CN111264812A - Cold water soluble instant lotus root starch, its production method and use - Google Patents
Cold water soluble instant lotus root starch, its production method and use Download PDFInfo
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- CN111264812A CN111264812A CN202010197852.XA CN202010197852A CN111264812A CN 111264812 A CN111264812 A CN 111264812A CN 202010197852 A CN202010197852 A CN 202010197852A CN 111264812 A CN111264812 A CN 111264812A
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- lotus root
- root starch
- cold water
- mass
- starch
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- 240000002853 Nelumbo nucifera Species 0.000 title claims abstract description 215
- 235000006508 Nelumbo nucifera Nutrition 0.000 title claims abstract description 215
- 229920002472 Starch Polymers 0.000 title claims abstract description 214
- 239000008107 starch Substances 0.000 title claims abstract description 214
- 235000019698 starch Nutrition 0.000 title claims abstract description 214
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 33
- 238000004519 manufacturing process Methods 0.000 title description 3
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims abstract description 25
- 238000002156 mixing Methods 0.000 claims abstract description 25
- 238000001035 drying Methods 0.000 claims abstract description 23
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 21
- 239000000194 fatty acid Substances 0.000 claims abstract description 21
- 229930195729 fatty acid Natural products 0.000 claims abstract description 21
- -1 sucrose fatty acid ester Chemical class 0.000 claims abstract description 21
- 238000007873 sieving Methods 0.000 claims abstract description 20
- 238000002360 preparation method Methods 0.000 claims abstract description 15
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 13
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 13
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 13
- 238000000465 moulding Methods 0.000 claims abstract description 13
- 229930006000 Sucrose Natural products 0.000 claims abstract description 12
- 239000000463 material Substances 0.000 claims abstract description 12
- 239000000377 silicon dioxide Substances 0.000 claims abstract description 12
- 239000005720 sucrose Substances 0.000 claims abstract description 12
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims abstract description 10
- 235000012239 silicon dioxide Nutrition 0.000 claims abstract description 10
- 239000001506 calcium phosphate Substances 0.000 claims abstract description 9
- 239000000378 calcium silicate Substances 0.000 claims abstract description 9
- 229910052918 calcium silicate Inorganic materials 0.000 claims abstract description 9
- OYACROKNLOSFPA-UHFFFAOYSA-N calcium;dioxido(oxo)silane Chemical compound [Ca+2].[O-][Si]([O-])=O OYACROKNLOSFPA-UHFFFAOYSA-N 0.000 claims abstract description 9
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 claims abstract description 9
- 229940078499 tricalcium phosphate Drugs 0.000 claims abstract description 9
- 229910000391 tricalcium phosphate Inorganic materials 0.000 claims abstract description 9
- 235000019731 tricalcium phosphate Nutrition 0.000 claims abstract description 9
- 235000013305 food Nutrition 0.000 claims abstract description 8
- ZLNQQNXFFQJAID-UHFFFAOYSA-L magnesium carbonate Chemical compound [Mg+2].[O-]C([O-])=O ZLNQQNXFFQJAID-UHFFFAOYSA-L 0.000 claims abstract description 8
- 239000001095 magnesium carbonate Substances 0.000 claims abstract description 8
- 229910000021 magnesium carbonate Inorganic materials 0.000 claims abstract description 8
- 244000269722 Thea sinensis Species 0.000 claims abstract description 4
- 235000013361 beverage Nutrition 0.000 claims abstract description 4
- 235000012054 meals Nutrition 0.000 claims abstract description 4
- 235000013336 milk Nutrition 0.000 claims abstract description 4
- 239000008267 milk Substances 0.000 claims abstract description 4
- 210000004080 milk Anatomy 0.000 claims abstract description 4
- 239000007787 solid Substances 0.000 claims abstract description 4
- 239000000843 powder Substances 0.000 claims description 20
- 239000008187 granular material Substances 0.000 claims description 16
- 239000000203 mixture Substances 0.000 claims description 16
- 238000000034 method Methods 0.000 claims description 14
- 239000002002 slurry Substances 0.000 claims description 11
- 238000009835 boiling Methods 0.000 claims description 9
- 238000000498 ball milling Methods 0.000 claims description 8
- 229920000881 Modified starch Polymers 0.000 claims description 2
- 239000004368 Modified starch Substances 0.000 claims description 2
- 238000001125 extrusion Methods 0.000 claims description 2
- 235000019426 modified starch Nutrition 0.000 claims description 2
- 230000001007 puffing effect Effects 0.000 claims description 2
- 238000001694 spray drying Methods 0.000 claims description 2
- 238000005303 weighing Methods 0.000 claims description 2
- 238000005469 granulation Methods 0.000 abstract description 11
- 230000003179 granulation Effects 0.000 abstract description 11
- 230000008859 change Effects 0.000 abstract description 3
- 239000002270 dispersing agent Substances 0.000 abstract description 2
- 239000003795 chemical substances by application Substances 0.000 description 6
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000033228 biological regulation Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 235000021404 traditional food Nutrition 0.000 description 2
