CN112704219B - Alum-free fresh and wet potato vermicelli and preparation method thereof - Google Patents
Alum-free fresh and wet potato vermicelli and preparation method thereof Download PDFInfo
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- CN112704219B CN112704219B CN202011556449.8A CN202011556449A CN112704219B CN 112704219 B CN112704219 B CN 112704219B CN 202011556449 A CN202011556449 A CN 202011556449A CN 112704219 B CN112704219 B CN 112704219B
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- potato
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- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 93
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 93
- 238000002360 preparation method Methods 0.000 title claims abstract description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 164
- 229920001592 potato starch Polymers 0.000 claims abstract description 87
- 229910052500 inorganic mineral Inorganic materials 0.000 claims abstract description 48
- 239000011707 mineral Substances 0.000 claims abstract description 48
- 150000003839 salts Chemical class 0.000 claims abstract description 48
- 239000002994 raw material Substances 0.000 claims abstract description 29
- 159000000007 calcium salts Chemical class 0.000 claims abstract description 15
- 159000000003 magnesium salts Chemical class 0.000 claims abstract description 13
- XAEFZNCEHLXOMS-UHFFFAOYSA-M potassium benzoate Chemical compound [K+].[O-]C(=O)C1=CC=CC=C1 XAEFZNCEHLXOMS-UHFFFAOYSA-M 0.000 claims abstract description 13
- 229920002472 Starch Polymers 0.000 claims description 85
- 239000008107 starch Substances 0.000 claims description 85
- 235000019698 starch Nutrition 0.000 claims description 85
- 238000009835 boiling Methods 0.000 claims description 54
- -1 calcium-potassium-magnesium salt compound Chemical class 0.000 claims description 43
- 244000017020 Ipomoea batatas Species 0.000 claims description 42
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 42
- 238000003756 stirring Methods 0.000 claims description 40
- 238000002156 mixing Methods 0.000 claims description 37
- 239000000843 powder Substances 0.000 claims description 31
- 239000002002 slurry Substances 0.000 claims description 25
- 240000003183 Manihot esculenta Species 0.000 claims description 21
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 21
- 239000000203 mixture Substances 0.000 claims description 21
- 238000001816 cooling Methods 0.000 claims description 20
- 238000001125 extrusion Methods 0.000 claims description 20
- 238000000034 method Methods 0.000 claims description 14
- 239000002244 precipitate Substances 0.000 claims description 10
- 238000001035 drying Methods 0.000 claims description 8
- 235000012015 potatoes Nutrition 0.000 claims description 5
- 238000000967 suction filtration Methods 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 229940037003 alum Drugs 0.000 abstract description 18
- 235000013305 food Nutrition 0.000 abstract description 7
- 239000002366 mineral element Substances 0.000 abstract description 4
- 238000012545 processing Methods 0.000 abstract description 3
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 description 38
- 235000010755 mineral Nutrition 0.000 description 34
- 230000000052 comparative effect Effects 0.000 description 25
- 239000000047 product Substances 0.000 description 21
- 239000001506 calcium phosphate Substances 0.000 description 12
- 238000005303 weighing Methods 0.000 description 10
- YYRMJZQKEFZXMX-UHFFFAOYSA-L calcium bis(dihydrogenphosphate) Chemical compound [Ca+2].OP(O)([O-])=O.OP(O)([O-])=O YYRMJZQKEFZXMX-UHFFFAOYSA-L 0.000 description 8
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 description 8
- 235000019691 monocalcium phosphate Nutrition 0.000 description 8
- 229910000150 monocalcium phosphate Inorganic materials 0.000 description 7
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 description 6
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 6
- 235000012149 noodles Nutrition 0.000 description 6
- 238000003860 storage Methods 0.000 description 6
- 238000012360 testing method Methods 0.000 description 6
- 229910000389 calcium phosphate Inorganic materials 0.000 description 5
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 description 5
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 4
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 4
- 229960001714 calcium phosphate Drugs 0.000 description 4
- 235000011010 calcium phosphates Nutrition 0.000 description 4
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Substances [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 description 4
- LWIHDJKSTIGBAC-UHFFFAOYSA-K tripotassium phosphate Chemical compound [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000007547 defect Effects 0.000 description 3
- 238000011161 development Methods 0.000 description 3
- 230000018109 developmental process Effects 0.000 description 3
- 238000001914 filtration Methods 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 230000006872 improvement Effects 0.000 description 3
- 229910001629 magnesium chloride Inorganic materials 0.000 description 3
- 235000011147 magnesium chloride Nutrition 0.000 description 3
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 3
- 235000019341 magnesium sulphate Nutrition 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 2
- 241001391944 Commicarpus scandens Species 0.000 description 2
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 description 2
- NYRAVIYBIHCEGB-UHFFFAOYSA-N [K].[Ca] Chemical compound [K].[Ca] NYRAVIYBIHCEGB-UHFFFAOYSA-N 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 2
- 229910052782 aluminium Inorganic materials 0.000 description 2
- 229910000019 calcium carbonate Inorganic materials 0.000 description 2
- 229960003563 calcium carbonate Drugs 0.000 description 2
- 235000010216 calcium carbonate Nutrition 0.000 description 2
- 239000001110 calcium chloride Substances 0.000 description 2
- 229910001628 calcium chloride Inorganic materials 0.000 description 2
- 229960002713 calcium chloride Drugs 0.000 description 2
- 235000011148 calcium chloride Nutrition 0.000 description 2
- 230000006698 induction Effects 0.000 description 2
- ZLNQQNXFFQJAID-UHFFFAOYSA-L magnesium carbonate Chemical compound [Mg+2].[O-]C([O-])=O ZLNQQNXFFQJAID-UHFFFAOYSA-L 0.000 description 2
- 239000001095 magnesium carbonate Substances 0.000 description 2
- 229910000021 magnesium carbonate Inorganic materials 0.000 description 2
- 235000014380 magnesium carbonate Nutrition 0.000 description 2
- HQKMJHAJHXVSDF-UHFFFAOYSA-L magnesium stearate Chemical compound [Mg+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O HQKMJHAJHXVSDF-UHFFFAOYSA-L 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 239000003607 modifier Substances 0.000 description 2
