Food-grade compound release powder with good thermal stability and preparation process thereof

Abstract

This invention discloses a food-grade composite release powder with good thermal stability and its preparation process, belonging to the technical field of food release powders. It uses two types of fermented cross-linked modified rice flour with different particle sizes as the base material. The base material is mixed with a food-grade buffer system and a food-grade anti-caking agent to form a composite powder with a bimodal gradation structure. The particle sizes of the two types of fermented cross-linked modified rice flour are 6-14 μm and 40-55 μm, respectively. This invention significantly improves the thermal cycling stability and reusability of the release powder through the synergistic effect of "bimodal particle size gradation" and "dual modification by fermentation cross-linking."

Description

Technical Field

[0001] This invention relates to the field of food release powder technology, specifically to a food-grade composite release powder with good thermal stability and its preparation process. Background Technology

[0002] Starch is widely used in the production of gummy candies. It can be used as a mold, such as a modified corn starch mold, to press the sugar paste into the mold cavity, shape and demold to produce gummy candies.

[0003] However, current release powders still have the following significant problems:

[0004] (1) During storage, the vitamins, minerals and other nutrients in the release powder are prone to acid-base interaction with the starch matrix, which can cause problems such as product discoloration and quality deterioration.

[0005] (2) Under repeated heat cycling, the release powder is prone to gradation destruction and clumping, which not only causes surface defects and decline in appearance quality of the gummies, but also greatly reduces the recycling performance of the mold starch.

[0006] Based on this, the present invention designs a food-grade composite release powder with good thermal stability and its preparation process to solve the above problems. Summary of the Invention

[0007] In view of the above-mentioned shortcomings of the existing technology, the present invention provides a food-grade composite release powder with good thermal stability and its preparation process.

[0008] To achieve the above objectives, the present invention provides the following technical solution:

[0009] The food-grade composite release powder with good thermal stability uses two types of fermented cross-linked modified rice flour with different particle sizes as the base material. The base material is mixed with a food-grade buffer system and a food-grade anti-caking agent to form a composite powder with a dual-modal gradation structure. The particle sizes of the two types of fermented cross-linked modified rice flour are 6-14μm and 40-55μm, respectively.

[0010] Furthermore, the food-grade composite release powder comprises the following raw materials in parts by weight: 40-60 parts of 40-55μm fermented cross-linked modified rice flour, 30-42 parts of 6-14μm fermented cross-linked modified rice flour, 5.5-8.2 parts of food-grade buffer system, and 1-2.2 parts of food-grade anti-caking agent.

[0011] Furthermore, the preparation method of the fermented cross-linked modified rice flour includes the following steps: taking 100 parts of rice flour and dispersing it in water to form a rice flour emulsion; adding 0.8-1.2 parts of food-grade fermenting agent to the rice flour emulsion, adjusting the pH of the emulsion to 6.0-6.5, controlling the fermentation temperature at 30-35℃, and sealing and fermenting for 8-12 hours to obtain a fermented rice flour emulsion; then placing the fermented rice flour emulsion in a constant temperature water bath at 42-45℃ and adjusting the pH to 8.0-8.6, adding 3.2-4.5 parts of an ethanol solution of octenyl succinic anhydride, and stirring for 1-1.2 hours; then adding 3-8 parts of a 10% sodium trimetaphosphate aqueous solution, and stirring for 1-1.5 hours; adjusting the pH to neutral, washing, drying, pulverizing, and sieving to obtain fermented cross-linked modified rice flour.

[0012] Furthermore, food-grade starter cultures use a combination of lactic acid bacteria and yeast.

[0013] Furthermore, in the ethanol solution of octenyl succinic anhydride, the mass ratio of octenyl succinic anhydride to anhydrous ethanol is 1:2.5.

[0014] Furthermore, the food-grade buffer system is made by mixing sodium citrate and refined decolorized apple polyphenols in a mass ratio of (6-7):(1.2-2).

[0015] Furthermore, the food-grade anti-caking agent is food-grade calcium carbonate or silicon dioxide.

