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Special anti-aging additive for fresh sheet jelly and application of additive to fresh sheet jelly

An anti-aging and additive technology, applied in the direction of food science, etc., to achieve good thickening effect, good transparency, and improve the effect of shear resistance

Inactive Publication Date: 2018-07-24
SUZHOU JINJI FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above-mentioned prior art is about the anti-aging combination for starch dough, but the raw material composition and content of the dough and vermicelli are different. Therefore, it is still necessary to develop a green and environmentally friendly anti-aging agent for vermicelli.

Method used

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  • Special anti-aging additive for fresh sheet jelly and application of additive to fresh sheet jelly

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] (1) In parts by weight, add 1 part of chitosan into the acetic acid solution to fully dissolve to obtain a chitosan solution, add 5 parts of potato modified starch to water and stir to form a potato starch gelatin, and add the chitosan solution to Add 0.5 parts of sodium tripolyphosphate dropwise to the potato starch gelatin, microwave heating reaction at 50W power for 2min, freeze-dry in vacuum, grind to obtain chitosan-modified potato modified starch.

[0025] (2) In parts by weight, 55 parts of chitosan modified potato starch, 7 parts of glyceryl monostearate, 1 part of β-amylase, 4 parts of guar gum, 2 parts of xanthan gum , 0.5 parts of compound phosphate, 16 parts of hydroxypropyl distarch phosphate, 7 parts of seaweed polysaccharide, and 2 parts of sodium chloride. After preparing all the materials, mix them evenly to obtain an anti-aging additive for fresh vermicelli.

[0026] (3) In parts by weight, add 7.2 parts of potato starch and 7.2 parts of sweet potato s...

Embodiment 2

[0029] (1) In parts by weight, add 3 parts of chitosan into the acetic acid solution and fully dissolve to obtain a chitosan solution, add 10 parts of potato modified starch into water and mix and stir to form a potato starch gelatinized product, and dissolve the chitosan solution Add it into potato starch gelatin, add 1.5 parts of sodium tripolyphosphate dropwise, microwave heating reaction at 100W power for 5min, freeze-dry in vacuum, grind to obtain chitosan-modified potato modified starch.

[0030](2) In parts by weight, 57 parts of chitosan-modified potato modified starch, 9 parts of glyceryl monostearate, 1.5 parts of beta-amylase, 5 parts of guar gum, and 3 parts of xanthan gum , 1.0 parts of compound phosphate, 18 parts of hydroxypropyl distarch phosphate, 9 parts of seaweed polysaccharide, and 3 parts of sodium chloride. After preparing all the materials, mix them evenly to obtain an anti-aging additive for fresh vermicelli.

[0031] (3) In parts by weight, add 7.6 pa...

Embodiment 3

[0034] (1) In parts by weight, add 2 parts of chitosan into acetic acid solution and fully dissolve to obtain chitosan solution, add 6 parts of potato modified starch into water and mix and stir to form potato starch gelatin, and add chitosan solution Add it into potato starch gelatin, add 1.2 parts of sodium tripolyphosphate dropwise, microwave heating reaction at 80W power for 3min, freeze-dry in vacuum, and grind to obtain chitosan-modified potato starch.

[0035] (2) In parts by weight, 56 parts of chitosan-modified potato modified starch, 9 parts of monoglyceride stearin, 1.2 parts of beta-amylase, 4.3 parts of guar gum, 2 parts of xanthan gum, 0.6 parts of compound phosphate, 16.4 parts of hydroxypropyl distarch phosphate, 8.5 parts of seaweed polysaccharide, and 2 parts of sodium chloride. After preparing all the materials, mix them evenly to obtain an anti-aging additive for fresh vermicelli.

[0036] (3) In parts by weight, add 7.5 parts of potato starch and 7.6 parts...

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Abstract

The invention provides a special anti-aging additive for fresh sheet jelly and application of the additive to the fresh sheet jelly. The anti-aging additive comprises chitosan-modified potato modifiedstarch, glyceryl monostearate, beta-amylase, guar gum, xanthan gum, composite phosphate, hydroxypropyl distarch phosphate, alga polysaccharide and sodium chloride. An application method comprises thefollowing steps: adding potato starch and sweet potato starch into water, conducting uniform mixing to form a starch suspension, adding the special anti-aging additive for the fresh sheet jelly, andconducting uniform mixing to obtain a sheet jelly raw material; and taking a stainless steel steaming tray as a platform, cleaning and stoving the surface of the stainless steel steaming tray, coatingthe surface of the stainless steel steaming tray with a layer of vegetable oil, pouring the sheet jelly raw material into the tray, conducting steaming in a hot water bath immediately until the sheetjelly raw material completely gelatinizes, putting the gelatinized sheet jelly raw material in a cold water tank, cooling the sheet jelly raw material to room temperature, and conducting packaging toobtain the fresh sheet jelly. The fresh sheet jelly prepared by the method is smooth in mouth feel, good in elasticity, flexible, low in fracture, and strong in anti-freezing and anti-aging capability.

Description

technical field [0001] The invention belongs to the technical field of vermicelli materials, and in particular relates to a special anti-aging additive for fresh vermicelli and its application in fresh vermicelli. Background technique [0002] Fenpi is a traditional food in my country, which is a processed product of starch. Fenpi has the characteristics of flat, seamless and non-porous, white color, good transparency, melting resistance, toughness and elasticity, and is deeply loved by the masses. According to the raw materials, it can be divided into: sweet potato starch noodles, mung bean starch noodles, potato starch noodles, broad bean starch noodles, tapioca starch, etc. Due to the difference in the composition and content of different starches, the boiling loss, gel strength and smoothness of the noodles Therefore, at present, bean starch noodles such as broad beans and mung beans are the main products, and a small amount of corn starch and potato starch are added to ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/00A23L29/30
CPCA23L29/015A23L29/04A23L29/06A23L29/30
Inventor 金兴仓邓大宇金锋陆庆方熊丹
Owner SUZHOU JINJI FOODS
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