CN110179100A - A kind of food thickening agent - Google Patents

A kind of food thickening agent Download PDF

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Publication number
CN110179100A
CN110179100A CN201910416426.8A CN201910416426A CN110179100A CN 110179100 A CN110179100 A CN 110179100A CN 201910416426 A CN201910416426 A CN 201910416426A CN 110179100 A CN110179100 A CN 110179100A
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mass ratio
mixed
parts
noodles
thickening agent
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贾新会
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Individual
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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
    • 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
    • A23L29/035—Organic compounds containing oxygen as heteroatom
    • A23L29/04—Fatty acids or derivatives
    • 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
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • 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
    • 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
    • A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
    • A23L29/281—Proteins, e.g. gelatin or collagen
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3562—Sugars; Derivatives thereof
    • 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
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • 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
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • 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
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • 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

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Abstract

The present invention relates to a kind of food thickening agents, belong to technical field of food additives.The present invention is first by eating fly maggot, black fungus carries out ball milling, mix the colloid in black fungus adequately with the protein in edible fly maggot, it is mixed again with soybean, boiling, make the protein in raw material is heated to generate denaturation, it is digested by enzyme, secondly the additive being added, increase toughness, and the gel adsorption formed is on noodles surface, realize the bonding to flour, reduce the turbidity of noodle soup, hydrolysate contains the organic matter of carboxyl and hydroxyl simultaneously, its element composition and molecular structure and protein have similarity, it is more likely formed the reticular structure of good water-retaining property, there is certain water retention property to noodles, keep the mouthfeel of noodles, the active additive being added simultaneously can promote the assimilation effect of nutriment, when thickener thickens noodles before solving at present, easily influence the mouthfeel of noodles, reduce noodles matter The problem of amount.

Description

A kind of food thickening agent
Technical field
The present invention relates to a kind of food thickening agents, belong to technical field of food additives.
Background technique
Improving the top-quality approach of noodles is the special flour for needles cultivated suitable wheat breed and produce high quality, But this needs a long-term process.It in addition is exactly that noodles are improved using suitable improving technology, it is available at present Noodles additive mainly has converted starch, thickener, emulsifier, nutrition fortifier, enzyme preparation etc., and wherein thickener is a kind of normal Noodle improver.Most thickener is that had in the food industry by the polysaccharide derivates of glucose and the condensation of other monosaccharide Very extensive purposes is also such in Flour product.Thickener can make the dough of Flour product flexible, cut not easily broken when noodles Item using can suck excessive oil to avoid face body in the production of instant noodles, and can make that noodles are smooth, non-greasy, increase face The toughness of item, boiling non muddy soup.Research has shown that the use of thickener can also reduce the cooking loss of noodles, and it is strong to increase tension Degree increases bite, improves surface state, greatly improves the integrated quality of noodles.
The food additives for having one kind of extensive use important in the food industry, be used to serve as gelling agent.Improve food The physical property or structural state of product, the food additives for keeping food stick-slip agreeable to the taste.Thickener can also play emulsification, stabilization. But when thickener thickens noodles at present, the mouthfeel of noodles is easily influenced, reduces noodles quality.
Summary of the invention
The technical problems to be solved by the invention: for when preceding thickener thickens noodles at present, the mouth of noodles is easily influenced The problem of sense, reduction noodles quality, the present invention provides a kind of food thickening agents.
In order to solve the above technical problems, the present invention is using technical solution as described below:
A kind of food thickening agent, according to parts by weight, including following component, 70~80 parts of extracting solutions, 20~25 parts of additives, 10 ~13 parts of active additives, 2~3 parts of auxiliary agents.
The extracting solution the preparation method comprises the following steps:
(1) 5~7:4:3 in mass ratio, feeding fly maggot, black fungus and solution, which are put into ball mill, carries out ball milling, collects ball milling Object mixes ball milling object, soybean and water 3~5:7:28 in mass ratio~30, boiling；
(2) cooling after boiling, cooking mixture is beaten, slurries are collected, by slurries and loads enzyme in mass ratio 11~13:2 is mixed, and enzymatic hydrolysis is stood；
(3) after enzymatic hydrolysis, enzymatic hydrolysis mixture is collected, enzymatic hydrolysis mixture, sucrose fatty ester 9~12:1 in mass ratio are mixed It closes uniformly, filters, concentrate is collected in concentration, and sterilizing, enzyme deactivation is to get extracting solution.
