CN112971185A

CN112971185A - Anti-adhesion method for pre-gelatinized granular food

Info

Publication number: CN112971185A
Application number: CN202110412851.7A
Authority: CN
Inventors: 薛文通; 张克; 殷菲敏
Original assignee: China Agricultural University
Current assignee: China Agricultural University
Priority date: 2021-04-16
Filing date: 2021-04-16
Publication date: 2021-06-18

Abstract

The invention relates to an anti-adhesion method for pre-gelatinized granular food, belonging to the technical field of food. The invention provides a method for preventing pre-gelatinized granular food from adhesion during cooking, which can form a thermal irreversible edible film on the surface of granules, can inhibit small molecular substances in the granules from migrating to the external environment to form dissolved substances during cooking with water, reduce the cooking loss rate, and prevent the granules from adhesion and agglomeration through the dissolved substances after water is absorbed and evaporated. The invention can effectively solve the technical problems of soup mixing, hardening and the like of the pre-gelatinized granular food, and achieves the purposes of reducing viscosity and improving edible quality.

Description

Anti-adhesion method for pre-gelatinized granular food

Technical Field

The invention relates to the technical field of food, in particular to an anti-adhesion method for pre-gelatinized granular food.

Background

The pre-gelatinization is an important food processing key technology, and mainly leads starch in raw materials to have gelatinization reaction through means such as high temperature, extrusion and the like, thus leading to the increase of the solubility of the starch. Liu Shuhang et al added pregelatinized corn starch to wheat flour to make fine dried noodles, found that the fine dried noodles had a rough surface and increased cooking loss. Liuqing et al pre-gelatinize germinated brown rice by steam heating, resulting in increased cooking loss rate under certain conditions. And the bin and the like study the influence of the pre-gelatinized powder on the quality of the oat fine dried noodles by adding the pre-gelatinized powder, and the increase of cooking loss is found. Many researches show that the integrity of granules is damaged after starch in the raw materials is pre-gelatinized, and small molecular substances move violently during cooking, so that water-soluble substances are increased, and the improvement of the food quality is not facilitated.

In the food field, technical means such as microcapsule embedding are mostly adopted to wrap small granular substances so as to reduce dissolution and inhibit degradation of substances such as biological activity. Protein and edible gum for LijieThe wormwood flavone is embedded and the microcapsule is prepared, so that the quality and the medicinal value of the wormwood flavone microcapsule are improved. Van fang Yu, etc. with gelatin, Arabic gum and nano SiO₂The like, the passion flower pericarp anthocyanin is embedded and prepared into the microcapsule, so that the stability is improved, and the influence of environmental factors such as temperature, humidity, pH and the like is small. Thus, embedding techniques can significantly improve food quality, but embedding of larger particle food is less studied.

The invention uses the combined method to carry out film embedding on larger granular food, can form a complete sealing structure on the surface of granules, inhibits the small molecular substances in the granules from migrating outwards, reduces the cooking loss rate, prevents the granules from being adhered to each other, and effectively improves the food quality.

Disclosure of Invention

The invention discloses an anti-adhesion method for pre-gelatinized granular food, which can effectively solve the technical defects of large cooking loss, mutual adhesion and the like of the existing pre-gelatinized granular food.

The technical scheme of the invention is as follows:

1. preparing the pre-gelatinized granular food: the starch-based raw materials are pre-gelatinized, molded and the like by means of high temperature, extrusion and the like, and granular food is prepared.

2. Soaking in chitosan or sodium alginate solution: the granular food is soaked in chitosan or sodium alginate solution at 10-80 deg.c for 0.01-3% (g/ml) and soaking time of 0.01-40 sec.

3. Soaking in calcium chloride solution: the granular food soaked with the chitosan or sodium alginate solution is soaked in a calcium chloride solution at the temperature of 10-80 ℃, the concentration of the solution is 0.01-3% (g/ml), and the soaking time is 1-40 seconds.

4. And (3) drying: drying the granular food soaked in the calcium chloride solution.

Preferably, the concentration of the sodium alginate solution is 1.5% (g/ml).

Preferably, the temperature of the sodium alginate solution is 40 ℃ (g/ml).

In the invention, the time for soaking the sodium alginate solution is preferably 20 seconds.

Preferably, the concentration of the calcium chloride solution is 2% (g/ml).

Preferably, the temperature of the calcium chloride solution is 40 ℃ (g/ml).

Preferably, the time for soaking the calcium chloride solution is 10 seconds.

In the invention, the preferable drying mode is hot air drying at 40 ℃.

The integrity of the particles in the pregelatinized food is destroyed, and small molecular substances move violently during cooking, so that water-soluble substances are increased, the particles are mutually adhered, and the food quality is adversely affected. The granular food is embedded with edible film by a combined method, a complete structure is formed on the surface of the granules, the migration of internal small molecular substances to the outside is inhibited in the cooking process, and the solid content in the solution is reduced. In addition, the edible film formed by the method has thermal irreversibility and strong stability during cooking, and can prevent mutual adhesion among particles.

