Composite anti-aging agent for resisting aging of parfait and production method of agent

The invention discloses a composite anti-aging agent for resisting aging of parfait. The agent comprises 0.4-0.55 part of compound rice flour, 0.2-0.3 part of compound emulsifier powder, 0.12-0.2 partof a compound hydrophilic colloid powder and 0.05-0.16 part of a compound enzyme preparation. The in...

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Bibliographische Detailangaben
Hauptverfasser:	HUA MIAOMIAO, REN YUANYUAN, KANG JIANPING, BAI JUHONG, ZHANG XINGCAN
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The invention discloses a composite anti-aging agent for resisting aging of parfait. The agent comprises 0.4-0.55 part of compound rice flour, 0.2-0.3 part of compound emulsifier powder, 0.12-0.2 partof a compound hydrophilic colloid powder and 0.05-0.16 part of a compound enzyme preparation. The invention also discloses a preparation method. The beneficial effects of the invention are that the agent effectively controls the quality deterioration of the product, and improves the flexibility and the freezing-thawing stability of the product. 本发明公开了种对冻糕有抗老化作用的复合抗老化剂，它包括0.4~0.55份复配米粉、0.2~0.3份复配乳化剂粉、0.12~0.2份复配亲水胶体粉和0.05~0.16份复配酶制剂；它还公开了制备方法。本发明的有益效果是：有效控制了产品的品质劣变、改善了产品的柔韧度和冻融稳定性。