CN113100432B - Sweet potato vermicelli and preparation method thereof - Google Patents
Sweet potato vermicelli and preparation method thereof Download PDFInfo
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- CN113100432B CN113100432B CN202110557188.XA CN202110557188A CN113100432B CN 113100432 B CN113100432 B CN 113100432B CN 202110557188 A CN202110557188 A CN 202110557188A CN 113100432 B CN113100432 B CN 113100432B
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- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 79
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 79
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 238000007710 freezing Methods 0.000 claims abstract description 104
- 230000008014 freezing Effects 0.000 claims abstract description 101
- 238000005057 refrigeration Methods 0.000 claims abstract description 33
- 229920001592 potato starch Polymers 0.000 claims abstract description 26
- 238000000034 method Methods 0.000 claims abstract description 22
- 238000004898 kneading Methods 0.000 claims abstract description 19
- 238000005520 cutting process Methods 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 238000001816 cooling Methods 0.000 claims abstract description 12
- 239000000498 cooling water Substances 0.000 claims abstract description 10
- 238000002156 mixing Methods 0.000 claims abstract description 10
- 238000010025 steaming Methods 0.000 claims abstract description 10
- 238000001035 drying Methods 0.000 claims description 19
- 239000004475 Arginine Substances 0.000 claims description 16
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 claims description 16
- 229920001661 Chitosan Polymers 0.000 claims description 14
- 230000032683 aging Effects 0.000 claims description 13
- 235000009852 Cucurbita pepo Nutrition 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 240000001980 Cucurbita pepo Species 0.000 claims 1
- 229920002472 Starch Polymers 0.000 abstract description 10
- 238000001125 extrusion Methods 0.000 abstract description 10
- 239000008107 starch Substances 0.000 abstract description 10
- 235000019698 starch Nutrition 0.000 abstract description 10
- 239000013081 microcrystal Substances 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 10
- 241000219122 Cucurbita Species 0.000 description 8
- 238000012360 testing method Methods 0.000 description 6
- 230000015572 biosynthetic process Effects 0.000 description 2
- 230000006835 compression Effects 0.000 description 2
- 238000007906 compression Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013611 frozen food Nutrition 0.000 description 2
- 229910052739 hydrogen Inorganic materials 0.000 description 2
- 239000001257 hydrogen Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000523 sample Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 229920000856 Amylose Polymers 0.000 description 1
- 241001391944 Commicarpus scandens Species 0.000 description 1
- 230000002745 absorbent Effects 0.000 description 1
- 239000002250 absorbent Substances 0.000 description 1
- 238000005917 acylation reaction Methods 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 125000003277 amino group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000012634 fragment Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 230000006698 induction Effects 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000035882 stress Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L33/17—Amino acids, peptides or proteins
- A23L33/175—Amino acids
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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 belongs to the technical field of food processing, and discloses sweet potato vermicelli and a preparation method thereof, wherein the sweet potato vermicelli comprises the following steps: s1, mixing sweet potato starch with hot water at 50-60 ℃, kneading dough, carrying out extrusion forming, and carrying out steaming and gelatinization; s2, dropping the steamed vermicelli onto a conveyor belt, cooling by adopting cooling water, and then cutting off the vermicelli in a vermicelli cutting machine; s3, placing the cut vermicelli into a refrigeration house for freezing, and then freezing in a circulating freezing mode, wherein the highest temperature in each freezing period is 2-minus 1 ℃, the lowest temperature in the adjacent freezing period is gradually reduced, the temperature is adjusted back to 2-minus 1 ℃, and the vermicelli enters the next freezing period; and S4, unfreezing the frozen vermicelli. The sweet potato vermicelli is softened and frozen repeatedly, in the process, the starch microcrystal bundles in the sweet potato are rearranged repeatedly, and the microcrystal bundles are connected with each other to form a three-dimensional network gel structure, so that the gel strength of the vermicelli is enhanced, the strength of the vermicelli is increased, and the toughness is enhanced.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to sweet potato vermicelli and a preparation method thereof.
Background
The vermicelli is made from sweet potato starch, is rich in carbohydrate, vitamin and amino acid, is easy to break when being taken out of a pot, is burnt in the pot and the like when being directly made from the sweet potato starch, and is used for solving the problem of insufficient toughness of the sweet potatoes.
