CN104605229A - Easily-cooked dietary fiber-like starch-based gel and preparation method thereof - Google Patents
Easily-cooked dietary fiber-like starch-based gel and preparation method thereof Download PDFInfo
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- CN104605229A CN104605229A CN201510051215.0A CN201510051215A CN104605229A CN 104605229 A CN104605229 A CN 104605229A CN 201510051215 A CN201510051215 A CN 201510051215A CN 104605229 A CN104605229 A CN 104605229A
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- starch
- dietary fiber
- base gel
- fast ripe
- starch base
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- 229920002472 Starch Polymers 0.000 title claims abstract description 95
- 235000019698 starch Nutrition 0.000 title claims abstract description 95
- 239000008107 starch Substances 0.000 title claims abstract description 93
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 235000005911 diet Nutrition 0.000 title abstract description 4
- 230000000378 dietary effect Effects 0.000 title abstract 3
- 238000001879 gelation Methods 0.000 title description 7
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 30
- 239000000084 colloidal system Substances 0.000 claims abstract description 15
- 239000000203 mixture Substances 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 6
- 239000000796 flavoring agent Substances 0.000 claims abstract description 6
- 235000019634 flavors Nutrition 0.000 claims abstract description 6
- 239000000049 pigment Substances 0.000 claims abstract description 6
- 239000000499 gel Substances 0.000 claims description 43
- 238000001125 extrusion Methods 0.000 claims description 10
- 229920002907 Guar gum Polymers 0.000 claims description 7
- 235000010417 guar gum Nutrition 0.000 claims description 7
- 239000000665 guar gum Substances 0.000 claims description 7
- 229960002154 guar gum Drugs 0.000 claims description 7
- 239000004376 Sucralose Substances 0.000 claims description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 238000012545 processing Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims description 6
- 235000019408 sucralose Nutrition 0.000 claims description 6
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 4
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 claims description 4
- 229920001685 Amylomaize Polymers 0.000 claims description 4
- 235000003392 Curcuma domestica Nutrition 0.000 claims description 4
- 244000008991 Curcuma longa Species 0.000 claims description 4
- 229930091371 Fructose Natural products 0.000 claims description 4
- 239000005715 Fructose Substances 0.000 claims description 4
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 4
- 108010010803 Gelatin Proteins 0.000 claims description 4
- 240000003183 Manihot esculenta Species 0.000 claims description 4
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 4
- 241000228347 Monascus <ascomycete fungus> Species 0.000 claims description 4
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 claims description 4
- 244000088415 Raphanus sativus Species 0.000 claims description 4
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims description 4
- 239000002253 acid Substances 0.000 claims description 4
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 4
- 235000013736 caramel Nutrition 0.000 claims description 4
- 239000003086 colorant Substances 0.000 claims description 4
- 238000004040 coloring Methods 0.000 claims description 4
- 235000003373 curcuma longa Nutrition 0.000 claims description 4
- 235000002864 food coloring agent Nutrition 0.000 claims description 4
- 235000003599 food sweetener Nutrition 0.000 claims description 4
- 239000008273 gelatin Substances 0.000 claims description 4
- 229920000159 gelatin Polymers 0.000 claims description 4
- 235000019322 gelatine Nutrition 0.000 claims description 4
- 235000011852 gelatine desserts Nutrition 0.000 claims description 4
- 239000001630 malic acid Substances 0.000 claims description 4
- 235000011090 malic acid Nutrition 0.000 claims description 4
- 239000001814 pectin Substances 0.000 claims description 4
- 235000010987 pectin Nutrition 0.000 claims description 4
- 229920001277 pectin Polymers 0.000 claims description 4
