CN104172024A - Boil-resisting alums-free sweet potato vermicelli and making method thereof - Google Patents
Boil-resisting alums-free sweet potato vermicelli and making method thereof Download PDFInfo
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- CN104172024A CN104172024A CN201410369895.6A CN201410369895A CN104172024A CN 104172024 A CN104172024 A CN 104172024A CN 201410369895 A CN201410369895 A CN 201410369895A CN 104172024 A CN104172024 A CN 104172024A
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- 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
- A23L19/115—Konjak; Konntaku
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- 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
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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Abstract
The invention relates to the field of foods, and in particular relates to boil-resisting alums-free sweet potato vermicelli and a making method thereof. The boil-resisting alums-free sweet potato vermicelli takes 69-97.5 parts of sweet potato starch, 1.5-30 parts of pea starch and 1-4 parts of refined konjac powder as raw materials. The making method comprises the following steps: mixing the sweet potato starch with the pea starch, performing alkekengi pretreatment, then adding the refined konjac powder into the mixed starch, stirring, and making the vermicelli according to ordinary vermicelli making procedures. As only are three making raw materials, namely, the sweet potato starch, the pea starch and the refined konjac powder, adopted to make the vermicelli, and the sweet potato starch and the pea starch are subjected to alkekengi pretreatment when being mixed, and only does a small amount of refined konjac powder need to be added into the obtained pretreated starch to take the place of alums to make the alums-free vermicelli; the obtained alums-free vermicelli cannot be broken, is smooth and chewable, resistant to boiling and clear in soup, and good in viscoelasticity, and has a wide market prospect as the sensory quality can be comparable with that of conventional sweet potato vermicelli (without other starch or refined konjac powder) and both the sensory quality of the sweet potato vermicelli and the properties of boil resistance and no alums are ensured.
Description
Technical field
The present invention relates to field of food, particularly a kind of resistant to cook alum-free sweet potato noodles and preparation method thereof.
Background technology
Bean vermicelli is a kind of traditional food, and bean vermicelli is the earliest recorded from the Important Arts for the People's Welfare that become book the Northern Wei Dynasty, has the history of more than 1400 year in China at least.Bean vermicelli is to utilize to have to be easy to a kind of starch product that principle that aging formation has favorable elasticity and toughness heat irreversible gelinite is made after the amylose gelatinization of the larger degree of polymerization.
The raw material of tradition bean vermicelli processing has the bean starch such as mung bean, broad bean, pea, bean starch contains the amylose of the larger degree of polymerization at high proportion, can directly be processed into the good bean vermicelli of delicate mouthfeel, elasticity and toughness, for example famous Longkou bean vermicelli, it is taking mung bean as primary raw material, produce bean vermicelli pure white, transparent, toughness is strong, lower pan boiling dozens of minutes can not stuck with paste soup yet, is loved by the people.But bean starch resource is few, price is high, people also use other various lots of Cereal starch (as cornstarch) and potato starch (as Ipomoea batatas, potato, cassava etc.) to produce bean vermicelli, and the organoleptic quality of the bean vermicelli made as starch from sweet potato of potato starch after boiling is better than the bean vermicelli that bean starch is made.But because the amylose total amount of Cereal starch and potato starch raw material is lower, and insoluble amylose content is also lower, cause its product to boil loss greatly, tensile strength, resistance to shear strength is little, and boiling fastness is poor.Therefore,, producing in the process of bean vermicelli as raw material taking Cereal starch and potato starch, conventionally add alum as increasing muscle, anti-blocking agent, to strengthen toughness and the boiling fastness of bean vermicelli.In the many sweet potato noodles products of China, the content of aluminium generally all exceedes 300mg/Kg dry-eye disease at present, in alum, contain harmful aluminium ion, the long-term edible aluminum ions bean vermicelli that contains, harmful to health, can make Skeleton System, kidney and nervous system damage serious, pregnant woman alum is excessive, also can affect fetus brain composition and grow.
Therefore,, in order to reduce the harm of aluminium to human body, must find alum substitute.Konjaku flour is used widely in food processing as food stabilizer, suspending agent, thickener, emulsifying agent, quality improver, in the current research without alum flour bar, multiplex konjaku flour is as alum substitute, in konjaku flour, contain 50%-60% glucomannan, there is very strong water imbibition and expansive force, can fill stomach and intestine, eliminate hunger, there is effect of weight reducing, in addition, also can hypotensive, blood sugar, the generation of prevention diabetes, gall stone, artery sclerosis, angiocardiopathy and certain cancers, has certain health-care efficacy." without development and the processing technology of alum konjaku sweet potato noodles " [Agriculture of Anhui science has been reported in the researchs such as Wu Zhongzhen, 2013, 41(24): 10122-10124, 10128] literary composition, in this section report, with sweet potato starch without alum konjaku sweet potato noodles, konjaku flour, farina and pea starch are that raw material is prepared from, by adding konjaku flour, the shortcoming that farina and pea starch improve easily broken of sweet potato noodles and stick with paste soup, in this research, final definite optimum proportion of materials is: sweet potato starch 5000g, konjaku flour 1500 g, farina 1000 g, pea starch 1000 g, although the problem that has solved easily broken of sweet potato noodles and stuck with paste soup, but, because of add konjaku flour and farina amount relatively many, make the content of sweet potato starch relatively less, the vermicelli organoleptic quality finally obtaining is nothing like traditional sweet potato noodles.Therefore, develop a kind of organoleptic quality that can ensure sweet potato bean vermicelli and ensure again to there are wide market prospects without the bean vermicelli of alum resistant to cook.
Summary of the invention
The experiment of present inventor by repeatedly and groping, find preparing in sweet potato noodles process, in starch from sweet potato, add a small amount of pea starch, and starch from sweet potato and pea starch mixing are carried out to wintercherry pretreatment simultaneously, in the pretreated starch obtaining like this, only needing to add a small amount of konjaku powder can replace alum to be prepared into without alum flour silk, obviously reduce the especially addition of konjaku powder of pea starch, obtain unforeseeable effect, and obtain without alum flour silk unbroken noodles, smooth chewiness, resistant to cook non muddy soup, viscoplasticity is good, the most important thing is owing to only having added a small amount of pea starch and konjaku powder in this bean vermicelli, a small amount of pea starch and konjaku powder are not covered the mouthfeel of sweet potato noodles, make the organoleptic quality of alum-free sweet potato noodles of the present invention and traditional sweet potato noodles (not adding other kind of kind of starch and konjaku powder) suitable.
