109 results about "Cassava (food)" patented technology

The invention provides resistant dextrin as well as a preparation method and application thereof, and belongs to the technical field of preparation of resistant dextrin. The preparation method of the cassava starch resistant dextrin comprises the following steps: gelatinizing cassava starch, mixing the gelatinized cassava starch with pullulanase, carrying out debranching enzymolysis, mixing supernate with an ethanol water solution, washing precipitates with absolute ethyl alcohol, mixing the precipitates with water, recrystallizing at 45-55 DEG C, and collecting crystal substances, so as to obtain the cassava starch resistant dextrin. The cassava starch resistant dextrin with high purity and high resistant starch content can be prepared by taking cassava starch as a raw material and pullulanase as debranching enzyme and adopting a green preparation process of debranching, alcohol precipitation and recrystallization, and the resistant starch content in the prepared resistant dextrin is 50-70%. The preparation method is energy-saving and environment-friendly, and can be commercially applied. Theoretical guidance is provided for preparing the resistant dextrin based on a green process, and a basis is provided for improving the application of the resistant dextrin in the food industry.

The invention relates to an instant composition with a long-acting oral health-care function for dogs and cats as well as a preparation method and application of the instant composition, and belongs to the technical field of pet food and pet oral care. The composition comprises 20%-30% of whey protein powder, 10%-20% of hydrolyzed gelatin, 1%-3% of low-molecular-weight chitin saccharide gum, 1%-2% of modified cassava starch, 2%-5% of sodium alginate, 1%-3% of fructo-oligosaccharide, 0.03%-0.08% of lysozyme, 0.03%-0.08% of tea polyphenol, 0.05%-0.15% of zinc gluconate, 0.05%-0.1% of persimmon tannin, 3%-5% of tuna hydrolysate, 4%-6% of whole goat milk powder, 2%-4% of skim yoghurt powder and the balance water. The added active ingredients have long-acting slow-release and continuous effects in the formula, oral pathogenic bacteria can be effectively inhibited, dental plaque and dental calculus formation can be reduced, halitosis can be lastingly relieved, and the toothpaste has good market competitiveness.

The present application relates to the technical field of degradable packaging. Particularly disclosed are a degradable food container and a preparation method therefor. The degradable food container comprises a paper food container base body and a degradable coating applied on the paper food container base body, wherein the degradable coating is prepared from the following raw materials in parts by weight: 40-50 parts of polylactic acid; 10-15 parts of polybutylene succinate; 15-20 parts of polyglycolic acid; 10-20 parts of cassava starch; 5-8 parts of an external additive; 1.2-1.8 parts of montmorillonite; 0.2-0.8 parts of boron nitride nanotubes; and 1.5-2.5 parts of modified hemp fibers. The preparation method therefor comprises: heating polylactic acid, polybutylene succinate and polyglycolic acid to a molten state, then adding cassava starch and an external additive thereto, finally adding montmorillonite, boron nitride nanotubes and modified hemp fibers thereto, performing extrusion granulation, melting and then coating same on the surface of the paper food container base body, cooling same, and then cutting and forming same into a container to obtain the degradable food container. The degradable food container of the present application can exhibit excellent temperature change resistance when being subjected to temperature change caused by an external environment.

The invention relates to the technical field of food, in particular to an instant meat ball capable of being brewed and a production method thereof, and the instant meat ball comprises the following raw materials in percentage by mass: 95.0-98.5% of lean meat; 0.5%-3.0% of ice water; 0.5%-2.0% of crisp garlic bulbs; 0.2% to 1.5% of cassava starch; 0.001% to 0.01% of a colloid; and the balance of seasonings. The colloid is a mixture of konjac gum and xanthan gum; the instant meat ball recovers the elastic and tender taste after being brewed with boiling water for 1-3 minutes and can be directly eaten, low-temperature pulping control is carried out, the material temperature is strictly controlled to be 0-10 DEG C in the pulping process, advanced denaturation of myosin caused by heat generated by friction can be effectively inhibited in the low-temperature environment, and it is ensured that muscle protein is fully dissolved out and a compact gel network is formed; and meanwhile, the low temperature is beneficial to protecting long molecular chains of the konjac glucomannan and the xanthan gum from being degraded by excessive mechanical shearing force, so that the konjac glucomannan and the xanthan gum can play a maximum synergistic gelation role in subsequent processing.