[0016] Furthermore, the mixture is stirred every 1.5-2 hours during fermentation, for 3-5 minutes each time. After fermentation, it is inactivated by water bath and cooled to room temperature.

[0017] To better achieve the objectives of this invention, this invention also provides a method for preparing a food-grade composite release powder with good thermal stability, comprising the following steps:

[0018] (1) Preparation of fermented cross-linked modified rice flour with 6-14 μm and 40-55 μm;

[0019] (2) Weigh the following raw materials in parts by weight: 40-60 parts of 40-55μm fermented cross-linked modified rice flour, 30-42 parts of 6-14μm fermented cross-linked modified rice flour, 5.5-8.2 parts of food-grade buffer system, and 1-2.2 parts of food-grade anti-caking agent;

[0020] (3) Two fermented cross-linked modified rice flours with different particle sizes are mixed evenly with a food-grade buffer system and a food-grade anti-caking agent to form a composite powder with a dual-modal gradation structure.

[0021] To better achieve the objectives of this invention, this invention also provides a food-grade composite release powder with good thermal stability prepared according to the preparation method described above.

[0022] Compared with the prior art, the beneficial effects of this invention are as follows: This invention uses fermented cross-linked modified rice flour with a dual particle size of 6-14μm fine particles and 40-55μm coarse particles. The fine particles fill the gaps between the coarse particles to form a tightly integrated dual-modal gradation powder structure, which greatly improves the powder bulk density and structural stability. Under repeated thermal cycling and moisture absorption heating conditions, it is not easy to have problems such as particle dispersion and gradation imbalance.

[0023] This invention employs a sodium citrate-refined decolorized apple polyphenol food-grade buffer system, which can stabilize the acid-base environment of the system and inhibit acid-base interactions between the starch matrix and vitamin and mineral components during storage and use; at the same time, it utilizes the antioxidant properties of refined decolorized apple polyphenols to inhibit problems such as oxidative discoloration and quality deterioration.

[0024] This invention modifies starch molecules through esterification and cross-linking to form a three-dimensional cross-linked structure. Compared to ordinary corn starch and unmodified rice flour, this significantly improves heat resistance, reduces gelatinization and adhesion after thermal cycling, and minimizes powder agglomeration and caking. The release powder of this invention maintains intact particle size distribution, does not yellow, does not clump, and maintains stable flowability even after multiple thermal cycles, greatly increasing the number of times mold starch can be recycled and its reusability. Detailed Implementation

[0025] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions of the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, not all embodiments. All other embodiments obtained by those skilled in the art based on the embodiments of the present invention without creative effort are within the scope of protection of the present invention.

[0026] Example 1: A method for preparing a food-grade composite release powder with good thermal stability, comprising the following steps:

[0027] (1) Preparation of fermented cross-linked modified rice flour: Take 100 parts of rice flour and disperse it in water to form a rice flour emulsion; add 0.8 parts of food-grade starter culture (preferably a compound starter culture of lactic acid bacteria and yeast, with a mass ratio of 1:1) to the rice flour emulsion, adjust the pH of the emulsion to 6.5, control the fermentation temperature at 30℃, and seal for fermentation for 12 hours; stir once every 1.5 hours during the fermentation process, stirring for 5 minutes each time; after the fermentation is completed, inactivate the rice flour by water bath at 85℃ for 15 minutes, cool to room temperature, and obtain fermented rice flour emulsion; then ferment... Rice flour emulsion was placed in a 42℃ constant temperature water bath and the pH was adjusted to 8.6. 3.2 parts of an ethanol solution of octenyl succinic anhydride (mass ratio of octenyl succinic anhydride to anhydrous ethanol was 1:2.5) were added and the mixture was stirred for 1.2 h. Then, 3 parts of a 10% sodium trimetaphosphate aqueous solution were added and the mixture was stirred for 1.5 h. The pH of the product was adjusted to neutral (pH=7) with 1 mol / L citric acid solution. After washing, drying, pulverizing and sieving to 6 μm and 55 μm, two fermentation cross-linked modified rice flours with different particle sizes were obtained.

