CN105533657A - Alum-free sweet potato vermicelli and preparation method thereof - Google Patents

Abstract

The invention relates to alum-free sweet potato vermicelli and a preparation method thereof. The alum-free sweet potato vermicelli is prepared from the following raw materials in parts by weight: 1000 parts of sweet potato starch, 4-8 parts of sodium tripolyphosphate, 5-10 parts of konjaku flour and 1-3 parts of composite phosphate, wherein the composite phosphate is prepared from sodium tripolyphosphate, sodium hexametaphosphate and orthophosphate in a weight ratio of (3-5): (2-4): (2-4) through mixing. The alum-free sweet potato vermicelli does not contain alum, and is superior to the alum-added vermicelli in the aspects of broken rate and cooking loss ratio.

Description

Alum-free sweet potato noodles and preparation method thereof

Technical field

The present invention relates to field of food, particularly a kind of 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 becoming book the Northern Wei Dynasty, has the history of more than 1400 year in China at least.Bean vermicelli be utilize there is the amylose gelatinization of the larger degree of polymerization after be easy to a kind of starch product that principle that aging formation has favorable elasticity and toughness heat irreversible gelinite makes.

The raw material of tradition glass noodle 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, directly can be processed into the good bean vermicelli of delicate mouthfeel, elasticity and toughness, such as famous Longkou bean vermicelli, it take mung bean as primary raw material, the bean vermicelli produced is pure white, transparent, toughness strong, and lower pan boiling dozens of minutes also can not stick with paste soup, is loved by the people.But bean starch resource is few, price is high, people also produce bean vermicelli with other various lots of Cereal starch (as cornstarch) and potato starch (as Ipomoea batatas, potato, cassava etc.), and the bean vermicelli of potato starch as starch from sweet potato is made boil after organoleptic quality be better than the bean vermicelli that bean starch makes.But because the amylose total amount of Cereal starch and potato starch raw material is lower, and water-insoluble amylose content is also lower, cause its product to boil loss greatly, tensile strength, resistant to shearing intensity is little, and boiling fastness is poor.Therefore, in the process for raw material production bean vermicelli with Cereal starch and potato starch, alum is usually added as increasing muscle, anti-blocking agent, to strengthen toughness and the boiling fastness of bean vermicelli.In the many sweet potato noodles products of current China, the content of aluminium is generally all more than 300mg/Kg dry-eye disease, containing harmful aluminium ion in alum, long-term edible containing aluminum ions bean vermicelli, to human health, Skeleton System, kidney and nervous system damage can be made serious, pregnant woman alum is excessive, also can affect Fetal Brain composition and grow.

Therefore, in order to reduce the harm of aluminium to human body, alum substitute must be found.Starch phosphate, edible glue and phosphaticly add the muscle degree that can improve bean vermicelli, reduce its loss ratio of boiling.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, containing 50%-60% glucomannan in konjaku flour, there is very strong water imbibition and expansive force, stomach and intestine can be filled, 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.

Summary of the invention

In view of this, the object of the present invention is to provide a kind of alum-free sweet potato noodles, this alum-free sweet potato noodles is all better than adding alum flour silk in strip-breaking rate and loss ratio of boiling.

For achieving the above object, technical scheme of the present invention is:

A kind of alum-free sweet potato noodles, is prepared from by the raw material of following weight portion:

Starch from sweet potato 1000 parts, sodium phosphate trimer 4-8 part, konjaku flour 5-10 part, composite phosphate 1-3 part, described composite phosphate is sodium phosphate trimer, calgon, orthophosphates mix by weight 3-5:2-4:2-4.

Further, described a kind of alum-free sweet potato noodles, described starch from sweet potato was the starch from sweet potato of 100-200 mesh sieve.

Further, described a kind of alum-free sweet potato noodles, described konjaku flour was the konjaku flour of 200-300 mesh sieve.

