CN108477592A - A kind of fast-freezing spring roll fillings stabilizer composite modified starch - Google Patents
A kind of fast-freezing spring roll fillings stabilizer composite modified starch Download PDFInfo
- Publication number
- CN108477592A CN108477592A CN201810258376.0A CN201810258376A CN108477592A CN 108477592 A CN108477592 A CN 108477592A CN 201810258376 A CN201810258376 A CN 201810258376A CN 108477592 A CN108477592 A CN 108477592A
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- Prior art keywords
- starch
- parts
- fillings
- spring roll
- fast
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- 229920000881 Modified starch Polymers 0.000 title claims abstract description 31
- 238000007710 freezing Methods 0.000 title claims abstract description 21
- 239000003381 stabilizer Substances 0.000 title claims abstract description 19
- 239000004368 Modified starch Substances 0.000 title claims abstract description 16
- 239000002131 composite material Substances 0.000 title claims abstract description 16
- 235000019426 modified starch Nutrition 0.000 title claims abstract description 16
- 229920002472 Starch Polymers 0.000 claims abstract description 19
- 239000008107 starch Substances 0.000 claims abstract description 19
- 235000019698 starch Nutrition 0.000 claims abstract description 18
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 17
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 17
- 239000010452 phosphate Substances 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 235000013826 starch sodium octenyl succinate Nutrition 0.000 claims abstract description 14
- 239000001334 starch sodium octenyl succinate Substances 0.000 claims abstract description 14
- 229920002261 Corn starch Polymers 0.000 claims description 2
- 240000003183 Manihot esculenta Species 0.000 claims description 2
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 2
- 239000008120 corn starch Substances 0.000 claims description 2
- 229940099112 cornstarch Drugs 0.000 claims description 2
- 239000000843 powder Substances 0.000 claims description 2
- 230000036425 denaturation Effects 0.000 claims 1
- 238000004925 denaturation Methods 0.000 claims 1
- 239000013049 sediment Substances 0.000 claims 1
- 240000008415 Lactuca sativa Species 0.000 abstract description 4
- 235000012045 salad Nutrition 0.000 abstract description 4
- 238000010257 thawing Methods 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 3
- 150000001875 compounds Chemical class 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 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 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 125000004365 octenyl group Chemical group C(=CCCCCCC)* 0.000 description 1
- 238000007788 roughening Methods 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Molecular Biology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
Abstract
The invention discloses a kind of fast-freezing spring roll fillings stabilizer composite modified starch, are made of the raw material of following parts by weight：Double 10 20 parts of the starch of phosphate, 35 parts of pre-gelatinized starch, 0.1 0.3 parts of starch Sodium Octenyl Succinate.By adopting the above-described technical solution, the invention has the advantages that：The double starch of phosphate are added in the present invention, there is good frost resistance, good viscosity and form, water retention property still can be kept fine after being frozen in thawing；More moisture can not be added during spring roll is faric, moisture is excessively high to lead to faric difficulty, and after pre-gelatinized starch is added, the viscosity of fillings increases, and mobility is deteriorated, it is easier to faric；It in order to improve needs that salad oil is added in mouthfeel fillings, but is easy to spill into outside fillings, after starch Sodium Octenyl Succinate is added, using its good protect oil performance, locks salad oil, Ingredient Percent is kept to stablize.
Description
Technical field
The present invention relates to quick-frozen food field, specifically a kind of fast-freezing spring roll fillings stabilizer composite modified starch.
Background technology
Spring roll is the civil famous snack in China, is derived from the age in the Northern Song Dynasty, has enjoyed great prestige so far at home and abroad.However, domestic spring roll
Production method is although varied, but existing various defects, e.g., although the spring roll taste that some production methods are produced
It is good, can only small-scale production, illegal realization industrialization realizes industrialization although some production methods can mass produce,
But the spring roll produced, but without characteristic, not only skin is very soft, and it is also not crisp, having eaten can allow people to generate greasy, some producers
The spring roll that method is produced is not allowed but easy to maintain, and the shelf-life is short.
It is fillings after musculus cutaneus wraps up that industrialization at present, which makes the main technique that uses of spring roll, by frying, quick-frozen storage
It hides；The problem of existing fast-freezing spring roll is primarily present be：After freezing, it is roughening that fillings therein will appear taste bad.
