CN111938140B - A kind of method for improving potato starch viscosity - Google Patents

Abstract

The invention provides a method for increasing the viscosity of potato starch, the preparation method comprising the following steps: A. Mixing rice starch and potato starch, adding a certain amount of water, and stirring evenly to obtain a system suspension; B. Mixing the system suspension Filtration under reduced pressure to obtain a filter cake; C. Rinse the filter cake and then dry it, then grind and sieve it to obtain high-viscosity potato starch. By adding small-granular starch, the present invention effectively improves the potato starch gelatinization characteristics, and significantly increases the viscosity of the potato starch in the gelatinization process. This product can be used in the processing and production of potato flour to improve its cooking resistance and toughness, reduce its cooking loss, and significantly improve product quality.

Description

A kind of method for improving potato starch viscosity

technical field

The invention belongs to the field of food, in particular to a method for improving the viscosity of potato starch.

Background technique

Potato, also known as potato, is widely planted in Mongolia, Gansu, Yunnan and other regions of my country, and its area and output rank first in the world. Potato starch is an important vegetable starch, which is the main energy source when it is used as food. Potato starch has the characteristics of large granule, easy expansion, high viscosity, and high gelatinization transparency, so it is often used as a stabilizer, thickener, etc. It is widely used in starch-based foods such as sausages, bread and puffed foods.

Starch is a polysaccharide composed of glucose as the basic unit, and adjacent glucose units are connected by glycosidic bonds. It exists in granular form, mainly composed of amylose and amylopectin, and also contains small amounts of other substances such as proteins, lipids, nucleic acids, minerals, etc. As an important food ingredient due to its unique functional properties, it is widely used in soups, baked goods, frozen foods and dairy products. However, due to many deficiencies in natural starch properties, such as easy aging, poor shear resistance, easy retrogradation at low temperature, and poor film-forming properties, its application in practical industry is limited.

Usually, the industry adopts chemical modification methods (such as oxidation, dextrinization, etc.), derivatization (such as cross-linking, etherification, esterification, etc.) and other methods to improve the functional properties of native starch by changing the physical and chemical properties of native starch. To meet the production and processing needs of the food industry, expand the application scope of starch. However, although the introduction of new chemical bonds strengthens the molecular structure between native starches and partially improves its functional properties, it causes great pollution to the environment and poses a potential food safety hazard, which is in line with the "green and pure natural" valued by today's consumers. contrary to the dietary philosophy. Therefore, the industry urgently needs a method that can replace chemical modification to develop starch-based food raw materials with unique functional properties in a greener, more economical and safer way. One way to obtain new and unique starch properties is to explore new starch sources. Different sources of starch have different physicochemical properties, which determine their different functional properties. Physically mixing starches from different sources to obtain mixed starches with properties different from single native starches is a green, economical, safe and feasible way to replace chemically modified starches.

Compared with the disadvantages of chemical modification, such as food safety risks, the green, safe and cost-effective hybrid starch system is more and more favored by researchers. Due to the complexity of mixed starch systems, most of the mixed starch systems are still in the stage of experimental research and exploration, and their applications in industrial production practice are rarely reported, but their potential application prospects are very bright. Different from a single natural native starch, mixing a specific native starch according to a specific ratio is expected to obtain a mixed starch system with new functional properties that meets the needs of industrial production. Studies have shown that in the production and processing of pudding, the addition of pea-corn starch significantly improves the hydrophobicity of the product, while retaining the unique gelatinization characteristics of pea starch; in the production and processing of noodle products using the mixed system of mung bean-potato starch as raw materials. In addition, the prepared noodles not only taste smooth and firm, but also greatly reduce the production cost.

In the processing and production of traditional potato flour, in order to improve its cooking resistance and toughness and reduce its breaking rate, a certain amount of alum, namely KAl(SO ₄ ) ₂ ·12H ₂ O, is usually added during processing to improve the product. quality. However, studies have shown that excessive intake of Al ⁺³ can lead to human health problems such as osteoporosis, indigestion, and Alzheimer's. Therefore, the development of alum-free potato flour is of great significance and value. At present, a large number of researches focus on the processing and production of potato flour, using other additives (such as reinforcing agents, chemically modified starch, etc.) to replace alum, in order to obtain ideal quality alum-free potato flour. Although the above method improves the quality of alum-free potato flour to a certain extent, the addition of chemically modified starch increases the food safety risk of the product, which not only goes against the dietary concept of "green, natural and healthy", but also fails to meet the requirements of green food. standard requirements.

