CN106509830A - Starch anti-aging agent and preparation method thereof - Google Patents
Starch anti-aging agent and preparation method thereof Download PDFInfo
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- CN106509830A CN106509830A CN201610926991.5A CN201610926991A CN106509830A CN 106509830 A CN106509830 A CN 106509830A CN 201610926991 A CN201610926991 A CN 201610926991A CN 106509830 A CN106509830 A CN 106509830A
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- starch
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- 229920002472 Starch Polymers 0.000 title claims abstract description 94
- 235000019698 starch Nutrition 0.000 title claims abstract description 94
- 239000008107 starch Substances 0.000 title claims abstract description 94
- 239000003795 chemical substances by application Substances 0.000 title claims abstract description 42
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 230000003712 anti-aging effect Effects 0.000 title abstract description 14
- NWGKJDSIEKMTRX-AAZCQSIUSA-N Sorbitan monooleate Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O NWGKJDSIEKMTRX-AAZCQSIUSA-N 0.000 claims abstract description 16
- 229950004959 sorbitan oleate Drugs 0.000 claims abstract description 16
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims abstract description 15
- 239000004382 Amylase Substances 0.000 claims abstract description 10
- 108010065511 Amylases Proteins 0.000 claims abstract description 10
- 102000013142 Amylases Human genes 0.000 claims abstract description 10
- 235000019418 amylase Nutrition 0.000 claims abstract description 10
- 239000000203 mixture Substances 0.000 claims description 29
- 239000003292 glue Substances 0.000 claims description 28
- 108090001060 Lipase Proteins 0.000 claims description 18
- 102000004882 Lipase Human genes 0.000 claims description 18
- 241000206575 Chondrus crispus Species 0.000 claims description 13
- CJZGTCYPCWQAJB-UHFFFAOYSA-L calcium stearate Chemical compound [Ca+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O CJZGTCYPCWQAJB-UHFFFAOYSA-L 0.000 claims description 13
- 235000013539 calcium stearate Nutrition 0.000 claims description 13
- 239000008116 calcium stearate Substances 0.000 claims description 13
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 12
- 235000010413 sodium alginate Nutrition 0.000 claims description 12
- 239000000661 sodium alginate Substances 0.000 claims description 12
- 229940005550 sodium alginate Drugs 0.000 claims description 12
- 102000004190 Enzymes Human genes 0.000 claims description 8
- 108090000790 Enzymes Proteins 0.000 claims description 8
- 239000004367 Lipase Substances 0.000 claims description 8
- 235000019421 lipase Nutrition 0.000 claims description 8
- 230000032683 aging Effects 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 108010019077 beta-Amylase Proteins 0.000 claims description 5
- 101710084385 Lipase 8 Proteins 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 235000005979 Citrus limon Nutrition 0.000 claims 1
- 244000248349 Citrus limon Species 0.000 claims 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims 1
- 235000010443 alginic acid Nutrition 0.000 claims 1
- 239000000783 alginic acid Substances 0.000 claims 1
- 229920000615 alginic acid Polymers 0.000 claims 1
- 229960001126 alginic acid Drugs 0.000 claims 1
- 150000004781 alginic acids Chemical class 0.000 claims 1
- UMEAURNTRYCPNR-UHFFFAOYSA-N azane;iron(2+) Chemical compound N.[Fe+2] UMEAURNTRYCPNR-UHFFFAOYSA-N 0.000 claims 1
- GLMQHZPGHAPYIO-UHFFFAOYSA-L azanium;2-hydroxypropane-1,2,3-tricarboxylate;iron(2+) Chemical compound [NH4+].[Fe+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O GLMQHZPGHAPYIO-UHFFFAOYSA-L 0.000 claims 1
- 239000011734 sodium Substances 0.000 claims 1
- 229910052708 sodium Inorganic materials 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 43
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 229920000858 Cyclodextrin Polymers 0.000 abstract 1
- 239000001116 FEMA 4028 Substances 0.000 abstract 1
- 235000011175 beta-cyclodextrine Nutrition 0.000 abstract 1
- 229960004853 betadex Drugs 0.000 abstract 1
- 230000003993 interaction Effects 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 17
- 229940088598 enzyme Drugs 0.000 description 6
- 238000012360 testing method Methods 0.000 description 6
- 101710094658 Beta-amylase 6 Proteins 0.000 description 4
- 239000000084 colloidal system Substances 0.000 description 4
- 229920000945 Amylopectin Polymers 0.000 description 3
- 229920000856 Amylose Polymers 0.000 description 3
- 239000002131 composite material Substances 0.000 description 3
- 230000018044 dehydration Effects 0.000 description 3
- 238000006297 dehydration reaction Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 2
- 230000001055 chewing effect Effects 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 108010061330 glucan 1,4-alpha-maltohydrolase Proteins 0.000 description 2
- 229910052739 hydrogen Inorganic materials 0.000 description 2
- 239000001257 hydrogen Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 101000798333 Arabidopsis thaliana Beta-amylase 7 Proteins 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- MKYBYDHXWVHEJW-UHFFFAOYSA-N N-[1-oxo-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propan-2-yl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(C(C)NC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 MKYBYDHXWVHEJW-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000003625 amylolytic effect Effects 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 108010002430 hemicellulase Proteins 0.000 description 1
- 229940059442 hemicellulase Drugs 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 229940040461 lipase Drugs 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000001953 recrystallisation Methods 0.000 description 1
- 230000010076 replication Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000000979 retarding effect Effects 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 238000010998 test method 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
- Cereal-Derived Products (AREA)
- Confectionery (AREA)
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
The invention belongs to food technology field, and in particular to a kind of starch age resister and preparation method thereof.