- 239000003765 sweetening agent Substances 0.000 claims description 4
- 235000013976 turmeric Nutrition 0.000 claims description 4
- 244000017020 Ipomoea batatas Species 0.000 claims description 3
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 3
- 229920001592 potato starch Polymers 0.000 claims description 3
- 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 claims description 2
- 240000001592 Amaranthus caudatus Species 0.000 claims description 2
- 235000009328 Amaranthus caudatus Nutrition 0.000 claims description 2
- 241000206575 Chondrus crispus Species 0.000 claims description 2
- 235000005979 Citrus limon Nutrition 0.000 claims description 2
- 244000131522 Citrus pyriformis Species 0.000 claims description 2
- SEBIKDIMAPSUBY-ARYZWOCPSA-N Crocin Chemical compound C([C@H]1O[C@H]([C@@H]([C@@H](O)[C@@H]1O)O)OC(=O)C(C)=CC=CC(C)=C\C=C\C=C(/C)\C=C\C=C(C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)O1)O)O[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SEBIKDIMAPSUBY-ARYZWOCPSA-N 0.000 claims description 2
- 240000008620 Fagopyrum esculentum Species 0.000 claims description 2
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims description 2
- 229920002148 Gellan gum Polymers 0.000 claims description 2
- 235000000177 Indigofera tinctoria Nutrition 0.000 claims description 2
- 229920000161 Locust bean gum Polymers 0.000 claims description 2
- 240000003829 Sorghum propinquum Species 0.000 claims description 2
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims description 2
- 229930006000 Sucrose Natural products 0.000 claims description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 2
- 240000001417 Vigna umbellata Species 0.000 claims description 2
- 235000011453 Vigna umbellata Nutrition 0.000 claims description 2
- 235000010489 acacia gum Nutrition 0.000 claims description 2
- 239000001785 acacia senegal l. willd gum Substances 0.000 claims description 2
- 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 claims description 2
- 229910000147 aluminium phosphate Inorganic materials 0.000 claims description 2
- 235000012735 amaranth Nutrition 0.000 claims description 2
- 239000004178 amaranth Substances 0.000 claims description 2
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 2
- HWDGVJUIHRPKFR-UHFFFAOYSA-I copper;trisodium;18-(2-carboxylatoethyl)-20-(carboxylatomethyl)-12-ethenyl-7-ethyl-3,8,13,17-tetramethyl-17,18-dihydroporphyrin-21,23-diide-2-carboxylate Chemical compound [Na+].[Na+].[Na+].[Cu+2].N1=C(C(CC([O-])=O)=C2C(C(C)C(C=C3C(=C(C=C)C(=C4)[N-]3)C)=N2)CCC([O-])=O)C(=C([O-])[O-])C(C)=C1C=C1C(CC)=C(C)C4=N1 HWDGVJUIHRPKFR-UHFFFAOYSA-I 0.000 claims description 2
- IINNWAYUJNWZRM-UHFFFAOYSA-L erythrosin B Chemical compound [Na+].[Na+].[O-]C(=O)C1=CC=CC=C1C1=C2C=C(I)C(=O)C(I)=C2OC2=C(I)C([O-])=C(I)C=C21 IINNWAYUJNWZRM-UHFFFAOYSA-L 0.000 claims description 2
- 235000012732 erythrosine Nutrition 0.000 claims description 2
- 239000004174 erythrosine Substances 0.000 claims description 2
- 229940011411 erythrosine Drugs 0.000 claims description 2
- 239000009627 gardenia yellow Substances 0.000 claims description 2
- 235000010492 gellan gum Nutrition 0.000 claims description 2
- 239000000216 gellan gum Substances 0.000 claims description 2
- 229940097275 indigo Drugs 0.000 claims description 2
- COHYTHOBJLSHDF-UHFFFAOYSA-N indigo powder Natural products N1C2=CC=CC=C2C(=O)C1=C1C(=O)C2=CC=CC=C2N1 COHYTHOBJLSHDF-UHFFFAOYSA-N 0.000 claims description 2
- 235000010420 locust bean gum Nutrition 0.000 claims description 2
- 239000000711 locust bean gum Substances 0.000 claims description 2
- 239000000845 maltitol Substances 0.000 claims description 2
- 235000010449 maltitol Nutrition 0.000 claims description 2
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims description 2
- 229940035436 maltitol Drugs 0.000 claims description 2
- 229940100486 rice starch Drugs 0.000 claims description 2
- 235000010413 sodium alginate Nutrition 0.000 claims description 2
- 239000000661 sodium alginate Substances 0.000 claims description 2
- 229940005550 sodium alginate Drugs 0.000 claims description 2
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 2
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 2
- 235000013758 sodium copper chlorophyllin Nutrition 0.000 claims description 2
