CN102934778B - Cassava and sweet potato nutritious vermicelli and preparation method thereof - Google Patents
Cassava and sweet potato nutritious vermicelli and preparation method thereof Download PDFInfo
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- CN102934778B CN102934778B CN2012105064937A CN201210506493A CN102934778B CN 102934778 B CN102934778 B CN 102934778B CN 2012105064937 A CN2012105064937 A CN 2012105064937A CN 201210506493 A CN201210506493 A CN 201210506493A CN 102934778 B CN102934778 B CN 102934778B
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- Noodles (AREA)
Abstract
The invention discloses a cassava and sweet potato nutritious vermicelli and a preparation method thereof. The cassava and sweet potato nutritious vermicelli comprises the following components in parts by weight: 80 parts of sweet potato starch, 15-25 parts of cassava starch, and 0.5-1 part of compound thickening agent, wherein the compound thickening agent is composed of the following components in parts by weight: 10-30 parts of konjak mannan, 10-30 parts of pullulan, and 60-100 parts of hydroxypropyl distarch phosphate. The cassava and sweet potato nutritious vermicelli does not contain alum, is high in safety, smooth on the surface, not easily break or get burnt, soft in mouthfeel, good in elasticity, and good in palatability, and is suitable for cold and hot eating. Moreover, the cassava and sweet potato nutritious vermicelli is stable in product quality and long in shelf life and has less possibility of getting milden and rot.
Description
Technical field
The present invention relates to a kind of bean vermicelli and preparation method thereof, relate in particular to a kind of cassava nutrient sweet potato bean vermicelli and preparation method thereof.
Background technology
Bean vermicelli is one of common food of China, often is called again vermicelli silk, Green bean noodle, and Japan claims spring rain, and the Korea peninsula claims Tang's face, and Vietnam claims face.When bean vermicelli boils, be difficult for rottenly, mouthfeel is satiny, and similar fine flour strip, peddle after drying, edible before best first soaked its softness that allows, the diameter of bean vermicelli is generally in 0.5 millimeter, this is also the origin that it has the name of " silk ".
Bean vermicelli is various in style, as green bean vermicelli, pea starch noodle, broad bean vermicelli, taro vermicelli.More farinaceous bean vermicelli, as sweet potato noodles, sweet potato vermicelli, potato vermicelli etc.Bean vermicelli has again the difference of beans, potato class, sweet potato class by its main materials.
The nutritional labeling of bean vermicelli is mainly the mineral matters such as carbohydrate, dietary fiber, protein, nicotinic acid and calcium, magnesium, iron, potassium, phosphorus, sodium.Bean vermicelli has good attached flavor, and it can absorb the taste of various delicious soup stocks, adds the soft and moist soft of bean vermicelli itself, more tasty and refreshing pleasant.Cold and dressed with sauce better.
The tradition bean vermicelli has added alum in processing and making process, and alum is impurity in daily life is used for precipitating water, claims again alum, arcanite, potassium aluminium alum, potassium alum.The potassium sulfate that contains the crystallization water and the double salt of aluminum sulfate.Chemical formula KAl (SO
4)
212H
2o.Antibacterial action, astriction are arranged, be applied to ground rice and bean vermicelli adds man-hour, can improve starch burn degree, improve the boiling fastness of bean vermicelli, can make the bean vermicelli non muddy soup.But, because alum contains aluminium ion, excess intake, can affect the function of brain cell, thereby affect and disturb people's consciousness and memory function, causes senile dementia, also can cause the cholestasia hepatopathy, can cause skeleton softening, also can cause the illnesss such as ovarian atrophy.
China is since entry into the World Trade Organization, and bean vermicelli has also been squeezed into international market successively.But, because product quality is stable not, mildew phenomena often appears in exit procedure, caused more serious economic loss.
Summary of the invention
One of technical problem to be solved by this invention provides a kind of cassava nutrient sweet potato bean vermicelli.
Two of technical problem to be solved by this invention provides a kind of preparation method of cassava nutrient sweet potato bean vermicelli.
The present invention seeks to be achieved through the following technical solutions:
A kind of cassava nutrient sweet potato bean vermicelli, comprise the component of following weight parts: 80 parts of sweet potato starch, tapioca 15-25 part, composite thickening agent 0.5-1 part.
Described composite thickening agent consists of by weight following component: konjacmannan 10-30 part, pulullan polysaccharide 10-30 part, hydroxypropyl PASELLI EASYGEL 60-100 part.
Preferably, described cassava nutrient sweet potato bean vermicelli, also comprise biological compound preservative 0.01-0.05 part.
