CN111938140B - Method for improving viscosity of potato starch - Google Patents
Method for improving viscosity of potato starch Download PDFInfo
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- CN111938140B CN111938140B CN202010851057.8A CN202010851057A CN111938140B CN 111938140 B CN111938140 B CN 111938140B CN 202010851057 A CN202010851057 A CN 202010851057A CN 111938140 B CN111938140 B CN 111938140B
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- 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
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L3/00—Compositions of starch, amylose or amylopectin or of their derivatives or degradation products
- C08L3/02—Starch; Degradation products thereof, e.g. dextrin
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L2205/00—Polymer mixtures characterised by other features
- C08L2205/02—Polymer mixtures characterised by other features containing two or more polymers of the same C08L -group
- C08L2205/025—Polymer mixtures characterised by other features containing two or more polymers of the same C08L -group containing two or more polymers of the same hierarchy C08L, and differing only in parameters such as density, comonomer content, molecular weight, structure
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
- Y02W90/00—Enabling technologies or technologies with a potential or indirect contribution to greenhouse gas [GHG] emissions mitigation
- Y02W90/10—Bio-packaging, e.g. packing containers made from renewable resources or bio-plastics
Abstract
The invention provides a method for improving the viscosity of potato starch, which comprises the following steps: A. mixing rice starch and potato starch, adding a certain amount of water, and stirring uniformly to obtain a system suspension; B. carrying out vacuum filtration on the system suspension to obtain a filter cake; C. and washing the filter cake, drying, grinding and sieving to obtain the high-viscosity potato starch. According to the invention, by adding the small-particle starch, the gelatinization characteristic of the potato starch is effectively improved, and the viscosity of the potato starch in the gelatinization process is obviously improved. The product can be used for processing and manufacturing potato powder, improves the boiling resistance and toughness of the potato powder, reduces the boiling loss of the potato powder and obviously improves the product quality.
Description
Technical Field
The invention belongs to the field of food, and particularly relates to a method for improving the viscosity of potato starch.
Background
Potatoes, also called potatoes, are widely planted in Mongolia, Gansu, Yunnan and other areas of China, and the areas and the yields of the potatoes are the first place in the world. Potato starch is an important plant starch and is the primary source of energy when used as food. The potato starch has the characteristics of large particles, easiness in expansion, high viscosity, high gelatinization transparency and the like, so that the potato starch is often used as a stabilizer, a thickening agent and the like to be widely applied to starch-based foods such as sausages, bread, puffed foods and the like.
Starch is a polysaccharide composed of glucose as a basic unit, and adjacent glucose units are connected by glycosidic bonds. It exists in the form of granules, mainly composed of amylose and amylopectin, and also contains small amounts of other substances such as proteins, lipids, nucleic acids, minerals, etc. Due to its unique functional properties, it is widely used as an important food ingredient in soups, baked goods, quick-frozen foods, and dairy products. However, natural starch has many disadvantages in properties such as easy aging, poor shear resistance, easy retrogradation at low temperature, poor film forming property, etc., which limits its practical industrial application.
Generally, chemical modification methods (such as oxidation, dextrinization and the like) and derivatization methods (such as crosslinking, etherification, esterification and the like) are adopted in the industry, so that the functional characteristics of the original starch are improved by changing the physical and chemical characteristics of the natural starch, the production and processing requirements of the food industry are met, and the application range of the starch is expanded. However, although the introduction of new chemical bonds strengthens the molecular structure between the original starches and partially improves the functional characteristics of the original starches, the new chemical bonds cause great pollution to the environment and have food safety hazards, which is contrary to the current food concept of 'green and pure natural' advocated by consumers. Therefore, there is a need in the industry to develop a starch-based food material with unique functional properties in a more environmentally friendly, economical and safe manner, instead of chemical modification. One way to obtain new unique starch characteristics is to explore new starch sources. Starch from different sources has different physicochemical properties, which determine that the starch has different functional properties. The method is a green, economical, safe and feasible way for replacing chemically modified starch by physically mixing starch from different sources to obtain mixed starch with different characteristics from single original starch.
