CN105724844A - Application of polysaccharide hydrogel in preparation of thickening agent for sweet potato vermicelli - Google Patents
Application of polysaccharide hydrogel in preparation of thickening agent for sweet potato vermicelli Download PDFInfo
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- CN105724844A CN105724844A CN201410739081.7A CN201410739081A CN105724844A CN 105724844 A CN105724844 A CN 105724844A CN 201410739081 A CN201410739081 A CN 201410739081A CN 105724844 A CN105724844 A CN 105724844A
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- sweet potato
- thickening agent
- vermicelli
- polysaccharide
- gellan gum
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Abstract
The invention especially relates to application of polysaccharide hydrogel in preparation of a thickening agent for a sweet potato vermicelli, which belongs to the field of food. The polysaccharide thickening agent accounts for 0.5 to 1.5% of the weight of the vermicelli. The prepared vermicelli is tasty, slippery and tender and does not get pasty after cooking for a long time; the vermicelli is free of alum, so the vermicelli is favorable for human health; and the vermicelli is prepared from the sweet potato, so problems in becoming rich for peasants in producing districts of the sweet potato are overcome, and the problem of dull sales of the sweet potato is mitigated.
Description
Technical field
The invention belongs to field of food, particularly to the preparation technology without Alumen bean noodles.
Background technology
Potassium aluminum sulfate dodecahydrate, also known as: Alumen, Alumen, arcanite, potassium aluminium alum, potassium alum, be the double salt of the potassium sulfate containing water of crystallization and aluminum sulfate.Colourless cubic crystal, appearance is often in octahedron, or forms combinate form with cube, granatohedron, sometimes so that { 111} face invests and is similar to six side's tabulars on chamber wall, belongs to α type Alumen class double salt, has glassy lustre.Density 1.757g/cm3, fusing point 92.5 DEG C.64.5 DEG C time lose 9 molecular crystalline water, lose 12 molecular crystalline water when 200 DEG C, be dissolved in water, insoluble in ethanol.Alumen nature and flavor are sour and astringent, cold, poisonous.Therefore have antibacterial action, astriction etc., can be used as Chinese medicine.Alumen can be additionally used in preparation aluminium salt, yeast powder, paint, tanning material, clarifier, mordant, papermaking, waterproofing agent etc., it may also be used for food additive.Our life is usually used in water purification, and makees edible extender, as fried fiber crops circle, be all likely in fritters of twisted dough containing.Potassium aluminum sulfate dodecahydrate can be called again 12 hydrazine aluminum sulfate potassium.
Rhizoma Dioscoreae esculentae, also known as Radix Ipomoeae, sweet potato etc., rich in various nutrients and physiologically active ingredient, has higher nutrition and health value.According to analysis; the functional components such as the nutritional labeling such as every 100g fresh Rhizoma Dioscoreae esculentae carbohydrate containing 29.5g, fat 0.2g, protein 1.8g, calcium 18mg, ferrum 0.4mg, carotene 1.1mg, ascorbic acid 30mg, thiamine 0.1mg and nicotinic acid 0.5mg and mucoprotein and dehydroepiandrosterone, have whole intestinal relieving constipation, Constipation and hemorrhoid, protection cardiovascular and cerebrovascular vessel and the several functions such as osteoarthrosis, antitumor.At present, the converted products of domestic and international Rhizoma Dioscoreae esculentae is of a great variety, mainly has puffed sweet potato chips, preserved Rhizoma Dioscoreae esculentae, sweet potato beverage, potato wine, sweet potato whole powder, sweet potato starch and the sweet potato starch bean noodles etc. prepared by sweet potato starch.Sweet potato starch bean noodles are a kind of traditional foods of China.Compared with the bean starch such as Semen phaseoli radiati and Semen Pisi sativi, amylose content in sweet potato starch is relatively low, be unfavorable for that the component content of age of starch is of a relatively high, therefore to obtain desirable product, must add in the processing of sweet potato starch bean noodles higher concentration containing al alum.Research display, Skeleton System, kidney and nervous system etc. can be caused damage by the long-term food taken in containing higher concentration aluminum.
