CN111264841A

CN111264841A - Preparation method of spinach juice vermicelli

Info

Publication number: CN111264841A
Application number: CN202010144534.7A
Authority: CN
Inventors: 朱晓华; 朱岩; 朱雪; 程雪
Original assignee: Ningxia Luning Fengcheng Powder Industry Co Ltd
Current assignee: Ningxia Luning Fengcheng Powder Industry Co Ltd
Priority date: 2020-03-04
Filing date: 2020-03-04
Publication date: 2020-06-12

Abstract

The application discloses a preparation method of spinach juice vermicelli, which comprises the following steps: preparing sweet potato starch; preparing spinach juice; starching and powdering the sweet potato starch and the spinach juice, and vacuumizing to obtain a powder dough; the powder dough is pulled into a strip shape by a colander, and cooled after steam curing; cutting, and putting the rod into a refrigeration house for 12 h; washing with the bath powder, and drying in the sun to obtain the spinach juice vermicelli. According to the application, the spinach juice and the sweet potato starch are reasonably matched, so that the spinach juice is high in nutritional value and rich in vitamin C, calcium, iron, potassium, magnesium and other trace elements; the vermicelli prepared from the spinach juice and the sweet potato starch is boiling-resistant, chewy, glittering and translucent, bright in color and smooth in taste.

Description

Preparation method of spinach juice vermicelli

Technical Field

The application relates to the technical field of food processing, in particular to a preparation method of spinach juice vermicelli.

Background

The existing vermicelli, vermicelli and sheet jelly products are the traditional food in China, and the vermicelli is a traditional food and has the functions of removing greasiness, relaxing the bowels and the like. The vermicelli is tender, luxurious, tasty and pleasant, is deeply favored by people, and has been traced for hundreds of years after the development history. The product is prepared by mainly utilizing the retrogradation and aging properties of starch, and most of raw materials used for producing the conventional vermicelli are plant starch, wherein potato starch and bean starch are taken as main raw materials. The main components of the vermicelli are carbohydrate, and other trace fat, protein and the like, and the vermicelli is used as food to provide energy for an ingester. The common starch is a white and odorless edible raw material, the prepared vermicelli generally has no obvious odor, and meanwhile, the ingredients of the vermicelli are single and the nutritive value is lower.

Disclosure of Invention

The application aims to provide a preparation method of spinach juice vermicelli, which aims to solve the problems of single component and low nutritional value of the conventional vermicelli.

According to an embodiment of the present application, there is provided a method for preparing spinach juice vermicelli, comprising:

preparing sweet potato starch;

preparing spinach juice;

starching and powdering the sweet potato starch and the spinach juice, and vacuumizing to obtain a powder dough;

the powder dough is pulled into a strip shape by a colander, and cooled after steam curing;

cutting, and putting the rod into a refrigeration house for 12 h;

washing with the bath powder, and drying in the sun to obtain the spinach juice vermicelli.

Further, the step of preparing sweet potato starch comprises:

crushing fresh sweet potatoes;

filtering the crushed sweet potatoes for 2 times to obtain starch slurry;

adding acid syrup into the starch syrup and then fermenting;

filtering the fermented starch slurry;

rinsing the filtered starch slurry;

and (4) removing impurities for 2 times by using a sand remover, and dehydrating and drying after purifying by using a cyclone to obtain the sweet potato starch.

Further, the fermentation time was 12 h.

Further, the method for preparing the spinach juice comprises the following steps:

selecting fresh spinach, cleaning and draining;

blanching said spinach;

crushing the spinach after blanching;

mixing pulverized herba Spinaciae, phytic acid, vitamin E and water, and pre-cooking for 10 min;

adding pectinase for enzymolysis for 1 h;

ultrasonically treating the spinach juice after enzymolysis and filtering.

Further, the mass ratio of the spinach, the phytic acid, the vitamin E and the water is 50:2:1: 15.

Further, the pulverization is superfine pulverization.

Further, the enzymolysis temperature is 45 ℃.

Further, the ultrasonic output power is 400W, the ultrasonic time is 4s, the intermittent time is 3s, the total working time is 6min, and the ultrasonic temperature is 40 ℃.

Further, the mass ratio of the sweet potato starch to the spinach juice is (50-60) to (30-55).

Further, the temperature of the steaming and aging was 93 ℃.

