CN110089755A - A kind of gel woody compound starch and preparation method - Google Patents
A kind of gel woody compound starch and preparation method Download PDFInfo
- Publication number
- CN110089755A CN110089755A CN201910461755.4A CN201910461755A CN110089755A CN 110089755 A CN110089755 A CN 110089755A CN 201910461755 A CN201910461755 A CN 201910461755A CN 110089755 A CN110089755 A CN 110089755A
- Authority
- CN
- China
- Prior art keywords
- starch
- woody
- pea
- acorn
- chestnut
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 229920002472 Starch Polymers 0.000 title claims abstract description 200
- 235000019698 starch Nutrition 0.000 title claims abstract description 200
- 239000008107 starch Substances 0.000 title claims abstract description 200
- 150000001875 compounds Chemical class 0.000 title claims abstract description 45
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 29
- 241001070941 Castanea Species 0.000 claims abstract description 26
- 235000014036 Castanea Nutrition 0.000 claims abstract description 26
- 241001258154 Lathyrus niger Species 0.000 claims abstract description 11
- 240000005783 Lathyrus sativus Species 0.000 claims abstract description 9
- 235000010671 Lathyrus sativus Nutrition 0.000 claims abstract description 9
- 239000000203 mixture Substances 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 239000002002 slurry Substances 0.000 claims description 18
- 235000006667 Aleurites moluccana Nutrition 0.000 claims description 12
- 240000004957 Castanea mollissima Species 0.000 claims description 12
- 235000018244 Castanea mollissima Nutrition 0.000 claims description 12
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 12
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 12
- 239000000843 powder Substances 0.000 claims description 6
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 6
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 6
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 6
- 239000003513 alkali Substances 0.000 claims description 5
- 239000012467 final product Substances 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims 2
- 238000001035 drying Methods 0.000 claims 1
- 238000005303 weighing Methods 0.000 claims 1
- 238000002156 mixing Methods 0.000 abstract description 12
- 235000019606 astringent taste Nutrition 0.000 abstract description 5
- 235000019658 bitter taste Nutrition 0.000 abstract description 3
- 230000003993 interaction Effects 0.000 abstract description 3
- 239000000499 gel Substances 0.000 description 19
- 229920002261 Corn starch Polymers 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 5
- 239000008120 corn starch Substances 0.000 description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 239000008187 granular material Substances 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 229920001864 tannin Polymers 0.000 description 3
- 235000018553 tannin Nutrition 0.000 description 3
- 239000001648 tannin Substances 0.000 description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 208000012895 Gastric disease Diseases 0.000 description 2
- 208000012671 Gastrointestinal haemorrhages Diseases 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 208000034507 Haematemesis Diseases 0.000 description 2
- 206010028813 Nausea Diseases 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 230000006837 decompression Effects 0.000 description 2
- 208000035861 hematochezia Diseases 0.000 description 2
- 208000015181 infectious disease Diseases 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 235000015110 jellies Nutrition 0.000 description 2
- 239000008274 jelly Substances 0.000 description 2
- 230000008693 nausea Effects 0.000 description 2
- 230000001151 other effect Effects 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000013049 sediment Substances 0.000 description 2
- 238000002834 transmittance Methods 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- SNICXCGAKADSCV-JTQLQIEISA-N (-)-Nicotine Chemical compound CN1CCC[C@H]1C1=CC=CN=C1 SNICXCGAKADSCV-JTQLQIEISA-N 0.000 description 1
- 241000157282 Aesculus Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000219428 Fagaceae Species 0.000 description 1
- 241001143502 Hippocastanaceae Species 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 240000003377 Shepherdia canadensis Species 0.000 description 1
- 235000018324 Shepherdia canadensis Nutrition 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- 241001464837 Viridiplantae Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- PNNCWTXUWKENPE-UHFFFAOYSA-N [N].NC(N)=O Chemical compound [N].NC(N)=O PNNCWTXUWKENPE-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000003266 anti-allergic effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000001147 anti-toxic effect Effects 0.000 description 1