[0028] (2) Sodium citrate and food-grade refined decolorized apple polyphenols were mixed at a mass ratio of 6:2 to obtain a food-grade buffer system.

[0029] (3) Weigh the following raw materials in parts by weight: 60 parts of 55μm fermented cross-linked modified rice flour, 42 parts of 6μm fermented cross-linked modified rice flour, 5.5 parts of food-grade buffer system, and 2.2 parts of food-grade anti-caking agent (food-grade silica).

[0030] (4) Two kinds of fermented cross-linked modified rice flour with different particle sizes are mixed evenly with a food-grade buffer system and a food-grade anti-caking agent to form a composite powder with a dual-modal gradation structure.

[0031] Example 2: A method for preparing a food-grade composite release powder with good thermal stability, comprising the following steps:

[0032] (1) Preparation of fermented cross-linked modified rice flour: Take 100 parts of rice flour and disperse it in water to form a rice flour emulsion; add 1.2 parts of food-grade starter culture (preferably a compound starter culture of lactic acid bacteria and yeast, with a mass ratio of 1:1) to the rice flour emulsion, adjust the pH of the emulsion to 6.0, control the fermentation temperature at 35℃, and seal for fermentation for 8 hours; stir once every 2 hours during the fermentation process, stirring for 3 minutes each time. After the fermentation is completed, inactivate the rice flour by water bath at 85℃ for 15 minutes, cool to room temperature, and obtain fermented rice flour emulsion; then ferment... Rice flour emulsion was placed in a 45℃ constant temperature water bath and the pH was adjusted to 8.3. 4.5 parts of an ethanol solution of octenyl succinic anhydride (mass ratio of octenyl succinic anhydride to anhydrous ethanol was 1:2.5) were added and the mixture was stirred for 1 hour. Then, 8 parts of a 10% sodium trimetaphosphate aqueous solution were added and the mixture was stirred for 1 hour. The pH of the product was adjusted to neutral (pH=7) with a 1 mol / L citric acid solution. After washing, drying, pulverizing and sieving to 14 μm and 40 μm, two fermentation cross-linked modified rice flours with different particle sizes were obtained.

[0033] (2) Sodium citrate and food-grade refined decolorized apple polyphenols were mixed at a mass ratio of 7:1.2 to obtain a food-grade buffer system.

[0034] (3) Weigh the following raw materials in parts by weight: 40 parts of 40μm fermented cross-linked modified rice flour, 30 parts of 14μm fermented cross-linked modified rice flour, 8.2 parts of food-grade buffer system, and 1 part of food-grade anti-caking agent (food-grade calcium carbonate).

[0035] (4) Two kinds of fermented cross-linked modified rice flour with different particle sizes are mixed evenly with a food-grade buffer system and a food-grade anti-caking agent to form a composite powder with a dual-modal gradation structure.

[0036] Example 3: A method for preparing a food-grade composite release powder with good thermal stability, comprising the following steps:

[0037] (1) Preparation of fermented cross-linked modified rice flour: Take 100 parts of rice flour and disperse it in water to form a rice flour emulsion; add 1 part of food-grade fermenting agent (preferably a compound fermenting agent of lactic acid bacteria and yeast, with a mass ratio of 1:1) to the rice flour emulsion, adjust the pH of the emulsion to 6.3, control the fermentation temperature at 32℃, and seal for fermentation for 9 hours; stir once every 1.6 hours during the fermentation process, stirring for 4 minutes each time; after the fermentation is completed, inactivate the rice flour in an 85℃ water bath for 15 minutes, cool to room temperature, and obtain fermented rice flour emulsion; then ferment the rice flour... The rice flour emulsion was placed in a constant temperature water bath at 43℃ and the pH was adjusted to 8.5. Four parts of an ethanol solution of octenyl succinic anhydride (mass ratio of octenyl succinic anhydride to anhydrous ethanol was 1:2.5) were added and the mixture was stirred for 1.1 h. Then, five parts of a 10% sodium trimetaphosphate aqueous solution were added and the mixture was stirred for 1.2 h. The pH of the product was adjusted to neutral (pH=7) with a 1 mol / L citric acid solution. After washing, drying, pulverizing, and sieving to 10 μm and 45 μm, two fermented cross-linked modified rice flours with different particle sizes were obtained.

