CN115462521A - Special vermicelli for catering take-out and preparation method thereof - Google Patents
Special vermicelli for catering take-out and preparation method thereof Download PDFInfo
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- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims description 11
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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
- 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
Abstract
The application discloses special vermicelli for catering take-out, which comprises the following components in parts by weight: 90-100 parts of sweet potato starch, 15-25 parts of corn starch, 0-10 parts of cassava starch and 3-6 parts of konjak fine powder. The application adjusts the proportion of the sweet potato starch and the corn starch, and properly replaces part of the sweet potato starch with the cassava starch to obtain better water absorption and retention performance; the konjac powder is added, the water retention rate of the product can reach over 53 percent by utilizing the water absorption and water retention of the konjac powder, and the dietary fiber contained in the konjac powder greatly improves the taste of the hot and sour rice flour, so that the hot and sour rice flour is softer and glutinous Q-shaped; compared with the like products, the product has stronger hydrophilicity and shorter rehydration time; after the vermicelli is cooked thoroughly, the water retention rate is high in the whole eating period of 40 minutes, the change degree of the water content is small, and the vermicelli is not prone to lumping; the taste changes little with the time, and the eating experience is improved.
Description
Technical Field
The application relates to the technical field, in particular to a special vermicelli for food and beverage takeout, a preparation method of the special vermicelli for food and beverage takeout and sour and hot vermicelli.
Background
Vermicelli is one of common foods in daily life of people, wherein sweet potato vermicelli is an important one of vermicelli; the sweet potato vermicelli is not rotten after long-term cooking, is fragrant and delicious, has various eating methods, and takes sweet potatoes as raw materials, and the main component of the sweet potato vermicelli is sweet potato starch.
Authentic pure sweet potato starch is not easy to be burnt in the cooking process, but after the sweet potato starch is cooked, if the sweet potato starch is eaten in time, the moisture of the vermicelli can be gradually reduced, so that the vermicelli becomes lumpy and the taste is influenced. Particularly, the situation of outward delivery frequently occurs in the current catering industry, so that the vermicelli cannot be eaten in time after being cooked, and therefore, the phenomenon that half an hour of the vermicelli is passed when the vermicelli is delivered to a customer is frequently encountered, the vermicelli with good mouthfeel becomes lumpy, and the mouthfeel is greatly reduced. Therefore, there is a need to develop a vermicelli that can be kept lumpy for a long time.
Disclosure of Invention
In order to solve at least one technical problem, sour and hot powder with high water retention property for catering takeouts is developed, and the application provides a special vermicelli for catering takeouts, a preparation method of the special vermicelli for catering takeouts and the sour and hot powder.
In a first aspect, the application provides a special vermicelli for catering takeout, which comprises the following components in parts by weight: 90-100 parts of sweet potato starch, 15-25 parts of corn starch, 0-10 parts of cassava starch and 3-6 parts of konjac powder.
Optionally, the composition comprises the following components in parts by weight: 95-98 parts of sweet potato starch, 18-22 parts of corn starch, 2-5 parts of cassava starch and 3-4 parts of konjac powder.
By adopting the technical scheme, the method has the advantages that,
optionally, the composition also comprises 0.5-0.8 part of trehalose by weight.
Optionally, the trehalose is 0.5-0.6 part by weight.
In a second aspect, the application provides a preparation method of special vermicelli for catering takeout, which comprises the following steps:
s1, preparing materials
Weighing sweet potato starch, corn starch, cassava starch, konjac powder and water according to a proportion;
s2, presetting
Respectively taking 8-12% of the sweet potato starch and the corn starch weighed in the step S1, adding boiling water, and stirring by using a stirrer to obtain a prefabricated material;
s3, mixing
Adding the remaining sweet potato starch, corn starch, cassava starch, konjac powder and the prepared material obtained in the step S2 into normal-temperature water, and stirring by using a stirrer to obtain vermicelli slurry;
s4, extrusion molding
Extruding and molding the vermicelli slurry in the step S3 through an extruder to obtain incompletely cured vermicelli;
s5, curing
Carrying out natural powder leakage water bath on the vermicelli which is not completely cured in the step S4 until the vermicelli is completely cured;
s6, freezing aging
Freezing and aging the fully cured vermicelli in the S5 at-20 ℃;
s7, cutting and forming
And cutting the aged vermicelli in the step S6 into strips and cutting into sections.
