CN1299598A - Wheaten food improver - Google Patents
Wheaten food improver Download PDFInfo
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- CN1299598A CN1299598A CN 01103906 CN01103906A CN1299598A CN 1299598 A CN1299598 A CN 1299598A CN 01103906 CN01103906 CN 01103906 CN 01103906 A CN01103906 A CN 01103906A CN 1299598 A CN1299598 A CN 1299598A
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Abstract
The flour-made food quality improver comprises (wt%) 30%-80% of starch hydrolysate, 2%-25% of food emulsifier, 1%-10% of food moisture-retaining agent, 0.4%-4% of flour oxidant and 0-60% of dispersing agent. The starch hydrolysate is a product obtained by using agricultural product containing starch or its refined starch as raw material and adopting enzymic method to control hydrolysis, and 0.3%-4% of said improver is added to flour-made food, the product is easy to process, the ageing of product can be obviously reduced, and the quality can be obviously improved.
Description
The invention belongs to a kind of quality improver, specifically a kind of wheaten food improver.
Flour product, as vermicelli, instant noodles, dumpling, won ton, steamed stuffed bun and steamed bun etc., and quick-frozen/freezed wheaten products, as dumpling, won ton, steamed stuffed bun and steamed bun etc., after being processed into product, because dry, freezing and long storage time product is aging gradually or bring back to life the quality decline of product.Now have the scheme of the above-mentioned difficult problem of many solutions.As publication number is that the disclosed a kind of flour product modifying agent of Chinese invention patent of CN1234186 is to adopt 30% T-95 (monoresin), 30% SSL (stearoyl lactate) and 40% salad oil.Be used for Flour product such as steamed stuffed bun, steamed bun, bread, dumpling, noodles.
Dumpling, won ton, steamed stuffed bun and steamed bun are traditional cooked wheaten foods of China, and fast frozen dumping, won ton, steamed stuffed bun and steamed bun are to develop national cooking culture advantage, and exploitation has the product of the quick-frozen food of " distinct Chinese characteristics ".This is one of important directions of China's quick-frozen food production development.The undeclared problem of aging that can solve the said goods of CN1234186 patent of invention, and its product is paste, is difficult for mixing with flour.
The purpose of this invention is to provide a kind of wheaten food improver, add quality improver, can make the flour-made food product be easy to processing, the aging of product can obviously reduce, and product quality significantly improves.
The present invention is by following scheme implementation.
Wheaten food improver of the present invention is characterized in that to contain weight be 30 to 80% starch hydrolysates, 2 to 25% food emulsifying agents, 1 to 10% food water retention agent, 0.4 to 4% flour to quality improver with oxidant and 0 to 60% dispersant.Starch hydrolysate is to be raw material through the product of enzyme process control hydrolysis gained with amyloid agricultural product or its purified starch.Starch hydrolysate is a maltodextrin, and the DE value of product is 1 to 25.Food emulsifying agent is one or two or more kinds a mixture such as sucrose fatty ester, list (two) tristerin, CSL, stearoyl lactate, diacetyl tartarate list (two) glyceride or modified soy bean lipoid.The food water retention agent is one or two or more kinds a mixture such as calgon, sodium phosphate trimer or sodium pyrophosphate.The flour oxidant is one or two or more kinds a mixture in ascorbic acid, azodicarbonamide or the calper calcium peroxide.Dispersant is one or two or more kinds a mixture such as flour, starch, sugar or salt.
Starch hydrolysate is to be raw material through pretreatment of raw material operation, liquefaction operation, to filter operation, bleaching process, vacuum enrichment process and spray-drying operation and obtain starch hydrolysate with amyloid agricultural product or its purified starch.Key problem in technology be to liquefy operation and spray-drying operation wherein.The liquefaction operation is a DE value required for the present invention of selecting suitable liquifying method to obtain by enzyme control hydrolysis.The spray-drying operation is to obtain granularity required for the present invention by the condition that the control drying process with atomizing is operated.
