CN114931212A - Processing method of special powder for potato starch vermicelli - Google Patents
Processing method of special powder for potato starch vermicelli Download PDFInfo
- Publication number
- CN114931212A CN114931212A CN202210377626.9A CN202210377626A CN114931212A CN 114931212 A CN114931212 A CN 114931212A CN 202210377626 A CN202210377626 A CN 202210377626A CN 114931212 A CN114931212 A CN 114931212A
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- China
- Prior art keywords
- potato starch
- starch
- potato
- vermicelli
- special
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Links
- 229920001592 potato starch Polymers 0.000 title claims abstract description 47
- 239000000843 powder Substances 0.000 title claims abstract description 13
- 238000003672 processing method Methods 0.000 title claims abstract description 11
- 229920002472 Starch Polymers 0.000 claims abstract description 21
- 235000019698 starch Nutrition 0.000 claims abstract description 21
- 239000008107 starch Substances 0.000 claims abstract description 21
- 229920000856 Amylose Polymers 0.000 claims abstract description 16
- 239000002002 slurry Substances 0.000 claims abstract description 16
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 15
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 15
- 239000004382 Amylase Substances 0.000 claims abstract description 9
- 102000013142 Amylases Human genes 0.000 claims abstract description 9
- 108010065511 Amylases Proteins 0.000 claims abstract description 9
- 229920000945 Amylopectin Polymers 0.000 claims abstract description 9
- 235000019418 amylase Nutrition 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 9
- 238000001035 drying Methods 0.000 claims abstract description 8
- 229920001353 Dextrin Polymers 0.000 claims abstract description 3
- 239000004375 Dextrin Substances 0.000 claims abstract description 3
- 238000004140 cleaning Methods 0.000 claims abstract description 3
- 235000019425 dextrin Nutrition 0.000 claims abstract description 3
- 235000012015 potatoes Nutrition 0.000 claims description 6
- 102000004139 alpha-Amylases Human genes 0.000 claims description 2
- 108090000637 alpha-Amylases Proteins 0.000 claims description 2
- 229940024171 alpha-amylase Drugs 0.000 claims description 2
- 241000894007 species Species 0.000 claims 1
- 238000012545 processing Methods 0.000 abstract description 4
- 235000013312 flour Nutrition 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 description 4
- 229940037003 alum Drugs 0.000 description 3
- 238000005259 measurement Methods 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 238000012790 confirmation Methods 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 238000002715 modification method Methods 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 238000001291 vacuum drying Methods 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
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
-
- 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
- A23L29/06—Enzymes
-
- 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
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
Abstract
The invention discloses a processing method of special potato starch vermicelli flour, which comprises the following steps: cleaning potato, crushing the potato into starch slurry, detecting the viscosity of the starch slurry, drying the starch slurry to prepare potato starch, adding amylase a before drying the starch slurry, generating short-chain dextrin by using an enzymolysis method of the amylase a, and reducing the viscosity of the starch slurry to 1100Pa & s; adding amylose into potato starch to obtain the special potato starch vermicelli flour, wherein the amylopectin content of the potato starch is high and is 80-90%, the amylose content of the potato starch is low and is 10-20%, and the ratio of the increased amylose content to the amylopectin content of the potato starch is 1: 10. The invention relates to the technical field of food processing, in particular to a processing method of special potato starch vermicelli powder.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a processing method of special potato starch vermicelli powder.
Background
The important parameter indexes of the starch for producing the potato vermicelli are viscosity and gelatinizing performance, the hardness and toughness of the potato vermicelli can be directly influenced, the potato starch has amylose but a low proportion, most of the potato starch is amylopectin, the content of the amylopectin is more than 70%, so the potato starch is easy to cook, soft and glutinous, is difficult to mold, and has insufficient hardness, so alum is added to increase the hardness of the potato starch during processing the vermicelli, and the method is a simple and rough method.
Meanwhile, due to different potato producing areas and different varieties, the quality of the processed potato starch is difficult to keep stable, so that the starch produced by a plurality of potato starch production enterprises has high or low physical and chemical indexes, is rarely unified, and is suitable for vermicelli production.
Disclosure of Invention
Aiming at the situation, in order to overcome the defects of the prior art, the scheme provides the processing method of the special potato starch vermicelli powder, which can improve the stability of the quality of the potato starch vermicelli.
The technical scheme adopted by the invention is as follows: the processing method of the special potato starch vermicelli flour comprises the following steps:
firstly, cleaning potatoes, crushing the potatoes to prepare starch slurry, detecting the viscosity of the starch slurry, drying the starch slurry to prepare potato starch, adding amylase a before drying the starch slurry, generating short-chain dextrin by using an amylase enzymolysis method, and reducing the viscosity of the starch slurry to 1100Pa & s;
adding amylose into the potato starch to obtain the special potato starch vermicelli powder, wherein the amylopectin content of the potato starch is high and is 80-90%, the amylose content of the potato starch is low and is 10-20%, and the ratio of the increased amylose content to the amylopectin content of the potato starch is 1: 10;
and step three, filling the special potato starch vermicelli powder.