The invention is suitable for the technical field of food processing, and provides soy sauce flavor type hot and sour rice noodles and a preparation method thereof, and the soy sauce flavor type hot and sour rice noodles are composed of fermented vermicelli, fermented seasonings and fermented vegetables; the preparation raw materials of the fermented vermicelli comprise edible starch, and the edible starch is one or a mixture of more of sweet potato starch, potato starch, cassava starch and pea starch. The fermentation seasoning comprises a sauce bag, a powder bag and a vinegar bag; the fermented vegetables comprise one or more of pickled Chinese cabbages, pickled cowpeas, pickled chilies, pickled fresh ginger and pickled bamboo shoots. The sauce-flavor type hot and sour rice noodle seasoning is sauce red in soup color, outstanding in sauce flavor and easy to store and transport.

A gluten-free medication aid composition for companion animals, and a method for manufacturing the same are disclosed. The gluten-free medication aid composition includes bean-type starch and cereal-type starch. The bean-type may include black beans, pinto beans, blue beans, lentil beans, peas, soybeans, chickpeas, white pea beans, or a mixture thereof. The cereal-type starch may include rice, corn, oats, sweet potatoes, potatoes, or tapioca. The gluten-free medication aid composition may further include oil, glycerin, sorbitol, and / or animal protein. A method for manufacturing the gluten-free medication aid composition includes manufacturing a first blend by mixing bean-type starch and oil; adding purified water into the first blend and heating the first blend; manufacturing a second blend by mixing animal protein and food additives with the heated first blend; and heating the second blend and then cooling the heated second blend. Cereal-type starch is added to the first blend or second blend.

The invention belongs to the field of novel food flavors, and particularly discloses a high-temperature-resistant natural milk flavor as well as a preparation method and application thereof, and the high-temperature-resistant natural milk flavor comprises the following components: 10-30 parts of butter enzymatic hydrolysate, 80-150 parts of reconstituted milk enzymatic hydrolysate, 20-30 parts of whey protein powder, 100-130 parts of maltodextrin, 100-120 parts of composite modified starch, 1-5 parts of a high-temperature protective agent and 300-500 parts of deionized water. The preparation method comprises the following steps: respectively preparing butter enzymatic hydrolysate and reconstituted milk enzymatic hydrolysate; mixing and emulsifying the whey protein powder and the composite modified starch with a wall material system consisting of the whey protein powder, the maltodextrin and the composite modified starch, homogenizing and sterilizing, and spray-drying to obtain the whey protein powder. The composite modified starch is prepared by performing octenyl succinic anhydride esterification and sodium trimetaphosphate cross-linking composite modification on cassava raw starch. Through the synergistic effect of composite enzymolysis, a specific wall material system and a high-temperature protective agent, the industrial problems that the fragrance of the natural milk-flavored essence is easy to lose and the flavor is unstable during high-temperature processing are successfully solved.

An unsubstituted crosslinked starch has a hot paste viscosity at pH 3 and 5.5 wt% solids in the range of 100 cP to 1500 cP, a retrogradation enthalpy at 1 week or less and 7 J / g or less at 4 weeks, and a retrogradation end temperature of less than 75 DEG C. The starch may be prepared from waxy cassava, waxy rice, waxy sacchar-2 corn mutant, short-chain waxy potato, waxy wheat, highly phosphorylated waxy starch, or a combination of any two or more thereof. The starch may be cross-linked. The starch may be used in food products, nutritional products, pharmaceutical products, personal care products, paper products, and the like. A method of making starch includes mixing native starch with water to form a slurry; adjusting the pH of the slurry to be alkaline; and mixing a cross-linking agent with the slurry to realize a cross-linking reaction.