Described biological compound preservative consists of by weight following component: nisin 20-40 part, calcium propionate 20-40 part, shitosan 4-8 part, AOB 4-8 part.
Konjacmannan, pulullan polysaccharide and hydroxypropyl PASELLI EASYGEL are uniformly mixed, can make this biology composite thickening agent.
Nisin, calcium propionate, shitosan and AOB are uniformly mixed, can make this biology compound preservative.
Adopt the general method of the industry, add water mixing, powder process moulding and oven dry, all can make this cassava nutrient sweet potato bean vermicelli.Also can adopt following each method to be prepared.
A kind of preparation method of cassava nutrient sweet potato bean vermicelli:
Each raw material is added to water and be uniformly mixed, then be placed in vermicelli machine powder process, cooling, soak, clean and dry, dry, can make this cassava nutrient sweet potato bean vermicelli.
Concrete can be: each raw material is stirred to 20-40 minute, mix, add appropriate water, then stir; Be placed in again vermicelli machine powder process; Adopt the air blast quenching; Soak 20-40 minute in water; Clean and dry, the drying time is 10-15 second; Under 30-40 ℃, dry, the moisture of controlling final cassava nutrient sweet potato bean vermicelli is 10-20wt%.
A kind of preparation method of cassava nutrient sweet potato bean vermicelli:
Each raw material is added to water and be uniformly mixed, the mixing wet starch that to obtain moisture content be 40-60wt%, add self heating type vermicelli machine, extrude, naturally cooling, with 30-50 ℃ of warm water, wash by rubbing with the hands, under 30-40 ℃, dry, the moisture of controlling final cassava nutrient sweet potato bean vermicelli is 10-20wt%.
A kind of preparation method of cassava nutrient sweet potato bean vermicelli:
Each raw material is added to water to be uniformly mixed, the mixing wet starch that to obtain moisture content be 40-60wt%, put into powder leaking ladle, naturally hanging in boiling water boils boils 6-12 second, put into again cold water and be down to room temperature, cooling 8-10 hour in-8 ℃ to-14 ℃, 40-60 ℃ of oven dry, the moisture of controlling final cassava nutrient sweet potato bean vermicelli is 10-20wt%.
Concrete, in the present invention, each raw material is specifically described as follows:
Sweet potato starch is that sweet potato dehydrates the powder formed after starch isolation.Provide and clearly state in GB/T8887-2009, and can facilitate commercial and obtain.
Tapioca is that cassava dehydrates the powder formed after starch isolation.Provide and clearly state in GB/T8887-2009, and can facilitate commercial and obtain.
Konjacmannan, english common name Konjac flour, the CAS 37220-17-0 that encodes.
Pulullan polysaccharide, English name: Pululan, CAS accession number: 9057-02-7.
The hydroxypropyl PASELLI EASYGEL, the CAS 53124-00-8 that encodes, english common name Hydroxypropyl distarch phosphate.
Nisin, Nisin, also claim nisin or transliteration for Buddhist nun's suffering, is a kind of peptide material that streptococcus lactis produces, and 34 amino acid residues, consists of.Be hydrolyzed into very soon amino acid after edible under the physiological pH condition of human body and alpha-chymotrypsin effect, be a kind of efficient, nontoxic, safely, the antiseptics for natural food that has no side effect.
Calcium propionate, english common name Calcium propionate, No. CAS: 4075-81-4.
Shitosan (chitosan) is that the chitin (chitin) extensively existed by nature obtains through deacetylation, and chemical name is Chitosan (1-4)-2-amino-B-D glucose.Shitosan is the product of chitin N-deacetylation, and generally speaking, N mono-acetyl group is sloughed and just can be referred to as shitosan more than 55%, in other words, can in 1% acetic acid or 1% hydrochloric acid, dissolve 1% chitosan, and this chitosan is referred to as shitosan.Its another name " chitin ", " chitosan ", " deacetyl chitin ", " soluble chitin ", " soluble chitin ", " chitosamine ", " chitosan ", " chitose ", " glycosaminoglycan ", " crust polysaccharide ", " chitosan " etc.
AOB, No. CNS: 04.019, English name: antioxidant of bambooleaves.AOB is to adopt that the modern biotechnology means are extracted from the tender leaf of specific Phyllostachys (phyllostachys) bamboo, as to take that flavones and phenolic compound be active ingredient natural, nutrition, multi-functional food antioxidant.
