11 results about "Potato starch" patented technology

The invention discloses a method for preparing low blood sugar starch by enzymatic modification, which belongs to the technical field of deep processing of starch. The method biologically modifies and recombines a starch molecular chain fine structure after commercialized massive starch products of corn starch, wheat starch, rice starch, potato starch, cassava starch, sweet potato starch and the like are pasted by using the hydrolysis catalyzing technology of sucrase so as to obtain low blood sugar starch derivatives rich in slow-digestion starch and resistant starch; and the content ratios of the slow-digestion starch and the resistant starch in the low blood sugar starch product are improved by 15 percent and 10 percent respectively compared with the primary starch. The application and the development of the product relate to a plurality of fields of food, medicament and the like; and the low blood sugar starch is not only the medicinal food for diabetes, obesity, hypertension and cardiovascular disease patients, but also can be used as special food for athletes slowly releasing continuous energy or ideal health-care food for healthy people.

The invention discloses deep-fried chicken steak filled with cheese and a preparation method thereof. The deep-fried chicken steak filled with cheese is prepared from the following raw materials: chicken breast, Mozzarella cheese slices, marinade, cream materials and a coating flour material, wherein the marinade is prepared from the following raw materials in parts by mass: ice water, edible salt, white granulated sugar, composite phosphate, chicken essence seasoning, ethyl maltol, salad oil, aginomoto, soybean sauce, five-spice powder, multi-spice powder, ground ginger, onion powder, groundblack pepper, potato starch, corn starch, vegetable oil, chili powder, garlic powder and white pepper powder. The deep-fried chicken steak filled with cheese prepared by the marinade in a scientific proportion has crispy exterior and tender meat quality, and cream is molten in in the mouth since cheese is molten when being heated. The components in the composition are synergized to form unique taste and flavor; and the preparation process is refined and controllable, and is favorable to realizing industrial production; and cost is effectively controlled on the premise that flavor and quality are guaranteed.

The invention relates to a quickly frozen steamed bun raw product and a production method thereof, belonging to the technical field of food processing. Wheat flour, Yanshan yeast, aluminum-free baking powder, white granulated sugar, shortening, salt, transglutaminase, lipase, xylanase, glucose oxidase, trehalose, ascorbic acid, lecithin, sugar ester, glycerol, locust bean gum, artemisia gum, carboxymethylcellulose, guar gum, wheat gluten, wheat starch, or corn starch, or potato starch or rice starch are put in a mixing tank, are slowly agitated and are evenly mixed, water is added in the mixture and the obtained mixture is agitated into dough at medium-speed; the dough is pressed and formed, the obtained dough is quickly frozen after the bough is pre-fermented and cooled or the obtained dough is directly and quickly frozen, and the obtained dough is frozen for future use; and when in use, the dough is directly steamed only to obtain fresh bun products, and for dough not pre-fermented,pre-fermentation is required before steaming. The invention has the advantages that the traditional manual workshop production of the steamed bun is shifted to industrial production in an accelerating way, the product quality, the safety and the convenience are improved, the flavor loss caused by repetitive steaming is avoided and the energy is saved when compared with the steamed bun products quickly frozen after steaming.

The invention provides a method for improving the viscosity of potato starch. The preparation method comprises the following steps: A, mixing rice starch and potato starch, adding a certain amount ofwater, and uniformly stirring to obtain a system suspension; B, performing suction filtration on the system suspension under reduced pressure to obtain a filter cake; and C, washing the filter cake, drying, grinding and sieving to obtain high-viscosity potato starch. According to the method, small-particle starch is added, so that the gelatinization characteristic of the potato starch is effectively improved, and the viscosity of the potato starch in the gelatinization process is remarkably improved. The product can be used for processing and manufacturing potato powder, the boiling fastness and toughness of the potato powder are improved, the cooking loss of the potato powder is reduced, and the product quality is remarkably improved.

The invention relates to appetizing cold noodles and a method for preparing the same. The appetizing cold noodles comprise, by weight, 5-7 parts of radix astragali, 5-7 parts of radix ginseng, 5 parts of radix scrophulariae, 4 parts of radix glycyrrhizae, 2 parts of radix aconiti lateralis preparata, 2 parts of cortex cinnamomi, 15 parts of grapes, 4 parts of fructus ligustri lucidi, 10 parts of rice flour, 6 parts of corn flour, 10 parts of tomatoes, 20 parts of green tea powder, 35 parts of sweet potato starch, 0.5-1 part of alun, 8-12 parts of bulbus lilii, 3-5 parts of semen euryales, 3-5 parts of radix cudramiae, 6 parts of amaranthus spinosus, 2-4 parts of rauvolfia verticillata, 3 parts of berchemia lineate, 4 parts of herba lespedezae cuneatae, 3-6 parts of whorlleaf loosestrife herb, 3 parts of loropetalum chinensis roots and 4-7 parts of thorny elaeagnus leaves. The appetizing cold noodles and the method have the advantages that the appetizing cold noodles are mainly made of Chinese herbal medicines, components are unique and are reasonably compatible with one another, accordingly, effects of strengthening middle warmers, benefiting vital energy, promoting blood circulation to remove blood stasis, strengthening spleens, nourishing bodies and blood, promoting secretion of saliva or body fluid, regulating the vital energy, resolving stasis and the like can be realized, the appetizing cold noodles can be used for treating symptoms such as poor appetite of children, indigestion, spontaneous sweating and night sweating, yellowish complexion, thinness and weakness and are short in treatment course and free of optional side and toxic effects, and obvious curative effects can be realized by the appetizing cold noodles.