- 229910000402 monopotassium phosphate Inorganic materials 0.000 description 2
- 235000019796 monopotassium phosphate Nutrition 0.000 description 2
- 229910000027 potassium carbonate Inorganic materials 0.000 description 2
- 235000011181 potassium carbonates Nutrition 0.000 description 2
- 239000001103 potassium chloride Substances 0.000 description 2
- 235000011164 potassium chloride Nutrition 0.000 description 2
- 238000012827 research and development Methods 0.000 description 2
- 230000035882 stress Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 208000024827 Alzheimer disease Diseases 0.000 description 1
- 244000247812 Amorphophallus rivieri Species 0.000 description 1
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000006481 Colocasia esculenta Nutrition 0.000 description 1
- 244000205754 Colocasia esculenta Species 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 229920002752 Konjac Polymers 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 229920001100 Polydextrose Polymers 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 206010039966 Senile dementia Diseases 0.000 description 1
- 230000001133 acceleration Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 238000004220 aggregation Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229960005069 calcium Drugs 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 229940062672 calcium dihydrogen phosphate Drugs 0.000 description 1
- FUFJGUQYACFECW-UHFFFAOYSA-L calcium hydrogenphosphate Chemical compound [Ca+2].OP([O-])([O-])=O FUFJGUQYACFECW-UHFFFAOYSA-L 0.000 description 1
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 1
- 239000001527 calcium lactate Substances 0.000 description 1
- 235000011086 calcium lactate Nutrition 0.000 description 1
- 229960002401 calcium lactate Drugs 0.000 description 1
- 239000000378 calcium silicate Substances 0.000 description 1
- 229910052918 calcium silicate Inorganic materials 0.000 description 1
- 229960003340 calcium silicate Drugs 0.000 description 1
- 235000012241 calcium silicate Nutrition 0.000 description 1
- 229940095672 calcium sulfate Drugs 0.000 description 1
- 235000011132 calcium sulphate Nutrition 0.000 description 1
- OYACROKNLOSFPA-UHFFFAOYSA-N calcium;dioxido(oxo)silane Chemical compound [Ca+2].[O-][Si]([O-])=O OYACROKNLOSFPA-UHFFFAOYSA-N 0.000 description 1
- VEJCUEBBRSCJRP-UHFFFAOYSA-L calcium;hydron;phosphonato phosphate Chemical compound [Ca+2].OP(O)(=O)OP([O-])([O-])=O VEJCUEBBRSCJRP-UHFFFAOYSA-L 0.000 description 1
- 210000003169 central nervous system Anatomy 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 239000000701 coagulant Substances 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 235000019700 dicalcium phosphate Nutrition 0.000 description 1
- 235000004879 dioscorea Nutrition 0.000 description 1
- 235000019797 dipotassium phosphate Nutrition 0.000 description 1
- 229910000396 dipotassium phosphate Inorganic materials 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000008394 flocculating agent Substances 0.000 description 1
- 238000005189 flocculation Methods 0.000 description 1
- 230000016615 flocculation Effects 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 239000000252 konjac Substances 0.000 description 1
- 235000010485 konjac Nutrition 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 235000019359 magnesium stearate Nutrition 0.000 description 1
- 239000011738 major mineral Substances 0.000 description 1
- 235000011963 major mineral Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000000178 monomer Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 239000002120 nanofilm Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- PJNZPQUBCPKICU-UHFFFAOYSA-N phosphoric acid;potassium Chemical compound [K].OP(O)(O)=O PJNZPQUBCPKICU-UHFFFAOYSA-N 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 239000001259 polydextrose Substances 0.000 description 1
- 235000013856 polydextrose Nutrition 0.000 description 1
- 229940035035 polydextrose Drugs 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000011736 potassium bicarbonate Substances 0.000 description 1
- 235000015497 potassium bicarbonate Nutrition 0.000 description 1
- 229910000028 potassium bicarbonate Inorganic materials 0.000 description 1
- 229940094025 potassium bicarbonate Drugs 0.000 description 1
- 229940093956 potassium carbonate Drugs 0.000 description 1
- GNSKLFRGEWLPPA-UHFFFAOYSA-M potassium dihydrogen phosphate Chemical compound [K+].OP(O)([O-])=O GNSKLFRGEWLPPA-UHFFFAOYSA-M 0.000 description 1
- TYJJADVDDVDEDZ-UHFFFAOYSA-M potassium hydrogencarbonate Chemical compound [K+].OC([O-])=O TYJJADVDDVDEDZ-UHFFFAOYSA-M 0.000 description 1
- RWPGFSMJFRPDDP-UHFFFAOYSA-L potassium metabisulfite Chemical compound [K+].[K+].[O-]S(=O)S([O-])(=O)=O RWPGFSMJFRPDDP-UHFFFAOYSA-L 0.000 description 1
- 229940043349 potassium metabisulfite Drugs 0.000 description 1
- 235000010263 potassium metabisulphite Nutrition 0.000 description 1
- 229940114930 potassium stearate Drugs 0.000 description 1
- ANBFRLKBEIFNQU-UHFFFAOYSA-M potassium;octadecanoate Chemical compound [K+].CCCCCCCCCCCCCCCCCC([O-])=O ANBFRLKBEIFNQU-UHFFFAOYSA-M 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000000523 sample Substances 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
- RYCLIXPGLDDLTM-UHFFFAOYSA-J tetrapotassium;phosphonato phosphate Chemical compound [K+].[K+].[K+].[K+].[O-]P([O-])(=O)OP([O-])([O-])=O RYCLIXPGLDDLTM-UHFFFAOYSA-J 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 229940078499 tricalcium phosphate Drugs 0.000 description 1
- 235000019731 tricalcium phosphate Nutrition 0.000 description 1
- 229910000391 tricalcium phosphate Inorganic materials 0.000 description 1
- 229910000404 tripotassium phosphate Inorganic materials 0.000 description 1
- 235000019798 tripotassium phosphate 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
- A23L29/015—Inorganic compounds
-
- 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
Abstract
The invention relates to the technical field of food processing, in particular to alum-free fresh and wet potato vermicelli and a preparation method thereof; the alum-free fresh and wet potato vermicelli is prepared from the following raw materials in parts by weight: 60-95 parts of potato starch, 0.05-2.5 parts of mineral salt and water; the weight ratio of the water to other raw materials is 60-100: 100, respectively; the mineral salt is selected from one or more of food-grade calcium salt, food-grade potassium salt and food-grade magnesium salt. The fresh and wet potato vermicelli provided by the invention has the characteristics of high tensile strength, long boiling-off time and the like on the premise of not adding alum, and is rich in mineral elements.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to alum-free fresh and wet potato vermicelli and a preparation method thereof.
