CN113632970A - 一种冷冻肠粉生产用复配食品添加剂 - Google Patents
一种冷冻肠粉生产用复配食品添加剂 Download PDFInfo
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Abstract
本发明公开了一种冷冻肠粉生产用复配食品添加剂，其由以下重量份的原料制备而成：乙酰化二淀粉磷酸酯10‑30份、海藻酸钠10‑20份、黄原胶5‑15份、瓜尔胶5‑10份、羧甲基纤维素钠0‑10份、单，双甘油脂肪酸酯10‑15份、海藻酸丙二醇酯5‑20份、三聚磷酸钠5‑10份和海藻糖0‑20份。本发明采用几种食品增稠剂、乳化剂和海藻糖等原料，按照一定的配比经混合配制而成，在冷冻肠粉中起到防止淀粉老化、防止冷冻肠粉在保质期内出现干裂失水，口感劣变，保持肠粉的筋度和口感，从而冷冻肠粉可以实现工业化生产、销售。
Description
技术领域
本发明属于复配食品添加剂技术领域，具体涉及一种冷冻肠粉生产用复配食品添加剂。
背景技术
肠粉是广东最著名的小吃食品，为广东第一位的广式小吃。肠粉原料主要是大米，大米中的淀粉，冷冻后极易老化，并且在很短的时间内就会失水，干裂，失去新鲜肠粉的爽滑、劲道和有层次的口感特点。成为冷冻肠粉工业化发展的一个技术难题。根据冷冻肠粉工业化存在的问题，郑州容大食品研发人员经过上百次实验，开发出冷冻肠粉复配食品添加剂，在保证肠粉弹性和筋滑度等食用指标的同时，实现了冷冻肠粉传统食品的工业化生产。
复配食品添加剂在解决传统食品工业化存在的问题中起着关键的作用，如冷冻汤圆和冷冻水饺的工业化生产中复配添加剂对稿改善口感和冷冻过程的品质稳定发挥重要作用。冷冻肠粉由于水分含量比汤圆、水饺更高，冷冻过程中更容易失水，品质和新鲜产品相比下降更明显，超过十天以上不加复配添加剂的冷冻肠粉口感变化极其明显，基本失去了肠粉应有的食用口感。冷冻肠粉的工业化生产必须有复配食品添加剂加入，才能保持冷冻肠粉在冷冻后仍然具有与新鲜肠粉近似的状态和口感。
发明内容
本发明的目的是提供了一种冷冻肠粉生产用复配食品添加剂，该复配食品添加剂是从国家食品添加剂使用标准GB2760的冷冻米面制品中许可使用品种列表中选择单体复配而成的，可以解决冷冻肠粉生产存在冷冻过程中干裂失水，肠粉的筋度下降等问题。
本发明为实现上述目的采用如下技术方案，一种冷冻肠粉生产用复配食品添加剂，其特征在于由以下重量份的原料制备而成：乙酰化二淀粉磷酸酯10-30份、海藻酸钠10-20份、黄原胶5-15份、瓜尔胶5-10份、羧甲基纤维素钠0-10份、单，双甘油脂肪酸酯10-15份、海藻酸丙二醇酯5-20份、三聚磷酸钠5-10份和海藻糖0-20份。
进一步限定，所述冷冻肠粉生产用复配食品添加剂，其特征在于由以下重量份的原料制备而成：乙酰化二淀粉磷酸酯10-20份、海藻酸钠10-15份、黄原胶5-10份、瓜尔胶5-10份、羧甲基纤维素钠0-10份、单，双甘油脂肪酸酯10-15份、海藻酸丙二醇酯5-10份、三聚磷酸钠5-10份和海藻糖0-20份。
本发明是将原料经筛分、称量以及充分混合后而制成的。其中，乙酰化二淀粉磷酸酯、海藻酸钠、黄原胶、瓜尔胶、羧甲基纤维素钠这些亲水胶体为大分子长链亲水聚合物，它可以和直链淀粉相互作用，形成复杂的矩阵，并环绕在糊化淀粉的四周，有效的阻止了大米淀粉的回生，起到稳定、增韧、改善口感作用；单，双甘油脂肪酸酯、海藻酸丙二醇酯可以通过干扰直链淀粉的结晶阻止淀粉回生，三聚磷酸钠具有保水增筋，增加爽滑口感的作用。另外，可以在冷冻肠粉生产用复配食品添加剂加入海藻糖，海藻糖是一种保水、防裂、防止淀粉回生的一种多糖，对延长冷冻肠粉保质期和口感有明显的作用。
本发明的冷冻肠粉生产用复配食品添加剂采用的所有组分单体都选自国家标准GB2760-2011的许可使用品种列表中；这些单体完全符合国家对食品添加剂的要求。本发明的冻肠粉生产用复配食品添加剂，做出的冷冻肠粉保持了传统肠粉原有特色，并且使肠粉的弹性和韧性增加，口感细腻滑爽、劲道有咬劲。
本发明的冷冻肠粉生产用复配食品添加剂还解决了传统肠粉在冷冻条件下，肠粉老化，失水干裂失去筋力、咬劲的问题。使得冷冻肠粉可以在世界各地的区进行销售，让世界各地的人们都能很方便的品尝到肠粉这种美食。
具体实施方式
本发明的冷冻肠粉复配食品添加剂采用如下具体实施例，以下实施例仅用于说明和阐述本发明，而非限定本发明的保护范围。
按照如下组成及配比分别称取原料：
