CN107259509A - A kind of sweet potato vermicelli of resistant to cook - Google Patents
A kind of sweet potato vermicelli of resistant to cook Download PDFInfo
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- CN107259509A CN107259509A CN201710578793.9A CN201710578793A CN107259509A CN 107259509 A CN107259509 A CN 107259509A CN 201710578793 A CN201710578793 A CN 201710578793A CN 107259509 A CN107259509 A CN 107259509A
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- 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
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
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Abstract
The invention discloses a kind of sweet potato vermicelli of resistant to cook, it is related to bean vermicelli technical field, sweet potato starch and water are weighed respectively, the sweet potato starch of a quarter is taken to carry out after Low Temperature Plasma Treating, the water for adding 1/6th ambient temperature is mixed well, obtain sweet potato starch slurries, add rde bean porous-starch, stirring, then guar gum is added again, after stirring, obtain rde bean gelatinized corn starch, rde bean gelatinized corn starch is added in sweet potato starch slurries, stir, water-bath is gelatinized, after gelatinization, add remaining sweet potato starch, stir rapidly, it is added in machine for forming vermicelli and bean vermicelli is made, then the bean vermicelli being made is added in the coconut juice water boiled, pulled out after bean vermicelli floats, it is put into cold water and soaks, then air-dry, ；The sweet potato vermicelli of a kind of resistant to cook prepared by the present invention, not only with good boiling fastness, while mouthfeel is good.
Description
Technical field
The invention belongs to bean vermicelli technical field, and in particular to a kind of sweet potato vermicelli of resistant to cook.
Background technology
The raw material of the bean vermicelli of current domestic production has mung bean, broad bean, pea, sweet potato, corn etc., wherein with mung bean, broad bean,
The bean vermicelli quality of the preparations such as pea is relative to get well, however, these legume sources are less, cost is higher, and with originals such as sweet potato, corns
The prepared bean vermicelli quality of material is very poor, and boiling fastness is poor, chewiness is not enough, and mouthfeel is poor.
The content of the invention
The purpose of the present invention is that there is provided a kind of sweet potato vermicelli of resistant to cook the problem of being directed to existing.
The present invention is achieved by the following technical solutions：
A kind of sweet potato vermicelli of resistant to cook, by 1:1.5-1.7 mass ratioes weigh sweet potato starch and water respectively, take the sweet potato of a quarter
Starch is carried out after Low Temperature Plasma Treating, and the water for adding 1/6th ambient temperature is mixed well, and obtains sweet potato starch slurries, so
Remaining coolant-temperature gage is adjusted to 80 DEG C afterwards, adds its quality 10-12% rde bean porous-starch, is stirred with 500r/min rotating speeds
40-50min, then adds rde bean quality 18-20% guar gum again, after stirring, and obtains rde bean gelatinized corn starch, will be red
Red bean gelatinized corn starch is added in sweet potato starch slurries, stirs, and water-bath is gelatinized at 80-90 DEG C, after gelatinization, is added remaining
Sweet potato starch, is stirred rapidly, is added in machine for forming vermicelli and bean vermicelli is made, and the bean vermicelli being made then is added into what is boiled
In coconut juice water, pulled out after bean vermicelli floats, be put into cold water and soak 20-30min, then air-dried, you can.
Further, the Low Temperature Plasma Treating is specially：Sweet potato starch is added to Low Temperature Plasma Treating
Low Temperature Plasma Treating is carried out in device, processing gas is nitrogen, and processing pressure is 102-105Pa, and processing time is 1-
1.5min。
Further, the rde bean porous-starch preparation method is：Rde bean uncooked amylum is taken to be added in reactor, so
100g is pressed afterwards：100mL ratio add again pH be 3.2-3.5 dibastic sodium phosphate-citrate buffer solution, then be added dropwise dibastic sodium phosphate-
The toluene of citrate buffer solution volume 1%, after stirring, is heated to 60 DEG C, and 20min, Ran Houjing are stirred with 200r/min rotating speeds
10min is put, the twentieth enzyme liquid of dibastic sodium phosphate-citrate buffer solution is added, is stirred at 40 DEG C with 150r/min rotating speeds
Mix 15-18 hours, then carry out enzyme-deactivating processing, centrifugal treating carries out separation of solid and liquid, and gained solid is dried in vacuo, so
After crush, cross 200 mesh, you can.
