CN102150774A - Glucose tapioca lotus root starch and production method thereof - Google Patents
Glucose tapioca lotus root starch and production method thereof Download PDFInfo
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- CN102150774A CN102150774A CN2011100023391A CN201110002339A CN102150774A CN 102150774 A CN102150774 A CN 102150774A CN 2011100023391 A CN2011100023391 A CN 2011100023391A CN 201110002339 A CN201110002339 A CN 201110002339A CN 102150774 A CN102150774 A CN 102150774A
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- lotus root
- glucose
- root starch
- starch
- tapioca
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Abstract
The invention provides a glucose tapioca lotus root starch which comprises 45-55% of glucose, 35-45% of tapioca starch, 7-9% of lotus root starch, 1.5-2.5% of maltodextrin and 0.1-0.3% of edible sodium bicarbonate by weight percent. By improving the components and the proportion of ingredients, the invention improves the taste and the shape of instant lotus root starch, and reduces the time used for drying and sterilizing.
Description
Technical field
The invention belongs to a kind of nutritional preparation, concrete a kind of the reconstituting that will be referred to drunk powderous preparations.
Background technology
In the prior art as No. the 98108695.0th, Chinese patent application, instant lotus root starch by name and prescription thereof; And Chinese patent application 200610096935.X number, instant osmanthus flower lotus seed lotus root powder by name and processing method thereof; And No. the 200610096936.4th, Chinese patent application, instant osmanthus flower red dates lotus root powder by name and processing method thereof, the preparation method of multiple lotus root starch is all disclosed, yet, existing lotus root starch mouthfeel is poor, and lower owing to above processing method bake out temperature in manufacturing process, therefore causes sterilization incomplete, not thorough, long as the then needed time of the thorough sterilization of need.In addition, above processing method water content is higher, and dry run is long.And original processing formula is a sweet taste with the white granulated sugar all, and mouthfeel is single.
Summary of the invention
The object of the present invention is to provide a kind of glucose water chestnut lotus root starch, it comprises glucose 45-55%, Tapioca starch 35-45%, and lotus root starch 7-9%, maltodextrin 1.5-2.5%, and edible sodium bicarbonate 0.1-0.3%, described percentage is weight percentage.
The preparation technology of this glucose water chestnut lotus root starch is: with glucose, and Tapioca starch, lotus root starch, maltodextrin, sodium acid carbonate mixed 10 minutes with high-speed mixer, sieved with 100 orders then, put into the microwave drying sterilization machine, with 65 the degree temperature, after 8 to 10 minutes, after the cooling through being packaged into certified products.The proportioning effect: glucose is sweet taste and instant effect, and Tapioca starch and lotus root starch are main pasty state effects, and maltodextrin is bonding and instant effect, and sodium acid carbonate is expanded effect.
By improving the composition and the ratio of batching, can improve the mouthfeel of instant lotus root starch, shape, and reduce dry sterilizing time.Reducing by 30% the time and the energy in process of production, and eliminated the discharging of dust, is a kind of novel process of low-carbon (LC).
The specific embodiment
Embodiment 1:
Proportioning: per 100 grams: glucose 50 grams, Tapioca starch 40 grams, lotus root starch 8 grams, maltodextrin 1.8 grams, sodium acid carbonate 0.2 gram.
Embodiment 2:
Proportioning: per 100 grams: glucose 45 grams, Tapioca starch 45 grams, lotus root starch 7.5 grams, maltodextrin 2.2 grams, sodium acid carbonate 0.3 gram.
Embodiment 3:
Proportioning: per 100 grams: glucose 55 grams, Tapioca starch 35 grams, lotus root starch 7.5 grams, maltodextrin 2.2 grams, sodium acid carbonate 0.3 gram.
Embodiment 4:
Proportioning: per 100 grams: glucose 55 grams, Tapioca starch 33.4 grams, lotus root starch 9 grams, maltodextrin 2.5 grams, sodium acid carbonate 0.1 gram.