An unsubstituted, crosslinked pregelatinized starch has a cold viscosity in a range of 500 cP to 3200 cP at neutral pH and 6 wt-% solids, a retrogradation enthalpy of 2.3 J / g or less at 1 week and 7 J / g or less at 4 weeks, and conclusion temperature of retrogradation of less than 75 °C. The starch may be prepared from waxy tapioca, waxy rice, waxy-sugary-2 corn mutant, short chain waxy potato, waxy wheat, high phosphorylated waxy starch, or a combination of any two or more thereof. The starch may be crosslinked. The starch may be used in food products, nutritional products, pharmaceutical products, personal care products, paper products, and the like. A method of making the starch includes mixing a native starch with water to form a slurry; adjusting pH of the slurry to alkaline; and mixing a crosslinking agent with the slurry to effect a crosslinking reaction.

The invention belongs to the technical field of food processing, and relates to a preparation method of high-dietary-fiber konjac rice, which comprises the following steps: mixing 0.5-1.0% of high-viscosity konjac powder and 0.5-1.0% of curdlan, adding water, and stirring to form a viscous solution; uniformly mixing 20-50% of low-viscosity konjac powder, 10-30% of tapioca flour, 20-30% of potato flour and 10-20% of rice flour, adding the mixture into the viscous solution, and uniformly stirring to obtain a mixed material 1; adding 0.1% sodium carbonate into the mixed material 1, and uniformly mixing to obtain a mixed material 2; extruding the mixed material 2 into strips in a twin-screw extrusion bulking machine; the materials are granulated, polished, dried, screened, sterilized and packaged, and the high-dietary-fiber konjak rice is obtained. The high-dietary-fiber konjak rice prepared by the preparation method disclosed by the invention not only ensures the taste of the konjak rice, but also has no fishy smell of konjak, and also has the health-care characteristics of high dietary fiber, low GI and the like.

The invention discloses composite shredded bean curd and a preparation method thereof, and belongs to the field of food processing.The composite shredded bean curd comprises basic ingredients of shredded bean curd, cassava starch and corn starch.By adding the cassava starch and the corn starch, the texture and sensory quality of the shredded bean curd product are optimized, and the quality and flavor of the shredded bean curd product are improved; the fresh-keeping time is prolonged so as to reduce the storage logistics cost, the freeze-thaw cycle stability is enhanced, the texture deterioration and water loss are reduced, and the requirements of consumers on green and safe foods are met.

The invention discloses coconut milk yoghourt and a preparation method thereof, and belongs to the technical field of food processing. The method comprises the following steps: mixing cassava starch and white granulated sugar, stirring, adding coconut residues, and stirring to obtain a first material; stirring the diluted coconut milk to obtain a second material; mixing the first material and the second material, carrying out wall breaking and pulping treatment, and homogenizing; and sterilizing, cooling and fermenting. The coconut processing by-product coconut residue is introduced into a coconut milk yoghourt system, and natural coconut flavor substances in the coconut residue, dietary fibers and cassava starch form a synergistic interaction effect. The obtained product is rich and mellow in coconut fragrance, the microstructure forms a compact three-dimensional network structure, the firmness and the stability are remarkably improved, and the TSI value is as low as 0.98; and meanwhile, the method realizes the simplification of an ingredient table, clean labeling production and high-value utilization of the coconut residues, has the effects of flavor upgrading and texture improvement, and has extremely high industrial application value.

The invention relates to the technical field of leavening agents, and discloses a food composite leavening agent, which comprises the following components by mass: 25-30 parts of ammonium bicarbonate; 15 to 23 parts of microencapsulated ammonium citrate; 8 to 16 parts of sodium pyrophosphate; 5 to 9.5 parts of L-potassium hydrogen tartrate; 13 to 17 parts of trehalose; 0.5 to 1.3 parts of surface modified nano silicon dioxide; and 10 to 17 parts of hydroxypropylated cassava starch. The microencapsulated ammonium citrate is formed by coating beta-cyclodextrin, and the thickness of an embedding layer is 16-20 [mu] m. The multi-layer microcapsule structure is constructed by carrying out gradient embedding on ammonium citrate through beta-cyclodextrin, so that staged release of gas production substances is realized. According to the structure, different temperature intervals are accurately matched in the baking process, it is guaranteed that the gas production rate is synchronous with the dough expansion requirement, and the problem of excessive expansion or insufficient gas production caused by concentrated release in the traditional technology is solved.

