CN113974136A - Method for preparing alum-free gordon euryale seed paste by utilizing inorganic salt and colloid in combination with damp-heat treatment - Google Patents
Method for preparing alum-free gordon euryale seed paste by utilizing inorganic salt and colloid in combination with damp-heat treatment Download PDFInfo
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- 238000000034 method Methods 0.000 title claims abstract description 46
- 238000010438 heat treatment Methods 0.000 title claims abstract description 42
- 239000000084 colloidal system Substances 0.000 title claims abstract description 40
- 229910017053 inorganic salt Inorganic materials 0.000 title claims abstract description 26
- 244000268590 Euryale ferox Species 0.000 title claims description 23
- 235000006487 Euryale ferox Nutrition 0.000 title claims description 23
- 229920002472 Starch Polymers 0.000 claims abstract description 62
- 235000019698 starch Nutrition 0.000 claims abstract description 62
- 239000008107 starch Substances 0.000 claims abstract description 62
- 229920000881 Modified starch Polymers 0.000 claims abstract description 29
- 239000004368 Modified starch Substances 0.000 claims abstract description 29
- 235000019426 modified starch Nutrition 0.000 claims abstract description 29
- 229920001592 potato starch Polymers 0.000 claims abstract description 26
- 238000001035 drying Methods 0.000 claims abstract description 25
- 238000003892 spreading Methods 0.000 claims abstract description 20
- 230000007480 spreading Effects 0.000 claims abstract description 20
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 14
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- 238000009835 boiling Methods 0.000 claims abstract description 10
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- 238000002360 preparation method Methods 0.000 claims abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 56
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- 150000003839 salts Chemical class 0.000 claims description 9
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- 235000012149 noodles Nutrition 0.000 claims description 7
- 230000008569 process Effects 0.000 claims description 7
- 229920001661 Chitosan Polymers 0.000 claims description 5
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- 235000010493 xanthan gum Nutrition 0.000 claims description 5
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- 229940082509 xanthan gum Drugs 0.000 claims description 5
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 4
- 235000010413 sodium alginate Nutrition 0.000 claims description 4
- 239000000661 sodium alginate Substances 0.000 claims description 4
- 229940005550 sodium alginate Drugs 0.000 claims description 4
- 159000000000 sodium salts Chemical class 0.000 claims description 4
- 238000005520 cutting process Methods 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 229940045110 chitosan Drugs 0.000 claims description 2
- 235000013312 flour Nutrition 0.000 claims description 2
- 239000011780 sodium chloride Substances 0.000 claims description 2
- 229940037003 alum Drugs 0.000 abstract description 10
- 238000012545 processing Methods 0.000 abstract description 4
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- 238000012986 modification Methods 0.000 description 3
- 239000008187 granular material Substances 0.000 description 2
- 229910052739 hydrogen Inorganic materials 0.000 description 2
- 239000001257 hydrogen Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000012216 screening Methods 0.000 description 2
- 208000024827 Alzheimer disease Diseases 0.000 description 1
- 229920000856 Amylose Polymers 0.000 description 1
- 244000205754 Colocasia esculenta Species 0.000 description 1
- 235000006481 Colocasia esculenta Nutrition 0.000 description 1
- 240000004270 Colocasia esculenta var. antiquorum Species 0.000 description 1
- 241001391944 Commicarpus scandens Species 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 206010039966 Senile dementia Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 238000004220 aggregation Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 159000000007 calcium salts Chemical class 0.000 description 1
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- XAEFZNCEHLXOMS-UHFFFAOYSA-M potassium benzoate Chemical compound [K+].[O-]C(=O)C1=CC=CC=C1 XAEFZNCEHLXOMS-UHFFFAOYSA-M 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- 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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
-
- 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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- 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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/27—Xanthan not combined with other microbial gums
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Inorganic Chemistry (AREA)
- Molecular Biology (AREA)
- Noodles (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
Abstract
The invention belongs to the technical field of agricultural product processing, and discloses a method for preparing modified starch by combining inorganic salt and colloid with moist heat treatment, which comprises the following steps: weighing raw materials according to the weight ratio of the potato starch to the inorganic salt to the ionic colloid of 10: 0.05-3, carrying out damp-heat treatment on the raw materials, drying and crushing to obtain the modified starch. The invention discloses a preparation method of alum-free potato vermicelli, which is characterized in that a potato starch-salt-colloid compound system is subjected to damp-heat treatment to prepare starch paste, and vermicelli or vermicelli is prepared by a paste spreading method or an extrusion method. The starch-salt-colloid mixed starch vermicelli has the advantages that the starch-salt-colloid mixed system after the moist heat treatment is added into the potato starch to prepare the starch paste, so that the tensile strength and the boiling resistance of the alum-free potato vermicelli are improved, the defect that the boiling resistance and the quality of the traditional vermicelli are improved by adding alum is overcome, the starch vermicelli has the characteristics of high tensile strength and long boiling-off time, the production cost is low, and the starch-salt-colloid mixed starch vermicelli is suitable for industrial production.
