316 results about "Hydroxypropyl distarch phosphate" patented technology

The invention relates to a low-fat sugar-free yogurt and a preparation method thereof. The low-fat sugar-free yogurt is characterized in that the low-fat sugar-free yogurt has low fat, the fat content is over 60 percent lower than that of the common yogurt, and the low-fat sugar-free yogurt does not contain sugar, and is suitable for fat people and diabetics. The low-fat sugar-free yogurt is prepared by fermenting raw materials of milk, strains and a stabilizer, and is characterized in that: the stabilizer is any one of low methoxyl pectin, agar and hydroxypropyl distarch phosphate, or a mixed component of low methoxyl pectin and agar, or a mixed component of low methoxyl pectin and hydroxypropyl distarch phosphate. The low-fat sugar-free yogurt has the advantages of milk flavor and good viscosity, moderate acidity and sweetness, smoothness and plumpness, good integral mouthfeel and the like; and the production process is advanced, the fermentation time is short, the acid is generated quickly in the early stage of the fermentation, and the postacidification is weak in the shelf life, so the product quality is ensured.

The invention discloses stewing-free room-temperature snow skin moon cake premixed flour, a room-temperature snow skin moon cake and a preparation method of the premixed flour. The premixed flour comprises the following components according to mass percentage: 35%-44% of pre-gelatinized sticky rice powder, 21%-23% of sucrose powder, 12%-14% of sorbitol powder, 7.5%-8.1% of pre-gelatinized corn starch, 2.5%-2.9% of pre-gelatinized hydroxypropyl distarch phosphate, 5%-5.5% of powdered oil, 4%-5.45% of molecular distillation monoglyceride, 2%-3% of whole milk powder, 1.99%-3% of xanthan gum and 0.01%-0.05% of sodium dehydroacetate. All the components are mixed uniformly and are sieved by a CQ20 sieve to obtain the premixed flour. With the adoption of the premixed flour, the moon cake, which is not stewed, can be kept in a snow skin state at room temperature.

The invention discloses an anti-ageing composition for cakes. The anti-ageing composition is prepared from the following components in percentage by weight: 70 percent to 90 percent of hydroxypropyl distarch phosphate, 1 percent to 5 percent of a thickener, 5 percent to 10 percent of sucrose fatty acid ester, 5 percent to 15 percent of an emulsifier, 0.3 percent to 1.5 percent of sodium polyacrylate and 0.1 percent to 1 percent of maltogenic amylase, wherein the sum of the total weight percent of the components is 100 percent. Furthermore, the invention also discloses the cakes containing the anti-ageing composition and a preparation method of the cakes, wherein the use amount of the anti-ageing composition is 10 percent to 20 percent of the use amount of flour. After the anti-ageing composition provided by the invention is added into the cakes, the cakes can have the effects of not dropping dreg, not becoming dry and not becoming hard; the cakes are convenient to use and high in safety.

The invention provides quicksand-type stuffing with a long shelf life and resistant to bake and premixed flour and a manufacturing method thereof. The premixed flour of the quicksand-type stuffing comprises, by mass percent, 45.78-65.45% of egg yolk powder, 15-20% of hydroxy propyl distarch phosphate, 1-3% of gellan gum, 5-10% of glucose, 10-15% of soybean dietary fibers, 1.4-5% of salt, 1-2% of sucrose fatty acid ester, 0.02-0.05% of tertiary butylhydroquinone and 0.1-0.2% of beta-carotene. The ingredients are mixed to obtain the premixed flour of the quicksand-type stuffing. The premixed flour is combined with malt syrup, anhydrous ghee, edible glycerol and citric acid so that the quicksand-type stuffing can be manufactured. The quicksand-type stuffing has taste and egg yolk flavor approximate to traditional golden quicksand-type stuffing, and is resistant to bake and long in shelf life.

The invention provides viable bacterium type yoghourt for normal atmospheric temperature sales. Each 100 parts by weight of the viable bacterium type yoghourt adopting the formula is prepared from the following components in parts by weight of 80-90 parts of milk, 1-15 parts of white granulated sugar, 0-5 parts of coffee cream, 0-5 parts of condensed whey protein powder, 0-0.9 part of acetylated distarch phosphate/hydroxypropyl distarch phosphate and zymocyte and the balance water. The viable bacterium type yoghourt disclosed by the invention has the beneficial effects of being long in preservation time under normal atmospheric temperature, and high in nutrient value, restraining noxious bacteria and mould yeast and prolonging the quality guarantee period of products.

