CN103766807A - Potato mung bean composite starch and preparation method thereof - Google Patents
Potato mung bean composite starch and preparation method thereof Download PDFInfo
- Publication number
- CN103766807A CN103766807A CN201410013787.5A CN201410013787A CN103766807A CN 103766807 A CN103766807 A CN 103766807A CN 201410013787 A CN201410013787 A CN 201410013787A CN 103766807 A CN103766807 A CN 103766807A
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- parts
- mung bean
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- potato
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Links
- 229920002472 Starch Polymers 0.000 title claims abstract description 40
- 235000019698 starch Nutrition 0.000 title claims abstract description 40
- 239000008107 starch Substances 0.000 title claims abstract description 39
- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 23
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 23
- 240000004922 Vigna radiata Species 0.000 title claims abstract description 23
- 235000010721 Vigna radiata var radiata Nutrition 0.000 title claims abstract description 23
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 title claims abstract description 23
- 239000002131 composite material Substances 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 11
- 241000234435 Lilium Species 0.000 claims abstract description 9
- 240000001085 Trapa natans Species 0.000 claims abstract description 9
- 235000009165 saligot Nutrition 0.000 claims abstract description 9
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 8
- 240000003915 Lophatherum gracile Species 0.000 claims abstract description 7
- 244000241872 Lycium chinense Species 0.000 claims abstract description 7
- 235000015468 Lycium chinense Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 7
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 7
- 240000000950 Hippophae rhamnoides Species 0.000 claims abstract description 4
- 235000003145 Hippophae rhamnoides Nutrition 0.000 claims abstract description 4
- 240000001949 Taraxacum officinale Species 0.000 claims abstract description 4
- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 claims abstract description 4
- 239000003814 drug Substances 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 239000000047 product Substances 0.000 claims description 4
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 3
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 3
- 244000286838 Eclipta prostrata Species 0.000 claims description 3
- 206010033546 Pallor Diseases 0.000 claims description 3
- 241001165494 Rhodiola Species 0.000 claims description 3
- 241001106462 Ulmus Species 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000005119 centrifugation Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 230000008030 elimination Effects 0.000 claims description 3
- 238000003379 elimination reaction Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 239000013505 freshwater Substances 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 235000013336 milk Nutrition 0.000 claims description 3
- 239000008267 milk Substances 0.000 claims description 3
- 210000004080 milk Anatomy 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 206010011224 Cough Diseases 0.000 abstract description 2
- 206010030113 Oedema Diseases 0.000 abstract description 2
- 208000004880 Polyuria Diseases 0.000 abstract description 2
- 206010036790 Productive cough Diseases 0.000 abstract description 2
- 238000010411 cooking Methods 0.000 abstract description 2
- 230000035619 diuresis Effects 0.000 abstract description 2
- 230000001939 inductive effect Effects 0.000 abstract description 2
- 230000007774 longterm Effects 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 210000003802 sputum Anatomy 0.000 abstract description 2
- 208000024794 sputum Diseases 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract 2
- 235000012015 potatoes Nutrition 0.000 abstract 2
- 244000223760 Cinnamomum zeylanicum Species 0.000 abstract 1
- 244000042430 Rhodiola rosea Species 0.000 abstract 1
- 235000003713 Rhodiola rosea Nutrition 0.000 abstract 1
- 238000010521 absorption reaction Methods 0.000 abstract 1
- 235000017803 cinnamon Nutrition 0.000 abstract 1
- 238000000605 extraction Methods 0.000 abstract 1
- 210000003734 kidney Anatomy 0.000 abstract 1
- 210000004185 liver Anatomy 0.000 abstract 1
- 210000005036 nerve Anatomy 0.000 abstract 1
- 210000000952 spleen Anatomy 0.000 abstract 1
- 230000007812 deficiency Effects 0.000 description 2
- 238000005213 imbibition Methods 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- PVGBHEUCHKGFQP-UHFFFAOYSA-N sodium;n-[5-amino-2-(4-aminophenyl)sulfonylphenyl]sulfonylacetamide Chemical compound [Na+].CC(=O)NS(=O)(=O)C1=CC(N)=CC=C1S(=O)(=O)C1=CC=C(N)C=C1 PVGBHEUCHKGFQP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/15—Unshaped dry products, e.g. powders, flakes, granules or agglomerates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/314—Foods, ingredients or supplements having a functional effect on health having an effect on lung or respiratory system
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/54—Proteins
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Dispersion Chemistry (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses potato mung bean composite starch. The potato mung bean composite starch is prepared from the following raw materials in parts by weight: 120-150 parts of potatoes, 70-80 parts of mung bean, 30-40 parts of water caltrop pulp, 20-30 parts of lily, 3-5 parts of Chinese wolfberry fruit, 1-2 parts of lophatherum gracile, 2-3 parts of elm fruit, 1-2 parts of sea-buckthorn, 3-4 parts of rhodiola rosea, 1-2 parts of herba ecliptae, 2-3 parts of cinnamon, 3-4 parts of dandelion and a right amount of baking soda. The composite starch is prepared by mixing and processing the potatoes, the mung bean, water caltrops and the lily, overcomes the shortcomings of conventional single starch, has strong viscosity, strong water absorption, fine texture, high purity and wide market prospect and is glossy, rich in nutrient, high in extraction efficiency, low in production cost and high in efficiency; during cooking food, the potato mung bean composite starch is added so as to quantitatively take in nutrients regularly; the potato mung bean composite starch is capable of tonifying spleen, soothing the nerves, relieving cough, reducing sputum, inducing diuresis to alleviate edema and tonifying liver and kidney through long-term eating.