Description
Technical Field
The invention belongs to the technical field of food processing, and relates to a novel method for preparing alum-free gordon euryale paste by utilizing inorganic salt and colloid in combination with damp-heat treatment.
Background
The potato crops have the characteristics of strong adaptability, barren resistance, drought resistance, high yield, rich nutrition and the like, and have important effects on guaranteeing national food safety, improving the dietary nutrition of residents and realizing sustainable development. In China, potatoes are mainly used for processing starch and products thereof, such as vermicelli, sweet potato skins and the like. When the traditional process is adopted to prepare the vermicelli, a proper amount of alum needs to be added in the stage of preparing the starch paste to increase the toughness and the boiling resistance and reduce the broken rate of the product. However, long-term intake of alum can affect the absorption of mineral elements in intestinal tracts, cause osteoporosis and influence the conduction of a nervous system, thereby causing symptoms such as senilism, senile dementia and the like of young and middle-aged people. Therefore, the development of novel alum-free potato vermicelli and noodles is urgently needed, a proper alum substitute is explored, the health problem caused by excessive aluminum intake is relieved, and the sustainable development of the potato industry is promoted.
However, at present, the potato vermicelli without alum is not boiling-resistant and easy to break, and the adopted alum substitute has high cost and is complicated to process.
Disclosure of Invention
The invention aims to overcome the defects of the existing alum substitute vermicelli production technology, provides a novel method for preparing alum-free starch paste by utilizing inorganic salt and colloid in combination with moist heat treatment starch, and realizes industrial large-scale production of alum-free potato vermicelli and vermicelli by a subsequent extrusion or slurry spreading method.
The purpose of the invention is realized by the following technical scheme:
a method for preparing alum-free gordon euryale seed paste by utilizing inorganic salt and colloid in combination with wet heat treatment comprises the following steps: weighing raw materials according to the weight ratio of the potato starch to the inorganic salt to the ionic colloid of 10 (0.05-3) to (0.05-3), carrying out damp-heat treatment on the raw materials, drying and crushing to obtain the modified starch.
The potato starch is at least one of potato starch, sweet potato starch, cassava starch, yam starch and taro starch; preferably at least one of potato starch and sweet potato starch.
The inorganic salt is food-grade sodium salt, preferably at least one of food-grade sodium chloride and sodium tripolyphosphate.
The colloid is ionic colloid; the ionic colloid is at least one of chitosan, xanthan gum and sodium alginate.
Preferably, the weight ratio of the potato starch to the inorganic salt to the ionic colloid is 10:1 (0.5-1).
The wet heat treatment comprises the following steps: uniformly mixing the raw materials, adding water to adjust the water content to 15% -35%, sealing for 16-24 h at room temperature to balance the water content, and sealing at 100-120 ℃ for 2-4 h.
The drying temperature is 40-60 ℃.
Preferably, the mixture is dried, cooled, crushed and sieved through a 100-mesh sieve.
Another object of the present invention is to provide a method for preparing alum-free gordon euryale paste by using inorganic salt and colloid in combination with wet heat treatment, comprising: and adding water into the prepared modified starch, uniformly mixing, and heating to obtain the gordon euryale seed paste.
The invention also aims to provide application of the modified starch obtained by combining inorganic salt and colloid with moist heat treatment in preparing vermicelli and noodles.
A method for preparing vermicelli from potato starch without alum comprises processing potato starch-salt-colloid complex system with wet heat to obtain starch paste, and preparing vermicelli or vermicelli by spreading or squeezing.
