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Low-temperature extrusion-modified potato starch for improving quality of wholewheat deep-fried dough sticks and preparation method and application of low-temperature extrusion-modified potato starch

A potato starch and low-temperature technology is applied in the field of low-temperature extrusion modified potato starch and its preparation, which can solve problems such as inconsistency with consumption concepts, and achieve the advantages of reducing the dosage of chemical reagents, improving food quality, and improving gas production and gas holding capacity. Effect

Pending Publication Date: 2020-09-22
NANJING UNIV OF FINANCE & ECONOMICS
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Another example is that Chinese patent CN201810707888.0 adds chemical substances such as sodium bicarbonate, sodium hexametaphosphate, δ-gluconolactone, sodium stearoyl lactylate, calcium sulfate, etc. in the process of preparing fried dough sticks to improve the appearance and taste of quick-frozen fried dough sticks. Due to the addition of a large amount of chemical substances in the process of preparing deep-fried dough sticks, it does not conform to today's green and healthy consumption concepts

Method used

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  • Low-temperature extrusion-modified potato starch for improving quality of wholewheat deep-fried dough sticks and preparation method and application of low-temperature extrusion-modified potato starch
  • Low-temperature extrusion-modified potato starch for improving quality of wholewheat deep-fried dough sticks and preparation method and application of low-temperature extrusion-modified potato starch
  • Low-temperature extrusion-modified potato starch for improving quality of wholewheat deep-fried dough sticks and preparation method and application of low-temperature extrusion-modified potato starch

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preparation example Construction

[0018] The invention provides a method for preparing low-temperature extrusion modified potato starch for improving the quality of whole wheat fried dough sticks, which comprises the following steps: performing low-temperature extrusion modification on potato starch to obtain low-temperature extrusion modified potato starch.

[0019] In the present invention, the low-temperature extrusion modification treatment is preferably carried out in a twin-screw extruder, and the extrusion temperature of the low-temperature extrusion modification is preferably 60-120° C.; the rotation speed of the twin-screw extruder is preferably 60-120r / min; the moisture content of the material during the low-temperature extrusion modification process is preferably 20-60wt.%. The present invention regulates the degree of gelatinization and degradation of starch in the low-temperature extrusion modification process by controlling the moisture content, extrusion temperature and screw speed, thereby ensur...

Embodiment 1

[0031] Preparation of low temperature extrusion modified potato starch:

[0032] When the rotational speed of the twin-screw extruder is 60r / min, the extrusion temperature is 60°C, and the moisture content of the material is 20wt.%, the potato starch is modified by low-temperature extrusion; the starch obtained by extrusion is dried to make the starch contain The water content is reduced to less than 14wt.%, and the particle size is smaller than 60 mesh through centrifugal crushing to obtain low-temperature extrusion modified potato starch.

[0033] Prepare materials according to the following mass parts: 5.8 parts of low-temperature extrusion modified potato starch, 52.2 parts of whole wheat flour, 1.74 parts of aluminum-free compound dough stick leavening agent, 0.81 parts of salt and 39.45 parts of water. The low-temperature extrusion modified potato starch is prepared by the above-mentioned method. Wherein, the gross mass of preparation raw material is 200g (5 fried dough...

Embodiment 2

[0040] Same as the condition parameters of Example 1, the difference is that the present embodiment injects moisture into the potato starch during the preparation of the modified potato starch by low-temperature extrusion, and the moisture content of the material is 60wt.%; the extrusion temperature is 90 ℃; the total mass of raw materials for preparation is 200g, the mass fraction of low-temperature extrusion modified potato starch is 1.16 parts, and the mass fraction of whole wheat flour is 56.84 parts, that is, the dosage of low-temperature extrusion modified potato starch is 2.32g, and the dosage of whole wheat flour It is 113.68g.

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Abstract

The invention relates to the technical field of food, in particular to low-temperature extrusion-modified potato starch for improving quality of wholewheat deep-fried dough sticks as well as a preparation method and application of the low-temperature extrusion-modified potato starch. The invention provides a preparation method of low-temperature extrusion-modified potato starch for improving the quality of wholewheat deep-fried dough sticks. The preparation method comprises the following steps of carrying out low-temperature extrusion modification on potato starch to obtain the low-temperatureextrusion modified potato starch. The low-temperature extrusion-modified potato starch is obtained through a physical modification method and applied to quality improvement of wholewheat deep-fried dough sticks, and the product has good edible quality, is low in cost and safe to eat, and the dosage of chemical reagents is greatly reduced.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a low-temperature extrusion modified potato starch for improving the quality of whole wheat fried dough sticks and its preparation method and application. Background technique [0002] Fried dough sticks are made from flour, water, salt and a leavening agent through processes such as kneading, noodles, forming and frying. It is a breakfast product that people like very much. However, long-term consumption of refined wheat products and fried foods will increase the burden on the human body, which in turn will cause various chronic diseases such as hyperlipidemia and heart disease. Compared with refined wheat products, whole wheat flour contains endosperm, bran and germ, is rich in dietary fiber and various trace elements, and belongs to the category of whole grain food. [0003] The presence of bran and germ reduces the eating quality of whole wheat fritters and hinders the accepta...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/30A23P30/34A21D2/18A21D2/36
CPCA23L29/30A23P30/34A21D2/186A21D2/36A23V2002/00A23V2250/5118
Inventor 汤晓智王佳玉吴迪
Owner NANJING UNIV OF FINANCE & ECONOMICS
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