additivefood

China’s food industry has entered into the phase of rapid development, and food industry modernization and without food additives. Food additive as modern food industry development in modern times, also helped the continuous development of food industry in a steady rise in 2009, whether products production sales or exports have greatly improved, product structure, product quality, scientific and technological innovation and technological progress also have outstanding achievements, and further economic rise in 2010, food additive and ingredients in the economy as a whole industry background will also continue to develop upward.

Food additive and warmed up the whole industry ingredients momentum

China has the competitiveness of food additives products output only accounted for about 15 per cent of international trade, but in a few varieties, in international occupies an important position and influence of traditional exports, except the natural flavor and unique to China, some varieties of modern development of varieties also shows its export competitiveness.

By late 2008 and early 2009, the influence of the global financial crisis, food additive and ingredients industry from 2009, slow growth in the second quarter, growth quickened. The main industry in 2009 671.5 tons, output varieties, sales reach a year-on-year growth of 14.6 billion yuan, a year-on-year growth of 669 about 15%. The export of 30 billion dollars. Half of 2009, industry, partial product warmed momentum of marketing channel, annual rise significantly into the business situation better than expected. Among them, flavor malt and ethyl products sales reached 20% polyphenols malt sales growth, while 48, Salty flavor annual output reaches more than 15 percent year-on-year growth, The natural pigment products of capsicum red pigment production and sales are up to 25%, Gardenia yellow grain production, sales, fulfill a year-on-year growth of 21% year-on-year increase, Antiseptic product nisin, output growth, increasing by 60%, application scope and further expansion.

It is estimated that our food industrial output will reach by 2010, with an annual growth rate of 25,000 billion yuan is about 8%. With the food additive industries will be kept fast growth needs to 2010, demand of domestic food additive, China will achieve 480 million tons of food additives industry should conform to the trend, quicken the pace of development and production.

Food additive technology innovation has many achievements

2009, food additive and ingredients industry science and technology innovation, for example, have successfully developed with international standards and L - tryptophan. According to understand, tryptophan production technology has been a few international amino acids giants, prices. Domestic tryptophan, regardless of medical or feed additives, entirely dependent on imports. L - by upholding animal nutrition tryptophan depletion of the amino acids. Whether human or animals and plants, their microbial, the amount of protein contain natural amino acids. In the 20 amino acids essential elements, have 8 kinds of amino acids and animal itself cannot synthesis, must rely on food supplement. “ShengHuaBaiKe” production L - this is 8 kinds of amino acid serine, also one of the most key of the three species of amino acids.

According to the latest BMI American petrochemical industry report, the current U.S. recovering petrochemical industry, but the relatively slow speed recovery, want to 2013 to restore to the level in 2008, in the long run, suffer from Asia and the Middle East competition intensifies, American petrochemical production capacity will be suppressed.
2009 major U.S. plastic resin product output for 3620 tons, small increase in 2008 than 0.9 percent. One low density polyethylene (LDPE) sales fell to 306 million tons; 5.7% The polystyrene (PS) sales fell 2 245 million tons, Polypropylene (PP) 2.8% year-on-year drop to 7.6 million tons, Polyvinyl chloride (PVC) output fell 1.3-580 million tons, And LLDPE and HDPE yield year-on-year growth rates rose 4.2 per cent and 1.1 million tons and 772 tons.
BMI, American petrochemical products output growth, but until 2011 and 9% in 2012 will slow rebound.

The traditional consumer habits affect, plus the speed, the pace of life in food, Chinese people still with frozen pasta, especially such consumption dumplings.

However, the dumpling cracking, dehydrate, leather Browning serious impact on the quality of products, to consumer, less a delicious, to the enterprise, but lost part of the market.

Say it has become one of the important quick-frozen dumpling. In order to change this situation, the enhancement enterprise competitiveness, improve the quality of our quick-frozen dumpling, not changing the quick-frozen process conditions, by adding food additives to improve PiPin dumplings with purpose.

Experimental materials and equipment

Special frozen dumpling flour: a. dumpling flour improvers b. c. thickening agent of reinforcement as gel d. dumpling flour improvers B + thickening agent of reinforced C (1:2), dumpling improver B + times (2:3 gel D thickening agent, flour) reinforced C + times (2:3 gel D), dumpling flour improvers B + thickening agent of reinforced C + times gel D (3:4:6). Mixer, cutting roller machine, double helix face powder, quick-frozen device, tension tester, refrigerated, cold storage.

