CN103766807A - 一种马铃薯绿豆复合淀粉及其制备方法 - Google Patents
一种马铃薯绿豆复合淀粉及其制备方法 Download PDFInfo
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- 229920002472 Starch Polymers 0.000 title claims abstract description 40
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- 240000003915 Lophatherum gracile Species 0.000 claims abstract description 7
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- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 7
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- 239000000843 powder Substances 0.000 claims description 6
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- 206010033546 Pallor Diseases 0.000 claims description 3
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- 239000008267 milk Substances 0.000 claims description 3
- 210000004080 milk Anatomy 0.000 claims description 3
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- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
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- 206010036790 Productive cough Diseases 0.000 abstract description 2
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Classifications
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- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/15—Unshaped dry products, e.g. powders, flakes, granules or agglomerates
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- 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
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- 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
- A23V2200/00—Function of food ingredients
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- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
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- A—HUMAN NECESSITIES
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- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/314—Foods, ingredients or supplements having a functional effect on health having an effect on lung or respiratory system
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
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- 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
- A23V2250/00—Food ingredients
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Abstract
本发明公开了一种马铃薯绿豆复合淀粉，是由下述重量份的原料制成：马铃薯120-150、绿豆70-80、菱角肉30-40、百合20-30、枸杞子3-5、淡竹叶1-2、榆钱2-3、沙棘1-2、红景天3-4、墨旱莲1-2、桂皮2-3、蒲公英3-4、小苏打适量；本发明将马铃薯、绿豆、菱角、百合混合加工制成复合淀粉，改善了原本单一淀粉的不足，其粘性强、吸水性强、质地细腻、纯度高、富有光泽，淀粉营养丰富、提取率高，生产成本低，效率高，市场前景广，在烹饪食物时添加成品来定时定量的摄取营养，长期食用能够健脾安神、止咳化痰、利水消肿、补肝益肾。
Description
技术领域
本发明涉及一种保健淀粉，尤其涉及一种马铃薯绿豆复合淀粉及其制备方法。
背景技术
淀粉是人们膳食中最为丰富的碳水化合物，营养丰富，市面上淀粉品种多种多样，不同的淀粉种类其粘性、吸水性、光泽度都好坏不一，并且淀粉大多是由一种高淀粉食物制成，过于单一，没有保健功效，因此本发明提供一种保健淀粉。
发明内容
本发明克服了现有技术不足，提供了一种马铃薯绿豆复合淀粉及其制备方法。
本发明是通过以下技术方案实现的：
一种马铃薯绿豆复合淀粉，是由下述重量份的原料制成：
