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Processing method of instant kudzuvine root starch

A processing method and instant technology, applied in application, food preparation, food science, etc., can solve the problems such as the difficulty of preparing kudzu powder, and achieve the effects of improving instant properties, increasing the transparency of starch paste, and reducing the gelatinization temperature

Inactive Publication Date: 2012-03-28
HUAIYIN TEACHERS COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to: provide a processing method of instant kudzu powder, the instant kudzu powder obtained by the processing method has good brewing property, no "white heart" in brewing, and overcomes the difficulty of brewing the original kudzu powder

Method used

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  • Processing method of instant kudzuvine root starch

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] Embodiment 1: First, get 2kg kudzu powder and add 8kg volume concentration is 50% ethanol, at 80 ℃ stirring treatment 20min; Then, add the Na of 80g 2 HPO 4 : NaH 2 PO 4 The mixture with a mass ratio of 1:1 is filtered, dried at low temperature to a water content of 8%, crushed, and esterified at 140°C for 3 hours; finally, 10% of its mass of sucrose is added to the esterified kudzu powder to obtain instant dissolving Arrowroot.

Embodiment 2

[0009] Example 2: First, take 2kg of kudzu powder and add it to 10kg of ethanol with a volume concentration of 50%, and stir it at 82.5°C for 17.5min; Then esterify at 145°C for 2.5 hours; finally, add 15% of its mass of maltodextrin to the esterified kudzu powder to obtain instant kudzu powder.

Embodiment 3

[0010] Embodiment 3: at first, get 2kg arrowroot powder and add in the mass concentration 50% ethanol of 12kg, stir and process 15min at 85 ℃; Then, add the Na of 140g 2 HPO 4 : NaH 2 PO 4 The mixture with a mass ratio of 1:1 is filtered and dried at low temperature to a water content of 12%, crushed and then esterified at 150°C for 2 hours; finally, 10% of its mass of sucrose and its mass are added to the esterified kudzu powder 10% maltodextrin for instant arrowroot powder.

[0011] The gelatinization temperature, transparency of 1% starch milk after complete gelatinization, 3% starch viscosity and 3% starch brewability parameters of the instant arrowroot powder of Examples 1-3 and the original arrowroot powder are compared in the following table.

[0012]

[0013] It can be seen from the above table that after the instant treatment of kudzu starch, the gelatinization temperature of the starch has decreased significantly, the transparency of the starch paste has incre...

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Abstract

The invention discloses a processing method of instant kudzuvine root starch, comprising the following steps of: firstly adding 1 part of kudzuvine root starch into ethanol 4-6 times the weight of the kudzuvine root starch at the volume concentration of 50%, stirring at the temperature of 80-85 DEG C for 15-20 min; adding sodium tripolyphosphate 4-7% the weight of kudzuvine root starch or a mixture of Na2HPO4 and NaH2PO4 at the weight ratio of 1:1, filtering, drying at low temperature until the water content reaches 8-12%, crushing, performing an esterification reaction at the temperature of 140-150 DEG C for 2-3 hours, and finally adding cane sugar or maltodextrin or a mixture of cane sugar and maltodextrin 10-20% the weight of kudzuvine root starch after esterification so as to obtain the instant kudzuvine root starch. According to the instant kudzuvine root starch obtained by the processing method, gelatinization temperature is obviously decreased, starch paste transparency is remarkably increased, reconstituability is greatly raised, and instant performance of kudzuvine root starch is greatly enhanced in comparison with original kudzuvine root starch.

Description

technical field [0001] The invention relates to instant kudzu powder, in particular to a processing method of instant kudzu powder, which belongs to the technical field of food processing. Background technique [0002] Gefen is the starch isolated from the tuber root of Pueraria mirifica or Pueraria vine (Peaceae) of Papilionaceae (or Fabaceae). Gefen is rich in a variety of amino acids and trace elements necessary for the human body. It also contains isoflavones such as puerarin. It has the functions of clearing heart and eyesight, dilating blood vessels, and lowering blood pressure. It is a green health food with rich nutrition and both medicine and food. Regular consumption of arrowroot powder can strengthen muscles and bones, improve beauty and fitness, and prolong life. Pueraria starch is white and tender, with excellent physical and chemical properties. The starch paste has high transparency, high viscosity, anti-aging, and the starch gel is not easy to syneresis in t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/214A23L19/10
Inventor 鄢贵龙纪丽莲罗玉明
Owner HUAIYIN TEACHERS COLLEGE
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