Gelatinized corn starch with long ageing time and preparation method thereof

• Main Authors: WANG JIE, ZHAO KAIYA, ZHANG SHIMIN, WU KUN, LIANG ZHENPU, XU SHUXIA, GAO YUQIAN
• Format: Patent
• Language: English
• Published: 23.09.2015
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention belongs to gelatinized corn starch with long ageing time. The gelatinized corn starch is prepared by the following raw materials including, by weight percentage, 0.05-0.1% ofNu-PGA, 2%-5% of plant starch and the balance being water. According to the gelatinized corn starch with the long ageing time, compared with an existing starch anti-aging method which is complex in technology and high in cost, the purpose can be achieved by only heating the plant starch and theNu-PGA to gelatinization in the hot water, the technology is simple, and the cost is low, through the addition of the Nu-PGA in the plant starch, the absorption of calcium and mineral substances can be increased, and the oxidation resistance can be achieved, the flavor of food can be maintained, the taste of the food is good, and the storage life of the plant starch is prolonged.