- TUSDEZXZIZRFGC-UHFFFAOYSA-N 1-O-galloyl-3,6-(R)-HHDP-beta-D-glucose Natural products OC1C(O2)COC(=O)C3=CC(O)=C(O)C(O)=C3C3=C(O)C(O)=C(O)C=C3C(=O)OC1C(O)C2OC(=O)C1=CC(O)=C(O)C(O)=C1 TUSDEZXZIZRFGC-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 239000001263 FEMA 3042 Substances 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- LRBQNJMCXXYXIU-PPKXGCFTSA-N Penta-digallate-beta-D-glucose Natural products OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-PPKXGCFTSA-N 0.000 description 1
- 238000005054 agglomeration Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 206010003246 arthritis Diseases 0.000 description 1
- 235000004251 balanced diet Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 230000000740 bleeding effect Effects 0.000 description 1
- 239000006172 buffering agent Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 210000000845 cartilage Anatomy 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000002274 desiccant Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 239000003623 enhancer Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 239000000834 fixative Substances 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 229940095686 granule product Drugs 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 230000007721 medicinal effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- LRBQNJMCXXYXIU-NRMVVENXSA-N tannic acid Chemical compound OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-NRMVVENXSA-N 0.000 description 1
- 229940033123 tannic acid Drugs 0.000 description 1
- 235000015523 tannic acid Nutrition 0.000 description 1
- 229920002258 tannic acid Polymers 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
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- A23L2/39—Dry compositions
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
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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
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
- A23L3/3517—Carboxylic acid esters
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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
- A23L3/3562—Sugars; Derivatives thereof
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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
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/42—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution with addition of chemicals before or during drying
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
- A23P10/43—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added using anti-caking agents or agents improving flowability, added during or after formation of the powder
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
- A23P10/47—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added using additives, e.g. emulsifiers, wetting agents or dust-binding agents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Engineering & Computer Science (AREA)
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- Health & Medical Sciences (AREA)
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- Chemical Kinetics & Catalysis (AREA)
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Abstract
The invention relates to an instant lotus root starch capable of being mixed with cold water, a preparation method and application thereof, wherein the instant lotus root starch comprises the following components: lotus root starch, maltodextrin, silicon dioxide, sucrose fatty acid ester, triglycerol fatty acid ester, tricalcium phosphate, magnesium carbonate, calcium silicate and monoglyceride. The preparation method comprises the steps of size mixing, pasting and drying, crushing and sieving, mixing of a dispersing agent, granulation and molding and drying. The instant lotus root starch can be quickly dissolved in cold water; the preparation method has low implementation cost and strong industrial feasibility, and does not change the characteristics of the lotus root starch; the instant lotus root starch can be used as a main material, an auxiliary material or a base material to be applied to various solid beverages, milk tea or meal replacement foods.
Description
Technical Field
The invention belongs to the field of food processing and application, and particularly relates to cold water-soluble instant lotus root starch, a preparation method and application thereof.
Background
The lotus root starch is a traditional nourishing food which is reputed for a long time, contains rich microelements such as iron and calcium and also contains a large amount of tannic acid, has the effects of clearing heat and cooling blood, relaxing bowels and relieving diarrhea, tonifying spleen and stimulating appetite, benefiting blood and promoting granulation, and stopping bleeding and removing blood stasis, and is particularly suitable for patients, lying-in women, old and young physically weak people to eat. The lotus root powder has high nutritive value and good medical effect, and is a traditional food which is well loved by consumers all the time.
At present, lotus root starch products in the market are in a pure lotus root starch form or are matched with nuts and fruits and are required to be soaked in cold water and then mixed with boiling water, the mixing mode is complicated and inconvenient, the scale of the lotus root starch industry is not large all the time, the lotus root starch products are only sold as traditional food packages, and the annual consumption and the application of the lotus root starch in the food processing industry are very limited.