The invention discloses a food containing rich asparagus protein and belongs to the field of food processing. A minced-fish product comprises the following components in parts by weight: 10 parts of fish meat, 6-10 parts of potato starch, 10-15 parts of asparagus protein, 3-6 parts of granulated sugar, 2-4 parts of salt, 0.2-0.4 part of transglutaminase, 0.5-1.0 part of carrageenan, 0.4-0.8 part of sodium bicarbonate, 0.4-0.8 part of composite phosphate, 5-10 parts of iced water and 0.7-1.0 part of seasoning liquid. The asparagus is crushed by using a masher, alkali extraction and acid precipitation are utilized for extracting the asparagus protein. The minced fish product containing rich asparagus protein is rich in nutrition, high in protein content, resistant in storage resistance, good in gelling property and good in mouthfeel, well maintains the freshness of raw fish, can provide stable-quality materials for the processing industry of the minced fish product and has wide market prospect.

The invention provides a method of recovering sweet potato starch wastewater protein. The method includes the following steps that sweet potato starch wastewater is collected and filtered with a filter screen to remove large particle impurities and starch granules; pathogenic bacteria are removed, and then the pH value of the wastewater is adjusted to be 9.5-10.5; a chitosan acid solution is addedinto the treated sweet potato starch wastewater, and stirring and standing are carried out; a precipitate is subjected to centrifugal treatment, a supernatant is discarded, and then the precipitate is dried to make the moisture content of the precipitate lower than 20 wt%; the pathogenic bacteria are further removed by means of an ultraviolet disinfection approach, and a high-protein recovered substance is obtained. The method can solve the problem of pollution of sweet potato starch wastewater in China to a large extent; at the same time, the useful component protein in the wastewater is recycled to produce high-protein animal feed, and thus waste is turned into treasure.

The invention discloses enriched rice capable of blackening hair and nourishing blood and a preparation method of the enriched rice. The enriched rice is prepared from the following raw materials: millets, sweet buckwheat, sweet potato starch, longan, pumpkin seeds, barley grass powder, linseed oil, rice bran oil, Zornia gibbosa, spina date seeds, chestnut shells, Codonopsis pilosula and the like. The enriched rice has the efficacies of tonifying essence and blood, nourishing blood and yin and blackening hair and nourishing blood after long-term use.

The invention relates to a technology for recycling waste filter sludge generated in a potato starch plant. The technology comprises the following steps: adding a conditioner to non-dried filter sludge, carrying out a mixing reaction to prepare a powdery or granular mixed fertilizer with excellent physical properties, and adding appropriate amounts of nitrogen, phosphorus, potassium, rare earth elements and a plant growth regulator to prepare various binary and ternary composite fertilizers containing the rare earth elements or the growth regulator. The odorous filter sludge becomes the odorless powdery or granular fertilizer, so the technology solves the problem of environmental pollution caused by the filter sludge, and has obvious economic and social benefits.

The invention relates to the field of chemical materials, in particular to wheatstrawplant fibersynthetic resin and a preparation process thereof. The wheatstrawplant fibersynthetic resin is prepared from the following raw materials: wheat-straw powder, Chinese insect wax, agar, terephthalic acid, potato starch, propanediol, balsam powder,poly-hydroxy butyrateand polylactic acid fiber. The preparation process comprises the following steps of (1) preparing fine particlewheat straw powder; (2) preparing a primary mixed material; (3) preparing wheat straw fiber powder; (4) preparing a mixed adding material; (5) uniformly stirring the mixed adding material and the polylactic acid fiber; then, performing blending extrusion and injection moulding; obtaining the wheat straw plant fiber synthetic resin. In order to avoid the waste of resources such as crop waste materials, the crop waste materials are fully utilized; the environment pollution is reduced; the production cost is low; the application is very wide; the rural resource advantage can be realized; an effective method and path areprovided for reasonable utilization of waste crops.