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A kind of quick-frozen rice flour food quality improver and preparation method thereof

A technology of quality improver and quick-frozen rice noodles, which is applied in the direction of food ingredients as taste improvers, food ingredients as emulsifiers, food ingredients, etc. It can solve the problems of affecting the use effect, poor application effect, poor dispersibility, etc., and prevent deterioration , improve the internal structure, facilitate processing and preservation

Active Publication Date: 2020-08-14
HENAN KINGYUEN FOOD SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Domestic technology in this area is not mature enough, and there are quality defects, resulting in poor application effect
This kind of paste product has water separation and stratification phenomenon, and the state is unstable, and the paste (powder) product has poor dispersibility in cold water and other problems, which seriously affects the use effect in quick-frozen rice noodle food.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The quick-frozen rice flour food quality improver of the present embodiment is made of the raw materials of following weight fraction: vegetable oil 20, glycerin 35, glyceryl monostearate 5, soybean lecithin 8, whey protein 1, gum arabic 1 , xanthan gum 0.1, propylene glycol alginate 1, pregelatinized starch 5, deionized water 40.

[0026] The preparation method of the quick-frozen rice flour food quality improver of the present embodiment is characterized in that the steps are as follows:

[0027] (1) Add soybean lecithin when the vegetable oil is heated to 45°C, continue to heat and stir until the temperature rises to 85°C, then add glyceryl monostearate, stir until fully dissolved, keep warm at 90°C for 10 minutes, and make oil Phase mixture A;

[0028] (2) Add glycerin to deionized water, mix evenly and heat to 80°C, add gum arabic, propylene glycol alginate, xanthan gum, and whey protein, stir until fully dissolved, keep warm at 85°C for 15 minutes, and prepare i...

Embodiment 2

[0032] The quick-frozen rice flour food quality improver of the present embodiment, it is made of the raw material of following weight fraction: vegetable oil 35, glycerin 20, glyceryl monostearate 10, soybean lecithin 5, whey protein 3, acacia gum 1 , xanthan gum 0.5, propylene glycol alginate 0.5, pregelatinized starch 10, deionized water 30.

[0033] The preparation method of the quick-frozen rice flour food quality improver of the present embodiment is characterized in that the steps are as follows:

[0034] (1) Add soybean lecithin when the vegetable oil is heated to 55°C, continue to heat and stir until the temperature rises to 85°C, then add glyceryl monostearate, stir until fully dissolved, and keep warm at 85°C for 15 minutes to prepare Oil phase mixture A;

[0035] (2) Add glycerin to deionized water, mix evenly and heat to 80°C, add gum arabic, propylene glycol alginate, xanthan gum, and whey protein, stir until fully dissolved, and keep warm at 90°C for 10 minutes...

Embodiment 3

[0039] The quick-frozen rice flour food quality improver of the present embodiment, it is made by the raw material of following weight fraction: vegetable oil 25, glycerin 30, glyceryl monostearate 8, soybean lecithin 6, whey protein 2, gum arabic 0.8 , xanthan gum 0.2, propylene glycol alginate 0.8, pregelatinized starch 6, deionized water 35.

[0040] The preparation method of the quick-frozen rice flour food quality improver of the present embodiment is characterized in that the steps are as follows:

[0041] (1) Add soybean lecithin when the vegetable oil is heated to 50°C, continue to heat and stir until the temperature rises to 85°C, then add glyceryl monostearate, stir until fully dissolved, keep warm at 88°C for 12 minutes, and make oil Phase mixture A;

[0042] (2) Add glycerin to deionized water, mix evenly and heat to 80°C, add gum arabic, propylene glycol alginate, xanthan gum, and whey protein, stir until fully dissolved, and keep warm at 88°C for 12 minutes to p...

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PUM

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Abstract

The invention discloses a quick-frozen rice noodle food quality improver and a preparation method thereof. The improver is prepared from raw materials as follows: 20-35 parts of vegetable oil, 20-35 parts of glycerin, 5-10 parts of glycerin monostearate, 5-8 parts of soybean lecithin, 1-3 parts of whey protein, 0.5-1 part of Arabic gum, 0.1-0.5 parts of xanthan gum, 0.5-1 part of propylene glycol alginate, 5-10 parts of pregelatinized starch and 30-40 parts of deionized water. The method comprises the steps as follows: a mixed liquid A is prepared from the vegetable oil, the soybean lecithin and the glycerin monostearate; a mixed liquid B is prepared from the glycerin, the Arabic gum, the propylene glycol alginate, the xanthan gum and the whey protein; the mixed liquid A is added to the mixed liquid B, the mixture is stirred at the constant temperature of 85 DEG C for 2 h, subjected to homogenization and emulsification, quickly cooled to 50-55 DEG C within 8-12 s in a heat exchanger, and an emulsion C is prepared; the emulsion C is uniformly mixed with the pregelatinized starch, and spray drying is performed for powder production. The improver realizes shape-keeping freezing and thawing resistance of quick-frozen food and prevents ice crystal formation and starch aging during freezing.

Description

technical field [0001] The invention belongs to the technical field of food additive preparation, and in particular relates to a quick-frozen rice noodle food quality improver and a preparation method thereof. Background technique [0002] At present, for quick-frozen rice noodle food, simple physical compound food improvers are mainly used to solve the quality problems caused in the industrialization process, that is, dehydration, freezing cracking, recrystallization, de-powdering, and starch aging in the process of product processing and frozen storage. Hardness, poor freeze-thaw resistance and other quality problems have not been effectively resolved. Some brand companies use foreign improved products to solve the quality problems of such products, and have achieved good results, but the price is relatively high. Domestic technology in this area is not mature enough, and there are quality defects, resulting in poor application effect. This kind of pasty product has the ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L29/00A23L29/10A23L29/30A23L3/3517A23L3/3553A23L3/3562
CPCA23L3/3517A23L3/3553A23L3/3562A23L29/03A23L29/035A23L29/04A23L29/045A23L29/05A23L29/10A23L29/35A23V2002/00A23V2250/18A23V2250/192A23V2250/54252A23V2250/5028A23V2250/5086A23V2250/5118A23V2200/14A23V2200/222
Inventor 杨起恒黄忠民杨银峰谭延利李深波靳中华刘丰台
Owner HENAN KINGYUEN FOOD SCI & TECH
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