CN107259444A - A kind of potato slag based on potato juice, potato juice, the method for comprehensive utilization of modified starch - Google Patents
A kind of potato slag based on potato juice, potato juice, the method for comprehensive utilization of modified starch Download PDFInfo
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- CN107259444A CN107259444A CN201710551558.2A CN201710551558A CN107259444A CN 107259444 A CN107259444 A CN 107259444A CN 201710551558 A CN201710551558 A CN 201710551558A CN 107259444 A CN107259444 A CN 107259444A
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- potato
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- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 236
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 81
- 239000002893 slag Substances 0.000 title claims abstract description 63
- 229920000881 Modified starch Polymers 0.000 title claims abstract description 29
- 239000004368 Modified starch Substances 0.000 title claims abstract description 29
- 235000019426 modified starch Nutrition 0.000 title claims abstract description 29
- 238000000034 method Methods 0.000 title claims abstract description 26
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/68—Acidifying substances
-
- 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
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
- C08B30/04—Extraction or purification
- C08B30/048—Extraction or purification from potatoes
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
- C08B30/12—Degraded, destructured or non-chemically modified starch, e.g. mechanically, enzymatically or by irradiation; Bleaching of starch
-
- 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 a kind of potato slag based on potato juice, potato juice, modified starch method of comprehensive utilization, raw material is used as using the potato after cleaning, sort, sieving, the juice of potato is completed during potato extracts starch, potato slag, potato juice will be obtained after starch separation, potato slag, potato juice are run into respective treatment region by pipeline or conveyer belt respectively is handled.The present invention carries out juice processing on the basis of extracting starch based on potato to it, then carries out the processing of synthesization to its product potato slag, potato juice, starch respectively, to promote the industrialized level of Potato Industry, is conducive to the propulsion of potato staple food grain.Flour is crosslinked with the absorption of potato modified starch, bound water molecule, condensed in process, forms new crystalline texture, its solubility in water is small, enzymolysis is reduced, digest, absorb slack-off, constituted so as to change wheaten food starch, delay postprandial blood sugar rise and plasma insulin reaction.
Description
Technical field
The invention belongs to potato industrial processing technology field, be related to a kind of potato slag based on potato juice, potato juice,
The method of comprehensive utilization of modified starch.
Background technology
With the proposition of China's potato staple food grainization strategy, potato is by as the 4th after rice, wheat, corn
Big staple food grain crop.High-moisture turns into the bottleneck of potato staple food grain, and potato class belongs to food transboundary, has grain, vegetables and fruit concurrently
Feature, nutritional ingredient is abundanter than cereal, comprehensively, trophic structure also more beneficial human health.But why pass through 1,100
Evolve, screen, wheat, rice, corn can turn into mankind's staple food grain, and, nutrition more stronger than cereal crops growth adaptation ability is more
Abundant potato but can not.Main reason is that tuber crops stem tuber water content is high, perishable, storage is difficult.Natural conditions
Under, can storage be conveniently that ancient times mankind selection staple food grain needs the matter of utmost importance of consideration.Cereal crops water content is few, only needs simple
Drying can just be stored for a long time, and human maximum degree can be allowed to avoid famine, naturally as mankind's staple food grain, and this is based on society
The inevitable choice of productivity dynamics level.
Potato is natural intolerant to accumulating, and natural form cannot be used as staple market circulation grain.At present in the big portion of China
Region-by-region, potato is all or edible mainly as vegetables.And potato staple food grain is promoted, it is not intended to allow owner to take daily
Potato eats when meal, it is important to food processing industry of the development using potato as raw material.
