CN108552475A - A kind of convenience type potato zheganmian production method of high-resistance starch - Google Patents
A kind of convenience type potato zheganmian production method of high-resistance starch Download PDFInfo
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- CN108552475A CN108552475A CN201810174004.XA CN201810174004A CN108552475A CN 108552475 A CN108552475 A CN 108552475A CN 201810174004 A CN201810174004 A CN 201810174004A CN 108552475 A CN108552475 A CN 108552475A
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
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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
- 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
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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
- 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
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
-
- 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
Abstract
The invention discloses a kind of convenience type potato zheganmian production methods of high-resistance starch, include the following steps：Mashed potato is made through processing in fresh potato, it is then mixed with high-strength flour and treated wheaten starch, rye meal, oatmeal, gorgon euryale seed powder, water caltrop starch, yam flour, taro meal, broad bean powder, olecranon bean powder, edible salt, dietary alkali, water is added and carries out knead dough；By awake face, pressure surface, then to roll-forming potato zheganmian carry out steam cure, then after cold treatment microwave decompression it is dry potato zheganmian.The present invention is under the premise of keeping potato zheganmian flavor taste, using mashed potato as raw material, add multiple nutritional components simultaneously, resistant starch content is simultaneously in improving potato zheganmian, improve product nutritional quality, the more nutritional health functions of product are imparted, meet demand of the consumer for convenience type staple food products nutrient health, while cost of material can be reduced.
Description
Technical field
The present invention relates to zheganmian technical field more particularly to a kind of convenience type potato zheganmian systems of high-resistance starch
Make method.
Background technology
Zheganmian is one of the traditional snack in Wuhan, because its it is elongated it is tasty and refreshing, it is smooth it is glossy, with fragrance striking the nose, Chewy is flavored
Peculiar taste is not only liked that also other regional people are favored by China, currently, the year of zheganmian by Wuhan native
For the output value at 1,500,000,000 yuan or more, economic value is larger.Traditional zheganmian mixes simultaneously usually using flour as raw material, by flour with dietary alkali
Dough is stirred to get, after carrying out provocation, section, curing, obtains zheganmian, since the nutritional ingredient in flour is relatively simple, and
Obtained zheganmian mouthfeel is single, it is difficult to meet the needs of market, and then promote market develop it is more it is full of nutrition, mouthfeel is more
The zheganmian of sample.
Potato is a kind of rich in the common food for having the various nutrient elements such as carbohydrate, protein, cellulose, fat
Product are added into flour and prepare the new direction that wheaten food is current wheaten food development.With the development of the times, existing potato heat is dry
Industry is loaded down with trivial details in the manufacturing process of face, and needs after potato slurrying, precipitation, and taking precipitate is dried to obtain potato shallow lake
Powder, after being mixed with water due to potato pulp, water-soluble nutrient substance can be dissolved in water and then be lost in potato, and potato is caused to form sediment
The nutritive value of powder reduces, and does not meet pursuit of the people for healthy living instantly.
Invention content
Technical problems based on background technology, the present invention propose a kind of convenience type potato heat of high-resistance starch
Dried noodle production method.
The technical proposal of the invention is realized in this way：
A kind of convenience type potato zheganmian production method of high-resistance starch, specifically comprises the following steps：
S1：300-500 parts of mashed potato, 100-150 parts of high-strength flour, 10-50 parts of wheaten starch, rye meal are taken according to weight part ratio
10-50 parts, 10-50 parts of oatmeal, 5-20 parts of gorgon euryale seed powder, 5-20 parts of water caltrop starch, 5-20 parts of olecranon bean powder, 5-20 parts of yam flour,
5-20 parts of taro meal, 5-20 parts of broad bean powder, 1-5 parts of edible salt, 0.5-3 parts of dietary alkali；
S2：By high-strength flour, wheaten starch, rye meal, oatmeal, gorgon euryale seed powder, water caltrop starch, taro meal, broad bean powder, olecranon bean powder,
It is put into de-airing mixer after yam flour, edible salt, dietary alkali mixing and carries out stirring at low speed, mixing speed 50-80r/min,
Stir 8-15min；Mixed material is transferred to dough mixing machine after the completion of stirring, and mashed potato and water progress knead dough, knead dough is added
Time 20-30min；
S3：The dough become reconciled in S2 is poured into noodle press, adjusts pressure roller linear velocity to 25-40/min, roll-in 5-10 times is adjusted
Gap to final sheet thickness is 0.5-3.0mm between pressure roller, and then dough sheet is cut into the strip of diameter 0.5-3.0mm, obtain horse
Potato zheganmian after molding is placed in 100-120 DEG C of steam and cures 3-8min by bell potato zheganmian；
S4：By potato zheganmian after curing in S3, low-temperature treatment 18-24h under the conditions of being placed in 0-6 DEG C, through 90-100 after
DEG C water scalding treatment 2-6min, is dried after draining away the water；
S5：It is dried using decompressed microwave drying and infrared drying combined drying method, is dried first by decompressed microwave, adjusted
Pressure 5-20kPa, microwave power 800-1200W, drying time 5-25min are saved, infrared drying technique, dry temperature are then carried out
Spend 60 DEG C, power 600-1200W, the source of infrared radiation and material distance 10-25cm, drying time 5-25min；It packs after the completion,
Up to potato zheganmian finished product.
On the basis of said program, water content is raw material gross weight 35-45% in final dough in the S1 steps.
On the basis of said program, the face become reconciled is placed in 25-30 DEG C before the S3 steps, relative humidity 75-90% items
Pressurizing and ageing 12-20min under part, pressure 0.1-0.5mPa
On the basis of said program, the mashed potato after cleaned arrangement is peeled, is cut into using fresh potato as raw material
0.5-1cm slab-likes, boiling 10-15min under 110-140 DEG C of high temperature, after to smash stirring to grain size to pieces be 40-80 μm, wait for its cooling
To room temperature, its water content is adjusted to 35-65%, is placed under 0-6 DEG C of low temperature and handles 20-40h, then press 110-140 DEG C of steam
5-10min postcoolings are handled to room temperature, are incorporated into 0-6 DEG C of low-temperature treatment 10-30h, are obtained after constantly reprocessing 3-6 times.