In view of this, one of object of the present invention is to provide a kind of resistant to cook alum-free sweet potato noodles, and the raw material of this bean vermicelli only has three kinds of starch from sweet potato, pea starch and konjaku powders, and the pea starch especially addition of konjaku powder obviously reduces.
For achieving the above object, technical scheme of the present invention is:
A kind of resistant to cook alum-free sweet potato noodles, is prepared from by the raw material of following weight portion:
Starch from sweet potato 69-97.5 part;
Pea starch 1.5-30 part;
Konjaku powder 1-4 part.
Further, described resistant to cook alum-free sweet potato noodles is made up of the raw material of following weight proportion: starch from sweet potato 80-90 part, pea starch 8-15 part, konjaku powder 2-3 part.
In above-mentioned composition of raw materials, the dosage of starch from sweet potato is maximum, coordinate the use of the konjaku powder of a small amount of pea starch and less amount, without adding the materials such as alum, gluten fortifier, phosphate, can prepare that unbroken noodles, chewiness, resistant to cook non muddy soup, viscoplasticity are good, the high-quality bean vermicelli of consolidation.Thus, avoided the interpolation of harmful substance; And owing to only having added a small amount of pea starch and konjaku powder in this bean vermicelli, a small amount of pea starch and konjaku powder are not covered the mouthfeel of sweet potato noodles, make the organoleptic quality of alum-free sweet potato noodles of the present invention and pure sweet potato noodles (not adding other kind of kind of starch and konjaku powder) suitable, a kind of like this organoleptic quality that can ensure sweet potato noodles has wide market prospects without the bean vermicelli of alum resistant to cook again.
Further, described starch from sweet potato was the starch from sweet potato of 200-300 mesh sieve.
Further, the preparation method of described starch from sweet potato is: Ipomoea batatas is cleaned and pulverized, first cross 80-120 mesh sieve, after 200-300 mesh sieve, obtain thick starch from sweet potato breast, the thick starch from sweet potato breast of gained is sent into disk centrifuge except bloom obtains starch from sweet potato breast, after gained starch from sweet potato breast is dry, obtains starch from sweet potato.
The above-mentioned bloom that removes operates by instrument and equipment, to remove the impurity such as thick starch from sweet potato protein of milk, fat, crude fibre.Preferably, the described equipment except bloom is disk centrifuge.Disk centrifuge is in the time of work, and motor reaches transverse axis by the centrifugal clutch of support by motion, reaches driven gear by the travelling gear on transverse axis, makes rotary drum High Rotation Speed together with vertical shaft through being loaded on the drive plate of vertical shaft lower end.In this process, thick starch from sweet potato breast enters rotary drum by being pumped to feed pipe, distribute and enter separated region by video disc shelf, under the effect of centrifugal force field, make the heavy phase of thick starch from sweet potato Ruzhong different specific weight, gently carry out mutually rapid subsidence, separation, heavy phase component (starch) is wherein discharged with liquid stream from nozzle, and light phase component materials such as () albumen, fat and crude fibres is upwards discharged by centripetal discharge pump with liquid stream.For heavy phase component (starch) is washed, equipment is also provided with internal type rinse-system, and the washings of the outer low pressure of machine, through delivering to nozzle place through hollow vertical shaft after flushing water pump pressurization in machine, can obtain high displacement washing effect.
Further, described pea starch was the pea starch of 200-300 mesh sieve.
Further, the preparation method of described pea starch is: after pea impurity elimination is cleaned, soak 20-100 hour in aqueous medium, soak time can be adjusted according to temperature is different, and temperature is higher, and soak time is shorter; Preferably, be 1-2 days summer, and be 3-4 days winter.Soaked pea is ground, separate and remove thick slag through 80-120 mesh sieve, the pea slurries after the thick slag of removal are crossed to 200-300 mesh sieve and obtain pea starch slurries, after gained pea starch slurry dried, obtain pea starch.Described soaking step, not only make pea expand and be easy to making beating, after soaking for a long time, also produce fermentation, lactic acid bacteria is wherein broken the protein nethike embrane in pea, starch granules can dissociate out fully, thereby further improves the recovery rate of pea starch.
Two of object of the present invention is to provide a kind of preparation method of above-mentioned resistant to cook alum-free sweet potato noodles, comprises the step of carrying out as follows:
(1) starch wintercherry pretreatment
Getting the starch from sweet potato of above-mentioned weight portion and pea starch inserts and in container, mixes to obtain mixing starch, in container, add described mixing starch weight 1-3 water doubly, fully making beating is the homogenate of uniform and smooth, then in gained homogenate, add wintercherry, after stirring, under normal temperature, leave standstill and within 2-6 hour, occur layering, upper strata is clear liquid I, middle level is yellow slurry, lower floor is the starch of precipitation, supernatant liquor I is taken out with wintercherry and is mixed for next round starch wintercherry pre-treatment step to reuse, middle level yellow slurry is taken out and is abandoned, then to the water that adds aforementioned identical weight in lower floor's starch of gained, after stirring, under normal temperature, leave standstill 10-20 hour, take out supernatant liquor II after starch sedimentation after, obtain pretreated starch, gained supernatant liquor II and wintercherry are mixed for next round starch wintercherry pre-treatment step to reuse, described wintercherry is that after getting pea starch slurries and leaving standstill, the clear liquid on upper strata is prepared through spontaneous fermentation,
(2) and powder stir
To the konjaku powder that adds above-mentioned weight portion in the prepared pretreated starch of step (1), the mixing and stirring that adds water must be mixed slurry, and the moisture content of described mixing slurry is 30%-50%;
(3) powder process
The mixing slurry of getting step (2) gained carries out powder process according to conventional powder process step.
