CN104921015B - Fast food lotus root starch and preparation method - Google Patents
Fast food lotus root starch and preparation method Download PDFInfo
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- CN104921015B CN104921015B CN201510376722.1A CN201510376722A CN104921015B CN 104921015 B CN104921015 B CN 104921015B CN 201510376722 A CN201510376722 A CN 201510376722A CN 104921015 B CN104921015 B CN 104921015B
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- 229920002472 Starch Polymers 0.000 title claims abstract description 73
- 235000019698 starch Nutrition 0.000 title claims abstract description 73
- 239000008107 starch Substances 0.000 title claims abstract description 73
- 240000002853 Nelumbo nucifera Species 0.000 title claims abstract description 57
- 235000006508 Nelumbo nucifera Nutrition 0.000 title claims abstract description 57
- 235000013410 fast food Nutrition 0.000 title claims abstract description 33
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 92
- 239000000203 mixture Substances 0.000 claims abstract description 36
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 22
- 239000002131 composite material Substances 0.000 claims abstract description 22
- 235000021317 phosphate Nutrition 0.000 claims abstract description 22
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 20
- 229920001503 Glucan Polymers 0.000 claims abstract description 19
- UDIPTWFVPPPURJ-UHFFFAOYSA-M Cyclamate Chemical class [Na+].[O-]S(=O)(=O)NC1CCCCC1 UDIPTWFVPPPURJ-UHFFFAOYSA-M 0.000 claims abstract description 18
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 17
- 150000007524 organic acids Chemical class 0.000 claims abstract description 17
- 238000002156 mixing Methods 0.000 claims abstract description 12
- 235000005985 organic acids Nutrition 0.000 claims abstract description 11
- CHHHXKFHOYLYRE-STWYSWDKSA-M potassium sorbate Chemical class [K+].C\C=C\C=C\C([O-])=O CHHHXKFHOYLYRE-STWYSWDKSA-M 0.000 claims abstract description 11
- 150000003013 phosphoric acid derivatives Chemical class 0.000 claims abstract description 6
- 230000001954 sterilising effect Effects 0.000 claims abstract description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 4
- 238000001246 colloidal dispersion Methods 0.000 claims description 23
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Natural products OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 20
- 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 claims description 18
- 239000008103 glucose Substances 0.000 claims description 18
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 16
- 239000010452 phosphate Substances 0.000 claims description 16
- 239000002002 slurry Substances 0.000 claims description 13
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 10
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 9
- 239000004302 potassium sorbate Substances 0.000 claims description 9
- 229940069338 potassium sorbate Drugs 0.000 claims description 9
- XPPKVPWEQAFLFU-UHFFFAOYSA-N diphosphoric acid Chemical compound OP(O)(=O)OP(O)(O)=O XPPKVPWEQAFLFU-UHFFFAOYSA-N 0.000 claims description 7
- 229940005657 pyrophosphoric acid Drugs 0.000 claims description 7
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims description 7
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 6
- 239000000084 colloidal system Substances 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 5
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 5
- 239000004310 lactic acid Substances 0.000 claims description 5
- 235000014655 lactic acid Nutrition 0.000 claims description 5
- 239000001630 malic acid Substances 0.000 claims description 5
- 235000011090 malic acid Nutrition 0.000 claims description 5
- 235000013599 spices Nutrition 0.000 claims description 5
- 235000016623 Fragaria vesca Nutrition 0.000 claims description 4
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims description 4
- 238000007872 degassing Methods 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 238000010792 warming Methods 0.000 claims description 3
- 235000021012 strawberries Nutrition 0.000 claims description 2
- 230000008961 swelling Effects 0.000 claims description 2
- 240000009088 Fragaria x ananassa Species 0.000 claims 2
- PXRKCOCTEMYUEG-UHFFFAOYSA-N 5-aminoisoindole-1,3-dione Chemical compound NC1=CC=C2C(=O)NC(=O)C2=C1 PXRKCOCTEMYUEG-UHFFFAOYSA-N 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 230000035764 nutrition Effects 0.000 abstract description 6
- 230000000050 nutritive effect Effects 0.000 abstract description 4
- 238000007789 sealing Methods 0.000 abstract description 2
