CN118318995A - Modified starch for stabilizing structure of flour product and preparation method and application thereof - Google Patents
Modified starch for stabilizing structure of flour product and preparation method and application thereof Download PDFInfo
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- CN118318995A CN118318995A CN202410583095.8A CN202410583095A CN118318995A CN 118318995 A CN118318995 A CN 118318995A CN 202410583095 A CN202410583095 A CN 202410583095A CN 118318995 A CN118318995 A CN 118318995A
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- starch
- modified starch
- flour product
- konjak
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- 229920000881 Modified starch Polymers 0.000 title claims abstract description 32
- 235000019426 modified starch Nutrition 0.000 title claims abstract description 31
- 239000004368 Modified starch Substances 0.000 title claims abstract description 30
- 235000013312 flour Nutrition 0.000 title claims abstract description 23
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 230000000087 stabilizing effect Effects 0.000 title claims abstract description 10
- 238000004519 manufacturing process Methods 0.000 title claims description 7
- 229920002472 Starch Polymers 0.000 claims abstract description 125
- 235000019698 starch Nutrition 0.000 claims abstract description 125
- 239000008107 starch Substances 0.000 claims abstract description 124
- 229920002752 Konjac Polymers 0.000 claims abstract description 85
- 235000010485 konjac Nutrition 0.000 claims abstract description 85
- UGTZMIPZNRIWHX-UHFFFAOYSA-K sodium trimetaphosphate Chemical compound [Na+].[Na+].[Na+].[O-]P1(=O)OP([O-])(=O)OP([O-])(=O)O1 UGTZMIPZNRIWHX-UHFFFAOYSA-K 0.000 claims abstract description 35
- 238000003756 stirring Methods 0.000 claims abstract description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 235000013336 milk Nutrition 0.000 claims abstract description 17
- 239000008267 milk Substances 0.000 claims abstract description 17
- 210000004080 milk Anatomy 0.000 claims abstract description 17
- 238000004132 cross linking Methods 0.000 claims abstract description 14
- 238000000034 method Methods 0.000 claims abstract description 10
- 239000002253 acid Substances 0.000 claims abstract description 5
- 239000003513 alkali Substances 0.000 claims abstract description 4
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 claims abstract description 4
- 238000001914 filtration Methods 0.000 claims abstract description 4
- 239000007787 solid Substances 0.000 claims abstract description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 48
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 45
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 30
- 239000007864 aqueous solution Substances 0.000 claims description 14
- 230000006641 stabilisation Effects 0.000 claims description 9
- 238000011105 stabilization Methods 0.000 claims description 9
- 235000013305 food Nutrition 0.000 claims description 7
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 4
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 claims description 4
- 239000000243 solution Substances 0.000 claims description 3
- 235000015173 baked goods and baking mixes Nutrition 0.000 claims description 2
- 238000005336 cracking Methods 0.000 abstract description 5
- 230000003472 neutralizing effect Effects 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 15
- 239000000047 product Substances 0.000 description 15
- 239000007788 liquid Substances 0.000 description 14
- 235000008429 bread Nutrition 0.000 description 11
- 238000006386 neutralization reaction Methods 0.000 description 10
- 210000001161 mammalian embryo Anatomy 0.000 description 8
- 240000003183 Manihot esculenta Species 0.000 description 7
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 7
- 238000002156 mixing Methods 0.000 description 6
- 238000012360 testing method Methods 0.000 description 6
- 239000000203 mixture Substances 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 4
- 239000008187 granular material Substances 0.000 description 4
- 230000014759 maintenance of location Effects 0.000 description 3
- 125000000218 acetic acid group Chemical group C(C)(=O)* 0.000 description 2
- 235000014121 butter Nutrition 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000004925 denaturation Methods 0.000 description 2
- 230000036425 denaturation Effects 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 239000008188 pellet Substances 0.000 description 2
- 229920000057 Mannan Polymers 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000012445 acidic reagent Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000001668 ameliorated effect Effects 0.000 description 1
- -1 and for example Substances 0.000 description 1
- 239000002585 base Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000037237 body shape Effects 0.000 description 1
- 235000012813 breadcrumbs Nutrition 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 235000013575 mashed potatoes Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000012795 verification Methods 0.000 description 1
- 238000005406 washing Methods 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Grain Derivatives (AREA)
Abstract
The invention discloses modified starch for stabilizing a structure of a flour product, and a preparation method and application thereof, and belongs to the technical field of modified starch. The preparation method comprises the following steps: adding konjak starch into 45-50% ethanol water solution, adding alkali to make pH less than or equal to 10.5 and less than or equal to 13.5, adding sodium trimetaphosphate, stirring at 20-50deg.C for 5-20min, performing first cross-linking, neutralizing with acid, and filtering; and adding water into the solid to prepare starch milk with the Baume degree of 18-22, adding sodium trimetaphosphate, uniformly stirring, carrying out roller pregelatinization under the steam pressure of 0.5-0.6MPa, and carrying out secondary crosslinking. The preparation method is simple, can improve the gel strength of konjak starch, improves the structural stability of a blank in the baking process, solves the problem of cracking of the dough blank caused by water loss in the high-temperature baking or frying process, and has higher practical application value.