Background technology
Starch is one of most basic composition of cereal seed, is the nutriment that plant is storeed in growth course.Starch
According to the difference of its molecular structure, amylose and amylopectin can be divided into, it occupies very in daily life
Consequence.Our staple food rice, steamed bun, cake and millet cake etc. are all prepared from by starch, and these starch are eaten
The characteristics of product have soft, flexible internal organizational structure, good mouthfeel, it is deep to be liked by broad masses.
However, starch easily occurs the phenomenon brought back to life after a while.The starch being gelatinized completely is natural at a lower temperature
In the case of cooling down or slowly dehydrating, the starch molecule hydrogen bond of destroyed will be easily made to occur to combine once again, colloid is sent out
Raw bleed makes moieties become again ordered arrangement, crystalline deposit.The starch that above-mentioned phenomenon of bringing back to life occurs can cause starch difficult
With rehydration, the starch food products for preparing can be hardened and be difficult to digest and assimilate after placing a period of time, so that the matter of food
Structure is deteriorated with digestibility.Therefore, it is annual all because age of starch wastes substantial amounts of grain in the world.
With the quickening of people's rhythm of life, starch food products gradually tend to industrialized production, extend starch food products
Shelf life is a difficult problem for current urgent need to resolve.Patent document CN101088342B discloses a kind of steamed bun on June 13rd, 2006
Fresh-keeping anti-aging composite modifying agent, the anti-aging composite modifying agent is by amylolytic enzyme, hemicellulase, lipase, emulsification
The raw materials such as agent, hydrophilic colloid and anticaking agent are constituted.The anti-aging composite modifying agent for preparing can improve the inside of steamed bun
Structure, softens the flesh heart, promotes the formation of gluten network, improves the ageing resistace of steamed bun, and can improve the aqueous total of steamed bun
Amount is aging to steamed bun dehydration to play retarding action.But, above-mentioned modifying agent antiageing effect is held time shorter, and this changes
Good dose of applicability is narrower, is unfavorable for large-scale promotion and the application of the modifying agent.
Patent document CN104905086A on March 9th, 2015 disclose a kind of starch anti-staling composition, powder circle and its
Preparation method, the starch anti-staling composition are made up of hydrophilic colloid, emulsifying agent and maltogenic amylase.The starch is anti-aging
Agent is that hydrophilic colloid, emulsifying agent and maltogenic amylase proper proportion are arranged in pairs or groups, and plays the anti-aging spy of maximized collaboration starch
Property, to reach the powder circle longer-term storage also full and safe purpose of high resilience, chewy texture.But, the anti-staling composition
Whole structure is not obvious, and the anti-aging time is shorter, it is impossible to meet modern Man's Demands.
Therefore, research and develop out a kind of antiageing effect significantly, the mouthfeel and wind of starch food products can be kept for a long time
The starch age resister of taste, is the difficult problem for currently still needing to solve.
The content of the invention
In order to solve the defect that starch age resister is present in prior art, the invention provides a kind of starch age resister
And preparation method thereof.There is the starch age resister that the present invention is provided long-time to maintain the taste and flavor of starch food products, and
And the mellowness of starch food products internal structure, the advantage of elastic and chewiness can also be improved, can effectively extend starch
The freshness date of based food.
