174results about How to "Low gelatinization temperature" patented technology

The invention discloses a half-dry rice noodle and a preparation method thereof. The half-dry rice noodle comprises the following raw materials: rice, a starch mixture, a fresh fruit and vegetable paste mixture and a fruit and vegetable powder mixture and is prepared by the following steps of fermentation and preprocessing of the rice, mixing of all raw materials, twin-screw extrusion forming, aging, re-steaming, washing and cutting oof noodles, measuring and packing, post-sterilization, cooling and the like. The half-dry rice noodle prepared by the invention has the advantages of smooth and bright appearance, strong gluten power, good elasticity, natural flavor, long shelf time, clear finished product soup and the like, the breaking rate is controlled to be lower than 2%, and the loss rate of cooking is controlled to be lower than 4%. According to the half-dry rice noodle and the preparation method thereof, the problem of the existing rice noodle of single nutrition is solved; the ingredients rich in protein and vitamins are added in the formula, so that the product has comprehensive nutrients; in addition, any preservative, brightening agent and thickening agent are not added in the product, so that the product prepared by the preparation method has excellent taste and is nutrient and healthy.

The invention provides high-flowability pregelatinized starch and a method for preparing the same by mechanical activation, which belong to the technical field of starch modification processing. The method comprises the following steps: uniformly mixing starch and a certain amount of flow aid in a high-speed mixer uniformly, pre-drying the starch by using heat generated in a high-speed mixing process, and controlling the water content in the starch to be lower than 15 percent; and placing the uniformly mixed materials in a ball mill containing a milling medium, well regulating the temperature for constant-temperature dissolution in water, performing mechanical activation for a certain time period, taking the starch out, and sieving the starch with a 80 to 100-mesh sieve. The method has the advantages of simple process and equipment, small investment, environmentally-friendly process, low production cost, easy product quality control and the like. The prepared product has the characteristics of high flowability, loose structure, uniform particles and precision control over pregelatinization degree and can be widely used in industrials and fields of foods, pharmaceuticals, chemicals and the like.

The present invention relates to one kind of stuffing for roasted food and its preparation process. The stuffing consists of sugar 10-30 wt%, modified starch 0-11 wt%, hydrophilic colloid 0.1-0.6 wt%, steamed monoglyceride 1-5 wt%, potassium sorbate 0.01-0.1 wt%, food water preserver 5-30 wt%, edible essence and/or edible color 0.2-0.5 wt%, and water for the rest, with water content being less than wt%. The stuffing has the synergistic effect of colloid and modified starch, high flowability, high water preserving capacity, high freezing resistance and stable quality, and the roasted food with the stuffing has good taste.

The invention alters the physical characteristics of storage polyglucans including starch. Methods are provided to modify the polyglucan biosynthesis pathway by simultaneously altering the activity of a pullulanase debranching enzyme and the activity of another polypeptide in the polyglucan biosynthesis pathway. Compositions of the invention include transgenic plants and seeds having a modified polyglucan structure and/or content and elevated phytoglycogen levels. Additional compositions include a grain with increased energy availability for improved feed quality and industrial uses. Further compositions include a polyglucan with improved functional properties useful in a wide range of food and industrial applications.

The invention belongs to the technical field of frozen dumpling processing by additives, in particular to a frozen dumpling modifying agent, a preparation method thereof and application. The frozen dumpling modifying agent is prepared from the following components in percentage by weight via mixing: 35 to 42 parts of active soybean meal, 25 to 38 parts of konjaku flour, 5 parts of complex enzyme, 8 to 12 parts of carrageenin and 10 to 20 parts of modified starch. The modifying agent can adapt to the process requirements of the mechanized production of the frozen dumplings, improve the quality of finished products of the frozen dumplings, effectively improve the mechanical stirring resistance degree of the flour dough of the frozen dumplings, reduce the roll adhesion phenomenon of cheeks during the mechanized production, can simultaneously improve the boil resistance performance, the smooth performance and the freeze-thaw stability of the frozen dumplings, and improve the external appearance and the mouth feeling of the frozen dumplings.

The invention relates to manioc modified starch and a production method thereof. The manioc modified starch is prepared by activating a raw material native manioc starch, adding succinic anhydride, washing, dehydrating, drying, smashing and screening. In the invention, a succinic acid ester group is introduced based on phosphate double starch, so that the gelatinization temperature of the phosphate double starch can be effectively reduced, the viscosity of the phosphate double starch is improved, the gel property of the starch paste liquid is improved, hashed, soft, rusty, free water phenomena and the like are prevented from occurring to meat products, the elasticity and frost resistance of the meat product are improved, the taste of the products is improved, and the shelf life is prolonged; and simultaneously, smooth section and good mouthfeel are endowed to the products, and the quality of the meat product is improved.