Industrialization processing is the only way of Potato Industry staple food grainization development, processing of farm products institute of the Chinese Academy of Agricultural Sciences chief
Dai little Feng once explained potato staple food grain in popular mode, was exactly that staple food grain does not allow for everybody that potato is directly treated as staple food
Eat, but potato is become suitable for making by industrializing processing the product of the staple foods such as steamed bun, noodles, ground rice, realize Ma Ling
Potato consumes the transformation consumed to staple food from non-staple foodstuff.Staple food grain intension is exactly by non-staple foodstuff change staple food, by family or workshop potato
Formula production and processing becomes factorial praluction, makes it easily to combine with rice, face etc., can also individually eat, become in meeting
The boiling type novel product of state's Traditional consumption habits.
On the road of dehydrated potato powder staple food grain, it is one of current selection that potato is processed into powder.With fresh Ma Ling
Potato is raw material, cleaned, remove the peel, select, cutting into slices, rinsing, precooking, cooling down, boiling, the technical process such as mud being smash, through dehydrating
Obtained by graininess, piece bits shape or powdery product be referred to as potato full-powder.Because potato full-powder is free of mucedin,
When making the staple food grain products such as steamed bun, noodles, there are problems that shaping is difficult, treacle is raised difficult questions, hardness, there is technology all the time for many years
Obstacle.In addition, potato is to be rich in carbohydrate food, content of starch is high, and its contained resistant starch (RS2) heat is extremely unstable
It is fixed, directly it is cooked to eat and easily digests and assimilates, and also the longer glycemic index of digestion time (GI) is higher.Full powder is potato
It is made after boiling, it is 73 that mashed potatoes GI is made by raw material of full powder, and chips are 60, compared with cereal master for control postprandial blood sugar
Grain is without significant advantage.And powder process energy consumption is higher entirely, typically constitutes from totle drilling cost 60-70%.For example：Process 5 tons of potatos
1 ton of potato full-powder finished product is obtained, it is front and rear to need to remove 4 tons of water and disintegrating slag.1 ton of complete 10,000 yuan or so of powder price, the full powder valency of purple potato
Lattice are more than 30,000 yuan, and only 3000 yuan of one ton of long patent flour price.
A kind of staple food vermicelli for being called mealy potato that many people have on the market, its raw material is finished potato in fact
Starch, in process, it is only extracted in potato 17% or so starch component, adds other raw materials individually to add
Work, and remaining nutritional ingredient is then dropped entirely.At present, there are family more than 100, small-sized enterprise in domestic larger farina enterprise
The over thousands of family of industry, there are into China, the Great Northern Wilderness, Nai Lun, magnificent Europe etc. in the enterprise of scale wherein in production capacity.
It is a global problem to extract the potato slag after starch, the processing of potato juice for farina enterprise.Potato carries
Take after starch, potato slag aqueous 80% or so is not possessed liquid fluidity, presented with colloid property, containing accounting for butt proportion 37%
The nutriment such as starch, 31% cellulose, 17% pectin, 4% protein/amino acid；Potato juice aqueous 95% or so,
Starch-containing 0.5%, albumen 1.2%, rich in a large amount of dietary fibers, vitamin, trace element, electrolyte etc., further exploitation is sharp
It is high with being worth.Due to currently lacking corresponding treating method, farina enterprise generally cooks potato slag, potato juice at discarded object
Reason, stops production so that environmental protection is not up to standard.Such processing is obviously unreasonable, not only causes very big waste, and potato slag, potato juice
After corruption, the problem of meeting generation environment pollutes again causes very big pressure to enterprise and environment.
The content of the invention
Present invention solves the problem in that a kind of potato slag based on potato juice of offer, potato juice, modified starch is comprehensive
Application way is closed, is extracted its juice with potato during starch, then the starch, potato slag, potato juice to separating
The utilization integrated, its product produced not only improves the popularization of potato staple food grain, nutrition is provided again extraordinary
Product.
