CN107242539A - 一种适合糖尿病患者的红薯粉丝及其生产工艺 - Google Patents
一种适合糖尿病患者的红薯粉丝及其生产工艺 Download PDFInfo
- Publication number
- CN107242539A CN107242539A CN201710354968.8A CN201710354968A CN107242539A CN 107242539 A CN107242539 A CN 107242539A CN 201710354968 A CN201710354968 A CN 201710354968A CN 107242539 A CN107242539 A CN 107242539A
- Authority
- CN
- China
- Prior art keywords
- sweet potato
- starch
- batter
- debranching
- production technology
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 91
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 91
- 206010012601 diabetes mellitus Diseases 0.000 title claims abstract description 42
- 235000012149 noodles Nutrition 0.000 title claims abstract description 39
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 19
- 229920002472 Starch Polymers 0.000 claims abstract description 46
- 239000008107 starch Substances 0.000 claims abstract description 46
- 235000019698 starch Nutrition 0.000 claims abstract description 46
- 229920001592 potato starch Polymers 0.000 claims abstract description 29
- 238000010438 heat treatment Methods 0.000 claims abstract description 13
- 244000268590 Euryale ferox Species 0.000 claims abstract description 4
- 239000000843 powder Substances 0.000 claims description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 235000013312 flour Nutrition 0.000 claims description 12
- 238000010792 warming Methods 0.000 claims description 12
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 11
- 229920002752 Konjac Polymers 0.000 claims description 11
- 244000046146 Pueraria lobata Species 0.000 claims description 10
- 235000010575 Pueraria lobata Nutrition 0.000 claims description 10
- 230000033228 biological regulation Effects 0.000 claims description 9
- 108090000790 Enzymes Proteins 0.000 claims description 8
- 102000004190 Enzymes Human genes 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 8
- 108090000637 alpha-Amylases Proteins 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 2
- 244000061520 Angelica archangelica Species 0.000 claims 1
- 244000241257 Cucumis melo Species 0.000 claims 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims 1
- 244000046052 Phaseolus vulgaris Species 0.000 abstract description 12
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract description 12
- 238000000034 method Methods 0.000 abstract description 10
- 235000014347 soups Nutrition 0.000 abstract description 2
- 241000125175 Angelica Species 0.000 description 10
- 235000000832 Ayote Nutrition 0.000 description 10
