CN104585584A - High-resistance starch purple sweet potato bean vermicelli and preparation method thereof - Google Patents
High-resistance starch purple sweet potato bean vermicelli and preparation method thereof Download PDFInfo
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- CN104585584A CN104585584A CN201510071316.4A CN201510071316A CN104585584A CN 104585584 A CN104585584 A CN 104585584A CN 201510071316 A CN201510071316 A CN 201510071316A CN 104585584 A CN104585584 A CN 104585584A
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- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 57
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- 229920002472 Starch Polymers 0.000 title claims abstract description 42
- 235000019698 starch Nutrition 0.000 title claims abstract description 42
- 239000008107 starch Substances 0.000 title claims abstract description 42
- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 24
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 229920001592 potato starch Polymers 0.000 claims abstract description 29
- 238000000034 method Methods 0.000 claims abstract description 26
- 229920000294 Resistant starch Polymers 0.000 claims abstract description 24
- 235000021254 resistant starch Nutrition 0.000 claims abstract description 24
- 230000008569 process Effects 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
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- 210000004369 blood Anatomy 0.000 abstract description 4
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- 231100000989 no adverse effect Toxicity 0.000 abstract 1
- 230000002265 prevention Effects 0.000 abstract 1
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- 150000004666 short chain fatty acids Chemical class 0.000 description 2
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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
- 206010067482 No adverse event Diseases 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
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- 229930014669 anthocyanidin Natural products 0.000 description 1
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- 239000008103 glucose Substances 0.000 description 1
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- 230000035790 physiological processes and functions Effects 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
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Classifications
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- 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
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- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses high-resistance starch purple sweet potato bean vermicelli and a preparation method thereof. Autoclaving treatment is carried out on purple potato starch, and full starch dextrinization and ageing processes are carried out, so that formation of a novel dietary fiber (resistant starch) is promoted; the treated purple sweet potato starch with high-resistance starch content is applied to preparation of purple sweet potato bean vermicelli; the content of the dietary fiber in the product can be obviously improved; and meanwhile, the resistant starch almost has no adverse effect on products due to the processing property close to that of raw starch. No white alum is added, the high-resistance starch purple sweet potato bean vermicelli has good healthcare efficacy, is capable of effectively supplementing the dietary fiber required by a human body after being eaten for a long period of time, and has good effects on prevention and treatment of hyperglycemia, hyperlipidemia, hypertension, obesity and the like caused by insufficient dietary fiber intake. Metabolism of the purple sweet potato resistance starch in the body is very slow, so that the high-resistance starch purple sweet potato bean vermicelli is low in blood glucose production index and is suitable for hyperglycemia people for eating.
Description
Technical field
The invention belongs to purple sweet potato starch is the bean vermicelli preparing technical field of raw material, is specifically related to a kind of high-resistance starch purple sweet potato vermicelli and preparation method thereof.
Background technology
Along with the raising of people's living standard, dietary structure there occurs change, and in diet, high heat, high salt, high-fat " three is high " food increase gradually.But the shortage that dietary fiber is taken in result in common at present all kinds of " rich man's diseases ", as hyperglycaemia, high fat of blood, hypertension and obesity etc.2013,20-79 year adult in, global diabetes prevalence is 8.3%, and patient numbers has reached 3.82 hundred million, diabetes mellitus in China number 98,400,000, and it is the first to occupy the whole world.Residents in Zhejiang Province dietary fiber in 2011 take in condition survey show Zhejiang Province every day per capita dietary fiber intake be 10.12g, far below Chinese Soclety of Nutrition, the food fiber amount 25-30 g/ days that Chinese residents takes in is proposed.The key addressed this problem improves diet structure, the propensity to consume turned to gradually the nutritional health food with adequate nutrition and health care.In recent years, there is increasing dietary fiber condensed food both at home and abroad, as bread, noodles, biscuit, dilated food etc., for the healthy of people provides a kind of selection newly.But, add full diet fiber on mouthfeel, the outward appearance of product, organize quality to have bad impact, limit its extensive use.
Having of resistant starch (Resistant Starch, RS) may make these problems be well solved.Resistant starch is also known as enzyme resistant starch and indigestibility starch, and according to FAO (Food and Agriculture Organization of the United Nation) (FAO) definition of 1992, resistant starch refers to " not by healthy human body small intestine the general name of the starch that absorbs and degradation product thereof ".Resistant starch is the one in dietary fiber, can not digest and assimilate at small intestine and provide glucose, but it by physiological cell fermentation, can produce SCFA (Short Chain Fatty Acids, SCFAs) and gas at colon.Resistant starch has good physiological function, and has the excellent machining feature being similar to starch concurrently, can be used for the functional food developing various high dietary-fiber wide in variety.