Drawings

FIG. 1 shows the viscosity of reconstituted rice at different soaking temperatures of a sodium alginate solution;

FIG. 2 shows the viscosity of the reconstituted rice in sodium alginate solution at different soaking times;

FIG. 3 is a graph showing the viscosity of reconstituted rice in calcium chloride solution at different immersion temperatures;

FIG. 4 is a graph showing the viscosity of reconstituted rice in calcium chloride solution at different soaking times;

FIG. 5 is a scanning electron micrograph (magnified 100 times) of the surface of non-embedded recombinant rice;

FIG. 6 is a scanning electron micrograph (magnified 100 times) of the surface of the embedded recombinant rice;

FIG. 7 is a scanning electron micrograph (4000 times magnification) of an edible film;

FIG. 8 particle morphology before and after steaming of reconstituted rice.

Detailed Description

The following examples are further illustrative, but the present invention is not limited to these examples.

Preparing a recombined food (recombined rice) similar to rice in appearance by using mixed powder (potato whole powder: rice flour: 2:3) as a raw material and a double-screw extruder, wherein the operation parameters are as follows: the feeding speed is 300g/min, the water adding amount is 25 percent (g/mL), the extrusion temperature of four heating areas from the feeding end to the die end is 50 ℃, 70 ℃, 110 ℃, 85 ℃ and the screw rotation speed is 180 r/min. The prepared extruded recombinant rice is firstly dried by hot air for 8 hours at 40 ℃, then dried to constant weight at room temperature, sealed and stored for later use.

The examples are shown in Table 1.

TABLE 1

FIGS. 1 to 4 show experimental results of examples 1 to 5, examples 6 to 10, examples 11 to 15 and examples 16 to 20, respectively. It can be seen that although the examples are different, the viscosity of the reconstituted rice is significantly reduced by the edible film.

FIGS. 5 to 6 show the surface structure of the reconstituted rice, and FIG. 7 shows the microstructure of the edible film. According to the figure, the edible film formed by crosslinking sodium alginate and calcium chloride has a compact structure and regular and ordered arrangement, forms a stable network structure, and can form a compact calcium alginate layer on the surface of the recombined rice, so that the integrity of the rice grains is increased, small molecular substances in the recombined rice are inhibited from migrating to the outside, and finally the viscosity is reduced.

FIG. 8 is an apparent form of reconstituted rice before and after steaming. As can be seen from the figure, the non-embedded recombinant rice absorbs excessive water after being steamed, the appearance is soft and rotten, the complete granular shape of the rice grains cannot be maintained, and the adhesion condition of the rice clusters is serious. The embedded recombinant rice has the advantages of complete shape, full grain shape, smooth and elastic surface, good luster, light adhesion degree of rice clusters and capability of keeping complete grain shape after long-time rehydration after being steamed.

The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.

Claims

1. An anti-adhesion method for a pre-gelatinized granular food, characterized in that the pre-gelatinization comprises: the starch in the raw material is subjected to gelatinization reaction under the conditions of high temperature and extrusion.

2. The method for preventing adhesion of a pregelatinized granular food according to claim 1, wherein the granular food comprises: the minimum circumcircle diameter of single granule is 1mm or above.

3. The method for preventing adhesion of a pregelatinized granular food according to claim 1, comprising: forming an edible film composition to encapsulate the particles; the edible film has thermal irreversibility.

4. The method of claim 3 for preventing adhesion of the pregelatinized granular food, wherein the edible film composition comprises chitosan, sodium alginate, and calcium chloride.

5. Anti-adhesion method to the pregelatinized granular food according to claim 4, wherein the edible film composition comprises the following concentrations (g/ml): 0.01 to 3 percent of chitosan solution; 0.01 to 3 percent of sodium alginate solution; 0.01 to 3 percent of calcium chloride solution.

6. Anti-adhesion method to the pregelatinized granular food according to claim 4, wherein the edible film composition comprises the following temperatures: chitosan solution, 10-80 ℃; sodium alginate solution at 10-80 deg.c; calcium chloride solution at 10-80 deg.c.

7. Anti-adhesion method to the pregelatinized granular food according to claim 4, wherein the edible film composition comprises the following treatment times: 1-40 seconds of chitosan solution; 1-40 seconds for sodium alginate solution; calcium chloride solution for 1-40 seconds.

8. Anti-adhesion method to the pregelatinized granular food according to claim 4, wherein the edible film composition comprises the following treatment processes: the particles are soaked in chitosan or sodium alginate solution and then soaked in calcium chloride solution.

9. The method for preventing adhesion of a pregelatinized granular food according to claim 4 to 8, wherein the drying is performed after the soaking step.