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The application of denatured starch in spice
1, suitable scope: oyster sauce, tomato sauce, barbecue,, salad dressing, western-style sauce with modified starch etc
Role performance: thickening stability, the good water give product exquisite and lubricant taste lower pH resistance stability, the high temperature stability, suitable for high temperature processing shear resistance of mechanical processing high salt high sugar environment good stability microtherm stability good offer hang wall sex fluent posture.
2, condiment sauce
Thickening stability, the good water, give product exquisite and lubricant taste, resistance to mechanical processing high salt high sugar environment good stability; Thickening stability, informs the gender is good, the high temperature stability, suitable for different product demand, low PH, can be used for resistance in neutral and acidity food low-alcohol stability is good.
Three, jam with modified starch
Suitable for its modified starch starch particles internal cross-link action, have good thickening stability and special gel resistance, suitable for jam products, to increase product pretty degrees, informs sex, ascending jam quality.
4, choose suitable modified starch is vital for dressing quality
Not suitable for application in the modified starch, sauce when after colloid mill machinery equipment for homogenizing, shear, starch particles, the water crushing serious, function and reduces the process of storage is thinning tomographic water to; The modified starch, choose suitable by the shear homogeneous, particle remained intact, improve the thickening stability manufactured goods.
5, different modified starch used for bakery jam performance comparison of baking resistance
Choose the suitable for making jam the modified starch after roasting, high-temperature and the loss of water, the serious type sex differences; Suitable modified starch in the baking jam products, to provide products used in good tolerance of baking performance, plays the role of water, protecting type, prevent sauce body dehydration 321742411 collapse contraction.
6, different modified starch used for low pH jam products compare starch particles stability
Instant noodles body boiling water bubble 21 minutes rigidity variation process, determine noodles. Add modified starch noodle is good, 3 complex water-based fully, complex water minutes can not add the modified starch noodles 6-7 minutes after water fully, and extend with increasing soaking time, not add modified starch noodle large degree of hardness decline, bears soaks sex differences. By contrast, add modified starch noodle palate stability over a long period of time.
7, use different modified starch manufactured goods in storage process viscosity changes
Not suitable for application in the modified starch in sauce, the process of storage viscosity obviously; Choose the suitable, the viscosity of modified starch can basically stable, so choose suitable modified starch is spice stable quality of a powerful guarantee.
Modified starch in the application of frozen rice noodles food
Quick-frozen food: suitable scope: quick-frozen dumpling, and quick-frozen wonton
Role performance: the improvement of the product surface finish and whiteness, improve the transparency of color improve products provide the taste of smooth, JinDao in products surface formation membrane structure, reduce the dissloution content decrease the loss of water born dumplings improvement of the product storage stability.
1, modified starch influence quick-frozen dumpling palate rates and test controls
Add modified starch, because the quick-frozen dumpling guaranteed good water, quick-frozen dumpling moisture loss after have higher rates and less. Due to the modified starch gelatinization low temperature, quick-frozen dumpling cooked process, modified starch and wheat starch gelatinization temperature gap, which help the dumplings skin absorb more water, prevent dumplings wallet phenomenon, make dumplings skin born, and both bite taste with soft hard moderate.
2, add modified starch contrast
Add the dumplings elastic higher denatured starch, muscle degree good, al dente.
※ add modified starch adhesion sex is lesser, the dumplings moisturized, not glue taste teeth.
※ add modified starch the dumplings hardness is a bit low, palate soft hard moderate.
Three, quick-frozen dumpling whiteness improvement
Modified starch albedo above flour, starch, can obviously improve the appearance of the white quick-frozen dumpling, modified starch after acid, alkali treatment, after washing, deceptive material removal, effectively improve the dumplings colour and lustre. Effectively improve the dumplings colour and lustre.
Quick-frozen dumpling
Suitable scope: quick-frozen dumpling
Function: to improve performance, fine degrees dumpling surface brightness and convenient, applicable to water dumpling color, smooth surface smooth white provides a smooth, soft waxy al dente after the palate boiled muddy soup, improve not storage stability shelf-life.
4, add modified starch cooked dumpling appearance contrast
Modified starch gelatinization low temperature, film sex good, can make the quick-frozen dumpling, reduce brightness, exquisite appearance in the process of cooked material dissloution; Cooked process modified starch particles, enhance quick-frozen dumpling fully bibulous the elasticity, improve the type of sex, make the quick-frozen dumpling after deformation cook.