- 229940079841 sodium copper chlorophyllin Drugs 0.000 claims description 2
- 239000005720 sucrose Substances 0.000 claims description 2
- 239000006188 syrup Substances 0.000 claims description 2
- 235000020357 syrup Nutrition 0.000 claims description 2
- 235000010491 tara gum Nutrition 0.000 claims description 2
- 239000000213 tara gum Substances 0.000 claims description 2
- 229920001285 xanthan gum Polymers 0.000 claims description 2
- 235000013305 food Nutrition 0.000 description 12
- 239000000047 product Substances 0.000 description 8
- 238000000034 method Methods 0.000 description 7
- 229920000294 Resistant starch Polymers 0.000 description 6
- 239000008280 blood Substances 0.000 description 6
- 210000004369 blood Anatomy 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 230000008569 process Effects 0.000 description 6
- 235000021254 resistant starch Nutrition 0.000 description 6
- 230000029087 digestion Effects 0.000 description 5
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 238000005520 cutting process Methods 0.000 description 4
- 238000000227 grinding Methods 0.000 description 4
- 230000036541 health Effects 0.000 description 4
- 238000007493 shaping process Methods 0.000 description 4
- 238000009835 boiling Methods 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 235000012000 cholesterol Nutrition 0.000 description 2
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- 230000000291 postprandial effect Effects 0.000 description 2
- 210000000813 small intestine Anatomy 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 229920000856 Amylose Polymers 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
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- 230000008901 benefit Effects 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 235000015111 chews Nutrition 0.000 description 1
- 210000001072 colon Anatomy 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 210000002249 digestive system Anatomy 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
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- 230000002496 gastric effect Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
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Classifications
-
- 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
Abstract
The invention discloses easily-cooked dietary fiber-like starch-based gel and a preparation method of the easily-cooked dietary fiber-like starch-based gel. The starch-based gel is prepared from the following raw materials in percentage by weight: 56.40%-73.30% of starch, 1.70%-10.70% of edible hydrophilic colloid, 0.8%-5.50% of edible pigment, 0.03%-0.1% of a flavor agent, and 16.90%-40.10% of water; and the components are mixed uniformly and the mixture is extruded and molded to obtain the starch-based gel. The preparation method of the starch-based gel is simple, the recurring time can be shortened and the content of like dietary fibers is high.
Description
Technical field
The present invention relates to starch extract field of deep, especially relating to a kind of is primary raw material with starch, fast ripe starch base gel with class dietary fiber performance and preparation method thereof.
Background technology
The gelation of food form makes the soft glutinous high resilience of food, chews strength, thus deeply liked by popular, the food of gelation or can add with the form of auxiliary material or intersperse concrete food as the main body of food, can select concrete application mode according to the hobby of food product design demand and consumption, concrete food variety has gel candy, QQ sugar, cake, Pearl powder dumpling etc. at present.
There is its own shortcomings in traditional gelation food: (1) gelation colloid kind and addition more, be unfavorable for consumer health; (2), after edible, commercially available starch base gel is easily converted into blood sugar, causes blood sugar to raise, and is not easy to hyperglycemic patients glucostasis; (3) partial gelation food applications is when other food, needs boiling, and its digestion time is of a specified duration, and majority is greater than 20 minutes; Carry out improvement for above-mentioned shortcoming and seem particularly important.
