{"id":4525,"date":"2024-08-04T14:39:29","date_gmt":"2024-08-04T14:39:29","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=4525"},"modified":"2024-08-04T14:39:29","modified_gmt":"2024-08-04T14:39:29","slug":"oxidized-starch","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/da\/oxidized-starch\/","title":{"rendered":"Hvad er anvendelsen af oxideret stivelse i f\u00f8devareindustrien?"},"content":{"rendered":"

Oxideret stivelse<\/strong><\/p>\n

If\u00f8lge GB 29927-2013 National Standard for Food Safety Food Additives Oxidized Starch er oxideret stivelse et f\u00f8devaretils\u00e6tningsstof produceret ved at reagere spiselig stivelse eller stivelsesemulsion opn\u00e5et fra r\u00e5materialer til fremstilling af spiselig stivelse med oxidationsmiddel som r\u00e5materialer samt et f\u00f8devaretils\u00e6tningsstof behandlet ved at kombinere enzymbehandling, syrebehandling, alkalibehandling og pr\u00e6-glutiniseringsbehandling med en eller flere metoder.<\/p>\n

Den oxiderede stivelse har ikke kun egenskaber som god filmdannende egenskab, lille molekyl\u00e6r volumen, lav viskositet, lille entalpi af varmeabsorption ved inds\u00e6tning, lav temperatur ved inds\u00e6tning, men har ogs\u00e5 de fremragende egenskaber som lav aldringsgrad.<\/p>\n

Anvendelse af oxideret stivelse i f\u00f8devareindustrien<\/strong><\/p>\n

1. Anvendelse af oxideret stivelse i ris- og nudelprodukter<\/strong>
\nNudler er en af basisf\u00f8devarerne i asiatiske lande og har en historie p\u00e5 mindst 1400 \u00e5r i Kina. De st\u00f8rste problemer, der har eksisteret i produktionsprocessen, inkluderer d\u00e5rlig smag, modstandsdygtighed over for kogning, h\u00f8j opl\u00f8sningshastighed af stivelse og protein i kogeprocessen, suspension i suppen, der p\u00e5virker nudlernes viskositet, udseende og smag, og let at agglomerere i opbevaringsprocessen, hvilket p\u00e5virker produktets kvalitet. Passende og rationel brug af oxideret stivelse kan \u00e6ndre nudlernes tekstur, forarbejdningsevne og ern\u00e6ringsm\u00e6ssige egenskaber.<\/p>\n

Liu Yanqi et al. tilsatte 1% kartoffeloxideret stivelse og majsoxideret stivelse til nudler, hvilket resulterede i \u00f8get nudelelasticitet, lavere brudhastighed, forbedret sensorisk kvalitet og reduceret turbiditet af nudelsuppe. Pan Runshu et al. havde tilsat 3,25% oxideret kartoffelstivelse til melet, og nudlernes brudhastighed var 0%, og kogetabshastigheden var 10,7%. Tils\u00e6tningen af oxideret stivelse ville forbedre nudelkroppens elasticitet og gluten og g\u00f8re nudeloverfladen mere gennemsigtig.<\/p>\n

Suppe dumplings er et af de vigtige produkter i Kinas hurtigfrosne industri, p\u00e5 grund af produktionen af suppe dumplings kr\u00e6ves for m\u00e6ngden af glutin\u00f8s rismel vandabsorption, vandretention ydeevne er d\u00e5rlig, en lille \u00e6ndring i m\u00e6ngden af vand vil p\u00e5virke kvaliteten af produktet, og den oxiderede stivelse har en h\u00f8j viskositet og vandabsorberende kapacitet, kan styrke vedh\u00e6ftningen mellem det glutin\u00f8se rismel og dejens strukturelle styrke, m\u00e6ngden af vand tilsat i forarbejdningsprocessen f\u00f8ler afvigelsen af den bedre justeringseffekt, hvilket reducerer produktionen af dumplings Det har en bedre justeringseffekt p\u00e5 afvigelsen af vandtils\u00e6tning i processen og reducerer f\u00e6nomenerne excentricitet og kollaps i processen med at lave dumplings.<\/p>\n

Yang Liuzhi et al. tildelte oxidationsgraden p\u00e5 2,73%, 2,37%, 1,40%, 0,359% af kartoffelstivelse i andelen af henholdsvis 5%, 5%, 3%.5%, tilsat til glutin\u00f8s rismel, frosne dumplings af bedre sensorisk kvalitet.<\/p>\n

Dumplings er tilb\u00f8jelige til at revne, proteindenaturering, stivelsesaldring og andre fysiske \u00e6ndringer, der kan reducere den spiselige kvalitet af dumplings i processen med hurtigfrysning, oxideret stivelse har egenskaberne ved at perfektionere dannelsen af glutennetv\u00e6rk, forbedre hudens vandretention og bedre hydrofilicitet osv. Som tils\u00e6tningsstof kan det effektivt reducere frysehastigheden for hurtigfrosne dumplings og forbedre den spiselige kvalitet af hurtigfrosne dumplings.<\/p>\n