According to the technical scheme, the preparation method of the spinach juice vermicelli comprises the following steps: preparing sweet potato starch; preparing spinach juice; starching and powdering the sweet potato starch and the spinach juice, and vacuumizing to obtain a powder dough; the powder dough is pulled into a strip shape by a colander, and cooled after steam curing; cutting, and putting the rod into a refrigeration house for 12 h; washing with the bath powder, and drying in the sun to obtain the spinach juice vermicelli. According to the application, the spinach juice and the sweet potato starch are reasonably matched, so that the spinach juice is high in nutritional value and rich in vitamin C, calcium, iron, potassium, magnesium and other trace elements; the vermicelli prepared from the spinach juice and the sweet potato starch is boiling-resistant, chewy, glittering and translucent, bright in color and smooth in taste.

Drawings

In order to more clearly illustrate the embodiments of the present application or the technical solutions in the prior art, the drawings needed to be used in the embodiments will be briefly described below, and it is obvious that the drawings in the following description are only some embodiments of the present application, and it is obvious for those skilled in the art to obtain other drawings without creative efforts.

FIG. 1 is a flow chart illustrating a method for preparing spinach vermicelli according to the embodiments of the present application;

FIG. 2 is a flow chart of a method for preparing sweet potato starch according to an embodiment of the present application;

fig. 3 is a flow chart of a method for preparing spinach juice according to an embodiment of the application.

Detailed Description

Referring to fig. 1, an embodiment of the present application provides a method for preparing spinach juice vermicelli, comprising:

step S1, sweet potato starch is prepared;

sweet potatoes, also known as sweet potatoes and sweet potatoes, are rich in sugar, vitamins, minerals, dietary fibers and the like. Spinach vitamin, vitamin B1 and other vitamins in sweet potato are essential for maintaining human health. Sweet potato starch is one of the main products of sweet potato processing, and can be divided into two types, namely fresh sweet potato processing and sweet potato processing. However, the quality of the fresh sweet potato starch is superior to that of the dried sweet potato starch, so that the fresh sweet potato starch is used for processing more starch. The sweet potato starch has effects of inhibiting skin aging and resisting cancer.

Step S2, preparing spinach juice;

spinach is called as 'nutrient model growth', and is rich in a plurality of nutrients such as carotenoid, vitamin C, vitamin K, mineral substances (calcium, iron and the like), coenzyme Q10 and the like. The spinach juice is a vegetable juice prepared by grinding fresh spinach, squeezing and squeezing. The spinach can nourish blood, stop bleeding, astringe yin and moisten dryness after being eaten. It is indicated for bleeding, hematochezia, scurvy, thirst and constipation.

Step S3, making the sweet potato starch and the spinach juice into starch and powder, and vacuumizing to obtain a flour dough;

and (3) blending the sweet potato starch with the spinach juice to form paste, and then, flushing the paste with the spinach juice while stirring until the paste is transparent and uniform, namely the starch paste. Then mixing with sweet potato starch, stirring and kneading into dough which is free of pimples and hands, and can be used for drawing wires and is uniform and fine. Meanwhile, the vacuum pumping is matched, so that the gas in the dough can be removed by the vacuum pumping, and the compactness and the fineness of the vermicelli tissue are facilitated.

Step S4, pulling the powder dough into strips through a colander, and cooling after steam curing;

the powder dough is pulled into a strip shape by the colander for molding, and the colander with proper aperture and shape is selected according to production requirements. The size and shape of the aperture is not limited in this application.

Steam curing means curing the strip-shaped flour by high-temperature steam. Compared with water bath curing, partial powder is dissolved in water during water bath, and after strip-shaped powder enters water for multiple times, the water body is turbid, the quality of the vermicelli is affected, and hot water needs to be replaced periodically. In the water bath process, the strip-shaped powder needs to be put into water for a period of time and then fished out, and the fishing-out process is labor-consuming and takes a long time. The steam curing avoids the strip-shaped powder from directly contacting with water, the operation is convenient, and the processing efficiency of the vermicelli is improved. Meanwhile, the vermicelli is not easy to break by steam curing.

Step S5, cutting, and putting the rod into a refrigeration house for 12 h;

and cutting the cured vermicelli to a proper length according to the production requirement, and putting the vermicelli into a refrigeration house through a rod. The purpose of the through rod is to prevent the vermicelli from being adhered to each other.

And step S6, washing the noodles with water, and drying in the sun to obtain the spinach juice vermicelli.

Taking out from a refrigeration house, washing with water to obtain instant powder, and drying the soaked vermicelli in the sun to obtain the spinach juice vermicelli.