Food emulsifying agent and food water retention agent should meet the regulation in food additives standard GB 2760 and other relevant national standard.Dispersant should meet the regulation of relevant national standard.
Above-mentioned raw materials should guarantee the quality and the fineness of raw material all by CQ20 number sieve of standard GB 5507 regulations.Ratio according to prescription feeds intake, and mixes to get product.
The application of wheaten food improver is characterized in that in the flour-made food adding the quality improver of flour 0.3% to 4%.
Quality improver adding method comprises:
A kind of method is direct adding, because quality improver is a powdery, can directly add in the raw flour, mixes to get final product.
Another kind method is indirect adding, can in the fabricated product process quality improver and other additive be carried out the adding of compound back.As quality improver be dissolved in the face water in add.
In application process, can be with reference to the preparation method of existing Flour product (as vermicelli, instant noodles, dumpling, won ton, steamed stuffed bun and steamed bun etc.) and quick-frozen/freezed wheaten products (as dumpling, won ton, steamed stuffed bun and steamed bun etc.).
Directly or indirectly method adds quality improver, and it can be dispersed in the Flour product, and product is easy to processing, and the aging of product can obviously reduce, and product quality significantly improves.Quality improver of the present invention is applicable to Flour product, as vermicelli, instant noodles, dumpling, won ton, steamed stuffed bun and steamed bun etc., and quick-frozen/freezed wheaten products, as dumpling, won ton, steamed stuffed bun and steamed bun etc.
Below in conjunction with specific embodiment to the detailed description of the invention.
Embodiment 1.
The quality-improving agent prescription: 35 parts of DE values are 20 to 25 maltodextrin, 10 parts of food emulsifying agents (5 parts of glycerin monostearates, 5 parts of CSLs), 5 parts of food water retention agents (1 part of calgon, 1 part of sodium phosphate trimer, 3 parts of sodium pyrophosphates), 2 parts of flour oxidants (1.5 parts of product of calper calcium peroxide dilution, 0.5 part in ascorbic acid), 50 parts of dispersants (starch).Amount to 100 parts.
The CQ20 number sieve that above-mentioned raw materials should all be stipulated by standard GB 5507.Ratio according to prescription feeds intake, and uses the powder mixer and mixes get product (following experiment product quality improving agent according to said method prepares).
Make noodles with reference to existing method for making noodles.
Control group: flour is selected common superior wheat flour for use.
Experimental group: identical with control group except that the quality improver that adds flour total amount 1.5%.
Experimental result: the noodles of experimental group are easy to processing, and outward appearance is neat, and leachable was few when noodles boiled, and noodles boil back outward appearance light, and mouthfeel is good.
Embodiment 2.
The quality-improving agent prescription: 35 parts of DE values are 5 to 15 maltodextrin, 5 parts of food emulsifying agents (2.5 parts of glycerin monostearates, 2.5 parts in CSL-sodium), 4 parts of food water retention agents (3 parts of sodium phosphate trimers, 1 part of sodium pyrophosphate), 1 part of flour oxidant (calper calcium peroxide dilution product), 55 parts of dispersants (35 parts of starch, 20 parts of salt).Amount to 100 parts.
Make vermicelli with reference to existing vermicelli preparation method.
Control group: flour is selected common superior wheat flour for use.
Experimental group: identical with control group except that the quality improver that adds flour total amount 2%.
Experimental result: the vermicelli of experimental group are easy to processing, and outward appearance is neat, is difficult for crisp bar, and leachable was few when vermicelli boiled, and noodles boil back outward appearance light, and mouthfeel is good.
Embodiment 3.
The quality-improving agent prescription: 35 parts of DE values are 1 to 10 maltodextrin, 5 parts of food emulsifying agents (2.5 parts of glycerin monostearates, 2.5 parts in CSL-sodium), 4 parts of food water retention agents (sodium phosphate trimer), 1 part of flour oxidant (0.7 part of product of calper calcium peroxide dilution, 0.3 part in ascorbic acid), 55 parts of dispersants (35 parts in flour, 20 parts of salt).Amount to 100 parts.
