CN112175202A - Preparation method of starch suspension - Google Patents

Preparation method of starch suspension Download PDF

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Publication number
CN112175202A
CN112175202A CN202011113600.0A CN202011113600A CN112175202A CN 112175202 A CN112175202 A CN 112175202A CN 202011113600 A CN202011113600 A CN 202011113600A CN 112175202 A CN112175202 A CN 112175202A
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CN
China
Prior art keywords
starch
gelatinization
stirring
suspension
solution
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
Application number
CN202011113600.0A
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Chinese (zh)
Inventor
吕声木
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Xinxiang Jiashu Technology Co ltd
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Xinxiang Jiashu Technology Co ltd
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Filing date
Publication date
Application filed by Xinxiang Jiashu Technology Co ltd filed Critical Xinxiang Jiashu Technology Co ltd
Priority to CN202011113600.0A priority Critical patent/CN112175202A/en
Publication of CN112175202A publication Critical patent/CN112175202A/en
Pending legal-status Critical Current

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    • CCHEMISTRY; METALLURGY
    • C08ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08JWORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
    • C08J3/00Processes of treating or compounding macromolecular substances
    • C08J3/02Making solutions, dispersions, lattices or gels by other methods than by solution, emulsion or suspension polymerisation techniques
    • C08J3/03Making solutions, dispersions, lattices or gels by other methods than by solution, emulsion or suspension polymerisation techniques in aqueous media
    • C08J3/05Making solutions, dispersions, lattices or gels by other methods than by solution, emulsion or suspension polymerisation techniques in aqueous media from solid polymers
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L29/00Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • CCHEMISTRY; METALLURGY
    • C08ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08BPOLYSACCHARIDES; DERIVATIVES THEREOF
    • C08B30/00Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
    • C08B30/12Degraded, destructured or non-chemically modified starch, e.g. mechanically, enzymatically or by irradiation; Bleaching of starch
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs
    • CCHEMISTRY; METALLURGY
    • C08ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08JWORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
    • C08J2303/00Characterised by the use of starch, amylose or amylopectin or of their derivatives or degradation products
    • C08J2303/02Starch; Degradation products thereof, e.g. dextrin
    • CCHEMISTRY; METALLURGY
    • C08ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08JWORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
    • C08J2403/00Characterised by the use of starch, amylose or amylopectin or of their derivatives or degradation products
    • C08J2403/02Starch; Degradation products thereof, e.g. dextrin

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  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Medicinal Chemistry (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Organic Chemistry (AREA)
  • Dispersion Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Crystallography & Structural Chemistry (AREA)
  • Biochemistry (AREA)
  • Materials Engineering (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Grain Derivatives (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

The invention provides a preparation method of starch suspension, which utilizes the characteristic of viscosity increase after starch gelatinization to increase the viscosity of the starch suspension by gelatinizing partial starch so as to enable the starch suspension to reach a relatively stable suspension state, and comprises the following steps: 1. adding water and starch in proportion, and stirring to obtain starch solution; 2. stirring the starch solution and heating for gelatinization to prepare starch gelatinization solution; 3. adding cold water in proportion and stirring to ensure that the temperature of the starch gelatinization liquid is lower than the gelatinization temperature; 4. adding starch in proportion, and stirring to obtain starch suspension slurry. Compared with the traditional preparation method, the prepared starch suspension can keep a stable state, and a thickening agent can be avoided.

Description

Preparation method of starch suspension
Technical Field
The invention relates to the field of food processing, and mainly relates to a preparation method of a starch suspension.
Background
The preparation of starch suspension is needed in the production process of sheet jelly starch products, the existing slurry prepared by the method of adding starch and water for blending begins to precipitate and stratify after being slightly placed, a stable suspension state cannot be achieved, the layering of the slurry can cause uneven texture and poor taste of products, and if a thickening agent is additionally added, the slurry can achieve the stable suspension state, the quality of the produced products is not high.
Disclosure of Invention
The invention provides a preparation method of starch suspension, which utilizes the characteristic that the viscosity is increased after starch gelatinization to prepare starch paste by gelatinizing partial starch, and takes the starch paste as a thickening agent, thereby increasing the viscosity of the starch suspension and enabling the starch suspension to reach a relatively stable suspension state, and the invention adopts the technical scheme that:
step 1, adding water and starch in proportion, and stirring to obtain a starch solution;
step 2, stirring and heating the starch solution to gelatinize the starch to prepare starch gelatinized solution;
step 3, adding a certain amount of cold water and stirring to ensure that the temperature of the starch gelatinization liquid is lower than the gelatinization temperature;
and 4, adding starch according to a proportion, and stirring to prepare a starch suspension.
As a further improvement of the above technical solution, the total amount of starch required for preparing the starch suspension is X, the total amount of water required is Y, X: y is about 1: (1-4).
As a further improvement of the technical scheme, in the step 1, the required starch amount is X, X is about 1% -10% of X, the required water amount is Y, and Y is about 10% -40% of Y.
As a further improvement of the above technical solution, the heating gelatinization in the step 2 includes the following steps: and (3) stirring the starch solution obtained in the step (1), and heating the starch solution to the starch gelatinization temperature to gelatinize the starch to prepare the starch gelatinization solution.
As a further improvement of the above technical solution, in the step 3, the remaining water (Y-Y) is added to the starch gelatinization liquid, and the temperature thereof is made lower than the starch gelatinization temperature.
As a further improvement of the technical scheme, in the step 4, the residual starch (X-X) is slowly added while stirring, so that the starch is completely dispersed.
The invention has the beneficial effects that: 1. the starch suspension prepared by the method can keep a stable suspension state, and 2, the starch is used as a thickening agent without adding any thickening agent.
Detailed Description
The technical solutions in the embodiments of the present invention will be described clearly and completely below, and it is obvious that the embodiments described are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The embodiment of the invention comprises the following specific steps:
step 1, taking 2kg of water, and adding about 200g of starch into the water while stirring the water to prepare starch solution;
step 2, stirring and heating the starch solution obtained in the step 1 to 75 ℃ to gelatinize the starch to prepare starch gelatinized solution;
step 3, adding 3kg of cold water, and stirring continuously;
and 4, slowly adding 2.3kg of starch while stirring to completely disperse the starch in the slurry to prepare a starch suspension.

