CN114766659B

CN114766659B - Pumpkin vermicelli without addition and preparation method thereof

Info

Publication number: CN114766659B
Application number: CN202210418482.7A
Authority: CN
Inventors: 宋慧
Original assignee: Ningbo Academy of Agricultural Sciences
Current assignee: Ningbo Academy of Agricultural Sciences
Priority date: 2022-04-20
Filing date: 2022-04-20
Publication date: 2023-08-04
Anticipated expiration: 2042-04-20
Also published as: CN114766659A

Abstract

The invention discloses additive-free pumpkin vermicelli and a preparation method thereof, wherein the preparation method comprises the following steps: (1) Cleaning pumpkin fruits of a high-starch pumpkin variety, adding water, crushing, and filtering to collect filtrate; (2) standing and precipitating the filtrate to obtain wet starch; (3) pulping and gelatinizing; (4) retrogradation shaking silk; and (5) airing the finished product. The method can be used for extracting starch from the pulp of a specific pumpkin variety and processing the starch into pure natural pumpkin vermicelli without addition. Compared with sweet potato vermicelli, the pumpkin vermicelli prepared by the invention has white color, boiling resistance, strong taste, soft and smooth taste.

Description

Pumpkin vermicelli without addition and preparation method thereof

Technical Field

The invention relates to the technical field of deep processing of agricultural products, in particular to pumpkin vermicelli without addition and a preparation method thereof.

Background

Vermicelli is a special traditional food in China and has been used for thousands of years. The starch is used as a raw material, and starch molecule microcrystalline bundles are formed through starch gelatinization and retrogradation. The physical and chemical properties of the starch, such as the particle size, the shape, the proportion of the amylopectin and the amylose, and the like, have great influence on the quality of the vermicelli. At present, mung bean vermicelli and potato vermicelli are the most common in the market. The mung bean vermicelli has better quality than potato vermicelli, and is mainly beneficial to small mung bean starch particles and high amylopectin content. However, potato starch has poor quality, but the raw materials are rich and the price is low, so in the processing technology of potato vermicelli, alum containing aluminum is generally added to improve the quality of vermicelli, so that industrial vermicelli and toxic vermicelli appear in the market, and the health of consumers is influenced.

Pumpkin belongs to Cucurbitaceae Cucurbita, is rich in starch, pectin, carotenoid, magnesium, potassium and other microelements, and has nutrition and health promotion effects. Research shows that pumpkin starch belongs to small-particle starch, and the size distribution is 5-15um smaller than mung bean starch particles (18-26 um). And the pumpkin has high starch content which can be 50% of dry mass, and is an important starch plant. Therefore, pumpkin starch is an excellent raw material for processing vermicelli. The present national invention patent relates to pumpkin vermicelli and a preparation method thereof.

For example, CN102742850A pumpkin sweet potato nutrition vermicelli processing method, the patent is that pumpkin pulp is crushed, ground and filtered to obtain pumpkin juice, and the pumpkin juice is added into sweet potato starch according to 35% mass fraction to be used as nutrition additive of sweet potato vermicelli, so as to improve sweet potato vermicelli;

CN106509835a is a pumpkin nutrition instant vermicelli and its preparation method, this patent is steaming pumpkin to prepare mud, add salted egg yolk, lean meat powder, sea buckthorn seed oil and roll and mix evenly, oven dry and pulverize, as the nutrient additive, improve vermicelli;

CN110367519a is a pumpkin and pumpkin vermicelli and its preparation method, this patent is steaming pumpkin to prepare paste, mix starch (including sweet potato starch, tapioca starch, etc.) with soybean paste proportionally, use as the color-improving substance, improve vermicelli;