Optionally, the volume ratio of the boiling water added in the S2 to the normal-temperature water added in the S3 is set to be 1.
Optionally, after the slurry in S2 is prepared, the slurry needs to be left stand for 5-10min, and then S3 is performed.
Optionally, in S2, the rotation speed of the stirrer is set at 150-200r/mim, and the stirring time is set at 10-15min.
Optionally, in the step S3, the turning of the stirrer is set to be 300-350r/mim, and the stirring time is set to be 20-30min.
In a third aspect, the application provides sour and hot vermicelli prepared from the special vermicelli for catering and takeout.
In summary, the invention includes at least one of the following beneficial technical effects:
1. the proportion of sweet potato starch and corn starch is adjusted, and a part of sweet potato starch is properly replaced by cassava starch so as to obtain better water absorption and retention performance;
2. the konjac fine powder is added, the water retention rate of the product can reach over 53 percent by utilizing the water absorption and water retention of the konjac fine powder, and the dietary fiber contained in the konjac fine powder greatly improves the taste of the hot and sour rice flour, so that the hot and sour rice flour is softer and glutinous Q-shaped; compared with the like products, the product has stronger hydrophilicity and shorter rehydration time;
3. after the vermicelli is cooked thoroughly, the water retention rate is high in the whole eating period of 40 minutes, the change degree of the water content is small, and the vermicelli is not prone to lumping; the taste changes little with the time, and the eating experience is improved.
Drawings
Fig. 1 is a process flow chart of a preparation method of special vermicelli for food and beverage takeout according to the application.
Detailed Description
The present application will be described in further detail with reference to the drawings and examples.
The application designs a special vermicelli for catering take-out, which comprises the following components in parts by weight: 90-100 parts of sweet potato starch, 15-25 parts of corn starch, 0-10 parts of cassava starch and 3-6 parts of konjak fine powder.
The application adjusts the proportion of the sweet potato starch and the corn starch, and properly replaces part of the sweet potato starch with the cassava starch to obtain better water absorption and retention performance; 3-6 parts of konjak fine powder is added into the production raw materials, the water retention rate of the product can reach over 53 percent by utilizing the water absorption and water retention of the konjak fine powder, and the dietary fiber contained in the konjak fine powder greatly improves the taste of the hot and sour powder, so that the hot and sour powder is softer and glutinous Q-elasticity. Compared with the like products, the product has stronger hydrophilicity and shorter rehydration time, and after the vermicelli is cooked thoroughly, the vermicelli has higher water retention rate in the whole 40-minute eating period and smaller change degree of water content and is not easy to lump; the taste changes little with the time, and the eating experience is improved.
As shown in fig. 1, the special food and beverage take-out vermicelli is prepared by the following method, including the following steps:
s1, preparing materials
Weighing sweet potato starch, corn starch, cassava starch, konjac powder and water according to a proportion;
s2, presetting
Respectively taking 8-12% of the sweet potato starch and the corn starch weighed in the step S1, adding boiling water, and stirring by using a stirrer to obtain a prefabricated material;
s3, mixing
Adding the remaining sweet potato starch, corn starch, cassava starch, konjac powder and the prepared material obtained in the step S2 into normal-temperature water, and stirring by using a stirrer to obtain vermicelli slurry;
s4, extrusion forming
Extruding and molding the vermicelli slurry in the step S3 through an extruder to obtain incompletely cured vermicelli;
s5, curing
Carrying out natural powder leakage water bath on the vermicelli which is not completely cured in the step S4 until the vermicelli is completely cured;
s6, freezing aging
Freezing and aging the fully cured vermicelli in the step S5 at-20 ℃;
s7, cutting and forming
And cutting the aged vermicelli in the step S6 into strips and cutting into sections.