In above-mentioned preparation method, after starch from sweet potato mixes with pea starch, after wintercherry pretreatment clarification, mix and can prepare bean vermicelli according to conventional method with a small amount of konjaku powder again.Described wintercherry is that after getting pea starch slurries and leaving standstill, the clear liquid on upper strata is prepared through spontaneous fermentation, the wintercherry using for the first time in general production can get in advance pea starch slurries and leave standstill after the clear liquid spontaneous fermentation on upper strata prepare after sealing preservation with for subsequent use, after leaving standstill, pea starch slurries can produce lactic acid bacteria after the at room temperature spontaneous fermentation of clear liquid (certainly will avoid living contaminants) on upper strata, preferably, fermentation time is more than 3 days, lactic acid bacteria is broken the protein nethike embrane in starch, starch granules can dissociate out fully, and then except deproteinize, fat, assorted carbohydrate and mineral matter, the starch that final purification is obtained is finer and smoother, fair and clear, and improve starch viscosity, the bean vermicelli mouthfeel of making after mixing with a small amount of konjaku powder is finer and smoother, outward appearance is more moist, also resistant to cook more, chewiness.And in follow-up circulation is produced, the clear liquid I producing in step (1) and clear liquid II can be blended in the production of next round and use recycling as wintercherry with wintercherry, also salable (ensureing not pollution microbes) preserves, repeatedly the wintercherry of recycling also can be described as old wintercherry, is better than freshly prepd wintercherry by the effect of old wintercherry pretreated starch.
In above-mentioned steps (1), add wintercherry to leave standstill and occur layering after 2-6 hour, upper strata is clear liquid I, middle level is yellow slurry, lower floor is the starch of precipitation, clear liquid I can be blended in the production of next round and use recycling as wintercherry with wintercherry, the yellow slurry in middle level is the protein of separation, fat, assorted carbohydrate and mineral matter lamp impurity, these impurity combined influences the outward appearance of finally preparing bean vermicelli, toughness, viscoplasticity, mouthfeel, boiling fastness etc., lower floor is the starch of precipitation, if it is clean that impurity is not removed, the starch that can continue to get lower sediment adds wintercherry pretreatment 1-2 time again, then after the starch that takes off layer adds water and stirs, under normal temperature, leave standstill 10-20 hour, obtain pretreated starch after taking out supernatant liquor II after starch sedimentation, gained supernatant liquor II and wintercherry are mixed for next round starch wintercherry pre-treatment step to reuse, the pretreated starch obtaining can take out prepares bean vermicelli, also can in water, seal up for safekeeping for subsequent usely, because there is the obstruct of water layer, lower floor's starch is perishable addling not.
Further, the powder process of described step (3) is specially:
A vacuumizes, moulding and slaking
The mixing of step (2) gained was starched and in vacuum machine, is vacuumized processing, will vacuumize mixing slurry after treatment and be uniformly distributed in moulding in powder process dish, then obtained slaking bean sheet jelly in 90-100 DEG C of maturation process 3-5 minute;
B slitting and freezing
After the slaking bean sheet jelly of gained in steps A is cooled to room temperature, be cut into vermicelli, by vermicelli in-10 DEG C of-0 DEG C of freezing 6-10 hour;
C low temperature drying
Vermicelli after freezing in step B are dry under 10 DEG C-35 DEG C of temperature, humidity 50%-90% condition;
D cuts powder
Dried vermicelli in step C are cut to powder, packed to obtain finished product.
Further, in described step (1), add wintercherry, after stirring, under normal temperature, leave standstill 3-4 hour.
Further, in described step (1), after stirring to adding water in lower floor's starch of gained, under normal temperature, leave standstill 16-18 hour.
Further, in described step (1), after adding wintercherry to stir, under normal temperature, leave standstill 2-6 hour, need occur layering, upper strata is clear liquid I, and middle level is yellow slurry, lower floor is the starch of precipitation, generally, the addition of described wintercherry is: environment temperature is during lower than 10 DEG C, wintercherry consumption be starch from sweet potato and pea starch gross weight 3-5 doubly; When environment temperature is 10-30 DEG C, wintercherry consumption is starch from sweet potato and pea starch gross weight 2-3 times; When environment temperature is greater than 30 DEG C, wintercherry consumption be starch from sweet potato and pea starch gross weight 0.5-2 doubly, in practical operation, should keep a close eye on layering situation, ensure starch sedimentation and and the impurity such as protein, fat separate.
beneficial effect of the present invention:
1) raw materials of a kind of resistant to cook alum-free sweet potato noodles of the present invention only has three kinds of starch from sweet potato, pea starch and konjaku powders, wherein only contain a small amount of pea starch and the konjaku powder of less amount, and without adding the materials such as alum, gluten fortifier, phosphate, can prepare that unbroken noodles, chewiness, resistant to cook non muddy soup, viscoplasticity are good, consolidation, delicate mouthfeel, the moist high-quality bean vermicelli of outward appearance.
2) preparation method of a kind of resistant to cook alum-free sweet potato noodles of the present invention adds a small amount of pea starch in starch from sweet potato, and starch from sweet potato and pea starch mixing are carried out to wintercherry pretreatment simultaneously, in the pretreated starch obtaining like this, only needing to add a small amount of konjaku powder can replace alum to be prepared into without alum flour silk, obviously reduce the especially addition of konjaku powder of pea starch, obtain unforeseeable effect, and obtain without alum flour silk unbroken noodles, smooth chewiness, resistant to cook non muddy soup, viscoplasticity is good, the most important thing is owing to only having added a small amount of pea starch and konjaku powder in this bean vermicelli, a small amount of pea starch and konjaku powder are not covered the mouthfeel of sweet potato noodles, make the organoleptic quality of alum-free sweet potato noodles of the present invention and traditional sweet potato noodles (not adding other kind of kind of starch and konjaku powder) suitable, a kind of like this organoleptic quality that can ensure sweet potato noodles has wide market prospects without the bean vermicelli of alum resistant to cook again.
detailed description of the invention
In order to make the object, technical solutions and advantages of the present invention clearer, below the preferred embodiments of the present invention are described in detail.
