CN107048178A - A kind of wet highland barley powder of instant fresh and its preparation technology - Google Patents
A kind of wet highland barley powder of instant fresh and its preparation technology Download PDFInfo
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- CN107048178A CN107048178A CN201710135245.9A CN201710135245A CN107048178A CN 107048178 A CN107048178 A CN 107048178A CN 201710135245 A CN201710135245 A CN 201710135245A CN 107048178 A CN107048178 A CN 107048178A
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- 239000000843 powder Substances 0.000 title claims abstract description 48
- 235000007340 Hordeum vulgare Nutrition 0.000 title claims abstract description 32
- 238000005516 engineering process Methods 0.000 title claims description 8
- 238000002360 preparation method Methods 0.000 title claims description 5
- 240000005979 Hordeum vulgare Species 0.000 title abstract description 26
- 235000012149 noodles Nutrition 0.000 claims abstract description 59
- 240000003183 Manihot esculenta Species 0.000 claims abstract description 35
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims abstract description 35
- 229920000881 Modified starch Polymers 0.000 claims abstract description 30
- 239000004368 Modified starch Substances 0.000 claims abstract description 30
- 239000002131 composite material Substances 0.000 claims abstract description 30
- 235000019426 modified starch Nutrition 0.000 claims abstract description 30
- 235000013312 flour Nutrition 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 239000002028 Biomass Substances 0.000 claims abstract description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 29
- 239000000725 suspension Substances 0.000 claims description 29
- 230000032050 esterification Effects 0.000 claims description 24
- 238000005886 esterification reaction Methods 0.000 claims description 24
- 239000000203 mixture Substances 0.000 claims description 22
- 229920002472 Starch Polymers 0.000 claims description 17
- 239000008107 starch Substances 0.000 claims description 17
- 235000019698 starch Nutrition 0.000 claims description 17
- WFDIJRYMOXRFFG-UHFFFAOYSA-N Acetic anhydride Chemical compound CC(=O)OC(C)=O WFDIJRYMOXRFFG-UHFFFAOYSA-N 0.000 claims description 15
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 15
- 229930006000 Sucrose Natural products 0.000 claims description 15
- 239000005720 sucrose Substances 0.000 claims description 15
- -1 sucrose ester Chemical class 0.000 claims description 15
- 239000003795 chemical substances by application Substances 0.000 claims description 11
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 235000013305 food Nutrition 0.000 claims description 7
- 244000017020 Ipomoea batatas Species 0.000 claims description 6
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 6
- 229920000057 Mannan Polymers 0.000 claims description 5
- 238000013019 agitation Methods 0.000 claims description 5
- 239000003054 catalyst Substances 0.000 claims description 5
- 239000008367 deionised water Substances 0.000 claims description 5
- 229910021641 deionized water Inorganic materials 0.000 claims description 5
- 230000000694 effects Effects 0.000 claims description 5
- 239000003292 glue Substances 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 5
- 239000013049 sediment Substances 0.000 claims description 5
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 5
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 5
- FDRCDNZGSXJAFP-UHFFFAOYSA-M sodium chloroacetate Chemical compound [Na+].[O-]C(=O)CCl FDRCDNZGSXJAFP-UHFFFAOYSA-M 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- 238000006243 chemical reaction Methods 0.000 claims description 3
- 241000196324 Embryophyta Species 0.000 claims description 2
- 150000002148 esters Chemical class 0.000 claims description 2
- 239000000463 material Substances 0.000 claims description 2
- 241000209219 Hordeum Species 0.000 claims 6
- QRTXZGIQTYDABO-UHFFFAOYSA-N carbanolate Chemical compound CNC(=O)OC1=CC(C)=C(C)C=C1Cl QRTXZGIQTYDABO-UHFFFAOYSA-N 0.000 claims 1
- 238000001816 cooling Methods 0.000 claims 1
- 240000007594 Oryza sativa Species 0.000 abstract description 2
- 235000007164 Oryza sativa Nutrition 0.000 abstract description 2
- 238000010411 cooking Methods 0.000 abstract description 2
- 239000002932 luster Substances 0.000 abstract description 2
- 244000005700 microbiome Species 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 235000009566 rice Nutrition 0.000 abstract description 2
- 238000002156 mixing Methods 0.000 description 7
- 239000007788 liquid Substances 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 5
- 244000046146 Pueraria lobata Species 0.000 description 2
- 235000010575 Pueraria lobata Nutrition 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 240000008042 Zea mays Species 0.000 description 2
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 235000009973 maize Nutrition 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 235000000832 Ayote Nutrition 0.000 description 1
