Potato starch capable of being brewed with cold water and preparation method of potato starch

Abstract

The invention relates to the technical field of starch, in particular to potato starch capable of being brewed with cold water and a preparation method of the potato starch. According to the method, the starch gelatinization temperature and time are controlled; controlling the enzymolysis degree of the starch, namely the DE value; and finally, the potato starch capable of being brewed with cold water is successfully prepared by controlling the ingredient ratio of the starch. The obtained potato starch capable of being brewed with cold water is high in cold water brewing property, specifically, through the technologies of gelatinization treatment, enzymolysis and the like, the modified potato starch has good cold water brewing property and dispersity, and starch paste can be rapidly formed under the condition that heating is not conducted. A consumer only needs to mix the modified potato starch with cold water, so that the required starch paste can be quickly obtained, and the use convenience is greatly improved.

Description

Technical Field

[0001] The present application relates to the technical field of starch, and specifically to a cold-water instant potato starch and its preparation method Background Art

[0002] Potato starch, as a common natural food additive, is widely used in food processing, mainly as a thickener, gelling agent, stabilizer, etc. However, traditional potato starch needs to be dissolved in hot water to exert its thickening and gelling effects. For products that require quick and convenient use (such as instant foods, instant beverages, etc.), the dissolution method of traditional potato starch has certain limitations, especially the difficulty in dissolving in cold water, which affects the quick preparation and convenience of use of the products.

[0003] To overcome this problem, developing a potato starch that can be quickly dissolved in cold water and is convenient for users to instantaneously prepare without heating is a technical problem that the food processing industry urgently needs to solve.

[0004] Currently, research on cold-water instant starch mainly focuses on the processing methods of modified starch, especially modifying traditional starch through physical, chemical, or enzymatic methods to improve its solubility and dispersibility and enhance its instant solubility. For example:

[0005] (1) Heat treatment method: By controlling the temperature and time, partially or completely gelatinize the starch granules to improve its solubility.

[0006] (2) Chemical modification method: Using chemical reagents to crosslink, phosphorylate, etc. the starch to improve its solubility and stability.

[0007] (3) Enzymatic hydrolysis method: Through specific enzyme treatment, partially degrade the starch molecular chain, reduce its molecular weight, and make it more soluble in cold water.

[0008] Although these methods have improved the solubility and instant solubility of starch to a certain extent, they still face the following problems:

[0009] (1) Usage defects: Single modified starch requires hot water for instant preparation, and its cold-water instant solubility is poor.

[0010] (2) High cost: The cost of some chemical modifications is relatively high, making large-scale production difficult.

[0011] Therefore, the existing technology still cannot fully meet the market demand for instant and cold-water instant potato starch, especially in terms of simplicity, low cost, and easy operation, etc., there are still deficiencies. Summary of the Invention

[0012] To solve the above-mentioned technical problems existing in the prior art, the present application provides a cold-water-soluble potato starch and a preparation method thereof.

[0013] A preparation method of cold-water-soluble potato starch specifically includes the following steps:

[0014] (1) Adjust the pH of water to 5 - 6 with citric acid, preheat it, add potato starch, heat it in a water bath, take it out, and cool it.

[0015] (2) Keep the product cooled in step (1) warm, add sodium carbonate, adjust the pH to 6.7 - 7.0, add α-amylase for enzymatic hydrolysis, take it out, and inactivate the enzyme.

[0016] (3) Freeze the product after enzyme inactivation and then dry it.

[0017] (4) Crush the dried sample and sieve it.

[0018] (5) Mix and stir evenly the modified potato starch obtained in step (4) with other raw materials in the following weight ratio: 10 parts of modified potato starch, 2 parts of sucrose, 0.8 part of konjac gum, and 1 part of sodium carboxymethylcellulose, mix and stir evenly, and store it sealed.

[0019] Further, the water in step (1) is distilled water.

[0020] Further, the pH in step (1) is 5.5.

