CN115428937A - 淀粉食品及其制备方法 - Google Patents
淀粉食品及其制备方法 Download PDFInfo
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- CN115428937A CN115428937A CN202211034557.8A CN202211034557A CN115428937A CN 115428937 A CN115428937 A CN 115428937A CN 202211034557 A CN202211034557 A CN 202211034557A CN 115428937 A CN115428937 A CN 115428937A
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- starch
- food
- percent
- polymeric flocculant
- maltodextrin
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- 229920002472 Starch Polymers 0.000 title claims abstract description 36
- 235000019698 starch Nutrition 0.000 title claims abstract description 36
- 239000008107 starch Substances 0.000 title claims abstract description 35
- 235000013305 food Nutrition 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title abstract description 5
- 229920001592 potato starch Polymers 0.000 claims abstract description 16
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 11
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 11
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 11
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 10
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 229920002261 Corn starch Polymers 0.000 claims abstract description 8
- 239000008120 corn starch Substances 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000000203 mixture Substances 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 3
- 241000287828 Gallus gallus Species 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 claims description 3
- 235000013355 food flavoring agent Nutrition 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 3
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 3
- 239000004223 monosodium glutamate Substances 0.000 claims description 3
- 235000011837 pasties Nutrition 0.000 claims description 3
- 229920001495 poly(sodium acrylate) polymer Polymers 0.000 claims description 3
- 229940069338 potassium sorbate Drugs 0.000 claims description 3
- 235000010241 potassium sorbate Nutrition 0.000 claims description 3
- 239000004302 potassium sorbate Substances 0.000 claims description 3
- 239000003755 preservative agent Substances 0.000 claims description 3
- 230000002335 preservative effect Effects 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- NNMHYFLPFNGQFZ-UHFFFAOYSA-M sodium polyacrylate Chemical group [Na+].[O-]C(=O)C=C NNMHYFLPFNGQFZ-UHFFFAOYSA-M 0.000 claims description 3
- 235000015110 jellies Nutrition 0.000 abstract description 2
- 239000008274 jelly Substances 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 6
- 240000007594 Oryza sativa Species 0.000 description 4
- 235000007164 Oryza sativa Nutrition 0.000 description 4
- 235000009566 rice Nutrition 0.000 description 4
- 241000209140 Triticum Species 0.000 description 3
- 235000021307 Triticum Nutrition 0.000 description 3
- 235000013312 flour Nutrition 0.000 description 3
- 208000003643 Callosities Diseases 0.000 description 2
- 206010020649 Hyperkeratosis Diseases 0.000 description 2
- 240000008042 Zea mays Species 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 235000013330 chicken meat Nutrition 0.000 description 2
- 235000012149 noodles Nutrition 0.000 description 2
- 235000002639 sodium chloride Nutrition 0.000 description 2
