CN111387479A - Selenium-rich sweet potato vermicelli and preparation method thereof - Google Patents
Selenium-rich sweet potato vermicelli and preparation method thereof Download PDFInfo
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- CN111387479A CN111387479A CN202010422799.9A CN202010422799A CN111387479A CN 111387479 A CN111387479 A CN 111387479A CN 202010422799 A CN202010422799 A CN 202010422799A CN 111387479 A CN111387479 A CN 111387479A
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- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 98
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 98
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 title claims abstract description 84
- 229910052711 selenium Inorganic materials 0.000 title claims abstract description 84
- 239000011669 selenium Substances 0.000 title claims abstract description 84
- 238000002360 preparation method Methods 0.000 title claims abstract description 27
- 229920002472 Starch Polymers 0.000 claims abstract description 98
- 235000019698 starch Nutrition 0.000 claims abstract description 98
- 239000008107 starch Substances 0.000 claims abstract description 98
- 239000000843 powder Substances 0.000 claims abstract description 96
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 84
- 244000046146 Pueraria lobata Species 0.000 claims abstract description 50
- 235000010575 Pueraria lobata Nutrition 0.000 claims abstract description 50
- 229920001592 potato starch Polymers 0.000 claims abstract description 44
- 239000002253 acid Substances 0.000 claims abstract description 33
- 238000000034 method Methods 0.000 claims abstract description 28
- 238000002156 mixing Methods 0.000 claims abstract description 25
- 238000003756 stirring Methods 0.000 claims abstract description 25
- 239000006228 supernatant Substances 0.000 claims abstract description 19
- 240000004713 Pisum sativum Species 0.000 claims abstract description 14
- 238000004537 pulping Methods 0.000 claims abstract description 5
- 229920002752 Konjac Polymers 0.000 claims description 18
- 235000010485 konjac Nutrition 0.000 claims description 18
- 239000002002 slurry Substances 0.000 claims description 17
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 16
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 16
- 239000000252 konjac Substances 0.000 claims description 16
- 239000011268 mixed slurry Substances 0.000 claims description 15
- 238000001914 filtration Methods 0.000 claims description 13
- 235000013336 milk Nutrition 0.000 claims description 12
- 239000008267 milk Substances 0.000 claims description 12
- 210000004080 milk Anatomy 0.000 claims description 12
- 238000011282 treatment Methods 0.000 claims description 12
- 238000001035 drying Methods 0.000 claims description 11
- 238000005520 cutting process Methods 0.000 claims description 9
- 238000007873 sieving Methods 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 6
- 238000007710 freezing Methods 0.000 claims description 6
- 230000008014 freezing Effects 0.000 claims description 6
- 235000015110 jellies Nutrition 0.000 claims description 6
- 239000008274 jelly Substances 0.000 claims description 6
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- 238000004140 cleaning Methods 0.000 claims description 5
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- 239000000203 mixture Substances 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 2
- 235000010582 Pisum sativum Nutrition 0.000 description 41
- 241000219843 Pisum Species 0.000 description 35
- 238000001223 reverse osmosis Methods 0.000 description 11
- 230000035764 nutrition Effects 0.000 description 9
- 239000000126 substance Substances 0.000 description 9
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 7
- 239000012535 impurity Substances 0.000 description 7
- 229940037003 alum Drugs 0.000 description 6
- 235000015097 nutrients Nutrition 0.000 description 6
- 244000046052 Phaseolus vulgaris Species 0.000 description 5
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 5
- 239000012528 membrane Substances 0.000 description 5
- 239000000463 material Substances 0.000 description 4
- 238000009287 sand filtration Methods 0.000 description 4
- 108010068370 Glutens Proteins 0.000 description 3
- 229910019142 PO4 Inorganic materials 0.000 description 3
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- 239000000084 colloidal system Substances 0.000 description 3
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- 239000000835 fiber Substances 0.000 description 3
- 235000021312 gluten Nutrition 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 3
- 239000010452 phosphate Substances 0.000 description 3
- 238000007781 pre-processing Methods 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 229920000856 Amylose Polymers 0.000 description 2
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 2
- 229920002261 Corn starch Polymers 0.000 description 2
- 240000003183 Manihot esculenta Species 0.000 description 2
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 2
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- 235000013339 cereals Nutrition 0.000 description 2
- 229910052801 chlorine Inorganic materials 0.000 description 2
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- 239000008120 corn starch Substances 0.000 description 2
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- 238000001471 micro-filtration Methods 0.000 description 2
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- 238000006116 polymerization reaction Methods 0.000 description 2
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- 238000002791 soaking Methods 0.000 description 2
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- 241000894006 Bacteria Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 1
- 239000006004 Quartz sand Substances 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