Ipomoea batatas and pea used in the embodiment of the present invention are to buy from the market, in starch from sweet potato preparation process used except bloom unit type be DPF445 disk centrifuge, its operation principle: motor reaches transverse axis by the centrifugal clutch of support by motion, reach driven gear by the travelling gear on transverse axis, make rotary drum High Rotation Speed together with vertical shaft through being loaded on the drive plate of vertical shaft lower end.Stoste (coarse starch milk) enters rotary drum by being pumped to feed pipe, distribute and enter separated region by video disc shelf, under the effect of centrifugal force field, make the heavy phase of different specific weight in stoste, gently carry out mutually rapid subsidence, separation, heavy phase component (starch) is wherein discharged with liquid stream from nozzle, and light phase component (albumen) is upwards discharged by centripetal discharge pump with liquid stream.For heavy phase component (starch) is washed, the machine is provided with internal type rinse-system, and the washings of the outer low pressure of machine, through delivering to nozzle place through hollow vertical shaft after flushing water pump pressurization in machine, can obtain high displacement washing effect.
The experimental technique of unreceipted actual conditions in following examples, carries out according to the preparation method of conventional bean vermicelli; The environment temperature that following examples are implemented is at 22-30 DEG C.
embodiment 1
Specifically carry out according to lower routine step:
(1) preparation of starch from sweet potato
Ipomoea batatas is cleaned and pulverized, first cross 100 mesh sieves, after 200 mesh sieves, obtain thick starch from sweet potato breast, the thick starch from sweet potato breast of gained is sent in DPF445 disk centrifuge and to be obtained starch from sweet potato breast except bloom, after gained starch from sweet potato breast is dry, obtains starch from sweet potato, for subsequent use.
(2) preparation of pea starch
After pea impurity elimination is cleaned, in aqueous medium, soak 36 hours, soaked pea is pulled out after draining the water and ground, separate and remove thick slag through 100 mesh sieves, pea slurries after the thick slag of removal are crossed to 200 mesh sieves and obtain pea starch slurries, after gained pea starch slurry dried, obtain pea starch, for subsequent use.
(3) preparation of wintercherry
Get a certain amount of pea, operate and obtain pea starch slurries according to step (2), after pea starch slurries leave standstill, get the clear liquid on upper strata, sterilization, sealing, spontaneous fermentation 4 days, obtains wintercherry at ambient temperature.
(4) starch wintercherry pretreatment
Getting 5 parts of 90 parts of the starch from sweet potato of preparation and pea starches inserts and in container, mixes to obtain mixing starch, to the water that adds 1.5 times of described mixing starch weight in container, fully making beating is the homogenate of uniform and smooth, then to the wintercherry that adds 2 times of described mixing starch weight in gained homogenate, after stirring, under normal temperature, leave standstill and within 3 hours, occur layering, upper strata is clear liquid I, middle level is yellow slurry, lower floor is the starch of precipitation, supernatant liquor I is taken out with the wintercherry of the middle preparation of step (3) and is mixed for next round starch wintercherry pre-treatment step to reuse, middle level yellow slurry is taken out and is abandoned, then to the water that adds aforementioned identical weight in lower floor's starch of gained, after stirring, under normal temperature, leave standstill 16 hours, take out supernatant liquor II after starch sedimentation after, obtain pretreated starch, in gained supernatant liquor II and step (3), the wintercherry of preparation is mixed for next round starch wintercherry pre-treatment step to reuse.
(5) and powder stir
In the prepared pretreated starch of step (4), add 1.5 parts of konjaku powders, the mixing and stirring that adds water must be mixed slurry, and the moisture content of described mixing slurry is 30%-50%;
(6) vacuumize, moulding and slaking
The mixing of step (5) gained was starched and in vacuum machine, is vacuumized processing, will vacuumize mixing slurry after treatment and be uniformly distributed in moulding in powder process dish, then obtained slaking bean sheet jelly in 90-100 DEG C of maturation process 3-5 minute;
(7) slitting and freezing
After the slaking bean sheet jelly of gained in step (6) is cooled to room temperature, be cut into vermicelli, by vermicelli in-10 DEG C of-0 DEG C of freezing 6-10 hour;
(8) low temperature drying
Vermicelli after freezing in step (7) are dry under 10 DEG C-35 DEG C of temperature, humidity 50%-90% condition;
(9) cut powder
Dried vermicelli in step (8), according to U-shaped powder (chieftain's powder) length 10-20cm, are marked to powder length 30cm, and the standard of odd amount in addition to the round number powder length 30-40cm is cut powder, is packed to obtain finished product.
embodiment 2
Specifically carry out according to lower routine step:
(1) preparation of starch from sweet potato
Ipomoea batatas is cleaned and pulverized, first cross 120 mesh sieves, after 300 mesh sieves, obtain thick starch from sweet potato breast, the thick starch from sweet potato breast of gained is sent in DPF445 disk centrifuge and to be obtained starch from sweet potato breast except bloom, after gained starch from sweet potato breast is dry, obtains starch from sweet potato, for subsequent use.
(2) preparation of pea starch
After pea impurity elimination is cleaned, in aqueous medium, soak 70 hours, soaked pea is pulled out after draining the water and ground, separate and remove thick slag through 120 mesh sieves, pea slurries after the thick slag of removal are crossed to 300 mesh sieves and obtain pea starch slurries, after gained pea starch slurry dried, obtain pea starch, for subsequent use.
(3) preparation of wintercherry
Get a certain amount of pea, operate and obtain pea starch slurries according to step (2), after pea starch slurries leave standstill, get the clear liquid on upper strata, sterilization, sealing, spontaneous fermentation 4 days, obtains wintercherry at ambient temperature.
(4) starch wintercherry pretreatment
Getting 1.5 parts of 97 parts of the starch from sweet potato of preparation and pea starches inserts and in container, mixes to obtain mixing starch, to the water that adds 2 times of described mixing starch weight in container, fully making beating is the homogenate of uniform and smooth, then to the wintercherry that adds 3 times of described mixing starch weight in gained homogenate, after stirring, under normal temperature, leave standstill and within 5 hours, occur layering, upper strata is clear liquid I, middle level is yellow slurry, lower floor is the starch of precipitation, supernatant liquor I is taken out with the wintercherry of the middle preparation of step (3) and is mixed for next round starch wintercherry pre-treatment step to reuse, middle level yellow slurry is taken out and is abandoned, then to the water that adds aforementioned identical weight in lower floor's starch of gained, after stirring, under normal temperature, leave standstill 18 hours, take out supernatant liquor II after starch sedimentation after, obtain pretreated starch, in gained supernatant liquor II and step (3), the wintercherry of preparation is mixed for next round starch wintercherry pre-treatment step to reuse.