The present application relates to the technical field of starch coating, in particular to a preparation method of structured starch coating liquid with oil-proof and moisture-absorbing dual functions. The method comprises the following steps: firstly, performing mild acidolysis or selective oxidation pretreatment on cassava starch; then, preparing starch milk by using the pretreated starch, and performing synergistic enzymolysis on the starch milk under mild conditions by using a composite enzyme composed of alpha-amylase and glucoamylase in a specific ratio; after the enzymolysis, performing enzyme inactivation treatment, and then adding a bio-based crosslinking agent for compounding. The prepared coating has a specific bimodal distribution structure of starch derivative molecular weight, which is a key to realize function balance. After the coating liquid is coated on a substrate such as paper and dried and solidified, the formed coating not only has excellent oil-proof performance, but also exhibits good water vapor absorption capacity. The raw materials of the present application are green and the process is environmentally friendly, and the prepared multifunctional coating can be effectively applied to the fields of food packaging, medical protection and other fields which need to resist oil and regulate humidity at the same time.

The invention relates to the technical field of animal foods, in particular to a full-value digestible pet food and a preparation method thereof. The complete digestible pet food comprises chicken meat, fish meat, rabbit meat, chicken liver, sweet potatoes, cassava, chicken oil, fish oil, goat milk powder, yeast hydrolysate, cellulose, Chinese yam powder, pumpkin powder, blueberry powder, cranberry powder, flaxseed powder, chicory root powder and a composite additive. The full-value digestible pet food is comprehensive and balanced in nutrition, easy to digest and absorb, capable of effectively improving immunity of pets, improving oral health and reducing gastrointestinal problems, long in shelf life and good in palatability. According to the preparation method disclosed by the invention, through crushing and granulation, chewing and digestion of pets are facilitated, the contact area between the raw materials and pet digestive enzymes is increased, the digestion efficiency is improved, and the stability and bioavailability of each component are improved.

The present invention provides a green preparation process for cassava sour starch with baking expansibility, which relates to the technical field of food preparation. The process comprises the following steps: (l) preparation of native cassava starch, (2) fermentation and ultraviolet irradiation, and (3) drying. After preparing the native cassava starch, the native cassava starch is denatured by a method combining fermentation and ultraviolet irradiation. Subsequently, combined with the drying process of the present application, the finally obtained cassava sour starch has the characteristic of good baking expansibility.

The present application belongs to the technical field of fermented feed, and particularly relates to a fermented feed prepared by using ganoderma lucidum, and a preparation method and application thereof. The present application takes by-products such as vinasse, cassava residue, potato residue, kelp residue, pepper residue and traditional Chinese medicine residue as substrates, through screening of fermentation strains, optimization of fermentation process and fermentation conditions, and by using liquid fermentation technology, a functional feed with low fermentation cost and rich in nutritional components is prepared by expanding the use of the above-mentioned unconventional feed resources, so that the purpose of replacing soybean meal as animal feed can be achieved, and food is saved. Meanwhile, the present application uses ganoderma lucidum as a fermentation strain, and the product after fermentation contains ganoderma polysaccharide, which can effectively protect the intestinal tract of animals and maintain the health of the intestinal tract of animals.

