CN108936582A - A method of reducing vermicelli or the intake of Aluminum in Vermicelli ion - Google Patents
A method of reducing vermicelli or the intake of Aluminum in Vermicelli ion Download PDFInfo
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- CN108936582A CN108936582A CN201810688540.1A CN201810688540A CN108936582A CN 108936582 A CN108936582 A CN 108936582A CN 201810688540 A CN201810688540 A CN 201810688540A CN 108936582 A CN108936582 A CN 108936582A
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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
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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
- A23L19/115—Konjak; Konntaku
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- Coloring Foods And Improving Nutritive Qualities (AREA)
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Abstract
The present invention relates to a kind of reduction vermicelli or the methods of Aluminum in Vermicelli ion intake, belong to starchy food product processing technique field.The present invention is leaked with traditional pendency method by hand based on vermicelli (silk) technique processed (specifically comprises the processes of: do Gorgon euryale paste → mix powder ball → powder leakage → boil powder → cooling → refrigeration → freezing → drying → packaging), in mixing powder ball process, 0.8 ‰~5 ‰ konjaku flour of adding raw materials starch gross dry weight, vermicelli (silk) through subsequent identical technique production, can effectively reduce Al in vermicelli (silk)3+Dissolution and mouse blood, heart, kidney, liver and brain in Al3+Content.Using item containing aluminium powder made from the method for the present invention (silk) product, Al3+Konjaku flour is mutually less added in the amount of dissolution and dissolution rate of stomach, substantially reduces 15~20mg/kg and 17~22% respectively, therefore, the method for the present invention is conducive to improve safety and the Development of Green Food of food, there is wide market application prospect.
Description
Technical field
The invention belongs to starchy food product processing technique fields, and in particular to a kind of reduction vermicelli or Aluminum in Vermicelli ion
(Al3+) intake method.
Background technique
Vermicelli (silk) are the agricultural product of China's traditional processing, are widely welcome in East Asia and country in Southeast Asia.It is
China working people continuously improved in practice, constantly summarizes and improve made of gradually development, with history in 1400.Tradition
Vermicelli (silk) process raw material as starch such as mung bean, silkworm peas, and people also use the starch such as corn, sweet potato, potato, cassava.Powder
The nutritional ingredient of item (item (silk)) is mainly the mines such as carbohydrate, dietary fiber, protein and calcium, magnesium, iron, potassium, phosphorus, sodium
Substance, vermicelli (silk) can absorb the taste of various delicious soup stocks, have good attached taste, along with vermicelli (silk) is soft and moist in itself
It is soft, tasty and refreshing pleasant, liked by many consumers.
Vermicelli (silk) kind is numerous, because the preparation method of various regions is variant and there are multiple titles, have vermicelli, bean jelly and Green bean noodle
Deng.Thick, thin, round, flat and sheet vermicelli (silk) can be divided into according to the difference of shape, beans, potato can be divided into according to the difference of materials
Class, cereals vermicelli (silk).Two kinds of dry and wet can be divided by the processing technology of vermicelli (silk).Dry powder item (silk) moisture content is small
(15%~25%) can be stored for a long time, and suitable for four seasons edible after water is sent out, multi-purpose to make cold and dressed with sauce or soup, wet vermicelli (silk) is processed
Do not dried in journey, moisture content is higher (45%~55%), delicate mouthfeel, it is smooth, do not paste soup, but its is perishable, the shelf-life compared with
It is short, it is more rare in the market.Vermicelli (silk) play an important role to the increment conversion of grain, potato, promote rural economic development
And increasing peasant income.Vermicelli (silk) as Hebei Qinhuangdao produces account for 50% or more of national market sales quota, and annual output is close
1000000 tons, the gross output value is up to 5,000,000,000 yuan.
The process of vermicelli (silk) is mainly to be realized by starch gelatinization and retrogradation.It is sent out after starch suspension heating
Raw gelatinization, destroys the Hyarogen-bonding between starch molecule, and close orderly starch molecule is allowed to become mixed and disorderly unordered state, shape
At the translucent gels with certain elasticity and intensity.The gelatinization of starch is influenced by several factors, internal factor such as branch
The molecular structure of starch, the ratio of amylose and amylopectin and crystallinity etc. can influence the temperature of starch gelatinization, and
And affect to gelatinization enthalpy, extraneous factor may also have an impact the gelatinization of starch, such as practical in production
Middle addition varieties of food items additive reduces water activity, makes to paste if carbohydrate and salt can destroy the hydration shell on amylum body surface
Change temperature to increase, addition hydrophilic high molecular polymer can also increase the gelatinization point of starch.When cooling, starch molecule is twined mutually
Around gel network is formed, starch molecular chain is polymerize by hydrogen bond crosslinks, and recombination forms more Methodistic structure, makes starch gel
Hardness increases, and ultimately forms crystalline state.