- 238000003756 stirring Methods 0.000 abstract 1
- 238000000034 method Methods 0.000 description 6
- 238000001816 cooling Methods 0.000 description 5
- 241000220223 Fragaria Species 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 235000012907 honey Nutrition 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 150000001875 compounds Chemical class 0.000 description 3
- 229930182478 glucoside Natural products 0.000 description 3
- 239000003292 glue Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000011812 mixed powder Substances 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- ZCJHFOLNXNSZJG-UHFFFAOYSA-N [Na].NS(O)(=O)=O Chemical compound [Na].NS(O)(=O)=O ZCJHFOLNXNSZJG-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 235000007215 black sesame Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- -1 compound Salt Chemical class 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 235000021463 dry cake Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 125000004836 hexamethylene group Chemical group [H]C([H])([*:2])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])[*:1] 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000004062 sedimentation Methods 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
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
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of fast food lotus root starch and preparation method, its preparation process is：5 10 parts of dry Rhizoma Nelumbinis starch are dissolved in 9 12 parts of water, 40 45 parts 100 DEG C of water is poured after mixing, the first mixture is obtained after stirring；It is dissolved in after 5 10 portions of white granulated sugars, 0.1 1 parts of sodium cyclohexylsulfamates, 0.1 1 parts of water-insoluble glucans, 0.1 1 parts of composite phosphates, 0.1 0.5 parts of organic acids are mixed in 30 32 parts of water, the second mixture is obtained after being sufficiently stirred and being swelled；0.01 0.1 parts of potassium sorbates are dissolved in 12 parts of water, the 3rd mixture is obtained after being sufficiently mixed；Three kinds of mixtures are mixed and grinds, deaerate, hot filling, sealing, after sterilization, cool down to obtain fast food lotus root starch.The fast food lotus root starch of the present invention, it is not necessary to it is direct-edible in the state of cold or heat by reconstituting, while nutritive value is kept, necessary heat and nutrition are provided for human body, guarantee is provided for the allegro life of people.
Description
Technical field
The invention belongs to fast-food technical field, and in particular to a kind of fast food lotus root starch and preparation method.
Background technology
Lotus root starch is the traditional food for having good healthcare function.In the conventional technology, the eating method of lotus root starch, including reconstitute
Eat, make dumplings of lotus root etc. as dry cake mix.In traditional eating method, it is classical way to reconstitute, and concrete operations are：Appropriate lotus root
Powder is first reconstituted with cold water, and reusable heat water, which reconstitutes, makes its gelatinization, and it is edible to add sugar etc..The above-mentioned mode that reconstitutes needs to have necessarily
Reconstitute condition and could carry out, could be eaten after the completion of reconstituting, therefore, be not easy to the edible of lotus root starch.
As technology develops, series instant lotus root starch is have developed now, and specific preparation process includes：Added in lotus root starch
Phosphatide, and/or dextrin, and/or sugar obtain mixed powder, and mixed powder is granulated, and improve the brew of lotus root starch, but according to
Condition question so is reconstituted in the presence of edible, the problems such as sedimentation layering occurs after the cooling period in the lotus root starch after reconstituting in addition, influences to eat
Quality.
With change and the life of modern consumption mode fast pace, it is necessary to the instant product that could be eaten after reconstituting
The needs of people can not be met.
The content of the invention
It is an object of the invention to provide a kind of fast food lotus root starch and preparation method, and to solve, dry lotus root starch in the prior art is edible to meet
To edible conditions limitation, settle after edible inconvenient, cooling the problems such as, it is direct-edible under hot and cold state, greatly
The work and life of people are facilitated, while keeps the nutritive value of lotus root starch, necessary heat and nutrition are provided for human body.
