CN114601147A - Modified starch-based wire-drawing sauce for baking and preparation method thereof - Google Patents
Modified starch-based wire-drawing sauce for baking and preparation method thereof Download PDFInfo
- Publication number
- CN114601147A CN114601147A CN202210271583.6A CN202210271583A CN114601147A CN 114601147 A CN114601147 A CN 114601147A CN 202210271583 A CN202210271583 A CN 202210271583A CN 114601147 A CN114601147 A CN 114601147A
- Authority
- CN
- China
- Prior art keywords
- parts
- starch
- modified starch
- hydroxypropyl
- mass
- 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
- 235000015067 sauces Nutrition 0.000 title claims abstract description 33
- 229920000881 Modified starch Polymers 0.000 title claims abstract description 32
- 239000004368 Modified starch Substances 0.000 title claims abstract description 32
- 235000019426 modified starch Nutrition 0.000 title claims abstract description 32
- 238000005491 wire drawing Methods 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims abstract description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 51
- 229920002472 Starch Polymers 0.000 claims abstract description 19
- 235000019698 starch Nutrition 0.000 claims abstract description 19
- 239000008107 starch Substances 0.000 claims abstract description 19
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims abstract description 18
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 18
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 18
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims abstract description 18
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims abstract description 18
- 235000013312 flour Nutrition 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 240000007594 Oryza sativa Species 0.000 claims abstract description 17
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 17
- 235000009566 rice Nutrition 0.000 claims abstract description 17
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 17
- 239000008158 vegetable oil Substances 0.000 claims abstract description 17
- 229920003012 Hydroxypropyl distarch phosphate Polymers 0.000 claims abstract description 15
- 239000001310 hydroxy propyl distarch phosphate Substances 0.000 claims abstract description 15
- 235000013825 hydroxy propyl distarch phosphate Nutrition 0.000 claims abstract description 15
- DVROLKBAWTYHHD-UHFFFAOYSA-N hydroxy propyl distarch phosphate Chemical compound OC1C(O)C(OC)OC(CO)C1OC(O)CCOC1C(OC2C(C(O)C(OC3C(C(OP(O)(=O)OC4C(C(O)C(OC)OC4CO)O)C(C)OC3CO)O)OC2COC2C(C(O)C(OC)C(CO)O2)O)O)OC(CO)C(OC)C1O DVROLKBAWTYHHD-UHFFFAOYSA-N 0.000 claims abstract description 15
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 claims abstract description 13
- 239000001245 distarch phosphate Substances 0.000 claims abstract description 13
- 235000013804 distarch phosphate Nutrition 0.000 claims abstract description 13
- 229920000107 Acetylated distarch adipate Polymers 0.000 claims abstract description 11
- 239000001341 hydroxy propyl starch Substances 0.000 claims abstract description 11
- 235000013828 hydroxypropyl starch Nutrition 0.000 claims abstract description 11
- 238000003756 stirring Methods 0.000 claims description 18
- 238000003860 storage Methods 0.000 claims description 11
- 240000003183 Manihot esculenta Species 0.000 claims description 8
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 8
- 238000007710 freezing Methods 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 4
- 238000010025 steaming Methods 0.000 claims description 4
- 229920002261 Corn starch Polymers 0.000 claims description 3
- 125000000218 acetic acid group Chemical group C(C)(=O)* 0.000 claims description 3
- 239000008120 corn starch Substances 0.000 claims description 3
- -1 hydroxypropyl Chemical group 0.000 claims description 3
- 229920001592 potato starch Polymers 0.000 claims description 3
- 230000007774 longterm Effects 0.000 claims description 2
- 238000004806 packaging method and process Methods 0.000 claims description 2
- 239000012258 stirred mixture Substances 0.000 claims description 2
- 238000009835 boiling Methods 0.000 claims 2
- 238000004519 manufacturing process Methods 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 20
- 238000010411 cooking Methods 0.000 abstract description 11
- 235000013305 food Nutrition 0.000 abstract description 5
- 239000000203 mixture Substances 0.000 abstract description 2
- 244000061456 Solanum tuberosum Species 0.000 description 7
- 235000002595 Solanum tuberosum Nutrition 0.000 description 7
- 240000008042 Zea mays Species 0.000 description 6
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 6
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 6
