Acid-alkali adjusting method in starch hydrolysis technology during production of starch noodle

An acid-base adjustment and production process technology, which is applied in food ingredients as pH modifiers, food preparation, food science, etc. High toughness, low cost, and the effect of increasing the degree of gelatinization

Inactive Publication Date: 2014-07-09
卢建军
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, alum is very toxic. Because it contains aluminum ions, excessive intake will affect the body's absorption of iron, calcium and other components, resulting in osteoporosis, anemia, and even affect the development of nerve cells; The taste is not good, the strips are easy to break, the water cannot be locked, and it will be rotten into a pot of porridge when steamed. However, the existing technology cannot provide a substance that completely replaces alum to regulate the acid-base of starch

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Embodiment 1 steps are as follows:

[0013] (1) Preparation of starch-water slurry mixture: mix starch and water according to the ratio of 1 kg of starch and 0.8 kg of water, and after stirring evenly, use an acidity meter to measure the pH of the water-slurry mixture, and the measured pH value is 6.6-7.0 between;

[0014] (2) Add an acidity regulator to adjust the pH: after measuring the original pH of the starch-water slurry mixture, keep the temperature of the starch-water slurry mixture constant, add the acidity regulator white vinegar, and stir while adding to make the acidity regulator white vinegar Fully dissolve in the starch mixture, and measure the pH value of the starch water slurry mixture with white vinegar at the same time, when the pH value reaches 5.5, stop adding the acidity regulator white vinegar;

[0015] When the pH value of the starch-water slurry mixture reaches 5.5 and the temperature is above 53°C, the degree of gelatinization of the starch is ...

Embodiment 2

[0016] Embodiment two steps are as follows:

[0017] (1) Preparation of starch-water slurry mixture: mix starch and water according to the ratio of 1 kg of starch and 0.8 kg of water, and after stirring evenly, use an acidity meter to measure the pH of the water-slurry mixture, and the measured pH value is 6.6-7.0 between;

[0018] (2) Add an acidity regulator to adjust the pH: after measuring the original pH of the starch-water slurry mixture, keep the temperature of the starch-water slurry mixture constant, add the acidity regulator white vinegar, and stir while adding to make the acidity regulator white vinegar Fully dissolve in the starch mixture, and measure the pH value of the starch water slurry mixture with white vinegar at the same time, when the pH value reaches 6, stop adding the acidity regulator white vinegar;

[0019] When the pH value of the starch-water slurry mixture reaches 6 and the temperature is above 53°C, the degree of gelatinization of the starch is hi...

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PUM

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Abstract

A disclosed acid-alkali adjusting method in starch hydrolysis technology during production of starch noodle comprises steps: preparing a mixed solution of starch and water slurry and a starch dry material, adding an acidity adjusting agent, and determining pH value. The method replaces a method for using alum to perform starch acid-alkali adjusting in conventional starch noodle production technology, is low in cost and simple in operation method, is capable of adjusting the acidity of starch for increasing the gelatinization degree of starch, and also helps to guarantee produced starch noodle to have performances being same as those of starch noodle prepared by adding alum and to have good transparence, high chewiness and toughness and strong water-holding capacity.

Description

technical field [0001] The invention relates to the technical field of starch treatment, in particular to an acid-base adjustment method for a starch hydrolysis process in the vermicelli production process. Background technique [0002] Vermicelli is a kind of food loved by the public. It uses starch as raw material. Alum is usually added in the starch hydrolysis process. Alum is a double salt of potassium sulfate and aluminum sulfate containing crystal water. It is acidic after hydrolysis. The purpose of adding alum It is to adjust the pH of starch. When the temperature of the starch-water slurry mixture is above 53°C and the pH value is between 5.5-6, the degree of gelatinization of the starch is higher, which makes the viscosity of the starch better and softens the starch. The vermicelli produced It will have good transparency, high gluten toughness and good taste. However, alum is very toxic. Because it contains aluminum ions, excessive intake will affect the body's abs...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/09A23L1/03A23L29/00
CPCA23L29/035A23L29/30A23V2002/00A23V2200/06A23V2250/022A23V2250/5118
Inventor 卢建军
Owner 卢建军
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