CN111011829A - Natural eutectic solvent and application thereof in processing and storage of fresh vermicelli - Google Patents
Natural eutectic solvent and application thereof in processing and storage of fresh vermicelli Download PDFInfo
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- CN111011829A CN111011829A CN201911220147.0A CN201911220147A CN111011829A CN 111011829 A CN111011829 A CN 111011829A CN 201911220147 A CN201911220147 A CN 201911220147A CN 111011829 A CN111011829 A CN 111011829A
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- eutectic solvent
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- fresh vermicelli
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- 239000002904 solvent Substances 0.000 title claims abstract description 38
- 230000005496 eutectics Effects 0.000 title claims abstract description 37
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 19
- 229920002472 Starch Polymers 0.000 claims abstract description 15
- 235000019698 starch Nutrition 0.000 claims abstract description 15
- 239000008107 starch Substances 0.000 claims abstract description 15
- 230000032683 aging Effects 0.000 claims abstract description 12
- 238000002156 mixing Methods 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 239000001763 2-hydroxyethyl(trimethyl)azanium Substances 0.000 claims abstract description 7
- 235000019743 Choline chloride Nutrition 0.000 claims abstract description 7
- ONIBWKKTOPOVIA-UHFFFAOYSA-N Proline Natural products OC(=O)C1CCCN1 ONIBWKKTOPOVIA-UHFFFAOYSA-N 0.000 claims abstract description 7
- SGMZJAMFUVOLNK-UHFFFAOYSA-M choline chloride Chemical compound [Cl-].C[N+](C)(C)CCO SGMZJAMFUVOLNK-UHFFFAOYSA-M 0.000 claims abstract description 7
- 229960003178 choline chloride Drugs 0.000 claims abstract description 7
- 238000010025 steaming Methods 0.000 claims abstract description 7
- ONIBWKKTOPOVIA-BYPYZUCNSA-N L-Proline Chemical compound OC(=O)[C@@H]1CCCN1 ONIBWKKTOPOVIA-BYPYZUCNSA-N 0.000 claims abstract description 6
- 239000007788 liquid Substances 0.000 claims abstract description 6
- 235000011187 glycerol Nutrition 0.000 claims abstract 3
- 235000013930 proline Nutrition 0.000 claims abstract 3
- 230000000694 effects Effects 0.000 claims description 13
- 239000000203 mixture Substances 0.000 claims 1
- 230000008014 freezing Effects 0.000 abstract description 10
- 238000007710 freezing Methods 0.000 abstract description 10
- 235000013305 food Nutrition 0.000 abstract description 5
- 238000000034 method Methods 0.000 abstract description 5
- 238000003181 co-melting Methods 0.000 abstract description 3
- 230000006866 deterioration Effects 0.000 abstract description 3
- 230000002528 anti-freeze Effects 0.000 abstract description 2
- 239000003795 chemical substances by application Substances 0.000 abstract description 2
- 230000008020 evaporation Effects 0.000 abstract description 2
- 238000001704 evaporation Methods 0.000 abstract description 2
- 229920001592 potato starch Polymers 0.000 description 8
- 238000004806 packaging method and process Methods 0.000 description 6
- 239000000463 material Substances 0.000 description 5
- 238000002360 preparation method Methods 0.000 description 4
- 238000004321 preservation Methods 0.000 description 4
- 239000000374 eutectic mixture Substances 0.000 description 3
- 229910052739 hydrogen Inorganic materials 0.000 description 3
- 239000001257 hydrogen Substances 0.000 description 3
- GFFGJBXGBJISGV-UHFFFAOYSA-N Adenine Chemical compound NC1=NC=NC2=C1N=CN2 GFFGJBXGBJISGV-UHFFFAOYSA-N 0.000 description 2
- 229930003776 Vitamin B4 Natural products 0.000 description 2
- 229960000643 adenine Drugs 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 235000008979 vitamin B4 Nutrition 0.000 description 2
- 239000011579 vitamin B4 Substances 0.000 description 2
- 241001391944 Commicarpus scandens Species 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 240000006677 Vicia faba Species 0.000 description 1
- 235000010749 Vicia faba Nutrition 0.000 description 1
- 235000002098 Vicia faba var. major Nutrition 0.000 description 1
- 240000004922 Vigna radiata Species 0.000 description 1
- 235000010721 Vigna radiata var radiata Nutrition 0.000 description 1
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000002608 ionic liquid Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000013508 migration Methods 0.000 description 1
- 230000005012 migration Effects 0.000 description 1
- 238000004537 pulping Methods 0.000 description 1
- 238000005086 pumping Methods 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000000859 sublimation Methods 0.000 description 1
- 230000008022 sublimation Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
-
- 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