Further, described a kind of alum-free sweet potato noodles, described composite phosphate is sodium phosphate trimer, calgon, orthophosphates mix by weight 4:3:3.

Present invention also offers a kind of preparation method of alum-free sweet potato noodles, comprise the step of carrying out as follows:

(1) getting sodium phosphate trimer adds in 1200-1600 part water, stirring and dissolving, add starch from sweet potato again to stir, be 8-9 with mass fraction 5%NaOH solution adjust pH, at 95-100 DEG C of temperature, be incubated 1-3h, tune pH is 6-6.8, suction filtration dewaters, wash 1-3 time, product puts air dry oven 50 DEG C of oven dry, for subsequent use;

(2) and powder stir

In the product prepared by step (1), add konjaku flour and the composite phosphate of above-mentioned weight portion, the mixing and stirring that adds water must mix slurry, and the moisture content of described mixing slurry is 30%-50%;

(3) powder process

The mixing of getting step (2) gained is starched conveniently milling step and is carried out powder process.

Further, the preparation method of described a kind of alum-free sweet potato noodles, the powder process of described step (3) is specially:

A vacuumizes, shaping and slaking

The mixing of step (2) gained is starched in vacuum machine, vacuumizes process, being uniformly distributed in powder process dish shaping by vacuumizing the slurry of the mixing after process, then within maturation process 3-5 minute, obtaining slaking bean sheet jelly in 90-100 DEG C;

B slitting and freezing

Vermicelli are cut into, by vermicelli in-10 DEG C of-0 DEG C of freezing 6-10 hour after the slaking bean sheet jelly of gained in steps A is cooled to room temperature;

C low temperature drying

By dry under temperature 10 DEG C-35 DEG C, humidity 50%-90% condition for the vermicelli after freezing in step B;

D cuts powder

Vermicelli dried in step C are carried out cutting powder, packing to obtain finished product.

beneficial effect of the present invention:

Alum-free sweet potato noodles of the present invention is prepared from by the raw material of following weight portion: starch from sweet potato 1000 parts, sodium phosphate trimer 4-8 part, konjaku flour 5-10 part, composite phosphate 1-3 part, described composite phosphate is sodium phosphate trimer, calgon, orthophosphates mix by weight 3-5:2-4:2-4, and this alum-free sweet potato noodles is all better than adding alum flour silk in strip-breaking rate and loss ratio of boiling.

Detailed description of the invention

In order to make the object, technical solutions and advantages of the present invention clearly, below the preferred embodiments of the present invention are described in detail.

Starch from sweet potato: food grade; Sodium phosphate trimer, NaOH, analyzes pure; Konjaku flour: food grade; Sodium phosphate trimer, calgon, orthophosphates are food grade, are commercially available channel and obtain.

HJ101-0 type air dry oven, FA1004 electronic analytical balance, ZG-II type drying experimental device.

The experimental technique of unreceipted actual conditions in following examples, conveniently the preparation method of bean vermicelli carries out; The environment temperature that following examples are implemented is at 22-30 DEG C.

Embodiment

Alum-free sweet potato noodles is prepared from by the raw material of following weight portion:

Starch from sweet potato 1000g, sodium phosphate trimer 4g, konjaku flour 6g, composite phosphate 2g, described composite phosphate is sodium phosphate trimer, calgon, orthophosphates mix by weight 4:2:3.

The preparation method of alum-free sweet potato noodles comprises the step of carrying out as follows:

(1) to cross 120 mesh sieves for subsequent use for starch from sweet potato, and it is for subsequent use that 200 mesh sieves crossed by konjaku flour;

(2) getting sodium phosphate trimer adds in 1500ml water, stirring and dissolving, add the starch from sweet potato sieved in step (1) again to stir, be 9 with mass fraction 5%NaOH solution adjust pH, at 95-100 DEG C of temperature, be incubated 2h, adjust pH to be 6.5, suction filtration dewaters, wash 1-3 time, product puts air dry oven 50 DEG C of oven dry, for subsequent use;