The Chinese patent with the granted publication number of CN103734580B discloses a sweet potato vermicelli production process, which is characterized in that the sweet potato vermicelli is vacuumized in a vacuum machine in the noodle making process and then is sent into a refrigeration house for freezing treatment, so that the taste and toughness of the vermicelli are improved. In the technical scheme of the application, the freezing process comprises four stages, wherein the temperature of a storehouse is from 5 ℃ to 0 ℃ in a cooling stage, and the time is 6 to 8 hours; the control stage needs 3 to 5 hours from 0 ℃ to-2 ℃; in the slow freezing stage, the temperature is between 2 ℃ below zero and 6 ℃ below zero, and the time is 7 to 8 hours; in the quick-freezing stage, the temperature is between 6 ℃ below zero and 15 ℃ below zero, and the time is 7 to 8 hours; the whole freezing process needs 16-21h, the time of the freezing process is long, and the product productivity is influenced.
Disclosure of Invention
The invention aims to provide sweet potato vermicelli and a preparation method thereof, and the sweet potato vermicelli has the effects of short freezing time, high production efficiency and strong toughness of the prepared sweet potato vermicelli.
2. The technical purpose of the invention is realized by the following technical scheme: the method comprises the following steps:
s1, mixing sweet potato starch with hot water at 50-60 ℃, kneading dough by using a dough kneading machine, carrying out extrusion forming on the kneaded dough in a stirring gourd ladle machine, and putting the formed vermicelli into a steam boiler for steaming and pasting;
s2, dropping the steamed vermicelli onto a conveyor belt, cooling by adopting cooling water, and then cutting off the vermicelli in a vermicelli cutting machine;
s3, placing the cut vermicelli into a refrigeration house for freezing, firstly, gradually cooling the vermicelli to 2-minus 1 ℃, then freezing by adopting a circulating freezing mode, wherein the highest temperature in each freezing period in the circulating freezing process is 2-minus 1 ℃, the lowest temperature in the adjacent freezing period is gradually reduced, and after the vermicelli is cooled to the lowest temperature in one freezing period, the temperature is adjusted back to 2-minus 1 ℃, and the vermicelli enters the next freezing period;
s4, unfreezing the frozen vermicelli, and then drying the vermicelli to obtain a sweet potato vermicelli finished product.
The invention is further provided with: the cycle freezing period in the step S4 sequentially comprises 1 ℃ to-2 ℃, 1 ℃ to-3 ℃, 1 ℃ to-5 ℃, 1 ℃ to-8 ℃ and 1 ℃ to-12 ℃.
The invention is further configured as follows: and the temperature in each freezing period is gradually reduced, and the freezing time of each freezing period is 1-2 h.
The invention is further configured as follows: in the step S3, the temperature of the vermicelli is adjusted back to 2 ℃ to-1 ℃ after the vermicelli is frozen and hardened in a freezing period.
The invention is further configured as follows: and (3) putting the vermicelli obtained in the step (S2) into a cold storage at the temperature of 1-4 ℃ for pre-aging for 20-60 min, and then performing circulating freezing.
The invention is further provided with: the drying temperature in the step S4 is 30-35 ℃.
The invention is further provided with: arginine is also added into the sweet potato starch in the step S1, and the mass content of the arginine is 0.05-0.1% of that of the sweet potato starch.
The invention is further provided with: chitosan is further added into the sweet potato starch in the step S1, and the mass content of the chitosan is 0.1-0.2% of that of the sweet potato starch.
The sweet potato vermicelli is prepared according to the method.
The invention has the beneficial effects that:
1. freezing the sweet potato vermicelli in a circulating freezing mode, wherein the sweet potato vermicelli is softened and frozen repeatedly, in the process, starch microcrystal bundles in the sweet potato are rearranged repeatedly, and in the process of softening the sweet potato starch repeatedly, the microcrystal bundles in the vermicelli are uniformly distributed in the vermicelli, the microcrystal bundles are connected with each other to form a three-dimensional network gel structure, and swollen starch fragments and particles are filled in the network structure to form gel; and with the gradual reduction of the circulating freezing temperature and the prolongation of the freezing time, the microcrystalline bundles are gradually increased, and the internal gel network is gradually enhanced, so that the gel strength of the vermicelli is enhanced, the strength of the vermicelli is increased, and the toughness is enhanced.
2. The sweet potato vermicelli is frozen in a circulating freezing mode, in the process of multiple circulation, the vermicelli can be subjected to multiple aging, freezing and refrigerating processes, the water in starch molecules circularly expands and contracts in volume, the vermicelli can be extruded, the starch molecules in the vermicelli are enabled to be entangled at an accelerated speed, the viscosity of the vermicelli is increased, the internal stress of the vermicelli can be reduced through multiple extrusion of the starch molecules, and the elasticity and the resilience of the vermicelli are enhanced.