- 240000004244 Cucurbita moschata Species 0.000 description 1
- 235000009854 Cucurbita moschata Nutrition 0.000 description 1
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 1
- 240000002853 Nelumbo nucifera Species 0.000 description 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000015136 pumpkin Nutrition 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- 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
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- Life Sciences & Earth Sciences (AREA)
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- Botany (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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Abstract
The present invention discloses a kind of wet highland barley powder of instant fresh, is made up of the component of following masses part：500 parts of highland barley flour, 2~3 parts of cassava composite modified starch, 1~2.5 part of noodles companion, 130~160 parts of water；The present invention adds cassava composite modified starch and the noodles companion of proportion optimizing in conventional noodles preparing raw material rice.Cassava composite modified starch can improve the toughness of finished product noodles, it is ensured that noodles resistant to cook, not be broken；Noodles companion can make that noodles are more smooth, uniform, good luster, soft or hard appropriate, in good taste, and can effectively suppress growth of microorganism, and be effectively improved and keep noodle quality for a long time.While the problems such as short traditional fresh-wet noodle freshness date, easy fracture, high cooking loss rate is solved, moreover it is possible to by adding the different biomass powder powder stocks of noodles companion, further the healthy nutritive value of increase noodles, can more increase a variety of color and lusters and mouthfeel.And using the component proportion of the present invention, making fresh-wet noodle is simple and easy to apply, steady quality.
Description
Technical field
The present invention relates to a kind of wet highland barley powder of instant fresh and its preparation technology, belong to food processing technology field.
Background technology
Traditional noodles are the food being made using wheat flour as primary raw material (can also be coarse cereals noodles, bean powder etc.), and it is not
Only it is the traditional food of China, is also the main edible product of other countries in Southeast Asia.With development of food industry and rhythm of life
Quickening and the demand to high-quality food, to nutrient health, clean hygiene, conveniently food demand increasingly increase.
Because flower characters is uneven, make after fresh-wet noodle, in boiling process, exist not resistant to cook, easily paste soup, sting
Strength is poor, the problems such as lack chewiness.Also after fresh-wet noodle processing, its freshness date is generally shorter, and these all serious influences are fresh
The product quality of wet noodles.
Some common modifying agents of market, not only function is single, and composition is based on chemical composition, inadequate health and safety.
Therefore, it is necessary to improve the formula and processing technology of current fresh-wet noodle, to reach quality requirement, the mouthfeel of fresh-wet noodle
It is required that, it is fresh-keeping requirement and improve production efficiency, reduction energy consumption.
The content of the invention
To solve the technical problem present in conventional noodles, the present invention provides a kind of wet highland barley powder of instant fresh, to extend guarantor
The fresh phase, it is ensured that toughness, it is to avoid paste soup.
The present invention is realized by following technical proposal：A kind of wet highland barley powder of instant fresh, is made up of the component of following masses part：
500 parts of highland barley flour, 2~3 parts of cassava composite modified starch, 1~2.5 part of noodles companion, 130~160 parts of water；
The noodles companion is made by the following steps：
A, grinding highland barley flour to broken wall Ultramicro-powder；
B, step a broken wall Ultramicro-powder is scattered in the mixed liquor of sucrose ester and ethanol by 1~10g/mL forms suspended
Liquid, this suspension is stirred under Ultrasonic Conditions, makes broken wall Ultramicro-powder dispersed in the solution；
C, by suspension obtained by step b under agitation, it is 9~11 to add sodium bicarbonate to suspension pH value；
D, powdered biomass is dissolved in deionized water with kanjak mannan glue by 3 ︰ 1 mass ratio be well mixed, make the two
Concentration be 0.5~3g/L, obtain mixture；
E, by the mass ratio of suspension and mixture for (mixture stirring obtained by step d is added to step c by 1~3) ︰ 1
In gained suspension, then persistently stir 2~10 minutes, through centrifugal treating, gained sediment is noodles companion.
