CN104172025A - Method for improving quality of sweet potato vermicelli by carrying out heat-moisture treatment on sweet potato starch - Google Patents
Method for improving quality of sweet potato vermicelli by carrying out heat-moisture treatment on sweet potato starch Download PDFInfo
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- CN104172025A CN104172025A CN201410389434.5A CN201410389434A CN104172025A CN 104172025 A CN104172025 A CN 104172025A CN 201410389434 A CN201410389434 A CN 201410389434A CN 104172025 A CN104172025 A CN 104172025A
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- sweet potato
- vermicelli
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- potato starch
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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
- A23L29/20—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
Abstract
The invention relates to a method for improving the quality of sweet potato vermicelli by carrying out heat-moisture treatment on sweet potato starch. The method comprises the steps of regulating moisture content of the prepared sweet potato starch to be 26%-34%, standing in a sealing manner at room temperature for 16-24 hours, carrying out ambient pressure drying at 100-110 DEG C for 1-3 hours, and grinding after cooling, so as to obtain the processed sweet potato starch. The sweet potato vermicelli prepared from the processed sweet potato starch is good in tensile property, moderate in hardness, good in elasticity and ductility and low in breakage rate, is chewable, non-sticky, boilable and is not pasted in soup, and the quality of the sweet potato vermicelli is close to that of mung bean vermicelli.
Description
Technical field
The present invention relates to a kind of method of improving sweet potato vermicelli quality, particularly relate to a kind of method of utilizing humid heat treatment starch from sweet potato to improve sweet potato vermicelli quality.
Background technology
Vermicelli are a kind of traditional foods that Asian countries people like.In producing the various starch materials of vermicelli, green starch is the best raw material of generally acknowledging, the vermicelli good springiness of production, resistance toly chew, resistant to cook, and smooth in appearance is transparent, is therefore often known as " glass noodles ".In recent years, the consumption demand of vermicelli increases year by year, but the output of mung bean can not meet the demand that vermicelli are produced far away, and green starch wants more expensive than other starch, and this has just improved the production cost of vermicelli greatly.Therefore it will be very significant that the raw material of, seeking other replaces green starch wholly or in part.
Starch from sweet potato is the superior resources of China, and produce sweet potato vermicelli, is rationally to utilize and transform one of most important approach of starch from sweet potato.Sweet potato vermicelli increases year by year as a kind of traditional starch food consumption market and consumption potentiality at home and abroad; but the cause of the inferior quality based on starch from sweet potato vermicelli; people conventionally can be by interpolation sodium alginate, alum or other food additives and by starch is carried out to chemistry or physical treatment; as methods such as oxidation, crosslinked or malleableizes, improve the quality of vermicelli product.But, these methods all can only be improved the quality of sweet potato vermicelli to a certain extent, and the adding of some chemically modified starch and chemical addition agent, do not met the environmental requirement of pollution-free food, therefore need to seek more suitably to improve one's methods to improve the quality of sweet potato vermicelli, and its key is just starch from sweet potato.
Summary of the invention
Main purpose of the present invention is: the sweet potato vermicelli of making for current starch from sweet potato is easily stuck with paste soup, disconnected bar, tensile property is poor, vermicelli are crossed soft intensity difference etc., and the problems such as food security that the quality that need to improve by adding food additives or chemical modification sweet potato vermicelli relates to, a kind of method of utilizing humid heat treatment starch from sweet potato to improve sweet potato vermicelli quality is provided, it is simple with technological operation, production cost is low, safe, operate pollution-free, do not need the advantages such as subsequent treatment to reach the object of improving starch from sweet potato vermicelli quality.
For reaching above-mentioned purpose, the technical solution adopted in the present invention is: a kind of method of utilizing humid heat treatment starch from sweet potato, the method is to get starch from sweet potato, regulating its moisture is 26%-34%, the standing 16-24h of room temperature lower seal is with equilibrium moisture content, constant pressure and dry 1-3h at 100-110 ℃ again, pulverized 100 mesh sieves after cooling.