Description
Technical Field
The invention relates to the technical field of modified starch, in particular to modified starch for stabilizing a flour product structure, and a preparation method and application thereof.
Background
In the prior art, food additives for bakery products such as bread and the like are commonly used to improve mouthfeel, shelf-life aging characteristics, moisture retention and the like. Additives that remain structurally stable during baking of the dough product are less studied.
Chinese patent CN110384118a discloses a modified starch for baked pastry, which is essentially to increase the water absorption of the blank, so that the modified starch has better volume, more uniform structure, increased toughness and improved stability. The problem of cracking of the green body due to rapid water loss during the high temperature baking process is not ameliorated.
In summary, there is an urgent need to develop a starch denaturation method using konjak starch as a raw material, and to prepare denatured starch having improved structural stability during baking of flour products.
Disclosure of Invention
In order to overcome the defects in the prior art, the invention provides modified starch for stabilizing the structure of flour products, and a preparation method and application thereof. The modified starch provided by the invention solves the problem of cracking caused by rapid high-temperature evaporation of water in the baking process of dough in the prior art.
In order to achieve the above object, in a first aspect of the present invention, there is provided a method for preparing a modified starch for stabilizing a texture of a flour product, comprising the steps of:
Adding konjak starch into 45-50% ethanol water solution with volume fraction, adding alkali to make pH less than 10.5 and less than or equal to 13.5, adding sodium trimetaphosphate, stirring at 20-50deg.C for 5-20min, performing first cross-linking, adjusting pH to 5-5.5 with acid, and filtering; and then adding water into the solid to prepare starch milk with the Baume degree of 18-22, adding sodium trimetaphosphate, uniformly stirring, and performing pre-gelatinization to perform secondary crosslinking to obtain the modified starch.
Further, the mass volume ratio of the konjak starch to the ethanol water solution is 0.1-0.5:1 kg/L.
Further, the total amount of sodium trimetaphosphate is 1-1.2% of the dry basis amount of konjak starch.
Further, sodium trimetaphosphate is 80% -90% of the total dosage of sodium trimetaphosphate in the first crosslinking.
Further, the base is a commonly used alkaline agent, and for example, sodium hydroxide may be used.
Further, the acid is a commonly used acidic reagent, and for example, may be any one of citric acid, sulfuric acid, or hydrochloric acid.
Further, the temperature of the first cross-linking is 25-40 ℃.
Further, the concentration of the pregelatinized starch milk is 20+/-1.0 Bes, the steam pressure is 0.5-0.6MPa, the surface temperature of the roller is 140-150 ℃, and the rotating speed of the main machine is 3-4.5r/min.
In a second aspect of the invention, there is provided a modified starch for structural stabilization of a flour product prepared by the above preparation method.
Further, the gel strength of the modified starch is 250g/cm 2-450g/cm2.
In a third aspect of the present invention, there is provided a baked food comprising the above-mentioned modified starch for texture stabilization of a flour product in an amount of 0.2 to 1% by weight based on the total amount.
In the present invention, the type of baked food is not limited as long as the baked food does not collide with the modified starch, and may be, for example, bread, cake, or the like.
In a fourth aspect of the present invention, there is provided a fried food comprising the above-mentioned modified starch for texture stabilization of a flour product in an amount of 0.2 to 1% by weight based on the total amount.
The kind of the fried food in the present invention is not limited as long as the food does not collide with the modified starch, and may be, for example, a croquette.