At present, most researches on instant lotus root starch are methods of adding auxiliary materials for granulation and adding crude fibers for granulation, and Chinese patent 201310583509.9 discloses a preparation method of instant lotus root starch, wherein a mode of combining roller drying and boiling granulation is adopted to obtain an instant lotus root starch product which can be directly packaged and sold. Chinese patent No. 201110140809.0 discloses a method for preparing instant lotus root starch, which is prepared by granulating lotus root starch with white granulated sugar and maltodextrin to obtain a lotus root starch product which can be mixed with hot water of more than 90 degrees at one time. The former method is difficult to produce and apply in large scale due to the influence of the efficiency and the operation cost of the granulator, and the latter method still needs high-temperature hot water for brewing, is easy to form the phenomenon of agglomeration and half-cooked during brewing, and can not well solve the problems existing in the brewing of the lotus root starch.
Disclosure of Invention
The invention aims to overcome the defects in the prior art and provide the instant lotus root starch capable of being brewed by cold water.
The invention also aims to provide a preparation method of the instant lotus root starch, which has low implementation cost and strong industrial feasibility and does not change the characteristics of the lotus root starch.
The third purpose of the invention is to provide the application of the instant lotus root starch which can be made by cold water in the food industry.
According to the technical scheme provided by the invention, the cold water-soluble instant lotus root starch comprises: the modified starch comprises lotus root starch, maltodextrin 10-30% of the mass of the lotus root starch, silicon dioxide 0.5-1.5% of the mass of the lotus root starch, sucrose fatty acid ester 0-1.5% of the mass of the lotus root starch, triglycerol fatty acid ester 0-1% of the mass of the lotus root starch, tricalcium phosphate 0-0.5% of the mass of the lotus root starch, magnesium carbonate 0-1% of the mass of the lotus root starch, calcium silicate 0-3% of the mass of the lotus root starch and monoglyceride 0-0.5% of the mass of the lotus root starch.
The preparation method of the instant lotus root starch capable of being brewed in cold water comprises the following steps:
a. weighing lotus root starch, adding water, and mixing to form lotus root starch slurry;
b. pasting and drying the lotus root starch slurry to obtain lotus root starch blocks;
c. crushing the lotus root starch blocks, and then sieving the crushed lotus root starch blocks with a 80-mesh sieve to obtain lotus root starch micro powder;
d. adding maltodextrin 10-30% of the weight of the lotus root starch micro powder, silicon dioxide 0.5-1.5% of the weight of the lotus root starch, sucrose fatty acid ester 0-1.5% of the weight of the lotus root starch, triglycerol fatty acid ester 0-1% of the weight of the lotus root starch, tricalcium phosphate 0-0.5% of the weight of the lotus root starch, magnesium carbonate 0-1% of the weight of the lotus root starch, calcium silicate 0-3% of the weight of the lotus root starch and monoglyceride 0-0.5% of the weight of the lotus root starch into the lotus root starch micro powder, and uniformly mixing to obtain a lotus root starch mixture;
e. and granulating, molding, sieving and drying the lotus root starch mixture to obtain lotus root starch granules.
Preferably, in the step a, the content of the lotus root starch in the lotus root starch slurry is 10 wt% -38 wt%.
Preferably, in the step b, the gelatinization drying mode is roller drying gelatinization, extrusion puffing gelatinization or spray drying gelatinization.
Preferably, in the step b, the temperature of the gelatinization drying is 65-74 ℃.
Preferably, in the step d, the blending manner adopts a single manner of mechanical blending or ball milling, crushing and blending or a combination of the two manners.
Preferably, in the step e, the lotus root starch mixture is granulated by boiling, the air inlet temperature is 100-110 ℃, the outlet temperature is 50-55 ℃, and the grain size of the lotus root starch is 10-60 meshes.
The instant lotus root starch which can be mixed with cold water is used as a main material, an auxiliary material or a base material in the industries of solid beverages, milk tea or meal replacement food.
The instant lotus root starch can be quickly dissolved in cold water; the preparation method has low implementation cost and strong industrial feasibility, and does not change the characteristics of the lotus root starch; the instant lotus root starch can be used as a main material, an auxiliary material or a base material to be applied to various solid beverages, milk tea or meal replacement foods.
Detailed Description
The present invention will be further described with reference to the following specific examples.
