Raw starch product and raw starch product processing method

Abstract

The invention provides a raw starch product. The raw starch product is characterized by comprising components of japonica rice starch, dietary supplementation powder and bonding starch, wherein the dietary supplementation powder comprises seafood dietary supplementation powder, selenium-rich dietary supplementation powder, edible flower dietary supplementation powder and protein dietary supplementation powder, and 1-5 parts by weight of the dietary supplementation powder is contained in terms of 100 parts by weight of the japonica rice starch; the bonding starch comprises cassava powder, sweet potato powder and potato powder, and 1-5 parts by weight of the bonding starch is contained in terms of 100 parts by weight of the japonica rice starch. The invention further provides a raw starch product processing method. The method comprises steps as follows: performing bonding starch gelatinization, processing raw starch paste into round or round-like particles, and drying the particles. The raw starch product and the raw starch product processing method are provided, and the raw starch product tastes good, is nutrient-rich, has excellent quality and can realize industrial production.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a raw starch product and a processing method for the raw starch product. Background technique [0002] Sago is sago rice, which is a specialty product in Indonesia. It is made of tapioca flour, wheat starch, and corn flour to form a bead-shaped powder. Sago has the function of restoring natural moisture to the skin. On many islands in countries such as the Philippines, Indonesia, Malaysia, and Papua New Guinea, a tree called sago palm grows. The sago palm has a thick, straight trunk and contains a lot of starch. Generally, the sago palm tree has a lifespan of 20 years and dies after flowering. Before it is about to bloom, people cut down the trunk, remove the branches and leaves, saw it horizontally into sections, each section is about 1 meter, and then split it into two vertically, scrape out the starch in the stem with a knife, immerse it in a bucket, and the starc...

AI Technical Summary

Problems solved by technology

[0005] Pearl powder is loved by people because of its special flavor, but there are many defects in the traditional manufacturing process of pearl powder granules: firstly, japonica rice starch is selected as a single starch raw material, because of the weak adhesion of japonica rice, in the cooking process It is easy to disperse and paste, which affects the taste. Some processors use additives such as alkali or borax to make the pearl powder difficult to paste when cooked, but it will lead to excessive consumption, which is not good for health. , the nutritional value is single; again, the traditional pearl powder particles have the step of drying and forming, if the weather is not good, it is easy to make the pearl powder particles polluted and sour; finally, the traditional handicraft method is not conducive to industrial production, with small output and low efficiency. Can not well meet the market demand for raw starch products such as pearl powder granules