- 230000000767 anti-ulcer Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000005540 biological transmission Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000002596 correlated effect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 229920001968 ellagitannin Polymers 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000003500 flue dust Substances 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 235000021374 legumes Nutrition 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 210000001161 mammalian embryo Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- QSHDDOUJBYECFT-UHFFFAOYSA-N mercury Chemical compound [Hg] QSHDDOUJBYECFT-UHFFFAOYSA-N 0.000 description 1
- 229910052753 mercury Inorganic materials 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000004089 microcirculation Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 229960002715 nicotine Drugs 0.000 description 1
- SNICXCGAKADSCV-UHFFFAOYSA-N nicotine Natural products CN1CCCC1C1=CC=CN=C1 SNICXCGAKADSCV-UHFFFAOYSA-N 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000001376 precipitating effect Effects 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000014101 wine Nutrition 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Materials Engineering (AREA)
- Medicinal Chemistry (AREA)
- Biochemistry (AREA)
- Organic Chemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The embodiment provides a kind of gel woody compound starch and preparation method.The woody compound starch includes woody starch and pea starch, wherein woody starch is the mixing of chestnut starch, acorn starch and seven leaf fruit starch, pea starch is black pea starch and white pea starch is 1:(5~10 in mass ratio) mixture.The woody compound starch of the gel of the embodiment of the present invention, after woody starch and pea starch are mixed in specific proportions, solve the problems, such as that the difference of appearance color present in seven leaf fruit starch of folk prescription chestnut starch, folk prescription acorn starch and folk prescription and mouthfeel astringent taste are strong, after three kinds of woody starch are mixed with pea starch, due to the interaction between starch content, the woody compound starch color being prepared is pale, without bitter taste, transparency is high after gelatinization, freeze-thaw stability is good, suitable for preparing gel.
Description
Technical field
The invention belongs to starch preparation technical fields, and in particular to a kind of gel woody compound starch and preparation method.
Background technique
Starch is that main ergastic substances, starch granules are mainly found in seed and tuber crops in green plants, day
The shapes and sizes of right starch granules are related with starch source, and the granular size of native starch is at 0.1~200 μm.Separate sources
Starch, contained basis would also vary from, under normal circumstances, in starch granules in addition to containing starch molecule, also
Moisture of the meeting containing 10~20% and some micro constitutents, such as phosphorus and other trace minerals, a small amount of protein and fat
Deng.
Currently, food starch is extracted from the rich amyloid plant roots and stems such as wheat, corn, sweet potato or fruit mostly
It arrives, still less using starch made from woody resource, a large amount of woody resource is underutilized.
In woody resource, Chinese chestnut also known as chestnut, its Vitamin C content are more than ten times of apple, and protein content exists
10% or so, glucide content is 15% or so, and for fat content close to 5%, content of starch is up to 40% or more, also contains
The several mineral materials such as potassium, zinc, iron, Chinese chestnut also have treatment gastric disorder causing nausea, haematemesis, hematochezia, pyogenic infections and other effects.However, fresh Chinese chestnut water
Point content is higher, and metabolism is vigorous, not shelf-stable and transport, is easy putrid and deteriorated, and Chinese chestnut dries in processing that there is also discolorations
The problem of influencing quality, starch contained in Chinese chestnut are underutilized.Acorn nut is the general name of Fagaceae oak plant seed,
Every hectogram kernel contains 8 grams of protein, and 2 grams of fat, 50~65 grams of carbohydrate, 1.3 grams of dietary fiber, thiamine 0.03 is micro-
Gram, 7 milligrams of vitamin C, 112 milligrams of calcium, 64 milligrams of phosphorus, 5.8 milligrams of iron, 7~17 grams of tannin, content of starch is up to 60%,
However, producing acorn nut powder firstly the need of the most of tannin of removing to remove acorn nut astringent taste, but tannin is rubber again because acorn nut astringent taste is strong
Main functional component in sub- benevolence, it is crucial for how guaranteeing that its functional component is not damaged while removing acorn nut astringent taste.Seven leaves
Tree is the deciduous tree of soapberry wood Hippocastanaceae, and aesculus seed is edible or medicinal, straight although wherein content of starch is high
It is bitter to connect jealous road, need to boil that rear is edible with buck, there is no the method for effective use wherein starch at present.
