CN114586947A - 一种复合变性淀粉及其生产方法 - Google Patents
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- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
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- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A23L33/16—Inorganic salts, minerals or trace elements
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Abstract
本发明涉及淀粉加工技术领域,具体是一种复合变性淀粉及其生产方法,包括如下重量份材料:混合原淀粉60‑70份、微量元素0.1‑0.3份、醚化剂1‑3份、交联剂1‑3份、碱液调节剂0.5‑1.0份、酸溶液调节剂0.5‑1.0份、去离子水15‑25份。本发明用料绿色安全,且具有较丰富的营养成分,可以为人体补充更多微量元素,有效的提高了人体的免疫力,同时具有较高的持水性,能有效的提高肉质口感。
Description
技术领域
本发明涉及淀粉加工技术领域,具体是一种复合变性淀粉及其生产方法。
背景技术
变性淀粉是指经过处理改变其原来的物理或化学特性的淀粉,变性淀粉多用于肉类食品中,可以改善肉质的持水性和乳化性。
经检索,中国专利201410292971.8公开了一种变性淀粉及其生产方法,提供一种粘度高,糊液弹性好、粘结力强的变性淀粉;该变性淀粉由下述方法制得:1)调涤;2)加入白度稳定剂搅拌15-25分钟,再调节pH值2.0~3.0,并将温度调节到35~40℃,酸解反应1~1.5小时;3)加入碱性催化剂调节pH值6.0~7.0,再加入抑制剂,反应15-
25分钟,再调节pH值10.5~11.5;4)向步骤3)反应后的原淀粉浆的加入交联剂,调节温度到38~48℃,反应2~4小时,反应完成后将原淀粉浆的温度降低到25~30℃,用中和剂将pH值调节到5.5~6.0;5)将步骤4)中和后的原淀粉浆洗涤、离心、烘干即得;属于淀粉技术领域,但是该变性淀粉营养性和持水性较差,无法提升肉类食物的营养和口感。因此,本领域技术人员提供了一种复合变性淀粉及其生产方法,以解决上述背景技术中提出的问题。
发明内容
本发明的目的在于提供一种复合变性淀粉及其生产方法,以解决上述背景技术中提出的问题。
为实现上述目的,本发明提供如下技术方案:一种复合变性淀粉,包括如下重量份材料:混合原淀粉60-70份、微量元素0.1-0.3份、醚化剂1-3份、交联剂1-3份、碱液调节剂0.5-1.0份、酸溶液调节剂0.5-1.0份、去离子水15-25份。
本发明更进一步的方案:包括如下重量份材料:混合原淀粉65份、微量元素0.25份、醚化剂2份、交联剂2份、碱液调节剂0.8份、酸溶液调节剂0.8份、去离子水23份。
本发明更进一步的方案:一种复合变性淀粉的生产方法,包括如下具体步骤:
S1:将混合原淀粉置入搅拌器内,加入去离子水搅拌成浓度为40-42wt%的浆液;
S2:通过碱液调节剂将浆液调节至pH为9-10,再加入醚化剂进行醚化反应;
S3:通过酸溶液调节剂将醚化反应后的浆液pH调节至7-8,加入交联剂交联反应直至粘度达到600~800BU;
S4:对S3中得到的浆液洗涤后加入微量元素搅拌20h,再经干燥、研磨制得复合变性淀粉。
本发明更进一步的方案:所述混合原淀粉包括椰子粉、玉米淀粉、小麦淀粉、木薯淀粉,且椰子粉、玉米淀粉、小麦淀粉、木薯淀粉之间的比例为1:2:2:4。
本发明更进一步的方案:所述微量元素包括铁、硒、锌,三者的比例为1:0.5:1。
本发明更进一步的方案:S1中搅拌速度为540r/min、搅拌温度25-28℃、搅拌时长20min。
本发明更进一步的方案:S2中醚化反应的参数为:温度48℃、反应时长为12h。
与现有技术相比,本发明的有益效果是:本发明用料绿色安全,且具有较丰富的营养成分,可以为人体补充更多微量元素,有效的提高了人体的免疫力,同时具有较高的持水性,能有效的提高肉质口感;
椰子粉富含人体所需的多种脂肪酸、十八种氨基酸、钙、锌、锰、铁、维生素C等营养元素,配合微量元素可以均衡人体营养所需,提高人体营养摄入量,增强人体免疫力。
具体实施方式
实施例1
本发明实施例中,一种复合变性淀粉,包括如下重量份材料:混合原淀粉65份、微量元素0.25份、醚化剂2份、交联剂2份、碱液调节剂0.8份、酸溶液调节剂0.8份、去离子水23份。
