CN110419672A - A kind of rice flour additive - Google Patents
A kind of rice flour additive Download PDFInfo
- Publication number
- CN110419672A CN110419672A CN201910821162.4A CN201910821162A CN110419672A CN 110419672 A CN110419672 A CN 110419672A CN 201910821162 A CN201910821162 A CN 201910821162A CN 110419672 A CN110419672 A CN 110419672A
- Authority
- CN
- China
- Prior art keywords
- rice
- additive
- rice flour
- pullulan
- phosphorylation
- 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
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 66
- 235000009566 rice Nutrition 0.000 title claims abstract description 66
- 235000013312 flour Nutrition 0.000 title claims abstract description 40
- 239000000654 additive Substances 0.000 title claims abstract description 34
- 230000000996 additive effect Effects 0.000 title claims abstract description 33
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 65
- 229920001218 Pullulan Polymers 0.000 claims abstract description 19
- 239000004373 Pullulan Substances 0.000 claims abstract description 19
- 235000019423 pullulan Nutrition 0.000 claims abstract description 19
- 229920002558 Curdlan Polymers 0.000 claims abstract description 18
- 239000001879 Curdlan Substances 0.000 claims abstract description 18
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims abstract description 18
- 229940078035 curdlan Drugs 0.000 claims abstract description 18
- 235000019316 curdlan Nutrition 0.000 claims abstract description 18
- 229920002472 Starch Polymers 0.000 claims abstract description 17
- 235000019698 starch Nutrition 0.000 claims abstract description 17
- 239000008107 starch Substances 0.000 claims abstract description 17
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 claims abstract description 16
- 230000026731 phosphorylation Effects 0.000 claims abstract description 16
- 238000006366 phosphorylation reaction Methods 0.000 claims abstract description 16
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 15
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 15
- 239000010452 phosphate Substances 0.000 claims abstract description 15
- 239000004615 ingredient Substances 0.000 claims abstract description 13
- 239000000463 material Substances 0.000 claims abstract description 11
- 235000013305 food Nutrition 0.000 claims abstract description 9
- 239000000203 mixture Substances 0.000 claims abstract description 7
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical group [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims abstract description 4
- 230000004888 barrier function Effects 0.000 claims abstract description 4
- 229910052760 oxygen Inorganic materials 0.000 claims abstract description 4
- 239000001301 oxygen Substances 0.000 claims abstract description 4
- 239000003795 chemical substances by application Substances 0.000 claims description 2
- 230000000694 effects Effects 0.000 claims description 2
- 239000003292 glue Substances 0.000 claims description 2
- 235000012149 noodles Nutrition 0.000 abstract description 7
- 239000000843 powder Substances 0.000 abstract description 4
- 235000019640 taste Nutrition 0.000 description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- 239000000499 gel Substances 0.000 description 3
- 150000004676 glycans Chemical class 0.000 description 3
- 229920001282 polysaccharide Polymers 0.000 description 3
- 239000005017 polysaccharide Substances 0.000 description 3
- HEDRZPFGACZZDS-UHFFFAOYSA-N Chloroform Chemical compound ClC(Cl)Cl HEDRZPFGACZZDS-UHFFFAOYSA-N 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- RTZKZFJDLAIYFH-UHFFFAOYSA-N ether Substances CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- HIXDQWDOVZUNNA-UHFFFAOYSA-N 2-(3,4-dimethoxyphenyl)-5-hydroxy-7-methoxychromen-4-one Chemical compound C=1C(OC)=CC(O)=C(C(C=2)=O)C=1OC=2C1=CC=C(OC)C(OC)=C1 HIXDQWDOVZUNNA-UHFFFAOYSA-N 0.000 description 1
- 229920001503 Glucan Polymers 0.000 description 1
- 229920002985 Phosphated distarch phosphate Polymers 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 235000019441 ethanol Nutrition 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 230000002427 irreversible effect Effects 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000009965 odorless effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000001239 phosphated distarch phosphate Substances 0.000 description 1
- 235000013803 phosphated distarch phosphate Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- ANOBYBYXJXCGBS-UHFFFAOYSA-L stannous fluoride Chemical compound F[Sn]F ANOBYBYXJXCGBS-UHFFFAOYSA-L 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
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
- A23L29/03—Organic compounds
- A23L29/05—Organic compounds containing phosphorus 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
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
-
- 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
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Cereal-Derived Products (AREA)
Abstract
It is easily broken to solve rice deep processing at rice noodles, rice vermicelli, instant rice powder noodles, the bad problem of mouthfeel, the present invention discloses a kind of rice flour additive, by weight its ingredient are as follows: pullulan 15~25, curdlan 40~60, two starch phosphate rouge 5~15 of phosphorylation；Additive is prepared into after above-mentioned three kinds of materials are mixed.Pullulan play the role of in the mixture it is oxygen barrier, can be with protecting food not aoxidized；Curdlan plays the role of rice flour processing forming and elasticity and draftability in the mixture；Two starch phosphate rouge of phosphorylation plays the role of elasticity, toughness and associativity, slipping in the mixture.
