CN101496564A - Technique for making areca taro modified starch - Google Patents
Technique for making areca taro modified starch Download PDFInfo
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- CN101496564A CN101496564A CNA200810182849XA CN200810182849A CN101496564A CN 101496564 A CN101496564 A CN 101496564A CN A200810182849X A CNA200810182849X A CN A200810182849XA CN 200810182849 A CN200810182849 A CN 200810182849A CN 101496564 A CN101496564 A CN 101496564A
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- yam betel
- modified starch
- constant temperature
- making
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Links
- 238000000034 method Methods 0.000 title claims abstract description 14
- 244000205754 Colocasia esculenta Species 0.000 title claims description 12
- 235000006481 Colocasia esculenta Nutrition 0.000 title claims description 12
- 229920000881 Modified starch Polymers 0.000 title claims description 10
- 239000004368 Modified starch Substances 0.000 title claims description 10
- 235000019426 modified starch Nutrition 0.000 title claims description 10
- 244000080767 Areca catechu Species 0.000 title description 6
- 240000008154 Piper betle Species 0.000 claims abstract description 30
- 235000008180 Piper betle Nutrition 0.000 claims abstract description 30
- 238000001125 extrusion Methods 0.000 claims abstract description 10
- 230000008569 process Effects 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 238000009835 boiling Methods 0.000 claims abstract description 4
- 238000010411 cooking Methods 0.000 claims abstract description 4
- 238000007873 sieving Methods 0.000 claims abstract description 4
- 240000004270 Colocasia esculenta var. antiquorum Species 0.000 claims description 25
- 238000005516 engineering process Methods 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 230000035800 maturation Effects 0.000 claims description 3
- 238000012216 screening Methods 0.000 claims description 3
- 241000202755 Areca Species 0.000 claims 5
- 229920002472 Starch Polymers 0.000 abstract description 10
- 235000019698 starch Nutrition 0.000 abstract description 10
- 239000008107 starch Substances 0.000 abstract description 10
- 239000000835 fiber Substances 0.000 abstract description 4
- 238000004140 cleaning Methods 0.000 abstract description 3
- 230000004048 modification Effects 0.000 abstract description 3
- 238000012986 modification Methods 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 239000002245 particle Substances 0.000 abstract description 2
- 239000007844 bleaching agent Substances 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 238000007689 inspection Methods 0.000 abstract 1
- 235000013336 milk Nutrition 0.000 abstract 1
- 239000008267 milk Substances 0.000 abstract 1
- 210000004080 milk Anatomy 0.000 abstract 1
- 230000008859 change Effects 0.000 description 6
- 239000002689 soil Substances 0.000 description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 235000013325 dietary fiber Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 229930003451 Vitamin B1 Natural products 0.000 description 2
- 229930003471 Vitamin B2 Natural products 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 238000004925 denaturation Methods 0.000 description 2
- 230000036425 denaturation Effects 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 229910052749 magnesium Inorganic materials 0.000 description 2
- 239000011777 magnesium Substances 0.000 description 2
- PXQPEWDEAKTCGB-UHFFFAOYSA-N orotic acid Chemical compound OC(=O)C1=CC(=O)NC(=O)N1 PXQPEWDEAKTCGB-UHFFFAOYSA-N 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 229960002477 riboflavin Drugs 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 229960003495 thiamine Drugs 0.000 description 2
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 2
- 210000001519 tissue Anatomy 0.000 description 2
- 235000010374 vitamin B1 Nutrition 0.000 description 2
- 239000011691 vitamin B1 Substances 0.000 description 2
- 235000019164 vitamin B2 Nutrition 0.000 description 2
- 239000011716 vitamin B2 Substances 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 235000006226 Areca catechu Nutrition 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000035558 fertility Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 230000007233 immunological mechanism Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000007726 management method Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 229960005010 orotic acid Drugs 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 239000011435 rock Substances 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Abstract
The invention provides a process for making yam betel denaturated starch, which is characterized by comprising the following steps of: 1) yam betel selection; 2) cleaning and peeling; 3) slicing and bleach wash; 4) steam boiling; 5) milk making; 6) steam cooking; 7) constant temperature and pressure extrusion; 8) skin making; 9) cooling and skin coiling; 10) low-temperature maturing; 11) strip cutting; 11) drying; 12) superfine crushing; and 13) sieving inspection. The process adopts constant temperature and pressure screw extrusion 'physical modification' and superfine crushing techniques to rearrange yam betel starch particles and improve the fiber structure of yam betel to make the fibrous tissue achieve fineness, a milky color, high organoleptic quality and good taste, avoids damages to the nutrients of the yam betel, and keeps the original color, fragrance and natural taste.