Further, referring to fig. 2, the step of preparing sweet potato starch includes:

step S11, crushing fresh sweet potatoes;

selecting fresh high-quality sweet potatoes. The powder yield rate is gradually reduced along with the prolonging of the storage time of the sweet potatoes. Therefore, the fresh sweet potatoes with the highest flour extraction rate (i.e. newly harvested sweet potatoes) are preferred.

Fresh sweet potatoes need to be cleaned firstly, and the cleaning function is mainly to remove silt carried on the outer surface skin layer of the sweet potatoes, remove the skin of the root tuber of the sweet potatoes and ensure the quality of sweet potato starch. The cleaning process can be manual overturning cleaning or a mode combining soaking cleaning and spraying cleaning. The mud and sand on the surface of the sweet potatoes can be softened by soaking, and the residual mud and sand on the surface of the sweet potatoes can be powerfully removed by spraying.

Sweet potato starch is mainly stored in the fleshy part of the tuberous root, and only a small amount of sweet potato starch is stored in the endothelium. The purpose of crushing is to destroy the tissue structure of the sweet potato, so that the tiny starch particles can be smoothly disintegrated and separated from the root tuber. The starch released from the cells is called free starch, and the starch remaining in the cells inside the dregs is called bound starch. The crushing is an important link in the production of sweet potato starch, and influences the quality of vermicelli and the yield of starch. The requirements of crushing are as follows: the cells of the sweet potatoes are broken as much as possible, and more free starch granules are released; the separation is easy, the skin and the slag can not be too fine, the separation of starch and other components is not facilitated due to the excessively fine skin and slag, and the difficulty in separating the fine slag is increased.

The crushing comprises two steps: firstly, the cleaned sweet potatoes are crushed into pieces by a crusher, and the size of the pieces is less than 2cm, so that the subsequent grinding is facilitated. Secondly, the sweet potato fragments are sent into a diamond grinding machine and ground into sweet potato paste by adding water, and the mass ratio of the sweet potato fragments to the water is 1: 3.

Step S12, filtering the crushed sweet potatoes for 2 times to obtain starch slurry;

the sweet potato residue is slender fiber, the volume is larger than that of the starch granules, the expansion coefficient is also larger than that of the starch granules, the specific gravity is lighter than that of the starch granules, and water is used as a medium, so that starch slurry in the sweet potato residue is further filtered out. And (4) selecting a sieve with the aperture of 60 meshes to filter twice to remove the potato residues, thus obtaining the starch slurry.

Step S13, adding acid syrup into the starch slurry and then fermenting;

the acid pulp separation method is a method for extracting starch by using microorganisms in acid pulp. The extraction of starch by acid pulp method is to utilize the microorganism in acid pulp to agglutinate starch grains into lumps for precipitation, and simultaneously utilize the lactic acid in the acid pulp to keep certain pH value in the precipitation process of dregs, so as to be beneficial to the separation of starch from other impurities such as protein, cellulose and the like. And precipitating and washing for multiple times to obtain the starch with high purity.

The sour pulp is mainly composed of water, protein, cellulose, starch, lactic acid, polypeptide, amino acid, soluble saccharide and ash.

The wintercherry has rich nutrient substances, and is supplied for the microorganisms to grow and reproduce in a large quantity. Among them, lactic acid bacteria are mainly used. There are streptococci, such as streptococcus lactis, streptococcus faecalis, and also bacilli, such as lactobacillus plantarum, lactobacillus casei, etc. Secondly, yeasts such as Saccharomyces cerevisiae, Schizosaccharomyces pombe, Hansenula, and the like. There are also a proportion of moulds, actinomycetes and bacilli that produce them.

The action mechanism of the acid pulp is that the acid pulp in production is centrifugally separated, and supernatant fluid of the acid pulp has no function of agglutinating starch grains; the centrifuged thallus has agglutination effect on starch granules even though being washed for many times; various microorganisms separated from the physalis alkekengi are subjected to pure culture to prepare bacterial suspension, and starch is subjected to precipitation test, so that only streptococcus lactis has the agglutination capacity, and the streptococcus lactis thallus can be proved to play a role.

The acidity and concentration of starch milk are closely related to the precipitation of starch and protein. If the acidity of the starch milk is too high, starch and protein precipitate simultaneously, making the starch separate unclearly. If the acidity is too low, both the protein and starch are not precipitated well, and the protein and starch are in the form of emulsion and cannot be separated. The pH value of the sour slurry is 3.6-4, the concentration of the starch milk is 3.5-4 Baume degree, the adding amount of the sour slurry is 2% of the starch milk, and the pH value of the starch milk after the sour slurry is added is 5.6.