The invention relates to the technical field of instant food, in particular to high-reconstitution-property brewing type instant mashed taro powder and a preparation method of the high-reconstitution-property brewing type instant mashed taro powder. The high-rehydration instant mashed taro powder is prepared by compounding Lipu taro starch, cassava starch, potato starch, enzymolysis Lipu taro starch and potato starch, wherein the mass ratio of the Lipu taro starch to the cassava starch to the potato starch to the enzymolysis Lipu taro starch to the potato starch is 12: 3: 2: 3; the gelatinization degree of the Lipu taro starch is 80.59 to 100 percent; the gelatinization degree of the cassava starch is 79.64 to 100 percent; the gelatinization degree of the potato starch is 80.45 to 100 percent; and the enzymolysis DE value of the enzymolysis Lipu taro starch is 0.67-2.10. According to the high-rehydration-property instant mashed taro powder disclosed by the invention, rapid hot water rehydration is realized through a green processing technology, and a caking phenomenon is avoided. And after brewing, the soft and fine taste of the Lipu taro paste can be restored, and no additive is added, so that the health requirement is met. Besides direct brewing, the mashed taro can also be used for making mashed taro milk tea, desserts and the like, is suitable for fast-paced life, and promotes convenient and diversified development of mashed taro food.

The present application belongs to the technical field of shrimp seafood food processing, and particularly relates to a kind of astaxanthin-containing shrimp food and a preparation method thereof.The composition includes the following components: astaxanthin embedding, sea white shrimp meat, rhizoma dioscoreae nigrae, carotene, sodium citrate, water, coconut milk, low-ester pectin, calcium chloride, cassava starch, trehalose, sodium alginate, chitosan, tea polyphenol, vitamin C and glycerol.The present application utilizes the complementary cooperation of fat-soluble astaxanthin-carotene and water-soluble tea polyphenol-vitamin C, the metal chelation of sodium citrate, and the multiple protection of coconut milk lipid membrane, trehalose and pectin-starch network in reducing water activity and oxygen permeation, to realize the synergistic innovation of nutritional stability, texture optimization, sensory innovation and safe preservation.

The application provides a cassava pulping machine and belongs to the technical field of food engineering. The structure comprises: a broken pulp cutter is fixedly connected on a pulping shaft, a top wall and a bottom wall are respectively arranged below the broken pulp cutter, a sandwich layer is arranged between the top wall and the bottom wall, a plurality of upper protruding teeth are arranged on the lower side of the bottom wall, a plurality of lower protruding teeth are fixedly connected on the upper end of the top shell, gaps are arranged between adjacent upper protruding teeth and between adjacent lower protruding teeth, the top shell is arranged on a bottom disc, annular gaps are arranged between the top wall and the pulping shaft and between the bottom wall and the pulping shaft, and upper grinding holes are arranged on the top wall and the bottom wall. The mechanical pulping mechanism combining the functions of broken pulp, shearing and grinding is designed, the material block is formed into slurry under the action of the broken pulp cutter, and then the slurry is sheared and ground to obtain fine material. The process from the cassava material block to the cassava fine slurry can be completed in one step, the coarse grinding and fine grinding processes are integrated, the equipment has a small size, the energy consumption is low, and the application has a significant technical advantage.

The invention relates to the technical field of food processing, in particular to recombined meat, sauce stewed recombined meat and a preparation method thereof. The reconstituted meat provided by the invention is prepared from the following raw materials: dry materials and water, the dry materials comprise the following components in parts by weight: 50 to 70 parts of fish meat, 10 to 20 parts of pork, 3 to 8 parts of peptide calcium powder, 5 to 15 parts of soybean protein isolate, 2 to 6 parts of cassava starch, 1.5 to 3.5 parts of coix seed powder, 1.0 to 1.5 parts of TG enzyme, 0.4 to 0.8 part of carrageenan and 1.5 to 2.5 parts of table salt. According to the recombinant meat provided by the invention, the fish meat and the pork are used as main base materials, various functional components such as the peptide calcium powder, the soybean protein isolate, the cassava starch and the coix seed powder are combined, scientific proportioning of the raw materials is realized, and the recombinant meat is high in protein and calcium content, low in fishy smell, good in texture and water retention, good in flavor, low in salt content and rich in taste, and has very high safety and edible value.

The invention provides a frozen pre-fried food wrapping material and a preparation method and application thereof.The frozen pre-fried food wrapping material comprises a basic wrapping powder mixture, a functional prefabricated material, water and a flavoring agent, and the functional prefabricated material comprises whey protein isolate, high-methoxyl pectin and a citric acid aqueous solution; the basic flour coating mixture comprises wheat flour, pre-gelatinized cassava starch, rice flour, konjac powder, sodium bicarbonate and calcium bicarbonate, and the temperature of the water is 0-5 DEG C. According to the invention, the whey protein isolate and the high-methoxyl pectin form a water-soluble electrostatic composition in an acidic environment, and the electrostatic composition can form a layer of film in a frying process, so that macromolecular grease invasion can be effectively blocked; the konjac powder, the pregelatinized cassava starch and other hydrophilic substances inside form a high-water-holding-capacity gel network close to the inner layer of the food materials, the resistance of outward migration of internal water is increased, juice is firmly locked inside the food materials, and the taste of crispy outside and tender inside is formed.

The invention provides extruded cooked noodles and a preparation method thereof, and belongs to the technical field of foods. The invention provides extruded cooked noodles which are prepared from the following raw materials in percentage by mass: 20-80% of wheat flour and 20-80% of cassava starch. According to the extruded cooked noodles provided by the invention, the wheat flour and the cassava starch are compounded, and under the synergistic effect of a good gel network and high amylopectin content of the cassava starch and a gluten protein network in the wheat flour, the prepared extruded cooked noodles are soft and smooth in mouth feel, and have very good tensile property and cooking quality; compared with common extruded cooked noodles, the texture characteristics of the noodles are obviously improved.

The application discloses a kind of cultivation methods for relieving the continuous cropping obstacles of cassava for food, belong to the technical field of crop cultivation.The method of the application comprises the following technical steps: (1) site selection and soil preparation; (2) selection of seedling; (3) seedling treatment; (4) cassava planting; (5) fertilizer management; (6) field management.The application can effectively improve the soil problems such as soil acidification, soil nutrient and microbial community imbalance caused by long-term continuous cropping of cassava for food by using relief matrix and soil conditioner for soil preparation, then using soaking agent to treat seedling to improve the stress resistance of plant, and planting different cassava varieties according to the mixed planting mode of equal row spacing, and through reasonable collocation of biological organic fertilizer, nitrogen, phosphorus and potassium and trace elements and suitable base application ratio for fertilization management, the influence of cassava continuous cropping obstacles can be effectively reduced, the yield and quality of cassava for food can be greatly improved, and the purpose of relieving the continuous cropping obstacles of cassava for food is achieved.

Disclosed are a food grade starch based modeling clay with high elasticity and high ductility and its preparation method, belonging to the technical field of modeling clay preparation. The starch based modeling clay provided by the present disclosure is prepared from the following formula components: 160-180 parts of starch, 140-160 parts of water, 10-15 parts of a food grade stabilizer, 10-15 parts of edible salt, 0-10 parts of hydrophilic colloid, 0.6-0.8 parts of a preservative, 40-60 parts of a food grade plasticizer, 6-10 parts of food grade white oil, and 4-8 parts of edible pigment. The starch includes one or a combination of more of cassava starch, wheat starch, and glutinous rice starch. The present disclosure, through combined use of the starch and the hydrophilic colloid, makes the prepared starch based modeling clay have good viscoelasticity and ductility, and good in storage stability, safe and non-toxic.

The present invention discloses a functional puffed cat food for promoting intestinal tract hair discharge and a production method thereof, and relates to the technical field of pet food, and the functional puffed cat food comprises the following functional raw materials: 2% of a cactus extract, 1.5% of semen plantaginis husk powder, 1.5% of pumpkin powder, and the balance of water. The feed also comprises the following basic raw materials: 38% of fresh chicken, 22% of dehydrated chicken, 12% of pigeon meat, 3% of fresh chicken liver, 12% of Peru steam fish meal, enzymolysis chicken powder, cassava starch, yeast hydrolysate, dried apples, turmeric and schizochytrium limacinum powder. The invention successfully provides an innovative cat food product which has a remarkable hair removal function, comprehensive nutrition, excellent palatability, high safety and industrial production feasibility, and a production technology of the innovative cat food product, and effectively solves the technical problem of lack of efficient, safe and convenient hair removal functional food which is liked by pets to eat in the prior art. Good social and economic values are realized.

