CN109588632B - Preparation method of polygonatum sibiricum resistant starch fine dried noodles - Google Patents
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
- A23L33/11—Plant sterols or derivatives thereof, e.g. phytosterols
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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
Abstract
The invention discloses a preparation method of polygonatum sibiricum resistant starch fine dried noodles, which takes polygonatum sibiricum as a raw material to prepare polygonatum sibiricum resistant starch, and high-quality fine dried noodles with specific active ingredients of polygonatum sibiricum are prepared by using polygonatum sibiricum resistant starch, polygonatum sibiricum extract which is a byproduct of polygonatum sibiricum starch processing and wheat flour together. The invention fully utilizes the rhizoma polygonati raw material, embodies the health care function of the raw material, has good quality, low broken rate, sufficient elasticity, small cooking loss and excellent palatability of the processed fine dried noodles, and effectively solves the problem of reducing the quality of the original wheat flour fine dried noodles after a large amount of resistant starch is added.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a preparation method of fine dried noodles containing a large amount of polygonatum resistant starch.
Background
The dried noodles are the traditional staple food in China and are particularly well received by northern people, but the dietary structure mainly containing carbohydrate is easy to cause the rise of blood sugar after meal. The number of diabetics and high-risk groups in China is huge, the number of diabetics exceeds 1 hundred million, and the number of deaths caused by the diabetics and complications in China exceeds 300 million every year. In addition to drug control, diabetics need strict diet control at all times. The wheat flour noodle is guided by the theory of nutrition, medicinal diet and the like, and the modern processing technology is adopted to mix auxiliary materials with health care function with wheat flour, so that the high-quality, nutritious and special-crowd-oriented characteristic noodle is developed, the profits of traditional noodle enterprises can be improved, and the requirements of consumer groups can be met.
Rhizoma Polygonati (Rhizoma Polygonatum) is the rhizome of Polygonatum sibiricum of Polygonatum of Liliaceae, and is a traditional medicinal and edible plant material, and is also a plant resource special in Wuling mountain area. As the dual-purpose rhizoma Polygonati, there has been a medical history for more than 2000 years, and the records of rhizoma Polygonati are recorded in Taiping Shenghui Fang and Shengji general records. Rhizoma polygonati has a definite blood sugar reducing effect, and traditional Chinese medicine compound preparations which are prepared by taking rhizoma polygonati as a main raw material and are used for reducing blood sugar, such as thirst quenching and blood sugar reducing tablets, rhizoma polygonati injection and ginseng and coptis granules, are widely applied to the clinical traditional Chinese medicine. Rhizoma Polygonati contains nicotinic acid, steroid saponin, polysaccharides, anthraquinone, lignan, and alkaloid, and has dry rhizome starch content of 55-70%.
Resistant starch is defined by FAO of the food and agriculture group of the United nations in 1992 as "starch and starch degradation products which cannot be digested in the healthy human small intestine but can be fermented or partially fermented in the large intestine", belonging to high-grade dietary fiber. The resistant starch is a novel food additive, and has effects of reducing blood sugar, improving intestinal environment, and preventing cancer. In recent years, researchers have conducted a great deal of research on resistant starch, and both Wangbo and Royal bud and the like have studied that human bodies are slower in digestion and absorption of high-resistant starch, can effectively reduce postprandial blood glucose values, obviously reduce blood glucose fluctuation coefficients, and solve the problems of insufficient insulin secretion and insulin resistance.
Rhizoma polygonati is a plant raw material used as both medicine and food in China, and starch contained in the rhizoma polygonati is further processed into rhizoma polygonati resistant starch, so that the rhizoma polygonati is used as high-grade dietary fiber to be added into the fine dried noodles, and the rhizoma polygonati raw material is fully utilized, and the health care function of the raw material is embodied. However, from the viewpoint of processing technology, the addition of a large amount of resistant starch inevitably reduces the quality of the original wheat flour noodles, such as easy noodle breakage, insufficient elasticity, and large loss during cooking.
Disclosure of Invention
In view of the defects of the prior art, the invention aims to provide a preparation method of high-quality fine dried noodles which take rhizoma polygonati as a raw material and are rich in rhizoma polygonati resistant starch by improving raw materials, auxiliary materials and processes.
