CN104256251A - No-alum potato starch product containing compound additive and preparation method thereof - Google Patents
No-alum potato starch product containing compound additive and preparation method thereof Download PDFInfo
- Publication number
- CN104256251A CN104256251A CN201410453984.9A CN201410453984A CN104256251A CN 104256251 A CN104256251 A CN 104256251A CN 201410453984 A CN201410453984 A CN 201410453984A CN 104256251 A CN104256251 A CN 104256251A
- Authority
- CN
- China
- Prior art keywords
- starch
- potato starch
- compound additive
- alum
- preparation
- Prior art date
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- Granted
Links
- 229920001592 potato starch Polymers 0.000 title claims abstract description 52
- 239000000654 additive Substances 0.000 title claims abstract description 50
- 230000000996 additive effect Effects 0.000 title claims abstract description 50
- 150000001875 compounds Chemical class 0.000 title claims abstract description 48
- 229940037003 alum Drugs 0.000 title claims abstract description 43
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 229920002472 Starch Polymers 0.000 claims abstract description 73
- 235000019698 starch Nutrition 0.000 claims abstract description 72
- 239000008107 starch Substances 0.000 claims abstract description 72
- 238000002156 mixing Methods 0.000 claims abstract description 27
- 241001070941 Castanea Species 0.000 claims abstract description 15
- 235000014036 Castanea Nutrition 0.000 claims abstract description 15
- 150000003839 salts Chemical class 0.000 claims abstract description 15
- 239000000213 tara gum Substances 0.000 claims abstract description 15
- 235000010491 tara gum Nutrition 0.000 claims abstract description 15
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 10
- 239000001110 calcium chloride Substances 0.000 claims abstract description 10
- 229910001628 calcium chloride Inorganic materials 0.000 claims abstract description 10
- 229910000402 monopotassium phosphate Inorganic materials 0.000 claims abstract description 10
- 235000019796 monopotassium phosphate Nutrition 0.000 claims abstract description 10
- PJNZPQUBCPKICU-UHFFFAOYSA-N phosphoric acid;potassium Chemical compound [K].OP(O)(O)=O PJNZPQUBCPKICU-UHFFFAOYSA-N 0.000 claims abstract description 10
- 238000001035 drying Methods 0.000 claims abstract description 9
- 239000000463 material Substances 0.000 claims abstract description 7
- 229920000945 Amylopectin Polymers 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 40
- 229910001868 water Inorganic materials 0.000 claims description 39
- 239000002994 raw material Substances 0.000 claims description 17
- 241001075517 Abelmoschus Species 0.000 claims description 12
- 239000003292 glue Substances 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 12
- 229920001685 Amylomaize Polymers 0.000 claims description 11
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 11
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 11
- 230000032683 aging Effects 0.000 claims description 10
- 238000009835 boiling Methods 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 8
- 239000011268 mixed slurry Substances 0.000 claims description 5
- 206010013786 Dry skin Diseases 0.000 claims description 3
- 244000017020 Ipomoea batatas Species 0.000 claims description 3
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 3
- 238000005352 clarification Methods 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 3
- 238000001556 precipitation Methods 0.000 claims description 3
- 238000010792 warming Methods 0.000 claims description 3
- 244000205754 Colocasia esculenta Species 0.000 claims description 2
- 235000006481 Colocasia esculenta Nutrition 0.000 claims description 2
- 235000002722 Dioscorea batatas Nutrition 0.000 claims description 2
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims description 2
- 240000001811 Dioscorea oppositifolia Species 0.000 claims description 2
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims description 2
- 239000002932 luster Substances 0.000 claims description 2
- 238000012545 processing Methods 0.000 abstract description 9
- 238000004090 dissolution Methods 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 4
- 229920002261 Corn starch Polymers 0.000 abstract description 2
- 230000009471 action Effects 0.000 abstract description 2
- 239000008120 corn starch Substances 0.000 abstract description 2
- 240000005959 Abelmoschus manihot Species 0.000 abstract 1
- 235000001075 Abelmoschus manihot Nutrition 0.000 abstract 1
- 239000004382 Amylase Substances 0.000 abstract 1
- 230000015556 catabolic process Effects 0.000 abstract 1
- 239000002131 composite material Substances 0.000 abstract 1
- 238000006731 degradation reaction Methods 0.000 abstract 1
- 244000061456 Solanum tuberosum Species 0.000 description 20
- 235000002595 Solanum tuberosum Nutrition 0.000 description 20
- 235000002639 sodium chloride Nutrition 0.000 description 14
- 238000001816 cooling Methods 0.000 description 6
- 229920000856 Amylose Polymers 0.000 description 5
