CN115918892A - Brewing type half-dry sweet potato vermicelli/vermicelli and preparation method thereof - Google Patents
Brewing type half-dry sweet potato vermicelli/vermicelli and preparation method thereof Download PDFInfo
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- 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 invention discloses brewing type half-dry sweet potato vermicelli/vermicelli and a preparation method thereof. The brewing type semi-dry sweet potato vermicelli/vermicelli prepared by the invention has the advantages of high gel strength, difficult strip breaking, combined nutrition and flavor, long preservation time, convenience in carrying and eating and the like, solves the problems of single product, serious homogenization, difficult preservation of high-moisture content vermicelli/vermicelli and the like of the existing sweet potato vermicelli/vermicelli, fills the market blank of the related field, and has very high commercial application value.
Description
Technical Field
The invention belongs to the technical field of agricultural product processing, and particularly relates to brewing type half-dry sweet potato vermicelli/silk noodles and a preparation method thereof.
Background
Sweet potatoes are one of main grain crops in China, the planting area of the sweet potatoes is about 241 million hectares throughout the year, the total output is about 7111 million tons, and the sweet potatoes are all at the first place in the world. The sweet potato has the characteristics of drought resistance, barren resistance, few diseases and pests and the like, and is an important crop with high and stable yield and wide application. The sweet potato has high nutritive value, is a natural nutritional health food, contains various vitamins, minerals, flavonoids, mucin, functional polysaccharides, etc., and has the effects of resisting oxidation, resisting hypertension, reducing cholesterol, inhibiting cell proliferation, promoting intestinal tract movement, etc. In recent years, the planting area of high-quality edible sweet potatoes is continuously enlarged, the price of processed products is stably improved, and the planting and processing benefits of the sweet potatoes are obviously improved.
The processed sweet potato products mainly take starch, vermicelli and other traditional foods as main materials to enter the market, the processed sweet potato products account for about 71 percent of the total processing amount, sweet potato processing enterprises generally have the phenomena of small, scattered and disordered, the leading enterprises on the large scale are few, the processed raw materials have uneven quality, the product process is simple, the mechanical degree is low, the processing technology is backward, and related matching technologies are lacked. The homogeneity of sweet potato products is serious, the product forms mainly comprise dry sweet potato vermicelli, vermicelli and sheet jelly with the moisture content of less than 15%, the product packaging grade is low, the additional value is low, the middle-high end product fields such as convenient instant half-dry or fresh wet sweet potato vermicelli (vermicelli) with the moisture content of more than 31% still have blanks, and the storage technology of products with high moisture content is still not perfect. The development of sweet potato products is not matched with the direction of people to good life, and the development of the traditional sweet potato processing industry to standardization, scale, diversification and high value is limited.
Therefore, around the key scientific problems of low additional value of sweet potato vermicelli/vermicelli products, blank middle and high-end products and the like, the development of convenient, nutritional and safe sweet potato vermicelli/vermicelli middle and high-end products is necessary to be developed, and the contradiction between the ever-increasing beautiful life demand of people and the product abundance is solved.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides brewing type semi-dry sweet potato vermicelli/silk noodles which are high in gel strength, not easy to break, both in nutrition and flavor, convenient to eat and carry and long in product quality guarantee period and a preparation method thereof.
In order to solve the technical problems, the invention adopts the following technical scheme.
A preparation method of brewing type half-dry sweet potato vermicelli/vermicelli comprises the following steps:
(1) Uniformly mixing sweet potato starch, sodium alginate, sodium dehydroacetate, aluminum ammonium sulfate, sodium lactate and salt to obtain a raw and auxiliary material mixture;
(2) Uniformly mixing the raw material and auxiliary material mixture with water, passing through a colloid mill, and stirring into uniform starch slurry;
(3) Spreading the starch slurry for forming or forming a strainer hole to obtain a formed starch slurry, wherein the formed starch slurry obtained by spreading for forming is in a wide strip shape, and the formed starch slurry obtained by forming the strainer hole is in a cylindrical shape;
(4) Curing the formed starch slurry, wherein the spread formed starch slurry is cured by steam at the temperature of 111-115 ℃ for 1-5 min, and the starch slurry formed by the holes of the perforated ladle is cured by hot water at the temperature of 91-95 ℃ for 3-5 min to obtain cured sweet potato vermicelli/vermicelli;
(5) Cooling the cooked sweet potato vermicelli/vermicelli, and then freezing and aging;
(6) Unfreezing the aged sweet potato vermicelli/vermicelli, draining the surface water, and controlling the water content to be 31-45% to obtain semi-dry sweet potato vermicelli/vermicelli;
(7) And cutting, sorting and packaging the half-dry sweet potato vermicelli/vermicelli, sterilizing and cooling to obtain the brewing type half-dry sweet potato vermicelli/vermicelli.
Preferably, in the step (1), based on 111% of sweet potato starch, 1.1 to 2 permillage of sodium alginate, 1.1 to 1.1 permillage of sodium dehydroacetate, 1.1 to 1 permillage of aluminum ammonium sulfate, 1.1 to 1 permillage of sodium lactate, and 1.1 to 1.5 permillage of salt are measured in percentage by mass.
In the preparation method of the brewing type semi-dry sweet potato vermicelli/silk noodles, preferably, in the step (2), the mass ratio of the raw material and auxiliary material mixture to water is 1: 1-3.
Preferably, in the preparation method of the brewing type semi-dry sweet potato vermicelli/silk noodles, in the step (5), the freezing and aging time is 1-8 h.