Further, dibastic sodium phosphate and citric acid mass ratio are 1 in the dibastic sodium phosphate-citrate buffer solution:1.
Further, in the enzyme liquid carbohydrase containing 2% mass and 3% mass alpha-amylase, remaining is water.
Further, the centrifugal treating, centrifugal speed is 3500r/min, and the time is 30min.
Further, the vacuum drying temperature is 75 DEG C.
Further, the coconut juice water is that coconut juice presses 1 with water:10 mass ratios are mixed.
Further, the cold water temperature is 8-10 DEG C.
The present invention has advantages below compared with prior art：The present invention is by using Low Temperature Plasma Treating part sweet potato
Starch, enables to serous coat strength, elongation at break and the serous coat hygroscopicity of sweet potato starch slurries to dramatically increase, this passes through low temperature
The processing of plasma is improved to the branched structure of sweet potato starch, so that serous coat toughness improves, serous coat ultimate strength
It is significantly improved, after the processing by causing part sweet potato starch, is enabled to a certain extent with elongation at break
This part sweet potato starch plays a part of reinforcing agent, also, due to the sweet potato starch of this part processing, is substantially also still
Sweet potato starch, by having the characteristic of more preferable compatibility between same kind of starch, the bean vermicelli being made can be significantly improved with this
Toughness and chewiness, enable to the bean vermicelli more resistant to cook being made, not easily broken, it is to avoid influence of the external additive to bean vermicelli mouthfeel and
Edible safety, by adding rde bean porous-starch prepared by the present invention, can not only strengthen bean vermicelli to a certain extent
Chewy, by the multiple apertures possessed in rde bean porous-starch, can be easy to bean vermicelli to absorb soup so that soup taste more fills
In the entrance bean vermicelli divided, the mouthfeel of bean vermicelli is improved, while not influenceing the boiling fastness of bean vermicelli again, mouthfeel bullet is tough, smooth.
Embodiment
Embodiment 1
A kind of sweet potato vermicelli of resistant to cook, by 1:1.5 mass ratioes weigh sweet potato starch and water respectively, take the sweet potato starch of a quarter
Carry out after Low Temperature Plasma Treating, the water for adding 1/6th ambient temperature is mixed well, and is obtained sweet potato starch slurries, is then remained
Under coolant-temperature gage adjust to 80 DEG C, add the rde bean porous-starch of its quality 10%, with 500r/min rotating speeds stir 40min, so
Add the guar gum of rde bean quality 18% again afterwards, after stirring, obtain rde bean gelatinized corn starch, rde bean gelatinized corn starch is added
Into sweet potato starch slurries, stir, water-bath is gelatinized at 80 DEG C, after gelatinization, add remaining sweet potato starch, rapid stirring
Uniformly, it is added in machine for forming vermicelli and bean vermicelli is made, be then added to the bean vermicelli being made in the coconut juice water boiled, treats that bean vermicelli is floated
Pulled out after rising, be put into cold water and soak 20min, then air-dry, you can.
Further, the Low Temperature Plasma Treating is specially：Sweet potato starch is added to Low Temperature Plasma Treating
Low Temperature Plasma Treating is carried out in device, processing gas is nitrogen, and processing pressure is 102Pa, and processing time is 1min.
Further, the rde bean porous-starch preparation method is：Rde bean uncooked amylum is taken to be added in reactor, so
100g is pressed afterwards：100mL ratio adds pH and is 3.2 dibastic sodium phosphate-citrate buffer solution again, then dibastic sodium phosphate-lemon is added dropwise
The toluene of acid buffer volume 1%, after stirring, is heated to 60 DEG C, stirs 20min with 200r/min rotating speeds, then stands
10min, adds the twentieth enzyme liquid of dibastic sodium phosphate-citrate buffer solution, is stirred at 40 DEG C with 150r/min rotating speeds
15 hours, enzyme-deactivating processing is then carried out, centrifugal treating carries out separation of solid and liquid, and gained solid is dried in vacuo, then powder
It is broken, cross 200 mesh, you can.
Further, dibastic sodium phosphate and citric acid mass ratio are 1 in the dibastic sodium phosphate-citrate buffer solution:1.
Further, in the enzyme liquid carbohydrase containing 2% mass and 3% mass alpha-amylase, remaining is water.
