CN107616484A - A kind of fish bean curd complex thickener - Google Patents
A kind of fish bean curd complex thickener Download PDFInfo
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- CN107616484A CN107616484A CN201711011401.7A CN201711011401A CN107616484A CN 107616484 A CN107616484 A CN 107616484A CN 201711011401 A CN201711011401 A CN 201711011401A CN 107616484 A CN107616484 A CN 107616484A
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- starch
- bean curd
- fish bean
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Abstract
The invention discloses a kind of fish bean curd complex thickener, it is characterised in that includes the raw material of following percentage：Converted starch 98% 99%, xanthans 0.5% 1%, konjac glucomannan 0.5% 1%；Wherein, every 1% converted starch include following weight than raw material：Ultra Tex 2 16% 23%, the double starch adipates of acetylation 16% 17%, hydroxypropyl PASELLI EASYGEL 10% 12%, acetate starch 23% 25%, phosphate ester starch 28% 30%.The present invention can substantially heighten the water imbibition of product, so as to improve the extracting rate of product, it is possible to increase product extracting rate 2% 3%.The present invention can lift the mouthfeel of fish bean curd, strengthen the water absorbing and retaining properties of fish bean curd, increase the elasticity of fish bean curd.The present invention can improve the freexing tolerance and boiling fastness of fish bean curd, Shelf-life.
Description
Technical field
The present invention relates to a kind of food additives, specifically a kind of fish bean curd complex thickener.
Background technology
Fish bean curd belongs to minced fillet class product（It is called ocean bionic foods）, mainly add some food auxiliary materials to make with fish, water
Processing, the inside is free of soybean, for no other reason than that shape is named as fish bean curd as bean curd, therefore it.Fish bean curd is a kind of pure natural
Pollution-free food, without any chemical substance and preservative, calcium content is very high, is mainly used in catering trade, deep by consumers in general
Like.
Fish bean curd is when making, it is necessary to a certain amount of food additives be added, to improve the quality of fish bean curd, conventional increasing
Thick dose has gelatin, converted starch etc., but above-mentioned thickener often cannot get good effect in single addition, therefore, how
A kind of complex thickener is developed to become as this area technical problem urgently to be resolved hurrily.
The content of the invention
The technical problems to be solved by the invention are to provide a kind of fish bean curd complex thickener.
To achieve the above object, the technical solution adopted by the present invention is：A kind of fish bean curd complex thickener, including it is following
The raw material of percentage：Converted starch 98%-99%, xanthans 0.5%-1%, konjac glucomannan 0.5%-1%；
Wherein, every 1% converted starch include following weight than raw material：Ultra Tex 2 16%-23%, acetylation
Double starch adipate 16%-17%, hydroxypropyl PASELLI EASYGEL 10%-12%, acetate starch 23%-25%, phosphate ester starch
28%-30%。
Preferably, the Ultra Tex 2 is to be crosslinked by cornstarch through more sodium metaphosphates or POCl3
After crosslinking, then it is esterified and is made through aceticanhydride.
Preferably, the double starch adipates of the acetylation are by acetic anhydride and adipic anhydride（0.12%）With cornstarch
Esterification is carried out to be made.
Preferably, the hydroxypropyl PASELLI EASYGEL is by cornstarch and sodium trimetaphosphate or phosphoryl chloride phosphorus oxychloride（≤
0.1%）With expoxy propane（≤10%）Esterification of accompanying forms.
Preferably, the xanthans is to be made by xanthomonas campestris through microbial fermentation.
The primary raw material property used in above-mentioned technical proposal is as follows：
1st, Ultra Tex 2, English name：Acetylated distarch phosphate（ADSP）, white powder
End, it is odorless, tasteless, it is soluble in water, insoluble in organic solvent.Compared with ative starch, its solubility, swelling power and transparency are obvious
Improve；Aging tendency is obvious to be reduced, and freeze-stable improves；Can heat resistanceheat resistant, antiacid.
2nd, the double starch adipates of acetylation, English name：Acetylated distarch adipate, white to class
It is odorless, tasteless like white powder, insoluble in cold water, ethanol, meet iodine and become rufous.Compared with ative starch, its gelatinization point drop
Degree, paste silk shorten, and the retrogradation of paste is weak；Aging tendency is obviously reduced, and low tempertaure storage and freeze-thaw stability improve, and storage is stable,
Can heat resistanceheat resistant, antiacid and anti-shearing force.