Invention content
Technical problem to be solved by the invention is to provide a kind of fast-freezing spring roll fillings stabilizer composite modified starch.
In order to solve the above technical problems, the technical scheme is that：A kind of compound change of fast-freezing spring roll fillings stabilizer
Property starch, is made of the raw material of following parts by weight：Double 10-20 parts of the starch of phosphate, 3-5 parts of pre-gelatinized starch, octenyl succinic
0.1-0.3 parts of acid-starch sodium.
Preferably, a kind of fast-freezing spring roll fillings stabilizer composite modified starch, is made of the raw material of following parts by weight：
Double 10 parts of the starch of phosphate, 3 parts of pre-gelatinized starch, 0.1 part of starch Sodium Octenyl Succinate.
Preferably, a kind of fast-freezing spring roll fillings stabilizer composite modified starch, is made of the raw material of following parts by weight：
Double 15 parts of the starch of phosphate, 4 parts of pre-gelatinized starch, 0.2 part of starch Sodium Octenyl Succinate.
Preferably, a kind of fast-freezing spring roll fillings stabilizer composite modified starch, is made of the raw material of following parts by weight：
Double 20 parts of the starch of phosphate, 5 parts of pre-gelatinized starch, 0.3 part of starch Sodium Octenyl Succinate.
Preferably, the double starch of the phosphate are made using cornstarch or tapioca of raw material, peak viscosity
More than 500BU, a concentration of 6%.
By adopting the above-described technical solution, the invention has the advantages that：The double shallow lakes of phosphate are added in the present invention
Powder has good frost resistance, good viscosity and form, water retention property still can be kept fine after being frozen in thawing；
More moisture can not be added during spring roll is faric, moisture is excessively high to lead to faric difficulty, after pre-gelatinized starch is added, fillings
Viscosity increases, and mobility is deteriorated, it is easier to faric；It in order to improve needs that salad oil is added in mouthfeel fillings, but is easy to overflow
Go out to the surface of outside fillings, after starch Sodium Octenyl Succinate is added, using its good protect oil performance, locks salad oil, keep filling
Expect stable components.
Specific implementation mode
The present invention is described further with reference to specific embodiment.
Embodiment 1
A kind of fast-freezing spring roll fillings stabilizer composite modified starch, is made of the raw material of following parts by weight：The double starch of phosphate
10 parts, 3 parts of pre-gelatinized starch, 0.1 part of starch Sodium Octenyl Succinate.
Embodiment 2
A kind of fast-freezing spring roll fillings stabilizer composite modified starch, is made of the raw material of following parts by weight：The double starch of phosphate
15 parts, 4 parts of pre-gelatinized starch, 0.2 part of starch Sodium Octenyl Succinate.
Embodiment 3
A kind of fast-freezing spring roll fillings stabilizer composite modified starch, is made of the raw material of following parts by weight：The double starch of phosphate
20 parts, 5 parts of pre-gelatinized starch, 0.3 part of starch Sodium Octenyl Succinate.
Fast-freezing spring roll fillings stabilizer obtained in above-described embodiment is added to composite modified starch in spring roll fillings,
Frost resistance, water-retaining property and Oil keeping are carried out to it to be detected, the results are shown in table below（Comparative example be do not add the present invention it is general
Logical spring roll fillings）：
| Fillings sample | Embodiment one | Embodiment two | Embodiment three | Comparative example |
| Frost resistance | 75% | 80% | 78% | 20% |
| Water-retaining property | 8% | 10% | 8.5% | 2% |
| Oil keeping | 7% | 10% | 8.2% | 1.8% |
As seen from the above table, embodiment one, two, three is superior to comparative example in terms of frost resistance, water-retaining property and Oil keeping, in addition three
In group embodiment, the frost resistance of embodiment two, water-retaining property and Oil keeping are best, i.e., when the compound change of fast-freezing spring roll fillings stabilizer
Property starch in formula when being " phosphate double 15 parts of starch, 4 parts of pre-gelatinized starch, 0.2 part of starch Sodium Octenyl Succinate ", effect
Fruit is best.
The equipment used in the present invention is the commonly used equipment of this field, and details are not described herein.