According to an aspect of the invention, there is provided a kind of fast food lotus root starch, component that the lotus root starch includes and each component
Parts by weight are as follows：
The dry Rhizoma Nelumbinis starch of 5-10 parts；
5-10 part white granulated sugars；
0.1-1 part sodium cyclohexylsulfamates；
The water-insoluble glucan that 0.1-1 parts are made up of glucose in the form of β -1,3- glycosidic bonds；
0.01-0.1 part composite phosphates；
0.1-0.5 part organic acids；
0.01-0.1 part potassium sorbates；
40-46 parts, the water that water temperature is 10-25 DEG C；
40-45 parts, the water that water temperature is 100 DEG C.
In such scheme, the component and the parts by weight of each component that the lotus root starch includes are as follows：
6.35 parts of dry Rhizoma Nelumbinis starch；
6.35 part white granulated sugar；
0.20 part of sodium cyclohexylsulfamate；
0.30 part of water-insoluble glucan being made up of glucose in the form of β -1,3- glycosidic bonds；
0.05 part of composite phosphate；
0.20 part of organic acid；
0.05 part of potassium sorbate；
44.5 parts, the water that water temperature is 10-25 DEG C；
42 parts, the water that water temperature is 100 DEG C.
In such scheme, the component and the parts by weight of each component that the lotus root starch includes are as follows：
The dry Rhizoma Nelumbinis starch of 5-10 parts；
5-10 part white granulated sugars；
0.1-1 part sodium cyclohexylsulfamates；
The water-insoluble glucan that 0.1-1 parts are made up of glucose in the form of β -1,3- glycosidic bonds；
0.01-0.1 part composite phosphates；
0.1-0.5 part organic acids；
0.01-0.1 part potassium sorbates；
0.01-0.5 part spices；
0.01-0.5 part strawberries freeze；
38-45 parts, the water that water temperature is 10-25 DEG C；
40-44 parts, the water that water temperature is 100 DEG C.
In such scheme, the composite phosphate includes：Pyrophosphoric acid, calgon, sodium tripolyphosphate.
In such scheme, the organic acid includes：Citric acid, and/or lactic acid, and/or malic acid.
According to another aspect of the present invention, a kind of preparation method of fast food lotus root starch is additionally provided, methods described is included such as
Lower step：
The dry Rhizoma Nelumbinis starch of 5-10 parts is dissolved in 9-12 part water, the water temperature is 10-25 DEG C, and mixing is prepared into slurry, to described
The boiling water of 100 DEG C of 40-45 parts is poured in slurry, after being sufficiently stirred gelatinization, obtains the first mixture；
By 5-10 parts white granulated sugar, 0.1-1 parts sodium cyclohexylsulfamate, 0.1-1 parts by glucose with β -1,3- glycosidic bonds
Water-insoluble glucan that form is formed, 0.01-0.1 parts composite phosphate, 0.1-0.5 part organic acids are mixed, and are mixed
After be dissolved in 30-32 part water and obtain the first colloidal dispersion, the water temperature is 10-25 DEG C, is sufficiently stirred, first colloid
System obtains the second mixture after being fully swelled；
0.01-0.1 part potassium sorbates are dissolved in 1-2 part water, the water temperature is 10-25 DEG C, and the 3rd is obtained after being sufficiently mixed
Mixture；
The second colloidal dispersion is obtained after first mixture, the second mixture, the 3rd mixture are mixed, by institute
State the second colloidal dispersion to be ground on colloid mill, be de-gassed 10-30 points of processing after grinding to second colloidal dispersion
Clock, sealed after second colloidal dispersion then is warming up into 60-80 DEG C of progress hot filling, 96 degree of sterilization 30-60 minutes, cooling
To 25-35 DEG C, the fast food lotus root starch is obtained.