(5) and powder stir
In the prepared pretreated starch of step (4), add 2 parts of konjaku powders, the mixing and stirring that adds water must be mixed slurry, and the moisture content of described mixing slurry is 30%-50%;
(6) vacuumize, moulding and slaking
The mixing of step (5) gained was starched and in vacuum machine, is vacuumized processing, will vacuumize mixing slurry after treatment and be uniformly distributed in moulding in powder process dish, then obtained slaking bean sheet jelly in 90-100 DEG C of maturation process 3-5 minute;
(7) slitting and freezing
After the slaking bean sheet jelly of gained in step (6) is cooled to room temperature, be cut into vermicelli, by vermicelli in-10 DEG C of-0 DEG C of freezing 6-10 hour;
(8) low temperature drying
Vermicelli after freezing in step (7) are dry under 10 DEG C-35 DEG C of temperature, humidity 50%-90% condition;
(9) cut powder
Dried vermicelli in step (8), according to U-shaped powder (chieftain's powder) length 10-20cm, are marked to powder length 30cm, and the standard of odd amount in addition to the round number powder length 30-40cm is cut powder, is packed to obtain finished product.
embodiment 3
Specifically carry out according to lower routine step:
(1) preparation of starch from sweet potato
Ipomoea batatas is cleaned and pulverized, first cross 100 mesh sieves, after 200 mesh sieves, obtain thick starch from sweet potato breast, the thick starch from sweet potato breast of gained is sent in DPF445 disk centrifuge and to be obtained starch from sweet potato breast except bloom, after gained starch from sweet potato breast is dry, obtains starch from sweet potato, for subsequent use.
(2) preparation of pea starch
After pea impurity elimination is cleaned, in aqueous medium, soak 48 hours, soaked pea is pulled out after draining the water and ground, separate and remove thick slag through 100 mesh sieves, pea slurries after the thick slag of removal are crossed to 200 mesh sieves and obtain pea starch slurries, after gained pea starch slurry dried, obtain pea starch, for subsequent use.
(3) preparation of wintercherry
Get a certain amount of pea, operate and obtain pea starch slurries according to step (2), after pea starch slurries leave standstill, get the clear liquid on upper strata, sterilization, sealing, spontaneous fermentation 4 days, obtains wintercherry at ambient temperature.
(4) starch wintercherry pretreatment
Getting 28 parts of 70 parts of the starch from sweet potato of preparation and pea starches inserts and in container, mixes to obtain mixing starch, to the water that adds 3 times of described mixing starch weight in container, fully making beating is the homogenate of uniform and smooth, then to the wintercherry that adds 2 times of described mixing starch weight in gained homogenate, after stirring, under normal temperature, leave standstill and within 4 hours, occur layering, upper strata is clear liquid I, middle level is yellow slurry, lower floor is the starch of precipitation, supernatant liquor I is taken out with the wintercherry of the middle preparation of step (3) and is mixed for next round starch wintercherry pre-treatment step to reuse, middle level yellow slurry is taken out and is abandoned, then to the water that adds aforementioned identical weight in lower floor's starch of gained, after stirring, under normal temperature, leave standstill 18 hours, take out supernatant liquor II after starch sedimentation after, obtain pretreated starch, in gained supernatant liquor II and step (3), the wintercherry of preparation is mixed for next round starch wintercherry pre-treatment step to reuse.
(5) and powder stir
In the prepared pretreated starch of step (4), add 4 parts of konjaku powders, the mixing and stirring that adds water must be mixed slurry, and the moisture content of described mixing slurry is 30%-50%;
(6) vacuumize, moulding and slaking
The mixing of step (5) gained was starched and in vacuum machine, is vacuumized processing, will vacuumize mixing slurry after treatment and be uniformly distributed in moulding in powder process dish, then obtained slaking bean sheet jelly in 90-100 DEG C of maturation process 3-5 minute;
(7) slitting and freezing
After the slaking bean sheet jelly of gained in step (6) is cooled to room temperature, be cut into vermicelli, by vermicelli in-10 DEG C of-0 DEG C of freezing 6-10 hour;
(8) low temperature drying
Vermicelli after freezing in step (7) are dry under 10 DEG C-35 DEG C of temperature, humidity 50%-90% condition;
(9) cut powder
Dried vermicelli in step (8), according to U-shaped powder (chieftain's powder) length 10-20cm, are marked to powder length 30cm, and the standard of odd amount in addition to the round number powder length 30-40cm is cut powder, is packed to obtain finished product.
embodiment 4
Specifically carry out according to lower routine step:
(1) preparation of starch from sweet potato
Ipomoea batatas is cleaned and pulverized, first cross 100 mesh sieves, after 200 mesh sieves, obtain thick starch from sweet potato breast, the thick starch from sweet potato breast of gained is sent in DPF445 disk centrifuge and to be obtained starch from sweet potato breast except bloom, after gained starch from sweet potato breast is dry, obtains starch from sweet potato, for subsequent use.
(2) preparation of pea starch
After pea impurity elimination is cleaned, in aqueous medium, soak 48 hours, soaked pea is pulled out after draining the water and ground, separate and remove thick slag through 100 mesh sieves, pea slurries after the thick slag of removal are crossed to 200 mesh sieves and obtain pea starch slurries, after gained pea starch slurry dried, obtain pea starch, for subsequent use.
(3) preparation of wintercherry
Get a certain amount of pea, operate and obtain pea starch slurries according to step (2), after pea starch slurries leave standstill, get the clear liquid on upper strata, sterilization, sealing, spontaneous fermentation 4 days, obtains wintercherry at ambient temperature.