Example 1
The preparation method of the instant lotus root starch capable of being brewed in cold water comprises the following steps:
a. adding 4 kg of water into 1 kg of lotus root starch for size mixing to form lotus root starch size;
b. gelatinizing and drying the lotus root starch slurry by using a roller, wherein the barrel temperature is 130 ℃, and the rotating speed is 3r/min, so as to obtain lotus root starch blocks;
c. crushing the lotus root starch blocks, and then sieving the crushed lotus root starch blocks with a 80-mesh sieve to obtain lotus root starch micro powder;
d. adding maltodextrin 15% of the mass of the lotus root starch micro powder, silicon dioxide 0.5% of the mass of the lotus root starch and sucrose fatty acid ester SE-11 1% of the mass of the lotus root starch into the lotus root starch micro powder, and fully and uniformly mixing by ball milling to obtain a lotus root starch mixture;
e. and (3) granulating and molding the lotus root starch mixture by using a boiling granulator, wherein the air inlet temperature is 100 ℃, the air outlet temperature is 50 ℃, sieving by using a 60-mesh sieve after granulation and molding, and drying after sieving to obtain lotus root starch granules.
The finished lotus root starch granules obtained in example 1 can be rapidly dissolved and dispersed within 60s when added into a lotus root starch granule product at 30 ℃ to form a uniform and sticky lotus root starch solution.
Example 2
The preparation method of the instant lotus root starch capable of being brewed in cold water comprises the following steps:
a. adding 10 kg of water into 4 kg of lotus root starch for size mixing to form lotus root starch size;
b. gelatinizing and drying the lotus root starch slurry by using a roller, wherein the barrel temperature is 130 ℃, and the rotating speed is 3r/min, so as to obtain lotus root starch blocks;
c. crushing the lotus root starch blocks, and then sieving the crushed lotus root starch blocks with a 80-mesh sieve to obtain lotus root starch micro powder;
d. adding maltodextrin 15% of the mass of the lotus root starch micro powder, silicon dioxide 0.5% of the mass of the lotus root starch, monoglyceride 0.1% of the mass of the lotus root starch, triglycerol fatty acid ester 0.5% of the mass of the lotus root starch and tricalcium phosphate 0.1% of the mass of the lotus root starch into the lotus root starch micro powder, and fully and uniformly mixing by ball milling to obtain a lotus root starch mixture;
e. and (3) granulating and molding the lotus root starch mixture by using a boiling granulator, wherein the air inlet temperature is 105 ℃, the air outlet temperature is 53 ℃, sieving by using a 60-mesh sieve after granulation and molding, and drying after sieving to obtain lotus root starch granules.
The finished lotus root starch granules obtained in example 2 can be rapidly dissolved and dispersed within 50s when added into the lotus root starch granules at 20 ℃ to form a uniform and sticky lotus root starch solution.
Example 3
The preparation method of the instant lotus root starch capable of being brewed in cold water comprises the following steps:
a. adding 5 kg of water into 2 kg of lotus root starch for size mixing to form lotus root starch size;
b. gelatinizing and drying the lotus root starch slurry by using a roller, wherein the barrel temperature is 130 ℃, and the rotating speed is 3r/min, so as to obtain lotus root starch blocks;
c. crushing the lotus root starch blocks, and then sieving the crushed lotus root starch blocks with a 80-mesh sieve to obtain lotus root starch micro powder;
d. adding maltodextrin 20% of the mass of the lotus root starch micropowder, silicon dioxide 0.3% of the mass of the lotus root starch micropowder, monoglyceride 0.2% of the mass of the lotus root starch and calcium silicate 0.5% of the mass of the lotus root starch micropowder into the lotus root starch micropowder, and fully and uniformly mixing by ball milling to obtain a lotus root starch mixture;
e. and (3) granulating and molding the lotus root starch mixture by using a boiling granulator, wherein the air inlet temperature is 105 ℃, the air outlet temperature is 53 ℃, sieving by using a 60-mesh sieve after granulation and molding, and drying after sieving to obtain lotus root starch granules.
The finished lotus root starch granules obtained in example 3 can be rapidly dissolved and dispersed within 40s when added into the lotus root starch granules at 40 ℃ to form a uniform and sticky lotus root starch solution.
