CN110013025A - Starch gelatinization method and its product - Google Patents
Starch gelatinization method and its product Download PDFInfo
- Publication number
- CN110013025A CN110013025A CN201810021962.3A CN201810021962A CN110013025A CN 110013025 A CN110013025 A CN 110013025A CN 201810021962 A CN201810021962 A CN 201810021962A CN 110013025 A CN110013025 A CN 110013025A
- Authority
- CN
- China
- Prior art keywords
- starch
- dough
- gelatinized
- gelatinization
- temperature
- 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.)
- Granted
Links
- 229920002472 Starch Polymers 0.000 title claims abstract description 143
- 235000019698 starch Nutrition 0.000 title claims abstract description 136
- 239000008107 starch Substances 0.000 title claims abstract description 135
- 238000000034 method Methods 0.000 title claims abstract description 60
- 235000012149 noodles Nutrition 0.000 claims abstract description 37
- 235000013312 flour Nutrition 0.000 claims abstract description 19
- 238000002360 preparation method Methods 0.000 claims abstract description 8
- 238000001035 drying Methods 0.000 claims description 33
- 229920002261 Corn starch Polymers 0.000 claims description 32
- 239000008120 corn starch Substances 0.000 claims description 32
- 229940099112 cornstarch Drugs 0.000 claims description 32
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 27
- 238000003490 calendering Methods 0.000 claims description 25
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims description 22
- 238000003756 stirring Methods 0.000 claims description 21
- 238000001816 cooling Methods 0.000 claims description 13
- 235000013305 food Nutrition 0.000 claims description 12
- 239000002131 composite material Substances 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 8
- 229920001592 potato starch Polymers 0.000 claims description 8
- 229940100445 wheat starch Drugs 0.000 claims description 8
- 244000017020 Ipomoea batatas Species 0.000 claims description 6
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 6
- 240000003183 Manihot esculenta Species 0.000 claims description 6
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 6
- 240000008620 Fagopyrum esculentum Species 0.000 claims description 5
- 240000005979 Hordeum vulgare Species 0.000 claims description 5
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 5
- 238000005096 rolling process Methods 0.000 claims description 4
- 240000001085 Trapa natans Species 0.000 claims description 3
- 229940100486 rice starch Drugs 0.000 claims description 3
- 235000009165 saligot Nutrition 0.000 claims description 3
- 241000209140 Triticum Species 0.000 claims description 2
- 235000021307 Triticum Nutrition 0.000 claims description 2
- 238000012545 processing Methods 0.000 abstract description 19
- 239000002994 raw material Substances 0.000 description 32
- 239000000047 product Substances 0.000 description 20
- 239000000843 powder Substances 0.000 description 18
- 241000219051 Fagopyrum Species 0.000 description 17
- 150000001875 compounds Chemical class 0.000 description 13
- 238000002156 mixing Methods 0.000 description 13
- 238000004806 packaging method and process Methods 0.000 description 12
- 238000009835 boiling Methods 0.000 description 10
- 239000000463 material Substances 0.000 description 9
- 244000061456 Solanum tuberosum Species 0.000 description 6
- 235000002595 Solanum tuberosum Nutrition 0.000 description 6
- 239000003292 glue Substances 0.000 description 6
- 238000000465 moulding Methods 0.000 description 6
- COLNVLDHVKWLRT-UHFFFAOYSA-N phenylalanine Natural products OC(=O)C(N)CC1=CC=CC=C1 COLNVLDHVKWLRT-UHFFFAOYSA-N 0.000 description 6
- 239000013049 sediment Substances 0.000 description 6
- 230000015572 biosynthetic process Effects 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 5
- 239000000243 solution Substances 0.000 description 5
- COLNVLDHVKWLRT-QMMMGPOBSA-N L-phenylalanine Chemical compound OC(=O)[C@@H](N)CC1=CC=CC=C1 COLNVLDHVKWLRT-QMMMGPOBSA-N 0.000 description 4
- 240000007594 Oryza sativa Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 235000012054 meals Nutrition 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- AKHNMLFCWUSKQB-UHFFFAOYSA-L sodium thiosulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=S AKHNMLFCWUSKQB-UHFFFAOYSA-L 0.000 description 3
- 235000019345 sodium thiosulphate Nutrition 0.000 description 3
- 239000012086 standard solution Substances 0.000 description 3
- 235000015702 Artemisia filifolia Nutrition 0.000 description 2
- 241001670242 Artemisia filifolia Species 0.000 description 2
- 244000130270 Fagopyrum tataricum Species 0.000 description 2
- 235000014693 Fagopyrum tataricum Nutrition 0.000 description 2
- 229920002752 Konjac Polymers 0.000 description 2
- 201000011252 Phenylketonuria Diseases 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 239000000084 colloidal system Substances 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 239000002893 slag Substances 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 210000002700 urine Anatomy 0.000 description 2
- DWNBOPVKNPVNQG-LURJTMIESA-N (2s)-4-hydroxy-2-(propylamino)butanoic acid Chemical compound CCCN[C@H](C(O)=O)CCO DWNBOPVKNPVNQG-LURJTMIESA-N 0.000 description 1
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- VAJVDSVGBWFCLW-UHFFFAOYSA-N 3-Phenyl-1-propanol Chemical compound OCCCC1=CC=CC=C1 VAJVDSVGBWFCLW-UHFFFAOYSA-N 0.000 description 1
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- OUYCCCASQSFEME-QMMMGPOBSA-N L-tyrosine Chemical compound OC(=O)[C@@H](N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-QMMMGPOBSA-N 0.000 description 1
- 244000302544 Luffa aegyptiaca Species 0.000 description 1
- 235000009814 Luffa aegyptiaca Nutrition 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 235000003283 Pachira macrocarpa Nutrition 0.000 description 1
- DYUQAZSOFZSPHD-UHFFFAOYSA-N Phenylpropyl alcohol Natural products CCC(O)C1=CC=CC=C1 DYUQAZSOFZSPHD-UHFFFAOYSA-N 0.000 description 1
- 241000220317 Rosa Species 0.000 description 1
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 1
- 235000014364 Trapa natans Nutrition 0.000 description 1
- 235000010726 Vigna sinensis Nutrition 0.000 description 1