- 235000006667 Aleurites moluccana Nutrition 0.000 description 4
- 240000004957 Castanea mollissima Species 0.000 description 4
- 235000018244 Castanea mollissima Nutrition 0.000 description 4
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 4
- 239000000084 colloidal system Substances 0.000 description 4
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 3
- 244000247812 Amorphophallus rivieri Species 0.000 description 3
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 3
- 241000206575 Chondrus crispus Species 0.000 description 3
- 229920002581 Glucomannan Polymers 0.000 description 3
- 229920002752 Konjac Polymers 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 229940046240 glucomannan Drugs 0.000 description 3
- 229910052739 hydrogen Inorganic materials 0.000 description 3
- 239000001257 hydrogen Substances 0.000 description 3
- 239000000252 konjac Substances 0.000 description 3
- 235000010485 konjac Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- -1 Artemisia Glue Chemical class 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 2
- 244000046146 Pueraria lobata Species 0.000 description 2
- 235000010575 Pueraria lobata Nutrition 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 239000004411 aluminium Substances 0.000 description 2
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 2
- 229910052782 aluminium Inorganic materials 0.000 description 2
- 150000001399 aluminium compounds Chemical class 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 235000011148 calcium chloride Nutrition 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 239000013078 crystal Substances 0.000 description 2
- 230000002349 favourable effect Effects 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 230000002427 irreversible effect Effects 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 238000006116 polymerization reaction Methods 0.000 description 2
- 229910000029 sodium carbonate Inorganic materials 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 210000001519 tissue Anatomy 0.000 description 2
- 229920001285 xanthan gum Polymers 0.000 description 2
- OMDQUFIYNPYJFM-XKDAHURESA-N (2r,3r,4s,5r,6s)-2-(hydroxymethyl)-6-[[(2r,3s,4r,5s,6r)-4,5,6-trihydroxy-3-[(2s,3s,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyoxan-2-yl]methoxy]oxane-3,4,5-triol Chemical group O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O[C@H]2[C@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)[C@H](O)[C@H](O)[C@H](O)O1 OMDQUFIYNPYJFM-XKDAHURESA-N 0.000 description 1
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- 235000019890 Amylum Nutrition 0.000 description 1
- 235000000832 Ayote Nutrition 0.000 description 1
- 239000002028 Biomass Substances 0.000 description 1
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 240000004244 Cucurbita moschata Species 0.000 description 1
- 235000009854 Cucurbita moschata Nutrition 0.000 description 1
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010012289 Dementia Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 208000001308 Fasciculation Diseases 0.000 description 1
- 229920000926 Galactomannan Polymers 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 206010028293 Muscle contractions involuntary Diseases 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 description 1
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 235000010489 acacia gum Nutrition 0.000 description 1
- 239000001785 acacia senegal l. willd gum Substances 0.000 description 1
- 230000001133 acceleration Effects 0.000 description 1
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- 229910001424 calcium ion Inorganic materials 0.000 description 1
- 235000012241 calcium silicate Nutrition 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 239000000496 cardiotonic agent Substances 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005868 electrolysis reaction Methods 0.000 description 1
- 239000003792 electrolyte Substances 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000005189 flocculation Methods 0.000 description 1
- 230000016615 flocculation Effects 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 239000001866 hydroxypropyl methyl cellulose Substances 0.000 description 1
- 235000010979 hydroxypropyl methyl cellulose Nutrition 0.000 description 1
- 229920003088 hydroxypropyl methyl cellulose Polymers 0.000 description 1
- UFVKGYZPFZQRLF-UHFFFAOYSA-N hydroxypropyl methyl cellulose Chemical compound OC1C(O)C(OC)OC(CO)C1OC1C(O)C(O)C(OC2C(C(O)C(OC3C(C(O)C(O)C(CO)O3)O)C(CO)O2)O)C(CO)O1 UFVKGYZPFZQRLF-UHFFFAOYSA-N 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 230000010534 mechanism of action Effects 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 229910000403 monosodium phosphate Inorganic materials 0.000 description 1
- 235000019799 monosodium phosphate Nutrition 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 235000021317 phosphate Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 229940072033 potash Drugs 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Substances [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 description 1