The invention provides a kind of starch age resister, including following component and its parts by weight：
Amylase 4-10%, lipase 5-12%, Sorbitan Oleate 18-26%, beta-schardinger dextrin 36-48%, anticaking agent 2-
6% and foodstuff glue 14-24%.
Further, described starch age resister includes following component and its parts by weight：
Amylase 6%, lipase 8%, Sorbitan Oleate 22%, beta-schardinger dextrin 42%, anticaking agent 4% and foodstuff glue
18%.
Further, the amylase is beta amylase.
Further, the lipase is acid lipase enzyme.
Further, the anticaking agent is by calcium stearate and FAC 1-3 by weight:2-4 is constituted.
Further, the anticaking agent is by calcium stearate and FAC by weight 2:3 compositions.
Further, the foodstuff glue is by carragheen and sodium alginate 1-3 by weight:4-6 is constituted.
Further, the foodstuff glue is by carragheen and sodium alginate by weight 2:5 compositions.
In addition, present invention also offers the ageing-resistant preparation method of the starch, comprises the following steps：
S1 heats water to 34-37 DEG C, adds amylase and lipase dissolving, obtains enzyme solutions；
S2 heats water to 55-65 DEG C, adds Sorbitan Oleate, beta-schardinger dextrin, anticaking agent and foodstuff glue to stir, obtains
Mixture；
The enzyme solutions that step S1 is obtained by S3 are well mixed with the mixture that step S2 is obtained, and are obtained final product.
The molecular formula of the Sorbitan Oleate in the starch age resister that the present invention is provided is C24H44O6, No. CAS is 1338-
43-8；No. CAS of sodium alginate is 9005-38-3.
The starch age resister that the present invention is provided is used in combination using beta amylase and acid lipase enzyme can comprehensive water
Solution starch, changes the degree of polymerization of amylose and amylopectin linearity side chain, shortening amylose and amylopectin branch
Length, reduces the trend of its recrystallization, so as to play aging-resistant effect.
Further, what the present invention was provided can than the anticaking agent for constituting by specified weight by calcium stearate and FAC
Effectively to keep soft texture's degree of starch food products, the taste and flavor of starch food products is improved.The present invention provide by
Carragheen and sodium alginate have good moulding property than the foodstuff glue for constituting by specified weight, can effectively prevent starch
Food moisture loss during processing or storage, and the foodstuff glue can be with the hydroxyl on starch chain and the moisture of surrounding
Substantial amounts of hydrogen bond is formed, the phenomenon of starch retrogradation can be prevented, starch food products are played with the effect for delaying dehydration aging.Jing is tried
The hardness of the steamed bun existing, the starch antiager prepared using the present invention is prepared is issued after examination and approval less than 3.8kg, elasticity is more than 0.942,
Cohesion is more than 0.78, makes the starch food products for preparing have interior tissue soft, flexible, can keep during chewing
Whole state, delicate mouthfeel, tasty and refreshing advantage, meets the taste of modern, is a kind of ideal starch age resister.
Further, the starch age resister collocation that the present invention is provided rationally, science, each component interacted and improved shallow lake
The elasticity of powder based food and cohesion, reduce the hardness of starch food products, while starch food products moisture effectively can be prevented
It is lost in, makes the starch food products for preparing have interior tissue soft, flexible, complete state during chewing, can be kept,
Delicate mouthfeel, tasty and refreshing advantage.Meanwhile, the starch age resister that the present invention is provided can also maintain starch food products for a long time
Taste and flavor, can effectively extend the freshness date of starch food products.
Compared with prior art, the starch age resister that the present invention is provided has the advantage that：
(1) the starch age resister that the present invention is provided is safe, it is easy to digest and assimilate, and is adapted to the crowd of all age group
It is edible；
(2) starch food products that the starch age resister that the present invention is provided is prepared can effectively prevent starch food products
The loss of moisture, can maintain the taste and flavor of starch food products for a long time, can effectively extend starch food products
Freshness date, is a kind of ideal starch age resister.
Specific embodiment：
Below by way of the description of specific embodiment, the invention will be further described, but this is not the limit to the present invention
System, those skilled in the art's basic thought of the invention, various modifications may be made or improves, but without departing from this
The basic thought of invention, within the scope of the present invention.
