CN107660786A - A kind of manufacture craft for improving sweet potato vermicelli quality using humid heat treatment - Google Patents
A kind of manufacture craft for improving sweet potato vermicelli quality using humid heat treatment Download PDFInfo
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- CN107660786A CN107660786A CN201710854788.6A CN201710854788A CN107660786A CN 107660786 A CN107660786 A CN 107660786A CN 201710854788 A CN201710854788 A CN 201710854788A CN 107660786 A CN107660786 A CN 107660786A
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- CN
- China
- Prior art keywords
- starch
- sweet potato
- vermicelli
- heat treatment
- humid heat
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- 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.)
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- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 49
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 49
- 238000010438 heat treatment Methods 0.000 title claims abstract description 28
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 14
- 229920002472 Starch Polymers 0.000 claims abstract description 55
- 235000019698 starch Nutrition 0.000 claims abstract description 55
- 239000008107 starch Substances 0.000 claims abstract description 55
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 27
- 238000001035 drying Methods 0.000 claims abstract description 18
- 238000001816 cooling Methods 0.000 claims abstract description 12
- 238000005516 engineering process Methods 0.000 claims abstract description 9
- 239000000843 powder Substances 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 5
- 238000007710 freezing Methods 0.000 claims description 5
- 230000008014 freezing Effects 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 5
- 238000007493 shaping process Methods 0.000 claims description 5
- 238000010257 thawing Methods 0.000 claims description 5
- 230000008719 thickening Effects 0.000 claims description 5
- 235000013305 food Nutrition 0.000 abstract description 4
- 235000014347 soups Nutrition 0.000 abstract description 2
- VGGSQFUCUMXWEO-UHFFFAOYSA-N Ethene Chemical compound C=C VGGSQFUCUMXWEO-UHFFFAOYSA-N 0.000 description 11
- 229920001684 low density polyethylene Polymers 0.000 description 11
- 239000004702 low-density polyethylene Substances 0.000 description 11
- 238000000034 method Methods 0.000 description 10
- 230000008901 benefit Effects 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 239000012153 distilled water Substances 0.000 description 3
- 230000006698 induction Effects 0.000 description 2
- 229920000881 Modified starch Polymers 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000013049 sediment Substances 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
Abstract
The present invention provides a kind of manufacture craft for improving sweet potato vermicelli quality using humid heat treatment, is related to food processing technology field, comprises the following steps：The preceding water content for first measuring starch is used in starch, after standing overnight, starch is put into drying box treatment of different temperature is set for a period of time, standing cooling is carried out again, then take out to be positioned at 40 DEG C and dry, the present invention improves the manufacture craft of sweet potato vermicelli quality using humid heat treatment, sweet potato vermicelli made from the starch obtained with handling, the strip-breaking rate of vermicelli declines 70%, and vermicelli hardness and vermicelli tensile strength have the increase of conspicuousness, starch from sweet potato vermicelli resistant to cook does not paste soup and the malleable of vermicelli can also strengthen.
Description
Technical field
The present invention relates to food processing technology field, and in particular to a kind of to improve sweet potato vermicelli quality using humid heat treatment
Manufacture craft.
Background technology
Sweet potato vermicelli, also known as sweet potato noodles, bean sheet jelly, it is a kind of traditional famous product, existing more than 400 years history.Sweet potato vermicelli
Boil long not rotten, delicate fragrance is tasty, food method is various, and it using sweet potato is raw material to be, by the starch in sweet potato come a kind of food materials for making.
Sweet potato vermicelli on the market at present, quality is uneven, and easily broken, low intensity.
The content of the invention
The invention provides a kind of manufacture craft for improving sweet potato vermicelli quality using humid heat treatment, using made from this method
Sweet potato vermicelli quality better, strip-breaking rate reduce.
A kind of manufacture craft for being improved sweet potato vermicelli quality using humid heat treatment, is comprised the following steps：
In starch using the preceding water content for first measuring starch, after standing overnight, starch is put into drying box difference is set
Temperature Treatment for a period of time, then carries out standing cooling, then takes out to be positioned at 40 DEG C and dries.
