64 results about "Hydroxypropyl distarch phosphate" patented technology

The invention relates to the technical field of food, and particularly provides a preparation method and application of an oyster sauce based on Sanzan gum. The Sanzan gum is used as a raw material for preparing the oyster sauce for the first time, the preparation method of the oyster sauce is optimized, the problems of poor stability and high cost of the oyster sauce can be effectively solved, and meanwhile, the texture characteristics of the oyster sauce are improved. More specifically, in the raw materials of the oyster sauce, the flavoring substances comprise oyster juice, edible salt, white granulated sugar, a yeast extract and sodium glutamate; in the stabilizer of the oyster sauce, the ratio of hydroxypropyl distarch phosphate to Sanzan gum is (1-8): (0.1-0.4). The Sanzan gum endows the oyster sauce with relatively good firmness, viscosity, cohesiveness, viscosity index and taste; moreover, the shelf life is prolonged while the addition amount of the Sanzan glue is small, and the production cost of the oyster sauce can be effectively reduced.

The invention relates to the technical field of chiffon cake processing, in particular to a high-moisture low-GI black highland barley chiffon cake and a making method thereof.The chiffon cake comprises, by weight, 50 parts of egg white, 18 parts of sugar substitute, 0.4 part of tartar powder, 6 parts of rice oil, 0.3 part of edible salt, 50 parts of water, 25 parts of yolk and 10.5 parts of black highland barley cake premixed flour. The sugar substitutes comprise 90-95 parts by weight of maltitol and 5-10 parts by weight of stevioside, and the black highland barley cake premixed flour comprises 80-85 parts by weight of black highland barley flour, 20-25 parts by weight of pre-gelatinized hydroxypropyl distarch phosphate, 0-5 parts by weight of modified pectin and 0-5 parts by weight of xanthan gum. The content of carbohydrates is reduced, the addition of sugar molecules is reduced, sugar and starch form a package, absorption is blocked, the taste and quality of the made chiffon cake are not changed, and meanwhile the low GI or low GL level can be achieved.

The present application discloses a film paper and a preparation method thereof and a nicotine bag. In terms of mass fractions, the film paper consists of 80 to 200 parts of plant starch, 1 to 10 parts of a pre-chemical agent, 0.5 to 3 parts of a thickener, and 0.5 to 15 parts of a stabilizer; the stabilizer includes one or more of hydroxypropyl distarch phosphate, sucrose fatty acid ester, β-cyclodextrin, maltodextrin, and sodium carboxymethyl cellulose. The present application provides a film paper, which is obtained by matching the components of plant starch, pre-chemical agent, thickener, and specific stabilizer to obtain a film paper with good sustained release. The film paper is used in a nicotine bag to have a good sustained release effect on the nicotine bag matrix, avoiding too fast release of nicotine and reducing obvious irritation to the oral cavity.

The invention relates to the technical field of starch, and discloses a preparation method of hydroxypropyl distarch phosphate, which comprises the following steps: adding deionized water, sodium sulfate and sodium hydroxide into a reaction kettle, stirring, adding starch, introducing nitrogen, adding epoxypropane, and carrying out etherification reaction; and then adding sodium trimetaphosphate and a catalyst molecular sieve loaded calcium chloride, and carrying out a cross-linking reaction to obtain the hydroxypropyl distarch phosphate. The molecular sieve loaded calcium chloride catalyst can more effectively catalyze a phosphate cross-linking reaction of etherified starch and sodium trimetaphosphate, the obtained hydroxy propyl distarch phosphate has the advantages of low sedimentation volume and large cross-linking degree, and the cross-linked starch can still keep a complete particle form after being subjected to high-temperature gelatinization treatment, so that the cross-linked starch has good stability. And after high-speed shearing, the viscosity and viscosity reduction amplitude are relatively small, and the viscosity retention rate and the anti-shearing performance are very good.

