodiment provided above is the better embodiment of the present invention, only is used for facilitating illustrating the present invention, not to this hair It is bright to make any form of restriction, any those of ordinary skill in the art, if not departing from the put forward skill of the present invention In the range of art feature, using the equivalent embodiment for locally changing or modifying made by disclosed technology contents, and Without departing from the technical feature content of the present invention, in the range of still falling within the technology of the present invention feature.

Claims (3)

1. one kind being used for starch processing food improver, it is characterised in that：It is formed according to the parts by weight of following raw material：α-shallow lake 5-10 parts of powder enzyme, 3-5 parts of monoglyceride, 6-8 parts of xanthans, 1-5 parts of sodium bicarbonate, 5-8 parts of methylcellulose, anticaking agent 0.1- 0.5 part, 3-5 parts of calcium lactate, 0.2-0.3 parts of antioxidant, 1-6 parts of diacetyl tartarate monoglyceride, sodium carboxymethylcellulose 2-5 parts, 3-8 parts of calper calcium peroxide, 5-6 parts of glutamic acid, 0.1-0.8 parts of dietary alkali, 0.1-0.3 parts of phenylalanine.
2. according to claim 1 a kind of for starch processing food improver, it is characterised in that：According to following raw material Parts by weight composition：5-8 parts of alpha-amylase, 3-5 parts of monoglyceride, 6-8 parts of xanthans, 1-3 parts of sodium bicarbonate, methylcellulose 5-7 parts, 0.1-0.3 parts of anticaking agent, 3-5 parts of calcium lactate, 0.2-0.3 parts of antioxidant, diacetyl tartarate monoglyceride 1-3 Part, 2-4 parts of sodium carboxymethylcellulose, 3-6 parts of calper calcium peroxide, 5-6 parts of glutamic acid, 0.1-0.5 parts of dietary alkali, phenylalanine 0.1- 0.3 part.
3. according to claim 1 a kind of for starch processing food improver, it is characterised in that：According to following raw material Parts by weight composition：6 parts of alpha-amylase, 4 parts of monoglyceride, 7 parts of xanthans, 3 parts of sodium bicarbonate, 6 parts of methylcellulose, resistive connection 0.3 part of agent, 4 parts of calcium lactate, 0.2 part of antioxidant, 4 parts of diacetyl tartarate monoglyceride, 3 parts of sodium carboxymethylcellulose, mistake 5 parts of calcium oxide, 5 parts of glutamic acid, 0.5 part of dietary alkali, 0.2 part of phenylalanine.
CN201711332853.5A 2017-12-13 2017-12-13 One kind being used for starch processing food improver Withdrawn CN108272067A (en)

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20050281792A1 (en) * 1997-08-13 2005-12-22 Short Jay M Phytases, nucleic acids encoding them and methods of making and using them
CN104543623A (en) * 2014-12-19 2015-04-29 山东圣琪生物有限公司 Starch aging-resistant food improver
CN105767070A (en) * 2016-04-13 2016-07-20 统企业(中国)投资有限公司昆山研究开发中心 Bread improver
CN107232528A (en) * 2017-06-26 2017-10-10 四川森态源生物科技有限公司 Amorphophalus rivieri dried noodle and preparation method thereof

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20050281792A1 (en) * 1997-08-13 2005-12-22 Short Jay M Phytases, nucleic acids encoding them and methods of making and using them
CN104543623A (en) * 2014-12-19 2015-04-29 山东圣琪生物有限公司 Starch aging-resistant food improver
CN105767070A (en) * 2016-04-13 2016-07-20 统企业(中国)投资有限公司昆山研究开发中心 Bread improver
CN107232528A (en) * 2017-06-26 2017-10-10 四川森态源生物科技有限公司 Amorphophalus rivieri dried noodle and preparation method thereof

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Application publication date: 20180713