Background
Potato crops such as potatoes, sweet potatoes, cassava and the like are used as important components of grain structures, and have important significance on grain safety. Starch is the highest content of dry potato substances, accounts for about 50-80% of dry weight of the dry potato substances, and is mainly used for making products such as vermicelli and vermicelli in the food industry. As the pure potato vermicelli is easy to break, not resistant to boiling and has large boiling loss, alum is added in the traditional preparation process to improve the boiling quality of the vermicelli. However, excessive addition of alum easily causes excessive aluminum in vermicelli, is not good for human health, is easy to damage central nervous system, is easy to cause senile dementia and other diseases, and has attracted extensive attention of people. Therefore, alum is a bottleneck problem which restricts the healthy development of the potato vermicelli industry.
In recent years, with the acceleration of the pace of life and the improvement of health consciousness of people, fresh wet vermicelli is favored by people due to the fact that the fresh wet vermicelli is finer and smoother in taste and more convenient and faster to eat, and becomes the development direction of vermicelli industry in the future. However, fresh wet vermicelli and noodles are much less resistant to boiling and breaking due to high water content, so that a larger amount of alum needs to be added to avoid the above defects. Therefore, the development of alum-free fresh and wet potato vermicelli with good chewiness and boiling fastness becomes a technical problem which needs to be solved urgently by the technical personnel in the field.
CN107183673A discloses a method for preparing fresh and wet potato vermicelli without alum and additives, which takes potato starch as a unique raw material and is prepared by the processes of size mixing and thickening, dough kneading, powder extruding and boiling, leaching, modified soaking, ultraviolet air drying, packaging, pasteurization, low-temperature aging and the like. CN106616911A discloses a processing method of alum-free full-nutrition fresh vermicelli, which is characterized in that after sweet potato powder and sweet potato paste are added into potato starch and sweet potato starch, citric acid, guar gum, konjac powder and polydextrose are used as modifying agents, and the alum-free full-nutrition fresh vermicelli is prepared through the processes of dough mixing, molding, low-temperature aging and the like. However, the methods disclosed in the above patent documents all have problems of complicated operation, various kinds of modifiers, high cost, and the like, and are not favorable for practical operation of a manufacturing company.
At present, alum-free fresh and wet potato vermicelli which is prepared from potato starch and has the advantages of simple preparation process, few types of modifiers and low cost has no report, and the report of the alum-free fresh and wet potato vermicelli which is rich in mineral elements is blank.
In view of the above, the present invention is particularly proposed.
Disclosure of Invention
The invention aims to provide alum-free fresh and wet potato vermicelli which has the characteristics of high tensile strength, long boiling-off time and the like on the premise of not adding alum, and is rich in abundant mineral elements; the invention also aims to provide a preparation method of the alum-free fresh and wet potato vermicelli.
Specifically, the invention provides the following technical scheme:
the invention provides alum-free fresh and wet potato vermicelli which is prepared from the following raw materials in parts by weight: 60-95 parts of potato starch, 0.05-2.5 parts of mineral salt and water;
the weight ratio of the water to other raw materials is 60-100: 100, respectively;
the mineral salt is selected from one or more of food-grade calcium salt, food-grade potassium salt and food-grade magnesium salt.
In the prior art, the alum-free fresh and wet potato vermicelli is not boiling-resistant and easy to break, and has high cost and complex processing; in order to solve the problems, the invention tries a large number of monomers with flocculation and compounding ways by taking the alum-free fresh and wet potato vermicelli with high tensile strength and long boiling-off time as research and development purposes, and discovers that the alum is replaced by mineral salt in the research and development process, and the obtained potato vermicelli has good tensile strength and boiling resistance.
In order to further improve the quality of the alum-free fresh and wet potato vermicelli, the invention optimizes the mineral salt, and the method specifically comprises the following steps:
preferably, the food-grade calcium salt is at least one selected from calcium chloride, calcium lactate, calcium carbonate, calcium sulfate, calcium silicate, calcium dihydrogen phosphate, calcium hydrogen phosphate, tricalcium phosphate and calcium acid pyrophosphate; preferably at least one of calcium chloride, calcium carbonate and calcium sulfate.
Preferably, the food-grade potassium salt is at least one selected from potassium chloride, potassium dihydrogen phosphate, dipotassium hydrogen phosphate, tripotassium phosphate, tetrapotassium pyrophosphate, potassium metabisulfite, potassium bicarbonate, potassium carbonate and potassium stearate; preferably at least one of potassium chloride, dipotassium hydrogen phosphate and potassium carbonate.
Preferably, the food-grade magnesium salt is at least one selected from magnesium chloride, magnesium carbonate, magnesium sulfate and magnesium stearate; preferably at least one of magnesium chloride and magnesium carbonate.
In the invention, one or more of the food-grade calcium salt, the food-grade potassium salt and the food-grade magnesium salt are used as mineral salts, and are compounded with other raw materials to prepare the alum-free potato fresh wet vermicelli, which has better performances (especially tensile strength and boiling resistance) in all aspects.
The invention also discovers that when the mineral salt is one or more of a food-grade calcium-potassium salt compound, a food-grade calcium-magnesium salt compound and a food-grade calcium-potassium-magnesium salt compound, the tensile strength and boiling resistance of the obtained alum-free potato fresh wet vermicelli are better; specifically, the method comprises the following steps:
preferably, in the food-grade calcium potassium salt compound, the weight ratio of the food-grade calcium salt to the food-grade potassium salt is 1:0.5 to 1:5; preferably 1:0.5 to 1:3;
more preferably, the food-grade calcium potassium salt complex is prepared by a method comprising the following steps: uniformly mixing food-grade calcium salt and food-grade potassium salt according to a proportion, dissolving the mixture in 500-700 mL (600-650 mL is particularly ideal) of water, stirring the mixture for 20-36 h at 25-45 ℃ (25-30 ℃, filtering the mixture, taking precipitate, and drying the precipitate to constant weight to obtain the calcium phosphate.
Preferably, in the food-grade calcium-magnesium salt compound, the weight ratio of the food-grade calcium salt to the food-grade magnesium salt is 1:0.5 to 1:5; preferably 1:1 to 1:3;
more preferably, the food-grade calcium-magnesium salt compound is prepared by a method comprising the following steps: mixing food-grade calcium salt and food-grade magnesium salt uniformly according to a certain proportion, dissolving in 500-700 mL (550-650 mL is particularly ideal) of water, stirring for 20-36 h at 25-45 ℃ (25-30 ℃ is particularly ideal), suction filtering, taking precipitate, and drying to constant weight to obtain the product.