Step S14, filtering the fermented starch slurry;

filtering the fermented starch slurry with 120 mesh sieve to remove fine residue.

Step S15, rinsing the filtered starch slurry;

and rinsing the starch slurry to remove the influence of the acid slurry on the starch and avoid the continuous fermentation of the starch.

And step S16, removing impurities for 2 times by using a sand remover, and dehydrating and drying after the purification by using a cyclone to obtain the sweet potato starch.

Desanders are devices that separate particles from a gas, water, or wastewater stream. The desander can remove impurities in the starch.

The cyclone purification is based on the principle of centrifugal sedimentation and density difference, when water flow enters equipment from the inlet of the desander in a tangential direction under certain pressure, strong rotary motion can be generated, because of different sand water densities, clean water with low density rises under the action of centrifugal force, centripetal buoyancy and fluid drag force and is discharged from an overflow port, and sand with high density is settled to the bottom and is discharged from a sand discharge port, so that the aim of removing the sand is fulfilled.

The concentrated starch slurry after impurity removal still contains more water, and can be dried after further dehydration.

The drying is generally carried out by adopting airflow drying, so that the process time is shortened as much as possible, and the moisture in the starch granules is not as long as the gelatinization drying is finished, so that the gelatinization or degradation phenomenon cannot occur.

The principle of pneumatic drying is as follows: the heated air flows rapidly in the pipeline, and the wet material is taken away by the high-speed airflow after entering the pipeline and flows to the outlet of the pipeline; in the process, water vapor is evaporated simultaneously due to the action of convective heat and mass transfer. After entering the pipeline, the materials are dispersed by the high-speed airflow and fully mixed, and a cyclone separator is usually used at the outlet of the pipeline to separate a gas phase from a solid phase.

Further, the fermentation time was 12 h. The fermentation temperature was 20 ℃. Reasonable fermentation temperature and time are helpful for completing the fermentation. A large number of practices show that the fermentation time and the fermentation temperature have good fermentation effect.

Further, referring to fig. 3, the steps of preparing spinach juice include:

step S21, selecting fresh spinach, cleaning and draining;

and selecting fresh high-quality spinach. Fresh spinach needs to be cleaned firstly, and the cleaning function is mainly to remove silt carried by the outer epidermis layer of the spinach and ensure the quality of vermicelli. The cleaning process can be manual overturning cleaning or a mode combining soaking cleaning and spraying cleaning. The mud and sand on the surface of the spinach can be softened by soaking, and the residual mud and sand on the surface of the spinach can be powerfully removed by spraying.

Step S22, blanching the spinach;

the enzyme activity of the spinach is obviously reduced after blanching for 80s at 90 ℃.

Step S23, smashing the spinach after blanching;

crushing mainly destroys the tissue structure of spinach and makes nutrient substances diffuse out.

Step S24, mixing the crushed spinach, phytic acid, vitamin E and water, and pre-cooking for 10 min;

the phytic acid has unique structure, extremely strong chelating ability and very stability in a wide pH value range, thereby having great application value. The phytic acid product is natural and non-toxic extracted from plant raw materials, can be used as an antioxidant, a synergist, a color-protecting preservative and a quality improver of wines, meats, fruits and vegetables, oil and fat products and aquatic products, prolongs the storage life of various foods, and is a novel multifunctional food additive.

The natural vitamin E is derived from green plant oil, is safe to eat and high in biological activity, is a food additive with excellent performance, and mainly plays a role in resisting oxidation and supplementing nutrition as the food additive. The stability of vitamin C in the spinach juice can be effectively improved by adding the vitamin E.

Step S25, adding pectinase for enzymolysis for 1 h;

the pectinase is prepared by fermenting and refining Aspergillus niger. The pectinase is mainly used for juicing and clarifying fruit and vegetable juice beverages and fruit wine, and has a good effect of decomposing pectin. Pectinase is a biological enzyme that acts to promote pectin hydrolysis.

And step S26, ultrasonically treating the spinach juice subjected to enzymolysis and filtering.

The ultrasonic treatment of the spinach juice mainly depends on the cavitation and mechanical effect of the ultrasonic wave. The explosion of the tiny bubbles in the ultrasonic hole cavitation phenomenon can generate great pressure, so that the rupture of spinach cell walls and the whole spinach tissue is completed instantly, the breaking time is shortened, meanwhile, the vibration effect generated by ultrasonic waves enhances the release, diffusion and dissolution of intracellular substances, and the release amount of nutrient substances such as carotenoid in spinach juice can be obviously improved.

