Modified starch for producing bean curd skins for chafing dish

Abstract

The invention discloses modified starch for producing bean curd skins for a chafing dish. The modified starch consists of acetylated distarch adipate and sodium starch octenyl succinate, wherein the acetylated distarch adipate is prepared through the following steps of compounding glutinous corn starch and tapioca starch in the proportion of the glutinous corn starch to the tapioca starch being 1to 1 into 40% starch milk, adjusting pH with sodium hydroxide of which the concentration is 5%, raising the temperature, adding acetic anhydride adipic anhydride mixed liquor of which the mass is 5% of that of the glutinous corn starch and tapioca starch, then performing rotational flow washing, performing dehydration, performing drying, performing crushing and performing packaging; and the sodiumstarch octenyl succinate is prepared through the steps of compounding the tapioca starch into 40% starch milk, adjusting pH with sodium hydroxide of which the concentration is 3%, raising the temperature, adding octenyl succinic anhydride of which the mass is 3% of that of the tapioca starch, then performing rotational flow washing, performing dehydration, performing drying, performing crushing,and performing packaging. Compared with conventional bean curd skins, the bean curd skins made from the modified starch disclosed by the invention have the advantages that after the modified starch isadded, the bean curd skins are easy to shape, not liable to break and good in toughness, and during instant-boiling of the chafing dish, the bean curd skins are good in rehydration properties, resistant to cook, fine and smooth in mouth feel and soft.

Description

technical field [0001] The invention relates to a denatured starch, in particular to a denatured starch for producing hot pot oil bean curd. Background technique [0002] Oily bean curd skin is a tofu skin that is formed after the surface of soy milk is boiled to form a natural oil film, which is "picked up" and dried. It is also called "oil skin", "yuba" and "tofu skin". Nutritional value: The theory of traditional Chinese medicine believes that tofu skin is flat and sweet, and has the effects of clearing heat and moistening lungs, relieving cough and eliminating phlegm, nourishing stomach, detoxification, and antiperspirant. Tofu skin is rich in nutrition, high in protein and amino acid content, and according to modern scientific determination, there are 18 kinds of trace elements necessary for human body such as iron, calcium and molybdenum. Children's consumption can improve immunity and promote physical and intellectual development. Long-term consumption of the elderl...

AI Technical Summary

Problems solved by technology

[0003] At present, oily soybean skins are mainly made of soybeans, but the price of soybeans is relatively high. In order to reduce costs, starch and soybeans are generally used to process oily soybean skins. The oily soybean skins mixed with starch are generally brittle and tough after cooking. Poor, poor rehydration, and intolerance to cooking are mainly due to the fact that the starch molecular groups in the currently added starch are difficult to fully lock the oil in the bean itself. Not only that, it also needs to be combined with the original soybean fiber and soybean protein, that is, to grasp The ability to extract soybean fiber and soybean protein is poor, so it is more difficult to add traditional starch to make the oily soybean skin made of whole soybeans more resistant to cooking, smoother and tender