Production method for instant kudzuvine root starch based on structural micro-modification

Abstract

The invention discloses a production method for instant kudzuvine root starch based on structural micro-modification. The production method comprises the following steps: adding and dissolving 2 to 5 parts by mass of phosphate in 500 to 800 parts by mass of water; then adding 100 parts by mass of kudzuvine root starch and carrying out stirring; adjusting a pH value to 9 to 10.8 at room temperature and carrying out a reaction at a temperature of 45 to 50 DEG C for 2 to 4 h; the adjusting the pH value to 6.0 to 7.5 and carrying out filtering; carrying out hot air drying at a temperature of 45 to 55 DEG C and crushing; and adding 5 to 40 parts by mass of cane sugar or glucose and 5 to 40 parts by mass of maltodextrin and carrying out uniform mixing so as to obtain the instant kudzuvine root starch. The method provided by the invention is applicable to kudzuvine root starch from different sources and widens the scope of used raw materials; high-temperature processing is not needed in the whole production process, so a destructive effect on nutritional ingredients is reduced to a maximum extent and energy conservation is realized; no organic solvent is used, so loss of the nutritional ingredients is avoided, original cool and refreshing taste of kudzuvine root starch is maintained and environment friendliness is realized.

Description

Technical field [0001] The invention belongs to the technical field of food green processing. Specifically, it relates to a production method of instant kudzu powder based on structural micro-modification. Background technique [0002] Starch is a multi-light-based natural polymer compound, which is widely present in the roots, stems and fruits of plants. [0003] Pueraria lobata starch is an edible powder produced by processing the root tuber of the leguminous plant Pueraria lobata. The kudzu powder prepared from Pueraria lobata root has a white and tender texture. In addition to the main ingredient starch, it is also rich in more than 10 trace elements necessary for the human body, such as calcium, zinc, iron, copper, phosphorus, and potassium, as well as a variety of amino acids, vitamins, and a certain amount Of flavonoids. Therefore, arrowroot powder is an ideal ingredient for making nutritious and health food. In addition, Pueraria lobata starch paste has high transparenc...

AI Technical Summary

Problems solved by technology

[0004] At present, there are two situations in the preparation of pure arrowroot and instant arrowroot products on the market: one situation is that it needs to be prepared with a small amount of warm water first, and then mixed with boiling water to make a paste, but it is difficult for consumers to grasp the above two links. Water volume and water temperature requirements

Another situation is that one-time brewing requires high water temperature and poor brewing performance, and the kudzu powder paste liquid has a phenomenon of being caught, which cannot be used in many occasions, and requires a second microwave heating

In the prior art, there are some processing units using organic solvents, which increase the cost and have hidden dangers to the environmental impact, and at the same time cause the loss of some nutrients

These all make consumers doubt and resist the so-called instant kudzu powder products, resulting in a low market share of manufacturers, which affects the deep processing and development of the kudzu industry.

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