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- 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
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P20/00—Technologies relating to chemical industry
- Y02P20/50—Improvements relating to the production of bulk chemicals
- Y02P20/54—Improvements relating to the production of bulk chemicals using solvents, e.g. supercritical solvents or ionic liquids
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a natural eutectic solvent, which is a viscous transparent liquid formed by mixing glycerol, proline and choline chloride according to a molar ratio of 2:1:1, freezing to-65-50 ℃, and co-melting at low temperature. The invention also discloses a fresh vermicelli, which is prepared by taking starch and a natural eutectic solvent as raw materials through burdening, mixing, size mixing, vacuumizing, pulp steaming, natural aging, low-temperature aging, shredding or slitting; wherein the dosage of the natural eutectic solvent is 0.1-0.5% of the weight of the starch. The invention adopts natural components such as glycerin, proline and choline chloride which can be applied in food to prepare the natural eutectic solvent, uses starch and the eutectic solvent as raw materials to prepare the fresh vermicelli, has small dosage and low cost, uses the eutectic solvent as an antifreeze and a water retention agent of the fresh vermicelli, reduces water evaporation of the fresh vermicelli in the process of cold storage or frozen storage, avoids quality deterioration phenomena such as dry consumption or frozen burning and the like, and reduces the breaking rate.
Description
Technical Field
The invention belongs to the field of chemical industry and agricultural product processing, and relates to a natural eutectic solvent and application thereof in fresh vermicelli processing and storage.
Background
Vermicelli is a traditional food in China and is mainly processed by taking starch as a raw material. At present, the domestic vermicelli is mainly made of dry products, needs to be soaked for a long time before being eaten, and then is processed for eating. The fresh vermicelli or wet vermicelli can be processed by opening the bag, and the use is quick and convenient without rehydration. In addition, the water activity of the fresh vermicelli is usually between 0.95 and 0.98, and the vermicelli product in the water activity stage has the characteristics of smooth and greasy taste, certain chewing feeling, excellent sensory quality and the like. However, in this water activity stage, the food is susceptible to contamination by microorganisms (such as yeast and mold), so that the fresh vermicelli needs to be stored at a low temperature (0-4 ℃ C., about 5 days of shelf life) or frozen (18 ℃ C., longer shelf life). The low-temperature storage and quality guarantee period is short, and the market circulation requirements cannot be met, so that the frozen storage becomes a main mode for storing and transporting the fresh vermicelli. The fresh vermicelli is easy to generate dry loss or freeze burning due to water migration and ice crystal sublimation in the freezing and storing process, and the quality is easy to deteriorate. In addition, after the frozen fresh vermicelli is thawed, partial water loss often occurs, the surface of the product is dry, the color is dark, the vermicelli is easy to break (the vermicelli breaking rate is more than or equal to 25 percent, and the national standard regulation is less than or equal to 10 percent), and the eating quality is reduced. Therefore, aiming at the defects of the refrigerated and frozen fresh vermicelli products in the domestic market at present, the development of the vermicelli product which has better market prospect and is suitable for frozen storage is a problem to be solved urgently in the industry.
A Natural deep eutectic solvent (eutectic mixture) is a eutectic mixture of two or more Natural components, also known as a greener ionic liquid. It is usually a eutectic mixture of a stoichiometric ratio of hydrogen bond donor and hydrogen bond acceptor in combination. In addition, the cost of the preparation raw materials is low, the preparation process is a hundred atom economic reaction, the three wastes are not generated in the preparation process, and the product is easy to biodegrade and has no harm and toxic or side effect on the environment, so the solvent is a novel green solvent which can be widely applied. The natural eutectic solvent has wide application in food, microbe and medicine industries.
Disclosure of Invention
The invention aims to provide a natural eutectic solvent of fresh vermicelli products suitable for frozen storage or refrigeration aiming at the defects of the frozen fresh vermicelli products.
