CN112175202A - Preparation method of starch suspension - Google Patents
Preparation method of starch suspension Download PDFInfo
- 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
- Authority
- 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
Links
- 229920002472 Starch Polymers 0.000 title claims abstract description 81
- 235000019698 starch Nutrition 0.000 title claims abstract description 81
- 239000008107 starch Substances 0.000 title claims abstract description 81
- 239000000725 suspension Substances 0.000 title claims abstract description 29
- 238000002360 preparation method Methods 0.000 title abstract description 7
- 238000003756 stirring Methods 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 238000010438 heat treatment Methods 0.000 claims abstract description 7
- 239000007788 liquid Substances 0.000 claims abstract description 5
- 238000000034 method Methods 0.000 claims description 9
- 239000002002 slurry Substances 0.000 abstract description 5
- 239000002562 thickening agent Substances 0.000 abstract description 5
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J3/00—Processes of treating or compounding macromolecular substances
- C08J3/02—Making solutions, dispersions, lattices or gels by other methods than by solution, emulsion or suspension polymerisation techniques
- C08J3/03—Making solutions, dispersions, lattices or gels by other methods than by solution, emulsion or suspension polymerisation techniques in aqueous media
- C08J3/05—Making solutions, dispersions, lattices or gels by other methods than by solution, emulsion or suspension polymerisation techniques in aqueous media from solid polymers
-
- 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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
- C08B30/12—Degraded, destructured or non-chemically modified starch, e.g. mechanically, enzymatically or by irradiation; Bleaching of starch
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J2303/00—Characterised by the use of starch, amylose or amylopectin or of their derivatives or degradation products
- C08J2303/02—Starch; Degradation products thereof, e.g. dextrin
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J2403/00—Characterised by the use of starch, amylose or amylopectin or of their derivatives or degradation products
- C08J2403/02—Starch; Degradation products thereof, e.g. dextrin
Landscapes
- 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)
- Jellies, Jams, And Syrups (AREA)
- Grain Derivatives (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
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.
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)
| 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 |
-
2020
- 2020-10-17 CN CN202011113600.0A patent/CN112175202A/en active Pending
Patent Citations (6)
| 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 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101971868B (en) | Pre-mixed flour of mochi bread with prolonged shelf life, mochi bread and preparation method thereof | |
| CN102366131B (en) | Processing method of aluminum-free wet vermicelli | |
| CN103834066B (en) | Low-viscosity starch glue for preparing starch capsules as well as preparation method and application of low-viscosity starch glue | |
| CN103126013A (en) | Preparation method for easy-shaping and boil-resisting crystal dough wrapper | |
| CN105285814A (en) | Potato hot-and-dry noodles and preparation method thereof | |
| CN107495317B (en) | Konjak compound gum and method for preparing konjak pearl by using same | |
| CN102524857B (en) | Production method for crystal wrappers | |
| CN109400728A (en) | A kind of converted starch and preparation method thereof applied in jam production | |
| EP0020096B1 (en) | Modified starches and their production | |
| CN102058044B (en) | Method for preparing lily starch-gum complex | |
| CN103125807B (en) | Method for preparing alum-free vermicelli based on modified starch | |
| CN102715388A (en) | Method for degrading konjac gum and preparing kappa-carrageenan compound colloid | |
| CN112175202A (en) | Preparation method of starch suspension | |
| CN112106928A (en) | Method for improving rheological property of wheat flour dough | |
| CN110810715A (en) | Making method of day lily noodles | |
| CN107125717A (en) | A kind of sweet potato bean jelly without alum and preparation method thereof | |
| CN106279789A (en) | For preparing composite modified starch and the preparation method of Capsules | |
| CN109517081A (en) | A kind of preparation process of hydroxypropul starch | |
| CN1252950A (en) | Technology for producing instant noodles from oats flour | |
| CN113974136A (en) | Method for preparing alum-free gordon euryale seed paste by utilizing inorganic salt and colloid in combination with damp-heat treatment | |
| CN105380236A (en) | Compound low-methoxyl pectin and preparation method and application thereof | |
| CN111449232A (en) | Starch composition for improving viscosity and uniformity of soup of normal-temperature cooked food package | |
| CN110916074A (en) | Preparation method of flour treating agent for food | |
| CN109924388A (en) | A kind of fresh-keeping cool paper modifying agent | |
| CN114947094B (en) | Method for improving utilization rate of modified starch in oyster sauce and oyster sauce prepared by method |
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 |