Cassava nutrient sweet potato bean vermicelli of the present invention, not containing alum, safe, smooth surface, not easily broken and paste soup, the mouthfeel softness, good springiness, palatability is strong, is suitable for Cold and hot food and uses.And cassava nutrient sweet potato bean vermicelli of the present invention, constant product quality, be difficult for going mouldy, long shelf-life.
The specific embodiment
Below in conjunction with embodiment, the invention will be further described.
Embodiment 1
Take: 2 kilograms of konjacmannans, 2 kilograms of pulullan polysaccharides, 8 kilograms of hydroxypropyl PASELLI EASYGELs.Be uniformly mixed, make the composite thickening agent.
By 0.75 kilogram of 80 kilograms of sweet potato starch, 20 kilograms of tapiocas and above-mentioned composite thickening agent, stir 30 minutes, mix, then add water and stir 20 minutes, mix, make the mixing wet starch, control its water content at 50wt%.
To mix wet starch and be placed in general vermicelli machine and carry out powder process, controlling the powder process temperature is 70 ℃.
Adopt the air blast quenching.
In water, soak 30 minutes; Clean and dry, the drying time is 12 seconds.
40 ℃ of oven dry, the moisture of controlling final cassava nutrient sweet potato bean vermicelli is 15wt%, can make this cassava nutrient sweet potato bean vermicelli.
Vermicelli machine is selected from the Lucheng District, Wenzhou City southern suburbs five rich grain machinery WF-18 of factory model vermicelli machine.
Embodiment 2
Take: 2 kilograms of konjacmannans, 2 kilograms of pulullan polysaccharides, 8 kilograms of hydroxypropyl PASELLI EASYGELs.Be uniformly mixed, make the composite thickening agent.
Take: 3 kilograms of nisins, 3 kilograms of calcium propionates, 0.6 kilogram of shitosan, 0.6 kilogram of AOB.Be uniformly mixed, make biological compound preservative.
By 0.03 kilogram of 80 kilograms of sweet potato starch, 20 kilograms of tapiocas, 0.75 kilogram of above-mentioned composite thickening agent and above-mentioned biological compound preservative, stir 30 minutes, mix, adding water stirs 20 minutes again, mix, make the mixing wet starch, control its water content at 50wt%.
To mix wet starch and be placed in general vermicelli machine and carry out powder process, controlling the powder process temperature is 70 ℃.
Adopt the air blast quenching.
In water, soak 30 minutes; Clean and dry, the drying time is 12 seconds.
40 ℃ of oven dry, the moisture of controlling final cassava nutrient sweet potato bean vermicelli is 15wt%, can make this cassava nutrient sweet potato bean vermicelli.
Vermicelli machine is selected from the Lucheng District, Wenzhou City southern suburbs five rich grain machinery WF-18 of factory model vermicelli machine.
Embodiment 3
Take: 2 kilograms of konjacmannans, 2 kilograms of pulullan polysaccharides, 8 kilograms of hydroxypropyl PASELLI EASYGELs.Be uniformly mixed, make the composite thickening agent.
Take: 3 kilograms of nisins, 3 kilograms of calcium propionates, 0.6 kilogram of shitosan, 0.6 kilogram of AOB.Be uniformly mixed, make biological compound preservative.
By 0.03 kilogram of 80 kilograms of sweet potato starch, 20 kilograms of tapiocas, 0.75 kilogram of above-mentioned composite thickening agent and above-mentioned biological compound preservative, adding water is uniformly mixed, the mixing wet starch that to obtain moisture content be 50wt%, add self heating type vermicelli machine, extrude, naturally cooling, with the warm water of 40 ℃, washed by rubbing with the hands, 35 ℃ of oven dry, the moisture of controlling final cassava nutrient sweet potato bean vermicelli is 15wt%.
Self heating type vermicelli machine is selected from the product type that Qidong County Fu Da machinery plant produces: FSJ-100 type self heating type vermicelli machine.
Embodiment 4
Take: 2 kilograms of konjacmannans, 2 kilograms of pulullan polysaccharides, 8 kilograms of hydroxypropyl PASELLI EASYGELs.Be uniformly mixed, make the composite thickening agent.
Take: 3 kilograms of nisins, 3 kilograms of calcium propionates, 0.6 kilogram of shitosan, 0.6 kilogram of AOB.Be uniformly mixed, make biological compound preservative.
By 0.03 kilogram of 80 kilograms of sweet potato starch, 20 kilograms of tapiocas, 0.75 kilogram of above-mentioned composite thickening agent and above-mentioned biological compound preservative, adding water is uniformly mixed, the mixing wet starch that to obtain moisture content be 50wt%, put into powder leaking ladle, naturally hanging in boiling water boils boils 9 seconds, then puts into cold water and be down to room temperature, in-10 ℃ cooling 9 hours, 50 ℃ of oven dry, the moisture of controlling final cassava nutrient sweet potato bean vermicelli is 15wt%.