The invention relates to fermentation type soft ice-cream paste stored at a normal temperature. The fermentation type soft ice-cream paste comprises ingredients in parts by weight as follows: 0-80 parts of raw milk, 5-15 parts of white granulated sugar, 1-5 parts of maltose syrup, 1-10 parts of high-fructose corn syrup, 1-10 parts of skim milk powder, 1-10 parts of whole milk powder, 0.5-3 parts of whey powder, 0.5-3 parts of whey protein concentrate powder, 1-10 parts of cream, 0.001-0.2 parts of direct vat set, 0.05-0.2 parts of glycerol mono-and distearate, 0.05-0.2 parts of diacetyl tartaric acid ester of glycerin monostearate and glycerol distearate, 0.05-2 parts of hydroxypropyl distarch phosphate, 0.05-0.2 parts of pectin, 0.05-0.2 parts of agar, 0.05-2 parts of locust bean gum, 0.1-3 parts of modified starch and the balance of water. According to the scheme, after lactobacillus fermentation, the ice-cream paste has nutritional values of yogurt, integrates taste and characteristics of ice cream and can be circulated and sold in a normal temperature condition through technical processing.

The invention discloses a preparation method of modified starch. The preparation method comprises the following steps: (1), preparing slurry from original starch and water; (2), adding sodium hypochlorite and an inhibitor to the starch slurry, and adding sodium hydroxide to regulate a pH value of the starch slurry; (3), adding acetic anhydride and sorbic acid to the original starch slurry; (4), adding hydroxy propyl distarch phosphate and a crosslinking agent to the slurry, and adding a neutralizer to regulate the pH value of the slurry to be 8-9; and (5), washing, centrifuging, drying and cooling the original starch slurry, thereby obtaining the modified starch. According to the preparation method of the modified starch, slurry forming by the prepared starch and water has the characteristics of suitable viscosity and good stability; the mobility of chocolate can be reduced; ultrafine grains and suitable viscosity are provided, and the surface lustrousness of the chocolate is improved; the hardness of the chocolate is high, and the density distribution is uniform; the preservation period of the chocolate can be prolonged, and the mouth feeling of the chocolate is relatively better; furthermore, the preparation method is simple, is convenient to implement and is easy to grasp.

The invention discloses cane-sugar-free flavored fermented milk. The cane-sugar-free flavored fermented milk comprises the following raw materials in parts by weight according to the formula: 800-1200parts of raw milk, 20-50 parts of xylitol, 8-15 parts of whey protein, 2-5 parts of a stabilizing agent, 2-8 parts of coffee cream, 0.2-1 part of essence, 0.1-0.3 part of a sweetening agent and 40-100U of a fermenting agent, wherein the stabilizing agent is compounded from acetylated distarch phosphate, hydroxypropyl distarch phosphate, pectin and locust bean gum; and the fermenting agent is mixed bacteria consisting of lactobacillus bulgaricus, streptococcus thermophilus, bifidobacterium lactis and lactobacillus acidophilus. The fermented milk prepared by a technique is unique in flavor andfine and smooth in mouth feel, the flavor and quality stability of the flavored fermented milk during shelf life can be maintained, the preparation technology is easy to control, and the stability offermented milk in batches is high.

The invention discloses an acer truncatum oil microcapsule and a preparation method thereof, and belongs to the technical field of oil. The acer truncatum oil microcapsule is prepared by the following steps: (1) mixing modified starch, maltodextrin and distilled water, heating to 60-70 DEG C and stirring for 20-40 minutes; (2) mixing and stirring acer truncatum oil, vitamin E, sodium starch octenyl succinate, molecular distilled monoglyceride, soyabean lecithin and gellan gum for 20-40 minutes; (3) mixing the mixed solution at room temperature and stirring the mixed solution for 2-5 minutes; (4) adding the mixed solution into a homogenizer for homogenizing; (5) adding d-sodium erythorbate, tert-butylhydroquinone, hydroxy propyl distarch phosphate and glucose, and continuing to homogenize for 2-5 minutes; and (6) adding the solution into a spray dryer for spray drying to obtain the acer truncatum oil microcapsule. The acer truncatum oil microcapsule is high in embedding rate, high in stability, rich in unsaturated fatty acid and slight in change of composition of fatty acid before and after microencapsulation, and can effectively retain the intrinsic good functions and properties of the acer truncatum oil.