The sour and hot vermicelli is prepared from the special vermicelli for catering takeout.
The corn starch used in the application is corn produced in south China, shandong, and the specific manufacturer of the corn starch is Binzhou Jinhui corn development Co., ltd.
The sweet potato starch used in the application is sweet potato fully produced in Sichuan south China, and the specific manufacturer of the sweet potato starch is Nanzhong salary-vigorous Limited liability company.
The cassava starch used in the application is cassava in Hekou county of Yunnan, and a specific manufacturer of the cassava starch is a native cassava starch factory in Hekou county.
The konjac fine powder used in the application is purchased from Sichuan konjac Ziyuan food Co.
Trehalose as used herein was purchased from denying sincerne biotechnology limited, jeans.
DETAILED DESCRIPTION OF EMBODIMENT (S) OF INVENTION
Example 1
Respectively weighing 0.9kg of sweet potato starch, 0.15kg of corn starch, 0.1kg of cassava starch and 0.03kg of konjac powder, adding 0.83kg of normal-temperature water, stirring for 30min by using a stirrer to obtain slurry, and performing extrusion forming by using an extruder to obtain incompletely cured vermicelli; the complete maturation was carried out in boiling water. And after fishing out, spreading and drying in the air at normal temperature for aging, and finally cutting into strips.
Example 2
Respectively weighing 0.91kg of sweet potato starch, 0.25kg of corn starch, 0.09kg of cassava starch and 0.06kg of konjac powder, adding 0.92kg of normal temperature water, stirring for 30min by using a stirrer to obtain slurry, and carrying out extrusion molding by using an extruder to obtain incompletely cured vermicelli; the complete maturation was carried out in boiling water. And after fishing out, spreading and drying in the air at normal temperature for aging, and finally cutting into strips.
Example 3
Respectively weighing 0.92kg of sweet potato starch, 0.16kg of corn starch, 0.08kg of cassava starch and 0.04kg of konjac powder, adding 0.84kg of normal-temperature water, stirring for 30min by using a stirrer to obtain slurry, and carrying out extrusion molding by using an extruder to obtain incompletely cured vermicelli; the complete maturation was carried out in boiling water. And after fishing out, spreading and drying in the air at normal temperature for aging, and finally cutting into strips.
Example 4
Respectively weighing 0.93kg of sweet potato starch, 0.24kg of corn starch, 0.07kg of cassava starch and 0.055kg of konjac powder, adding 0.91kg of normal temperature water, stirring for 30min by using a stirrer to obtain slurry, and carrying out extrusion molding by using an extruder to obtain incompletely cured vermicelli; the complete maturation was carried out in boiling water. And after fishing out, spreading and drying in the air at normal temperature for aging, and finally cutting into strips.
Example 5
Respectively weighing 0.94kg of sweet potato starch, 0.17kg of corn starch, 0.06kg of cassava starch and 0.05kg of konjac powder, adding 0.85kg of normal temperature water, stirring for 30min by using a stirrer to obtain slurry, and carrying out extrusion molding by using an extruder to obtain incompletely cured vermicelli; the complete maturation was carried out in boiling water. And after fishing out, spreading and drying in the air at normal temperature for aging, and finally cutting into strips.
Example 6
Respectively weighing 0.95kg of sweet potato starch, 0.21kg of corn starch, 0.05kg of cassava starch and 0.035kg of konjac powder, adding 0.87kg of normal temperature water, stirring for 30min by using a stirrer to obtain slurry, and carrying out extrusion forming by using an extruder to obtain incompletely cured vermicelli; the complete maturation was carried out in boiling water. And after fishing out, spreading and drying in the air at normal temperature for aging, and finally cutting into strips.