On the basis of said program, the wheaten starch is using Commercial wheat starch as raw material, by 1：（8-20）Add distillation
Water is suspended, and after mixing well, 5-10min is gelatinized at 100 DEG C, after being cooled to room temperature, by enzyme-to-substrate ratio（0.5-2）：100 ratios
The complex enzyme being made of mesophilicα-diastase and Pullulanase is added, the pressurize enzymolysis 15- under 200-600MPa hydrostatic pressings
40min, wherein Thermostable α-Amylase and Pullulanase ratio are（0.5-2）：1, after the completion of enzymolysis, enzymolysis liquid is in 100-130
Enzyme deactivation 10-20min at DEG C then centrifuges 15-40min under 3000-5000g, collects precipitation, 10-20h is placed at 0-6 DEG C,
Heated-air drying is to moisture 5-10% at 40-70 DEG C, and crush sieve with 100 mesh sieve it is spare.
On the basis of said program, the rye meal adjusts moisture to be sieved with 100 mesh sieve after rye seed ultramicro grinding
For 10-30%；The oatmeal is that adjusting moisture is 10-30% by raw material of oat grain, contains a certain amount of water by above-mentioned
Point rye meal and lotus root starch via 5-15kGy radiation treatments, after handle 10-20min under 110-140 DEG C of steam, be cooled to
It is placed at 0-6 DEG C to room temperature and places 15-30h, finally by the rye meal obtained through above-mentioned processing, oatmeal at 40-70 DEG C
Heated-air drying to moisture 5-10%, and crush sieve with 100 mesh sieve it is spare.
On the basis of said program, the gorgon euryale seed powder, water caltrop starch, taro meal are respectively with commercially available gorgon euryale seed powder, water caltrop starch, taro
Powder is raw material, by solid-liquid ratio 1:（8-20）Add water suspended, high temperature is gelatinized 3-8min postcoolings to room temperature, by enzyme at 70-100 DEG C
With substrate ratio（0.5-5）：100 are added the complex enzyme being made of alpha-amylase and Pullulanase, and 30- is digested at 40-70 DEG C
60min, wherein alpha-amylase and Pullulanase ratio are（0.5-2）：1, after the completion of enzymolysis, enzymolysis liquid is high at 100-130 DEG C
It centrifuges 15-30min under warm enzyme deactivation 5-20min, 3000-5000g, collects precipitation, place 10-20h at 0-6 DEG C, at 40-70 DEG C
Heated-air drying to moisture 5-10%, and crush sieve with 100 mesh sieve it is spare.
On the basis of said program, the broad bean powder, olecranon bean powder are respectively using broad bean, chick-pea as raw material, by feed liquid
Than 1:（5-15）Water is added to impregnate 6-12h at room temperature, decladding, which is placed in 90-110 DEG C of water-bath, floats soup processing 10-20min, afterwards so
Draining, colloid mill are crushed to 60-120 μm of grain size, adjust moisture to 30-60%, the steam treatment 20- at 110-140 DEG C
Heated-air drying is to moisture 5-10% at 40min, 50-90 DEG C, and crush sieve with 100 mesh sieve it is spare.
Mashed potato is made by potato, and potato protein nutritive value is high, and potato tubers contains 2% or so
Protein, protein content is 8%~9% during potato is dry.It was found that the protein nutritive value of potato is very high, quality phase
When in the protein of egg, easy digestion absorbs, and is better than the protein of other crops, and the protein of potato contains 18
Amino acid is planted, including the various essential amino acids that human body cannot synthesize.
High-strength flour is called hard flour, and containing abundant protein, the most strong high-strength flour protein content of muscle degree can reach
12% or more.
Wheaten starch, the starch extracted from wheat, nutriment are sugar, are mainly used in food and do thickener, gelling
Agent, adhesive or stabilizer.
Rye meal, rye flour can be made in rye, being rich in nutrition, starch-containing, fatty and protein, vitamin B and phosphorus, potassium
Deng rich in the various trace elements such as calcium, iron, zinc, selenium, wherein selenium element is 3 times of common wheat or more, and rye is eaten for a long time
Flour product can improve immunity, to wealths and ranks such as constipation, calcium deficiency, hypertension, hyperlipidemia, coronary heart disease, diabetes and various tumours
Disease has certain dietary function.
Oatmeal is made of the flour made of husked oat is highly purified, and the carbohydrate in oat is mainly starch, and
Protein is to be rich in vitamin B complex based on glutelin（Especially vitamin B1, B2 and Niacin）, injection Vitamin B_6 and
Folic acid, containing abundant calcium, phosphorus, iron, copper, zinc, manganese, silicon, oat also contain abundant water-soluble fibre, β-polydextrose and
Vegetable soda, plant saponin.
Gorgon euryale seed powder, the powder that Gorgon fruit is worn into are process using natural Gorgon fruit is refined, not only save the due work(of raw material
Effect is outer, goes back instant edible, and Gorgon fruit sweet in flavor and neutral in nature, nontoxic, tonifying middle-Jiao and Qi is somewhat like for nourishing robustness food and lotus seeds, but
The convergence sedation of Gorgon fruit is stronger than lotus seeds, is applicable in dry chronic diarrhea and frequent urination, emission, weakness, the enuresis, the elderly
Frequent micturition, women are with more soreness of waist etc..
Water caltrop starch has strengthening the spleen and stomach, promotes the production of body fluid to quench thirst.It can be used for spleen eating less, weak, nauseous, insomnia, cancer etc.；It is existing
In generation, is research shows that water caltrop starch also has antitumaous effect.
There is the starch of olecranon bean powder, chick-pea Chinese chestnut fragrance, olecranon bean powder soy milk powder is made plus milk powder, is easy to absorb
Digestion, is the nutraceutical of baby and the elderly.Chick-pea can be made into various dessert and fried beans, and seed can do diuresis
Agent, galactagogue can treat insomnia, prevent skin disease and the prevention disorder of gallbladder.
Yam flour is made of Chinese yam, and Chinese yam is that the mankind eat earliest one of plant, also known as Chinese yam, native potato, sweet potato Chinese yam,
RHIIZOMA DIOSCOREAE from Henan of China, Chinese yam, white Chinese yam are《Chinese book on Chinese herbal medicine》The herbal medicine recorded, medicinal source are Dioscoreaceae plant Chinese yam dry rhizome, mountain
Medical instrument have nourish it is strong, it is aid digestion, hold back abnormal sweating, the effect of antidiarrheal, cure mainly insufficiency of the spleen diarrhoea, cough due to deficiency of the lung, diabetes are quenched one's thirst, urine
With lower and dyspeptic chronic enteritis, Chinese yam fine and tender taste contains profuse nutraceutical agents by short frequency, seminal emission, women.