- 240000004244 Cucurbita moschata Species 0.000 description 10
- 235000009854 Cucurbita moschata Nutrition 0.000 description 10
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 10
- 235000015136 pumpkin Nutrition 0.000 description 10
- VGGSQFUCUMXWEO-UHFFFAOYSA-N Ethene Chemical compound C=C VGGSQFUCUMXWEO-UHFFFAOYSA-N 0.000 description 5
- 238000006243 chemical reaction Methods 0.000 description 5
- 238000009413 insulation Methods 0.000 description 4
- 229920001684 low density polyethylene Polymers 0.000 description 4
- 239000004702 low-density polyethylene Substances 0.000 description 4
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000000523 sample Substances 0.000 description 3
- 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 2
- 229920000294 Resistant starch Polymers 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 235000021254 resistant starch Nutrition 0.000 description 2
- 206010014561 Emphysema Diseases 0.000 description 1
- 206010018473 Glycosuria Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 241000219780 Pueraria Species 0.000 description 1
- 240000004922 Vigna radiata Species 0.000 description 1
- 235000010721 Vigna radiata var radiata Nutrition 0.000 description 1
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000008485 antagonism Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000005961 cardioprotection Effects 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000006698 induction Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 230000004224 protection Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000006467 substitution reaction 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/115—Konjak; Konntaku
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
- C08B30/12—Degraded, destructured or non-chemically modified starch, e.g. mechanically, enzymatically or by irradiation; Bleaching of starch
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
- C08B30/12—Degraded, destructured or non-chemically modified starch, e.g. mechanically, enzymatically or by irradiation; Bleaching of starch
- C08B30/18—Dextrin, e.g. yellow canari, white dextrin, amylodextrin or maltodextrin; Methods of depolymerisation, e.g. by irradiation or mechanically
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
- C08B30/20—Amylose or amylopectin
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Medicinal Chemistry (AREA)
- Materials Engineering (AREA)
- Organic Chemistry (AREA)
- Biochemistry (AREA)