Example 4
The preparation method of the instant lotus root starch capable of being brewed in cold water comprises the following steps:
a. adding 5 kg of water into 3 kg of lotus root starch for size mixing to form lotus root starch size;
b. gelatinizing and drying the lotus root starch slurry by using a roller, wherein the barrel temperature is 130 ℃, and the rotating speed is 3r/min, so as to obtain lotus root starch blocks;
c. crushing the lotus root starch blocks, and then sieving the crushed lotus root starch blocks with a 80-mesh sieve to obtain lotus root starch micro powder;
d. adding maltodextrin 10% of the mass of the lotus root starch micro powder, silicon dioxide 1.5% of the mass of the lotus root starch, sucrose fatty acid ester SE-11 1.5% of the mass of the lotus root starch, triglycerol fatty acid ester 1% of the mass of the lotus root starch, tricalcium phosphate 0.5% of the mass of the lotus root starch, magnesium carbonate 1% of the mass of the lotus root starch, calcium silicate 3% of the mass of the lotus root starch and monoglyceride 0.5% of the mass of the lotus root starch into the lotus root starch micro powder, and fully and uniformly mixing by ball milling to obtain a lotus root starch mixture;
e. and (3) granulating and molding the lotus root starch mixture by using a boiling granulator, wherein the air inlet temperature is 105 ℃, the air outlet temperature is 53 ℃, sieving by using a 60-mesh sieve after granulation and molding, and drying after sieving to obtain lotus root starch granules.
The finished lotus root starch granules obtained in example 4 can be rapidly dissolved and dispersed within 40s when added into the lotus root starch granules at 40 ℃ to form a uniform and sticky lotus root starch solution.
Example 5
The preparation method of the instant lotus root starch capable of being brewed in cold water comprises the following steps:
a. adding 7 kg of water into 3 kg of lotus root starch for size mixing to form lotus root starch size;
b. gelatinizing and drying the lotus root starch slurry by using a roller, wherein the barrel temperature is 130 ℃, and the rotating speed is 3r/min, so as to obtain lotus root starch blocks;
c. crushing the lotus root starch blocks, and then sieving the crushed lotus root starch blocks with a 80-mesh sieve to obtain lotus root starch micro powder;
d. adding maltodextrin 10% of the mass of the lotus root starch micro powder, silicon dioxide 0.5% of the mass of the lotus root starch, sucrose fatty acid ester SE-11 0.5% of the mass of the lotus root starch, triglycerol fatty acid ester 0.5% of the mass of the lotus root starch, tricalcium phosphate 0.3% of the mass of the lotus root starch, magnesium carbonate 0.5% of the mass of the lotus root starch, calcium silicate 1% of the mass of the lotus root starch and monoglyceride 0.2% of the mass of the lotus root starch into the lotus root starch micro powder, and fully and uniformly mixing by ball milling to obtain a lotus root starch mixture;
e. and (3) granulating and molding the lotus root starch mixture by using a boiling granulator, wherein the air inlet temperature is 105 ℃, the air outlet temperature is 53 ℃, sieving by using a 60-mesh sieve after granulation and molding, and drying after sieving to obtain lotus root starch granules.
The finished lotus root starch granules obtained in example 5 can be rapidly dissolved and dispersed within 40s when added into the lotus root starch granules at 40 ℃ to form a uniform and sticky lotus root starch solution.
In the invention, one of the functions of the maltodextrin is taken as a filling agent, so that the cost of the instant lotus root starch can be reduced; the maltodextrin has the other functions of increasing the viscosity and facilitating granulation in the preparation process.
The silica functions as an anticaking agent during manufacture, however, for anticaking applications, the amount of silica used is very small. It helps to restore damage to joints and cartilage, such as arthritis, if taken with a normal balanced diet. In addition, it is beneficial to the health of the vessel wall. As with the excessive consumption of many vitamins, excessive intake of silica can also lead to side effects.
One of the functions of the sucrose fatty acid ester is as an emulsifier, the addition of the sucrose fatty acid ester can adjust the viscosity of the finished product of the instant lotus root starch, and the other function of the sucrose fatty acid ester is as an antistaling agent, and the addition of the sucrose fatty acid ester can play an antibacterial role.
The triglycerol fatty acid ester has the functions of emulsification, viscosity regulation, crystallization regulation, antibiosis and the like in the finished product of the instant lotus root starch.
Tricalcium phosphate is used as an anticaking agent, a buffering agent, a water retention agent, a stabilizing agent and a nutrition enhancer in the finished product of the instant lotus root starch.
Magnesium carbonate is used as a drying agent, a color fixative and an anti-caking agent in the finished product of the instant lotus root starch, and can also compensate magnesium element for a human body.
Calcium silicate is used as an anticaking agent in the finished product of the instant lotus root starch.
Monoglyceride is used as emulsifier, dispersant and thickener in instant lotus root starch product.