Further, the starch of water content 34% is selected, is placed in drying box under 105.8 DEG C of temperature conditionss, handles 1h,
Standing cooling is carried out again, is then taken out and is positioned over 40 DEG C of lower drying.
Further, the preparation technology of the vermicelli is：Starch input, thickening and face, vacuumize, leak powder shaping, boiling
Gelatinization, water cooling, cut-out peg, freezing, defrosting, drying, packaging.
The advantage of the invention is that：1st, the manufacture craft of sweet potato vermicelli quality is improved using humid heat treatment using the present invention,
Sweet potato vermicelli made from the starch obtained with handling, the strip-breaking rate decline 70% of vermicelli, and vermicelli hardness and vermicelli tensile strength
There is the increase of conspicuousness, starch from sweet potato vermicelli resistant to cook does not paste soup and the malleable of vermicelli can also strengthen；2nd, processing can be used
Technique is simple, pollution-free to operate, and the method for the damp and hot modified starch for the advantages that being not required to subsequent treatment improves sweet potato and formed sediment to reach
The purpose of powder vermicelli quality, the popularization and application of the technology, can be that enterprise brings very big economic benefit.
Brief description of the drawings
Influence figure of Fig. 1 starch from sweet potato initial water content to starch from sweet potato recycled LDPE；
Fig. 2 is influence figure of the humid heat treatment temperature to starch from sweet potato rise value；
Fig. 3 is influence of the processing time to starch from sweet potato rise value.
Embodiment
To make the purpose, technical scheme and advantage of the embodiment of the present invention clearer, below in conjunction with the embodiment of the present invention
In, the technical scheme in the embodiment of the present invention is clearly and completely described, it is clear that described embodiment is the present invention
Part of the embodiment, rather than whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art are not having
The every other embodiment obtained under the premise of creative work is made, belongs to the scope of protection of the invention.
With reference to accompanying drawing 1-3
Embodiment 1
A kind of manufacture craft for being improved sweet potato vermicelli quality using humid heat treatment, is comprised the following steps：
Further, the starch of water content 34% is selected, is placed in drying box under 105.8 DEG C of temperature conditionss, handles 2h,
Standing cooling is carried out again, is then taken out and is positioned over 40 DEG C of lower drying.
Further, the preparation technology of the vermicelli is：Starch input, thickening and face, vacuumize, leak powder shaping, boiling
Gelatinization, water cooling, cut-out peg, freezing, defrosting, drying, packaging.
Embodiment 2
A kind of manufacture craft for being improved sweet potato vermicelli quality using humid heat treatment, is comprised the following steps：
Further, the starch of water content 30% is selected, is placed in drying box under 105.8 DEG C of temperature conditionss, handles 1h,
Standing cooling is carried out again, is then taken out and is positioned over 40 DEG C of lower drying.
Further, the preparation technology of the vermicelli is：Starch input, thickening and face, vacuumize, leak powder shaping, boiling
Gelatinization, water cooling, cut-out peg, freezing, defrosting, drying, packaging.
Embodiment 3
A kind of manufacture craft for being improved sweet potato vermicelli quality using humid heat treatment, is comprised the following steps：
Further, the starch of water content 30% is selected, is placed in drying box under 105 DEG C of temperature conditionss, handles 2h, then
Standing cooling is carried out, then takes out and is positioned over 40 DEG C of lower drying.
Further, the preparation technology of the vermicelli is：Starch input, thickening and face, vacuumize, leak powder shaping, boiling
Gelatinization, water cooling, cut-out peg, freezing, defrosting, drying, packaging.
