CN107183675A - One kind is without alum mealy potato and preparation method thereof - Google Patents
One kind is without alum mealy potato and preparation method thereof Download PDFInfo
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- CN107183675A CN107183675A CN201710488525.8A CN201710488525A CN107183675A CN 107183675 A CN107183675 A CN 107183675A CN 201710488525 A CN201710488525 A CN 201710488525A CN 107183675 A CN107183675 A CN 107183675A
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- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 64
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 64
- 229940037003 alum Drugs 0.000 title claims abstract description 32
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 52
- 229920002472 Starch Polymers 0.000 claims abstract description 34
- 235000019698 starch Nutrition 0.000 claims abstract description 34
- 239000008107 starch Substances 0.000 claims abstract description 34
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims abstract description 27
- 229920001592 potato starch Polymers 0.000 claims abstract description 24
- 244000268590 Euryale ferox Species 0.000 claims abstract description 19
- 229920002752 Konjac Polymers 0.000 claims abstract description 16
- 239000000843 powder Substances 0.000 claims abstract description 16
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims abstract description 15
- 244000247812 Amorphophallus rivieri Species 0.000 claims abstract description 15
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims abstract description 15
- 229920002581 Glucomannan Polymers 0.000 claims abstract description 15
- 229940046240 glucomannan Drugs 0.000 claims abstract description 15
- 239000000252 konjac Substances 0.000 claims abstract description 15
- 235000010485 konjac Nutrition 0.000 claims abstract description 15
- 241000206575 Chondrus crispus Species 0.000 claims abstract description 14
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 14
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 14
- 229910000029 sodium carbonate Inorganic materials 0.000 claims abstract description 13
- 230000002618 waking effect Effects 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 7
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 12
- 239000011734 sodium Substances 0.000 claims description 12
- 229910052708 sodium Inorganic materials 0.000 claims description 12
- 238000001125 extrusion Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 3
- 239000011265 semifinished product Substances 0.000 claims description 2
- YXBOOGXOAIXOIF-UHFFFAOYSA-L C(C(O)C)(=O)[O-].[Na+].C(CCCCCCCCCCCCCCCCC)(=O)[Ca+].C(C(O)C)(=O)[O-] Chemical compound C(C(O)C)(=O)[O-].[Na+].C(CCCCCCCCCCCCCCCCC)(=O)[Ca+].C(C(O)C)(=O)[O-] YXBOOGXOAIXOIF-UHFFFAOYSA-L 0.000 claims 1
- 238000007654 immersion Methods 0.000 claims 1
- 235000014347 soups Nutrition 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 238000012360 testing method Methods 0.000 description 8
- 235000013305 food Nutrition 0.000 description 5
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 3
- 229910052782 aluminium Inorganic materials 0.000 description 3
- 239000004411 aluminium Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 238000011056 performance test Methods 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 238000001727 in vivo Methods 0.000 description 2
- 230000001965 increasing effect Effects 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- -1 raw element Substances 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
- 239000002562 thickening agent Substances 0.000 description 2
- 229920000945 Amylopectin Polymers 0.000 description 1
- 229920000856 Amylose Polymers 0.000 description 1
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 244000205754 Colocasia esculenta Species 0.000 description 1
- 235000006481 Colocasia esculenta Nutrition 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010012289 Dementia Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 241000208292 Solanaceae Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 210000000577 adipose tissue Anatomy 0.000 description 1
- 238000004220 aggregation Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 229960005069 calcium Drugs 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-N carbonic acid Chemical compound OC(O)=O BVKZGUZCCUSVTD-UHFFFAOYSA-N 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 239000004927 clay Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000008021 deposition Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 239000000539 dimer Substances 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000029142 excretion Effects 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 239000000416 hydrocolloid Substances 0.000 description 1
- 230000002427 irreversible effect Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000005461 lubrication Methods 0.000 description 1
- 210000003097 mucus Anatomy 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 210000002345 respiratory system Anatomy 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
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
- 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
- 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
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- 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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
-
- 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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- 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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/294—Inorganic additives, e.g. silica
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
- A23L3/3517—Carboxylic acid esters
-
- 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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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Molecular Biology (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides one kind without alum mealy potato and preparation method thereof, it is prepared from the following raw materials in parts by weight：70~80 parts of potato starch, 5~20 parts of green starch, 5~20 parts of starch from sweet potato, 45~65 parts of water, 0.1~1 part of konjac glucomannan, 0.1~1 part of carragheen, 0.02~0.2 part of emulsifying agent, 0.01~0.05 part of sodium carbonate.The production method of the mealy potato, comprises the following steps：1) Gorgon euryale processed；2) dough is modulated；3) face of waking up is stood；4) powder processed dries in the shade.Mealy potato of the present invention is free of harmful alum, and mealy potato surface is smooth, adhesion, it is resistance to boil, not soup lake, mouthfeel chewiness, possess higher quality.