According to the retrieval, the existing patent document CN 109156705A discloses a special flour for processing potato whole flour corrugated rice flour, which comprises the following components: 51-70% potato whole flour; 30-49% potato whole flour corrugated rice flour quality improver; The potato whole flour corrugated rice flour quality improver comprises: 25-35% red bean starch; 65-75% rice flour with an amylose content of 22-25%. Using the special flour for processing potato whole flour corrugated rice flour to prepare potato whole flour corrugated rice flour is helpful to improve the product breaking rate and cooking loss rate. However, this patent document does not involve the study of the effect of the addition of the potato whole flour corrugated flour improver on the viscosity properties of the potato whole flour rippled flour. This patent document focuses on compounding adzuki bean starch with high insoluble amylose content and high amylose rice flour to prepare a potato whole flour corrugated rice flour improver. The purpose of cooking loss rate (as described in this patent document, the higher the content of insoluble amylose, the more helpful to reduce the cooking loss rate and breaking rate of the product; in addition, amylose is related to the textural properties of the product, such as viscosity Elasticity, hardness, etc. are closely related). Furthermore, the patent document mentions drying and sterilizing the potato whole flour corrugated rice flour improver by microwave means, and the microwave treatment method itself may also have a certain positive impact on the improver, further improving the cooking characteristics of the final product. .

SUMMARY OF THE INVENTION

In view of the deficiencies in the prior art, the object of the present invention is to provide a method for improving the viscosity of potato starch. Compared with the chemical modification method, the present invention adopts the pure physical modification method of mixing rice starch into potato starch to further improve the viscosity of potato starch. Compared with the chemical modification method, the method is safer, greener and more environmentally friendly, with low cost, simple and efficient operation, and achieves the expectation of improving the viscosity of potato starch. Effect.

The purpose of this invention is to realize through the following technical solutions:

The invention provides a preparation method for improving the viscosity of potato starch, and the preparation method comprises the following steps:

A. Raw material mixing: mix rice starch and potato starch and add a certain amount of water, stir evenly to obtain a system suspension;

B, suction filtration cake making: the system suspension is vacuum filtered to obtain filter cake;

C. Air-dry grinding: the filter cake is washed and dried, then ground and sieved to obtain high-viscosity potato starch.

Preferably, in step A, the rice starch is waxy rice starch, and the potato starch is waxy potato starch, wherein the amylose content is 0-2% and 0-5%, respectively.

Preferably, in step A, the mixing mass ratio of the rice starch and potato starch is 1:4.

Preferably, in step A, the solid-liquid ratio of the total weight of the rice starch and potato starch to water is 1:10.

Preferably, in step A, the stirring adopts magnetic stirring, the stirring speed is 40 rpm, and the stirring time is 2 h.

Preferably, in step C, the filter cake is rinsed with absolute ethanol.

Preferably, in step C, the drying adopts natural air drying for 48h.

Preferably, in step C, the sieve mesh used in the sieving has an aperture of 0.4 mm.

The present invention also provides a high-viscosity potato starch prepared according to the aforementioned method.

The invention also provides the application of the high-viscosity potato starch in the processing and preparation of potato flour.

The starch raw materials used in the present invention are waxy potato starch and waxy rice starch, which means that the amylose content in the mixed starch system is extremely low. Therefore, the principle of the method for improving the viscosity of potato starch according to the present invention and the method in the mixed system The amylose content has nothing to do with the interaction between the two starches and the microstructure formed during the gelatinization process. Using the mixed starch system prepared by the present invention as a raw material, the quality of the processed potato flour product is significantly improved compared with the quality of the potato flour product processed and produced by a single potato starch raw material, such as the new product has good color, white color, resistance to cooking, and is not easy to Paste soup, soft and glutinous and delicious.