- 244000042314 Vigna unguiculata Species 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 208000037863 aminoacidopathy Diseases 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 238000001723 curing Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- -1 diacetyl tartarate Chemical compound 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 230000008034 disappearance Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 125000005456 glyceride group Chemical group 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 235000010485 konjac Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000037353 metabolic pathway Effects 0.000 description 1
- 239000011858 nanopowder Substances 0.000 description 1
- 210000000653 nervous system Anatomy 0.000 description 1
- 235000015927 pasta Nutrition 0.000 description 1
- 229920000223 polyglycerol Polymers 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- KRIOVPPHQSLHCZ-UHFFFAOYSA-N propiophenone Chemical compound CCC(=O)C1=CC=CC=C1 KRIOVPPHQSLHCZ-UHFFFAOYSA-N 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 235000011149 sulphuric acid Nutrition 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000004448 titration Methods 0.000 description 1
- 238000011282 treatment Methods 0.000 description 1
- OUYCCCASQSFEME-UHFFFAOYSA-N tyrosine Natural products OC(=O)C(N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-UHFFFAOYSA-N 0.000 description 1
- 239000003643 water by type Substances 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
- Y02W90/00—Enabling technologies or technologies with a potential or indirect contribution to greenhouse gas [GHG] emissions mitigation
- Y02W90/10—Bio-packaging, e.g. packing containers made from renewable resources or bio-plastics
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)
- Noodles (AREA)
Abstract
The present invention relates to starch gelatinization method and its products.Starch gelatinization method of the invention includes that starch or starch-containing dough are placed at 65~95 DEG C of temperature and the vacuum degree of -0.8~-0.2bar to be gelatinized, vacuum state is released after obtaining 35~60% gelatinization degree, to obtain gelatinized starch dough or the dough containing gelatinized starch.Can effectively prevent using gelatinizing method of the invention and roll banding phenomenon occur during using gelatinized starch preparation Flour product, the Flour product for improving the operating characteristics of dough processing, and being thus prepared such as noodles are smooth, it is flexible, do not stick to one's teeth, be in good taste.
Description
Technical field
The present invention relates to starch gelatinization method and its products.
Background technique
Gluten-free type noodle product is usually that pasta extrusion process is used to realize, and in the majority with undersupplied product；?
Have and produced using calendering mode, but requires cooperation greatly and add some Glutens and edible colloid to realize, such as:
CN104366364A discloses a kind of potato residues gluten-free type albumen dumpling wrapper and its processing method, by quality
Part, the raw material of the dumpling wrapper includes: 10-40 parts of potato residues fecula, 10-40 parts of potato residues Ultramicro-powders, 10-20 portions of potatos
Slag nano powder, 4-12 parts of modified potato starch, 5-12 parts of extruded-puffed potato ground-slags, 5-13 parts of potato residues microwave treatments
Powder, 1-10 parts of albumen, 20-70 parts of water.
CN101940283A provides a kind of konjak dumpling wrapper, including 100 parts of konjaku powder, 20 parts of peameal, salt 5
Part, 3 parts of dietary alkali, 1000 parts of pure water.
CN102742848A provides a kind of sponge gourd crystal Jaozi wrapper, including water, Sucus Luffae, cowpea juice, potato starch, small
The ratio of wheat starch, the dumpling wrapper each component is 2: 0.5: 0.5: 1: 1.8.
CN101416697B discloses a kind of Tartary buckwheat dried noodles formulation and preparation method thereof, and formula includes buckwheat, wheat
Flour, potato starch and sand sagebrush (Artemisia filifolia) seed powder, by tartary buckwheat powder pre-gelatinized, vacuum and face, curing, drying, cutting, metering and
The processes such as packaging are made.
Phenylketonuria (PKU) is a kind of common aminoacidopathy, is due in phenylalanine (PA) metabolic pathway
Enzyme defect, prevent phenylalanine from being transformed into tyrosine, causes phenylalanine and its ketone acid to be accumulated, and a large amount of from urine
Discharge.Phenylalanine is the essential amino acid of synthetic proteins matter, complete lack of when also can lead to nervous system damage.Limit phenylpropyl alcohol
The customized food of propylhomoserin intake is expensive, and general family is difficult to bear for a long time, thus develop a kind of gluten-free type, low albumen or
Person is very important without the staple food products of albumen and relative low price.
Summary of the invention
The present invention provides a kind of starch gelatinization method, which comprises starch or starch-containing dough are placed in 65~95
DEG C temperature and -0.8~-0.2bar vacuum degree under be gelatinized, obtain 35~60% gelatinization degree after release vacuum state, obtain
Gelatinized starch dough or dough containing gelatinized starch.
In one or more embodiments, the temperature is 80~95 DEG C, preferably 85~95 DEG C.
In one or more embodiments, the vacuum degree is -0.8~-0.4bar.
In one or more embodiments, the gelatinization degree is 40~60%, preferably 45~55%.
In one or more embodiments, the starch is selected from: rice starch, green starch, tapioca, sweet potato are formed sediment
One of powder, starch from sweet potato, potato starch, wheat starch, water caltrop starch, Rhizoma Nelumbinis starch and cornstarch are any a variety of
Mixture.
In one or more embodiments, the wheat starch is selected from buckwheat starch, wheaten starch, oat starch, big
One of wheat starch, highland barley starch or any a variety of mixture.
In one or more embodiments, the moisture content of the starch itself is between 5~20wt%.
In one or more embodiments, in the dough, the dosage of water is 35~65%, preferably the 40 of starch weight
~60%.
In one or more embodiments, the gelatinization time be 10~50 minutes, preferably 15~40 minutes, more preferably
25~40 minutes.
In one or more embodiments, which comprises dough is placed in 80~95 DEG C and -0.8~-0.4bar
Under be gelatinized, stirred in gelatinization process, obtain 40~60% gelatinization degree after release vacuum.
In one or more embodiments, gelatinization point is controlled by water-bath.
In one or more embodiments, it is gelatinized in vacuum rotary evaporator.