The method specifically comprises the following steps:
taking potato starch accounting for 3-5% of the total weight of the starch, adding inorganic salt and ionic colloid according to the weight ratio of 10 (0.05-3) to (0.05-3), mixing, adjusting the moisture content, carrying out damp-heat treatment on the raw materials, drying and crushing to obtain modified starch;
adding water into the modified starch, fully and uniformly mixing, and heating to prepare the gordon euryale seed paste;
step (3), mixing the gordon euryale seed paste with the residual starch, and adding a proper amount of water to form uniform and smooth dough; and (3) mixing the starch dough or performing extrusion forming, and preparing the vermicelli or the vermicelli by a slurry spreading method or an extrusion method.
The process of the slurry spreading method comprises the following steps: adding water into the dough to prepare starch homogenate, spreading the starch paste, steaming and gelatinizing, naturally aging (at the temperature of 20-25 ℃ for 20min) and aging at low temperature (at the temperature of-1-5 ℃ for 2h), drying or cutting into threads with fixed length without drying.
The extrusion method comprises the following processes: and extruding and forming the flour dough, boiling in boiling water for 0.5-3 min, fishing out, putting into cold water for cooling, refrigerating at 0-4 ℃ for 24-48 h, and drying or not.
The wet heat treatment, the inorganic salt and the ionic colloid have the following effects on the characteristics of a starch system: firstly, the heat-moisture treatment can promote the dissolution of starch granule amylose, influence the gelatinization and retrogradation characteristics of starch and improve the stability of starch paste; the inorganic salt improves the aggregation capability among starch molecules, and can interact with the starch molecules to form hydrogen bonds or generate physical crosslinking reaction, so that the steric hindrance among starch molecular chain side groups is increased, and the starch gel property is improved; the ionic colloid can form hydrogen bonds with starch molecules, and is combined with starch chains dissolved out in the wet heat treatment process, so that starch granules are promoted to gather, the tightness of a starch gel space network structure is improved, and the prepared vermicelli and noodles are more tenacious.
The swelling force of the prepared gordon euryale seed paste is 2.56-3.67%, the gelatinization temperature is 68-72 ℃, and the peak viscosity is 8611-9638 mPa & s. The tensile strength of the prepared vermicelli or noodles after being boiled is 5.78-6.13 g/mm2Elongation strain of 87.25-88.62%, and shear stress of 33.81-36.78 g/mm2And the shear deformation is 34.64-36.54%. The boiling-off time of the dried vermicelli is 26.38-28.52 min, the boiling-off time of the undried vermicelli is 23.66-27.32 min, the whiteness of the vermicelli is normal, and the color of the vermicelli is bright.
Compared with the prior art, the invention has the beneficial effects that:
1. the starch-salt-colloid mixed starch paste prepared by adding the starch-salt-colloid mixed system after the moist heat treatment into the potato starch improves the tensile strength and boiling resistance of the alum-free potato vermicelli, 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 novel method for preparing the alum-free vermicelli by utilizing the inorganic salt and the colloid in combination with the wet and heat treatment has the advantages of simple operation, high production efficiency, low cost and easy industrial production.
3. The invention controls the inorganic salt and the ionic colloid within a specific dosage range, and the produced vermicelli and noodles have the color and the taste meeting the sensory value requirements and have moderate cost.
4. Compared with food-grade calcium salt, magnesium salt and potassium salt, the vermicelli and noodles produced by adopting the food-grade sodium salt meet the national standard, and the toxic and side effects of inorganic salt used in food are not required to be considered.
Detailed Description
The technical solution of the present invention will be described below by taking potato starch as an example of specific examples, but the scope of the present invention is not limited thereto.
Example 1
Taking 6kg of potato starch, adding 600g of salt and 300g of chitosan, mixing, adding water to adjust the water content to 20%, sealing at room temperature for 24h to balance the water content, sealing at 120 ℃ for 4h, drying at 40-60 ℃, cooling, crushing and sieving by a 100-mesh sieve to obtain the modified starch.
Adding warm water (40-50 ℃, the same applies below) into the modified starch, heating by steam to prepare starch paste, adding the residual 194kg of starch and a proper amount of water to form uniform and smooth dough, and preparing vermicelli by a starch spreading method: adding water into the dough to prepare starch homogenate, spreading the starch paste, steaming and gelatinizing, respectively naturally aging (the temperature is 20-25 ℃ and 20min), aging at low temperature (the temperature is-1-5 ℃ and 2h), drying, and cutting into fixed length to obtain the vermicelli.