- 241000700605 Viruses Species 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 230000002427 irreversible effect Effects 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- 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
-
- 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
-
- 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
- A23L33/16—Inorganic salts, minerals or trace elements
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Inorganic Chemistry (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The embodiment of the invention discloses a preparation method of selenium-rich sweet potato vermicelli and the selenium-rich sweet potato vermicelli, relates to the technical field of health-care food, and can solve the problems of single taste and relatively single nutritional composition. The method comprises the following steps: putting 69-97.5 parts of sweet potato starch, 1.5-30 parts of pea starch and 10-25 parts of kudzu root powder into a container, uniformly mixing to obtain mixed starch, adding water which is 1-3 times of the weight of the mixed starch into the container, fully pulping to obtain uniform and fine homogenate, then adding acid pulp into the obtained homogenate, uniformly stirring, standing for 2-6 hours at normal temperature to generate layering, taking out the supernatant I, mixing the supernatant I with the acid pulp, using the mixture in the next round of starch acid pulp pretreatment step for repeated use, and taking out the yellow pulp in the middle layer and discarding. The embodiment of the invention is applied to the process of preparing the selenium-rich sweet potato vermicelli by adopting the concentrated selenium-rich water.
Description
Technical Field
The embodiment of the invention relates to the technical field of health-care food, and particularly relates to a selenium-rich sweet potato vermicelli and a preparation method thereof.
Background
Vermicelli is a traditional food, and the earliest vermicelli records the 'Chinese bibliography' from the book of Wei north, and has at least 1400 years of history in China. The vermicelli is a starch product prepared by utilizing the principle that amylose with larger polymerization degree is easy to age after being gelatinized to form thermally irreversible gel with good elasticity and toughness.
The raw materials of the traditional vermicelli processing comprise mung bean starch, broad bean starch, pea starch and other bean starch, the bean starch contains amylose with a high proportion and a large degree of polymerization, and the vermicelli can be directly processed into vermicelli with fine taste, good elasticity and toughness, such as famous Shandong Longkou vermicelli. However, the bean starch has less resources and high price, people also use other cereal starch (such as corn starch) and potato starch (such as sweet potato, cassava and the like) with large flour to produce the vermicelli, and the cooked vermicelli made of the potato starch such as the sweet potato starch has better sensory quality than the vermicelli made of the bean starch.
At present, the traditional vermicelli is produced by bean starch, cereal starch (such as corn starch) and potato starch (such as sweet potato, cassava and the like), has single taste and single nutritional composition, and can not meet the requirements of people gradually.
Disclosure of Invention
The embodiment of the invention provides a preparation method of selenium-rich sweet potato vermicelli and the selenium-rich sweet potato vermicelli, and can solve the problems of single taste and single nutritional composition of the vermicelli.
In order to solve the technical problem, the embodiment of the invention adopts the following technical scheme:
the first aspect of the embodiment of the invention provides a preparation method of selenium-rich sweet potato vermicelli, which comprises the steps of putting 69-97.5 parts of sweet potato starch, 1.5-30 parts of pea starch and 10-25 parts of kudzu root powder into a container, uniformly mixing to obtain mixed starch, adding water 1-3 times the weight of the mixed starch into the container, fully pulping to obtain uniform and fine homogenate, then adding acid pulp into the obtained homogenate, uniformly stirring, standing for 2-6 hours at normal temperature to generate layering, taking out the supernatant I, the middle layer is yellow pulp, the lower layer is precipitated starch, mixing the supernatant I with the acid pulp for the next round of starch acid pulp pretreatment step for repeated use, taking out the yellow pulp in the middle layer for discarding, then adding the water with the same weight into the starch in the obtained lower layer, uniformly stirring, standing for 10-20 hours at normal temperature, after the starch is settled, taking out the supernatant II to obtain the pretreated starch, and mixing the supernatant II with the acid pulp for the next round of starch acid pulp pretreatment step for repeated use; the sour pulp is prepared by naturally fermenting supernatant liquor obtained after pea starch slurry is stood; adding 1-4 parts of konjac powder and kudzu root powder extracting solution into the pretreated starch, adding water, mixing and stirring uniformly to obtain mixed slurry, wherein the water content of the mixed slurry is 30% -50%; the mixed pulp is taken and is made into powder according to the conventional powder making steps to obtain sweet potato vermicelli; adding concentrated selenium-rich water into the sweet potato vermicelli, and uniformly stirring; heating and cooking the sweet potato vermicelli added with the concentrated selenium-rich water; placing the cooked sweet potato vermicelli into a container for cooling, wherein the container comprises the concentrated selenium-rich water; and (5) airing the cooled sweet potato vermicelli to obtain the selenium-rich sweet potato vermicelli.