1、乙酰化二淀粉磷酸酯20Kg、海藻酸钠15Kg、黄原胶10Kg、瓜尔胶5Kg、羧甲基纤维素钠5Kg、单，双甘油脂肪酸酯10Kg、海藻酸丙二醇酯10Kg、三聚磷酸钠5Kg和海藻糖20Kg。
2、乙酰化二淀粉磷酸酯30Kg、海藻酸钠20Kg、黄原胶15Kg、瓜尔胶5Kg、羧甲基纤维素钠5Kg、单，双甘油脂肪酸酯15Kg、海藻酸丙二醇酯5Kg、三聚磷酸钠5Kg和海藻糖0Kg。
3、乙酰化二淀粉磷酸酯10Kg、海藻酸钠15Kg、黄原胶10Kg、瓜尔胶5Kg、羧甲基纤维素钠5Kg、单，双甘油脂肪酸酯10Kg、海藻酸丙二醇酯5Kg、三聚磷酸钠10Kg和海藻糖30Kg。
实施例1
本实施例采用上述配方1的冷冻肠粉生产用复配食品添加剂制作肠粉，具体制作方法如下：
米浆制做：将肠粉米(籼米)与水以质量比1:2比例浸泡2-4h后磨制成细米浆。
原料称量：按比例称量冷冻肠粉生产用复配食品添加剂、马铃薯淀粉、小麦淀粉，食用盐等混均匀后加入加入水中搅拌均匀制成浆液。
将混匀的浆液与磨好的米浆混合并搅拌均匀，过胶体磨。
蒸制成型：将混合好肠粉添加剂的米浆用肠粉机蒸制成型、按规格要求包入肠粉馅。
速冻：将成型好的肠粉冷却后进入速冻间速冻。
实施例2
本实施例采用上述配方2的冷冻肠粉生产用复配食品添加剂制作冷冻肠粉，具体制备方法同实施例1。
实施例3
本实施例采用上述配方3的冷冻肠粉生产用复配食品添加剂制作冷冻肠粉，具体制备方法同实施例1。
对比例
对比例不加冷冻肠粉生产用复配食品添加剂制作冷冻肠粉，具体制备方法同实施例1。
实验结论
成品冷冻肠粉的评分标准
找无明显感官缺陷的正常人50人参加冷冻肠粉品质的评分
具体评分标准如下：
| 项目 | 得分 | 评分标准 |
| 外观 | 20 | 条形均匀、表皮无开裂(12-20)表皮轻微开裂(5-11)表皮明显有开裂(0-4) |
| 色泽 | 20 | 色泽亮白，有光泽(12-20)色黄、光泽淡(5-11)色暗、无光泽(0-4) |
| 气味 | 15 | 香气自然，有肠粉的自然香气(7-15)无明显的肠粉自然香气(0-6) |
| 爽滑度 | 15 | 爽滑(7-15)一般(4-6)不爽滑(0-3) |
| 韧性 | 15 | 有咬劲，有弹性(7-15)一般(4-6)没咬劲、弹性差(0-3) |
| 利口性 | 15 | 利口不粘(7-15)一般(4-6)明显粘牙(0-3) |
| 总分 | 100 |
| 项目 | 得分 | 达标分 | 实验例1 | 实验例2 | 实验例3 | 对比例 |
| 外观 | 20 | 12 | 16 | 18 | 15 | 3 |
| 色泽 | 20 | 12 | 15 | 18 | 15 | 18 |
| 气味 | 15 | 9 | 12 | 12 | 12 | 15 |
| 爽滑度 | 15 | 9 | 12 | 15 | 15 | 10 |
| 韧性 | 15 | 9 | 15 | 12 | 15 | 5 |
| 黏性 | 15 | 9 | 12 | 15 | 15 | 5 |
| 总分 | 100 | 60 | 82 | 90 | 87 | 56 |
通过以上实验可以看出，使用本发明的冷冻肠粉生产用复配食品添加剂生产的冷冻肠粉比不加冷冻肠粉用复配食品添加剂生产的冷冻肠粉在外观，口感的爽滑度、韧性等方面都有明显的改善。特别是如果不用冷冻肠粉生产用复配食品添加剂生产的冷冻肠粉冻后表面开裂明显，口感没有筋度，发粘，失去了肠粉的商品价值。
以上显示和描述了本发明的基本原理，主要特征和优点，在不脱离本发明精神和范围的前提下，本发明还有各种变化和改进，这些变化和改进都落入要求保护的本发明的范围。
Claims (2)
1.一种冷冻肠粉生产用复配食品添加剂，其特征在于由以下重量份的原料制备而成：乙酰化二淀粉磷酸酯10-30份、海藻酸钠10-20份、黄原胶5-15份、瓜尔胶5-10份、羧甲基纤维素钠0-10份、单，双甘油脂肪酸酯10-15份、海藻酸丙二醇酯5-20份、三聚磷酸钠5-10份和海藻糖0-20份。
2.根据权利要求1所述的冷冻肠粉生产用复配食品添加剂，其特征在于由以下重量份的原料制备而成：乙酰化二淀粉磷酸酯10-20份、海藻酸钠10-15份、黄原胶5-10份、瓜尔胶5-10份、羧甲基纤维素钠0-10份、单，双甘油脂肪酸酯10-15份、海藻酸丙二醇酯5-10份、三聚磷酸钠5-10份和海藻糖0-20份。
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