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 modified starch, specifically a modified starch used for producing hot pot fried bean curds. Background technique [0002] Fried bean curd skin is a tofu skin made by boiling soy milk and forming a natural oil film on the surface, then picking it up and drying it. It is also called "oil skin", "yuba" and "bean curd skin". Nutritional value: Traditional Chinese medicine theory believes that tofu skin is flat in nature and sweet in taste, and has the functions of clearing away heat and moistening the lungs, relieving cough and eliminating phlegm, nourishing the stomach, detoxifying, and antiperspirant. Tofu skin is rich in nutrients, with high protein and amino acid content. According to modern scientific determination, it also has 18 trace elements necessary for the human body such as iron, calcium, and molybdenum. Children's consumption can improve immunity and promote physical and intellectual development. Long-term consum...

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