Description
Technical field
The present invention relates to one kind without alum mealy potato and preparation method thereof, belong to food processing technology field.
Background technology
Potato also known as potato, potato, potato etc., belong to Solanaceae, are annual herb plant, have growing surface in China
The features such as product is wide, yield is big.Potato contains much starch and protein, B family vitamin, vitamin C etc., can effectively facilitate
The digestive function of taste；And containing a large amount of dietary fibers, the wide intestines defaecation of energy helps the timely excretion metabolism toxin of body, prevented just
It is secret, prevent the generation of intestines problem；Potato can also provide the mucus protein for largely having special protection function to human body simultaneously, should
Albumen can make alimentary canal, respiratory tract, articular cavity and serous cavity lubrication, so that the deposition of prevention of cardiovascular and body fat,
Keep blood vessel elasticity, the generation of prevention of arterial atherosis.Potato is again simultaneously a kind of alkaline vegetables, is conducive to internal soda acid to put down
Weighing apparatus, neutralizes the acidic materials produced after metabolism in vivo, so as to have certain beauty, anti-aging effects；Wherein containing abundant dimension
The trace elements such as raw element, calcium and potassium, it is nutritious, it is easy to digest and assimilate.Based on above-mentioned a variety of advantages, potato in many countries
Through as the second staple food.
Mealy potato is one of potato and potato starch comprehensive processing and utilization approach.Amylopectin content is accounted in potato starch
80% or so of its starch total amount, amylose content is relatively low, and starch viscosity is small；And commonly potato starch granules are big, uneven,
Form starch-hydrocolloid intensity relatively low.In order to increase the retrogradation and bridging property of potato starch, the bean vermicelli produced is set to reach stabilization,
Substantial amounts of alum can be all added in traditional processing technology to realize.Medical research shows, the food meeting containing alum is eaten for a long time
Cause the aggregation of aluminium component.After human body intake aluminium, only 10~15% can excrete, and can largely accumulate in vivo, and many
Plant the compositions such as protein, enzyme to combine, long-term intake meeting damaged brain even results in dementia, it is also possible to anaemia, osteoporosis occur
Etc. disease.For example, patent publication No. CN1381192A discloses a kind of taro vermicelli, its component include starch, konjaku powder,
Salt, alum etc., wherein alum content are higher.Therefore, in order to reduce harm of the aluminium to human body, Alum substitute is found, nothing is developed
Potato is produced and processed alum clay bean powder and consumers in general are significant.
The content of the invention
It is an object of the invention to provide one kind without alum mealy potato, it is bright that the mealy potato does not contain harmful material
Alum.
It is a further object to provide a kind of preparation method without alum mealy potato.
In order to realize the above object the technical scheme that the present invention is used without alum mealy potato is：By following parts by weight
Raw material be made：70~80 parts of potato starch, 5~20 parts of green starch, 5~20 parts of starch from sweet potato, 45~65 parts of water, konjac glucomannan
0.1~1 part, 0.1~1 part of carragheen, 0.02~0.2 part of emulsifying agent, 0.01~0.05 part of sodium carbonate.
The emulsifying agent is CSL sodium.
Use potato starch, green starch and starch from sweet potato three's mixture as starch material in the present invention, add
The muscle degree of mealy potato, and make mealy potato that there is more preferable local flavor.
The preparation method without alum mealy potato, comprises the following steps：
1) Gorgon euryale processed：By 15~20 parts of potato starches, 0.1~1 part of konjac glucomannan, 0.1~1 part of carragheen, 0.02~0.2 part it is hard
Acyl calcium lactate sodium and 0.01~0.05 part of sodium carbonate are fully mixed, and add 10~15 parts of water, be stirred continuously down and be heated to 40~
60 DEG C, obtain after uniform thin pulp, added after the water of surplus is boiled in above-mentioned thin pulp, quickly stir into Gorgon euryale paste；
2) dough is modulated：Remaining potato starch, 5~20 parts of green starch and 5~20 parts of starch from sweet potato are added into above-mentioned Gorgon euryale
In paste, carry out and face forms dough；
3) face of waking up is stood：By step 2) the awake face of gained dough progress standing；
4) powder processed dries in the shade：By step 3) dough powder, cold water soak, draining, which dries in the shade, to be produced.