Dietary fiber plays important role, the regulating action that dietary fiber has an impact to some Nutrients Absorption of intestines and stomach or has the value volume and range of product of gastrointestinal bacterial flora in maintenance digestive system health, thus direct or indirect control relevant disease; Dietary fiber can clean wall of digestive and strengthen digestive function, simultaneously can dilute and add removing of carcinogen in food and noxious material, slow down digestion rate and rapid drainage cholesterol, allows the blood sugar in blood and cholesterol control in optimal level; Starch is generally divided into fast digestible starch (Rapidly digestible starch, RDS), slow-digestion starch and resistant starch by digestibility; Fast digestible starch can make human body postprandial blood sugar raise; Slow-digestion starch (Slowly digestible starch, SDS), refers to slowly be digested in small intestine and continues to supply the starch of glucose, and it is of value to and maintains human body postprandial blood sugar and stablize; Resistant starch (Resistant starch, RS), refer to can not be digested in human small intestine starch, belong to the one of dietary fiber, can be utilized by fermentable in colon.
Along with the enhancing of consumer health's Diet concept, pursue and also emphasize green health easily simultaneously, the effect allowing gelation food have class dietary fiber is of great advantage.
Summary of the invention
For the problems referred to above that prior art exists, fast ripe starch base gel that the invention provides a kind dietary fiber and preparation method thereof.Starch base gel process for preparing of the present invention is simple, can shorten the curing time, class dietary fiber content is high again.
Technical scheme of the present invention is as follows:
The fast ripe starch base gel of one kind dietary fiber, is made up of the raw material of following mass percent:
Described starch is one or more in farina, tapioca, sweet potato starch, green starch, red bean starch, pea starch, amylomaize, rice starch, buckwheat starch, wheaten starch, sorghum starch.
Described edible hydrophilic colloid is one or more in guar gum, locust bean gum, tara gum, gellan gum, sodium carboxymethylcellulose, xanthans, sodium alginate, carragheen, Arabic gum, gelatin, pectin.
Described edible pigment is natural colouring matter or synthetic food color; Described flavor agent is sweetener or acid.
Described natural colouring matter is one or more in caramel colorant, Monascus color, radish red, Gardenia Yellow, sodium copper chlorophyllin, carrotene, turmeric; Described synthetic food color is one or more in amaranth, erythrosine, lemon yellow, sunset yellow, indigo, light blue.
Described sweetener is one or more in Sucralose, fructose, starch syrup, sucrose, maltitol; Described acid is one or more in citric acid, malic acid, phosphoric acid.
The preparation method of the fast ripe starch base gel of one kind dietary fiber, comprises following processing step:
(1) each raw material is taken by formula;
(2) edible hydrophilic colloid is mixed with starch;
(3) edible pigment, flavor agent are dissolved in the water, and join in the mixture of step (2) gained, stir;
(4) mixture that step (3) obtains is carried out extruded;
(5) after the product cooling in step (4), vacuumize, namely packaging obtains the fast ripe starch base gel of class dietary fiber.
Extruded employing twin-screw extrusion system or Single screw extrusion system in described step (4); Technological parameter is: syllogic temperature range is respectively 25-35 DEG C, 45-55 DEG C, 85-130 DEG C, and screw speed is that 70-120 turns/min, and rate of feeding forms stable logistics.
The technique effect that the present invention is useful is:
1, starch base gel of the present invention is a kind of fast ripe starch base gel obtained for principal ingredients with starch and edible hydrophilic colloid, starch coordinates with the mixture of edible hydrophilic colloid with appropriate edible pigment, flavor agent, extruded through Screw Extrusion system after water balance, hydrone in forming process, starch polymer, the large molecule of edible hydrophilic colloid are heated, the effect of shearing force and reacting to each other, and form stable homogeneous system between batching;
2, in the preparation method of starch base gel of the present invention, extruder mainly contains two effects in extruded process: gelatinization and extruded, the mixture of starch and hydrophilic colloid is under the promotion of extruder spiral, be forced to tortuous advance, be heated pressurized under the effect of motive force and frictional force, starch granules reaches a high temperature high pressure conditions, starch granules generation gelatinization, in process, edible hydrophilic colloid and amylose interact, tangle and form complex, thus the slow-digestion starch of obtained starch base gel and resistant starch content showed increased, slow-digestion starch contributes to maintaining glucostasis, and resistant starch is under the jurisdiction of dietary fiber, contribute to maintaining intestinal health.