CN102871070A is prepared from pumpkin starch, sweet potato starch and guar gum by mixing (1) (2-2.47) (0.01-0.03). It can be seen that the pumpkin starch is half of the sweet potato starch, so the product is strictly defined as an improved sweet potato vermicelli product taking sweet potato starch as the main material and taking pumpkin starch as the auxiliary material; guar gum is added in the formula to replace alum, so that the quality of the vermicelli is improved, the component not only increases the production cost of the vermicelli, but also has larger dosage, and is a potential food safety hazard; in addition, the pumpkin starch extraction method provided by the patent uses pectase, but 2000kg of pumpkin only obtains 100kg of dry starch, and the yield of the dry starch is only 5%. The low yield of pumpkin starch makes the technology incapable of preparing vermicelli by using pumpkin starch alone and capable of being used only by mixing with sweet potato starch, thereby achieving the purpose of improving sweet potato vermicelli.

Although these patents use the concept of "pumpkin vermicelli", they actually make juice, puree and paste from pumpkin pulp, and use pumpkin as nutrient or color-improving substance to improve sweet potato vermicelli. Or sweet potato starch is used as main material, and small amount of pumpkin starch is added to make improved sweet potato vermicelli. Therefore, although pumpkin starch is suitable for processing vermicelli, no technical report of preparing pure natural no-added vermicelli by singly using pumpkin starch is currently seen.

The pumpkin nutrition and health care, along with the upgrade of consumption, the consumer demand for pure natural and additive-free healthy pumpkin vermicelli products is continuously increased, so that development of pure natural and additive-free pumpkin vermicelli and a preparation method thereof are urgently needed.

Disclosure of Invention

In view of the above, the invention provides a pumpkin vermicelli without additive and a preparation method thereof, and the method can be used for extracting starch from pulp of a specific pumpkin variety and processing the starch into pure natural pumpkin vermicelli without additive. Compared with sweet potato vermicelli, the pumpkin vermicelli prepared by the invention has white color, boiling resistance, strong taste, soft and smooth taste.

In order to achieve the above purpose, the invention adopts the following technical scheme:

a preparation method of pumpkin vermicelli without addition comprises the following steps:

(1) Cleaning pumpkin fruits of a high-starch pumpkin variety, adding water, crushing, and filtering to collect filtrate;

(2) Standing and precipitating the filtrate to obtain wet starch;

(3) Pulping and gelatinizing;

(4) Retrogradation shaking silk;

(5) And (5) airing the finished product.

Preferably, the high-starch pumpkin variety is a self-matched edible pumpkin variety ZVF by utilizing a self-bred line of a distant hybrid progeny of the medium-printed pumpkin and a backbone parent.

The above-mentioned high-starch pumpkin variety ZVF is disclosed in Ningbo agricultural science and technology, identification and screening of heat-resistant pumpkin breeding materials, song Hui, zhang Xiangqin, 2021.04.

Preferably, in the step (1), the mass ratio of the pumpkin fruits to the water is 3:1, the pumpkin fruits and the water are crushed and then pass through a 140-mesh filter screen, and filter residues are repeatedly crushed and filtered for 3-4 times.

Preferably, in the step (2), in the environment with the temperature lower than 20 ℃, the filtrate is kept stand for more than 10 hours, the supernatant is discarded, the water is added for washing the starch, the standing is carried out for more than 4 hours, and the washing and the standing steps are repeated for 2-4 times.

Preferably, in the step (3), wet starch is transferred into a starch beater, water is added for homogenization, and the starch is put into a steamer for gelatinization for 10min.

Preferably, step (4) is to place the gelatinized pumpkin starch cake with a diameter of 60cm and a thickness of 5cm in a cool and ventilated place for 3 days.

Preferably, in the step (5), sunning is selected for 3 days on a sunny day or drying is performed at 40 ℃ for 24 hours.

As can be seen from the above technical scheme, compared with the prior art, the present invention discloses a method for manufacturing a semiconductor device

Compared with sweet potato vermicelli, the pumpkin vermicelli prepared by the invention has the advantages of white color, good commodity appearance, low breakage rate, high transparency of soup, excellent cooking characteristics, good taste, and good taste.

