CN106260805A - A kind of quick-freezing boiled dumplings frost-cracking-preventing additive - Google Patents
A kind of quick-freezing boiled dumplings frost-cracking-preventing additive Download PDFInfo
- Publication number
- CN106260805A CN106260805A CN201510285100.8A CN201510285100A CN106260805A CN 106260805 A CN106260805 A CN 106260805A CN 201510285100 A CN201510285100 A CN 201510285100A CN 106260805 A CN106260805 A CN 106260805A
- Authority
- CN
- China
- Prior art keywords
- quick
- frost
- cracking
- boiled dumplings
- preventing additive
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000000654 additive Substances 0.000 title claims abstract description 28
- 238000007710 freezing Methods 0.000 title claims abstract description 28
- 230000000996 additive effect Effects 0.000 title claims abstract description 24
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 16
- 108010068370 Glutens Proteins 0.000 claims abstract description 8
- 235000021312 gluten Nutrition 0.000 claims abstract description 8
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 7
- 102000004190 Enzymes Human genes 0.000 claims abstract description 6
- 108090000790 Enzymes Proteins 0.000 claims abstract description 6
- 229920002907 Guar gum Polymers 0.000 claims abstract description 6
- 229930006000 Sucrose Natural products 0.000 claims abstract description 6
- 239000000679 carrageenan Substances 0.000 claims abstract description 6
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 6
- 229920001525 carrageenan Polymers 0.000 claims abstract description 6
- 229940113118 carrageenan Drugs 0.000 claims abstract description 6
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 6
- 239000000665 guar gum Substances 0.000 claims abstract description 6
- 235000010417 guar gum Nutrition 0.000 claims abstract description 6
- 229960002154 guar gum Drugs 0.000 claims abstract description 6
- 238000002360 preparation method Methods 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 239000005720 sucrose Substances 0.000 claims abstract description 6
- 239000000230 xanthan gum Substances 0.000 claims abstract description 6
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 6
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 6
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 6
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims abstract description 6
- -1 sucrose ester Chemical class 0.000 claims abstract description 5
- 239000002131 composite material Substances 0.000 claims description 10
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical group OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 5
- 235000003826 Artemisia Nutrition 0.000 claims description 5
- 235000003261 Artemisia vulgaris Nutrition 0.000 claims description 5
- 229920002472 Starch Polymers 0.000 claims description 5
- 244000030166 artemisia Species 0.000 claims description 5
- 235000009052 artemisia Nutrition 0.000 claims description 5
- 150000002148 esters Chemical class 0.000 claims description 5
- 239000003292 glue Substances 0.000 claims description 5
- ILWVKYVRVNWXHL-UHFFFAOYSA-M sodium;2-hydroxypropanoate;octadecanoic acid Chemical compound [Na+].CC(O)C([O-])=O.CCCCCCCCCCCCCCCCCC(O)=O ILWVKYVRVNWXHL-UHFFFAOYSA-M 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 5
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims description 5
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 4
- 229960000583 acetic acid Drugs 0.000 claims description 2
- 239000012362 glacial acetic acid Substances 0.000 claims description 2
- 230000009172 bursting Effects 0.000 abstract description 4
- 230000008014 freezing Effects 0.000 abstract description 4
- 238000000034 method Methods 0.000 abstract description 3
- 238000013329 compounding Methods 0.000 abstract description 2
- 235000013611 frozen food Nutrition 0.000 abstract description 2
- 235000011054 acetic acid Nutrition 0.000 description 3
- 150000001243 acetic acids Chemical class 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a kind of quick-freezing boiled dumplings frost-cracking-preventing additive, belong to frozen food technology field, including the raw material of following parts by weight: gluten fortifier 10-20 part, guar gum 10-20 part, carrageenan 15-20 part, xanthan gum 15-20 part, sucrose ester 20-30 part, enzyme preparation 10-20 part, emulsifying agent 10-20 part and fruit glaze agent 30-50 part.The quick-freezing boiled dumplings frost-cracking-preventing additive of the present invention, a kind of new quick-freezing boiled dumplings frost-cracking-preventing additive is defined by compounding gluten fortifier and other additives, bursting by freezing situation can be greatly reduced in low temperature storing process, deduction yield rate, preferable economic benefit is brought to enterprise, decrease the usage amount of other additives simultaneously, safe and reliable.