The present invention has an advantageous effect in that compared with prior art：Compared to traditional zheganmian Recipe and with Ma Ling
The full powder of potato is that raw material makes potato zheganmian, and the present invention is using fresh potato as raw material, boiling, cold after cleaned arrangement is peeled
But, mashed potato is finally obtained, this mode saves process, reduces energy consumption, compared to using potato full-powder as the system of raw material
Make method, the water-soluble nutrient substance in potato will not be dissolved in water and then be lost in, and potato starch is maximumlly utilized
Nutritive value does not cause unnecessary waste；Mashed potato, wheaten starch, rye, oat, gorgon euryale seed powder, water caltrop starch, taro
The content of starch such as powder, yam flour high ingredients as raw material before adding by processing, its resistance starch content of significant increase；
After processing as the broad bean powder of raw material, olecranon bean powder, wherein protease inhibitory activity greatly reduces, and protein digestibility utilizes
Rate improves, and zheganmian protein content and nutritional quality are promoted therewith；The drying abandoning tradition frying technological process of zheganmian in this technique,
Infra-red drying method is combined using decompressed microwave drying, drying efficiency is high, while product rehydration is good, convenient；It is resistance
Starch potato zheganmian postprandial blood sugar generation index is low, but nutritive value is higher and is easy to be absorbed and utilized, and is suitable including through sugar
It is edible in interior various people to urinate patient.
Specific implementation mode
For that can further appreciate that feature, technological means and the concrete function reached of the present invention, below with specific implementation
Mode is described in further detail the present invention.
Embodiment 1
A kind of convenience type potato zheganmian production method of high-resistance starch is present embodiments provided, it is specific to include following step
Suddenly：
S1：300 parts of mashed potato, 100 parts of high-strength flour, 10 parts of wheaten starch, 10 parts of rye meal, oatmeal are taken according to weight part ratio
10 parts, 5 parts of gorgon euryale seed powder, 5 parts of water caltrop starch, 5 parts of olecranon bean powder, 5 parts of yam flour, 5 parts of taro meal, 5 parts of broad bean powder, 1 part of edible salt,
0.5 part of dietary alkali；
S2：By high-strength flour, wheaten starch, rye meal, oatmeal, gorgon euryale seed powder, water caltrop starch, taro meal, broad bean powder, olecranon bean powder,
It is put into de-airing mixer after yam flour, edible salt, dietary alkali mixing and carries out stirring at low speed, mixing speed 50r/min, stirring
8min；Mixed material is transferred to dough mixing machine after the completion of stirring, and mashed potato and water progress knead dough, knead dough time is added
20min；
S3：The dough become reconciled in S2 is poured into noodle press, adjusts pressure roller linear velocity to 25/min, roll-in 5 times, adjust pressure roller it
Between gap to final sheet thickness be 0.5mm, then dough sheet is cut into the strip of diameter 0.5mm, obtain potato zheganmian, will be at
Potato zheganmian is placed in 100 DEG C of steam and cures 3min after type；
S4：By potato zheganmian after curing in S3, low-temperature treatment 18h under the conditions of being placed in 0 DEG C, after through 90 DEG C of water blanchings at
2min is managed, is dried after draining away the water；
S5：It is dried using decompressed microwave drying and infrared drying combined drying method, is dried first by decompressed microwave, adjusted
Pressure 5kPa, microwave power 800W, drying time 5min are saved, infrared drying technique, 60 DEG C of drying temperature, power are then carried out
600W, the source of infrared radiation and material distance 10cm, drying time 5min；It is packed after the completion to get potato zheganmian finished product.
Water content is raw material gross weight 35% in final dough in S1 steps, and the face become reconciled is placed in 25 DEG C by S3 steps before,
Pressurizing and ageing 12min under the conditions of relative humidity 75%, pressure 0.1mPa.
Mashed potato is after cleaned arrangement is peeled, to be cut into 0.5cm slab-likes, 110 DEG C of height using fresh potato as raw material
The lower boiling 10min of temperature, after to smash stirring to grain size to pieces be 40 μm, after it is cooled to room temperature, adjust its water content to 35%, juxtaposition
20h is handled under 0 DEG C of low temperature, is then incorporated into 0 DEG C of low-temperature treatment 10h to room temperature by 110 DEG C of steam treatment 5min postcoolings,
It is obtained after constantly reprocessing 3 times.
Wheaten starch is using Commercial wheat starch as raw material, by 1：8 add distilled water suspended, after mixing well, are pasted at 100 DEG C
Change 5min, after being cooled to room temperature, by enzyme-to-substrate than 0.5：The addition of 100 ratios is made of mesophilicα-diastase and Pullulanase
Complex enzyme, the pressurize enzymolysis 15min under 200MPa hydrostatic pressings, wherein Thermostable α-Amylase and Pullulanase ratio are 0.5：1,
After the completion of enzymolysis, enzymolysis liquid enzyme deactivation 10min at 100 DEG C then centrifuges 15min under 3000g, collects precipitation, in 0 DEG C of decentralization
Set 10h, at 40 DEG C heated-air drying to moisture 5%, and crush sieve with 100 mesh sieve it is spare.
For rye meal to be sieved with 100 mesh sieve after rye seed ultramicro grinding, it is 10% to adjust moisture；Oatmeal is with oat
Seed be raw material adjust moisture be 10%, by the above-mentioned rye meal containing a certain amount of moisture and lotus root starch via 5kGy irradiation at
Reason, after handle 10min under 110 DEG C of steam, be cooled to room temperature and be placed at 0 DEG C and place 15h, finally will be through above-mentioned processing
Obtained rye meal, oatmeal at 40 DEG C heated-air drying to moisture 5%, and crush sieve with 100 mesh sieve it is spare.