Preferably, in the food-grade calcium-potassium-magnesium salt compound, the weight ratio of the food-grade calcium salt to the food-grade potassium salt to the food-grade magnesium salt is 1:0.2:0.2 to 1:5:5; preferably 1:0.3:0.3 to 1:3:3.
more preferably, the food-grade calcium-potassium-magnesium salt compound is prepared by a method comprising the following steps: uniformly mixing food-grade calcium salt, food-grade potassium salt and food-grade magnesium salt in proportion, and mixing the mixture with water in a ratio of g: mL =1: uniformly mixing the components according to the proportion of 500-700 (preferably dissolving the mixture in 600-650 mL of water), stirring for 20-36 h at the temperature of 25-45 ℃ (25-30 ℃, filtering, taking out precipitate, and drying to constant weight to obtain the product.
As a preferred technical scheme of the invention, the mineral salt is selected from one or more of food-grade calcium sulfate, food-grade monocalcium phosphate, food-grade calcium potassium salt compound and food-grade calcium potassium magnesium salt compound.
Preferably, the potatoes are at least one selected from potatoes, sweet potatoes, cassava, yams and taros; preferably at least one of potato, sweet potato and cassava.
Preferably, the alum-free fresh and wet potato vermicelli is prepared from the following raw materials in parts by weight: 65-90 parts of potato starch, 0.2-2 parts of mineral salt and water;
the weight ratio of the water to other raw materials is 70-90: 100.
the specific mineral salts adopted by the invention have the following functions: (1) as a flocculating agent, the method improves the aggregation capability among starch molecules, accelerates the coagulation and precipitation rate of starch particles, improves the gel property of starch, and is beneficial to improving the tensile strength of vermicelli; (2) as a surfactant, a molecular film is formed on the surface of the vermicelli, which is beneficial to loosening the vermicelli and reducing the viscosity of the vermicelli; (3) as a coagulant, the starch vermicelli and starch molecules can interact to form hydrogen bonds or have physical cross-linking reaction, the steric hindrance between the starch molecular chain side groups is increased, the compactness of the starch gel space network structure is improved, and the chewy taste of the vermicelli and vermicelli is enhanced.
In addition, compared with vermicelli noodles in the prior art, the alum-free fresh and wet vermicelli noodles made from the raw materials are rich in major mineral elements such as potassium, calcium and magnesium which are necessary for human bodies, and the defect that the aluminum of the common fresh and wet vermicelli is overproof is overcome, so that the vermicelli is more beneficial to human health.
The invention also provides a preparation method of the alum-free fresh and wet potato vermicelli, which comprises the following steps:
(1) Taking 5-10% of potato starch, adding water to prepare a powder slurry, and stirring at 90-100 ℃ to obtain starch paste;
(2) Adding water (room temperature) into the mineral salt, and stirring until the mineral salt is completely dissolved to obtain a mineral salt water solution;
(3) After the starch paste is cooled to 40-60 ℃, mixing the starch paste with the mineral salt water solution and the rest part of potato starch to form uniform and smooth dough;
(4) And carrying out extrusion forming on the powder dough.
Preferably, in the step (1), the mass of the water is 5-15 times of that of the potato starch, and the temperature of the water is 50-80 ℃.
Preferably, in the step (2), the mass of the water is 1 to 5 times that of the mineral salt.
Preferably, the preparation method further comprises a post-treatment step of: boiling the extruded vermicelli in boiling water for 0.5-3 min, fishing out, cooling in cold water, and cold preserving at 0-4 deg.c for 24-48 hr to obtain alum-free fresh wet vermicelli.
The invention has the beneficial effects that:
(1) The invention improves the tensile strength and boiling resistance of the alum-free fresh and wet potato vermicelli by adding food-grade calcium salt, potassium salt, magnesium salt and compound salts thereof into potato starch, overcomes the defect that the boiling resistance and quality of the traditional vermicelli are improved by adding alum, and has the characteristics of high tensile strength and long boiling-off time.
(2) The alum-free fresh and wet potato vermicelli and noodle provided by the invention increases the content of mineral elements in the traditional potato vermicelli and noodle, and meets the requirements of consumers on healthy diet.
(3) The preparation method of the alum-free fresh and wet potato vermicelli provided by the invention is simple to operate, high in production efficiency, low in cost and easy for industrial production.
Detailed Description
The following examples are intended to illustrate the invention but are not intended to limit the scope of the invention.
Example 1
The embodiment provides alum-free fresh and wet potato vermicelli which is prepared from the following raw materials in parts by weight: 80 parts of sweet potato starch, 0.5 part of food-grade calcium sulfate and water.
The embodiment also provides a preparation method of the alum-free fresh and wet potato vermicelli, which comprises the following steps:
(1) Taking 7% of sweet potato starch, adding water with the mass 10 times of that of the sweet potato starch at the temperature of 65 ℃ to prepare powder slurry, and continuously stirring in a water bath at the temperature of 97 ℃ to form starch paste;
(2) Weighing food-grade calcium sulfate, adding water which is 5 times of the weight of the calcium sulfate and is at room temperature, and fully stirring to dissolve the calcium sulfate to obtain a mineral salt water solution;
(3) When the temperature of the starch paste is reduced to 45 ℃, mixing the starch paste with the mineral salt water solution and the rest part of sweet potato starch to form uniform and smooth dough;
(4) And putting the dough into a vermicelli machine, carrying out extrusion forming, boiling in boiling water for 1min, fishing out, putting into cold water for cooling, and then refrigerating at 4 ℃ for 36h to obtain the alum-free potato fresh wet vermicelli finished product.
Example 2
The embodiment provides an alum-free fresh and wet potato vermicelli which is prepared from the following raw materials in parts by weight: 80 parts of sweet potato starch, 0.6 part of food-grade calcium-potassium salt compound and water;
the food-grade calcium-potassium salt compound is prepared by the following steps: uniformly mixing food-grade calcium sulfate and food-grade dipotassium hydrogen phosphate according to the w: w =1:1, dissolving in 650mL of water, stirring for 24 hours at 25 ℃, performing suction filtration, taking a precipitate, and drying to constant weight to obtain the calcium sulfate.