The present invention provides the starch from sweet potato utilizing after above-mentioned damp and hot technique processing method is processed in preparing sweet potato vermicelli, to improve the application of sweet potato vermicelli quality simultaneously.
The method that adopts starch from sweet potato to prepare sweet potato vermicelli is prior art, the method that existing any employing starch from sweet potato is prepared sweet potato vermicelli all can, at this, only lifting following preparation method describes: get 3.0g starch from sweet potato and add the gelatinization in boiling water of 20mL water, adding 25g starch and appropriate water to be modulated into respectively total moisture content is 45% starch powder ball again, and powder ball is poured in the small baking pan that diameter is 20cm and shakeout standing 5min.Then put into after the steamer that boiling water is housed steams 5min and put into rapidly cold water 1min, take out immediately.Deposit 17h for 4 ℃, take off skin and be cut into the vermicelli that width is 1cm, 40 ℃ dry, makes sweet potato vermicelli.
The evaluation method of vermicelli quality:
Using for reference the tall and erect method of evaluating vermicelli quality of Tan Hong adopts the hot strength of vermicelli hardness, strip-breaking rate and vermicelli to investigate the fine or not situation of vermicelli quality.The boiling fastness of the hardness number reflection vermicelli after vermicelli boil, hardness number is higher, and more resistant to cook, is an important indicator of vermicelli texture quality.The height of strip-breaking rate directly reflects good time of vermicelli quality, and strip-breaking rate is lower, illustrate that vermicelli resistant to cook do not stick with paste soup, is the most important index of evaluation vermicelli cooking quality.Instrument can reflect the chewiness sense in subjective appreciation to the measurement result of vermicelli hot strength.The hot strength of vermicelli is larger, illustrates that the malleable of vermicelli is better.
Strip-breaking rate: by 20, the vermicelli sample of long 10cm, boil respectively 30min in 500mL distilled water, the disconnected number of record, calculates strip-breaking rate (%).
Vermicelli hardness: get 20, the long sample vermicelli of 5cm, in 500mL distilled water, boil 10min, pull out, cooling, standby.With slide measure, measure vermicelli diameter, on matter structure instrument, with A/LKB-F probe, by following condition, measure (induction force: 20g, test deformation: 100%).Get 3 vermicelli at every turn and lie in a horizontal plane on objective table, between vermicelli, have certain interval.Each is tried out and does 6 parallel laboratory tests.Instrument parameter is processed to adopt and is removed maximum and minimum of a value, averages.
Hot strength: get 20, the long sample vermicelli of 10cm, in 500mL distilled water, boil 10min, pull out, cooling, standby.On matter structure instrument, with A/SPR probe, by following condition, measure (induction force 5g, measuring distance: 50.0mm).Vermicelli are fastened (vermicelli can not become flexible in the process of being drawn) between two parallel friction pulleys, the vermicelli that upwards stretch at the uniform velocity of wheel above, until vermicelli fracture at every turn.Each sample is done to 6 parallel laboratory tests.Instrument parameter is processed to adopt and is removed maximum and minimum of a value, averages.
The sweet potato vermicelli that adopts the starch from sweet potato after this method is processed to produce has that tensile property is good, hardness is moderate, malleable good, resistance toly chew, adhesion, resistant to cook are not stuck with paste soup, the feature that strip-breaking rate is low, and its vermicelli quality is close to the quality of mung bean vermicelli.
The inventive method technological operation is simple, production cost is low, safe, do not need subsequent treatment, the sweet potato vermicelli quality improving that the starch from sweet potato of preparing with the method is produced is effective, its vermicelli quality approaches the quality of mung bean vermicelli; Bing Jiangdui sweet potato vermicelli manufacturing enterprise has guiding theory value and larger using value.Can either meet people to requirement healthy, safety food, can produce good economic benefit and social benefit again, market potential is very big.