Claims (6)

1. A method for preparing a starch suspension is characterized by comprising the following steps: the method comprises the following steps:
(1) adding water and starch in proportion, and stirring to obtain starch solution;
(2) stirring the starch solution and heating for gelatinization to prepare starch gelatinization solution;
(3) adding cold water in proportion and stirring to ensure that the temperature of the starch gelatinization liquid is lower than the gelatinization temperature;
(4) adding starch in proportion, and stirring to prepare starch suspension.
2. A method for preparing a starch suspension according to claim 1, characterized in that: the total amount of starch required to prepare the starch suspension is X, the total amount of water required is Y, X: y is about 1: (1-4).
3. A method for preparing a starch suspension according to claim 1, characterized in that: in the step (1), the required starch amount is X, X is about 1% -10% of X, the required water amount is Y, and Y is about 40% of Y.
4. A method for preparing a starch suspension according to claim 1, characterized in that: and (2) stirring the starch solution obtained in the step (1), and heating the starch solution to the starch gelatinization temperature to gelatinize the starch to prepare the starch gelatinization solution.
5. A method for preparing a starch suspension according to claim 1, characterized in that: in the step (3), the remaining water (Y-Y) is added to the starch gelatinization liquid, and the temperature of the remaining water is lower than the starch gelatinization temperature.
6. A method for preparing a starch suspension according to claim 1, characterized in that: in the step (4), the remaining starch (X-X) is slowly added while stirring, so that the starch is completely dispersed.
CN202011113600.0A 2020-10-17 2020-10-17 Preparation method of starch suspension Pending CN112175202A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202011113600.0A CN112175202A (en) 2020-10-17 2020-10-17 Preparation method of starch suspension

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202011113600.0A CN112175202A (en) 2020-10-17 2020-10-17 Preparation method of starch suspension

Publications (1)

Publication Number Publication Date
CN112175202A true CN112175202A (en) 2021-01-05

Family

ID=73950827

Family Applications (1)

Application Number Title Priority Date Filing Date
CN202011113600.0A Pending CN112175202A (en) 2020-10-17 2020-10-17 Preparation method of starch suspension

Country Status (1)

Country Link
CN (1) CN112175202A (en)

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5181959A (en) * 1988-12-28 1993-01-26 Honshu Paper Co., Ltd. High-concentration starch adhesive
CN1106222A (en) * 1994-02-05 1995-08-09 李力群 Method for prepn. of cooking starch liquid
CN101606654A (en) * 2009-07-23 2009-12-23 克明面业股份有限公司 The adding method and the application of farina during vermicelli are produced
CN102757506A (en) * 2012-07-20 2012-10-31 天华企业发展(苏州)有限公司 Starch mixing method
CN103766805A (en) * 2014-03-03 2014-05-07 重庆晶钭食品有限公司 Production method of crystal potato vermicelli
CN108936582A (en) * 2018-06-28 2018-12-07 西南大学 A method of reducing vermicelli or the intake of Aluminum in Vermicelli ion

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5181959A (en) * 1988-12-28 1993-01-26 Honshu Paper Co., Ltd. High-concentration starch adhesive
CN1106222A (en) * 1994-02-05 1995-08-09 李力群 Method for prepn. of cooking starch liquid
CN101606654A (en) * 2009-07-23 2009-12-23 克明面业股份有限公司 The adding method and the application of farina during vermicelli are produced
CN102757506A (en) * 2012-07-20 2012-10-31 天华企业发展(苏州)有限公司 Starch mixing method
CN103766805A (en) * 2014-03-03 2014-05-07 重庆晶钭食品有限公司 Production method of crystal potato vermicelli
CN108936582A (en) * 2018-06-28 2018-12-07 西南大学 A method of reducing vermicelli or the intake of Aluminum in Vermicelli ion

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