In such scheme, the preparation process of the 3rd mixture also includes：
0.01-0.1 parts potassium sorbate, 0.01-0.5 parts spices, 0.01-0.5 parts strawberry are freezed and are dissolved in 1-2 part water,
The water temperature is 10-25 DEG C, and the 3rd mixture is obtained after being sufficiently mixed.
In such scheme, the degassing pressure is 0.01-0.05MPa.
In such scheme, the composite phosphate includes：Pyrophosphoric acid, calgon, sodium tripolyphosphate.
In such scheme, the organic acid includes：Citric acid, and/or lactic acid, and/or malic acid.
The fast food type lotus root starch of the embodiment of the present invention, including：The dry Rhizoma Nelumbinis starch of 5-10 parts；5-10 part white granulated sugars；0.1-1 part hexamethylenes
Base sulfamic acid sodium；The water-insoluble glucan that 0.1-1 parts are made up of glucose in the form of β -1,3- glycosidic bonds；0.01-0.1
Part composite phosphate；0.1-0.5 part organic acids；0.01-0.1 part potassium sorbates；40-46 parts, the water that water temperature is 10-25 DEG C；40-
45 parts, the water that water temperature is 100 DEG C.Its specific preparation process is：The dry Rhizoma Nelumbinis starch of 5-10 parts is dissolved in 9-12 part water, the water
Temperature is 10-25 DEG C, and mixing is prepared into slurry, and the boiling water of 100 DEG C of 40-45 parts is poured into the slurry, after being sufficiently stirred gelatinization, is obtained
First mixture；By 5-10 parts white granulated sugar, 0.1-1 parts sodium cyclohexylsulfamate, 0.1-1 parts by glucose with β -1,3- glucosides
Water-insoluble glucan that key-shaped formula is formed, 0.1-1 parts composite phosphate, 0.1-0.5 part organic acids are mixed, after mixing
It is dissolved in 30-32 part water and obtains the first colloidal dispersion, the water temperature is 10-25 DEG C, is sufficiently stirred, the first colloid body
The second mixture is obtained after system's fully swelling；0.01-0.1 part potassium sorbates are dissolved in 1-2 part water, the water temperature is 10-25
DEG C, the 3rd mixture is obtained after being sufficiently mixed；After first mixture, the second mixture, the 3rd mixture are mixed
To the second colloidal dispersion, second colloidal dispersion is ground on colloid mill, to second colloidal dispersion after grinding
Processing 10-30 minutes are de-gassed, are sealed after second colloidal dispersion then is warming up into 60-80 DEG C of progress hot filling, 96
Degree sterilization 30-60 minutes, 25-35 DEG C is cooled to, obtains the fast food lotus root starch.The fast food lotus root prepared by above-mentioned preparation process
Powder, solves the problems such as edible edible conditions run into of lotus root starch in the prior art are limited, settled after edible inconvenient, cooling, no
Need by reconstituting, you can it is directly edible in the state of cold or heat, the work and life of people are greatly facilitated, is protected simultaneously
The nutritive value of lotus root starch is held, necessary heat and nutrition are provided for human body, guarantee is provided for the allegro life of people.
Embodiment
Those skilled in the art of the present technique are appreciated that unless expressly stated, singulative " one " used herein, " one
It is individual ", " described " and "the" may also comprise plural form.It is to be further understood that what is used in the specification of the present invention arranges
Diction " comprising " refers to the feature, integer, step, operation, component be present, but it is not excluded that in the presence of or addition it is one or more
Other features, integer, step, operation, component.
Those skilled in the art of the present technique are appreciated that unless otherwise defined, all terms used herein (including technology art
Language and scientific terminology) with the general understanding identical meaning with the those of ordinary skill in art of the present invention.Should also
Understand, those terms defined in such as general dictionary, which should be understood that, to be had and the meaning in the context of prior art
The consistent meaning of justice, and unless defined as here, will not be with idealizing or the implication of overly formal be explained.