Make vermicelli with reference to existing vermicelli preparation method.
Control group: flour is selected special second-class wheat flour for use.
Experimental group: identical with control group except that the quality improver that adds flour total amount 3%.
Experimental result: the vermicelli of experimental group are easy to processing, and outward appearance is neat, is difficult for crisp bar, and leachable was few when vermicelli boiled, and noodles boil back outward appearance light, and mouthfeel is good.
Embodiment 4.
The quality-improving agent prescription: 60 parts of DE values are 5 to 10 maltodextrin, 5 parts of food emulsifying agents (2.5 parts in CSL-sodium, 2.5 parts of sucrose fatty esters), 4 parts of food water retention agents (1 part of calgon, 2 parts of sodium phosphate trimers, 1 part of sodium pyrophosphate), 2 parts of flour oxidants (1 part of product of azodicarbonamide dilution, 1 part in ascorbic acid), 30 parts of dispersants (10 parts in flour, 20 parts of starch).Amount to 100 parts.
Make vermicelli with reference to existing vermicelli preparation method.
Control group: flour is selected special first-class wheat flour for use.
Experimental group: identical with control group except that the quality improver that adds flour total amount 1%.
Experimental result: the vermicelli of experimental group are easy to processing, and outward appearance is neat, is difficult for crisp bar, and leachable was few when vermicelli boiled, and noodles boil back outward appearance light, and mouthfeel is good.
Embodiment 5.
The quality-improving agent prescription: 35 parts of DE values are 5 to 10 maltodextrin, 5 parts of food emulsifying agents (2.5 parts in CSL-sodium, 2.5 parts of modified soy bean lipoids), 4 parts of food water retention agents (1 part of calgon, 2 parts of sodium phosphate trimers, 1 part of sodium pyrophosphate), 1 part of flour oxidant (0.5 part of product of azodicarbonamide dilution, 0.5 part in ascorbic acid), 55 parts of dispersants (25 parts in flour, 30 parts of salt).Amount to 100 parts.
Make quick-freezing dumpling with reference to existing preparation method.
Control group: flour is selected superior wheat flour for use.
Experimental group: identical with control group except that 1.5% quality improver that adds the flour total amount.
Experimental result: the quick-freezing dumpling of experimental group is easy to processing, and outward appearance is neatly smooth, is difficult for broken skin after the quick-frozen, and leachable is few when boiling, and boils back outward appearance light, and mouthfeel is good.
Embodiment 6.
The quality-improving agent prescription: 35 parts of DE values are 10 to 15 maltodextrin, 5 parts of food emulsifying agents (2.5 parts of glycerin monostearates, 2.5 parts in CSL-sodium), 4 parts of food water retention agents (3.5 parts of sodium phosphate trimers, 0.5 part of sodium pyrophosphate), 1 part of flour oxidant (0.7 part of product of calper calcium peroxide dilution, 0.3 part in ascorbic acid), 55 parts of dispersants (35 parts in flour, 20 parts of salt).Amount to 100 parts.
Make quick-freezing dumpling and won ton with reference to existing preparation method.
Control group: flour is selected special second-class wheat flour for use.
Experimental group: identical with control group except that the quality improver that adds flour total amount 2%.
Experimental result: the quick-freezing dumpling of experimental group and won ton are easy to processing, and outward appearance is neatly smooth, are difficult for broken skin after the quick-frozen, and leachable is few when boiling, and boil back outward appearance light, and mouthfeel is good.
Embodiment 7.
The quality-improving agent prescription: 61 parts of DE values are 5 to 10 maltodextrin, 25 parts of food emulsifying agents (15 parts in CSL-sodium, 10 parts of modified soy bean lipoids), 10 parts of food water retention agents (6 parts of calgons, 2 parts of sodium phosphate trimers, 2 parts of sodium pyrophosphates), 4 parts of flour oxidants (2 parts of product of azodicarbonamide dilution, 1 part in ascorbic acid, 1 part of calper calcium peroxide dilution product).Amount to 100 parts.