The swelling power of the obtained gordon euryale seed paste is 3.06%, the gelatinization temperature is 69 ℃, and the peak viscosity is 9227mPa & s.
The obtained vermicelli has tensile strength of 5.78g/mm after cooking2Tensile set 87.25%, shear stress 33.81g/mm2The shearing deformation is 34.64 percent, the boiling-off time of the vermicelli is 26.38min, the whiteness of the vermicelli is normal, and the color is transparent.
Example 2
Adding 800g of salt and 800g of sodium alginate into 8kg of potato starch, mixing, adding water to adjust the water content to 28%, sealing at room temperature for 24h to balance the water content, sealing at 120 ℃ for 4h, drying at 40-60 ℃, cooling, crushing and sieving by a 100-mesh sieve to obtain the modified starch.
Adding warm water into the modified starch, heating with steam to obtain starch paste, adding the rest 192kg of starch and appropriate amount of water to form uniform and smooth dough, and making into vermicelli by spreading method (same as example 1, but without drying treatment).
The obtained semen euryales paste has swelling force of 2.56%, gelatinization temperature of 70 deg.C, and peak viscosity of 9638 mPas.
The obtained vermicelli has tensile strength of 5.92g/mm after cooking2Tensile deformation of 88.54% and shear stress of 35.36g/mm2The shearing deformation is 36.54 percent, the boiling-off time of vermicelli is 27.32min, the whiteness of vermicelli is normal, and the color is bright.
Example 3
Taking 10kg of potato starch, adding 1kg of sodium tripolyphosphate and 1kg of xanthan gum, mixing, adding water to adjust the water content to 25%, sealing at room temperature for 24h to balance the water content, sealing at 120 ℃ for 3h, drying at 40-60 ℃, cooling, crushing, and sieving with a 100-mesh sieve to obtain the modified starch.
Adding warm water into the modified starch, heating with steam to obtain starch paste, adding the rest 190kg of starch and appropriate amount of water to form uniform and smooth dough, and making into vermicelli by spreading method (same as example 1, but without drying treatment).
The obtained semen euryales paste has swelling power of 3.67%, gelatinization temperature of 72 deg.C, and peak viscosity of 8611 mPas.
The obtained vermicelli has tensile strength of 6.13g/mm after cooking2Tensile set 88.62% and shear stress 36.78g/mm2The shearing deformation is 34.86 percent, the boiling-off time of vermicelli is 23.66min, the whiteness of vermicelli is normal, and the color is bright.
Comparative example 1
Taking 6kg of potato starch, adding 600g of alum, adding warm water, heating by steam to prepare starch paste, adding the residual 194kg of starch and a proper amount of water to form uniform and smooth dough, and preparing vermicelli according to a slurry spreading method (same as example 1).
The obtained semen euryales paste has swelling force of 3.11%, gelatinization temperature of 68 deg.C, and peak viscosity of 9043mPa · s.
The obtained vermicelli has tensile strength of 5.88g/mm after cooking2Tensile deformation of 86.27% and shear stress of 34.23g/mm2The shearing deformation is 31.66%, the boiling-off time of the vermicelli is 21.85min, the whiteness of the vermicelli is normal, and the color is bright.
Comparative example 2
Taking 6kg of potato starch, adding 600g of salt and 300g of chitosan, mixing, adding warm water, heating by steam to prepare starch paste, adding the residual 194kg of starch and a proper amount of water to form uniform and smooth dough, and preparing vermicelli according to a slurry spreading method (same as example 1).
The obtained semen euryales paste has swelling force of 3.15%, gelatinization temperature of 70 deg.C, and peak viscosity of 9155mPa · s.
The obtained vermicelli has tensile strength of 3.38g/mm after cooking2Tensile deformation of 58.29% and shear stress of 21.25g/mm2The shearing deformation is 21.64%, the boiling-off time of the vermicelli is 14.39min, the whiteness of the vermicelli is normal, and the color is bright.