3rd, hydroxypropyl PASELLI EASYGEL, English name：Hydroxypropyl distarch phosphate, white powder
End, it is odorless, it is tasteless, it is soluble in water, insoluble in organic solvent.On the basis of etherificate, resulting HPDSP is suitably crosslinked,
Its swelling power, transparency are still significantly higher than ative starch；The stability that liquid is pasted to temperature, acidity and shearing force is high.
4th, acetate starch, English name：Starch acetate, white powder.Feature is that the retrogradation of paste is low, right
Acid, alkali, the stability of heat are high, and the transparency of paste is high, and freeze-thaw stability is good；It is intermolecular to be not easy to form hydrogen bond.
5th, phosphate ester starch, English name：Phosphate starch（HPDSP）, white powder is odorless, tasteless, readily soluble
Yu Shui, insoluble in organic solvent.On the basis of etherificate, resulting HPDSP is suitably crosslinked, its swelling power, transparency are still
It is significantly higher than ative starch.
6th, xanthans, also known as yellow glue, xanthan gum, Xanthan Gum, it is a kind of single as caused by the fermentation of false xanthomonas
Spore polysaccharide, by cabbage black rot xanthomonas campestris using carbohydrate as primary raw material, through aerobic fermentation bioengineering skill
Art, 1,6- glycosidic bonds are cut off, after opening side chain, in the acid extracellular heteroglycan of one kind by Isosorbide-5-Nitrae-be bonded to straight chain composition.Xanthan
Glue is preferable thickener, emulsifying agent and forming agent in the food industry, and purposes is extremely wide.
7th, konjac glucomannan, be the water-setting glue polysaccharide extracted in the stem tuber of various Amorphophallus konjac plants, be a kind of HMW,
Nonionic KGM.The particle of konjaku flour meets swollen profit after water, then ruptures and discharges KGM polymer.KGM have hydrophily,
The multifrequency natures such as thickening property, stability, emulsibility, suspension, gelation and film forming, various food additives can be made, extensively
It is general to be applied to food industry.
By adopting the above-described technical solution, the invention has the advantages that：
1st, Ultra Tex 2, the double starch adipates of acetylation and the starch phosphate of hydroxypropyl two used in this product
Ester, acetate starch and phosphate ester starch, there is stronger water imbibition, the water imbibition of product can be substantially heightened, so as to carry
The extracting rate of high product, it is possible to increase product extracting rate 2%-3%.
2nd, the present invention uses converted starch to add xanthans, konjac glucomannan for primary raw material, can lift the mouthfeel of fish bean curd, increase
The water absorbing and retaining properties of strong fish bean curd, the elasticity for increasing fish bean curd.
3rd, the present invention can improve the freexing tolerance and boiling fastness of fish bean curd, i.e., be not easy pine through long-term frozen and high cooking
Dissipate, the shelf life of fish bean curd can be extended.
Embodiment
In conjunction with specific embodiment, the present invention will be further described.
