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Method for preparing lily starch-gum complex

A technology of lily starch and compound, applied in food preparation, food science, application, etc., to achieve the effect of good taste and texture characteristics

Active Publication Date: 2011-05-18
JIANGXI GANLIANG INDAL
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The lily starch-glue complex formed by compounding lily starch with konjac gum and carrageenan can not only overcome the shortcomings of poor flavor, texture and stability of the product when lily starch is used alone, but also play the role of konjac gum, carrageenan and lily starch. and the complementary effects between konjac gum and carrageenan

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Weigh 15g of lily starch and mix it with about 30ml of cold water to make starch milk. After pouring the water into the starch, stir it immediately until it is evenly stirred. Then raise the temperature to 90°C in an electric furnace, and slowly add 105ml under the condition of constant stirring. of boiling water to make it into a paste for later use.

[0020] Weigh 2.0g konjac gum, 3.0g carrageenan, 40.0g sucrose, 0.8g potassium chloride, mix evenly, add the mixed rubber powder to 820ml boiled water at 60°C, require dispersion without agglomeration, and Stir continuously at 60°C for about 20 minutes to make the mixed rubber powder fully absorb water and swell to obtain a gel. The gelling agent is added to the prepared starch paste, stirred and mixed evenly to obtain a mixture. Stir the mixture at a speed of 2000r / min and heat it to boiling to maintain a slight boiling state (90°C) for 10 minutes, remove the foam on the surface layer, add 0.8g of citric acid and mi...

Embodiment 2

[0023] Weigh 25g of lily starch, mix it with about 50ml of cold water to make starch milk, pour the water into the starch and stir immediately until it is evenly stirred, then raise the temperature to 90°C in an electric furnace, and slowly add 175ml of Boil water to make it into a paste.

[0024] Weigh 3.0g of konjac gum, 5.0g of carrageenan, 50.0g of sucrose, and 1.2g of potassium chloride. After mixing evenly, add the mixed rubber powder to 700ml of boiled water at 60°C to disperse without agglomeration. Stir continuously at 60°C for about 25 minutes to make the mixed rubber powder fully absorb water and swell to obtain a gel. The gelling agent is added to the prepared starch paste, stirred and mixed evenly to obtain a mixture. Stir the mixture at a speed of 2000r / min and heat it to boiling to maintain a slight boiling state (90°C) for 10 minutes, remove the foam on the surface layer, add 1.2g of citric acid and mix well, then distill the volume to 1000ml with distilled wa...

Embodiment 3

[0028] Weigh 20g of lily starch, use about 40ml of cold water to make starch milk, pour the water into the starch and stir immediately until it is evenly stirred, then raise the temperature to 90°C in an electric furnace, and slowly add 140ml of Boil water to make it into a paste.

[0029] Weigh 2.1g of konjac gum, 4.5g of carrageenan, 46.0g of sucrose, and 1.0g of potassium chloride. After mixing evenly, add the mixed rubber powder to 750ml of boiled water at 60°C to disperse without agglomeration. Stir continuously at 60°C for about 25 minutes to make the mixed rubber powder fully absorb water and swell to obtain a gel. The gelling agent is added to the prepared starch paste, stirred and mixed evenly to obtain a mixture. Stir the mixture at a speed of 2000r / min and heat it to boiling to maintain a slight boiling state (90°C) for 10 minutes, remove the foam on the surface layer, add 1.2g of citric acid and mix well, then distill the volume to 1000ml with distilled water to c...

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Abstract

The invention relates to a method for preparing a lily starch-gum complex, which comprises the following steps of: (1) preparing starch paste; (2) dissolving gum; (3) mixing; (4) cooking the gum; (5) filling and sealing; (6) sterilizing; and (7) cooling. The method has the advantages that: compared with the conventional jelly product, a novel product prepared from lily starch, konjac gum and carrageenan has the special function and flavor of the lily starch, good mouthfeel and high texture properties (such as viscoelasticity, water holding capacity, chewiness and the like).

Description

technical field [0001] The invention relates to a preparation method of a compound, in particular to a preparation method of a lily starch-glue compound. Background technique [0002] Lily (Lilium Brownii.F.E V ar.) is one of the first batch of medicinal and edible plants promulgated by the Ministry of Health of my country. It is cultivated in large areas in Lanzhou, Hunan, Jiangxi, Jiangsu and other provinces of my country. The underground bulb of the lily is formed by the fusion of many fleshy scales, so it has the name of "lily". Its bulbs have good pharmacological effects such as relieving cough and reducing phlegm, hypnotic and tranquilizing, anti-fatigue and hypoxia resistance, increasing peripheral leukocytes, protecting gastric mucosa and inhibiting delayed allergic reactions. The main component of bulbs is starch, fully understanding the properties of lily starch is of great significance for the effective use of lily starch resources and the formulation of lily fo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/06A23L1/09A23L29/212A23L29/244A23L29/256A23L29/30
Inventor 杨水兵蓝海军刘成梅毕双同张兆琴罗香生罗利平
Owner JIANGXI GANLIANG INDAL
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