Further, the addition amount of the alpha amylase in the potato starch is 200-300 ml/t.
Preferably, the potatoes are of Atlantic variety in the northwest region, and the initial viscosity of the potatoes is 1500-1800Pa & s.
The invention adopting the structure has the following beneficial effects:
1. according to the scheme, the traditional mode of adding alum to increase the starch hardness so as to improve the molding is abandoned, amylose is added to the potato starch through the process, and the method is a healthy and harmless modification method, and the alum is replaced by the hardness of the amylose to prepare high-quality and stable vermicelli; the gelatinized potato starch is not easy to form gel, amylose is added into the gelatinized potato starch, the small molecule compact structure of the amylose and the branched macromolecules contribute to the rapid molding of the gel, two molecular chains are subjected to hydrogen bond cross-linking polymerization in the processing process, and the amylose can form a three-dimensional mesh gel structure, so that the gelatinization performance is improved, and a prerequisite condition is created for producing qualified vermicelli products;
2. according to the scheme, the viscosity of the potato starch can be controlled by adding the amylase a, so that the hardness and toughness of the vermicelli are controlled;
3. the quality stability of the special potato starch vermicelli powder can be improved by a control means, so that more stable raw material supply can be provided for all vermicelli production enterprises, and the special potato starch vermicelli powder has higher social value.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments; all other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
According to the processing method of the special potato starch vermicelli, on a starch production line, readings of indexes such as whiteness and viscosity of separated starch slurry are required to be confirmed before entering a vacuum dehydration process, generally on the basis of the fact of potato varieties, basic physical and chemical indexes do not change greatly, the confirmation of viscosity values is required under the condition that other indexes are stable, according to the final actual measurement value of the viscosity, a certain proportion of amylase a is added in the subsequent vacuum drying stage to perform target degradation on overhigh viscosity, the proportion of the amylase is 200-300m 1/ton of starch, the adjustment is performed according to the actual measurement values, then in the subsequent 23-meter drying section, the potato starch which is subjected to enzymolysis is subjected to sampling test again, and whether the viscosity value reaches about 1100 is confirmed;
after drying and before subsequent filling, amylose is added into the potato amylopectin in a ratio of 10:1, and final batch test is carried out after filling, so that the product meets the requirements of any physicochemical index.
While there have been shown and described what are at present considered the fundamental principles and essential features of the invention and its advantages, it will be apparent to those skilled in the art that the invention is not limited to the details of the foregoing exemplary embodiments, but is capable of other specific forms without departing from the spirit or essential characteristics thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.
Claims (3)
1. A processing method of special potato starch vermicelli powder is characterized by comprising the following steps:
firstly, cleaning potatoes, crushing the potatoes to prepare starch slurry, detecting the viscosity of the starch slurry, drying the starch slurry to prepare potato starch, adding amylase a before drying the starch slurry, generating short-chain dextrin by using an amylase enzymolysis method, and reducing the viscosity of the starch slurry to 1100Pa & s;
adding amylose into potato starch to obtain the special potato starch vermicelli powder, wherein the amylopectin content of the potato starch is high and is 80-90%, the amylose content of the potato starch is low and is 10-20%, and the ratio of the increased amylose content to the amylopectin content of the potato starch is 1: 10;
and step three, filling the special powder for the potato starch vermicelli.
2. The processing method of special powder for potato starch vermicelli as claimed in claim 1, wherein the addition amount of the alpha amylase in the potato starch is 200-300 ml/t.
3. The processing method of special potato starch vermicelli as claimed in claim 1, wherein the potato is selected from the Atlantic species in the northwest region, and the potato has an original viscosity of 1500-1800 Pa-s.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210377626.9A CN114931212A (en) | 2022-04-12 | 2022-04-12 | Processing method of special powder for potato starch vermicelli |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210377626.9A CN114931212A (en) | 2022-04-12 | 2022-04-12 | Processing method of special powder for potato starch vermicelli |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114931212A true CN114931212A (en) | 2022-08-23 |
Family
ID=82862815
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210377626.9A Pending CN114931212A (en) | 2022-04-12 | 2022-04-12 | Processing method of special powder for potato starch vermicelli |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114931212A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1759735A (en) * | 2005-11-10 | 2006-04-19 | 沈阳工业大学 | Method for preparing boil proof vermicelli without alum |
| CN105495547A (en) * | 2015-12-08 | 2016-04-20 | 华中农业大学 | Method for processing silk noodles and vermicelli |
-
2022
- 2022-04-12 CN CN202210377626.9A patent/CN114931212A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1759735A (en) * | 2005-11-10 | 2006-04-19 | 沈阳工业大学 | Method for preparing boil proof vermicelli without alum |
| CN105495547A (en) * | 2015-12-08 | 2016-04-20 | 华中农业大学 | Method for processing silk noodles and vermicelli |
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| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20220823 |