In a second aspect of the embodiment of the invention, the selenium-rich sweet potato vermicelli is prepared by the preparation method of the selenium-rich sweet potato vermicelli in the first aspect, and comprises the following components in parts by weight: 69-97.5 parts of sweet potato starch; 1.5-30 parts of pea starch; 1-4 parts of konjak fine powder; 10-25 parts of kudzu root powder.
In the embodiment of the invention:
1) the selenium-rich sweet potato vermicelli provided by the invention only contains sweet potato starch, pea starch, konjac fine powder and kudzu root powder as raw materials, wherein the raw materials only contain a small amount of pea starch and a smaller amount of konjac fine powder, and high-quality vermicelli which is continuous, tough, boiling-resistant and not muddy, has good viscoelasticity, compactness, fine taste, moist appearance and color and nutrition of kudzu root can be prepared without adding alum, gluten fortifier, phosphate and other substances.
2) The invention relates to a preparation method of selenium-rich sweet potato vermicelli, which comprises the steps of pretreating kudzu root powder, namely extracting water-soluble nutrient substances in the kudzu root powder by water to obtain kudzu root powder extracting solution, mixing the obtained pretreated kudzu root powder with sweet potato starch and pea starch to carry out acid slurry pretreatment, adding the kudzu root powder extracting solution together with water in the subsequent powder stirring operation step, thus not only retaining the water-soluble nutrient substances of the kudzuvine root powder, but also well removing the impurities which influence the preparation of the vermicelli, such as protein, fat, crude fiber and the like contained in the kudzuvine root powder, mixing the sweet potato starch, the pea starch and the preprocessed kudzuvine root powder and simultaneously carrying out the acid pulp preprocessing, the obtained pretreated starch can be prepared into alum-free vermicelli by only adding a small amount of the konjac powder instead of alum, so that the addition amount of the pea starch, particularly the konjac powder, is obviously reduced, and an unexpected effect is achieved; in the process of preparing the vermicelli, the treated radix puerariae powder is added, and the influence on the processing of the vermicelli and the quality of the vermicelli is small after the radix puerariae powder is treated, so that the prepared vermicelli has the color and the nutrition of radix puerariae, has the light taste of radix puerariae, enriches the color and the taste of the vermicelli, and has no single nutrition; and the selenium-rich material is added, so that the nutritional value of the sweet potato vermicelli can be improved.
Detailed Description
The present invention will now be described more fully hereinafter with reference to the accompanying drawings, in which some, but not all embodiments of the invention are shown. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The terms "first" and "second," and the like, in the description and in the claims of embodiments of the present invention are used for distinguishing between different objects and not for describing a particular order of the objects.
In the description of the embodiments of the present invention, the meaning of "a plurality" means two or more unless otherwise specified. For example, a plurality of elements refers to two elements or more.
The term "and/or" herein is an association relationship describing an associated object, and means that there may be three relationships, for example, a display panel and/or a backlight, which may mean: there are three cases of a display panel alone, a display panel and a backlight at the same time, and a backlight alone. The symbol "/" herein denotes a relationship in which the associated object is or, for example, input/output denotes input or output.
In the embodiments of the present invention, words such as "exemplary" or "for example" are used to mean serving as examples, illustrations or descriptions. Any embodiment or design described as "exemplary" or "e.g.," an embodiment of the present invention is not necessarily to be construed as preferred or advantageous over other embodiments or designs. Rather, use of the word "exemplary" or "such as" is intended to present concepts related in a concrete fashion.