In the application, the first denaturation is to form crosslinked starch under wet condition, which is helpful for improving the stability of starch granules, but most of crosslinking bonds are formed on the surfaces of the starch granules, and in the high-temperature baking process, the molecular chains in the starch granules are not formed into enough crosslinking bonds to be destroyed, so that the water locking capacity is lost, a large amount of water vapor is generated, the dough is cracked, and the internal and external molecular chains of the starch granules are fully crosslinked by carrying out the second crosslinking in the roller pregelatinization process, so that the application stability is improved.
According to the application, konjak starch is nonionic mannan and has an acetyl structure, and the konjak starch can regulate the acetyl structure to a certain extent under the conditions of ethanol and sodium hydroxide, so that the gel performance of the product is regulated.
Compared with the prior art, the invention has the following beneficial effects:
The modified starch provided by the invention can ensure that the dough product blank does not generate the phenomenon of cracking in the baking or frying process, keeps a good appearance structure and has good shape retention. Meanwhile, the texture and taste of the product can be improved, and good balance is obtained between deformation prevention and good texture, so that the product has high practical application value.
Detailed Description
In order that the invention may be more readily understood, the invention will be further described with reference to the following examples. It is to be understood that these examples are intended to illustrate the invention and are not to be construed as limiting the scope of the invention, and that the specific experimental methods not mentioned in the following examples are generally carried out in accordance with conventional experimental methods in the art; specific reagents and equipment not mentioned are generally conventional in the art.
Example 1
250G of konjak starch is added to 1L of 45% ethanol aqueous solution by volume fraction, and sodium hydroxide is added to adjust pH to 11.5. Sodium trimetaphosphate accounting for 0.086% of the dry weight of konjak starch is added, stirring is continued for 6min at room temperature, then citric acid is used for neutralization, and liquid is filtered. And adding water into konjak starch to prepare starch milk with 20 Baume degrees, adding sodium trimetaphosphate with the starch dry basis of 0.014%, uniformly stirring, and carrying out roller pregelatinization under the steam pressure of 0.6MPa to obtain modified konjak starch 1.
Example 2
100G of konjak starch is added to 1L of 45% ethanol aqueous solution by volume, and sodium hydroxide is added thereto to adjust the pH to 12.0. Sodium trimetaphosphate accounting for 0.086% of the dry weight of konjak starch is added, stirring is continued for 6min at room temperature, then citric acid is used for neutralization, and liquid is filtered. And adding water into konjak starch to prepare starch milk with the degree of 22 Baume, adding sodium trimetaphosphate with the dry content of 0.014% of starch, uniformly stirring, and carrying out roller pregelatinization under the steam pressure of 0.6MPa to obtain modified konjak starch 2.
Example 3
500G of konjak starch is added to 1L of 45% ethanol aqueous solution by volume fraction, and sodium hydroxide is added thereto to adjust pH to 13.5. Sodium trimetaphosphate accounting for 0.086% of the dry weight of konjak starch is added, stirring is continued for 6min at room temperature, then citric acid is used for neutralization, and liquid is filtered. And adding water into konjak starch to prepare starch milk with 18 Baume degrees, adding sodium trimetaphosphate with the starch dry basis of 0.014%, uniformly stirring, and carrying out roller pregelatinization under the steam pressure of 0.6MPa to obtain modified konjak starch 3.
Example 4
250G of konjak starch is added to 1L of 45% ethanol aqueous solution by volume fraction, and sodium hydroxide is added to adjust pH to 11.0. Sodium trimetaphosphate accounting for 0.086% of the dry weight of konjak starch is added, stirring is continued for 15min at room temperature, then citric acid is used for neutralization, and liquid is filtered. And adding water into konjak starch to prepare starch milk with 20 Baume degrees, adding sodium trimetaphosphate with the starch dry basis of 0.014%, uniformly stirring, and carrying out roller pregelatinization under the steam pressure of 0.6MPa to obtain modified konjak starch 4.
