Tekniese Analise van die Toepassing van Voedselgraad Silika in Tarwe Meel Produkte Verbeteraars

Kwadalwa ngo 05.25

Uhlaziyo lwezobuchwepheshe lokusetshenziswa kwe-Silica yeziqhamo ezisezingeni lokudla emikhiqizweni ye-Wheat Flour Enhancers

I. Iziqhamo NeMisebenzi YeSilica Yokudla

Food-grade silica (chemical formula SiO₂, CAS number 7631-86-9) is typically an amorphous powder with high specific surface area (50-600 m²/g), porous structure (pore size 2-50 nm), and surface hydroxyl activity. Its core functions stem from physical adsorption and spatial support. In the improvement of wheat flour products, it primarily functions in the following dimensions:

Ukwakhiwa Komzimba

Kemikali Stabilizasyon

Carrier Function

II. Iziqondiso Eziyinhloko Zokusebenza Nezindlela Zokusebenza

(I) Ukulwa nokuhlanganiswa kwezinto eziphukile kanye nokuthuthukiswa kokusebenza kokucubungula

1. Umthetho Wokusebenza

It captures free water between powder particles through the capillary adsorption effect (adsorption capacity can reach 30%-50% of its own mass), disrupting the liquid bridge connection between particles. Its nanoscale particles (1-10 μm) can fill the gaps in the powder, reducing the inter-particle friction coefficient (dynamic friction factor can be decreased by 20%-30%).

2. Izicelo Ezivamile

Unga na Unga Zilizoandaliwa

Baking Premixes

(II) Ukuqiniswa kwesakhiwo seDough kanye nokuthuthukiswa kwe-Texture

1. Umsebenzi Wokwandisa Inethiwekhi Ye-Gluten

Silica particles (average particle size 5-15 μm) act as physical cross-linking nodes, increasing the cross-linking density of gluten proteins through mechanical interlocking (scanning electron microscopy shows that the diameter of gluten fibers is refined from 8-12 μm to 5-8 μm). Meanwhile, they adsorb free water in the dough, enabling more sufficient hydration of gluten proteins (water absorption increases by 2%-5%).

2. Iziphumo Zokuthuthukiswa Kwe-Texture Yomkhiqizo

Wheat Flour Product Type	Key Indicator Improvements	Tipek Data Komparasi
Brot	Specific Volume / Pore Uniformity	When added at 0.3%, the specific volume increases from 3.8 mL/g to 4.5 mL/g, and the coefficient of variation (CV) of pore diameter decreases by 18%.
Fresh Wet Noodles	Tensile Strength / Breakage Rate	Tensile strength increases by 15%-20%, and the breakage rate after boiling for 3 minutes decreases from 12% to below 5%.
Frozen Dumpling Wrappers	Freeze-Thaw Tolerance	Ngemuva kokugcina ku -18°C izinsuku eziyi-30, izinga lokuphuka lehla lisuka ku-22% laya ku-8% (ngokuhlanganiswa ne-0.2% trehalose).

(III) Uhlelo Lokuphathwa Kwamafutha Nokwandiswa KweSikhathi Sokuphila

1. Izinhloso Eziphindiwe Zokumunca Uwoyela Nokuvikela Ukuguga

Ithe porous structure (pore volume 0.6-1.2 cm³/g) ingakwazi uku-adsorb 2-3 izikhathi ubukhulu bayo bama-oyili, ivimbela isivinini sokwamukelwa kwe-oyili kwemikhiqizo ye-wheat flour ephekiwe (njengama-fried dough sticks) (kwehlisa ngo-10%-15%). Ngasikhathi sinye, ngokuvimba ukuxhumana ne-oxygen, yehlisa isivinini sokukhula kwenani le-peroxide (POV) le-oyili ngo-25%-30%.

2. Izibonelo Zokusebenza

Shortbread Cookies

Bakery Oil Premixes

(IV) Eficient Carrier for Compound Improvers

1. Izinzuzo zeZici zeMthwalo

Dispersibilité

Kemikali Inertness

2. Iziqhamo zeNqubo Yokwakha

It is recommended to adopt the two-step mixing method: First, premix silica with minor components (such as enzyme preparations, ratio 1:1) for 10 minutes, then mix with bulk raw materials like flour, ensuring that the coefficient of variation (CV) of mixing uniformity is less than 5%.