The present invention is to be achieved through the following technical solutions：
A kind of potato slag based on potato juice, potato juice, the method for comprehensive utilization of modified starch, with cleaning, sorting, mistake
Potato after sieve completes the juice of potato, after starch separation as raw material during potato extracts starch
Potato slag, potato juice are obtained, potato slag, potato juice, starch are run into respective treatment region by pipeline or conveyer belt respectively carries out following a/b
And/or c processing：
A, in terms of mass fraction, described potato slag is presented with colloid, aqueous 75~82%, containing account for butt proportion 30~
40% starch, 30~40% cellulose, 10~20% pectin；By in potato slag and flour, ground rice, corn flour, milk
As raw material after one or more mixing, potato Combination food is processed into；Potato slag accounting is 5~90% in raw material；
B, in terms of mass fraction, described potato juice aqueous 90~95%, and containing 0.2~6.0% starch, 1.0~1.8%
Albumen, 0.2~1.0% dietary fiber；The acidic flavouring agent of alkaloid can be neutralized and be sufficiently stirred for by being added in potato juice, be passed through
Low-temperature treatment is carried out by pasteurization again after seasoning, homogeneous, potato juice drink is obtained；
C, starch suspension is made in starch and cold water mix, then adding hot water makes starch be swelled gelatinization, obtains volume
Expansion, the farina of irreversible modification, by itself and after flour and/or ground rice mixing and water adding plus salt and face, wherein potato
Starch addition is 5~20%, then agitated roller-compaction or pressing mold shaping, and the semi-finished product or pre- mixed with farina are made
Food processed.
Following modification also is carried out to starch：
D, farina is modified as the converted starch with physiological function of diet fiber, and presented with powder forms,
Then it is mixed with long patent flour, the flour of the modified starch containing potato is made.
The flour of the modified starch containing potato, its raw material dosage by quality ratio, modified potato starch: flour=
(10~30): (90~70), its glycemic index is less than 20~40.
By the control to potato slag addition, in potato Combination food, alkaloid is controlled in 3.32~10.78mg/
100g, dietary fiber control is less than 30 in 5~40mg/100g, its glycemic index.
Described potato Combination food includes the one or more in bread, biscuit, steamed bun, crispy rice, potato slag piece.
Described acidic flavouring agent includes：One or more in citric acid, malic acid, acetic acid, carbonic acid；
Or, described acidic flavouring agent includes：The acid fermentation liquid produced based on grain and/or fruit fermentation.
The preparation of described potato juice drink shifts to an earlier date 10~16h productions according to production scheduling, and is sealed in hermetic bag or filling
Stored in sealing is filled.
When being modified first shallow lake is made in farina and 20~30 DEG C of cold water mix by described farina
Powder suspension, its mass ratio is 1: 5~20；Then adding 50~70 DEG C of hot water makes starch be swelled gelatinization, and hot water is used with cold water
The volume ratio of amount is 1: 1~1.5；
Wherein raw material dosage by quality ratio, farina: edible salt: flour=100: (0.5~1.0): (180~
260), by after farina and flour and/or ground rice mixing and water adding plus salt and face, it is made one in noodles, fiber crops food, vermicelli
Plant or several.
In the described semi-finished product or prepared food mixed with farina, 0.01~2mg/100g of alkaloid, meals
Fiber control is eaten in 5~6mg/100g, its glycemic index is less than 30.
Compared with prior art, the present invention has following beneficial technique effect：
The potato slag based on potato juice that the present invention is provided, potato juice, the method for comprehensive utilization of modified starch, based on horse
Bell potato carries out juice processing on the basis of extracting starch to it, then carries out synthesization to its product potato slag, potato juice, starch respectively
Processing, to promote the industrialized level of Potato Industry, be conducive to the propulsion of potato staple food grain.
The potato slag based on potato juice that the present invention is provided, potato juice, the method for comprehensive utilization of modified starch, sufficiently
The nutriment of potato is make use of, the product provided can substantially improve the trophic structure of current food, be conducive to crowd
Potato product is received, it is based primarily upon considered below：
Because potato is extracted after starch, most of alkaloid is dissolved in potato slag, potato juice, and potato slag, potato juice are with two kinds again
Different shape is present, so being processed to potato slag, the classification of potato juice.Potato slag is as component is added, with flour, ground rice, corn flour, milk
Deng mixing as raw material, new potato class mixed type food is made.After the shaping of potato class mixed type food, potato slag can be by Ma Ling
Nutriment in potato is brought into, and can bring potato class fragrance into, and mouthfeel is more preferably.
