CN104187500A - Alum-free potato type starch vermicelli and preparation method thereof - Google Patents
Alum-free potato type starch vermicelli and preparation method thereof Download PDFInfo
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- CN104187500A CN104187500A CN201410412891.1A CN201410412891A CN104187500A CN 104187500 A CN104187500 A CN 104187500A CN 201410412891 A CN201410412891 A CN 201410412891A CN 104187500 A CN104187500 A CN 104187500A
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- vermicelli
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- potato starch
- alum
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- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 244000061456 Solanum tuberosum Species 0.000 title abstract description 8
- 235000002595 Solanum tuberosum Nutrition 0.000 title abstract description 8
- 229920002472 Starch Polymers 0.000 title abstract description 7
- 239000008107 starch Substances 0.000 title abstract description 7
- 235000019698 starch Nutrition 0.000 title abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 40
- 229940037003 alum Drugs 0.000 claims abstract description 22
- 229920001592 potato starch Polymers 0.000 claims abstract description 22
- 239000003292 glue Substances 0.000 claims abstract description 17
- 238000001816 cooling Methods 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 239000000654 additive Substances 0.000 claims abstract description 4
- 230000000996 additive effect Effects 0.000 claims abstract description 4
- 238000001035 drying Methods 0.000 claims abstract description 4
- 235000003826 Artemisia Nutrition 0.000 claims description 19
- 235000003261 Artemisia vulgaris Nutrition 0.000 claims description 19
- 244000030166 artemisia Species 0.000 claims description 19
- 235000009052 artemisia Nutrition 0.000 claims description 19
- 239000000843 powder Substances 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 12
- 238000009835 boiling Methods 0.000 claims description 7
- 244000268590 Euryale ferox Species 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 238000007710 freezing Methods 0.000 claims description 3
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- 239000008233 hard water Substances 0.000 claims description 3
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- 239000000470 constituent Substances 0.000 claims description 2
- JEIPFZHSYJVQDO-UHFFFAOYSA-N ferric oxide Chemical compound O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 claims description 2
- 239000004615 ingredient Substances 0.000 claims description 2
- 235000019462 natural additive Nutrition 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 8
- 229910052782 aluminium Inorganic materials 0.000 abstract description 6
- 238000000034 method Methods 0.000 abstract description 4
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- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
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- 229910000020 calcium bicarbonate Inorganic materials 0.000 description 2
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- 231100000956 nontoxicity Toxicity 0.000 description 2
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- 230000002110 toxicologic effect Effects 0.000 description 2
- 231100000027 toxicology Toxicity 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
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- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
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- GZCGUPFRVQAUEE-KVTDHHQDSA-N aldehydo-D-mannose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)C=O GZCGUPFRVQAUEE-KVTDHHQDSA-N 0.000 description 1
- SRBFZHDQGSBBOR-LECHCGJUSA-N alpha-D-xylose Chemical compound O[C@@H]1CO[C@H](O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-LECHCGJUSA-N 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- REDXJYDRNCIFBQ-UHFFFAOYSA-N aluminium(3+) Chemical compound [Al+3] REDXJYDRNCIFBQ-UHFFFAOYSA-N 0.000 description 1
- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 description 1
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 1
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- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
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- 235000013339 cereals Nutrition 0.000 description 1
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- 235000014103 egg white Nutrition 0.000 description 1
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- 239000000835 fiber Substances 0.000 description 1
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- 235000010855 food raising agent Nutrition 0.000 description 1
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- GOLXNESZZPUPJE-UHFFFAOYSA-N spiromesifen Chemical compound CC1=CC(C)=CC(C)=C1C(C(O1)=O)=C(OC(=O)CC(C)(C)C)C11CCCC1 GOLXNESZZPUPJE-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- 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
- A23L19/105—Sweet potatoes
-
- 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
- A23L19/11—Cassava, manioc, tapioca, or fermented products thereof, e.g. gari
-
- 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
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
-
- 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
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses alum-free potato type starch vermicelli and a preparation method thereof. The potato type starch vermicelli is processed by taking potato type starch as a main raw material and selecting artemisia sphaerocephala krasch seed glue which is a natural food additive to replace alum and serve as an additive by virtue of the processes of mixing, water adding, blending, pressing and cooking vermicelli, precooling, soaking cooling, unsticking treatment, water control, drying and the like. The preparation method is simple; alum is not added, so that potential harm, caused by aluminum ions, to a human body is avoided; the problems in long-term vermicelli processing are solved; the preparation method is wide in application range and can be suitable for vermicelli production by potato starch, sweet potato starch and cassava starch.