Purple potato has outside the nutritional labeling of common Ipomoea batatas, is also rich in selenium element, ferro element and anthocyanidin, ranks first in the anticancer vegetables that Japanese national vegetables DKFZ announces.In addition, purple potato also can be removed the peel oven dry pulverizing aft-loaded airfoil and become powder, and color and luster is attractive in appearance, nutritious, is fabulous raw materials of food processing, and rich and varied purple potato converted products is loved by the people.But current purple potato process technology mainly concentrates on the aspects such as the outward appearance of product and mouthfeel, study and utilization is lacked for the starch physical and chemical properties change of purple potato in process.Purple sweet potato starch prepares New Dietary Fiber---the good source of resistant starch, can be partially converted into resistant starch by purple sweet potato starch by simple physical method, thus promotes the content of the total dietary fiber in converted products.At present, there is not yet the technology using purple sweet potato starch to prepare high-resistance starch purple sweet potato vermicelli (vermicelli) by physical method to report.
Summary of the invention
The object of the present invention is to provide a kind of high-resistance starch purple sweet potato vermicelli and preparation method thereof, by physical method, purple sweet potato starch is partially converted into purple potato resistant starch, thus the dietary fiber content in lifting purple sweet potato vermicelli, product is rich in dietary fiber, and taste lubrication is tasty and refreshing, be applicable to the long-term edible of the crowd of the sufficient dietary fiber intake of vast shortage, there is the multiple nutrients health cares such as fat-reducing, anticancer, hypoglycemic, reducing blood lipid.
For achieving the above object, the present invention adopts following technical scheme:
A kind of preparation method of high-resistance starch purple sweet potato vermicelli comprises the following steps:
(1) the autoclave process process of purple sweet potato starch.In autoclaving process, purple sweet potato starch particle fully expands because of water suction.After reaching gelatinization point, starch granules breaks, and discharges amylose molecule.In the ageing step, amylose generation recrystallization in starch.In autoclaving process, starch experienced by sufficient gelatinization, ageing process, is conducive to the formation of resistant starch.Affect autoclave process to prepare each factor primary and secondary in the reaction condition of purple potato resistant starch and be: starch concentration > presses heat time > to press hot temperature degree.
Autoclaving technique is: purple sweet potato starch adds a certain amount of water, is mixed with the starch milk of 30 ~ 40% concentration, after boiling water bath pre-gelatinized, puts into pressure cooker, carries out autoclaving 20 ~ 40 minutes at 100 ~ 110 DEG C.Taking-up is cooled to room temperature, proceeds in Cool Room 4 DEG C and refrigerates 12 ~ 24 hours.The purple sweet potato starch of bringing back to life is dried at 50 ~ 70 DEG C, pulverizes, cross 80 mesh sieves, obtain the purple sweet potato starch of high resistant starch content.
(2) purple sweet potato starch of the high resistant starch content preparing gained is weighed, add water and fully stir into starchiness, then heated brew water, amount of water is 0.8-1.2 times of starch weight, then add stirring and dissolving in advance in 0.2 ~ 0.5% ratio and, in the biceps source of water, be fully mixed into powder slurry.Vermicelli machine put into by the powder slurry of gelatinization maturation, forms the purple sweet potato vermicelli of slaking through screw extrusion and high-temperature process, and is positioned in normal-temperature water by bean vermicelli and cools.
(3) purple sweet potato vermicelli is proceeded in the freezer of-6 ~-8 DEG C and cool 8 ~ 10 hours, then freezing bean vermicelli is completely put into the water under room temperature, until the ice crystal in bean vermicelli melts completely.Rub gently and pull out after bean vermicelli becomes wall scroll to scatter.
(4) under 30 ~ 60 DEG C of conditions, dry the bean vermicelli of dispersion to moisture 10 ~ 15%, packaging bean vermicelli, obtains high-resistance starch purple sweet potato vermicelli finished product.