Summary of the invention
The problems of in the prior art for solution, the first purpose of technical solution of the present invention is to provide a kind of gel use
Woody compound starch.
The second object of the present invention is to provide the above-mentioned gel preparation method of woody compound starch.
To achieve the above object, the embodiment of the present invention uses following technical scheme:
A kind of woody compound starch of gel, the component including following parts by weight meter:
80~120 parts of woody starch,
2~10 parts of pea starch.
Preferably, the woody starch is the mixing of chestnut starch, acorn starch and seven leaf fruit starch.
Preferably, the pea starch is black pea starch and white pea starch is 1:(5~10 in mass ratio) mixing
Object.
It is further preferred that the mass ratio of the chestnut starch, acorn starch and seven leaf fruit starch is (5~10): (5~
10): (20~35).
It is further preferred that the mass ratio of the chestnut starch, acorn starch and seven leaf fruit starch is 7:7:28.
The preparation method of the woody compound starch of above-mentioned gel, the preparation method is that: the woody shallow lake is weighed according to the ratio
It is mixed after powder and pea starch.
Preferably, step includes:
(1) water is added after crushing chestnut kernel, Chinese chestnut slurry is made, be washed with water after the Chinese chestnut slurry is displayed,
It is dry, obtain chestnut starch；
(2) water is added after crushing acorn nut kernel, acorn nut slurry is made and displays, will distinguish by the acorn nut slurry displayed
It is dry after being cleaned with water and dilute alkaline soln, obtain acorn starch；
(3) water is added after crushing seven leaf fruits, seven leaf fruit slurries are made and displays, by the seven leaf fruit slurries point by displaying
It is dry after not cleaned with water and concentrated alkali solution, obtain acorn starch；
(4) it weighs pea starch according to the ratio and chestnut starch, acorn starch and seven leaf fruits that step (1)~(3) obtain is formed sediment
Powder, after mixing to obtain the final product.
It is further preferred that step (2) described dilute alkaline soln be the sodium carbonate that mass percent concentration is 0.5~20% or
Sodium bicarbonate solution.
It is further preferred that step (3) described concentrated alkali solution be the sodium carbonate that mass percent concentration is 25~35% or
Sodium bicarbonate solution.
It is further preferred that the time displayed is 5~12h.
Chestnut starch also has treatment gastric disorder causing nausea, haematemesis, hematochezia, pyogenic infections and other effects other than full of nutrition.
Acorn starch can remove human body heavy metal, eliminate dirt in stomach and intestine, exclude lungs flue dust and nicotine, cooling solution
Poison, it is anti-oxidant, remove free radical, anticancer, reducing blood lipid, blood pressure lowering and weight-reducing.Ellagitannins in acorn nut can reduce in blood
Urea nitrogen has the function of antitoxin antiulcer, antiallergy and decompression stop dysentery, moreover it is possible to be complexed with lead mercury etc., generate precipitating, have
Detoxication.
Effective component in seven leaf fruits can promote microcirculation, maintain cell eubolism, so that pore is promoted to restrain, it is clean
Skin is nourished, keeps skin careful flawless.
White pea is creamy white, and embryo smooth with cortex, interior is full of thick, the big full, protein content of grain and occupies the hat of legume crop
And it is famous.
Black pea shape is like pea, and color is black, and protein content is up to 36%, is processing bean sheet jelly, bean jelly, starch and wine brewing
Superior raw material, can also soybean dull season replace soya bean as high protein feed.Currently, black food extremely sells well, according to expert
Detection, black pea series food drink has the effect of whetting appetite, decompression is anti-ageing, so being called " medicine pea ".Black pea is suitable
Preferably barren soil plantation, all growth wheats, rape place can plant.