Description
Technical field
The present invention relates to food processing technology field, specifically a kind of food additives are more specifically a kind of for big
The additive of rice deep processing.
Background technique
Rice can be cooked rice and congee is well-known, but the food such as rice-noodles are produced with rice, usually due to tough
Property it is bad, heating is easily broken when cooked；And can generate when paddy processing rice and much crack rice, it is this to crack rice due to that add
Work have to cause biggish waste as feed etc. at food such as rice-noodles with preferable toughness；How from basic
It is upper to solve the problems, such as that rice deep processing at rice noodles, rice vermicelli, instant rice powder noodles is more urgent.
Summary of the invention
The object of the present invention is to provide a kind of additives, are added to smashed rice flour, for being prepared into rice noodles, rice
Vermicelli, instant rice powder noodles, specific technical solution are as follows:
A kind of rice flour additive, by weight its ingredient are as follows: pullulan 15~25, curdlan 40~60, phosphorus
It is acidified two starch phosphate rouge 5~15；Additive is prepared into after above-mentioned three kinds of materials are mixed.
The additive amount are as follows: the weight of additive of every kilogram of rice is 0.1~0.5 gram.
Preferably, each weight ratio of constituents of additive are as follows: pullulan 20, curdlan 50, two starch phosphorus of phosphorylation
Sour rouge 15.
The effect of each ingredient is in additive: pullulan play in the mixture it is oxygen barrier, can protect food not by
Oxidation；Curdlan increases rice flour processing forming and elasticity and draftability；Two starch phosphate rouge of phosphorylation increases elastic, tough
Property and associativity, slipping.
Advantages of the present invention is as follows: generating the synergistic effect being mutually improved after three kinds of material mixing, forms a kind of novel multiple
Close binder.Wherein: pullulan play the role of in the mixture it is oxygen barrier, can be with protecting food not aoxidized；It can obtain
Right glue plays the role of rice flour processing forming and elasticity and draftability in the mixture；Two starch phosphate rouge of phosphorylation is mixed
It closes and plays the role of elasticity, toughness and associativity, slipping in object.
Specific embodiment
The present invention is further illustrated below with reference to embodiment.
Embodiment 1
By weight its ingredient are as follows: pullulan 25, curdlan 60, two starch phosphate rouge 10 of phosphorylation；It will be above-mentioned
Additive is prepared into after three kinds of material mixing.
It is 0.5 gram by the weight of additive of every kilogram of rice, prepares 200 grams of rice flour.The diameter of rice flour is 0.5-1.6mm,
Length is 20-28cm.
It is put into rice flour after water is boiled, boils 10 minutes and pulls out, checks that broken strip (rice flour being broken) quantity is 2%, through more people
It tastes, smooth in taste.
Embodiment 2
By weight its ingredient are as follows: pullulan 25, curdlan 50, two starch phosphate rouge 15 of phosphorylation；It will be above-mentioned
Additive is prepared into after three kinds of material mixing.
It is 0.5 gram by the weight of additive of every kilogram of rice, prepares 200 grams of rice flour.The diameter of rice flour is 0.5-1.6mm,
Length is 20-28cm.
It is put into rice flour after water is boiled, boils 10 minutes and pulls out, checks that broken strip (rice flour being broken) quantity is 5%, through more people
It tastes, smooth in taste.
Embodiment 3
By weight its ingredient are as follows: pullulan 20, curdlan 50, two starch phosphate rouge 10 of phosphorylation；It will be above-mentioned
Additive is prepared into after three kinds of material mixing.
It is 0.3 gram by the weight of additive of every kilogram of rice, prepares 200 grams of rice flour.The diameter of rice flour is 0.5-1.6mm,
Length is 20-28cm.
It is put into rice flour after water is boiled, boils 10 minutes and pulls out, checks that broken strip (rice flour being broken) quantity is 14%, through more people
It tastes, smooth in taste.
Embodiment 4
By weight its ingredient are as follows: pullulan 15, curdlan 40, two starch phosphate rouge 10 of phosphorylation；It will be above-mentioned
Additive is prepared into after three kinds of material mixing.
It is 0.5 gram by the weight of additive of per kilogram rice, prepares 200 grams of rice flour.The diameter of rice flour is 0.5-1.6mm,
Length is 20-28cm.
It is put into rice flour after water is boiled, boils 20 minutes and pulls out, checks that broken strip (rice flour being broken) quantity is 16%, through more people
It tastes, smooth in taste.
Embodiment 5
By weight its ingredient are as follows: pullulan 20, curdlan 60, two starch phosphate rouge 15 of phosphorylation；It will be above-mentioned
Additive is prepared into after three kinds of material mixing.
It is 0.1 gram by the weight of additive of per kilogram rice, prepares 200 grams of rice flour.The diameter of rice flour is 0.5-1.6mm,
Length is 20-28cm.