[0021] Further, the water bath heating in step (1) is to preheat a water bath at 64°C to the set temperature, add potato starch, and stir while heating for 4 minutes.

[0022] Further, the cooling in step (1) is to cool to 55 - 65°C.

[0023] Further, the insulation in step (2) is specifically in a water bath at 55 - 65°C for 10 minutes.

[0024] Further, the enzymatic hydrolysis in step (2) is to add 10 u / g of α-amylase and hydrolyze for 10 minutes.

[0025] Further, the enzyme inactivation in step (2) is specifically to inactivate the enzyme in a boiling water bath for more than 5 minutes.

[0026] Further, the freezing is to quickly place it at -20°C and freeze for 10 hours.

[0027] Further, the drying is at 50°C.

[0028] Further, the sieving is through a 60-mesh sieve.

[0029] A kind of potato starch that can be instantized with cold water is prepared by the above method.

[0030] Compared with the prior art, the technical effects of the present application are reflected in:

[0031] (1) By controlling the gelatinization temperature and time of the starch, the degree of enzymatic hydrolysis of the starch, i.e., the magnitude of the DE value, and the ingredient ratio of the starch, the present application finally successfully prepares a kind of potato starch that can be instantized with cold water.

[0032] (2) The potato starch that can be instantized with cold water obtained in the present application has strong cold water instantizability. Specifically, through processes such as gelatinization treatment and enzymatic hydrolysis, the modified potato starch has good cold water instantizability and dispersibility, and can rapidly form a starch paste without heating.

[0033] (2) The potato starch that can be instantized with cold water obtained in the present application is simple and easy to use: consumers only need to mix the modified potato starch with cold water to quickly obtain the required starch paste, greatly improving the convenience of use. Specific Embodiments

[0034] The following combines specific embodiments to further limit the technical solutions of the present application, but the scope of protection required is not limited to the description made.

[0035] The experimental methods in the following examples are all conventional methods unless otherwise specified; the biological and chemical reagents used are all conventional reagents in the art unless otherwise specified.

[0036] Example 1

[0037] The first embodiment of the method for making the instantizable potato starch with cold water of the present invention includes the following steps:

[0038] Weigh a certain amount of distilled water into a beaker, adjust the pH of the solution to 5.5 with citric acid, preheat it to 64 °C in a water bath at 64 °C, add potato starch and stir while heating for 4 min, take it out and cool it to about 60 °C, put the sample into a water bath at 60 °C and keep it warm for 10 min, add sodium carbonate meeting food grade standards to adjust the pH to 6.8, add α-amylase at 10 u / g, enzymatically hydrolyze for 10 min, take it out and inactivate the enzyme in a boiling water bath for 5 min; quickly put the enzyme-inactivated sample into a -20 °C refrigerator, freeze it for 10 h, then take it out and put it into an oven at 50 °C until it is dried, pulverize it, and pass through a 60-mesh sieve; pack it in the ratio of 10 g of modified potato starch, 2 g of sucrose, 0.8 g of konjac gum, and 1 g of sodium carboxymethylcellulose.

[0039] Example 2

[0040] The second embodiment of the method for preparing cold-water-dispersible potato starch of the present invention includes the following steps:

[0041] Weigh a certain amount of distilled water into a beaker, adjust the pH of the solution to 5.5 with citric acid, preheat it to 64°C in a water bath at 64°C, add potato starch and stir while heating for 4 min, take it out, cool it to about 60°C, put the sample into a water bath at 60°C, keep it warm for 10 min, add sodium carbonate meeting food-grade standards, adjust the pH to 6.8, add α-amylase at 10 u / g, enzymatically hydrolyze for 15 min, take it out, and inactivate the enzyme in a boiling water bath for 5 min; quickly put the enzyme-inactivated sample into a -20°C refrigerator, freeze it for 10 h, then take it out and put it into an oven at 50°C until it is dried, crushed, and passed through a 60-mesh sieve; package it in the proportion of 10 g of modified potato starch, 2 g of sucrose, 0.8 g of konjac gum, and 1 g of sodium carboxymethylcellulose.