Description
Affiliated technical field
The present invention relates to food processing technology, relate in particular to the manufacture craft that yam betel is processed as starch.
Background technology
Yam betel (colocasia esculenta schott), be the perennial herbal root of overgrowing of Araeceae chief's taro generic, generally do annual cultivation, must be under good natural environment and water and soil condition, by special parent rock, matrix, great soil group, soil thickness, fertility and soil nutrient, quality, acid-base value, and the plantation of unique management method.Yam betel is nutritious, and color is all good, once is the king of vegetables by person.According to surveying and determination, fresh yam betel heat 358 kilojoules/100 grams, protein 0.8%, carbohydrate 18.7%, dietary fiber 1.6%, crude fibre 5.8%.Per 100 gram butts contain 1.2 milligrams of vitamin Cs, orotic acid 4 micrograms, and vitamin B2 15 micrograms, 25 milligrams of calcium, 53 milligrams in phosphorus, 17 milligrams in magnesium, 0.6 milligram of iron, the necessary 18 seed amino acid total contents of human body are 6.4g/kg.The per 100 gram heat content of the full powder of yam betel after processing 1466 kilojoules, protein 6.9 grams, carbohydrate 74.3 grams, dietary fiber 9.0 grams, 145 milligrams of calcium, vitamin B1 62 micrograms, vitamin B2 50 micrograms, 5.0 milligrams of iron, 156 milligrams in phosphorus, 54 milligrams in magnesium, amino acid total content are 5.6 grams.Yam betel sex change powder after processing contains dietary fiber 1.5%, crude fibre 0.2%.Yam betel contains more crude protein, starch, glycan (mucilaginous substance), crude fibre and sugar as traditional meals raw material, and Protein content is all higher than other general high-protein plant such as soybean and so on.Glycan in the yam betel can strengthen the immunologic mechanism of human body, increases the resistance to disease, the long-term edible effect that can loose and amass the tonifying spleen of regulating the flow of vital energy, detoxify, reducing fever relieving cough, nourish the body.
Yam betel contains the nutriment of multiple human body needs, and wherein the content of vitamin B1, B2 is higher 6 times and 3 times than rice respectively.Particularly yam betel contains abundant lysine, is not only a kind of delicate fragrance food that lengthens one's life, still a kind of good medicine that gets rid of illness.The U.S. has a biologist to find, contains " dehydroisoandrosterol " in the yam betel and has certain antitumaous effect.The material that also contains a kind of similar female hormone in the yam betel, to the certain effect that delayed senility of protection human body skin, it is lower to add the yam betel heat content, be 1/3 of rice only, and contain cellulose and pectin have to stop sugar to change into fatty special strength.
And the traditional yam betel starch of China is extracted, and adopts usually with defibrination after washing extracting method, and a large amount of water-soluble components or non-starch based nutrition are abandoned it as the production discarded object of yam betel starch in washing, cause the serious waste of resource.
Summary of the invention
The invention provides a kind of technique for making areca taro modified starch, its purpose is to overcome the prior art shortcoming, processes and neither destroys its nutrition, keeps the areca taro modified starch of the honest characteristics of original color again.