It is put into rice flour after water is boiled, boils 20 minutes and pulls out, checks that broken strip (rice flour being broken) quantity is 25%, through more people
It tastes, smooth in taste.
Comparative example 1
By weight its ingredient are as follows: pullulan 15, curdlan 50 are prepared into after mixing above-mentioned two kinds of materials and add
Add agent.
It is 0.5 gram by the weight of additive of every kilogram of rice, prepares 200 grams of rice flour.The diameter of rice flour is 0.5-1.6mm,
Length is 20-28cm.
It is put into rice flour after water is boiled, boils 10 minutes and pulls out, checks that broken strip (rice flour being broken) quantity is 18%, through more people
It tastes, mouthfeel is not slided.
Comparative example 2
By weight its ingredient are as follows: pullulan 15, two starch phosphate rouge 10 of phosphorylation；Above-mentioned two kinds of materials are mixed
After be prepared into additive.
It is 0.5 gram by the weight of additive of per kilogram rice, prepares 200 grams of rice flour.The diameter of rice flour is 0.5-1.6mm,
Length is 20-28cm.
It is put into rice flour after water is boiled, boils 10 minutes and pulls out, checks that broken strip (rice flour being broken) quantity is 52%, through more people
It tastes, smooth in taste.
Above embodiments explanation, increasing by two starch phosphate rouge of phosphorylation can effectively improve the smooth of mouthfeel, and curdlan
Additive amount it is directly proportional to toughness, the rice flour broken strip large percentage without containing curdlan.
In the present invention, pullulan also known as pullulan, English name Pullulan, it is a kind of is with starch or carbohydrate
Raw material, the extracellular pure natural macromolecule polysaccharide generated through microbial fermentation.Shanghai Ji Ning Industrial Co., Ltd. product can be used.
Curdlan, English name Curd lan, also known as thermal gels condense polysaccharide, are to be generated by microorganism, with β -1,3-
The water-insoluble glucan that glycosidic bond is constituted is that one kind will can form hard and flexible heat irreversible after the heating of its suspension
Property gel can form the general name of the polysaccharide of thermoreversible gels again.China has approved curdlan in May, 2006 as food
Product additive can be used for raw dried noodle product, raw wet Flour product, aspect product, bean curd based article, cooked meat product, Western-style ham, meat
In bowel lavage based food.The product of Shanxi Bao Rui Biotechnology Co., Ltd can be used.
Phosphorylation PASELLI EASYGEL, English name Phosphated Distarch Phosphate, character: white is close
The powder or particle of white, it is colourless, it is odorless, it is dissolved in water, does not dissolve in ethyl alcohol, ether or chloroform.It can be used that Zhengzhou is abundant and food additive
Add the product of agent Co., Ltd.
Claims (4)
1. a kind of rice flour additive, it is characterised in that by weight its ingredient are as follows: pullulan 15~25, curdlan 40
~60, two starch phosphate rouge 5~15 of phosphorylation；Additive is prepared into after above-mentioned three kinds of materials are mixed.
2. additive according to claim 1, it is characterised in that: the additive amount are as follows: the addition of every kilogram of rice
Agent weight is 0.1~0.5 gram.
3. additive according to claim 1, it is characterised in that by weight its ingredient are as follows: pullulan 20 can obtain
Right glue 50, two starch phosphate rouge 15 of phosphorylation.
4. additive according to claim 1, it is characterised in that: in additive the effect of each ingredient be: pullulan
It plays in the mixture oxygen barrier, can protect food and do not aoxidized；Curdlan increase rice flour processing forming and elasticity and
Draftability；Two starch phosphate rouge of phosphorylation increases elasticity, toughness and associativity, slipping.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910821162.4A CN110419672A (en) | 2019-09-02 | 2019-09-02 | A kind of rice flour additive |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910821162.4A CN110419672A (en) | 2019-09-02 | 2019-09-02 | A kind of rice flour additive |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110419672A true CN110419672A (en) | 2019-11-08 |
Family
ID=68418456
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910821162.4A Pending CN110419672A (en) | 2019-09-02 | 2019-09-02 | A kind of rice flour additive |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110419672A (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101647525A (en) * | 2009-07-28 | 2010-02-17 | 华南理工大学 | Mixture for improving quality of rice noodles, preparation method and application thereof |
-
2019
- 2019-09-02 CN CN201910821162.4A patent/CN110419672A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101647525A (en) * | 2009-07-28 | 2010-02-17 | 华南理工大学 | Mixture for improving quality of rice noodles, preparation method and application thereof |
Non-Patent Citations (3)
| Title |
|---|
| 安广杰主编: "《保卫健康——现代食品生产安全手册》", 31 May 2012, 河南大学出版社 * |
| 李建颖主编: "《食品添加剂速查手册》", 30 November 2017, 南开大学出版社 * |
| 陆兆新主编: "《微生物学》", 31 August 2008, 中国计量出版社 * |
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|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20191108 |
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| RJ01 | Rejection of invention patent application after publication |