Citric acid is added in potato juice or carbon dioxide, acetic acid adding ingredient carry out the neutralization of alkaloid, with reduction, portion
Divide or all neutralize contained alkaloid, modulation potato mixed type food and potato juice drink in potato juice；Without astringent taste after seasoning,
With potato class delicate fragrance.And it is with low cost, it is green and healthy, economic and environment-friendly, be conducive at utmost developing, utilize potato nutritional
Value and commercial value, are conducive to the popularization of staple food grain.
The present invention is constituted from the starch for improving staple food, is mixed by the way that farina is modified with flour, is reached same food
Thing difference processing mode has a significant impact to its glycemic index (GI).Farina is mainly amylopectin, and (side chain forms sediment
Powder content reaches more than 80%), first add cold water by its abundant humidifying (or forming suspension), it is to avoid directly heat water-starch agglomerating
Poly- block is unfavorable for its modification, then adds more than 50 DEG C of water, forms uniform colloid pasty liquid, the absorption of farina side chain
Bound water molecule, farina is swelled absorption, with reference to large quantity of moisture, (volume is inflatable 50~100 times, and farina can not
It is inverse to be swelled after gelatinization, it is difficult to state before gelatinization is reverted to)；Then flour is added, it is stirred and rolled, wheat forms sediment
Powder is adsorbed with farina, the hydrone of combination is crosslinked, and can make wheaten food starch crystals area and indefiniteness area chemistry knot
Structure, the degree of polymerization and crystallographic structure further change, and condensation forms new crystalline texture；Newly the similar meals of crystalline texture are fine
Dimension, solubility is small in water, and enzymolysis is reduced, and is digested, is absorbed slack-off, extends digestion time, and unit interval sugar burst size is reduced,
Delay postprandial blood sugar rise and plasma insulin reaction, its glycemic index (GI) may decrease to 17 or so, change and improve
Potato Resistant Starch composition and content, wheaten food starch conformation are significantly changed, the similar dietary fiber of physical chemical characteristicses, more simple cereal
Staple food grain food, more beneficial health.
Brief description of the drawings
Fig. 1 is the schematic flow sheet of the method for comprehensive utilization of the present invention；
Fig. 2 is the schematic flow sheet of the processing of the nutrient noodle of the present invention.
Embodiment
With reference to specific embodiment, the present invention is described in further detail, it is described be explanation of the invention and
It is not to limit.
The present invention provides a kind of potato slag based on potato juice, potato juice, the method for comprehensive utilization of modified starch, with clear
Wash, sort, sieve after potato as raw material, the juice of potato is completed during potato extracts starch, will
Potato slag, potato juice are obtained after starch separation, by potato slag, potato juice respectively by pipeline or conveyer belt run to respective treatment region carry out with
Lower a, b and/or c processing：
A, in terms of mass fraction, described potato slag is presented with colloid, aqueous 75~82%, containing account for butt proportion 30~
40% starch, 30~40% cellulose, 10~20% pectin；By in potato slag and flour, ground rice, corn flour, milk
As raw material after one or more mixing, potato Combination food is processed into；Potato slag accounting is 5~90% in raw material；
B, in terms of mass fraction, described potato juice aqueous 90~95%, and containing 0.2~6.0% starch, 1.0~1.8%
Albumen, 0.2~1.0% dietary fiber；The acidic flavouring agent of alkaloid can be neutralized and be sufficiently stirred for by being added in potato juice, be passed through
Low-temperature treatment is carried out by pasteurization again after seasoning, homogeneous, potato juice drink is obtained；
C, starch suspension is made in starch and cold water mix, then adding hot water makes starch be swelled gelatinization, obtains volume
Expansion, the farina of irreversible modification, by itself and after flour and/or ground rice mixing and water adding plus salt and face, wherein potato
Starch addition is 5~20%, then agitated roller-compaction or pressing mold shaping, and the semi-finished product or pre- mixed with farina are made
Food processed.