- 235000008429 bread Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
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
- 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
- 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
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- 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
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/10—Moulding
-
- 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
Abstract
本发明涉及一种淀粉食品及其制备方法，属于食品领域。本发明采用的技术方案是：本发明淀粉食品，原料包括高分子絮凝剂、麦芽糊精、地瓜淀粉、土豆淀粉、玉米淀粉。根据所述的淀粉食品，各成分的质量加入比例为高分子絮凝剂0.5%，麦芽糊精15.5%，地瓜淀粉24%，土豆淀粉20%，玉米淀粉40%。本发明通过多种淀粉材料作为原材料，相比原有的淀粉制作水条、粉皮、粉丝，产品价格有所提升，实现了淀粉的深加工利用。
Description
技术领域
本发明涉及一种淀粉食品及其制备方法，属于食品领域。
背景技术
我国的主食是大米、小麦面粉。南方是以大米饭、大米粉、米团、米饼等。北方是以小麦面粉、馒头、烧饼、面条各种饼类。
农产品地瓜、土豆、玉米等，目前还是经过简单加工后直接食用。销售通过批发的方式流入市场。农民销售农产品的售价低，附加值低，很难用过直接销售获得较大利润。
地瓜、土豆、玉米等农产品深加工是制造淀粉，然后销售，附加值也比较低，消费者也较少直接将淀粉作为主食，售价及销量难以提升。
以上各种农产品直接销售价格低，难以获得较高的市场销售价值，因而深加工制作相关相关食品能够提高其附加值。
发明内容
本发明提提供一种淀粉食品及其制备方法，实现多种淀粉深加工制作食品。
为实现上述目的，本发明采用的技术方案是：
本发明淀粉食品，原料包括高分子絮凝剂、麦芽糊精 、地瓜淀粉、土豆淀粉、玉米淀粉 。
根据所述的淀粉食品，各成分的质量加入比例为高分子絮凝剂0.5%，麦芽糊精15.5%，地瓜淀粉 24%，土豆淀粉20%，玉米淀粉40%。
根据所述的淀粉食品，还包括防腐剂山梨酸钾。
还包括调味剂，白糖、食盐、味精、鸡精中的一种或多种。
根据所述的淀粉食品，所述高分子絮凝剂为聚丙烯酸钠。
本发明制备所述的淀粉食品的方法，
包括以下步骤，
1）将三种淀粉、高分子絮凝剂、麦芽糊精加入水中；
2）将含有上述原料的水进行搅拌，调成糊状；
3）将糊状的混合物进行加热，加热的同时进行搅拌；
4）将加热搅拌均匀的混合物放入模具中，冷却；
5）冷却凝固后成为沉粉食品成品。
本发明通过多种淀粉材料作为原材料，相比原有的淀粉制作水条、粉皮、粉丝，产品价格有所提升，实现了淀粉的深加工利用。
具体实施方式
下面对本发明具体内容进行进一步的说明：
本发明淀粉食品，原料包括高分子絮凝剂、麦芽糊精 、地瓜淀粉、土豆淀粉、玉米淀粉 。
各成分的质量加入比例为高分子絮凝剂0.5%，麦芽糊精15.5%，地瓜淀粉24%，土豆淀粉20%，玉米淀粉40%。
为了实现长久保存，还需要添加防腐剂山梨酸钾。高分子絮凝剂为聚丙烯酸钠。
为了改善口感，还添加了调味剂，如白糖、食盐、味精、鸡精中的一种或多种。
本发明制备淀粉食品的方法，
包括以下步骤，
1）将三种淀粉、高分子絮凝剂、麦芽糊精加入水中；
2）将含有上述原料的水进行搅拌，调成糊状；
3）将糊状的混合物进行加热，加热的同时进行搅拌；
4）将加热搅拌均匀的混合物放入模具中，冷却；
5）冷却凝固后成为淀粉食品成品。
本发明制作的淀粉食品消耗量较多淀粉，能够为淀粉的深加工提供合适的方向。本发明做认真分析适合全国各地区的习惯口味，做到品种多样多化，适合很多地区的饮食口味，让人们认为好吃、爱吃。
Claims (6)
1.一种淀粉食品，其特征是，原料包括高分子絮凝剂、麦芽糊精 、地瓜淀粉、土豆淀粉、玉米淀粉 。
2.根据权利要求1所述的淀粉食品，其特征是，各成分的质量加入比例为高分子絮凝剂0.5%，麦芽糊精15.5%，地瓜淀粉 24%，土豆淀粉20%，玉米淀粉40%。
3.根据权利要求1所述的淀粉食品，其特征是，还包括防腐剂山梨酸钾。
4.根据权利要求1所述的淀粉食品，其特征是，还包括调味剂，白糖、食盐、味精、鸡精中的一种或多种。
5.根据权利要求1所述的淀粉食品，其特征是，所述高分子絮凝剂为聚丙烯酸钠。
6.一种制备权利要求1所述的淀粉食品的方法，其特征是，
包括以下步骤，
1）将三种淀粉、高分子絮凝剂、麦芽糊精加入水中；
2）将含有上述原料的水进行搅拌，调成糊状；
3）将糊状的混合物进行加热，加热的同时进行搅拌；
4）将加热搅拌均匀的混合物放入模具中，冷却；
5）冷却凝固后成为淀粉食品成品。
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103262976A (zh) * | 2013-05-07 | 2013-08-28 | 山西大学 | 一种低脂低糖凉粉的制备方法 |
| CN103519162A (zh) * | 2011-07-19 | 2014-01-22 | 江西江中制药(集团)有限责任公司 | 一种减缓淀粉在体内分解吸收速度的技术 |
| CN107125717A (zh) * | 2017-04-13 | 2017-09-05 | 许昌学院 | 一种无明矾的红薯凉粉及其制备方法 |
| CN110495558A (zh) * | 2019-08-27 | 2019-11-26 | 桂林市顶寅食品有限责任公司 | 一种鲜湿米粉专用粉末及其制备方法 |
| CN111202235A (zh) * | 2020-02-27 | 2020-05-29 | 沈阳农业大学 | 一种聚丙烯酸钠在改性淀粉或淀粉基食品中的新用途 |
-
2022
- 2022-08-26 CN CN202211034557.8A patent/CN115428937A/zh active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103519162A (zh) * | 2011-07-19 | 2014-01-22 | 江西江中制药(集团)有限责任公司 | 一种减缓淀粉在体内分解吸收速度的技术 |
| CN103262976A (zh) * | 2013-05-07 | 2013-08-28 | 山西大学 | 一种低脂低糖凉粉的制备方法 |
| CN107125717A (zh) * | 2017-04-13 | 2017-09-05 | 许昌学院 | 一种无明矾的红薯凉粉及其制备方法 |
| CN110495558A (zh) * | 2019-08-27 | 2019-11-26 | 桂林市顶寅食品有限责任公司 | 一种鲜湿米粉专用粉末及其制备方法 |
| CN111202235A (zh) * | 2020-02-27 | 2020-05-29 | 沈阳农业大学 | 一种聚丙烯酸钠在改性淀粉或淀粉基食品中的新用途 |
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