The invention relates to the technical field of freezing, color protecting and fresh keeping of rose petals, and discloses a formula for freezing, color protecting and fresh keeping of edible rose petals and a preparation method of the formula. Comprising 40%-49% of malt syrup, 38%-49% of pineapple concentrated juice, 3%-7% of drinking water, 3%-5% of trehalose, 0.3%-0.5% of table vinegar, 0.3%-0.5% of locust bean gum, 0.3%-0.5% of hydroxy propyl distarch phosphate, 0.001%-0.003% of sodium tripolyphosphate, 0.0008%-0.002% of vitamin C and 0.003%-0.005% of natural spice for food. The prepared freezing color protection formula is reasonable in proportion, the problems of color fading, nutrition loss and cell disruption of rose petals in the freezing process can be reduced, water seepage and the like can be reduced, and the edible value of roses can be well maintained.

There is provided a method for thawing frozen grated daikon radish that can reliably suppress the release of moisture from grated daikon radish after thawing, and that does not cause impairment of texture due to viscosity (stickiness). In the present invention, when the frozen grated daikon radish is thawed, distarch phosphate and hydroxypropyl distarch phosphate are added in the range of 2 to 10% by mass in total with respect to the entire amount of the frozen grated daikon radish.

The present application relates to starch production technical field, especially disclose a kind of green preparation method for modified starch for replacing hydroxypropyl distarch phosphate.The green preparation method, cassava starch is used as raw material, specifically includes the following steps: (1) cassava starch is mixed with water uniformly, and starch suspension is prepared;(2) adding alpha-amylase to starch suspension for glycosidic bond enzymolysis, then passivate enzyme activity;(3) the enzymatic hydrolysate is used to hexose oxidase and oligomeric glucan is subjected to lactonization reaction, then passivate enzyme activity;(4) the final enzymatic hydrolysate is centrifuged, washed with water, the precipitate is freeze-dried, and enzyme modified cassava starch is obtained.The paste viscosity, freeze-thaw stability, shear resistance, anti-aging and other chemical properties of the enzyme modified cassava starch prepared by the present application are close to or better than hydroxypropyl distarch phosphate, and the preparation process is simple, short cycle, green and safe, low in production cost, simple in equipment, suitable for industrial production, and safe and pollution-free during production.

The present invention provides a high-viscosity soybean meal yogurt and a preparation method thereof, comprising the following steps: subjecting soybean meal to constant-temperature enzymatic hydrolysis to obtain enzymatically hydrolyzed soybean meal, mixing the enzymatically hydrolyzed soybean meal with soybean meal powder and purified water, and wet-processing ultrafine grinding to obtain soybean meal slurry; mixing the soybean meal slurry, pectin, agar powder, diacetyl tartaric acid mono- and diglycerides, and hydroxypropyl distarch phosphate, heating the mixture in a water bath, adding sunflower oil, granulated sugar, soybean milk powder, and soybean protein, and stirring evenly to obtain a mixed material; shearing; high-pressure homogenization; pasteurization; and fermentation. The present invention reduces the particle size of the soybean meal slurry and improves the taste through wet-processing ultrafine grinding, enzymatic hydrolysis, microbial fermentation, and high-pressure homogenization, while also utilizing high-pressure homogenization to increase stability; utilizing protease to treat the soybean meal slurry, thereby not only improving the granularity of the soybean meal but also enriching the nutritional components of the slurry system; utilizing lactic acid bacteria fermentation to improve the beany and bitter taste of the soybean meal and impart a unique fermented aroma to the slurry system.

The invention discloses a preparation method of a self-regulating plateau concrete intelligent curing and healing agent for a high-temperature, low-humidity and intense-radiation environment. When the environment relative humidity is less than or equal to 30% RH or the temperature is greater than or equal to 35 DEG C, the intelligent curing and healing agent triggers to release curing factors. When the concrete has crack defects, the intelligent curing and healing agent can start the self-repairing function of the crack defects. The intelligent curing and healing agent is prepared from a temperature and humidity response type TR-MOFs carrier, phenyl salicylate, 2-hydroxy-4-n-octyloxybenzophenone and hydroxy propyl distarch phosphate, and is characterized in that the temperature and humidity response type TR-MOFs carrier is added into the curing and healing agent; wherein the temperature and humidity response type TR-MOFs carrier is prepared from the following main components: a metal organic framework (MOFs), poly (N-isopropylacrylamide), gamma-glycidyl ether oxypropyl trimethoxy silane and ethylenediamine oleate. No crack appears in an exposure test and an acceleration test. The prepared intelligent curing and healing agent has a great application prospect in the aspect of improving the durability of plateau concrete.