[0042] Example 3

[0043] The third embodiment of the method for preparing cold-water-dispersible potato starch of the present invention includes the following steps:

[0044] Weigh a certain amount of distilled water into a beaker, adjust the pH of the solution to 5.5 with citric acid, preheat it to 64°C in a water bath at 64°C, add potato starch and stir while heating for 4 min, take it out, cool it to about 60°C, put the sample into a water bath at 60°C, keep it warm for 10 min, add sodium carbonate meeting food-grade standards, adjust the pH to 6.8, add α-amylase at 10 u / g, enzymatically hydrolyze for 20 min, take it out, and inactivate the enzyme in a boiling water bath for 5 min; quickly put the enzyme-inactivated sample into a -20°C refrigerator, freeze it for 10 h, then take it out and put it into an oven at 50°C until it is dried, crushed, and passed through a 60-mesh sieve; package it in the proportion of 10 g of modified potato starch, 2 g of sucrose, 0.8 g of konjac gum, and 1 g of sodium carboxymethylcellulose.

[0045] Next, the technical effects of the present invention will be further illustrated through comparative examples.

[0046] Comparative Example 1

[0047] The first comparative example of the present invention includes the following steps:

[0048] Weigh a certain amount of distilled water into a beaker, adjust the pH of the solution to 5.5 with citric acid, preheat it to 64°C in a water bath at 64°C, add potato starch and stir while heating for 4 min, take it out, quickly put the sample into a -20°C refrigerator, freeze it for 10 h, then take it out and put it into an oven at 50°C until it is dried, crushed, and passed through a 60-mesh sieve; package it in the proportion of 10 g of modified potato starch, 2 g of sucrose, 0.8 g of konjac gum, and 1 g of sodium carboxymethylcellulose.

[0049] Comparative Example 2

[0050] The second comparative example of the present invention includes the following steps:

[0051] Weigh a certain amount of distilled water into a beaker, adjust the pH of the solution to 5.5 with citric acid, preheat it to 64°C in a water bath at 64°C, add potato starch and stir while heating for 4 minutes, take it out and cool it to about 60°C. Then put the sample into a water bath at 60°C and keep it warm for 10 minutes. Add sodium carbonate that meets the food-grade standard to adjust the pH to 6.8, add α-amylase at 10 u / g, enzymatically hydrolyze for 10 minutes, take it out, and inactivate the enzyme in a boiling water bath for 5 minutes. Quickly put the enzyme-inactivated sample into a -20°C refrigerator and freeze it for 10 hours. Then take it out and put it into an oven at 50°C until it is dried, crushed, passed through a 60-mesh sieve, and stored for later use.

[0052] Perform performance tests on the modified starches of the above examples and comparative examples respectively.

[0053] 1. Determination of DE value: Accurately weigh 0.10 g of modified starch into a 50 mL centrifuge tube, add 10 mL of deionized water, heat it in a water bath for 5 minutes, then centrifuge at 4000 r / min for 10 minutes. Take 2 mL of the supernatant and determine its reducing sugar content by the 3,5-dinitrosalicylic acid colorimetric method (Food Science, 2023, 44(14): 29-36). Calculate the DE value according to formula (1):

[0054]

[0055] 2. Sensory evaluation of cold water dispersibility

[0056] For the sensory evaluation of cold water dispersible potato starch, there are 5 male and 5 female assessors. The mixing ratio of potato starch to cold water is 1:6. The assessors score according to the color, flavor, anti-caking property, and convenience of mixing into a paste, and add up the scores of each item as the comprehensive score. Finally, take the average value of the comprehensive score as the sensory evaluation result of instant potato starch.