- 235000005822 corn Nutrition 0.000 description 6
- 238000010586 diagram Methods 0.000 description 6
- 230000008014 freezing Effects 0.000 description 6
- 238000005057 refrigeration Methods 0.000 description 6
- 230000032683 aging Effects 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 2
- 240000003768 Solanum lycopersicum Species 0.000 description 2
- 240000000851 Vaccinium corymbosum Species 0.000 description 2
- 235000003095 Vaccinium corymbosum Nutrition 0.000 description 2
- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 2
- 235000021014 blueberries Nutrition 0.000 description 2
- 235000013351 cheese Nutrition 0.000 description 2
- 235000012041 food component Nutrition 0.000 description 2
- 239000005417 food ingredient Substances 0.000 description 2
- 235000014438 salad dressings Nutrition 0.000 description 2
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- WNLRTRBMVRJNCN-UHFFFAOYSA-L adipate(2-) Chemical compound [O-]C(=O)CCCCC([O-])=O WNLRTRBMVRJNCN-UHFFFAOYSA-L 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
Images
Classifications
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
-
- 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
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to a preparation method of a modified starch-based wire-drawing sauce for baking, belonging to the technical field of food processing. The modified starch used in the invention is one or more of hydroxypropyl distarch phosphate, hydroxypropyl starch, acetylated distarch phosphate, acetylated distarch adipate and acetate starch, and is prepared by uniformly mixing modified starch, glutinous rice flour, trehalose, water, maltose, vegetable oil and citric acid, and then cooking the mixture in a cooking machine. The sauce prepared by the invention still has the wire drawing effect after being baked and processed, and can be stored at room temperature, refrigerated or frozen.
Description
Technical Field
The invention belongs to the field of food processing, and particularly relates to a preparation method of a modified starch-based wire-drawing sauce for baking.
Background
The baking sauce is a traditional western style seasoning, not only can be used for making Chinese and western style salad, but also can be coated on the surface of a baked product or used as the stuffing of the baked product. Traditional baking sauces include jam, cheese sauce, cassita sauce, salad dressing, blueberry sauce, strawberry sauce, pineapple sauce, tomato sauce and other products, and the sauces have flowing states such as salad dressing, tomato sauce and the like, and have gel states such as jam, cheese sauce, blueberry sauce and the like. These conventional baking sauces, either in a fluid or gel state after the baking process, do not have the effect of stringing after the baking process.
Disclosure of Invention
The invention provides a preparation method of a modified starch-based wire-drawing sauce for baking, which aims to solve the problem that the conventional baking sauce does not have wire-drawing performance after baking (high-temperature treatment).
In order to achieve the purpose, the technical scheme provided by the invention is as follows:
the modified starch-based wire-drawing sauce for baking is characterized by comprising the following components in parts by weight: the feed is prepared from the following raw materials in parts by mass:
4.5-7.5 parts of modified starch;
4-10 parts of glutinous rice flour;
15-25 parts of trehalose;
25-40 parts of water;
20-40 parts of maltose;
1.5-3 parts of vegetable oil;
0.05-0.2 part of citric acid;
wherein the modified starch is one or more of hydroxypropyl distarch phosphate, hydroxypropyl starch, acetylated distarch phosphate, acetylated distarch adipate, and acetate starch.
Meanwhile, the technical scheme of the invention also provides a preparation method thereof, which is characterized by comprising the following steps:
s1, pouring 4.5-7.5 parts by mass of modified starch, 4-10 parts by mass of glutinous rice flour and 15-25 parts by mass of trehalose into a stirring cylinder, mixing and stirring uniformly;
s2, adding 25-40 parts by mass of water, 20-40 parts by mass of maltose, 1.5-3 parts by mass of vegetable oil and 0.05-0.2 part by mass of citric acid while stirring, and uniformly stirring at medium speed.
S3, steaming the uniformly stirred mixture in a cooking machine for 15-20 minutes.
And S4, packaging the processed sauce at normal temperature or refrigerating, or quick-freezing for long-term storage.
Wherein the modified starch is prepared from one or more of tapioca starch, waxy corn starch or potato starch.
Wherein the addition amount of the modified starch is 5-6 parts.