The embodiment of the invention provides a selenium-rich sweet potato vermicelli and a preparation method thereof, and the selenium-rich sweet potato vermicelli only comprises sweet potato starch, pea starch, konjac refined powder and kudzu root powder as preparation raw materials, wherein only a small amount of pea starch and a smaller amount of konjac refined powder are contained, and alum, a gluten fortifier, phosphate and other substances are not required to be added, so that high-quality vermicelli which is continuous, tough, boiling-resistant and not turbid in soup, good in viscoelasticity, compact, fine in taste, moist in appearance and has the color and nutrition of kudzu root can be prepared. The invention relates to a preparation method of selenium-rich sweet potato vermicelli, which comprises the steps of pretreating kudzu root powder, namely extracting water-soluble nutrient substances in the kudzu root powder by water to obtain kudzu root powder extracting solution, mixing the obtained pretreated kudzu root powder with sweet potato starch and pea starch to carry out acid slurry pretreatment, adding the kudzu root powder extracting solution together with water in the subsequent powder stirring operation step, thus not only retaining the water-soluble nutrient substances of the kudzuvine root powder, but also well removing the impurities which influence the preparation of the vermicelli, such as protein, fat, crude fiber and the like contained in the kudzuvine root powder, mixing the sweet potato starch, the pea starch and the preprocessed kudzuvine root powder and simultaneously carrying out the acid pulp preprocessing, the obtained pretreated starch can be prepared into alum-free vermicelli by only adding a small amount of the konjac powder instead of alum, so that the addition amount of the pea starch, particularly the konjac powder, is obviously reduced, and an unexpected effect is achieved; in the process of preparing the vermicelli, the treated radix puerariae powder is added, and the influence on the processing of the vermicelli and the quality of the vermicelli is small after the radix puerariae powder is treated, so that the prepared vermicelli has the color and the nutrition of radix puerariae, has the light taste of radix puerariae, enriches the color and the taste of the vermicelli, and has no single nutrition; and the selenium-rich material is added, so that the nutritional value of the sweet potato vermicelli can be improved.
The preparation method of the selenium-rich sweet potato vermicelli and the selenium-rich sweet potato vermicelli provided by the embodiment of the invention can be applied to the process of preparing the selenium-rich sweet potato vermicelli. In particular to the process of preparing the selenium-rich sweet potato vermicelli by adopting the concentrated selenium-rich water.
The preparation method of the selenium-rich sweet potato vermicelli provided by the embodiment of the invention can comprise the following steps:
(1) preparation of sweet potato starch
Cleaning and crushing sweet potatoes, sieving with a 100-mesh sieve, then sieving with a 200-mesh sieve to obtain coarse sweet potato starch milk, sending the coarse sweet potato starch milk into a DPF445 disc type separator to remove yellow powder to obtain sweet potato starch milk, and drying the sweet potato starch milk to obtain sweet potato starch for later use;
(2) preparation of pea starch
Removing impurities from peas, cleaning, soaking in a water medium for 36 hours, fishing out the soaked peas, draining water, grinding, separating by a 100-mesh sieve to remove coarse residues, sieving the pea slurry without the coarse residues by a 200-mesh sieve to obtain pea starch slurry, and drying the pea starch slurry to obtain pea starch for later use;
(3) kudzu root powder pretreatment
Putting 10 parts of kudzu root powder into a container, adding cold water with the weight 1 time that of the kudzu root powder into the container, stirring for 40 minutes, standing for layering to obtain an upper layer kudzu root powder extracting solution and a lower layer settled pretreated kudzu root powder for later use;
(4) preparation of sour pulp
Taking a certain amount of peas, obtaining pea starch slurry according to the operation in the step (2), taking supernatant liquor after the pea starch slurry is stood, sterilizing, sealing, and naturally fermenting for 4 days at room temperature to obtain sour slurry;
(5) starch acid pulp pretreatment
Putting 90 parts of prepared sweet potato starch, 5 parts of pea starch and the pretreated radix puerariae powder obtained in the step (3) into a container, uniformly mixing to obtain mixed starch, adding water which is 1.5 times of the weight of the mixed starch into the container, fully pulping to obtain uniform and fine homogenate, then adding acid pulp which is 2 times of the weight of the mixed starch into the obtained homogenate, uniformly stirring, standing for 3 hours at normal temperature to obtain layering, taking out the supernatant I, mixing the supernatant I with the acid pulp prepared in the step (4), using the next round of starch acid pulp pretreatment step for repeated use, taking out the middle yellow pulp, discarding, adding the same weight of water into the obtained lower starch, uniformly stirring, standing for 16 hours at normal temperature, taking out the supernatant II after the starch is settled to obtain the pretreated starch, mixing the obtained supernatant II with the acid pulp prepared in the step (4) for the next round of starch acid pulp pretreatment step for reuse;