Further, the centrifugal treating, centrifugal speed is 3500r/min, and the time is 30min.
Further, the vacuum drying temperature is 75 DEG C.
Further, the coconut juice water is that coconut juice presses 1 with water:10 mass ratios are mixed.
Further, the cold water temperature is 8 DEG C.
Embodiment 2
A kind of sweet potato vermicelli of resistant to cook, by 1:1.7 mass ratioes weigh sweet potato starch and water respectively, take the sweet potato of a quarter to form sediment
Powder is carried out after Low Temperature Plasma Treating, and the water for adding 1/6th ambient temperature is mixed well, and obtains sweet potato starch slurries, then
Remaining coolant-temperature gage is adjusted to 80 DEG C, adds the rde bean porous-starch of its quality 12%, and 50min is stirred with 500r/min rotating speeds,
Then the guar gum of rde bean quality 20% is added again, after stirring, obtains rde bean gelatinized corn starch, rde bean gelatinized corn starch is added
It is added in sweet potato starch slurries, stirs, water-bath is gelatinized at 90 DEG C, after gelatinization, is added remaining sweet potato starch, is stirred rapidly
Mix uniform, be added in machine for forming vermicelli and bean vermicelli is made, then the bean vermicelli being made is added in the coconut juice water boiled, treats bean vermicelli
Pulled out after floating, be put into cold water and soak 30min, then air-dried, you can.
Further, the Low Temperature Plasma Treating is specially：Sweet potato starch is added to Low Temperature Plasma Treating
Low Temperature Plasma Treating is carried out in device, processing gas is nitrogen, and processing pressure is 105Pa, and processing time is 1.5min.
Further, the rde bean porous-starch preparation method is：Rde bean uncooked amylum is taken to be added in reactor, so
100g is pressed afterwards：100mL ratio adds pH and is 3.5 dibastic sodium phosphate-citrate buffer solution again, then dibastic sodium phosphate-lemon is added dropwise
The toluene of acid buffer volume 1%, after stirring, is heated to 60 DEG C, stirs 20min with 200r/min rotating speeds, then stands
10min, adds the twentieth enzyme liquid of dibastic sodium phosphate-citrate buffer solution, is stirred at 40 DEG C with 150r/min rotating speeds
18 hours, enzyme-deactivating processing is then carried out, centrifugal treating carries out separation of solid and liquid, and gained solid is dried in vacuo, then powder
It is broken, cross 200 mesh, you can.
Further, dibastic sodium phosphate and citric acid mass ratio are 1 in the dibastic sodium phosphate-citrate buffer solution:1.
Further, in the enzyme liquid carbohydrase containing 2% mass and 3% mass alpha-amylase, remaining is water.
Further, the centrifugal treating, centrifugal speed is 3500r/min, and the time is 30min.
Further, the vacuum drying temperature is 75 DEG C.
Further, the coconut juice water is that coconut juice presses 1 with water:10 mass ratios are mixed.
Further, the cold water temperature is 10 DEG C.
Embodiment 3
A kind of sweet potato vermicelli of resistant to cook, by 1:1.6 mass ratioes weigh sweet potato starch and water respectively, take the sweet potato starch of a quarter
Carry out after Low Temperature Plasma Treating, the water for adding 1/6th ambient temperature is mixed well, and is obtained sweet potato starch slurries, is then remained
Under coolant-temperature gage adjust to 80 DEG C, add the rde bean porous-starch of its quality 11%, with 500r/min rotating speeds stir 45min, so
Add the guar gum of rde bean quality 19% again afterwards, after stirring, obtain rde bean gelatinized corn starch, rde bean gelatinized corn starch is added
Into sweet potato starch slurries, stir, water-bath is gelatinized at 88 DEG C, after gelatinization, add remaining sweet potato starch, rapid stirring
Uniformly, it is added in machine for forming vermicelli and bean vermicelli is made, be then added to the bean vermicelli being made in the coconut juice water boiled, treats that bean vermicelli is floated
Pulled out after rising, be put into cold water and soak 25min, then air-dry, you can.
Further, the Low Temperature Plasma Treating is specially：Sweet potato starch is added to Low Temperature Plasma Treating
Low Temperature Plasma Treating is carried out in device, processing gas is nitrogen, and processing pressure is 103Pa, and processing time is 1.2min.