Compared with the traditional potato flour, the high-viscosity potato starch prepared by the invention has more excellent color and luster, cooking characteristics and texture characteristics, and significantly improves the traditional potato flour. The whiteness and cooking resistance characteristics reduce the cooking loss rate of potato flour, and it is not easy to break the soup during the cooking process. The present invention significantly improves the quality of alum-free potato flour, and adopts the pure physical mixing method without the introduction of chemical bonds, which improves the edible safety of the product, conforms to the current dietary concept of "green, natural and healthy", and also achieves the quality of green food. standard requirement.

Compared with the prior art, the present invention has the following beneficial effects:

(1) The present invention relates to a physical modification treatment scheme, which is environmentally friendly, safe and healthy, and does not need to add any additives in the treatment process, and the product can be safely applied to food;

(2) the present invention is simple and efficient in operation, low in energy consumption and low in production cost;

(3) the present invention adopts the mode of physical mixing to replace the traditional chemical modification method, which can significantly improve the viscosity of potato starch;

(4) The present invention adopts the innovative method of mixing rice starch and potato starch from different plant sources. Compared with the traditional chemical modification method, the present invention has green and pure nature, high safety, remarkable effect, cost saving and product quality. Uniformity, good stability and other advantages;

(5) The high-viscosity potato starch prepared by the present invention can be used as a raw material for processing and producing alum-free potato flour, and the prepared new potato flour has excellent cooking resistance and toughness, and is expected to solve the problem of relying on alum to improve product resistance in traditional potato flour processing and production. Human health problems such as osteoporosis and senile dementia caused by the quality of cooking and toughness.

Description of drawings

Other features, objects and advantages of the present invention will become more apparent by reading the detailed description of non-limiting embodiments with reference to the following drawings:

FIG. 1 is an effect diagram of an embodiment of the present invention and a comparative example.

Detailed ways

The present invention will be described in detail below with reference to specific embodiments. The following examples will help those skilled in the art to further understand the present invention, but do not limit the present invention in any form. It should be noted that, for those skilled in the art, several modifications and improvements can be made without departing from the concept of the present invention. These all belong to the protection scope of the present invention.

The viscosity characteristics of the rice-potato starch mixed systems prepared in the following examples and comparative examples were determined using the RVA-4 rapid viscosity analysis of Newport Scientific, Australia and the method described in GB/T 22427.7-2008 National Standard for Determination of Starch Viscosity. The sample measurement results are shown in Figure 1. The peak viscosity of waxy potato starch is 1627cP.

The specific method of measuring the quality of potato flour is as follows:

1. Color measurement

The determination of potato pink color refers to the method of Zou Jinhao et al:

Zou Jinhao, Li Yan, Su Xiaojun, Li Qingming, Li Wenjia.Study on starch-related structural properties in potato vermicelli [J/OL]. Cereals, Oils and Food Science and Technology: 1-6[2020-07-06].

The specific process is:

The color of potatoes was measured using a colorimeter (LC100 Lovibond). The colorimeter is first calibrated with a standard white plate. Take a certain amount of samples and lay them flat in the test tank, protect from light, press the test button, and read the three parameters L*, a*, b* in turn on the colorimeter. The L*, a*, and b* values represent the brightness, red-green value, and yellow-blue value of the sample, respectively. Each sample was tested in triplicate.

2. Determination of cooking properties

1) Cooking time

Weigh 3g of potato flour and cook it in 500mL boiling water until the white core disappears, and the time used is the cooking time of potato flour;

2) Cooking loss and expansion coefficient

Weigh 3 g of potato flour sample, soak in 500 mL of distilled water for 5 min, absorb the surface water with absorbent paper, place it in a 500 mL beaker, add 300 mL of boiling water, and heat with an induction cooker for 5 min, stirring continuously during the period. Remove the potato flour to absorb the surface moisture, rinse with 100 mL of distilled water, absorb the surface moisture of the potato flour with absorbent paper and weigh. Then put the wet potato flour in an oven at 110°C for 24h. The expansion coefficient and cooking loss of potato flour were calculated as follows:

3. Determination of hardness and cohesion

Take an appropriate amount of potato flour into a 500mL beaker, add 300mL boiling water, and heat it with an induction cooker for 10min, stirring continuously during the period. After 10 minutes, the boiled potato flour was taken out to drain the surface water, rinsed with 100 mL of distilled water continuously, and then placed for 15-20 minutes for texture determination.