Description
Technical field
The present invention relates to a potato seed class deep working method, refer in particular to a kind of without alum potato starch vermicelli and preparation method thereof.
Background technology
Vermicelli have another name called bean vermicelli, are one of traditional popular foods of China.Processing raw material of vermicelli is mainly beans, potato class, cereals starch, and wherein no matter potato class vermicelli are that output or consumption figure all account for first.And the primary raw material of potato class vermicelli is exactly potato starch.
In the processing of traditional vermicelli, have the saying of " not becoming powder without alum ", in order to improve toughness and the boiling fastness of vermicelli, reduce disconnected bar, stick with paste the phenomenons such as soup, work in-process will add a certain amount of alum, i.e. KAL (SO
4)
212H
2o.And the alum of ingesting for a long time can affect the absorption of enteron aisle Mineral Elements in Jadeite Shellfish and cause osteoporosis, the system that also can affect the nerves conduction, causes nerve cell to be grown and feeblemindedness, thereby causes young and middle-aged early ageing, the symptoms such as senile dementia simultaneously.The World Health Organization was formally defined as aluminium food contaminant and required being controlled in 1989.Aluminium limitation regulation in national standard (GB15202-2003) flour-made food before China, in product, aluminium content can not exceed 100mg/kg dry-eye disease.But in the production of general common vermicelli, the addition of alum all can be higher than 0.1%, and in visible vermicelli, aluminum pollution is very serious.Perfect along with food standard, chemical addition agent is more and more restricted, and reach the above pollution-free food of A level, just must not use the chemical addition agents such as alum (NY/T392-2000).In April, 2009, Inner Mongolia Autonomous Region Department of Public Health forwarded " general office of the Ministry of Public Health is about not using writing a letter in reply of alum in vermicelli processing ".Defend five department's regulations such as planning commission by country, rise on July 1st, 2014, will forbid using alum in vermicelli processing, expanded the Flour product such as steamed bun, steamed sponge cake to and can not add containing aluminium leavening agent alum and alum.
Artemisia spharocephala extensively distributes in the desert on the ground such as NORTHWEST CHINA, has important resource value and Function in Environmental.Sand sagebrush (Artemisia filifolia) seed just has food custom Ancient Times in China peasants and herdsmen.Artemisia spharocephala seed glue is the water-insoluble polysaccharide extracting from Artemisia spharocephala seed, and Artemisia spharocephala seed glue is water insoluble, but can be dispersed in water, after water suction decades of times, is swelled into egg white sample colloid.Artemisia spharocephala seed glue has special chemical stability, is different from general colloid, is dissolved in hardly at normal temperatures a ship solvent, is also insoluble to hot diluted acid or diluted alkaline, is limited water absorption and swelling state in water.Artemisia spharocephala seed glue is a kind of polysaccharide material with cross-linked structure, carry out chemical composition qualification through acetolysis paper chromatography spectrum, Artemisia spharocephala seed glue is for containing D-Glucose, D-MANNOSE, D-galactolipin, a kind of polysaccharide material with cross-linked structure of Arabinose and wood sugar composition.
Artemisia spharocephala seed glue nontoxicity
According to the pertinent regulations of China's " food hygiene law ", sand sagebrush (Artemisia filifolia) seed is carried out to toxicological test by new food resource, result is as follows:
(1) LD50 of acute toxicity test bisexuality small white mouse is all greater than 10g/kg body weight, and true border is nontoxic.
(2) micronucleus test is with 0.5,2.0,5.0g/kg body weight dosage, and bisexuality mouse bone marrow cells micronucleus permillage and bone store up Cell Component and control group ratio, without significant difference, negative.
(3) spermatic aberration test: with 0.5,2.0,5.0g/kg body weight dosage, small white mouse sperm distortion rate and control group ratio, have no and increase, and result is negative.
(4) Salmonella reversion test Artemisia spharocephala seed glue is with 50,500,5000 micrograms/kg body weight, and four pairs of salmonella typhimuriums are all without mutagenicity, and result is negative.
Above toxicological test has confirmed sand sagebrush (Artemisia filifolia) seed nontoxicity.Artemisia spharocephala seed glue is the colloid of being obtained through physical method by sand sagebrush (Artemisia filifolia) seed, does not add any additive, therefore, also non-toxic.