The present invention also provides the gelatinized starch dough being prepared using gelatinizing method of the present invention or containing gelatinized starch
Dough.
The present invention also provides a kind of starch composites, the starch composites contain gelatinized starch dough of the invention or contain
The dough of gelatinized starch.
The present invention also provides a kind of food, and preferably the food is Flour product, which forms sediment comprising gelatinization of the present invention
Powder group or dough or starch composites containing gelatinized starch, or using gelatinized starch dough of the present invention or containing gelatinization
The dough or starch composites of starch are prepared.
The present invention also provides a kind of preparation methods of Flour product, and the method includes using starch gelatinization method described herein
Gelatinized starch dough or the dough containing gelatinized starch are prepared, and by preparation-obtained gelatinized starch dough or containing gelatinized starch
The step of dough rolls, and Flour product is made.
In one or more embodiments, rolled in noodles rolling equipment, by gelatinized starch dough or ambiguous
The dough for changing starch is pressed into required shape, is finally cut into noodles.
In one or more embodiments, the method also includes being dried after calendering.
In one or more embodiments, the drying includes:
The prebake stage, 33~37 DEG C of temperature, humidity 70~80%, the time 15~45 minutes；
Main drying stage, 42~48 DEG C of temperature, humidity 65~75%, the time 1~3 hour；
Secondary drying stage, 28~32 DEG C of temperature, humidity 65~75%, the time 15~45 minutes；
Cooling section, room temperature, humidity 60~70%, the time 30~90 minutes.
Detailed description of the invention
Fig. 1: process flow chart of the invention.
Fig. 2: buckwheat after the processing of present invention process pre-gelatinized.
Fig. 3: the calender line of present invention process pre-gelatinized noodle prepared from buckwheat.
Fig. 4: 100% noodle prepared from buckwheat of pre-gelatinized that present invention process prepares.
Fig. 5: present invention process pre-gelatinized treated cornstarch.
Fig. 6: the calender line of present invention process pre-gelatinized cornstarch noodles.
Fig. 7: the 100% cornstarch noodles of pre-gelatinized that present invention process prepares.
Fig. 8: 100% cornstarch noodles of present invention process preparation, picture after boiling.
Fig. 9: the cornstarch calender line picture of normal pressure pre-gelatinized processing.
Figure 10: the cornstarch calender line picture of normal pressure pre-gelatinized processing.
Specific embodiment
It should be understood that above-mentioned each technical characteristic of the invention and having in below (eg embodiment) within the scope of the present invention
It can be combined with each other between each technical characteristic of body description, to constitute preferred technical solution.
The ordinary temperature of starch gelatinization is 60~100 DEG C, but the starch being gelatinized under normal pressure will lead to roll banding and show
As very serious, the prior art is mostly again to be compounded it with common unpaste starch by a part of starch of pre-gelatinized to make
Standby Flour product.The present invention has found that the raw material of gluten-free type, can after gelatinization processing in exploitation gluten-free type vermicelli product process
To solve the problems, such as difficult forming, but the raw material by gelatinization processing is very easy to bonding, roll banding, and operating characteristics is very poor, also very
Difficulty is applied in industrial production.If but certain vacuum degree is granted in gelatinization process, it can effectively prevent the generation of roll banding phenomenon,
Improve the operating characteristics of dough processing, the Flour product being thus prepared such as noodles are smooth, it is flexible, do not stick to one's teeth, be in good taste.When
It is that raw material prepares gelatinized starch dough, and then obtains not protein-contg food, therefore particularly suitable as propiophenone using starch
The staple food products of patient with urine disease.
Specifically, the present invention provides a kind of starch gelatinization method, which comprises set starch or starch-containing dough
It a period of time at 65~95 DEG C of temperature and the vacuum degree of -0.8~-0.2bar, is released after obtaining 35~60% gelatinization degree
Vacuum state, to obtain gelatinized starch dough or the dough containing gelatinized starch.
The starch being gelatinized suitable for gelatinizing method of the present invention can be each kind of starch well known in the art, for example, can
It is formed sediment using rice starch, green starch, tapioca, sweet potato starch, starch from sweet potato, potato starch, wheat starch, water chestnut
One of powder, Rhizoma Nelumbinis starch and cornstarch or any a variety of mixture.
Alternatively, in certain embodiments, wheat starch is selected from buckwheat starch, wheaten starch, oat starch, barley and forms sediment
One of powder, highland barley starch or any a variety of mixture.
In general, elder generation and face before gelatinization.Starch or amyloid raw material are mixed with water, according to a conventional method and face, such as
Starch or amyloid raw material can be added in dough mixing machine, suitable water is added, open machine and face.The addition of water is usually to form sediment
The 35~65% of powder or amyloid raw material weight, preferably 40~60%, more preferably 45~55%.Starch or amyloid original
Expect that itself usually carries a part of water, which accounts for 5~20wt% of starch weight, even higher.Water as described herein
Additional amount does not include the water of starch itself institute band.Therefore, different amounts of water can be used according to different Starches.
After face, by be placed in good dough 65~95 DEG C temperature and lower section of vacuum degree of -0.8~-0.2bar
Time carries out gelatinization processing.In general, conventional vacuum rotary evaporator can be used to carry out gelatinization processing, temperature is then by water-bath control
System.The dough is stirred in gelatinization process.In certain embodiments, temperature is preferably 80~95 DEG C, more preferably 85~95
℃.In certain embodiments, vacuum degree is preferably -0.8~-0.4bar.It should be understood that can be realized between vacuum degree and temperature
Certain balance, that is, when selecting higher temperature, can grant lower vacuum degree (i.e. pressure is relatively high), and when selection
When lower temperature, higher vacuum degree can be granted (i.e. pressure is relatively low).
After obtaining 35~60% gelatinization degree, gelatinization processing can be stopped.Preferably, gelatinization degree is 40~60%, more
Preferably 45~55%.In general, above-mentioned gelatinization degree can be obtained in 10~50 minutes according to the difference of gelatinization condition.Certain
In embodiment, gelatinization time is set as 15~40 minutes, is more preferably set as 25~40 minutes.
After reaching required gelatinization degree, gelatinized starch dough or the dough containing gelatinized starch can be prepared in breaking vacuum.