(4) starch wintercherry pretreatment
Getting 8 parts of 95 parts of the starch from sweet potato of preparation and pea starches inserts and in container, mixes to obtain mixing starch, to the water that adds 2 times of described mixing starch weight in container, fully making beating is the homogenate of uniform and smooth, then to the wintercherry that adds 3 times of described mixing starch weight in gained homogenate, after stirring, under normal temperature, leave standstill and within 4 hours, occur layering, upper strata is clear liquid I, middle level is yellow slurry, lower floor is the starch of precipitation, supernatant liquor I is taken out with the wintercherry of the middle preparation of step (3) and is mixed for next round starch wintercherry pre-treatment step to reuse, middle level yellow slurry is taken out and is abandoned, then to the water that adds aforementioned identical weight in lower floor's starch of gained, after stirring, under normal temperature, leave standstill 18 hours, take out supernatant liquor II after starch sedimentation after, obtain pretreated starch, in gained supernatant liquor II and step (3), the wintercherry of preparation is mixed for next round starch wintercherry pre-treatment step to reuse.
(5) and powder stir
In the prepared pretreated starch of step (4), add 1 part of konjaku powder, the mixing and stirring that adds water must be mixed slurry, and the moisture content of described mixing slurry is 30%-50%;
(6) vacuumize, moulding and slaking
The mixing of step (5) gained was starched and in vacuum machine, is vacuumized processing, will vacuumize mixing slurry after treatment and be uniformly distributed in moulding in powder process dish, then obtained slaking bean sheet jelly in 90-100 DEG C of maturation process 3-5 minute;
(7) slitting and freezing
After the slaking bean sheet jelly of gained in step (6) is cooled to room temperature, be cut into vermicelli, by vermicelli in-10 DEG C of-0 DEG C of freezing 6-10 hour;
(8) low temperature drying
Vermicelli after freezing in step (7) are dry under 10 DEG C-35 DEG C of temperature, humidity 50%-90% condition;
(9) cut powder
Dried vermicelli in step (8), according to U-shaped powder (chieftain's powder) length 10-20cm, are marked to powder length 30cm, and the standard of odd amount in addition to the round number powder length 30-40cm is cut powder, is packed to obtain finished product.
comparative example 1
In comparative example 1, except the pretreatment of starch wintercherry and and powder stir step different from embodiment 4, all the other are all identical.
Concrete steps are: 95 parts of starch from sweet potato only getting preparation are inserted and in container, carried out wintercherry pretreatment and obtain pretreated starch, and method is with embodiment 4.To adding 1 part of 8 parts of pea starches and konjaku powder in prepared pretreated starch, the mixing and stirring that adds water must be mixed slurry, and all the other steps are with embodiment 4.
comparative example 2
In comparative example 2, except the pretreatment of starch wintercherry and and powder stir step different from embodiment 4, all the other are all identical.
Concrete steps are: 8 parts of pea starches only getting preparation are inserted and in container, carried out wintercherry pretreatment and obtain pretreated starch, and method is with embodiment 4.To adding 1 part of 95 parts of starch from sweet potato and konjaku powder in prepared pretreated starch, the mixing and stirring that adds water must be mixed slurry, and all the other steps are with embodiment 4.
comparative example 3
In comparative example 3, starch from sweet potato and pea starch all do not carry out the pretreatment of starch wintercherry, directly enter the step stirring with powder, by 95 parts of starch from sweet potato, 8 parts of pea starches and 1 part of mixing of konjaku powder, add water and stir to such an extent that mix slurry, all the other steps are with embodiment 4.
comparative example 4
In comparative example 4, starch from sweet potato and pea starch all do not carry out the pretreatment of starch wintercherry, directly enter the step stirring with powder, and the weight proportion of starch from sweet potato, pea starch and konjaku powder is different, get 95 parts of starch from sweet potato, 20 parts of pea starches and 25 parts of mixing of konjaku powder, add water and stir to such an extent that mix slurry, all the other steps are with embodiment 4.
In comparative example 4, present inventor has also carried out experimental study to the addition of konjaku powder, in the time getting 20 parts of 95 parts of starch from sweet potato, pea starch, it is most suitable that konjaku powder addition is 25 ± 5 parts, in the time that addition is less, the sweet potato noodles of preparation is easily broken into more joint, toughness is low, bar bending, not resistant to cook, easy muddy soup, inferior quality.
experimental example bean vermicelli flavor evaluation
(1) subjective appreciation of bean vermicelli
Separately with the conventional red sweet potato vermicelli (not adding other kind of kind of starch and konjaku powder, the bean vermicelli of preparing taking alum as additive) bought on market for reference examples (dated: the preparation technology of conventional red sweet potato vermicelli can referring to the introduction of traditional handicraft in http://baike.baidu.com/link url=MTf2Yk_QXJughZVlXM5Vfw9gf7dKnzJn8MWU4SwX19Er4Q6bRxLO SMMxkc1bPgN8).Get respectively bean vermicelli boiling in boiling water of embodiment 1-4, comparative example 1-4 and reference examples and within 10 minutes, pull test and appraisal out, sample requirement completed appraisal in 15 minutes, and the index of each sample is calculated and tried to achieve mean value.
Choose 8 experienced personnel and form taste panel, taste item by item marking according to the assessment method of table 1, result is as shown in table 2.
Table 1 bean vermicelli subjective appreciation standard
(2) bean vermicelli strip-breaking rate is measured
Get finished product bean vermicelli mark powder (length 30cm), in boiling water, boiling was pulled out after 20 minutes, calculated strip-breaking rate: strip-breaking rate=disconnected number × 100/ adds bean vermicelli sum × 100%.Parallel laboratory test 3 times, gets average, and experimental result is in table 2.
(3) bean vermicelli loss ratio of boiling (sticking with paste soup situation) is measured
Take a certain amount of bean vermicelli (m
1), in boiling water, boiling was pulled filtration out after 20 minutes, and filtrate is filtered into the beaker of constant weight (beaker quality, m
2), by after filtrate evaporate to dryness in beaker, be placed in air dry oven and dry to constant weight (m in 105 DEG C
3).Calculate bean vermicelli loss ratio of boiling: loss ratio of boiling=(m
3-m
2) × 100/ m
1× 100%.Parallel laboratory test 3 times, gets average, and experimental result is in table 2.