In order to achieve the purpose of the invention, the inventor unexpectedly finds that a byproduct rhizoma polygonati extract obtained by processing rhizoma polygonati starch has the function of a natural colloid after being concentrated and has a very obvious improvement effect on the quality of dried noodles by combining the research and development experiences of agricultural and sideline products for many years, so that the invention takes rhizoma polygonati as a raw material to prepare rhizoma polygonati resistant starch, and the rhizoma polygonati resistant starch, the byproduct rhizoma polygonati extract obtained by processing rhizoma polygonati starch and wheat flour are jointly processed into high-quality dried noodles with specific active ingredients of rhizoma polygonati.
Specifically, the object of the present invention is achieved by: a preparation method of polygonatum sibiricum resistant starch fine dried noodles comprises the following steps:
1) cleaning fresh rhizoma Polygonati, peeling, slicing, soaking in salt solution 2-4 times of rhizoma Polygonati slice for 0.5-2 hr, wherein the salt solution is 0.5-1.5 wt%;
2) pulping the rhizoma Polygonati slice and salt solution together, crushing the slurry with colloid mill for 3-5min, and maintaining the crushed slurry at normal temperature for 40-120 min;
3) sieving the slurry with 80 mesh sieve and 200 mesh sieve, centrifuging the undersize product at 3000-4000 r/min for 15-30min, and collecting the supernatant as solution A; centrifuging to obtain solid substance, i.e. rhizoma Polygonati wet starch;
4) adding distilled water into the obtained rhizoma polygonati wet starch to prepare starch milk;
5) preparing rhizoma Polygonati resistant starch from the starch milk by autoclaving;
6) decompressing and concentrating the solution A obtained in the step 3) until the content of soluble solids is 7% -9% to obtain a solution B;
7) uniformly mixing the polygonatum resistant starch obtained in the step 5) with wheat flour in a ratio of 1:3-1:4, slowly adding the solution B obtained in the step 6) into the mixture in an amount which is 28-32% of the total amount of the polygonatum resistant starch and the wheat flour, kneading, rolling, slitting and drying to obtain the polygonatum resistant starch fine dried noodles.
Further preferably, the preparation method of the polygonatum sibiricum resistant starch fine dried noodles is as described above, wherein the soaking time in the step 1) is 0.8-1 h.
Further preferably, in the preparation method of polygonatum resistant starch fine dried noodles, the mass percentage of the salt solution in the step 1) is 0.5-1.0%.
Further preferably, in the preparation method of polygonatum resistant starch fine dried noodles, the crushed pulp in the step 2) is kept for 50-80min at normal temperature.
Further preferably, in the preparation method of polygonatum sibiricum resistant starch fine dried noodles, the mass usage ratio of the polygonatum sibiricum wet starch to the distilled water in the step 4) is 1 (0.8-1.5).
Further preferably, the preparation method of the polygonatum sibiricum resistant starch fine dried noodles comprises the following specific operation steps in the step 5): and (3) performing heat treatment on the starch milk under the conditions of pressure of 0.11-0.13Mpa and temperature of 120-122 ℃ for 20-40min, naturally cooling, standing at 2-5 ℃ for 12-15h, drying until the water content is less than 13%, crushing, and sieving to obtain the polygonatum sibiricum resistant starch.
Further preferably, the preparation method of polygonatum sibiricum resistant starch fine dried noodles as described above, wherein the conditions of the medium pressure heat treatment in step 5) are that the pressure is 0.12Mpa and the temperature is 121 ℃.
Further preferably, the method for preparing polygonatum sibiricum resistant starch fine dried noodles as described above, wherein the moisture content of the polygonatum sibiricum resistant starch in step 5) is 12%.
Further preferably, the preparation method of polygonatum sibiricum resistant starch fine dried noodles as described above, wherein the solution a in step 6) is concentrated under reduced pressure until the soluble solid content is 8%.
Further preferably, in the preparation method of polygonatum sibiricum resistant starch fine dried noodles, the mixing ratio of the medium-polygonatum sibiricum resistant starch to the wheat flour in the step 7) is 1:3, and the amount of the added solution B is 30% of the total amount of the polygonatum sibiricum resistant starch and the wheat flour.