Further, the rde bean porous-starch preparation method is：Rde bean uncooked amylum is taken to be added in reactor, so
100g is pressed afterwards：100mL ratio adds pH and is 3.4 dibastic sodium phosphate-citrate buffer solution again, then dibastic sodium phosphate-lemon is added dropwise
The toluene of acid buffer volume 1%, after stirring, is heated to 60 DEG C, stirs 20min with 200r/min rotating speeds, then stands
10min, adds the twentieth enzyme liquid of dibastic sodium phosphate-citrate buffer solution, is stirred at 40 DEG C with 150r/min rotating speeds
16 hours, enzyme-deactivating processing is then carried out, centrifugal treating carries out separation of solid and liquid, and gained solid is dried in vacuo, then powder
It is broken, cross 200 mesh, you can.
Further, dibastic sodium phosphate and citric acid mass ratio are 1 in the dibastic sodium phosphate-citrate buffer solution:1.
Further, in the enzyme liquid carbohydrase containing 2% mass and 3% mass alpha-amylase, remaining is water.
Further, the centrifugal treating, centrifugal speed is 3500r/min, and the time is 30min.
Further, the vacuum drying temperature is 75 DEG C.
Further, the coconut juice water is that coconut juice presses 1 with water:10 mass ratios are mixed.
Further, the cold water temperature is 9 DEG C.
Comparative example 1：Differ only in and the sweet potato starch of a quarter is not carried out at low temperature plasma with embodiment 1
Reason.
Comparative example 2：Differed only in embodiment 1 and Low Temperature Plasma Treating is carried out to all sweet potato starch.
Comparative example 3：Differed only in embodiment 1 without rde bean porous-starch.
Comparative example 4：Differed only in embodiment 1 using red small in untreated rde bean starch alternative embodiment 1
Beans porous-starch.
Experiment
Mass loss, boiling fastness are boiled to the bean vermicelli that embodiment is prepared with comparative example to contrast（50 length identicals are tried
Test after bean vermicelli cold water soak 20min, weigh, then boiling water is cooked, boil 15min, then weighed, count broken strip number）：
Table 1
| Boil mass loss % | Boiling fastness（Broken strip number） | |
| Embodiment 1 | 1.86 | 1 |
| Embodiment 2 | 1.82 | 1 |
| Embodiment 3 | 1.80 | 2 |
| Comparative example 1 | 5.67 | 8 |
| Comparative example 2 | 8.71 | 3 |
| Comparative example 3 | 2.68 | 3 |
| Comparative example 4 | 3.17 | 4 |
| Control group | 20.35 | 32 |
Control group is directly prepared into bean vermicelli using simple sweet potato starch；
As can be seen from Table 1, the present invention can significantly be dropped by carrying out Low Temperature Plasma Treating to a certain amount of sweet potato starch
Self raising flour silk boils mass loss rate, boiling fastness is improved, although carrying out Low Temperature Plasma Treating energy to whole sweet potato starch
Boiling fastness is enough improved, but it can be improved and boil mass loss.
Claims (9)
1. a kind of sweet potato vermicelli of resistant to cook, it is characterised in that by 1:1.5-1.7 mass ratioes weigh sweet potato starch and water respectively, take
The sweet potato starch of a quarter is carried out after Low Temperature Plasma Treating, and the water for adding 1/6th ambient temperature is mixed well, and is obtained
Sweet potato starch slurries, then remaining coolant-temperature gage adjust to 80 DEG C, add its quality 10-12% rde bean porous-starch, with
500r/min rotating speeds stir 40-50min, and rde bean quality 18-20% guar gum is then added again, after stirring, obtains red
Red bean gelatinized corn starch, rde bean gelatinized corn starch is added in sweet potato starch slurries, stirred, and water-bath is gelatinized at 80-90 DEG C, paste
After change, remaining sweet potato starch is added, is stirred rapidly, is added in machine for forming vermicelli and bean vermicelli is made, then will be made
Bean vermicelli is added in the coconut juice water boiled, is pulled out after bean vermicelli floats, is put into cold water and soaks 20-30min, then air-dried, i.e.,
Can.