Artemisia spharocephala seed glue is tasteless, nontoxic as one, hyposite fiber, can regulate the composition of microorganism species in intestines, participates in the adjusting of body fat metabolism and micropopulation, and can improve body immunity and body resistivity; By stimulating intestines peristalsis to accelerate the velocity of discharge of swill, reduce contacting of noxious material and intestines wall, be conducive to the generation of prevent colon cancer; By with the combination of cholesterol, reduce the level of serum cholesterol, prevention cardiovascular and cerebrovascular disease; Can also improve the sensitivity of nerve ending tissue to insulin, regulate diabetic's blood sugar level.
Vermicelli are that west area and even national people like one of food of food, vast vermicelli processing enterprise and producer suffer from the not technology without the processing of alum vermicelli, face the edge that pressure is closed down, break through this technical barrier increasing income with common people's safe diet of west area peasant is extremely important.The enthusiasm that can excite peasant planting and protection Artemisia spharocephala simultaneously, increases income with environmental protection and has profound significance for peasant's economy.
Summary of the invention
The technical problem to be solved in the present invention is to provide one without alum potato starch vermicelli and preparation method thereof, and it is not only suitable for family production can carry out again the production of industrial mass type, and manufacture craft is relative simple with batching, is easy to promote.
For solving the problems of the technologies described above, the present invention is realized by following scheme:
Without alum potato starch vermicelli, taking potato starch as major ingredient, adopt natural additive for foodstuff Artemisia spharocephala seed glue to replace alum as additive, add water and make, potato starch, water, three kinds of weight ratio of constituents of Artemisia spharocephala seed glue are, 100: 40-62: 0.5-1.2.
Preparation method without alum potato starch vermicelli:
(1) batching: get 90 parts of potato starch and mix rear for subsequent use with Artemisia spharocephala seed glue 0.5-1.2 part;
(2) thickening: get 10 parts of potato starch and stir into homogeneous mixture with the warm water of 10 parts 40-50 DEG C, add and remain the boiling water of umber and stir rapidly until potato starch becomes transparent Gorgon euryale to stick with paste;
And powder (3): the potato starch of mixing for standby use is poured into during transparent Gorgon euryale sticks with paste while stirring, after stirring rapidly, be kneaded into powder ball, and powder time 3-10 minute;
(4) press-powder boils bar: the powder ball that upper step is become reconciled is placed in after pressure mill, then is pressed in micro-boiled water pot of boiling, and boils to vermicelli and floats and can take the dish out of the pot for latter 1 minute;
(5) precooling: the vermicelli that take the dish out of the pot are put into rapidly to cold water precooling 3-5 minute;
(6) soak cooling: the cold water of the vermicelli after precooling being put into 10-15 DEG C soaks cooling 20-40 minute;
(7) unsticking processing: soak unsticking processing in 3-5 minute in the hard water of 4-20 DEG C (hardness of water is at 15-25 degree, hardness can add not calcium chloride or calcium bicarbonate to be increased to require hardness);
(8) control water: the vermicelli that unsticking is handled well are pulled out to be placed on and controlled water 3-5 minute in meshed container and can pack (wet vermicelli);
(9) dry: for being dried vermicelli, the vermicelli after control water can being put into refrigerator or freezer and within freezing 24 hours at-18 DEG C, take out and put into after cold water deicing, hang natural drying.
Compared with prior art, the present invention has following advantage:
1. do not add alum, stopped aluminium ion to the potential harm of human body, solved the problem of thirsting for for a long time solution.
2. product adhesion, unbroken noodles and chewiness.
3. production method is simple, is suitable for suitability for industrialized production and manual compression production family, small lot.
4. there is the wider scope of application, can produce bean-noodle for farina, starch from sweet potato and tapioca.
5. product also can directly carry out vacuum packaging before dry, makes instant food.
Brief description of the drawings
Fig. 1 is this preparation method process chart.
Detailed description of the invention
Embodiment:
(1) batching: get farina 90kg and mix rear for subsequent use with Artemisia spharocephala seed glue 1kg;
(2) thickening: the warm water of getting farina 10kg and 10kg 40-50 DEG C stirs into after homogeneous mixture, adds the boiling water of 34kg and stirs rapidly until farina becomes transparent Gorgon euryale to stick with paste;
(3) and powder: the farina of mixing for standby use is poured into during transparent Gorgon euryale sticks with paste while stirring, after stirring rapidly, be kneaded into powder ball, Mixing time 3-10 minute;
(4) press-powder boils bar: the powder ball that upper step is become reconciled is pressed into micro-boiled water pot of boiling after being placed in pressure mill, boils to vermicelli and floats latter 1 minute;
(5) precooling: the vermicelli that take the dish out of the pot are put into rapidly to cold water precooling 3-5 minute.