Compared with the prior art, the polygonatum resistant starch fine dried noodles and the preparation method thereof provided by the invention have the following advantages and remarkable progresses:
(1) from the perspective of raw materials and auxiliary materials, the sealwort is a plant raw material used as both medicine and food in China, an intermediate product sealwort resistant starch used for further processing belongs to high-grade dietary fiber, and a sealwort extracting solution (also a sealwort starch processing byproduct) contains active ingredients such as nicotinic acid, steroid saponin, sealwort polysaccharide and the like, so that the raw materials are fully utilized, and the health-care function of the raw materials is reflected.
(2) From the processing technology, the quality of the original wheat flour fine dried noodles can be reduced due to the addition of a large amount of resistant starch, and the inventor finds that a byproduct of the processing of the polygonatum starch, namely polygonatum extract, has the effect of a natural colloid after being concentrated, so that the quality of the fine dried noodles is remarkably improved, and the processed fine dried noodles have the advantages of good quality, low noodle breakage rate, sufficient elasticity, small cooking loss and high palatability.
Detailed Description
The invention is further illustrated by the following examples. It should be understood that the preparation method of the embodiment of the present invention is only for illustrating the present invention and not for limiting the present invention, and the simple modification of the preparation method of the present invention based on the concept of the present invention is within the scope of the claimed invention.
Example 1:
1) thoroughly cleaning fresh rhizoma Polygonati, peeling, slicing, taking 1kg rhizoma Polygonati slice, and placing in 1% salt solution 2 times of rhizoma Polygonati slice for 1 h;
2) pulping the rhizoma Polygonati tablet and salt solution, crushing the pulp in colloid mill for 4min, and maintaining the crushed pulp for 60 min;
3) sieving with 80 mesh sieve and 200 mesh sieve respectively, centrifuging the undersize product at 3000r/min for 15min, and collecting the supernatant as solution A; centrifuging to obtain solid substance, i.e. rhizoma Polygonati wet starch;
4) adding equal mass of distilled water into the wet starch to prepare starch milk;
5) treating the starch milk in an autoclave at 121 ℃ for 30min, taking out, naturally cooling, standing at 4 ℃ for 14h, drying at 80 ℃ until the water content is 12%, crushing, and sieving with a 100-mesh sieve to obtain rhizoma Polygonati resistant starch;
6) concentrating the solution A under reduced pressure to obtain solution B with soluble solid content of 8%;
7) uniformly mixing the polygonatum resistant starch obtained in the step 5) with wheat flour in a ratio of 1:3, slowly adding the solution B obtained in the step 6), wherein the adding amount is 30% of the total amount of the polygonatum resistant starch and the wheat flour, kneading, rolling, cutting into strips, and drying to obtain polygonatum resistant starch fine dried noodles.
Example 2:
1) thoroughly cleaning fresh rhizoma Polygonati, peeling, slicing, taking 1kg rhizoma Polygonati slice, and placing in 1% salt solution 2 times of rhizoma Polygonati slice for 1 h;
2) pulping the rhizoma Polygonati tablet and salt solution, crushing the pulp in colloid mill for 5min, and maintaining the crushed pulp for 60 min;
3) sieving with 80 mesh sieve and 200 mesh sieve respectively, centrifuging the sieved substances at 4000r/min for 30min, and collecting the supernatant as solution A for later use; centrifuging to obtain solid substance, i.e. rhizoma Polygonati wet starch;
4) adding equal mass of distilled water into the wet starch to prepare starch milk;
5) treating the starch milk in an autoclave at 121 ℃ for 30min, taking out, naturally cooling, standing at 4 ℃ for 15h, drying at 80 ℃ until the water content is 12%, crushing, and sieving with a 100-mesh sieve to obtain rhizoma Polygonati resistant starch;
6) concentrating the solution A under reduced pressure to obtain solution B with soluble solid content of 8%;
7) uniformly mixing the polygonatum resistant starch obtained in the step 5) with wheat flour in a ratio of 1:4, slowly adding the solution B obtained in the step 6), wherein the adding amount is 32 percent of the total amount of the polygonatum resistant starch and the wheat flour, kneading, rolling, cutting into strips, and drying to prepare the polygonatum resistant starch fine dried noodles.
Example 3:
1) thoroughly cleaning fresh rhizoma Polygonati, peeling, slicing, taking 1kg rhizoma Polygonati slice, and placing in 1% salt solution 2 times of rhizoma Polygonati slice for 1 h;
2) pulping the rhizoma Polygonati tablet and salt solution, crushing the pulp in colloid mill for 3min, and maintaining the crushed pulp for 60 min;
3) sieving with 80 mesh sieve and 200 mesh sieve respectively, centrifuging the undersize product at 3000r/min for 20min, and collecting the supernatant as solution A; centrifuging to obtain solid substance, i.e. rhizoma Polygonati wet starch;
4) adding equal mass of distilled water into the wet starch to prepare starch milk;
5) treating the starch milk in an autoclave at 121 ℃ for 30min, taking out, naturally cooling, standing at 4 ℃ for 12h, drying at 80 ℃ until the water content is 12%, crushing, and sieving with a 100-mesh sieve to obtain rhizoma Polygonati resistant starch;
6) concentrating the solution A under reduced pressure to obtain solution B with soluble solid content of 8%;
7) uniformly mixing the polygonatum resistant starch obtained in the step 5) with wheat flour in a ratio of 1:3, slowly adding the solution B obtained in the step 6), wherein the adding amount is 28 percent of the total amount of the polygonatum resistant starch and the wheat flour, kneading, rolling, cutting into strips, and drying to prepare the polygonatum resistant starch fine dried noodles.
Example 4:
1) thoroughly cleaning fresh rhizoma Polygonati, peeling, slicing, taking 1kg rhizoma Polygonati slice, and placing in 1% salt solution 2 times of rhizoma Polygonati slice for 1 h;
2) pulping the rhizoma Polygonati tablet and salt solution, crushing the pulp in colloid mill for 5min, and maintaining the crushed pulp for 60 min;
3) sieving with 80 mesh sieve and 200 mesh sieve respectively, centrifuging screen underflow at 3500r/min for 25min, and collecting supernatant as solution A; centrifuging to obtain solid substance, i.e. rhizoma Polygonati wet starch;
4) adding equal mass of distilled water into the wet starch to prepare starch milk;
5) treating the starch milk in an autoclave at 121 ℃ for 30min, taking out, naturally cooling, standing at 4 ℃ for 13h, drying at 80 ℃ until the water content is 12%, crushing, and sieving with a 100-mesh sieve to obtain rhizoma Polygonati resistant starch;
6) concentrating the solution A under reduced pressure to obtain solution B with soluble solid content of 8%;
7) uniformly mixing the polygonatum resistant starch obtained in the step 5) with wheat flour in a ratio of 1:4, slowly adding the solution B obtained in the step 6), wherein the adding amount is 29 percent of the total amount of the polygonatum resistant starch and the wheat flour, kneading, rolling, cutting into strips, and drying to prepare the polygonatum resistant starch fine dried noodles.
Example 5:
1) thoroughly cleaning fresh rhizoma Polygonati, peeling, slicing, taking 1kg rhizoma Polygonati slice, and placing in 1% salt solution 2 times of rhizoma Polygonati slice for 1 h;
2) pulping the rhizoma Polygonati tablet and salt solution, crushing the pulp in colloid mill for 4min, and maintaining the crushed pulp for 60 min;
3) sieving with 80 mesh sieve and 200 mesh sieve respectively, centrifuging the undersize product at 3000r/min for 28min, and collecting the supernatant as solution A; centrifuging to obtain solid substance, i.e. rhizoma Polygonati wet starch;
4) adding equal mass of distilled water into the wet starch to prepare starch milk;
5) treating the starch milk in an autoclave at 121 ℃ for 30min, taking out, naturally cooling, standing at 4 ℃ for 12h, drying at 80 ℃ until the water content is 12%, crushing, and sieving with a 100-mesh sieve to obtain rhizoma Polygonati resistant starch;
6) concentrating the solution A under reduced pressure to obtain solution B with soluble solid content of 8%;
7) uniformly mixing the polygonatum resistant starch obtained in the step 5) with wheat flour in a ratio of 1:4, slowly adding the solution B obtained in the step 6), kneading the mixture, rolling, slitting and drying to obtain polygonatum resistant starch fine dried noodles, wherein the addition amount of the solution B is 31 percent of the total amount of the polygonatum resistant starch and the wheat flour.
Example 6:
1) thoroughly cleaning fresh rhizoma Polygonati, peeling, slicing, taking 1kg rhizoma Polygonati slice, and placing in 1% salt solution 2 times of rhizoma Polygonati slice for 1 h;
2) pulping the rhizoma Polygonati tablet and salt solution, crushing the pulp in colloid mill for 3min, and maintaining the crushed pulp for 60 min;
3) sieving with 80 mesh sieve and 200 mesh sieve respectively, centrifuging the undersize product at 3800r/min for 18min, and collecting the supernatant as solution A; centrifuging to obtain solid substance, i.e. rhizoma Polygonati wet starch;
4) adding equal mass of distilled water into the wet starch to prepare starch milk;
5) treating the starch milk in an autoclave at 121 ℃ for 30min, taking out, naturally cooling, standing at 4 ℃ for 15h, drying at 80 ℃ until the water content is 12%, crushing, and sieving with a 100-mesh sieve to obtain rhizoma Polygonati resistant starch;
6) concentrating the solution A under reduced pressure to obtain solution B with soluble solid content of 8%;
7) uniformly mixing the polygonatum resistant starch obtained in the step 5) with wheat flour in a ratio of 1:4, slowly adding the solution B obtained in the step 6), wherein the adding amount is 30% of the total amount of the polygonatum resistant starch and the wheat flour, kneading, rolling, cutting into strips, and drying to obtain polygonatum resistant starch fine dried noodles.
Example 7:
to illustrate the application effect of the polygonatum extract (which is also a byproduct of polygonatum starch processing) in the processing of polygonatum resistant starch dried noodles, the inventors conducted comparative studies on the dried noodles prepared in example 1 and dried noodles without addition of polygonatum extract (the extract is replaced by water of the same volume), and the quality analysis method and the results of the prepared dried noodles are as follows:
the cooking method comprises the following steps: cooking the prepared noodles until the white raw flour of the noodle core is just disappeared, immediately taking out the noodles, showering the noodles for about 10s by flowing tap water, placing the noodles in a bowl, immediately performing sensory evaluation and instrumental determination, and repeatedly determining each index for 8 times.
Sensory evaluation: and performing sensory evaluation on the boiled noodles, wherein the sensory evaluation comprises color, palatability, taste, noodle soup concentration and comprehensive evaluation. The sensory evaluation adopts a 5-degree analysis method, wherein 1 degree is extremely disliked, 5 degrees is extremely liked, and the average value is taken after the integration.
Determination of the water absorption of dry matter: weighing 20 dried noodles 22cm long, decocting in 500mL boiling distilled water for optimal cooking time, taking out noodles, placing on a screen, draining for 7min, weighing, calculating water absorption rate of dry matter,
Wherein W is the dry matter water absorption of the fine dried noodles,%; m1 is the cooked noodle mass, g; m2 is the weight of the dried noodles before cooking, g; w is the water mass fraction of the dried noodles before boiling.
Determination of dry matter loss rate: cooling the rest flour soup to room temperature, adding into 500mL volumetric flask, metering to constant volume, mixing, weighing 10mL flour soup, pouring into constant weight aluminum box, placing the aluminum box into 105 deg.C oven, drying to constant weight, and calculating dry matter loss rate according to the formula
In the formula, S represents the dry matter loss rate,%; m3 is the weight of the constant weight aluminum box, g; m4 is the weight of the aluminum box after 10mL of flour soup is added to the aluminum box; m2 is the weight of the dried noodles before cooking, g; w is the water mass fraction of the dried noodles before boiling.
And (3) texture determination: the measurement was carried out using a TA.XT2i type texture analyzer from Stable Micro System, UK.
A noodle shearing test adopts an A/LKB-F probe; the mode is compression; the testing speed is 0.17 mm/min; the speed after the test is 10.0 mm/min; the test distance was 4.5 mm.
The tensile test is measured by adopting an A/SPR probe; the mode is stretching; operation is to return to start; the speed before the test is 1.0 mm/min; the testing speed is 3.0 mm/min; the speed after the test is 10.0 mm/min; the testing distance is 100 mm; the induction force was 5 g.
Noodle stickiness test determination an HDP/PFS probe was used. The mode is a tack test; the speed before the test is 1.0 mm/min; the testing speed is 0.5 mm/min; after the test, the speed is 10mm/min, and the pressure is 1000 g; pressure time 2 sec; the withdrawing distance is 10.0 mm; the induction force is 20 g.
TABLE 1 influence of rhizoma Polygonati extract (also by-product of rhizoma Polygonati starch processing) on quality of fine dried noodles
The test results in table 1 show that the polygonatum extract (which is also a byproduct of polygonatum starch processing) has a significant effect of improving the quality of the high polygonatum resistant starch fine dried noodles.
Claims (8)
1. A preparation method of polygonatum sibiricum resistant starch fine dried noodles is characterized by comprising the following steps:
1) cleaning fresh rhizoma Polygonati, peeling, slicing, soaking in salt solution 2-4 times of rhizoma Polygonati slice for 0.5-2 hr, wherein the salt solution is 0.5-1.5 wt%;
2) pulping the rhizoma Polygonati slice and salt solution together, crushing the slurry with colloid mill for 3-5min, and maintaining the crushed slurry at normal temperature for 40-120 min;
3) sieving the slurry with 80 mesh sieve and 200 mesh sieve, centrifuging the undersize product at 3000-4000 r/min for 15-30min, and collecting the supernatant as solution A; centrifuging to obtain solid substance, i.e. rhizoma Polygonati wet starch;
4) adding distilled water into the obtained rhizoma polygonati wet starch, wherein the mass dosage ratio of the rhizoma polygonati wet starch to the distilled water is 1 (0.8-1.5), and preparing starch milk;
5) preparing polygonatum resistant starch from starch milk by a pressure heat treatment method, which comprises the following specific operation steps: performing heat treatment on the starch milk under the conditions of pressure of 0.11-0.13Mpa and temperature of 120-122 ℃ for 20-40min, naturally cooling, standing at 2-5 ℃ for 12-15h, drying until the water content is less than 13%, crushing, and sieving to obtain rhizoma Polygonati resistant starch;
6) decompressing and concentrating the solution A obtained in the step 3) until the content of soluble solids is 7% -9% to obtain a solution B;
7) uniformly mixing the polygonatum resistant starch obtained in the step 5) with wheat flour in a ratio of 1:3-1:4, slowly adding the solution B obtained in the step 6) into the mixture in an amount which is 28-32% of the total amount of the polygonatum resistant starch and the wheat flour, kneading, rolling, slitting and drying to obtain the polygonatum resistant starch fine dried noodles.
2. The preparation method of rhizoma polygonati resistant starch fine dried noodles according to claim 1, wherein the soaking time in the step 1) is 0.8-1 h.
3. The preparation method of rhizoma polygonati resistant starch fine dried noodles according to claim 1, wherein the mass percentage of the salt solution in the step 1) is 0.5-1.0%.
4. The method for preparing rhizoma polygonati resistant starch fine dried noodles according to claim 1, wherein the crushed pulp in the step 2) is kept for 50-80min at normal temperature.
5. The preparation method of rhizoma polygonati resistant starch fine dried noodles according to claim 1, wherein the conditions of the medium pressure heat treatment in the step 5) are that the pressure is 0.12Mpa and the temperature is 121 ℃.
6. The method for preparing rhizoma polygonati resistant starch fine dried noodles according to claim 1, wherein the moisture content of the rhizoma polygonati resistant starch in the step 5) is 12%.
7. The method for preparing rhizoma polygonati resistant starch fine dried noodles according to claim 1, wherein the solution A in the step 6) is concentrated under reduced pressure until the soluble solid content is 8%.
8. The preparation method of the polygonatum resistant starch fine dried noodles according to claim 1, wherein the mixing ratio of the polygonatum resistant starch to the wheat flour in the step 7) is 1:3, and the amount of the added solution B is 30% of the total amount of the polygonatum resistant starch and the wheat flour.
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