In the preparation process of bean noodles, traditional handicraft must flow through interpolation Alumen to avoid the disconnected joint of bean noodles.Namely the bean noodles decocting in water of disappearance Alumen dissipates.At present, but without the bean noodles preparation technology without Alumen.
Summary of the invention
In view of this, it is an object of the invention to provide the new opplication of a kind of hydrogel, this application is that bean noodles preparation technology provides new thinking.
For achieving the above object, the technical scheme is that
Hydrogel application in preparing sweet potato noodles thickening agent.
Preferably, in described application, described hydrogel is polysaccharide gellan gum.
The two of the purpose of the present invention are in that to provide a kind of thickening agent, and this thickening agent can substitute the use of Alumen.
For achieving the above object, the technical scheme is that
Sweet potato noodles thickening agent, described thickening agent is polysaccharide gellan gum.
Further, described sweet potato noodles thickening agent, described polysaccharide gellan gum accounts for whole vermicelli proportion by weight percentage for 0.5-1.5%.
Further, described sweet potato noodles thickening agent, described thickening agent is polysaccharide gellan gum is the proportions of 2-3:10 with carrageenan according to proportioning.
Further, described sweet potato noodles thickening agent, described gellan gum and carrageenan are sufficiently mixed uniformly.
The three of the purpose of the present invention are in that to provide a kind of Radix Ipomoeae (Rhizoma Dioscoreae esculentae) vermicelli, and it does not contain Alumen.
For achieving the above object, the technical scheme is that
A kind of sweet potato noodles, occupies the polysaccharide thickening agent that percentage by weight is 0.5-1.5% in described vermicelli.
Preferably, described a kind of sweet potato noodles, described polysaccharide thickening agent is gellan gum.
The beneficial effects of the present invention is:
1) the tasty and refreshing cunning of these bean noodles is tender, boils not rotten for a long time.
2) these bean noodles are without Alumen, and health is favourable.
3) these bean noodles are employing Radix Ipomoeae is raw material, solves Radix Ipomoeae producing region farmer richness problem, reduces the problem that Radix Ipomoeae is unsalable.
Detailed description of the invention
Illustrated embodiment is to better present disclosure be illustrated, but is not that present disclosure is only limitted to illustrated embodiment.So embodiment is carried out nonessential improvement and adjustment according to foregoing invention content by those of ordinary skill in the art, still fall within protection scope of the present invention.
Illustrated embodiment is to better present disclosure be illustrated, but is not that present disclosure is only limitted to illustrated embodiment.So embodiment is carried out nonessential improvement and adjustment according to foregoing invention content by those of ordinary skill in the art, still fall within protection scope of the present invention.
Embodiment 1
Traditional bean noodles preparation technology is:
Take 3%～4% Gorgon euryale processed of starch material.It is initially charged 40 DEG C of hot water of starch quality about 1 times, stirs evenly, be subsequently adding 8～9 times of boiling water of starch quality, fully stir evenly, make transparent Gorgon euryale and stick with paste.Dough-making powder: be pounded Rhizoma Dioscoreae esculentae mud after being removed the peel by the Rhizoma Dioscoreae esculentae boiled, adds in Gorgon euryale paste, refines further by food processor, add various additive solution, add other starch material, be sufficiently mixed after mixing after stirring evenly.Require the sticky and flowable molding of gelatinized corn starch made.The rustless steel shallow bid being covered with gelatinized corn starch is placed in steamer and carries out abundant gelatinizing.Will be cooled to the gelatinizing bean sheet jelly of room temperature, load in sealing container aging under 8～10 DEG C of conditions.
Embodiment 2
1 is pounded Rhizoma Dioscoreae esculentae mud after the Rhizoma Dioscoreae esculentae boiled peeling.
2 by the pea starch of the weight such as same Rhizoma Dioscoreae esculentae Gorgon euryale processed in proportion, and mass percentage concentration is 3%～4%, and mixs homogeneously with the Rhizoma Dioscoreae esculentae mud of step 1.