3. By adopting a circulating freezing mode, the freezing and drying time can be obviously reduced, the vermicelli can be prevented from being frozen, the vermicelli is not easy to adhere and disperse, and the obtained sweet potato vermicelli has smooth and chewy taste.
4. Before circular freezing, the vermicelli is put into a cold storage at 1-4 ℃ for pre-aging, so that the water on the surface of the sweet potato vermicelli can be frozen into ice crystals, and the cooked sweet potato vermicelli is prevented from being bonded into lumps.
5. Arginine is essential amino acid for maintaining the development of infants, the nutrition of sweet potato vermicelli can be enhanced by adding arginine into the sweet potato vermicelli, a plurality of amino groups are arranged on the arginine and are easy to participate in the synthesis of hydrogen bonds, the arginine is added into the sweet potato starch, the arginine can form the hydrogen bonds with a plurality of starch molecular chains in the gelatinization process of the sweet potato starch, so that a plurality of microcrystalline bundles are quickly formed inside the vermicelli, and in the aging process, amylose molecules are mutually connected by taking the microcrystalline bundles inside the vermicelli as the center, so that the starch molecules are promoted to form a three-dimensional network gel structure, the aging time can be greatly shortened, the viscosity of the starch is enhanced, and the elasticity and the toughness of the sweet potato vermicelli are enhanced.
6. The hydroxyl on the chitosan has stronger chemical activity, and after the chitosan is added into the sweet potato starch, the chitosan can perform acylation reaction with arginine in the heating process of the gelatinization process, so that the length of a microcrystalline bundle is prolonged, and the gel strength of the vermicelli is increased; the chitosan can also increase the viscosity of the sweet potato starch, enhance the binding capacity of the starch and water, promote the formation of a gel network, and enhance the quality of the sweet potato vermicelli, such as elasticity, toughness and the like.
Detailed Description
The technical solutions in the examples will be clearly and completely described below. It should be apparent that the described embodiments are only some of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments of the present invention without any inventive step, are within the scope of the present invention.
Example 1
A preparation method of sweet potato vermicelli comprises the following steps:
s1, mixing sweet potato starch, 0.05% of arginine, 0.2% of chitosan and hot water at 50-60 ℃, kneading dough by using a dough kneading machine, carrying out extrusion forming on the kneaded dough in a stirring gourd ladle machine, and putting the formed vermicelli into a steam boiler for steaming and pasting;
s2, dropping the steamed vermicelli onto a conveyor belt, cooling by adopting cooling water, and then cutting off the vermicelli in a vermicelli cutting machine;
s3, placing the cut vermicelli into a refrigeration house for freezing, placing the vermicelli obtained in the step S2 into the refrigeration house at the temperature of 1-4 ℃ for pre-aging for 20-60 min, then freezing in a circulating freezing mode, wherein the highest temperature in each freezing period is 1 ℃ in the circulating freezing process, the lowest temperature in the adjacent freezing period is gradually reduced, and after the vermicelli is cooled to the lowest temperature in one freezing period, the temperature is adjusted back to 1 ℃ to enter the next freezing period; the circulating freezing period sequentially comprises 1 ℃ to-2 ℃, 1 ℃ to-3 ℃, 1 ℃ to-5 ℃, 1 ℃ to-8 ℃ and 1 ℃ to-12 ℃, and the freezing time of each freezing period is 2 hours.
S4, unfreezing the frozen vermicelli, and then drying the vermicelli at the drying temperature of 30-35 ℃ to obtain the finished sweet potato vermicelli.
Example 2
A preparation method of sweet potato vermicelli comprises the following steps:
s1, mixing sweet potato starch, 0.1% arginine, 0.1% chitosan and hot water at 50-60 ℃, kneading dough by using a dough kneading machine, carrying out extrusion forming on the kneaded dough in a stirring gourd ladle machine, and putting the formed vermicelli into a steam boiler for steaming and pasting;
s2, dropping the steamed vermicelli onto a conveyor belt, cooling by adopting cooling water, and then cutting off the vermicelli in a vermicelli cutting machine;
s3, placing the cut vermicelli into a refrigeration house for freezing, placing the vermicelli obtained in the step S2 into the refrigeration house at the temperature of 1-4 ℃ for pre-aging for 20-60 min, then freezing in a circulating freezing mode, wherein the highest temperature in each freezing period in the circulating freezing process is 1 ℃, the lowest temperature in the adjacent freezing period is gradually reduced, and after the vermicelli is cooled to the lowest temperature in one freezing period, the temperature is adjusted back to 1 ℃, and the next freezing period is started; the circulating freezing period sequentially comprises 1 ℃ to-2 ℃, 1 ℃ to-3 ℃, 1 ℃ to-5 ℃, 1 ℃ to-8 ℃ and 1 ℃ to-12 ℃, and the freezing time of each freezing period is 2 hours.