Example 5
250G of konjak starch is added to 1L of 45% ethanol aqueous solution by volume fraction, and sodium hydroxide is added to adjust pH to 11.0. Sodium trimetaphosphate accounting for 0.086 percent of the dry weight of konjak starch is added, the mixture is heated to 40 ℃ and stirred for 10 minutes continuously, then citric acid is used for neutralization, and the liquid is filtered. And adding water into konjak starch to prepare starch milk with 20 Baume degrees, adding sodium trimetaphosphate with the starch dry basis of 0.014%, uniformly stirring, and carrying out roller pregelatinization under the steam pressure of 0.6MPa to obtain modified konjak starch 5.
Example 6
250G of konjak starch is added to 1L of 45% ethanol aqueous solution by volume fraction, and sodium hydroxide is added to adjust pH to 11.0. Sodium trimetaphosphate accounting for 0.086 percent of the dry weight of konjak starch is added, the mixture is heated to 50 ℃ and stirred for 15min continuously, then citric acid is used for neutralization, and the liquid is filtered. And adding water into konjak starch to prepare starch milk with 20 Baume degrees, adding sodium trimetaphosphate with the starch dry basis of 0.014%, uniformly stirring, and carrying out roller pregelatinization under the steam pressure of 0.6MPa to obtain modified konjak starch 6.
Example 7
250G of konjak starch is added to 1L of 45% ethanol aqueous solution by volume fraction, and sodium hydroxide is added to adjust pH to 12.0. Sodium trimetaphosphate accounting for 0.086 percent of the dry weight of konjak starch is added, the mixture is heated to 40 ℃ and stirred for 6 minutes continuously, then citric acid is used for neutralization, and the liquid is filtered. And adding water into konjak starch to prepare starch milk with 20 Baume degrees, adding sodium trimetaphosphate with the starch dry basis of 0.014%, uniformly stirring, and carrying out roller pregelatinization under the steam pressure of 0.6MPa to obtain modified konjak starch 7.
Example 8
250G of konjak starch is added to 1L of 45% ethanol aqueous solution by volume fraction, and sodium hydroxide is added to adjust pH to 13.0. Sodium trimetaphosphate accounting for 0.09% of the dry weight of the konjak starch is added, the konjak starch is heated to 40 ℃ and stirred for 6min, then the konjak starch is neutralized by citric acid, and the liquid is filtered. And adding water into konjak starch to prepare starch milk with 20 Baume degrees, adding sodium trimetaphosphate with the starch dry basis of 0.03%, uniformly stirring, and carrying out roller pregelatinization under the steam pressure of 0.5MPa to obtain modified konjak starch 8.
Example 9
250G of konjak starch is added to 1L of 45% ethanol aqueous solution by volume fraction, and sodium hydroxide is added to adjust pH to 13.5. Sodium trimetaphosphate accounting for 0.08% of the dry weight of konjak starch is added, the mixture is heated to 40 ℃ and stirred for 10min continuously, then citric acid is used for neutralization, and the liquid is filtered. And adding water into konjak starch to prepare starch milk with 20 Baume degrees, adding sodium trimetaphosphate with the starch dry basis of 0.02%, uniformly stirring, and carrying out roller pregelatinization under the steam pressure of 0.6MPa to obtain modified konjak starch 9.
Example 10
250G of konjak starch is added to 1L of 45% ethanol aqueous solution by volume fraction, and sodium hydroxide is added to adjust pH to 10.5. Sodium trimetaphosphate accounting for 0.086% of the dry weight of konjak starch is added, stirring is continued for 15min at room temperature, then citric acid is used for neutralization, and liquid is filtered. And adding water into konjak starch to prepare starch milk with 20 Baume degrees, adding sodium trimetaphosphate with the starch dry basis of 0.014%, uniformly stirring, and carrying out roller pregelatinization under the steam pressure of 0.6MPa to obtain modified konjak starch 10.
Example 11
250G of konjak starch is added to 1L of 45% ethanol aqueous solution by volume fraction, and sodium hydroxide is added to adjust pH to 11.5. Sodium trimetaphosphate accounting for 0.1% of the dry weight of konjak starch is added, stirring is continued for 6min at room temperature, then citric acid is used for neutralization, and liquid is filtered. And adding water into konjak starch to prepare starch milk with 20 Baume degrees, uniformly stirring, and performing roller pregelatinization under the steam pressure of 0.6MPa to obtain modified konjak starch 11.