The purpose of the invention can be realized by the following technical scheme:
a natural eutectic solvent is a viscous transparent liquid formed by mixing glycerol, proline and choline chloride according to a molar ratio of 2:1:1, freezing to-65-50 ℃, freezing for 0.5-2 hours, and co-melting at a low temperature, wherein the liquid is liquid at room temperature.
The 3 components of the natural eutectic solvent, namely the glycerol, the proline and the choline chloride (vitamin B4), are natural components which can be applied to food, the freezing point of the formed eutectic solvent is about-65 ℃, and meanwhile, the eutectic solvent is combined with free water through hydrogen bonds, so that the water activity is greatly reduced, the water is not easy to volatilize, and the natural eutectic solvent has strong water retention and moisture retention.
The invention also aims to provide the application of the natural eutectic solvent in the processing and storage of fresh vermicelli.
A fresh vermicelli, it is with starch and said natural eutectic solvent as raw materials, through batching, size mixing, vacuumize, steam pulp, natural aging, low-temperature aging, shredding or slicing to make into; wherein, the dosage of the natural eutectic solvent is 0.1-0.5% wt of starch, preferably 0.3% wt.
The starch is potato starch, sweet potato starch, mung bean starch or broad bean starch.
The vacuum pumping is carried out under-0.1 MPa to-0.07 MPa.
The pulp steaming condition is that the pulp is steamed for 15min to 30min at the temperature of 85 ℃ to 95 ℃.
The temperature of the natural aging is room temperature, and the time is 1.0 h-2.0 h.
The low-temperature aging temperature is 2-8 ℃, and the time is 2-4 h.
The fresh vermicelli has the water content of 35-50% and the water activity of 0.78-0.93.
As a further preferable technical scheme of the fresh vermicelli, the fresh vermicelli is packaged and then refrigerated at low temperature (0-4 ℃) or frozen and preserved at (-18 ℃).
The fresh vermicelli is most suitable for freezing preservation (-18 ℃), and the product is frozen for 10-12 months under the optimal raw material ratio, and has no deterioration and the broken vermicelli rate is less than 10%.
Compared with the prior art, the invention has the following advantages:
the invention adopts natural components such as glycerol, proline and choline chloride (vitamin B4) which can be applied in food to prepare the natural eutectic solvent, and takes starch and the eutectic solvent as raw materials to prepare the fresh vermicelli, the dosage is small, the cost is low, the eutectic solvent is taken as an antifreeze and a water retention agent of the fresh vermicelli, the evaporation of water in the fresh vermicelli is reduced in the process of cold storage or frozen storage, the quality deterioration phenomena such as dry consumption or frozen burning and the like are avoided, the vermicelli breakage rate is reduced, and the vermicelli breakage rate is less than 10%.
Meanwhile, the processes of size mixing, vacuumizing and size steaming realize the strength and toughness of the vermicelli.
Detailed Description
Taking potato starch as an example, the fresh vermicelli product is prepared according to the following process: mixing (starch and 0.1-0.5% natural eutectic solvent), mixing, pulping, vacuumizing (-0.08 MPa), steaming (90 ℃, 20min), naturally cooling (1.5h), aging at low temperature (4 ℃, 3h), shredding (slitting), packaging, and freezing. In the embodiment, the water content of the fresh vermicelli product is 45 +/-0.5%, and the water activity of the product is 0.81-0.91.
Preparation of natural eutectic solvent: mixing glycerol, proline and choline chloride at a molar ratio of 2:1:1, freezing to-60 deg.C for 1 hr, and co-melting at low temperature to obtain viscous transparent liquid.
Example 1
Preparing materials: 100kg of potato starch and 0.1kg of natural eutectic solvent are mixed, vacuumized (-0.08 MPa), steamed to pulp (90 ℃, 20min), naturally cooled (1.5h), aged at low temperature (4 ℃, 3h) and shredded (cut into strips), the water content of the prepared fresh vermicelli product is 44.5%, and the water activity of the product is 0.91. And packaging the fresh vermicelli product, and performing freeze preservation at (-18 ℃) for 4 months, wherein the product begins to deteriorate, and the broken rate of the thawed product is 8%.