(3) and powder stir

In the product prepared by step (2), add konjaku flour, composite phosphate that step (1) is sieved, the mixing and stirring that adds water must mix slurry, and the moisture content of described mixing slurry is 30%-50%;

(4) vacuumize, shaping and slaking

The mixing of step (3) gained is starched in vacuum machine, vacuumizes process, being uniformly distributed in powder process dish shaping by vacuumizing the slurry of the mixing after process, then within maturation process 3-5 minute, obtaining slaking bean sheet jelly in 90-100 DEG C;

(5) slitting and freezing

Vermicelli are cut into, by vermicelli in-10 DEG C of-0 DEG C of freezing 6-10 hour after the slaking bean sheet jelly of gained is cooled to room temperature in step (4);

(6) low temperature drying

By dry under temperature 10 DEG C-35 DEG C, humidity 50%-90% condition for the vermicelli after freezing in step (5);

(7) powder is cut

Dried vermicelli in step (6) are carried out cutting powder, packing to obtain finished product.

What finally illustrate is, above embodiment is only in order to illustrate technical scheme of the present invention and unrestricted, although with reference to preferred embodiment to invention has been detailed description, those of ordinary skill in the art is to be understood that, can modify to technical scheme of the present invention or equivalent replacement, and not departing from aim and the scope of technical solution of the present invention, it all should be encompassed in the middle of right of the present invention.

Claims (6)

1. an alum-free sweet potato noodles, is characterized in that, is prepared from by the raw material of following weight portion:

Starch from sweet potato 1000 parts, sodium phosphate trimer 4-8 part, konjaku flour 5-10 part, composite phosphate 1-3 part, described composite phosphate is sodium phosphate trimer, calgon, orthophosphates mix by weight 3-5:2-4:2-4.

2. a kind of 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 100-200 mesh sieve.

3. a kind of alum-free sweet potato noodles according to claim 1, is characterized in that, described konjaku flour was the konjaku flour of 200-300 mesh sieve.

4. a kind of alum-free sweet potato noodles according to claim 1, is characterized in that, described composite phosphate is sodium phosphate trimer, calgon, orthophosphates mix by weight 4:3:3.

5. the preparation method of a kind of alum-free sweet potato noodles described in any one of claim 1-4, is characterized in that, comprises the step of carrying out as follows:

(1) getting sodium phosphate trimer adds in 1200-1600 part water, stirring and dissolving, add starch from sweet potato again to stir, be 8-9 with mass fraction 5%NaOH solution adjust pH, at 95-100 DEG C of temperature, be incubated 1-3h, tune pH is 6-6.8, suction filtration dewaters, wash 1-3 time, product puts air dry oven 50 DEG C of oven dry, for subsequent use;

(2) and powder stir

In the product prepared by step (1), add konjaku flour and the composite phosphate of above-mentioned weight portion, the mixing and stirring that adds water must mix slurry, and the moisture content of described mixing slurry is 30%-50%;

(3) powder process

The mixing of getting step (2) gained is starched conveniently milling step and is carried out powder process.

6. the preparation method of a kind of alum-free sweet potato noodles according to claim 5, is characterized in that, the powder process of described step (3) is specially:

A vacuumizes, shaping and slaking

The mixing of step (2) gained is starched in vacuum machine, vacuumizes process, being uniformly distributed in powder process dish shaping by vacuumizing the slurry of the mixing after process, then within maturation process 3-5 minute, obtaining slaking bean sheet jelly in 90-100 DEG C;

B slitting and freezing

Vermicelli are cut into, by vermicelli in-10 DEG C of-0 DEG C of freezing 6-10 hour after the slaking bean sheet jelly of gained in steps A is cooled to room temperature;

C low temperature drying

By dry under temperature 10 DEG C-35 DEG C, humidity 50%-90% condition for the vermicelli after freezing in step B;

D cuts powder

Vermicelli dried in step C are carried out cutting powder, packing to obtain finished product.