CN104905086A - Aging-resistant starch composition, tapioca pearls and preparation method of tapioca pearls - Google Patents
Aging-resistant starch composition, tapioca pearls and preparation method of tapioca pearls Download PDFInfo
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Abstract
The invention relates to the technical field of food and food processing, particularly to an aging-resistant starch composition, tapioca pearls and a preparation method of the tapioca pearls. The aging-resistant starch composition consists of hydrophilic colloid, an emulsifying agent and maltogenic amylase. The hydrophilic colloid, the emulsifying agent and the maltogenic amylase are combined in an appropriate proportion, so that the aging-resistant starch composition has the characteristic of furthest cooperating with starch for aging resistance, and the purposes that the tapioca pearls are still elastic and chewy and are high in safety after long-term storage are achieved. The preparation method of the tapioca pearls, provided by the invention, is simple, so that the tapioca pearls are suitable for mass production.
Description
Technical field
The present invention relates to food and food processing technology field, particularly starch anti-staling composition, powder circle and preparation method thereof.
Background technology
Powder circle, also known as Pearl powder dumpling, is that a kind of outward appearance is glittering and translucent, the leisure food that inherence is of high nutritive value.Feature boils easily, convenient transportation, and shelf lives is long, and mouthfeel is lubricious, flexible, can arrange in pairs or groups with many snack foods or beverage.Have " Pearl powder dumpling " of Taiwan characteristic, be according to legend pay tribute between the Qing Dynasty's kind auspiciousness year offer birthday present for an elderly person, Taiwan Prefecture Administration tapioca starch is at that time that primary raw material replaces glutinous rice to make " powder circle " the sweet custard on similar Lantern Festival.Pearl powder dumpling is one of the important batching dessert of milk tea particularly pearl milk tea, and the color, smell and taste and mouthfeel of milk tea play very important effect.
Such as, application number 02112470.1 discloses a kind of powder circle and manufacture method thereof, be characterized as with tapioca starch is primary raw material, add the sugar of a small amount of starch and trace, hydroxymethyl cellulose sodium is also put into cylinder after carrying out mix and blend with water and is rolled, their one-tenth adhered to one another is made to be similar to the powder circle of rounded shape, again by this powder circle put into pot boil soon within 2-15 minute, drain after put into vibratory sieve, vibration limit, limit is evenly spilt one and is made the indehiscent dry powder of powder circle, and make it not stick into block, and then put into another vibratory sieve, the unnecessary dry powder be bonded on powder circle is shaked off, finally pack with after cylinder tumbling again.It is not easily broken that powder circle is produced in this invention, convenient transportation, as long as and boil soon 3-5 minute instant.
Application number: 200810096151.6 manufacture methods disclosing a kind of quick-cooking round pearl powder, relating to a kind of take tapioca as the manufacture method of the quick-cooking round pearl powder that primary raw material is produced, and adds a certain amount of caramel colorant in tapioca, sodium carboxymethylcellulose, water, potassium sorbate etc., after being uniformly mixed, send into powder circle rolling limit, cylinder limit successively add water again and tapioca, make it mutually to adhere to the fecula circle making pitchy, be poured into after carrying out slaking in boiled water pot again, send into powder circle cylinder and make fast ripe powder circle with tapioca, as added fragrant taro mud or sweet potato mud again in fast ripe powder circle raw material, chestnut cream, red bean mud, mung bean mud, strawberry mud, the raw materials such as mango mud, namely make and add taste powder circle, it is all sandwich construction, and shape is circular, oval, cylindrical, rhombus, polygon etc., its process makes the cooking time of original powder circle shorten 3/4ths, the fast ripe powder circle made both had remained the nutritive value of the raw material such as tapioca and fragrant taro, and when having both few again, laborsaving economical and differently flavoured mouthfeel, is applicable to the requirement of different taste.