(6) stirring the mixed powder
Adding 1.5 parts of konjac powder and the kudzu root powder extracting solution obtained in the step (3) into the pretreated starch prepared in the step (5), adding water, mixing and stirring uniformly to obtain mixed slurry, wherein the water content of the mixed slurry is 30% -50%;
(7) vacuumizing, shaping and curing
Vacuumizing the mixed slurry obtained in the step (6) in a vacuum machine, uniformly distributing the vacuumized mixed slurry in a powder making disc for molding, and then curing at 90-100 ℃ for 3-5 minutes to obtain cured sheet jelly;
(8) slitting and freezing
Cooling the cured sheet jelly obtained in the step (7) to room temperature, cutting into vermicelli, and freezing the vermicelli at-10-0 ℃ for 6-10 hours;
(9) drying at low temperature
Drying the vermicelli frozen in the step (8) at the temperature of 10-35 ℃ and the humidity of 50-90%;
(10) cutting powder
And (4) cutting the dried vermicelli in the step (9) according to the standard that the length of U-shaped vermicelli (head vermicelli) is 10-20cm, the length of standard vermicelli is 30cm and the length of tail vermicelli is 30-40cm to obtain the sweet potato vermicelli.
(11) Adding concentrated selenium-rich water into sweet potato vermicelli, and uniformly stirring.
The user can collect the natural selenium-enriched water and process the natural selenium-enriched water to obtain the concentrated selenium-enriched water.
The natural selenium-enriched water can be filtered, the filtered Tiankui selenium-enriched water is concentrated at least once, and then the concentrated natural selenium-enriched water is sterilized to obtain the concentrated selenium-enriched water.
Specifically, the user can perform sand filtration, carbon filtration and fine filtration on the natural selenium-enriched water to intercept macromolecular solid particles and colloids in the water.
It can be understood that natural selenium-enriched water can be filtered by taking natural quartz sand, manganese sand and activated carbon as filter materials so as to carry out sand filtration treatment.
As a preferred embodiment, the user can filter the natural selenium-enriched water after the sand filtration treatment through the activated carbon filter to retain chlorine particles so as to perform the carbon filtration treatment on the natural selenium-enriched water.
It can be understood that the carbon filtration process can filter out chlorine particles which cannot be intercepted by the sand filtration process, and can filter out organic matters (such as small molecular organic matters and the like), so that colloids, pigments, heavy metal ions and the like in the natural selenium-enriched water can be reduced, and the water quality of the natural selenium-enriched water can be improved.
Optionally, the user may perform fine filtration treatment on the natural selenium-enriched water through a microfiltration membrane to filter impurities in the natural selenium-enriched water.
Optionally, the filtration precision of the microfiltration membrane can be 1um to 5 um.
It can be understood that the water quality of the natural selenium-enriched water can be improved through the fine filtration treatment.
Optionally, the user may adopt a reverse osmosis method, and the natural selenium-enriched water after filtration is subjected to at least one concentration treatment by a reverse osmosis device.
It should be noted that the above-mentioned "reverse osmosis method" can be understood as: with sufficient pressure to cause the solvent (e.g., water) in the solution to separate through the reverse osmosis membrane in a direction opposite to the direction of osmosis, the solution may be separated, purified, and concentrated using reverse osmosis methods that are greater than the osmotic pressure.
Optionally, the reverse osmosis membrane may be a semipermeable membrane.
It is understood that dissolved salts, colloids, bacteria, viruses, organic matter, etc. in the natural selenium-enriched water can be removed by a reverse osmosis process.
Optionally, the user may perform a concentration process on the natural selenium-enriched water subjected to the filtration process to obtain the first selenium-enriched water.
Optionally, the reverse osmosis plant may comprise a multi-stage RO reverse osmosis system.
Optionally, the user may perform a concentration treatment on the natural selenium-enriched water subjected to the filtration treatment by using a reverse osmosis apparatus to obtain the first selenium-enriched water.
