Food grade hydroxypropyl starch ether

Key words:

FDY-HPS (Boiled dumplings) are developed by the provincial postdoctoral industrial base of Hubei Daya Company and produced by Hubei Daya Chemical Technology Development Co., Ltd. This product adopts advanced technology, carefully developed, scientific compound, white or yellowish powder, odorless, non-toxic, tasteless, hygroscopic, can quickly dissolve in water to get viscous colloid. Its aqueous solution does not ferment, high transparency, good fluidity, good thermal stability, freeze-thaw stability. As an excellent quality improver in pasta such as quick-frozen dumplings, quick-frozen wonton, quick-frozen steamed buns and steamed buns, it can improve the quality of gluten, enhance the strength of pasta itself, reduce the freezing cracking rate of pasta, and improve the sensory quality of pasta.

Specializing in manure wastewater treatment and environmental protection equipment sales and installation, microbial agent cultivation and bio-organic fertilizer, formula fertilizer, water-soluble fertilizer and other production and processing and technical services enterprises

Key words:

Food grade hydroxypropyl starch ether

Classification:

Product Description

FDY-HPS (dumplings)

  Introduction to 1.

FDY-HPS (Boiled dumplings) are developed by the provincial postdoctoral industrial base of Hubei Daya Company and produced by Hubei Daya Chemical Technology Development Co., Ltd. This product adopts advanced technology, carefully developed, scientific compound, white or yellowish powder, odorless, non-toxic, tasteless, hygroscopic, can quickly dissolve in water to get viscous colloid. Its aqueous solution does not ferment, high transparency, good fluidity, good thermal stability, freeze-thaw stability. As an excellent quality improver in pasta such as quick-frozen dumplings, quick-frozen wonton, quick-frozen steamed buns and steamed buns, it can improve the quality of gluten, enhance the strength of pasta itself, reduce the freezing cracking rate of pasta, and improve the sensory quality of pasta.

  2. technical indicators

  physical and chemical index

sensory index

Appearance

White or yellowish flowable powder with no visible impurities

physical and chemical index

Granularity

98

PH

6.5~9.5

Moisture

≤ 10%

Impurity index

NaCl

≤ 3%

Lead

≤ 5 mg/kg

Iron

≤ 0.02%

Arsenic

≤ 2 mg/kg

  2. features

Improve the appearance quality of dumplings: the whiteness of this product is higher than that of flour and raw 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 discoloration of the dumpling skin;

Improve the water retention of the skin: this product contains a large number of hydrophilic groups, can reduce the surface moisture in the processing, logistics process of water loss, to avoid the surface moisture loss caused by the surface dry;

To improve the taste: the good hydrophilicity of this product can make the moisture in the dough to be evenly distributed in the dough in the state of fine particles, reduce the pressure on the skin when the moisture is frozen, so as to obtain the texture of uniform and delicate taste, after cooking, the taste is softer, bite, taste more smooth;

Increase the production rate: this product greatly improves the process maneuverability and ductility of the mechanism dumplings, and prevents the product from being exposed and sticking to the machine;

Improve the edible performance of the product: this product can accelerate the protein cross-linking and starch gelatinization, so that the product is easy to cook, good elasticity, not paste soup;

Improve freeze-thaw resistance: this product can be a good physical interception of water, improve the freeze-thaw stability of the product.

  4. Usage and Dosage

When producing, pour HPS and flour into a high-speed mixer, after a few minutes of high-speed mixing, add water and flour.

Recommended dosage: flour: water: HPS = 100:40:0.5

  5. packaging and preservation

This product is packed in kraft paper bags, lined with food grade polypropylene plastic bags, 25kg 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, mixed transportation or stored together. This product is extremely easy to absorb water. Therefore, during storage, contact with water and package damage should be avoided to 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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