Example 12
250G of konjak starch is added to 1L of 45% ethanol aqueous solution by volume fraction, and sodium hydroxide is added to adjust pH to 11.5. Adding sodium trimetaphosphate accounting for 0.086% of the dry weight of the konjak starch, continuously stirring for 6min at room temperature, neutralizing with citric acid, filtering the liquid, washing, drying and crushing to obtain the modified konjak starch 12.
Comparative example 1
250G of tapioca starch is added to 1L of 45% ethanol aqueous solution by volume fraction, sodium hydroxide is added, and pH is adjusted to 11.5. Sodium trimetaphosphate, 0.086% by weight of the dry basis of tapioca starch, was added, stirring was continued for 6min at room temperature, then neutralized with citric acid, and the liquid was filtered. Adding water into cassava starch to prepare starch milk with 20 Baume degrees, adding sodium trimetaphosphate with 0.014% of starch dry basis, uniformly stirring, and carrying out roller pregelatinization under the steam pressure of 0.6MPa to obtain modified cassava starch.
Performance testing
1. Gel strength test
12G of modified konjak starch was dispersed in 588g of purified water while taking care not to cake. Placing at 20deg.C for 30 min to thoroughly mix with water, stirring for 1 min, placing in a cylindrical container with an inner diameter of 70mm and a height of 80mm, covering to prevent overflow, heating in a hot water bath at 85deg.C for 1 hr, and cooling in a water bath at 10deg.C for 24 hr to obtain sample gel. A circular plunger of diameter 2cm was measured in a texture analyzer at a movement speed of 20 mm/min. The gel strengths of the modified starches prepared in examples 1-12 and comparative example 1 are shown in Table 1.
TABLE 1
The results show that the gel strength of the modified konjak starch and the tapioca starch is between 20g/cm 2-1000g/cm2.
2. Preparation of bread verification
Mixing 0.2wt% of each modified konjak starch sample with 40wt% of whole egg and 10wt% of water uniformly, standing at room temperature for 60min, adding granulated sugar (rest), mixing with 20wt% of sieved flour and 1wt% of melted salt-free butter, pouring into a mould, and baking in an oven preheated to 170 ℃ for 20min to obtain the bread finished product. In the test examples 1 to 9, bread added with modified konjak starch 1 to 9, comparative example 1, modified konjak starch 10, comparative example 2, modified konjak starch 11, comparative example 3, modified konjak starch 12, comparative example 4, common konjak starch, comparative example 5, modified tapioca starch, and comparative example 6, konjak starch or tapioca starch product was not added.
(1) Bread embryo shape was assessed according to the following criteria
5: The embryo body has no rupture or shrinkage
4: The embryo body has almost no rupture or shrinkage
3: The embryo body has some shrinkage or rupture, but is better than 2
2: The embryo crushed, had some shrinkage, at an acceptable level
1: The embryo body is crushed and the whole embryo body contracts
0: The embryo body is severely crushed, and the whole shrinkage is serious.
(2) The evaluation of the mouthfeel of the bread was performed by 10 members, and the average value of these 10 members was used as the evaluation result.
5: The dough is moist, very soft and delicious
4: The dough is moist, soft and delicious
3: The dough was slightly moist and soft, but not as good as 4
2: Dough is hard and not very delicious
1: Dough is hard and unpalatable
0: The dough is hard and unpalatable at all
The results are shown in Table 2.
Surface 2 shape and taste of blank body added with different modified konjak starch
In the bread added with the modified konjak starch, the shape retention property and the taste of the blank can be remarkably improved, and the shape scores of the modified konjak starch 10 treated under the condition of pH 10.5, the added common konjak starch (comparative examples 1 and 2) and the blank without the added konjak starch (comparative example 6) are extremely low. And modified konjak starch 11 and 12 which are subjected to only one-time modified cross-linking are added into the bread, so that the green body shape scores are also crossed. The modified konjak starch 9 is added into the bread, and the taste is crossed, probably because the gel strength is too high, so that the hardness of the bread is too high, and the taste is reduced.
According to the gel strength distribution range of the modified konjak starches 1 to 9 of test examples 1 to 9, the gel strength is preferably 250g/cm 2-450g/cm2 (examples 4 to 5).
3. Fried ball
Mixing each modified konjak starch sample with milk, standing at room temperature for 60min, mixing with flour and butter uniformly, heating in frying pan to thicken, mixing with steamed mashed potato and crab meat, cooling in refrigerator for 30min, dividing into small pieces, mixing with flour, egg liquid and bread crumbs, and frying at 180deg.C to obtain the final product.