Example 7
Respectively weighing 0.96kg of sweet potato starch, 0.18kg of corn starch, 0.04kg of cassava starch and 0.03kg of konjac powder, adding 0.85kg of normal temperature water, stirring for 30min by using a stirrer to obtain slurry, and carrying out extrusion molding by using an extruder to obtain incompletely cured vermicelli; the complete maturation was carried out in boiling water. And after fishing out, spreading and drying in the air at normal temperature for aging, and finally cutting into strips.
Example 8
Respectively weighing 0.97kg of sweet potato starch, 0.22kg of corn starch, 0.03kg of cassava starch and 0.04kg of konjac powder, adding 0.88kg of normal-temperature water, stirring for 30min by using a stirrer to obtain slurry, and performing extrusion forming by using an extruder to obtain incompletely cured vermicelli; the complete maturation was carried out in boiling water. And after fishing out, spreading and drying in the air at normal temperature for aging, and finally cutting into strips.
Example 9
Respectively weighing 0.98kg of sweet potato starch, 0.19kg of corn starch, 0.02kg of cassava starch and 0.03kg of konjac powder, adding 0.85kg of normal temperature water, stirring for 30min by using a stirrer to obtain slurry, and carrying out extrusion molding by using an extruder to obtain incompletely cured vermicelli; the complete maturation was carried out in boiling water. And after fishing out, spreading and drying in the air at normal temperature for aging, and finally cutting into strips.
Example 10
Respectively weighing 0.99kg of sweet potato starch, 0.23kg of corn starch, 0.01kg of cassava starch and 0.035kg of konjac powder, adding 0.89kg of normal-temperature water, stirring for 30min by using a stirrer to obtain slurry, and carrying out extrusion forming by using an extruder to obtain incompletely cured vermicelli; the complete maturation was carried out in boiling water. And after fishing out, spreading and drying in the air at normal temperature for aging, and finally cutting into strips.
Example 11
Respectively weighing 1kg of sweet potato starch, 0.2kg of corn starch and 0.03kg of konjac powder, adding 0.88kg of normal-temperature water, stirring for 30min by using a stirrer to obtain slurry, and performing extrusion forming by using an extruder to obtain incompletely cured vermicelli; the complete maturation was carried out in boiling water. And after fishing out, spreading and drying in the air at normal temperature for aging, and finally cutting into strips.
Comparative example 1
Selecting sweet potato vermicelli produced by Haoyao sweet potato vermicelli factory in Anyue county.
Comparative example 2
The potato vermicelli is produced by Sichuan Hua potato food Limited company.
The broken rate of the vermicelli prepared in examples 1-11 and comparative examples 1-2 was tested according to GB/T23587-2009, and the results are shown in Table 1:
TABLE 1 test results of strip breakage rate
From the above, the vermicelli prepared in the embodiments 1-11 of the application and the vermicelli prepared in the comparative examples 1-2 can reach the standard that the broken vermicelli rate in GB/T23587-2009 is less than or equal to 10%.
The noodles in examples 1 to 11 and comparative examples 1 to 2 were each measured according to the moisture measuring method in GB 5009.3-2016, and the results are shown in Table 2:
TABLE 2 moisture test results
From the above, the vermicelli prepared in examples 1-11 of the present application and the vermicelli prepared in comparative examples 1-2 can reach the standard of moisture content less than or equal to 15% in GB/T23587-2009.
The vermicelli prepared in examples 1-11 and comparative examples 1-2 were rehydrated by adding 900ml of boiling water (the boiling water is boiled water and kept in a boiling state without continuous heating) to 20 vermicelli prepared in examples 1-11 and comparative examples 1-2, respectively, and testing the rehydration time of the vermicelli in each beaker (one observation per minute, recording time if qualified, and the next minute if unqualified), with the test results shown in table 3:
TABLE 3 detection results of moisture content after cooking
From the above, the vermicelli prepared in examples 1-11 of the present application has a rehydration time of 2-4min in boiling water, which is lower than 6-7min of the vermicelli prepared in comparative examples 1-2, the rehydration time is shorter, and the vermicelli prepared in examples 1-11 has stronger hydrophilicity, and can effectively reduce the rehydration time of the vermicelli.