When measuring, take two equal-length potato flours with uniform thickness and place them side by side and parallel on the measuring platform of the texture analyzer. Use a flat-bottomed cylindrical test probe (P/36) with a diameter of 36 mm, set the probe lifting speed before, during and after the measurement to 2 mm/s, and the trigger force to 5 g.

Example 1

The present embodiment relates to a method for improving the viscosity of potato starch, and the steps are as follows:

Step 1. Mixing of raw materials: Mix a certain proportion of rice starch (amylose content of 0.65%) and waxy potato starch (amylose content of 0.90%) into an appropriate amount of distilled water, and place it on a magnetic stirrer to stir at a constant speed of 40 rpm 2h, make the large and small granular starch fully mixed; the rice starch is waxy rice starch, the mixing ratio of rice starch and waxy potato starch is 1:4 (in terms of dry basis mass), and the ratio of the total dry basis weight to distilled water is 1:10(w/v);

Step 2. Suction filtration to make cake: pour the system suspension obtained in step 1 into a Buchner funnel, filter under reduced pressure, and rinse the filter cake with absolute ethanol;

Step 3, air-drying and grinding: the filter cake obtained in step 2 is placed in a fume hood to be naturally air-dried for 48 hours, and then the filter cake is ground and passed through a 0.4 mm aperture screen to obtain a rice-potato mixed starch system.

Implementation effect: The viscosity value of the rice-potato mixed starch system prepared in this example is 1716cP (as shown in Figure 1), which is higher than the viscosity of the waxy potato starch before treatment, which is 1627cP.

Example 2

The present embodiment relates to a preparation method for improving the viscosity of potato starch, and the steps are as follows:

Step 1. Mixing of raw materials: Mix a certain proportion of rice starch (amylose content of 0.65%) and waxy potato starch (amylose content of 0.90%) into an appropriate amount of distilled water, and place it on a magnetic stirrer to stir at a constant speed of 40 rpm 2h, make the large and small granular starch fully mixed; the rice starch is waxy rice starch, the mixing ratio of rice starch and waxy potato starch is 1:2 (in terms of dry basis mass), and the ratio of the total dry basis weight to distilled water is 1:10(w/v);

Step 2. Suction filtration to make cake: pour the system suspension obtained in step 1 into a Buchner funnel, filter under reduced pressure, and rinse the filter cake with absolute ethanol;

Step 3, air-drying and grinding: the filter cake obtained in step 2 is placed in a fume hood to be naturally air-dried for 48 hours, and then the filter cake is ground and passed through a 0.4 mm aperture screen to obtain a rice-potato mixed starch system.

Implementation effect: The viscosity value of the rice-potato starch mixed system prepared in this example is 1696cP, which is higher than the viscosity of the waxy potato starch before treatment, which is 1627cP.

Example 3

The present embodiment relates to a preparation method for improving the viscosity of potato starch, and the steps are as follows:

Step 1. Mixing of raw materials: Mix a certain proportion of rice starch (amylose content of 0.65%) and waxy potato starch (amylose content of 0.90%) into an appropriate amount of distilled water, and place it on a magnetic stirrer to stir at a constant speed of 40 rpm 2h, make the large and small granular starches fully mixed; the rice starch is waxy rice starch, the mixing ratio of rice starch and waxy potato starch is 2:3 (in terms of dry basis mass), and the ratio of the total dry basis weight to distilled water is 1:10(w/v);

Step 2. Suction filtration to make cake: pour the system suspension obtained in step 1 into a Buchner funnel, filter under reduced pressure, and rinse the filter cake with absolute ethanol;

Step 3, air-drying and grinding: the filter cake obtained in step 2 is placed in a fume hood to be naturally air-dried for 48 hours, and then the filter cake is ground and passed through a 0.4 mm aperture screen to obtain a rice-potato mixed starch system.

