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Edible foaming agent produced from rice starch, rice protein and emulsifier and production method thereof

A technology of rice protein and emulsifier, applied in the field of rice protein and compound emulsifier to produce edible foaming agent and rice starch, can solve problems such as safety impact, and achieve the effect of preventing aging, good plasticity, and reducing oil intake

Inactive Publication Date: 2011-09-14
凯爱瑞食品(南通)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It can be seen that the birth of cake oil was a revolutionary breakthrough. However, with the continuous improvement of people's living standards, consumers are more concerned about food safety issues. Some additives traditionally used in the bakery industry contain trans fatty acids. In the face of doubts about security, it greatly affects its application

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] Weigh 100kg of broken rice, wash and remove impurities, add 300kg of rice to water at a weight ratio of 1:3, add 300kg of warm water at 30-50°C, and then add 4kg of sodium bicarbonate with a weight ratio of 2% to soak for 8 hours; then soak The final material is refined with a colloid mill, and filtered with a 60-80 mesh filter cloth; the filtered slurry is separated by a centrifuge, and the obtained supernatant is alkali-soluble rice protein, and the precipitation is rice starch slurry; the supernatant rice protein solution, add 5kg monoglyceride, 6kg sodium stearoyl lactylate, 10kg triglyceride and other compound emulsifiers, then keep warm at 50-60°C and stir evenly; in the evenly stirred slurry of rice protein and compound emulsifier, Add rice starch slurry, adjust the total solid content of the solution to 55-65%; finally adjust the pH value of the slurry to 8.5 with hydrochloric acid; pre-emulsify the obtained mixed solution, homogenize under 20-30Mpa pressure, and...

Embodiment 2

[0049] A production method of an edible foaming agent produced by rice starch, rice protein and an emulsifier, comprising the following steps:

[0050] C. Prepare rice starch, rice protein, emulsifier concentrate with broken rice or aged rice as raw material:

[0051] (1) Wash broken rice or old rice and remove impurities;

[0052] (2) Soak in warm water at 30-50°C for 8 hours at a weight ratio of rice to water of 1:3, and add sodium bicarbonate to the warm water;

[0053] (3) Refining the material, colloid mill 60-80 mesh;

[0054] (4) The slurry is centrifuged, the supernatant is alkali-soluble rice protein, and the precipitation is rice starch slurry;

[0055] (5) Take the supernatant rice protein solution, add monoglyceride, sodium stearoyl lactylate, triglyceride compound emulsifier, keep warm at 50-60°C, and stir evenly;

[0056] (6) In the evenly stirred slurry of rice protein and compound emulsifier, by adding rice starch slurry, the total solids of the solution are...

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Abstract

The invention discloses an edible foaming agent produced from rice starch, rice protein and an emulsifier and a production method thereof. The edible foaming agent is prepared from the rice starch, the rice protein, glycerin monostearate (GSM), sodium stearoyl lactylate, tripolyglycerol monostearates, sodium bicarbonate and sodium chloride. The edible foaming agent has the advantage of available raw materials and convenience in production.

Description

technical field [0001] The invention relates to the field of food additives, in particular to a method for producing an edible foaming agent from rice starch, rice protein and a compound emulsifier. Background technique [0002] In the baked food industry in the early 1980s, in the production process of sponge cake, heavy oil cake, colorful bread and other products, there were common problems such as long time to pass, low yield, rough texture of the finished product, and severe eggy smell. The problem is that with the emergence and application of some food additives such as non-dairy creamer and SP cake oil products, the appearance and structure of the finished product are more beautiful, even and delicate, and the entrance is more lubricated. It can be seen that the birth of cake oil was a revolutionary breakthrough. However, with the continuous improvement of people's living standards, consumers are more concerned about food safety issues. Some additives traditionally use...

Claims

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Application Information

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IPC IPC(8): A21D2/36
Inventor 刘伟张京京王继英
Owner 凯爱瑞食品(南通)有限公司
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