In the woody compound starch of the embodiment of the present invention, there are colors to be deteriorated for folk prescription chestnut starch, influences starch quality
Problem, folk prescription acorn starch and seven leaf fruit starch of folk prescription have that astringent taste is strong, and three kinds of woody starch are mixed with pea starch
After conjunction, due to the interaction between starch content, the woody compound starch being prepared it is of light color it is white, without bitter taste.
The beneficial effect of the embodiment of the present invention
1, the woody compound starch of the gel of the embodiment of the present invention, woody starch and pea starch are mixed in specific proportions
Afterwards, it solves the difference of appearance color present in seven leaf fruit starch of folk prescription chestnut starch, folk prescription acorn starch and folk prescription and mouthfeel is puckery
The strong problem of taste, due to the interaction between starch content, is prepared into after mixing three kinds of woody starch with pea starch
The woody compound starch color arrived is pale, without bitter taste；
2, the gel of the embodiment of the present invention is simple with woody compound starch preparation process, at low cost, good reliability, Er Qieneng
Retain the nutritive value of raw material, starch delicate mouthfeel, flour extraction height well；
3, the woody compound starch of the gel of the embodiment of the present invention, transparency is high after gelatinization, and freeze-thaw stability is good, is suitble to
It is used to prepare gel.
Specific embodiment
The following is specific embodiments of the present invention, and further retouches to technical solution of the present invention work in conjunction with the embodiments
It states, however, the present invention is not limited to these examples.
Embodiment 1
This example provides a kind of gels with woody compound starch A, including the component of following parts by weight meter:
80 parts of woody starch,
2 parts of pea starch.
Wherein, woody starch is the mixing that chestnut starch, acorn starch and seven leaf fruit starch are 5:5:20 in mass ratio.
Pea starch is black pea starch and white pea starch is the mixture of 1:5 in mass ratio.
Embodiment 2
This example provides a kind of gels with woody compound starch B, including the component of following parts by weight meter:
120 parts of woody starch,
10 parts of pea starch.
Wherein, woody starch is the mixing that chestnut starch, acorn starch and seven leaf fruit starch are 10:10:35 in mass ratio.
Pea starch is black pea starch and white pea starch is the mixture of 1:10 in mass ratio.
Embodiment 3
This example provides a kind of gels with woody compound starch C, including the component of following parts by weight meter:
100 parts of woody starch,
5 parts of pea starch.
Wherein, woody starch is the mixing that chestnut starch, acorn starch and seven leaf fruit starch are 7:7:28 in mass ratio.
Pea starch is black pea starch and white pea starch is the mixture of 1:7 in mass ratio.
Embodiment 4
This example provides the gel preparation method of woody compound starch, specific steps include:
(1) water is added after crushing chestnut kernel, Chinese chestnut slurry is made, be washed with water after the Chinese chestnut slurry is displayed,
It is dry, obtain chestnut starch；
(2) water is added after crushing acorn nut kernel, acorn nut slurry is made and displays, will distinguish by the acorn nut slurry displayed
It is dry after being cleaned with water and dilute alkaline soln, obtain acorn starch；
(3) water is added after crushing seven leaf fruits, seven leaf fruit slurries are made and displays, by the seven leaf fruit slurries point by displaying
It is dry after not cleaned with water and concentrated alkali solution, obtain acorn starch；
(4) it weighs pea starch according to the ratio and chestnut starch, acorn starch and seven leaf fruits that step (1)~(3) obtain is formed sediment
Powder, after mixing to obtain the final product.
Wherein, step (2) described dilute alkaline soln is the sodium carbonate or sodium bicarbonate that mass percent concentration is 0.5~20%
Solution.
Step (3) described concentrated alkali solution is the sodium carbonate or sodium bicarbonate solution that mass percent concentration is 25~35%.