In the preparation method of 3, starch base gel of the present invention, adopt Screw Extrusion system extruded, when avoiding using vibrations spheronizator, shake in round as a ball process and add starch, water, thus simple to operate, save labour;
4, fast ripe starch base gel of the present invention can make digestion time shorten within ten minutes by more than 20 minutes, this is because heat effect in extruded process, starch, edible hydrophilic colloid are subject to gelatinization significantly, as long as through the heating of suitable boiling water, this starch base gel gets final product gelatinization completely rapidly;
5, fast ripe starch base gel of the present invention has Q bullet smoothness, this is because be added with edible hydrophilic colloid in this starch base gel batching, in extruded process, edible hydrophilic colloid and starch interact, and edible hydrophilic colloid improves the organoleptic properties of starch product.
Accompanying drawing explanation
Fig. 1 is the embodiment of the present invention 2 gained starch base gel Middle nutrition fragment distribution map;
In figure: RDS is fast digestible starch, SDS is slow-digestion starch, and RS is resistant starch.
Detailed description of the invention
Below in conjunction with drawings and Examples, the present invention is specifically described.
Embodiment 1
The preparation method of the fast ripe starch base gel of one kind dietary fiber, comprises following processing step:
(1) accurately take each raw material, wherein the mass fraction of each raw material is: tapioca 60.00%, guar gum 3.0%, caramel colorant 4.36%, Sucralose 0.044%, water 32.596%;
(2) guar gum is fully mixed with tapioca;
(3) caramel colorant, Sucralose are dissolved in the water respectively, and join in the mixture in step (2), stir;
(4) mixture twin-screw extrusion system step (3) obtained is extruded, and condition is: syllogic temperature range is respectively 30 DEG C, 50 DEG C, 110 DEG C, the circular hole of screw speed 90 turns/min, grinding tool to be aperture be 1mm;
(5) head product in step (4) is carried out cutting shaping, vacuumize the fast ripe starch base gel that namely packaging obtains class dietary fiber after cooling.Adopt the performance of instrumental test product, the results are shown in Table 1, table 2.As can be seen from test result listed by table 1, inventive gel and independent sweet potato starch gel phase are than more soft, and elasticity, chewiness are better, therefore taste good.
Table 1
Table 2
In table 2, commercially available boiling powder circle is the production of Foochow Kai Kai Food Co., Ltd, specification: 500g/ wraps, by the comparison of commercially available powder circle and starch base gel digestion time of the present invention, can find out that the digestion time of starch base gel of the present invention obviously shortens, namely the curing time is short.
Embodiment 2
The preparation method of the fast ripe starch base gel of one kind dietary fiber, comprises following processing step:
(1) accurately take each raw material, wherein the mass fraction of each raw material is: farina 60.00%, guar gum 6.00%, Monascus color 0.90%, Sucralose 0.046%, water 33.054%;
(2) guar gum is fully mixed with farina;
(3) Monascus color, Sucralose are dissolved in the water respectively, and join in the mixture of step (2) gained, stir;
(4) mixture twin-screw extrusion system step (3) obtained is extruded, and condition is: syllogic temperature range is respectively 35 DEG C, 55 DEG C, 90 DEG C, the circular hole of screw speed 70 turns/min, grinding tool to be aperture be 1mm;
(5) head product in step (4) is carried out cutting shaping, vacuumize the fast ripe starch base gel that namely packaging obtains class dietary fiber after cooling.The distribution of gained starch base gel Middle nutrition fragment as shown in Figure 1.
As can be seen from Figure 1, starch base gel of the present invention and independent farina gel phase ratio that guar gum obtains is added in farina, in starch base gel of the present invention, fast digestible starch content reduces, slowly digestible starch and anti-digestible starches content increase, and wherein anti-digestible starches content increase is the most remarkable.