The embodiment also provides a preparation method of the alum-free fresh and wet potato vermicelli, which comprises the following steps:
(1) Taking 7% of sweet potato starch, adding water with the mass 10 times of the sweet potato starch and the temperature of 65 ℃ to prepare powder slurry, and continuously stirring in a water bath with the temperature of 97 ℃ to form starch paste;
(2) Weighing a food-grade calcium-potassium salt compound, adding water which is 5 times of the weight of the food-grade calcium-potassium salt compound and has the temperature of room temperature, and fully stirring the mixture to dissolve the mixture to obtain a mineral salt water solution;
(3) When the temperature of the starch paste is reduced to 45 ℃, mixing the starch paste with the mineral salt water solution and the rest part of sweet potato starch to form uniform and smooth dough;
(4) And putting the dough into a vermicelli machine, carrying out extrusion forming, boiling in boiling water for 1min, fishing out, putting into cold water for cooling, and then refrigerating at 4 ℃ for 36h to obtain the alum-free potato fresh wet vermicelli finished product.
Example 3
The embodiment provides an alum-free fresh and wet potato vermicelli which is prepared from the following raw materials in parts by weight: 80 parts of sweet potato starch, 0.6 part of food-grade calcium-potassium-magnesium salt compound and water;
the food-grade calcium-potassium-magnesium salt compound is prepared by the following steps: uniformly mixing food-grade calcium sulfate, food-grade dipotassium hydrogen phosphate and food-grade magnesium chloride according to the w: w: w = 1.
The embodiment also provides a preparation method of the alum-free fresh and wet potato vermicelli, which comprises the following steps:
(1) Taking 7% of sweet potato starch, adding water with the mass 10 times of that of the sweet potato starch at the temperature of 65 ℃ to prepare powder slurry, and continuously stirring in a water bath at the temperature of 97 ℃ to form starch paste;
(2) Weighing a food-grade calcium-potassium salt compound, adding water which is 5 times of the weight of the food-grade calcium-potassium salt compound and has the temperature of room temperature, and fully stirring the mixture to dissolve the mixture to obtain a mineral salt water solution;
(3) When the temperature of the starch paste is reduced to 45 ℃, mixing the starch paste with the mineral salt water solution and the rest part of sweet potato starch to form uniform and smooth dough;
(4) And putting the dough into a vermicelli machine, carrying out extrusion forming, boiling in boiling water for 1min, fishing out, putting into cold water for cooling, and then refrigerating at 4 ℃ for 36h to obtain the alum-free potato fresh wet vermicelli finished product.
Example 4
The embodiment provides an alum-free fresh and wet potato vermicelli which is prepared from the following raw materials in parts by weight: 40 parts of potato starch, 40 parts of cassava starch, 0.6 part of food-grade calcium sulfate and water.
The embodiment also provides a preparation method of the alum-free fresh and wet potato vermicelli, which comprises the following steps:
(1) Firstly, taking 16% of potato starch, adding water with the mass 10 times of that of the potato starch and the temperature of 65 ℃ to prepare powder slurry, and then continuously stirring the powder slurry in a water bath with the temperature of 97 ℃ to form starch paste;
(2) Weighing food-grade calcium sulfate, adding water which is 5 times of the weight of the calcium sulfate and has the temperature of room temperature, and fully stirring to dissolve the calcium sulfate to obtain a mineral salt water solution;
(3) When the temperature of the starch paste is reduced to 45 ℃, mixing the starch paste with the mineral salt water solution and the rest part of potato starch and cassava starch to form uniform and smooth dough;
(4) And putting the dough into a vermicelli machine, carrying out extrusion forming, boiling in boiling water for 1min, fishing out, putting into cold water for cooling, and then refrigerating at 4 ℃ for 36h to obtain the alum-free potato fresh wet vermicelli finished product.
Example 5
The embodiment provides an alum-free fresh and wet potato vermicelli which is prepared from the following raw materials in parts by weight: 30 parts of potato starch, 50 parts of cassava starch, 0.7 part of food-grade calcium potassium salt compound and water;
the food-grade calcium-potassium salt compound is prepared by the following steps: uniformly mixing food-grade calcium sulfate and food-grade dipotassium hydrogen phosphate according to the w: w =1:2, dissolving in 650mL of water, stirring for 24 hours at 25 ℃, performing suction filtration, taking a precipitate, and drying to constant weight to obtain the calcium phosphate.
The embodiment also provides a preparation method of the alum-free fresh and wet potato vermicelli, which comprises the following steps:
(1) Firstly, taking 21.3 percent of potato starch, adding water with the mass 10 times of that of the potato starch and the temperature of 65 ℃ to prepare powder slurry, and then continuously stirring the powder slurry in a water bath with the temperature of 97 ℃ to form starch paste;
(2) Weighing a food-grade calcium-potassium salt compound, adding water which is 5 times of the weight of the food-grade calcium-potassium salt compound and has the temperature of room temperature, and fully stirring the mixture to dissolve the mixture to obtain a mineral salt water solution;
(3) When the temperature of the starch paste is reduced to 45 ℃, mixing the starch paste with the mineral salt water solution and the rest part of potato starch and cassava starch to form uniform and smooth powder dough;
(4) And putting the dough into a vermicelli machine, carrying out extrusion forming, boiling in boiling water for 1min, fishing out, putting into cold water for cooling, and then refrigerating at 4 ℃ for 36h to obtain the alum-free potato fresh wet vermicelli finished product.
Example 6
The embodiment provides alum-free fresh and wet potato vermicelli which is prepared from the following raw materials in parts by weight: 30 parts of potato starch, 50 parts of cassava starch, 0.6 part of food-grade calcium-potassium-magnesium salt compound and water;
the food-grade calcium-potassium-magnesium salt compound is prepared by the following steps: uniformly mixing food-grade calcium sulfate, food-grade dipotassium hydrogen phosphate and food-grade magnesium sulfate according to the w: w: w = 1.5.
The embodiment also provides a preparation method of the alum-free fresh and wet potato vermicelli, which comprises the following steps:
(1) Taking 21.3% of potato starch, adding water with the mass 10 times of that of the potato starch and the temperature of 65 ℃ to prepare powder slurry, and continuously stirring in a water bath with the temperature of 97 ℃ to form starch paste;
(2) Weighing a food-grade calcium-potassium-magnesium salt compound, adding water which is 5 times of the weight of the food-grade calcium-potassium-magnesium salt compound and has the temperature of room temperature, and fully stirring the mixture to dissolve the mixture to obtain a mineral salt water solution;
(3) When the temperature of the starch paste is reduced to 45 ℃, mixing the starch paste with the mineral salt water solution and the rest part of potato starch and cassava starch to form uniform and smooth dough;
(4) And putting the dough into a vermicelli machine, carrying out extrusion forming, boiling in boiling water for 1min, fishing out, putting into cold water for cooling, and then refrigerating at 4 ℃ for 36h to obtain the alum-free potato fresh wet vermicelli finished product.