Table 2 bean vermicelli flavor evaluation result
From above-mentioned bean vermicelli flavor evaluation result, the alum-free sweet potato noodles of preparing according to technical solution of the present invention, its subjective appreciation score, strip-breaking rate and loss ratio of boiling can reach the level suitable with conventional red sweet potato vermicelli, composition of raw materials without alum flour silk of the present invention is without adding the materials such as alum, gluten fortifier, phosphate, can prepare that unbroken noodles, chewiness, resistant to cook non muddy soup, viscoplasticity are good, consolidation, delicate mouthfeel, the moist high-quality bean vermicelli of outward appearance, illustrate that composition of raw materials of the present invention can replace the effect of alum.
From the contrast of embodiment 4 and comparative example 1-4, only have starch from sweet potato and pea starch mixing are carried out to wintercherry pretreatment simultaneously, in the pretreated starch obtaining like this, only needing to add a small amount of konjaku powder can replace alum to be prepared into without alum flour silk, starch from sweet potato is carried out wintercherry pretreatment by 1 of comparative example, pea starch is carried out wintercherry pretreatment by 2 of comparative examples, in comparative example 3, starch from sweet potato and pea starch all do not carry out wintercherry pretreatment, bean vermicelli quality prepared by comparative example 1-3 is all poor, and in comparative example 4, the addition of konjaku powder is improved, the bean vermicelli quality obtaining like this tool compared with comparative example 1-3 is significantly improved, but still than the poor quality of the bean vermicelli of preparing according to technical solution of the present invention.As can be seen here, in technical scheme of the present invention, obviously reduce the especially addition of konjaku powder of pea starch, and obtain good without alum flour silk unbroken noodles, smooth chewiness, resistant to cook non muddy soup, viscoplasticity, on the other hand, pea starch and konjaku powder consumption are less, a small amount of pea starch and konjaku powder are not covered the mouthfeel of sweet potato noodles, make the organoleptic quality of alum-free sweet potato noodles of the present invention and traditional sweet potato noodles (not adding other kind of kind of starch and konjaku powder) suitable, obtained unforeseeable effect.
Finally explanation is, above embodiment is only unrestricted in order to technical scheme of the present invention to be described, although the present invention is had been described in detail with reference to preferred embodiment, those of ordinary skill in the art is to be understood that, can modify or be equal to replacement technical scheme of the present invention, and not departing from aim and the scope of technical solution of the present invention, it all should be encompassed in the middle of claim scope of the present invention.
Claims (10)
1. a resistant to cook alum-free sweet potato noodles, is characterized in that, is prepared from by the raw material of following weight portion:
Starch from sweet potato 69-97.5 part;
Pea starch 1.5-30 part;
Konjaku powder 1-4 part.
2. a kind of resistant to cook alum-free sweet potato noodles according to claim 1, is characterized in that, described starch from sweet potato was the starch from sweet potato of 200-300 mesh sieve.
3. a kind of resistant to cook alum-free sweet potato noodles according to claim 2, it is characterized in that, the preparation method of described starch from sweet potato is: Ipomoea batatas is cleaned and pulverized, first cross 80-120 mesh sieve, after 200-300 mesh sieve, thick starch from sweet potato breast, the thick starch from sweet potato breast of gained is sent in seperator and to be obtained starch from sweet potato breast except bloom, after gained starch from sweet potato breast is dry, obtains starch from sweet potato.
4. a kind of resistant to cook alum-free sweet potato noodles according to claim 1, is characterized in that, described pea starch was the pea starch of 200-300 mesh sieve.
5. a kind of resistant to cook alum-free sweet potato noodles according to claim 4, it is characterized in that, the preparation method of described pea starch is: after pea impurity elimination is cleaned, in aqueous medium, soak 20-100 hour, soaked pea is ground, separate and remove thick slag through 80-120 mesh sieve, the pea slurries after the thick slag of removal are crossed to 200-300 mesh sieve and obtain pea starch slurries, after gained pea starch slurry dried, obtain pea starch.
6. the preparation method of a kind of resistant to cook alum-free sweet potato noodles described in claim 1-5 any one, is characterized in that, comprises the step of carrying out as follows:
(1) starch wintercherry pretreatment
Getting the starch from sweet potato of above-mentioned weight portion and pea starch inserts and in container, mixes to obtain mixing starch, in container, add described mixing starch weight 1-3 water doubly, fully making beating is the homogenate of uniform and smooth, then in gained homogenate, add wintercherry, after stirring, under normal temperature, leave standstill and within 2-6 hour, occur layering, upper strata is clear liquid I, middle level is yellow slurry, lower floor is the starch of precipitation, supernatant liquor I is taken out with wintercherry and is mixed for next round starch wintercherry pre-treatment step to reuse, middle level yellow slurry is taken out and is abandoned, then to the water that adds aforementioned identical weight in lower floor's starch of gained, after stirring, under normal temperature, leave standstill 10-20 hour, take out supernatant liquor II after starch sedimentation after, obtain pretreated starch, gained supernatant liquor II and wintercherry are mixed for next round starch wintercherry pre-treatment step to reuse, described wintercherry is that after getting pea starch slurries and leaving standstill, the clear liquid on upper strata is prepared through spontaneous fermentation,
(2) and powder stir
To the konjaku powder that adds above-mentioned weight portion in the prepared pretreated starch of step (1), the mixing and stirring that adds water must be mixed slurry, and the moisture content of described mixing slurry is 30%-50%;
(3) powder process
The mixing slurry of getting step (2) gained carries out powder process according to conventional powder process step.
7. the preparation method of a kind of resistant to cook alum-free sweet potato noodles according to claim 6, is characterized in that, the powder process of described step (3) is specially:
A vacuumizes, moulding and slaking
The mixing of step (2) gained was starched and in vacuum machine, is vacuumized processing, will vacuumize mixing slurry after treatment and be uniformly distributed in moulding in powder process dish, then obtained slaking bean sheet jelly in 90-100 DEG C of maturation process 3-5 minute;
B slitting and freezing
After the slaking bean sheet jelly of gained in steps A is cooled to room temperature, be cut into vermicelli, by vermicelli in-10 DEG C of-0 DEG C of freezing 6-10 hour;
C low temperature drying
Vermicelli after freezing in step B are dry under 10 DEG C-35 DEG C of temperature, humidity 50%-90% condition;
D cuts powder
Dried vermicelli in step C are cut to powder, packed to obtain finished product.