For ease of the understanding to the embodiment of the present invention, embodiments of the present invention are described below in detail, pass through embodiment
It is exemplary, is only used for explaining the present invention, and is not construed as limiting the claims.With reference to specific embodiment to this
Invention is described further.
Embodiment 1
A kind of fast food lotus root starch is present embodiments provided, the component and the parts by weight of each component that the lotus root starch includes are as follows：
The dry Rhizoma Nelumbinis starch of 5-10 parts；
5-10 part white granulated sugars；
0.1-1 part sodium cyclohexylsulfamates；
The water-insoluble glucan that 0.1-1 parts are made up of glucose in the form of β -1,3- glycosidic bonds；
0.01-0.1 part composite phosphates；
0.1-0.5 part organic acids；
0.01-0.1 part potassium sorbates；
40-46 parts, the water that water temperature is 10-25 DEG C；
40-45 parts, the water that water temperature is 100 DEG C.
Wherein, dry Rhizoma Nelumbinis starch is the Major Nutrient composition of the present invention, and in actual production, dry Rhizoma Nelumbinis starch here can use it
He replaces nutrition, such as：Oatmeal, and/or black sesame powder, and/or collagen protein powder, can be a kind of single composition,
Can also be the compound of a variety of nutritions.
Sodium cyclohexylsulfamate, honey element as under normal circumstances, as sweetener, the mouth of increase fast food lotus root starch
Sense, makes it more meet the taste of people., can be according to market statistics, by sodium cyclohexylsulfamate in practical operation
Addition the fast food lotus root starch is divided into different groups or product type, to meet the different demands of different people.
The water-insoluble glucan being made up of glucose with β -1,3- glycosidic bond forms, that is commonly used in as producing obtains
Right glue, as stabilizer and thickener, in the preparation process of fast food lotus root starch, for obtaining stable raw material slurry or colloid.
It is the same with honey element, addition can also be adjusted according to different requirements.
Composite phosphate, combined for two or three in pyrophosphoric acid, calgon, sodium tripolyphosphate compound
Salt, preferably pyrophosphoric acid, calgon, the complex salt of sodium tripolyphosphate.Here composite phosphate, as antiaging agent.
It is the same with honey element, addition can also be adjusted according to different requirements.
Organic acid, including one or both of citric acid, lactic acid, malic acid or three kinds, as flavor enhancement, same to honey element
Equally, addition can also be adjusted according to different requirements.
Potassium sorbate is used as preservative in the present embodiment.
Preferably, the fast food lotus root starch in the present embodiment can also include essence and strawberry freezes, and the fast food lotus root starch is entered
Row seasoning, can be according to the adjustment of the different requirement amounts of being added.
The preparation process of the present embodiment fast food lotus root starch comprises the following steps：
Step A, 5-10 part lotus root starch is dissolved in 9-12 part water, the water temperature is 10-25 DEG C, and mixing is prepared into slurry, to institute
The boiling water that 100 DEG C of 40-45 parts are poured in slurry is stated, after being sufficiently stirred gelatinization, obtains the first mixture.
Step B, by 5-10 parts white granulated sugar, 0.1-1 parts sodium cyclohexylsulfamate, 0.1-1 parts by glucose with β -1,3-
Water-insoluble glucan that glycosidic bond form is formed, 0.01-0.1 parts composite phosphate, 0.1-0.5 part organic acids are mixed
Close, be dissolved in after mixing in 30-32 part water and obtain the first colloidal dispersion, the water temperature is 10-25 DEG C, is sufficiently stirred, described
First colloidal dispersion obtains the second mixture after being fully swelled.
The water-insoluble glucan being made up of glucose with β -1,3- glycosidic bond forms in this step, you can obtain so
Glue, after being mixed with dry Rhizoma Nelumbinis starch, collosol and gel, so as to form colloidal material.
Step C, 0.01-0.1 part potassium sorbates are dissolved in 1-2 part water, the water temperature is 10-25 DEG C, after being sufficiently mixed
Obtain the 3rd mixture.