Modified konjak starch 6 was used in test example 10, modified konjak starch 10 was added in comparative example 4, ordinary konjak starch was added in comparative example 5, and konjak starch was not added in comparative example 6.
10 Balls were randomly selected, and if at least one of them was cracked, the evaluation was yes, and if there was no crack, the evaluation was no, and the results are shown in table 3.
TABLE 3 formulas and burst results for croquettes
As shown in the table, the pellets containing modified konjak starch 6 (test example 10) were more effective in preventing cracking of the dough than the modified konjak starch 6 (comparative example 4) obtained by treating the pellets at pH 10.5 and the dough without konjak starch (comparative example 6).
Variations and modifications to the above would be obvious to persons skilled in the art to which the invention pertains from the foregoing description and teachings. Therefore, the invention is not limited to the specific embodiments disclosed and described above, but some modifications and changes of the invention should be also included in the scope of the claims of the invention. In addition, although specific terms are used in the present specification, these terms are for convenience of description only and do not limit the present invention in any way.
Claims (10)
1. The preparation method of the modified starch for stabilizing the structure of the flour product is characterized by comprising the following steps of:
adding konjak starch into 45-50% ethanol water solution with volume fraction, adding alkali to make pH less than 10.5 and less than or equal to 13.5, adding sodium trimetaphosphate, stirring at 20-50deg.C for 5-20min, performing first cross-linking, adjusting pH to 5-5.5 with acid, and filtering; and adding water into the solid to prepare starch milk with the Baume degree of 18-22, adding sodium trimetaphosphate, uniformly stirring, carrying out roller pregelatinization under the steam pressure of 0.5-0.6MPa, and carrying out secondary crosslinking.
2. The method for producing a modified starch for structural stabilization of a flour product according to claim 1, wherein the mass to volume ratio of konjak starch to ethanol aqueous solution is 0.1-0.5:1 kg/L.
3. The method for producing a modified starch for structural stabilization of a flour product according to claim 2, wherein the total amount of sodium trimetaphosphate is 1 to 1.2% of the dry basis amount of konjak starch.
4. The method for preparing modified starch for stabilizing a structure of a flour product according to claim 1, wherein the sodium trimetaphosphate is 80% -90% of the total amount of the modified starch in the first cross-linking.
5. The method for producing a modified starch for stabilizing a structure of a flour product according to claim 1, wherein the alkali is sodium hydroxide.
6. The method for producing a modified starch for stabilizing a structure of a flour product according to claim 1, wherein the acid is any one of citric acid, sulfuric acid and hydrochloric acid.
7. The method for producing a modified starch for structural stabilization of a flour product according to claim 1, wherein the temperature of the first crosslinking is 25 to 40 ℃.
8. A modified starch for structural stabilization of a flour product prepared by the preparation method according to any one of claims 1 to 7.
9. A baked good comprising the modified starch for structural stabilization of a flour product according to claim 8 in an amount of 0.2 to 1% by weight based on the total amount.
10. A fried food comprising the modified starch for structural stabilization of a flour product according to claim 8 in an amount of 0.2 to 1% by weight based on the total amount.
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|---|---|---|---|---|
| US4219646A (en) * | 1979-03-19 | 1980-08-26 | National Starch And Chemical Corp. | Process for preparing cross-linked starches using STMP |
| CN102731663A (en) * | 2011-03-31 | 2012-10-17 | 聚祥(厦门)淀粉有限公司 | Modified starch |
| CN106637967A (en) * | 2016-12-11 | 2017-05-10 | 孙祎 | Preparation method of high-performance textile sizing agent |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4219646A (en) * | 1979-03-19 | 1980-08-26 | National Starch And Chemical Corp. | Process for preparing cross-linked starches using STMP |
| CN102731663A (en) * | 2011-03-31 | 2012-10-17 | 聚祥(厦门)淀粉有限公司 | Modified starch |
| CN106637967A (en) * | 2016-12-11 | 2017-05-10 | 孙祎 | Preparation method of high-performance textile sizing agent |
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| 殷减清: "魔芋新模式栽培关键技术", 30 April 2022, 云南科技出版社, pages: 7 * |
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