The technical solution adopted for the present invention to solve the technical problems is:
Technique for making areca taro modified starch is characterized in that:
1) yam betel screening;
2) clean peeling;
3) section, rinsing;
4) boiling;
5) slurrying;
6) steam white silk;
7) constant temperature, constant voltage extruding;
8) system skin;
9) cooling volume skin;
10) low temperature maturation;
11) slitting;
12) oven dry;
13) ultramicro grinding;
14) check of sieving.
Above-mentioned cooking pressure is greater than 0.5MPa. time 6～7min.
Above-mentioned steaming is practiced temperature at 85 ℃～90 ℃, pressure 0.5Mpa.
Above-mentioned constant temperature, constant voltage extrusion process are: a: the extruding of twin-screw constant temperature, 75～80 ℃ of temperature; B: single screw rod constant temperature extruding, 70～75 ℃ of temperature; C: the extruding of twin-screw constant temperature, 65～70 ℃ of temperature; Above squeeze pressure: 0.6～0.7MPa, extrusion time: 30 seconds.
Above-mentioned wherein ultramicro grinding is: pulverize with the superfine refined grinder, fineness will reach more than 100 orders.
The usefulness of technique scheme is: use constant temperature, constant voltage, screw rod extruding " physical modification " and ultramicro grinding technology, the yam betel starch particle is rearranged, improve the yam betel structure of fibrous tissue, make its fibr tissue exquisiteness, color and luster milky white, organoleptic quality is good, mouthfeel is good, neither destroy its nutrition, keep the honest characteristics of original color again.
The specific embodiment
Embodiment 1: present embodiment is a most preferred embodiment:
1) yam betel screening: with big or small yam betel classification processing, require totally not to be with soil, hair root, appearance complete, no rotten, nothing is gone mouldy, no wound, nothing is sprouted and the getting final product of disease and pest.
2) clean peeling: after cleaning the silt impurity that adheres to, slough crust, peeling rate is greater than 90%, and essence is cut by hand again, requires to reach naked eyes and sees smooth cleaning.
3) section, rinsing: slitting thickness 5.5mm ± 0.5mm, size should be even; With clear water flush away strip surface impurity.
4) boiling: cooking pressure is greater than 0.5MPa. time 6～7min.
5) slurrying: the making beating fineness is controlled at about 70 orders slurry consistency 70%.
6) steam white silk: require temperature at 85 ℃～90 ℃, pressure 0.5MPa, continuity is steamed and is practiced.
7) thus " physical modification " takes place in constant temperature and pressure extruding: starch granules takes place and rearranges phenomenon under certain temperature, suitable pressure in the starch of yam betel, improves the institutional framework of yam betel, and the constant temperature sex change can not destroy its nutrition.Be divided into the three process denaturation temperature: 75～80 ℃ of No. 1 machine twin-screw extrusion temperatures, 70～75 ℃ of No. 2 machine list screw rod sex change extrusion temperatures, 65～70 ℃ of No. 3 machine twin-screw constant temperature extrusion temperatures, above-mentioned squeeze pressure: 0.6～0.7MPa, extrusion time: 30 seconds, denaturation degrees: 100%.Do not allow and return the sex change phenomenon.
8) system skin:, make the wide 30cm that makes behind the skin, thick 4mm ± 0.5mm rolling the system skin through the yam betel of sex change.
9) cooling volume skin: the skin that will make guarantees in the skin temperature drop to 30 ℃ through normal temperature wind cooling.
10) low temperature maturation: chilling temperature is 6～8 ℃, and the time made its thorough cool aging greater than 24 hours.
11) slitting: cooled yam betel skin graft is carried out slitting handle, slitting thickness is 4mm～5mm, length 7～8cm.
12) oven dry: require 75 ℃～85 ℃ of bake out temperatures, dried betel nut bar moisture is about 8%, will go metal ion detection after the oven dry.
13) ultramicro grinding: pulverize with the superfine refined grinder, fineness will reach more than 100 orders.
14) check of sieving: sieve with 100 purpose standard screens, carry out organoleptic examination simultaneously, the packing warehouse-in of being allowed for access after qualified.