The invention relates to a method for preparing compound modified starch for replacing gelatin, which comprises the steps of: first, mixing rice starch and water to form starch milk; adding an oxidant for reaction to obtain oxidized starch, then adding a cross-linking agent for reaction to obtain cross-linking starch, and then adding epoxypropane and alkali liquor for hydroxypropylate reaction to obtain the compound modified starch finally. The compound modified starch has performance advantages of various modified starches, good water-solubility, low pasting temperature, low viscosity of pasting, high stability, strong gelatinization, good freeze thawing stability and high transparency. The method has simple synthesizing process, low cost, high yield, and simple operation and is expected to replace gelatin and be applied actually in preparation of capsule wall material, jelly and candy.

The invention discloses a production method for preparing low-pasting-temperature starch in cold water. Starch pulp is used as an initial raw material for preparation in the cold water at 20 and 30 DEG C, and an esterification-esterification wet method double-esterification modification process is adopted for production so that the modified starch with low pasting temperature and good properties such as higher binding power, better film forming performance, better viscoelasticity, and the like can be achieved. The invention ensures that the modified starch products generate new processing applicability by utilizing the compounding of diversified compound modification and colloidal substances and has the better advantages of oil consumption reduction, reconstituted time prolonging, elasticity improvement, boiling and soaking resistance improvement, no soap turbidity, and the like when the production method is applied to the production of food, particularly the instant noodles. At the same time, when the production method is applied to papermaking coating and textile industry, the production energy consumption can be obviously reduced. The production method of the invention is simple and applicable to enterprises with modified starch production conditions, adopts the fully wet method process route for production, and has no special requirements on production equipment.

The invention relates to a modified starch adhesive for preparing a hollow capsule and a starch-base hollow capsule prepared from the modified starch adhesive, belonging to the field of food, medicines and the like. The modified starch adhesive for preparing the hollow capsule is prepared by mixing hydroxypropyl starch or acid-treated hydroxypropyl starch with a gelatinizer. The substitution degree DS of the hydroxypropyl starch or acid-treated hydroxypropyl starch is 0.1-0.93, and the gelatinization temperature is 25-60 DEG C. The modified starch adhesive can be heated in water to be gelatinated and colloidized to obtain the starch-base hollow capsule. The hydroxypropyl functional group is introduced to the starch molecules to modify the starch, thereby overcoming the intermolecular hydrogen bonding force of the starch, performing the toughening and reinforcing functions, effectively inhibiting starch from anabiosis, increasing the hydrophilicity of the starch molecules and lowering the gelatinization temperature; and thus, the starch-base hollow capsule has favorable disintegrability.

The invention provides a processing method of fresh-keeping instant rice noodles, and relates to the technical field of food processing. The processing method of the fresh-keeping instant rice noodlescomprises the following steps of (1) preparing the raw materials; (2) performing fermentation; (3) performing milling to obtain pulp; (4) performing blending; (5) performing enzymolysis; (6) performing twin-screw extruding and shaping; (7) performing ageing; (8) performing cooking once again; (9) performing noodle washing, and performing cutting off; (10) performing metering and packing; (11) performing post-sterilizing; and (12) performing cooling. According to the fresh-keeping instant rice noodles, the compounding ratio of the materials is adjusted and controlled, and secondary fermentation is combined with optimization treatment with diastase, noodle cooking, cooking, recooking, post-sterilizing and quick cooling, so that the problems that rice noodles are subjected to beta configuration (namely retrogradation) and cannot be stored for a long term can be solved, the rice starch can maintain alpha state, and the instant rice noodles being rapid in rehydration, good in mouth feel and edible after being brewed for a short time, can be made.

The invention discloses a preparation method of high-performance starch slurry. The preparation method comprises the steps of dispersing starch with the mass concentration of 10-40% into water; stirring and heating to 40-60 DEG C; reacting for 3-8 hours through stirring a starch branching enzyme at the constant temperature of 40-60 DEG C, wherein 30-150U/g starch is added into the starch branching enzyme; and filtering, centrifugally dehydrating and drying to obtain modified high-performance starch slurry with high branching degree. Compared with unmodified starch, the high-performance starch slurry has the advantages that the gelatinization temperature is reduced, the slurry is not frozen at room temperature, the flowability is favorable, and the adhesion to a pulpified yarn is improved to a relatively high extent.

The invention discloses plant modified polymer powder, which is characterized in that: konjac and potatoes are taken as main materials; and a preparation method comprises the following steps of: cleaning the konjac and the potatoes respectively to remove impurities, peeling, weighing the konjac and the potatoes according to a mass ratio of 1:(2-3), crushing, mixing, adding a crosslinking agent, soda ash and water, reacting at the temperature of between 100 and 130DEG C under 1 to 2 atmospheric pressure for 20 to 40 minutes, performing spray drying or drying on the obtained product, crushing into 100 meshes, adding hydroxyethylcellulose, and uniformly mixing to obtain the product. The obtained plant modified polymer powder is a novel putty powder adhesive, is prepared from natural plants serving as the raw materials, is nontoxic, free from formaldehyde pollution, harmless to a human body, low in cost and simple in process, and has the advantages of wide addition amount regulating range, small addition amount, better adhesion effect, no influence on construction property and simple compounding, so the plant modified polymer powder can directly replace cassava starch or corn starch to serve as the putty powder adhesive.