Solution is that ethanol solution is mixed with hydrochloric acid solution 7~9:12 in mass ratio in the step (1).
In the step (2) load enzyme the preparation method comprises the following steps:
A. mixed raw material and n,N-Dimethylformamide 1:3 in mass ratio~9 are subjected to ultrasonic vibration, are put into reaction kettle, nitrogen Gas shielded is heated to 130~140 DEG C, stirs, cooling, stands, and discharging collects out material, and be centrifugated, and collects centrifugation powder End；
B. centrifugation powder is uniformly mixed with 9mol/L hydrochloric acid 1:5~7 in mass ratio, stirs, filters, washings is put in washing Enter in calcining furnace and calcined, calcined material is subjected to ball milling, collects ball milling object；
C. it by ball milling object, mixed enzyme and reinforcing agent 5:1~3:2 in mass ratio, is uniformly mixed, mixture is collected, by mixture, pH It is mixed for 4 acetate buffer solution 1:8~10 in mass ratio, stirs 12h, freeze-drying is to get load enzyme.
Mixed raw material is according to parts by weight, to take 70~80 parts of zinc nitrates, 10~13 parts of copper nitrates, 35 in the step A ~40 parts of chromium chlorides, 30~35 parts of terephthalic acid (TPA)s, are stirred to get mixed raw material.
Mixed enzyme is pectase in the step C, amylase 4:2~5 in mass ratio mix.
Reinforcing agent is pectin, any one in sodium alginate in the step C.
The additive is glucono-δ-lactone, ammonium citrate 7~9:1 in mass ratio is mixed.
The active additive is calcium lactate, dietary fiber 2:5~7 in mass ratio mix.
The auxiliary agent is tea polyphenols, any one in chitosan.
The present invention is compared with other methods, and advantageous effects are:
(1) present invention carries out ball milling by edible fly maggot, black fungus first, makes the colloid in black fungus and the egg in edible fly maggot White matter is adequately mixed, then is mixed with soybean, boiling, is made the protein in raw material is heated to generate denaturation, is passed through enzyme It is digested, polysaccharose substance therein of degrading can effectively be combined with the starch in flour, improve the wind of flour Taste increases mouthfeel, while obtaining fly-maggot protein matter with certain anti-microbial property, and the antibiotic property of noodles can be improved, avoid feeling Dye, the additive being secondly added, first is that the acid-base property in noodles can be stablized, second is that glucono-δ-lactone therein hydrolyzes, Its hydrolysate carries out precipitate gel to the thermal deformation albumen in extracting solution, increases toughness, and the gel adsorption formed exists Noodles surface realizes to the bonding of flour, reduces the turbidity of noodle soup, while hydrolysate contains the organic of carboxyl and hydroxyl Object, element composition and molecular structure and protein have similarity, are more likely formed the reticular structure of good water-retaining property, have to noodles There is certain water retention property, keeps the mouthfeel of noodles, while the active additive being added can promote the absorption of nutriment to imitate Fruit increases the digestion and absorption to noodles, and auxiliary agent is added and further increases the anti-microbial property of noodles.
The food additives of invention preparation are mainly used in wheaten food, cake field, while the present invention is with zinc nitrate, nitric acid Copper, chromium chloride prepare porous particle as raw material, carry out adsorptivity load to mixed enzyme, and wrapped using reinforcing agent Wrap up in, the enzymatic activity of mixed enzyme can be improved by porous particle, can also directly use mixed enzyme, enzymolysis time extend 1 or 2h is the effect that can reach load enzyme.
Specific embodiment
Solution is formulated as ethanol solution and mixes with hydrochloric acid solution 7~9:12 in mass ratio.
Mixed raw material is according to parts by weight, to take 70~80 parts of zinc nitrates, 10~13 parts of copper nitrates, 35~40 parts of chlorinations Chromium, 30~35 parts of terephthalic acid (TPA)s, are stirred to get mixed raw material.
Mixed enzyme is pectase, amylase 4:2~5 in mass ratio mix.