Wherein the pressure in the steaming machine is 0.08-0.15Mpa, and the rotating speed is 30-50 r/min.
Those skilled in the art widely use the atmospheric pressure of the cooking machine as the operation standard, and the conversion relationship between the atmospheric pressure and the temperature of the cooking machine is the prior art and will not be described herein.
The design principle and the effect of the invention are as follows:
the modified starch is a safe and reliable food additive and is widely applied to the fields of flour products, meat products, baked products, quick-frozen products, puffed foods and the like. Hydroxypropyl distarch phosphate, hydroxypropyl starch, acetylated distarch phosphate, acetylated distarch adipate and acetate starch have stronger water retention, stronger heat resistance and resistant machining performance, provide better stability of product, have stronger ageing resistance than ordinary starch, can keep the characteristic of food for a long time in the food application process, avoid appearing the product quality deterioration.
After the original starch or the modified starch is treated at high temperature for a long time, the product can have a certain wire drawing effect just after being produced, but the starch aging phenomenon can occur after long-time room temperature storage, particularly after refrigeration or freezing storage, and the wire drawing effect of the product is lost. According to the technical scheme, one or more of specific modified starch is selected to be combined with other food ingredients, and particularly a certain amount of hydrophilic food ingredients such as trehalose and maltose are added, so that the modified starch has the effects of preventing dehydration and freezing of the product, can help the modified starch to increase the effects of locking water and keeping moisture, greatly delays aging of the modified starch, increases the softness of the product, and slows down freezing of the product caused by refrigeration or freezing, so that the product can be kept refrigerated or frozen for a long time to prepare a sauce product with a wire drawing effect after baking, and the sauce can be stored at room temperature and can also be refrigerated or frozen.
The hydroxypropyl distarch phosphate, hydroxypropyl starch in the specific modified starch herein is required to have a hydroxypropyl content of 3.5-5.5%, and the acetyl content of acetylated distarch phosphate, acetylated distarch adipate and acetate starch of 1.8-2.5%.
Drawings
FIG. 1 is a drawing effect diagram according to an embodiment of the present invention;
FIG. 2 is a drawing effect diagram of the second embodiment of the present invention;
FIG. 3 is a drawing effect diagram of the third embodiment of the present invention;
FIG. 4 is a drawing diagram illustrating the four effects of the present invention;
FIG. 5 is a drawing diagram showing the effects of the fifth wire drawing in the embodiment of the present invention;
fig. 6 is a drawing effect diagram of the sixth embodiment of the invention.
Detailed Description
The invention is further described below with reference to the following examples:
the first embodiment is as follows:
in the embodiment of the invention, waxy corn hydroxypropyl distarch phosphate is 5 parts, glutinous rice flour is 8 parts, trehalose is 20 parts, maltose is 30 parts, vegetable oil is 3 parts, citric acid is 0.1 part, and water is 33.9 parts.
Firstly, adding waxy corn hydroxypropyl distarch phosphate, glutinous rice flour and trehalose into a stirrer, uniformly mixing, slowly stirring, adding water, maltose, vegetable oil and citric acid, uniformly stirring, and then cooking in a cooking machine for 20 minutes.
The sauce obtained in the first embodiment still has good wire drawing effect after being stored for 90 days at normal temperature, 30 days in a cold storage mode or 20 days in a freezing storage mode.
Example two:
in the embodiment of the invention, waxy corn hydroxypropyl distarch phosphate 4 parts, cassava hydroxypropyl starch 3 parts, glutinous rice flour 10 parts, trehalose 18 parts, maltose 25 parts, vegetable oil 2 parts, citric acid 0.1 part and water 37.9 parts are adopted.
Firstly, waxy corn hydroxypropyl distarch phosphate, cassava hydroxypropyl starch, glutinous rice flour and trehalose are added into a stirrer to be uniformly mixed, water, maltose, vegetable oil and citric acid are added into the stirrer to be uniformly stirred, and the mixture is steamed and cooked in a steamer for 15 minutes after being uniformly stirred.
The sauce obtained in the second example still has good wire drawing effect after being stored for 60 days at normal temperature, 30 days in a cold storage mode or 15 days in a freezing mode.