Embodiment one：A kind of fish bean curd complex thickener, include the raw material of following percentage：Converted starch 98, xanthan
Glue 1%, konjac glucomannan 1%；
Wherein, every 1% converted starch include following weight than raw material：Ultra Tex 2 16%-23%, acetylation
Double starch adipate 16%-17%, hydroxypropyl PASELLI EASYGEL 10%-12%, acetate starch 23%-25%, phosphate ester starch
28%-30%。
Embodiment two：A kind of fish bean curd complex thickener, include the raw material of following percentage：Converted starch 98.5%, Huang
Virgin rubber 0.75%, konjac glucomannan 0.75%；
Wherein, every 1% converted starch include following weight than raw material：Ultra Tex 2 16%-23%, acetylation
Double starch adipate 16%-17%, hydroxypropyl PASELLI EASYGEL 10%-12%, acetate starch 23%-25%, phosphate ester starch
28%-30%。
Embodiment three：A kind of fish bean curd complex thickener, include the raw material of following percentage：Converted starch 99%, xanthan
Glue 0.5%, konjac glucomannan 0.5%；
Wherein, every 1% converted starch include following weight than raw material：Ultra Tex 2 16%-23%, acetylation
Double starch adipate 16%-17%, hydroxypropyl PASELLI EASYGEL 10%-12%, acetate starch 23%-25%, phosphate ester starch
28%-30%。
In above-described embodiment, converted starch index used is as follows：
| Starches | Viscosity（BU） | Substitution value |
| Ultra Tex 2 | 2000 | >0.02 |
| The double starch adipates of acetylation | 1980 | >0.02 |
| Hydroxypropyl PASELLI EASYGEL | 1100 | >0.03 |
| Acetate starch | 1000 | >0.03 |
| Phosphate ester starch | 2400 | >0.02 |
General principle, principal character and the advantages of the present invention of the present invention has been shown and described above.The technical staff of the industry
It should be appreciated that the present invention is not limited to the above embodiments, simply illustrate the present invention described in above-described embodiment and specification
Principle, without departing from the spirit and scope of the present invention, various changes and modifications of the present invention are possible, these change and
Improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention is by appended claims and its equivalent
Thing defines.
Claims (5)
1. a kind of fish bean curd complex thickener, it is characterised in that include the raw material of following percentage：Converted starch 98%-99%,
Xanthans 0.5%-1%, konjac glucomannan 0.5%-1%；
Wherein, every 1% converted starch include following weight than raw material：Ultra Tex 2 16%-23%, acetylation
Double starch adipate 16%-17%, hydroxypropyl PASELLI EASYGEL 10%-12%, acetate starch 23%-25%, phosphate ester starch
28%-30%。
A kind of 2. fish bean curd complex thickener according to claim 1, it is characterised in that：The starch phosphorus of acetylation two
Acid esters be by cornstarch through more sodium metaphosphates be crosslinked or phosphorus oxychloride cross-link after, then through aceticanhydride be esterified be made.
A kind of 3. fish bean curd complex thickener according to claim 1, it is characterised in that：The double starch of the acetylation oneself
Two acid esters are by acetic anhydride and adipic anhydride（0.12%）Esterification is carried out with cornstarch to be made.
A kind of 4. fish bean curd complex thickener according to claim 1, it is characterised in that：The starch phosphorus of hydroxypropyl two
Acid esters is by cornstarch and sodium trimetaphosphate or phosphoryl chloride phosphorus oxychloride（≤0.1%）With expoxy propane（≤10%）Esterification of accompanying forms.
A kind of 5. fish bean curd complex thickener according to claim 1, it is characterised in that：The xanthans is by wild oil
Dish Xanthomonas campestris is made through microbial fermentation.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201711011401.7A CN107616484A (en) | 2017-10-25 | 2017-10-25 | A kind of fish bean curd complex thickener |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201711011401.7A CN107616484A (en) | 2017-10-25 | 2017-10-25 | A kind of fish bean curd complex thickener |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109674028A (en) * | 2019-03-08 | 2019-04-26 | 日照帮利生物科技有限公司 | A kind of novel compound thickener for surimi product |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102415584A (en) * | 2011-05-23 | 2012-04-18 | 武汉工业学院 | Processing method of minced fillet product |
| CN103404760A (en) * | 2013-07-22 | 2013-11-27 | 福建农林大学 | Fish ball compounded starch |
| CN104273573A (en) * | 2013-07-06 | 2015-01-14 | 厦门美拉德食品科技有限公司 | Aquatic collagen fish ball and preparation method thereof |
-
2017
- 2017-10-25 CN CN201711011401.7A patent/CN107616484A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102415584A (en) * | 2011-05-23 | 2012-04-18 | 武汉工业学院 | Processing method of minced fillet product |
| CN104273573A (en) * | 2013-07-06 | 2015-01-14 | 厦门美拉德食品科技有限公司 | Aquatic collagen fish ball and preparation method thereof |
| CN103404760A (en) * | 2013-07-22 | 2013-11-27 | 福建农林大学 | Fish ball compounded starch |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109674028A (en) * | 2019-03-08 | 2019-04-26 | 日照帮利生物科技有限公司 | A kind of novel compound thickener for surimi product |
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Application publication date: 20180123 |