- 235000015320 potassium carbonate Nutrition 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
- 235000011164 potassium chloride Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 235000015136 pumpkin Nutrition 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 1
- 235000010234 sodium benzoate Nutrition 0.000 description 1
- 239000004299 sodium benzoate Substances 0.000 description 1
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 1
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M sodium chloride Inorganic materials [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- AJPJDKMHJJGVTQ-UHFFFAOYSA-M sodium dihydrogen phosphate Chemical compound [Na+].OP(O)([O-])=O AJPJDKMHJJGVTQ-UHFFFAOYSA-M 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/25—Exudates, e.g. gum arabic, gum acacia, gum karaya or tragacanth
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/294—Inorganic additives, e.g. silica
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Inorganic Chemistry (AREA)
- Molecular Biology (AREA)
- Grain Derivatives (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Noodles (AREA)
Abstract
The invention discloses a no-alum potato starch product containing a compound additive and a preparation method thereof, belonging to the technical field of food processing. The no-alum potato starch product comprises the following materials: potato starch, chestnut starch, high-amylase corn starch and the compound additive, wherein the compound additive comprises tara gum, abelmoschus manihot gum, salt, potassium dihydrogen phosphate and calcium chloride. The preparation method comprises the following steps of degradation of amylopectin, size mixing, curing and three-section drying and the like. The no-alum potato starch product and the preparation method disclosed by the invention have the advantages that the used composite additive is green and safe, low in cost, convenient to use and good in use effect, and is an ideal alum substitute for processing a potato starch product. The processed potato starch product is excellent in quality, has health-care action, and is good in taste, high in transparency, good in toughness and elasticity, and low in strip breaking rate, consomme rate and dissolution rate.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of containing compound additive without alum potato starch goods and preparation method thereof.
Background technology
The starch-based product such as bean vermicelli, vermicelli is deeply by the traditional food that China resident likes, is to form a kind of starch product of making of principle with favorable elasticity and toughness heat irreversible gelinite after utilizing the amylose gelatinization of the larger degree of polymerization.The primary raw material of potato starch goods is potato starch, in production process by technique adjustment with add food additives and make its performance reach optimum state, makes the potato based article produced have the characteristics such as transparent, resistant to cook, mouthfeel chewiness.Simple and crude, single due to conventional production equipment, for making potato based article reach the stable of performance, can only rely on and add alum in a large number to realize.Medical research shows, the long-term edible food containing a large amount of alum, can cause the gathering of aluminium component.It is external that human body only has 10%-15% to be excreted to after taking in aluminium, major part can be accumulated in vivo, be combined with the human body such as multiple proteins, enzyme important component, long-term absorption meeting damaged brain, cause dementia, also may occur anaemia, osteoporosis diseases, and this infringement is irreversible for intelligence.
Because the amylose content ratio of the degree of polymerization larger in potato starch is lower, the gelinite of favorable elasticity and toughness can not be formed after aging, therefore traditional potato vermicelli can add alum in producing, play the effect increasing retrogradation and crosslinked starch, from microscopic pattern, the starch of molten water is impelled to be interconnected to form three-dimensional net structure.The essence of starch gelatinization is that the hydrogen bond association under the effect of heating between crystal or non-crystal starch molecule is destroyed, starch molecule becomes lack of alignment at random by accurate ordered arrangement, and electrolyte can hydrogen bond between saboteur, promote the gelatinization of starch.Along with the reduction of temperature, the starch molecule of gelatinization and the activation capacity of hydrone weaken, crystallite bundle at random trends towards again arranged in parallel, and again with hydrogen bond association fasciculation, the hardness of gelatinized corn starch increases, and solubility declines, the structure of starch is similar to uncooked amylum, after starch retrogradation, stable in properties, even if be also difficult to dissolve in heating pressurization.