Compared with the disadvantages of food safety risk and the like existing in chemical modification, green, safe, economical and efficient mixed starch system is more and more favored by researchers. Due to the complexity of the mixed starch system, most of the mixed starch systems are still in experimental research and exploration stages at present, and the application of the mixed starch systems in industrial production practice is rarely reported, but the potential application prospect is quite bright. Different from single natural native starch, the specific native starch is mixed according to a specific proportion, and a mixed starch system with new functional characteristics meeting the industrial production requirements is expected to be obtained. Researches show that in the production and processing of pudding, the addition of pea-corn starch obviously improves the hydrophobicity of the product, and simultaneously keeps the unique gelatinization characteristic of the pea starch; in the noodle product produced and processed by using the mung bean-potato starch mixed system as the raw material, the prepared noodle not only has smooth and chewy taste, but also greatly reduces the production cost.
In the traditional potato powder processing production, in order to improve the boiling resistance and toughness and reduce the broken rate, a certain amount of alum, namely KAl (SO) is usually added in the processing4)2·12H2O, so as to improve the product quality. However, studies have shown that Al+3Excessive intake of (b) can lead to human health problems such as osteoporosis, dyspepsia, senile dementia, and the like. Therefore, the development of the alum-free dried potato powder has important significance and value. At present, a great deal of research is focused on processing and producing potato powder, and alum is replaced by other additives (such as gluten fortifier, chemically modified starch and the like) so as to obtain alum-free potato powder with ideal quality. Although the method improves the quality of the alum-free potato powder to a certain extent, the addition of the chemically modified starch increases the edible safety risk of the product, which not only violates the diet concept of 'green natural health' but also fails to meet the standard requirements of green food.
According to the search, the prior patent document CN 109156705a discloses a potato whole flour corrugated rice flour processing special flour, which comprises the following components: 51-70% of potato raw whole flour; 30-49% of a potato whole flour corrugated rice flour quality improver; the quality improver for the potato whole flour corrugated rice noodles comprises: 25-35% of red bean starch; 65-75% of rice flour with amylose content of 22-25%. The potato whole-powder corrugated rice flour prepared by using the special powder for processing potato whole-powder corrugated rice flour is beneficial to improving the product breaking rate and the cooking loss rate. However, the patent document does not deal with the study of the effect of the addition of the potato whole meal waving powder improver on the viscosity properties of potato whole meal waving powder. The patent literature focuses on compounding red bean starch with high content of insoluble amylose and high amylose rice flour to prepare the potato whole-flour corrugated rice flour modifier, and the aim of improving the product strip breaking rate and the cooking loss rate is achieved by changing the content of the amylose in a mixed system (as the patent literature states, the higher the content of the insoluble amylose is, the more beneficial the reduction of the cooking loss rate and the strip breaking rate of the product is, and in addition, the amylose is closely related to the texture characteristics of the product, such as viscoelasticity, hardness and the like). Furthermore, the patent document mentions that the potato whole-meal rice-flour-covered corrugated rice flour improver is dried and sterilized by microwave means, and the microwave treatment means may exert a certain positive influence on the improver, so that the cooking property of the final product is further improved.
Disclosure of Invention
In view of the deficiencies of the prior art, it is an object of the present invention to provide a method for increasing the viscosity of potato starch. The pure physical modification method for further improving the viscosity of the potato starch by mixing the rice starch into the potato starch is adopted, and compared with a chemical modification method, the pure physical modification method is safer, green and environment-friendly, low in cost, simple and convenient to operate and efficient, and achieves the expected effect of improving the viscosity of the potato starch.