Example 2
Preparing materials: 100kg of potato starch and 0.2kg of natural eutectic solvent are mixed, vacuumized (-0.08 MPa), steamed to pulp (90 ℃, 20min), naturally cooled (1.5h), aged at low temperature (4 ℃, 3h) and shredded (cut into strips), the water content of the prepared fresh vermicelli product is 44.9%, and the water activity of the product is 0.88. And packaging the fresh vermicelli product, and performing freeze preservation at (-18 ℃) for 6 months, wherein the product begins to deteriorate, and the broken rate of the thawed product is 6%.
Example 3
Preparing materials: 100kg of potato starch and 0.3kg of natural eutectic solvent are mixed, vacuumized (-0.08 MPa), steamed to pulp (90 ℃, 20min), naturally cooled (1.5h), aged at low temperature (4 ℃, 3h) and shredded (cut into strips), the water content of the prepared fresh vermicelli product is 45.1%, and the water activity of the product is 0.83. Packaging the fresh vermicelli product, freezing and preserving at (-18 ℃), wherein the product begins to deteriorate after 10 months, and the broken rate of the thawed product is 4%.
Example 4
Preparing materials: 100kg of potato starch and 0.5kg of natural eutectic solvent are mixed, vacuumized (-0.08 MPa), steamed to pulp (90 ℃, 20min), naturally cooled (1.5h), aged at low temperature (4 ℃, 3h) and shredded (cut into strips), the water content of the prepared fresh vermicelli product is 45.4%, and the water activity of the product is 0.81. Packaging the fresh vermicelli product, and performing freeze preservation at (-18 ℃) for 12 months, wherein the product begins to deteriorate, and the broken rate of the defrozen product is 5%.
Comparative example 1
Preparing materials: 100kg of potato starch without adding a natural eutectic solvent, mixing, vacuumizing (-0.08 MPa), steaming (90 ℃, 20min), naturally cooling (1.5h), aging at low temperature (4 ℃, 3h), and shredding (slicing), wherein the water content of the prepared fresh vermicelli product is 45.0%, and the water activity of the product is 0.97. Packaging the fresh vermicelli product, freezing and preserving at (-18 ℃), wherein the product begins to deteriorate after 2 months, and the broken rate of the thawed product is 28%.
Claims (9)
1. A natural eutectic solvent is characterized in that glycerin, proline and choline chloride are mixed according to a molar ratio of 2:1:1 and then are frozen to a temperature of-65 ℃ to-50 ℃, and the mixture is eutectic liquid at a low temperature.
2. The use of the natural eutectic solvent of claim 1 in fresh vermicelli processing and storage.
3. The use according to claim 2, characterized in that the amount of the natural eutectic solvent is 0.1-0.5% by weight of the starch used for preparing the fresh vermicelli.
4. Use according to claim 3, characterized in that the amount of natural eutectic solvent is 0.3% wt of the starch from which the fresh vermicelli is made.
5. A fresh vermicelli is characterized in that the fresh vermicelli is prepared by taking starch and the natural eutectic solvent as the raw materials and carrying out batching, mixing, size mixing, vacuumizing, size steaming, natural aging, low-temperature aging, shredding or slitting; wherein the dosage of the natural eutectic solvent is 0.1-0.5% of the weight of the starch.
6. The fresh vermicelli according to claim 5 wherein said evacuation is performed at a pressure of-0.1 MPa to-0.07 MPa.
7. The fresh vermicelli according to claim 5 wherein said steaming is carried out at 85-95 ℃ for 15-30 min.
8. The fresh vermicelli according to claim 5 wherein said natural aging time is 1.0 to 2.0 hours; the low-temperature aging temperature is 2-8 ℃, and the time is 2-4 h.
9. The fresh vermicelli according to claim 5, characterized in that the fresh vermicelli has a water content of 35-50% and a water activity of 0.78-0.93.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911220147.0A CN111011829B (en) | 2019-12-03 | 2019-12-03 | Natural eutectic solvent and application thereof in processing and storage of fresh vermicelli |
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| CN201911220147.0A CN111011829B (en) | 2019-12-03 | 2019-12-03 | Natural eutectic solvent and application thereof in processing and storage of fresh vermicelli |
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| CN111011829A true CN111011829A (en) | 2020-04-17 |
| CN111011829B CN111011829B (en) | 2022-09-20 |
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| CN111011829B (en) | 2022-09-20 |
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