Some scholars of recent year are studied the alum substitute of bean vermicelli etc. and the mechanism of action thereof, but do not find desirable alum substitute yet, as used the salt substitutes such as thickening class substitute and salt, Sodium Benzoate, phosphate such as Artemisia Glue, konjac glucomannan, algin, converted starch in relevant potato starch bean vermicelli.Disclosed in patent of invention CN 103099073 B, a kind of starch-based product is without aluminium compound additive, this forms without the component of aluminium compound additive by following weight portion: calcium silicates 4-40 part, calcium carbonate 5-60 part, carragheen 0.2-15 part, potassium chloride or potash or saleratus 0.2-5 part, konjac glucomannan 0-30 part, sodium carbonate 0-10 part, salt 0-30 part, hydroxypropyl methylcellulose 0-15 part; A kind of pumpkin vermicelli and preparation method thereof disclosed in patent of invention CN 102871070 B, on the south this bean vermicelli, melon starch, sweet potato starch, guar gum are raw material, through boiling powder gelatinization, leak that silk is shaping, cooling, warehouse-in cooling, clear water thaws, combing drafting, dry finished product; As patent of invention CN 104133302 B discloses a kind of vermicelli of making without alum kudzuvine root starch and potato powder or bean vermicelli, wherein containing compositions such as sodium alginate, xanthans, carragheen, sodium carboxymethylcellulose, salt, kudzuvine root starch and potato powder; As patent of invention CN 100420389 C discloses a kind of preparation method of boil proof vermicelli without alum, the raw materials of this invention comprises starch, konjac glucomannan, Arabic gum, amylose, modified soy bean lipoid, sodium dihydrogen phosphate, sodium carbonate and water, by batch mixing, size mixing, gelatinization, cooling, aging, chopping, drying, humidification, drying, the step such as cross-section be processed into.
Chinese chestnut, belongs to nut fruits, sweet aroma, has the function of strengthening the spleen and stomach, beneficial gas, kidney tonifying, strong waist, strong muscle, hemostasis and detumescence cardiac stimulant.Except containing high sugar, fat, protein, the mineral matters such as calcium, phosphorus, iron, potassium, and outside the nutritional labeling such as vitamin C, B1, B2, fat content is low, also containing high starch, the carbohydrate of dry plate chestnut reaches 77%, and carbohydrate is made up of starch by 40%, and the content of starch of Chinese chestnut is 2 times of potato class.According to the study, in Chinese chestnut, total starch content is 51.62 ~ 86.65%, and amylose content is 17.21 ~ 30.16%, and in southern Breeds chestnut starch, amylose content is significantly higher than northern Breeds and intermediate form Breeds.
The main component of tara gum is galactomannan (78% ~ 84%), also containing protein (3% ~ 4%), cellulose, moisture and a small amount of inorganic elements such as calcium, magnesium, there is water holding, improve mouthfeel, acid resistance is good, Heat stability is good, chemical stability are good, freeze-thaw is stable, do not produce features such as saltouing, also there is good colloid compatibility, gel concertedness is to a certain degree had with the hydrophilic colloid such as xanthans, carragheen, blended formation gel, can make the consumption of compound reduce and improve gel tissue's structure.Tara gum is nontoxic, is a kind of excellent edible natural colloid.
Sunset Abelmoschus Root glue is a kind of Novel food gum, slightly faint scent in China, and water-soluble in thick, have flocculation and settlement action, having clearing heat and detoxicating, to moisturize laxation, health and beauty effect, is a kind of health plant raw material having very much potentiality to be exploited.
Summary of the invention
Technical problem to be solved by this invention be for the aluminated defect of the starch-based product such as potato vermicelli, vermicelli of prior art processing and part without the alum substitute result of use of the starch-based products such as alum potato vermicelli, vermicelli and the dissatisfactory deficiency of processing technology, provide a kind of contain compound additive without alum potato starch goods and preparation method thereof.
To achieve these goals, the present invention is achieved by the following technical solutions:
Containing compound additive without alum potato starch goods, comprise following weight portion raw material form: potato starch 91 ~ 96 parts, chestnut starch 3 ~ 6 parts, amylomaize 1 ~ 3 part, compound additive 0.3 ~ 0.8 part; Described compound additive comprises the raw material of following weight portion: tara gum 0.1 ~ 0.2 part, 0.1 ~ 0.2 part, Sunset Abelmoschus Root glue, salt 0.05 ~ 0.25 part, potassium dihydrogen phosphate 0.04 ~ 0.2 part, 0.01 ~ 0.05 part, calcium chloride.
Described potato starch goods comprise the products such as potato starch bean vermicelli, vermicelli, powder sheet.
Described potato starch comprises one in sweet potato starch, farina, Chinese yam starch, taro kind of starch or its any combination.
Described potato starch, chestnut starch, amylomaize, tara gum, Sunset Abelmoschus Root glue, salt, potassium dihydrogen phosphate, calcium chloride are commercially available prod.