Experimental methods

Mix flour with is 100 gold after the additive and determine the dosage of water, use and silty tensile test data for processing after the flour quality evaluation.

According to the different proportion of different additives with food additive, in accordance with the conditions were adding flour into 100kg, stir all 48kg water, rolling and kneading make dough smooth, time setting for 10min. Then use rolling machine, bag making, rolled into frozen tunnel - 38 degrees Celsius, 25min frozen and blank control without additives (A).

With the different proportion of dose with additives, frozen dough bag of flour with single and please experienced technical personnel 10 assessment team of dumpling appearance, color, fry, craze, etc, and sensory evaluation data, each group of extracting 1000 dumplings for inspection.

Each group of 20, dumpling arbitrary by quick-frozen dumpling use cooking and strict control of cooking, cooking 15min (guarantee cooked). Organize professional product test and taste, personnel, boiled dumpling accreditation JiaoZiPi whether bubbles and bubbly after severe, taste additives for dumpling skin texture is chewing and influence of conclusion, smoothness on record.

For each group of dumplings, 1000 Celsius conditions for storage in three months, each month on its technical personnel organization random samples for testing, in the process of recording stored water dumpling and cracking.

Results and analysis of flour, adding different additives in opaque and drawing on the determination of gluten content changes. Experimental results show that the use of additives in formation gluten flour, stable rise time declined, Weakening degree, reduce anti-spasticity enhanced obviously strengthened, ductility, this may be due to the different quality of additives.

The dough in rolling and kneading, leather bag, evaluation system, personnel with professional knowledge and experience of perennial comprehensive evaluation, mainly through the surface and the kumite out dough and handle, face the dough stuck when skin and package system and adhesion between the face. In the dough forms and the dough rolled into the flour, the network will void formation gluten free water, bind tightly to the dough and face no water, not glue the hand, keep smooth. According to the use of food additives in the national standard, allowing selection within the scope of use of flour for the test. Test results show that: in the same doses, different additives on the smoothness of the dough, hold water, viscosity, use additives, more performance improved obviously.

The skin moisture content of dumpling appearance, color, fry, the effect is an important reason for the cracks in the skin: because, after the network forming gluten free water in - 30 degrees below, quick-frozen form small ice, and make the face of fixed deformation, water molecules to flour of amylopectin stripping adhesion strength, strengthen between molecules anti-cracking performance enhancement, moisture loss not easily after frozen water activity, to reduce biomaterial dough oxidation Browning. The effect is not obvious in shape, the color white degree of blank test is a bit poor, fry line in the aspects of C + + D quantity, at least for B + C + + D number at least. In the control of crack and fry flour, the number of lines in a suitable additive is C, C + + D and B C + D.

Dumpling from thawing to cook, is actually colloid by elastic to liquid from homomorphisms, gluten network with changes in temperature, FenZiLi reduce between the structure and easy damaged. Lax, In cooked dumpling, strict process of cooking time and temperature control, avoid cooked on the palate, cooked test results show that adding additives in reducing the dumplings, transparent, enhance bubbles appeared in the universal female advantage, especially C and E skin to have a fundamental breakthrough dumpling, make skin quality have large dumpling of ascension.

The experiment in storage (mainly through 30 degrees Celsius) - fluid, craze of dumpling skin to explain the retention performance additives, experimental results show: two months before the loss is not obvious, the last month, have obvious skin moisture ability of additive dumplings are ascending, B best effect. From the experiment results, dumpling cracking dehydrate, number of skin, but with time and increase the basic, so as to prove in storage process, control temperature fluctuations, cold consumption, ice is problem solving factors such as the sublimation of the method is more effective.

Conclusion through the five additives used alone comparative tests showed that use additives for quick-frozen dumpling skin moisture, crack, color, smooth muscle, etc. Have better effect, so as to prove the additives in quick-frozen dumpling role and status. Additive and make changes in the flour dumpling deficiencies, improve the quality of flour for the dough, providing better plasticity, effectively resolve the dough in frozen storage, transportation, sale all sorts of problems appeared in the process, greatly reduce the cost and improve the quality of the dumplings, and enhance its competitiveness, and promote the frozen food industry, food additives in the application.