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Biscuits containing Chinese yam rhizome resistant starch and preparation method thereof

A technology of resistant starch and Chinese yam, which is applied in the directions of baked food with modified ingredients, tuber baked food, baking, etc., can solve the problem of low yield of resistant starch and the like, and achieves good edible taste, good appearance and color, The effect of high yield and purity

Inactive Publication Date: 2018-03-02
GUANGXI NANNING SHENGQIAN TECH DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Chinese patent 201710573545.5 provides a method for preparing cassava resistant starch. The steps are as follows: take cassava starch, heat-press, cool to room temperature, add heat-resistant α-amylase to react, then cool to room temperature for ultrasonic treatment, let stand, bake Drying, grinding, and sieving to obtain the cassava resistant starch, the preparation method of the invention is used to solve the problem of low yield of resistant starch in the existing preparation technology

Method used

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  • Biscuits containing Chinese yam rhizome resistant starch and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Yam pretreatment: take fresh yam, wash and peel, protect the color, slice, crush and homogenate with a tissue grinder, and then put the homogenate into a high-voltage pulsed electric field for extraction for 4.5 minutes, and the electric field strength is 23V / cm, the pulse time is 9μs, and the pulse frequency is 200Hz.

[0029] Centrifugal separation: Add half the volume of water to the treated Chinese yam homogenate for high-speed centrifugation, the centrifugal speed is 11000r / min, and the centrifugation time is 9min. After centrifugation, the supernatant and the lower layer of starch residue are separated, and then the lower layer of starch Add half of the volume of starch to the slag, and then perform high-speed centrifugation after stirring, and repeat the centrifugation for 3 times; collect and obtain the lower layer of starch slag after repeated centrifugation.

[0030] Preparation of yam resistant starch: add half the volume of water to the separated lower laye...

Embodiment 2

[0033] Yam pretreatment: take fresh yam, wash and peel, protect the color, slice, crush and homogenize with a tissue grinder, and then put the homogenate into a high-voltage pulsed electric field for extraction for 4 minutes, and the electric field strength is 20V / cm, the pulse time is 8μs, and the pulse frequency is 185Hz.

[0034] Centrifugal separation: Add half the volume of water to the treated Chinese yam homogenate for high-speed centrifugation, the centrifugal speed is 13000r / min, and the centrifugation time is 8min. After centrifugation, the supernatant and the lower layer of starch residue are separated, and then the lower layer of starch Add half of the volume of starch into the slag, and then perform high-speed centrifugation after stirring, and repeat the centrifugation for 3 times; collect the lower layer of starch slag obtained through multiple centrifugation.

[0035] Preparation of yam resistant starch: add half the volume of water to the separated lower laye...

Embodiment 3

[0038] Yam pretreatment: take fresh yam, wash and peel, protect the color, slice, crush and homogenize with a tissue grinder, then put the homogenate into a high-voltage pulsed electric field for extraction for 5 minutes, and the electric field strength is 18V / cm, the pulse time is 7μs, and the pulse frequency is 190Hz.

[0039] Centrifugal separation: Add half the volume of water to the treated Chinese yam homogenate for high-speed centrifugation, the centrifugal speed is 14000r / min, and the centrifugation time is 12min. After centrifugation, the supernatant and the lower layer of starch residue are separated, and then the lower layer of starch Add half of the volume of starch into the slag, and then perform high-speed centrifugation after stirring, and repeat the centrifugation for 3 times; collect the lower layer of starch slag obtained through multiple centrifugation.

[0040] Preparation of yam resistant starch: add half the volume of water to the separated lower layer o...

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Abstract

The invention belongs to the technical field of processing of agriculture products, and particularly relates to biscuits containing Chinese yam rhizome resistant starch and a preparation method thereof. The biscuits comprise the following components in parts by weight: 70-75 parts of Chinese yam rhizome resistant starch, 20-25 parts of low-gluten wheat flour, 20-30 parts of tea-seed oil, 10-20 parts of liquid whole eggs, 5-10 parts of honey, 2-3 parts of mannitol, 3-4 parts of erythritol, 0.02-0.06 part of ammonium bicarbonate, 0.06-0.18 part of baking soda, 0.03-0.08 part of table salt and 10-25 parts of water. The preparation method comprises the following steps of preparing the resistant starch from fresh Chinese yam rhizomes, mixing the raw materials, performing blending, and performing rolling forming to prepare the biscuits containing the Chinese yam rhizome resistant starch.

Description

technical field [0001] The invention belongs to the technical field of agricultural product processing, in particular to a biscuit containing Chinese yam resistant starch and a preparation method thereof. Background technique [0002] Chinese yam is the root tuber of Dioscorea opposita plant in Dioscorea family, and it is a medicinal and edible plant. Chinese yam contains crude fiber, pectin, polysaccharide, amylase, mucus, glycoprotein, allantoin, saponin, yam, choline, fatty acid and other components, as well as trace amounts of iodine, calcium, iron and phosphorus that are indispensable to the human body. It has the functions of nourishing the spleen and nourishing the stomach, promoting body fluid and benefiting the lungs, stopping diarrhea and dampness. [0003] Resistant starch is resistant starch, which refers to starch and starch degradation products that are not absorbed by the small intestine of healthy humans and can be fermented or partially fermented in the lar...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/043A21D13/062A21D13/06A21D2/16A21D2/34A21D2/18C12P19/16C12P19/14C12P19/04
CPCA21D2/16A21D2/181A21D2/34A21D13/06A21D13/062A21D13/043C12P19/04C12P19/14C12P19/16
Inventor 钟安祺
Owner GUANGXI NANNING SHENGQIAN TECH DEV CO LTD
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