Implementation effect: The viscosity value of the rice-potato starch mixed system prepared in this example is 1673cP (as shown in Figure 1), which is higher than the viscosity of the waxy potato starch before treatment, which is 1627cP.

Comparative Example 1

The present comparative example relates to a method for improving the viscosity of potato starch, and the steps are as follows:

Step 1. Mixing of raw materials: Mix a certain proportion of rice starch (amylose content of 0.65%) and waxy potato starch (amylose content of 0.90%) into an appropriate amount of distilled water, and place it on a magnetic stirrer to stir at a constant speed of 40 rpm 2h, make the large and small granular starches fully mixed; the rice starch is waxy rice starch, the mixing ratio of rice starch and waxy potato starch is 3:2 (in terms of dry basis mass), and the ratio of the total dry basis weight to distilled water is 1:10(w/v);

Step 2. Suction filtration to make cake: pour the system suspension obtained in step 1 into a Buchner funnel, filter under reduced pressure, and rinse the filter cake with absolute ethanol;

Step 3, air-drying and grinding: the filter cake obtained in step 2 is placed in a fume hood to be naturally air-dried for 48 hours, and then the filter cake is ground and passed through a 0.4 mm aperture screen to obtain a rice-potato mixed starch system.

Implementation effect: The viscosity value of the rice-potato starch mixed system prepared in this example is 1137cP (as shown in Figure 1), which is lower than the viscosity of the waxy potato starch before treatment, which is 1627cP.

Comparative Example 2

This comparative example relates to a kind of preparation method that improves potato starch viscosity, and described steps are as follows:

Step 1. Mixing of raw materials: Mix a certain proportion of rice starch (amylose content of 0.65%) and waxy potato starch (amylose content of 0.90%) into an appropriate amount of distilled water, and place it on a magnetic stirrer to stir at a constant speed of 40 rpm 2h, make the large and small granular starches fully mixed; the rice starch is waxy rice starch, the mixing ratio of rice starch and waxy potato starch is 4:1 (in terms of dry basis mass), and the ratio of the total dry basis weight to distilled water is 1:10(w/v);

Step 2. Suction filtration to make cake: pour the system suspension obtained in step 1 into a Buchner funnel, filter under reduced pressure, and rinse the filter cake with absolute ethanol;

Step 3, air-drying and grinding: the filter cake obtained in step 2 is placed in a fume hood to be naturally air-dried for 48 hours, and then the filter cake is ground and passed through a 0.4 mm aperture screen to obtain a rice-potato mixed starch system.

Implementation effect: The viscosity value of the rice-potato starch mixed system prepared in this example is 348cP (as shown in Figure 1), which is lower than the viscosity of the waxy potato starch before treatment, which is 1627cP.

Comparative Example 3

The preparation method of this comparative example is basically the same as that of Example 1, except that the rice starch used in this comparative example is low amylose content rice starch, and the amylose content is 13.0%.

Implementation effect: The viscosity value of the rice-potato starch mixed system prepared in this comparative example is 1416cP (as shown in Figure 1), which is lower than the viscosity of the waxy potato starch before treatment, which is 1627cP.

Comparative Example 4

The preparation method of this comparative example is basically the same as that of Example 1, except that the rice starch used in this comparative example is high amylose content rice starch, and the amylose content is 25.2%.

Implementation effect: The viscosity value of the rice-potato starch mixed system prepared in this comparative example is 1305cP (as shown in Figure 1), which is lower than the viscosity of the waxy potato starch before treatment, which is 1627cP.

Comparative Example 5

The preparation method of this comparative example is basically the same as that of Example 3, except that the rice starch used in this comparative example is low amylose content rice starch, and the amylose content is 13.0%.

Implementation effect: The viscosity value of the rice-potato starch mixed system prepared in this comparative example is 1266cP (as shown in Figure 1), which is lower than the viscosity of the waxy potato starch before treatment, which is 1627cP.

Comparative Example 6

The preparation method of this comparative example is basically the same as that of Example 3, except that the rice starch used in this comparative example is high amylose content rice starch, and the amylose content is 25.2%.

