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Easily-cooked dietary fiber-like starch-based gel and preparation method thereof

A technology of dietary fiber and starch, which is applied in the field of fast-cooking starch-based gel and its preparation, can solve the problems of long cooking time, elevated blood sugar, stable blood sugar in patients who are not prone to hyperglycemia, and achieve stable blood sugar and intestinal health , the effect of labor saving

Active Publication Date: 2015-05-13
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Traditional gelatinized foods have the following disadvantages: (1) There are many types and amounts of gelatinized colloids, which is not conducive to the health of consumers; (2) After eating, commercially available starch-based gels are easily converted into blood sugar, causing blood sugar (3) When some gelatinized foods are applied to other foods, they need to be cooked, and the cooking time is long, and most of them are longer than 20 minutes; it is particularly important to improve the above shortcomings

Method used

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  • Easily-cooked dietary fiber-like starch-based gel and preparation method thereof
  • Easily-cooked dietary fiber-like starch-based gel and preparation method thereof
  • Easily-cooked dietary fiber-like starch-based gel and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A preparation method for a fast-cooking starch-based gel of a kind of dietary fiber, comprising the following processing steps:

[0033] (1) Accurately weigh each raw material, wherein the mass fraction of each raw material is: tapioca starch 60.00%, guar gum 3.0%, caramel pigment 4.36%, sucralose 0.044%, water 32.596%;

[0034] (2) fully mix guar gum and tapioca starch;

[0035] (3) Dissolving caramel pigment and sucralose in water respectively, and adding them to the mixture in step (2), stirring evenly;

[0036] (4) Extrude the mixture obtained in step (3) with a twin-screw extrusion system, the conditions are: the three-stage temperature ranges are respectively 30°C, 50°C, and 110°C, the screw speed is 90 rpm, and the abrasive tool is A round hole with a diameter of 1 mm;

[0037] (5) Cutting and shaping the initial product in step (4), vacuumize and pack after cooling to obtain the fast-cooking starch-based gel similar to dietary fiber. The performance of the pr...

Embodiment 2

[0044] A preparation method for a fast-cooking starch-based gel of a kind of dietary fiber, comprising the following processing steps:

[0045] (1) Accurately weigh each raw material, wherein the mass fraction of each raw material is: potato starch 60.00%, guar gum 6.00%, monascus red 0.90%, sucralose 0.046%, water 33.054%;

[0046] (2) fully mix guar gum and potato starch;

[0047] (3) Monascus red and sucralose are respectively dissolved in water, and added to the mixture obtained in step (2), and stirred evenly;

[0048] (4) Extrude the mixture obtained in step (3) with a twin-screw extrusion system, the conditions are: the three-stage temperature ranges are respectively 35°C, 55°C, and 90°C, the screw speed is 70 rpm, and the abrasive tool is A round hole with a diameter of 1 mm;

[0049] (5) Cutting and shaping the initial product in step (4), vacuumize and pack after cooling to obtain the fast-cooking starch-based gel similar to dietary fiber. The distribution of nutr...

Embodiment 3

[0052] A preparation method for a fast-cooking starch-based gel of a kind of dietary fiber, comprising the following processing steps:

[0053] (1) Accurately weigh each raw material, wherein the mass fraction of each raw material is: wheat starch 73.30%, gelatin 1.7%, radish red 5.5%, malic acid 0.05%, water 19.45%;

[0054] (2) fully mix gelatin and wheat starch;

[0055] (3) Dissolving radish red and malic acid in water respectively, and adding to the mixture in step (2), stirring evenly;

[0056] (4) The mixture obtained in step (3) is extruded with a twin-screw extrusion system, and the conditions are: the three-stage temperature ranges are respectively 25°C, 45°C, and 130°C, the screw speed is 80 rpm, and the abrasive tool is A round hole with a diameter of 1mm;

[0057] (5) Cutting and shaping the initial product in step (4), vacuumize and pack after cooling to obtain the fast-cooking starch-based gel similar to dietary fiber.

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Abstract

The invention discloses easily-cooked dietary fiber-like starch-based gel and a preparation method of the easily-cooked dietary fiber-like starch-based gel. The starch-based gel is prepared from the following raw materials in percentage by weight: 56.40%-73.30% of starch, 1.70%-10.70% of edible hydrophilic colloid, 0.8%-5.50% of edible pigment, 0.03%-0.1% of a flavor agent, and 16.90%-40.10% of water; and the components are mixed uniformly and the mixture is extruded and molded to obtain the starch-based gel. The preparation method of the starch-based gel is simple, the recurring time can be shortened and the content of like dietary fibers is high.

Description

technical field [0001] The invention relates to the field of deep processing of starch, in particular to a fast-cooking starch-based gel with dietary fiber-like properties and a preparation method thereof, which uses starch as a main raw material. Background technique [0002] The gelation of food form makes the food soft, waxy, elastic and chewy, so it is very popular among the public. The gelled food can be used as the main body of the food or added in the form of auxiliary materials or embellished with specific foods. It can be customized according to food design requirements and Consumption preferences choose specific application methods. At present, specific food types include jelly candies, QQ candies, pastries, pearl powder balls, etc. [0003] Traditional gelatinized foods have the following disadvantages: (1) There are many types and amounts of gelatinized colloids, which is not conducive to the health of consumers; (2) After eating, commercially available starch-ba...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/09A23L29/30
CPCA23V2002/00A23V2200/32
Inventor 洪雁周姗姗顾正彪程力李兆丰李才明
Owner JIANGNAN UNIV