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A method for increasing the viscosity, heat stability and browning degree of extruded broken rice invert syrup

A technology of inverting syrup and thermal stability, which is applied in the fields of food processing and starch deep processing. It can solve the problems of extruded broken rice inverting syrup viscosity and low browning degree of thermal stability, so as to shorten the saccharification time, reduce the cost, and achieve good browning. Effect of Variation

Active Publication Date: 2018-11-16
台州黄罐健源食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The technical problem solved by the present invention: the present invention solves the problems of extruded broken rice inversion syrup existing in the prior art, such as low viscosity, thermal stability, and low browning degree. By skillfully controlling the sleeve extrusion temperature, the above-mentioned performance

Method used

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  • A method for increasing the viscosity, heat stability and browning degree of extruded broken rice invert syrup
  • A method for increasing the viscosity, heat stability and browning degree of extruded broken rice invert syrup
  • A method for increasing the viscosity, heat stability and browning degree of extruded broken rice invert syrup

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Embodiment 1

[0064] A method for improving the viscosity, thermal stability and browning degree of extruded broken rice invert syrup, characterized in that the method comprises the following steps:

[0065] (1) Extrusion treatment of broken rice: get the broken rice of pulverization, its moisture content is adjusted to 17%, then utilize twin-screw extruder to carry out extrusion treatment under the condition of 140rpm, feed rate is 10kg / h, Finally, it is dried and crushed, and filtered through an 80-mesh sieve to obtain uniform rice noodles for later use; the sleeve of the extruder is divided into four temperature zones in turn, the temperature of the first zone is 30°C, the temperature of the second zone is 65°C, and the temperature of the third zone is 105°C , the pressure in the third zone is 19MPa, the temperature in the fourth zone is 65°C, and the heating residence time in each zone is equal;

[0066] (2) Preparation of broken rice inversion syrup: the extruded rice flour obtained in...

Embodiment 2

[0072] A method for improving the viscosity, thermal stability and browning degree of extruded broken rice invert syrup, characterized in that the method comprises the following steps:

[0073] (1) Extrusion treatment of broken rice: get the broken rice of pulverization, its moisture is adjusted to 21%, then utilize twin-screw extruder to carry out extrusion treatment under the condition of 160rpm, feed rate is 12kg / h, finally Dry and pulverize, and filter through an 80-mesh sieve to obtain uniform rice noodles for later use; the sleeve of the extruder is divided into four temperature zones in turn, the temperature of the first zone is 40°C, the temperature of the second zone is 70°C, and the temperature of the third zone is 115°C. The pressure in the third zone is 19MPa, the temperature in the fourth zone is 70°C, and the heating residence time in each zone is equal;

[0074] (2) Preparation of broken rice inversion syrup: the extruded rice flour obtained in step (1) is mixed w...

Embodiment 3

[0080] A method for improving the viscosity, thermal stability and browning degree of extruded broken rice invert syrup, characterized in that the method comprises the following steps:

[0081] (1) Extrusion treatment of broken rice: get the broken rice of pulverization, its moisture is adjusted to 17%, then utilize twin-screw extruder to carry out extrusion treatment under the condition of 140rpm, feed rate is 11kg / h, finally Dry and pulverize, and filter through an 80-mesh sieve to obtain uniform rice noodles for later use; the sleeve of the extruder is divided into four temperature zones in turn, the temperature of the first zone is 30--40°C, the temperature of the second zone is 68°C, and the temperature of the third zone is 110°C, the pressure in the third zone is 16MPa, the temperature in the fourth zone is 68°C, and the heating residence time in each zone is equal;

[0082] (2) Preparation of broken rice inversion syrup: the extruded rice flour obtained in step (1) is m...

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Abstract

The invention relates to the field of deep processing of starch, and provides a method for improving viscosity, thermo-stability and browning degree of broken rice inverted syrup. Through a layered four-region temperature control mode, wherein first-region temperature is 30-40 DEG C, second-region temperature is 65-70 DEG C, third-region temperature is 105-115 DEG C, third-region pressure is 13-19MPa and fourth-region temperature is 65-70 DEG C, and the various regions are identical in heating retention time, the viscosity, thermo-stability and browning degree of broken rice and the broken rice inverted syrup obtained from the treatment, on the basis of keeping previously improved good performances unchanged or better, are significantly improved simultaneously, and meanwhile more surprisingly, the content of maltotriose in the finally obtained starch syrup is significantly improved, so that the health care function and the physicochemical properties of the syrup are improved and enhanced; meanwhile, glucose content is improved as well; a saccharifying time is shortened to 30min from original 1h; and a specific process and process parameters are determined.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to the field of starch deep processing, and relates to a method for increasing the viscosity, thermal stability and browning degree of extruded broken rice inversion syrup. Background technique [0002] Domestic starch sugar types can be roughly divided into liquid glucose, crystalline glucose, maltose syrup (maltose, high maltose syrup, maltose), maltodextrin, maltooligosaccharides, and fructose syrup according to the composition. Liquid glucose is a mixed syrup composed of glucose, maltose and maltooligosaccharides obtained by controlling the moderate hydrolysis of starch. According to the degree of conversion, it can be divided into three categories: high, medium and low. Among them, the medium conversion syrup is the largest and most used in industry. The wide range of starch invert syrup has a DE value of 40% to 60%. The content of maltooligosaccharides in invert syrup...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P19/14A21D2/18
CPCA21D2/181C12P19/14
Inventor 程建军刘丽王帅尹园倪春蕾张珊
Owner 台州黄罐健源食品有限公司
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