The foregoing is merely the schematical specific implementation modes of the present invention, are not limited to the scope of the present invention.It is any
Those skilled in the art, made equivalent variations and modification under the premise of not departing from design and the principle of the present invention,
The scope of protection of the invention should be belonged to.
Claims (5)
1. a kind of fast-freezing spring roll fillings stabilizer composite modified starch, which is characterized in that be made of the raw material of following parts by weight：
Double 10-20 parts of the starch of phosphate, 3-5 parts of pre-gelatinized starch, 0.1-0.3 parts of starch Sodium Octenyl Succinate.
2. a kind of fast-freezing spring roll fillings stabilizer composite modified starch according to claim 1, which is characterized in that by with
The raw material of lower parts by weight is made：Double 10 parts of the starch of phosphate, 3 parts of pre-gelatinized starch, 0.1 part of starch Sodium Octenyl Succinate.
3. a kind of fast-freezing spring roll fillings stabilizer composite modified starch according to claim 1, which is characterized in that by with
The raw material of lower parts by weight is made：Double 15 parts of the starch of phosphate, 4 parts of pre-gelatinized starch, 0.2 part of starch Sodium Octenyl Succinate.
4. a kind of fast-freezing spring roll fillings stabilizer composite modified starch according to claim 1, which is characterized in that by with
The raw material of lower parts by weight is made：Double 20 parts of the starch of phosphate, 5 parts of pre-gelatinized starch, 0.3 part of starch Sodium Octenyl Succinate.
5. a kind of fast-freezing spring roll fillings stabilizer according to any claim in claim 1-4 is formed sediment with complex denaturation
Powder, which is characterized in that the double starch of the phosphate are made using cornstarch or tapioca of raw material, and peak viscosity is more than
500BU, a concentration of 6%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810258376.0A CN108477592A (en) | 2018-03-27 | 2018-03-27 | A kind of fast-freezing spring roll fillings stabilizer composite modified starch |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810258376.0A CN108477592A (en) | 2018-03-27 | 2018-03-27 | A kind of fast-freezing spring roll fillings stabilizer composite modified starch |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108477592A true CN108477592A (en) | 2018-09-04 |
Family
ID=63337796
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810258376.0A Pending CN108477592A (en) | 2018-03-27 | 2018-03-27 | A kind of fast-freezing spring roll fillings stabilizer composite modified starch |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108477592A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104431718A (en) * | 2014-12-04 | 2015-03-25 | 保龄宝生物股份有限公司 | Compound modified starch for quick-frozen dumplings |
| CN105559032A (en) * | 2015-12-19 | 2016-05-11 | 齐鲁工业大学 | Special compound modified starch for quick-frozen fish balls |
| CN106235007A (en) * | 2016-08-04 | 2016-12-21 | 秭归县屈姑食品有限公司 | A kind of preparation method of Citrus rice-pudding |
| CN107173425A (en) * | 2017-05-10 | 2017-09-19 | 华中农业大学 | A kind of fresh fish fillet composite antistaling agent and application |
| CN107410937A (en) * | 2017-05-10 | 2017-12-01 | 华中农业大学 | A kind of herbal cuisine fish intestines and preparation method thereof |
-
2018
- 2018-03-27 CN CN201810258376.0A patent/CN108477592A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104431718A (en) * | 2014-12-04 | 2015-03-25 | 保龄宝生物股份有限公司 | Compound modified starch for quick-frozen dumplings |
| CN105559032A (en) * | 2015-12-19 | 2016-05-11 | 齐鲁工业大学 | Special compound modified starch for quick-frozen fish balls |
| CN106235007A (en) * | 2016-08-04 | 2016-12-21 | 秭归县屈姑食品有限公司 | A kind of preparation method of Citrus rice-pudding |
| CN107173425A (en) * | 2017-05-10 | 2017-09-19 | 华中农业大学 | A kind of fresh fish fillet composite antistaling agent and application |
| CN107410937A (en) * | 2017-05-10 | 2017-12-01 | 华中农业大学 | A kind of herbal cuisine fish intestines and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 胡爱军等: "变性淀粉特性及其在食品工业中应用 ", 《粮食与油脂》 * |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180904 |
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| RJ01 | Rejection of invention patent application after publication |