The invention discloses yogurt and a preparation method thereof. The yogurt has a viscosity of 500-700mPa.s and a protein content of 2.71-2.79g/100mL, and is prepared from the following components in parts by weight: 88-91 parts of raw milk, 0.3-1.2 parts of hydroxy propyl distarch phosphate, 0.08-0.28 part of agar, 0.15-0.45 part of low-methoxy pectin, 0.055-0.12 part of diacetyl tartaric acid ester of monoglyceride and diglyceride, 0.01-0.03 part of gellan gum, 0.3-0.48 part of single cream, 7.5-8.5 parts of white granulated sugar and 10-30 parts of at least one of milk particles and fruit particles. The yogurt has at least one of the advantages of excellent flavor and taste, low viscosity, high protein content, rich nutrition and strong stability.

The invention discloses custard cream and a preparation method thereof, and belongs to the technical field of foods. The custard cream consists of the following components in percentage by mass of 6-8% of white sugar, 10-14% of glucose syrup, 7-9% of sorbitol, 6-8% of hydroxypropyl distarch phosphate, 20-30% of oil, 2-3% of milk powder, 0.1-0.2% of essence, 0.05-0.1% of pectin, 0.2-1% of carboxymethyl cellulose sodium, 0.1-0.2% of gellan gum, 0.05-0.1% of xanthan gum, 0.5-1.5% of sodium starch octenyl succinate, 0.5-1% of whey protein, 0.1-1% of cellulose ether and the balance of water. The custard cream has favorable mouth feel and has the property of resisting baking.

The invention discloses a kudzu root compound nutritious vermicelli and a preparation method thereof. The kudzu root compound nutritious vermicelli comprises the following components in parts by weight: 80 parts of green bean starch, 15-25 parts of kudzu root starch, and 0.5-1 part of compound thickening agent, wherein the compound thickening agent is composed of the following components in parts by weight: 10-30 parts of fenugreek gum, 10-30 parts of pullulan, and 60-100 parts of hydroxypropyl distarch phosphate. The kudzu root compound nutritious vermicelli does not contain alum, is high in safety, smooth in the surface, not easily broken or burnt in soup, soft in mouthfeel, good in elasticity, and good in palatability, and is suitable for cold and hot eating. Moreover, the kudzu root compound nutritious vermicelli is stable in product quality, and long in shelf life, and does not easily mildew; and long-term eating of the vermicelli can adjust human body functions, enhance physical fitness, improve body disease resistance, resist ageing, prolong life, and persistently maintain youthful vitality.

The invention discloses canna edulis ker composite nutritive vermicelli and a preparation method thereof. The canna edulis ker composite nutritive vermicelli comprises the following components in parts by weight: 80 parts of sweet potato starch, 15 to 25 parts of canna edulis ker starch, and 0.5 to 1 part of a composite thickening agent, wherein the composite thickening agent consists of the following components in parts by weight: 10 to 30 parts of abelmoschus manihot gum, 10 to 30 parts of pulullan polysaccharide, and 60 to 100 parts of hydroxypropyl distarch phosphate. The canna edulis ker composite nutritive vermicelli does not contain alum, is high in safety, has a smooth surface, and is difficult to break and can not be burnt in the soup, is soft in mouthfeel, high in elasticity, strong in palatability, and suitable for cold and hot eating. Besides, the canna edulis ker composite nutritive vermicelli is stable in product quality and long in shelf life. and can not go mouldy easily. Through the detection, the canna edulis ker composite nutritive vermicelli is rich in 16 types of amino acids, and abundant in soluble dietary fibers, and microelements such as calcium, iron, zinc, selenium, vitamins B and C.

The invention relates to the technical field of condiment processing, particularly relates to abalone sauce condiment and a preparation method thereof. The abalone sauce condiment comprises the following components by weight percent: 8-15% of abalone, 1-5% of dried scallop, 1-3% of shrimps, 1-3% of squid, 20-25% of sauce, 12-15% of granulated sugar, 2-4% of table salt, 1-3% of sodium glutamate, 2-5% of hydroxypropyl distarch phosphate, 0.3-0.7% of disodium 5'-ribonucleotide, 0.05-0.10% of potassium sorbate, and 35-48% of water. The preparation method of the abalone sauce condiment comprises the following steps: 1, enzymolysis; 2, self-making thickening liquid; 3, mixing mixture; 4, boiling; 5, cooling. According to the invention, the abalone sauce condiment has the advantages of full-bodied abalone flavor, delicious taste and moderate viscosity, besides, the nutritive value is high, moisture can not be dissolved out, and the stability and quality are excellent.

