Modified starch can be used for frying instant noodles, instant wet noodles without drying, and even dried noodles. In fried instant noodles, the use of starch acetate with high viscosity can improve the strength of noodles, reduce the rate of broken strips and improve the yield. In addition, the existence of starch acetate can reduce the oil consumption of fried instant noodles by 2%~4%, accelerate the rehydration of products and not paste soup. According to the instant noodle manufacturers in Taiwan Province Province and Japan, the dosage of potato starch acetate or cassava starch acetate in the formula is 10%~ 15%.
2. Meat products
Corn starch is the most commonly used in lunch meat and ham sausage. Due to the retrogradation of corn starch, the texture of stored meat products is loose but not soft, and it becomes rough in severe cases. Using cross-linked esterified starch to partially or completely replace corn starch can improve the water absorption and cohesiveness of meat products; At the same time, the retrogradation degree of this starch can be greatly reduced, so that the stored meat products still have a delicate taste. Adding 24% (per kloc-0/00 kg meat) modified starch to western-style ham sausage can completely replace carrageenan and part of soybean protein.
3. Condiments
Seasonings include Chili sauce, tomato sauce, strawberry sauce and so on. This sauce needs a thickener. After using modified starch, on the one hand, the cost is much lower than that of the original glue; At the same time, the sauce is stable, long-term storage does not delaminate, and the sauce has a shiny appearance and a delicate taste. Oxidized starch can be used as this thickener, but cross-linked esterified starch is more suitable.
Step 4 drink
With the help of yogurt, milk or milk powder is dispersed in water and fermented by lactic acid bacteria. Whether making solidified yogurt or beverage yogurt, stabilizers should be added to increase the viscosity of yogurt, improve its texture and taste, and prevent dehydration and contraction of contents and whey precipitation. The modified starch used should have the ability to resist the influence of acid environment and temperature during sterilization, and should be sticky and not easy to grow again. It is more suitable to use cross-linked esterified or etherified starch.
5. Candy
There are mainly two kinds of modified starch used in candy: one is gel, such as acid-hydrolyzed starch used in cowhide candy; The other is a filler as a binder, such as pregelatinized starch or denatured pregelatinized starch used in chewing gum. Citric acid has been used to degrade the starch in cowhide candy for a long time, which improves the gelation of starch and is easy to form. Now some manufacturers use acid to hydrolyze starch directly to avoid the inconsistency of citric acid degradation of starch during processing. In addition, oxidized starch is also used in this candy to make the finished candy softer.
6.jelly
Jelly is characterized by good transparency, and its ingredients are required to be heated and melted before cooling to form a good gel. In practice, using hydroxypropyl cross-linked starch instead of 25% carrageenan to make jelly can meet this requirement well.
7. Frozen food
Ice cream is a typical frozen food, in which modified starch can replace part of milk powder, which has the following advantages: (1) it can improve the bound water, stabilize bubbles, and has a fat-like tissue structure, making the taste of ice cream more delicate and smooth. (2) The melting speed of ice cream decreased. (3) Reduce the production cost.
8, bean paste stuffing
The traditional bean paste stuffing is easy to regenerate after spinning for a long time, and its taste becomes rough and not delicate. If about 15% acetic acid esterified cross-linked modified starch is added in the sand frying process, on the one hand, the water absorption capacity of the finished bean paste stuffing is greatly increased by taking advantage of its good hydrophilicity and water retention, so that the yield is improved and the sand frying time is greatly shortened, and the finished product will not grow again after being left for a period of time, and the taste is still as delicate as ever; On the other hand, due to the emulsifying effect of acetate cross-linked composite modified starch, the oil in the bean paste stuffing will not precipitate after storage for a period of time.
9. Emulsification stabilizers for essences, spices, vitamins and oils
10. Crispy snacks and fast food are cultivated with a mixture made of pregelatinized starch, which has absorbed water. During baking, a large amount of water runs out of starch particles, which leads to swelling. On the contrary, if ordinary starch is used, it will only absorb water when baking, and it is not easy to achieve the purpose of crispness. Sometimes, in order to achieve better results, modified pregelatinized starch is also used.