The vermicelli prepared in examples 1-11 and comparative examples 1-2 were reconstituted in 20 vermicelli blocks of 10cm length and equal width, with reconstitution time according to reconstitution time shown in table 3, each vermicelli block was taken out of 13 1L beakers, 900ml of water was added to boil (where heating was continued and boiling was maintained), 20 vermicelli blocks of each example and comparative example were placed in the beaker, the beaker was covered and boiled, water was filtered off, and the average moisture content of the vermicelli in each beaker was measured, and the results are shown in table 4:
TABLE 4 detection results of moisture content after cooking
From the above, after the vermicelli prepared in the embodiments 1 to 11 of the present application is cooked, the moisture content reaches 53 to 56%, the addition of the konjac fine flour and the higher moisture content makes the cooked vermicelli softer and glutinous Q-shaped, the moisture content is higher, the viscosity is reduced, the phenomenon that the vermicelli is burnt in the cooking process can be effectively reduced, the moisture content of the vermicelli in the comparative example 1 is higher, and the moisture content of the vermicelli in the comparative example 2 is lower.
Taking 20 vermicelli prepared in the above examples 1-11 and comparative examples 1-2, taking 20 vermicelli sections with the length of 10cm and the same width, rehydrating firstly, the rehydration time refers to the rehydration time in the table 3, taking 13 1L beakers separately, adding 900ml of water for boiling, respectively putting 20 vermicelli in each example and comparative example, covering and boiling (the boiling time refers to the time for boiling the vermicelli in the previous group test), stopping heating, keeping the covering state for standing for 40min, filtering out water, respectively measuring the average water content of the vermicelli in each beaker, wherein the detection results are shown in the table 5:
TABLE 5 detection results of water content after standing for 20min
As described above, the vermicelli prepared in the embodiments 1 to 11 of the present application can be cooked, and after standing for 20min, the moisture content is not lower than 48%, and the water retention is not lower than 91%, so that the vermicelli can be covered and placed for 20min after being cooked without lumping, and the edible taste is not affected; therefore, under the condition that the vermicelli cannot be eaten in time after being cooked thoroughly, the time for keeping the taste without lump is prolonged; the moisture content of comparative example 1 was 45%, the moisture content of comparative example 2 was slightly inferior, 43.3%, and no lump as a whole, but the water retention of comparative example 1 was much reduced, only 72.3% of that upon cooking, which means that the taste of the vermicelli was greatly affected.
Taking 20 vermicelli segments with the same length and width of 10cm prepared in the above examples 1-11 and comparative examples 1-2, respectively, taking 13 1L beakers separately, adding 900ml of water to boil, putting 20 vermicelli segments in the examples and comparative examples respectively, covering and boiling (the boiling time refers to the time for boiling vermicelli in the above group of experiments), stopping heating, keeping the beakers in a covering state and standing for 40min, filtering water, and measuring the average water content of the vermicelli in each beaker respectively, wherein the detection results are shown in Table 6:
TABLE 6 detection result of water content after standing for 40min
As described above, the vermicelli prepared in embodiments 1 to 11 of the present application can be cooked thoroughly, and after standing for 20min, the moisture content is not lower than 43%, and the water retention is not lower than 82%, so that the vermicelli is covered and placed for 40min after being cooked thoroughly without lumping, and the influence on the edible taste is low; under the condition that the vermicelli cannot be eaten in time after being cooked thoroughly, the time for keeping the taste without lump is prolonged; the method has great significance for some catering industries, particularly catering takeaway industries, the meal delivery time is generally 20-40min at present, and the eating mouthfeel of common meals can be better kept under the condition of heat preservation; however, for general vermicelli, after the vermicelli is cooked and placed for 20min, the vermicelli becomes lumpy, and the taste is sharply reduced; the water content of comparative example 1 is 36.5%, the water content of comparative example 2 is 31.2%, the water content is far lower than 40%, and the taste is greatly reduced after the water content is changed into lumps; of these, comparative example 1 had a water retention of only 58.6% and less than 60%, and had a great change in mouthfeel.