S4, unfreezing the frozen vermicelli, and then drying the vermicelli at the drying temperature of 30-35 ℃ to obtain the finished sweet potato vermicelli.
Example 3
A preparation method of sweet potato vermicelli comprises the following steps:
s1, mixing sweet potato starch, 0.1% chitosan and hot water at 50-60 ℃, kneading dough by a dough kneading machine, carrying out extrusion forming on the kneaded dough in a stirring gourd ladle machine, and putting the formed vermicelli into a steam boiler for steaming and pasting;
s2, the steamed vermicelli falls onto a conveyor belt, is cooled by cooling water and is cut in a vermicelli cutting machine;
s3, placing the cut vermicelli into a refrigeration house for freezing, placing the vermicelli obtained in the step S2 into the refrigeration house at the temperature of 1-4 ℃ for pre-aging for 20-60 min, then freezing in a circulating freezing mode, wherein the highest temperature in each freezing period is 1 ℃ in the circulating freezing process, the lowest temperature in the adjacent freezing period is gradually reduced, and after the vermicelli is cooled to the lowest temperature in one freezing period, the temperature is adjusted back to 1 ℃ to enter the next freezing period; the circulating freezing period sequentially comprises 1 ℃ to-2 ℃, 1 ℃ to-3 ℃, 1 ℃ to-5 ℃, 1 ℃ to-8 ℃ and 1 ℃ to-12 ℃, and the freezing time of each freezing period is 2 hours.
S4, unfreezing the frozen vermicelli, and then drying the vermicelli at the drying temperature of 30-35 ℃ to obtain the finished sweet potato vermicelli.
Example 4
A preparation method of sweet potato vermicelli comprises the following steps:
s1, mixing sweet potato starch, 0.1% arginine and hot water at 50-60 ℃, kneading dough by a dough kneading machine, carrying out extrusion forming on the kneaded dough in a stirring gourd ladle machine, and steaming and pasting the formed vermicelli in a steam boiler;
s2, dropping the steamed vermicelli onto a conveyor belt, cooling by adopting cooling water, and then cutting off the vermicelli in a vermicelli cutting machine;
s3, placing the cut vermicelli into a refrigeration house for freezing, placing the vermicelli obtained in the step S2 into the refrigeration house at the temperature of 1-4 ℃ for pre-aging for 20-60 min, then freezing in a circulating freezing mode, wherein the highest temperature in each freezing period is 1 ℃ in the circulating freezing process, the lowest temperature in the adjacent freezing period is gradually reduced, and after the vermicelli is cooled to the lowest temperature in one freezing period, the temperature is adjusted back to 1 ℃ to enter the next freezing period; the circulating freezing period sequentially comprises 1 ℃ to-2 ℃, 1 ℃ to-3 ℃, 1 ℃ to-5 ℃, 1 ℃ to-8 ℃ and 1 ℃ to-12 ℃, and the freezing time of each freezing period is 2 hours.
S4, unfreezing the frozen vermicelli, and then drying the vermicelli at the drying temperature of 30-35 ℃ to obtain the finished sweet potato vermicelli.
Comparative example 1
A preparation method of sweet potato vermicelli comprises the following steps:
s1, mixing sweet potato starch with hot water at 50-60 ℃, kneading dough by using a dough kneading machine, carrying out extrusion forming on the kneaded dough in a stirring gourd ladle machine, and putting the formed vermicelli into a steam boiler for steaming and pasting;
s2, the steamed vermicelli falls onto a conveyor belt, is cooled by cooling water and is cut in a vermicelli cutting machine;
s3, placing the cut vermicelli into a refrigeration house for freezing, placing the vermicelli obtained in the step S2 into the refrigeration house at the temperature of 1-4 ℃ for pre-aging for 20-60 min, then freezing in a circulating freezing mode, wherein the highest temperature in each freezing period is 1 ℃ in the circulating freezing process, the lowest temperature in the adjacent freezing period is gradually reduced, and after the vermicelli is cooled to the lowest temperature in one freezing period, the temperature is adjusted back to 1 ℃ to enter the next freezing period; the circulating freezing period sequentially comprises 1 ℃ to-2 ℃, 1 ℃ to-3 ℃, 1 ℃ to-5 ℃, 1 ℃ to-8 ℃ and 1 ℃ to-12 ℃, and the freezing time of each freezing period is 2 hours.