Disclosed are a pearl-milk-tea flavor daifuku structure and a manufacturing method thereof. The daifuku includes, in order from the center outward, a first inner layer of pearl filling, a second inner layer of milk tea flavor filling, and a surface layer covering and enclosing the second inner layer and in a soft and dense form. The surface layer is present in an amount of 50% and is a mochi skin formed by subjecting maltose, granulated sugar, and acetylated distarch phosphate to stirring and steaming. The first inner layer is present in an amount of 16.7% and is formed by subjecting granulated sugar, hydroxypropyl distarch phosphate, and brown sugar to stirring and steaming. The second inner layer is present in an amount of 33.3% and is formed by subjecting sword jack bean, granulated sugar, and soybean oil to stirring and steaming.

The application provides an impact-resistant fluid, a layered dairy product and a preparation method of both, the raw materials of the impact-resistant fluid include 10-20% of a saccharide substance, 2-7% of a stabilizer, 0.1-1.5% of a salt substance, 0.01-0.5% of an acid-base regulator, 30-50% of a food additive and the balance of water in percentage by mass; wherein, the stabilizer includes a combination of 0.2-2% of pectin, 0.2-2% of xanthan gum, 0.2-2% of guar gum and 2-6% of hydroxypropyl distarch phosphate based on the total mass of the fluid. The impact-resistant fluid of the application has good adhesion and viscosity by optimizing the formula of the compounded stabilizer, is not easy to be dispersed by other fluids, and is completely attached to the bottom of the container, and the impact-resistant fluid in the prepared layered dairy product forms a good layered boundary with the milk base.

The invention provides snowseductive yoghurt and a preparation method thereof, the snowseductive yoghurt is provided with a gel wrapper and jam placed in the gel wrapper, the raw materials of the gel wrapper comprise a base material and a leavening agent, and the base material comprises a sweet substance, a thickening agent and the balance of milk; wherein the thickening agent comprises first tapioca starch and second tapioca starch, the first tapioca starch is hydroxypropyl distarch phosphate, and the second tapioca starch is hydroxypropyl starch. The milk, the starch and the leavening agent are used as main raw materials, the variety of the starch is screened, and the adding proportion of the starch in the base material is adjusted, so that the product has strong milk flavor and contains a certain amount of viable bacteria while the soft, glutinous and elastic taste is ensured. Compared with a great dessert, the prepared snowseductive yoghourt has the advantages that the shelf life is prolonged, and the product stability is better in the shelf life.

The invention discloses a formula and a processing technology of Chinese mugwort fruit powder, belongs to the technical field of Chinese mugwort fruit powder, and aims to solve the problem that mechanical production of rice products such as Chinese mugwort fruits is limited for a long time due to the fact that a formula in the prior art is still based on a traditional technology and the compatibility problem of rice flour and a dumpling machine is not solved. Comprising the following raw materials in percentage by weight: 88-92% of basic powder: at least one of water-milled glutinous rice flour, water-milled sticky rice flour and starch; wherein 30-40% of the powder is subjected to physical denaturation treatment; the auxiliary materials comprise vital gluten, trehalose and edible salt, and the total proportion of the vital gluten, the trehalose and the edible salt is 8-10%; the food additives comprise monoglyceride, composite phosphate, carrageenan, a rice gluten fortifier, hydroxy propyl distarch phosphate and dietary alkali; a physical denaturation technology, an efficient material large-ratio-difference mixing technology and a superfine grinding technology are adopted for preparation. According to the formula and the processing technology of the Chinese mugwort fruit powder, the problem that the compatibility of rice flour and a dumpling machine is poor is solved, and a reproducible technical normal form is provided for the field of mechanical processing of rice products.