Description
Technical field
The present invention relates to a kind of health care starch, relate in particular to a kind of potato mung bean composite starch and preparation method thereof.
Background technology
Starch is carbohydrate the abundantest in people's meals, nutritious, starch kind is varied on the market, its viscosity of different Starches, water imbibition, glossiness all quality differ, and starch is to be made up of the high starchy food of one mostly, too single, there is no health-care efficacy, therefore the invention provides a kind of health care starch.
Summary of the invention
The present invention has overcome prior art deficiency, and a kind of potato mung bean composite starch and preparation method thereof is provided.
The present invention is achieved by the following technical solutions:
A kind of potato mung bean composite starch is to be made up of the raw material of following weight parts:
Potato 120-150, mung bean 70-80, water caltrop pulp 30-40, lily 20-30, fruit of Chinese wolfberry 3-5, lophatherum gracile 1-2, elm money 2-3, sea-buckthorn 1-2, rhodiola root 3-4, eclipta 1-2, cassia bark 2-3, dandelion 3-4, sodium bicarbonate are appropriate.
A kind of potato mung bean composite starch preparation method, comprises the following steps:
(1) fresh potato is cleaned up to rear peeling and remove eye, mung bean is chosen to assorted and clean, with boiling water blanching 2-3 minute, then elimination water after using emerge in worm water 6-8 hour, fresh water caltrop pulp, lily are added to water boil 10-15 minute, then use frozen water cold soaking, take out for subsequent use;
(2) above-mentioned whole raw materials of handling well are mixed, add 6-7 times of clear water defibrination, add appropriate sodium bicarbonate to regulate pH to 7.5-8.0, at 30-35 ℃, stir 15-20 hour, cross 80-100 mesh filter screen, obtain starch milk, centrifugation, obtain wet starch, with pneumatic conveying drying after cold rinse starch, obtain composite starch;
(3) by surplus stock co-grindings such as the fruit of Chinese wolfberry, lophatherum gracile, elm money, add 8-10 times of clear water, be incubated 3-4 hour, then boil 50-60 minute at 50-60 ℃, filter, filtrate spraying is dry, obtains traditional Chinese medicine powder;
(4) above-mentioned composite starch, traditional Chinese medicine powder are mixed, be crushed to 100-120 order, sterilization packaging, obtains finished product.
Compared with prior art, advantage of the present invention is:
Potato, mung bean, water caltrop, lily hybrid process are made composite starch by the present invention, improve the deficiency of single starch originally, its viscosity is strong, water imbibition is strong, quality is fine and smooth, purity is high, be rich in gloss, starch nutrition is abundant, recovery rate is high, production cost is low, and efficiency is high, and market prospects are wide, in the time of cooking food, add finished product and carry out absorbing nourishment at regular time and quantity, long-term edible can spleen-benefiting mind-tranquilizing, relieving cough and reducing sputum, inducing diuresis for removing edema, liver-kidney tonifying.
The specific embodiment
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment:
A kind of potato mung bean composite starch is to be made up of the raw material of following weight (jin):
Potato 150, mung bean 80, water caltrop pulp 40, lily 30, the fruit of Chinese wolfberry 5, lophatherum gracile 2, elm money 3, sea-buckthorn 2, rhodiola root 4, eclipta 2, cassia bark 3, dandelion 4, sodium bicarbonate are appropriate.