8. according to the preparation method of a kind of resistant to cook alum-free sweet potato noodles described in claim 6 or 7, it is characterized in that, in described step (1), add wintercherry, after stirring, under normal temperature, leave standstill 3-4 hour.
9. according to the preparation method of a kind of resistant to cook alum-free sweet potato noodles described in claim 6 or 7, it is characterized in that, in described step (1), after stirring to adding water in lower floor's starch of gained, under normal temperature, leave standstill 16-18 hour.
10. according to the preparation method of a kind of resistant to cook alum-free sweet potato noodles described in claim 6 or 7, it is characterized in that, in described step (1), the addition of described wintercherry is: environment temperature is during lower than 10 DEG C, wintercherry consumption be starch from sweet potato and pea starch gross weight 3-5 doubly; When environment temperature is 10-30 DEG C, wintercherry consumption is starch from sweet potato and pea starch gross weight 2-3 times; When environment temperature is greater than 30 DEG C, wintercherry consumption is starch from sweet potato and pea starch gross weight 0.5-2 times.
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| CN104431689A (en) * | 2014-12-19 | 2015-03-25 | 重庆市纯署农业综合开发有限公司 | Method for processing sweet potato vermicelli |
| CN104642872A (en) * | 2015-02-11 | 2015-05-27 | 北京德润通农业科技发展有限公司 | Production method of fresh powder |
| CN104705552A (en) * | 2015-03-24 | 2015-06-17 | 钱浩然 | Heat clearing and lung moistening alum-free sweet potato vermicelli and preparation process thereof |
| CN104824509A (en) * | 2015-04-23 | 2015-08-12 | 张家界丝丝湘食品有限公司 | Method for preparing alum-free health vermicelli by adopting improved conventional preparation process |
| CN105146266A (en) * | 2015-08-17 | 2015-12-16 | 高锋 | Liver tonifying and alcoholism relieving bean vermicelli and preparation method thereof |
| CN106036320A (en) * | 2016-06-16 | 2016-10-26 | 辽宁省微生物科学研究院 | Method for preparing mushroom mycelial fermentation broth original drink |
| CN106213475A (en) * | 2016-07-22 | 2016-12-14 | 铜陵宏正网络科技有限公司 | A kind of sweet potato noodles and preparation method thereof |
| CN107319511A (en) * | 2016-11-16 | 2017-11-07 | 齐齐哈尔弘旭淀粉有限公司 | A kind of preparation method of the potato vermicelli without alum |
| CN107897637A (en) * | 2017-11-30 | 2018-04-13 | 李瑞庭 | A kind of sweet potato oil slick composite flour and preparation method thereof |
| CN108117601A (en) * | 2016-11-30 | 2018-06-05 | 彭水县龙须晶丝苕粉有限公司 | A kind of starch from sweet potato processing method |
| CN109998094A (en) * | 2019-05-15 | 2019-07-12 | 广元市剑蜀食品有限公司 | A kind of pouring type fresh-keeping powder and preparation method thereof |
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| CN116041554A (en) * | 2023-02-02 | 2023-05-02 | 山东省食品发酵工业研究设计院 | Bean starch preparation process and application thereof |
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| CN104431689A (en) * | 2014-12-19 | 2015-03-25 | 重庆市纯署农业综合开发有限公司 | Method for processing sweet potato vermicelli |
| CN104642872A (en) * | 2015-02-11 | 2015-05-27 | 北京德润通农业科技发展有限公司 | Production method of fresh powder |
| CN104705552A (en) * | 2015-03-24 | 2015-06-17 | 钱浩然 | Heat clearing and lung moistening alum-free sweet potato vermicelli and preparation process thereof |
| CN104824509A (en) * | 2015-04-23 | 2015-08-12 | 张家界丝丝湘食品有限公司 | Method for preparing alum-free health vermicelli by adopting improved conventional preparation process |
| CN105146266A (en) * | 2015-08-17 | 2015-12-16 | 高锋 | Liver tonifying and alcoholism relieving bean vermicelli and preparation method thereof |
| CN106036320A (en) * | 2016-06-16 | 2016-10-26 | 辽宁省微生物科学研究院 | Method for preparing mushroom mycelial fermentation broth original drink |
| CN106213475A (en) * | 2016-07-22 | 2016-12-14 | 铜陵宏正网络科技有限公司 | A kind of sweet potato noodles and preparation method thereof |
| CN107319511A (en) * | 2016-11-16 | 2017-11-07 | 齐齐哈尔弘旭淀粉有限公司 | A kind of preparation method of the potato vermicelli without alum |
| CN108117601A (en) * | 2016-11-30 | 2018-06-05 | 彭水县龙须晶丝苕粉有限公司 | A kind of starch from sweet potato processing method |
| CN107897637A (en) * | 2017-11-30 | 2018-04-13 | 李瑞庭 | A kind of sweet potato oil slick composite flour and preparation method thereof |
| CN109998094A (en) * | 2019-05-15 | 2019-07-12 | 广元市剑蜀食品有限公司 | A kind of pouring type fresh-keeping powder and preparation method thereof |
| CN109998094B (en) * | 2019-05-15 | 2021-12-07 | 广元市剑蜀食品有限公司 | Brewing type fresh-keeping powder and preparation method thereof |
| CN113229488A (en) * | 2021-05-20 | 2021-08-10 | 贵州佳里佳农业发展有限公司 | Processing method of pure sweet potato starch noodles and starch filaments |
| CN113455644A (en) * | 2021-07-05 | 2021-10-01 | 赵传大 | Alum-free potato vermicelli |
| CN115381086A (en) * | 2022-09-06 | 2022-11-25 | 合肥师范学院 | Method for making sprouting chickpea konjak vermicelli |
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