Make steamed bun with reference to existing preparation method.
Control group: flour is selected special first-class wheat flour for use.
Experimental group: identical with control group except that the quality improver that adds flour total amount 0.5%.
Experimental result: the steamed bun of experimental group is easy to processing, and outward appearance is neatly smooth, and institutional framework is even, and volume is big, and mouthfeel is good.
Embodiment 8.
The quality-improving agent prescription: 35 parts of DE values are 5 to 10 maltodextrin, 15 parts of food emulsifying agents (9 parts in CSL-sodium, 6 parts of modified soy bean lipoids), 4 parts of food water retention agents (2 parts of calgons, 1 part of sodium phosphate trimer, 1 part of sodium pyrophosphate), 2 parts of flour oxidants (0.5 part in ascorbic acid, 0.5 part of calper calcium peroxide dilution product), 44 parts of dispersants (24 parts in flour, 20 parts in sugar).Amount to 100 parts.
Make steamed stuffed bun and quick-freeze steamed stuffed bun with reference to existing preparation method.
Control group: flour is selected special second-class wheat flour for use.
Experimental group: identical with control group except that 1% quality improver that adds the flour total amount.
Experimental result: the steamed stuffed bun of experimental group and quick-freeze steamed stuffed bun are easy to processing, and outward appearance is neatly smooth, are difficult for broken skin after the quick-frozen, and outward appearance is vivid after cooking, and volume is big, and mouthfeel is good.
Embodiment 9.
The quality-improving agent prescription: 30 parts of DE values are 10 to 20 maltodextrin, 20 parts of food emulsifying agents (10 parts of glycerin monostearates, 10 parts of CSLs), 5 parts of food water retention agents (4 parts of sodium phosphate trimers, 1 part of sodium pyrophosphate), 1 part of flour oxidant (0.5 part in ascorbic acid, 0.5 part of calper calcium peroxide dilution product), 44 parts of dispersants (starch).Amount to 100 parts.
Make quick-freezing dumpling and won ton with reference to existing preparation method.
Control group: flour is selected common superior wheat flour for use.
Experimental group: identical with control group except that 3% quality improver that adds the flour total amount.
Experimental result: the quick-freezing dumpling of experimental group and won ton are easy to processing, and outward appearance is neatly smooth, are difficult for broken skin after the quick-frozen, and leachable is few when boiling, and boil back outward appearance light, and mouthfeel is good.
Claims (8)
1. wheaten food improver is characterized in that to contain weight be 30 to 80% starch hydrolysates, 2 to 25% food emulsifying agents, 1 to 10% food water retention agent, 0.4 to 4% flour to quality improver with oxidant and 0 to 60% dispersant.
2. quality improver as claimed in claim 1 is characterized in that starch hydrolysate is is raw material through the product of enzyme process control hydrolysis gained with amyloid agricultural product or its purified starch.
3. improving agent of stuffing material as claimed in claim 1 or 2 is characterized in that starch hydrolysate is a maltodextrin, and the DE value of product is 1 to 25.
4. quality improver as claimed in claim 3 is characterized in that food emulsifying agent is one or two or more kinds a mixture such as sucrose fatty ester, list (two) tristerin, CSL, stearoyl lactate, diacetyl tartarate list (two) glyceride or modified soy bean lipoid.
5. quality improver as claimed in claim 4 is characterized in that the food water retention agent is one or two or more kinds a mixture such as calgon, sodium phosphate trimer or sodium pyrophosphate.
6. quality improver as claimed in claim 5 is characterized in that the flour oxidant is one or two or more kinds a mixture in ascorbic acid, azodicarbonamide or the calper calcium peroxide.
7. quality improver as claimed in claim 6 is characterized in that dispersant is one or two or more kinds a mixture such as flour, starch, sugar or salt.