Claims (5)
1, technique for making areca taro modified starch is characterized in that:
1) yam betel screening;
2) clean peeling;
3) section, rinsing;
4) boiling;
5) slurrying;
6) steam white silk;
7) constant temperature, constant voltage extruding;
8) system skin;
9) cooling volume skin;
10) low temperature maturation;
11) slitting;
11) oven dry;
12) ultramicro grinding;
13) check of sieving.
2, areca taro modified starch production technology as claimed in claim 1 is characterized in that: cooking pressure is greater than 0.5MPa. time 6～7min.
3, areca taro modified starch production technology as claimed in claim 1 is characterized in that: steam and practice temperature at 85 ℃～90 ℃, pressure 0.5Mpa.
4, areca taro modified starch production technology as claimed in claim 1 is characterized in that: constant temperature, constant voltage extrusion process are: a: the extruding of twin-screw constant temperature, 75～80 ℃ of temperature; B: single screw rod constant temperature extruding, 70～75 ℃ of temperature; C: the extruding of twin-screw constant temperature, 65～70 ℃ of temperature; Above squeeze pressure: 0.6～0.7MPa, extrusion time: 30 seconds.
5, areca taro modified starch production technology as claimed in claim 1, it is characterized in that: wherein ultramicro grinding is: pulverize with the superfine refined grinder, fineness will reach more than 100 orders.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810182849XA CN101496564B (en) | 2008-12-10 | 2008-12-10 | Technique for making areca taro modified starch |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810182849XA CN101496564B (en) | 2008-12-10 | 2008-12-10 | Technique for making areca taro modified starch |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101496564A true CN101496564A (en) | 2009-08-05 |
| CN101496564B CN101496564B (en) | 2011-12-14 |
Family
ID=40943999
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200810182849XA Active CN101496564B (en) | 2008-12-10 | 2008-12-10 | Technique for making areca taro modified starch |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101496564B (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105725126A (en) * | 2016-02-23 | 2016-07-06 | 福建农林大学 | Fast-dissolved colocasia esculenta powder with healthcare effect and preparation method thereof |
| CN106258875A (en) * | 2016-08-07 | 2017-01-04 | 汪洋 | The manufacture method of the Tillandsia cultivation pedestal that a kind of Semen Arecae fiber makes |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE4317696C1 (en) * | 1993-05-27 | 1994-12-22 | Biotec Biolog Naturverpack | Process for the production of granular, thermoplastic starch |
-
2008
- 2008-12-10 CN CN200810182849XA patent/CN101496564B/en active Active
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105725126A (en) * | 2016-02-23 | 2016-07-06 | 福建农林大学 | Fast-dissolved colocasia esculenta powder with healthcare effect and preparation method thereof |
| CN105725126B (en) * | 2016-02-23 | 2020-01-10 | 福建农林大学 | Instant areca taro powder with health-care effect and preparation method thereof |
| CN106258875A (en) * | 2016-08-07 | 2017-01-04 | 汪洋 | The manufacture method of the Tillandsia cultivation pedestal that a kind of Semen Arecae fiber makes |
| CN106258875B (en) * | 2016-08-07 | 2019-06-25 | 海门市大德知识产权服务有限公司 | A kind of production method of the Tillandsia cultivation pedestal made of betel nut fiber |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101496564B (en) | 2011-12-14 |
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Application publication date: 20090805 Assignee: FUJIAN JINJIANG FUYUAN FOOD CO., LTD. Assignor: Cai Jinan Contract record no.: 2012350000190 Denomination of invention: Technique for making areca taro modified starch Granted publication date: 20111214 License type: Exclusive License Record date: 20121225 |
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Effective date of registration: 20180211 Address after: No. 365 Changjiang West Road, East Industrial Park, Chuzhou economic and Technological Development Zone, Anhui Patentee after: Anhui Panpan Food Co. Ltd. Address before: 361004 Fujian city of Jinjiang province Anhai Town before Cai Industrial Zone Patentee before: Fujian Jinjiang Fuyuan Food Co.,Ltd. |