Description
Technical field
The invention belongs to frozen food technology field, be specifically related to a kind of quick-freezing boiled dumplings frost-cracking-preventing additive.
Background technology
Quick-freezing boiled dumplings be by the dumpling wrapped through quick-freezing to reach cold preservation, a kind of food that can eat at any time.Dumpling is the traditional characteristics food liked by the China Han people, is the Spring Festival holidays food must eaten the annual Spring Festival.First the holy Zhang Zhongjing of the Eastern Han Dynasty of China Nanyang, henan doctor is invented according to legend, also has the custom eating dumpling Winter Solstice in many provinces and cities of China.
Because of processing technology, easily there is the situation of bursting by freezing in quick-freezing boiled dumplings of the prior art during quick-freezing, or peeling peels off, and yield rate is low, brings certain loss to the enterprise of quick-freezing boiled dumplings.
Summary of the invention
Goal of the invention: it is an object of the invention to provide a kind of quick-freezing boiled dumplings antistaling agent so that it is bursting by freezing situation can be greatly reduced in low temperature storing process, yield rate of deducting a percentage, bring preferable economic benefit to enterprise.
Technical scheme: for achieving the above object, the present invention adopts the following technical scheme that
A kind of quick-freezing boiled dumplings frost-cracking-preventing additive, including the raw material of following parts by weight: gluten fortifier 10-20 part, guar gum 10-20 part, carrageenan 15-20 part, xanthan gum 15-20 part, sucrose ester 20-30 part, enzyme preparation 10-20 part, emulsifying agent 10-20 part and fruit glaze agent 30-50 part.
Also include composite emulsifier 10-20 part 20-30 part.
Described composite emulsifier is monoglyceride and sugar esters.
Also include artemisia glue 10-20 part.
Also include stearic acid sodium lactate 80-100 part and starch phosphate sodium 20-30 part.
Also include 10-20 part glacial acetic acid.
Beneficial effect: compared with prior art, the quick-freezing boiled dumplings frost-cracking-preventing additive of the present invention, a kind of new quick-freezing boiled dumplings frost-cracking-preventing additive is defined by compounding gluten fortifier and other additives, bursting by freezing situation can be greatly reduced in low temperature storing process, deduction yield rate, bring preferable economic benefit to enterprise, decrease the usage amount of other additives simultaneously, safe and reliable.
Detailed description of the invention
Below in conjunction with detailed description of the invention, the present invention is described further.
Embodiment 1
A kind of quick-freezing boiled dumplings frost-cracking-preventing additive, including the raw material of following parts by weight: gluten fortifier 10 parts, guar gum 10 parts, carrageenan 15 parts, xanthan gum 15 parts, sucrose ester 20 parts, enzyme preparation 10 parts, emulsifying agent 10 parts, fruit glaze agent 30 parts, artemisia glue 10 parts, stearic acid sodium lactate 80 parts and 20 parts, 10 parts glacial acetic acids of starch phosphate sodium, composite emulsifier 10 parts.Composite emulsifier is monoglyceride and sugar esters.
Using above additive and do not use this additive, under equal conditions, Frost cleft rate reduces one times.
Embodiment 2
A kind of quick-freezing boiled dumplings frost-cracking-preventing additive, including the raw material of following parts by weight: gluten fortifier 20 parts, guar gum 20 parts, carrageenan 20 parts, xanthan gum 20 parts, sucrose ester 30 parts, enzyme preparation 20 parts, emulsifying agent 20 parts, fruit glaze agent 50 parts, artemisia glue 20 parts, stearic acid sodium lactate 100 parts and 30 parts, 20 parts glacial acetic acids of starch phosphate sodium, composite emulsifier 20 parts.Composite emulsifier is monoglyceride and sugar esters.
