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Starch gel rich in fat-soluble nutritional component, preparation method for starch gel and application of starch gel.

A nutrient and fat-soluble technology, which is applied in the field of starch gel rich in fat-soluble nutrients and its preparation, can solve the problems of adding difficult-to-fat-soluble nutrients, not easy for consumers to accept, and affecting the characteristics of the final product, etc., to achieve The effect of strong gel performance, simple process and easy operation

Active Publication Date: 2020-11-17
QILU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Starch gel products belong to the water-soluble gel system. Water-soluble nutrients are relatively easy to disperse into the starch gel system, but the nutrients represented by fat are insoluble in the starch system, so it is difficult to add fat-soluble nutrients to the starch gel system. starch gel products
Even if the fat globules are distributed in the starch gel through emulsification, the gel performance and light transmittance of the starch gel products will be reduced due to the large size of the fat globules and their barrier effect, which will affect the characteristics of the final product and are not easy to be processed. consumer acceptance

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A preparation method of starch gel containing fat-soluble components, comprising the following steps:

[0030] (1) Preparation of deep-sea fish oil emulsion: Disperse 30g of deep-sea fish oil, 5g of vitamin E, 2g of starch octenyl succinate, and 5g of 1,3-butanediol into 1000g of ice water, and micro-jet at 4°C and 70Mpa homogeneous;

[0031] (2) Dissolving pregelatinized waxy starch: Add 100 g of pregelatinized waxy starch to step (1) to disperse it evenly into the water phase of the emulsion, and stir well at room temperature for 1 hour to make the pregelatinized waxy starch The gelatinized waxy starch is fully dissolved;

[0032] (3) Mixing: Add 200 g of mung bean starch to the mixed liquid obtained after mixing in step (2), and stir thoroughly;

[0033] (4) Heating: Heating the mixture obtained in step (3) at 90°C for 30 minutes, cooling and molding to obtain a starch gel product rich in fat-soluble components.

Embodiment 2

[0035] A preparation method of starch gel containing fat-soluble components, comprising the following steps:

[0036] (1) Preparation of deep-sea fish oil emulsion: Disperse 10g, 2g of vitamin E, 5g of starch octenyl succinate, and 2g of 1,3-butanediol into 1000g of ice water, and micro-jet at 10°C and 50Mpa. quality;

[0037] (2) Dissolution of pregelatinized waxy starch: add 200 g of pregelatinized waxy starch to the emulsion to disperse it evenly in the water phase of the emulsion, and stir fully at room temperature for 1.5 hours to make the pregelatinized waxy starch The quality starch is fully dissolved;

[0038] (3) Mixing: Add 200 g of pea starch to the mixed liquid obtained after mixing in step (2), and stir thoroughly;

[0039] (4) Heating: Heating the mixture obtained in step (3) at 95° C. for 40 minutes, cooling and shaping to obtain a starch gel product rich in fat-soluble components.

Embodiment 3

[0041] A preparation method of starch gel containing fat-soluble components, comprising the following steps:

[0042] (1) Preparation of deep-sea fish oil emulsion: Disperse 20g of deep-sea fish oil, 3g of vitamin E, 4g of starch octenyl succinate, and 3g of 1,3-butanediol into 1000g of ice water, and micro-jet at 7°C and 60Mpa homogeneous;

[0043] (2) Dissolution of pregelatinized waxy starch: Add 150g of pregelatinized waxy starch to the emulsion to make it evenly dispersed in the water phase of the emulsion, and stir fully at room temperature for 1 hour to make the pregelatinized waxy starch The starch is fully dissolved;

[0044] (3) Mixing: Add 200g of potato starch to the mixture obtained after mixing in step (2), and stir thoroughly;

[0045] (4) Heating: Heating the mixed solution obtained in step (3) at 93°C for 35 minutes, cooling and shaping to obtain a starch gel product rich in fat-soluble components.

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Abstract

The invention belongs to the technical field of health product processing, and particularly relates to starch gel rich in fat-soluble component, a preparation method for the starch gel and applicationof the starch gel. The starch gel comprises the following raw materials in parts by weight: 20 parts of starch, 10-20 parts of pregelatinized waxy starch, 1-3 parts of deep-sea fish oil, 0.2-0.5 partof vitamin E, 0.2-0.5 part of octenyl succinic anhydride modified starch and 0.2-0.5 part of 1,3-butanediol. The starch gel with strong gel performance is obtained, and the pregelatinized waxy starchand the octenyl succinic anhydride modified starch can interact, so that oil drops are fixed better, and movement of the oil drops is reduced. The concentration of pregelatinized waxy starch is controlled, so that dispersion liquid has certain viscosity, starch granules added later are suspended in a mixed solution, and stirring is not needed during reheating, and thus, a firmer starch gel network structure of in-situ water absorption is formed. The process is simple, and operation is easy, thus being conducive to industrial production.

Description

technical field [0001] The invention belongs to the technical field of health product processing, and in particular relates to a starch gel rich in fat-soluble nutrients and its preparation method and application. Background technique [0002] Starch is an important energy substance in food and an important raw material for food processing. Starch gelatinization can form a translucent gel with certain elasticity and strength. Starch gel is a multi-dimensional network structure formed by the interconnection of starch molecules. It is a special form of colloid, and its properties are between solid and solid. between liquids. Starch gel is widely used in food, such as vermicelli, vermicelli, vermicelli, rice noodles and other foods are traditional foods produced by utilizing the properties of starch gel, and these foods are loved by consumers. But these products only contain starch, so their nutritional labeling is relatively simple, can not satisfy people's demand. Therefor...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/212A23L29/10A23L29/00
CPCA23L29/212A23L29/10A23L29/03A23L29/00A23V2002/00A23V2200/222A23V2250/18A23V2250/712A23V2250/5118
Inventor 于滨崔波陶海腾赵海波刘鹏飞袁超吴正宗
Owner QILU UNIV OF TECH
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