Gorgon euryale seed powder, water caltrop starch, taro meal are respectively using commercially available gorgon euryale seed powder, water caltrop starch, taro meal as raw material, by solid-liquid ratio 1:8
Add water suspended, high temperature is gelatinized 3min postcoolings to room temperature, by enzyme-to-substrate than 0.5 at 70 DEG C：100 be added by alpha-amylase and
The complex enzyme of Pullulanase composition digests 30min at 40 DEG C, and wherein alpha-amylase and Pullulanase ratio is 0.5：1, enzymolysis
After the completion, enzymolysis liquid centrifuges 15min at 100 DEG C under high temperature enzyme deactivation 5min, 3000g, collects precipitation, 10h is placed at 0 DEG C,
Heated-air drying is to moisture 5% at 40 DEG C, and crush sieve with 100 mesh sieve it is spare.
Broad bean powder, olecranon bean powder are respectively using broad bean, chick-pea as raw material, by solid-liquid ratio 1:5 add water to impregnate at room temperature
6h, decladding, which is placed in 90 DEG C of water-baths, floats soup processing 10min, rear right draining, and colloid mill is crushed to 60 μm of grain size, adjusts moisture and contain
Amount is to 30%, the steam treatment 20min at 110 DEG C, at 50 DEG C heated-air drying to moisture 5%, and crush sieve with 100 mesh sieve it is standby
With.
Embodiment 2
A kind of convenience type potato zheganmian production method of high-resistance starch, specifically comprises the following steps：
S1：350 parts of mashed potato, 112.5 parts of high-strength flour, 20 parts of wheaten starch, 20 parts of rye meal, oat are taken according to weight part ratio
20 parts of powder, 8.75 parts of gorgon euryale seed powder, 8.75 parts of water caltrop starch, 8.75 parts of olecranon bean powder, 8.75 parts of yam flour, 8.75 parts of taro meal, silkworm
8.75 parts of bean powder, 2 parts of edible salt, 1.125 parts of dietary alkali；
S2：By high-strength flour, wheaten starch, rye meal, oatmeal, gorgon euryale seed powder, water caltrop starch, taro meal, broad bean powder, olecranon bean powder,
It is put into de-airing mixer after yam flour, edible salt, dietary alkali mixing and carries out stirring at low speed, mixing speed 57.5r/min is stirred
Mix 9.75min；Mixed material is transferred to dough mixing machine after the completion of stirring, and mashed potato and water is added and carries out knead dough, when knead dough
Between 22.5min；
S3：The dough become reconciled in S2 is poured into noodle press, adjusts pressure roller linear velocity to 28.75/min, roll-in 6.25 times is adjusted
Gap to final sheet thickness is 1.125mm between pressure roller, and then dough sheet is cut into the strip of diameter 1.125mm, obtain potato
Potato zheganmian after molding is placed in 105 DEG C of steam and cures 4.25min by zheganmian；
S4：By potato zheganmian after curing in S3, low-temperature treatment 19.5h under the conditions of being placed in 1.5 DEG C, through 92.5 DEG C of water after
Scalding treatment 3min is dried after draining away the water；
S5：It is dried using decompressed microwave drying and infrared drying combined drying method, is dried first by decompressed microwave, adjusted
Pressure 8.75kPa, microwave power 900W, drying time 10min are saved, then progress infrared drying technique, 60 DEG C of drying temperature,
Power 750W, the source of infrared radiation and material distance 13.75cm, drying time 10min；It packs after the completion dry to get potato heat
Face finished product.
Water content is raw material gross weight 37.5% in final dough in S1 steps, is placed in the face become reconciled before S3 steps
26.25 DEG C, pressurizing and ageing 14min, pressure 0.2mPa under the conditions of relative humidity 78.75%.
Mashed potato is after cleaned arrangement is peeled, to be cut into 0.625cm slab-likes using fresh potato as raw material, 117.5
Boiling 11.25min under DEG C high temperature, after to smash stirring to grain size to pieces be 50 μm, after it is cooled to room temperature, adjust its water content to
42.5%, it is placed under 1.5 DEG C of low temperature and handles 25h, then by 117.5 DEG C of steam treatment 6.25min postcoolings to room temperature, in conjunction with
In 1.5 DEG C of low-temperature treatment 15h, obtained after constantly reprocessing 3.75 times.
Wheaten starch is using Commercial wheat starch as raw material, by 1：11 add distilled water suspended, after mixing well, at 100 DEG C
It is gelatinized 6.25min, after being cooled to room temperature, by enzyme-to-substrate than 0.875：100 ratios are added by mesophilicα-diastase and Propiram
The complex enzyme of enzyme composition, pressurize enzymolysis 21.25min, wherein Thermostable α-Amylase and Pullulanase under 300MPa hydrostatic pressings
Ratio is 0.875：1, after the completion of enzymolysis, enzymolysis liquid enzyme deactivation 12.5min at 107.5 DEG C is then centrifuged under 3500g
21.25min collects precipitation, 12.5h is placed at 1.5 DEG C, heated-air drying is to moisture 6.25% at 47.5 DEG C, and crushed
100 mesh sieve is spare.
For rye meal to be sieved with 100 mesh sieve after rye seed ultramicro grinding, it is 15% to adjust moisture；Oatmeal is with oat
Seed is that raw material adjusting moisture is 15%, and the above-mentioned rye meal containing a certain amount of moisture and lotus root starch are irradiated via 7.5kGy
Processing, after handle 12.5min under 117.5 DEG C of steam, be cooled to room temperature and be placed at 1.5 DEG C and place 18.75h, finally
By the rye meal obtained through above-mentioned processing, oatmeal, heated-air drying and crushed 100 to moisture 6.25% at 47.5 DEG C
Mesh sieve is spare.
Gorgon euryale seed powder, water caltrop starch, taro meal are respectively using commercially available gorgon euryale seed powder, water caltrop starch, taro meal as raw material, by solid-liquid ratio 1:11
Add water suspended, high temperature is gelatinized 4.25min postcoolings to room temperature, by enzyme-to-substrate than 1.625 at 77.5 DEG C：100 are added by α-
The complex enzyme of amylase and Pullulanase composition, digests 37.5min, wherein alpha-amylase and Pullulanase ratio at 47.5 DEG C
It is 0.875：1, after the completion of enzymolysis, enzymolysis liquid centrifuges 18.75min at 107.5 DEG C under high temperature enzyme deactivation 8.75min, 3500g, receives
Collection precipitation, places 12.5h at 1.5 DEG C, at 47.5 DEG C heated-air drying to moisture 6.25%, and crush sieve with 100 mesh sieve it is standby
With.