[0038] (2) Sodium citrate and food-grade refined decolorized apple polyphenols were mixed at a mass ratio of 6.5:1.8 to obtain a food-grade buffer system.

[0039] (3) Weigh the following raw materials in parts by weight: 50 parts of 45μm fermented cross-linked modified rice flour, 36 parts of 10μm fermented cross-linked modified rice flour, 7.5 parts of food-grade buffer system, and 1.5 parts of food-grade anti-caking agent (food-grade calcium carbonate).

[0040] (4) Two kinds of fermented cross-linked modified rice flour with different particle sizes are mixed evenly with a food-grade buffer system and a food-grade anti-caking agent to form a composite powder with a dual-modal gradation structure.

[0041] Comparative Example 1: Unlike Example 3, there was no bimodal gradation: 10μm fermented cross-linked modified rice flour was not used, and the 10μm fermented cross-linked modified rice flour was replaced with an equal amount of 45μm fermented cross-linked modified rice flour.

[0042] Comparative Example 2: Unlike Example 3, no fermentation modification was performed: the fermented cross-linked modified rice flour was replaced with cross-linked modified rice flour. The preparation method was as follows: 100 parts of rice flour were dispersed in water to form a rice flour emulsion; then the rice flour emulsion was placed in a constant temperature water bath at 43℃ and the pH was adjusted to 8.5. 4 parts of an ethanol solution of octenyl succinic anhydride (the mass ratio of octenyl succinic anhydride to anhydrous ethanol was 1:2.5) were added, and the mixture was stirred for 1.1 h; then 5 parts of a 10% sodium trimetaphosphate aqueous solution were added, and the mixture was stirred for 1.2 h; the pH of the product was adjusted to neutral (pH=7) with a 1 mol / L citric acid solution, and the product was washed, dried, pulverized, and sieved to 10 μm and 45 μm to obtain two cross-linked modified rice flours with different particle sizes.

[0043] Comparative Example 3: Unlike Example 3, this example did not involve bimodal processing or fermentation modification. 36 parts of 10μm fermented cross-linked modified rice flour were replaced with 36 parts of 45μm fermented cross-linked modified rice flour. Simultaneously, the fermented cross-linked modified rice flour was replaced with cross-linked modified rice flour. The preparation method was as follows: 100 parts of rice flour were dispersed in water to form a rice flour emulsion; then, the rice flour emulsion was placed in a 43℃ constant temperature water bath and the pH was adjusted to 8.5. Four parts of an ethanol solution of octenyl succinic anhydride (mass ratio of octenyl succinic anhydride to anhydrous ethanol was 1:2.5) were added, and the mixture was stirred for 1.1 h. Then, five parts of a 10% sodium trimetaphosphate aqueous solution were added, and the mixture was stirred for 1.2 h. The product was adjusted to neutral (pH=7) with a 1 mol / L citric acid solution, washed, dried, pulverized, and sieved to 10μm and 45μm particle sizes to obtain two different cross-linked modified rice flours.

[0044] Experimental example: The appearance and D50 and D90 change rates of the release powder of Example 3 and Comparative Examples 1-3 were tested after 15 cycles of use.

[0045] project Appearance D50 change rate % D90 change rate % Example 3 The powder is a uniform off-white color, without clumping, without yellowing, and has good flowability. 3.4 5.3 Comparative Example 1 The powder has slight clumping, a small amount of yellowing, and normal flowability. 9.5 8.1 Comparative Example 2 The powder is slightly clumped, pale yellow in color, and has poor flowability. 13.3 9.3 Comparative Example 3 The powder is severely clumped together, pale yellow in color, and has poor flowability. 29.1 21.6

[0046] This invention significantly improves the thermal cycling stability and reusability of release powder through the synergistic effect of "dual-modal particle size distribution" and "fermentation cross-linking dual modification". The release powder in the example exhibits excellent appearance after 15 thermal cycles, with no clumping or yellowing, good flowability, and D50 and D90 changes of only 3.4% and 5.3%, respectively. The particle size distribution remains intact, demonstrating outstanding thermal cycling stability.

