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

Inactive Publication Date: 2017-03-22
GUANGZHOU CARDLO BIOCHEM TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the overall effect of the anti-aging composition is not obvious, an

Method used

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  • Starch anti-aging agent and preparation method thereof

Examples

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Effect test

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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Abstract

The invention belongs to the technical field of foods, and particularly relates to a starch anti-aging agent and a preparation method thereof. The starch anti-aging agent disclosed by the invention mainly consists of amylase, lipidase, sorbitan oleate, beta-cyclodextrin, an anti-caking agent and food gum. The starch anti-aging agent provided by the invention is reasonable and scientific to match, and all the components of the starch anti-aging agent are in interaction to improve the elasticity and the cohesiveness of starchy foods, reduce the hardness of the starchy foods, and effectively prevent the loss of the moisture of the starchy food, so that the prepared starchy foods are elastic, chewy, fine and smooth in mouth feel, and refreshing, and conform to the taste of modern people. Besides, the starch anti-aging agent provided by the invention can also maintain the taste and the flavor of the starchy foods for a long time, and can effectively prolong the shelf life of the starchy foods.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a starch antiaging agent and a preparation method thereof. Background technique [0002] Starch is one of the most basic components of grain grains and is a nutrient stored by plants during their growth. Starch can be divided into amylose and amylopectin according to its molecular structure, and it occupies a very important position in people's daily life. Our staple food rice, steamed buns, cakes and pastries are all made of starch. These starchy foods have the characteristics of soft internal structure, elasticity and good taste, and are deeply loved by the masses. [0003] However, starch tends to regenerate after a period of time. When the completely gelatinized starch is naturally cooled at a lower temperature or slowly dehydrated and dried, it is easy to recombine the hydrogen bonds of the damaged starch molecules, and the colloid will undergo water separation to...

Claims

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Application Information

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IPC IPC(8): A23L29/00A23L29/30A23L29/256
CPCA23V2002/00A23V2250/5036
Inventor 徐怀义
Owner GUANGZHOU CARDLO BIOCHEM TECH
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