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Food grade hydroxypropyl starch ether

FDY-HPS (water dumplings) was developed by Hubei Daya Company's Provincial Postdoctoral Industrial Base, and produced by Hubei Daya Chemical Technology Development Co., Ltd. This product adopts advanced technology, carefully developed and scientifically compounded.
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FDY-HPS (Dumplings)

1. Introduction
 
FDY-HPS (water dumplings) was developed by Hubei Daya Company's Provincial Postdoctoral Industrial Base, and produced by Hubei Daya Chemical Technology Development Co., Ltd. This product adopts advanced technology, carefully developed and scientifically compounded. It is white or slightly yellow powder, odorless, non-toxic, tasteless, and has strong moisture absorption. It can quickly dissolve in water to obtain a viscous colloid. Its aqueous solution does not ferment, has high transparency, good fluidity, and has good thermal stability and freeze-thaw stability. As an excellent quality improver in noodles such as quick-frozen dumplings, quick-frozen wontons, quick-frozen buns and steamed buns, it can improve the quality of gluten, enhance the strength of the pasta, reduce the rate of freeze cracking of the pasta, and improve the sensory quality of the pasta.
 
3. technical indicators

  Physical and Chemical Index

Sensory Index

Exterior

White or light yellow fluid powder, no visible impurities

Physical and chemical indicators

granularity

98

PH

6.5~9.5

Moisture

≤10%

Impurity index

NaCl

≤3%

lead

≤5mg/kg

iron

≤0.02%

arsenic

≤2mg/kg

2. Features
 
Improve the appearance quality of dumplings: the whiteness of this product is higher than that of flour and native starch, which can significantly improve the whiteness and smoothness of the surface of quick-frozen dumplings, improve the color and increase the transparency of the dough, and prevent the dumplings from discoloration;
 
Improve the water retention of noodles: This product contains a large number of hydrophilic groups, which can reduce the water loss of surface water during processing and logistics, and avoid surface dryness caused by surface water loss;
 
Improve taste: The good hydrophilicity of this product can make the water in the dough evenly distributed in the state of fine particles, reduce the pressure of moisture on the dough when it is frozen, so as to obtain a uniform and delicate texture, and the taste will be softer after cooking , Has a bite, and tastes smoother;
 
Increase the production rate: This product greatly improves the operability and ductility of the machine-made dumplings, and prevents the product from being exposed and sticking;
 
Improve the edible performance of the product: this product can accelerate the protein cross-linking and curing and starch gelatinization, making the product easy to cook, good elasticity, and no soup;
 
Improve freeze-thaw resistance: This product can physically intercept water and improve the freeze-thaw stability of the product.
 
4. usage and dosage
 
During production, pour HPS and flour into a high-speed mixer. After a few minutes of high-speed mixing, add water and noodles.
 
Recommended dosage: flour: water: HPS=100:40:0.5
 
5. packaging and preservation
 
This product is packaged in kraft paper bags, lined with food-grade polypropylene plastic bags, 25 kg per bag. During transportation and storage, it should be placed in a clean, ventilated and dry place. It should not be mixed with toxic substances, transported or stored together. This product is very easy to absorb water, so during storage, avoid contact with water and avoid packaging damage , Prevent direct sunlight and keep away from heat sources.
 
6. shelf life
 
According to the above storage and transportation requirements, the product has a shelf life of two years from the date of production.
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Hubei Daya Biotechnology Co., Ltd.

Tel:0716—8806608 
Add:86 Daya West Road, National Economic Development Zone, Jingzhou City, Hubei Province
Fax:0716—8806618
E-mail:
hbdaya@126.com

 

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