Application number 201110110192.8 discloses a kind of Pearl powder dumpling and preparation method thereof, this method comprises and prepares konjac sol, prepares compound protein solution, wet granulation, vacuum seal, high pressure sterilization etc., and its physical blending by tapioca and konjac glucomannan, glutinous corn powder and compound protein solution etc. obtains.It has, and to chew strength pure, is of high nutritive value, has good health-care effect.
But, though the preparation method proposed in prior art has the belt carcass powder circle disclosing and can obtain and powder circle can be made to have more diversified taste, or have and propose that convenient transportation is not easily broken need boil rear edible powder circle soon, or it is high to have edible safety, be of high nutritive value, there is the powder circle of good health-care effect.But after all unresolved powder circle long storage periods, the age of starch powder round mouth sense caused of bringing back to life is hardening, and elasticity weakens, and then has a strong impact on the problem of the edible fragrance of powder circle.Therefore, how to solve the aging problem of bringing back to life of powder circle and become the task of top priority.
Summary of the invention
In view of this, the invention provides starch anti-staling composition, powder circle and preparation method thereof.Hydrophilic colloid, emulsifying agent and maltogenic amylase proper proportion are arranged in pairs or groups by this starch anti-staling composition, play the anti-aging characteristic of maximized collaborative starch, reaching the longer-term storage also high resilience of powder circle, chew the pure and object that security is high of strength; Powder circle preparation method provided by the invention is simple, is suitable for producing in enormous quantities.
In order to realize foregoing invention object, the invention provides following technical scheme:
The invention provides a kind of starch anti-staling composition, be made up of hydrophilic colloid, emulsifying agent and maltogenic amylase.
Hydrophilic colloid (Hydrocolloids) typically refers to and can be dissolved in the water, and forms the macromolecular substances of thickness, satiny or jelly liquid in the abundant aquation of certain condition, is commonly called as " glue ".It can increase system viscosity or form gel.The hydrophilic colloid of proper proportion can prevent the distribution of powder circle moisture in processing or storage, and its hydroxyl can form a large amount of hydrogen bonds with the hydroxyl on starch chain and moisture around, can play and stop starch retrogradation effect.
Emulsifying agent to improve the various surface tension formed between phase in emulsion, makes it the material forming uniform and stable dispersion or emulsion.Emulsifying agent is surface reactive material, has hydrophilic group and lipophilic group in molecule simultaneously, and it is gathered on oil/water interface, can reduce interfacial tension and reduce the energy formed required for emulsion, thus improving the energy of emulsion.In powder circle, add the emulsifying agent of proper proportion, it can form insoluble compound with amylose and produce anti-aging effect, also can affect the indirect delaying aging of the distribution of moisture in dough.
Maltogenic amylase is warm amylolytic enzyme in food-grade, maltogenic amylase is adopted to be hydrolyzed to starch molecule inside, change the degree of polymerization of amylose and amylopectin linearity side chain, shorten the length of amylose and amylopectin rectilinear branches, reduce its recrystallization trend and play anti-aging effect.
In the present invention, hydrophilic colloid, emulsifying agent and maltogenic amylase proper proportion are arranged in pairs or groups, play the anti-aging characteristic of maximized collaborative starch, reaching the longer-term storage also high resilience of powder circle, chew the pure and object that security is high of strength.
In embodiments more provided by the invention, the mass ratio of hydrophilic colloid, emulsifying agent and maltogenic amylase is (1 ~ 20): (0.3 ~ 12): (0.1 ~ 18).
As preferably, the mass ratio of hydrophilic colloid, emulsifying agent and maltogenic amylase is (5 ~ 10): (0.5 ~ 5): (0.1 ~ 5).
Preferably, the mass ratio of hydrophilic colloid, emulsifying agent and maltogenic amylase is 7:1:0.5.
In embodiments more provided by the invention, hydrophilic colloid is a kind of or both the above mixtures in guar gum, gellan gum, carragheen or konjac glucomannan.
As preferably, hydrophilic colloid is the mixture of guar gum and gellan gum.
In embodiments more provided by the invention, emulsifying agent is a kind of or both the above mixtures in sucrose ester, glycerin monostearate, stearoyl lactate or diacetyl tartaric acid monoglyceride.