Comparative example 3
Taking 8kg of potato starch, adding 800g of salt and 800g of sodium alginate, mixing, adding warm water, heating by steam to prepare starch paste, adding the rest 192kg of starch and a proper amount of water to form uniform and smooth dough, and preparing vermicelli according to a slurry spreading method (the same as example 1, but without drying treatment).
The obtained semen euryales paste has swelling force of 2.95%, gelatinization temperature of 69 deg.C, and peak viscosity of 8920 mPas.
The obtained vermicelli has tensile strength of 3.08g/mm after cooking2Tensile set 49.69%, shear stress 20.77g/mm2The shearing deformation is 19.89 percent, the boiling-off time of vermicelli is 14.25min, the whiteness of vermicelli is normal, and the color is bright.
Comparative example 4
Taking 10kg of potato starch, adding 1kg of sodium tripolyphosphate and 1kg of xanthan gum, mixing, adding warm water, heating by steam to prepare starch paste, adding the rest 190kg of starch and a proper amount of water to form uniform and smooth dough, and preparing vermicelli according to a slurry spreading method (the same as example 1, but without drying treatment).
The obtained semen euryales paste has swelling force of 2.85%, gelatinization temperature of 72.5 deg.C, and peak viscosity of 9011mPa · s.
The obtained vermicelli has tensile strength of 3.01g/mm after cooking2Tensile deformation of 49.88% and shear stress of 18.25g/mm2The shearing deformation is 19.22 percent, the boiling-off time of vermicelli is 12.30min, the whiteness of vermicelli is normal, and the color is bright.
Comparative example 5
Taking 6kg of potato starch, adding 600g of salt, adding water to adjust the water content to 20%, sealing for 24h at room temperature to balance the water content, sealing at 120 ℃ for 4h, drying at 40-60 ℃, cooling, crushing and screening by a 100-mesh sieve to obtain the modified starch.
Adding warm water (40-50 ℃) into the modified starch, heating the mixture by using steam to prepare starch paste, adding the residual 194kg of starch and a proper amount of water to form uniform and smooth dough, and preparing vermicelli by using a starch spreading method (the same as the example 1).
The obtained semen euryales paste has swelling force of 3.15%, gelatinization temperature of 70 deg.C, and peak viscosity of 9155mPa · s.
The obtained vermicelli has tensile strength of 3.38g/mm after cooking2Tensile deformation of 58.29% and shear stress of 21.25g/mm2The shearing deformation is 21.64%, the boiling-off time of the vermicelli is 14.39min, the whiteness of the vermicelli is normal, and the color is bright.
Comparative example 6
Adding 300g of chitosan into 6kg of potato starch, adding water to adjust the water content to 20%, sealing for 24h at room temperature to balance the water content, sealing at 120 ℃ for 4h, drying at 40-60 ℃, cooling, crushing and screening by a 100-mesh sieve to obtain the modified starch.
Adding warm water (40-50 ℃) into the modified starch, heating the mixture by using steam to prepare starch paste, adding the residual 194kg of starch and a proper amount of water to form uniform and smooth dough, and preparing vermicelli by using a starch spreading method (the same as the example 1).
The obtained semen euryales paste has swelling force of 3.09%, gelatinization temperature of 69.2 deg.C, and peak viscosity of 9089mPa · s.
The obtained vermicelli has tensile strength of 3.41g/mm after cooking2Tensile strain 57.25% and shear stress 21.13g/mm2The shearing deformation is 22.24 percent, the boiling-off time of vermicelli is 14.19min, the whiteness of vermicelli is normal, and the color is bright.
Comparative example 7
Taking 10kg of potato starch, adding 2kg of sodium tripolyphosphate and 1kg of xanthan gum, mixing, adding water to adjust the water content to 25%, sealing at room temperature for 24h to balance the water content, sealing at 120 ℃ for 3h, drying at 40-60 ℃, cooling, crushing, and sieving with a 100-mesh sieve to obtain the modified starch.
Adding warm water into the modified starch, heating with steam to obtain starch paste, adding the rest 190kg of starch and appropriate amount of water to form uniform and smooth dough, and making into vermicelli by spreading method (same as example 1, but without drying treatment).
The obtained semen euryales paste has swelling force of 3.88%, gelatinization temperature of 70 deg.C, and peak viscosity of 8789 mPas.