Example three:
in the embodiment of the invention, waxy corn acetylated distarch phosphate 6 parts, glutinous rice flour 8 parts, trehalose 25 parts, maltose 30 parts, vegetable oil 2 parts, citric acid 0.1 part and water 28.9 parts are adopted.
Firstly, adding waxy corn acetylated distarch phosphate, glutinous rice flour and trehalose into a stirrer to be uniformly mixed, slowly stirring, adding water, maltose, vegetable oil and citric acid, uniformly stirring, and then cooking in a cooking machine for 20 minutes.
The sauce obtained in the third example still has good wire drawing effect after being stored for 30 days at normal temperature, 15 days in a cold storage mode or 10 days in a cold storage mode.
Example four:
in the embodiment of the invention, the potato acetylated distarch adipate comprises 7 parts of potato acetylated distarch adipate, 6 parts of glutinous rice flour, 20 parts of trehalose, 30 parts of maltose, 2 parts of vegetable oil, 0.1 part of citric acid and 34.9 parts of water.
Firstly, adding the acetylated potato distarch adipate, the glutinous rice flour and the trehalose into a stirrer to be uniformly mixed, slowly stirring, adding the water, the maltose, the vegetable oil and the citric acid, uniformly stirring, and then cooking in a cooking machine for 15 minutes.
The sauce obtained in the fourth example still has good wire drawing effect after being stored for 60 days at normal temperature, 20 days in a cold storage mode or 10 days in a cold storage mode.
Example five:
5 parts of cassava acetylated distarch phosphate, 2 parts of potato acetate starch, 6 parts of glutinous rice flour, 25 parts of trehalose, 30 parts of maltose, 1 part of vegetable oil, 0.1 part of citric acid and 30.9 parts of water.
Firstly, adding the hydroxycassava acetylated distarch phosphate, the potato acetate starch, the glutinous rice flour and the trehalose into a stirrer to be uniformly mixed, slowly stirring, adding the water, the maltose, the vegetable oil and the citric acid, uniformly stirring, and then stewing for 20 minutes in a stewing machine.
The sauce obtained in the fifth example still has good wire drawing effect after being stored for 45 days at normal temperature, 30 days in refrigeration or 10 days in refrigeration.
Example six:
in the embodiment of the invention, 4 parts of cassava hydroxypropyl distarch phosphate, 2 parts of potato acetate starch, 7 parts of glutinous rice flour, 18 parts of trehalose, 30 parts of maltose, 2 parts of vegetable oil, 0.1 part of citric acid and 36.9 parts of water are adopted.
Firstly, adding the cassava hydroxypropyl distarch phosphate, the potato acetate starch, the glutinous rice flour and the trehalose into a stirrer to be uniformly mixed, slowly stirring, adding the water, the maltose, the vegetable oil and the citric acid, uniformly stirring, and then stewing for 20 minutes in a steamer.
The sauce obtained in the sixth example still has good wire drawing effect after being stored for 30 days at normal temperature, 20 days in refrigeration or 15 days in refrigeration.
In the embodiment of the invention, the raw materials are commercially available, the equipment adopts conventional equipment, and hydroxypropyl distarch phosphate, hydroxypropyl starch, acetylated distarch phosphate, acetylated distarch adipate and acetate starch are commercially available products, and the raw materials are cassava starch, waxy corn starch or potato starch. The hydroxypropyl distarch phosphate, hydroxypropyl starch in the specific modified starch herein is required to achieve a hydroxypropyl content of 3.5-5.5%, and acetyl content of acetylated distarch phosphate, acetylated distarch adipate and acetate starch of 1.8-2.5%.
The above embodiments are merely illustrative of the technical ideas and features of the present invention, and the purpose thereof is to enable those skilled in the art to understand the contents of the present invention and implement the present invention, and not to limit the protection scope of the present invention. All equivalent changes and modifications made according to the spirit of the present invention should be covered within the protection scope of the present invention.
Claims (6)
1. The modified starch-based wire-drawing sauce for baking is characterized by comprising the following components in parts by weight: the feed is prepared from the following raw materials in parts by mass:
4.5-7.5 parts of modified starch;
4-10 parts of glutinous rice flour;
15-25 parts of trehalose;
25-40 parts of water;
20-40 parts of maltose;
1.5-3 parts of vegetable oil;
0.05-0.2 part of citric acid;
wherein the modified starch is one or more of hydroxypropyl distarch phosphate, hydroxypropyl starch, acetylated distarch phosphate, acetylated distarch adipate, and acetate starch.