Using above additive and do not use this additive, under equal conditions, Frost cleft rate reduces one times.
Embodiment 3
A kind of quick-freezing boiled dumplings frost-cracking-preventing additive, including the raw material of following parts by weight: gluten fortifier 15 parts, guar gum 15 parts, carrageenan 18 parts, xanthan gum 18 parts, sucrose ester 25 parts, enzyme preparation 15 parts, emulsifying agent 15 parts, fruit glaze agent 40 parts, artemisia glue 15 parts, stearic acid sodium lactate 90 parts and 25 parts, 15 parts glacial acetic acids of starch phosphate sodium, composite emulsifier 15 parts.Composite emulsifier is monoglyceride and sugar esters.
Using above additive and do not use this additive, under equal conditions, Frost cleft rate reduces one times.
Claims (6)
1. a quick-freezing boiled dumplings frost-cracking-preventing additive, it is characterised in that: include the raw material of following parts by weight: gluten fortifier 10-20 part, guar gum 10-20 part, carrageenan 15-20 part, xanthan gum 15-20 part, sucrose ester 20-30 part, enzyme preparation 10-20 part, emulsifying agent 10-20 part and fruit glaze agent 30-50 part.
Quick-freezing boiled dumplings frost-cracking-preventing additive the most according to claim 1, it is characterised in that: also include composite emulsifier 10-20 part 20-30 part.
Quick-freezing boiled dumplings frost-cracking-preventing additive the most according to claim 2, it is characterised in that: described composite emulsifier is monoglyceride and sugar esters.
Quick-freezing boiled dumplings frost-cracking-preventing additive the most according to claim 1, it is characterised in that: also include artemisia glue 10-20 part.
Quick-freezing boiled dumplings frost-cracking-preventing additive the most according to claim 1, it is characterised in that: also include stearic acid sodium lactate 80-100 part and starch phosphate sodium 20-30 part.
Quick-freezing boiled dumplings frost-cracking-preventing additive the most according to claim 1, it is characterised in that: also include 10-20 part glacial acetic acid.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510285100.8A CN106260805A (en) | 2015-05-29 | 2015-05-29 | A kind of quick-freezing boiled dumplings frost-cracking-preventing additive |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510285100.8A CN106260805A (en) | 2015-05-29 | 2015-05-29 | A kind of quick-freezing boiled dumplings frost-cracking-preventing additive |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106260805A true CN106260805A (en) | 2017-01-04 |
Family
ID=57634939
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510285100.8A Pending CN106260805A (en) | 2015-05-29 | 2015-05-29 | A kind of quick-freezing boiled dumplings frost-cracking-preventing additive |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106260805A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107232581A (en) * | 2017-06-29 | 2017-10-10 | 河南鼎元食品科技有限公司 | A kind of quick-frozen rice and flour food quality improver and preparation method thereof |
| CN107668475A (en) * | 2017-11-28 | 2018-02-09 | 江苏食品药品职业技术学院 | A kind of compound antifreeze of quick-freezing boiled dumplings containing ice structural protein |
-
2015
- 2015-05-29 CN CN201510285100.8A patent/CN106260805A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107232581A (en) * | 2017-06-29 | 2017-10-10 | 河南鼎元食品科技有限公司 | A kind of quick-frozen rice and flour food quality improver and preparation method thereof |
| CN107668475A (en) * | 2017-11-28 | 2018-02-09 | 江苏食品药品职业技术学院 | A kind of compound antifreeze of quick-freezing boiled dumplings containing ice structural protein |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170104 |
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| WD01 | Invention patent application deemed withdrawn after publication |