The step 3) time in the face of waking up is stood for 1~5min.
The step 4) powder processed carries out in extruding machine, and concrete operations are：Dough after standing is put into extruding machine, fallen
Pulled out in away from 10~40cm of extrusion mouth temperature in 90~100 DEG C of water, to enter water in 5 seconds.
The step 4) cold water soak concrete operations are, obtained semi-finished product mealy potato after powder processed are placed in cold water and soaked
40~60min, during which changes cold water 2~3 times.During cold water soak, mealy potato meeting contract on cooling makes its intensity and toughness notable
Enhancing.
To make mealy potato mouthfeel more preferably, and extend its shelf-life, the step 1) and step 2) in water be softened water.
The effect mutually cooperateed with is played in the present invention between each component, wherein, konjac glucomannan is added in wheaten food, is used as one kind
Stabilizer and thickener are present, and can be effectively increased the toughness of mealy potato；Carragheen plays thickener, stabilizer and emulsifying agent
Effect；CSL sodium plays increasing muscle, emulsification and fresh-keeping effect, can make the table of mealy potato as food emulsifying agent
Face is more smooth, and strip-breaking rate is low, resistance to bubble resistant to cook, more there is chewy texture；Add sodium carbonate purpose be because konjac glucomannan in the basic conditions
Heat irreversible gel can be formed.
Above-mentioned each raw material mutually acts synergistically, and the mealy potato of preparation is reached with using alum identical product
Quality, and additive amount is few, it is with low cost, and ensure that the health of mealy potato eater；Three kinds of starch compound use productions
Mealy potato taste flavor more preferably；The mealy potato surface of the present invention is smooth, and adhesion is resistance to boil, and soup is not pasted, and loss is few, mouthfeel
Chewiness, possesses higher quality.
Embodiment
With reference to specific embodiment, the present invention is further detailed explanation.
Embodiment 1
The present embodiment is prepared from the following raw materials in parts by weight without alum mealy potato：80 parts of potato starch, green starch 10
Part, 10 parts of starch from sweet potato, 50 parts of softened water, 0.2 part of konjac glucomannan, 0.4 part of carragheen, 0.08 part of CSL sodium, carbonic acid
0.01 part of sodium.
The preparation method without alum mealy potato, comprises the following steps：
1) Gorgon euryale processed：By 20 parts of potato starches, 0.2 part of konjac glucomannan, 0.4 part of carragheen, 0.08 part of CSL sodium and
0.01 part of sodium carbonate is added fully to be mixed in rotation container type mixer, is added 10 parts of softened water, is stirred continuously down and is heated to 40
DEG C, obtain after uniform thin pulp, added after 40 parts of water are boiled in above-mentioned thin pulp, quickly stir into Gorgon euryale paste；
2) dough is modulated：Remaining potato starch, 10 parts of green starch and 10 parts of starch from sweet potato are added in above-mentioned Gorgon euryale paste, put
Enter and carried out in dough mixing machine and face formation dough；
3) face of waking up is stood：By step 2) gained dough placement 1min；
4) powder processed dries in the shade：By step 3) stand after dough be put into extruding machine, fall within away from extrusion mouth 20cm temperature be 90
DEG C water in, enter water in 5 seconds and pull out, the mealy potato pulled out is placed in cold water and soaks 60min, cold water is during which changed 3 times, soaked
Gained mealy potato is pulled out after, hung in airing rod, it is In Shade to dry surface moisture, produce.
Embodiment 2
The present embodiment is prepared from the following raw materials in parts by weight without alum mealy potato：70 parts of potato starch, green starch 10
Part, 20 parts of starch from sweet potato, 60 parts of water, 0.4 part of konjac glucomannan, 0.6 part of carragheen, 0.12 part of CSL sodium, sodium carbonate
0.05 part.