The present invention discloses a composite modified starch, a preparation method thereof, and an application thereof in ice cream 3D printing, belonging to the technical field of food 3D printing. The components of the composite modified starch include hydroxypropyl distarch phosphate, wherein the molar substitution degree of hydroxypropyl is 0.06-0.14. The composite modified starch can play a thickening and emulsifying effect in ice cream, realizing the applicability of ice cream for 3D printing. The present invention adopts the method of "pulsed electric field + crosslinking + etherification" to improve the performance and modification efficiency of the modified starch. The physical action of the pulsed electric field decomposes the semi-crystalline flakes and crystalline regions of the starch, releasing more energy to promote the reaction of starch molecules with crosslinking agents and etherification reagents, which is beneficial to the formation of hydroxypropyl distarch phosphate. The present invention uses modified starch as a thickener for ice cream production for the first time, which can realize the personalized design of precise ice cream, realize the freedom of ice cream form, and has broad market prospects.

OF THE DISCLOSURE Disclosed are a pearl-milk-tea flavor daifuku structure and a manufacturing method thereof. The daifuku includes, in order from the center outward, a first inner layer of pearl filling, a second inner layer of milk tea flavor filling, and a surface layer covering and enclosing the second inner layer and in a soft and dense form. The surface layer is present in an amount of 50% and is a mochi skin formed by subjecting maltose, granulated sugar, and acetylated distarch phosphate to stirring and steaming. The first inner layer is present in an amount of 16.7% and is formed by subjecting granulated sugar, hydroxypropyl distarch phosphate, and brown sugar to stirring and steaming. The second inner layer is present in an amount of 33.3% and is formed by subjecting sword jack bean, granulated sugar, and soybean oil to stirring and steaming.

The application provides a starch compound and a preparation process and application in food, and belongs to the technical field of baked food.The starch compound comprises hydroxypropyl distarch phosphate, oxidized starch, an emulsifier, a complex polysaccharide, wheat flour and white granulated sugar; the oxidized starch is obtained after step-by-step enzymolysis of glucose oxidase and laccase and oxidation treatment by using an oxidizing agent.The starch compound significantly improves the water holding property, beating resistance and baking stability of batter by compounding of the components, effectively inhibits the collapse of baked food in the freezing-thawing process, improves the appearance regularity and softness and delicacy of the product, and enhances the loading and retention capacity of flavor substances.The application of the starch compound in baked food is particularly suitable for frozen and room-temperature baked food, and provides an excellent raw material solution for high-quality and high-stability baked products.

This invention discloses a natural organic polymeric flocculant and its preparation method. In this invention, zinc acetate and urea generate basic zinc carbonate. During high-temperature pyrolysis, basic zinc carbonate produces CO2, water vapor, and NH3. CO2 and water vapor enrich the pore structure of cassava residue biochar, while NH3 facilitates the generation of basic functional groups on the biochar surface, promoting subsequent reactions. Subsequently, active groups are introduced onto the surface of the cassava residue biochar through grafting modification. Utilizing the abundant amine groups in the polyethyleneimine chain, the flocculant's adsorption capacity for heavy metal ions is improved. Furthermore, the branched network structure obtained through grafting significantly enhances the flocculation effect. Hydroxypropyl distarch phosphate is introduced into the polymeric flocculant. Hydroxypropyl distarch phosphate has excellent adhesive bridging properties, increasing the molecular chain size formed by the flocculant and greatly improving its flocculation effect.