Example 7
The embodiment provides an alum-free fresh and wet potato vermicelli which is prepared from the following raw materials in parts by weight: 20 parts of sweet potato starch, 30 parts of cassava starch, 0.5 part of food-grade monocalcium phosphate and water.
The embodiment also provides a preparation method of the alum-free fresh and wet potato vermicelli, which comprises the following steps:
(1) Firstly, taking 40% of sweet potato starch, adding water with the mass 10 times of that of the sweet potato starch and the temperature of 65 ℃ to prepare powder slurry, and then continuously stirring in a water bath with the temperature of 97 ℃ to form starch paste;
(2) Weighing food-grade monocalcium phosphate, adding water which is 5 times of the weight of the monocalcium phosphate and is at room temperature, and fully stirring to dissolve the monocalcium phosphate to obtain a mineral salt water solution;
(3) When the temperature of the starch paste is reduced to 45 ℃, mixing the starch paste with the mineral salt water solution, the rest part of sweet potato starch, potato starch and cassava starch to form uniform and smooth dough;
(4) And putting the dough into a vermicelli machine, carrying out extrusion forming, boiling in boiling water for 1min, fishing out, putting into cold water for cooling, and then refrigerating at 4 ℃ for 36h to obtain the alum-free potato fresh wet vermicelli finished product.
Example 8
The embodiment provides an alum-free fresh and wet potato vermicelli which is prepared from the following raw materials in parts by weight: 20 parts of sweet potato starch, 30 parts of cassava starch, 0.4 part of food-grade calcium-potassium salt compound and water;
the food-grade calcium-potassium salt compound is prepared by the method comprising the following steps of: uniformly mixing food-grade monocalcium phosphate and food-grade monopotassium phosphate according to the w: w =2:1, dissolving in 650mL of water, stirring for 24 hours at 25 ℃, performing suction filtration, taking a precipitate, and drying to constant weight to obtain the calcium phosphate.
The embodiment also provides a preparation method of the alum-free fresh and wet potato vermicelli, which comprises the following steps:
(1) Taking 40% of sweet potato starch, adding water with the mass 10 times of the sweet potato starch and the temperature of 65 ℃ to prepare powder slurry, and continuously stirring in a water bath with the temperature of 97 ℃ to form starch paste;
(2) Weighing a food-grade calcium-potassium salt compound, adding water which is 5 times of the weight of the food-grade calcium-potassium salt compound and has the temperature of room temperature, and fully stirring the mixture to dissolve the mixture to obtain a mineral salt water solution;
(3) When the temperature of the starch paste is reduced to 45 ℃, mixing the starch paste with the mineral salt water solution and the rest of sweet potato starch, potato starch and cassava starch to form uniform and smooth dough;
(4) And putting the dough into a vermicelli machine, carrying out extrusion forming, boiling in boiling water for 1min, fishing out, putting into cold water for cooling, and then refrigerating at 4 ℃ for 36h to obtain the alum-free potato fresh wet vermicelli finished product.
Example 9
The embodiment provides an alum-free fresh and wet potato vermicelli which is prepared from the following raw materials in parts by weight: 20 parts of sweet potato starch, 30 parts of cassava starch, 0.5 part of food-grade calcium-potassium-magnesium salt compound and water;
the food-grade calcium-potassium-magnesium salt compound is prepared by the following steps: uniformly mixing food-grade monocalcium phosphate, food-grade dipotassium phosphate and food-grade magnesium sulfate according to a w: w: w = 1.
The embodiment also provides a preparation method of the alum-free fresh and wet potato vermicelli, which comprises the following steps:
(1) Taking 40% of sweet potato starch, adding water with the mass 10 times of the sweet potato starch and the temperature of 65 ℃ to prepare powder slurry, and continuously stirring in a water bath with the temperature of 97 ℃ to form starch paste;
(2) Weighing a food-grade calcium-potassium-magnesium salt compound, adding water which is 5 times of the weight of the food-grade calcium-potassium-magnesium salt compound and has the temperature of room temperature, and fully stirring the mixture to dissolve the mixture to obtain a mineral salt water solution;
(3) When the temperature of the starch paste is reduced to 45 ℃, mixing the starch paste with the mineral salt water solution and the rest of sweet potato starch, potato starch and cassava starch to form uniform and smooth dough;
(4) And putting the dough into a vermicelli machine, carrying out extrusion forming, boiling in boiling water for 1min, fishing out, putting into cold water for cooling, and then refrigerating at 4 ℃ for 36h to obtain the alum-free potato fresh wet vermicelli finished product.
Example 10
The embodiment provides an alum-free fresh and wet potato vermicelli which is prepared from the following raw materials in parts by weight: 75 parts of potato starch, 0.3 part of food-grade calcium-potassium salt compound and water;
the food-grade calcium-potassium salt compound is prepared by the following steps: uniformly mixing food-grade calcium sulfate and food-grade dipotassium hydrogen phosphate according to the w: w =1:1, dissolving in 650mL of water, stirring for 24 hours at 25 ℃, performing suction filtration, taking a precipitate, and drying to constant weight to obtain the calcium phosphate.
The embodiment also provides a preparation method of the alum-free fresh and wet potato vermicelli, which comprises the following steps:
(1) Firstly, 10 percent of potato starch is taken, water with the mass 10 times of that of the potato starch and the temperature of 65 ℃ is added to prepare powder slurry, and then the powder slurry is continuously stirred in a water bath with the temperature of 97 ℃ to form starch paste;
(2) Weighing a food-grade calcium-potassium salt compound, adding water which is 5 times of the weight of the food-grade calcium-potassium salt compound and has the temperature of room temperature, and fully stirring the mixture to dissolve the mixture to obtain a mineral salt water solution;
(3) When the temperature of the starch paste is reduced to 45 ℃, mixing the starch paste with the mineral salt water solution and the rest part of potato starch to form uniform and smooth dough;
(4) And putting the dough into a vermicelli machine, carrying out extrusion forming, boiling in boiling water for 1min, fishing out, putting into cold water for cooling, and then refrigerating at 4 ℃ for 36h to obtain the alum-free potato fresh wet vermicelli finished product.
