阅读说明：本技术 一种α淀粉替代物及其制备方法 (α starch substitute and preparation method thereof ) 是由 孙昌兵 于 2019-11-13 设计创作，主要内容包括：本发明实施例公开了一种α淀粉替代物及其制备方法,所述方法包括以下步骤：选取糯米,并进行水洗；将水洗后的糯米在120-135℃温度下进行蒸煮,得到熟化糯米；将所述熟化糯米浸入到水中,使其充分分散；将分散在水中的糯米过滤,去除水分,得到水洗熟化糯米；将所述水洗熟化糯米烘干,得到烘干熟化糯米。本发明实施例的α淀粉替代物为预糊化糯米粉,其制备过程中所采用的原料是糯米,糯米的淀粉含量75-80％。用糯米省却提取α淀粉的生产环节,节约了制备成本,大米是颗粒物,加工工艺简单,产品质量更容易控制。(The embodiment of the invention discloses an α starch substitute and a preparation method thereof, wherein the preparation method comprises the following steps of selecting glutinous rice, washing with water, steaming the washed glutinous rice at the temperature of 120-.)

1. A preparation method of α starch substitute is characterized by comprising the following steps:

selecting glutinous rice and washing with water;

steaming the washed glutinous rice at the temperature of 120-135 ℃ to obtain cooked glutinous rice;

immersing the cooked glutinous rice in water to fully disperse the glutinous rice;

filtering the glutinous rice dispersed in water, and removing water to obtain water-washed cooked glutinous rice;

drying the washed and cured glutinous rice to obtain dried and cured glutinous rice;

and the dried and cured glutinous rice is crushed to obtain pre-gelatinized glutinous rice flour, namely the α starch substitute.

2. The method of claim 1, wherein the α starch substitute is produced by,

the drying temperature of the washed and cured glutinous rice is 30-60 ℃.

3. The method of claim 1, wherein the α starch substitute is produced by,

and steaming the washed sticky rice for 30-80min at the temperature of 120-135 ℃.

4. The method of claim 1, wherein the α starch substitute is produced by,

the moisture content of the dried and cured glutinous rice is less than 15%.

5. The method of claim 1, wherein the α starch substitute is produced by,

the temperature of immersing the cooked glutinous rice in water is 0-30 ℃.

6. The method of claim 1, wherein the α starch substitute is produced by,

in the pre-gelatinized glutinous rice flour, the content of starch is 75-80%.

7. The method of claim 1, wherein the α starch substitute is produced by,

and (3) sieving the pre-gelatinized glutinous rice flour by using a sieve with more than 60 meshes.

8. An α starch substitute prepared by the method of any one of claims 1-7.

Technical Field

The embodiment of the invention relates to the technical field of food processing, and particularly relates to an α starch substitute and a preparation method thereof.

Background

The ungelatinized starch molecules are in micro-cluster oriented arrangement, the structure state of the starch is called as a β type structure, when the materialization temperature is reached through cooking or extrusion, the starch fully absorbs water and expands, so that the micro-cluster is disintegrated and the arrangement is disordered, the structure state of the starch is called as α type, the process of converting the starch structure from β type to 5630 0 type is called as α type and is also called as gelatinization, generally speaking, the α degree of the starch is the degree of biological maturity, namely the gelatinization degree, namely, the starch in the gelatinization state is α type, and α type starch has the defects that in the production method, only 80% of starch milk is gelatinized, and the rest 20% of starch cannot be gelatinized, so that the produced α type starch has the quality.

In conclusion, the prepared α starch has the defects of high energy consumption, high cost and poor quality of prepared products in the preparation and use processes, and the development of a new substitute of α starch is urgently needed.

Disclosure of Invention

Therefore, the embodiment of the invention provides an α starch substitute and a preparation method thereof, and aims to solve the problems of high energy consumption, high cost and poor quality of prepared products in the preparation and use processes of α starch in the prior art.

In order to achieve the above object, the embodiments of the present invention provide the following technical solutions:

a method of preparing an α starch substitute, comprising the steps of:

selecting glutinous rice and washing with water;

steaming the washed glutinous rice at the temperature of 120-135 ℃ to obtain cooked glutinous rice;

immersing the cooked glutinous rice in water to fully disperse the glutinous rice;

filtering the glutinous rice dispersed in water, and removing water to obtain water-washed cooked glutinous rice;

drying the washed and cured glutinous rice to obtain dried and cured glutinous rice;

and the dried and cured glutinous rice is crushed to obtain pre-gelatinized glutinous rice flour, namely the α starch substitute.

Preferably, the drying temperature of the water-washed cured glutinous rice is 30-60 ℃.

Preferably, the washed glutinous rice is cooked at the temperature of 120-135 ℃ for 30-80 min.

Preferably, the moisture content of the oven-dried matured glutinous rice is less than 15%.

Preferably, the temperature at which the cooked glutinous rice is immersed in water is 0 to 30 ℃.

Preferably, the starch content of the pre-gelatinized glutinous rice flour is 75-80%.

Preferably, the pre-gelatinized glutinous rice flour is sieved by a sieve of 60 meshes or more.

The embodiment of the invention also provides an α starch substitute prepared by the method.

In the embodiment of the invention, the α starch substitute is glutinous rice powder which can be used for replacing α starch in preparing a cloud cake and sesame paste, wherein the sesame paste is prepared by adding 80% of α starch substitute after stir-frying sesame and crushing, and the sesame paste can be brewed with water.

The embodiment of the invention has the following advantages:

the α starch substitute is pre-gelatinized glutinous rice flour, the raw material adopted in the preparation process is glutinous rice, the starch content of the glutinous rice is 75-80%, the production link of extracting α starch is omitted by using the glutinous rice, the preparation cost is saved, the rice is granular, the processing technology is simple, the product quality is easier to control, no chemical substance is added in the preparation process of the embodiment of the invention, and the preparation method is environment-friendly and healthy.

Detailed Description

The present invention is described in terms of particular embodiments, other advantages and features of the invention will become apparent to those skilled in the art from the following disclosure, and it is to be understood that the described embodiments are merely exemplary of the invention and that it is not intended to limit the invention to the particular embodiments disclosed. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.