Sweet potato vermicelli quality test
The quality of sweet potato vermicelli mainly includes vermicelli strip-breaking rate, vermicelli hardness and tensile strength, and wherein testing standard is distinguished
For：
Strip-breaking rate, by long 20cm 50, vermicelli sample, boil 30min respectively in 1000mL distilled water, record broken strip
Number, calculate strip-breaking rate (%).Strip-breaking rate=(broken strip number/20) × 100%；
Vermicelli hardness, 50, sample vermicelli for taking 10cm to grow, boils 10min in 500mL distilled water, pulls out, cools down, standby
With measuring vermicelli diameter with slide measure, being popped one's head on Texture instrument with A/LKB-F by experimental condition measures (induction force：
0.1962N, test deformation：100%)；
Tensile strength, 50, sample vermicelli for taking 10cm to grow, boils 10min in 500mL distilled water, pulls out, cools down, standby
With being popped one's head on Texture instrument with A/SPR and by experimental condition measure (05N of induction force 0.049, measuring distance：50.0mln),
1 vermicelli is fastened between 2 parallel friction pulleys (vermicelli can not loosen during being drawn) every time, above
Wheel vermicelli are pulled up with 3.00mm/s speed, until vermicelli be broken.
The red influence to starch from sweet potato recycled LDPE of single factor test is tested, including starch from sweet potato initial water content, damp and hot place
Manage temperature and processing time.
1st, influence of the starch from sweet potato initial water content to starch from sweet potato recycled LDPE
115 DEG C for the treatment of temperature, 1 hour processing time examine respectively wiping using starch water content as 14%, 18%, 22%,
26%th, under 30%, 34% line, influence of the humid heat treatment to starch from sweet potato recycled LDPE is as shown in Figure 1.
Starch from sweet potato Pasting properties value recycled LDPE is continuously increased and improved constantly with starch from sweet potato water content as seen from the figure,
When starch water content reaches 30%, starch retrogradation value reaches peak, illustrates starch water content to humid heat treatment starch from sweet potato
Recycled LDPE have more significant influence.
2nd, influence of the humid heat treatment temperature to starch from sweet potato rise value
Processing time 1h, starch water content be 30% under, respectively 95 DEG C, 100 DEG C, 105 DEG C, 110 DEG C, 115 DEG C, 120
Humid heat treatment is carried out at DEG C, influence of the humid heat treatment to starch from sweet potato recycled LDPE is as shown in Figure 2.
It is visible in from the graph, the recycled LDPE of humid heat treatment unfavorable lifting starch from sweet potato too high or too low for temperature, at 105 DEG C
When, starch retrogradation value reaches peak.
3rd, influence of the processing time to starch from sweet potato rise value
105 DEG C for the treatment of temperature, under starch water content is 30%, 1h, 2h, 3h, 4h, 5h, 6h, humid heat treatment pair are handled respectively
The influence of starch from sweet potato recycled LDPE such as Fig. 3 shows.
Visible in from the graph, the humid heat treatment time is more and more lower to the recycled LDPE of starch from sweet potato after 2h, processing time 2h,
Starch retrogradation value is peak.
Summarize：3 technological parameters of humid heat treatment starch from sweet potato are to the influential effect of starch retrogradation value：Starch water content
>The humid heat treatment time>Humid heat treatment temperature, optimize analysis using software and obtain the optimal processing parameter combination of each factor
For：Starch from sweet potato water content 34%, 105.8 DEG C of humid heat treatment temperature, humid heat treatment time 1h, starch from sweet potato recycled LDPE average value
For 2275cP, relative error 2.24%, and theoretical value error are smaller.
It should be noted that herein, such as first and second or the like relational terms are used merely to a reality
Body or operation make a distinction with another entity or operation, and not necessarily require or imply and deposited between these entities or operation
In any this actual relation or order.Moreover, term " comprising ", "comprising" or its any other variant are intended to
Nonexcludability includes, so that process, method, article or equipment including a series of elements not only will including those
Element, but also the other element including being not expressly set out, or it is this process, method, article or equipment also to include
Intrinsic key element.In the absence of more restrictions, the key element limited by sentence "including a ...", it is not excluded that
Other identical element also be present in process, method, article or equipment including the key element.