The sucrose ester of the step b and the mixed liquor of ethanol be by liquid-solid ratio be 0.5~1 ︰ 1, by sucrose ester in water-bath 40
Mixed liquor of the concentration for gained in 60~80v/v% ethanol is added at~70 DEG C.
The powdered biomass of the step d is conventional plant food materials, such as wheat flour, maize flour, yam flour, kudzu-vine root powder, lotus root
Powder, flue fruit powder, pumpkin powder, purple sweet potato powder, emblica powder, matcha powder etc..Powdered biomass is used to add healthcare function in noodles
Or the color of increase noodles.
The cassava composite modified starch is made through the following steps：
1. esterification：Tapioca and esterifying agent are 1 in molar ratio:(3~2) ester under the effect of catalyst sodium hydroxide
Change reaction and esterification starch is made；It is (1~3) in molar ratio by acetic anhydride and monoxone that described esterifying agent, which is,:1 composition；It is described
Esterification temperature be 35~50 DEG C；
2. esterification starch is irradiated：By esterification starch made from 60COY x ray irradiation xs, cassava composite modified starch is produced；
The dosage of described 60COY x ray irradiation xs is 9.0~18.5kGy, and the time of 60COY x ray irradiation xs is 30~60min, 60COY
The temperature of x ray irradiation x is 25~32 DEG C.The viscosity of gained cassava composite modified starch be 20~60mpa.s (butt 10%,
Blookfield RVT viscosimeters).
The preparation technology of the wet highland barley powder of instant fresh of the present invention, comprises the following steps：
(1) got the raw materials ready by the component of following mass parts：
500 parts of highland barley flour, 2~3 parts of cassava composite modified starch, 1~2.5 part of noodles companion, 130~160 parts of water；
(2) kneaded dough, formed after mixing the highland barley flour of step (1), cassava composite modified starch, noodles companion and water
After smooth dough, awake face 20~60 minutes, then be routinely pressed into noodles, that is, obtain fresh wet highland barley powder.
The present invention compared with prior art, with obvious beneficial effect：The present invention is in conventional noodles preparing raw material rice
Add cassava composite modified starch and the noodles companion of proportion optimizing.Cassava composite modified starch can improve the tough of finished product noodles
Property, it is ensured that noodles resistant to cook, be not broken；Noodles companion can make that noodles are more smooth, uniform, good luster, soft or hard appropriate, in good taste,
And can effectively suppress growth of microorganism, it is effectively improved and keeps noodle quality for a long time.Solve traditional fresh-wet noodle freshness date it is short,
While the problems such as easy fracture, high cooking loss rate, moreover it is possible to by adding the different biomass powder powder stocks of noodles companion, enter one
The healthy nutritive value of step increase noodles, can more increase a variety of color and lusters and mouthfeel.And using the component proportion of the present invention, make fresh
Wet noodles are simple and easy to apply, steady quality.
Embodiment
Below by embodiment, the present invention will be further described.