It is understood that the concentration of the first selenium-enriched water is less than 0.9 mg/L.
Optionally, the collected concentrated water can be subjected to at least one concentration treatment by using a reverse osmosis device until the selenium content in the concentrated water reaches 0.9 mg/L, so as to obtain concentrated selenium-enriched water.
In the embodiment of the invention, the natural selenium-enriched water is subjected to multiple filtration treatments and multiple concentration treatments, so that the impurity content in the natural selenium-enriched water is reduced, the selenium content in the natural selenium-enriched water is increased, and the selenium content in the selenium-enriched sweet potato vermicelli is increased.
(12) And heating and cooking the sweet potato powder added with the concentrated selenium-rich water.
(13) And (3) cooling the cooked sweet potato powder in a container, wherein the container comprises the concentrated selenium-enriched water.
(14) And (4) airing the cooled sweet potato powder to obtain the selenium-rich sweet potato powder.
Embodiment mode 1
The method specifically comprises the following steps:
(1) preparation of sweet potato starch
Cleaning and crushing sweet potatoes, sieving with a 120-mesh sieve, then sieving with a 300-mesh sieve to obtain coarse sweet potato starch milk, sending the coarse sweet potato starch milk into a DPF445 disc type separator to remove yellow powder to obtain sweet potato starch milk, and drying the sweet potato starch milk to obtain sweet potato starch for later use;
(2) preparation of pea starch
Removing impurities from peas, cleaning, soaking in a water medium for 70 hours, fishing out the soaked peas, draining water, grinding, separating by using a 120-mesh sieve to remove coarse residues, sieving the pea slurry without the coarse residues by using a 300-mesh sieve to obtain pea starch slurry, and drying the pea starch slurry to obtain pea starch for later use;
(3) kudzu root powder pretreatment
Putting 15 parts of kudzu root powder into a container, adding cold water with the weight 2 times that of the kudzu root powder into the container, stirring for 45 minutes, and standing for layering to obtain an upper layer kudzu root powder extracting solution and a lower layer settled pretreated kudzu root powder;
(4) preparation of sour pulp
Taking a certain amount of peas, obtaining pea starch slurry according to the operation in the step (2), taking supernatant liquor after the pea starch slurry is stood, sterilizing, sealing, and naturally fermenting for 4 days at room temperature to obtain sour slurry;
(5) starch acid pulp pretreatment
Putting 97 parts of prepared sweet potato starch, 1.5 parts of pea starch and the pretreated radix puerariae powder obtained in the step (3) into a container, uniformly mixing to obtain mixed starch, adding 2 times of water by weight of the mixed starch into the container, fully pulping to obtain uniform and fine homogenate, then adding 3 times of acid pulp by weight of the mixed starch into the obtained homogenate, uniformly stirring, standing for 5 hours at normal temperature to obtain layering, taking out the upper layer of clear liquid I, the middle layer of yellow pulp and the lower layer of precipitated starch, mixing the upper layer of clear liquid I with the acid pulp prepared in the step (4) for the next round of starch acid pulp pretreatment step for repeated use, taking out the middle layer of yellow pulp, discarding, then adding the same weight of water into the obtained lower layer of starch, uniformly stirring, standing for 18 hours at normal temperature, taking out the upper layer of clear liquid II after starch is settled to obtain the pretreated starch, mixing the obtained supernatant II with the acid pulp prepared in the step (4) for the next round of starch acid pulp pretreatment step for reuse;
(6) stirring the mixed powder
Adding 2 parts of konjac fine powder and the kudzu root powder extracting solution obtained in the step (3) into the pretreated starch prepared in the step (5), adding water, mixing and stirring uniformly to obtain mixed slurry, wherein the water content of the mixed slurry is 30% -50%;
(7) vacuumizing, shaping and curing
Vacuumizing the mixed slurry obtained in the step (6) in a vacuum machine, uniformly distributing the vacuumized mixed slurry in a powder making disc for molding, and then curing at 90-100 ℃ for 3-5 minutes to obtain cured sheet jelly;
(8) slitting and freezing
Cooling the cured sheet jelly obtained in the step (7) to room temperature, cutting into vermicelli, and freezing the vermicelli at-10-0 ℃ for 6-10 hours;
(9) drying at low temperature
Drying the vermicelli frozen in the step (8) at the temperature of 10-35 ℃ and the humidity of 50-90%;
(10) cutting powder
And (4) cutting the dried vermicelli in the step (9) according to the standard that the length of U-shaped vermicelli (head vermicelli) is 10-20cm, the length of standard vermicelli is 30cm and the length of tail vermicelli is 30-40cm to obtain the sweet potato vermicelli.