Beneficial effect of the present invention is: although containing a small amount of natural resistance starch RS1 in purple sweet potato starch, its poor heat stability, easily loses in process.The present invention adopts autoclave process to process purple sweet potato starch solution, through sufficient starch gelatinization and aging process, facilitates resistant starch RS3(and also claims aging starch) formation, its content accounts for about the 20-30% of total starch amount.Resistant starch RS3 is the one of dietary fiber, good processing stability, has the feature that common starch grain is thin, look white, local flavor is light, mouthfeel is good.The purple sweet potato starch of high dietary fiber content after process is used for the preparation of purple sweet potato vermicelli, through and face, extruded, heat radiation and shearing, freezer cool, rub powder with the hands and to fall apart bar, drying and pack to obtain finished product.
The autoclaving process of a starch material that this Product Process is only many than traditional bean vermicelli technique, technology is easy, and equipment is simple, is easy to apply.This technology obviously can promote the content of dietary fiber in purple sweet potato vermicelli, the nutritional health function of further improving product and commodity value.Meanwhile, and add compared with rough mouthfeel that traditional plant edible fiber brings in bean vermicelli, resistant starch, due to its working properties close with ative starch, therefore almost has no adverse effects to products taste.The present invention does not add alum, and has good health-care efficacy, the long-term edible dietary fiber that effectively can supplement needed by human body, and for the hyperglycaemia that control dietary fiber intake deficiency causes, high fat of blood, hypertension and fat etc. has good effect.
Have studied the autoclaving technique of purple sweet potato starch present system, and be the technique that purple sweet potato vermicelli prepared by raw material with the purple sweet potato starch after process.By the optimization of technological parameter, ensure that dietary fiber (resistant starch) content in product is apparently higher than commercially available potato vermicelli, and do not add harmful alum, the bean vermicelli intensity produced is good, and resistant to cook is not easily broken, and mouthfeel is lubricious flexible.
Detailed description of the invention
The present invention take purple sweet potato starch as raw material, by autoclave process, purple sweet potato starch solution is processed, improve the content of dietary fiber (resistant starch RS3) in starch, purple sweet potato starch after process is used for the preparation of purple sweet potato vermicelli, through and face, extruded, heat radiation and shearing, freezer cool, rub powder with the hands and to fall apart bar, drying and pack to obtain finished product.
(1) purple sweet potato starch adds water and is mixed with the starch milk of 35% concentration, after pre-gelatinized in boiling water bath, enter pressure cooker, carries out autoclaving 40 minutes at 110 DEG C.Taking-up is cooled to room temperature, proceeds in Cool Room 4 DEG C and refrigerates 24 hours.The purple sweet potato starch of bringing back to life is dried at 60 DEG C, pulverizes, cross 80 mesh sieves, obtain the purple sweet potato starch that high dietary-fiber (resistant starch RS3) content is 29 wt.%.
(2) the high dietary-fiber purple sweet potato starch preparing gained is weighed, add water and fully stir into starchiness, then heated brew water, amount of water is 0.8 times of starch weight, then add stirring and dissolving in advance in starch weight 0.2% ratio and, in the biceps source of water, be fully mixed into powder slurry.Vermicelli machine put into by the powder slurry of gelatinization maturation, forms the purple sweet potato vermicelli of slaking through screw extrusion and high-temperature process, and is positioned in water by bean vermicelli and cools.
(3) purple sweet potato vermicelli to be proceeded in the freezer of-8 DEG C freezing 10 hours, then freezing bean vermicelli is completely put into the water under room temperature, until the ice crystal in bean vermicelli melts completely.Rub gently and pull out after bean vermicelli becomes wall scroll to scatter.
(4) under 40 DEG C of conditions, dry the bean vermicelli of dispersion to moisture lower than 15%, packaging bean vermicelli, obtain the purple sweet potato vermicelli finished product of high dietary-fiber, in purple sweet potato vermicelli, the content of resistant starch is 23wt.%.
The foregoing is only preferred embodiment of the present invention, all equalizations done according to the present patent application the scope of the claims change and modify, and all should belong to covering scope of the present invention.