Step D, the second colloid body is obtained after first mixture, the second mixture, the 3rd mixture are mixed
System, second colloidal dispersion is ground on colloid mill, processing is de-gassed to second colloidal dispersion after grinding
10-30 minutes, sealed after second colloidal dispersion then is warming up into 60-80 DEG C of progress hot filling, 96 degree of 30-60 points of sterilizations
Clock, 25-35 DEG C is cooled to, obtains the fast food lotus root starch.
Wherein, sequence requirement is had no between the step A, step B, step C, step D is complete in step A, step B, step C
Into carrying out afterwards.
It is described to be ground on colloid mill, it was the process of colloid mill, and controlled abrasive disk space scale in the process
Between 20-30, for mixing and refining material particular diameter, the second homogeneous, fine and smooth colloidal dispersion is obtained.
The degassing pressure is 0.01-0.05MPa, is deaerated untill material does not have obvious bubble.
Sealing can use normal pressure to seal.When canned, cup-shaped or bowl-shape disposable container can be used to be packaged, per small
Cup fast food lotus root starch can be packaged into different specifications, such as：190ml/ cups, 210ml/ bowls.
The fast food lotus root starch prepared by the above method, solves the edible edible conditions limit run into of lotus root starch in the prior art
The problems such as being settled after system, edible inconvenient, cooling, it is not necessary to by reconstituting, you can directly edible in the state of cold or heat, pole
Big facilitates the work and life of people, while keeps the nutritive value of lotus root starch, and necessary heat and nutrition are provided for human body,
Guarantee is provided for the allegro life of people.
Embodiment 2
A kind of fast food lotus root starch is present embodiments provided, the component and the parts by weight of each component that its described lotus root starch includes are as follows：
6.35 parts of dry Rhizoma Nelumbinis starch；
6.35 part white granulated sugar；
0.20 part of sodium cyclohexylsulfamate；
0.30 part of water-insoluble glucan being made up of glucose in the form of β -1,3- glycosidic bonds；
0.05 part includes pyrophosphoric acid, calgon, the composite phosphate of sodium tripolyphosphate；
0.20 part of citric acid；
0.05 part of potassium sorbate；
44.5 parts, the water that water temperature is 10-25 DEG C；
42 parts, the water that water temperature is 100 DEG C.
The preparation process of above-mentioned lotus root starch is：
Step A, 6.35 parts of dry Rhizoma Nelumbinis starch are dissolved in 12 parts of water, the water temperature is 25 DEG C, and mixing is prepared into slurry, to described
42 parts 100 DEG C of boiling water is poured in slurry, after being sufficiently stirred gelatinization, obtains the first mixture；
Step B, by 6.35 portions of white granulated sugars, 0.2 part of sodium cyclohexylsulfamate, 0.3 part by glucose with β -1,3- glucosides
Water-insoluble glucan that key-shaped formula is formed, 0.05 part of composite phosphate, 0.2 part of citric acid are mixed, and are dissolved in after mixing
The first colloidal dispersion is obtained in 31 parts of water, the water temperature is 25 DEG C, is sufficiently stirred, first colloidal dispersion is fully swelled
After obtain the second mixture；
Step C, 0.05 part of potassium sorbate is dissolved in 1.5 parts of water, the water temperature is 25 DEG C, and it is mixed that the 3rd is obtained after being sufficiently mixed
Compound；
Step D, the second colloid body is obtained after first mixture, the second mixture, the 3rd mixture are mixed
System, second colloidal dispersion is ground on colloid mill, processing is de-gassed to second colloidal dispersion after grinding
10-30 minutes, sealed after second colloidal dispersion then is warming up into 60-80 DEG C of progress hot filling, 96 degree are sterilized 30 minutes,
25-35 DEG C is cooled to, obtains the fast food lotus root starch.