The invention relates to a mochi wrapper used for conditioning ice cream with prolonged shelf life and a preparation method thereof, and belongs to the technical field of food processing. The formulaof the present invention includes acetylated distarch phosphate, hydroxypropyl distarch phosphate, glutinous rice flour, Isomaltooligosaccharide, high-maltose syrup, white granulated sugar, trehalose,guar gum, monoglyceride, proanthocyanidins and water. The powder raw materials are uniformly mixed with water, then ultrasonic treatment is preformed, and then high-pressure steaming is performed toobtain a product. The amount of additives used in the method of the present invention meets the use requirements of food additives at home and abroad. The product has a unique taste and rich nutrients, has the effect of delaying the aging of starch, and can increase the shelf life of mochi wrapper ice cream.

The present invention discloses a sweet potato vermicelli and a production process thereof. The sweet potato vermicelli is made from sweet potato starch, herbal extracts, salt and a composite thickening agent. Wherein the composite thickening agent comprises konjac mannan, pullulan polysaccharide and hydroxypropyl distarch phosphate; and the herbal extracts are mixed aqueous extracts of cabbage, hawthorn, red date, common yam rhizome and poria. The production process is as follows: all raw materials are uniformly mixed, added with water and mixed into a composite wet starch with a water content of 40 to 60%; then the composite wet starch is subjected to extruding, ripening, naturally cooling, aging, freezing and drying to obtain the sweet potato vermicelli. The sweet potato vermicelli in the present invention is very rich in nutrients such as dietary fiber, amino acids and vitamins, and also has functions of regulating gastric acid secretion, enhancing gastrointestinal motility and enhancing gastrointestinal digestive function.

The invention provides a freezing-resisting liquid milk product and a preparation method thereof. The freezing-resisting liquid milk product comprises 30-98.7 parts of milk, 0.21-2.1 parts of a stabilizing agent and 1-10 parts of trehalose, and the sum of the components is 100 parts, wherein the stabilizing agent comprises a thickening agent which comprises 0.01-0.06 part of xanthan gum and 0.2-2 parts of hydroxypropyl distarch phosphate. The invention further provides the preparation method of the freezing-resisting liquid milk product. The freezing-resisting liquid milk product prepared with the freezing-resisting liquid milk product preparation method can keep good structural state after unfrozen and can be eaten when frozen and unfrozen.

The invention discloses a heat resistant adhesive and a preparation method thereof, and belongs to the chemical technical field. The heat resistant adhesive is made from the following raw materials in parts by weight: 4-10 parts of terpene resin, 3-9 parts of triethanolamine, 2-8 parts of glycidyl phenyl ether, 3-9 parts of phenolic resin, 6-12 parts of methyl acetate, 3-9 parts of polysulfone resin, 4-10 parts of hydroxy propyl distarch phosphate, 1-5 parts of asbestos powder, 1-5 parts of N-methyl pyrrolidone, 4-10 parts of quartz sand, 5-10 parts of Triisopropanolamine, 6-12 parts of an antioxidant and 6-12 parts of a crosslinking agent. The heat resistant adhesive has good high temperature resistance, at high temperatures can be normally used, and has the advantages of very good cohesiveness, good bonding effect, simple preparation, low cost and good performance.

The invention relates to the technical field of foods and particularly discloses special udon noodle flour added with modified starch as well as udon noodles and a preparation method thereof. The special udon noodle flour is prepared from the following raw materials by weight percent: 70%-80% of wheat flour, 18%-28% of hydroxy propyl distarch phosphate and 1%-2% of vital gluten. The udon noodles provided by the invention are prepared from the following raw materials in parts by weight: 125-135 parts of the special udon noodle flour, 65-75 parts of water, 1.5-2.5 parts of salt, 0.2-0.3 part of sodium alginate and 0.05-0.15 part of lactic acid. According to the special udon noodle flour provided by the invention, a gel additive is not added; and the special udon noodle flour has the advantages of simple formula, low cost, greenness and environmental friendliness, and safety for eating. The udon noodles provided by the invention take the special udon noodle flour as the main raw material and starch is not easy to separate out when the prepared udon noodles are boiled; and the udon noodles have the advantages of low mushy degree, smooth surface, chewiness, very good water-retaining property and freezing resistance, and long-period guarantee period. The preparation method of the udon noodles is simple and convenient to operate and is suitable for industrialized popularization and application.

