CN104585584B - A kind of high-resistance starch purple sweet potato vermicelli and preparation method thereof - Google Patents
A kind of high-resistance starch purple sweet potato vermicelli and preparation method thereof Download PDFInfo
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- CN104585584B CN104585584B CN201510071316.4A CN201510071316A CN104585584B CN 104585584 B CN104585584 B CN 104585584B CN 201510071316 A CN201510071316 A CN 201510071316A CN 104585584 B CN104585584 B CN 104585584B
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- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 51
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 51
- 229920002472 Starch Polymers 0.000 title claims abstract description 39
- 235000019698 starch Nutrition 0.000 title claims abstract description 39
- 239000008107 starch Substances 0.000 title claims abstract description 39
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 229920001592 potato starch Polymers 0.000 claims abstract description 27
- 229920000294 Resistant starch Polymers 0.000 claims abstract description 24
- 235000021254 resistant starch Nutrition 0.000 claims abstract description 24
- 235000004976 Solanum vernei Nutrition 0.000 claims abstract description 12
- 241000352057 Solanum vernei Species 0.000 claims abstract description 12
- 230000015572 biosynthetic process Effects 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
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- 206010020772 Hypertension Diseases 0.000 abstract description 3
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- 201000001421 hyperglycemia Diseases 0.000 abstract description 3
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- 206010067482 No adverse event Diseases 0.000 abstract description 2
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- 239000013589 supplement Substances 0.000 abstract description 2
- 230000003245 working effect Effects 0.000 abstract description 2
- 230000007812 deficiency Effects 0.000 abstract 1
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- 238000001727 in vivo Methods 0.000 abstract 1
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- 238000005516 engineering process Methods 0.000 description 5
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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
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
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- 229930014669 anthocyanidin Natural products 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 a kind of high-resistance starch purple sweet potato vermicelli and preparation method thereof, purple sweet potato starch is subjected to autoclaving, by sufficient starch gelatinization and the process of aging, promotes a kind of New Dietary Fiber（Resistant starch）Formation.The purple sweet potato starch of high resistant starch content after processing is used for the preparation of purple sweet potato vermicelli, the content of dietary fiber in product can be obviously improved.Meanwhile, resistant starch is almost had no adverse effects due to its working properties close with ative starch, therefore to products taste.The present invention is without alum, and with good health-care efficacy, and long-term consumption can effectively supplement the dietary fiber of needed by human body, has good effect for hyperglycaemia, high fat of blood, hypertension and obesity etc. caused by preventing and treating dietary fiber intake deficiency.Because the metabolism of purple potato resistant starch in vivo is very slow, therefore the blood glucose production index of product of the present invention is low, is adapted to hyperglycemia population and eats.
Description
Technical field
The invention belongs to the bean vermicelli preparing technical field using purple sweet potato starch as raw material, and in particular to a kind of high-resistance starch is purple
Sweet potato vermicelli and preparation method thereof.
Background technology
It is high heat in diet, high salt, high-fat as the improvement of people's living standards, dietary structure is changed
" three high " food gradually increases.However, the shortage of dietary fiber intake result in all kinds of " rich man's diseases " common at present, such as high blood
Sugar, high fat of blood, hypertension and obesity etc..2013, in 20-79 Sui is grown up, global diabetes prevalence was 8.3%, Huan Zheren
Number has reached 3.82 hundred million, and diabetes mellitus in China number 98,400,000 is ranked the first in the world.Residents in Zhejiang Province dietary fiber is taken the photograph within 2011
Enter condition survey and show that the daily dietary fiber intake per capita in Zhejiang Province is 10.12g, China is proposed far below Chinese Soclety of Nutrition
The food fiber amount 25-30 g/ days of resident's intake.The key for solving this problem be improve diet structure, by the propensity to consume by
Gradually turn to the nutritional health food with adequate nutrition and healthcare function.In recent years, increasing meals are occurred in that both at home and abroad
Fiber-fortified foodstuff, such as bread, noodles, biscuit, dilated food, are that the healthy of people provides a kind of new selection.
But, addition full diet fiber has bad influence to the mouthfeel of product, outward appearance, tissue quality, limits extensively should for it
With.
Resistant starch（Resistant Starch, RS）Appearance there is a possibility that these problems are well solved.It is anti-
Property starch is also known as enzyme resistant starch and indigestibility starch, according to FAO (Food and Agriculture Organization of the United Nation) (FAO) definition of 1992, resistant starch
Refer to " starch and its general name of degradation product that are not absorbed by healthy human body small intestine ".Resistant starch is one in dietary fiber
Kind, it is impossible to glucose is digested and assimilated and provides in small intestine, but it can produce short chain fatty acids in colon by physiological cell fermentation
（Short Chain Fatty Acids, SCFAs）And gas.Resistant starch has good physiological function, and has concurrently similar
In the excellent machining feature of starch, available for the functional food for developing various high dietary-fiber wide in variety.