Implementation effect: The viscosity value of the rice-potato starch mixed system prepared in this comparative example is 1150cP (as shown in Figure 1), which is lower than the viscosity of the waxy potato starch before treatment, which is 1627cP.

Application Example 1

A new type of potato flour preparation method, comprising the following steps:

Step 1. Weigh 10g of waxy potato starch (on a dry basis), add 10mL of distilled water at 50°C and mix thoroughly to form a thin slurry;

Step 2. In step 1, add 40 mL of boiling water to the slurry, and stir well until the porridge is paste;

Step 3. In step 2, add 40g of waxy potato starch (in terms of dry basis weight) to the glutinous rice paste to prepare a dough with a water content of 50%, let it stand for 5 minutes, put it into a powder leakage machine, and extrude it into strips. Leak into boiling water and ripen for 3-5 seconds, remove immediately, and soak in cold water for 60 minutes;

Step 4. In step 3, the potato flour is taken out and dried at 40° C. for 24 hours to obtain a finished product (WP).

Application Example 2

A new type of potato flour preparation method, comprising the following steps:

Step 1, take by weighing 10g of the rice-potato mixed starch system prepared in Example 1 (the mixed mass ratio of waxy rice starch and waxy potato starch is 1:4), add 10mL of distilled water at 50°C and fully mix to form a thin slurry;

Step 2. In step 1, add 40 mL of boiling water to the slurry, and stir well until the porridge is paste;

Step 3. In step 2, add 40g of waxy potato starch (in terms of dry basis weight) to the glutinous rice paste to prepare a dough with a water content of 50%, let it stand for 5 minutes, put it into a powder leakage machine, and extrude it into strips. Leak into boiling water and ripen for 3-5 seconds, remove immediately, and soak in cold water for 60 minutes;

Step 4. In step 3, the potato flour is taken out and dried at 40° C. for 24 hours to obtain a finished product (WP:WR(4:1)).

Application Example 3

A new type of potato flour preparation method, comprising the following steps:

Step 1, take by weighing 10g of the rice-potato mixed starch system prepared in Example 3 (waxy rice starch and waxy potato starch mixed mass ratio is 2:3), add 10mL 50 ℃ of distilled water and fully mix to form a thin slurry;

Step 2. In step 1, add 40 mL of boiling water to the slurry, and stir well until the porridge is paste;

Step 3. In step 2, add 40g of waxy potato starch (in terms of dry basis weight) to the glutinous rice paste to prepare a dough with a water content of 50%, let it stand for 5 minutes, put it into a powder leakage machine, and extrude it into strips. Leak into boiling water and ripen for 3-5 seconds, remove immediately, and soak in cold water for 60 minutes;

Step 4. In step 3, the potato flour is taken out and dried at 40° C. for 24 hours to obtain a finished product (WP:WR(3:2)).

Application Example 4

Adopt the same method as Application Example 2, the difference is only: what is weighed in step 1 is the rice-potato mixed starch system (waxy rice starch and waxy potato starch mixed mass ratio is 1:1) prepared in Example 3: 2), the finished product (WP:WR(2:1)) was obtained.

Application Example 5

Adopt the same method as Application Example 2, the difference is only: what is weighed in step 1 is the rice-potato mixed starch system (waxy rice starch and waxy potato starch mixed mass ratio is 3 prepared by Comparative Example 1: 2), because the rice starch is too high, it cannot be made into a finished product of potato flour.

Application Example 6

Adopt the same method as Application Example 2, the difference is only: what is weighed in step 1 is the rice-potato mixed starch system (low amylose rice starch and waxy potato starch mixed mass ratio of 1 prepared by Comparative Example 3) : 4) to obtain the finished product (WP:LAR(4:1)).

The chromaticity of the potato flour prepared by the above application examples 1-4 and 6 was measured, and the results are shown in Table 1. The cooking quality and texture properties of the potato flour prepared in Examples 1-3 were measured, and the results are shown in Tables 2 and 3.