The purpose of the invention is realized by the following technical scheme:
the invention provides a preparation method for improving the viscosity of potato starch, which comprises the following steps:
A. mixing raw materials: mixing rice starch and potato starch, adding a certain amount of water, and uniformly stirring to obtain a system suspension;
B. and (3) suction filtration and cake making: carrying out vacuum filtration on the system suspension to obtain a filter cake;
C. air drying and grinding: and washing the filter cake, drying, grinding and sieving to obtain the high-viscosity potato starch.
Preferably, in step a, the rice starch is waxy rice starch and the potato starch is waxy potato starch, wherein the amylose content is 0-2% and 0-5%, respectively.
Preferably, in the step A, the mixing mass ratio of the rice starch to the potato starch is 1: 4.
Preferably, in the step A, the solid-to-liquid ratio of the total weight of the rice starch and the potato starch to water is 1: 10.
Preferably, in the step A, magnetic stirring is adopted for stirring, the stirring speed is 40rpm, and the stirring time is 2 hours.
Preferably, in step C, the filter cake is washed with absolute ethanol.
Preferably, in the step C, the drying is carried out by natural air drying for 48 h.
Preferably, in step C, the aperture of the screen used for sieving is 0.4 mm.
The invention also provides a high viscosity potato starch prepared according to the aforementioned method.
The invention also provides application of the high-viscosity potato starch in processing and preparing potato powder.
The starch materials used in the present invention are waxy potato starch and waxy rice starch, meaning that the amylose content of the mixed starch system is very low, and therefore the principle of the method of increasing the viscosity of potato starch according to the present invention is independent of the amylose content of the mixed system, and may be dependent on the interaction of the two starches and the microstructure formed during gelatinization. The mixed starch system prepared by the invention is taken as a raw material, and the quality of the processed and produced potato flour product is obviously improved compared with the potato flour product processed and produced by a single potato starch raw material, and if the product is a new product, the product has good color, pure white color, steaming resistance, difficult soup pasting, softness, glutinous and delicious taste.
Compared with the traditional potato powder, the potato powder prepared by using the high-viscosity potato starch as a raw material for producing and processing the potato powder has more excellent color and luster degree, cooking property and texture property, obviously improves the whiteness and cooking resistance of the traditional potato powder, reduces the cooking loss rate of the potato powder, and is not easy to break and paste soup in the cooking process. The invention obviously improves the quality of the alum-free potato powder, adopts a pure physical mixing method, has no chemical bond, improves the edible safety of the product, conforms to the current 'green natural health' dietary concept, and also meets the standard requirement of green food.
Compared with the prior art, the invention has the following beneficial effects:
(1) the invention relates to a physical modification treatment scheme, which is green, environment-friendly, safe and healthy, no additive is required to be added in the treatment process, and the product can be applied to food safely;
(2) the method has the advantages of simple and efficient operation, low energy consumption and low production cost;
(3) the invention adopts a physical mixing mode to replace the traditional chemical modification method, and can obviously improve the viscosity of the potato starch;
(4) the invention adopts an innovative method of mixing rice starch and potato starch of different plant sources, and compared with the traditional chemical modification method, the invention has the advantages of green, pure nature, high safety, obvious effect, cost saving, uniform product quality, good stability and the like;
(5) the high-viscosity potato starch prepared by the invention can be used as a raw material for processing and preparing the alum-free potato powder, and the prepared novel potato powder has excellent boiling resistance and toughness, and is expected to solve the human health problems such as osteoporosis, senile dementia and the like caused by relying on alum to improve the quality such as the boiling resistance, the toughness and the like of products in the traditional potato powder processing production.
Drawings
Other features, objects and advantages of the invention will become more apparent upon reading of the detailed description of non-limiting embodiments with reference to the following drawings:
FIG. 1 is a graph showing effects of examples of the present invention and comparative examples.
Detailed Description
The present invention will be described in detail with reference to specific examples. The following examples will assist those skilled in the art in further understanding the invention, but are not intended to limit the invention in any way. It should be noted that variations and modifications can be made by persons skilled in the art without departing from the spirit of the invention. All falling within the scope of the present invention.