The specific embodiment
Embodiment 1
Get 50g starch from sweet potato and be placed in the culture dish that diameter is 18cm, regulating moisture is 30%, and the standing 20h of room temperature lower seal, makes water balance.Again the starch after standing is put into drying box in 105 ℃ of reaction 2h.Coolingly with pulverizer, pulverize 100 mesh sieves afterwards, obtained the starch from sweet potato after humid heat treatment.With the starch from sweet potato after processing, according to the preparation method of the sweet potato vermicelli of mentioning in the present invention, make sweet potato vermicelli, then according to the method in vermicelli evaluation, the quality of sweet potato vermicelli is evaluated, evaluation result is in Table 1.
Embodiment 2
Get 50g starch from sweet potato and be placed in the culture dish that diameter is 18cm, regulating moisture is 34%, and the standing 24h of room temperature lower seal, makes water balance.Again the starch after standing is put into drying box in 110 ℃ of reaction 1h.Coolingly with pulverizer, pulverize 100 mesh sieves afterwards, obtained the starch from sweet potato after humid heat treatment.With the starch from sweet potato after processing, according to the method for preparing sweet potato vermicelli of mentioning in the present invention, make sweet potato vermicelli, then according to the method in vermicelli evaluation, the quality of sweet potato vermicelli is evaluated, evaluation result is in Table 1.
Embodiment 3
Get 50g starch from sweet potato and be placed in the culture dish that diameter is 18cm, regulating moisture is 26%, and the standing 16h of room temperature lower seal, makes water balance.Again the starch after standing is put into drying box in 100 ℃ of reaction 3h.Coolingly with pulverizer, pulverize 100 mesh sieves afterwards, obtained the starch from sweet potato after humid heat treatment.With the starch from sweet potato after processing, according to conventional method, make sweet potato vermicelli, then according to the method in vermicelli evaluation, the quality of sweet potato vermicelli is evaluated, evaluation result is in Table 1.
Comparison example 1
Directly get commercial starch from sweet potato (without any degenerative treatments) and make sweet potato vermicelli by the method for preparing sweet potato vermicelli of mentioning in the present invention, then according to the method in vermicelli evaluation, the quality of sweet potato vermicelli is evaluated, evaluation result is in Table 1.
Comparison example 2
Directly get commercial chemical modification starch from sweet potato (can be used for producing vermicelli) and make Ipomoea batatas crosslinking modified starch vermicelli by the method for preparing sweet potato vermicelli of mentioning in the present invention, according to the method in vermicelli evaluation, its quality is evaluated, evaluation result is in Table 1 again.
The quality comparison of the made sweet potato vermicelli of starch from sweet potato of table 1 different disposal
| Sample | Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparison example 1 | Comparison example 2 | Existing mung bean vermicelli |
| Strip-breaking rate (%) | 8 | 5 | 6 | 20 | 8 | 0 |
| Vermicelli hardness (g) | 3026±12.40 | 3211±14.70 | 3124±20.15 | 2437±23.30 | 2968±13.39 | 3642±20.23 |
| Hot strength (g) | 172.9±3.85 | 184.6±2.36 | 164.6±7.21 | 80±1.13 | 162.9±4.75 | 145±1.24 |
As seen from the above table, utilize method of the present invention and Ipomoea batatas crosslinking modified starch can improve the quality of sweet potato vermicelli, the quality of the sweet potato vermicelli that the starch from sweet potato that still adopts the inventive method to process is produced is closer to the quality of mung bean vermicelli.And, to compare with the method for utilizing Ipomoea batatas crosslinking modified starch to improve vermicelli quality, method of the present invention possesses following advantage:
1. humid heat treatment technological operation is simple, does not need expensive complicated equipment, and production cost is low, do not need subsequent treatment, can large-scale production;
2. after humid heat treatment starch from sweet potato, prepare sweet potato vermicelli, to its vermicelli quality to improve effect fine, be a kind of improvement method of practical, good stability;
3. the starch from sweet potato of humid heat treatment is pollution-free, also there is potential safety hazard in the cost height that adds with respect to chemical modification or additive, it can either meet people to requirement healthy, safety food, can produce good economic benefit and social benefit again, and market potential is very big.
