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Method for improving viscosity, thermo-stability and browning degree of extruded broken rice inverted syrup

A technology for inverting syrup and thermal stability, applied in the fields of starch deep processing and food processing, can solve the problems of extruded broken rice inverting syrup viscosity, low thermal stability browning degree, etc., to shorten saccharification time, reduce costs, and improve browning Variation effect

Active Publication Date: 2016-03-02
台州黄罐健源食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The technical problem solved by the present invention: the present invention solves the problems of extruded broken rice inversion syrup existing in the prior art, such as low viscosity, thermal stability, and low browning degree. By skillfully controlling the sleeve extrusion temperature, the above-mentioned performance

Method used

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  • Method for improving viscosity, thermo-stability and browning degree of extruded broken rice inverted syrup
  • Method for improving viscosity, thermo-stability and browning degree of extruded broken rice inverted syrup

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Embodiment 1

[0064] A method for improving the viscosity, thermal stability and browning degree of extruded broken rice invert syrup, characterized in that the method comprises the following steps:

[0065] (1) Extrusion treatment of broken rice: take the pulverized broken rice, adjust its moisture to 17%, and then use a twin-screw extruder to extrude under the condition of 140 rpm, and the feed rate is 10 kg / h, Finally, it is dried and pulverized, filtered through an 80-mesh sieve to obtain uniform rice noodles for later use; the extruder sleeve is divided into four temperature zones in turn, the temperature of the first zone is 30°C, the temperature of the second zone is 65°C, and the temperature of the third zone is 105°C , the pressure of the third zone is 19MPa, the temperature of the fourth zone is 65℃, and the heating residence time of each zone is equal;

[0066] (2) Preparation of broken rice invert syrup: the extruded rice flour obtained in step (1) is slurried with water at a ma...

Embodiment 2

[0072] A method for improving the viscosity, thermal stability and browning degree of extruded broken rice invert syrup, characterized in that the method comprises the following steps:

[0073] (1) Extrusion treatment of broken rice: take the crushed broken rice, adjust its moisture to 21%, and then use a twin-screw extruder to extrude under the condition of 160 rpm, the feeding rate is 12 kg / h, and finally Dry and pulverize, and filter through an 80-mesh sieve to obtain uniform rice noodles for later use; the extruder sleeve is divided into four temperature zones in turn, the temperature of the first zone is 40°C, the temperature of the second zone is 70°C, and the temperature of the third zone is 115°C. The pressure of the third zone is 19MPa, the temperature of the fourth zone is 70℃, and the heating residence time of each zone is equal;

[0074] (2) Preparation of broken rice invert syrup: the extruded rice flour obtained in step (1) is slurried with water according to the r...

Embodiment 3

[0080] A method for improving the viscosity, thermal stability and browning degree of extruded broken rice invert syrup, characterized in that the method comprises the following steps:

[0081] (1) Extrusion treatment of broken rice: take the crushed broken rice, adjust its moisture to 17%, and then use a twin-screw extruder to extrude under the condition of 140 rpm, the feeding rate is 11 kg / h, and finally Dried and pulverized, and filtered through an 80-mesh sieve to obtain uniform rice noodles for later use; the extruder sleeve is divided into four temperature zones in turn, the temperature of the first zone is 30--40 °C, the temperature of the second zone is 68 °C, and the temperature of the third zone is 110℃, the pressure of the third zone is 16MPa, the temperature of the fourth zone is 68℃, and the heating residence time of each zone is equal;

[0082] (2) Preparation of broken rice invert syrup: the extruded rice flour obtained in step (1) is slurried with water at a m...

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Abstract

The invention relates to the field of deep processing of starch, and provides a method for improving viscosity, thermo-stability and browning degree of broken rice inverted syrup. Through a layered four-region temperature control mode, wherein first-region temperature is 30-40 DEG C, second-region temperature is 65-70 DEG C, third-region temperature is 105-115 DEG C, third-region pressure is 13-19MPa and fourth-region temperature is 65-70 DEG C, and the various regions are identical in heating retention time, the viscosity, thermo-stability and browning degree of broken rice and the broken rice inverted syrup obtained from the treatment, on the basis of keeping previously improved good performances unchanged or better, are significantly improved simultaneously, and meanwhile more surprisingly, the content of maltotriose in the finally obtained starch syrup is significantly improved, so that the health care function and the physicochemical properties of the syrup are improved and enhanced; meanwhile, glucose content is improved as well; a saccharifying time is shortened to 30min from original 1h; and a specific process and process parameters are determined.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to the field of starch deep processing, and relates to a method for improving the viscosity, thermal stability and browning degree of extruded broken rice invert syrup. Background technique [0002] The types of domestic starch sugars can be roughly divided into liquid glucose, crystalline glucose, maltose syrup (caramel, high maltose, maltose), maltodextrin, malto-oligosaccharide and fructose syrup, etc. Liquid glucose is a mixed syrup consisting of glucose, maltose and malto-oligosaccharide obtained by controlling the moderate hydrolysis of starch. It can be divided into three categories: high, medium and low according to the degree of conversion. A wide range of starch invert syrup, its DE value is 40% to 60%. The content of malto-oligosaccharides in medium invert syrup is as high as 50%. Oligosaccharides refer to saccharides composed of 2 to 10 identical or different mo...

Claims

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Application Information

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IPC IPC(8): C12P19/14A21D2/18
CPCA21D2/181C12P19/14
Inventor 程建军刘丽王帅尹园倪春蕾张珊
Owner 台州黄罐健源食品有限公司
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