- Crystallography & Structural Chemistry (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Noodles (AREA)
Abstract
本发明公开了一种适合糖尿病患者的红薯粉丝生产工艺,包括如下步骤:S1、将红薯淀粉制芡后进行预糊化和高压糊化处理得到面糊,将面糊进行脱支化处理得到脱支化面糊;S2、将脱支化面糊在105‑115℃下进行湿热处理得到改性红薯淀粉;S3、将改性红薯淀粉进行和面得到面团,将面团挤压熟化,切段,干燥得到适合糖尿病患者的红薯粉丝;本发明还提出了一种适合糖尿病患者的红薯粉丝。本发明通过脱支化‑湿热处理工艺降低了红薯淀粉中可消化淀粉含量,减少糖尿病患者食用时的血糖含量,同时提高了红薯粉丝的品质,减少了断条率,粉丝耐煮不糊汤,弹韧性好。
Description
技术领域
本发明涉及红薯粉丝加工技术领域,尤其涉及一种适合糖尿病患者的红薯粉丝及其生产工艺。
背景技术
粉丝是我国传统主食之一,广受消费者喜爱,类似细面条状,干燥后贩卖,食用前最好先泡水让它柔软,粉丝的直径一般在0.5毫米左右,这也是它有“丝”之名的由来。但传统粉丝以大米、甘薯、绿豆等为主要原料。红薯富含蛋白质、淀粉、果胶、纤维素、氨基酸、维生素及多种矿物质,有“长寿食品”之誉、红薯具有抗癌、保护心脏、预防肺气肿、糖尿病、减肥等功效,但是红薯所生产的粉丝中快速消化淀粉含量很高,食用后容易引起血糖上升,不适于糖尿病患者食用。因此,研发一种适合糖尿病患者食用,且口感好的粉丝有利于拓展粉丝在糖尿病患者主食的市场占有率,提高粉丝的经济效益。
发明内容
本发明提出了一种适合糖尿病患者的红薯粉丝及其生产工艺,本发明通过脱支化-湿热处理工艺降低了红薯淀粉中可消化淀粉含量,减少糖尿病患者食用时的血糖含量,同时提高了红薯粉丝的品质。
本发明提出的一种适合糖尿病患者的红薯粉丝生产工艺,包括如下步骤:
S1、将红薯淀粉制芡后进行预糊化和高压糊化处理得到面糊,将面糊进行脱支化处理得到脱支化面糊;
S2、将脱支化面糊在105-115℃下进行湿热处理得到改性红薯淀粉;
S3、将改性红薯淀粉进行和面得到面团,将面团挤压熟化,切段,干燥得到适合糖尿病患者的红薯粉丝。
优选地,S1中,预糊化温度为50-70℃,预糊化时间为5-10min。
优选地,S1中,高压糊化的温度为110-120℃,高压糊化时间为20-30min。
优选地,S1中,利用淀粉脱支酶对面糊进行脱支化。
优选地,淀粉脱支酶为普鲁兰酶。
本发明利用淀粉脱支酶将红薯淀粉进行脱支化,将高支化淀粉经酶解转化成直连淀粉,提高红薯淀粉中直连淀粉的含量。
优选地,S1中,面糊脱支化处理的具体操作为:将面糊加热至55-65℃,调节pH至5-6加入淀粉脱支酶,反应4-5h得到脱支化面糊。
优选地,S2中,脱支化面糊湿热处理的具体操作为:调节脱支化面糊的含水量为20-30wt%,升温至105-115℃,保温1-2h,冷却至20-25℃,静置6-8h得到改性红薯淀粉。
本发明通过湿热处理将脱支化形成的直连淀粉进一步的回生转化成抗性淀粉,从而降低了红薯淀粉中可消化淀粉含量,降低了糖尿病患者食用时血糖含量,通过脱支化面糊中含水量和湿热处理温度的调节控制抗性淀粉的含量。
优选地,S2中,脱支化面糊湿热处理中,调节脱支化面糊的含水量为25wt%。
优选地,升温至110℃。
优选地,S3中,改性红薯淀粉进行和面之前,添加辅料混合均匀;优选地,辅料为葛根粉、魔芋粉、白芷、南瓜粉中一种或两种以上混合物。
葛根粉、魔芋粉、白芷、南瓜粉都具有一定降血糖效果,作为辅料与改性红薯淀粉配合,进一步控制糖尿病患者食用粉丝时的血糖。
优选地,S3中,改性红薯淀粉与辅料的重量比为10:2-5。
本发明提供的一种适合糖尿病患者的红薯粉丝,由适合糖尿病患者的红薯粉丝生产工艺制得。
与现有技术相比,本发明具有以上有益效果:
1、通过脱支化-湿热处理工艺降低了红薯淀粉中可消化淀粉含量,减少糖尿病患者食用时的血糖含量。
2、提高了红薯粉丝的品质,减少了断条率,粉丝耐煮不糊汤,弹韧性好。
具体实施方式
本发明提出的一种适合糖尿病患者的红薯粉丝,有如下生产工艺制得,
S1、将红薯淀粉制芡后进行预糊化和高压糊化处理得到面糊,将面糊进行脱支化处理得到脱支化面糊;
S2、将脱支化面糊在105-115℃下进行湿热处理得到改性红薯淀粉;
S3、将改性红薯淀粉进行和面得到面团,将面团挤压熟化,切段,干燥得到适合糖尿病患者的红薯粉丝。
下面,通过具体实施例对本发明的技术方案进行详细说明。
实施例1
一种适合糖尿病患者的红薯粉丝生产工艺,包括如下步骤:
S1、将红薯淀粉加水制成芡粉,升温至50℃预糊化10min,随后升温至120℃进行高压糊化30min得到面糊,将面糊加热至55℃,加入磷酸盐缓冲剂调节pH至5,加入红薯淀粉重量1%的普鲁兰酶反应4h,得到脱支化面糊;
S2、将脱支化面糊的含水量调节为20wt%,升温至105℃保温2h,冷却至20℃,静置8h得到改性红薯淀粉;
S3、向改性红薯淀粉中加入葛根粉、魔芋粉、白芷、南瓜粉混合均匀,控制葛根粉、魔芋粉、白芷、南瓜粉总的加入量为改性红薯淀粉重量的20%,和面得到面团,将面团放入挤压机中挤压熟化,切段,风干得到适合糖尿病患者的红薯粉丝。
实施例2
一种适合糖尿病患者的红薯粉丝,由如下生产工艺制得:
S1、将红薯淀粉加水制成芡粉,升温至70℃预糊化5min,随后升温至110℃进行高压糊化20min得到面糊,将面糊加热至65℃,加入磷酸盐缓冲剂调节pH至6,加入红薯淀粉重量2%的普鲁兰酶反应5h,得到脱支化面糊;
S2、将脱支化面糊的含水量调节为30wt%,升温至115℃保温1h,冷却至25℃,静置6h得到改性红薯淀粉;
S3、向改性红薯淀粉中加入葛根粉、魔芋粉、白芷、南瓜粉混合均匀,控制葛根粉、魔芋粉、白芷、南瓜粉总加入量为改性红薯淀粉重量的50%,和面得到面团,将面团放入挤压机中挤压熟化,切段,风干得到适合糖尿病患者的红薯粉丝。
实施例3