5, quick-frozen dumpling after that cook dissolved out contrast diagram
Modified starch particles in frozen dumplings, pasting the skins after a compact film, make dumplings that after cooked dissolved out, gift quick-frozen dumpling don't reduce the characteristics of muddy soup. And modified starch hold water, improve the strong ability of dumpling bears soaks sex.
The application of denatured starch in meat products
Meat product categories: suitable scope: high/low temperature meat products, pill kind, meat
Performance: strong, water imbibition role to hold water ability and can provide good with proteins play with the taste of and crispy anti-aging capability, high transparency freeze-thaw stability is good, anti-aging gel is good, the improvement of the product slice sex improve cook-resistance ability.
1, modified starch applications
1 in China, adding modified starch as sausage binder and organizational excipients, improves the product juicy sex;
2, in meat snack stuffing as absorbent agent, but strong organization, to improve product freeze-thaw stability;
3, in ham and hot dogs surety agent and organization of excipients, can reduce ruffled, improve products and the freeze-thaw stability waterborne;
4, in meatball, do gels the product of the system has good elasticity, bite strength and stability;
5, transparency, applied in low temperature enema products can foil more strong fleshy feeling.
2, compared with ordinary modified starch TPA starch in the use of emulsified sausage effect:
Modified starch used in meat products can improve product elastic, delay aging products, enhance product structure, prevent the product loose.
Modified starch in the application of glutinous rice products
Glutinous rice products categories: suitable scope: frozen hemp 糬 糬, normal temperature hemp
Function: to improve the performance of low transparency slow products products of aging, provide the soft tissue structure improving products flexibility, Q degrees.
1, add modified starch application quality and structure analysis and comparison chart
§ add modified starch hemp 糬 high elasticity and overall resilience and softness, visible is better 糬 denatured starch can improve the taste of Massachusetts.
§ add modified starch can make linen 糬 has not easy collapse, pretty degree good, the type of sexual high characteristic.
§ add modified starch can make linen 糬 surface gloss, color, transparency is better, good freeze-thaw stability and anti-aging sex and extend the shelf life of manufactured goods.
2, storage period hardness change line charts
The main ingredient in modified starch for the products, can cut off sex better teeth long keep soft, colour and lustre is connected fully, natural white degree is high, high moisturizing effect, prevent craze, not easy ageing, the type of sex is good, not easy collapsed.
The application of denatured starch in meat products
Meat product categories: suitable scope: high/low temperature meat products, pill kind, meat
Performance: strong, water imbibition role to hold water ability and can provide good with proteins play with the taste of and crispy anti-aging capability, high transparency freeze-thaw stability is good, anti-aging gel is good, the improvement of the product slice sex improve cook-resistance ability.
1, modified starch applications
1 in China, adding modified starch as sausage binder and organizational excipients, improves the product juicy sex;
2, in meat snack stuffing as absorbent agent, but strong organization, to improve product freeze-thaw stability;
3, in ham and hot dogs surety agent and organization of excipients, can reduce ruffled, improve products and the freeze-thaw stability waterborne;
4, in meatball, do gels the product of the system has good elasticity, bite strength and stability;
5, transparency, applied in low temperature enema products can foil more strong fleshy feeling.
2, compared with ordinary modified starch TPA starch in the use of emulsified sausage effect:
Modified starch used in meat products can improve product elastic, delay aging products, enhance product structure, prevent the product loose.
Modified starch in the application of Fried foods
Fried food
Suitable scope: Fried chicken powder, starched powder, ready-mixed powder, tempura powder, TangYang powder
Role performance: felting, protect tender and juicy, crispy golden colour and reduce oil absorption rate.
Application:
1, add modified starch Fried product rapping contrast
Modified starch can and raw meat, combining the free surface water in high temperature Fried process, enhanced the material with wrapped garments, strengthen the bonding between quality and structure, make easy molding and division, the greatest degree of retained materials own moisture, provide products succulent palate.
2, plasma powder viscosity stability control
The modified starch, shear resistance of sexual and good dispersion, improved water slurry stability and liquidity.
Modified starch application in candy membrane starch
Candy class suitable scope: gel pastes, starch pastes, milk sugar, buccal tablet, chew chips
Function: improving the performance of elasticity and densify, candy to prevent thermal deformation of polished by providing candy membrane good can be extended shelf-life water-soluble replacing part of colloid, reduce cost can be used as the good presser molding binder.