III. Ukusebenzisa Izincazelo kanye Nokulawulwa Kwezokuphepha

(I) Umthetho Wokulawula Isisekelo

中文标准

International Standards

(II) Dosage Effects and Optimization Strategies

Concentration-Effect Curve

Synergistiese Formulasies

| Umsebenzi Wokufinyelela | Izingxenye Ezinobudlelwano | Iphesenti Yokwakheka | Uhlelo Lokusebenza Oluhlanganyelwe |

|---------|----------------|------------|------------------|

| High-Gluten Dough | Vital Wheat Gluten + Silica | 5:1 - 3:1 | Physical Support + Protein Cross-Linking Enhancement |

| Frozen Stability | Carrageenan + Silica | 2:1 | Ice Crystal Inhibition + Moisture Regulation |

| Low Glycemic Index (GI) Improvement | Resistant Starch + Silica | 3:1 | Structural Support + Enzymatic Hydrolysis Site Blocking |

(III) UkuSebenza KweZinqubo Ehlukene Zokulungiselela

Silika ya Aina	Ukulungiselela Indlela	Key Indicators	Zvinhu Zvinokwanisika	成本比较 (元/千克)
Precipitated Silica	Kemikali Precipitation	Specific Surface Area 80-150 m²/g	Common noodles, steamed buns, bread	8-12
Fumed Silica	Flame Hydrolysis	Specific Surface Area 200-400 m²/g	High-end baking premixes, gluten-free dough	30-50
Gel Silica	Sol-Gel Metode	Kontrollierbare Porengrößenverteilung	特别功能改进剂（如缓释酶载体）	20-30

IV. Izicelo Ezivamile Nezokulawula Ikhwalithi

(I) Ukuklama Kwenzi Yokuthuthukisa Ibhred

Basic Formula (based on 100kg of flour):

Silika (i-precipitated type): 0.3kg

α-Amylase (5000 U/g): 0.1kg

Calcium Stearoyl Lactate (CSL): 0.2kg

Vitamin C: 0.05kg

Process Key Points:

Okokuqala, hlanganisa i-silica ne-amylase imizuzu eyi-10 (isivinini sokujikeleza 60r/min).

Faka ama-emulsifier kanye ne-vitamin C, bese uqhubeka nokuxuba imizuzu engu-15 (qinisekisa ukuthi i-CV < 3%).

When mixing the dough, the addition amount is 0.5%-0.8% of the flour mass (adjusted according to the gluten content).

Izikhumbuzo Zokulawula Ikhwalithi:

Proofing Volume: Specific volume ≥ 4.0 mL/g (in accordance with national standard GB/T 20981).

Shelf Life: Hardness increase is less than 15% within 3 days at room temperature (detected by TA.XT2i texture analyzer).

(II) Anti-sticking Solution for Fresh Wet Noodles

Problem Scenario: When the humidity in summer exceeds 85%, the sticking rate of wet noodles exceeds 15%.

Solução:

Add 0.2% silica during the dough mixing stage (replacing part of the dusting flour).

Sebenzisa uthuli lwe-corn starch olune-0.5% silica ngesikhathi sokucubungula (ukuhlanganiswa okufanele ≥ 95%).

Sieve to remove excess powder on the surface before packaging the finished product.

Effect: Iphumela: I-ratio yokunamathela yehlisiwe ngaphansi kuka-3%, futhi i-turbidity (NTU) ye-soup emva kokupheka ingaphansi kuka-10, okuyinto engcono kunezindlela zokudabula ezijwayelekile (i-turbidity engu-15-20).

V. Izixwayiso Zokuphila Nezokulawula Ukuhambisana

(I) Potential Quality Risks

Over-adsorption Risk

Particle Size Matching Problem

Hela Metal Kontrol

(II) Ukulandelana Kwezeluleko

Anti-caking Agent Function

Processing Aid Function

Izithako Ezikhethekile

VI. UkuThuthukiswa KweMikhuba Nezobuchwepheshe ezintsha

(I) Imezi zokuguqula ukusebenza

Surface Lipophilic Treatment

Nanoporous Design

(II) Izixazululo zeMfuneko yeClean Label

Natuurlijke Bron Silica

Formulasi Pengurangan Teknologi

Isiphetho

Die Anwendung von lebensmitteltauglichem Silica bei der Verbesserung von Weizenmehlprodukten erreicht im Wesentlichen die strukturelle Regulierung komplexer Mehrphasen-Systeme (Teig) durch physikalische Modifikationsmittel. Die Wirksamkeit seiner Funktion hängt von drei Kernelementen ab:

Precise Functional Positioning

Isayensi Dosage Design

Strict Process Control

It is recommended that R&D personnel establish a three-level development system of "基础配方 → 单因子测试 → 响应面优化", with a focus on the interfacial interaction mechanism between 硅石, 面筋蛋白, and 淀粉颗粒. With the implementation of GB 2760-2024, special attention should be paid to the classification management of 处理助剂 and 食品添加剂 to ensure the simultaneous advancement of 技术创新 and 监管合规.

When added at 0.2%-0.3% to steamed wheat flour products such as steamed buns and noodles, food-grade silica can increase the water retention of the dough by 8%-10%, effectively improving the elasticity and toughness of the products, reducing cracking caused by water loss, and retarding starch retrogradation, thus extending the stability of taste during the shelf life.

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