The invention relates to the technical field of food sterilization and fresh-keeping, and discloses a food sterilization and fresh-keeping method based on lactic acid growth inhibition, and the method specifically comprises the following steps: 1, selecting a lactic acid source: selecting water, konjac glucomannan, galactomannan or hydroxypropyl distarch phosphate as a proper lactic acid source; 2, preparing a lactic acid source solution: determining the addition amount of a lactic acid source, and dissolving the lactic acid source in water to obtain the lactic acid source solution; 3, spraying a lactic acid source solution: uniformly spraying the lactic acid source solution on the surfaces of the sea cucumbers to ensure that lactic acid is in full contact with the sea cucumbers; through the method, the shelf life of the sea cucumbers can be effectively prolonged, meanwhile, the original taste and nutritional value of the sea cucumbers are kept, the optimal sterilization effect can be achieved by optimizing the adding amount and treatment time of the lactic acid source, meanwhile, the influence on the flavor of the sea cucumbers is reduced, and through the specific lactic acid source and treatment steps, the shelf life of the food is effectively prolonged; meanwhile, the quality of the food is kept.

The invention provides high-water-retention concrete and a preparation method thereof. The concrete 1 is prepared from the following raw materials in parts by weight: 90 to 120 parts of cement, 20 to 40 parts of fly ash, 10 to 20 parts of slag powder, 5 to 10 parts of silica fume, 4 to 7 parts of modified diatomite, 6 to 8 parts of a composite water-retaining agent, 1 to 2 parts of a water reducing agent, 0.1 to 0.3 part of cellulose ether and 40 to 50 parts of water; the composite water-retaining agent is prepared from the following raw materials: 9 to 13 parts of polyglycerol fatty acid ester, 7 to 10 parts of hydroxy propyl distarch phosphate, 8 to 11 parts of sorbitol polyoxyethylene ether and 5 to 9 parts of methyl allyl polyoxyethylene ether. According to the high-water-retention concrete material provided by the invention, the cement, the fly ash, the slag powder, the silica fume, the modified diatomite, the composite water-retaining agent and other raw materials are reasonably proportioned, and a proper amount of the water reducing agent and the cellulose ether are added, so that the water retention capacity of concrete is remarkably improved, concrete cracking is effectively prevented, and meanwhile, the strength of the concrete is ensured.

The invention discloses brittle cheese, multilayer cheese and a preparation method thereof, and the multilayer cheese comprises the following raw materials: 18-23% of single cream, 8-10% of concentrated milk protein powder, 2-3% of egg protein powder, 0.4-0.6% of hydroxypropyl distarch phosphate, 2-4% of malt syrup, 3-6% of maltodextrin, 50-80 U / T of a fermentation inoculant, 15-20 g / T of chymosin, and the balance of cow milk. Through optimal combination of the raw materials, the brittleness of the product is effectively improved, meanwhile, the problems of slag falling and block falling during slice preparation are avoided, and the brittle cheese with high brittleness and good integrity is effectively obtained.

The invention relates to the technical field of hotpot condiment production, and discloses a method for reducing the percolate of a hotpot condiment, and a functional additive is added in the frying process of the hotpot condiment; the functional additive is hydroxy propyl distarch phosphate or acetylated distarch phosphate, or a combination of any one or two of guar gum, carrageenan and monoglyceride and xanthan gum. According to the scheme, the functional additive is added in the frying process of the hotpot condiment, and the substance stabilizes a system by changing the viscosity, fluidity and thixotropy of the system. Molecules of the emulsifier, the interface stabilizer and the monoglyceride have hydrophilic heads and oleophylic tails at the same time, so that the oil-water interface tension is reduced, and O / W or W / O emulsion is formed; xanthan gum, guar gum and carrageenan are used for indirectly stabilizing an interface through thickening. The hydroxy propyl distarch phosphate and the acetylated distarch phosphate can enhance the basic viscosity and the processing tolerance of the hotpot condiment, the cost is low, and the combination of the hydroxy propyl distarch phosphate and the acetylated distarch phosphate can effectively realize the balance between the performance and the cost.