In conclusion, the vermicelli prepared in the embodiments 1-11 can have a high water retention rate within 40min after being cooked, has a high water content, ensures that the vermicelli does not lump within 40min after being cooked, and has a low degree of taste decline; within 20min, the water retention rate of the vermicelli prepared in the examples 1-11 can reach more than 91%, and the influence on the mouthfeel is low; compared with the comparative examples 1-2, the water retention rate is below 85 percent, and the influence on the mouthfeel is large; in the vermicelli of the embodiments 1-11, the moisture content is reduced more smoothly and the change is smaller in a time period of 20-40min, so that the taste is changed less along with the increase of time, and the eating experience is improved.
Example 12
This example is different from example 1 in that the method for preparing vermicelli includes the following steps:
weighing 0.072kg of sweet potato starch and 0.012kg of corn starch, adding 0.21kg of boiling water, stirring, adjusting the rotation speed of the stirrer to 150r/min, and stirring for 12min.
Standing for 5min, adding 0.828kg sweet potato starch and 0.138kg corn starch, adding 0.62kg normal temperature water, adjusting the rotation speed of the stirrer to 320r/min, and stirring for 25min.
And extruding and molding the obtained slurry by an extruder, and carrying out water bath through natural powder leakage until the slurry is completely cured.
And (3) putting the cured vermicelli into a freezer at the temperature of-20 ℃ for freezing and aging, and cutting and forming after aging.
Example 13
This example is different from example 1 in that, unlike the method of preparing vermicelli, the method of preparing vermicelli of this example comprises the following steps:
weighing 0.081kg sweet potato starch and 0.014kg corn starch, adding 0.18kg boiling water, stirring, adjusting the rotation speed of the stirrer to 190r/min, and stirring for 15min.
Standing for 8min, adding 0.819kg sweet potato starch and 0.137kg corn starch, adding 0.65kg normal temperature water, adjusting the rotation speed of the stirrer to 320r/min, and stirring for 25min.
And extruding and molding the obtained slurry by an extruder, and carrying out water bath through natural powder leakage until the slurry is completely cured.
And (3) putting the cured vermicelli into a freezer at the temperature of-20 ℃ for freezing and aging, and cutting and forming after aging.
Example 14
This example is different from example 1 in that the method for preparing vermicelli includes the following steps:
weighing 0.09kg of sweet potato starch and 0.015kg of corn starch, adding 0.17kg of boiling water, stirring, adjusting the rotation speed of a stirrer to 160r/min, and stirring for 13min.
Standing for 10min, adding sweet potato starch 0.81kg and corn starch 0.135kg, adding water at normal temperature 0.66kg, adjusting the rotation speed of the stirrer to 300r/min, and stirring for 30min.
And extruding and molding the obtained slurry by an extruder, and carrying out water bath through natural powder leakage until the slurry is completely cured.
And (3) putting the cured vermicelli into a freezer at the temperature of-20 ℃ for freezing and aging, and cutting and forming after aging.
Example 15
This example is different from example 1 in that, unlike the method of preparing vermicelli, the method of preparing vermicelli of this example comprises the following steps:
weighing 0.099kg of sweet potato starch and 0.017kg of corn starch, adding 0.15kg of boiling water, stirring, adjusting the rotation speed of the stirrer to 200r/min, and stirring for 11min.
Standing for 8min, adding 0.801kg sweet potato starch and 0.134kg corn starch, adding 0.68kg normal temperature water, adjusting the rotation speed of the stirrer to 340r/min, and stirring for 20min.
And extruding and molding the obtained slurry by an extruder, and carrying out water bath through natural powder leakage until the slurry is completely cured.
And (3) putting the cured vermicelli into a freezer at the temperature of-20 ℃ for freezing and aging, and cutting and forming after aging.
