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Compound modified starch specially used for bean jelly

A compound modified starch and jelly technology, which is applied in application, food preservation, food ingredients as taste improvers, etc., can solve the problems of long-distance transportation and long-distance sales, short shelf life of jelly, and unsuitability of jelly, so as to increase elasticity, The taste is delicate and flexible, and the effect of delicate taste

Inactive Publication Date: 2015-12-16
YANTAI ORIENTAL PROTEIN TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional pea starch is produced by the physalis method in the production process. Due to the use of microbial fermentation in the production process, the shelf life of the jelly made of pea starch produced by this traditional method is too short, and it cannot be transported for a long time and sold over a long distance. The jelly made of pea starch in the prior art has a brittle taste, is easy to break during handling, and is prone to cracking during placement, so it is not suitable for large-scale production and sales of jelly production enterprises

Method used

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  • Compound modified starch specially used for bean jelly
  • Compound modified starch specially used for bean jelly
  • Compound modified starch specially used for bean jelly

Examples

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Effect test

Embodiment 1

[0016] A compound modified starch specially used for jelly. In the production process of pea starch, the pH of the pea starch emulsion is adjusted to 2.5 by using the pH regulator citric acid solution, and its Baume degree is controlled to 18°Bé; then dehydrated and dried; the dried pea Add konjac powder, carrageenan and potassium chloride according to the weight ratio of 0.2 parts of konjac flour / 100g pea starch, 0.8g carrageenan / 100g pea starch, 0.6g potassium chloride / 100g pea starch, stir for 20 minutes, and finally carry out Package.

Embodiment 2

[0018] A compound modified starch specially used for jelly. In the production process of pea starch, the pH of the starch emulsion is adjusted to 4 by using the pH regulator citric acid solution, and its Baume degree is controlled at 20°Bé; then dehydrated and dried; the dried starch is pressed according to 0.1 part konjac flour / 100g pea starch, 0.85g carrageenan / 100g pea starch, 0.6g potassium chloride / 100g pea starch weight ratio Add konjac powder, carrageenan and potassium chloride, stir for 25 minutes, and finally pack.

Embodiment 3

[0020] A compound modified starch specially used for jelly. In the production process of pea starch, the pH of the starch emulsion is adjusted to 5.0 by using the pH regulator malic acid solution, and its Baume degree is controlled at 20°Bé; after that, it is dehydrated and dried; the dried starch is pressed according to 0.45 parts of konjac flour / 100g pea starch, 0.55g carrageenan / 100g pea starch, 0.3g potassium chloride / 100g pea starch weight ratio Add konjac powder, carrageenan and potassium chloride, stir for 20 minutes, and finally pack.

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Abstract

The present invention discloses a compound modified starch specially used for bean jelly. The compound modified starch mainly comprises 95.95-99.05 parts of pea starch, 0.2-0.9 part of carrageenan, 0.1-0.8 part of potassium chloride, 0.15-0.85 part of rivier giant arum tuber powder and 0.5 to 1.5 parts of an organic acid, wherein the organic acid is citric acid, malic acid or tartaric acid. In the present invention, non-fermentation method is used to produce the pea starch, the organic acid is used to modify the starch in the process of starch production, and a compound colloid of carrageenan and rivier giant arum tuber powder is used to embed the modified starch particles. The starch disclosed by the invention is a special pea starch suitable for producing pea jelly, the pea jelly produced from the starch has a significantly increased shelf life, and the hardness and elasticity of the pea jelly are effectively improved, so that the pea jelly is not easy to crack and has delicate and flexible mouthfeel. The pea jelly has a very broad market prospect, and the production method is beneficial to jelly producers for large-scale production and long-distance sales.

Description

technical field [0001] The invention belongs to the technical field of edible pea starch, and in particular relates to a special compound modified starch for jelly. Background technique [0002] Pea jelly is made of pea starch as the main raw material, mixed with water in a certain proportion, heated and gelatinized, and then cooled to form a white translucent, crystal-like elastic jelly-like solid. The traditional pea starch is produced by the physalis method in the production process. Due to the use of microbial fermentation in the production process, the shelf life of the jelly made of pea starch produced by this traditional method is too short, and it cannot be transported for a long time and sold over a long distance. In the prior art, the mouthfeel of jelly made from pea starch is brittle, and it is easy to break during handling, and it is easy to crack during placement, so it is not suitable for jelly production enterprises to carry out large-scale production and sale...

Claims

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Application Information

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IPC IPC(8): A23L1/09A23L1/214A23L1/0532A23L3/3463
CPCA23L3/3463A23V2002/00A23V2200/14A23V2250/032A23V2250/044A23V2250/056A23V2250/5036A23V2250/5066
Inventor 赵立亭赵杰姜晶先曹菊毅赵建文赵延
Owner YANTAI ORIENTAL PROTEIN TECH
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