Embodiment 1, a kind of starch age resister
The starch age resister is made up of following component and its parts by weight：
Beta amylase 4%, acid lipase enzyme 12%, Sorbitan Oleate 18%, beta-schardinger dextrin 40%, anticaking agent 2% and food
Product glue 24%；The anticaking agent is by calcium stearate and FAC by weight 1:4 compositions；The foodstuff glue by carragheen and
Sodium alginate by weight 1:6 compositions.
Preparation method：
S1 heats water to 35 DEG C, adds amylase and lipase dissolving, obtains enzyme solutions；
S2 heats water to 60 DEG C, adds Sorbitan Oleate, beta-schardinger dextrin, anticaking agent and foodstuff glue to stir, obtains mixed
Compound；
The enzyme solutions that step S1 is obtained by S3 are well mixed with the mixture that step S2 is obtained, and are obtained final product.
Embodiment 2, a kind of starch age resister
The starch age resister is by following component and its parts by weight：
Beta amylase 6%, acid lipase enzyme 8%, Sorbitan Oleate 22%, beta-schardinger dextrin 42%, anticaking agent 4% and food
Glue 18%；The anticaking agent is by calcium stearate and FAC by weight 2:3 compositions；The foodstuff glue is by carragheen
With sodium alginate by weight 2:5 compositions.
Its preparation method such as embodiment 1 is similar to.
Embodiment 3, a kind of starch age resister
The starch age resister is made up of following component and its parts by weight：
Beta amylase 10%, acid lipase enzyme 5%, Sorbitan Oleate 26%, beta-schardinger dextrin 39%, anticaking agent 6% and food
Product glue 14%；The anticaking agent is by calcium stearate and FAC by weight 3:2 compositions；The foodstuff glue by carragheen and
Sodium alginate by weight 3:4 compositions.
Preparation method such as embodiment 1 is similar to.
Comparative example 1, a kind of starch age resister
The starch age resister is by following component and its parts by weight：
AMS 6%, acid lipase enzyme 8%, Sorbitan Oleate 22%, beta-schardinger dextrin 42%, anticaking agent 4% and food
Glue 18%；The anticaking agent is by calcium stearate and FAC by weight 2:3 compositions；The foodstuff glue is by carragheen
With sodium alginate by weight 2:5 compositions.
Its preparation method such as embodiment 1 is similar to.
Difference with embodiment 2 is that beta amylase is replaced with AMS.
Comparative example 2, a kind of starch age resister
The starch age resister is by following component and its parts by weight：
Beta amylase 6%, alkaline lipase 8%, Sorbitan Oleate 22%, beta-schardinger dextrin 42%, anticaking agent 4% and food
Glue 18%；The anticaking agent is by calcium stearate and FAC by weight 2:3 compositions；The foodstuff glue is by carragheen
With sodium alginate by weight 2:5 compositions.
Its preparation method such as embodiment 1 is similar to.
Difference with embodiment 2 is that acid lipase enzyme is replaced with alkaline fat acid enzyme.
Comparative example 3, a kind of starch age resister
The starch age resister is by following component and its parts by weight：
Beta amylase 6%, acid lipase enzyme 8%, Sorbitan Oleate 22%, beta-schardinger dextrin 42%, anticaking agent 4% and food
Glue 18%；The anticaking agent is by calcium stearate and FAC by weight 1:1 composition；The foodstuff glue is by carragheen and sea
Mosanom by weight 2:5 compositions.
Its preparation method such as embodiment 1 is similar to.
Difference with embodiment 2 is：The anticaking agent is by calcium stearate and FAC by weight 1:1 composition.
Comparative example 4, a kind of starch age resister
The starch age resister is by following component and its parts by weight：
Beta amylase 6%, acid lipase enzyme 8%, Sorbitan Oleate 22%, beta-schardinger dextrin 42%, anticaking agent 4% and food
Glue 18%；The anticaking agent is by calcium stearate and FAC by weight 2:3 compositions；The foodstuff glue is by carragheen
With sodium alginate by weight 1:1 composition.
Its preparation method such as embodiment 1 is similar to.
Difference with embodiment 2 is：The foodstuff glue is by carragheen and sodium alginate by weight 1:1 composition.
The determination test of test example one, starch food products quality index
1st, test material：Embodiment 2, embodiment 3, embodiment 4, comparative example 1, comparative example 2, comparative example 3 and comparative example 4 are made
Standby starch age resister.