Comparative example 1
The comparative example provides fresh and wet potato vermicelli which is prepared from the following raw materials in parts by weight: 80 parts of sweet potato starch, 0.2 part of alum and water.
The comparative example also provides a preparation method of the fresh and wet potato vermicelli, which comprises the following steps:
(1) Taking 7% of sweet potato starch, adding water with the mass 10 times of that of the sweet potato starch at the temperature of 65 ℃ to prepare powder slurry, and continuously stirring in a water bath at the temperature of 97 ℃ to form starch paste;
(2) When the temperature of the starch paste is reduced to 45 ℃, mixing the starch paste with alum and the rest part of sweet potato starch to form uniform and smooth dough;
(3) And putting the dough into a vermicelli machine, carrying out extrusion forming, boiling in boiling water for 1min, fishing out, putting into cold water for cooling, and then carrying out cold storage at 4 ℃ for 36h to obtain the fresh and wet potato vermicelli.
Comparative example 2
The comparative example provides fresh and wet potato vermicelli which is prepared from the following raw materials in parts by weight: 40 parts of potato starch, 40 parts of tapioca starch, 0.2 part of alum and water.
The comparative example also provides a preparation method of the fresh and wet potato vermicelli, which comprises the following steps:
(1) Firstly, taking 16% of potato starch, adding water with the mass 10 times of that of the potato starch and the temperature of 65 ℃ to prepare powder slurry, and then continuously stirring the powder slurry in a water bath with the temperature of 97 ℃ to form starch paste;
(2) When the temperature of the starch paste is reduced to 45 ℃, mixing the starch paste with alum, the rest part of potato starch and cassava starch to form uniform and smooth dough;
(3) And putting the dough into a vermicelli machine, carrying out extrusion forming, boiling in boiling water for 1min, fishing out, putting into cold water for cooling, and then carrying out cold storage at 4 ℃ for 36h to obtain the fresh and wet potato vermicelli.
Comparative example 3
The comparative example provides fresh and wet potato vermicelli which is prepared from the following raw materials in parts by weight: 20 parts of sweet potato starch, 30 parts of cassava starch, 0.2 part of alum and water.
The comparative example also provides a preparation method of the fresh and wet potato vermicelli, which comprises the following steps:
(1) Firstly, taking 40% of sweet potato starch, adding water with the mass 10 times of that of the sweet potato starch and the temperature of 65 ℃ to prepare powder slurry, and then continuously stirring in a water bath with the temperature of 97 ℃ to form starch paste;
(2) When the temperature of the starch paste is reduced to 45 ℃, mixing the starch paste with alum, the rest part of sweet potato starch, potato starch and cassava starch to form uniform and smooth dough;
(3) And putting the dough into a vermicelli machine, carrying out extrusion forming, boiling in boiling water for 1min, fishing out, putting into cold water for cooling, and then carrying out cold storage at 4 ℃ for 36h to obtain the fresh and wet potato vermicelli.
Comparative example 4
The comparative example provides fresh and wet potato vermicelli which is prepared from the following raw materials in parts by weight: 75 parts of potato starch, 0.2 part of alum and water.
The comparative example also provides a preparation method of the fresh and wet potato vermicelli, which comprises the following steps:
(1) Taking 10% of potato starch, adding water with the mass 10 times of that of the potato starch at the temperature of 65 ℃ to prepare powder slurry, and continuously stirring in a water bath at the temperature of 97 ℃ to form starch paste;
(2) When the temperature of the starch paste is reduced to 45 ℃, mixing the starch paste with alum and the rest part of potato starch to form uniform and smooth dough;
(3) And putting the dough into a vermicelli machine, carrying out extrusion forming, boiling in boiling water for 1min, fishing out, putting into cold water for cooling, and then carrying out cold storage at 4 ℃ for 36h to obtain the fresh and wet potato vermicelli.
Comparative example 5
This comparative example provides a potato fresh and wet vermicelli, differing from example 1 only in that: the raw materials do not contain food grade calcium sulfate.
The comparative example also provides a preparation method of the fresh and wet potato vermicelli, which comprises the following steps:
(1) Taking 7% of sweet potato starch, adding water with the mass 10 times of that of the sweet potato starch at the temperature of 65 ℃ to prepare powder slurry, and continuously stirring in a water bath at the temperature of 97 ℃ to form starch paste;
(2) When the starch paste is cooled to 45 ℃, mixing the starch paste with the rest of sweet potato starch and water to form uniform and smooth dough;
(3) And putting the dough into a vermicelli machine, carrying out extrusion forming, boiling in boiling water for 1min, fishing out, putting into cold water for cooling, and then refrigerating at 4 ℃ for 36h to obtain the alum-free potato fresh wet vermicelli finished product.
Comparative example 6
This comparative example provides a potato fresh and wet vermicelli, differing from example 4 only in that: the raw materials do not contain food grade calcium sulfate.
The comparative example also provides a preparation method of the fresh and wet potato vermicelli, which comprises the following steps:
(1) Firstly, taking 16% of potato starch, adding water with the mass 10 times of that of the potato starch and the temperature of 65 ℃ to prepare powder slurry, and then continuously stirring the powder slurry in a water bath with the temperature of 97 ℃ to form starch paste;
(2) When the temperature of the starch paste is reduced to 45 ℃, mixing the starch paste with the rest part of potato starch, cassava starch and water to form uniform and smooth powder dough;
(3) And putting the dough into a vermicelli machine, carrying out extrusion forming, boiling in boiling water for 1min, fishing out, putting into cold water for cooling, and then carrying out cold storage at 4 ℃ for 36h to obtain the fresh and wet potato vermicelli.
Comparative example 7
The comparative example provides a potato fresh and wet vermicelli, which is different from the embodiment 10 only in that: the raw material does not contain food-grade calcium potassium salt complex.
The comparative example also provides a preparation method of the fresh and wet potato vermicelli, which comprises the following steps:
(1) Taking 10% of potato starch, adding water with the mass 10 times of that of the potato starch at the temperature of 65 ℃ to prepare powder slurry, and continuously stirring in a water bath at the temperature of 97 ℃ to form starch paste;
(2) When the temperature of the starch paste is reduced to 45 ℃, mixing the starch paste with the rest part of potato starch and water to form uniform and smooth dough;
(3) And putting the dough into a vermicelli machine, carrying out extrusion forming, boiling in boiling water for 1min, fishing out, putting into cold water for cooling, and then carrying out cold storage at 4 ℃ for 36h to obtain the fresh and wet potato vermicelli.