Example 16
This example is different from example 1 in that, unlike the method of preparing vermicelli, the method of preparing vermicelli of this example comprises the following steps:
weighing 0.108kg of sweet potato starch and 0.018kg of corn starch, adding 0.14kg of boiling water, stirring, adjusting the rotation speed of the stirrer to 180r/min, and stirring for 10min.
Standing for 10min, adding 0.792kg sweet potato starch and 0.132kg corn starch, adding 0.69kg normal temperature water, adjusting the rotation speed of the stirrer to 330r/min, and stirring for 22min.
And extruding and molding the obtained slurry by an extruder, and carrying out water bath through natural powder leakage until the slurry is completely cured.
And (3) putting the cured vermicelli into a freezer at the temperature of-20 ℃ for freezing and aging, and cutting and forming after aging.
Example 17
The difference between the embodiment and the embodiment 12 is that the standing time is 8min, 0.828kg of sweet potato starch and 0.138kg of corn starch are added, 0.62kg of normal temperature water is added, the rotating speed of the stirrer is adjusted to 320r/min, and the stirring is carried out for 25min.
Example 18
The difference between the embodiment and the embodiment 12 is that the standing time is 10min, 0.828kg sweet potato starch and 0.138kg corn starch are added, 0.62kg normal temperature water is added, the rotation speed of the stirrer is adjusted to 320r/min, and the stirring is carried out for 25min.
The results of the moisture detection of the noodles, the moisture content detection after cooking, the moisture content detection after standing still for 20min after cooking, and the moisture content detection after standing still for 40min in examples 12 to 18 are shown in Table 7:
TABLE 7 examination results of examples 12 to 18
From example 1 and examples 12 to 16, it can be seen that the vermicelli prepared by the preparation method described in examples 12 to 16 has a higher moisture content than the vermicelli prepared by the conventional preparation method used in example 1, but still has a moisture content less than or equal to 15% in GB/T23587-2009, and the upper limit of the internal standard still has a larger gap; however, after the vermicelli prepared by the preparation methods of examples 12 to 16 is cooked, the moisture content of the vermicelli is improved, even can be close to 60%, so that the phenomenon that the vermicelli is burnt in the continuous cooking process can be reduced, and the edible mouthfeel can be improved to a certain extent due to higher moisture content.
After cooking and standing for 20min, the water retention of the vermicelli in examples 12-16 in 20min is higher than that of the vermicelli in example 1, and is increased from 91% to more than 92%, even to approximately 95%, so that the change of the water content of the vermicelli prepared by using the preparation method in examples 12-16 in the standing time after cooking is small, and the change of the mouthfeel is smaller and the vermicelli does not lump.
After standing for 40min, the difference between the moisture retention rates of the vermicelli prepared in examples 12-16 and the vermicelli prepared in example 1 gradually increases, and the moisture retention rate is increased from 82% to more than 85%, even close to 92%; it is shown that the vermicelli prepared in examples 12 to 16 had a small change in moisture content within 40min after cooking, a strong water retention capacity, a small change in mouthfeel, and was not liable to lump.
The inventor analyzes and thinks that the pre-conditioning is firstly carried out on partial sweet potato starch and corn starch, the starch absorbs water and swells by hot water, and the starch is uniformly stirred at a lower stirring speed to form viscous colloid. Mixing with the rest raw materials and normal temperature water at high rotation speed, and stirring to form a state that a plurality of pre-formed colloid are coated with and adsorbed with starch layer, so that the konjac powder with water retention effect can be distributed on the outer side for water retention, the loss of water in the konjac powder is reduced, and the water retention rate of the prepared vermicelli is improved.
As can be seen from examples 12 to 16 and examples 17 to 18, the longer the standing time after the pre-adjustment, the higher the water retention of the vermicelli, the inventors analyzed that, after the stirring to form a viscous colloid, the standing resulted in a more uniform distribution of the colloid, the dispersoids tended to be a stable range value, and the partially soluble matter and the precipitate slowly transformed into the colloid, thereby increasing the proportion of the starch forming the colloid, and thus increasing the water retention of the vermicelli. As can be seen from examples 12, 17 and 18, the improvement of the water retention rate is low after the standing time is extended from 8min to 10min, and therefore the standing time is not likely to be long in view of the efficiency of production.