Claims (8)
1. An instant lotus root starch capable of being brewed by cold water, which is characterized by comprising: the modified starch comprises lotus root starch, maltodextrin 10-30% of the mass of the lotus root starch, silicon dioxide 0.5-1.5% of the mass of the lotus root starch, sucrose fatty acid ester 0-1.5% of the mass of the lotus root starch, triglycerol fatty acid ester 0-1% of the mass of the lotus root starch, tricalcium phosphate 0-0.5% of the mass of the lotus root starch, magnesium carbonate 0-1% of the mass of the lotus root starch, calcium silicate 0-3% of the mass of the lotus root starch and monoglyceride 0-0.5% of the mass of the lotus root starch.
2. The preparation method of the instant lotus root starch capable of being brewed in cold water comprises the following steps:
a. weighing lotus root starch, adding water, and mixing to form lotus root starch slurry;
b. pasting and drying the lotus root starch slurry to obtain lotus root starch blocks;
c. crushing the lotus root starch blocks, and then sieving the crushed lotus root starch blocks with a 80-mesh sieve to obtain lotus root starch micro powder;
d. adding maltodextrin 10-30% of the weight of the lotus root starch micro powder, silicon dioxide 0.5-1.5% of the weight of the lotus root starch, sucrose fatty acid ester 0-1.5% of the weight of the lotus root starch, triglycerol fatty acid ester 0-1% of the weight of the lotus root starch, tricalcium phosphate 0-0.5% of the weight of the lotus root starch, magnesium carbonate 0-1% of the weight of the lotus root starch, calcium silicate 0-3% of the weight of the lotus root starch and monoglyceride 0-0.5% of the weight of the lotus root starch into the lotus root starch micro powder, and uniformly mixing to obtain a lotus root starch mixture;
e. and granulating, molding, sieving and drying the lotus root starch mixture to obtain lotus root starch granules.
3. The method for preparing cold water soluble instant lotus root starch as claimed in claim 2, wherein said method comprises the steps of: in the step a, the content of the lotus root starch in the lotus root starch slurry is 10-38 wt%.
4. The method for preparing cold water soluble instant lotus root starch as claimed in claim 2, wherein said method comprises the steps of: in the step b, the pasting and drying mode is roller drying pasting, extrusion puffing pasting or spray drying pasting.
5. The method for preparing cold water soluble instant lotus root starch as claimed in claim 2, wherein said method comprises the steps of: in the step b, the temperature of gelatinization drying is 65-74 ℃.
6. The method for preparing cold water soluble instant lotus root starch as claimed in claim 2, wherein said method comprises the steps of: in the step d, the uniform mixing mode adopts a single mode of mechanical uniform mixing or ball milling, crushing and uniform mixing or a mode of combining the mechanical uniform mixing mode and the ball milling, crushing and uniform mixing mode.
7. The method for preparing cold water soluble instant lotus root starch as claimed in claim 2, wherein said method comprises the steps of: in the step e, the lotus root starch mixture is granulated by boiling, the air inlet temperature is 100-110 ℃, the outlet temperature is 50-55 ℃, and the grain size of the lotus root starch is 10-60 meshes.
8. The use of cold water soluble instant lotus root starch as main material, supplementary material or base material in solid beverage, milk tea and meal replacement food industry.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112425745A (en) * | 2020-07-23 | 2021-03-02 | 无锡秋可生物科技有限公司 | Instant nutritional meal replacement lotus root starch and preparation method thereof |
| CN115024485A (en) * | 2022-06-21 | 2022-09-09 | 山东秦老太食品有限公司 | Primary brewing lotus root starch granules, preparation method thereof and primary brewing lotus root starch soup |
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| CN102326750A (en) * | 2011-05-27 | 2012-01-25 | 杭州益健食品有限公司德清分公司 | Instant lotus root starch |
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| CN110024989A (en) * | 2019-03-27 | 2019-07-19 | 杭州三家村藕粉厂 | It is a kind of to reconstitute the preparation method for stirring instant lotus root starch with water |
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| CN101322574A (en) * | 2007-06-12 | 2008-12-17 | 卡夫食品集团公司 | Powdered beverage composition |
| CN102326750A (en) * | 2011-05-27 | 2012-01-25 | 杭州益健食品有限公司德清分公司 | Instant lotus root starch |
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| CN112425745A (en) * | 2020-07-23 | 2021-03-02 | 无锡秋可生物科技有限公司 | Instant nutritional meal replacement lotus root starch and preparation method thereof |
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Application publication date: 20200612 |