The preparation method without alum mealy potato, comprises the following steps：
1) Gorgon euryale processed：By 15 parts of potato starches, 0.4 part of konjac glucomannan, 0.6 part of carragheen, 0.12 part of CSL sodium and
0.05 part of sodium carbonate is fully mixed, and is added 10 parts of water, is stirred continuously down and is heated to 45 DEG C, obtain after uniform thin pulp, by 50 parts of water
Added after boiling in above-mentioned thin pulp, quickly stir into Gorgon euryale paste；
2) dough is modulated：Remaining potato starch, 10 parts of green starch and 20 parts of starch from sweet potato are added in above-mentioned Gorgon euryale paste, entered
Row and face form dough；
3) face of waking up is stood：By step 2) gained dough placement 5min；
4) powder processed dries in the shade：By step 3) stand after dough be put into extruding machine, fall within away from extrusion mouth 40cm temperature be 100
DEG C water in, enter water in 5 seconds and pull out, the mealy potato pulled out is placed in cold water and soaks 40min, cold water is during which changed 2 times, soaked
Gained mealy potato is pulled out after, hung in airing rod, it is In Shade to dry surface moisture, produce.
Embodiment 3
The present embodiment is prepared from the following raw materials in parts by weight without alum mealy potato：75 parts of potato starch, green starch 5
Part, 5 parts of starch from sweet potato, 45 parts of softened water, 0.1 part of konjac glucomannan, 0.1 part of carragheen, 0.02 part of CSL sodium, sodium carbonate
0.03 part.
The preparation method without alum mealy potato, comprises the following steps：
1) Gorgon euryale processed：By 18 parts of potato starches, 0.1 part of konjac glucomannan, 0.1 part of carragheen, 0.02 part of CSL sodium and
0.03 part of sodium carbonate is added fully to be mixed in rotation container type mixer, is added 15 parts of softened water, is stirred continuously down and is heated to 55
DEG C, obtain after uniform thin pulp, added after 30 parts of water are boiled in above-mentioned thin pulp, quickly stir into Gorgon euryale paste；
2) dough is modulated：Remaining potato starch, 5 parts of green starch and 5 parts of starch from sweet potato are added in above-mentioned Gorgon euryale paste, are put into
Carried out in dough mixing machine and face forms dough；
3) face of waking up is stood：By step 2) gained dough placement 2min；
4) powder processed dries in the shade：By step 3) stand after dough be put into extruding machine, fall within away from extrusion mouth 10cm temperature be 93
DEG C water in, enter water in 5 seconds and pull out, the mealy potato pulled out is placed in cold water and soaks 45min, cold water is during which changed 3 times, soaked
Gained mealy potato is pulled out after, hung in airing rod, it is In Shade to dry surface moisture, produce.
Embodiment 4
The present embodiment is prepared from the following raw materials in parts by weight without alum mealy potato：78 parts of potato starch, green starch 20
Part, 15 parts of starch from sweet potato, 65 parts of water, 1 part of konjac glucomannan, 1 part of carragheen, 0.2 part of CSL sodium, 0.04 part of sodium carbonate.
The preparation method without alum mealy potato, comprises the following steps：
1) Gorgon euryale processed：By 16 parts of potato starches, 1 part of konjac glucomannan, 1 part of carragheen, 0.2 part of CSL sodium and 0.04 part
Sodium carbonate is fully mixed, and is added 12 parts of water, is stirred continuously down and is heated to 60 DEG C, obtain after uniform thin pulp, after 53 parts of water are boiled
Add in above-mentioned thin pulp, quickly stir into Gorgon euryale paste；
2) dough 2) is modulated：Remaining potato starch, 20 parts of green starch and 15 parts of starch from sweet potato are added in above-mentioned Gorgon euryale paste,
Carry out and face forms dough；
3) face of waking up is stood：By step 2) gained dough placement 4min；
4) powder processed dries in the shade：By step 3) stand after dough be put into extruding machine, fall within away from extrusion mouth 30cm temperature be 97
DEG C water in, enter water in 5 seconds and pull out, the mealy potato pulled out is placed in cold water and soaks 55min, cold water is during which changed 2 times, soaked
Gained mealy potato is pulled out after, hung in airing rod, it is In Shade to dry surface moisture, produce.
Test example
The mealy potato of gained in the present embodiment 1 is taken to carry out sensory testing and performance test with commercially available mealy potato, wherein feeling
Official's test is that sensory testing's fraction total score of 10 people is averaged and obtained, test data such as table 1；Wherein performance test is and city
Sell mealy potato to compare, tested for strip-breaking rate, hardness, elasticity etc., test data such as table 2.