The above embodiments are merely illustrative of the technical solutions of the present invention, rather than its limitations；Although with reference to the foregoing embodiments
The present invention is described in detail, it will be understood by those within the art that：It still can be to foregoing each implementation
Technical scheme described in example is modified, or carries out equivalent substitution to which part technical characteristic；And these modification or
Replace, the essence of appropriate technical solution is departed from the spirit and scope of various embodiments of the present invention technical scheme.
Claims (3)
1. a kind of manufacture craft for improving sweet potato vermicelli quality using humid heat treatment, it is characterised in that comprise the following steps：
In starch using the preceding water content for first measuring starch, after standing overnight, starch is put into drying box different temperatures is set
Processing a period of time, then standing cooling is carried out, then take out to be positioned at 40 DEG C and dry.
2. a kind of manufacture craft for being improved sweet potato vermicelli quality using humid heat treatment according to claim 1, its feature are existed
In selecting the starch of water content 34%, be placed in drying box under 105.8 DEG C of temperature conditionss, handle 1h, then stand cold
But, then take out and be positioned over 40 DEG C of lower drying.
3. a kind of manufacture craft for being improved sweet potato vermicelli quality using humid heat treatment according to claim 2, its feature are existed
In the preparation technology of the vermicelli is：Starch input, thickening and face, vacuumize, leak powder shaping, boiling gelatinization, water cooling, cut
Disconnected peg, freezing, defrosting, drying, packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710854788.6A CN107660786A (en) | 2017-09-20 | 2017-09-20 | A kind of manufacture craft for improving sweet potato vermicelli quality using humid heat treatment |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710854788.6A CN107660786A (en) | 2017-09-20 | 2017-09-20 | A kind of manufacture craft for improving sweet potato vermicelli quality using humid heat treatment |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107660786A true CN107660786A (en) | 2018-02-06 |
Family
ID=61098038
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710854788.6A Withdrawn CN107660786A (en) | 2017-09-20 | 2017-09-20 | A kind of manufacture craft for improving sweet potato vermicelli quality using humid heat treatment |
Country Status (1)
| Country | Link |
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| CN (1) | CN107660786A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114246329A (en) * | 2021-12-08 | 2022-03-29 | 江南大学 | Processing technology for improving quality of vermicelli through wet heat treatment |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010533002A (en) * | 2007-07-13 | 2010-10-21 | ガンユー ゾウ | All potato vermicelli production methods |
| CN104172025A (en) * | 2014-08-08 | 2014-12-03 | 湖南农业大学东方科技学院 | Method for improving quality of sweet potato vermicelli by carrying out heat-moisture treatment on sweet potato starch |
-
2017
- 2017-09-20 CN CN201710854788.6A patent/CN107660786A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010533002A (en) * | 2007-07-13 | 2010-10-21 | ガンユー ゾウ | All potato vermicelli production methods |
| CN104172025A (en) * | 2014-08-08 | 2014-12-03 | 湖南农业大学东方科技学院 | Method for improving quality of sweet potato vermicelli by carrying out heat-moisture treatment on sweet potato starch |
Non-Patent Citations (2)
| Title |
|---|
| 廖卢艳等: "湿热处理改善红薯粉条品质的优化工艺研究", 《中国粮油学报》 * |
| 范会平等: "冷冻工艺对无铝红薯粉条品质的影响", 《食品与发酵工业》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114246329A (en) * | 2021-12-08 | 2022-03-29 | 江南大学 | Processing technology for improving quality of vermicelli through wet heat treatment |
| WO2023103851A1 (en) * | 2021-12-08 | 2023-06-15 | 江南大学 | Processing process for improving quality of vermicelli by means of performing wet-heat treatment on same |
| CN114246329B (en) * | 2021-12-08 | 2023-08-15 | 江南大学 | Processing technology for improving quality of vermicelli through wet heat treatment |
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Application publication date: 20180206 |