Purple potato has outside the nutritional ingredient of common sweet potato, also rich in selenium element, ferro element and anthocyanidin, in Japanese national vegetable
Ranked first in the anticancer vegetables that dish DKFZ announces.In addition, purple potato can also remove the peel dries pulverizing post-processing into powder, color
Pool is attractive in appearance, nutritious, is fabulous raw materials of food processing, rich and varied purple potato converted products is loved by people.But
Current purple potato process technology is concentrated mainly in terms of the outward appearance of product and mouthfeel, for the starch of purple potato in process
Physical and chemical properties change lacks research with utilizing.Purple sweet potato starch is to prepare New Dietary Fiber --- the good source of resistant starch,
Purple sweet potato starch can be partially converted into by resistant starch by simple physical method, so that the total diet lifted in converted products is fine
The content of dimension.At present, there is not yet preparing high-resistance starch purple sweet potato vermicelli using purple sweet potato starch by physical method（Vermicelli）'s
Technology is reported.
The content of the invention
, will by physical method it is an object of the invention to provide a kind of high-resistance starch purple sweet potato vermicelli and preparation method thereof
Purple sweet potato starch is partially converted into purple potato resistant starch, so as to lift the dietary fiber content in purple sweet potato vermicelli, product is rich in meals
Fiber, and taste lubrication is tasty and refreshing, is adapted to the long-term consumption of the vast crowd for lacking sufficient dietary fiber intake, with fat-reducing,
A variety of alimentary health-care functions such as anticancer, hypoglycemic, reducing blood lipid.
To achieve the above object, the present invention is adopted the following technical scheme that：
A kind of preparation method of high-resistance starch purple sweet potato vermicelli comprises the following steps：
（1）The autoclave process processing of purple sweet potato starch.During autoclaving, purple sweet potato starch particle fully expands because of water suction.
After gelatinization point is reached, starch granules rupture discharges amylose molecule.Amylose is sent out in the ageing step, starch
Raw recrystallization.During autoclaving, starch experienced sufficiently gelatinization, ageing process, be conducive to the formation of resistant starch.Shadow
Ringing each factor primary and secondary in the reaction condition of autoclave process preparation purple potato resistant starch is：Starch concentration>The pressure hot time>Pressure heat temperature
Degree.
Autoclaving technique is：Purple sweet potato starch adds a certain amount of water, the starch milk of 30 ~ 40% concentration is configured to, through boiling water
Bathe after pre-gelatinized, be put into pressure cooker, autoclaving 20 ~ 40 minutes is carried out at 100 ~ 110 DEG C.Taking-up is cooled to room temperature, turns
Enter in Cool Room 4 DEG C and refrigerate 12 ~ 24 hours.The purple sweet potato starch of retrogradation is dried at 50 ~ 70 DEG C, crushed, 80 mesh sieves is crossed, obtains height
The purple sweet potato starch of resistance starch content.
（2）The purple sweet potato starch of high resistant starch content obtained by preparation is weighed, adds water and is sufficiently stirred for into starchiness, then is added
Brewed in hot water, amount of water is 0.8-1.2 times of starch weight, then adds advance stirring and dissolving in water in 0.2 ~ 0.5% ratio
Biceps source, is sufficiently mixed into slurry.The ripe slurry of gelatinization is put into vermicelli machine, is cured through screw extrusion and high-temperature process formation
Purple sweet potato vermicelli, and bean vermicelli is positioned over cooling in normal-temperature water.
（3）Purple sweet potato vermicelli is transferred in -6 ~ -8 DEG C of freezer and cooled down 8 ~ 10 hours, complete bean vermicelli then will be freezed and is put into
In water at room temperature, until the ice crystal in bean vermicelli melts completely.Gently rub and pulled out after being scattered to bean vermicelli into wall scroll.
（4）Scattered bean vermicelli is dried under the conditions of 30 ~ 60 DEG C to moisture 10 ~ 15%, bean vermicelli is packed, obtains high anti-
Property starch purple sweet potato vermicelli finished product.
The beneficial effects of the present invention are：Although containing a small amount of natural resistance starch RS1 in purple sweet potato starch, its heat is steady
Qualitative difference, in process easily loss.The present invention is handled purple sweet potato starch solution using autoclave process, by sufficiently shallow lake
Paste mixing and the process of aging, promote resistant starch RS3（Also referred to as aging starch）Formation, its content accounts for total starch amount
20-30% or so.Resistant starch RS3 is one kind of dietary fiber, good processing stability, there is that common starch grain is thin, color is white, local flavor
Light, in good taste the characteristics of.By the purple sweet potato starch of the high dietary fiber content after processing be used for purple sweet potato vermicelli preparation, by with
Face, extrusion forming, radiating dissipate bar, drying with shearing, freezer cooling, stranding powder and pack to obtain finished product.
