Starch anti-aging agent and preparation method thereof
An anti-aging agent and starch technology, applied in the food field, can solve the problems of insignificant overall effect of anti-aging composition and short anti-aging time, and achieve the effects of improving taste and flavor, maintaining tissue softness and internal tissue softness
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Embodiment 1
[0031] Embodiment 1, a kind of starch antiaging agent
[0032] Described starch antiaging agent is made up of following component and parts by weight thereof:
[0033] β-amylase 4%, acid lipase 12%, sorbitan oleate 18%, β-cyclodextrin 40%, anticaking agent 2% and food glue 24%; Described anticaking agent is made of calcium stearate and Iron ammonium citrate is composed by weight ratio of 1:4; the food gum is composed of carrageenan and sodium alginate by weight ratio of 1:6.
[0034] Preparation:
[0035] S1 Heat water to 35°C, add amylase and lipase to dissolve, and obtain an enzyme solution;
[0036] S2 heating water to 60°C, adding sorbitan oleate, β-cyclodextrin, anticaking agent and food glue and stirring evenly to obtain a mixture;
[0037] S3 uniformly mixing the enzyme solution obtained in step S1 with the mixture obtained in step S2, to obtain.
Embodiment 2
[0038] Embodiment 2, a kind of starch antiaging agent
[0039] Described starch antiaging agent consists of following components and parts by weight thereof:
[0040] β-amylase 6%, acid lipase 8%, sorbitan oleate 22%, β-cyclodextrin 42%, anticaking agent 4% and food glue 18%; Described described anticaking agent is made of stearic acid Calcium and ferric ammonium citrate are composed in a weight ratio of 2:3; the food gum is composed of carrageenan and sodium alginate in a weight ratio of 2:5.
[0041] Its preparation method is similar to Example 1.
Embodiment 3
[0042] Embodiment 3, a kind of starch antiaging agent
[0043] Described starch antiaging agent is made up of following component and parts by weight thereof:
[0044] β-amylase 10%, acid lipase 5%, sorbitan oleate 26%, β-cyclodextrin 39%, anticaking agent 6% and food glue 14%; Described anticaking agent is made of calcium stearate and Iron ammonium citrate is composed by weight ratio of 3:2; the food gum is composed of carrageenan and sodium alginate by weight ratio of 3:4.
[0045] The preparation method is similar to Example 1.
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