Reinforcing agent is pectin, any one in sodium alginate.
Load enzyme the preparation method comprises the following steps:
A. mixed raw material and n,N-Dimethylformamide 1:3 in mass ratio~9 are subjected to ultrasonic vibration, are put into reaction kettle, nitrogen Gas shielded is heated to 130~140 DEG C, stirs 2h, is cooled to room temperature, and stands 1h, and discharging collects out material, and be centrifugated, Collect centrifugation powder；
B. centrifugation powder is uniformly mixed with 9mol/L hydrochloric acid 1:5~7 in mass ratio, stirs 70min, filters, washing will wash Object is put into calcining furnace, and calcining 20h is carried out in 600 DEG C, and calcined material is carried out ball milling, collects ball milling object；
C. it by ball milling object, mixed enzyme and reinforcing agent 5:1~3:2 in mass ratio, is uniformly mixed, mixture is collected, by mixture, pH It is mixed for 4 acetate buffer solution 1:8~10 in mass ratio, stirs 12h, freeze-drying is to get load enzyme.
Extracting solution the preparation method comprises the following steps:
(1) 5~7:4:3 in mass ratio, feeding fly maggot, black fungus and solution, which are put into ball mill, carries out ball milling with 400r/min 30min collects ball milling object, ball milling object, soybean and water 3~5:7:28 in mass ratio~30 is mixed, in 90~100 DEG C of boilings 4 ~6h；
(2) after boiling, 50~60 DEG C is cooled to, cooking mixture is beaten, collect slurries, by slurries and load Enzyme 11~13:2 in mass ratio is mixed, and enzymatic hydrolysis 5h is stood；
(3) after enzymatic hydrolysis, enzymatic hydrolysis mixture is collected, enzymatic hydrolysis mixture, sucrose fatty ester 9~12:1 in mass ratio are mixed It closes uniformly, filtrate is concentrated, is concentrated into the 70~75% of original volume by filtering, collect concentrate, sterilizing, enzyme deactivation, i.e., Obtain extracting solution.
Additive is formulated as glucono-δ-lactone, ammonium citrate 7~9:1 in mass ratio and mixes.
Active additive is formulated as calcium lactate, dietary fiber 2:5~7 in mass ratio and mixes.
Auxiliary agent is selected as tea polyphenols, any one in chitosan.
A kind of food thickening agent, according to parts by weight, including following component, 70~80 parts of extracting solutions, 20~25 parts of additions Agent, 10~13 parts of active additives, 2~3 parts of auxiliary agents.
In the use of the present invention, existing be heated to 50~70 DEG C for extracting solution, active additive, auxiliary agent are added, mixing is equal It is even, it is then placed in face and mixes, additive is then added.
Embodiment 1
Solution is formulated as ethanol solution and mixes with hydrochloric acid solution 9:12 in mass ratio.
Mixed raw material is according to parts by weight, to take that 80 parts of zinc nitrates, 13 parts of copper nitrates, 40 parts of chromium chlorides, 35 parts to benzene two Formic acid is stirred to get mixed raw material.
Mixed enzyme is pectase, amylase 4:5 in mass ratio is mixed.
Reinforcing agent is pectin.
Load enzyme the preparation method comprises the following steps:
A. mixed raw material and n,N-Dimethylformamide 1:9 in mass ratio are subjected to ultrasonic vibration, are put into reaction kettle, nitrogen is protected Shield is heated to 140 DEG C, stirs 2h, is cooled to room temperature, and stands 1h, and discharging collects out material, and be centrifugated, and collects centrifugation powder End；
B. centrifugation powder is uniformly mixed with 9mol/L hydrochloric acid 1:7 in mass ratio, stirs 70min, filters, washing, by washings It is put into calcining furnace, calcining 20h is carried out in 600 DEG C, calcined material is subjected to ball milling, collects ball milling object；
C. it by ball milling object, mixed enzyme and reinforcing agent 5:3:2 in mass ratio, is uniformly mixed, mixture is collected, by mixture, pH 4 Acetate buffer solution 1:10 in mass ratio mixed, stir 12h, freeze-drying to get load enzyme.