[0047] The above embodiments are only used to illustrate the technical solutions of the present invention, and are not intended to limit it. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some of the technical features. Such modifications or substitutions will not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A food-grade composite release powder with good thermal stability, characterized in that: Using fermented cross-linked modified rice flour with two different particle sizes as the base material, a composite powder with a dual-modal gradation structure is formed by mixing the base material with a food-grade buffer system and a food-grade anti-caking agent; the particle sizes of the two fermented cross-linked modified rice flours with different particle sizes are 6-14μm and 40-55μm, respectively.

2. The food-grade composite release powder with good thermal stability according to claim 1, characterized in that, The food-grade composite release powder comprises the following raw materials in parts by weight: 40-60 parts of 40-55μm fermented cross-linked modified rice flour, 30-42 parts of 6-14μm fermented cross-linked modified rice flour, 5.5-8.2 parts of food-grade buffer system, and 1-2.2 parts of food-grade anti-caking agent.

3. The food-grade composite release powder with good thermal stability according to claim 1, characterized in that, The preparation method of the fermented cross-linked modified rice flour includes the following steps: 100 parts of rice flour are dispersed in water to form a rice flour emulsion; 0.8-1.2 parts of food-grade fermenting agent are added to the rice flour emulsion, the pH of the emulsion is adjusted to 6.0-6.5, the fermentation temperature is controlled at 30-35℃, and the mixture is sealed and fermented for 8-12 hours to obtain a fermented rice flour emulsion; then the fermented rice flour emulsion is placed in a constant temperature water bath at 42-45℃ and the pH is adjusted to 8.0-8.6, 3.2-4.5 parts of an ethanol solution of octenyl succinic anhydride are added, and the mixture is stirred for 1-1.2 hours; then 3-8 parts of a 10% sodium trimetaphosphate aqueous solution are added, and the mixture is stirred for 1-1.5 hours; the pH is adjusted to neutral, and the mixture is washed, dried, pulverized, and sieved to obtain fermented cross-linked modified rice flour.

4. The food-grade composite release powder with good thermal stability according to claim 3, characterized in that, Food-grade starter culture uses a combination of lactic acid bacteria and yeast.

5. The food-grade composite release powder with good thermal stability according to claim 3, characterized in that, In an ethanol solution of octenyl succinic anhydride, the mass ratio of octenyl succinic anhydride to anhydrous ethanol is 1:2.

5.

6. The food-grade composite release powder with good thermal stability according to claim 1, characterized in that, The food-grade buffer system is made by mixing sodium citrate and refined decolorized apple polyphenols in a mass ratio of (6-7):(1.2-2).

7. The food-grade composite release powder with good thermal stability according to claim 1, characterized in that, The food-grade anti-caking agent is made from food-grade calcium carbonate or silicon dioxide.

8. The food-grade composite release powder with good thermal stability according to claim 3, characterized in that, Stir every 1.5-2 hours during fermentation, stirring for 3-5 minutes each time. After fermentation, inactivate the bacteria by water bath and cool to room temperature.

9. The method for preparing the food-grade composite release powder with good thermal stability according to any one of claims 1-8, characterized in that, Includes the following steps: (1) Preparation of fermented cross-linked modified rice flour with 6-14 μm and 40-55 μm; (2) Weigh the following raw materials in parts by weight: 40-60 parts of 40-55μm fermented cross-linked modified rice flour, 30-42 parts of 6-14μm fermented cross-linked modified rice flour, 5.5-8.2 parts of food-grade buffer system, and 1-2.2 parts of food-grade anti-caking agent; (3) Two fermented cross-linked modified rice flours with different particle sizes are mixed evenly with a food-grade buffer system and a food-grade anti-caking agent to form a composite powder with a dual-modal gradation structure.

10. The food-grade composite release powder with good thermal stability prepared by the preparation method according to claim 9.