一种适合糖尿病患者的红薯粉丝,由如下生产工艺制得:
S1、将红薯淀粉加水制成芡粉,升温至60℃预糊化8min,随后升温至115℃进行高压糊化25min得到面糊,将面糊加热至60℃,加入磷酸盐缓冲剂调节pH至5.5,加入红薯淀粉重量1.5%的普鲁兰酶反应4.5h,得到脱支化面糊;
S2、将脱支化面糊的含水量调节为25wt%,升温至110℃保温1.5h,冷却至25℃,静置7h得到改性红薯淀粉;
S3、向改性红薯淀粉中加入葛根粉、魔芋粉、白芷、南瓜粉混合均匀,控制葛根粉、魔芋粉、白芷、南瓜粉总加入量为改性红薯淀粉重量的30%,和面得到面团,将面团放入挤压机中挤压熟化,切段,风干得到适合糖尿病患者的红薯粉丝。
实施例4
一种适合糖尿病患者的红薯粉丝,由如下生产工艺制得:
S1、将红薯淀粉加水制成芡粉,升温至60℃预糊化9min,随后升温至115℃进行高压糊化25min得到面糊,将面糊加热至60℃,加入磷酸盐缓冲剂调节pH至5.5,加入红薯淀粉重量1.3%的普鲁兰酶反应4.5h,得到脱支化面糊;
S2、将脱支化面糊的含水量调节为28wt%,升温至110℃保温1.5h,冷却至25℃,静置7h得到改性红薯淀粉;
S3、向改性红薯淀粉中加入葛根粉、魔芋粉、白芷、南瓜粉混合均匀,控制葛根粉、魔芋粉、白芷、南瓜粉总加入量为改性红薯淀粉重量的35%,和面得到面团,将面团放入挤压机中挤压熟化,切段,风干得到适合糖尿病患者的红薯粉丝。
将实施例1-4制得适合糖尿病患者的红薯粉丝进行品质测试,包括:断条率、拉伸强度,并对改性红薯淀粉的回生值及抗性淀粉含量进行检测,检测方法如下:
断条率:将长10cm的粉丝样品50条,在500ml沸腾的蒸馏水中煮30min,断条率(%)=(断条数/50)×100%。
拉伸强度:将长10cm的粉丝样品50条,在500ml沸腾的蒸馏水中煮15min,捞出,冷却,用游标卡尺测量粉丝的直径,在质构仪上用探头在感应力为0.1962N,形变100%条件下进行测量。
回生值:采用淀粉酶法测量改性红薯淀粉的回生值
抗性淀粉含量:根据Goni法对抗性淀粉含量进行测定。
各指标测试结果如下表所示:
指标 | 实施例1 | 实施例2 | 实施例3 | 实施例4 |
断条率(%) | 4% | 8% | 6% | 4% |
拉伸强度(N) | 1.89 | 1.75 | 1.92 | 1.83 |
回生值(cP) | 2300 | 2446 | 2106 | 2215 |
抗性淀粉含量(%) | 28% | 31% | 29% | 30% |
从测试结果可以看出,本发明提高了改性红薯淀粉的回生性能和抗性淀粉含量,本发明制得的适合糖尿病患者的红薯粉丝具有很好的韧性,断条率低,口感好,满足了糖尿病患者的食用要求。
以上所述,仅为本发明较佳的具体实施方式,但本发明的保护范围并不局限于此,任何熟悉本技术领域的技术人员在本发明揭露的技术范围内,根据本发明的技术方案及其发明构思加以等同替换或改变,都应涵盖在本发明的保护范围之内。
Claims (10)
1.一种适合糖尿病患者的红薯粉丝生产工艺,其特征在于,包括如下步骤:
S1、将红薯淀粉制芡后进行预糊化和高压糊化处理得到面糊,将面糊进行脱支化处理得到脱支化面糊;
S2、将脱支化面糊在105-115℃下进行湿热处理得到改性红薯淀粉;
S3、将改性红薯淀粉进行和面得到面团,将面团挤压熟化,切段,干燥得到适合糖尿病患者的红薯粉丝。
2.根据权利要求1所述的适合糖尿病患者的红薯粉丝生产工艺,其特征在于,S1中,预糊化温度为50-70℃,预糊化时间为5-10min。
3.根据权利要求1或2所述的适合糖尿病患者的红薯粉丝生产工艺,其特征在于,S1中,高压糊化的温度为110-120℃,高压糊化时间为20-30min。
4.根据权利要求1或2所述的适合糖尿病患者的红薯粉丝生产工艺,其特征在于,S1中,利用淀粉脱支酶对面糊进行脱支化;优选地,淀粉脱支酶为普鲁兰酶。
5.根据权利要求4所述的适合糖尿病患者的红薯粉丝生产工艺,其特征在于,S1中,面糊脱支化处理的具体操作为:将面糊加热至55-65℃,调节pH至5-6加入淀粉脱支酶,反应4-5h得到脱支化面糊。
6.根据权利要求1或2所述的适合糖尿病患者的红薯粉丝生产工艺,其特征在于,S2中,脱支化面糊湿热处理的具体操作为:调节脱支化面糊的含水量为20-30wt%,升温至105-115℃,保温1-2h,冷却至20-25℃,静置6-8h得到改性红薯淀粉。
7.根据权利要求6所述的适合糖尿病患者的红薯粉丝生产工艺,其特征在于,S2中,脱支化面糊湿热处理中,调节脱支化面糊的含水量为25wt%;优选地,升温至110℃。
8.根据权利要求1或2所述的适合糖尿病患者的红薯粉丝生产工艺,其特征在于,S3中,改性红薯淀粉进行和面之前,添加辅料混合均匀;优选地,辅料为葛根粉、魔芋粉、白芷、南瓜粉中一种或两种以上混合物。
9.根据权利要求8所述的适合糖尿病患者的红薯粉丝生产工艺,其特征在于,S3中,改性红薯淀粉与辅料的重量比为10:2-5。
10.一种适合糖尿病患者的红薯粉丝,其特征在于,由权利要求1-9任一项所述的适合糖尿病患者的红薯粉丝生产工艺制得。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201710354968.8A CN107242539A (zh) | 2017-05-19 | 2017-05-19 | 一种适合糖尿病患者的红薯粉丝及其生产工艺 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201710354968.8A CN107242539A (zh) | 2017-05-19 | 2017-05-19 | 一种适合糖尿病患者的红薯粉丝及其生产工艺 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN107242539A true CN107242539A (zh) | 2017-10-13 |