The gelatinized starch dough that is prepared using the method for the present invention or containing the dough of gelatinized starch, is in loose powder state, and have spherical small
Group.Fig. 2 and 5 shows the exemplary photo of gelatinized starch of the present invention.
There is a small amount of moisture to be distilled out of in gelatinization process, this partial moisture is usually less than the 5wt% of dough total moisture content, excellent
Choosing is lower than 3wt%, more preferably less than 1wt%.
Therefore, in certain embodiments, gelatinizing method of the invention includes: that will be placed in 80~95 DEG C with good dough
It is gelatinized under temperature and the vacuum degree of -0.8~-0.4bar, is stirred in gelatinization process, solved after obtaining 40~60% gelatinization degree
Except vacuum.
The gelatinized starch dough that can be prepared with the present invention or the dough containing gelatinized starch prepare corresponding starch composition
Object.The food additives usually contained in commercially available Flour product can also be contained in starch composites.The additive amount of food additives is
Conventional additive amount.Gelatinized starch dough of the invention or the dough containing gelatinized starch or starch composites preparation food can be used
Product, especially Flour product.For example, the gelatinized starch dough or dough containing gelatinized starch can be rolled, and optionally done
It is dry, corresponding Flour product is made.Calendering can carry out in conventional rolling equipment.Drying may include in suitable temperature and humidity
Under the conditions of place a period of time the step of.
In certain embodiments, the drying includes:
The prebake stage, 33~37 DEG C of temperature, humidity 70~80%, the time 15~45 minutes；
Main drying stage, 42~48 DEG C of temperature, humidity 65~75%, the time 1~3 hour；
Secondary drying stage, 28~32 DEG C of temperature, humidity 65~75%, the time 15~45 minutes；
Cooling section, room temperature, humidity 60~70%, the time 30~90 minutes.
When Flour product is noodles, preparation method includes calendering formation, slitting, drying, truncation.Fig. 1 is shown
The flow chart of noodles is prepared, including gelatinized starch dough is prepared using gelatinizing method of the present invention or is formed sediment containing gelatinization
The dough of powder, after gelatinized starch dough or dough containing gelatinized starch are cooling, by its calendering formation, slitting, drying, truncation,
The packagings such as metering, packaging.Conventional method can be used and implement the calendering formation, slitting, truncation, metering and packaging.Drying side
Method can be as described above.
When Flour product be other products, when such as dumpling wrapper, after calendering formation, can in the usual way preservation it is spare.
When preparing Flour product, monoglyceride PH100, diacetyl tartarate list (double) glyceride, polyglycerol ester can be properly added
Fat acid esters or edible colloid improve smooth degree and viscoplasticity of product etc..
The invention has the following advantages that
(1) it is that raw material prepares gelatinized starch dough, and then obtains not protein-contg food that starch, which can be used, in the present invention, because
This staple food products particularly suitable as phenylketonuria patient；
(2) have the advantages that not roll banding in subsequent calender line using the dough that gelatinization technique of the invention is prepared,
The operating characteristics for improving dough processing, improves the convenience of operation.
The present invention will be hereafter illustrated in a manner of specific embodiment.It should be understood that these embodiments are only illustrative, and
The unrestricted present invention.Used material, device and method in embodiment, unless otherwise stated, being this field routine
Material, device and method.
1, raw material
Buckwheat, moisture 14.34%, benefit sea (Shijiazhuang) cereal and oil industry Co., Ltd provide；
Rice meal, moisture 14.18%, beneficial Hai Jiali (Panjin) cereal and oil industry Co., Ltd provide, common dry pulverization process, mistake
100 meshes；
Cornstarch, moisture 10.41%, treasured is at starch；
Tapioca, moisture 9.37%, rose board tapioca.
2, instrument and equipment
Vacuum pre-gelatinized device, water-bath, vacuum rotary evaporator: SENCO, model: R206；
High temperature high pressure device, high-pressure sterilizing pot: Shanghai Bo Xun industry Technology Co., Ltd., model: YXQ-LS-100A；
Atmospheric cookers, common steamer；
Noodles rolling equipment, common noodle press: Beijing Dongfu Jiuheng Instrument Technology Co., Ltd., model: IMTD-168/
140；
Fast tester for water content: SARTORIUS, model: MA150.
3, test method
Gelatinization degree measurement is digested using TAKA, and the method for titration is tested, specific as follows:
1) take butt sample 1.000g be sieved after sample, be placed in the triangular flask of two 100ml, be respectively labeled as A1,
A2 separately takes 1 100ml triangular flask not to be loaded and makees blank, be designated as B, 50ml distilled water is respectively added into three bottles；A1 is placed in boiling
It is gelatinized 20min in water-bath, is then rapidly cooled to room temperature.
2) 5% Taka amylase 5ml is respectively added into three bottles with pipette, is kept the temperature in 37~38 DEG C of waters bath with thermostatic control
2h (every 15min stirring is primary), is then rapidly added 1mol/L HCl solution 2ml into 3 triangular flasks with pipette, at three
Constant volume in the volumetric flask of 100ml, then filtered with triangular funnel.
3) filtrate 10ml is respectively taken with pipette, is respectively placed in 3 100ml tool plug ground triangular flasks, it is accurate with pipette
0.1mol/L iodine solution 10ml and 0.1mol/L NaOH18ml is added, then jumps a queue and stands 15min.10% is added with pipette afterwards
H2SO4 2ml is titrated with 0.1mol/l hypo solution, and 1% starch solution work is added when color is designated as faint yellow and refers to
Show agent, continues to titrate blue disappearance, record volume V.
It is following to calculate gelatinization degree:
Gelatinization degree=(V0-V2)/(V0-V1)
In formula: V0 --- the volume of sodium thiosulfate standard solution consumed by blank test, ml；
V1 --- the volume of sodium thiosulfate standard solution consumed by A1 sample, ml；
V2 --- the volume of sodium thiosulfate standard solution consumed by A2 sample, ml.
