Jiangnan University

Tingting Meng

Zhengyu Jin

Xing Zhou

Jinpeng Wang

Jianwei Zhao

Ren Wang

Xueming Xu

Aiquan Jiao

Wanglu Bao

A method for producing a cold-water-soluble starch. The method includes: 1) adding a starch and 3-45 wt. % of an ethanol aqueous solution to a container, and stirring a mixture of the starch and the ethanol aqueous solution in the container, thus yielding a starch-ethanol-water; 2) introducing the starch-ethanol-water to an extruder and producing a noodle extrudate, where the extruder comprises 3 continuous temperature control areas: a first area having a temperature of 50&#xb0; C., a second area having a temperature of between 95 and 120&#xb0; C., and a third area having a temperature of 60&#xb0; C.; a rotation speed of the extruder is 70-150 rpm; and the noodle extrudate has a diameter of 0.2-0.5 cm; 3) pressing and roll slitting the noodle extrudate, thus yielding a plurality of slices; and 4) drying the plurality of slices in a microwave vacuum oven, cooling, and pulverizing the plurality of slices.

Method for producing cold-water-soluble starch comprising V-type crystals

A method of preparing the instant whole wheat crisps includes: using whole wheat grains as raw materials, fully soaking the whole wheat grains to make the whole wheat grains absorb water until saturating, and then performing cooking, extruding, sheeting, and microwave vacuum drying to obtain the instant whole wheat crisps. In the present disclosure, no artificial additive is added in the processing process, and the wheat grains are extruded and dried at a low temperature, which conforms to the current trend of 'clean label' foods. Moreover, the whole wheat grains are processed into crisps, which are unadulterated whole wheat foods and conforms to the current trend of whole grains.

Instant whole wheat crisps and preparation method thereof

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Wuxi, China

Tingting Meng