[0057] Table 1 Sensory evaluation table of the dispersibility of examples and comparative examples

[0058]

[0059] The DE values and the sensory scores of the instantizing properties of the examples and the comparative examples are shown in Table 2. It can be seen from Table 2 that the DE values of Example 1, Example 2 and Example 3 are significantly higher than that of Comparative Example 1, and the DE values are between 3.32% and 6.41%. The instantizing scores of the examples are above 88 points, 22 points and 9 points higher than those of Comparative Example 1 and Comparative Example 2 respectively, and the instantizing property scores of the examples are significantly improved. After the potato starch is heat-treated, the DE value of the potato starch is not significantly affected and the instantizing property is poor. After continuous enzymatic hydrolysis, the DE value of the potato starch increases, indicating that the molecular weight of the potato starch decreases and the solubility of the starch increases, so that the instantizing property of the starch increases and the cold-water instantizing property increases. Therefore, the heat treatment, enzymatic hydrolysis and their ingredient ratio parameters in this example have a significant effect on enhancing the cold-water instantizing property of the starch, and it is a method for making cold-water instantizable potato starch.

[0060] Table 2 DE values and sensory scores of cold-water instantizing properties of examples and comparative examples

[0061]

[0062]

[0063] Finally, it should be emphasized that the above embodiments are only highly representative examples in this application. Undoubtedly, the technical concepts covered by this application are far more than these specific embodiments, and its boundaries are broad, accommodating many variations and innovations. Therefore, any variations and improvements that can be directly deduced or reasonably associated by those skilled in the art based on the information disclosed in this application should be regarded as falling within the protection scope of this application without exception.

Claims

1. A preparation method of cold-water-soluble potato starch, characterized in that, The specific steps include: (1) adjusting the pH value of the water solution to 5-6 with citric acid, preheating the water, adding potato starch, heating in a water bath, taking out, and cooling; (2) keeping the product after cooling in step (1) warm, adding sodium carbonate to adjust the pH to 6.7-7.0, adding α-amylase for enzymolysis, taking out, and inactivating the enzyme; (3) freezing and drying the product after the enzyme is inactivated; (4) crushing the dried sample and sieving; (5) The modified potato starch obtained in step (4) is mixed with other raw materials in the following weight ratio: 10 parts of modified potato starch, 2 parts of sucrose, 0.8 parts of konjac gum, and 1 part of sodium carboxymethyl cellulose, mixed and blended, and sealed for storage.

2. The preparation method of cold-water dispersible potato starch according to claim 1, characterized in that, The pH in the step (1) is 5.

5.

3. The preparation method of cold-water soluble potato starch according to claim 1, wherein, The water bath heating in step (1) is to preheat a 64° C. water bath to a set temperature, add potato starch, and heat while stirring for 4 minutes.

4. The preparation method of cold-water-instant potato starch according to claim 1, characterized in that, The cooling in step (1) is cooling to 55-65°C.

5. The preparation method of cold-water-dispersible potato starch according to claim 1, characterized in that, The heat preservation in step (2) is specifically carried out in a water bath at 55-65° C. for 10 minutes.

6. The preparation method of cold-water-instant potato starch according to claim 1, characterized in that, The enzymatic hydrolysis in step (2) is performed by adding 10 u / g of α-amylase and performing enzymatic hydrolysis for 10 minutes.

7. The preparation method of the cold-water-instant potato starch according to claim 1, characterized in that, The enzyme inactivation in step (2) is specifically carried out by inactivating the enzyme in a boiling water bath for more than 5 minutes.

8. The preparation method of the cold-water-instant potato starch according to claim 1, characterized in that, The freezing step is to quickly place the sample at -20°C and freeze it for 10 hours.

9. The preparation method of cold water dispersible potato starch according to claim 1, characterized in that, The screening is through a 60-mesh sieve.

10. A potato starch that can be instantized with cold water, characterized in that, The method according to any one of claims 1 to 9 is used for preparation.

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