The obtained vermicelli has tensile strength of 7.14g/mm after cooking2Tensile set of 89.12% and shear stress of 38.55g/mm2The shearing deformation is 35.34 percent, the boiling-off time of the vermicelli is 23.08min, and the vermicelli turns grey, yellow and not bright.
As can be seen from the comparison results of the examples and the comparative examples, the vermicelli products of the examples have better elasticity, texture and cooking performance than those of the vermicelli products of the comparative examples 2, 3, 4, 5, 6 and 7, and have similar eating quality as the vermicelli product of the comparative example 1.
In conclusion, the edible quality of the potato vermicelli can be obviously improved by adding the compound of the food-grade sodium salt and the ionic colloid into the raw materials for preparing the starch paste and carrying out modification treatment on the compound, and the method provided by the invention 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 (9)
1. A method for preparing modified starch by utilizing inorganic salt and colloid combined with moist heat treatment is characterized in that: the method comprises the following steps: weighing raw materials according to the weight ratio of the potato starch to the inorganic salt to the ionic colloid of 10 (0.05-3) to (0.05-3), carrying out damp-heat treatment on the raw materials, drying and crushing to obtain the modified starch.
2. The method for preparing modified starch using inorganic salts and colloids in combination with moist heat treatment according to claim 1, characterized in that: the weight ratio of the potato starch to the inorganic salt to the ionic colloid is 10:1: 0.5-1.
3. The method for preparing modified starch using inorganic salts and colloids in combination with moist heat treatment according to claim 1, characterized in that: the inorganic salt is food-grade sodium salt; the colloid is ionic colloid.
4. The method for preparing modified starch using inorganic salt and colloid in combination with moist heat treatment according to claim 3, wherein: the inorganic salt is at least one of food-grade sodium chloride and sodium tripolyphosphate; the ionic colloid is at least one of chitosan, xanthan gum and sodium alginate.
5. The method for preparing modified starch using inorganic salts and colloids in combination with moist heat treatment according to claim 1, characterized in that: the wet heat treatment comprises the following steps: uniformly mixing the raw materials, adding water to adjust the water content to 15% -35%, sealing for 16-24 h at room temperature, and sealing for 2-4 h at 100-120 ℃.
6. The method for preparing modified starch using inorganic salts and colloids in combination with moist heat treatment according to claim 1, characterized in that: the drying temperature is 40-60 ℃.
7. A method for preparing alum-free gordon euryale seed paste by utilizing inorganic salt and colloid in combination with damp-heat treatment is characterized by comprising the following steps: the method comprises the following steps: taking the modified starch prepared by any one of claims 1-6, adding water, mixing uniformly, and heating to obtain the gordon euryale seed paste.
8. A preparation method of alum-free potato vermicelli and noodles is characterized by comprising the following steps: the method comprises the following steps:
taking potato starch accounting for 3-5% of the total weight of the starch, adding inorganic salt and ionic colloid according to the weight ratio of 10 (0.05-3) to (0.05-3), mixing, adjusting the moisture content, carrying out damp-heat treatment on the raw materials, drying and crushing to obtain modified starch;
adding water into the modified starch, fully and uniformly mixing, and heating to prepare the gordon euryale seed paste;
step (3), mixing the gordon euryale seed paste with the residual starch, and adding water to form uniform and smooth dough; and (3) mixing the starch dough or performing extrusion forming, and preparing the vermicelli or the vermicelli by a slurry spreading method or an extrusion method.
9. The method for preparing alum-free potato vermicelli as claimed in claim 8, wherein the method comprises the following steps: the process of the slurry spreading method comprises the following steps: adding water into the dough to prepare starch homogenate, spreading the starch paste, steaming and gelatinizing, naturally aging and aging at low temperature, and cutting into threads with fixed length after drying or without drying; wherein the natural aging temperature is 20-25 ℃ and the time is 20 min; the low-temperature aging temperature is-1 ℃ to 5 ℃ and the time is 2 hours;
the extrusion method comprises the following processes: and extruding and forming the flour dough, boiling in boiling water for 0.5-3 min, fishing out, putting into cold water for cooling, refrigerating at 0-4 ℃ for 24-48 h, and drying or not.
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| CN114601134A (en) * | 2022-03-22 | 2022-06-10 | 吉林农业大学 | Sweet potato compound powder and preparation method thereof |
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