Acid-alkali adjusting method in starch hydrolysis technology during production of starch noodle
An acid-base adjustment and production process technology, which is applied in food ingredients as pH modifiers, food preparation, food science, etc. High toughness, low cost, and the effect of increasing the degree of gelatinization
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Embodiment 1
[0012] Embodiment 1 steps are as follows:
[0013] (1) Preparation of starch-water slurry mixture: mix starch and water according to the ratio of 1 kg of starch and 0.8 kg of water, and after stirring evenly, use an acidity meter to measure the pH of the water-slurry mixture, and the measured pH value is 6.6-7.0 between;
[0014] (2) Add an acidity regulator to adjust the pH: after measuring the original pH of the starch-water slurry mixture, keep the temperature of the starch-water slurry mixture constant, add the acidity regulator white vinegar, and stir while adding to make the acidity regulator white vinegar Fully dissolve in the starch mixture, and measure the pH value of the starch water slurry mixture with white vinegar at the same time, when the pH value reaches 5.5, stop adding the acidity regulator white vinegar;
[0015] When the pH value of the starch-water slurry mixture reaches 5.5 and the temperature is above 53°C, the degree of gelatinization of the starch is ...
Embodiment 2
[0016] Embodiment two steps are as follows:
[0017] (1) Preparation of starch-water slurry mixture: mix starch and water according to the ratio of 1 kg of starch and 0.8 kg of water, and after stirring evenly, use an acidity meter to measure the pH of the water-slurry mixture, and the measured pH value is 6.6-7.0 between;
[0018] (2) Add an acidity regulator to adjust the pH: after measuring the original pH of the starch-water slurry mixture, keep the temperature of the starch-water slurry mixture constant, add the acidity regulator white vinegar, and stir while adding to make the acidity regulator white vinegar Fully dissolve in the starch mixture, and measure the pH value of the starch water slurry mixture with white vinegar at the same time, when the pH value reaches 6, stop adding the acidity regulator white vinegar;
[0019] When the pH value of the starch-water slurry mixture reaches 6 and the temperature is above 53°C, the degree of gelatinization of the starch is hi...
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