The embodiment of the invention provides a selenium-rich sweet potato vermicelli and a preparation method thereof, and the selenium-rich sweet potato vermicelli only comprises sweet potato starch, pea starch, konjac refined powder and kudzu root powder as preparation raw materials, wherein only a small amount of pea starch and a smaller amount of konjac refined powder are contained, and alum, a gluten fortifier, phosphate and other substances are not required to be added, so that high-quality vermicelli which is continuous, tough, boiling-resistant and not turbid in soup, good in viscoelasticity, compact, fine in taste, moist in appearance and has the color and nutrition of kudzu root can be prepared. The invention relates to a preparation method of selenium-rich sweet potato vermicelli, which comprises the steps of pretreating kudzu root powder, namely extracting water-soluble nutrient substances in the kudzu root powder by water to obtain kudzu root powder extracting solution, mixing the obtained pretreated kudzu root powder with sweet potato starch and pea starch to carry out acid slurry pretreatment, adding the kudzu root powder extracting solution together with water in the subsequent powder stirring operation step, thus not only retaining the water-soluble nutrient substances of the kudzuvine root powder, but also well removing the impurities which influence the preparation of the vermicelli, such as protein, fat, crude fiber and the like contained in the kudzuvine root powder, mixing the sweet potato starch, the pea starch and the preprocessed kudzuvine root powder and simultaneously carrying out the acid pulp preprocessing, the obtained pretreated starch can be prepared into alum-free vermicelli by only adding a small amount of the konjac powder instead of alum, so that the addition amount of the pea starch, particularly the konjac powder, is obviously reduced, and an unexpected effect is achieved; in the process of preparing the vermicelli, the treated radix puerariae powder is added, and the influence on the processing of the vermicelli and the quality of the vermicelli is small after the radix puerariae powder is treated, so that the prepared vermicelli has the color and the nutrition of radix puerariae, has the light taste of radix puerariae, enriches the color and the taste of the vermicelli, and has no single nutrition; and the selenium-rich material is added, so that the nutritional value of the sweet potato vermicelli can be improved.
It should be noted that, in this document, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising an … …" does not exclude the presence of other like elements in a process, method, article, or apparatus that comprises the element.
While embodiments of the present invention have been described, the present invention is not limited to the above-described embodiments, which are intended to be illustrative rather than limiting, and it will be apparent to those of ordinary skill in the art in light of the teachings of the present invention that many more modifications can be made without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (9)
1. A preparation method of selenium-rich sweet potato vermicelli is characterized by comprising the following steps:
putting 69-97.5 parts of sweet potato starch, 1.5-30 parts of pea starch and 10-25 parts of kudzu root powder into a container, uniformly mixing to obtain mixed starch, adding water 1-3 times of the weight of the mixed starch into the container, fully pulping to obtain uniform and fine homogenate, adding the acid pulp into the homogenate, stirring uniformly, standing at normal temperature for 2-6 hours to obtain layering, taking out the supernatant I as a clear solution I, taking out the middle layer as yellow pulp, taking out the lower layer as precipitated starch, mixing the supernatant I with the acid pulp for the next round of starch acid pulp pretreatment step for reuse, taking out the middle layer yellow pulp for discarding, then adding the water with the same weight into the obtained lower layer starch, stirring uniformly, standing for 10-20 hours at normal temperature, after the starch is settled, taking out the supernatant II to obtain the pretreated starch, and mixing the supernatant II with the acid pulp for the next round of starch acid pulp pretreatment step for repeated use; the sour pulp is prepared by naturally fermenting supernatant liquor obtained after pea starch slurry is stood;
adding 1-4 parts of konjac powder and kudzu root powder extracting solution into the pretreated starch, adding water, mixing and stirring uniformly to obtain mixed slurry, wherein the water content of the mixed slurry is 30% -50%;
the mixed pulp is taken and is made into powder according to the conventional powder making steps to obtain sweet potato vermicelli;
adding concentrated selenium-rich water into the sweet potato vermicelli, and uniformly stirring;
heating and cooking the sweet potato vermicelli added with the concentrated selenium-rich water;
placing the cooked sweet potato vermicelli into a container for cooling, wherein the container comprises the concentrated selenium-rich water;
and (5) airing the cooled sweet potato vermicelli to obtain the selenium-rich sweet potato vermicelli.