The invention discloses a preparation method of high-viscosity hydroxy propyl distarch phosphate, and belongs to the technical field of modified starch.The preparation method comprises the following steps that firstly, pretreatment is conducted, starch is subjected to enzymolysis treatment through alpha-amylase to obtain enzymolysis starch, the starch and the enzymolysis starch are mixed and added into water to be mixed, and a mixture is obtained; then adding sodium sulfate and uniformly mixing; 2, etherification: adding sodium hydroxide into the reaction system in the step 1 to adjust the pH value to 10-11, dropwise adding epichlorohydrin in stages, and carrying out etherification reaction; and 3, crosslinking: adding a phosphorus-containing crosslinking agent into the reaction system in the step 2, and carrying out a crosslinking reaction to obtain the high-viscosity hydroxypropyl distarch phosphate. The reaction activity and the structural diversity of the starch are improved through enzymolysis pretreatment; the hydroxypropyl substitution uniformity is improved through step-by-step etherification; and finally, a more stable cross-linked network is constructed through cross-linking. And the prepared hydroxypropyl distarch phosphate has higher viscosity and freeze-thaw stability.

The invention discloses a preparation method of konjac glucomannan bionic food. The method comprises the following steps: 1, rounding konjac rice by adopting mixed powder of calcium lactate and hydroxy propyl distarch phosphate to obtain flour-coated konjac rice; 2, dissolving and uniformly stirring sodium alginate, konjac powder and carrageenan to obtain a mixed solution; 3, putting the flour-coated konjak rice into the mixed solution, and performing primary curing and balling to obtain a primary blasting bead blank; 4, the primary blasting bead blank is placed in a calcium lactate soaking solution for secondary curing and balling, and a secondary blasting bead blank is obtained; and 5, sterilizing and sealing to obtain the konjak popping beads stored in the sweet water. By adopting the preparation method of firstly performing reverse spheroidizing and then performing forward spheroidizing, the quality of the blasting beads is improved, the surface toughness and taste of blasting bead blanks are improved, the surface hardness of the blasting beads is increased, the blasting beads have obvious thin and crisp feeling when being bitten to be broken, the surface smoothness of the blasting beads is improved, the proportion of eccentric blasting beads is reduced, and the preparation yield of the blasting beads is improved; the components are simple, the technological process is short, and application and popularization are facilitated.

The invention discloses a preparation method of hydroxypropyl distarch phosphate starch, and belongs to the technical field of starch. Amylose and amylopectin are compounded and modified to prepare starch with more excellent viscosity, shear force and freeze-thaw stability, and the cross-linking uniformity and the cross-linking efficiency can be improved on the whole by combining a pulsed electric field and an ultrasonic-assisted effect and combining silicon dioxide microsphere loaded zinc oxide as a catalyst; the problem of local excessive crosslinking or non-uniform reaction possibly caused by synchronous reaction is avoided; and the whole process is simple, environmentally friendly and high in operability, the cost and the environmental burden can be effectively reduced through mild process conditions, and the method has good industrial application prospects and market competitive advantages.

The invention discloses cheese capable of being shaped by spraying as well as a preparation method and application of the cheese capable of being shaped by spraying. The raw materials comprise 7%-10% of casein powder, 2%-6% of skimmed milk powder, 25%-30% of anhydrous cream, 0.5%-1.5% of pea protein powder, 0.1%-0.3% of whey protein powder, 0.3%-0.9% of an emulsifying agent, 0.3%-0.5% of milk mineral salt, 0.5%-0.9% of hydroxy propyl distarch phosphate, 5%-15% of citrus fibers, 0.5%-3% of sodium carboxymethyl cellulose, 0.3%-1.1% of colloid, 0.03%-0.1% of a fermentation bacterium agent and the balance of water. The manufactured cheese product capable of being shaped by spraying is uniform and fine in taste and light and fluffy in texture, and when the cheese product is sprayed above tea drinks, the phenomena of collapse, deformation and mutual dissolution of the cheese product and the tea drinks cannot occur above the tea drinks within 20 min. When the cheese tea is eaten, rich cheese fragrance and fresh tea fragrance can be tasted at the same time, the flavor is progressive layer by layer, and the matching is more palatable.