2. A preparation method of a modified starch-based wire drawing sauce for baking is characterized by comprising the following steps:
s1, pouring 4.5-7.5 parts by mass of modified starch, 4-10 parts by mass of glutinous rice flour and 15-25 parts by mass of trehalose into a stirring cylinder, mixing and stirring uniformly;
s2, adding 25-40 parts by mass of water, 20-40 parts by mass of maltose, 1.5-3 parts by mass of vegetable oil and 0.05-0.2 part by mass of citric acid while stirring, and uniformly stirring at medium speed;
s3, steaming and boiling the uniformly stirred mixture in a steaming and boiling machine for 15-20 minutes;
s4, packaging the processed sauce at normal temperature or refrigerating, or quick-freezing for long-term storage;
wherein the modified starch is one or more of hydroxypropyl distarch phosphate, hydroxypropyl starch, acetylated distarch phosphate, acetylated distarch adipate, and acetate starch.
3. A modified starch according to claim 1 or 2, wherein: the modified starch is prepared from one or more of tapioca starch, waxy corn starch or potato starch.
4. A modified starch according to claim 1 or 2, wherein: the addition amount of the modified starch is 5-6 parts.
5. A modified starch according to claim 1 or 2, wherein: the hydroxypropyl content of hydroxypropyl distarch phosphate and hydroxypropyl starch is 3.5-5.5%, and the acetyl content of acetylated distarch phosphate, acetylated distarch adipate and acetate starch is 1.8-2.5%.
6. The production method according to claim 2, characterized in that: the pressure in the steam mill is 0.08-0.15Mpa, and the rotating speed is 30-50 r/min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210271583.6A CN114601147A (en) | 2022-03-18 | 2022-03-18 | Modified starch-based wire-drawing sauce for baking and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210271583.6A CN114601147A (en) | 2022-03-18 | 2022-03-18 | Modified starch-based wire-drawing sauce for baking and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114601147A true CN114601147A (en) | 2022-06-10 |
Family
ID=81865264
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210271583.6A Pending CN114601147A (en) | 2022-03-18 | 2022-03-18 | Modified starch-based wire-drawing sauce for baking and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114601147A (en) |
Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102273576A (en) * | 2011-09-14 | 2011-12-14 | 广州合诚实业有限公司 | Black currant jam for bread with long quality guarantee period and preparation method thereof |
| CN103283789A (en) * | 2013-05-31 | 2013-09-11 | 广州合诚实业有限公司 | Baked-resistant mooncake stuffing pre-mixed powder and mooncake fruit jam stuffing and preparation methods thereof |
| CN107125714A (en) * | 2017-07-07 | 2017-09-05 | 山东中天玫瑰产业发展有限公司 | A kind of rose capsicum smears sauce and preparation method thereof |
| CN107183667A (en) * | 2017-06-23 | 2017-09-22 | 焙之道食品(福建)有限公司 | It is resistance to bakee high oil card bodyguard up to sauce and its preparation method and application |
| CN109549146A (en) * | 2019-01-08 | 2019-04-02 | 广州昊道食品有限公司 | A kind of bread jam and preparation method thereof |
| CN110169558A (en) * | 2019-06-14 | 2019-08-27 | 广西高源淀粉有限公司 | A kind of baking jam and preparation method thereof containing converted starch |
| CN110810816A (en) * | 2019-11-28 | 2020-02-21 | 江苏全盈生物科技有限公司 | Baking-resistant sandwich sauce and preparation method thereof |
| CN111149837A (en) * | 2020-03-02 | 2020-05-15 | 苏州罗得威尔生物科技有限公司 | Soybean milk flavored Kashida sauce and preparation method thereof |
| CN112544953A (en) * | 2020-12-14 | 2021-03-26 | 广州合诚实业有限公司 | Cheese-free pizza sauce with long shelf life, and preparation method and application thereof |
| CN114158719A (en) * | 2021-12-17 | 2022-03-11 | 无锡威尔森淀粉工业有限公司 | Low-fat sugar-free high-dietary-fiber Uygur catsup and preparation method thereof |
-
2022