Further, following modification also is carried out to starch：
D, farina is modified as the converted starch with physiological function of diet fiber, and presented with powder forms,
Then it is mixed with long patent flour, the flour of the modified starch containing potato is made.
The flour of the modified starch containing potato, its raw material dosage by quality ratio, modified potato starch: flour=
(10~30): (90~70), its glycemic index is less than 40.
Because potato is extracted after starch, most of alkaloid is dissolved in potato slag, potato juice, and potato slag, potato juice are with two kinds again
Different shape is present, so being processed to potato slag, the classification of potato juice.Flour (ground rice, corn flour, milk etc.) is added in potato slag to add into
Point, make and citric acid (or carbon dioxide, acetic acid etc.) adding ingredient is added in new potato class mixed type food, potato juice.To reduce,
Partly or entirely neutralize contained alkaloid, modulation potato mixed type food and potato juice drink in potato slag, potato juice.Present treatment mode
At utmost exploitation, be worth using potato nutritional, it is green and healthy, economic and environment-friendly.
Potato modified starch wheaten food is processed, and is, in hot water injection farina, to make farina irreversible molten
Swollen gelatinization, then adds flour stirring, rolls, wheaten food needed for making, such as noodles, fiber crops food.Farina is swelled gelatinization and inhaled
It is attached, with reference to large quantity of moisture, add after flour, wheaten starch is crosslinked with farina absorption, bound water molecule, condensed,
Form new crystalline texture.The similar dietary fiber of new crystalline texture, solubility is small in water, and enzymolysis is reduced, and digestion, absorption become
Slowly.The present invention can change wheaten food starch composition, delay postprandial blood sugar rise and plasma insulin reaction.
Referring to Fig. 1, a kind of potato extracts the potato slag after starch, potato juice processing mode, and potato is extracted after starch, potato slag
Middle addition food adding ingredient (such as flour, ground rice, milk), makes potato Combination food；Acidity is added in potato juice to add
Addition point (such as citric acid, acetic acid, carbonic acid), makes potato juice drink.
Specifically, after potato extract starch, the adding ingredients such as flour, milk being added in potato slag, are processed according to bread
Mode, makes potato bread；
Potato extract starch after, in potato juice add citric acid carry out alkaloid neutralization, then according to seasoning need into
Row seasoning is handled, and potato juice beverage is made.
Further, potato Combination food can also be biscuit, steamed bun, crispy rice, potato slag piece；Extract and form sediment in potato
After powder, corresponding raw material is added in potato slag, is produced according to respective preparation method.
Described acidic flavouring agent includes：One or more in citric acid, malic acid, acetic acid, carbonic acid；Can be according to horse
The taste demand of bell potato potato juice drink is selected, and its consumption determines consumption according to the alkaloid detected in potato juice；
Or, to meet requirement or the taste requirements of pure pollution-free food, described acidic flavouring agent includes：Based on grain
And/or the acid fermentation liquid that fruit fermentation is produced, different taste requirements can be met by allotment.
In order to improve the freshness of potato juice drink as far as possible, pass through the coordination to needing and producing, described potato juice
The preparation of drink shifts to an earlier date 10~16h productions according to production scheduling, and be sealed in hermetic bag or it is filling stored in sealing is filled, can be with
Reach that i.e. production is sold.
It is above processing mode green and healthy, economic and environment-friendly, it is possible to reduce, partly or entirely neutralize it is biological in potato slag, potato juice
Alkali, is developed, is worth using potato nutritional to greatest extent.