3 hydrogels that will be equivalent to Rhizoma Dioscoreae esculentae weight 1/35th are made liquid, are added in the product in step 2 and fully mix.
4 stir evenly after refine further by food processor, add various additive solution, add other starch material after mixing, be sufficiently mixed.Require the sticky and flowable molding of gelatinized corn starch made.The rustless steel shallow bid being covered with gelatinized corn starch is placed in steamer and carries out abundant gelatinizing.Will be cooled to the gelatinizing bean sheet jelly of room temperature, load in sealing container aging under 8～10 DEG C of conditions.
Embodiment 3
The bean noodles of 15～20 (N0) length and consistency of thickness are put into immersion 30min in suitable quantity of water, add in 400ml boiling water after draining away the water and boil 20min, the bean noodles quantity (N1) that record is complete after boiling, calculates strip-breaking rate: strip-breaking rate=[(N0-N1)/N0] × 100%.Being computed, strip-breaking rate is 1.2%.
What finally illustrate is, above example is only in order to illustrate technical scheme and unrestricted, although the present invention being described in detail with reference to preferred embodiment, it will be understood by those within the art that, technical scheme can be modified or equivalent replacement, without deviating from objective and the scope of technical solution of the present invention, it all should be encompassed in the middle of scope of the presently claimed invention.
Claims (8)
1. hydrogel application in preparing sweet potato noodles thickening agent.
2. application according to claim 1, it is characterised in that described hydrogel is polysaccharide gellan gum.
3. sweet potato noodles thickening agent, it is characterised in that: described thickening agent is polysaccharide gellan gum.
4. sweet potato noodles thickening agent according to claim 3, it is characterised in that: described polysaccharide gellan gum accounts for whole vermicelli proportion by weight percentage for 0.5-1.5%.
5. sweet potato noodles thickening agent according to claim 3, it is characterised in that: described thickening agent is polysaccharide gellan gum is the proportions of 2-3:10 with carrageenan according to proportioning.
6. sweet potato noodles thickening agent according to claim 5, it is characterised in that: described gellan gum and carrageenan are sufficiently mixed uniformly.
7. a sweet potato noodles, it is characterised in that occupy the polysaccharide thickening agent that percentage by weight is 0.5-1.5% in described vermicelli.
8. a kind of sweet potato noodles according to claim 7, it is characterised in that described polysaccharide thickening agent is gellan gum.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410739081.7A CN105724844A (en) | 2014-12-08 | 2014-12-08 | Application of polysaccharide hydrogel in preparation of thickening agent for sweet potato vermicelli |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410739081.7A CN105724844A (en) | 2014-12-08 | 2014-12-08 | Application of polysaccharide hydrogel in preparation of thickening agent for sweet potato vermicelli |
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| CN105724844A true CN105724844A (en) | 2016-07-06 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201410739081.7A Pending CN105724844A (en) | 2014-12-08 | 2014-12-08 | Application of polysaccharide hydrogel in preparation of thickening agent for sweet potato vermicelli |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112244270A (en) * | 2020-09-09 | 2021-01-22 | 中国农业科学院农产品加工研究所 | High-tensile-strength fresh and wet potato vermicelli and preparation method thereof |
| CN114073310A (en) * | 2021-11-24 | 2022-02-22 | 贵州省生物技术研究所(贵州省生物技术重点实验室、贵州省马铃薯研究所、贵州省食品加工研究所) | Sweet potato vermicelli processing equipment capable of being dried and method thereof |
-
2014
- 2014-12-08 CN CN201410739081.7A patent/CN105724844A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112244270A (en) * | 2020-09-09 | 2021-01-22 | 中国农业科学院农产品加工研究所 | High-tensile-strength fresh and wet potato vermicelli and preparation method thereof |
| CN114073310A (en) * | 2021-11-24 | 2022-02-22 | 贵州省生物技术研究所(贵州省生物技术重点实验室、贵州省马铃薯研究所、贵州省食品加工研究所) | Sweet potato vermicelli processing equipment capable of being dried and method thereof |
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Application publication date: 20160706 |