Preferably, described potato starch is the farina processed under moderate temperature and cut mode, and its color and luster is pure white, and water content is that 18%, 100 mesh sieve Tong Guo Shuai≤99.50% (w/w), pH6.0 ~ 7.0.
Containing the preparation method without alum potato starch goods of compound additive, comprise following concrete steps:
(1) amylopectin degraded: potato starch and chestnut starch are taken rear mixing by formula ratio and makes mixing starch, get the mixing starch of 90 ~ 95%, add the water of 1.1 ~ 1.3 times amount wherein, and add amylopectase, addition is 3 ~ 4mg/kg, at 40 ~ 45 DEG C, enzymolysis 30 ~ 45min under the condition of pH6 ~ 7, through stirring, after clarification, take out the wet starch of precipitation, wet starch moisture 52 ~ 56%;
(2) to size mixing slaking: get step (1) in remaining mixing starch add 40 ~ 45 DEG C of warm water, amount of water is 1.1 ~ 1.3 times of residue mixing starch quality, and add compound additive, amylomaize, stir, add 96 ~ 98 DEG C of boiling water, amount of water is 4 ~ 5 times of residue mixing starch quality, stir and obtain transparent paste material, by step (1) in wet starch and transparent paste material mixing, stir, mend the warm water of 45 ~ 55 DEG C, be 54 ~ 65% to mixed slurry water content, through 90s boiling gelatinization, normal-temperature water cools, aging 1.5 ~ 3.5h at freezer temperature is 2 ~ 4 DEG C, chopping or slitting or section,
(3) three sections of dryings: dry at 40 DEG C in 20 ~ 30min, 5min and be warming up to 65 DEG C of continuation oven dry, after drying, in 5 ~ 10min, be cooled to 40 DEG C continue oven dry 10 ~ 15min, through cutting off and sorting, make bean vermicelli finished product or vermicelli finished product or powder sheet finished product, package is cased.
Preferably, described wet starch water content control is 54%; Described mixed slurry water content is 60%; Described freezer temperature controls at 3 DEG C; Described ageing time is 2.5h.
The invention has the beneficial effects as follows:
(1) utilize the colloid compatibility that tara gum is good, to flocculate and blended formation gel worked in coordination with by depositional Sunset Abelmoschus Root glue with having, the consumption of compound additive can be made to reduce and improve gel tissue's structure, make the potato starch goods of processing have good elasticity and toughness; (2) utilize the feature that tara gum freeze-thaw is stable, strengthen the stability of the raw material such as starch in gelatinization, cooling, the operation such as aging, dry, and improve aging temperature and time, to improve starch-based product hardness, mouthfeel, transparency, flexibility and elasticity; (3) utilize salt sodium chloride, potassium dihydrogen phosphate, calcium chloride three kinds of salt to form strong combined electrolysis plastidome, affect crystallization and digestibility, the acceleration starch retrogradation of starch and improve gel network structure, calcium ion also can improve whiteness and the brightness of starch-based product; (4) utilize and there is the tara gum of water holding feature and there is the salt of certain moisture absorption, make potato starch goods have moist feeling; (5) utilize tara gum to improve the smell of the feature of mouthfeel and Sunset Abelmoschus Root glue, the fine and smooth delicate fragrance of chestnut starch, improve the organoleptic properties of potato starch goods; (6) the nutritive value utilizing Sunset Abelmoschus Root glue and Chinese chestnut to enrich and health-care effect, improve the functional of potato starch goods; The present invention use compound additive green safety, cost is low, easy to use, result of use is good, be potato starch goods processing desirable alum substitute; (8) the potato starch product property of the present invention's processing is excellent, and mouthfeel is good, transparency is high, toughness and good springiness, and strip-breaking rate, muddy soup rate and dissolution rate are low.
Accompanying drawing explanation
Fig. 1 is containing the processing process without alum potato starch goods of compound additive.
Detailed description of the invention
Embodiment 1
Containing compound additive without an alum potato vermicelli, comprise following raw material form: potato starch 91kg, chestnut starch 6kg, amylomaize 3kg, compound additive 0.5kg; Described compound additive comprises following raw material: tara gum 0.2kg, Sunset Abelmoschus Root glue 0.1kg, salt 0.1kg, potassium dihydrogen phosphate 0.06kg, calcium chloride 0.04kg.