Referring to Fig. 2, a kind of potato modified starch wheaten food processing mode, farina adds cold water, and stirring forms horse
Bell sweet potato starch suspension, hot water is added in farina suspension, farina is gelatinized to be formed and is swelled gelatinized starch,
Flour is added in gelatinized starch is swelled, is rolled by stirring, wheaten food needed for making.
Wherein, described farina is when being modified, first by farina and 20~30 DEG C of cold water mix
Starch suspension is made, its mass ratio is 1: 5~20；Then adding 50~70 DEG C of hot water makes starch be swelled gelatinization, hot water and
The volume ratio of cold water usage is 1: 1~1.5；
Wherein raw material dosage by quality ratio, farina: edible salt: flour=100: (0.5~1.0): (180~
260)；Specific proportioning can be adjusted flexibly according to the need for preparation.
Specifically, farina adds cold water, stirring forms farina suspension, in farina suspension
Middle addition hot water, makes farina be gelatinized to be formed and be swelled gelatinized starch, flour is added in gelatinized starch is swelled, and passes through stirring
Roll, make noodles.
In addition, farina adds cold water, stirring forms farina suspension, in farina suspension
Hot water is added, farina is gelatinized to be formed and is swelled gelatinized starch, flour is added in gelatinized starch is swelled, passes through to stir and grinds
Pressure, makes fiber crops food.
Glycemic index (GI) is medical science to study one kind for being proposed when which kind of food is best suitable for diabetes patient raw
Parameter of science, what it reflected is that human body eats great blood glucose can be caused to reflect after certain food.In general, as long as a half diet
Thing is substituted for low GI from high GI, just can obtain the effect for significantly improving blood glucose.
The different processing modes of same food have a significant impact to its glycemic index (GI).This product utilizes farina
It is swelled gelatinization absorption, with reference to large quantity of moisture, then adds flour, the hydrone that wheaten starch is adsorbed, combined with farina
Crosslink, condensation forms new crystalline texture.The similar dietary fiber of new crystalline texture, solubility is small in water, and enzymolysis is reduced,
Digest, absorb slack-off.The steamed bun glycemic index (GI) often eaten is 88, and wet wheat noodles are 81, and dry wheat noodles are 46, warp
It is 27 to cross protein-enriched noodles, and is only 13.6 by the vermicelli GI of farina processing and fabricating.
It is prepared mixed with the semi-finished product of farina or the main nutrient composition of prepared food and major health index
Control is as follows：
Main nutrient composition table
Major health index table
Modification based on farina above, flour is with the absorption of potato modified starch, with reference to water in process
Molecule is crosslinked, condensed, and forms new crystalline texture, the similar dietary fiber of new crystalline texture, and solubility is small in water, enzymolysis
Reduce, digest, absorb slack-off.Constituted so as to change wheaten food starch, delay postprandial blood sugar rise and plasma insulin reaction.
Based on same reason, farina is modified as the converted starch with physiological function of diet fiber, then
The flour of the modified starch containing potato is made, it can equally delay postprandial blood sugar rise and plasma insulin reaction.
Example given above is to realize the present invention preferably example, and the invention is not restricted to above-described embodiment.This area
Technical staff any nonessential addition, the replacement made according to the technical characteristic of technical solution of the present invention, belong to this
The protection domain of invention.