The time displayed in step (2) and (3) is 5~12h.
Comparative example 1
This example provides a kind of gels with woody compound starch D, which is chestnut starch, acorn starch and seven leaves
Fruit starch is the mixing of 7:7:28 in mass ratio.
Comparative example 2
This example provides a kind of gels with woody compound starch E, including the component of following parts by weight meter:
100 parts of woody starch,
5 parts of pea starch.
Wherein, woody starch is chestnut starch and seven leaf fruit starch are the mixing of 7:28 in mass ratio.
Pea starch is black pea starch and white pea starch is the mixture of 1:7 in mass ratio.
Comparative example 3
This example provides a kind of gels with woody compound starch F, including the component of following parts by weight meter:
100 parts of woody starch,
5 parts of pea starch.
Wherein, woody starch is the mixing that chestnut starch and acorn starch are 1:1 in mass ratio.
Pea starch is black pea starch and white pea starch is the mixture of 1:7 in mass ratio.
Detect example 1
According to the method that embodiment 4 provides, the woody compound starch formula provided using embodiment 3 and comparative example 1~3,
The woody compound starch of 4 kinds of reference numerals has been prepared, has randomly selected 80 volunteers and starch is tasted and according to mouth
Sense is scored.The results are shown in Table 1.
1 starch mouth feel score result of table
| Woody compound starch number | Mouth feel score |
| Starch C | 92 points |
| Starch D | 86 points |
| Starch E | 70 points |
| Starch F | 75 points |
Detect example 2
According to the method that embodiment 4 provides, the woody compound starch formula provided using embodiment 3 and comparative example 1~3,
The woody compound starch of 4 kinds of reference numerals has been prepared, the freeze-thaw stability of every kind of woody compound starch has been tested, together
When every kind of woody compound starch is prepared into gelatinized corn starch its transparency is tested.The results are shown in Table 2.
The freeze-thaw stability of the woody compound starch of table 2 and the transparency of gelatinized corn starch
| Woody compound starch number | Water absorption rate/% | Light transmittance/% |
| Starch C | 11.32±0.13 | 92.90±0.46 |
| Starch D | 13.74±0.20 | 86.42±0.22 |
| Starch E | 25.82±1.42 | 74.26±0.43 |
| Starch F | 20.61±0.52 | 72.85±1.13 |
Syneresis rate is usually used in evaluating freeze-thaw stability, and the height of syneresis rate can embody starch and freeze and melting alternately change
The quality of starch stability when change, the syneresis rate the low, illustrates that stability of the starch in hot and cold alternation is better.
Transparency is the factor that must be taken into consideration using gelatinized corn starch or when preparing gel, preferable transparency be conducive to food and
The performance of the organoleptic qualities such as gel color and quality.The transparency of gelatinized corn starch and its light transmittance are positively correlated, the light transmission of gelatinized corn starch
Rate is bigger, illustrates that the transparency of the starch is better.
As can be known from Table 2, the freeze-thaw stability of the woody compound starch of the embodiment of the present invention and transparency are optimal, wherein
The missing of any starch can all have a negative impact to the characteristic of compound starch.
Claims (10)
1. a kind of woody compound starch of gel, which is characterized in that the component including following parts by weight meter:
80~120 parts of woody starch,
2~10 parts of pea starch.
2. the woody compound starch of gel according to claim 1, which is characterized in that the woody starch is Chinese chestnut shallow lake
The mixture of powder, acorn starch and seven leaf fruit starch.
3. the woody compound starch of gel according to claim 1, which is characterized in that the pea starch is black pea shallow lake
Powder and white pea starch are 1:(5~10 in mass ratio) mixture.
4. the woody compound starch of gel according to claim 2, which is characterized in that the chestnut starch, acorn starch
Mass ratio with seven leaf fruit starch is (5~10): (5~10): (20~35).