Embodiment 1
(1) got the raw materials ready by the component of following mass parts：
500 parts of highland barley flour, 2.5 parts of cassava composite modified starch, 2 parts of noodles companion, 150 parts of water；
The noodles companion is made by the following steps：
A, grinding highland barley flour to broken wall Ultramicro-powder；
B, step a broken wall Ultramicro-powder is scattered in the mixed liquor of sucrose ester and ethanol by 5g/mL forms suspension, will
This suspension is stirred under Ultrasonic Conditions, makes broken wall Ultramicro-powder dispersed in the solution；Wherein, sucrose ester and ethanol is mixed
It by liquid-solid ratio is 0.8 ︰ 1 to close liquid to be, sucrose ester is added to mixing of the concentration for gained in 75v/v% ethanol at 60 DEG C of water-bath
Liquid；
C, by suspension obtained by step b under agitation, add sodium bicarbonate to suspension pH value=10；
D, maize flour is dissolved in deionized water with kanjak mannan glue by 3 ︰ 1 mass ratio be well mixed, make the dense of the two
Spend for 2g/L, obtain mixture；
E, by the mass ratio of suspension and mixture it is 2 ︰ 1, mixture stirring obtained by step d is added to obtained by step c
In suspension, then persistently stir 8 minutes, through centrifugal treating, gained sediment is noodles companion.
The cassava composite modified starch is made through the following steps：
1. esterification：Tapioca and esterifying agent are 1 in molar ratio:3 are esterified instead under the effect of catalyst sodium hydroxide
Esterification starch should be made；It is 2 in molar ratio by acetic anhydride and monoxone that described esterifying agent, which is,:1 composition；Described esterification
Temperature be 40 DEG C；
2. esterification starch is irradiated：By esterification starch made from 60COY x ray irradiation xs, cassava composite modified starch is produced；
The dosage of described 60COY x ray irradiation xs is 15kGy, and the time of 60COY x ray irradiation xs is 50min, the temperature of 60COY x ray irradiation xs
Spend for 28 DEG C.
(2) kneaded dough, formed after mixing the highland barley flour of step (1), cassava composite modified starch, noodles companion and water
After smooth dough, awake face 30 minutes, then be routinely pressed into noodles, that is, obtain fresh wet highland barley powder.
Embodiment 2
(1) got the raw materials ready by the component of following mass parts：
500 parts of highland barley flour, 2 parts of cassava composite modified starch, 1 part of noodles companion, 130 parts of water；
The noodles companion is made by the following steps：
A, grinding highland barley flour to broken wall Ultramicro-powder；
B, step a broken wall Ultramicro-powder is scattered in the mixed liquor of sucrose ester and ethanol by 1g/mL forms suspension, will
This suspension is stirred under Ultrasonic Conditions, makes broken wall Ultramicro-powder dispersed in the solution；Wherein, sucrose ester and ethanol is mixed
It by liquid-solid ratio is 0.5 ︰ 1 to close liquid to be, sucrose ester is added to mixing of the concentration for gained in 60v/v% ethanol at 40 DEG C of water-bath
Liquid；
C, by suspension obtained by step b under agitation, add sodium bicarbonate to suspension pH value=9；
D, kudzu-vine root powder is dissolved in deionized water with kanjak mannan glue by 3 ︰ 1 mass ratio be well mixed, make the dense of the two
Spend for 0.5g/L, obtain mixture；
E, by the mass ratio of suspension and mixture it is 1 ︰ 1, mixture stirring obtained by step d is added to obtained by step c
In suspension, then persistently stir 2 minutes, through centrifugal treating, gained sediment is noodles companion.
The cassava composite modified starch is made through the following steps：
1. esterification：Tapioca and esterifying agent are 1 in molar ratio:2 are esterified instead under the effect of catalyst sodium hydroxide
Esterification starch should be made；It is 1 in molar ratio by acetic anhydride and monoxone that described esterifying agent, which is,:1 composition；Described esterification
Temperature be 35 DEG C；
2. esterification starch is irradiated：By esterification starch made from 60COY x ray irradiation xs, cassava composite modified starch is produced；
The dosage of described 60COY x ray irradiation xs is 9.0kGy, and the time of 60COY x ray irradiation xs is 60min, 60COY x ray irradiation xs
Temperature is 32 DEG C.
(2) kneaded dough, formed after mixing the highland barley flour of step (1), cassava composite modified starch, noodles companion and water
After smooth dough, awake face 20 minutes, then be routinely pressed into noodles, that is, obtain fresh wet highland barley powder.