Claims (9)
1. a kind of potato slag based on potato juice, potato juice, the method for comprehensive utilization of modified starch, it is characterised in that with clear
Wash, sort, sieve after potato as raw material, the juice of potato is completed during potato extracts starch, will
Potato slag, potato juice are obtained after starch separation, potato slag, potato juice, starch are run into respective treatment region by pipeline or conveyer belt respectively
Carry out following a, b and/or c processing：
A, in terms of mass fraction, described potato slag is presented with colloid, aqueous 75~82%, containing accounting for butt proportion 30~40%
Starch, 30~40% cellulose, 10~20% pectin；By one kind in potato slag and flour, ground rice, corn flour, milk or
As raw material after several mixing, potato Combination food is processed into；Potato slag accounting is 5~90% in raw material；
B, in terms of mass fraction, described potato juice aqueous 90~95%, and containing 0.2~6.0% starch, 1.0~1.8% egg
In vain, 0.2~1.0% dietary fiber；The acidic flavouring agent of alkaloid can be neutralized and be sufficiently stirred for by being added in potato juice, through adjusting
Low-temperature treatment is carried out by pasteurization again after taste, homogeneous, potato juice drink is obtained；
C, starch suspension is made in starch and cold water mix, then adding hot water makes starch be swelled gelatinization, obtain volumetric expansion,
The farina of irreversible modification, by itself and after flour and/or ground rice mixing and water adding plus salt and face, wherein farina
Addition is 5~20%, then agitated roller-compaction or pressing mold shaping, and the semi-finished product or prefabricated food mixed with farina are made
Product.
2. the potato slag based on potato juice, potato juice, the method for comprehensive utilization of modified starch as claimed in claim 1, its
It is characterised by, following modification also is carried out to starch：
D, farina is modified as the converted starch with physiological function of diet fiber, and presented with powder forms, then
It is mixed with long patent flour, the flour of the modified starch containing potato is made.
3. the potato slag based on potato juice, potato juice, the method for comprehensive utilization of modified starch as claimed in claim 2, its
Be characterised by, the flour of the modified starch containing potato, its raw material dosage by quality ratio, modified potato starch: flour
=(10~30): (90~70), its glycemic index is less than 40.
4. the potato slag based on potato juice, potato juice, the method for comprehensive utilization of modified starch as claimed in claim 1, its
It is characterised by, by the control to potato slag addition, in potato Combination food, alkaloid is controlled in 3.32~10.78mg/
100g, dietary fiber control is less than 30 in 5~40mg/100g, its glycemic index.
5. the potato slag based on potato juice, potato juice as described in claim 1 or 4, the method for comprehensive utilization of modified starch,
Characterized in that, described potato Combination food includes one kind or several in bread, biscuit, steamed bun, crispy rice, potato slag piece
Kind.
6. the potato slag based on potato juice, potato juice, the method for comprehensive utilization of modified starch as claimed in claim 1, its
It is characterised by, described acidic flavouring agent includes：One or more in citric acid, malic acid, acetic acid, carbonic acid；
Or, described acidic flavouring agent includes：The acid fermentation liquid produced based on grain and/or fruit fermentation.
7. the potato slag based on potato juice, potato juice, the method for comprehensive utilization of modified starch as claimed in claim 1, its
It is characterised by, the preparation of described potato juice drink shifts to an earlier date 10~16h productions according to production scheduling, and is sealed in hermetic bag or filling
Stored in sealing is filled.
8. the potato slag based on potato juice, potato juice, the method for comprehensive utilization of modified starch as claimed in claim 1, its
It is characterised by, first farina and 20~30 DEG C of cold water mix are made when being modified for described farina
Starch suspension, its mass ratio is 1: 5~20；Then adding 50~70 DEG C of hot water makes starch be swelled gelatinization, hot water and cold water
The volume ratio of consumption is 1: 1~1.5；
Wherein raw material dosage by quality ratio, farina: edible salt：Flour=100: (0.5~1.0): (180~260),
By after farina and flour and/or ground rice mixing and water adding plus salt and face, noodles, fiber crops food, one kind in vermicelli or several is made
Kind.
9. the potato slag based on potato juice, potato juice as described in claim 1 or 8, the method for comprehensive utilization of modified starch,
Characterized in that, in the semi-finished product or prepared food mixed with farina, 0.01~2mg/100g of alkaloid,
Dietary fiber control is less than 30 in 5~6mg/100g, its glycemic index.
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| CN110037241A (en) * | 2019-05-16 | 2019-07-23 | 广西壮族自治区农业科学院 | A kind of processing method of antistaling instant rice-flour noodles |
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