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Sweet potato starch food quick-freezing and refrigeration method

A potato starch and food technology, which is applied in the field of quick-frozen red (white) potato starch food antifreeze cracking and water retention, and can solve problems that affect eating and appearance, easy to lose water, cracking, etc.

Inactive Publication Date: 2017-04-26
湖北采纳福食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Because the dough or dough made with red (white) potato starch has poor ductility and is easy to lose water, therefore, the stuffed, mixed stuffed and non-filled foods made of red (white) potato starch are used in quick-frozen and refrigerated will crack in the process
At present, the food manufacturing industry is to add additives containing chemical raw materials such as guar gum, xanthan gum, and sodium tripolyphosphate to the flour for quick-frozen food antifreeze cracking and water retention. However, no additive has been found to be effective. It is necessary to prevent the food made of red (white) potato starch from cracking and dehydration during quick-freezing and cold storage. Moreover, the use of food additives does not meet people's consumer demand for food health and safety.
[0003] At the same time, this quick-frozen and refrigerated red (white) potato starch food is easy to cause cracking or muddy soup during the cooking process, which affects the food and appearance.

Method used

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  • Sweet potato starch food quick-freezing and refrigeration method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Implementation 1: According to the standard requirements for the manufacture of quick-frozen food, before the red (white) potato starch food is quickly put into the quick-freezing device after being formed, the food to be frozen is directly wrapped in a food-grade plastic film bag. The size and specification of the film bag can be convenient Fully trap the food to be frozen without leaving too much space, the bag mouth can be twisted and sealed tightly, so that the food in the bag can retain moisture to the maximum extent during quick freezing and prevent cracking. After the quick freezing is completed, the food is packed with film and sent to the cold storage for storage. After the food is formed, it is put into a device at -25°C for quick freezing. After the quick freezing is completed, the central temperature of the food reaches below -10°C. The cold storage of the quick-frozen food also requires the temperature of the cold storage to be kept at -10°C;

[0030] The i...

Embodiment 2

[0031] Implementation 2: After the food is formed, quickly put it into a -30°C device for quick freezing. After the quick freezing is completed, the central temperature of the food reaches below -15°C. The cold storage of the quick frozen food also requires the temperature of the cold storage to be kept at -15°C;

[0032] Other technical solutions are the same as Implementation 1;

[0033] The integrity rate of the quick-frozen buns is over 98%. During the cooking process, 3% of the red (white) potato starch food is cracked or the stuffing is opened.

Embodiment 3

[0034] Implementation 3: After the food is formed, put it into a device at -35°C for quick freezing. After the quick freezing, the central temperature of the food must be below -18°C. After quick freezing, the temperature of the cold storage is also required to be kept at -18°C.

[0035] Other technical schemes are identical with implementation 1.

[0036] The integrity rate of the quick-frozen buns is over 99%. During the cooking process, the red (white) potato starch food is cracked or the filling is missing.

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Abstract

The invention relates to a sweet potato starch food quick-freezing and refrigeration method. The method is characterized in that after molding of the sweet potato starch food, a food grade plastic film bag is employed to wrap to-be-frozen food directly, then the wrapped food is placed into a device at a temperature ranging from -30DEG C to -40DEG C for quick-freezing, at the end of quick-freezing, the food center temperature ranges from -15DEG C to -18DEG C, and the cold storage temperature is maintained in a range from -15DEG C to -18DEG C. Due to poor ductility and easy dehydration of sweet potato starch, in addition to cracking and shrinking drying in the quick-freezing and refrigeration process, sweet potato starch food rupture or muddy soup appears easily in a cooking process, to-be-frozen food is directly wrapped with a food grade plastic film bag, then the food is subjected to low temperature quick-freezing and refrigeration together with the film, the perfectness ratio of molded sweet potato starch food reaches 98% or more.

Description

technical field [0001] The invention relates to the field of food, in particular to a method for quick-frozen red (white) potato starch food to resist freezing and retain water. Background technique [0002] Because the dough or dough made with red (white) potato starch has poor ductility and is easy to lose water, therefore, the stuffed, mixed stuffed and non-filled foods made of red (white) potato starch are used in quick-frozen and refrigerated cracks in the process. At present, the food manufacturing industry is to add additives containing chemical raw materials such as guar gum, xanthan gum, and sodium tripolyphosphate to the flour for quick-frozen food antifreeze cracking and water retention. However, no additive has been found to be effective. It is necessary to prevent cracking and dehydration of foods made of red (white) potato starch during quick freezing and cold storage. Moreover, the use of food additives does not meet people's consumer demand for food health a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/36
CPCA23L3/36
Inventor 陈光明万勇
Owner 湖北采纳福食品有限公司
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