Containing the preparation method without alum potato vermicelli of compound additive, comprise following concrete steps:
(1) amylopectin degraded: farina and chestnut starch are taken rear mixing by formula ratio and makes mixing starch, get the mixing starch of 95%, add the water of 1.2 times amount wherein, and add amylopectase, addition is 3.5mg/kg, at 40 DEG C, enzymolysis 35min under the condition of pH6.5, through stirring, after clarification, take out the wet starch of precipitation, wet starch moisture 54%;
(2) to size mixing slaking: get step (1) in remaining mixing starch add 40 DEG C of warm water, amount of water is 1.2 times of residue mixing starch quality, and add compound additive and add compound additive, amylomaize, stir, add 97 DEG C of boiling water, amount of water is 4.5 times of residue mixing starch quality, stir and obtain transparent paste material, by step (1) in wet starch and transparent paste material mixing, stir, mend the warm water of 50 DEG C, be 60% to mixed slurry water content, through 90s boiling gelatinization, normal-temperature water cooling, aging 2.5h at 4 DEG C, chopping;
(3) three sections of dryings: dry 20min at 40 DEG C, are warming up to 65 DEG C and continue to dry in 5min, after drying, in 8min, be cooled to 40 DEG C continue to dry 10min, through cutting off and sorting, make bean vermicelli finished product or vermicelli finished product or powder sheet finished product, package is cased.
Embodiment 2
Containing compound additive without an alum potato vermicelli, comprise following raw material form: farina 96kg, chestnut starch 3kg, amylomaize 1kg, compound additive 0.3kg; Described compound additive comprises following raw material: tara gum 0.1kg, Sunset Abelmoschus Root glue 0.1kg, salt 0.05kg, potassium dihydrogen phosphate 0.04kg, calcium chloride 0.01kg.
The preparation method without alum potato vermicelli containing compound additive described in the present embodiment is with embodiment 1.
Embodiment 3
Containing compound additive without an alum potato vermicelli, comprise following raw material form: farina 93kg, chestnut starch 5kg, amylomaize 2kg, compound additive 0.8kg; Described compound additive comprises following raw material: tara gum 0.2kg, Sunset Abelmoschus Root glue 0.2kg, salt 0.2kg, potassium dihydrogen phosphate 0.15kg, calcium chloride 0.05kg.
The preparation method without alum potato vermicelli containing compound additive described in the present embodiment is with embodiment 1.
Embodiment 4
Containing compound additive without alum potato vermicelli, comprise following raw material form: farina 93kg, chestnut starch 5kg, amylomaize 2kg, compound additive 0.5kg; Described compound additive comprises following raw material: tara gum 0.2kg, Sunset Abelmoschus Root glue 0.1kg, salt 0.1kg, potassium dihydrogen phosphate 0.06kg, calcium chloride 0.04kg.
The preparation method without alum potato vermicelli containing compound additive described in the present embodiment is with embodiment 1, and difference is aging rear slitting.
Experimental example
Compare experiment with common containing alum bean vermicelli and embodiment 1 ~ 4, carry out subjective appreciation and strip-breaking rate, dissolution rate mensuration respectively.
The mensuration of strip-breaking rate: get the potato vermicelli that 20 are about 20cm even thickness, soak 30min, draining away the water to be placed in adds 500ml boiling water pot, boils 25min, checks and record the number (N of disconnected bar
1), wherein strip-breaking rate=(N
1/ 20) × 100%.
The mensuration of dissolution rate: get the potato vermicelli that 10 are about 20cm even thickness, claim its gross weight N
0g () is placed in and adds 500ml boiling water pot, boil 10min, transfers in 1000ml volumetric flask after cooling by the noodle soup of gained, distilled water diluting is to scale, get dilution 100ml is evaporated to dry in the beaker of constant weight, then dries to constant weight in 110 DEG C of baking ovens, claims dry biomass N
1(g), wherein dissolution rate=N
1× 10/N
0× 100%
Experimental result record, as shown in the table:
Analysis design mothod result shows, is of the present inventionly obviously better than containing the common vermicelli of alum without alum potato vermicelli quality; The addition of the subjective appreciation without alum potato vermicelli of the present invention, strip-breaking rate and dissolution rate and compound additive has obvious dependency relation, and concrete dependency relation need study discovery further.
In sum, of the present invention containing compound additive without alum potato starch goods, there is the actual value applied, for the development of potato starch goods industry provides new opportunities.
