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Starch gel rich in active polysaccharide, preparation method for starch gel and application of starch gel.

A technology of active polysaccharide and starch, applied in the direction of food science, etc., can solve the problems of phase separation and the addition of polysaccharide less than 5%, and achieve the effects of easy operation, improved quality characteristics, and simple process

Active Publication Date: 2020-11-17
QILU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, since most active polysaccharide molecules have surface charges, phase separation will occur when added to the starch gel system. Therefore, simple addition of active polysaccharides will affect the texture properties of starch gel products, resulting in less than 5% polysaccharide addition. Therefore, innovation The method of adding active polysaccharide is the key to solve the above problems

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A kind of preparation method that is rich in the starch gel of active polysaccharide, comprises the following steps:

[0025] (1) Dissolution: Mix 10g of glucosamine with 150g of tea polysaccharide, add to 1000g of water, control the pH at 6-6.5, and heat at 50°C for 1 hour to form a glucosamine-active polysaccharide electrostatic complex;

[0026] (2) Gelatinization: disperse 100g of waxy potato starch into 1000g of water, heat at 90-95°C for 30 minutes, and paste waxy potato starch;

[0027] (3) Mixing: Mix 1100g of glucosamine-active polysaccharide electrostatic complex with 1100g of waxy potato starch paste, and stir for 3 hours at 50°C and 300rpm;

[0028] (4) Addition: Add 200g of starch to the mixed liquid obtained after mixing in step (3), and stir thoroughly to suspend the starch in the mixed liquid;

[0029] (5) Heating: Heating the mixed solution obtained in step (4) at 90-95°C for 40 minutes, cooling and molding to obtain a starch gel rich in active polysac...

Embodiment 2

[0031] A kind of preparation method that is rich in the starch gel of active polysaccharide, comprises the following steps:

[0032] (1) Dissolution: Mix 30g of glucosamine with 100g of lentinan, add to 1000g of water, control the pH at 6-6.5, and heat at 50°C for 2 hours to form a glucosamine-active polysaccharide electrostatic complex;

[0033] (2) Gelatinization: disperse 150g of waxy potato starch into 1000g of water, heat at 90-95°C for 40 minutes, and make waxy potato starch paste;

[0034] (3) Mixing: Mix 1130g of glucosamine-active polysaccharide electrostatic complex with 1130g of waxy potato starch paste, and then stir for 2 hours at 60°C and 500rpm;

[0035] (4) Addition: Add 300g of starch to the mixed liquid obtained after mixing in step (3), and stir thoroughly to suspend the starch in the mixed liquid;

[0036] (5) Heating: Heating the mixture obtained in step (4) at 90-95°C for 30 minutes, cooling and molding to obtain a starch gel rich in active polysaccharid...

Embodiment 3

[0038] A kind of preparation method that is rich in the starch gel of active polysaccharide, comprises the following steps:

[0039] (1) Dissolution: Mix 20 g of glucosamine with 130 g of lentinan, add to 1000 g of water, control the pH at 6-6.5, and heat at 50°C for 1.5 hours to form a glucosamine-active polysaccharide electrostatic complex;

[0040] (2) Gelatinization: disperse 130g of waxy potato starch into 1000g of water, heat at 90-95°C for 35 minutes, and paste waxy potato starch;

[0041] (3) Mixing: Mix 1130g of glucosamine-active polysaccharide electrostatic complex with 1130g of waxy potato starch paste, and then stir for 2.5 hours at 55°C and 400rpm;

[0042] (4) Addition: Add 250g of starch to the mixed liquid obtained after mixing in step (3), and stir thoroughly to suspend the starch in the mixed liquid;

[0043] (5) Heating: Heating the mixture obtained in step (4) at 90-95°C for 35 minutes, cooling and molding to obtain a starch gel rich in active polysacchar...

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Abstract

The invention belongs to the technical field of health product processing, and particularly relates to starch gel rich in active polysaccharide, a preparation method for the starch gel and applicationof the starch gel. The starch gel rich in active polysaccharide comprises the following raw materials in parts by weight: 20-30 parts of starch, 1-3 parts of glucosamine, 10-15 parts of active polysaccharides and 10-15 parts of waxy potato starch. The glucosamine is added and can interact electrostatically with the active polysaccharide, and a glucose coating layer is formed on the surface of theactive polysaccharide, thus avoiding phase separation of starch molecules and active polysaccharide molecules; and waxy potato starch paste is mixed with a glucosamine-active polysaccharide electrostatic complex to form molecular entanglement, thereby improving quality characteristics of products. The process is simple, and operation is easy, thus being conducive to industrial production; and diversified products can be obtained, such as vermicelli, starch noodles, sheet jelly or rice noodles.

Description

technical field [0001] The invention belongs to the technical field of health product processing, and in particular relates to a starch gel rich in active polysaccharides and a preparation method and application thereof. Background technique [0002] Starch is an important energy substance in food and an important raw material for food processing. Starch gelatinization can form a translucent gel with certain elasticity and strength. Starch gel is a multi-dimensional network structure formed by the interconnection of starch molecules. It is a special form of colloid, and its properties are between solid and solid. between liquids. Starch gel is widely used in food, such as vermicelli, vermicelli, vermicelli, rice noodles and other foods are traditional foods produced by utilizing the properties of starch gel, and these foods are loved by consumers. However, these products only contain starch, all of which have relatively simple nutritional components, and are likely to caus...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/212A23L29/30A23L33/125C08L3/02C08L5/00C08J3/075
CPCA23L29/212A23L29/30A23L33/125C08J3/075A23V2002/00C08J2303/02C08J2403/02C08J2405/00A23V2250/5118A23V2250/51A23V2200/324A23V2200/302A23V2200/30
Inventor 于滨崔波陶海腾赵海波刘鹏飞袁超吴正宗
Owner QILU UNIV OF TECH
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