4, calendering technology
First pressure roller spacing is adjusted to the raw material between 1.6-1.8mm, being subsequently poured into pre-gelatinized processing and is rolled, it is compound
Calendering 3 times, is pressed into uniform sheet；Then it is sequentially adjusted in pressure roller spacing again to 1.5mm, 1.3mm, 1.1mm and 1.0mm, finally
It is cut into noodles.
5, drying process
The prebake stage, 35 DEG C of temperature, humidity 75%, time 0.5h；
Main drying stage, temperature 45 C, humidity 70%, time 2h；
Secondary drying stage, 30 DEG C of temperature, humidity 70%, time 0.5h；
Cooling section, 25 DEG C of temperature, humidity 65%, time 1h.
Embodiment one
Buckwheat 300g is weighed, is put into dough mixing machine, the pure water 135g of buckwheat weight 45% is slowly added into, sufficiently stirs
10min is mixed, then will be transferred in vacuum pre-gelatinized device with good face wadding, 80 DEG C of temperature of water-bath are controlled, when temperature reaches
At 80 DEG C, vacuum pump is opened, adjusting vacuum degree is -0.8bar, starts timing 30min, heats while stirring, and is had in the process a small amount of
Moisture is distilled out of, and when the time reaching 30min, vacuum breaker removes vacuum pre-gelatinized device, raw material is poured out and (measures the condition
46.4%) gelatinization degree of raw material obtained by lower is.The resulting buckwheat of pre-gelatinized processing is as shown in Figure 2.
Then it by the compound calendering of the buckwheat of the pre-gelatinized, is made with a thickness of the face 1.0mm band, slitting, again through prebake rank
Section, 35 DEG C of temperature, humidity 75%, time 0.5h；Main drying stage, temperature 45 C, humidity 70%, time 2h；Secondary drying stage,
30 DEG C of temperature, humidity 70%, time 0.5h；Cooling section, 25 DEG C of temperature, humidity 65%, time 1h, packaging.Fig. 3 shows calendering
Schematic diagram, Fig. 4 show 100% noodle prepared from buckwheat being thus prepared.
Embodiment two
Cornstarch 300g is weighed, is put into dough mixing machine, the pure water 165g of cornstarch weight 55% is slowly added into, fills
Divide stirring 10min, then will be transferred in vacuum pre-gelatinized device with good face wadding, and control 95 DEG C of temperature of water-bath, work as temperature
When reaching 95 DEG C, vacuum pump is opened, adjusting vacuum degree is -0.4bar, starts timing 30min, heats while stirring, have in the process
A small amount of moisture is distilled out of, and is condensed out, and when the time reaching 30min, vacuum breaker removes vacuum pre-gelatinized device, by raw material
Pour out (gelatinization degree of raw material obtained by measuring under this condition is 53.6%).Pre-gelatinized handles resulting cornstarch such as Fig. 5 institute
Show.
Then the compound calendering of the cornstarch of the pre-gelatinized is made with a thickness of the face 1.0mm band, slitting, again through prebake rank
Section, 35 DEG C of temperature, humidity 75%, time 0.5h；Main drying stage, temperature 45 C, humidity 70%, time 2h；Secondary drying stage,
30 DEG C of temperature, humidity 70%, time 0.5h；Cooling section, 25 DEG C of temperature, humidity 65%, time 1h, packaging.Fig. 6 shows calendering
Schematic diagram, Fig. 7 show that 100% cornstarch noodles being thus prepared, Fig. 8 show the photograph after the cornstarch noodles boiling
Piece.
Embodiment three
Cornstarch and each 150g of tapioca are weighed, is put into dough mixing machine, the pure of starch weight 50% is slowly added into
10min is sufficiently stirred in water 150g, then will be transferred in vacuum pre-gelatinized device with good face wadding, controls the temperature 87 of water-bath
DEG C, when temperature reaches 87 DEG C, vacuum pump is opened, adjusting vacuum degree is -0.6bar, starts timing 30min, Bian Jiare is stirred on side
It mixes, there is a small amount of moisture to be distilled out of in the process, and condense out, when the time reaching 30min, vacuum breaker removes vacuum pre-gelatinized
Raw material is poured out (gelatinization degree of raw material obtained by measuring under this condition is 49.6%) by device.The resulting starch of pre-gelatinized processing
Product is in loose powder state, slightly spherical small group.
Then compound calendering is made with a thickness of the face 1.0mm band, slitting, again through the prebake stage, and 35 DEG C of temperature, humidity
75%, time 0.5h；Main drying stage, temperature 45 C, humidity 70%, time 2h；Secondary drying stage, 30 DEG C of temperature, humidity
70%, time 0.5h；Cooling section, 25 DEG C of temperature, humidity 65%, time 1h, packaging.The results show that noodles are easy molding, do not glue
Roller, and face band high resilience, can normally cut, no adhesion phenomenon.The noodles of boiling are smooth, elastic foot, do not stick to one's teeth, in good taste
In common liner, noodles are transparent.
Example IV
Rice meal 300g is weighed, is put into dough mixing machine, the pure water 135g of rice meal weight 45% is slowly added into, sufficiently stirs
10min is mixed, then will be transferred in vacuum pre-gelatinized device with good face wadding, 90 DEG C of temperature of water-bath are controlled, when temperature reaches
At 90 DEG C, vacuum pump is opened, adjusting vacuum degree is -0.5bar, starts timing 35min, heats while stirring, have in the process
Moisture is distilled out of, and is condensed out, and when the time reaching 35min, vacuum breaker removes vacuum pre-gelatinized device, raw material is poured out
(gelatinization degree of raw material obtained by measuring under this condition is 50.1%), the resulting cornstarch of pre-gelatinized processing is in loose powder state,
Slightly spherical small group.
Then compound calendering is made with a thickness of the face 1.0mm band, slitting, again through the prebake stage, and 35 DEG C of temperature, humidity
75%, time 0.5h；Main drying stage, temperature 45 C, humidity 70%, time 2h；Secondary drying stage, 30 DEG C of temperature, humidity
70%, time 0.5h；Cooling section, 25 DEG C of temperature, humidity 65%, time 1h, packaging.The results show that noodles are easy molding, do not glue
Roller, and face band high resilience, can normally cut, no adhesion phenomenon.The noodles of boiling are smooth, it is flexible, do not stick to one's teeth, mouthfeel connects
Nearly straight rice-flour noodles, noodles are slightly transparent.
