Preparation and preservation method of rice and potato modified starch composite gel

A technology of modified starch and composite gel, which is applied in the field of food processing, can solve problems such as poor quality, short shelf life, food variability, etc., and achieve good sterilization and freshness preservation effects, reduce the number of microorganisms, and lower the glycemic index.

Pending Publication Date: 2022-02-01
HUAZHONG AGRI UNIV
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  • Summary
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  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In addition, in response to the problems of difficult storage and short shelf life of gel products, many studies have developed new sterilization processes to extend the storage life of gel products
Such as microwave sterilization, ultraviolet irradiation sterilization, and slightly acidic point hydrolysis sterilization, but there are different problems, such as incomplete sterilization, unevenness, food variability, secondary pollution, and low economic benefits. In addition, rice and potatoes cannot be guaranteed. Quality of Modified Starch Compound Gel After Sterilization
Therefore, with regard to the poor quality of the existing rice and potato modified starch composite gel and the problems of sterilization storage and fresh-keeping technology, there is an urgent need for a method that can improve the quality of the composite gel and meet the requirements of sterilization without damaging the composite gel of rice and potato modified starch. The method of extending the storage period under the premise of the quality of the gel

Method used

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  • Preparation and preservation method of rice and potato modified starch composite gel
  • Preparation and preservation method of rice and potato modified starch composite gel
  • Preparation and preservation method of rice and potato modified starch composite gel

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] (1) Potato starch is prepared into a starch-water mixture with a mass fraction of 10%, enzymatically hydrolyzed at 60° C. for 2 hours with pullulanase (added in an amount of 0.1% of the mass of the starch-water mixture), and dried to obtain potato modified starch;

[0052] (2) After washing the rice, soak it for 12 hours at a temperature of 4°C at a rice water ratio of 1:1.2 (mass ratio);

[0053] (3) The soaked rice is ground with water at a rice-to-water ratio of 1:1 (mass ratio) to obtain a composite slurry. Take 7 parts of the composite slurry, each 500g, and add the steps in the above slurry according to the ratio in Table 1. (1) The modified potato starch obtained is mixed;

[0054] (4) Steam the slurry mixed with modified potato starch at 100°C for 3 minutes, cut into uniform strips, and let stand at 40°C for 2 hours to obtain the rice and potato modified starch composite gels of experimental groups 1-7;

[0055] (5) The rice and potato modified starch composite...

Embodiment 2

[0064] (1) Potato starch is prepared into a starch-water mixture with a mass fraction of 10%, enzymatically hydrolyzed at 55° C. for 2 hours with pullulanase (the addition amount is 0.1% of the mass of the starch-water mixture), and dried to obtain potato modified starch;

[0065] (2) After washing the rice, soak it for 12 hours at a temperature of 4°C at a rice water ratio of 1:1.2 (mass ratio);

[0066] (3) The soaked rice is ground with water at a ratio of rice to water of 1:1 (mass ratio) to obtain a slurry, take 500 g of the slurry, add 25 g of the potato modified starch obtained in step (1) and mix well,

[0067] (4) Steam the slurry mixed with modified potato starch at 100°C for 3 minutes, cut into uniform strips, and stand at 40°C for 2 hours to obtain a composite gel of rice and potato modified starch.

Embodiment 3

[0069] (1) Potato starch is prepared into a starch-water mixture with a mass fraction of 10%, enzymatically hydrolyzed at 65° C. for 2 hours with pullulanase (added in an amount of 0.1% of the mass of the starch-water mixture), and dried to obtain potato modified starch;

[0070] (2) After washing the rice, soak it for 12 hours at a temperature of 4°C at a rice water ratio of 1:1.2 (mass ratio);

[0071] (3) The soaked rice is ground with water at a rice-to-water ratio of 1:1 (mass ratio) to obtain a slurry, take 500 g of the slurry, add 50 g of the potato modified starch obtained in step (1) and mix well,

[0072] (4) Steam the slurry mixed with modified potato starch at 100° C. for 3 minutes, cut into uniform strips, and stand at 40° C. for 2 hours to obtain a composite gel of rice and potato modified starch.

[0073] The rice and potato modified starch composite gels obtained in Example 2 and Example 3 were tested for TPA, tensile strength, strip breaking rate and iodine bl...

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Abstract

The invention discloses a preparation and preservation method of rice and potato modified starch composite gel, and belongs to the technical field of food processing. The preparation method comprises the following steps: soaking and grinding rice to obtain composite slurry, adding potato modified starch, uniformly conducting mixing, conducting steaming, conducting standing and conducting aging to obtain the composite gel. The potato modified starch is starch obtained by performing enzymolysis on potato starch through pullulanase. The preservation method comprises the following steps: loading the rice and potato modified starch composite gel into a vacuum packaging bag, and performing ozone sterilization, thermal sterilization or ozone-thermal combined sterilization. According to the preparation method disclosed by the invention, the quality of the composite gel is improved, and the preservation method disclosed by the invention has the advantages that the number of microorganisms in the composite gel in the low-temperature and normal-temperature storage process is effectively reduced, the gel strength is increased, the taste of a gel product in the preservation process is favorably kept, and meanwhile, the effect of reducing the glycemic index can be achieved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation and fresh-keeping method of rice and potato modified starch composite gel. Background technique [0002] There are many kinds of gel products in my country, and traditionally rice gel products are in the majority. Rice can be gelatinized in water to form a gel with viscoelasticity and strength, but the formed gel product has poor elasticity, toughness, and broken rate, and the storage time of the gel is short, and the growth of microorganisms during the storage process is not conducive to gelation. Preservation of rubber products. [0003] In recent years, there have been different research progresses in improving the elasticity, toughness and breaking rate of gel products. Such as by improving the aging time of the gel, temperature and adding foreign substances. The addition of exogenous substances is mainly to add some different types of starch and modi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/30A23L3/3445A23L3/16C12P19/04C12P19/16
CPCA23L29/35A23L3/3445A23L3/16C12P19/04C12P19/16A23V2002/00A23V2200/328A23V2250/5118
Inventor 张宾佳李江南乔冬玲赵思明贾才华牛猛许燕
Owner HUAZHONG AGRI UNIV
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