8. the application of a wheaten food improver is characterized in that in the flour-made food adding the quality improver of flour 0.3% to 4%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 01103906 CN1299598A (en) | 2001-02-13 | 2001-02-13 | Wheaten food improver |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 01103906 CN1299598A (en) | 2001-02-13 | 2001-02-13 | Wheaten food improver |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1299598A true CN1299598A (en) | 2001-06-20 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 01103906 Pending CN1299598A (en) | 2001-02-13 | 2001-02-13 | Wheaten food improver |
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| CN (1) | CN1299598A (en) |
Cited By (21)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100337550C (en) * | 2003-05-16 | 2007-09-19 | 深圳市海川实业股份有限公司 | Improver specially for hand-pulled noodles flour |
| CN100435669C (en) * | 2002-12-25 | 2008-11-26 | 小川博卫 | Food preservative and food containing it |
| CN101828585A (en) * | 2010-06-17 | 2010-09-15 | 郑州天地人面粉实业有限公司 | Improver of flour for fresh-wet noodles and flour for fresh-wet noodle |
| CN101406311B (en) * | 2008-11-07 | 2010-09-29 | 江南大学 | Antiaging method for rice product-mashu |
| CN101019567B (en) * | 2007-03-19 | 2011-01-05 | 中国人民解放军总后勤部军需装备研究所 | Storable bread and its making process |
| CN101449688B (en) * | 2008-12-30 | 2011-01-26 | 刘高峰 | Azoamide microcapsule flour improver and preparation method thereof |
| CN101485349B (en) * | 2009-02-17 | 2011-05-11 | 北京佳天汇生物科技发展有限公司 | Additive agent for flour and starch food as well as preparation method |
| CN104430679A (en) * | 2014-12-12 | 2015-03-25 | 广州合诚实业有限公司 | Shredded bread improver, method for preparing same and application of shredded bread improver |
| CN104509558A (en) * | 2013-12-25 | 2015-04-15 | 柳州爱格富食品科技股份有限公司 | Frozen dough modifying agent |
| CN105104922A (en) * | 2015-07-23 | 2015-12-02 | 江西省添美食品有限公司 | Additive used for quick-frozen pastries |
| CN105192486A (en) * | 2015-11-11 | 2015-12-30 | 济南舜祥医药科技有限公司 | Composite additive of quick-freezing wonton wrappers |
| CN105231427A (en) * | 2015-11-11 | 2016-01-13 | 济南舜祥医药科技有限公司 | Modifier for quick-frozen wonton wrappers |
| CN105249435A (en) * | 2015-11-11 | 2016-01-20 | 济南舜祥医药科技有限公司 | Quick-frozen pastry additive |
| CN105410880A (en) * | 2015-11-11 | 2016-03-23 | 济南舜祥医药科技有限公司 | Quick-frozen dumpling skin modifier |
| CN107048188A (en) * | 2017-01-17 | 2017-08-18 | 南阳麦香源食品有限公司 | A kind of quality-improving type frozen cooked face and its processing method |
| CN107173673A (en) * | 2017-05-27 | 2017-09-19 | 含山县长通食品制造有限公司 | A kind of soft peppery seasoning Flour product |
| CN107232581A (en) * | 2017-06-29 | 2017-10-10 | 河南鼎元食品科技有限公司 | A kind of quick-frozen rice and flour food quality improver and preparation method thereof |
| CN107348353A (en) * | 2017-07-06 | 2017-11-17 | 福建中医药大学 | A kind of instant medicated Chinese yam face and preparation method thereof |
| CN110916074A (en) * | 2019-12-31 | 2020-03-27 | 惠民县邦德生物科技有限公司 | Preparation method of flour treating agent for food |
| CN114128737A (en) * | 2021-11-17 | 2022-03-04 | 新疆农业科学院农产品贮藏加工研究所 | Preparation method of frozen crusty pancake base |