Embodiment 3
The preparation method of the fast ripe starch base gel of one kind dietary fiber, comprises following processing step:
(1) accurately take each raw material, wherein the mass fraction of each raw material is: wheaten starch 73.30%, gelatin 1.7%, radish red 5.5%, malic acid 0.05%, water 19.45%;
(2) gelatin is fully mixed with wheaten starch;
(3) radish red, malic acid are dissolved in the water respectively, and join in the mixture in step (2), stir;
(4) mixture twin-screw extrusion system step (3) obtained is extruded, and condition is: syllogic temperature range is respectively 25 DEG C, 45 DEG C, 130 DEG C, the circular hole of screw speed 80 turns/min, grinding tool to be aperture be 1mm;
(5) head product in step (4) is carried out cutting shaping, vacuumize the fast ripe starch base gel that namely packaging obtains class dietary fiber after cooling.
Embodiment 4
The preparation method of the fast ripe starch base gel of one kind dietary fiber, comprises following processing step:
(1) accurately take each raw material, wherein the mass fraction of each raw material is: amylomaize 56.4%, pectin 10.7%, turmeric 3.5%, fructose 0.1%, water 29.3%;
(2) pectin is fully mixed with amylomaize;
(3) turmeric, fructose are dissolved in the water respectively, and join in the mixture in step (2), stir;
(4) mixture twin-screw extrusion system step (3) obtained is extruded, and condition is: syllogic temperature range is respectively 35 DEG C, 55 DEG C, 85 DEG C, the circular hole of screw speed 120 turns/min, grinding tool to be aperture be 1mm;
(5) head product in step (4) is carried out cutting shaping, vacuumize the fast ripe starch base gel that namely packaging obtains class dietary fiber after cooling.
Claims (8)
1. the fast ripe starch base gel of a kind dietary fiber, is characterized in that being made up of the raw material of following mass percent:
2. the fast ripe starch base gel of class dietary fiber according to claim 1, is characterized in that described starch is one or more in farina, tapioca, sweet potato starch, green starch, red bean starch, pea starch, amylomaize, rice starch, buckwheat starch, wheaten starch, sorghum starch.
3. the fast ripe starch base gel of class dietary fiber according to claim 1, is characterized in that described edible hydrophilic colloid is one or more in guar gum, locust bean gum, tara gum, gellan gum, sodium carboxymethylcellulose, xanthans, sodium alginate, carragheen, Arabic gum, gelatin, pectin.
4. the fast ripe starch base gel of class dietary fiber according to claim 1, is characterized in that described edible pigment is natural colouring matter or synthetic food color; Described flavor agent is sweetener or acid.
5. the fast ripe starch base gel of class dietary fiber according to claim 4, is characterized in that described natural colouring matter is one or more in caramel colorant, Monascus color, radish red, Gardenia Yellow, sodium copper chlorophyllin, carrotene, turmeric; Described synthetic food color is one or more in amaranth, erythrosine, lemon yellow, sunset yellow, indigo, light blue.
6. the fast ripe starch base gel of class dietary fiber according to claim 4, is characterized in that described sweetener is one or more in Sucralose, fructose, starch syrup, sucrose, maltitol; Described acid is one or more in citric acid, malic acid, phosphoric acid.
7. a preparation method for the fast ripe starch base gel of class dietary fiber described in claim 1, is characterized in that comprising following processing step:
(1) each raw material is taken by formula;
(2) edible hydrophilic colloid is mixed with starch;
(3) edible pigment, flavor agent are dissolved in the water, and join in the mixture of step (2) gained, stir;
(4) mixture that step (3) obtains is carried out extruded;
(5) after the product cooling in step (4), vacuumize, namely packaging obtains the fast ripe starch base gel of class dietary fiber.
8. preparation method according to claim 7, is characterized in that extruded employing twin-screw extrusion system or Single screw extrusion system in described step (4); Technological parameter is: syllogic temperature range is respectively 25-35 DEG C, 45-55 DEG C, 85-130 DEG C, and screw speed is that 70-120 turns/min, and rate of feeding forms stable logistics.
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| CN104605229B (en) | 2018-03-20 |
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