Embodiment 3
(1) got the raw materials ready by the component of following mass parts：
500 parts of highland barley flour, 3 parts of cassava composite modified starch, 2.5 parts of noodles companion, 160 parts of water；
The noodles companion is made by the following steps：
A, grinding highland barley flour to broken wall Ultramicro-powder；
B, step a broken wall Ultramicro-powder be scattered in the mixed liquor of sucrose ester and ethanol by 10g/mL form suspension,
This suspension is stirred under Ultrasonic Conditions, makes broken wall Ultramicro-powder dispersed in the solution；Wherein, sucrose ester and ethanol
It by liquid-solid ratio is 1 ︰ 1 that mixed liquor, which is, and sucrose ester is added to mixing of the concentration for gained in 80v/v% ethanol at 70 DEG C of water-bath
Liquid；
C, by suspension obtained by step b under agitation, add sodium bicarbonate to suspension pH value=9~11；
D, purple sweet potato powder is dissolved in deionized water with kanjak mannan glue by 3 ︰ 1 mass ratio be well mixed, make the dense of the two
Spend for 3g/L, obtain mixture；
E, by the mass ratio of suspension and mixture it is 3 ︰ 1, mixture stirring obtained by step d is added to obtained by step c
In suspension, then persistently stir 10 minutes, through centrifugal treating, gained sediment is noodles companion.
The cassava composite modified starch is made through the following steps：
1. esterification：Tapioca and esterifying agent are 1 in molar ratio:2.5 are esterified under the effect of catalyst sodium hydroxide
Esterification starch is made in reaction；It is 3 in molar ratio by acetic anhydride and monoxone that described esterifying agent, which is,:1 composition；Described esterification is anti-
The temperature answered is 50 DEG C；
2. esterification starch is irradiated：By esterification starch made from 60COY x ray irradiation xs, cassava composite modified starch is produced；
The dosage of described 60COY x ray irradiation xs is 18.5kGy, and the time of 60COY x ray irradiation xs is 30min, 60COY x ray irradiation xs
Temperature is 25 DEG C.
(2) kneaded dough, formed after mixing the highland barley flour of step (1), cassava composite modified starch, noodles companion and water
After smooth dough, awake face 60 minutes, then be routinely pressed into noodles, that is, obtain fresh wet highland barley powder.
Comparative example 1：It is made up of the component of following masses part：500 parts of highland barley flour, conventional 2.5 parts of tapioca, 150 parts of water.
Comparative example 2：Be the same as Example 1, only omits noodles companion.
Comparative example 3：Be the same as Example 1, only omits cassava composite modified starch.
Comparative example 4：Be the same as Example 1, only replaces with conventional tapioca by cassava composite modified starch.
Fresh-wet noodle obtained by above-mentioned comparative example and embodiment is done into following contrasts：
Claims (5)
1. a kind of wet highland barley powder of instant fresh, it is characterised in that：It is made up of the component of following masses part：
500 parts of highland barley flour, 2~3 parts of cassava composite modified starch, 1~2.5 part of noodles companion, 130~160 parts of water；
The noodles companion is made by the following steps：
A, grinding highland barley flour to broken wall Ultramicro-powder；
B, step a broken wall Ultramicro-powder is scattered in the mixed liquor of sucrose ester and ethanol by 1~10g/mL forms suspension, will
This suspension is stirred under Ultrasonic Conditions, makes broken wall Ultramicro-powder dispersed in the solution；
C, by suspension obtained by step b under agitation, it is 9~11 to add sodium bicarbonate to suspension pH value；
D, powdered biomass is dissolved in deionized water with kanjak mannan glue by 3 ︰ 1 mass ratio be well mixed, make the dense of the two
Spend for 0.5~3g/L, obtain mixture；
E, by the mass ratio of suspension and mixture for (mixture stirring obtained by step d is added to obtained by step c by 1~3) ︰ 1
In suspension, then persistently stir 2~10 minutes, through centrifugal treating, gained sediment is noodles companion.