Example 19
The difference from example 1 is that 0.005kg of trehalose was added.
Example 20
The difference from example 1 is that 0.006kg of trehalose was added.
Example 21
The difference from example 1 is that 0.007kg of trehalose was also added.
Example 22
The difference from example 1 is that 0.008kg of trehalose was added.
The results of measuring the moisture content of the noodles in examples 19 to 222 after boiling and after leaving alone for 40min are shown in Table 8:
TABLE 8 test results of examples 19 to 22
As is clear from example 1 and examples 19 to 22, the moisture retention of the vermicelli after cooking and standing for 40min was greatly improved by adding a certain amount of trehalose, but the improvement of the moisture retention by excessive trehalose was limited.
The above embodiments are preferred embodiments of the present application, and the protection scope of the present application is not limited by the above embodiments, so: all equivalent changes made according to the structure, shape and principle of the present application shall be covered by the protection scope of the present application.
Claims (10)
1. The utility model provides a special bean noodles of food and beverage takeaway which characterized in that: the paint comprises the following components in parts by weight: 90-100 parts of sweet potato starch, 15-25 parts of corn starch, 0-10 parts of cassava starch and 3-6 parts of konjac powder.
2. The special food and beverage takeout vermicelli as claimed in claim 1, which is characterized in that: the paint comprises the following components in parts by weight: 95-98 parts of sweet potato starch, 18-22 parts of corn starch, 2-5 parts of cassava starch and 3-4 parts of konjac powder.
3. The special food and beverage takeout vermicelli according to claim 1, which is characterized in that: also comprises 0.5 to 0.8 portion of trehalose by weight.
4. The food and beverage takeout special vermicelli as claimed in claim 3, which is characterized in that: the trehalose is 0.5-0.6 part by weight.
5. A preparation method of special vermicelli for catering take-out is characterized by comprising the following steps:
s1, preparing materials
Weighing sweet potato starch, corn starch, cassava starch, konjac powder and water according to a proportion;
s2, presetting
Respectively taking 8-12% of the sweet potato starch and the corn starch weighed in the step S1, adding boiling water, and stirring by using a stirrer to obtain a prefabricated material;
s3, mixing
Adding the remaining sweet potato starch, corn starch, cassava starch, konjac powder and the prepared material obtained in the step S2 into normal-temperature water, and stirring by using a stirrer to obtain vermicelli slurry;
s4, extrusion forming
Extruding and molding the vermicelli slurry in the S3 through an extruder to obtain incompletely cured vermicelli;
s5, curing
Carrying out natural powder leakage water bath on the vermicelli which is not completely cured in the step S4 until the vermicelli is completely cured;
s6, freezing aging
Freezing and aging the fully cured vermicelli in the step S5 at-20 ℃;
s7, cutting and forming
And cutting the aged vermicelli in the step S6 into strips and cutting into sections.
6. The preparation method of the special food and beverage take-out vermicelli as claimed in claim 5, wherein the volume ratio of the boiling water added in S2 to the normal temperature water added in S3 is set to be 1.
7. The method for preparing special vermicelli for food and beverage take-out as claimed in claim 5, wherein the slurry in S2 is left to stand for 5-10min after being prepared, and then S3 is carried out.
8. The preparation method of the special vermicelli for food and beverage take-out as claimed in claim 5, wherein the rotation speed of the stirrer is set to 150-200r/mim and the stirring time is set to 10-15min S2.
9. The method for preparing special vermicelli for food and beverage take-out as claimed in claim 5, wherein in the step S3, the stirrer is switched to 300-350r/mim, and the stirring time is set to 20-30min.
10. Sour and hot noodles prepared from the special vermicelli for food and beverage take-out as claimed in claim 1.
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