Embodiment five
Buckwheat 300g is weighed, is put into dough mixing machine, the pure water 135g of buckwheat weight 45% is slowly added into, sufficiently stirs
10min is mixed, then will be transferred in vacuum pre-gelatinized device with good face wadding, 90 DEG C of temperature of water-bath are controlled, when temperature reaches
At 90 DEG C, vacuum pump is opened, adjusting vacuum degree is -0.5bar, starts timing 35min, heats while stirring, have in the process
Moisture is distilled out of, and is condensed out, and when the time reaching 35min, vacuum breaker removes vacuum pre-gelatinized device, raw material is poured out
(gelatinization degree of raw material obtained by measuring under this condition is 47.8%), the resulting buckwheat of pre-gelatinized processing is in loose powder state, slightly
There is spherical small group.
Then compound calendering is made with a thickness of the face 1.0mm band, slitting, again through the prebake stage, and 35 DEG C of temperature, humidity
75%, time 0.5h；Main drying stage, temperature 45 C, humidity 70%, time 2h；Secondary drying stage, 30 DEG C of temperature, humidity
70%, time 0.5h；Cooling section, 25 DEG C of temperature, humidity 65%, time 1h, packaging.The results show that noodles are easy molding, do not glue
Roller, and face band high resilience, can normally cut, no adhesion phenomenon.The noodles of boiling are smooth, it is flexible, do not stick to one's teeth, it is in good taste
In general buck wheat face.
Embodiment six
Cornstarch 300g is weighed, is put into dough mixing machine, the pure water 156g of cornstarch weight 52% is slowly added into, fills
Divide stirring 10min, then will be transferred in vacuum pre-gelatinized device with good face wadding, and control 90 DEG C of temperature of water-bath, work as temperature
When reaching 90 DEG C, vacuum pump is opened, adjusting vacuum degree is -0.6bar, starts timing 35min, heats while stirring, have in the process
A small amount of moisture is distilled out of, and is condensed out, and when the time reaching 35min, vacuum breaker removes vacuum pre-gelatinized device, by raw material
(gelatinization degree of raw material obtained by measuring under this condition is 52.4%) is poured out, the resulting cornstarch of pre-gelatinized processing is in loose powder shape
State, slightly spherical small group.
Then compound calendering is made with a thickness of the face 1.0mm band, slitting, again through the prebake stage, and 35 DEG C of temperature, humidity
75%, time 0.5h；Main drying stage, temperature 45 C, humidity 70%, time 2h；Secondary drying stage, 30 DEG C of temperature, humidity
70%, time 0.5h；Cooling section, 25 DEG C of temperature, humidity 65%, time 1h, packaging.The results show that noodles are easy molding, do not glue
Roller, and face band high resilience, can normally cut, no adhesion phenomenon.The noodles of boiling are smooth, elastic foot, do not stick to one's teeth, in good taste
In common liner, noodles are transparent.
Embodiment seven
Buckwheat 300g is weighed, is put into dough mixing machine, the pure water 135g of buckwheat weight 45% is slowly added into, sufficiently stirs
10min is mixed, then will be transferred in vacuum pre-gelatinized device with good face wadding, 90 DEG C of temperature of water-bath are controlled, when temperature reaches
At 90 DEG C, vacuum pump is opened, adjusting vacuum degree is -0.4bar, starts timing 35min, heats while stirring, and is had in the process a small amount of
Moisture is distilled out of, and when the time reaching 35min, vacuum breaker removes vacuum pre-gelatinized device, raw material is poured out and (measures the condition
35.8%) gelatinization degree of raw material obtained by lower is.The resulting buckwheat of pre-gelatinized processing is in loose powder state, slightly spherical small group.
Then it by the compound calendering of the buckwheat of the pre-gelatinized, is made with a thickness of the face 1.3mm band, slitting, again through prebake rank
Section, 35 DEG C of temperature, humidity 75%, time 0.5h；Main drying stage, temperature 45 C, humidity 70%, time 2h；Secondary drying stage,
30 DEG C of temperature, humidity 70%, time 0.5h；Cooling section, 25 DEG C of temperature, humidity 65%, time 1h, packaging.The results show that noodles
It is easy molding, not roll banding, and face band high resilience, can normally cut, no adhesion phenomenon.The noodles of boiling are smooth, it is flexible,
It does not stick to one's teeth, mouthfeel is better than general buck wheat face.
Embodiment eight
Cornstarch 300g is weighed, is put into dough mixing machine, the pure water 65g of cornstarch weight 55% is slowly added into, fills
Divide stirring 10min, then will be transferred in vacuum pre-gelatinized device with good face wadding, and control 90 DEG C of temperature of water-bath, work as temperature
When reaching 90 DEG C, vacuum pump is opened, adjusting vacuum degree is -0.6bar, starts timing 30min, heats while stirring, have in the process
A small amount of moisture is distilled out of, and is condensed out, and when the time reaching 30min, vacuum breaker removes vacuum pre-gelatinized device, by raw material
(gelatinization degree of raw material obtained by measuring under this condition is 36.3%) is poured out, the resulting cornstarch of pre-gelatinized processing is in loose powder shape
State, slightly spherical small group.
Then compound calendering is made with a thickness of the face 1.0mm band, slitting, again through the prebake stage, and 35 DEG C of temperature, humidity
75%, time 0.5h；Main drying stage, temperature 45 C, humidity 70%, time 2h；Secondary drying stage, 30 DEG C of temperature, humidity
70%, time 0.5h；Cooling section, 25 DEG C of temperature, humidity 65%, time 1h, packaging.The results show that noodles are easy molding, do not glue
Roller, and face band high resilience, can normally cut, no adhesion phenomenon.The noodles of boiling are smooth, elastic foot, do not stick to one's teeth, in good taste
In common liner, noodles are transparent.