Claims (4)
1. a method of utilizing humid heat treatment starch from sweet potato, is characterized in that, the method is to get starch from sweet potato, regulating its moisture is 26%-34%, the standing 16-24h of room temperature lower seal is with equilibrium moisture content, then at 100-110 ℃ constant pressure and dry 1-3h, pulverized 100 mesh sieves after cooling.
2. a kind of method of utilizing humid heat treatment starch from sweet potato as claimed in claim 1, is characterized in that, the moisture after described starch from sweet potato regulates is 26%-30%.
3. a kind of method of utilizing humid heat treatment starch from sweet potato as claimed in claim 1, is characterized in that, the moisture after described starch from sweet potato regulates is 30%-34%.
4. the method as described in above-mentioned any one claim produces at starch from sweet potato the application that improves sweet potato vermicelli quality in sweet potato vermicelli.
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| CN201410389434.5A CN104172025B (en) | 2014-08-08 | 2014-08-08 | A kind of method of utilizing humid heat treatment starch from sweet potato to improve sweet potato vermicelli quality |
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| CN201410389434.5A CN104172025B (en) | 2014-08-08 | 2014-08-08 | A kind of method of utilizing humid heat treatment starch from sweet potato to improve sweet potato vermicelli quality |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107581586A (en) * | 2017-09-05 | 2018-01-16 | 四川友联味业食品有限公司 | It is a kind of to facilitate Hot and Sour Rice Noodles and preparation method thereof |
| CN107660786A (en) * | 2017-09-20 | 2018-02-06 | 安徽三芋农业发展有限公司 | A kind of manufacture craft for improving sweet potato vermicelli quality using humid heat treatment |
| CN109699898A (en) * | 2019-03-07 | 2019-05-03 | 湖南农业大学 | Rice stick tailored flour and its preparation method and application |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103349250A (en) * | 2013-07-08 | 2013-10-16 | 武汉轻工大学 | Modification treating method for sweet potato dregs, application thereof and high-fiber sweet potato product |
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- 2014-08-08 CN CN201410389434.5A patent/CN104172025B/en active Active
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103349250A (en) * | 2013-07-08 | 2013-10-16 | 武汉轻工大学 | Modification treating method for sweet potato dregs, application thereof and high-fiber sweet potato product |
Non-Patent Citations (2)
| Title |
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| 罗志刚等: "湿热处理改性淀粉的研究进展", 《中国粮油学报》 * |
| 许丽娜: "湿热处理玉米淀粉对酶敏感性研究", 《粮食与油脂》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107581586A (en) * | 2017-09-05 | 2018-01-16 | 四川友联味业食品有限公司 | It is a kind of to facilitate Hot and Sour Rice Noodles and preparation method thereof |
| CN107660786A (en) * | 2017-09-20 | 2018-02-06 | 安徽三芋农业发展有限公司 | A kind of manufacture craft for improving sweet potato vermicelli quality using humid heat treatment |
| CN109699898A (en) * | 2019-03-07 | 2019-05-03 | 湖南农业大学 | Rice stick tailored flour and its preparation method and application |
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| CN104172025B (en) | 2016-05-04 |
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Effective date of registration: 20160706 Address after: 410128 East Lake Furong district, Hunan,, Hunan Agricultural University Patentee after: Hunan Agricultural University Address before: 410128, No.1, Nongda Road, Furong district, Hunan, Changsha Patentee before: Orient Science & Technology College of Hunan Agricultural University |