The spinach juice prepared by the method has rich nutrient substances and is easy to be absorbed by human body. The vermicelli prepared from spinach juice has the advantages of boiling resistance, chewiness, glittering and translucent property, bright color and smooth taste.

Further, the mass ratio of the spinach, the phytic acid, the vitamin E and the water is 50:2:1: 15. A large number of practices show that the spinach juice prepared from the raw materials has good stability and color and high vitamin C content.

Further, the pulverization is superfine pulverization. The stirring mill is one kind of superfine crushing apparatus and consists of mainly stirrer, disperser, separator, material conveying pump, etc. Grinding the medium and the particle slurry under the action of centrifugal force generated by high-speed rotation of the disperser during working; the inner wall of the middle-directional exhausting device generates the functions of middle-impact shearing, friction, extrusion and the like, and the particles are crushed. The stirring mill can achieve the ultramicro and homogenization of product particles, and the minimum average particle size of the finished product can reach several microns. The superfine grinding time is short, the process can be carried out at low temperature, and the nutrient elements in the spinach can be retained to the maximum extent.

Further, the enzymolysis temperature is 45 ℃. The enzymolysis is carried out at 45 ℃, the activity of pectinase is higher, the pectin decomposition rate is higher, and the release of nutrient substances is facilitated.

Further, the ultrasonic output power is 400W, the ultrasonic time is 4s, the intermittent time is 3s, the total working time is 6min, and the ultrasonic temperature is 40 ℃. A large number of practices show that the content of nutrient substances such as carotenoid is obviously improved when the spinach juice is treated under the conditions.

Further, the mass ratio of the sweet potato starch to the spinach juice is (50-60) to (30-55). A large number of practices show that the vermicelli prepared from the sweet potato starch and the spinach juice with the mass ratio of (50-60) to (30-55) is more boiling-resistant and chewy, is crystal clear and has smooth mouthfeel.

Further, the temperature of the steaming and aging was 93 ℃. The curing temperature of 93 ℃ can not damage the surface of the vermicelli, and is more beneficial to improving the glittering degree and the smooth degree of the mouthfeel of the vermicelli.

Other embodiments of the present application will be apparent to those skilled in the art from consideration of the specification and practice of the application disclosed herein. This application is intended to cover any variations, uses, or adaptations of the invention following, in general, the principles of the application and including such departures from the present disclosure as come within known or customary practice within the art to which the invention pertains. It is intended that the specification and examples be considered as exemplary only, with a true scope and spirit of the application being indicated by the following claims.

It will be understood that the present application is not limited to the precise arrangements described above and shown in the drawings and that various modifications and changes may be made without departing from the scope thereof. The scope of the application is limited only by the appended claims.

Claims

1. A preparation method of spinach juice vermicelli is characterized by comprising the following steps:

preparing sweet potato starch;

preparing spinach juice;

cutting, and putting the rod into a refrigeration house for 12 h;

2. The method according to claim 1, wherein the step of preparing sweet potato starch comprises:

crushing fresh sweet potatoes;

filtering the crushed sweet potatoes for 2 times to obtain starch slurry;

adding acid syrup into the starch syrup and then fermenting;

filtering the fermented starch slurry;

rinsing the filtered starch slurry;

3. The method according to claim 2, wherein the fermentation time is 12 h.

4. The method of claim 1, wherein the step of preparing the spinach juice comprises:

selecting fresh spinach, cleaning and draining;

blanching said spinach;

crushing the spinach after blanching;

adding pectinase for enzymolysis for 1 h;

ultrasonically treating the spinach juice after enzymolysis and filtering.

5. The method of claim 4, wherein the spinach, the phytic acid, the vitamin E and the water are present in a mass ratio of 50:2:1: 15.

6. The method of claim 4, wherein the comminution is micronization.

7. The method of claim 4, wherein the enzymatic hydrolysis temperature is 45 ℃.

8. The method of claim 4, wherein the ultrasound output power is 400W, the ultrasound time is 4s, the rest time is 3s, the total working time is 6min, and the ultrasound temperature is 40 ℃.

9. The method as claimed in claim 1, wherein the mass ratio of the sweet potato starch to the spinach juice is (50-60): (30-55).

10. The method of claim 1, wherein the temperature of said steaming is 93 ℃.