5. the woody compound starch of gel according to claim 4, which is characterized in that the chestnut starch, acorn starch
Mass ratio with seven leaf fruit starch is 7:7:28.
6. a kind of preparation method of the woody compound starch of the gel as described in any one of Claims 1 to 5, which is characterized in that institute
It is mixed after stating the preparation method comprises the following steps: weighing the woody starch and pea starch according to the ratio.
7. the preparation method of the woody compound starch of gel according to claim 6, which is characterized in that step includes:
(1) water is added after crushing chestnut kernel, Chinese chestnut slurry is made, is washed with water, dries after the Chinese chestnut slurry is displayed,
Obtain chestnut starch；
(2) water is added after crushing acorn nut kernel, acorn nut slurry is made and displays, water will be used respectively by the acorn nut slurry displayed
With drying after dilute alkaline soln cleaning, acorn starch is obtained；
(3) water is added after crushing seven leaf fruits, seven leaf fruit slurries are made and displays, will be used respectively by the seven leaf fruit slurries displayed
It is dry after water and concentrated alkali solution cleaning, obtain acorn starch；
(4) pea starch is weighed according to the ratio and chestnut starch, acorn starch and seven leaf fruit starch that step (1)~(3) obtain, mix
After even to obtain the final product.
8. the preparation method of the woody compound starch of gel according to claim 7, which is characterized in that step (2) is described dilute
Aqueous slkali is the sodium carbonate or sodium bicarbonate solution that mass percent concentration is 0.5~20%.
9. the preparation method of the woody compound starch of gel according to claim 7, which is characterized in that step (3) is described dense
Aqueous slkali is the sodium carbonate or sodium bicarbonate solution that mass percent concentration is 25~35%.
10. the preparation method of the woody compound starch of gel according to claim 7, which is characterized in that step (2) and (3)
The time displayed is 5~12h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910461755.4A CN110089755A (en) | 2019-05-30 | 2019-05-30 | A kind of gel woody compound starch and preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910461755.4A CN110089755A (en) | 2019-05-30 | 2019-05-30 | A kind of gel woody compound starch and preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110089755A true CN110089755A (en) | 2019-08-06 |
Family
ID=67449743
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910461755.4A Pending CN110089755A (en) | 2019-05-30 | 2019-05-30 | A kind of gel woody compound starch and preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110089755A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115746983A (en) * | 2022-12-15 | 2023-03-07 | 武汉爱民制药股份有限公司 | Method for producing chestnut-flavor Xiaoqu yellow wine by using Chinese buckeye seed starch glutinous rice |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103315210A (en) * | 2013-07-09 | 2013-09-25 | 程金华 | Method for preparing acorn bean jelly from acorn starch |
| CN104187249A (en) * | 2014-07-30 | 2014-12-10 | 巫山县黛溪老磨坊食品有限公司 | Alum-free acorn vermicelli and preparation method thereof |
| CN104187247A (en) * | 2014-07-30 | 2014-12-10 | 巫山县黛溪老磨坊食品有限公司 | Alum-free chestnut bean vermicelli and preparation method thereof |
| CN106117374A (en) * | 2016-07-19 | 2016-11-16 | 湖北中坪葛业开发有限公司 | A kind of preparation method of acorn starch |
| CN107279855A (en) * | 2017-07-14 | 2017-10-24 | 西北农林科技大学 | A kind of preparation method of box-packed pure natural acorn bean jelly |
| CN108976304A (en) * | 2018-08-10 | 2018-12-11 | 杨凌职业技术学院 | A kind of acorn starch and its preparation method and application |