Comparative Examples 1
By 0.75 kilogram, 80 kilograms of sweet potato starch, 20 kilograms of tapiocas and alum, stir 30 minutes, mix, then add water and stir 20 minutes, mix, make the mixing wet starch, control its water content at 50wt%.
To mix wet starch and be placed in general vermicelli machine and carry out powder process, controlling the powder process temperature is 70 ℃.
Adopt the air blast quenching.
In water, soak 30 minutes; Clean and dry, the drying time is 12 seconds.
40 ℃ of oven dry, the moisture of controlling final cassava nutrient sweet potato bean vermicelli is 15wt%, can make this cassava nutrient sweet potato bean vermicelli.
Comparative Examples 2
By 0.03 kilogram of 80 kilograms of sweet potato starch, 20 kilograms of tapiocas, 0.75 kilogram, alum and Sodium Benzoate, stir 30 minutes, mix, then add water and stir 20 minutes, mix, make the mixing wet starch, control its water content at 50wt%.
To mix wet starch and be placed in general vermicelli machine and carry out powder process, controlling the powder process temperature is 70 ℃.
Adopt the air blast quenching.
In water, soak 30 minutes; Clean and dry, the drying time is 12 seconds.
40 ℃ of oven dry, the moisture of controlling final cassava nutrient sweet potato bean vermicelli is 15wt%, can make this cassava nutrient sweet potato bean vermicelli.
Comparative Examples 3
By 20 kilograms of 80 kilograms of sweet potato starch and tapiocas, stir 30 minutes, mix, then add water and stir 20 minutes, mix, make the mixing wet starch, control its water content at 50wt%.
To mix wet starch and be placed in general vermicelli machine and carry out powder process, controlling the powder process temperature is 70 ℃.
Adopt the air blast quenching.
In water, soak 30 minutes; Clean and dry, the drying time is 12 seconds.
40 ℃ of oven dry, the moisture of controlling final cassava nutrient sweet potato bean vermicelli is 15wt%, can make this cassava nutrient sweet potato bean vermicelli.
Test case 1
The test of bean vermicelli strip-breaking rate:
Bean vermicelli is cut into to every and be about 20cm, get 100, the bean vermicelli sheared, be placed in the 3000ml beaker, add 1500ml water, heating.After poach is opened, then put into bean vermicelli, then continue to boil 20min.Naturally cooling, bean vermicelli is pressed from both sides out one by one, number goes out to boil rear total number, calculates strip-breaking rate, in this test case, strip-breaking rate (%)=boil rear total number-100.
| ? | Boil rear total number, bar | Strip-breaking rate, % |
| Embodiment 1 | 110 | 10 |
| Embodiment 2 | 111 | 11 |
| Embodiment 3 | 116 | 16 |
| Embodiment 4 | 114 | 14 |
| Comparative Examples 1 | 110 | 10 |
| Comparative Examples 3 | 186 | 86 |
Comparative Examples 1 is substantially the same manner as Example 1, and the difference part only is that the thickener selection is different, and Comparative Examples 1 selects alum as thickener, and addition is identical with embodiment 1.
Visible, bean vermicelli of the present invention, adopt the composite thickening agent to substitute alum, safe, also can obviously improve its disconnected bar and stick with paste the soup situation.
Bean vermicelli of the present invention, smooth surface, not easily broken and paste soup, the mouthfeel softness, good springiness, palatability is strong, is suitable for Cold and hot food and uses.
Test case 2
The anti-mold effect test:
| ? | Cultivation temperature, ℃ | Moulding ability (cultivating 20 days) |
| Embodiment 1 | 35 | ++ |
| Embodiment 2 | 35 | - |
| Embodiment 3 | 35 | - |
| Embodiment 4 | 35 | - |
| Comparative Examples 2 | 35 | + |
Wherein, in upper table :-be without going mouldy; + for slightly going mouldy; ++ for moderate is gone mouldy; +++for seriously going mouldy.
Comparative Examples 2 is substantially the same manner as Example 2, and the difference part only is that the anticorrisive agent selection is different, and Comparative Examples 2 selects Sodium Benzoate as anticorrisive agent, and addition is identical with embodiment 2.
Claims (6)
1. a cassava nutrient sweet potato bean vermicelli, is characterized in that, raw material comprises the component of following weight parts: 80 parts of sweet potato starch, tapioca 15-25 part, composite thickening agent 0.5-1 part; Described composite thickening agent consists of by weight following component: konjacmannan 10-30 part, pulullan polysaccharide 10-30 part, hydroxypropyl PASELLI EASYGEL 60-100 part.
