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No-alum potato starch product containing compound additive and preparation method thereof

A technology of compound additive and potato starch, which is applied in the field of food processing, can solve the problems of unsatisfactory use effect and processing technology of alum substitutes, and achieve the effects of enriching nutritional value and health care effect, convenient use and high transparency.

Inactive Publication Date: 2015-01-07
GANSU QILIANXUE STARCH IND TRADE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The technical problem to be solved by the present invention is aimed at the defects of alum-containing starch products such as potato vermicelli and vermicelli processed in the prior art and the unsatisfactory use effect and processing technology of alum substitutes for starch products such as potato vermicelli and vermicelli without alum. Insufficient, provide a kind of alum-free potato starch product containing compound additive and preparation method thereof

Method used

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  • No-alum potato starch product containing compound additive and preparation method thereof
  • No-alum potato starch product containing compound additive and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0024] An alum-free potato vermicelli containing compound additives, comprising the following raw materials: 91 kg of tuber starch, 6 kg of chestnut starch, 3 kg of high amylose corn starch, and 0.5 kg of compound additives; the compound additive includes the following raw materials: thorny cloud gum 0.2 kg , Hollyhock gum 0.1kg, salt 0.1kg, potassium dihydrogen phosphate 0.06kg, calcium chloride 0.04kg.

[0025] A method for preparing alum-free potato vermicelli containing compound additives includes the following specific steps:

[0026] ⑴Amylopectin degradation: Weigh the potato starch and chestnut starch according to the formula and mix them into mixed starch. Take 95% of the mixed starch, add 1.2 times the amount of water to it, and add pullulanase in the amount of 3.5mg / kg, enzymatically hydrolyzed at 40°C and pH6.5 for 35min, after stirring and clarification, the precipitated wet starch was taken out, and the wet starch contained 54% water;

[0027] ⑵Mixing and maturation: Ta...

Embodiment 2

[0030] An alum-free potato vermicelli containing compound additives, comprising the following raw materials: 96kg potato starch, 3kg chestnut starch, 1kg high amylose corn starch, and 0.3kg compound additives; the compound additive includes the following raw materials: thorny cloud gum 0.1kg, 0.1 kg of hollyhock gum, 0.05 kg of salt, 0.04 kg of potassium dihydrogen phosphate, and 0.01 kg of calcium chloride.

[0031] The preparation method of the composite additive-free potato vermicelli described in this example is the same as that of Example 1.

Embodiment 3

[0033] An alum-free potato vermicelli containing compound additives, comprising the following raw materials: 93kg potato starch, 5kg chestnut starch, 2kg high amylose corn starch, and 0.8kg compound additive; said compound additive includes the following raw materials: thorny cloud gum 0.2kg, 0.2 kg of hollyhock gum, 0.2 kg of salt, 0.15 kg of potassium dihydrogen phosphate, and 0.05 kg of calcium chloride.

[0034] The preparation method of the composite additive-free potato vermicelli described in this example is the same as that of Example 1.

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Abstract

The invention discloses a no-alum potato starch product containing a compound additive and a preparation method thereof, belonging to the technical field of food processing. The no-alum potato starch product comprises the following materials: potato starch, chestnut starch, high-amylase corn starch and the compound additive, wherein the compound additive comprises tara gum, abelmoschus manihot gum, salt, potassium dihydrogen phosphate and calcium chloride. The preparation method comprises the following steps of degradation of amylopectin, size mixing, curing and three-section drying and the like. The no-alum potato starch product and the preparation method disclosed by the invention have the advantages that the used composite additive is green and safe, low in cost, convenient to use and good in use effect, and is an ideal alum substitute for processing a potato starch product. The processed potato starch product is excellent in quality, has health-care action, and is good in taste, high in transparency, good in toughness and elasticity, and low in strip breaking rate, consomme rate and dissolution rate.

Description

Technical field [0001] The invention belongs to the technical field of food processing, and relates to an alum-free potato starch product containing composite additives and a preparation method thereof. Background technique [0002] Starch products such as vermicelli and noodles are traditional foods that are deeply loved by Chinese residents. They are made by using the principle of gelatinization of amylose with a greater degree of polymerization to form a thermally irreversible gel with good elasticity and toughness. The main raw material of potato starch products is potato starch. During the production process, process adjustments and food additives are added to achieve the best performance, so that the produced potato products have the characteristics of transparency, boiling resistance, and chewy texture. Due to the simple and simple traditional production equipment, in order to achieve stable performance of potato products, it can only be achieved by adding a large amount o...

Claims

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Application Information

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IPC IPC(8): A23L1/09A23L29/30
CPCA23L29/25A23L29/294A23L29/30A23V2002/00A23V2200/128A23V2250/1578A23V2250/1582A23V2250/16A23V2250/5082A23V2250/502A23V2250/5118A23V2200/14A23V2200/228
Inventor 赵怀卓
Owner GANSU QILIANXUE STARCH IND TRADE
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