Embodiment 3
A kind of fast food lotus root starch is present embodiments provided, the component and the parts by weight of each component that its described lotus root starch includes are as follows：
10 parts of dry Rhizoma Nelumbinis starch；
5 portions of white granulated sugars；
1 part of sodium cyclohexylsulfamate；
0.45 part of water-insoluble glucan being made up of glucose in the form of β -1,3- glycosidic bonds；
0.02 part includes pyrophosphoric acid, calgon, the composite phosphate of sodium tripolyphosphate；
The mixed acid of 0.50 part of malic acid and lactic acid；
0.01 part of potassium sorbate；
0.01 part of spices；
0.01 portion of strawberry freezes；
38 parts, the water that water temperature is 10-25 DEG C；
45 parts, the water that water temperature is 100 DEG C.
The preparation process of above-mentioned lotus root starch is：
Step A, 10 parts of dry Rhizoma Nelumbinis starch are dissolved in 22 parts of water, the water temperature is 10 DEG C, and mixing is prepared into slurry, to the slurry
In pour 45 parts 100 DEG C of boiling water, after being sufficiently stirred gelatinization, obtain the first mixture；
Step B, by 5 portions of white granulated sugars, 1 part of sodium cyclohexylsulfamate, 0.45 part by glucose with β -1,3- glucosides key-shapeds
Water-insoluble glucan that formula is formed, 0.02 part of composite phosphate, 0.5 part of citric acid are mixed, and 15.5 are dissolved in after mixing
The first colloidal dispersion is obtained in part water, the water temperature is 10 DEG C, is sufficiently stirred, after first colloidal dispersion is fully swelled
Obtain the second mixture；
Step C, 0.01 part of potassium sorbate is dissolved in 0.5 part of water, the water temperature is 10 DEG C, and it is mixed that the 3rd is obtained after being sufficiently mixed
Compound；
Step D, the second colloid body is obtained after first mixture, the second mixture, the 3rd mixture are mixed
System, second colloidal dispersion is ground on colloid mill, processing is de-gassed to second colloidal dispersion after grinding
10-30 minutes, sealed after second colloidal dispersion then is warming up into 60-80 DEG C of progress hot filling, 96 degree are sterilized 30 minutes,
25-35 DEG C is cooled to, obtains the fast food lotus root starch.
The foregoing is only a preferred embodiment of the present invention, but protection scope of the present invention be not limited thereto,
Any one skilled in the art the invention discloses technical scope in, the change or replacement that can readily occur in,
It should all be included within the scope of the present invention.Therefore, protection scope of the present invention should be with scope of the claims
It is defined.
Claims (5)
1. a kind of fast food lotus root starch, it is characterised in that the component and the parts by weight of each component that the lotus root starch includes are as follows：
The dry Rhizoma Nelumbinis starch of 5-10 parts；
5-10 part white granulated sugars；
0.1-1 part sodium cyclohexylsulfamates；
The water-insoluble glucan that 0.1-1 parts are made up of glucose in the form of β -1,3- glycosidic bonds；
0.01-0.1 part composite phosphates；
0.1-0.5 part organic acids；
0.01-0.1 part potassium sorbates；
40-46 parts, the water that water temperature is 10-25 DEG C；
40-45 parts, the water that water temperature is 100 DEG C；
The composite phosphate includes：Pyrophosphoric acid, calgon, sodium tripolyphosphate；
The organic acid includes：Citric acid, and/or lactic acid, and/or malic acid；
The preparation method of the fast food lotus root starch comprises the following steps：
The dry Rhizoma Nelumbinis starch of 5-10 parts is dissolved in 9-12 part water, water temperature is 10-25 DEG C, and mixing is prepared into slurry, is poured into the slurry
The boiling water that 100 DEG C of 40-45 parts, after being sufficiently stirred gelatinization, obtain the first mixture；