2nd, test method：
2.1st, prepared by embodiment 2, embodiment 3, embodiment 4, comparative example 1, comparative example 2, comparative example 3 and comparative example 4
Starch age resister is used in steamed bun, determines embodiment 2, embodiment 3, embodiment 4, comparative example 1, comparative example 2,3 and of comparative example
The quality structure parameter of the steamed bun that starch age resister prepared by comparative example 4 is prepared.
2.2nd, assay method is：Steamed bun sample is cut into into the thin slice that thickness is 2.5 ± 0.1cm, is eaten using TA.XT.Plus
Product property tester carries out the texture testing of steamed bun, each sample replication 3 times, averages.Determine steamed bun the 1st day,
The quality structure parameter of the 2nd day, the 4th day and the 7th day, determines every time and preserves during refrigerator is put in after finishing.The quality structure parameter of measure is hard
Degree, elasticity and chewiness.It is unqualified more than 9 wherein to set hardness (kg), and elastic (%) is unqualified, cohesion less than 0.90
(%) it is unqualified less than 0.60.
3rd, result of the test：
Result of the test is as shown in table 1.
The determination data of the hardness, elasticity and chewiness of 1 steamed bun of table
From the data of table 1, the starch age resister provided using the present invention can effectively reduce the hardness of steamed bun,
Improve the elasticity and cohesion of steamed bun, make the steamed bun internal organizational structure for preparing soft, flexible and good mouthfeel spy
Point, while the local flavor and mouthfeel of steamed bun can be maintained for a long time, after preserving 7 days, its hardness, elasticity and cohesion meet food
With requiring, can effectively extend the freshness date of starch product.And the age resister prepared using comparative example 1-4 is obtained
Steamed bun preservation 4 days after, its elasticity and cohesion do not meet edible demand, illustrates starch age resister that the present invention is provided
Formula rationally, subject, each component have interacted the effect for delaying starch food products dehydration aging.
Claims (9)
1. a kind of starch age resister, it is characterised in that including following component and its parts by weight：
Amylase 4-10%, lipase 5-12%, Sorbitan Oleate 18-26%, beta-schardinger dextrin 36-48%, anticaking agent 2-6% and
Foodstuff glue 14-24%.
2. starch age resister as claimed in claim 1, it is characterised in that including following component and its parts by weight：
Amylase 6%, lipase 8%, Sorbitan Oleate 22%, beta-schardinger dextrin 42%, anticaking agent 4% and foodstuff glue 18%.
3. starch age resister as claimed in claim 1 or 2, it is characterised in that the amylase is beta amylase.
4. starch age resister as claimed in claim 1 or 2, it is characterised in that the lipase is acid lipase enzyme.
5. starch age resister as claimed in claim 1 or 2, it is characterised in that the anticaking agent is by calcium stearate and lemon
Sour ammonium iron is by weight 1-3:2-4 is constituted.
6. starch age resister as claimed in claim 5, it is characterised in that the anticaking agent is by calcium stearate and ammonium citrate
Iron by weight 2:3 compositions.
7. starch age resister as claimed in claim 1 or 2, it is characterised in that the foodstuff glue is by carragheen and alginic acid
Sodium is by weight 1-3:4-6 is constituted.
8. starch age resister as claimed in claim 7, it is characterised in that the foodstuff glue is pressed by carragheen and sodium alginate
Weight compares 2:5 compositions.
9. the ageing-resistant preparation method of a kind of starch as described in claim 1-8 is arbitrary, it is characterised in that including following step
Suddenly：S1 heats water to 34-37 DEG C, adds amylase and lipase dissolving, obtains enzyme solutions；
S2 heats water to 55-65 DEG C, adds Sorbitan Oleate, beta-schardinger dextrin, anticaking agent and foodstuff glue to stir, must mix
Thing；
The enzyme solutions that step S1 is obtained by S3 are well mixed with the mixture that step S2 is obtained, and are obtained final product.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610926991.5A CN106509830A (en) | 2016-10-31 | 2016-10-31 | Starch anti-aging agent and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107646936A (en) * | 2017-10-19 | 2018-02-02 | 朱东洋 | A kind of food age resister and its application process |
| CN109549058A (en) * | 2018-11-28 | 2019-04-02 | 武汉轻工大学 | A kind of preparation method of anti-aging instant-rice |
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| CN110074386A (en) * | 2019-05-30 | 2019-08-02 | 武汉轻工大学 | Anti-aging extruding gluten of one kind and preparation method thereof |
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Application publication date: 20170322 |