2. cassava nutrient sweet potato bean vermicelli as claimed in claim 1, it is characterized in that: raw material also comprises biological compound preservative 0.01-0.05 part, described biological compound preservative, by following component, formed by weight: nisin 20-40 part, calcium propionate 20-40 part, shitosan 4-8 part, AOB 4-8 part.
3. the preparation method of cassava nutrient sweet potato bean vermicelli as claimed in claim 1 or 2 is characterized in that: each raw material added to water and is uniformly mixed, then be placed in vermicelli machine powder process, and cooling, soak, clean and dry, dry.
4. the preparation method of cassava nutrient sweet potato bean vermicelli as claimed in claim 3, is characterized in that: each raw material is stirred to 20-40 minute, mix, add appropriate water, then stir; Be placed in again vermicelli machine powder process; Adopt the air blast quenching; Soak 20-40 minute in water; Clean and dry, the drying time is 10-15 second; Under 30-40 ℃, dry, the moisture of controlling final cassava nutrient sweet potato bean vermicelli is 10-20wt%.
5. as the preparation method of the cassava nutrient sweet potato bean vermicelli of claim 1 or 2, it is characterized in that: each raw material is added to water and be uniformly mixed, the mixing wet starch that to obtain moisture content be 40-60wt%, add self heating type vermicelli machine, extrude, naturally cooling, with 30-50 ℃ of warm water, wash by rubbing with the hands, under 30-40 ℃, dry, the moisture of controlling final cassava nutrient sweet potato bean vermicelli is 10-20wt%.
6. the preparation method of cassava nutrient sweet potato bean vermicelli as claimed in claim 1 or 2, it is characterized in that: each raw material is added to water and be uniformly mixed, the mixing wet starch that to obtain moisture content be 40-60wt%, put into powder leaking ladle, naturally hanging in boiling water boils boils 6-12 second, then puts into cold water and be down to room temperature, cooling 8-10 hour in-8 ℃ to-14 ℃, 40-60 ℃ of oven dry, the moisture of controlling final cassava nutrient sweet potato bean vermicelli is 10-20wt%.
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| CN104095776A (en) * | 2013-04-03 | 2014-10-15 | 上海珍馨化工科技有限公司 | Emulsion for red pomegranate nutritive mask, red pomegranate nutritive mask and preparation method of red pomegranate nutritive mask |
| CN104095775A (en) * | 2013-04-03 | 2014-10-15 | 上海珍馨化工科技有限公司 | Emulsion for centaurea cyanus mask, centaurea cyanus mask and preparation method of centaurea cyanus mask |
| CN104116656A (en) * | 2013-04-26 | 2014-10-29 | 上海珍馨化工科技有限公司 | Emulsion for angelica-sinensis facial mask, facial mask and preparation method for facial mask |
| KR20190105055A (en) * | 2017-01-13 | 2019-09-11 | 액세스 비지니스 그룹 인터내셔날 엘엘씨 | Dietary Prebiotic Supplements to Promote Starch Degradation and Activity of Short-chain Fatty Acid-producing Microorganisms |
| CN109757713A (en) * | 2019-01-25 | 2019-05-17 | 湖北省戴氏食品科技有限公司 | The half-dried sweet potato vermicelli of fast food |
| CN113662173A (en) * | 2021-09-01 | 2021-11-19 | 秦皇岛市正龙食品有限公司 | Starch and processing method of starch product |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1146301A (en) * | 1995-09-29 | 1997-04-02 | 邹光友 | Boilling-resisting composition for vermicelli |
| CN1178080A (en) * | 1997-11-03 | 1998-04-08 | 邹光友 | Process for producing vermicelli from sweet potato |
| CN101974601A (en) * | 2010-10-29 | 2011-02-16 | 王心礼 | Preparation method of R-polysaccharide fermentation liquor and preparation method of composite preservative of R-polysaccharide fermentation liquor |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1146301A (en) * | 1995-09-29 | 1997-04-02 | 邹光友 | Boilling-resisting composition for vermicelli |
| CN1178080A (en) * | 1997-11-03 | 1998-04-08 | 邹光友 | Process for producing vermicelli from sweet potato |
| CN101974601A (en) * | 2010-10-29 | 2011-02-16 | 王心礼 | Preparation method of R-polysaccharide fermentation liquor and preparation method of composite preservative of R-polysaccharide fermentation liquor |
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