Family
ID=60017555
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201710354968.8A Pending CN107242539A (zh) | 2017-05-19 | 2017-05-19 | 一种适合糖尿病患者的红薯粉丝及其生产工艺 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN107242539A (zh) |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103652561A (zh) * | 2013-12-12 | 2014-03-26 | 贵州华力农化工程有限公司 | 一种红薯粉丝制作工艺 |
CN105104927A (zh) * | 2015-07-24 | 2015-12-02 | 江南大学 | 一种以淀粉支链水解酶替代明矾的酶法粉丝制作方法 |
CN105533662A (zh) * | 2015-12-21 | 2016-05-04 | 王亮 | 一种清肝明目土豆粉丝及其制备方法 |
CN105982308A (zh) * | 2015-12-21 | 2016-10-05 | 王亮 | 一种减肥瘦身土豆粉丝及其制备方法 |
CN106262770A (zh) * | 2016-08-10 | 2017-01-04 | 自然味(重庆)农业科技股份有限公司 | 红薯营养粉丝及其制备方法 |
-
2017
- 2017-05-19 CN CN201710354968.8A patent/CN107242539A/zh active Pending
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103652561A (zh) * | 2013-12-12 | 2014-03-26 | 贵州华力农化工程有限公司 | 一种红薯粉丝制作工艺 |
CN105104927A (zh) * | 2015-07-24 | 2015-12-02 | 江南大学 | 一种以淀粉支链水解酶替代明矾的酶法粉丝制作方法 |
CN105533662A (zh) * | 2015-12-21 | 2016-05-04 | 王亮 | 一种清肝明目土豆粉丝及其制备方法 |
CN105982308A (zh) * | 2015-12-21 | 2016-10-05 | 王亮 | 一种减肥瘦身土豆粉丝及其制备方法 |
CN106262770A (zh) * | 2016-08-10 | 2017-01-04 | 自然味(重庆)农业科技股份有限公司 | 红薯营养粉丝及其制备方法 |
Non-Patent Citations (1)
Title |
---|
李光磊等: "《压热法抗性淀粉的制备及其特性》", 31 March 2015, 科学技术文献出版社 * |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
Collado et al. | Bihon‐type noodles from heat‐moisture‐treated sweet potato starch | |
CN103385421B (zh) | 非油炸方便面及其生产方法 | |
CN106047566A (zh) | 一种糯米酒及其生产工艺 | |
TWI652995B (zh) | 製造速食麵的方法、用於速食麵的麵粉組成物及其應用 | |
CN104431803A (zh) | 一种速熟抗老化回生的即食杂粮米饭的制作方法及应用 | |
CN109363082A (zh) | 一种蒸煮速食面条及其制备方法 | |
CN105285707A (zh) | 一种马铃薯全粉挂面及其加工方法 | |
CN106690046A (zh) | 一种苦荞面条及其制备方法 | |
CN106962778A (zh) | 一种新鲜马铃薯非油炸方便型热干面及制备方法 | |
CN108244484A (zh) | 一种荞麦冷面的制备方法 | |
CN106490463A (zh) | 一种低血糖指数谷物米及其生产方法 | |
CN103829125A (zh) | 一种蕨根粉条的制备方法 | |
CN101933626B (zh) | 一种提高淀粉类食品慢消化营养特性的加工方法 | |
CN107501420A (zh) | 一种龙眼核抗性淀粉的制备 | |
CN107801913A (zh) | 一种凉皮的制备方法 | |
CN110250425A (zh) | 一种非油炸方便面的生产方法 | |
CN103844193B (zh) | 杂粮挂面的制作方法 | |
CN107242539A (zh) | 一种适合糖尿病患者的红薯粉丝及其生产工艺 | |
CN108378288A (zh) | 一种适用于微波烹制的粗粮发糕及其制备方法 | |
CN104855789B (zh) | 一种交替式α化‑老化即食马铃薯米粉的加工方法 | |
CN105820259A (zh) | 一种慢消化淀粉的制备方法 | |
WO2018021448A1 (ja) | 麺類の製造方法 | |
CN106701406A (zh) | 一种燕麦米酒及其制备方法 | |
CN107594350B (zh) | 一种发芽糙米易煮米的生产方法 | |
CN104041753A (zh) | 一种方便小米粥的制备工艺 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171013 |
|
RJ01 | Rejection of invention patent application after publication |