Viscosity characteristics of rice-potato starch blend systems prepared in the following examples and comparative examples the viscosity characteristics of the raw potato starch samples were determined as shown in FIG. 1 using the RVA-4 rapid viscometric analysis of Newport Scientific, Australia, and according to the methods described in the national Standard for starch viscosity determination GB/T22427.7-2008, with a waxy potato starch peak viscosity of 1627 cP.
The specific measurement mode of the potato powder quality is as follows:
1. color measurement
The color of the potato powder is determined by a method of Zhongjinhao et al:
research on starch-related structural properties of potato vermicelli (J/OL) in Zhoujinhao, Liyan, Suxiaojun, Liqingming, Liwenjia, grain and oil food technology 1-6[2020-07-06 ].
The specific process is as follows:
the color of the potato flour was measured using a color difference meter (LC100 Lovibond). The color difference meter is firstly calibrated by a standard white board. A certain amount of samples are placed in a test groove in a flat mode, the test groove is shielded from light, a test key is pressed, and three parameters of L, a and b are sequentially read on a color difference meter. The values of L, a and b respectively represent the brightness, red and green values and yellow and blue values of the sample. Each sample was tested in triplicate.
2. Cooking Property measurement
1) Cooking time
Weighing 3g of potato powder, and cooking in 500mL of boiling water until white cores disappear, wherein the used time is the cooking time of the potato powder;
2) cooking loss and expansion coefficient
Weighing 3g of potato powder sample, soaking in 500mL of distilled water for 5min, absorbing surface water with absorbent paper, placing in a 500mL beaker, adding 300mL of boiling water, heating with an electromagnetic oven for 5min, and continuously stirring during the period. The potato powder is taken out to absorb the surface moisture, and is rinsed by 100mL of distilled water, and the surface moisture of the potato powder is absorbed by absorbent paper and is weighed. And then putting the wet potato powder into an oven to be dried for 24 hours at the temperature of 110 ℃. The expansion coefficient and the cooking loss of the potato powder are respectively calculated according to the following formulas:
3. measurement of hardness and cohesion
Taking a proper amount of potato powder in a 500mL beaker, adding 300mL of boiling water, and heating for 10min by using an electromagnetic oven, wherein stirring is not stopped during the heating. After 10min, taking out the cooked potato powder, draining off the surface water, continuously rinsing with 100mL of distilled water, standing for 15-20min, and performing texture determination.
During measurement, two equal-length potato powder with uniform thickness are placed on a texture analyzer measurement platform in parallel. A flat-bottomed cylindrical test probe (P/36) with a diameter of 36mm was selected, the probe lifting speed before, during, and after the measurement was set to 2mm/s, and the trigger force was set to 5 g.
Example 1
This example relates to a method for increasing the viscosity of potato starch comprising the steps of:
step 1, mixing raw materials: mixing rice starch (amylose content is 0.65%) and waxy potato starch (amylose content is 0.90%) at a certain proportion with appropriate amount of distilled water, and stirring for 2h on a magnetic stirrer at constant rotation speed of 40rpm to fully and uniformly mix large and small granular starch; the rice starch is waxy rice starch, the mixing ratio of the rice starch to the waxy potato starch is 1:4 (calculated by dry basis mass), and the ratio of the total dry basis weight to distilled water is 1:10 (w/v);
step 2, suction filtration and cake making: pouring the suspension obtained in the step 1 into a Buchner funnel, carrying out vacuum filtration, and washing a filter cake with absolute ethyl alcohol;
step 3, air drying and grinding: and (3) placing the filter cake obtained in the step (2) in a fume hood for natural air drying for 48h, grinding the filter cake, and sieving by using a sieve with the aperture of 0.4mm to obtain the rice-potato mixed starch system.
The implementation effect is as follows: the rice-potato mixed starch system produced in this example had a viscosity value of 1716cP (as shown in FIG. 1) which was increased from the viscosity of 1627cP of the waxy potato starch prior to treatment.
Example 2
The embodiment relates to a preparation method for improving the viscosity of potato starch, which comprises the following steps:
step 1, mixing raw materials: mixing rice starch (amylose content is 0.65%) and waxy potato starch (amylose content is 0.90%) at a certain proportion with appropriate amount of distilled water, and stirring for 2h on a magnetic stirrer at constant rotation speed of 40rpm to fully and uniformly mix large and small granular starch; the rice starch is waxy rice starch, the mixing ratio of the rice starch to the waxy potato starch is 1:2 (calculated by dry basis mass), and the ratio of the total dry basis weight to distilled water is 1:10 (w/v);
step 2, suction filtration and cake making: pouring the suspension obtained in the step 1 into a Buchner funnel, carrying out vacuum filtration, and washing a filter cake with absolute ethyl alcohol;
step 3, air drying and grinding: and (3) placing the filter cake obtained in the step (2) in a fume hood for natural air drying for 48h, grinding the filter cake, and sieving by using a sieve with the aperture of 0.4mm to obtain the rice-potato mixed starch system.
The implementation effect is as follows: the viscosity of the rice-potato starch blend system prepared in this example was 1696cP, which is higher than 1627cP, which is the viscosity of the waxy potato starch prior to treatment.
Example 3
The embodiment relates to a preparation method for improving the viscosity of potato starch, which comprises the following steps:
step 1, mixing raw materials: mixing rice starch (amylose content is 0.65%) and waxy potato starch (amylose content is 0.90%) at a certain proportion with appropriate amount of distilled water, and stirring for 2h on a magnetic stirrer at constant rotation speed of 40rpm to fully and uniformly mix large and small granular starch; the rice starch is waxy rice starch, the mixing ratio of the rice starch to the waxy potato starch is 2:3 (calculated by dry basis mass), and the ratio of the total dry basis weight to distilled water is 1:10 (w/v);
step 2, suction filtration and cake making: pouring the suspension obtained in the step 1 into a Buchner funnel, carrying out vacuum filtration, and washing a filter cake with absolute ethyl alcohol;
step 3, air drying and grinding: and (3) placing the filter cake obtained in the step (2) in a fume hood for natural air drying for 48h, grinding the filter cake, and sieving by using a sieve with the aperture of 0.4mm to obtain the rice-potato mixed starch system.
The implementation effect is as follows: the rice-potato starch hybrid system produced in this example had a viscosity of 1673cP (as shown in FIG. 1), which is an improvement over the viscosity of 1627cP of the waxy potato starch before treatment.
Comparative example 1
The present comparative example relates to a method for increasing the viscosity of potato starch, comprising the following steps:
step 1, mixing raw materials: mixing rice starch (amylose content is 0.65%) and waxy potato starch (amylose content is 0.90%) at a certain proportion with appropriate amount of distilled water, and stirring for 2h on a magnetic stirrer at constant rotation speed of 40rpm to fully and uniformly mix large and small granular starch; the rice starch is waxy rice starch, the mixing ratio of the rice starch to the waxy potato starch is 3:2 (calculated by dry basis mass), and the ratio of the total dry basis weight to distilled water is 1:10 (w/v);
step 2, suction filtration and cake making: pouring the suspension obtained in the step 1 into a Buchner funnel, carrying out vacuum filtration, and washing a filter cake with absolute ethyl alcohol;
step 3, air drying and grinding: and (3) placing the filter cake obtained in the step (2) in a fume hood for natural air drying for 48h, grinding the filter cake, and sieving by using a sieve with the aperture of 0.4mm to obtain the rice-potato mixed starch system.
The implementation effect is as follows: the rice-potato starch blend system produced in this example had a viscosity value of 1137cP (as shown in FIG. 1), which is lower than the viscosity of 1627cP of the waxy potato starch prior to treatment.
Comparative example 2
The present comparative example relates to a preparation process for increasing the viscosity of potato starch, comprising the following steps:
step 1, mixing raw materials: mixing rice starch (amylose content is 0.65%) and waxy potato starch (amylose content is 0.90%) at a certain proportion with appropriate amount of distilled water, and stirring for 2h on a magnetic stirrer at constant rotation speed of 40rpm to fully and uniformly mix large and small granular starch; the rice starch is waxy rice starch, the mixing ratio of the rice starch to the waxy potato starch is 4:1 (calculated by dry basis mass), and the ratio of the total dry basis weight to distilled water is 1:10 (w/v);
step 2, suction filtration and cake making: pouring the suspension obtained in the step 1 into a Buchner funnel, carrying out vacuum filtration, and washing a filter cake with absolute ethyl alcohol;
step 3, air drying and grinding: and (3) placing the filter cake obtained in the step (2) in a fume hood, naturally airing for 48h, grinding the filter cake, and sieving by using a sieve with the aperture of 0.4mm to obtain the rice-potato mixed starch system.
The implementation effect is as follows: the rice-potato starch blend system produced in this example had a viscosity value of 348cP (as shown in FIG. 1), which is lower than the viscosity of 1627cP of the waxy potato starch prior to treatment.
Comparative example 3
This comparative example was prepared substantially identically to example 1, except that: the rice starch used in this comparative example was a low amylose rice starch with an amylose content of 13.0%.
The implementation effect is as follows: the rice-potato starch blend system produced by this comparative example had a viscosity value of 1416cP (as shown in FIG. 1) which was lower than the viscosity of 1627cP of the waxy potato starch prior to treatment.
Comparative example 4
This comparative example was prepared substantially identically to example 1, except that: the rice starch used in this comparative example was a high amylose rice starch with an amylose content of 25.2%.
The implementation effect is as follows: the rice-potato starch blend system produced by this comparative example had a viscosity value of 1305cP (as shown in FIG. 1) which was reduced from the viscosity of 1627cP of the waxy potato starch prior to treatment.
Comparative example 5
This comparative example was prepared substantially identically to example 3, except that: the rice starch used in this comparative example was a low amylose rice starch with an amylose content of 13.0%.
The implementation effect is as follows: the rice-potato starch hybrid system produced by this comparative example had a viscosity value of 1266cP (as shown in FIG. 1), which is a reduction from the viscosity of 1627cP of the waxy potato starch prior to treatment.
Comparative example 6
This comparative example was prepared substantially identically to example 3, except that: the rice starch used in this comparative example was a high amylose rice starch with an amylose content of 25.2%.
The implementation effect is as follows: the rice-potato starch blend system produced by this comparative example had a viscosity value of 1150cP (as shown in fig. 1) which was reduced from the viscosity of 1627cP of the waxy potato starch prior to treatment.
Application example 1
A novel potato powder preparation method comprises the following steps:
step 1, weighing 10g of waxy potato starch (based on dry mass), adding 10mL of 50 ℃ distilled water, and fully and uniformly mixing to obtain slurry;
step 2, adding 40mL of boiling water into the slurry obtained in the step 1, and fully stirring until the slurry is made into starch paste;
3, adding 40g of waxy potato starch (calculated by dry mass) into the gordon euryale seed paste in the step 2, preparing into a dough with the water content of 50%, standing for 5min, putting into a powder leaking machine, extruding into strips, leaking into boiling water, aging for 3-5 seconds, immediately fishing out, and soaking in cold water for 60 min;
and 4, fishing out the potato powder in the step 3, and drying at 40 ℃ for 24h to obtain a finished product (WP).
Application example 2
A novel potato powder preparation method comprises the following steps:
step 1, weighing 10g of the rice-potato mixed starch system prepared in example 1 (the mixing mass ratio of the waxy rice starch to the waxy potato starch is 1:4), adding 10mL of 50 ℃ distilled water, and fully and uniformly mixing to form thin slurry;
step 2, adding 40mL of boiling water into the slurry obtained in the step 1, and fully stirring until the slurry is made into starch paste;
3, adding 40g of waxy potato starch (calculated by dry mass) into the gordon euryale seed paste in the step 2, preparing into a dough with the water content of 50%, standing for 5min, putting into a powder leaking machine, extruding into strips, leaking into boiling water, aging for 3-5 seconds, immediately fishing out, and soaking in cold water for 60 min;
and 4, fishing out the potato powder in the step 3, and drying at 40 ℃ for 24h to obtain a finished product (WP: WR (4: 1)).
Application example 3
A novel potato powder preparation method comprises the following steps:
step 1, weighing 10g of the rice-potato mixed starch system prepared in example 3 (the mixing mass ratio of the waxy rice starch to the waxy potato starch is 2:3), adding 10mL of 50 ℃ distilled water, and fully and uniformly mixing to form thin slurry;
step 2, adding 40mL of boiling water into the slurry obtained in the step 1, and fully stirring until the slurry is made into starch paste;
3, adding 40g of waxy potato starch (calculated by dry mass) into the gordon euryale seed paste in the step 2, preparing into a dough with the water content of 50%, standing for 5min, putting into a powder leaking machine, extruding into strips, leaking into boiling water, aging for 3-5 seconds, immediately fishing out, and soaking in cold water for 60 min;
and 4, fishing out the potato powder in the step 3, and drying at 40 ℃ for 24h to obtain a finished product (WP: WR (3: 2)).
Application example 4
The same procedure as in application example 2 was followed, except that: in step 1, the rice-potato mixed starch system prepared in example 3 (waxy rice starch and waxy potato starch mixed at a mass ratio of 1:2) was weighed to prepare a finished product (WP: WR (2: 1)).
Application example 5
The same procedure as in application example 2 was followed, except that: in step 1, the rice-potato mixed starch system prepared in comparative example 1 (the mixing mass ratio of waxy rice starch to waxy potato starch is 3:2) was weighed, and a potato powder finished product could not be prepared due to too high rice starch.
Application example 6
The same procedure as in application example 2 was followed, except that: in step 1, the rice-potato mixed starch system prepared in comparative example 3 (low amylose rice starch and waxy potato starch mixed at a mass ratio of 1:4) was weighed to prepare a finished product (WP: LAR (4: 1)).
The results of measuring the color of the potato flour obtained in the above application examples 1 to 4 and example 6 are shown in Table 1. The cooking quality and texture characteristics of the potato flour obtained in examples 1 to 3 were measured, and the results are shown in tables 2 and 3.
TABLE 1 indexes of chroma of potato powder
| L* | a* | b* | |
| WP | 14.65±2.90e | -0.40±0.00e | 0.70±0.14c |
| WP:WR(4:1) | 29.40±0.14d | 0.80±0.00a | -0.45±0.21e |
| WP:WR(3:2) | 49.10±1.13a | 0.25±0.21d | 1.15±0.07a |
| WP:WR(2:1) | 35.40±0.35c | 0.75±0.11b | 0.75±0.03b |
| WP：LAR(4:1) | 43.65±0.22b | 0.50±0.00c | 0.45±0.05d |
TABLE 2 cooking characteristics of potato flour
| Cooking time (min) | Cooking loss ratio (%) | Coefficient of expansion | |
| WP | 6.30 | 14.11±0.00a | 1.89±0.03b |
| WP:WR(4:1) | 7.30 | 8.00±0.11c | 2.22±0.14a |
| WP:WR(3:2) | 8.00 | 10.33±0.03b | 1.54±0.02c |
TABLE 3 texture characteristics of potato flour
| Hardness (g) | Cohesion (g sec) | |
| WP | 244.31±3.94a | -12.37±1.09c |
| WP:WR(4:1) | 86.80±2.59c | -2.55±0.50a |
| WP:WR(3:2) | 146.15±3.79b | -6.99±1.88b |
As can be seen from the determination results in Table 1, compared with the traditional potato flour, the high-viscosity potato starch prepared by the method is used as a raw material for producing and processing the potato flour, the whiteness value of the prepared potato flour is obviously improved, the color of the potato flour is obviously improved, the prepared potato flour is whiter in color and better in quality, and the determination results show that the high-viscosity potato starch potato flour product prepared by the method has better color and quality.