The present invention relates to a savoury food concentrate in the form of a gel. For use of said savoury food concentrate for preparing a soup, a sauce, a gravy or a seasoned dish. It is an object to provide a savoury concentrate which provides a high viscosity upon dilution in hot water, such as desired when preparing a viscous sauce, a gravy, or a thickened soup. It is found that a packaged food concentrate in the form of a gel, comprising water, sodium salt, gelling pectin, Calcium salt and non-gelatinised starch has the desired properties.

The invention belongs to the technical field of preparation of modified starch and particularly relates to a preparation method of acetate starch. The preparation method of the acetate starch comprises the following steps: taking cassava starch as a raw material and acetic anhydride as an esterification reagent and preparing tapioca acetate starch with different acetyl contents and degrees of substitution through acetylation reaction; the acetyl contents and the degrees of substitution of the obtained acetate starch meet the requirements in the market-oriented application field.

Belonging to the technical field of brewing of drinking health care wine, the invention provides a mulberry leaf chrysanthemum wine and a preparation method thereof. Glutinous sorghum, kudzuvine root, mulberry leaf and chrysanthemum are adopted as the raw materials. The preparation method includes: soaking and steaming glutinous sorghum, then adding kudzuvine root, mulberry leaf and chrysanthemum, carrying out saccharification fermentation, then adding a certain amount of primary pulp Baijiu to conduct alcoholic fermentation so as to obtain vinasse liquid; then subjecting the vinasse liquid to press filtering, and taking the clear liquid to prepare raw wine; sterilizing the raw wine, conducting conventional filtration, then regulating the alcohol content and sugar content, and performing subpackaging, thus obtaining the mulberry leaf chrysanthemum wine.

The present invention discloses mushroom powder using agaricus bisporus pre-cooking liquid as a raw material and a preparation method thereof. The mushroom powder is prepared from the agaricus bisporus pre-cooking liquid, a drying aid and an anti-caking agent, and prepared by a spray drying. A mass ratio of a solid content of the agaricus bisporus pre-cooking liquid to the drying aid is 1:(1-1.6) and the mass of the anti-caking agent is 1-2% of the total solid content mass of the agaricus bisporus pre-cooking liquid and the drying aid. The drying aid consists of the following components in parts by weight: 50-60 parts of maltodextrins, 30-35 parts of oxidized starch and 5-10 parts of sodium starch octenylsuccinate. The product is mellow in the mushroom flavor, the content of crude protein contents is about 16.49%, the total amino acid content is about 11.39%, and the mushroom powder can be used as a very good seasoning product and health-care food raw material. The preparation method improves the utilization value of the agaricus bisporus pre-cooking liquid and greatly reduces the pressures of the enterprise storage and environmental protection.

The invention discloses a processing method of synthetic rice applicable to a diabetic patient. The processing method comprises the following steps: firstly, preparing a first raw material group, namely mashed potatoes, a second group of raw materials, namely rice flour, corn flour and soybean flour, a third group of raw materials, namely Chinese chestnut powder, Chinese yam powder and banana powder and a fourth group of raw materials, namely propolis liquid, royal jelly, custard apples, edible oil, potato starch and water; secondly, uniformly mixing the fourth group of raw materials, adding into the third group of raw materials, and uniformly mixing; thirdly, uniformly mixing the first raw material group and the second group of raw materials, then uniformly mixing with the material obtained in the step 2, and extruding into a rice-like synthetic rice primary product applicable to the diabetic patient; and fourthly, drying to obtain the synthetic rice applicable to the diabetic patient, namely firstly carrying out hot air drying at the temperature of 50-110 DEG C, then blowing with hot air at the temperature of 15-35 DEG C, then carrying out microwave drying at the power of 200-400W, then carrying out hot air drying at the temperature of 30-50 DEG C, and finally carrying out hot air drying for 1-2 minutes at the temperature of 10-20 DEG C.

This invention relates to a method for preparing modified starch. The method solves the problems of high energy consumption, long reaction time, low controllability, complex process, low efficiency and unstable quality faced by the present techniques. The method utilizes vibrational ultrafine pulverizer to realize ultrafine pulverization of starch by high-frequency multi-dimensional vibration. One or more metal materials are used as the grinding medium. The method changes the morphologies and sizes of starch particles, increases the specific surface area and porosity, transforms starch from pleomorphism into amorphism, and changes molecular weight distribution and linear chain/branched chain ratio. Modified starch has such advantages as low gelatinization temperature, high light transmittance, high freeze-thaw stability, high water absorbency and low viscosity.