(6) soak cooling: the cold water of the vermicelli after precooling being put into 10-15 DEG C soaks cooling 20-40 minute.
(7) unsticking processing: soak unsticking processing in 3-5 minute in the hard water of 4-20 DEG C (hardness of water is at 15-25 degree, hardness can add not calcium chloride or calcium bicarbonate to be increased to require hardness).
(8) control water: cooling good vermicelli are pulled out to be put in and control water 3-5 minute in meshed container and can pack (wet vermicelli)
(9) dry: for being dried vermicelli, the vermicelli after control water can being put into refrigerator or freezer and within freezing 24 hours at-18 DEG C, take out and put into after cold water deicing, hang natural drying.
Claims (2)
1. without alum potato starch vermicelli, it is characterized in that: taking potato starch as major ingredient, adopt natural additive for foodstuff Artemisia spharocephala seed glue to replace alum as additive, add water and make, potato starch, water, three kinds of weight ratio of constituents of Artemisia spharocephala seed glue are, 100: 40-62: 0.5-1.2.
2. without the preparation method of alum potato starch vermicelli, it is characterized in that:
(1) batching: get 90 parts of potato starch and mix rear for subsequent use with Artemisia spharocephala seed glue 0.5-1.2 part;
(2) thickening: get 10 parts of potato starch and stir into homogeneous mixture with the warm water of 10 parts 40-50 DEG C, add and remain the boiling water of umber and stir rapidly until potato starch becomes transparent Gorgon euryale to stick with paste;
And powder (3): the potato starch of mixing for standby use is poured into during transparent Gorgon euryale sticks with paste while stirring, after stirring rapidly, be kneaded into powder ball, and powder time 3-10 minute;
(4) press-powder boils bar: the powder ball that upper step is become reconciled is placed in after pressure mill, then is pressed in micro-boiled water pot of boiling, and boils to vermicelli and floats and can take the dish out of the pot for latter 1 minute;
(5) precooling: the vermicelli that take the dish out of the pot are put into rapidly to cold water precooling 3-5 minute;
(6) soak cooling: the cold water of the vermicelli after precooling being put into 10-15 DEG C soaks cooling 20-40 minute;
(7) unsticking processing: soak unsticking processing in 3-5 minute in the hard water of 4-20 DEG C;
(8) control water: the vermicelli that unsticking is handled well are pulled out to be placed on and controlled water 3-5 minute in meshed container and can pack;
(9) dry: for being dried vermicelli, the vermicelli after control water can being put into refrigerator or freezer and within freezing 24 hours at-18 DEG C, take out and put into after cold water deicing, hang natural drying.
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| CN201410412891.1A CN104187500A (en) | 2014-08-15 | 2014-08-15 | Alum-free potato type starch vermicelli and preparation method thereof |
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| CN105380238A (en) * | 2015-10-20 | 2016-03-09 | 中国农业科学院农产品加工研究所 | Functional potato noodles capable of reducing blood glucose and blood pressure and making method thereof |
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| CN104585584A (en) * | 2015-02-11 | 2015-05-06 | 福建农林大学 | High-resistance starch purple sweet potato bean vermicelli and preparation method thereof |
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| CN105380238B (en) * | 2015-10-20 | 2020-03-20 | 中国农业科学院农产品加工研究所 | Blood sugar-reducing and blood pressure-reducing functional vermicelli and preparation method thereof |
| CN105639530A (en) * | 2016-01-26 | 2016-06-08 | 邓月妍 | Making method for steamed potato buns |
| CN105639612A (en) * | 2016-01-26 | 2016-06-08 | 邓月妍 | Making method for potato vermicelli |
| CN106942705A (en) * | 2017-01-20 | 2017-07-14 | 姚逍逸 | A kind of alum-free sweet potato noodles and its processing method |
| CN107183673A (en) * | 2017-06-15 | 2017-09-22 | 无锡初晨生物科技有限公司 | A kind of preparation method without the additive-free fresh wet potato vermicelli of alum |
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Application publication date: 20141210 |