Compound acidity regulator and application thereof

An acidity regulator and concentration technology, applied in the application, climate change adaptation, food ingredients as thickeners, etc., can solve the problems of stale egg protein, rising pH value, low solubility, etc., to improve the foaming effect, The effect of lowering pH and improving stability

Pending Publication Date: 2020-08-21
上海早苗食品有限公司
View PDF3 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Egg protein pH is determined by dissolved CO 2 , bicarbonate ions and protein, fresh eggs, the pH value of the protein is generally between 6.0-8.5, and the isoelectric point of the protein in the egg white is mostly in the range of 4-6, so fresh eggs The pH of the protein is near the isoelectric point, which will make the net charge on the surface of the protein smaller and the solubility lower, which is conducive to the foaming of the egg protein and the production of food; but in the process of storage, due to the storage time and temperature The impact of the egg white will become stale, and the protein in the stale egg white will be hydrolyzed, while CO 2 Overflowing from the pores on the eggshell, the pH value rises, away from the isoelectric point of the protein, and the foaming effect is poor.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] A kind of preparation method of compound acidity regulator is as follows:

[0041] 25g malic acid, 20g citric acid, 15g tartaric acid, 4g benzoic acid, 3g fumaric acid, 18g modified wheat prolamin nanoparticles, 1.5g yam powder, 1.5g average molecular weight of 2.48×10 4 The low-molecular-weight guar gum, 2.04g tea polyphenols and 0.96g licorice extract are dispersed and mixed evenly, and dried to obtain a compound acidity regulator according to the present invention.

[0042] Wherein, the preparation method of modified wheat prolamin nanoparticles comprises the following steps:

[0043] S1: Weigh 4g of wheat prolamin, add 100mL of ethanol solution with a concentration of 75% and stir magnetically for 20min to obtain a stock solution of wheat prolamin with a concentration of 40g / L, weigh 4.8g of gum arabic and dissolve it in 100mL of deionized water , stirred magnetically at a speed of 400r / min for 0.5h to obtain a gum arabic stock solution, pipetted 0.5g of wheat prol...

Embodiment 2

[0047] A kind of preparation method of compound acidity regulator is as follows:

[0048] 27.5g malic acid, 22g citric acid, 17g tartaric acid, 5.5g benzoic acid, 4.5g fumaric acid, 19.5g modified wheat prolamin nanoparticles, 1.75g ​​yam powder, 1.75g ​​average molecular weight of 2.48×10 4 The low-molecular-weight guar gum, 2.1g tea polyphenols and 1.02g licorice extract are dispersed and mixed uniformly, and dried to obtain a compound acidity regulator according to the present invention.

[0049] Wherein, the preparation method of modified wheat prolamin nanoparticles comprises the following steps:

[0050] S1: Weigh 4.5g of wheat prolamin, add 100mL of ethanol solution with a concentration of 78% to magnetically stir for 28min to obtain a stock solution of wheat prolamin with a concentration of 45g / L, weigh 8.1g of gum arabic and dissolve it in 100mL of deionized In water, stir magnetically at a speed of 450r / min for 0.8h to obtain a gum arabic stock solution, pipette 0.5...

Embodiment 3

[0054] A kind of preparation method of compound acidity regulator is as follows:

[0055] 28.5g malic acid, 24g citric acid, 19g tartaric acid, 6g benzoic acid, 6g fumaric acid, 20g modified wheat prolamin nanoparticles, 2g yam powder, 1.8g average molecular weight of 2.50×10 4 The low-molecular-weight guar gum, 2.14g tea polyphenols and 1g licorice extract are dispersed and mixed evenly, and dried to obtain a compound acidity regulator according to the present invention.

[0056] Wherein, the preparation method of modified wheat prolamin nanoparticles comprises the following steps:

[0057] S1: Weigh 5 g of wheat prolamin, add 100 mL of ethanol solution with a concentration of 80% and magnetically stir for 30 minutes to obtain a stock solution of wheat prolamin with a concentration of 50 g / L, weigh 10 g of gum arabic and dissolve it in 100 mL of deionized water, Stir magnetically at a speed of 500r / min for 1h to obtain a gum arabic stock solution, pipette 0.5g wheat prolamin...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to a compound acidity regulator and application thereof, and belongs to the technical field of food additives, the technical problem of increased pH value of stale egg white, poor foaming and whipping effects are solved. The compound acidity regulator comprises the following components in parts by weight: 25-32 parts of malic acid, 20-28 parts of citric acid, 15-23 parts of tartaric acid, 18-22 parts of modified wheat gliadin nanoparticles, 4-8 parts of benzoic acid, 3-9 parts of fumaric acid, 3-4.6 parts of a thickening agent and 3-3.28 parts of an antioxidant, and has the effect of improving the foaming and whipping effects of egg white so as to reduce the rejection rate of eggs.

Description

technical field [0001] The invention relates to the technical field of food additives, in particular to a compound acidity regulator and its application. Background technique [0002] Egg protein is a food rich in nutrients and easily digested and absorbed by the human body. It can provide the human body with extremely balanced protein and other nutrients. Because egg protein has excellent foaming, emulsifying and gelling properties, it can endow the food with a unique quality. Therefore, it is widely used as an important raw material in the food industry, such as the production of cakes, biscuits, bread, ice cream, protein sugar, etc. [0003] Egg protein pH is determined by dissolved CO 2 , bicarbonate ions and protein, fresh eggs, the pH value of the protein is generally between 6.0-8.5, and the isoelectric point of the protein in the egg white is mostly in the range of 4-6, so fresh eggs The pH of the protein is near the isoelectric point, which will make the net charg...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L29/00A23L29/25A23L29/244A23L29/238A23L3/3472A23L3/3508
CPCA23L29/035A23L29/045A23L29/04A23L29/25A23L29/244A23L29/238A23L3/3472A23L3/3508A23V2002/00A23V2250/044A23V2250/032A23V2250/036A23V2250/056A23V2250/5486A23V2250/506A23V2250/2132A23V2250/214A23V2250/21A23V2250/5022A23V2200/242A23V2200/02Y02A40/90
Inventor 焦勇
Owner 上海早苗食品有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap