CN110623201A - Sheet jelly prepared from potato residue and processing method thereof - Google Patents

Sheet jelly prepared from potato residue and processing method thereof Download PDF

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Publication number
CN110623201A
CN110623201A CN201910920817.3A CN201910920817A CN110623201A CN 110623201 A CN110623201 A CN 110623201A CN 201910920817 A CN201910920817 A CN 201910920817A CN 110623201 A CN110623201 A CN 110623201A
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Prior art keywords
selenium
sheet jelly
parts
potato
rich
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Inventor
问小龙
向极钎
叶香华
杨永康
朱云芬
李亚杰
张亮
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Enshi Shuoping Modern Agricultural Technology Co ltd
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Enshizekang Biotechnology Co ltd
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Priority to CN201910920817.3A priority Critical patent/CN110623201A/en
Publication of CN110623201A publication Critical patent/CN110623201A/en
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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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • 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
    • 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
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/20—Extruding
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Manufacturing & Machinery (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

The invention provides sheet jelly prepared from potato residues and a processing method thereof, and relates to the field of sheet jelly processing. The sheet jelly comprises the following raw materials in parts by weight: 20-30 parts of selenium-rich potato residues, 40-50 parts of selenium-rich corn flour, 3-5 parts of soybean flour, 3-5 parts of wheat germ flour, 2-3 parts of yam flour and 1-2 parts of konjac flour. According to the application, the selenium-rich potato residues are used as the main raw materials to prepare the sheet jelly, so that the potato residues are recycled, and the selenium-rich corn flour is added into the raw materials, so that the prepared sheet jelly is high in selenium content, tight in internal tissue connection of each component, more balanced in nutrition, low in sugar content and suitable for being eaten by diabetic patients. In addition, the processing method provided by the invention shortens the subsequent cooking time and is easy to cook by heating and extruding during feeding.

Description

Sheet jelly prepared from potato residue and processing method thereof
Technical Field
The invention relates to the field of sheet jelly processing, in particular to sheet jelly prepared from potato residues and a processing method thereof.
Background
The waste residues generated after the extraction of the existing potato protein and the extraction of the potato starch are generally discarded, so that resources are greatly wasted, or some waste residues are used as feed raw materials, fertilizer raw materials, dietary fibers, packaging films and the like.
Disclosure of Invention
The invention aims to provide sheet jelly prepared from potato residues, which has high selenium content and balanced nutrition and can be eaten by diabetics.
The invention also aims to provide a processing method of the sheet jelly prepared from the potato residues, which is simple and easy to realize, and the processed sheet jelly has high selenium content, balanced nutrition and easy cooking.
The embodiment of the invention is realized by the following steps:
the invention provides sheet jelly prepared from potato residues, which comprises the following raw materials in parts by weight: 20-30 parts of selenium-rich potato residues, 40-50 parts of selenium-rich corn flour, 3-5 parts of soybean flour, 3-5 parts of wheat germ flour, 2-3 parts of yam flour and 1-2 parts of konjac flour.
The invention also provides a processing method of the sheet jelly prepared by utilizing the potato residues, which comprises the steps of mixing and stirring the raw materials, feeding the raw materials into a sheet jelly machine, and heating and extruding the raw materials.
The beneficial effects of the embodiment of the invention include: according to the method, the selenium-rich potato residues are used as the main raw materials to prepare the sheet jelly, the potato residues are recycled, the selenium-rich corn flour is added into the raw materials, the selenium content of the prepared sheet jelly is high and can reach more than 13 mug/100 g, the konjac flour is added, the konjac flour has certain viscosity, the selenium-rich corn flour, the yam flour and the wheat germ flour are matched, the raw materials of the sheet jelly are good in viscosity in the processing process and easy to form, and the internal tissues of all the components are tightly connected. According to the method, other raw materials are compounded on the basis of the selenium-rich potato residues, so that the prepared sheet jelly is more balanced in nutrition, contains rich carbohydrate, protein and dietary fiber, is low in starch content and sugar content, and is suitable for being eaten by diabetic patients. According to the preparation method provided by the application, the sheet jelly raw materials form a short high-temperature high-pressure process through heating and extrusion during feeding, so that the subsequent boiling time is shortened, the sheet jelly is easy to cook, the nutritional ingredients of the raw materials of the sheet jelly are reserved, and the sheet jelly can be eaten by diabetics.
Detailed Description
Embodiments of the present invention will be described in detail below with reference to examples, but it will be understood by those skilled in the art that the following examples are only illustrative of the present invention and should not be construed as limiting the scope of the present invention. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
The embodiments of the present invention will be described in detail with reference to the sheet jelly prepared using potato residues and a method for processing the same.
The application provides sheet jelly prepared from potato residues, which comprises the following raw materials in parts by weight: 20-30 parts of selenium-rich potato residues, 40-50 parts of selenium-rich corn flour, 3-5 parts of soybean flour, 3-5 parts of wheat germ flour, 2-3 parts of yam flour and 1-2 parts of konjac flour.
In the application, the selenium-rich potato residues and the selenium-rich corn flour are used as main raw materials, and other raw materials, namely 3-5 parts of soybean meal, 3-5 parts of wheat germ powder and 2-3 parts of yam powder, are used in a matching manner, so that the nutritional ingredients are enriched, the nutritive value of the sheet jelly is favorably improved, and the nutrition is balanced.
Wherein the selenium content in the selenium-rich corn flour is more than or equal to 0.3 mg/kg. By limiting the selenium content in the components, the selenium content of the finally prepared sheet jelly can be ensured to be high and can reach more than 13 mug/100 g.
The selenium-rich potato residues are prepared by pulping and grinding the selenium-rich potatoes, wherein the required slurry can pass through a 60-mesh sieve, so that the potato residues are more uniform, then filtering the slurry by using a centrifugal machine (5000 plus 6000 rpm), and taking filter residues to obtain the selenium-rich potato residues.
Specifically, the selenium-rich potatoes are pulped by the pulping machine, hot water and ascorbic acid are added in the pulping process, the added hot water and ascorbic acid can effectively prevent the potatoes from being oxidized, the oxidative decomposition effect of cells of the potatoes in the air is reduced, the decomposition of nutrient substances of the potatoes is reduced, the color of the potato feed liquid is ensured, and the situation that the color of the finally processed sheet jelly is darker and the quality of the sheet jelly is influenced is avoided. Preferably, the temperature of the added hot water is 45-55 ℃; preferably, the weight of the added hot water is 2-3 times of the weight of the selenium-enriched potatoes; preferably, the ascorbic acid is added in an amount of 0.2-0.3% by weight of the selenium enriched potatoes.
Controlling the selenium content in the selenium-rich potatoes as a raw material, wherein the selenium content of the selenium-rich potatoes is more than or equal to 5 mg/kg; further ensuring that the selenium content in the residue after the selenium-enriched potato is extracted is also higher so as to be convenient for preparing the sheet jelly with high selenium content.
In the present application, the selenium-enriched potato residue is obtained by direct filtration and is not dried, so that the selenium-enriched potato residue contains a large amount of moisture. When the selenium-rich potato residues are used as raw materials, the dosage of the selenium-rich potato residues, especially the dosage of the selenium-rich potato residues and the selenium-rich corn flour, needs to be controlled, so that the difficulty of subsequent extrusion molding caused by too high or too low water content in the raw materials is avoided.
Specifically, in the embodiment, the selenium-rich potato filter residue is 20-30 parts, and the selenium-rich corn flour is 40-50 parts, and the inventor researches show that if the selenium-rich potato filter residue is too much, the water content in the raw material is too much, the raw material cannot be molded during screw extrusion, and if the selenium-rich corn flour is too much, the water content is too small, the subsequent water needs to be supplemented, and the process steps are increased, so that the maximum utilization of the selenium-rich potato filter residue cannot be realized.
In addition, in this application, selenium-enriched corn flour, yam flour, wheat germ powder and konjaku flour all have certain viscidity, in follow-up course of working, after the heating extrusion, can be closely connected the internal tissue of each component. In order to enhance the viscosity among the components, the selenium-rich corn flour comprises waxy corn flour and common corn flour in a mass ratio of 1-2: 1. And in the process of variety selection, white varieties are preferentially selected, so that the processed sheet jelly is white and clean in color and is better in appearance.
In addition, the sheet jelly prepared from potato residues provided by the application further comprises the following raw materials in parts by weight: 3-5 parts of mung bean powder, 2-3 parts of arrowroot powder, 2-3 parts of tuckahoe powder, 3-5 parts of cassava starch, 0.1-0.15 part of sodium alginate and 1-2 parts of salt.
The mung bean powder is rich in inorganic salt and vitamins, and its chemical components include protein, fat, carbohydrate, vitamins B1 and B2, carotene, nicotinic acid, folic acid, and minerals such as calcium, phosphorus and iron.
Mung bean starch contains a considerable amount of oligosaccharides (pentosans, galactans, etc.). The mung bean powder has lower energy value than other grains, and is suitable for obesity patients and diabetic patients. Meanwhile, the arrowroot is also suitable for diabetics to eat. The Poria powder contains triterpenes, polysaccharides, choline, fat, lecithin, potassium, magnesium, etc. The cassava starch and the sodium alginate have good viscosity, can be used as a stabilizer, and can ensure the uniformity and the water retention of the components.
In another aspect, the present application also provides a method for processing sheet jelly prepared using potato residue, comprising the steps of:
s1, mixing and stirring the raw materials.
Pouring the raw materials into a powder stirring machine, stirring for 5-10min to make it uniform, and controlling the water content of the mixture to be 30-32%. And after the powder is stirred, putting the mixture into a sealing bag and standing for 2-3 hours to uniformly distribute water in the material for later use.
In the application, the water content of the material is controlled to be 30-32% according to the proportion of the raw materials, so that the follow-up smooth extrusion forming is ensured.
And S2, feeding into a sheet jelly machine for heating and extrusion forming.
The food-grade double-screw extruder is adopted for preparation, and during feeding, the temperature of a first area of the double-screw extruder is set to be 55-65 ℃, the temperature of a second area is set to be 95-105 ℃, and the temperature of a third area is set to be 100-115 ℃. Preheating the double-screw extruder for 30-60min before the raw materials enter the double-screw extruder. In the embodiment, the raw materials are extruded at high temperature, so that a short high-temperature and high-pressure process can be formed, and the cooking time of the sheet jelly is shortened after the sheet jelly is prepared.
In addition, in the present application, the screw rotation speed of the twin-screw extruder is 10.0 to 14.0Hz, and the feeding speed is 12 to 15 Hz. The inventor researches and discovers that the sheet jelly is bent when the rotating speed is too low, and the sheet jelly is opaque and granular when the rotating speed is too high and the time of heating and high-pressure raw materials is short; the feeding speed is slow, the time of the materials in the machine is long, the materials are easy to excessively puff, the time in the machine is short if the materials are fast, and the sheet jelly has granular feel. Therefore, the raw materials are fed at the rotating speed and the feeding speed, so that uniform feeding can be ensured, and the prepared sheet jelly has better quality.
Feeding the raw materials into a die head special for sheet jelly by a double-screw extruder for extrusion forming, cooling the sheet jelly sample which is just come out for 1-2min by a fan to prevent adhesion, cutting the sheet jelly according to a certain length, putting the sheet jelly into an oven, drying the sheet jelly at 60 ℃, standing the sheet jelly, cooling and packaging.
The selenium content of the sheet jelly prepared by the process can reach 13.3 mu g/100 g. When being boiled, the rice is easy to cook, has the fragrance of potatoes and the fresh fragrance of coarse cereals, has soft and glutinous mouthfeel, and is not suitable for powder; has balanced nutrition, and can be eaten by diabetic patients.
The sheet jelly prepared using potato residue and the method for processing the same according to the present invention will be further described with reference to the following examples.
Example 1
Peeling selenium-rich potato (with selenium content of 5mg/kg), pulping with a vegetable pulping machine, adding hot water at 55 deg.C and ascorbic acid at 0.3% of the weight of potato material 3 times in the pulping process, stirring, passing through a colloid mill, filtering with a centrifuge at 6000 rpm, extracting selenium-containing glycoprotein from potato with the filtrate, and collecting residue as selenium-rich potato residue.
200g of selenium-rich potato filter residue, 400g of selenium-rich corn flour (200 g of selenium-rich waxy corn flour and 200g of selenium-rich common corn flour), 40g of soybean flour, 40g of wheat germ flour, 20g of yam flour and 15g of konjac flour.
Pouring the above raw materials into a powder mixer, stirring for 6min to make them uniform, and controlling the water content of the mixed material at 32%. And after the powder is stirred, putting the mixture into a sealing bag and standing for 2 hours to uniformly distribute water in the materials for later use.
And (3) loading the sheet jelly on a machine, wherein a food-grade double-screw extruder is used, the temperature of a first area is set to be 56 ℃, the temperature of a second area is set to be 103 ℃, the temperature of a third area is set to be 107 ℃, the double-screw extruder is preheated for 50min before raw materials enter the double-screw extruder, the rotating speed of a main machine screw is 10Hz, the feeding speed is 12Hz, and a special die head for sheet jelly is adopted.
Cooling the sheet jelly sample just coming out for 2min by a fan to prevent adhesion, cutting the sheet jelly sample according to a certain length, putting the cut sheet jelly sample into an oven, drying the cut sheet jelly sample at 60 ℃, and packaging the cut sheet jelly sample after the cut sheet jelly sample is placed and cooled. The selenium content of the sheet jelly prepared by the process can reach 13.3 mu g/100 g. When being boiled, the rice is easy to cook, has the fragrance of potatoes and the fresh fragrance of coarse cereals, has soft and glutinous mouthfeel, and is not suitable for powder; has balanced nutrition, and can be eaten by diabetic patients.
Example 2
Peeling selenium-rich potato (with selenium content of 5mg/kg), pulping with a vegetable pulping machine, adding hot water of 50 deg.C and ascorbic acid 0.2 times of the weight of potato raw material, stirring, colloid milling, and filtering with a centrifuge at a rotation speed of 5000 r/min to obtain filtrate for extracting selenium-containing glycoprotein from potato, wherein the residue is selenium-rich potato residue.
250g of selenium-rich potato filter residue, 400g of selenium-rich corn flour (200 g of waxy corn flour and 200g of common corn flour), 50g of soybean flour, 50g of mung bean flour, 50g of wheat germ powder, 30g of arrowroot flour, 30g of yam flour, 30g of poria cocos powder, 10g of konjac flour, 40g of cassava starch, 0.5g of sodium alginate and 20g of salt.
Pouring the above raw materials into a powder mixer, stirring for 10min to make them uniform, and controlling the water content of the mixed material at 32%. And after the powder is stirred, putting the mixture into a sealing bag and standing for 3 hours to uniformly distribute water in the material for later use.
Loading onto a machine, using a food-grade double-screw extruder, setting the temperature of a first zone to be 60 ℃, the temperature of a second zone to be 100 ℃ and the temperature of a third zone to be 105 ℃, preheating the double-screw extruder for 40min before raw materials enter the double-screw extruder, wherein the rotating speed of a main machine screw is 10.5Hz, the feeding speed is 13.1Hz, and adopting a special die head for sheet jelly.
Cooling the sheet jelly sample just coming out for 2min by a fan to prevent adhesion, cutting the sheet jelly sample according to a certain length, putting the cut sheet jelly sample into an oven, drying the cut sheet jelly sample at 60 ℃, and packaging the cut sheet jelly sample after the cut sheet jelly sample is placed and cooled.
Example 3
Peeling selenium-rich potato (with selenium content of 5mg/kg), pulping with a vegetable pulping machine, adding hot water of 45 deg.C 3 times the weight of potato raw material, and ascorbic acid 0.25%, stirring, colloid milling, and filtering with centrifuge at 5500 rpm, wherein the filtrate is used for extracting selenium-containing glycoprotein from potato, and the residue is selenium-rich potato residue.
200g of selenium-rich potato filter residue, 500g of selenium-rich corn flour (250 g of waxy corn flour and 250g of common corn flour), 30g of soybean flour, 30g of mung bean flour, 30g of wheat germ powder, 30g of arrowroot flour, 20g of yam flour, 20g of poria cocos powder, 20g of konjac flour, 40g of cassava starch, 0.3g of sodium alginate and 10g of salt.
Pouring the above raw materials into a powder mixer, stirring for 8min to make them uniform, and controlling the water content of the mixed material at 29%. And after the powder is stirred, putting the mixture into a sealing bag and standing for 3 hours to uniformly distribute water in the material for later use.
And (3) loading the sheet jelly on a machine, wherein a food-grade double-screw extruder is used, the temperature of a first area is 65 ℃, the temperature of a second area is 96 ℃, the temperature of a third area is 103 ℃, the double-screw extruder is preheated for 35min before raw materials enter the double-screw extruder, the rotating speed of a main machine screw is 12Hz, the feeding speed is 14.5Hz, and a special die head for sheet jelly is adopted.
Cooling the sheet jelly sample just coming out for 2min by a fan to prevent adhesion, cutting the sheet jelly sample according to a certain length, putting the cut sheet jelly sample into an oven, drying the cut sheet jelly sample at 60 ℃, and packaging the cut sheet jelly sample after the cut sheet jelly sample is placed and cooled.
Comparative example 1
The selenium-rich potato residue of example 2 was changed from 250g to 450g, at which point the water content of the raw material was 35.9%.
Comparative example 2
The selenium-rich potato residue of example 2 was changed from 250g to 100g, at which point the water content of the raw material was 23.4%.
Comparative example 3
The step of adding hot water and ascorbic acid in the pulping process of the selenium-enriched potatoes in the embodiment 2 is omitted.
Comparative example 4
The selenium-rich potato filter residue and the selenium-rich corn flour in the example 2 are replaced by common potato filter residue and corn flour.
Comparative example 5
The temperature of the first zone of the twin-screw extruder in example 2 was changed from 60 ℃ to 50 ℃, the temperature of the second zone from 100 ℃ to 80 ℃ and the temperature of the third zone from 105 ℃ to 85 ℃.
Comparative example 6
The temperature of the first zone of the twin-screw extruder in example 2 was changed from 60 ℃ to 70 ℃, the temperature of the second zone from 100 ℃ to 115 ℃ and the temperature of the third zone from 105 ℃ to 120 ℃.
Indexes of the sheet jelly prepared in the above examples 1 to 3 and comparative examples 1 to 6 were measured, and the results of the measurements are shown in table 1.
TABLE 1 detection results of various indexes of sheet jelly
As can be seen from Table 1, the water content of the raw material was too high, and the raw material was likely to form a paste, which was difficult to mold. When the water content is too low, the powder is easy to disperse in the boiling process, is difficult to form, is not chewy and has obvious granular feeling. And the omission of the addition of hot water and ascorbic acid can cause the color of the sheet jelly to be darker. As can be seen from comparative examples 5 and 6, when the temperature is too low, the produced sheet jelly is opaque, has granular feel and is easy to disperse when being boiled; the excessive puffing can be caused by the over-high temperature, the bubbles are generated in the sheet jelly, and the appearance is not good.
In summary, in the application, the selenium-rich potato residues are used as the main raw materials to prepare the sheet jelly, the reutilization of the potato residues is realized, the selenium-rich corn flour is also added into the raw materials, the selenium content of the prepared sheet jelly is high and can reach more than 13 mug/100 g, and the konjac flour is added, has certain viscosity, is matched with the selenium-rich corn flour, the yam flour and the wheat germ flour, so that the raw materials of the sheet jelly are good in viscosity in the processing process, easy to mold and tight in internal tissue connection of each component. According to the method, other raw materials are compounded on the basis of the selenium-rich potato residues, so that the prepared sheet jelly is more balanced in nutrition, contains rich carbohydrate, protein and dietary fiber, is low in starch content and sugar content, and is suitable for being eaten by diabetic patients. According to the preparation method provided by the application, the sheet jelly raw materials form a short high-temperature high-pressure process through heating and extrusion of the double screws, so that the subsequent boiling time is shortened, the sheet jelly is easy to cook, and the nutritional ingredients of the sheet jelly raw materials are reserved.
The above is only a preferred embodiment of the present invention, and is not intended to limit the present invention, and various modifications and changes will occur to those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims (10)

1. The sheet jelly prepared from the potato residues is characterized by comprising the following raw materials in parts by weight: 20-30 parts of selenium-rich potato residues, 40-50 parts of selenium-rich corn flour, 3-5 parts of soybean flour, 3-5 parts of wheat germ flour, 2-3 parts of yam flour and 1-2 parts of konjac flour.
2. The sheet jelly prepared from potato residue as claimed in claim 1, wherein the raw materials further comprise, in parts by weight: 3-5 parts of mung bean powder, 2-3 parts of arrowroot powder, 2-3 parts of tuckahoe powder, 3-5 parts of cassava starch, 0.1-0.15 part of sodium alginate and 1-2 parts of salt.
3. The sheet jelly prepared from potato residue as claimed in claim 1, wherein the selenium-rich corn flour comprises waxy corn flour and common corn flour in a mass ratio of 1-2: 1.
4. The sheet jelly prepared from potato residue as claimed in claim 1, wherein the selenium-rich corn flour contains selenium at a content of 0.3mg/kg or more.
5. The sheet jelly prepared from potato residue as claimed in any one of claims 1 to 4, wherein the selenium-rich potato residue is obtained by pulping selenium-rich potatoes, grinding, filtering, and collecting the residue;
preferably, the pulping comprises: pulping the selenium-rich potatoes by using a pulping machine, and adding hot water and ascorbic acid in the pulping process;
preferably, the selenium content of the selenium-rich potatoes is more than or equal to 5 mg/kg;
preferably, the temperature of the hot water added is 45-55 ℃;
preferably, the weight of the added hot water is 2-3 times of the weight of the selenium-enriched potatoes;
preferably, the ascorbic acid is added in an amount of 0.2-0.3% by weight of the selenium enriched potatoes.
6. The sheet jelly prepared from potato residue as set forth in claim 1, wherein the sheet jelly prepared from potato residue has a selenium content of not less than 13 μ g/100 g.
7. The method for processing sheet jelly using potato pulp as set forth in claim 1, wherein the method comprises mixing and stirring the raw materials, feeding the mixture into a sheet jelly machine, and heating and extruding the mixture.
8. The method for processing sheet jelly prepared from potato pulp as set forth in claim 7, wherein the moisture content of the mixture obtained by mixing the raw materials is 30-32%.
9. The method for processing sheet jelly prepared from potato residue as claimed in claim 8, wherein the raw materials are mixed and then placed in a sealed bag and left to stand for 2-3 hours.
10. The processing method of potato starch sheets by using potato residues as claimed in claim 7, wherein a twin-screw extruder is used for the preparation, and the temperature of the first zone of the twin-screw extruder is set to 55-65 ℃, the temperature of the second zone is set to 95-105 ℃, the temperature of the third zone is set to 100- > 110 ℃ during feeding, and the pre-heating is carried out for 30-60 min;
preferably, the rotating speed of the double-screw extruder is 10-14 Hz;
preferably, the feed rate of the twin-screw extruder is 12-15 Hz.
CN201910920817.3A 2019-09-26 2019-09-26 Sheet jelly prepared from potato residue and processing method thereof Pending CN110623201A (en)

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CN101341944A (en) * 2007-07-13 2009-01-14 邹光友 Processing method for instant sheet jelly and bean jelly
CN101946890A (en) * 2010-05-11 2011-01-19 赵萍 Method for processing high dietary fiber food by utilizing potato residue
CN103222572A (en) * 2013-05-16 2013-07-31 贵州田野紫旭食品有限责任公司 Purple sweet potato starch vermicelli
CN103250949A (en) * 2013-05-31 2013-08-21 西南科技大学 Direct-extruded vermicelli and process
CN104336430A (en) * 2014-08-26 2015-02-11 郎溪县天子粉丝厂 Highly-nutritious yam bean vermicelli and preparation method thereof
CN107373326A (en) * 2017-08-24 2017-11-24 南京财经大学 A kind of processing method for extruding ground rice
CN109315754A (en) * 2017-08-30 2019-02-12 闫金亮 A kind of bean sheet jelly vermicelli and its processing method

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1404751A (en) * 2000-12-25 2003-03-26 吴跃飞 Health-care vermicelli, bean-made noodles and bean-made sheet jelly
CN101341944A (en) * 2007-07-13 2009-01-14 邹光友 Processing method for instant sheet jelly and bean jelly
CN101946890A (en) * 2010-05-11 2011-01-19 赵萍 Method for processing high dietary fiber food by utilizing potato residue
CN103222572A (en) * 2013-05-16 2013-07-31 贵州田野紫旭食品有限责任公司 Purple sweet potato starch vermicelli
CN103250949A (en) * 2013-05-31 2013-08-21 西南科技大学 Direct-extruded vermicelli and process
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