Extracting solution the preparation method comprises the following steps:
(1) 7:4:3 in mass ratio, feeding fly maggot, black fungus and solution, which are put into ball mill, carries out ball milling with 400r/min 30min collects ball milling object, ball milling object, soybean and water 5:7:30 in mass ratio is mixed, in 100 DEG C of boiling 6h；
(2) after boiling, 60 DEG C is cooled to, cooking mixture is beaten, collect slurries, slurries and load enzyme are pressed Mass ratio 13:2 is mixed, and enzymatic hydrolysis 5h is stood；
(3) after enzymatic hydrolysis, enzymatic hydrolysis mixture is collected, enzymatic hydrolysis mixture, sucrose fatty ester 12:1 in mass ratio are mixed Uniformly, it filters, filtrate is concentrated, be concentrated into the 75% of original volume, collect concentrate, sterilizing, enzyme deactivation is to get extraction Liquid.
Additive is formulated as glucono-δ-lactone, ammonium citrate 9:1 in mass ratio and mixes.
Active additive is formulated as calcium lactate, dietary fiber 2:7 in mass ratio and mixes.
Auxiliary agent is selected as chitosan.
A kind of food thickening agent, according to parts by weight, including following component, 80 parts of extracting solutions, 25 parts of additives, 13 parts of work Property additive, 3 parts of auxiliary agents.
In the use of the present invention, existing be heated to 70 DEG C for extracting solution, active additive, auxiliary agent are added, is uniformly mixed, so After be put into face and mix, additive is then added, the additional amount of food thickening agent of the invention is flour weight 0.6%.
Embodiment 2
Solution is formulated as ethanol solution and mixes with hydrochloric acid solution 8:12 in mass ratio.
Mixed raw material is according to parts by weight, to take that 75 parts of zinc nitrates, 12 parts of copper nitrates, 38 parts of chromium chlorides, 33 parts to benzene two Formic acid is stirred to get mixed raw material.
Mixed enzyme is pectase, amylase 4:4 in mass ratio is mixed.
Reinforcing agent is sodium alginate.
Load enzyme the preparation method comprises the following steps:
A. mixed raw material and n,N-Dimethylformamide 1:5 in mass ratio are subjected to ultrasonic vibration, are put into reaction kettle, nitrogen is protected Shield is heated to 135 DEG C, stirs 2h, is cooled to room temperature, and stands 1h, and discharging collects out material, and be centrifugated, and collects centrifugation powder End；
B. centrifugation powder is uniformly mixed with 9mol/L hydrochloric acid 1:6 in mass ratio, stirs 70min, filters, washing, by washings It is put into calcining furnace, calcining 20h is carried out in 600 DEG C, calcined material is subjected to ball milling, collects ball milling object；
C. it by ball milling object, mixed enzyme and reinforcing agent 5:2:2 in mass ratio, is uniformly mixed, mixture is collected, by mixture, pH 4 Acetate buffer solution 1:9 in mass ratio mixed, stir 12h, freeze-drying to get load enzyme.
Extracting solution the preparation method comprises the following steps:
(1) 6:4:3 in mass ratio, feeding fly maggot, black fungus and solution, which are put into ball mill, carries out ball milling with 400r/min 30min collects ball milling object, ball milling object, soybean and water 4:7:29 in mass ratio is mixed, in 95 DEG C of boiling 5h；
(2) after boiling, 55 DEG C is cooled to, cooking mixture is beaten, collect slurries, slurries and load enzyme are pressed Mass ratio 12:2 is mixed, and enzymatic hydrolysis 5h is stood；
(3) after enzymatic hydrolysis, enzymatic hydrolysis mixture is collected, enzymatic hydrolysis mixture, sucrose fatty ester 10:1 in mass ratio are mixed Uniformly, it filters, filtrate is concentrated, be concentrated into the 73% of original volume, collect concentrate, sterilizing, enzyme deactivation is to get extraction Liquid.
Additive is formulated as glucono-δ-lactone, ammonium citrate 8:1 in mass ratio and mixes.
Active additive is formulated as calcium lactate, dietary fiber 2:6 in mass ratio and mixes.
Auxiliary agent is selected as chitosan.
A kind of food thickening agent, according to parts by weight, including following component, 75 parts of extracting solutions, 23 parts of additives, 12 parts of work Property additive, 2.5 parts of auxiliary agents.