2. a kind of sweet potato vermicelli of resistant to cook according to claim 1, it is characterised in that the Low Temperature Plasma Treating tool
Body is：Sweet potato starch is added in apparatus for low-temperature plasma treatment and carries out Low Temperature Plasma Treating, processing gas is nitrogen
Gas, processing pressure is 102-105Pa, and processing time is 1-1.5min.
3. the sweet potato vermicelli of a kind of resistant to cook according to claim 1, it is characterised in that prepared by the rde bean porous-starch
Method is：Rde bean uncooked amylum is taken to be added in reactor, then by 100g：It is 3.2-3.5's that 100mL ratio adds pH again
Dibastic sodium phosphate-citrate buffer solution, then the toluene of dibastic sodium phosphate-citrate buffer solution volume 1% is added dropwise, after stirring, heating
To 60 DEG C, 20min is stirred with 200r/min rotating speeds, 10min is then stood, adds dibastic sodium phosphate-citrate buffer solution 20
/ mono- enzyme liquid, is stirred 15-18 hours, then progress enzyme-deactivating processing, centrifugal treating at 40 DEG C with 150r/min rotating speeds,
Separation of solid and liquid is carried out, gained solid is dried in vacuo, then crushed, crosses 200 mesh, you can.
4. the sweet potato vermicelli of a kind of resistant to cook according to claim 3, it is characterised in that the dibastic sodium phosphate-citric acid delays
Dibastic sodium phosphate and citric acid mass ratio are 1 in fliud flushing:1.
5. the sweet potato vermicelli of a kind of resistant to cook according to claim 3, it is characterised in that contain 2% mass in the enzyme liquid
The alpha-amylase of carbohydrase and 3% mass, remaining is water.
6. the sweet potato vermicelli of a kind of resistant to cook according to claim 3, it is characterised in that the centrifugal treating, centrifugal speed
For 3500r/min, the time is 30min.
7. the sweet potato vermicelli of a kind of resistant to cook according to claim 3, it is characterised in that the vacuum drying temperature is 75
℃。
8. the sweet potato vermicelli of a kind of resistant to cook according to claim 1, it is characterised in that the coconut juice water is that coconut juice is pressed with water
1:10 mass ratios are mixed.
9. the sweet potato vermicelli of a kind of resistant to cook according to claim 1, it is characterised in that the cold water temperature is 8-10 DEG C.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710578793.9A CN107259509A (en) | 2017-07-17 | 2017-07-17 | A kind of sweet potato vermicelli of resistant to cook |
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| CN201710578793.9A CN107259509A (en) | 2017-07-17 | 2017-07-17 | A kind of sweet potato vermicelli of resistant to cook |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108936316A (en) * | 2018-04-13 | 2018-12-07 | 国家粮食局科学研究院 | A kind of fast food starchiness bean products and its processing method |
| CN115058047A (en) * | 2022-07-29 | 2022-09-16 | 中国热带农业科学院香料饮料研究所 | Method for preparing potato porous starch |
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| CN105146237A (en) * | 2015-08-06 | 2015-12-16 | 华南理工大学 | Low molecular weight starch-based food thickening agent and preparation method thereof |
| CN106616919A (en) * | 2016-12-12 | 2017-05-10 | 广西赑益农业科技有限公司 | Functional nutrient bean vermicelli |
| CN106942666A (en) * | 2017-02-22 | 2017-07-14 | 湖北金悦农产品开发有限公司 | A kind of sweet potato, yam crystal vermicelli and preparation method thereof |
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104705552A (en) * | 2015-03-24 | 2015-06-17 | 钱浩然 | Heat clearing and lung moistening alum-free sweet potato vermicelli and preparation process thereof |
| CN104705551A (en) * | 2015-03-24 | 2015-06-17 | 叶誉博 | Alum-free sweet potato vermicelli capable of replenishing qi and enriching blood and preparation technology of alum-free sweet potato vermicelli |
| CN105146237A (en) * | 2015-08-06 | 2015-12-16 | 华南理工大学 | Low molecular weight starch-based food thickening agent and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108936316A (en) * | 2018-04-13 | 2018-12-07 | 国家粮食局科学研究院 | A kind of fast food starchiness bean products and its processing method |
| CN115058047A (en) * | 2022-07-29 | 2022-09-16 | 中国热带农业科学院香料饮料研究所 | Method for preparing potato porous starch |
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Application publication date: 20171020 |