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Food improver for resisting starch ageing

A food improver and starch aging technology, applied in food science, dough processing, baking, etc., can solve the problems of less applied research and waste of resources, and achieve the effects of reducing aging speed, improving internal structure, and resisting starch aging.

Inactive Publication Date: 2010-04-07
河南兴泰科技实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This not only brings more inconvenience to food production, but also causes huge waste of resources
[0003] At present, although there are some studies on the mechanism of anti-starch aging in China, there are few related researches on its application, and there is no relevant national standard, and the research and development of food improvers against starch aging is still in its infancy.

Method used

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  • Food improver for resisting starch ageing
  • Food improver for resisting starch ageing
  • Food improver for resisting starch ageing

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A kind of 100g heavy anti-starch aging food improver, its composition is as follows:

[0031] Calcium stearoyl lactylate 30g

[0032] Monoglyceride 30g

[0033] Potassium dihydrogen phosphate 15g

[0034] Fungal Xylanase 5g

[0035] Carrageenan 15g

[0036] Tricalcium Phosphate 5g

[0037] After the above-mentioned components are mixed in proportion to make the anti-starch anti-aging food improver of the present invention, add it to the flour according to the addition amount of 0.3% (weight), and produce bread according to the original production process. Under the production process conditions, no improver of the present invention is added to the flour to produce a control bread sample.

[0038] Using a physical property tester (Texture Analyzer XT2i), using SMSP / 35 probe, TPA program to measure the softness of fresh food with different storage time, and compare the results with the control food samples, where the vertical mark "gram" in the figure is the physical...

Embodiment 2

[0054] A kind of 100g heavy anti-starch aging improver, its composition is as follows:

[0055] Calcium stearoyl lactylate 38g

[0056] Monoglyceride 23g

[0057] Potassium dihydrogen phosphate 10g

[0058] Fungal Xylanase 6g

[0059] Carrageenan 20g

[0060] Tricalcium phosphate 1g

[0061] Silica 2g

[0062] After the above-mentioned components are mixed in proportion to make the anti-starch aging food improver of the present invention, add it to the flour according to the addition amount of 0.3% (weight), and produce the cake according to the original production process. Under the production process conditions, no improver of the present invention is added to the flour to produce a control cake sample.

[0063] Physical property tester testing method is the same as embodiment 1, figure 2 The cake softness curve of this embodiment is tested by a physical property tester: a is a control cake sample, b is a fresh-keeping cake sample made after adding the anti-starch agin...

Embodiment 3

[0065] A kind of 100g heavy anti-starch aging improver, its composition is as follows:

[0066] Calcium stearoyl lactylate 40g

[0067] Monoglyceride 20g

[0068] Potassium dihydrogen phosphate 14g

[0069] Fungal Pentosanase 10g

[0070] Carrageenan 10g

[0071] Tricalcium Phosphate 4g

[0072] Silica 2g

[0073] After the above-mentioned components are mixed in proportion to make the anti-starch anti-aging food improver of the present invention, add it to the flour according to the addition amount of 0.3% (weight), and produce steamed buns according to the original production process. Under the production process conditions, no improver of the present invention was added to the flour to produce a control steamed bread sample.

[0074] Physical property tester testing method is the same as embodiment 1, image 3 The steamed bread softness curve of this embodiment is tested by the physical property tester: a is the control steamed bread sample, b is the fresh-keeping st...

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Abstract

The invention belongs to the technical field of food and discloses a food improver for resisting starch ageing aiming at various flour products. The food improver consists of the following components in percentage by weight: 30 to 40 percent of stearyl calcium lactate, 20 to 30 percent of glycerol monostearate, 10 to 15 percent of potassium dihydrogen phosphate, 5 to 10 percent of hemicellulase, 10 to 20 percent of carrageenan and 3 to 6 percent of anticaking agent. Compared with the prior art, the food improver has the advantages that: the flour products made of flour added with the food improver by the prior production process are greatly improved in starch ageing resistance, food preserving period elongation, taste and internal structure.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a food improver, in particular to a food improver aimed at resisting starch aging of various flour products. Background technique [0002] Starchy foods, such as bread, steamed buns, various pastries, and pasta, will undergo a series of internal quality changes with the extension of time during storage, and their nutritional value and sensory quality will decrease. For example, the skin of fresh bread is crisp and brittle, the inside of the bread is soft and elastic, and has a special flavor, while the skin of bread stored for a certain period of time becomes cracked and soft, and the inside is hard and brittle. The special flavor will fade accordingly; after a period of time, cakes will tend to lose slag, have a rough taste and lose their original fragrance. These changes are all due to the aging effect of starch. This not only brings more inconvenience to food product...

Claims

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Application Information

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IPC IPC(8): A21D2/28
Inventor 刘晓真罗彦超
Owner 河南兴泰科技实业有限公司
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