Broad bean powder, olecranon bean powder are respectively using broad bean, chick-pea as raw material, by solid-liquid ratio 1:7.5 add water to soak at room temperature
7.5h is steeped, decladding, which is placed in 95 DEG C of water-baths, floats soup processing 12.5min, rear right draining, and colloid mill is crushed to 75 μm of grain size, adjusts
Moisture is to 37.5%, the steam treatment 25min at 117.5 DEG C, and heated-air drying is to moisture 6.25% at 60 DEG C, and crushes
It sieves with 100 mesh sieve spare.
Embodiment 3
A kind of convenience type potato zheganmian production method of high-resistance starch, specifically comprises the following steps：
S1：400 parts of mashed potato, 125 parts of high-strength flour, 30 parts of wheaten starch, 30 parts of rye meal, oatmeal are taken according to weight part ratio
30 parts, 12.5 parts of gorgon euryale seed powder, 12.5 parts of water caltrop starch, 12.5 parts of olecranon bean powder, 12.5 parts of yam flour, 12.5 parts of taro meal, broad bean
12.5 parts of powder, 3 parts of edible salt, 1.75 parts of dietary alkali；
S2：By high-strength flour, wheaten starch, rye meal, oatmeal, gorgon euryale seed powder, water caltrop starch, taro meal, broad bean powder, olecranon bean powder,
It is put into de-airing mixer after yam flour, edible salt, dietary alkali mixing and carries out stirring at low speed, mixing speed 65r/min, stirring
11.5min；Mixed material is transferred to dough mixing machine after the completion of stirring, and mashed potato and water progress knead dough, knead dough time is added
25min；
S3：The dough become reconciled in S2 is poured into noodle press, adjusts pressure roller linear velocity to 32.5/min, roll-in 7.5 times adjusts pressure
Gap to final sheet thickness is 1.75mm between roller, then dough sheet is cut into the strip of diameter 1.75mm, and it is dry to obtain potato heat
Potato zheganmian after molding is placed in 110 DEG C of steam and cures 5.5min by face；
S4：By potato zheganmian after curing in S3, low-temperature treatment 21h under the conditions of being placed in 3 DEG C, after through 95 DEG C of water blanchings at
4min is managed, is dried after draining away the water；
S5：It is dried using decompressed microwave drying and infrared drying combined drying method, is dried first by decompressed microwave, adjusted
Pressure 12.5kPa, microwave power 1000W, drying time 15min are saved, infrared drying technique, drying temperature 60 are then carried out
DEG C, power 900W, the source of infrared radiation and material distance 17.5cm, drying time 15min；It is packed after the completion to get potato heat
Dried noodle finished product.
Water content is raw material gross weight 40% in final dough in S1 steps, and the face become reconciled is placed in 27.5 by S3 steps before
DEG C, pressurizing and ageing 16min, pressure 0.3mPa under the conditions of relative humidity 82.5%.
Mashed potato is after cleaned arrangement is peeled, to be cut into 0.75cm slab-likes using fresh potato as raw material, 125 DEG C
Boiling 12.5min under high temperature, after to smash stirring to grain size to pieces be 60 μm, after it is cooled to room temperature, adjust its water content to 50%,
It is placed under 3 DEG C of low temperature and handles 30h, be then incorporated at 3 DEG C of low temperature to room temperature by 125 DEG C of steam treatment 7.5min postcoolings
20h is managed, is obtained after constantly reprocessing 4.5 times.
Wheaten starch is using Commercial wheat starch as raw material, by 1：14 add distilled water suspended, after mixing well, at 100 DEG C
It is gelatinized 7.5min, after being cooled to room temperature, by enzyme-to-substrate than 1.25：100 ratios are added by mesophilicα-diastase and Pullulanase
The complex enzyme of composition, pressurize enzymolysis 27.5min, wherein Thermostable α-Amylase and Pullulanase ratio under 400MPa hydrostatic pressings
It is 1.25：1, after the completion of enzymolysis, enzymolysis liquid enzyme deactivation 15min at 115 DEG C then centrifuges 27.5min under 4000g, and it is heavy to collect
Form sediment, place 15h at 3 DEG C, at 55 DEG C heated-air drying to moisture 7.5%, and crush sieve with 100 mesh sieve it is spare.
For rye meal to be sieved with 100 mesh sieve after rye seed ultramicro grinding, it is 20% to adjust moisture；Oatmeal is with oat
Seed be raw material adjust moisture be 20%, by the above-mentioned rye meal containing a certain amount of moisture and lotus root starch via 10kGy irradiation at
Reason, after handle 15min under 125 DEG C of steam, be cooled to room temperature and be placed at 3 DEG C and place 22.5h, finally will be through above-mentioned place
Manage obtained rye meal, oatmeal at 55 DEG C heated-air drying to moisture 7.5%, and crush sieve with 100 mesh sieve it is spare.
Gorgon euryale seed powder, water caltrop starch, taro meal are respectively using commercially available gorgon euryale seed powder, water caltrop starch, taro meal as raw material, by solid-liquid ratio 1:14
Add water suspended, high temperature is gelatinized 5.5min postcoolings to room temperature, by enzyme-to-substrate than 2.75 at 85 DEG C：100 are added by alphalise starch
The complex enzyme of enzyme and Pullulanase composition digests 45min at 55 DEG C, and wherein alpha-amylase and Pullulanase ratio is 1.25：
1, after the completion of enzymolysis, enzymolysis liquid centrifuges 22.5min at 115 DEG C under high temperature enzyme deactivation 12.5min, 4000g, precipitation is collected, in 3 DEG C
Lower placement 15h, at 55 DEG C heated-air drying to moisture 7.5%, and crush sieve with 100 mesh sieve it is spare.
Broad bean powder, olecranon bean powder are respectively using broad bean, chick-pea as raw material, by solid-liquid ratio 1:10 add water to impregnate at room temperature
9h, decladding, which is placed in 100 DEG C of water-baths, floats soup processing 15min, rear right draining, and colloid mill is crushed to 90 μm of grain size, adjusts moisture
Content is to 45%, the steam treatment 30min at 125 DEG C, and heated-air drying is to moisture 7.5% at 70 DEG C, and crushes and sieve with 100 mesh sieve
It is spare.
Embodiment 4
A kind of convenience type potato zheganmian production method of high-resistance starch, specifically comprises the following steps：
S1：400 parts of mashed potato, 175 parts of high-strength flour, 40 parts of wheaten starch, 40 parts of rye meal, oatmeal are taken according to weight part ratio
450 parts, 16.75 parts of gorgon euryale seed powder, 16.75 parts of water caltrop starch, 16.75 parts of olecranon bean powder, 16.75 parts of yam flour, taro meal 16.75
Part, 16.75 parts of broad bean powder, 4 parts of edible salt, 2.375 parts of dietary alkali；
S2：By high-strength flour, wheaten starch, rye meal, oatmeal, gorgon euryale seed powder, water caltrop starch, taro meal, broad bean powder, olecranon bean powder,
It is put into de-airing mixer after yam flour, edible salt, dietary alkali mixing and carries out stirring at low speed, mixing speed 72.5r/min is stirred
Mix 13.25min；Mixed material is transferred to dough mixing machine after the completion of stirring, and mashed potato and water is added and carries out knead dough, when knead dough
Between 27.5min；
S3：The dough become reconciled in S2 is poured into noodle press, adjusts pressure roller linear velocity to 36.25/min, roll-in 8.75 times is adjusted
Gap to final sheet thickness is 2.375mm between pressure roller, and then dough sheet is cut into the strip of diameter 2.375mm, obtain potato
Potato zheganmian after molding is placed in 115 DEG C of steam and cures 6.75min by zheganmian；
S4：By potato zheganmian after curing in S3, low-temperature treatment 22.5h under the conditions of being placed in 4.5 DEG C, through 97.5 DEG C of water after
Scalding treatment 5min is dried after draining away the water；
S5：It is dried using decompressed microwave drying and infrared drying combined drying method, is dried first by decompressed microwave, adjusted
Pressure 16.25kPa, microwave power 1100W, drying time 20min are saved, infrared drying technique, drying temperature 60 are then carried out
DEG C, power 1050W, the source of infrared radiation and material distance 21.25cm, drying time 20min；It is packed after the completion to get potato
Zheganmian finished product.
Water content is raw material gross weight 42.5% in final dough in S1 steps, is placed in the face become reconciled before S3 steps
28.75 DEG C, pressurizing and ageing 18min, pressure 0.4mPa under the conditions of relative humidity 86.25%.
Mashed potato is after cleaned arrangement is peeled, to be cut into 0.875cm slab-likes using fresh potato as raw material, 132.5
Boiling 13.75min under DEG C high temperature, after to smash stirring to grain size to pieces be 70 μm, after it is cooled to room temperature, adjust its water content to
57.5%, it is placed under 4.5 DEG C of low temperature and handles 35h, then by 132.5 DEG C of steam treatment 8.75min postcoolings to room temperature, in conjunction with
In 4.5 DEG C of low-temperature treatment 25h, obtained after constantly reprocessing 5.25 times.
Wheaten starch is using Commercial wheat starch as raw material, by 1：17 add distilled water suspended, after mixing well, at 100 DEG C
It is gelatinized 8.75min, after being cooled to room temperature, by enzyme-to-substrate than 1.625：100 ratios are added by mesophilicα-diastase and Propiram
The complex enzyme of enzyme composition, pressurize enzymolysis 33.75min, wherein Thermostable α-Amylase and Pullulanase under 500MPa hydrostatic pressings
Ratio is 1.625：1, after the completion of enzymolysis, enzymolysis liquid enzyme deactivation 17.5min at 122.5 DEG C is then centrifuged under 4500g
33.75min collects precipitation, 17.5h is placed at 4.5 DEG C, heated-air drying is to moisture 8.75% at 62.5 DEG C, and crushed
100 mesh sieve is spare.
For rye meal to be sieved with 100 mesh sieve after rye seed ultramicro grinding, it is 25% to adjust moisture；Oatmeal is with oat
Seed is that raw material adjusting moisture is 25%, and the above-mentioned rye meal containing a certain amount of moisture and lotus root starch are irradiated via 12.5kGy
Processing, after handle 17.5min under 132.5 DEG C of steam, be cooled to room temperature and be placed at 4.5 DEG C and place 26.25h, finally
By the rye meal obtained through above-mentioned processing, oatmeal, heated-air drying and crushed 100 to moisture 8.75% at 62.5 DEG C
Mesh sieve is spare.
Gorgon euryale seed powder, water caltrop starch, taro meal are respectively using commercially available gorgon euryale seed powder, water caltrop starch, taro meal as raw material, by solid-liquid ratio 1:17
Add water suspended, high temperature is gelatinized 6.75min postcoolings to room temperature, by enzyme-to-substrate than 3.875 at 92.5 DEG C：100 are added by α-
The complex enzyme of amylase and Pullulanase composition, digests 52.5min, wherein alpha-amylase and Pullulanase ratio at 62.5 DEG C
It is 1.625：1, after the completion of enzymolysis, enzymolysis liquid centrifuges 26.25min at 122.5 DEG C under high temperature enzyme deactivation 16.25min, 4500g, receives
Collection precipitation, places 17.5h at 4.5 DEG C, at 62.5 DEG C heated-air drying to moisture 8.75%, and crush sieve with 100 mesh sieve it is standby
With.
Broad bean powder, olecranon bean powder are respectively using broad bean, chick-pea as raw material, by solid-liquid ratio 1:12.5 add water to soak at room temperature
10.5h is steeped, decladding, which is placed in 105 DEG C of water-baths, floats soup processing 17.5min, rear right draining, and colloid mill is crushed to 105 μm of grain size,
Moisture is adjusted to 52.5%, the steam treatment 35min at 132.5 DEG C, at 80 DEG C heated-air drying to moisture 8.75%, and
Crushing sieves with 100 mesh sieve spare.
Embodiment 5
A kind of convenience type potato zheganmian production method of high-resistance starch, specifically comprises the following steps：
S1：500 parts of mashed potato, 150 parts of high-strength flour, 50 parts of wheaten starch, 50 parts of rye meal, oatmeal are taken according to weight part ratio
50 parts, it is 20 parts of gorgon euryale seed powder, 20 parts of water caltrop starch, 20 parts of olecranon bean powder, 20 parts of yam flour, 20 parts of taro meal, 20 parts of broad bean powder, edible
5 parts of salt, 3 parts of dietary alkali；
S2：By high-strength flour, wheaten starch, rye meal, oatmeal, gorgon euryale seed powder, water caltrop starch, taro meal, broad bean powder, olecranon bean powder,
It is put into de-airing mixer after yam flour, edible salt, dietary alkali mixing and carries out stirring at low speed, mixing speed 80r/min, stirring
15min；Mixed material is transferred to dough mixing machine after the completion of stirring, and mashed potato and water progress knead dough, knead dough time is added
30min；
S3：The dough become reconciled in S2 is poured into noodle press, adjusts pressure roller linear velocity to 40/min, roll-in 10 times adjusts pressure roller
Between gap to final sheet thickness be 3.0mm, then dough sheet is cut into the strip of diameter 3.0mm, obtain potato zheganmian, will
Potato zheganmian is placed in 120 DEG C of steam and cures 8min after molding；
S4：By potato zheganmian after curing in S3, under the conditions of being placed in 6 DEG C low-temperature treatment for 24 hours, through 100 DEG C of water blanchings after
6min is handled, is dried after draining away the water；
S5：It is dried using decompressed microwave drying and infrared drying combined drying method, is dried first by decompressed microwave, adjusted
Pressure 20kPa, microwave power 1200W, drying time 25min are saved, then progress infrared drying technique, 60 DEG C of drying temperature,
Power 1200W, the source of infrared radiation and material distance 25cm, drying time 25min；It is packed after the completion to get potato zheganmian
Finished product.
Water content is raw material gross weight 45% in final dough in S1 steps, and the face become reconciled is placed in 30 DEG C by S3 steps before,
Pressurizing and ageing 20min under the conditions of relative humidity 90%, pressure 0.5mPa.
Mashed potato is after cleaned arrangement is peeled, to be cut into 1cm slab-likes, 140 DEG C of high temperature using fresh potato as raw material
Lower boiling 15min, after smash to pieces stirring to grain size be 80 μm, after it is cooled to room temperature, adjusts its water content to 65%, be placed in 6
40h is handled under DEG C low temperature, is then incorporated into 6 DEG C of low-temperature treatment 30h, no to room temperature by 140 DEG C of steam treatment 10min postcoolings
Break and is obtained after reprocessing 6 times.
Wheaten starch is using Commercial wheat starch as raw material, by 1：20 add distilled water suspended, after mixing well, at 100 DEG C
It is gelatinized 10min, after being cooled to room temperature, by enzyme-to-substrate than 2：The addition of 100 ratios is made of mesophilicα-diastase and Pullulanase
Complex enzyme, under 600MPa hydrostatic pressings pressurize digest 40min, wherein Thermostable α-Amylase and Pullulanase ratio be 2：1,
After the completion of enzymolysis, enzymolysis liquid enzyme deactivation 20min at 130 DEG C then centrifuges 40min under 5000g, collects precipitation, in 6 DEG C of decentralizations
Set 20h, at 70 DEG C heated-air drying to moisture 10%, and crush sieve with 100 mesh sieve it is spare.
For rye meal to be sieved with 100 mesh sieve after rye seed ultramicro grinding, it is 30% to adjust moisture；Oatmeal is with oat
Seed be raw material adjust moisture be 30%, by the above-mentioned rye meal containing a certain amount of moisture and lotus root starch via 15kGy irradiation at
Reason, after handle 20min under 140 DEG C of steam, be cooled to room temperature and be placed at 6 DEG C and place 30h, finally will be through above-mentioned processing
Obtained rye meal, oatmeal at 70 DEG C heated-air drying to moisture 10%, and crush sieve with 100 mesh sieve it is spare.
Gorgon euryale seed powder, water caltrop starch, taro meal are respectively using commercially available gorgon euryale seed powder, water caltrop starch, taro meal as raw material, by solid-liquid ratio 1:20
Add water suspended, high temperature is gelatinized 8min postcoolings to room temperature, by enzyme-to-substrate than 5 at 100 DEG C：100 be added by alpha-amylase and
The complex enzyme of Pullulanase composition digests 60min at 70 DEG C, and wherein alpha-amylase and Pullulanase ratio is 2：1, it has digested
Cheng Hou, enzymolysis liquid centrifuge 30min at 130 DEG C under high temperature enzyme deactivation 20min, 5000g, collect precipitation, place 20h at 6 DEG C, and 70
Heated-air drying is to moisture 10% at DEG C, and crush sieve with 100 mesh sieve it is spare.
Broad bean powder, olecranon bean powder are respectively using broad bean, chick-pea as raw material, by solid-liquid ratio 1:15 add water to impregnate at room temperature
12h, decladding, which is placed in 110 DEG C of water-baths, floats soup processing 20min, rear right draining, and colloid mill is crushed to 120 μm of grain size, adjusts water
Point content is to 60%, the steam treatment 40min at 140 DEG C, and heated-air drying is to moisture 10% at 90 DEG C, and crushed 100 mesh
It sieves spare.
Place is not described in detail by the present invention, is the known technology of those skilled in the art.
It although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
Understanding without departing from the principles and spirit of the present invention can carry out these embodiments a variety of variations, modification, replace
And modification, the scope of the present invention is defined by the appended.
Claims (8)
1. a kind of convenience type potato zheganmian production method of high-resistance starch, it is characterised in that：Specifically comprise the following steps：
S1：300-500 parts of mashed potato, 100-150 parts of high-strength flour, 10-50 parts of wheaten starch, rye meal are taken according to weight part ratio
10-50 parts, 10-50 parts of oatmeal, 5-20 parts of gorgon euryale seed powder, 5-20 parts of water caltrop starch, 5-20 parts of olecranon bean powder, 5-20 parts of yam flour,
5-20 parts of taro meal, 5-20 parts of broad bean powder, 1-5 parts of edible salt, 0.5-3 parts of dietary alkali；
S2：By high-strength flour, wheaten starch, rye meal, oatmeal, gorgon euryale seed powder, water caltrop starch, taro meal, broad bean powder, olecranon bean powder,
It is put into de-airing mixer after yam flour, edible salt, dietary alkali mixing and carries out stirring at low speed, mixing speed 50-80r/min,
Stir 8-15min；Mixed material is transferred to dough mixing machine after the completion of stirring, and mashed potato and water progress knead dough, knead dough is added
Time 20-30min；
S3：The dough become reconciled in S2 is poured into noodle press, adjusts pressure roller linear velocity to 25-40/min, roll-in 5-10 times is adjusted
Gap to final sheet thickness is 0.5-3.0mm between pressure roller, and then dough sheet is cut into the strip of diameter 0.5-3.0mm, obtain horse
Potato zheganmian after molding is placed in 100-120 DEG C of steam and cures 3-8min by bell potato zheganmian；
S4：By potato zheganmian after curing in S3, low-temperature treatment 18-24h under the conditions of being placed in 0-6 DEG C, through 90-100 after
DEG C water scalding treatment 2-6min, is dried after draining away the water；
S5：It is dried using decompressed microwave drying and infrared drying combined drying method, is dried first by decompressed microwave, adjusted
Pressure 5-20kPa, microwave power 800-1200W, drying time 5-25min are saved, infrared drying technique, dry temperature are then carried out
Spend 60 DEG C, power 600-1200W, the source of infrared radiation and material distance 10-25cm, drying time 5-25min；It packs after the completion,
Up to potato zheganmian finished product.
2. a kind of convenience type potato zheganmian production method of high-resistance starch according to claim 1, feature exist
In：Water content is raw material gross weight 35-45% in final dough in the S1 steps.
3. a kind of convenience type potato zheganmian production method of high-resistance starch according to claim 1, feature exist
In：The face become reconciled is placed in 25-30 DEG C before the S3 steps, pressurizing and ageing 12-20min under the conditions of relative humidity 75-90%,
Pressure 0.1-0.5mPa.
4. a kind of convenience type potato zheganmian production method of high-resistance starch according to claim 1, feature exist
In：The mashed potato is after cleaned arrangement is peeled, to be cut into 0.5-1cm slab-likes, 110- using fresh potato as raw material
Boiling 10-15min under 140 DEG C of high temperature, after smash to pieces stirring to grain size be 40-80 μm, after it is cooled to room temperature, it is aqueous to adjust its
Amount is placed under 0-6 DEG C of low temperature to 35-65% and handles 20-40h, then extremely by 110-140 DEG C of steam treatment 5-10min postcooling
Room temperature is incorporated into 0-6 DEG C of low-temperature treatment 10-30h, is obtained after constantly reprocessing 3-6 times.
5. a kind of convenience type potato zheganmian production method of high-resistance starch according to claim 1, feature exist
In：The wheaten starch is using Commercial wheat starch as raw material, by 1：（8-20）Add distilled water suspended, after mixing well, 100 DEG C
Lower gelatinization 5-10min, after being cooled to room temperature, by enzyme-to-substrate ratio（0.5-2）：100 ratios are added by mesophilicα-diastase and general
The complex enzyme of Shandong orchid enzyme composition, under 200-600MPa hydrostatic pressings pressurize digest 15-40min, wherein Thermostable α-Amylase and
Pullulanase ratio is（0.5-2）：1, after the completion of enzymolysis, enzymolysis liquid enzyme deactivation 10-20min at 100-130 DEG C, then in
It centrifuges 15-40min under 3000-5000g, collects precipitation, place 10-20h at 0-6 DEG C, heated-air drying is to moisture at 40-70 DEG C
Content 5-10%, and crush sieve with 100 mesh sieve it is spare.
6. a kind of convenience type potato zheganmian production method of high-resistance starch according to claim 1, feature exist
In：For the rye meal to be sieved with 100 mesh sieve after rye seed ultramicro grinding, adjusting moisture is 10-30%；The oatmeal is
It is 10-30% that moisture is adjusted by raw material of oat grain, by the above-mentioned rye meal containing a certain amount of moisture and lotus root starch via 5-
15kGy radiation treatments, after handle 10-20min under 110-140 DEG C of steam, be cooled to room temperature and be placed at 0-6 DEG C and place
15-30h, finally by the rye meal obtained through above-mentioned processing, oatmeal at 40-70 DEG C heated-air drying to moisture 5-10%,
And crush sieve with 100 mesh sieve it is spare.
7. a kind of convenience type potato zheganmian production method of high-resistance starch according to claim 1, feature exist
In：The gorgon euryale seed powder, water caltrop starch, taro meal are respectively using commercially available gorgon euryale seed powder, water caltrop starch, taro meal as raw material, by solid-liquid ratio 1:（8-
20）Add water suspended, high temperature is gelatinized 3-8min postcoolings to room temperature, by enzyme-to-substrate ratio at 70-100 DEG C（0.5-5）：100 add
Enter the complex enzyme being made of alpha-amylase and Pullulanase, 30-60min, wherein alpha-amylase and Pu Lu are digested at 40-70 DEG C
Blue enzyme ratio is（0.5-2）：1, after the completion of enzymolysis, enzymolysis liquid high temperature enzyme deactivation 5-20min, 3000-5000g at 100-130 DEG C
Lower centrifugation 15-30min collects precipitation, places 10-20h at 0-6 DEG C, at 40-70 DEG C heated-air drying to moisture 5-10%,
And crush sieve with 100 mesh sieve it is spare.
8. a kind of convenience type potato zheganmian production method of high-resistance starch according to claim 1, feature exist
In：The broad bean powder, olecranon bean powder are respectively using broad bean, chick-pea as raw material, by solid-liquid ratio 1:（5-15）Add water at room temperature
6-12h is impregnated, decladding, which is placed in 90-110 DEG C of water-bath, floats soup processing 10-20min, rear right draining, and colloid mill is crushed to grain size
60-120 μm, adjusting moisture is to 30-60%, the steam treatment 20-40min at 110-140 DEG C, heated-air drying at 50-90 DEG C
To moisture 5-10%, and crush sieve with 100 mesh sieve it is spare.
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| CN109875004A (en) * | 2019-04-17 | 2019-06-14 | 天津科技大学 | A kind of method of low temperature preparation potato full-powder and its application of potato full-powder |
| CN111972607A (en) * | 2020-06-19 | 2020-11-24 | 经鸿纬预防医学科技(上海)有限公司 | Hot dry noodles with medicine and food homology and capability of improving immunity and data tracing method thereof |
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| CN109875004A (en) * | 2019-04-17 | 2019-06-14 | 天津科技大学 | A kind of method of low temperature preparation potato full-powder and its application of potato full-powder |
| CN111972607A (en) * | 2020-06-19 | 2020-11-24 | 经鸿纬预防医学科技(上海)有限公司 | Hot dry noodles with medicine and food homology and capability of improving immunity and data tracing method thereof |
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