As can be seen from the determination results in Table 2, compared with the traditional potato powder, the high-viscosity potato starch prepared by the method is used as a raw material for producing and processing the potato powder, the prepared potato powder is resistant to cooking and difficult to break and paste, the cooking loss rate of the potato powder is remarkably reduced, the quality problems that the traditional potato powder is easy to break in the cooking process and the like are solved, and the potato powder product has more excellent cooking characteristics.
As seen from the determination results in Table 3, compared with the traditional potato flour, the high-viscosity potato starch prepared by the invention is used as the raw material for producing and processing the potato flour, and the prepared potato flour is softer, waxy and palatable after being cooked, does not have a sandwich feeling during chewing, and is more suitable for the taste of the oriental.
Therefore, compared with the traditional potato powder, the high-viscosity potato starch prepared by the invention is used as a raw material for producing and processing the potato powder, and the prepared potato powder has more excellent color and luster, cooking property and texture property, and the quality of the traditional potato powder is obviously improved.
The invention has many applications, and the above description is only a preferred embodiment of the invention. It should be noted that the above examples are only for illustrating the present invention, and are not intended to limit the scope of the present invention. It will be apparent to those skilled in the art that various modifications can be made without departing from the principles of the invention and these modifications are to be considered within the scope of the invention.
Claims (6)
1. A method for increasing the viscosity of potato starch, comprising the steps of:
A. mixing raw materials: mixing rice starch and potato starch, adding a certain amount of water, and stirring uniformly to obtain a system suspension;
B. and (3) suction filtration and cake making: carrying out vacuum filtration on the system suspension to obtain a filter cake;
C. air drying and grinding: washing the filter cake, drying, grinding and sieving to obtain high-viscosity potato starch;
in the step A, the rice starch is waxy rice starch, the potato starch is waxy potato starch, and the amylose content is 0.65% and 0.90% respectively;
in the step A, the mixing mass ratio of the rice starch to the potato starch is 1-2: 3-4.
2. The method for increasing the viscosity of potato starch as claimed in claim 1, wherein the solid-to-liquid ratio of the total weight of the rice starch and the potato starch to water in step a is 1: 10.
3. The method for increasing the viscosity of potato starch as claimed in claim 1, wherein in the step A, the stirring is performed by magnetic stirring, the stirring speed is 40rpm, and the stirring time is 2 hours.
4. The method of claim 1, wherein in step C, the filter cake is washed with absolute ethanol.
5. The method for increasing the viscosity of potato starch as claimed in claim 1, wherein in step C, the drying is carried out by natural air drying for 48 h.
6. The method for increasing the viscosity of potato starch as claimed in claim 1, wherein in step C, the screen has a mesh size of 0.4 mm.
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| US5641349A (en) * | 1995-01-24 | 1997-06-24 | National Starch And Chemical Investment Holding Corporation | Water-based adhesives containing thermally-inhibited starches |
| EP0990687A2 (en) * | 1998-10-01 | 2000-04-05 | Südzucker Aktiengesellschaft Mannheim/Ochsenfurt | Adhesive and adhesive preproduct |
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| US20140242216A1 (en) * | 2013-02-24 | 2014-08-28 | Mead Johnson Nutrition Company | Amino Acid And Protein Hydrolysate Based Formulas With A Stable Emulsion System |
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