Test example 1
This test example measured the texture index, moisture content, and boil-off time (boil-off resistance) of the products obtained in examples 1 to 10 and comparative examples 1 to 7, and specifically performed as follows:
(1) Texture index
The texture indexes of each fresh wet vermicelli product are measured by a TA-XT2I type physical property tester, and mainly comprise tensile strength, tensile deformation, shear stress and shear deformation;
the measurement conditions of the tensile parameters were: the distance between the probes is 10cm, the induction force is 2g, and the stretching distance is 120.00mm; the speed before, during and after the test is respectively 2.0, 0.8 and 2.0mm/s;
the calculation formula is as follows:
tensile strength = maximum tensile force (g)/cross-sectional area of vermicelli (mm) 2 )
Stretch deformation = stretch distance (mm)/vermicelli length (mm) × 100.
The conditions for measuring the shearing parameters are as follows: the induction force is 20g, the test deformation is 90%, the test speed is 1.7mm/s, and the speed before and after the test is 2.0mm/s; the calculation formula is as follows:
shear stress = maximum shear force (g)/cross-sectional area of vermicelli (mm) 2 )
Shear deformation = distance at which maximum force is located (mm)/vermicelli diameter (mm) × 100.
(2) Water content
The water content is determined by referring to a method of GB5009.3 determination of water in national food standard of food safety.
(3) Time to boil off
20 fresh wet vermicelli products of about 10cm length were randomly drawn, placed in a 1000mL beaker containing about 800mL of distilled water and boiled, and the cooking time recorded under a slightly boiling state.
The results are shown in Table 1.
TABLE 1 texture characteristics, moisture content and boil-off time of fresh wet vermicelli products of examples 1-10 and comparative examples 1-7
As can be seen from table 1, the texture indexes, moisture contents, and noodle breaking time of the fresh wet vermicelli products of examples 1 to 10 are equivalent to or even better than those of comparative examples 1 to 4, and are far better than those of comparative examples 5 to 7, which indicates that the quality of the fresh wet vermicelli product provided by the invention is equivalent to or better than that of the fresh wet vermicelli product added with alum, and the boiling-off time (boiling resistance) of the potato fresh wet vermicelli can be obviously improved by using the food-grade calcium-potassium-magnesium salt compound.
In conclusion, the quality of the potato fresh wet vermicelli can be obviously improved by adding the food-grade calcium salt, the food-grade potassium salt, the food-grade magnesium salt or the compound of the food-grade calcium salt, the food-grade potassium salt and the food-grade magnesium salt into the raw materials, and the preparation method of the potato fresh wet vermicelli is simple to operate, high in stability and suitable for industrial popularization.
Although the invention has been described in detail hereinabove by way of general description, specific embodiments and experiments, it will be apparent to those skilled in the art that many modifications and improvements can be made thereto based on the invention. Accordingly, such modifications and improvements are intended to be within the scope of the invention as claimed.
Claims (2)
1. The alum-free fresh and wet potato vermicelli is characterized by being prepared from the following raw materials in parts by weight: 65 to 90 parts of potato starch, 0.2 to 2 parts of mineral salt and water;
the weight ratio of the water to other raw materials is 70 to 90:100, respectively;
the mineral salt is a food-grade calcium-potassium-magnesium salt compound;
in the food-grade calcium-potassium-magnesium salt compound, the weight ratio of food-grade calcium salt to food-grade potassium salt to food-grade magnesium salt is 1:0.3:0.3 to 1:3:3;
the potatoes are at least one of potatoes, sweet potatoes and cassava;
the preparation method of the alum-free fresh and wet potato vermicelli comprises the following steps:
(1) Adding 5-10% of potato starch into water to prepare a powder slurry, and stirring at 90-100 ℃ to obtain a starch paste;
(2) Adding water into the mineral salt, and stirring until the mineral salt is completely dissolved to obtain a mineral salt water solution;
(3) After the starch paste is cooled to 40-60 ℃, mixing the starch paste with the mineral salt water solution and the rest part of potato starch to form uniform and smooth dough;
(4) Carrying out extrusion forming on the dough; then boiling the extruded vermicelli in boiling water for 0.5 to 3min, taking out the vermicelli, putting the vermicelli into cold water for cooling, and refrigerating the vermicelli at 0~4 ℃ for 24 to 48h to obtain the vermicelli;
wherein in the step (1), the mass of the water is 5 to 15 times of that of the potato starch, and the temperature of the water is 50 to 80 ℃; in the step (2), the mass of the water is 1~5 times of that of the mineral salt;
the food-grade calcium-potassium-magnesium salt compound is prepared by the method comprising the following steps of: uniformly mixing food-grade calcium salt, food-grade potassium salt and food-grade magnesium salt in proportion, and mixing the mixture with water in a ratio of g: mL =1: mixing the components in a ratio of 500 to 700, stirring the mixture for 20 to 36 hours at a temperature of between 25 and 45 ℃, carrying out suction filtration, taking a precipitate, and drying the precipitate until the weight is constant.
2. The method of making the alum-free fresh wet potato vermicelli of claim 1, comprising the steps of:
(1) Adding 5-10% of potato starch into water to prepare a powder slurry, and stirring at 90-100 ℃ to obtain a starch paste;
(2) Adding water into the mineral salt, and stirring until the mineral salt is completely dissolved to obtain a mineral salt water solution;
(3) After the starch paste is cooled to 40-60 ℃, mixing the starch paste with the mineral salt water solution and the rest part of potato starch to form uniform and smooth dough;
(4) Carrying out extrusion forming on the dough; then boiling the extruded vermicelli in boiling water for 0.5 to 3min, taking out, putting into cold water for cooling, and then refrigerating at 0~4 ℃ for 24 to 48h to obtain the vermicelli;
wherein in the step (1), the mass of the water is 5 to 15 times of that of the potato starch, and the temperature of the water is 50 to 80 ℃;
in the step (2), the mass of the water is 1~5 times of the mineral salt.
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| CN202011556449.8A CN112704219B (en) | 2020-12-23 | 2020-12-23 | Alum-free fresh and wet potato vermicelli and preparation method thereof |
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