Special composite starch for bean jelly and preparation method thereof

A technology of compound starch and jelly, applied in application, food science, food preservation, etc., can solve the problems of uneven quality, singleness, and large difference in taste of jelly, and achieve the effect of high nutritional value, easy to be absorbed, and easy to absorb and utilize.

Inactive Publication Date: 2019-08-20
GUANGXI GAOYUAN STARCH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional jelly in our country is basically boiled with pure starch. Starch is made of glucose molecules. Starch jelly is mainly made of its gel properties. During the cooling process of the product, the molecular chain rearranges to form an elastic block. shape, but there are many starches on the market with poor quality, which makes the prepared jelly taste different, the quality is not uniform, and the surface is easy to age; and some starches show poor taste in the process of preparing jelly, which is difficult to shape. The surface is not smooth and has poor elasticity; traditional jelly is often prepared with alum, which contains a large amount of aluminum, and excessive aluminum will affect human health; in addition, the traditional jelly-specific starch is relatively single, and its nutritional value is low, which cannot meet the needs of consumption. needs of readers

Method used

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  • Special composite starch for bean jelly and preparation method thereof

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Effect test

Embodiment 1

[0040] A special composite starch for jelly, the special composite starch for jelly comprises the following components by weight: 11 parts of broad bean starch; 12 parts of pea starch; 3 parts of red bean starch; 12 parts of organic acid; 2 parts of potassium chloride; 5 parts of n-butanol share.

[0041] In addition, there is also provided a preparation method for compound starch special for jelly, comprising the steps of:

[0042] 1) Weigh the broad beans, peas and red beans, screen and remove the dust, and then peel them. The peeled broad beans, peas and red beans are then put into a pulverizer for ultra-fine grinding, and the pulverized coarse starch is put into a high-speed mixer for high-speed mixing. Enter the coarse separation to separate the coarse starch;

[0043] 2) put the coarse starch into the twin-screw extrusion, the twin-screw extrusion is divided into four sections with different temperatures, and the coarse starch is crushed again after extrusion;

[0044]...

Embodiment 2

[0056] A special compound starch for jelly, said compound starch for jelly comprises the following components by weight: 17 parts of broad bean starch; 18 parts of pea starch; 6 parts of red bean starch; 18 parts of organic acid; 4 parts of potassium chloride; 8 parts of n-butanol share.

[0057] In addition, there is also provided a preparation method for compound starch special for jelly, comprising the steps of:

[0058] 1) Weigh the broad beans, peas and red beans, screen and remove the dust and then peel them. The peeled broad beans, peas and red beans then enter the pulverizer for ultra-fine grinding, and put the coarse starch that has been crushed through a 140 mesh sieve into a high-speed mixer. Mix at high speed, and then enter the coarse separation to separate the coarse starch;

[0059]2) Put the coarse starch into the twin-screw extrusion, and the twin-screw extrusion is divided into four sections with different temperatures. The different temperatures of the four...

Embodiment 3

[0071] A special composite starch for jelly, the special composite starch for jelly comprises the following components by weight: 15 parts of broad bean starch; 16 parts of pea starch; 4 parts of red bean starch; 14 parts of organic acid; 3 parts of potassium chloride; 6 parts of n-butanol share.

[0072] In addition, there is also provided a preparation method for compound starch special for jelly, comprising the steps of:

[0073] 1) Weigh the broad beans, peas and red beans, screen and remove the dust and then peel them. The peeled broad beans, peas and red beans then enter the pulverizer for ultra-fine grinding, and put the coarse starch that has been crushed through a 140 mesh sieve into a high-speed mixer. Mix at high speed, and then enter the coarse separation to separate the coarse starch;

[0074] 2) Put the coarse starch into the twin-screw extrusion, and the twin-screw extrusion is divided into four sections with different temperatures. The different temperatures o...

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Abstract

The invention discloses a composite starch for bean jelly and a preparation method thereof. The composite starch is prepared from broad bean starch, pea starch, red bean starch, organic acid, potassium chloride and n-butanol and has a better gelation property. The bean jelly made from the composite starch has good mouthfeel. By molecular rearrangement of the composite starch, the bean jelly with good elasticity is obtained. Meanwhile the special composite starch for preparing the bean jelly has the characteristics of higher nutritive value, safety and easy absorption and utilization. The composite starch of the invention has the purity of 98%, and makes the bean jelly prepared therefrom have a smooth mouthfeel.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a special composite starch for jelly and a preparation method thereof. Background technique [0002] Jelly is a kind of starch gel food. In terms of food processing, the processing method is relatively simple, and it is favored because of its functions of relieving heat and diet. The traditional jelly in our country is basically boiled with pure starch. Starch is made of glucose molecules. Starch jelly is mainly made of its gel properties. During the cooling process of the product, the molecular chain rearranges to form an elastic block. shape, but there are many starches on the market with poor quality, which makes the prepared jelly taste different, the quality is not uniform, and the surface is easy to age; and some starches show poor taste in the process of preparing jelly, which is difficult to shape. The surface is not smooth and has poor elasticity; traditional jelly is oft...

Claims

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Application Information

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IPC IPC(8): A23L29/30A23L3/46
CPCA23L3/46A23L29/30A23V2002/00A23V2250/5118A23V2300/10
Inventor 张晋滔张晋源徐远平
Owner GUANGXI GAOYUAN STARCH
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