The present application provides a jam with good adhesion and viscosity, a jam yogurt and a preparation method thereof, the raw materials of the jam include, in mass percentage, 10-20 wt% of a saccharide substance, 30-50 wt% of fruit particles, 2-7 wt% of a stabilizer, 0.1-1.5 wt% of a calcium salt substance, 0.01-0.5 wt% of an acidity regulator, and the balance of water; wherein the stabilizer includes pectin and / or hydroxypropyl distarch phosphate, and the calcium salt substance includes calcium lactate and / or milk mineral salt. The jam of the present application has good adhesion and viscosity, and the prepared jam yogurt is stable in layering.

The present invention relates to the technical field of starch, and discloses a preparation method of hydroxypropyl distarch phosphate. The present invention adds deionized water, sodium sulfate, sodium hydroxide into a reactor, adds starch after stirring, passes nitrogen, adds propylene oxide, and performs etherification reaction; then adds sodium trimetaphosphate, and the catalyst molecular sieve loads calcium chloride, performs cross-linking reaction, and obtains hydroxypropyl distarch phosphate. The molecular sieve loads calcium chloride catalyst of the present invention, which can more effectively catalyze the etherified starch and sodium trimetaphosphate to perform phosphate cross-linking reaction, and the obtained hydroxypropyl distarch phosphate has the advantages of low sedimentation volume and large cross-linking degree, and the cross-linked starch can still maintain a complete granular form after high-temperature gelatinization treatment, and the viscosity after high-speed shearing, the viscosity decrease range is small, the viscosity retention rate, and the shear resistance performance are very good.

This invention discloses a premixed powder for inhibiting sugar crystallization in pastries, comprising the following ingredients in parts by weight: 5 parts glucono-δ-lactone, 20 parts sodium octenyl succinate starch, 100 parts hydroxypropyl distarch phosphate, 24 parts sodium carboxymethyl cellulose, 40 parts isomaltooligosaccharide, 10 parts propylene glycol alginate, and 1 part cake improver enzyme. The amount of premixed powder used is 5-13% of the flour weight in the pastry. The premixed powder is pre-treated by colloid milling, spray drying, and granulation, forming a mixed powder which is then added to the flour in the pastry. The moisture content of the mixed powder is 10±1%, and the sieve mesh size is 120 mesh. This premixed powder effectively improves the sugar crystallization problem on the surface of pastries. Through specific composition ratios and pre-treatment of raw materials, this premixed powder fully utilizes the interaction of several added ingredients, effectively inhibiting sugar crystallization in cakes while ensuring simple and direct use and stable final product quality.

The invention provides normal-temperature yoghourt and a preparation method thereof. Emulsified sodium carboxymethyl cellulose is prepared by emulsifying sodium carboxymethyl cellulose and an emulsifier under specific conditions, and the emulsified sodium carboxymethyl cellulose and hydroxypropyl distarch phosphate and gelatin in a specific ratio are used for preparing the normal-temperature yoghourt. Through the synergistic effect of the emulsified sodium carboxymethyl cellulose and the hydroxypropyl distarch phosphate and the gelatin in a specific ratio, the stability of the normal-temperature yoghourt is remarkably improved, and the problem of whey precipitation of the normal-temperature yoghourt is avoided on the premise of avoiding the addition of a large amount of various stable substances.

The application discloses a preparation method of high-substitution-degree hydroxypropyl distarch phosphate, which comprises the following steps: preparing a starch milk solution; performing multi-gradient pretreatment on the starch suspension emulsion; collecting the pretreated starch sample; placing anhydrous Na2SO4 in water, stirring until completely dissolved, then adding the pretreated starch sample, and uniformly stirring; adjusting the pH value of a reaction system, adding propylene oxide, and reacting; adding sodium tripolyphosphate and sodium trimetaphosphate, and reacting; and stopping the reaction to obtain high-substitution-degree hydroxypropyl starch. The preparation technology of the high-substitution-degree hydroxypropyl distarch phosphate in the application does not use organic solvents and does not pollute the environment; the modification reaction process in the technology can be carried out in a closed manner at normal temperature, and the requirement on equipment is low; and the hydroxypropyl substitution degree of the hydroxypropyl distarch phosphate prepared by using the patent technology is between 0.5 and 1.0.