2. The method as claimed in claim 1, wherein 69-97.5 parts of sweet potato starch, 1.5-30 parts of pea starch and 10-25 parts of kudzu root powder are taken and put into a container to be uniformly mixed to obtain mixed starch, and before water with the weight 1-3 times of that of the mixed starch is added into the container, the method further comprises the following steps:
collecting natural selenium-enriched water, and filtering the natural selenium-enriched water;
and concentrating the filtered natural selenium-enriched water to obtain the concentrated selenium-enriched water.
3. The method of claim 2, wherein the concentrating the filtered natural selenium-enriched water comprises:
concentrating the natural selenium-enriched water subjected to filtering treatment to obtain first selenium-enriched water;
and concentrating the first selenium-enriched water to obtain concentrated selenium-enriched water.
4. The method according to claim 1, wherein the step-taking mixed pulp is subjected to powder making according to a conventional powder making step to obtain sweet potato vermicelli, and the method specifically comprises the following steps:
A. vacuumizing, shaping and curing
Vacuumizing the mixed slurry in a vacuum machine, uniformly distributing the vacuumized mixed slurry in a powder making disc for molding, and then curing at 90-100 ℃ for 3-5 minutes to obtain cured sheet jelly;
B. slitting and freezing
Cooling the cured sheet jelly obtained in the step A to room temperature, cutting into vermicelli, and freezing the vermicelli at-10-0 ℃ for 6-10 hours;
C. drying at low temperature
Drying the vermicelli frozen in the step B at the temperature of 10-35 ℃ and the humidity of 50-90%;
D. cutting powder
And C, cutting the dried vermicelli in the step C into powder to obtain the sweet potato vermicelli.
5. The method as claimed in claim 1, wherein the step of adding water, mixing and stirring uniformly to obtain mixed slurry comprises:
adding the acid pulp, stirring uniformly, and standing for 3-4 hours at normal temperature.
6. The method according to claim 5, wherein the amount of the acid pulp added is: when the environmental temperature is lower than 10 ℃, the using amount of the sour pulp is 3-5 times of the total weight of the sweet potato starch and the pea starch; when the environmental temperature is 10-30 ℃, the dosage of the sour pulp is 2-3 times of the total weight of the sweet potato starch and the pea starch; when the environmental temperature is higher than 30 ℃, the dosage of the sour pulp is 0.5-2 times of the total weight of the sweet potato starch and the pea starch.
7. The selenium-rich sweet potato vermicelli is characterized by being prepared from the following raw materials in parts by weight:
69-97.5 parts of sweet potato starch;
1.5-30 parts of pea starch;
1-4 parts of konjak fine powder;
10-25 parts of kudzu root powder.
8. The selenium-rich sweet potato vermicelli as claimed in claim 1, wherein the sweet potato starch is 200-300 mesh sweet potato starch.
9. The alum-free radix puerariae vermicelli as claimed in claim 8, wherein the preparation method of the sweet potato starch comprises the following steps: cleaning and crushing sweet potatoes, sieving with a sieve of 80-120 meshes, sieving with a sieve of 200 meshes and 300 meshes to obtain coarse sweet potato starch milk, feeding the coarse sweet potato starch milk into a separator to remove yellow powder to obtain sweet potato starch milk, and drying the sweet potato starch milk to obtain the sweet potato starch.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111938115A (en) * | 2020-08-20 | 2020-11-17 | 安徽君临食品有限公司 | Extraction method of raw materials for making vermicelli |
| CN112675944A (en) * | 2020-12-04 | 2021-04-20 | 河南飞天农业开发股份有限公司 | Production method of nutritious bran |
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2020
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111938115A (en) * | 2020-08-20 | 2020-11-17 | 安徽君临食品有限公司 | Extraction method of raw materials for making vermicelli |
| CN112675944A (en) * | 2020-12-04 | 2021-04-20 | 河南飞天农业开发股份有限公司 | Production method of nutritious bran |
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