This product technique autoclaving process of a starch material only more than traditional bean vermicelli technique, technology is easy, if
It is standby simple, it is easy to popularization and application.The technology can be obviously improved the content of dietary fiber in purple sweet potato vermicelli, further lift product
Nutritional health function and commodity value.Meanwhile, with adding the rough mouthfeel phase that traditional plant edible fiber is brought in bean vermicelli
Than resistant starch is almost had no adverse effects due to its working properties close with ative starch, therefore to products taste.The present invention is not
Alum is added, and with good health-care efficacy, long-term consumption can effectively supplement the dietary fiber of needed by human body, for preventing and treating meals
The not enough caused hyperglycaemia of fiber intake is eaten, high fat of blood, hypertension and fat wait have good effect.
It has studied the autoclaving technique of purple sweet potato starch present system, and with the purple sweet potato starch after processing be raw material
The technique for preparing purple sweet potato vermicelli.Pass through the optimization of technological parameter, it is ensured that the dietary fiber in product（Resistant starch）Content is bright
It is aobvious to be higher than commercially available potato vermicelli, and without harmful alum, the bean vermicelli intensity produced is good, and resistant to cook is not easily broken, mouth
Feel lubricious flexible.
Embodiment
The present invention is, using purple sweet potato starch as raw material, purple sweet potato starch solution to be handled by autoclave process, is improved in starch
Dietary fiber（Resistant starch RS3）Content, by the purple sweet potato starch after processing be used for purple sweet potato vermicelli preparation, by with face, squeeze
Molded, radiating dissipates bar, drying with shearing, freezer cooling, stranding powder and packs to obtain finished product.
（1）Purple sweet potato starch, which adds water, is configured to the starch milk of 35% concentration, pressure cooker is entered after pre-gelatinized in boiling water bath, 110
Autoclaving 40 minutes is carried out at DEG C.Taking-up is cooled to room temperature, is transferred in Cool Room 4 DEG C and refrigerates 24 hours.The purple potato of retrogradation is formed sediment
Powder is dried at 60 DEG C, is crushed, and is crossed 80 mesh sieves, is obtained high dietary-fiber（Resistant starch RS3）Content is formed sediment for 29 wt.% purple potato
Powder.
（2）High dietary-fiber purple sweet potato starch obtained by preparation is weighed, adds water and is sufficiently stirred for into starchiness, water punching is reheated
Bubble, amount of water is 0.8 times of starch weight, then adds advance stirring and dissolving in the biceps of water in the ratio of starch weight 0.2%
Source, is sufficiently mixed into slurry.The ripe slurry of gelatinization is put into vermicelli machine, the purple potato through screw extrusion and high-temperature process formation curing
Bean vermicelli, and bean vermicelli is positioned over cooling in water.
（3）Purple sweet potato vermicelli is transferred in -8 DEG C of freezer and freezed 10 hours, then will freezed complete bean vermicelli and be put into room temperature
Under water in, until bean vermicelli in ice crystal melt completely.Gently rub and pulled out after being scattered to bean vermicelli into wall scroll.
（4）Scattered bean vermicelli is dried under the conditions of 40 DEG C to moisture and is less than 15%, bean vermicelli is packed, obtains high meals
The content of resistant starch is 23wt.% in the purple sweet potato vermicelli finished product of fiber, purple sweet potato vermicelli.
The foregoing is only presently preferred embodiments of the present invention, all equivalent changes done according to scope of the present invention patent with
Modification, should all belong to the covering scope of the present invention.
Claims (2)
1. a kind of preparation method of high-resistance starch purple sweet potato vermicelli, it is characterised in that：Comprise the following steps：
（1）The autoclaving of purple sweet potato starch：Water is added in purple sweet potato starch, 30 ~ 40wt.% starch milk is configured to, through boiling water bath
After pre-gelatinized, autoclaving 20 ~ 40 minutes is carried out at 100 ~ 110 DEG C, room temperature is cooled to, 4 DEG C refrigerate 12 ~ 24 hours, 50 ~ 70 DEG C
Lower drying, is crushed, and crosses 80 mesh sieves, obtains the purple sweet potato starch that resistance starch content is 20-30wt.%；
（2）0.2 ~ 0.5wt.% of water and starch weight of 0.8-1.2 times of starch weight is added in the purple sweet potato starch through autoclaving
Advance stirring and dissolving in the biceps source of water, be sufficiently mixed into slurry, through screw extrusion and high-temperature process formation curing purple potato
Bean vermicelli, is placed in normal-temperature water and cools down；
（3）- 6 ~ -8 DEG C cooling 8 ~ 10 hours after, be put into normal-temperature water, until bean vermicelli in ice crystal melt completely, gently rub to
Bean vermicelli scatters into wall scroll；
（4）It is 10 ~ 15% that scattered bean vermicelli, which is dried at 30 ~ 60 DEG C to water content, obtain high-resistance starch purple sweet potato vermicelli into
Product.
2. high-resistance starch purple sweet potato vermicelli made from a kind of the method as described in claim 1, it is characterised in that：In purple sweet potato vermicelli
The content of resistant starch is 15-25wt.%.
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| 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 |
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 |
-
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 |
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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 |