S4, unfreezing the frozen vermicelli, and then drying the vermicelli at the drying temperature of 30-35 ℃ to obtain the finished sweet potato vermicelli.
Comparative example 2
A preparation method of sweet potato vermicelli comprises the following steps:
s1, mixing sweet potato starch with hot water at 50-60 ℃, kneading dough by using a dough kneading machine, carrying out extrusion forming on the kneaded dough in a stirring gourd ladle machine, and putting the formed vermicelli into a steam boiler for steaming and pasting;
s2, the steamed vermicelli falls onto a conveyor belt, is cooled by cooling water and is cut in a vermicelli cutting machine;
s3, putting the cut vermicelli into a refrigeration house for freezing, putting the vermicelli obtained in the step S2 into the refrigeration house with the temperature of 1-4 ℃ for pre-aging for 20-60 min, and freezing in four stages, wherein the temperature of the refrigeration house is 5-0 ℃ in the cooling stage for 2h; the control stage is to freeze for 2 hours from 0 ℃ to-2 ℃; in the slow freezing stage, the temperature is between 2 ℃ below zero and 6 ℃ below zero, and the mixture is frozen for 2 hours; and in the quick-freezing stage, the temperature is between 6 ℃ below zero and 15 ℃ below zero, and the frozen food is frozen for 2 hours.
S4, unfreezing the frozen vermicelli, and then drying the vermicelli at the drying temperature of 30-35 ℃ to obtain the finished sweet potato vermicelli.
Comparative example 3
A preparation method of sweet potato vermicelli comprises the following steps:
s1, mixing sweet potato starch with hot water at 50-60 ℃, kneading dough by using a dough kneading machine, carrying out extrusion forming on the kneaded dough in a stirring gourd ladle machine, and putting the formed vermicelli into a steam boiler for steaming and pasting;
s2, the steamed vermicelli falls onto a conveyor belt, is cooled by cooling water and is cut in a vermicelli cutting machine;
s3, putting the cut vermicelli into a refrigeration house for freezing, putting the vermicelli obtained in the step S2 into the refrigeration house with the temperature of 1-4 ℃ for pre-aging for 20-60 min, and freezing in four stages, wherein the temperature of the refrigeration house is 5-0 ℃ in the cooling stage for 6h; the control stage is that the temperature is controlled from 0 ℃ to-2 ℃ and the frozen food is frozen for 5 hours; in the slow freezing stage, freezing for 8 hours at the temperature of-2 to-6 ℃; and in the quick-freezing stage, the temperature is between 6 ℃ below zero and 15 ℃ below zero, and the freezing is carried out for 8 hours.
S4, unfreezing the frozen vermicelli, and then drying the vermicelli at the drying temperature of 30-35 ℃ to obtain the finished sweet potato vermicelli.
TPA test
The preparation method of the sweet potato vermicelli is that the sweet potato vermicelli is prepared according to the preparation methods of the examples 1-4 and the comparative examples 1-3, finished products of the sweet potato vermicelli with the same length and the uniform thickness are selected, the finished products are boiled in boiling water until the white color at the center disappears completely, the boiled vermicelli is put into cold water with the temperature of 4 ℃ for cooling, the water on the surface of the vermicelli is absorbed by absorbent paper, 6 vermicelli with the same length and the uniform size are taken and placed on a test bench side by side, a certain gap is reserved among the vermicelli, and a texture analyzer P50 probe is selected for TPA test. Each group of samples was repeated 5 times in parallel and the average was taken as the experimental result. Setting experimental parameters: measuring range of the probe: 1000N; measurement mode: compression mode, operating speed: 50mm/min; compression type variables: 60 percent; triggering induction force: 0.038N.