Claims (9)
1. containing compound additive without alum potato starch goods, it is characterized in that: comprise following weight portion raw material form: potato starch 91 ~ 96 parts, chestnut starch 3 ~ 6 parts, amylomaize 1 ~ 3 part, compound additive 0.3 ~ 0.8 part; Described compound additive comprises the raw material of following weight portion: tara gum 0.1 ~ 0.2 part, 0.1 ~ 0.2 part, Sunset Abelmoschus Root glue, salt 0.05 ~ 0.25 part, potassium dihydrogen phosphate 0.04 ~ 0.2 part, 0.01 ~ 0.05 part, calcium chloride.
2. as claimed in claim 1 a kind of containing compound additive without alum potato starch goods, it is characterized in that: described potato starch goods comprise the products such as potato starch bean vermicelli, vermicelli, powder sheet.
3. as claimed in claim 1 a kind of containing compound additive without alum potato starch goods, it is characterized in that: described potato starch comprises one in sweet potato starch, farina, Chinese yam starch, taro kind of starch or it is combined.
4. as claimed in claim 1 a kind of containing compound additive without alum potato starch goods, it is characterized in that: described potato starch, chestnut starch, amylomaize, tara gum, Sunset Abelmoschus Root glue, salt, potassium dihydrogen phosphate, calcium chloride are commercially available prod; The farina processed under the preferred moderate temperature of described potato starch and moderate shear mode, its color and luster is pure white, and water content is that 18%, 100 mesh sieve Tong Guo Shuai≤99.50% (w/w), pH6.0 ~ 7.0.
5., containing the preparation method without alum potato starch goods of compound additive, it is characterized in that: comprise following concrete steps:
(1) amylopectin degraded: potato starch and chestnut starch are taken rear mixing by formula ratio and makes mixing starch, get the mixing starch of 90 ~ 95%, add the water of 1.1 ~ 1.3 times amount wherein, and add amylopectase, addition is 3 ~ 4mg/kg, at 40 ~ 45 DEG C, enzymolysis 30 ~ 45min under the condition of pH6 ~ 7, through stirring, after clarification, take out the wet starch of precipitation, wet starch water content 52 ~ 56%;
(2) to size mixing slaking: get step (1) in remaining mixing starch add 40 ~ 45 DEG C of warm water, amount of water is 1.1 ~ 1.3 times of residue mixing starch quality, and add compound additive, amylomaize, stir, add 96 ~ 98 DEG C of boiling water, amount of water is 4 ~ 5 times of residue mixing starch quality, stir and obtain transparent paste material, by step (1) in wet starch and transparent paste material mixing, stir, mend the warm water of 45 ~ 55 DEG C, be 54 ~ 65% to mixed slurry water content, through 90s boiling gelatinization, normal-temperature water cools, aging 1.5 ~ 3.5h at freezer temperature is 2 ~ 4 DEG C, chopping or slitting or section,
(3) three sections of dryings: dry at 40 DEG C in 20 ~ 30min, 5min and be warming up to 65 DEG C of continuation oven dry, after drying, in 5 ~ 10min, be cooled to 40 DEG C continue oven dry 10 ~ 15min, through cutting off and sorting, make bean vermicelli finished product or vermicelli finished product or powder sheet finished product, package is cased.
6. a kind of preparation method without alum potato starch goods containing compound additive as claimed in claim 5, is characterized in that: described wet starch water content is 54%.
7. a kind of preparation method without alum potato starch goods containing compound additive as claimed in claim 5, is characterized in that: described mixed slurry water content is 60%.
8. a kind of preparation method without alum potato starch goods containing compound additive as claimed in claim 5, is characterized in that: described freezer temperature controls at 3 DEG C.
9. a kind of preparation method without alum potato starch goods containing compound additive as claimed in claim 5, is characterized in that: described ageing time is 2.5h.
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| CN112704219A (en) * | 2020-12-23 | 2021-04-27 | 中国农业科学院农产品加工研究所 | Alum-free fresh and wet potato vermicelli and preparation method thereof |
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| CN107348475A (en) * | 2017-08-08 | 2017-11-17 | 宁夏天隆粉丝制品有限公司 | Chinese-wolfberry nutritive bean vermicelli and its preparation technology |
| CN111165794A (en) * | 2020-02-12 | 2020-05-19 | 贵州省现代农业发展研究所 | Preparation process of alum-free sweet potato powder |
| CN112704219A (en) * | 2020-12-23 | 2021-04-27 | 中国农业科学院农产品加工研究所 | Alum-free fresh and wet potato vermicelli and preparation method thereof |
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