| CN109259197A (en) * | 2018-11-22 | 2019-01-25 | 彭万喜 | A kind of preparation method of woody food starch |
-
2019
- 2019-05-30 CN CN201910461755.4A patent/CN110089755A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103315210A (en) * | 2013-07-09 | 2013-09-25 | 程金华 | Method for preparing acorn bean jelly from acorn starch |
| CN104187249A (en) * | 2014-07-30 | 2014-12-10 | 巫山县黛溪老磨坊食品有限公司 | Alum-free acorn vermicelli and preparation method thereof |
| CN104187247A (en) * | 2014-07-30 | 2014-12-10 | 巫山县黛溪老磨坊食品有限公司 | Alum-free chestnut bean vermicelli and preparation method thereof |
| CN106117374A (en) * | 2016-07-19 | 2016-11-16 | 湖北中坪葛业开发有限公司 | A kind of preparation method of acorn starch |
| CN107279855A (en) * | 2017-07-14 | 2017-10-24 | 西北农林科技大学 | A kind of preparation method of box-packed pure natural acorn bean jelly |
| CN108976304A (en) * | 2018-08-10 | 2018-12-11 | 杨凌职业技术学院 | A kind of acorn starch and its preparation method and application |
| CN109259197A (en) * | 2018-11-22 | 2019-01-25 | 彭万喜 | A kind of preparation method of woody food starch |
Non-Patent Citations (5)
| Title |
|---|
| 刘畅等: "板栗淀粉结构和功能特性研究进展", 《中国粮油学报》 * |
| 尹月斌等: "白栎淀粉的特性", 《食品科学》 * |
| 常虹等: "不同淀粉糊物理特性的比较", 《食品研究与开发》 * |
| 郑垒等: "板栗淀粉糊的特性研究", 《粮油加工》 * |
| 陈洁等: "板栗的营养成分及加工特性研究", 《现代食品科技》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115746983A (en) * | 2022-12-15 | 2023-03-07 | 武汉爱民制药股份有限公司 | Method for producing chestnut-flavor Xiaoqu yellow wine by using Chinese buckeye seed starch glutinous rice |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Balagopalan | Cassava utilization in food, feed and industry. | |
| DE60031550T2 (en) | Dietary fiber based on Morinda Citrifolia | |
| Ibrahium et al. | Effect of replacement of wheat flour with mushroom powder and sweet potato flour on nutritional composition and sensory characteristics of biscuits | |
| Singh et al. | Processed products of tamarind | |
| CN106805176B (en) | Okra polysaccharide health-care jelly and preparation method thereof | |
| CN106974156A (en) | A kind of instant coix seed Poria cocos ginger beverage | |
| CN103609971A (en) | Noodle containing plant ingredients and preparation method thereof | |
| KR101508362B1 (en) | Method for producing functional soybean paste using seaweed | |
| CN106072473A (en) | Uncooked amylum goods and uncooked amylum product processing method | |
| JPH10136924A (en) | Natto food | |
| CN110089755A (en) | A kind of gel woody compound starch and preparation method | |
| CN108771061A (en) | Rocket ram jet concentration stock solution with anticancer function and preparation method thereof | |
| KR102022677B1 (en) | Manufacturing method of natural low salt source | |
| KR100437724B1 (en) | Producing method of granular tea using powder green tea | |
| CN105767967A (en) | Dragon fruit peel cake and preparation method thereof | |
| KR101230972B1 (en) | Preparation method for soup comprising Prunus mume | |
| KR20090059270A (en) | Tea using phellinus linteus and manufacturing method thereof | |
| Pasha et al. | Biochemical, Nutritional and End Use Perspectives of Wheat Grass as Potential Dietary Supplement | |
| CN108576147A (en) | A kind of Moringa health care cookies and preparation method thereof | |
| CN107296143A (en) | A kind of passion fruit fruitcake and its processing method | |
| CN104957464A (en) | Lotus leaf flavored dried honey powder and preparation method thereof | |
| KR101825606B1 (en) | Functional composition and functional foods employing the same | |
| CN105166619A (en) | Red bean flavor honey powder for maintaining beauty and keeping young and preparation method thereof | |
| KR20160100067A (en) | Method for producing functional honey and the functional honey | |
| JP4054660B2 (en) | Palm oil dietary fiber powder, food containing the same and manufacturing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190806 |