Rice meal low-temperature anti-aging agent

An anti-aging agent, rice flour technology, applied in food ingredients as emulsifiers, food science, food preservation and other directions, can solve the problems of no preservation application, narrow application range, etc., to reduce water loss, improve water locking ability, Effect of preventing hardening in cryopreservation

Inactive Publication Date: 2017-08-01
HARBIN INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] CN102885109B discloses an anti-aging agent for rice cakes and rice cakes and a preparation method thereof. CN101292673A discloses a barley cake and a preparation method thereof. In addition to rice, raw materials for cake production include sugar

Method used

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  • Rice meal low-temperature anti-aging agent
  • Rice meal low-temperature anti-aging agent
  • Rice meal low-temperature anti-aging agent

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The low-temperature storage anti-aging agent for rice flour in this example is prepared by mixing sodium stearate (SSL), monoglyceride (GMS), sodium alginate, and β-cyclodextrin through high-speed shearing.

[0019] Weigh 27~30g of rice flour, mix it with the above anti-aging agent, gradually add the predetermined amount of water under the action of a homogenizer, and cook to obtain rice flour products. Control the rice flour products to contain 0.2wt% sodium stearate lactate (SSL) , 0.2wt% monoglyceride (GMS), 0.1wt% sodium alginate, 0.15wt% β-cyclodextrin.

[0020] The rice flour product obtained by the above method was stored at 4°C, and its hardness and viscosity changed as follows: Figure 1~2 shown.

Embodiment 2

[0022] The low-temperature storage anti-aging agent for rice flour in this example is prepared by mixing sucrose ester (SE), guar gum, sodium alginate and β-cyclodextrin by high-speed shearing.

[0023] Weigh 27-30g of rice flour, mix it with the above anti-aging agent, gradually add the predetermined amount of water under the action of a homogenizer, and cook to obtain rice flour products. Control the rice flour products to contain 0.12wt% sucrose ester (SE), 0.1 wt% guar gum, 0.16wt% sodium alginate, 0.15wt% β-cyclodextrin.

[0024] The storage modulus of the rice flour product obtained by the above method was stored at 4°C as follows: image 3 shown.

[0025] The storage modulus G' curve of starch gel measured by rheometer can reflect the aging degree of starch. G' represents the elastic properties of energy storage and recovery, and generally the larger the value of G', the higher the aging degree of starch. On the 7th day of storage at 4°C, the G' (18630 ​​Pa) at 1 Hz ...

Embodiment 3

[0027] The low-temperature storage anti-aging agent for rice flour in this example is prepared by mixing sodium stearate (SSL), monoglyceride (GMS), sodium alginate, and konjac glucoside through high-speed shearing.

[0028] Weigh 27~30g of rice flour, mix it with the above anti-aging agent, gradually add the predetermined amount of water under the action of a homogenizer, and cook to obtain rice flour products. Control the rice flour products to contain 0.2wt% sodium stearate lactate (SSL) , 0.25wt% monoglyceride (GMS), 0.15wt% sodium alginate, 0.26wt% konjac glucoside.

[0029] The rice flour product obtained by the above method was stored at 4°C, and its water activity changed as follows: Figure 4 shown.

[0030] With the prolongation of storage time, the water activity of the samples gradually decreased. The change of water activity is mainly related to the change of free water content, which is an index to measure the quality of starch products. Comparing the control ...

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Abstract

The invention discloses a rice meal low-temperature anti-aging agent. The rice meal low-temperature anti-aging agent is prepared from the following components in parts by mass: 0.1 to 0.5 part of emulsifier, 0.1 to 0.3 part of hydrophilic colloid, 0.1 to 0.2 part of beta-cyclodextrine, or 0.2 to 0.4 part of konjac glucomannan, wherein the emulsifier is selected from one or two of SE (sucrose ester), SSL (sodium stearoyl lactylate) and GMS (monostearin); the hydrophilic colloid is selected from one or two of xanthan gum, guar gum and sodium alginate. The rice meal low-temperature anti-aging agent has the advantages that the water retention ability of rice meal at the low temperature of 4 DEG C or -20 DEG C is improved, the water loss of tissues is effectively controlled, and the cracking of a product is controlled; the content of bonding water is effectively increased, the water loss is reduced, the aging is delayed, the low-temperature storage hardening of a product is prevented, the tissue structure is improved, and the quality guarantee time of the rice meal product is prolonged.

Description

technical field [0001] The invention belongs to the technical field of agricultural product processing, and relates to an antiaging agent used for preserving rice staple food at low temperature. Background technique [0002] Nearly 2 / 3 of the world's population eats rice as a staple food at present, and rice products such as rice cakes, rice noodles, and rice are deeply loved by the Chinese people. However, rice products are prone to physical and chemical changes during storage, resulting in increased hardness, water loss, poor aroma, and even cracks. The root cause is aging, which limits the development of rice as a staple food. Therefore, improving the tissue structure of rice staple food and delaying aging have always been the main problems that people are committed to solving. [0003] Aging mainly occurs in starchy foods after gelatinization. After gelatinization, disordered starch molecules reassemble to form orderly microcrystals, resulting in hardening of the produc...

Claims

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Application Information

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IPC IPC(8): A23L3/3508A23L3/3517A23L3/3562
CPCA23L3/3508A23L3/3517A23L3/3562A23V2002/00A23V2200/222A23V2250/192A23V2250/5026A23V2250/5112A23V2250/506A23V2250/5058
Inventor 韩雪张兰威杨喆易华西王玥张丽娟邬慧颖
Owner HARBIN INST OF TECH
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