进一步的,一种复合变性淀粉的生产方法,包括如下具体步骤:
S1:将混合原淀粉置入搅拌器内,加入去离子水搅拌成浓度为40-42wt%的浆液;
S2:通过碱液调节剂将浆液调节至pH为9-10,再加入醚化剂进行醚化反应;
S3:通过酸溶液调节剂将醚化反应后的浆液pH调节至7-8,加入交联剂交联反应直至粘度达到600~800BU;
S4:对S3中得到的浆液洗涤后加入微量元素搅拌20h,再经干燥、研磨制得复合变性淀粉。
进一步的,所述混合原淀粉包括椰子粉、玉米淀粉、小麦淀粉、木薯淀粉,且椰子粉、玉米淀粉、小麦淀粉、木薯淀粉之间的比例为1:2:2:4。
进一步的,所述微量元素包括铁、硒、锌,三者的比例为1:0.5:1。
进一步的,S1中搅拌速度为540r/min、搅拌温度25-28℃、搅拌时长20min。
进一步的,S2中醚化反应的参数为:温度48℃、反应时长为12h。
实施例2
完全按照实施例1的方案进行制备,不同于实施例1的是:一种复合变性淀粉,包括如下重量份材料:混合原淀粉60-70份、微量元素0.1-0.3份、醚化剂1-3份、交联剂1-3份、碱液调节剂0.5-1.0份、酸溶液调节剂0.5-1.0份、去离子水15-25份。
测试例1
测试组别:实施例1、实施例2以及参照例(专利201410292971.8);
测试内容:分别测试三个组别产品每100g的营养成分;
测试结果:
测试例2
测试组别:实施例1、实施例2以及参照例(专利201410292971.8);
测试内容:将3个组别的产品分别通过相同肉类、配料制成肉丸,针对肉丸进行持水力测试:将肉丸冷冻30天后取出自然解冻,切成厚5mm的圆片并称重(W1),用三层滤纸包裹至于离心管,衡重后3000r/min离心15min,去掉滤纸后再将样品称重(W2),则失水率根据
测试结果
持水性% | |
实施例1 | 98.73 |
实施例2 | 96.52 |
参照例 | 87.32 |
结合测试例1和测试例2的结果可以看出本申请实施例1、实施例2制得的产品具有较丰富的营养成分,可以为人体补充更多微量元素,有效的提高了人体的免疫力,同时具有较高的持水性,增加了肉类产品的持水性和弹性,有效的提高了肉质口感,在肉类产品中具有较佳的前景。
以上所述的,仅为本发明较佳的具体实施方式,但本发明的保护范围并不局限于此,任何熟悉本技术领域的技术人员在本发明揭露的技术范围内,根据本发明的技术方案及其发明构思加以等同替换或改变,都应涵盖在本发明的保护范围之内。
Claims (7)
1.一种复合变性淀粉,其特征在于,包括如下重量份材料:混合原淀粉60-70份、微量元素0.1-0.3份、醚化剂1-3份、交联剂1-3份、碱液调节剂0.5-1.0份、酸溶液调节剂0.5-1.0份、去离子水15-25份。
2.根据权利要求1所述的一种复合变性淀粉,其特征在于,包括如下重量份材料:混合原淀粉65份、微量元素0.25份、醚化剂2份、交联剂2份、碱液调节剂0.8份、酸溶液调节剂0.8份、去离子水23份。
3.根据权利要求1-2任一项所述的一种复合变性淀粉的生产方法,其特征在于,包括如下具体步骤:
S1:将混合原淀粉置入搅拌器内,加入去离子水搅拌成浓度为40-42wt%的浆液;
S2:通过碱液调节剂将浆液调节至pH为9-10,再加入醚化剂进行醚化反应;
S3:通过酸溶液调节剂将醚化反应后的浆液pH调节至7-8,加入交联剂交联反应直至粘度达到600~800BU;
S4:对S3中得到的浆液洗涤后加入微量元素搅拌20h,再经干燥、研磨制得复合变性淀粉。
4.根据权利要求3所述的一种复合变性淀粉的生产方法,其特征在于,所述混合原淀粉包括椰子粉、玉米淀粉、小麦淀粉、木薯淀粉,且椰子粉、玉米淀粉、小麦淀粉、木薯淀粉之间的比例为1:2:2:4。
5.根据权利要求3所述的一种复合变性淀粉的生产方法,其特征在于,所述微量元素包括铁、硒、锌,三者的比例为1:0.5:1。
6.根据权利要求3所述的一种复合变性淀粉的生产方法,其特征在于,S1中搅拌速度为540r/min、搅拌温度25-28℃、搅拌时长20min。
7.根据权利要求3所述的一种复合变性淀粉的生产方法,其特征在于,S2中醚化反应的参数为:温度48℃、反应时长为12h。
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CN110194854A (zh) * | 2019-05-21 | 2019-09-03 | 广西高源淀粉有限公司 | 一种复合变性淀粉及其制备方法 |
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