In the use of the present invention, existing be heated to 60 DEG C for extracting solution, active additive, auxiliary agent are added, is uniformly mixed, so After be put into face and mix, additive is then added, the additional amount of food thickening agent of the invention is flour weight 0.5%.
Embodiment 3
Solution is formulated as ethanol solution and mixes with hydrochloric acid solution 7:12 in mass ratio.
Mixed raw material is according to parts by weight, to take that 70 parts of zinc nitrates, 10 parts of copper nitrates, 35 parts of chromium chlorides, 30 parts to benzene two Formic acid is stirred to get mixed raw material.
Mixed enzyme is pectase, amylase 4:2 in mass ratio is mixed.
Reinforcing agent is pectin.
Load enzyme the preparation method comprises the following steps:
A. mixed raw material and n,N-Dimethylformamide 1:3 in mass ratio are subjected to ultrasonic vibration, are put into reaction kettle, nitrogen is protected Shield is heated to 130 DEG C, stirs 2h, is cooled to room temperature, and stands 1h, and discharging collects out material, and be centrifugated, and collects centrifugation powder End；
B. centrifugation powder is uniformly mixed with 9mol/L hydrochloric acid 1:5 in mass ratio, stirs 70min, filters, washing, by washings It is put into calcining furnace, calcining 20h is carried out in 600 DEG C, calcined material is subjected to ball milling, collects ball milling object；
C. it by ball milling object, mixed enzyme and reinforcing agent 5:1:2 in mass ratio, is uniformly mixed, mixture is collected, by mixture, pH 4 Acetate buffer solution 1:8 in mass ratio mixed, stir 12h, freeze-drying to get load enzyme.
Extracting solution the preparation method comprises the following steps:
(1) 5:4:3 in mass ratio, feeding fly maggot, black fungus and solution, which are put into ball mill, carries out ball milling with 400r/min 30min collects ball milling object, ball milling object, soybean and water 3:7:28 in mass ratio is mixed, in 90 DEG C of boiling 4h；
(2) after boiling, 50 DEG C is cooled to, cooking mixture is beaten, collect slurries, slurries and load enzyme are pressed Mass ratio 11:2 is mixed, and enzymatic hydrolysis 5h is stood；
(3) after enzymatic hydrolysis, enzymatic hydrolysis mixture is collected, enzymatic hydrolysis mixture, sucrose fatty ester 9:1 in mass ratio are mixed equal Even, filtrate is concentrated for filtering, is concentrated into the 70% of original volume, collects concentrate, sterilizing, enzyme deactivation is to get extraction Liquid.
Additive is formulated as glucono-δ-lactone, ammonium citrate 7:1 in mass ratio and mixes.
Active additive is formulated as calcium lactate, dietary fiber 2:5 in mass ratio and mixes.
Auxiliary agent is selected as tea polyphenols.
A kind of food thickening agent, according to parts by weight, including following component, 70 parts of extracting solutions, 20 parts of additives, 10 parts of work Property additive, 2 parts of auxiliary agents.
In the use of the present invention, existing be heated to 50 DEG C for extracting solution, active additive, auxiliary agent are added, is uniformly mixed, so After be put into face and mix, additive is then added, the additional amount of food thickening agent of the invention is flour weight 0.3%.
Comparative example 1
It is substantially the same manner as Example 2, only the difference is that lacking extracting solution.
Comparative example 2
It is substantially the same manner as Example 2, only the difference is that lacking additive.
Comparative example 3
It is substantially the same manner as Example 2, only the difference is that lacking active additive.
Comparative example 4
It is substantially the same manner as Example 2, only the difference is that lacking auxiliary agent.
Comparative example 5
Commercially available food thickening agent.
The production of noodles: weighing 100g flour in stainless steel washbasin, and 35mL water is added, utilizes small-size multifunction blender Examples 1 to 3, the food thickening agent of comparative example 1~4 is added at loose particle bulk in noodles served with soy sauce, sesame butter, etc. 5min in the process；With 4 Layer wet gauze capping basin cures 30min, carries out tabletting, slitting, Gong Ya six;It is cured before pressure is last together, then by face band 20mi；It is finally pressed into the face band of 1mm thickness, is cut into the noodles of 2mm wide, it is spare to be packed into freshness protection package.