| CN114521575A (en) * | 2022-03-11 | 2022-05-24 | 山东农业大学 | Flour quality improver and application thereof |
-
2001
- 2001-02-13 CN CN 01103906 patent/CN1299598A/en active Pending
Cited By (24)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100435669C (en) * | 2002-12-25 | 2008-11-26 | 小川博卫 | Food preservative and food containing it |
| CN100337550C (en) * | 2003-05-16 | 2007-09-19 | 深圳市海川实业股份有限公司 | Improver specially for hand-pulled noodles flour |
| CN101019567B (en) * | 2007-03-19 | 2011-01-05 | 中国人民解放军总后勤部军需装备研究所 | Storable bread and its making process |
| CN101406311B (en) * | 2008-11-07 | 2010-09-29 | 江南大学 | Antiaging method for rice product-mashu |
| CN101449688B (en) * | 2008-12-30 | 2011-01-26 | 刘高峰 | Azoamide microcapsule flour improver and preparation method thereof |
| CN101485349B (en) * | 2009-02-17 | 2011-05-11 | 北京佳天汇生物科技发展有限公司 | Additive agent for flour and starch food as well as preparation method |
| CN101828585A (en) * | 2010-06-17 | 2010-09-15 | 郑州天地人面粉实业有限公司 | Improver of flour for fresh-wet noodles and flour for fresh-wet noodle |
| CN104509558A (en) * | 2013-12-25 | 2015-04-15 | 柳州爱格富食品科技股份有限公司 | Frozen dough modifying agent |
| CN104430679A (en) * | 2014-12-12 | 2015-03-25 | 广州合诚实业有限公司 | Shredded bread improver, method for preparing same and application of shredded bread improver |
| CN105104922B (en) * | 2015-07-23 | 2018-09-07 | 帅兵 | A kind of additive for quick-frozen pastry |
| CN105104922A (en) * | 2015-07-23 | 2015-12-02 | 江西省添美食品有限公司 | Additive used for quick-frozen pastries |
| CN105231427A (en) * | 2015-11-11 | 2016-01-13 | 济南舜祥医药科技有限公司 | Modifier for quick-frozen wonton wrappers |
| CN105249435A (en) * | 2015-11-11 | 2016-01-20 | 济南舜祥医药科技有限公司 | Quick-frozen pastry additive |
| CN105410880A (en) * | 2015-11-11 | 2016-03-23 | 济南舜祥医药科技有限公司 | Quick-frozen dumpling skin modifier |
| CN105192486A (en) * | 2015-11-11 | 2015-12-30 | 济南舜祥医药科技有限公司 | Composite additive of quick-freezing wonton wrappers |
| CN107048188B (en) * | 2017-01-17 | 2019-11-01 | 南阳麦香源食品有限公司 | A kind of quality-improving type frozen cooked face and its processing method |
| CN107048188A (en) * | 2017-01-17 | 2017-08-18 | 南阳麦香源食品有限公司 | A kind of quality-improving type frozen cooked face and its processing method |
| CN107173673A (en) * | 2017-05-27 | 2017-09-19 | 含山县长通食品制造有限公司 | A kind of soft peppery seasoning Flour product |
| CN107232581A (en) * | 2017-06-29 | 2017-10-10 | 河南鼎元食品科技有限公司 | A kind of quick-frozen rice and flour food quality improver and preparation method thereof |
| CN107348353A (en) * | 2017-07-06 | 2017-11-17 | 福建中医药大学 | A kind of instant medicated Chinese yam face and preparation method thereof |
| CN110916074A (en) * | 2019-12-31 | 2020-03-27 | 惠民县邦德生物科技有限公司 | Preparation method of flour treating agent for food |
| CN114128737A (en) * | 2021-11-17 | 2022-03-04 | 新疆农业科学院农产品贮藏加工研究所 | Preparation method of frozen crusty pancake base |
| CN114521575A (en) * | 2022-03-11 | 2022-05-24 | 山东农业大学 | Flour quality improver and application thereof |
| CN114521575B (en) * | 2022-03-11 | 2023-09-12 | 山东农业大学 | Flour quality improver and application thereof |
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