Mealy potato produced by the present invention mouth compared with commercially available mealy potato is can be seen that from the test data of table 1 and table 2
Taste is better for sense, and mealy potato surface of the invention is smooth, and adhesion is resistance to boil, and soup is not pasted, and loss is few, mouthfeel chewiness, possess compared with
High quality.
The sensory testing of table 1
| Scoring | Color | Transparency | Mouthfeel | Smoothness | Malleable | Local flavor |
| 2 | It is pure white | It is sparkling and crystal-clear bright | Mouthfeel is full | It is very smooth | There is very much chewy texture | Very well |
| 1 | It is whiter | It is brighter | It is slightly good | It is more smooth | Relatively there is chewy texture | It is slightly good |
| 0 | Typically | Typically | Typically | Typically | Typically | Typically |
| -1 | It is more gloomy | It is dimer | It is softer rotten | Glutinous tooth | Intolerant to chewing | Difference |
The performance test of table 2
| Additive | Strip-breaking rate/% | Sense organ | Hardness/g | Elasticity | Cohesion | Stickiness/g | Chewiness/g | Recovery |
| Commercially available 1 | 10.00 | 9.60 | 11778.93 | 0.89 | 0.71 | 8363.04 | 7443.11 | 0.45 |
| Commercially available 2 | 12.00 | 10.00 | 12035.65 | 0.91 | 0.73 | 8786.02 | 7995.28 | 0.46 |
| The present invention | 10.00 | 10.60 | 13068.66 | 0.93 | 0.76 | 9932.18 | 9236.93 | 0.48 |
Claims (7)
1. one kind is without alum mealy potato, it is characterized in that：It is prepared from the following raw materials in parts by weight：70~80 parts of potato starch is green
5~20 parts of beans starch, 5~20 parts of starch from sweet potato, 45~65 parts of water, 0.1~1 part of konjac glucomannan, 0.1~1 part of carragheen, emulsifying agent
0.02~0.2 part, 0.01~0.05 part of sodium carbonate.
2. it is according to claim 1 without alum mealy potato, it is characterized in that：The emulsifying agent is CSL sodium.
3. a kind of preparation method as claimed in claim 1 or 2 without alum mealy potato, it is characterized in that：Comprise the following steps：
1) Gorgon euryale processed：By 15~20 parts of potato starches, 0.1~1 part of konjac glucomannan, 0.1~1 part of carragheen, 0.02~0.2 part of stearoyl
Calcium lactate sodium and 0.01~0.05 part of sodium carbonate are fully mixed, and are added 10~15 parts of water, are stirred continuously down and are heated to 40~60 DEG C,
Obtain after uniform thin pulp, added after the water of surplus is boiled in above-mentioned thin pulp, quickly stir into Gorgon euryale paste；
2) dough is modulated：Remaining potato starch, 5~20 parts of green starch and 5~20 parts of starch from sweet potato are added in above-mentioned Gorgon euryale paste,
Carry out and face forms dough；
3) face of waking up is stood：By step 2) the awake face of gained dough progress standing；
4) powder processed dries in the shade：By step 3) dough powder, cold water soak, draining, which dries in the shade, to be produced.
4. the preparation method according to claim 3 without alum mealy potato, it is characterized in that：The step 3) stand the face of waking up
Time is 1~5min.
5. the preparation method according to claim 3 without alum mealy potato, it is characterized in that：The step 4) powder processed in leakage powder
Carried out in machine, concrete operations are：Dough after standing is put into extruding machine, fall within away from 10~40cm of extrusion mouth temperature be 90~
In 100 DEG C of water, enter water in 5 seconds and pull out.
6. the preparation method according to claim 3 without alum mealy potato, it is characterized in that：The step 4) cold water soak tool
Gymnastics conduct, is placed in 40~60min of immersion in cold water by obtained semi-finished product mealy potato after powder processed, during which changes cold water 2~3 times.
7. the preparation method according to claim 3 without alum mealy potato, it is characterized in that：The step 1) and step 2) in
Water be softened water.
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| CN109105875A (en) * | 2018-09-14 | 2019-01-01 | 河南省熙康食品有限公司 | A kind of quick-frozen mealy potato and preparation method thereof |
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