Table 1 Potato pinkness index

L* a* b* WP 14.65±2.90^e -0.40±0.00^e 0.70±0.14^c WP:WR(4:1) 29.40±0.14^d 0.80±0.00^a -0.45±0.21^e WP:WR(3:2) 49.10±1.13^a 0.25±0.21^d 1.15±0.07^a WP:WR(2:1) 35.40±0.35^c 0.75±0.11^b 0.75±0.03^b WP: LAR (4:1) 43.65±0.22^b 0.50±0.00^c 0.45±0.05^d

Table 2 Cooking characteristics of potato flour

Cooking time (min) Cooking loss rate (%) Coefficient of expansion WP 6.30 14.11±0.00^a 1.89±0.03^b WP:WR(4:1) 7.30 8.00±0.11^c 2.22±0.14^a WP:WR(3:2) 8.00 10.33±0.03^b 1.54±0.02^c

Table 3 Texture properties of potato flour

Hardness(g) Cohesion (g sec) WP 244.31±3.94^a -12.37±1.09^c WP:WR(4:1) 86.80±2.59^c -2.55±0.50^a WP:WR(3:2) 146.15±3.79^b -6.99±1.88^b

As can be seen from the measurement results in Table 1, compared with the traditional potato flour, the high-viscosity potato starch prepared by the present invention is used as the raw material for the production and processing of the potato flour, and the whiteness value of the prepared potato flour is significantly improved, which significantly improves the potato flour. The color and luster of the obtained potato powder are whiter and the quality is better, indicating that the high-viscosity potato starch potato flour product prepared by the present invention has better color and luster quality.

As can be seen from the measurement results in Table 2, compared with traditional potato flour, the high-viscosity potato starch prepared by the present invention is used as a raw material for producing and processing potato flour, and the prepared potato flour is resistant to cooking, is not easy to break and paste soup, and significantly reduces potato starch. The cooking loss rate of the flour solves the quality problems of the traditional potato flour being easily broken during the cooking process, and the potato flour product has better cooking characteristics.

As can be seen from the measurement results in Table 3, compared with traditional potato flour, using the high-viscosity potato starch prepared by the present invention as the raw material for producing and processing potato flour, the prepared potato flour is more soft and glutinous and palatable after cooking, and there is no chewing. It is more suitable for the taste of oriental people.

It can be seen that, compared with the traditional potato flour, using the high-viscosity potato starch prepared by the present invention as the raw material for the production and processing of the potato flour, the prepared potato flour has more excellent color and luster, cooking characteristics and texture characteristics, and significantly improves the the quality of traditional potato flour.

There are many specific application ways of the present invention, and the above descriptions are only the preferred embodiments of the present invention. It should be noted that the above embodiments are only used to illustrate the present invention, but not to limit the protection scope of the present invention. For those skilled in the art, without departing from the principle of the present invention, several improvements can be made, and these improvements should also be regarded as the protection scope of the present invention.

Claims (6)

1. a method for improving potato starch viscosity, is characterized in that, described method comprises the steps: A. Raw material mixing: mix rice starch and potato starch and add a certain amount of water, stir evenly to obtain a system suspension; B, suction filtration cake making: the system suspension is vacuum filtered to obtain a filter cake; C. Air-dry grinding: the filter cake is washed and dried, then ground and sieved to obtain high-viscosity potato starch; In step A, described rice starch is waxy rice starch, and described potato starch is waxy potato starch, and wherein the amylose content is respectively 0.65% and 0.90%; In step A, the mixing mass ratio of the rice starch and potato starch is 1-2:3-4. 2. the method for improving potato starch viscosity according to claim 1, is characterized in that, in step A, the solid-liquid ratio of described rice starch and potato starch gross weight and water is 1:10. 3. the method for improving potato starch viscosity according to claim 1, is characterized in that, in step A, described stirring adopts magnetic stirring, and stirring speed is 40rpm, and stirring time is 2 h. 4. the method for improving potato starch viscosity according to claim 1 is characterized in that, in step C, described filter cake adopts dehydrated alcohol to wash. 5. the method for improving potato starch viscosity according to claim 1, is characterized in that, in step C, described drying adopts natural air-drying 48 h. 6. the method that improves potato starch viscosity according to claim 1 is characterized in that, in step C, the screen mesh aperture that described sieving adopts is 0.4 mm.

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