The noodles of preparation come out are detected.
Noodles comprehensive score: according to People's Republic of China's professional standard-noodles in wheat flour (SB/T10137- 93) " noodles quality evaluating method " carries out sensory evaluation to noodles.
The measurement of turbidity: the good noodle soup of constant volume stands 15min when surveying loss rate of macaroni, and supernatant is taken to survey at 720nm Determine absorbance.
Testing result such as following table.
Noodles comprehensive score Turbidity
Embodiment 1 95 0.13
Embodiment 2 98 0.11
Embodiment 3 97 0.14
Comparative example 1 82 0.22
Comparative example 2 84 0.28
Comparative example 3 93 0.16
Comparative example 4 94 0.14
Comparative example 5 88 0.21
In conclusion food additives prepared by the present invention have good property.

Claims (10)

1. a kind of food thickening agent, which is characterized in that according to parts by weight, including following component, 70~80 parts of extracting solutions, 20~ 25 parts of additives, 10~13 parts of active additives, 2~3 parts of auxiliary agents.
2. food thickening agent according to claim 1, which is characterized in that the extracting solution the preparation method comprises the following steps:
(1) 5~7:4:3 in mass ratio, feeding fly maggot, black fungus and solution, which are put into ball mill, carries out ball milling, collects ball milling Object mixes ball milling object, soybean and water 3~5:7:28 in mass ratio~30, boiling；
(2) cooling after boiling, cooking mixture is beaten, slurries are collected, by slurries and loads enzyme in mass ratio 11~13:2 is mixed, and enzymatic hydrolysis is stood；
(3) after enzymatic hydrolysis, enzymatic hydrolysis mixture is collected, enzymatic hydrolysis mixture, sucrose fatty ester 9~12:1 in mass ratio are mixed It closes uniformly, filters, concentrate is collected in concentration, and sterilizing, enzyme deactivation is to get extracting solution.
3. food thickening agent according to claim 2, which is characterized in that solution is ethanol solution and salt in the step (1) Acid solution 7~9:12 in mass ratio is mixed.
4. food thickening agent according to claim 2, which is characterized in that in the step (2) load enzyme the preparation method comprises the following steps:
A. mixed raw material and n,N-Dimethylformamide 1:3 in mass ratio~9 are subjected to ultrasonic vibration, are put into reaction kettle, nitrogen Gas shielded is heated to 130~140 DEG C, stirs, cooling, stands, and discharging collects out material, and be centrifugated, and collects centrifugation powder End；
B. centrifugation powder is uniformly mixed with 9mol/L hydrochloric acid 1:5~7 in mass ratio, stirs, filters, washings is put in washing Enter in calcining furnace and calcined, calcined material is subjected to ball milling, collects ball milling object；
C. it by ball milling object, mixed enzyme and reinforcing agent 5:1~3:2 in mass ratio, is uniformly mixed, mixture is collected, by mixture, pH It is mixed for 4 acetate buffer solution 1:8~10 in mass ratio, stirs 12h, freeze-drying is to get load enzyme.
5. food thickening agent according to claim 4, which is characterized in that mixed raw material is in parts by weight in the step A Meter, takes 70~80 parts of zinc nitrates, 10~13 parts of copper nitrates, 35~40 parts of chromium chlorides, 30~35 parts of terephthalic acid (TPA)s, and stirring is mixed It closes to get mixed raw material.
6. food thickening agent according to claim 4, which is characterized in that mixed enzyme is pectase, amylase in the step C 4:2~5 mix in mass ratio.
7. food thickening agent according to claim 4, which is characterized in that reinforcing agent is pectin, sodium alginate in the step C In any one.
8. food thickening agent according to claim 1, which is characterized in that the additive is glucono-δ-lactone, lemon Sour ammonium 7~9:1 in mass ratio is mixed.
9. food thickening agent according to claim 1, which is characterized in that the active additive is calcium lactate, dietary fiber 2:5~7 mix in mass ratio.
10. food thickening agent according to claim 1, which is characterized in that the auxiliary agent is tea polyphenols, any in chitosan It is a kind of.
CN201910416426.8A 2019-05-20 2019-05-20 A kind of food thickening agent Pending CN110179100A (en)

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