In embodiments more provided by the invention, emulsifying agent is sucrose ester.
In embodiments more provided by the invention, the enzyme work of maltogenic amylase is 5000 ~ 15000MANU/g (1MANU represents under certain condition, the enzyme amount of energy catalyzing hydrolysis 1 micromole maltotriose substrate in 1 minute).
Present invention also offers a kind of powder circle, raw material comprises tapioca, converted starch, food coloring, malt syrup, water and starch anti-staling composition of the present invention.
In embodiments more provided by the invention, the mass ratio of tapioca, converted starch, food coloring, malt syrup, water, hydrophilic colloid, emulsifying agent and maltogenic amylase is (18 ~ 82): (18 ~ 75): (0.1 ~ 5): (10 ~ 30): (8 ~ 50): (0.1 ~ 2): (0.03 ~ 1.2): (0.01 ~ 1.8).
As preferably, the mass ratio of tapioca, converted starch, food coloring, malt syrup, water, hydrophilic colloid, emulsifying agent and maltogenic amylase is (18 ~ 40): (18 ~ 40): (1 ~ 3): (10 ~ 30): (8 ~ 30): (0.5 ~ 1): (0.05 ~ 0.5): (0.01 ~ 0.5).
Preferably, the mass ratio of tapioca, converted starch, food coloring, malt syrup, water, hydrophilic colloid, emulsifying agent and maltogenic amylase is 31:22:1.5:21.5:23.15:0.7:0.1:0.05.
As preferably, converted starch is hydroxypropyl PASELLI EASYGEL.
In embodiments more provided by the invention, food coloring is caramel colorant.But food coloring of the present invention is not defined in this, those skilled in the art think that feasible food coloring is all within protection scope of the present invention.
In embodiments more provided by the invention, powder diameter of a circle size is 3 ~ 30mm.
Present invention also offers the preparation method of this powder circle, comprise the steps:
Tapioca, converted starch, food coloring, hydrophilic colloid and emulsifying agent are mixed, obtains mixture;
Maltogenic amylase, malt syrup are dissolved in the water, obtain enzyme solutions;
By mixture and enzyme solutions mixing, and face, obtained dough, granulation, round as a ball polishing, precook, sterilizing, obtain powder circle.
In embodiments more provided by the invention, the temperature of water is 50 ~ 85 DEG C.
As preferably, the temperature of water is 75 DEG C.
In embodiments more provided by the invention, maltogenic amylase, malt syrup are dissolved in the water and are specially: malt syrup first dissolves in water, then is scattered in solution by maltogenic amylase.
In embodiments more provided by the invention, sterilising temp is 100 ~ 121 DEG C, and the time is 6 ~ 30min.
As preferably, sterilising temp is 110 DEG C, and the time is 12min.
In embodiments more provided by the invention, and face employing is horizontal or vertical mixer carries out stirring and face.
In embodiments more provided by the invention, granulation adopts carries out pelletizing forming without filling stuffed dumplings machine.
In embodiments more provided by the invention, round as a ball polishing adopts round or ellipse bucket to carry out round as a ball polishing.
The invention provides starch anti-staling composition, powder circle and preparation method thereof.This starch anti-staling composition is made up of hydrophilic colloid, emulsifying agent and maltogenic amylase.The present invention has following beneficial effect:
In the present invention, hydrophilic colloid, emulsifying agent and maltogenic amylase proper proportion are arranged in pairs or groups, play the anti-aging characteristic of maximized collaborative starch;
Powder provided by the invention circle optimizing raw material formula, reaching the also high resilience of powder circle longer-term storage, chews the pure and object that security is high of strength;
Powder circle preparation method provided by the invention is simple, is suitable for producing in enormous quantities.
Accompanying drawing explanation
Fig. 1 shows manufacturing process sketch of the present invention;
Fig. 2 shows that the hardness of powder of the present invention circle is with cold preservation time variation diagram.
Detailed description of the invention
The invention discloses starch anti-staling composition, powder circle and preparation method thereof, those skilled in the art can use for reference present disclosure, and suitable improving technique parameter realizes.Special needs to be pointed out is, all similar replacements and change apparent to those skilled in the art, they are all deemed to be included in the present invention.Method of the present invention and application are described by preferred embodiment, related personnel obviously can not depart from content of the present invention, spirit and scope methods and applications as herein described are changed or suitably change with combination, realize and apply the technology of the present invention.
In starch anti-staling composition provided by the invention, powder circle and preparation method thereof, raw materials used medicine or auxiliary material all can be buied by market.
Below in conjunction with embodiment, set forth the present invention further:
The preparation of embodiment 1 powder circle
31kg tapioca, 22kg hydroxypropyl PASELLI EASYGEL, 1.5kg caramel colorant, 0.35kg guar gum, 0.35kg gellan gum, 0.1kg sucrose ester are dry mixed in V-Mixer, time setting rotates forward 20min, and reversion 20min, obtains mixed-powder.
Be dissolve 21.5kg malt syrup in 75 DEG C of hot water in 23.15kg temperature, then add maltogenic amylase 0.05kg, obtain enzyme solutions.
First pour the mixed-powder of above-mentioned acquisition into horizontal mixer, then enzyme solutions poured into horizontal mixer and start immediately to stir and face.After dough stirring is even, dough is adopted immediately carry out pelletizing forming without filling stuffed dumplings machine while hot.Open round spheronizator, regulate speed, the particle made is put into and carries out round as a ball polishing.After polishing, powder circle is precooked 30 ~ 45 seconds in boiling water, and packaging, puts into back-pressure autoclave, adopts 110 DEG C, after 12min sterilizing, obtains out wrapping brewing instant powder and justifying finished product.Fig. 1 is shown in by the manufacturing process sketch of the embodiment of the present invention.
The preparation of embodiment 2 powder circle
18kg tapioca, 40kg hydroxypropyl PASELLI EASYGEL, 1kg caramel colorant, 0.5kg guar gum, 0.5kg carragheen, 0.05kg glycerin monostearate are dry mixed in V-Mixer, time setting rotates forward 20min, reversion 20min, obtains mixed-powder.
Be dissolve 10kg malt syrup in 50 DEG C of hot water in 29.45kg temperature, then add maltogenic amylase 0.5kg, obtain enzyme solutions.
First pour the mixed-powder of above-mentioned acquisition into horizontal mixer, then enzyme solutions poured into horizontal mixer and start immediately to stir and face.After dough stirring is even, dough is adopted immediately carry out pelletizing forming without filling stuffed dumplings machine while hot.Open round spheronizator, regulate speed, the particle made is put into and carries out round as a ball polishing.After polishing, powder circle is precooked 30 ~ 45 seconds in boiling water, and packaging, puts into back-pressure autoclave, adopts 100 DEG C, after 30min sterilizing, obtains out wrapping brewing instant powder and justifying finished product.
The preparation of embodiment 3 powder circle
40kg tapioca, 18kg hydroxypropyl PASELLI EASYGEL, 3kg caramel colorant, 0.25kg guar gum, 0.25kg konjac glucomannan, 0.5kg diacetyl tartaric acid monoglyceride are dry mixed in V-Mixer, time setting rotates forward 20min, reversion 20min, obtains mixed-powder.
Be dissolve 30kg malt syrup in 85 DEG C of hot water in 7.99kg temperature, then add maltogenic amylase 0.01kg, obtain enzyme solutions.
First pour the mixed-powder of above-mentioned acquisition into horizontal mixer, then enzyme solutions poured into horizontal mixer and start immediately to stir and face.After dough stirring is even, dough is adopted immediately carry out pelletizing forming without filling stuffed dumplings machine while hot.Open round spheronizator, regulate speed, the particle made is put into and carries out round as a ball polishing.After polishing, powder circle is precooked 30 ~ 45 seconds in boiling water, and packaging, puts into back-pressure autoclave, adopts 121 DEG C, after 6min sterilizing, obtains out wrapping brewing instant powder and justifying finished product.
Embodiment 4 powder circle resisting starch ageing recruitment evaluation
Experimental design: experiment is divided into test group and control group, test group investigates the antiageing effect of the obtained powder circle of embodiment 1; Control group is divided into blank group, control group A, control group B and control group C, blank group does not add hydrophilic colloid, emulsifying agent and enzyme preparation, control group A does not add emulsifying agent and enzyme preparation, and control group B does not add hydrophilic colloid and enzyme preparation, and control group C does not add hydrophilic colloid and emulsifying agent.Each assembly material completes powder circle according to list of ingredients 1 and makes, and manufacture craft is with reference to embodiment 1.The powder circle obtained each group is put into 4 DEG C of refrigerators and is refrigerated, and measures its hardness respectively at the 3rd, 6,9,12,15 day.Each mensuration is carried out 7 times and is repeated.
Laboratory apparatus: physical property instrument.
Table 1 sample is prepared burden
Find after completing with preparation in preparation process, control group C powder circle difficult forming, shaping rear structure pine, very easily breaks.Possible cause is for after starch molecular structure is become small molecule structure by enzyme preparation cut-out, and the cohesion of powder circle internal structure declines, and the viscosity deficiency of total causes.Therefore, not adding in hydrophilic colloid, emulsifying agent situation, only use enzyme preparation, powder circle cannot be shaping.
Except control group C, other each group has been carried out the mensuration of hardness, and result of the test is in table 2 and Fig. 2.
Table 2 hardness is with cold preservation time situation of change
When note: * was to the 15th day, blank group compares with test group statistical discrepancy (p<0.05).
As can be seen from table 2 or Fig. 2, along with cold preservation time increases, blank group hardness becomes large gradually, and blank group firmness change speed is apparently higher than test group, exceedes test group to when the 9th day.Experimental group is in whole cold storage procedure, and hardness maintains balance substantially, and hardness rising variation tendency is not obvious.Control group A and control group B are testing initial hardness all lower than control group and test group, but can find out in whole experimentation, and its firmness change trend is similar to control group, and along with cold preservation time increases, powder circle hardness becomes large gradually.And control group A the 15th day time significantly more than test group, control group B exceeded test group 12 days time.Visible, adopt the mixing of enzyme preparation, hydrophilic colloid, emulsifying agent to add obviously to be better than enzyme preparation to powder circle antiageing effect, hydrophilic colloid, emulsifying agent be used alone.Therefore, the powder circle that the present invention produces has effectively can prevent age of starch in storage process, and longer-term storage also high resilience chews the pure feature of strength.
In addition, the powder circle that the present invention produces not only can directly with edible after brewed in hot water, and also can be used for use of cooking soon, longer-term storage edible safety is high.
Investigate the antiageing effect of the obtained powder circle of embodiment 2 with reference to above-mentioned test method, each assembly material completes powder circle according to list of ingredients 3 and makes, and manufacture craft is with reference to embodiment 2.
Table 3 sample is prepared burden
Find after completing with preparation in preparation process, control group C powder circle difficult forming, shaping rear structure pine, very easily breaks.Possible cause is for after starch molecular structure is become small molecule structure by enzyme preparation cut-out, and the cohesion of powder circle internal structure declines, and the viscosity deficiency of total causes.Therefore, not adding in hydrophilic colloid, emulsifying agent situation, only use enzyme preparation, powder circle cannot be shaping.
Except control group C, other each group has been carried out the mensuration of hardness, and result of the test is in table 4.
Table 4 hardness is with cold preservation time situation of change
When note: * was to the 15th day, blank group compares with test group statistical discrepancy (p<0.05).
Investigate the antiageing effect of the obtained powder circle of embodiment 3 with reference to above-mentioned test method, each assembly material completes powder circle according to list of ingredients 5 and makes, and manufacture craft is with reference to embodiment 3.
Table 5 sample is prepared burden
Find after completing with preparation in preparation process, control group C powder circle difficult forming, shaping rear structure pine, very easily breaks.Possible cause is for after starch molecular structure is become small molecule structure by enzyme preparation cut-out, and the cohesion of powder circle internal structure declines, and the viscosity deficiency of total causes.Therefore, not adding in hydrophilic colloid, emulsifying agent situation, only use enzyme preparation, powder circle cannot be shaping.
Except control group C, other each group has been carried out the mensuration of hardness, and result of the test is in table 6.
Table 6 hardness is with cold preservation time situation of change
When note: * was to the 15th day, blank group compares with test group statistical discrepancy (p<0.05).
The above is only the preferred embodiment of the present invention; it should be pointed out that for those skilled in the art, under the premise without departing from the principles of the invention; can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (10)
1. a starch anti-staling composition, is characterized in that, is made up of hydrophilic colloid, emulsifying agent and maltogenic amylase.
2. starch anti-staling composition according to claim 1, is characterized in that, the mass ratio of described hydrophilic colloid, described emulsifying agent and described maltogenic amylase is (1 ~ 20): (0.3 ~ 12): (0.1 ~ 18).
3. starch anti-staling composition according to claim 1, is characterized in that, described hydrophilic colloid is a kind of or both the above mixtures in guar gum, gellan gum, carragheen or konjac glucomannan.
4. starch anti-staling composition according to claim 1, is characterized in that, described emulsifying agent is a kind of or both the above mixtures in sucrose ester, glycerin monostearate, stearoyl lactate or diacetyl tartaric acid monoglyceride.
5. a powder circle, it is characterized in that, raw material comprises tapioca, converted starch, food coloring, malt syrup, water and the starch anti-staling composition according to any one of Claims 1-4.
6. powder circle according to claim 5, it is characterized in that, the mass ratio of described tapioca, described converted starch, described food coloring, described malt syrup, described water, described hydrophilic colloid, described emulsifying agent and described maltogenic amylase is (18 ~ 82): (18 ~ 75): (0.1 ~ 5): (10 ~ 30): (8 ~ 50): (0.1 ~ 2): (0.03 ~ 1.2): (0.01 ~ 1.8).
7. powder circle according to claim 5, it is characterized in that, described converted starch is hydroxypropyl PASELLI EASYGEL.
8. powder circle according to claim 5, it is characterized in that, described food coloring is caramel colorant.
9. the preparation method that powder is round according to any one of claim 5 to 8, is characterized in that, comprise the steps:
Tapioca, converted starch, food coloring, hydrophilic colloid and emulsifying agent are mixed, obtains mixture;
Maltogenic amylase, malt syrup are dissolved in the water, obtain enzyme solutions;
By described mixture and the mixing of described enzyme solutions, and face, obtained dough, granulation, round as a ball polishing, precook, sterilizing, obtain powder circle.
10. preparation method according to claim 9, is characterized in that, the temperature of described water is 50 ~ 85 DEG C.
Priority Applications (3)
| Application Number | Priority Date | Filing Date | Title |
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| CN201510102116.0A CN104905086A (en) | 2015-03-09 | 2015-03-09 | Aging-resistant starch composition, tapioca pearls and preparation method of tapioca pearls |
| JP2016035594A JP2016165272A (en) | 2015-03-09 | 2016-02-26 | Starch aging preventing composition, tapioca, and manufacturing method of the same |
| TW105106400A TWI569734B (en) | 2015-03-09 | 2016-03-02 | Starch anti-aging composition, powder round and preparation method thereof |
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| CN201510102116.0A CN104905086A (en) | 2015-03-09 | 2015-03-09 | Aging-resistant starch composition, tapioca pearls and preparation method of tapioca pearls |
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Also Published As
| Publication number | Publication date |
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| TW201632086A (en) | 2016-09-16 |
| TWI569734B (en) | 2017-02-11 |
| JP2016165272A (en) | 2016-09-15 |
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