Test results
The test results are shown in Table 1 below
TABLE 1TPA test data sheet
| Item | hardness/N | adhesion/mJ | cohesion/Ratio | Elasticity/mm | tackiness/N | chewiness/mJ |
| Example 1 | 16.23 | 0.06 | 0.63 | 1.84 | 9.66 | 17.52 |
| Example 2 | 17.81 | 0.05 | 0.70 | 1.92 | 10.13 | 18.43 |
| Example 3 | 15.52 | 0.03 | 0.59 | 1.73 | 9.21 | 17.56 |
| Example 4 | 14.73 | 0.04 | 0.48 | 1.62 | 8.85 | 16.42 |
| Comparative example 1 | 12.11 | 0.03 | 0.45 | 1.54 | 7.33 | 11.52 |
| Comparative example 2 | 8.24 | 0.02 | 0.33 | 1.03 | 5.67 | 8.26 |
| Comparative example 3 | 11.56 | 0.03 | 0.42 | 1.35 | 6.89 | 10.35 |
In examples 3, 4 and 1, chitosan, arginine, chitosan and arginine are not added respectively, and it can be seen from table 1 that arginine and chitosan are added to sweet potato starch simultaneously, so that the characteristics of hardness, adhesiveness and the like of sweet potato vermicelli can be improved remarkably.
The method comprises the following steps of treating the sweet potato vermicelli in a circulating freezing mode in a comparative example 1, wherein the freezing time is only 10 hours, the hardness, elasticity, chewiness and other numerical values of the obtained sweet potato vermicelli are higher than the TPA numerical value of 19 hours frozen in a traditional mode in a comparative example 3, the TPA numerical value of the sweet potato vermicelli is lower after the sweet potato vermicelli is frozen for 10 hours in a traditional mode in a comparative example 2.
Claims (4)
1. A preparation method of sweet potato vermicelli is characterized by comprising the following steps: the method comprises the following steps:
s1, mixing sweet potato starch with hot water at 50-60 ℃, kneading dough by using a dough kneading machine, extruding and forming the kneaded dough in a stirring and gourd ladle machine, putting the formed vermicelli into a steam boiler for steaming and pasting, wherein arginine is added into the sweet potato starch in the step S1, the mass content of the arginine is 0.05-0.1% of that of the sweet potato starch, chitosan is added into the sweet potato starch in the step S1, and the mass content of the chitosan is 0.1-0.2% of that of the sweet potato starch;
s2, dropping the steamed vermicelli onto a conveyor belt, cooling by adopting cooling water, and then cutting off the vermicelli in a vermicelli cutting machine;
s3, putting the cut vermicelli into a refrigeration house for refrigeration, firstly, gradually cooling the vermicelli to 2 ℃ to-1 ℃, then, refrigerating in a circulating refrigeration mode, wherein the highest temperature in each refrigeration cycle is 2 ℃ to-1 ℃ in the circulating refrigeration process, the lowest temperature in the adjacent refrigeration cycle is gradually reduced, after the vermicelli is cooled to the lowest temperature in one refrigeration cycle, the temperature is adjusted back to 2 ℃ to-1 ℃, and the next refrigeration cycle is started, wherein the circulating refrigeration cycle in the step S3 sequentially comprises 1 ℃ to-2 ℃, 1 ℃ to-3 ℃, 1 ℃ to-5 ℃, 1 ℃ to-8 ℃, 1 ℃ to-12 ℃, the temperature in each refrigeration cycle is gradually reduced, and the refrigeration time of each refrigeration cycle is 2 hours;
s4, unfreezing the frozen vermicelli, and then drying the vermicelli to obtain a sweet potato vermicelli finished product.
2. The preparation method of sweet potato vermicelli as claimed in claim 1, which is characterized in that: and (3) in the step S3, the temperature of the vermicelli is adjusted back to 2 to-1 ℃ after the vermicelli is frozen and hardened in a freezing period.
3. The preparation method of sweet potato vermicelli as claimed in claim 1, which is characterized in that: and (3) placing the vermicelli obtained in the step (S2) into a refrigeration house at the temperature of 1-4 ℃ for pre-aging for 20-60min, and then performing circulating refrigeration.
4. The preparation method of the sweet potato vermicelli as claimed in claim 1, which is characterized in that: the drying temperature in the step S4 is 30-35 ℃.
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| CN101341961B (en) * | 2007-07-13 | 2013-01-02 | 邹光友 | Process for producing vermicelli from sweet potato |
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| CN103734580B (en) * | 2013-12-26 | 2015-12-30 | 河南天豫薯业股份有限公司 | A kind of production technology of sweet potato vermicelli |
| CN103750105B (en) * | 2014-01-23 | 2016-02-03 | 元氏县民兴农业专业合作社 | A kind of without alum sweet potato vermicelli and preparation method thereof |
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