Embodiment 4:
Proportioning: per 100 grams: glucose 55 grams, Tapioca starch 36.4 grams, lotus root starch 7 grams, maltodextrin 1.5 grams, sodium acid carbonate 0.1 gram.
Technical process: with glucose, Tapioca starch, lotus root starch, maltodextrin, sodium acid carbonate mixed 10 minutes with high-speed mixer, sieve with 100 orders then, put into the microwave drying sterilization machine, utilize the microwave disinfection principle to carry out sterilization, use 65 degrees centigrade temperature in the sterilization process from inside to outside, after 8 to 10 minutes, after the cooling through being packaged into certified products.
Wherein, as known technology, microwave disinfection is the extension of microwave heating technique function, show as the elementary cell of microwave and organism and composition thereof---after interacting between the cell, cell physiological activity change and the reaction of organism are compared with Pasteur's pasteurization, and be with the obvious advantage.
Claims (2)
1. glucose water chestnut lotus root starch is characterized in that: comprise glucose 45-55%, and Tapioca starch 35-45%, lotus root starch 7-9%, maltodextrin 1.5-2.5%, and edible sodium bicarbonate 0.1-0.3%, described percentage is weight percentage.
2. technology for preparing the glucose water chestnut lotus root starch in the claim 1: it is characterized in that may further comprise the steps: with glucose, Tapioca starch, lotus root starch, maltodextrin, sodium acid carbonate mixed 10 minutes with high-speed mixer, sieved with 100 orders then, put into the microwave drying sterilization machine, with 65 the degree temperature, after 8 to 10 minutes, after the cooling through being packaged into certified products.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011100023391A CN102150774A (en) | 2011-01-07 | 2011-01-07 | Glucose tapioca lotus root starch and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011100023391A CN102150774A (en) | 2011-01-07 | 2011-01-07 | Glucose tapioca lotus root starch and production method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102150774A true CN102150774A (en) | 2011-08-17 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN2011100023391A Pending CN102150774A (en) | 2011-01-07 | 2011-01-07 | Glucose tapioca lotus root starch and production method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103976305A (en) * | 2014-05-24 | 2014-08-13 | 青岛科技大学 | Method for preparing instant water chestnut powder |
| US11229095B2 (en) | 2014-12-17 | 2022-01-18 | Campbell Soup Company | Electromagnetic wave food processing system and methods |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1036886A (en) * | 1989-04-05 | 1989-11-08 | 朱正阳 | Making method for instant lotus root starch |
| CN1232635A (en) * | 1998-04-17 | 1999-10-27 | 张小根 | Instant puffed nutritious lotus root starch and its production process |
| CN101164447A (en) * | 2006-10-20 | 2008-04-23 | 胡定民 | Instant osmanthus flower lotus seed lotus root powder and processing method thereof |
| CN101589790A (en) * | 2009-06-29 | 2009-12-02 | 杭州天荷食品有限公司 | Purple sweet potato lotus root starch and preparation method thereof |
-
2011
- 2011-01-07 CN CN2011100023391A patent/CN102150774A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1036886A (en) * | 1989-04-05 | 1989-11-08 | 朱正阳 | Making method for instant lotus root starch |
| CN1232635A (en) * | 1998-04-17 | 1999-10-27 | 张小根 | Instant puffed nutritious lotus root starch and its production process |
| CN101164447A (en) * | 2006-10-20 | 2008-04-23 | 胡定民 | Instant osmanthus flower lotus seed lotus root powder and processing method thereof |
| CN101589790A (en) * | 2009-06-29 | 2009-12-02 | 杭州天荷食品有限公司 | Purple sweet potato lotus root starch and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103976305A (en) * | 2014-05-24 | 2014-08-13 | 青岛科技大学 | Method for preparing instant water chestnut powder |
| US11229095B2 (en) | 2014-12-17 | 2022-01-18 | Campbell Soup Company | Electromagnetic wave food processing system and methods |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20110817 |