The production of China's tradition vermicelli (silk) mainly uses pendency method leakage system (account for vermicelli yield 85%) by hand, work
Skill process are as follows: do Gorgon euryale and paste → mix powder ball → powder leakage → and boil powder → cooling → refrigeration → freezing → drying → packaging.Using this
Conventional method possesses the advantage more incomparable than machine powder, if equipment investment is few, simple process, can produce throughout the year, output
Vermicelli (silk) natural in color is translucent, boils do not paste long, and cunning is tough palatable, and storage tolerance is not easily broken, and is well received by consumers.And machine
Powder processed then uses extrusion-processing technology, and extrusion technique is that one kind by external mechanical power forces material under different conditions, pre-
Under fixed charging rate, Flow of Goods and Materials simultaneously passes through certain fenestra, obtains the product of different shape and property.The original of extrusion technique
Reason is the material mixing with certain moisture content and content of starch, by the impetus of screw rod in the sleeve of extruder
With the reversed retardation and material of unloading mold (or throttling set in sleeve) and screw rod, material and material, material with
The heat effect of the frictional heat of sleeve inner makes its internal operating temperature be higher than starch gelatinization temperature, is gelatinized starch, passes through
Discharge film head cools in time after squeezing out, and just obtains vermicelli (silk).Vermicelli (silk) extrusion-processing technology process is general are as follows: raw material
Starch mixes with auxiliary material → and extrusion molding → cooling → cutting → aging → washes powder → drying → packaging → finished product.No matter using what
The vermicelli (silk) of kind technique production, the vermicelli (silk) only made with starch, easily paste soup, strip-breaking rate is high, is producing in practice
Various foodstuff glues or other food additives are added usually to improve the quality of vermicelli (silk).
In traditional glass noodle processing, either manual powder leakage or machine pusher powder, in order to improve the toughness of bean vermicelli with
Boiling fastness is reduced and is lost caused by broken strip, is usually added a certain amount of alum (ammonia-alum and potassium alum), and aluminium member is contained in alum
Element (Al3+), aluminium has carried out the toxicity toxicity research of animal twenties years, research shows that the accumulation of aluminium will cause multiple organ
Damage, aluminium toxicity report sees neurotoxicity and genotoxicity earliest, to human body generation toxic effect it is slow, caused by
Consequence is serious, irreversible.Al3+Excess free enthalpy will lead to the generations of many diseases, such as osteoporosis, dialysis property brain
Disease, Parkinson's disease, Alzheimer's disease etc..Rengel is reported to plant, and the toxicity of the aluminium of animals and humans is summarized, disclosed
Effect of the aluminium to all living organisms: increase active o content, lead to oxidative stress and cell death.
2006, (World Health Organization of Food and Agricultural Organization of the United Nations combination food additive was special by AO/WHO/JECFA
The committee of family) tentative tolerable weekly intake (provisional tolerable the weekly intake, PTWI) of aluminium
It is set to 1mg/kgBW.In addition to drug induccd aluminium, the main source of aluminium is food and the aluminium of aluminum saucepan dissolution in human body, wherein
Food additives containing aluminium are one of the main sources of aluminium in human body, and the food additives containing aluminium that China produces and uses are mainly potassium
Alum (12 hydrazine aluminum sulfate potassium) and ammonia-alum (Monoaluminum monoammonium disulfate Dodecahydrate).
Perfect with food standard, chemical addition agent is increasingly restricted, and to reach A grades or more green food, just
The chemical addition agents such as alum must not be used.In order to improve the processing quality and edible quality of vermicelli (silk) product, stablize China's potato
The development of the agricultural industries such as class, 2015, the residue limits of aluminium in vermicelli (silk) were strictly set as by national health State Family Planning Commission
The additive amount of alum may be up to about 0.3% in 200mg/kg (dry-eye disease, in terms of Al), i.e. common bean vermicelli production, this just brings
Edible vermicelli (silk) will increase Al3+The risk of intake.Under the premise of not influencing vermicelli (silk) processing quality and edible quality, drop
Low Al3+Intake and reduce thus bring security risk, it is particularly important.
Summary of the invention
In order to solve the above-mentioned technical problem, the purpose of the present invention is to provide a kind of reduction vermicelli or Aluminum in Vermicelli ions
(Al3+) intake method.The present invention leaked by hand with traditional pendency method vermicelli (silk) technique processed (specifically comprises the processes of: do Gorgon euryale paste → mixed
Close powder ball → powder leakage → and boil powder → cooling → refrigeration → freezing → drying → packaging) based on, in mixing powder ball process, addition
A certain amount of konjaku flour, the vermicelli (silk) through subsequent identical technique production, can effectively reduce Al in vermicelli (silk)3+Dissolution and
Al in mouse blood, heart, kidney, liver and brain3+Content.
Above-mentioned purpose of the present invention is achieved by the following technical solution:
A kind of reduction vermicelli or Aluminum in Vermicelli ion (Al3+) intake method, described method includes following steps:
Raw starch, alum, konjaku flour are added sequentially in blender in proportion, obtain mixed powder after mixing
Then end takes a small amount of mixed-powder to be added in tap water, stirring forms unit for uniform suspension, then the suspension is heated
Gorgon euryale paste is done in gelatinization, then remaining mixed-powder and appropriate tap water is added into Gorgon euryale paste, powder leakage after mixing uniformly, in boiling water
Heat aging sizing in pot, when vermicelli (silk) float on the water surface, be introduced into tap water it is cooling, taking-up drain after in
4 DEG C of placement 4h, then freezed for 24 hours under the conditions of being put in -6 DEG C, thaw 2h at room temperature after freezing, finally does under the conditions of 45 DEG C
Dry 10h obtains drying vermicelli (silk) product.
Further, the additional amount of alum described in above-mentioned technical proposal be raw starch gross dry weight 0.878 ‰~
2.633‰。
Further, the additional amount of konjaku flour described in above-mentioned technical proposal be raw starch gross dry weight 0.8 ‰~
5‰。
Preferably, the quality of konjaku flour described in above-mentioned technical proposal need to meet NY/T 494-2010 standard requirements, described
Glucomannan content is not less than 80% in konjaku flour.
Further, the proportion of mixed-powder and tap water is preferably 1kg in suspension described in above-mentioned technical proposal:
2L。
Further, the quality of mixed-powder is preferably mixed-powder gross mass in suspension described in above-mentioned technical proposal
5%.
Further, the proportion of the additional amount of mixed-powder and tap water is preferably in the paste of Gorgon euryale described in above-mentioned technical proposal
19kg:6L.
Compared with prior art, the invention has the following beneficial effects:
(1) contain Al using the method for the present invention is obtained3+Vermicelli (silk) product, Al3+In the amount of dissolution and dissolution rate of stomach
Konjaku flour is mutually less added, substantially reduces 15~20mg/kg and 17~22% respectively.Some researches show that have in acidic environment
Conducive to Al3+It absorbs, therefore Al3+Stomach and close to duodenal site acidic environment absorb it is more.
(2) the method for the present invention is simple, easy to operate, it is only necessary to leak the mixing powder ball work of vermicelli (silk) processed by hand in traditional pendency method
In sequence, suitable konjaku flour, and the vermicelli (silk) through subsequent identical technique production are added, can be effectively reduced in vermicelli (silk)
Al3+Dissolution and mouse blood, heart, kidney, liver and brain in Al3+Content, and vermicelli (silk) processing quality is not influenced
And edible quality；
(3) since the method for the present invention can significantly reduce Al in vermicelli (silk)3+Residual quantity, reduce chemical addition agent Al3+It is right
The harm of human body is conducive to the safety and the Development of Green Food that improve food, therefore the method for the present invention has wide market to answer
Use prospect.
Specific embodiment
It elaborates below to case study on implementation of the invention.The implementation case under the premise of technical solution of the present invention into
Row is implemented, and the detailed implementation method and specific operation process are given, but protection scope of the present invention is not limited to following realities
Apply case.
The information for including according to the application, to those skilled in the art can be easily to essence of the invention
Really description carries out various changes, without departing from spirit and scope of the appended claims.It should be understood that the scope of the present invention is not
Process, property defined by being confined to or component, because these embodiments and other descriptions are just for the sake of schematic
Illustrate certain aspects of the present disclosure.In fact, this field or those skilled in the relevant art obviously can be to embodiment party of the present invention
The various changes that formula is made all cover within the scope of the appended claims.
It is not intended to limit the scope of the invention for a better understanding of the present invention, expression dosage used in this application,
All numbers of percentage and other numerical value, are understood to be modified with word " about " in all cases.Therefore,
Unless stated otherwise, otherwise digital parameters listed in specification and appended book are all approximations, may
It can be changed according to the difference for the desirable properties for attempting to obtain.Each digital parameters at least should be considered as according to being reported
Effective digital and obtained by the conventional method of rounding up.
Method in following embodiments is to leak vermicelli (silk) technique processed by hand with traditional pendency method (to do Gorgon euryale paste → mixed powder
Group → powder leakage → boil powder → cooling → refrigeration → freezing → drying → packaging.) based on, only in mixing powder ball process, addition one
Quantitative konjaku flour, and the vermicelli (silk) made through subsequent process.
Embodiment 1
A kind of reduction vermicelli or Aluminum in Vermicelli ion (Al of the present embodiment3+) intake method, the method includes as follows
Step:
100kg raw starch (dry weight) and the alum of 0.878 ‰ (mass fractions for accounting for dried starch) is taken (to account for dry with 0.8 ‰
The mass fraction of starch) konjaku flour (meet NY/T 494-2010 standard requirements, Glucomannan content is not less than 80%) in stirring
Mix in machine be uniformly mixed, take wherein 5kg mixed powder be added 10L tap water be mixed into uniform suspension, Heat Gelatinization does Gorgon euryale, then
It is added in remaining 95kg mixed powder and 30L water, powder leakage after mixing uniformly, the heat aging sizing in boiling water pot, to vermicelli
When (silk) floats on the water surface, be introduced into tap water it is cooling, taking-up drain after in 4 DEG C of placement 4h, then be put in -6 DEG C it is cold
Freeze for 24 hours, thaw 2h at room temperature after freezing, and finally the dry 10h at a temperature of 45 DEG C, obtains drying vermicelli (silk) production
Product.
Using made from this method contain Al3+Vermicelli (silk) product, Al3+It is compared not in the amount of dissolution and dissolution rate of stomach
There is addition konjaku flour, substantially reduces 15mg/kg and 17% respectively.
Embodiment 2
A kind of reduction vermicelli or Aluminum in Vermicelli ion (Al of the present embodiment3+) intake method, the method includes as follows
Step:
100kg raw starch (dry weight) and 2.633 ‰ (mass fraction for accounting for dried starch) alum and 5 ‰ is taken (to account for dried starch
Mass fraction) konjaku flour (meet NY/T 494-2010 standard requirements, Glucomannan content is not less than 80%) in blender
In be uniformly mixed, take wherein 5kg mixed powder be added 10L tap water be mixed into uniform suspension, Heat Gelatinization does Gorgon euryale, adds
In remaining 95kg mixed powder and 30L water, powder leakage after mixing uniformly, the heat aging sizing in boiling water pot is floated to vermicelli (silk)
When climbing up on top of the water upper, it is introduced into cooling in tap water, is taken out after draining in 4 DEG C of placement 4h, then is put in -6 DEG C of freezings for 24 hours,
Thaw 2h at room temperature after freezing, and finally the dry 10h at a temperature of 40 DEG C, obtains drying vermicelli (silk) product.
Using made from this method contain Al3+Vermicelli (silk) product, Al3+It is compared not in the amount of dissolution and dissolution rate of stomach
There is addition konjaku flour, substantially reduces 20mg/kg and 22% respectively.
Embodiment 3
A kind of reduction vermicelli or Aluminum in Vermicelli ion (Al of the present embodiment3+) intake method, the method includes as follows
Step:
100kg raw starch (dry weight) and 1.756 ‰ (mass fraction for accounting for dried starch) alum and 3 ‰ is taken (to account for dried starch
Mass fraction) konjaku flour 80%) and blender (meet NY/T 494-2010 standard requirements, Glucomannan content is not less than
In be uniformly mixed, take wherein 5kg mixed powder be added 10L tap water be mixed into uniform suspension, Heat Gelatinization does Gorgon euryale, adds
In remaining 95kg mixed powder and 30L water, powder leakage after mixing uniformly, the heat aging sizing in boiling water pot is floated to vermicelli (silk)
When climbing up on top of the water upper, it is introduced into cooling in tap water, is taken out after draining in 4 DEG C of placement 4h, then is put in -6 DEG C of freezings for 24 hours,
Thaw 2h at room temperature after freezing, finally in 40 DEG C of oven drying 10h, obtains drying vermicelli (silk) product.
Using made from this method contain Al3+Vermicelli (silk) product, Al3+It is compared not in the amount of dissolution and dissolution rate of stomach
There is addition konjaku flour, substantially reduces 17mg/kg and 20% respectively.
Claims (7)
1. a kind of method for reducing vermicelli or the intake of Aluminum in Vermicelli ion, it is characterised in that: described method includes following steps:
Raw starch, alum, konjaku flour are added sequentially in blender in proportion, obtain mixed-powder after mixing, so
After take a small amount of mixed-powder to be added in tap water, stirring forms unit for uniform suspension, then by the suspension Heat Gelatinization
Gorgon euryale paste is done, then remaining mixed-powder and appropriate tap water is added into Gorgon euryale paste, powder leakage after mixing uniformly, in boiling water pot
Heat aging sizing is introduced into cooling in tap water, takes out after draining in 4 when vermicelli or bean vermicelli float on the water surface
DEG C 4h is placed, then is freezed for 24 hours under the conditions of being put in -6 DEG C, thaw 2h at room temperature after freezing, finally does under the conditions of 45 DEG C
Dry 10h obtains drying vermicelli or bean vermicelli product.
2. the method according to claim 1 for reducing vermicelli or the intake of Aluminum in Vermicelli ion, it is characterised in that: the alum
Additional amount be raw starch gross dry weight 0.878 ‰~2.633 ‰.
3. the method according to claim 1 for reducing vermicelli or the intake of Aluminum in Vermicelli ion, it is characterised in that: the konjaku
The additional amount of powder is 0.8 ‰~the 5 ‰ of raw starch gross dry weight.
4. the method according to claim 1 for reducing vermicelli or the intake of Aluminum in Vermicelli ion, it is characterised in that: the konjaku
Glucomannan content is not less than 80% in powder.
5. the method according to claim 1 for reducing vermicelli or the intake of Aluminum in Vermicelli ion, it is characterised in that: described suspended
The proportion of mixed-powder and tap water is 1kg:2L in liquid.
6. the method according to claim 1 for reducing vermicelli or the intake of Aluminum in Vermicelli ion, it is characterised in that: described suspended
The quality of mixed-powder is the 5% of mixed-powder gross mass in liquid.
7. the method according to claim 1 for reducing vermicelli or the intake of Aluminum in Vermicelli ion, it is characterised in that: the Gorgon euryale paste
The proportion of the additional amount of middle mixed-powder and tap water is 19kg:6L.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810688540.1A CN108936582A (en) | 2018-06-28 | 2018-06-28 | A method of reducing vermicelli or the intake of Aluminum in Vermicelli ion |
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| CN201810688540.1A CN108936582A (en) | 2018-06-28 | 2018-06-28 | A method of reducing vermicelli or the intake of Aluminum in Vermicelli ion |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112175202A (en) * | 2020-10-17 | 2021-01-05 | 新乡市嘉数科技有限公司 | Preparation method of starch suspension |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1341382A (en) * | 2001-09-29 | 2002-03-27 | 天津市金利保健食品有限公司 | Boil-proof health-care konjak starch vermicelli |
| CN108056459A (en) * | 2017-12-22 | 2018-05-22 | 张家界丝丝湘食品有限公司 | A kind of production method of konjaku sweet potato noodles |
-
2018
- 2018-06-28 CN CN201810688540.1A patent/CN108936582A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1341382A (en) * | 2001-09-29 | 2002-03-27 | 天津市金利保健食品有限公司 | Boil-proof health-care konjak starch vermicelli |
| CN108056459A (en) * | 2017-12-22 | 2018-05-22 | 张家界丝丝湘食品有限公司 | A kind of production method of konjaku sweet potato noodles |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112175202A (en) * | 2020-10-17 | 2021-01-05 | 新乡市嘉数科技有限公司 | Preparation method of starch suspension |
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