Comparative example 1
Cornstarch 300g is weighed, is put into dough mixing machine, the pure water 165g of cornstarch weight 55% is slowly added into, fills
Divide stirring 10min, then will be transferred in vacuum pre-gelatinized device with good face wadding, and control 98 DEG C of temperature of water-bath, work as temperature
When reaching 98 DEG C, vacuum pump is opened, adjusting vacuum degree is -0.95bar, starts timing 30min, heats while stirring, in the process
There is large quantity of moisture to be distilled out of, and condense out, when the time reaching 30min, vacuum breaker removes vacuum pre-gelatinized device, will be former
Material is poured out (gelatinization degree of raw material obtained by measuring under this condition is 39.4%), then compound calendering, since moisture is too low, and it is several
It is inviscid and can not calendering formation, following experiment cannot be continued.
Comparative example 2
Cornstarch 300g is weighed, is put into dough mixing machine, the pure water 165g of cornstarch weight 55% is slowly added into, fills
Divide stirring 10min, then will be transferred in vacuum pre-gelatinized device with good face wadding, and control 75 DEG C of temperature of water-bath, work as temperature
When reaching 75 DEG C, vacuum pump is opened, adjusting vacuum degree is -0.15bar, starts timing 30min, heats while stirring, in the process
It is distilled out of almost without steam, when the time reaching 30min, vacuum breaker removes vacuum pre-gelatinized device, and raw material is poured out and (is surveyed
The gelatinization degree of raw material obtained by obtaining under this condition is 36.5%) then compound calendering, since viscosity is too low, and can not be rolled into
Type.
Comparative example 3
Cornstarch 3500g is weighed, is put into dough mixing machine, the pure water 1575g of cornstarch weight 45% is slowly added into,
10min is sufficiently stirred, then will be shifted in autoclave sterilization pot (bed of material is thicker, about 30cm) with good face wadding, adjust work
Temperature is 121 DEG C, handles time 40min, is when temperature reaches 121 DEG C, starts timing 40min, when the time reaching 40min,
Pressure is down to normal pressure, opens autoclave, top and periphery material are removed, autoclave intermediate material is only taken (to survey by manual exhaust
48.9%) gelatinization degree of raw material obtained by obtaining under this condition is that then compound calendering prepares dough sheet, but since material is tacky, glue
Roller phenomenon is very serious, can not tabletting.
Comparative example 4
Cornstarch 500g is weighed, is put into dough mixing machine, the pure water 250g of cornstarch weight 50% is slowly added into, fills
Divide stirring 10min, then will be transferred in normal pressure steamer (bed of material is thicker, about 2cm) with good face wadding, and when the water is boiling, start
Timing 10min closes power supply when the time reaching 10min, opens steamer, takes out raw material (raw material obtained by measuring under this condition
Gelatinization degree be 51.7%), then compound calendering prepares dough sheet, but since material is tacky, roll banding phenomenon is very serious, can not press
Piece.As a result as shown in Figures 9 and 10.
Comparative example 5
The step of preparing pre-gelatinized starch of embodiment 8 is repeated under conditions of vacuum degree -0.98bar, temperature 60 C, by
Moisture evaporation is very fast under condition of high vacuum degree, and temperature is lower, and starch can hardly be gelatinized, therefore can not carry out subsequent
Sheeting operation.
Claims (10)
1. a kind of starch gelatinization method, which is characterized in that the described method includes: starch or starch-containing dough are placed in 65~95 DEG C
Temperature and -0.8~-0.2bar vacuum degree under be gelatinized, obtain 35~60% gelatinization degree after release vacuum state, pasted
Change starch dough or the dough containing gelatinized starch.
2. starch gelatinization method as described in claim 1, which is characterized in that
The temperature is 80~95 DEG C, preferably 85~95 DEG C；And/or
The vacuum degree is -0.8~-0.4bar；And/or
The gelatinization degree is 40~60%, preferably 45~55%；And/or
The gelatinization time is 10~50 minutes, preferably 15~40 minutes, more preferable 25~40 minutes；
Preferably, which comprises dough is placed under 80~95 DEG C and -0.8~-0.4bar and is gelatinized, gelatinization process
Middle stirring releases vacuum after obtaining 40~60% gelatinization degree.
3. starch gelatinization method as claimed in claim 1 or 2, which is characterized in that
The starch is selected from: rice starch, green starch, tapioca, sweet potato starch, starch from sweet potato, potato starch, wheat
One of starch, water caltrop starch, Rhizoma Nelumbinis starch and cornstarch or any a variety of mixture.
4. starch gelatinization method as claimed in claim 3, which is characterized in that the wheat starch is selected from: buckwheat starch, wheat
One of starch, oat starch, barley starch, highland barley starch or any a variety of mixture.
5. such as starch gelatinization method of any of claims 1-4, which is characterized in that in the dough, the dosage of water
It is the 35~65% of starch weight, preferably 40~60%.
6. the gelatinized starch dough that is prepared using method of any of claims 1-5 or containing gelatinized starch
Dough.
7. a kind of starch composites, which is characterized in that the starch composites include gelatinized starch dough as claimed in claim 6
Or the dough containing gelatinized starch.
8. a kind of food, which is characterized in that the food is comprising gelatinized starch dough as claimed in claim 6 or contains gelatinized starch
Dough, or using gelatinized starch dough as claimed in claim 6 or dough containing gelatinized starch or comprising described in claim 6
Gelatinized starch dough or the starch composites of the dough containing gelatinized starch be prepared；
Preferably, the food is Flour product.
9. a kind of preparation method of Flour product, which is characterized in that the described method includes:
Gelatinized starch dough is prepared using starch gelatinization method of any of claims 1-5 or containing gelatinized starch
Dough, and the step of preparation-obtained gelatinized starch dough or dough containing gelatinized starch are rolled, Flour product are made；Or
The step of Flour product is made in gelatinized starch dough as claimed in claim 6 or the dough calendering containing gelatinized starch.