2. the wet highland barley powder of instant fresh according to claim 1, it is characterised in that：The sucrose ester of the step b and ethanol
It by liquid-solid ratio is 0.5~1 ︰ 1 that mixed liquor, which is, and sucrose ester is added to the second that concentration is 60~80v/v% at 40~70 DEG C of water-bath
The mixed liquor of gained in alcohol.
3. the wet highland barley powder of instant fresh according to claim 1, it is characterised in that：The powdered biomass of the step d is normal
Advise plant food materials.
4. the wet highland barley powder of instant fresh according to claim 1, it is characterised in that：The cassava composite modified starch is under
Row step is made：
1. esterification：Tapioca and esterifying agent are 1 in molar ratio:(3~2) are esterified anti-under the effect of catalyst sodium hydroxide
Esterification starch should be made；It is (1~3) in molar ratio by acetic anhydride and monoxone that described esterifying agent, which is,:1 composition；Described ester
The temperature for changing reaction is 35~50 DEG C；
2. esterification starch is irradiated：By esterification starch made from 60COY x ray irradiation xs, cassava composite modified starch is produced；It is described
The dosage of 60COY x ray irradiation xs be 9.0~18.5kGy, time of 60COY x ray irradiation xs is 30~60min, 60COY rays
The temperature of irradiation is 25~32 DEG C.
5. a kind of preparation technology of the wet sweet potato powder of instant fresh, it is characterised in that：Comprise the following steps：
(1) got the raw materials ready by the component of following mass parts：
90~95 parts of sweet potato composite modified starch, 5~10 parts of starch companion, 70~100 parts of water；
(2) after the sweet potato composite modified starch of step (1), starch companion and water being mixed, routinely powder processed, then through press-powder silk
And cooling, that is, fresh wet sweet potato powder is made.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116076663A (en) * | 2022-09-08 | 2023-05-09 | 江南大学 | Whole-grain highland barley semi-dry noodles and processing method thereof |
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| CN104543764A (en) * | 2014-12-26 | 2015-04-29 | 甘肃农业大学 | Hullessbarley quick-frozen noodles and preparation method thereof |
| CN104839544A (en) * | 2014-12-26 | 2015-08-19 | 甘肃农业大学 | Highland barley dough and preparation method thereof |
| CN105076977A (en) * | 2015-08-28 | 2015-11-25 | 华南理工大学 | Method for synergistically producing intensified whole-cereal flour by pulsed electric field and ultrafine pulverization |
-
2017
- 2017-03-09 CN CN201710135245.9A patent/CN107048178A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1969666A (en) * | 2006-12-15 | 2007-05-30 | 杨梓棠 | Highland barley noodle |
| CN102948681A (en) * | 2011-08-29 | 2013-03-06 | 西藏龙湖实业有限公司 | Instant noodle made of Tibetan highland barley and preparation method of noodle |
| CN103554281A (en) * | 2013-10-16 | 2014-02-05 | 广西红豪淀粉开发有限公司 | Preparation method of low-viscosity cassava composite modified starch |
| CN104543764A (en) * | 2014-12-26 | 2015-04-29 | 甘肃农业大学 | Hullessbarley quick-frozen noodles and preparation method thereof |
| CN104839544A (en) * | 2014-12-26 | 2015-08-19 | 甘肃农业大学 | Highland barley dough and preparation method thereof |
| CN105076977A (en) * | 2015-08-28 | 2015-11-25 | 华南理工大学 | Method for synergistically producing intensified whole-cereal flour by pulsed electric field and ultrafine pulverization |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116076663A (en) * | 2022-09-08 | 2023-05-09 | 江南大学 | Whole-grain highland barley semi-dry noodles and processing method thereof |
| CN116076663B (en) * | 2022-09-08 | 2024-02-13 | 江南大学 | Whole-grain highland barley semi-dry noodles and processing method thereof |
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