Claims (2)
1. a preparation method for high-resistance starch purple sweet potato vermicelli, is characterized in that: comprise the following steps:
(1) autoclaving of purple sweet potato starch: add water in purple sweet potato starch, be mixed with the starch milk of 30 ~ 40wt.%, after boiling water bath pre-gelatinized, carry out autoclaving 20 ~ 40 minutes at 100 ~ 110 DEG C, be cooled to room temperature, 4 DEG C refrigerate 12 ~ 24 hours, dry at 50 ~ 70 DEG C, pulverize, cross 80 mesh sieves, obtain the purple sweet potato starch that resistance starch content is 20-30wt.%;
(2) in the purple sweet potato starch through autoclaving, the stirring and dissolving in advance of starch weight 0.8-1.2 water doubly and starch weight 0.2 ~ 0.5wt.% is added in the biceps source of water, fully be mixed into powder slurry, form the purple sweet potato vermicelli of slaking through screw extrusion and high-temperature process, be placed in normal-temperature water and cool;
(3)-6 ~-8 DEG C of coolings, after 8 ~ 10 hours, put into normal-temperature water, until the ice crystal in bean vermicelli melts completely, rub gently to bean vermicelli and become wall scroll to scatter;
(4) bean vermicelli of dispersion is dried to water content at 30 ~ 60 DEG C to be 10 ~ 15%, to obtain high-resistance starch purple sweet potato vermicelli finished product.
2. the high-resistance starch purple sweet potato vermicelli that the method for claim 1 is obtained, is characterized in that: in purple sweet potato vermicelli, the content of resistant starch is 15-25wt.%.
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| CN201510071316.4A CN104585584B (en) | 2015-02-11 | 2015-02-11 | A kind of high-resistance starch purple sweet potato vermicelli and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106036420A (en) * | 2016-06-24 | 2016-10-26 | 甘洛县彝家山寨农牧科技有限公司 | Tartary buckwheat health care food applicable to diabetics and preparation method thereof |
| CN108041504A (en) * | 2018-01-25 | 2018-05-18 | 福建农林大学 | A kind of sweet potato ball of hypoglycemia patient and preparation method thereof |
| CN115944076A (en) * | 2022-12-31 | 2023-04-11 | 四川光友薯业有限公司 | Low-GI instant vermicelli and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101897408A (en) * | 2010-07-28 | 2010-12-01 | 上海山林食品有限公司 | Method for preparing series food by using high-resistance starch rice |
| CN102783620A (en) * | 2011-05-20 | 2012-11-21 | 谢伟 | Selenium-enriched purple sweet potato vermicelli processing technology |
| CN103819568A (en) * | 2013-12-22 | 2014-05-28 | 郑州市中食农产品加工研究院 | Preparation method of resistant starch RS3 |
| CN104187500A (en) * | 2014-08-15 | 2014-12-10 | 内蒙古农业大学 | Alum-free potato type starch vermicelli and preparation method thereof |
-
2015
- 2015-02-11 CN CN201510071316.4A patent/CN104585584B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101897408A (en) * | 2010-07-28 | 2010-12-01 | 上海山林食品有限公司 | Method for preparing series food by using high-resistance starch rice |
| CN102783620A (en) * | 2011-05-20 | 2012-11-21 | 谢伟 | Selenium-enriched purple sweet potato vermicelli processing technology |
| CN103819568A (en) * | 2013-12-22 | 2014-05-28 | 郑州市中食农产品加工研究院 | Preparation method of resistant starch RS3 |
| CN104187500A (en) * | 2014-08-15 | 2014-12-10 | 内蒙古农业大学 | Alum-free potato type starch vermicelli and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106036420A (en) * | 2016-06-24 | 2016-10-26 | 甘洛县彝家山寨农牧科技有限公司 | Tartary buckwheat health care food applicable to diabetics and preparation method thereof |
| CN108041504A (en) * | 2018-01-25 | 2018-05-18 | 福建农林大学 | A kind of sweet potato ball of hypoglycemia patient and preparation method thereof |
| CN115944076A (en) * | 2022-12-31 | 2023-04-11 | 四川光友薯业有限公司 | Low-GI instant vermicelli and preparation method thereof |
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Effective date of registration: 20180119 Address after: Cangshan District of Fuzhou City, Fujian province 350000 to build a new town, Hongjiang Road No. 8 Jinshan Industrial Zone Pu Industrial Park D District No. 32 Patentee after: Fuzhou Sotia Foodstuff Co.,Ltd. Address before: Cangshan District of Fuzhou City, Fujian Province, on the 350002 Road No. 15 Patentee before: Fujian Agricultural and Forestry University |
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Denomination of invention: A high resistant starch purple potato vermicelli and its preparation method Effective date of registration: 20200827 Granted publication date: 20170825 Pledgee: Bank of China Limited, Taijiang Branch, Fuzhou Pledgor: FUZHOU SOTIA FOODSTUFF Co.,Ltd. Registration number: Y2020350000099 |