Food additive types and applications of flour and rice products
Starter | Du Dechun
Design food formulation process or match the application of compound additives, if Hua Tuo Sun Simiao dialectical medication:
(1) Knowing the eight principles, that is, yin, yang, surface, inside, cold, heat, void, and reality;
(2) Distinguish the five elements of yin and yang;
(3) Medicinal properties warm and cold;
(4) Know the seven emotions and six desires;
(5) Deficiency makes up for its mother, and reality makes up for its son (Deficiency makes up for it, but reality makes up for it);
(6) Five internal organs, upper focus, middle focus, lower focus, qi and blood veins, meridian acupuncture points, internal and external vertical and horizontal.
Demonstrate the dialectic table with barley and astragalus:
Barley has a light taste and is slightly cold, and has the effects of strengthening the spleen, tonifying the lungs and clearing heat; Clinically, it has the functions of dispelling rheumatism, strengthening muscles and bones, tonifying qi, relieving gastrointestinal tract, diuresis, and reducing edema.
Barley is matched with Huaiyam (Jiao Sanxian) and then put into beer;
The matching of barley and goji berries (lotus seeds) is in the heart;
Barley is matched with black sesame seeds (black beans) and goes into the kidney;
Barley matches chrysanthemum (kudzu) into the liver; ......
Astragalus with chaihu and cohosh: Astragalus is good at promoting qi and raising yang; Chai Hu is good at lifting the qi of liver and gallbladder and clear yang; Burning hemp is good at lifting the spleen and stomach and clearing the yang. The combination of three medicines can replenish the qi and raise the yang, which is commonly used to treat the depression of the qi.
Astragalus, Huangjing, Maidong matched into the spleen;
Astragalus, Chaihu, Mai Dong matched into the lungs;
Astragalus, Yuanzhi, cooked ground yellow, dogwood matching, can enter the kidney;
Astragalus, chrysanthemum, cassia matching can enter the liver;
Astragalus, chicken gold, hawthorn, matching can enter the stomach...
The text is as follows:
Each additive often has one or more functions in food.
Moisture retention agent, leavening agent, acidity regulator, stabilizer, coagulant, anti-caking agent.
For example: as a "moisture retention agent" in food additives -
Phosphoric acid, disodium dihydrogen pyrophosphate, sodium pyrophosphate, dicalcium phosphate, potassium dihydrogen phosphate, diammonium hydrogen phosphate, dipotassium hydrogen phosphate, dicalcium phosphate, tricalcium phosphate, tricalcium phosphate, tripotassium phosphate, trisodium phosphate, sodium hexametaphosphate, sodium tripolyphosphate, sodium dihydrogen phosphate, disodium hydrogen phosphate,
Tetrapotassium pyrophosphate, trisodium monohydrogen pyrophosphate, potassium polymetaphosphate, acid calcium pyrophosphate; It is a "moisture retention agent, leavening agent, acidity regulator, stabilizer, coagulant, anti-caking agent, etc." when it is a single product or when it is compounded with various other additive categories.
In fresh noodles, dried noodles, quick-frozen noodles, non-fried noodles, spaghetti, and noodles; bread, cakes, omelets, shortbread, mooncakes, biscuits, fritters, peach pastries in baked goods; in dumplings, wonton wonton roast duck cake hot dough cakes; In the rice products, rice cakes, dumplings, dumplings, lantern festival donkeys; Different applications, different compounds, and very different functions.
Food additive functional category
Note: Each additive often has one or more functions in food. In the specific provisions of each food additive in this standard, the commonly used functions of the food additive are listed, and are not exhaustive.
1 acidity regulator: a substance used to maintain or change the pH of food.
2 anti-caking agent: a substance used to prevent granular or powdered food from agglomerating and keeping it loose or free-flowing.
3 defoamers: substances that reduce surface tension and eliminate foam during food processing.
4 Antioxidants: substances that can prevent or delay the oxidative decomposition and deterioration of oils or food ingredients, and improve food stability.
5 bleach: a substance that can destroy and inhibit the color factors of food, make it fade or prevent food from browning.
6 Leavening agent: added in the process of food processing, can make the product initiate the formation of dense porous structure, so that the product has a fluffy, soft or crispy substance.
7 basic agent substances in gum-based candies: substances that give gum-based candies the effects of foaming, plasticizing, chewing resistance and so on.
8 Colorants: substances that give color to food and improve the color of food.
9 Color protection agent: can interact with the colored substances in meat and meat products, so that it will not be decomposed and destroyed in the process of food processing and preservation, and present a substance with good color.
10 Emulsifier: can improve the surface tension between various constituent phases in the emulsifier to form a uniform dispersion or emulsifier.
11 Enzyme preparations: biological products with special catalytic functions directly extracted from the edible or non-edible parts of animals or plants, or fermented and extracted by traditional or genetically modified microorganisms (including but not limited to bacteria, actinomycetes, fungal strains), used in food processing.
12 flavor enhancer: a substance that supplements or enhances the original flavor of food.
13 Flour treatment agent: a substance that promotes the ripening of flour and improves the quality of products.
14 coating agent: applied to the surface of food, play a role in quality, preservation, glazing, prevent water evaporation and other functions.
15 Moisture retention agent: a substance added to help maintain moisture in food.
16 Preservatives: substances that prevent food spoilage and extend the storage period of food.
17 Stabilizers and coagulants: substances that stabilize the structure of food or make the structure of food unchangeable and enhance viscous solids.
18 Sweeteners: Substances that give food sweetness.
19 thickener: can improve the viscosity of food or form a gel, thereby changing the physical properties of food, giving food viscosity, suitable taste, and emulsifying, stabilizing or making the substance in a suspended state.
20 food spices: substances that can be used to prepare food flavor and enhance food flavor.
21 Processing aids for the food industry: various substances that help food processing to proceed smoothly, and have nothing to do with the food itself. Such as filter assistance, clarification adsorption, demolding, decolorization, peeling, extraction of solvents, etc.
22 Fresh and savory agent: A substance that gives food a fresh and salty taste.
23 nutritional fortifiers: vitamins, minerals, food nutrition.
24 Flour Rice Flour Improver: Enabling ingredient with improved flour or rice flour.
25 Other: Other features that cannot be covered in the above functional categories.
Du Dechun: Doctor of Formula Technology of Flour and Rice Products.