A kind of potato mung bean composite starch preparation method, comprises the following steps:
(1) fresh potato is cleaned up to rear peeling and remove eye, mung bean is chosen to assorted and clean, with boiling water blanching 3 minutes, then use emerge in worm water elimination water after 8 hours, fresh water caltrop pulp, lily are added to water boil 15 minutes, then use frozen water cold soaking, take out for subsequent use;
(2) above-mentioned whole raw materials of handling well are mixed, add 7 times of clear water defibrinations, add appropriate sodium bicarbonate to regulate pH to 8.0, at 35 ℃, stir 15 hours, cross 100 mesh filter screens, obtain starch milk, centrifugation, obtain wet starch, with pneumatic conveying drying after cold rinse starch, obtain composite starch;
(3) by surplus stock co-grindings such as the fruit of Chinese wolfberry, lophatherum gracile, elm money, add 10 times of clear water, be incubated 3 hours, then boil 60 minutes at 60 ℃, filter, filtrate spraying is dry, obtains traditional Chinese medicine powder;
(4) above-mentioned composite starch, traditional Chinese medicine powder are mixed, be crushed to 120 orders, sterilization packaging, obtains finished product.
Claims (2)
1. a potato mung bean composite starch, it is characterized in that being made up of the raw material of following weight parts:
Potato 120-150, mung bean 70-80, water caltrop pulp 30-40, lily 20-30, fruit of Chinese wolfberry 3-5, lophatherum gracile 1-2, elm money 2-3, sea-buckthorn 1-2, rhodiola root 3-4, eclipta 1-2, cassia bark 2-3, dandelion 3-4, sodium bicarbonate are appropriate.
2. a potato mung bean composite starch preparation method as claimed in claim 1, is characterized in that comprising the following steps:
(1) fresh potato is cleaned up to rear peeling and remove eye, mung bean is chosen to assorted and clean, with boiling water blanching 2-3 minute, then elimination water after using emerge in worm water 6-8 hour, fresh water caltrop pulp, lily are added to water boil 10-15 minute, then use frozen water cold soaking, take out for subsequent use;
(2) above-mentioned whole raw materials of handling well are mixed, add 6-7 times of clear water defibrination, add appropriate sodium bicarbonate to regulate pH to 7.5-8.0, at 30-35 ℃, stir 15-20 hour, cross 80-100 mesh filter screen, obtain starch milk, centrifugation, obtain wet starch, with pneumatic conveying drying after cold rinse starch, obtain composite starch;
(3) by surplus stock co-grindings such as the fruit of Chinese wolfberry, lophatherum gracile, elm money, add 8-10 times of clear water, be incubated 3-4 hour, then boil 50-60 minute at 50-60 ℃, filter, filtrate spraying is dry, obtains traditional Chinese medicine powder;
(4) above-mentioned composite starch, traditional Chinese medicine powder are mixed, be crushed to 100-120 order, sterilization packaging, obtains finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410013787.5A CN103766807A (en) | 2014-01-13 | 2014-01-13 | Potato mung bean composite starch and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410013787.5A CN103766807A (en) | 2014-01-13 | 2014-01-13 | Potato mung bean composite starch and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103766807A true CN103766807A (en) | 2014-05-07 |
Family
ID=50559933
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410013787.5A Pending CN103766807A (en) | 2014-01-13 | 2014-01-13 | Potato mung bean composite starch and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103766807A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106036910A (en) * | 2016-06-24 | 2016-10-26 | 芜湖宏洋食品有限公司 | Compound silk noodle with qi-regulating radish leaves and preparation method thereof |
| CN108041572A (en) * | 2017-12-01 | 2018-05-18 | 王金华 | A kind of preparation method of dehydrated potato powder |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1446826A (en) * | 2002-03-22 | 2003-10-08 | 张万学 | Technique of producing potato starch |
| CN103102420A (en) * | 2011-11-11 | 2013-05-15 | 汤继刚 | Preparation technology of potato starch |
| CN103113476A (en) * | 2011-11-16 | 2013-05-22 | 石聪 | Production process for starch preparation |
| CN103304674A (en) * | 2013-05-15 | 2013-09-18 | 万颖 | Preparation method of high-healthcare sweet potato starch |
-
2014
- 2014-01-13 CN CN201410013787.5A patent/CN103766807A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1446826A (en) * | 2002-03-22 | 2003-10-08 | 张万学 | Technique of producing potato starch |
| CN103102420A (en) * | 2011-11-11 | 2013-05-15 | 汤继刚 | Preparation technology of potato starch |
| CN103113476A (en) * | 2011-11-16 | 2013-05-22 | 石聪 | Production process for starch preparation |
| CN103304674A (en) * | 2013-05-15 | 2013-09-18 | 万颖 | Preparation method of high-healthcare sweet potato starch |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106036910A (en) * | 2016-06-24 | 2016-10-26 | 芜湖宏洋食品有限公司 | Compound silk noodle with qi-regulating radish leaves and preparation method thereof |
| CN108041572A (en) * | 2017-12-01 | 2018-05-18 | 王金华 | A kind of preparation method of dehydrated potato powder |
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Application publication date: 20140507 |