Composite modified starch for processing frozen food

A technology for compounding modified starch and frozen food, applied in the field of food additives, can solve the problems of short crispness retention time, poor fried taste, and no distinctive skin, and achieves the effects of strong water absorption, high viscosity, and prevention of juice outflow.

Inactive Publication Date: 2015-04-29
ANHUI ZISHAN AGRI TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, no matter whether it is sold in the market or consumed in restaurants, many spring rolls have no spec...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] 100 parts of starch, 2 parts of cellulase

[0013] Metaphos 0.03 parts Amylopectin 20 parts

[0014] Artemisia gum 0.5 part Glyceryl monostearate 1 part

[0015] Add starch, cellulase, metaphos, pullulan, artemisia gum, glyceryl monostearate into the centrifugal device and carry out centrifugal stirring for 20-30 minutes. The centrifugal stirring speed is 400 rpm, the pressure is 120KPa, and the temperature is After stirring at 95°C, mixed material a was obtained; the mixed material was reacted for 2 hours at a temperature of 120°C and a pressure of 120KPa; the mixed material was reacted for 2 hours at a temperature of -15°C and normal pressure; the mixed material was Dry at 50°C until the moisture content is less than 8%.

[0016] In the product prepared by the present invention, the hydroxypropyl group is 35%, the water content is lower than 8%, the viscosity is 7%, and it is combined with 20% oil to form a stable system, and the taste is neutral.

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PUM

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Abstract

The invention relates to a food additive, and in particular relates to composite modified starch for processing frozen food. The composite modified starch is prepared from starch, cellulose, metalin, amylopectin, artemisia sphaerocephala krasch gum and glycerin monostearate; the composite modified starch is prepared by the following steps: high-temperature and high-pressure centrifugal stirring and mixing are carried out, and then high-temperature reaction is carried out, the heat resistance and the paste resistance of the composite modified starch are improved; the anti-frost property can be improved by low-temperature reaction; the composite modified starch cannot be iced and agglomerated even if being frozen; according to a spring roll wrapper prepared from the composite modified starch disclosed by the invention, the taste of the spring roll wrapper can be improved; the fried spring roll wrapper is relatively crispy; juice can be prevented from flowing in the stuffing wrapping process; the spring roll wrapper is relatively high in hygroscopic property and high in viscosity after being pasted; the moisture can be kept in the spring roll wrapper to the maximal extent; the elasticity and the tenacity of the spring roll wrapper are improved; the operation is facilitated; the stuffing of the spring roll is prevented from being exposed; the spring roll is prevented from being broken or deformed; and meanwhile, the low-temperature resistance is relatively high.

Description

technical field [0001] The invention relates to a food additive, in particular to a compound modified starch for processing frozen food. Background technique [0002] Modified starch is a modified starch. This kind of starch has some special physical and chemical properties. After being added to the food formula, it can make the food have better performance when processed or eaten. Spring rolls (spring pancakes, pancakes) originated in the Northern Song Dynasty in my country and are a folk snack with unique flavor. . With the acceleration of people's pace of life and the improvement of living standards, people's diet structure has also changed, and frozen spring rolls are becoming more and more popular. It is not only favored by Chinese people, but also more and more go abroad, exported to Asia, Europe and other countries. However, no matter whether it is sold in the market or consumed in restaurants, many spring rolls have no special characteristics after deep-fried, and ...

Claims

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Application Information

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IPC IPC(8): A23L1/09A21D13/00A23L29/30
CPCA21D13/00A23V2002/00
Inventor 范冰范子山
Owner ANHUI ZISHAN AGRI TECH CO LTD
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