The invention discloses compound nutritional arrowroot-contained vermicelli and a preparation method thereof. The compound nutritional arrowroot-contained vermicelli comprises the following constituents in parts by weight: 80 parts of green bean starch, 15-25 parts of arrowroot starch and 0.5-1 part of compound thickener, wherein the compound thickener is composed of the following constituents in parts by weight: 10-30 parts of locust bean gum, 10-30 parts of Pulullan and 60-100 parts of hydroxy propyl distarch phosphate. The compound nutritional arrowroot-contained vermicelli disclosed by the invention is free from alum, high in safety, smooth in surface, not easy to break and paste, soft in taste, good in elasticity and high in palatability, can be enjoyed as a cold food or a hot food, and can be used for clearing away lung heat to relieve cough as well as reducing fever and causing diuresis after being eaten for a long time. Moreover, the compound nutritional arrowroot-contained vermicelli disclosed by the invention is stable in product quality, is not easy to mildew, and has a long quality guarantee period.

The invention discloses a stringing sandwich cotton candy which comprises a sandwich solid matter, a candy body of the cotton candy and a short stick, wherein the sandwich solid matter is prepared from the following materials in percentage by mass: 50 percent of glucose syrup, 40 percent of saccharose, 1.5 percent of pectin, 2.5 percent of hydroxy propyl distarch phosphate and the balance of edible water; the candy body of the cotton candy is prepared from the following materials in percentage by mass: 3.5 percent of frozen force gelatin 220, 2.8 percent of hydroxy propyl distarch phosphate, 33.20 percent of granulated sugar, 48.50 percent of syrup, 3.32 percent of glucose powder, 1.45 percent of sorbitol and the balance of water; the short stick is smeared with an additive which enables the short stick to easily penetrate through the sandwich cotton candy. According to the scheme, penetration of the sandwich cotton candy is realized; the style of a product is variable, the stringing sandwich cotton candy is easy to operate, and the production efficiency is improved; the cotton candy is strung to the short stick and is sealed through an external package; therefore, a customer does not need to touch the candy body directly with a hand when eating the cotton candy; the stringing sandwich cotton candy is sanitary, safe, easy to hold and convenient to carry.

The invention discloses a crystal rice dumpling and a preparation method thereof. The rice dumpling comprises a rice dumpling leaf and starch paste wrapped by the rice dumpling leaf, wherein the starch paste comprises the following formula by weight part: 15 to 16 parts of water chestnut starch, 4 to 8 parts of potato modified starch, 1.5 to 3 parts of hydroxypropyl distarch phosphate ester, 8 to12 parts of white sugar, 0.03 to 0.05 parts of sodium dehydroacetate and 61 to 71.5 parts of water. The preparation method comprises (1) uniformly mixing the water chestnut starch, the potato modified starch, the hydroxypropyl distarch phosphate ester, and the sodium dehydroacetate; (2) adding parts of water to the above mixture and uniformly stirring to get powder slurry; (3) adding white sugar to the remaining water and boiling the sugar water; (4) slowly adding the hot sugar water into the powder slurry of step (2) with stirring until plasticity starch paste is formed; (5) packaging the rice dumpling; and (6) steaming the rice dumpling to get the crystal rice dumpling. The crystal rice dumpling has attractive appearance, excellent taste, plenty elasticity, and relatively long shelf-life, and is easy to digest.

The invention provides a fresh ossein seasoning, which is prepared from 100 weight parts of fresh livestock and poultry bone meat and/or frozen livestock and poultry bone meat, 0.5 to 1 weight part of compound protease, 1 to 10 weight parts of edible salt, 0 to 10 weight parts of auxiliary materials and 0 to 10 weight parts of food additives, wherein the fresh livestock and poultry bone meat and/or frozen livestock and poultry bone meat comprises at least one kind of materials from pig bone, pork, ox bone, beef, goat bone, mutton, donkey meat, donkey bone, chicken bone, chicken meat, duct bone and duct meat; the auxiliary materials comprise at least one kind of materials from monosodium glutamate, maltodextrin, edible glucose, white granulated sugar, edible corn starch and composite spice; the food additives comprise at least one kind of materials from flavor development disodium nucleotide, disodium succinate, potassium sorbate, nisin, sodium dehydroacetate, sodium diacetate, octenyl succinate anhydrate starch, acetylated distarch phosphate, hydroxy propyl distarch phosphate and food flavor.