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Method for enhancing gel property of starch soft sweets by adopting enzyme method and application thereof

Active Publication Date: 2021-11-23
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

And there are still a few studies on the influence of modified starch on the texture of starch jelly, and there is no report on the effect of enzymes on the performance of starch jelly

Method used

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  • Method for enhancing gel property of starch soft sweets by adopting enzyme method and application thereof
  • Method for enhancing gel property of starch soft sweets by adopting enzyme method and application thereof
  • Method for enhancing gel property of starch soft sweets by adopting enzyme method and application thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0028] Mix cassava starch according to the proportion of 10%, white sugar 23%, malt syrup 35%, citric acid 0.2%, heat in the induction cooker, stir constantly, gradually become thick paste, boil until the solid content is 80% , cooled to 40°C, first added PUL enzyme with 0.05% substrate mass, treated at 40°C for 5 minutes, then treated with 0.1% substrate mass CGT enzyme at the same temperature for 5 minutes, poured, cooled at room temperature for 24h, and placed After drying in an oven at 25°C for 24 hours, take it out and pack it separately.

Embodiment 2

[0030] Mix cassava starch according to the proportion of 10%, white sugar 23%, malt syrup 35%, citric acid 0.2%, heat in the induction cooker, stir constantly, gradually become thick paste, boil until the solid content is 80% , cooled to 40°C, first added PUL enzyme accounting for 0.05% of the substrate mass, treated at 40°C for 5 minutes, then added CGT enzyme with 0.2% substrate mass, treated at the same temperature for 5 minutes, poured, and cooled at room temperature for 24 hours , placed in an oven at 25°C for 24 hours, then taken out and packaged separately.

Embodiment 3

[0032] Mix cassava starch according to the proportion of 13%, white sugar 30%, malt syrup 35%, citric acid 0.2%, heat it in the induction cooker, keep stirring, gradually become a thick paste, boil until the solid content is 80% , cooled to 40°C, first added PUL enzyme with 0.05% substrate mass, treated at 40°C for 5 minutes, then added CGT enzyme with 0.3% substrate mass, treated at the same temperature for 5 minutes, poured, and cooled at room temperature for 24h, Put it in an oven at 25°C for 24 hours, take it out, and pack it separately.

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Abstract

The invention discloses a method for enhancing gelling property of starch soft sweets by adopting an enzymic method and application thereof, and belongs to the field of food processing. The method comprises the following steps: firstly, preparing starch, white granulated sugar, malt syrup, citric acid and water into a mixed solution, heating and decocting until the solid content is 70-80%, cooling to 20-50 DEG C, and then adding pullulanase (PUL enzyme) and cyclodextrin glucosyltransferase (CGT enzyme) to cooperatively process the starch soft sweets in one step, thereby improving the gel property of the starch soft sweets. According to the method disclosed by the invention, the PUL enzyme and the CGT enzyme can be used for respectively converting starch parts into cyclodextrine and amylose to be filled into a soft sweet matrix, so that the hydrogen bond interaction with starch molecules is enhanced, and the gelling property of the starch soft sweet is improved. The starch soft sweets prepared through adoption of the method are smooth in taste, rich in elasticity and resistant to chewing, and the method is a simple and effective method for improving the gelling property of the starch soft sweets.

Description

technical field [0001] The invention relates to a method for enzymatically enhancing the gelatinity of starch fudge and its application, belonging to the field of food processing. Background technique [0002] Traditional gummies are usually made with gelatin, but new plant-based gummies can satisfy vegetarians. Starch is a kind of natural biomacromolecule, which has a wide range of sources and is renewable. Starch molecules can form hydrogen bond interactions and form gels, which can be used as raw materials for soft candy production. Moreover, the absorption and utilization rate of starch by the human body is relatively higher than that of gelatin and pectin, especially for children, if they eat too much food containing gelatin, it is easy to affect the intake of other nutrients. Moreover, the taste of gelatin fudge is relatively simple, and they are all highly elastic and chewy. However, the present starch jelly candies have deficiencies in cohesiveness, chewiness and e...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/42C12P19/18C12P19/16C12P19/14
CPCA23G3/42C12P19/18C12P19/16C12P19/14A23V2002/00A23V2250/5118Y02A40/90
Inventor 邱超王金鹏林倩竹胡瑶金征宇焦爱权陈龙龙杰
Owner JIANGNAN UNIV
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