Drawings

In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings that are required to be used in the embodiments or the description of the prior art will be briefly described below, and it is obvious that the drawings in the following description are only embodiments of the present invention, and that other drawings can be obtained according to the provided drawings without inventive effort for a person skilled in the art.

FIG. 1 is a comparison of pumpkin starch filtration using 120 mesh (A and C) and 140 mesh (B and D) filters;

FIG. 2 is a comparison of wet and dry starches of ZVF and Beehive pumpkin;

FIG. 3 is a comparison of the appearance of pumpkin vermicelli prepared in example 1 of the present invention and sweet potato vermicelli prepared in the same process.

Detailed Description

The following description of the technical solutions in the embodiments of the present invention will be clear and complete, and it is obvious that the described embodiments are only some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.

Example 1

(1) Cleaning and pulverizing

100kg of pumpkin fruits of a pumpkin variety ZVF with high starch content are selected. Cutting melon, digging seeds, removing pulp, cleaning the surface of melon peel, and cutting off low-quality pumpkin pulp caused by plant diseases and insect pests, mechanical injury and the like. 300kg of tap water was added to the crushed pumpkin pulp while using a stainless steel starch separator (FIG. 1). The filtrate was first filtered through a 140 mesh screen and collected centrally in a food grade plastic vat. Repeatedly pulverizing and separating the filter residue for 3-4 times until the filter residue turns white.

(2) Filtering the precipitate

And (3) standing the filtrate for more than 10 hours in an environment with the temperature lower than 20 ℃, and discarding the supernatant. Adding 200kg of water, washing the starch, standing for more than 4 hours, and repeating the washing and standing steps for 3 times to obtain 15kg of wet starch. The wet starch can be directly used for processing vermicelli, or dried in the sun or at 50-60deg.C for use.

(3) Paste pasting

The wet starch block was transferred to a starch beater, 2 times tap water was added, and the starch was homogenized. The starch homogenate is put into a stainless steel round steamer tray with the diameter of 60cm and the thickness of 5cm. Pasting by using a high-pressure steam pot. Firstly, coating clear oil on the bottom layer of a stainless steel round steaming drawer, pouring starch homogenate into the steaming drawer, and 30kg of starch homogenate/steaming drawer. Steaming in an autoclave for 10 minutes. Since pumpkin starch is smaller than sweet potato starch granules, the gelatinized pumpkin starch cake is softer than the gelatinized sweet potato starch cake, and therefore should be carefully removed with the aid of a tray when pouring from the steamer tray. The damage of the starch cake can affect the length of the subsequent vermicelli shaking out.

(4) Retrogradation shaking silk

Transferring the gelatinized starch cake to a cool and ventilated place, and standing for 3 days at intervals of 10cm to regenerate the starch. Using starch shredder (figure 3), adjusting shredding size to 1mm thick and 2mm wide, and making vermicelli. Collecting vermicelli with 40cm unit, and collecting 20-30 sections as one group.

(5) Airing finished product

Selecting a group of 20-30 sections on a sunny day, spreading and airing on bamboo poles for 3 days, or drying at 40 ℃ for 24 hours to obtain a finished product. 100kg of ZVF pumpkin fruit can obtain 15kg of wet starch or 10kg of dry starch, and process 7kg of vermicelli.

Test 1: screening test of pumpkin starch filtering mesh number

Pumpkin starch belongs to small-particle starch, and the particle size is smaller than that of mung bean starch. Therefore, on the basis of the preparation method disclosed in the example 1, 120-mesh and 140-mesh filter screens are selected to compare the filtering effect of pumpkin starch. The comparison results are shown in Table 1. FIG. 1 shows that the 120 mesh (A and C) and 140 mesh (B and D) filter screens have a relatively high filtering speed when the 120 mesh filter screens are used for filtering the starch precipitate, and coarse particles are obtained by filtering, so that the starch and impurities are not obviously layered (FIG. 1A); the starch precipitate was soft and could not adhere to the bottom of the barrel, and when the supernatant was poured, the starch precipitate was again dissolved in the supernatant and starch could not be obtained (fig. 1C). Filtering the starch precipitate by using a 140-mesh filter screen, wherein the filtering speed is low, and the dense mud-like substance is obtained by filtering, so that the starch and impurities are obviously layered (figure 1B); the starch was tightly adhered to the bottom of the tub, and when the supernatant was poured, the starch precipitate remained adhered to the bottom of the tub, and a starch precipitate was obtained (fig. 1D). Therefore, 140 mesh filter screen should be selected to filter pumpkin starch.