10. preparation method as claimed in claim 9, which is characterized in that the Flour product is noodles, and the method includes in face
Rolled in rolling equipment, gelatinized starch dough or the dough containing gelatinized starch are pressed into required shape, are finally cut into face
Item and optionally dry step；
Preferably, the drying includes:
The prebake stage, 33~37 DEG C of temperature, humidity 70~80%, the time 15~45 minutes；
Main drying stage, 42~48 DEG C of temperature, humidity 65~75%, the time 1~3 hour；
Secondary drying stage, 28~32 DEG C of temperature, humidity 65~75%, the time 15~45 minutes；
Cooling section, room temperature, humidity 60~70%, the time 30~90 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810021962.3A CN110013025B (en) | 2018-01-10 | 2018-01-10 | Starch gelatinization method and product thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810021962.3A CN110013025B (en) | 2018-01-10 | 2018-01-10 | Starch gelatinization method and product thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN110013025A true CN110013025A (en) | 2019-07-16 |
| CN110013025B CN110013025B (en) | 2022-05-31 |
Family
ID=67187943
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810021962.3A Active CN110013025B (en) | 2018-01-10 | 2018-01-10 | Starch gelatinization method and product thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110013025B (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5916616A (en) * | 1995-08-11 | 1999-06-29 | Nakano Vinegar Co., Ltd. | Process for producing starch noodles by extrusion |
| JP2007068533A (en) * | 2005-08-08 | 2007-03-22 | Matsutani Chem Ind Ltd | Starch noodles and method for producing the same |
| KR100727252B1 (en) * | 2006-07-04 | 2007-06-11 | 주식회사오뚜기 | Chinese noodles containing no alum and a method of manufacturing the same |
| CN101142932A (en) * | 2006-06-30 | 2008-03-19 | 卡夫食品集团公司 | Production of whole grain-containing composite food products |
| CN104710633A (en) * | 2015-03-17 | 2015-06-17 | 江南大学 | Method for utilizing B-type starch as carrier to encapsulate guest molecules, as well as product and application of method |
| CN105481987A (en) * | 2015-12-28 | 2016-04-13 | 河南飞天农业开发股份有限公司 | Method for preparing pregelatinized starch from wheat B starch |
| CN105639534A (en) * | 2015-12-31 | 2016-06-08 | 武汉市江声科技有限公司 | Method for preparing potato staple food raw material powder |
-
2018
- 2018-01-10 CN CN201810021962.3A patent/CN110013025B/en active Active
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5916616A (en) * | 1995-08-11 | 1999-06-29 | Nakano Vinegar Co., Ltd. | Process for producing starch noodles by extrusion |
| JP2007068533A (en) * | 2005-08-08 | 2007-03-22 | Matsutani Chem Ind Ltd | Starch noodles and method for producing the same |
| CN101142932A (en) * | 2006-06-30 | 2008-03-19 | 卡夫食品集团公司 | Production of whole grain-containing composite food products |
| KR100727252B1 (en) * | 2006-07-04 | 2007-06-11 | 주식회사오뚜기 | Chinese noodles containing no alum and a method of manufacturing the same |
| CN104710633A (en) * | 2015-03-17 | 2015-06-17 | 江南大学 | Method for utilizing B-type starch as carrier to encapsulate guest molecules, as well as product and application of method |
| CN105481987A (en) * | 2015-12-28 | 2016-04-13 | 河南飞天农业开发股份有限公司 | Method for preparing pregelatinized starch from wheat B starch |
| CN105639534A (en) * | 2015-12-31 | 2016-06-08 | 武汉市江声科技有限公司 | Method for preparing potato staple food raw material powder |
Non-Patent Citations (3)
| Title |
|---|
| ISAO MARUTA 等: "Enzymic digestibility of reduced-pressurized， heat-moisture treated starch", 《FOOD CHEMISTRY》 * |
| 刘灿召 等: "热液处理淀粉的研究现状", 《中国粮油学报》 * |
| 徐忠 等: "热液处理对淀粉性质的影响研究", 《食品工业科技》 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN110013025B (en) | 2022-05-31 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Li et al. | Effect of vacuum mixing on the quality characteristics of fresh noodles | |
| CN102018011B (en) | Gluten protein substitute and application thereof | |
| Milde et al. | Incorporation of xanthan gum to gluten-free pasta with cassava starch. Physical, textural and sensory attributes | |
| US20100297324A1 (en) | Powder composition of korean panake using rice powder | |
| CN101228930A (en) | Method for preparing fresh and waterish rice flour using low value rice as raw material | |
| CN103271283A (en) | Sanqing noodles and preparation method thereof | |
| CN105831564A (en) | Noodle flour with high content of dietary fibers of wheat bran | |
| CN105660796A (en) | Crispy cereal biscuits and making method thereof | |
| CN109315684A (en) | Two-component starch self-rising flour, two-component flour self-rising flour and preparation method thereof | |
| Cui et al. | Changes in structure and phenolic profiles during processing of steamed bread enriched with purple sweetpotato flour | |
| CN104996909B (en) | A kind of special low albumen sorghum noodles of Diabetic Nephropathy patients and preparation method thereof | |
| KR101245302B1 (en) | Composition for Manufacturing Gluten-free Rice Madeira Cake and Manufacturing Method Thereof | |
| CN110313586A (en) | A kind of low GI high accounting purple sweet potato flour noodle and preparation method thereof | |
| CN101039593B (en) | Method of processing wheat flour, processed wheat flour obtained by the method and food utilizing the processed wheat flour | |
| CN108201060A (en) | A kind of low GI functions noodles and preparation method thereof | |
| Guo et al. | The optimum cooking time: A possible key index for predicting the deterioration of fresh white-salted noodle | |
| CN110013025A (en) | Starch gelatinization method and its product | |
| Walde et al. | Development of multigrain chapatti with spices mix to enhance the nutritional values and their storage study | |
| Huang | Steamed bread | |
| CN102028222A (en) | Soya bean lecithin chewable tablets | |
| CN108719788A (en) | A kind of tealeaves fermentation noodles and preparation method thereof | |
| EP1854358A1 (en) | Compositions and sour doughs for baking low glycemic index bakery products and products thereof | |
| Koubaier et al. | Cake quality evaluation made of wheat–lentil flour blends | |
| CN103404789A (en) | Noodle and standard meal and application thereof in diabetes detection and diagnosis | |
| KR20140085711A (en) | Method for producing cookie using Makgeolli Suljigemi |
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 | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |