CN101433311A - Method for making instant arrow root with resistance - Google Patents

Abstract

The invention discloses a method for preparing instant eating resistance kudzuvine root starch. The method comprises the following steps: (1) the common kudzuvine root starch is processed into 15 to 20 percent starch emulsion, the pH value of the emulsion is between 4.5 and 6.5, and the emulsion is heated for gelatinization; (2) the emulsion is cooled down to the temperature of between 45 and DEG C and added with proper amount of biological enzyme preparation to react for 3 to 4 hours; (3) the emulsion is subjected to heat treatment at a temperature of between 140 and 150 DEG C for 40 to 45 minutes; (4) the emulsion is cooled down to the temperature of between 5 to 4 DEG C degree below zero for freezing and ageing for 10 to 14 hours; (5) the emulsion is subjected to low-temperature drying at a temperature of between 60 and 65 DEG C to be prepared into the resistance kudzuvine root starch; and (6) the prepared resistance kudzuvine root starch and the common resistance kudzuvine root starch are mixed according to the ratio of 1 to 1, added with proper amount of water, quickly gelatinized at a temperature of between 130 and 140 DEG C for 15 to 30 seconds, and finally hot-air dried is performed to obtain the finished product. The water content of the finished product is less than or equal to 12 percent.

Description

A kind of preparation method of instant arrow root with resistance

Technical field:

The present invention relates to a kind of processing method of food, especially relate to a kind of preparation method of instant arrow root with resistance.

Background technology

Pueraria lobota belongs to medicine-food two-purpose food, and Pueraria lobota product collection nutrition and health care is an one, has higher nutritive value, pharmacology value and society, economic worth.Kudzuvine root starch is rich in Puerarin, the plain xyloside of root, daizeol, vitamin, starch, calcareous and other various trace elements, is the characteristic health food that integrates nutrition, dietotherapy, delicious food; Refreshing and detoxicating, nourishing, reducing temperature of heatstroke prevention effect are arranged, to toothache angrily, heat cough, canker sore, sphagitis, bleb, hemorrhoid have significant curative effect, hypertension, high fat of blood, coronary heart disease, angina pectoris, diabetes, obesity there are prevention and therapeutic efficiency, antialcoholism function is arranged.And utilize rich functions health composition kudzuvine root isoflavone in the root of kudzu vine, and according to the situation of dietary fiber insufficiency of intake in present common people's dietary structure, develop a kind of functional health type instant food that is rich in dietary fiber and kudzuvine root isoflavone, market prospects are wide.

At present, utilize debranching enzyme that self-produced kudzuvine root starch is handled, reduce the amylopectin content in the pueraria starch, after carrying out high temperature (120 ℃-150 ℃) processing again, freezing aging, low temperature drying becomes to contain the arrow root with resistance of resistant starch more than 25%, utilize the roller dry technology that the kudzuvine root starch that contains resistant starch is carried out quick gelatinization, drying at last, make and contain resistant starch at the instant arrow root with resistance more than 12%.But freezing ageing time is long in the arrow root with resistance preparation process, and production efficiency reduces, and the energy resource consumption increase causes production cost to rise.

Summary of the invention

The technical problem to be solved in the present invention provides a kind of preparation method of instant arrow root with resistance, the instant arrow root with resistance that adopts the method to process, production cost is low, and, having solved common instant class kudzuvine root starch chance hot water is the situation of conglomeration, and increased dietary fiber content in this based food greatly, brought into play the natural health effect of pueraria starch to greatest extent.

Technical solution of the present invention is that the procedure of processing of this instant arrow root with resistance is as follows:

(1), common kudzuvine root starch is made the starch emulsion of 15%-20%, the emulsion pH value is 4.5-6.5, the heating gelatinization;

(2), be cooled to 45 ℃-50 ℃ after, add an amount of biological enzyme formulation reaction 3-4h;

(3), heat-treat, with 140 ℃-150 ℃ processing 40min-45min;

(4), the cooling back is in-4 ℃ to-5 ℃ freezing aging 10h-14h;

(5), make arrow root with resistance 60 ℃ of-65 ℃ of following low temperature dryings then;

(6), arrow root with resistance that above step is made and common kudzuvine root starch mix by the ratio row of 1:1, adds an amount of water and size mixing, and at 130 ℃ of-140 ℃ of quick gelatinization 15s-30s, carry out heated-air drying at last, makes Cheng product Shui Fen ≦ 12%.

The instant arrow root with resistance that adopts the present invention side of processing to process, it contains a large amount of bioactive ingredients kudzuvine root isoflavones, the function of biological flavone is known together by medical circle, it in anti-heart and brain anoxic, ischemic, the metabolism of enhancement human body anti-oxidation function and alleviate depression cataonia, get rid of tired, promote renal function remarkable result arranged, be current international green health care food.

Description of drawings

Fig. 1 is an instant arrow root with resistance processing method process chart of the present invention.

The specific embodiment

The present invention is further described below in conjunction with embodiment and accompanying drawing, the present invention includes following examples, but be not limited to following examples:

Embodiment one:

(1) preparation of arrow root with resistance:

1. kudzuvine root starch is made 15% starch emulsion, the emulsion pH value is 4.5, the heating gelatinization;

2. be cooled to 50 ℃ by 5.0PUN/g adding Pullulanase reaction 3h;

3. heat-treat, handle 40min with 150 ℃;

4. the cooling back is in-4 ℃ of freezing aging 10h;

5. make arrow root with resistance 60 ℃ of following low temperature dryings then;

(2) preparation of instant arrow root with resistance:

The arrow root with resistance that has prepared and the common kudzuvine root starch ratio row by 1:1 are mixed, add an amount of water and size mixing, and at 130 ℃ of quick gelatinization 30s, carry out heated-air drying at last, making moisture content of finished products content is 9.5%.

(3) result of the test: resistance starch content 12.2% in the finished product; Moisture 9.5%.

Embodiment two:

(1) preparation of arrow root with resistance:

1. kudzuvine root starch is made 18% starch emulsion, the emulsion pH value is 5.0, the heating gelatinization;

2. be cooled to 50 ℃ by 4.5PUN/g adding Pullulanase reaction 4h;

3. heat-treat, handle 45min with 150 ℃;

4. the cooling back is in-5 ℃ of freezing aging 14h;

5. make arrow root with resistance 62 ℃ of following low temperature dryings then;

(2) preparation of instant arrow root with resistance:

The arrow root with resistance that has prepared and the common kudzuvine root starch ratio row by 1:1 are mixed, add an amount of water and size mixing, and at 135 ℃ of quick gelatinization 20s, carry out heated-air drying at last, making moisture content of finished products content is 9.8%.

(3) result of the test: resistance starch content 12.3% in the finished product; Moisture 9.8%.

Embodiment three:

(1) preparation of arrow root with resistance:

1. kudzuvine root starch is made 20% starch emulsion, the emulsion pH value is 6.5, the heating gelatinization;

2. be cooled to 50 ℃ by 4.8PUN/g adding Pullulanase reaction 3h;

3. heat-treat, handle 40min with 140 ℃;

4. the cooling back is in-5 ℃ of freezing aging 12h;

5. make arrow root with resistance 65 ℃ of following low temperature dryings then;

(2) preparation of instant arrow root with resistance:

The arrow root with resistance that has prepared and the common kudzuvine root starch ratio row by 1:1 are mixed, add an amount of water and size mixing, and at 140 ℃ of quick gelatinization 15s, carry out heated-air drying at last, making moisture content of finished products content is 9.7%.

(3) result of the test: resistance starch content 12.3% in the finished product; Moisture 9.7%.

Claims (1)

1, a kind of preparation method of instant arrow root with resistance is characterized in that: its procedure of processing is as follows:

(1), common kudzuvine root starch is made the starch emulsion of 15%-20%, the emulsion pH value is 4.5-6.5, the heating gelatinization;

(2), be cooled to 45 ℃-50 ℃ after, add an amount of biological enzyme formulation reaction 3-4h;

(3), heat-treat, with 140 ℃-150 ℃ processing 40min-45min;

(4), the cooling back is in-4 ℃ to-5 ℃ freezing aging 10h-14h;

(5), make arrow root with resistance 60 ℃ of-65 ℃ of following low temperature dryings then;

(6), arrow root with resistance that above step is made and common kudzuvine root starch mix by the ratio row of 1:1, adds an amount of water and size mixing, and at 130 ℃ of-140 ℃ of quick gelatinization 15s-30s, carry out heated-air drying at last, makes Cheng product Shui Fen ≦ 12%.

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