- 2022-03-18 CN CN202210271583.6A patent/CN114601147A/en active Pending
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102273576A (en) * | 2011-09-14 | 2011-12-14 | 广州合诚实业有限公司 | Black currant jam for bread with long quality guarantee period and preparation method thereof |
| CN103283789A (en) * | 2013-05-31 | 2013-09-11 | 广州合诚实业有限公司 | Baked-resistant mooncake stuffing pre-mixed powder and mooncake fruit jam stuffing and preparation methods thereof |
| CN107183667A (en) * | 2017-06-23 | 2017-09-22 | 焙之道食品(福建)有限公司 | It is resistance to bakee high oil card bodyguard up to sauce and its preparation method and application |
| CN107125714A (en) * | 2017-07-07 | 2017-09-05 | 山东中天玫瑰产业发展有限公司 | A kind of rose capsicum smears sauce and preparation method thereof |
| CN109549146A (en) * | 2019-01-08 | 2019-04-02 | 广州昊道食品有限公司 | A kind of bread jam and preparation method thereof |
| CN110169558A (en) * | 2019-06-14 | 2019-08-27 | 广西高源淀粉有限公司 | A kind of baking jam and preparation method thereof containing converted starch |
| CN110810816A (en) * | 2019-11-28 | 2020-02-21 | 江苏全盈生物科技有限公司 | Baking-resistant sandwich sauce and preparation method thereof |
| CN111149837A (en) * | 2020-03-02 | 2020-05-15 | 苏州罗得威尔生物科技有限公司 | Soybean milk flavored Kashida sauce and preparation method thereof |
| CN112544953A (en) * | 2020-12-14 | 2021-03-26 | 广州合诚实业有限公司 | Cheese-free pizza sauce with long shelf life, and preparation method and application thereof |
| CN114158719A (en) * | 2021-12-17 | 2022-03-11 | 无锡威尔森淀粉工业有限公司 | Low-fat sugar-free high-dietary-fiber Uygur catsup and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104171815B (en) | The extension rice flour preparation method that ripe three steps of a kind of three steps are aging | |
| FI65535C (en) | FOERFARANDE FOER FRAMSTAELLNING AV EN TORR NAERINGSPRODUKT SOMINNEHAOLLER ETT FOERTJOCKNINGSMEDEL | |
| JP2002335878A (en) | Processed composition useful as culinary thickener | |
| US5204135A (en) | Sauces for retortable food products | |
| CA2061036C (en) | Use of alginate to improve the texture of cooked pasta and pasta-like foods | |
| CN104305328A (en) | Thick sweet stuffing as well as preparation method and application thereof in preparing desserts | |
| CN108576558A (en) | A kind of leaf cake and its batch production method for producing | |
| WO2016052712A1 (en) | Composition for improving food-texture | |
| CN108576637A (en) | A kind of method of rice flavor and taste after improvement high temperature and pressure | |
| WO2015060374A1 (en) | Process for producing processed cooked rice, and processed cooked rice | |
| CN105231107A (en) | Production method of sweet potato vermicelli | |
| CN114601147A (en) | Modified starch-based wire-drawing sauce for baking and preparation method thereof | |
| CN110786462B (en) | Production process of anti-aging instant rice as conditioning food based on compound soybean polysaccharide | |
| CA2448005C (en) | Flour/starch blend for preparing stuffed rolls wrappers | |
| US20220338515A1 (en) | High acetylated pea starch for instant noodles | |
| CN105341683A (en) | Chinese yam noodle processing method | |
| WO2011115423A2 (en) | Microwavable puffing rice snack and manufacturing method thereof | |
| US5405638A (en) | Method of reducing processing time for retorted food products | |
| CN111449232A (en) | Starch composition for improving viscosity and uniformity of soup of normal-temperature cooked food package | |
| CN111938071A (en) | Preparation method of non-glutinous rice and rice-flavored steamed dumpling and prepared steamed dumpling | |
| JP5202445B2 (en) | Gratin for reheating | |
| CN111838292A (en) | Fresh-keeping method for instant flavor chicken feet | |
| JPH0434386B2 (en) | ||
| CA3066761C (en) | A taro-based filled-dough product | |
| JP2000253841A (en) | Production of boiled noodle or the like |
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 |