Table 1 comparison of the filtration effects of 120 mesh and 140 mesh screens on pumpkin starch

Number of meshes	Filtration rate	Filter residue state	Delamination of starch and impurities	Starch precipitation
					120 mesh	Quick-acting toy	Coarse particles	Cannot be layered	Soft, unable to precipitate
140 mesh	Slow down	Compact mud sample	Can be layered	Hard, adhered to the bottom of the barrel

Test 2: starch separation and precipitation difference comparison of different pumpkin varieties

The starch content difference between pumpkin varieties is large. The commercial shellfish pumpkin with higher starch content and the pumpkin variety ZVF with high starch content are selected for carrying out pumpkin starch separation test, and the preparation steps are the same as in example 1. The results are shown in Table 2. FIG. 2 shows that the wet starch of ZVF and Beehive pumpkin is white in color, hard in texture and high in content compared with the dry starch of ZVF pumpkin (FIG. 2A); the wet starch of the scallop pumpkin has yellow color, soft texture and low content (figure 2B). Correspondingly, the dry starch of the ZVF pumpkin has white, fine and smooth color and high content (figure 2C); the dry starch of the pumpkin with scallop has yellow color, fineness and low content (figure 2D). Compared with the pumpkin with scallop, the ZVF is more suitable for pumpkin starch extraction and vermicelli processing.

Table 2 comparison of wet and dry starches of ZVF and beggar pumpkin

Test 3 ZVF compared with amylopectin and amylose content of Babesia pumpkin

The physical and chemical properties of the pumpkin starch, such as particle size, shape, proportion of amylopectin and amylose, and the like, have great influence on the quality of the vermicelli. Starch materials with small starch particles and high amylopectin content are the preferred raw materials for high quality vermicelli. The commercial shellfish pumpkin with higher starch content is selected to be compared with a pumpkin variety ZVF with high starch content which is independently bred in units of the pumpkin variety ZVF (names of the varieties are mentioned in published papers), and the content of the amylopectin and the amylose is measured and compared. Respectively taking 5 mature fruits of the two pumpkins, respectively homogenizing, sampling 3 times for each fruit, processing the samples by using Soy baby amylopectin and amylopectin detection kit (product numbers BC4275 and BC 4265), respectively reading light absorption values of 530nm, 755nm, 485nm and 550nm in spectrophotometry, and calculating the content of amylopectin and amylose. The results are shown in Table 3. The total starch content of the ZVF pumpkin is 76.74+/-27.74 mg/g higher than the total starch content of the shellfish pumpkin of 36.47 +/-10.73 mg/g. This result is consistent with the test results of higher levels of wet and dry starch in ZVF than bezels pumpkin. Meanwhile, the amylopectin content of the ZVF pumpkin is 43.01+/-14.3 mg/g, which is higher than that of the pumpkin with scallop. This result is also consistent with the result that ZVF wet starch is whiter in color and harder in texture than beggar pumpkin. Therefore, compared with the pumpkin with scallop, the ZVF is more suitable for pumpkin starch extraction and vermicelli processing.

TABLE 3 comparison of amylopectin, amylose and Total starch contents of ZVF and Beehive pumpkin

Test 4: gelatinization time test of pumpkin starch homogenate in autoclave

Gelatinizing pumpkin starch homogenate with the diameter of 60cm and the thickness of 5cm for 8 minutes, wherein the starch cake is not solidified; the gelatinization time is prolonged to 10 minutes, and the starch cake has good solidification effect. Thus, a pumpkin starch homogenate of 60cm diameter and 5cm thickness was gelatinized in an autoclave for 10 minutes.