马铃薯120-150、绿豆70-80、菱角肉30-40、百合20-30、枸杞子3-5、淡竹叶1-2、榆钱2-3、沙棘1-2、红景天3-4、墨旱莲1-2、桂皮2-3、蒲公英3-4、小苏打适量。
一种马铃薯绿豆复合淀粉制备方法，包括以下步骤：
（1）将新鲜马铃薯清洗干净后去皮去芽眼，将绿豆拣杂洗净，用沸水漂烫2-3分钟，再用温水浸泡6-8小时后滤去水，将新鲜菱角肉、百合加水煮沸10-15分钟，再用冰水冷浸，取出备用；
（2）将上述处理好的全部原料混合，加入6-7倍清水磨浆，加入适量小苏打调节pH至7.5-8.0，在30-35℃下搅拌15-20小时，过80-100目滤网，得到淀粉乳，离心分离，得到湿淀粉，用冷水漂洗淀粉后气流干燥，得到复合淀粉；
（3）将枸杞子、淡竹叶、榆钱等剩余原料混合粉碎，加入8-10倍清水，在50-60℃下保温3-4小时，再煮沸50-60分钟，过滤，滤液喷雾干燥，得到中药粉；
（4）将上述复合淀粉、中药粉混合均匀，粉碎至100-120目，灭菌包装，得到成品。
与现有技术相比，本发明的优点是：
本发明将马铃薯、绿豆、菱角、百合混合加工制成复合淀粉，改善了原本单一淀粉的不足，其粘性强、吸水性强、质地细腻、纯度高、富有光泽，淀粉营养丰富、提取率高，生产成本低，效率高，市场前景广，在烹饪食物时添加成品来定时定量的摄取营养，长期食用能够健脾安神、止咳化痰、利水消肿、补肝益肾。
具体实施方式
下面结合实施例对本发明作进一步详细描述：
实施例：
一种马铃薯绿豆复合淀粉，是由下述重量（斤）的原料制成：
马铃薯150、绿豆80、菱角肉40、百合30、枸杞子5、淡竹叶2、榆钱3、沙棘2、红景天4、墨旱莲2、桂皮3、蒲公英4、小苏打适量。
一种马铃薯绿豆复合淀粉制备方法，包括以下步骤：
（1）将新鲜马铃薯清洗干净后去皮去芽眼，将绿豆拣杂洗净，用沸水漂烫3分钟，再用温水浸泡8小时后滤去水，将新鲜菱角肉、百合加水煮沸15分钟，再用冰水冷浸，取出备用；
（2）将上述处理好的全部原料混合，加入7倍清水磨浆，加入适量小苏打调节pH至8.0，在35℃下搅拌15小时，过100目滤网，得到淀粉乳，离心分离，得到湿淀粉，用冷水漂洗淀粉后气流干燥，得到复合淀粉；
（3）将枸杞子、淡竹叶、榆钱等剩余原料混合粉碎，加入10倍清水，在60℃下保温3小时，再煮沸60分钟，过滤，滤液喷雾干燥，得到中药粉；
（4）将上述复合淀粉、中药粉混合均匀，粉碎至120目，灭菌包装，得到成品。
Claims (2)
1.一种马铃薯绿豆复合淀粉，其特征在于是由下述重量份的原料制成：
马铃薯120-150、绿豆70-80、菱角肉30-40、百合20-30、枸杞子3-5、淡竹叶1-2、榆钱2-3、沙棘1-2、红景天3-4、墨旱莲1-2、桂皮2-3、蒲公英3-4、小苏打适量。
2.一种如权利要求1所述的马铃薯绿豆复合淀粉制备方法，其特征在于包括以下步骤：
（1）将新鲜马铃薯清洗干净后去皮去芽眼，将绿豆拣杂洗净，用沸水漂烫2-3分钟，再用温水浸泡6-8小时后滤去水，将新鲜菱角肉、百合加水煮沸10-15分钟，再用冰水冷浸，取出备用；
（2）将上述处理好的全部原料混合，加入6-7倍清水磨浆，加入适量小苏打调节pH至7.5-8.0，在30-35℃下搅拌15-20小时，过80-100目滤网，得到淀粉乳，离心分离，得到湿淀粉，用冷水漂洗淀粉后气流干燥，得到复合淀粉；
（3）将枸杞子、淡竹叶、榆钱等剩余原料混合粉碎，加入8-10倍清水，在50-60℃下保温3-4小时，再煮沸50-60分钟，过滤，滤液喷雾干燥，得到中药粉；
（4）将上述复合淀粉、中药粉混合均匀，粉碎至100-120目，灭菌包装，得到成品。
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106036910A (zh) * | 2016-06-24 | 2016-10-26 | 芜湖宏洋食品有限公司 | 一种萝卜叶理气复合粉丝及其制备方法 |
| CN108041572A (zh) * | 2017-12-01 | 2018-05-18 | 王金华 | 一种马铃薯粉的制备方法 |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1446826A (zh) * | 2002-03-22 | 2003-10-08 | 张万学 | 马铃薯淀粉生产工艺 |
| CN103102420A (zh) * | 2011-11-11 | 2013-05-15 | 汤继刚 | 马铃薯淀粉制备工艺 |
| CN103113476A (zh) * | 2011-11-16 | 2013-05-22 | 石聪 | 一种淀粉制法的生产工艺 |
| CN103304674A (zh) * | 2013-05-15 | 2013-09-18 | 万颖 | 一种高保健红薯淀粉的制备方法 |
-
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- 2014-01-13 CN CN201410013787.5A patent/CN103766807A/zh active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1446826A (zh) * | 2002-03-22 | 2003-10-08 | 张万学 | 马铃薯淀粉生产工艺 |
| CN103102420A (zh) * | 2011-11-11 | 2013-05-15 | 汤继刚 | 马铃薯淀粉制备工艺 |
| CN103113476A (zh) * | 2011-11-16 | 2013-05-22 | 石聪 | 一种淀粉制法的生产工艺 |
| CN103304674A (zh) * | 2013-05-15 | 2013-09-18 | 万颖 | 一种高保健红薯淀粉的制备方法 |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106036910A (zh) * | 2016-06-24 | 2016-10-26 | 芜湖宏洋食品有限公司 | 一种萝卜叶理气复合粉丝及其制备方法 |
| CN108041572A (zh) * | 2017-12-01 | 2018-05-18 | 王金华 | 一种马铃薯粉的制备方法 |
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