The invention relates to the technical field of food processing, in particular to a pickled cucumber sausage making device and method, and the pickled cucumber sausage comprises a sausage casing and stuffing, the stuffing comprises the following raw materials: chicken breast, chicken skin, corn starch, tapioca starch, puffed bean products, garlic, Russian milk cucumbers, mustard seeds, edible salt, soft white sugar, composite phosphate, sodium nitrite, D-sodium erythorbate, monascus red, monosodium glutamate, carrageenan, glutamine transaminase, edible essence and domestic drinking water. Chicken breast serves as a raw material of stuffing, a Chinese sausage making process is adopted, compared with traditional red sausage NRV%, fat and sodium content and energy intake are all reduced, most of the chicken breast contains unsaturated fatty acid, and the sausage is a low-salt low-fat new formula sausage product beneficial to human health. In addition, the innovative pickled cucumber sausage stuffing can bring novel and diversified taste bud experience to consumers, and meanwhile, the taste of the traditional sausage can be improved by the condiment formed by the pickled cucumber diced stuffing.

The invention discloses a method for improving freeze-thaw stability of starch gel, and belongs to the technical field of starch processing. Macrocyclodextrin LR-CDs is prepared by taking starch as a substrate and utilizing 4-alpha-glycosyl transferase, the macrocyclodextrin LR-CDs is added into potato starch, cassava starch, corn starch, wheat starch and pea starch to participate in a gelatinization process, and the addition amount is 1%-5% of the dry basis weight of the starch; and gelatinizing and cooling to form starch gel. The gel is subjected to five times of freeze-thaw cycles, and the water bleeding rate of the starch gel added with the LR-CDs is lower than that of the original starch gel, so that the freeze-thaw stability of the starch gel is improved. The method belongs to addition of homologous substances, is green and environment-friendly, and does not bring potential safety hazards. Starch is used as a main raw material of quick-frozen wheaten food, the freeze-thaw stability of the starch directly affects the quality of the product, and the method is of great significance to quick-frozen food processing.

The invention relates to the technical field of food processing, in particular to an instant sago product and a preparation method thereof. Comprising the following steps: (1) cooking natural sago until no white core exists in the sago, and then fishing out the sago; and (2) adding drinking water into the cooked sago, putting the sago into a packaging material, performing vacuum packaging, sterilizing, quickly freezing for 1-5 minutes until the sago is in a white state, and storing the sago in a refrigerator after the freezing is finished. The technical problem to be solved by the invention is to provide the instant sago product which is good in taste, free of additives, simple and convenient to use, safe and efficient, and the preparation method thereof. The instant sago has the following advantages: 1, the instant sago product does not contain other additives, is relatively safe to eat, and only contains cassava starch and water in a product ingredient list; 2, the instant sago product is elastic in taste and chewy, and is superior to freshly boiled sago, canned sago and the like; and 3, the product does not need to be boiled, and can be eaten after being unfrozen in a short time.

The invention discloses hydroxypropyl cassava starch as well as a preparation method and application thereof, and relates to the technical field of starch modification, the hydroxypropyl cassava starch comprises cassava starch and a hydroxypropyl group; according to the preparation method, a hydroxypropyl group is successfully introduced to cassava starch molecules, the original molecular structure of cassava starch is changed through chemical modification, new physical and chemical properties are endowed to the cassava starch, and compared with unmodified cassava starch, the hydroxypropyl cassava starch has the advantages that the content of the hydroxypropyl cassava starch is increased; the hydroxypropyl tapioca starch shows more excellent performance in the aspects of gelatinization temperature, viscosity stability, shear resistance, freeze-thaw stability and the like, and the improvement of the performance enables the hydroxypropyl tapioca starch to have a wider application prospect in the fields of foods and medicines, for example, when the hydroxypropyl tapioca starch is prepared, the water loss rate and the cooking loss rate can be reduced, the taste and the quality of the product are improved, and the product quality is improved. When the traditional Chinese medicine tablet is prepared, the hardness and disintegration property of the tablet can be improved, and effective release of the medicine is ensured.