Test 5: the gelatinized pumpkin starch cake is placed in a cool and ventilated place for days.

Placing pumpkin starch round cakes with the diameter of 60cm and the thickness of 5cm in a cool and ventilated place for 2 days for retrogradation, wherein the retrogradation of the starch round cakes is not thorough; the standing time is prolonged to 3 days, and the starch cake is completely regenerated. Thus, a gelatinized pumpkin starch cake of 60cm in diameter and 5cm in thickness was left in a cool and ventilated place for 3 days.

Test 6: comparing pumpkin vermicelli processed by the same process with sweet potato vermicelli

Randomly extracting 20 pumpkin vermicelli and sweet potato vermicelli obtained by the preparation method of example 1, and steaming in 500ml boiling water (deionized water) for 30 min. Counting the number of vermicelli after finishing, calculating the breakage rate = [ (20-number of vermicelli after boiling)/20 ] ×100% soup, cooling, measuring 650nm light transmittance with deionized water as blank by using a spectrophotometer, and judging whether the vermicelli is muddy soup. And evaluating the edible mouthfeel of the cooked vermicelli.

The characteristics of pumpkin vermicelli and sweet potato vermicelli are shown in Table 4 and FIG. 3. Compared with sweet potato vermicelli, the pumpkin vermicelli has white color, good commodity appearance, low broken bar rate, high transparency of soup and excellent cooking property.

Table 4 comparison of pumpkin vermicelli and sweet potato vermicelli characteristics

Pumpkin variety	Color of	The breakage rate is%	Transparency of soup	Edible mouthfeel
					Pumpkin vermicelli	White color	3	98.25	Good taste and taste, and is soft and smooth
Sweet potato vermicelli	Blackish and black	8	97.15	Good taste and strength

In the present specification, each embodiment is described in a progressive manner, and each embodiment is mainly described in a different point from other embodiments, and identical and similar parts between the embodiments are all enough to refer to each other. For the device disclosed in the embodiment, since it corresponds to the method disclosed in the embodiment, the description is relatively simple, and the relevant points refer to the description of the method section.

The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. The preparation method of the pumpkin vermicelli without addition is characterized by comprising the following steps of:

(1) Cleaning pumpkin fruits of high-starch pumpkin varieties, adding water, crushing, and filtering and collecting filtrate by a 140-mesh filter screen; the high-starch pumpkin variety is a self-matched edible pumpkin variety ZVF by utilizing a mid-printed pumpkin distant hybrid offspring inbred line and a diaphysis parent;

(2) Standing and precipitating the filtrate to obtain wet starch;

(3) Pulping and gelatinizing: transferring wet starch into a starch pulping machine, adding water for homogenizing, and gelatinizing pumpkin starch homogenate with the diameter of 60cm and the thickness of 5cm in an autoclave for 10 minutes;

(4) Retrogradation shaking silk: placing the gelatinized pumpkin starch cake with the diameter of 60cm and the thickness of 5cm in a shady and ventilated place for 3 days;

(5) And (5) airing the finished product.

2. The method for preparing the pumpkin vermicelli without addition according to claim 1, wherein the mass ratio of pumpkin fruits to water in the step (1) is 3:1, and the filter residues are repeatedly crushed and filtered for 3-4 times.

3. The method for producing a pumpkin vermicelli without additives according to claim 1, wherein the step (2) is characterized in that the filtrate is left for 10 hours or more in an environment at a temperature lower than 20 ℃, the supernatant is discarded, the starch is washed with water, left for 4 hours or more, and the washing and leaving steps are repeated 2 to 4 times.

4. The method for preparing the pumpkin vermicelli without addition according to claim 1, wherein the step (5) is selected to be sunned for 3 days on a sunny day or dried at 40 ℃ for 24 hours.

5. Pumpkin vermicelli prepared by the method according to any one of claims 1 to 4.