By 5-10 parts white granulated sugar, 0.1-1 parts sodium cyclohexylsulfamate, 0.1-1 parts by glucose in the form of β -1,3- glycosidic bonds
Water-insoluble glucan, 0.01-0.1 parts composite phosphate, the 0.1-0.5 part organic acids formed is mixed, molten after mixing
The first colloidal dispersion is obtained in 30-32 part water, water temperature is 10-25 DEG C, is sufficiently stirred, first colloidal dispersion is abundant
The second mixture is obtained after swelling；
0.01-0.1 part potassium sorbates are dissolved in 1-2 part water, water temperature is 10-25 DEG C, and the 3rd mixture is obtained after being sufficiently mixed；
The second colloidal dispersion is obtained after first mixture, the second mixture, the 3rd mixture are mixed, by described
Two colloidal dispersions are ground on colloid mill, are de-gassed processing 10-30 minutes after grinding to second colloidal dispersion, so
Sealed after second colloidal dispersion is warming up into 60-80 DEG C of progress hot filling afterwards, 96 DEG C of sterilization 30-60 minutes, be cooled to 25-
35 DEG C, obtain the fast food lotus root starch；
The fast food lotus root starch ultimately forms colloidal dispersion, filling in the form of cup or bowl, directly edible in the state of cold or heat.
2. fast food lotus root starch according to claim 1, it is characterised in that component that the fast food lotus root starch includes and each component
Parts by weight are as follows：
6.35 parts of dry Rhizoma Nelumbinis starch；
6.35 part white granulated sugar；
0.20 part of sodium cyclohexylsulfamate；
0.30 part of water-insoluble glucan being made up of glucose in the form of β -1,3- glycosidic bonds；
0.05 part of composite phosphate；
0.20 part of organic acid；
0.05 part of potassium sorbate；
44.5 parts, the water that water temperature is 10-25 DEG C；
42 parts, the water that water temperature is 100 DEG C.
3. fast food lotus root starch according to claim 1, it is characterised in that the component and the weight of each component that the lotus root starch includes
Part is as follows：
The dry Rhizoma Nelumbinis starch of 5-10 parts；
5-10 part white granulated sugars；
0.1-1 part sodium cyclohexylsulfamates；
The water-insoluble glucan that 0.1-1 parts are made up of glucose in the form of β -1,3- glycosidic bonds；
0.01-0.1 part composite phosphates；
0.1-0.5 part organic acids；
0.01-0.1 part potassium sorbates；
0.01-0.5 part spices；
0.01-0.5 part strawberries freeze；
38-45 parts, the water that water temperature is 10-25 DEG C；
40-44 parts, the water that water temperature is 100 DEG C.
4. a kind of fast food lotus root starch according to claim 3, it is characterised in that the preparation process of the 3rd mixture is also wrapped
Include：
0.01-0.1 parts potassium sorbate, 0.01-0.5 parts spices, 0.01-0.5 parts strawberry are freezed and are dissolved in 1-2 part water, water temperature
For 10-25 DEG C, the 3rd mixture is obtained after being sufficiently mixed.
5. a kind of fast food lotus root starch according to any one of Claims 1-4, it is characterised in that the degassing pressure is 0.01-
0.05MPa。
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|---|---|---|---|---|
| CN101715995A (en) * | 2009-12-10 | 2010-06-02 | 厦门惠尔康食品有限公司 | Adlay-lotus root compound nutrient thick syrup and preparation method thereof |
| CN103598640A (en) * | 2013-11-12 | 2014-02-26 | 安徽农业大学 | Method for preparing turbid lotus root juice beverage through composite enzymatic hydrolysis process |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101715995A (en) * | 2009-12-10 | 2010-06-02 | 厦门惠尔康食品有限公司 | Adlay-lotus root compound nutrient thick syrup and preparation method thereof |
| CN103598640A (en) * | 2013-11-12 | 2014-02-26 | 安徽农业大学 | Method for preparing turbid lotus root juice beverage through composite enzymatic hydrolysis process |
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