2. anvendelse af oxideret stivelse i k\u00f8dprodukter<\/strong>
\nStivelse er et almindeligt anvendt kvalitetsforbedringsmiddel i k\u00f8dprodukter, is\u00e6r i forskellige typer skinke- og p\u00f8lseprodukter, stivelse som et traditionelt anvendt fortykningsmiddel og fugtighedsbevarende middel til fastholdelse af madens smag og n\u00e6ringsstoffer p\u00e5 grundlag af at \u00f8ge madens elasticitet.<\/p>\n

Han Bing et al. tilsatte klordioxidoxideret kartoffelstivelse til Harbin r\u00f8d p\u00f8lse, og den fysiske analyse viste, at h\u00e5rdheden, elasticiteten og tyggeevnen af r\u00f8d p\u00f8lse blev forbedret, udbyttet af r\u00f8d p\u00f8lse blev v\u00e6sentligt for\u00f8get, og opt\u00f8ningstabet blev v\u00e6sentligt reduceret. Tils\u00e6tning af oxideret kartoffelstivelse kan forbedre vandretentionen i Harbin-r\u00f8d p\u00f8lse og reducere omkostningerne.<\/p>\n

3. Anvendelse i spiselig emballagefilm<\/strong>
\nSelvom naturlige polymermaterialer som stivelse i sig selv har hydrofobicitet, men efter at filmen bliver sk\u00f8r, d\u00e5rlig fleksibilitet, hvilket er hoved\u00e5rsagen til, at stivelsesfilmen ikke kunne erstatte plastemballagefilmen. Valgte 30% oxidationsgrad af kartoffel bis-formaldehyd stivelse som r\u00e5materiale, tilf\u00f8je 5% agar bis-formaldehyd stivelse kompositfilm ydeevne er optimal, sammenlignet med ydeevnen af simple bis-formaldehyd stivelse film tr\u00e6kstyrke steg 91,71%, 92.92%, og brudforl\u00e6ngelsen faldt med henholdsvis 44,01%, 80,69%, for at opn\u00e5 forbedring af tr\u00e6kstyrken af bis-formaldehydstivelsesfilm, er to kompositfilms vandindhold steget, dvs. vandmodstanden faldt, men den vandblokerende ydeevne blev godt forbedret.<\/p>\n

Membranens tr\u00e6kstyrke og brudforl\u00e6ngelse var henholdsvis 113,1 MPa og 27,0%, n\u00e5r tils\u00e6tningsm\u00e6ngden af oxideret stivelse var 5% med bis-formaldehydstivelse som tv\u00e6rbindingsmiddel for chitosan-tv\u00e6rbindingsmembraner, og membranen havde bedre modstandsdygtighed over for Staphylococcus aureus og Escherichia coli, hvilket havde et st\u00f8rre potentiale for anvendelse inden for f\u00f8devareomr\u00e5det.<\/p>\n

4. Anvendelse i konfekturef\u00f8devarer<\/strong>
\nSukkerholdigt eller sukkerfrit tyggegummi i den kendte teknik indeholder gelatine, is\u00e6r dens struktur, geldannende, skumstabiliserende og emulgerende egenskaber, som er et af de mest anvendte hydrokolloider. Men gelatine er et animalsk protein, der er modtageligt for forringelse i milj\u00f8er med h\u00f8j varme og syre, hvilket resulterer i u\u00f8nskede reaktioner som tab af funktion og reduktion af aktive ingredienser. Brugen af oxideret stivelse til at erstatte eller delvist erstatte gelatine i seje konfektureprodukter kan overvinde disse ulemper og ogs\u00e5 forbedre de gelatinelignende effekter.<\/p>\n

5. Andre<\/strong>
\nP\u00e5 grund af eksistensen af carbonylgruppe og carboxylgruppe kan oxideret stivelse handle med forskellige metalioner for at danne nye forbindelser, og de nye forbindelser har nogle unikke sejrsfunktioner, og oxideret stivelse kan bruges som b\u00e6rer af menneskekroppens sporelementtilskud efter at have handlet med nogle uundv\u00e6rlige sporstoffer i den levende organisme.<\/p>\n

Oxideret stivelse kan bruges i f\u00f8devareindustrien som pulverspr\u00f8jtemiddel i skumfiduser og tyggegummi for at g\u00f8re ost frostbestandig og ubrydelig ved stegning; oxideret stivelse bruges i vid udstr\u00e6kning som overfladebel\u00e6gningsmiddel i fisk, k\u00f8d eller br\u00f8dprodukter p\u00e5 grund af dets gode polymerisering.<\/p>\n

Referencer: Xiaolin Song, Lili Yao, Lixia Lu, Xiaohui Xiong, Anvendelse af oxideret stivelse i f\u00f8devareindustrien<\/p>","protected":false},"excerpt":{"rendered":"

Oxidized starch According to GB 29927-2013 National Standard for Food Safety Food Additives Oxidized Starch, oxidized starch is a food additive produced by reacting edible starch or starch emulsion obtained from raw materials for producing edible starch with oxidizing agent as raw materials, as well as a food additive processed by combining enzyme treatment, acid […]<\/p>","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[],"yoast_head":"\nWhat is the application of oxidized starch in the food industry? - China Chemical Manufacturer<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/longchangextracts.com\/da\/oxidized-starch\/\" \/>\n<meta property=\"og:locale\" content=\"da_DK\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What is the application of oxidized starch in the food industry? 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