Preferably, in the preparation method of the brewing type half-dry sweet potato vermicelli/silk noodles, in the step (7), the sterilization temperature is 81-95 ℃, and the sterilization time is 15-31 min.
As a general technical concept, the invention also provides brewing type semi-dry sweet potato noodles/vermicelli prepared by the preparation method of the brewing type semi-dry sweet potato noodles/vermicelli.
Compared with the prior art, the invention has the advantages that:
(1) The invention provides a preparation method of brewing type half-dry sweet potato vermicelli/vermicelli, fills the blank of like products in the current market, and solves the problem of serious homogenization of the existing sweet potato vermicelli/vermicelli. The preparation method of the invention has the technical key points that: firstly, the sweet potato starch is mixed with sodium alginate, sodium dehydroacetate, aluminum ammonium sulfate, sodium lactate and salt according to a mixing ratio, so that the prepared sweet potato vermicelli/vermicelli has high gel strength, high transparency, difficult strip breakage and good sensory quality; secondly, the water content of the semi-dry sweet potato vermicelli/vermicelli prepared by the invention reaches 31-45%, the water content is high, the yield is high, the semi-dry sweet potato vermicelli/vermicelli is convenient to eat and carry, the semi-dry sweet potato vermicelli/vermicelli can be eaten after being brewed and seasoned by hot water, and the step that the traditional dry sweet potato vermicelli/vermicelli needs to be soaked in advance is omitted; thirdly, the semi-dry sweet potato vermicelli/vermicelli can be sterilized by pasteurization, the shelf life of the product can be greatly prolonged, while the fresh wet sweet potato vermicelli/vermicelli with the moisture content of more than 51 percent can not be sterilized by heat sterilization, otherwise the product is stuck to be lumpy, the vermicelli/vermicelli is not shaped, and the product sense is seriously influenced; fourthly, the sterilized brewing type semi-dry sweet potato vermicelli/vermicelli is easy to store and transport, long in quality guarantee time and good in product sensory quality, and has wide commercial application scenes as convenient sweet potato products.
(2) The brewing type semi-dry sweet potato vermicelli/vermicelli prepared by the invention has the advantages of high gel strength, difficult strip breakage, smooth and soft mouthfeel, long preservation time, convenience in carrying and eating and the like, solves the problems of single sweet potato vermicelli/vermicelli product, serious homogenization, difficult preservation of high-moisture content vermicelli/vermicelli and the like, fills the market blank of related fields, and has very high commercial application value.
Drawings
FIG. 1 is a gel strength chart of brewed-type semi-dry sweet potato noodles/vermicelli prepared in examples 1-2 of the present invention and comparative examples 1-2.
Detailed Description
The invention is further described below with reference to the drawings and specific preferred embodiments of the description, without thereby limiting the scope of protection of the invention. The materials and equipment used in the following examples are commercially available.
Example 1:
the preparation method of the brewing type half-dry sweet potato vermicelli/vermicelli comprises the following steps:
(1) Mixing sweet potato starch with processing auxiliary materials such as sodium alginate, sodium dehydroacetate, aluminum ammonium sulfate, sodium lactate and salt, wherein the mass percentage of the sweet potato starch is 111%, the sodium alginate is 1.1 per mill, the sodium dehydroacetate is 1.1 per mill, the aluminum ammonium sulfate is 1.5 per mill, the sodium lactate is 1.5 per mill and the salt is 1.2 per mill, and uniformly mixing to obtain a raw and auxiliary material mixture;
(2) Mixing the uniformly mixed raw and auxiliary material mixture with the production water according to the mass ratio of 1: 1, and stirring the mixture into uniform starch slurry by a colloid mill for 3 times;
(3) Spreading the starch slurry into a wide strip shape, wherein the thickness of the starch slurry is about 1.2mm, and the spreading width is usually 2-3cm narrower than the edge of a conveying belt, so as to obtain a formed starch slurry;
(4) Performing steam curing on the formed starch slurry, wherein the curing temperature is 111 ℃, and the curing time is 3min;
(5) Cooling the cured sweet potato vermicelli to below 51 ℃ by using a fan, and transferring the sweet potato vermicelli into a freezing chamber for freezing and aging for 3 hours;
(6) Unfreezing the aged sweet potato vermicelli at room temperature, draining the surface water by using a fan, and controlling the water content of the sweet potato vermicelli to 35% to obtain semi-dry sweet potato vermicelli;
(7) Cutting and arranging the semi-dry sweet potato vermicelli into strips with the length multiplied by the width of 15-21 mm multiplied by 3-5 mm, bending the strips into bundles, packaging the bundles in a transparent cooking bag, and sterilizing at the sterilization temperature of 85 ℃ for 25min. And cooling the sterilized sweet potato vermicelli to room temperature as soon as possible, draining the moisture on the package to obtain brewing type semi-dry sweet potato vermicelli, and storing the product in a dark and moisture-proof manner.
Example 2:
the preparation method of the brewing type half-dry sweet potato vermicelli/vermicelli comprises the following steps:
(1) Mixing sweet potato starch with sodium alginate, sodium dehydroacetate, aluminum ammonium sulfate, sodium lactate and salt processing auxiliary materials, wherein the sweet potato starch accounts for 111% in percentage by mass, the sodium alginate accounts for 1.1 per mill, the sodium dehydroacetate accounts for 1.1 per mill, the aluminum ammonium sulfate accounts for 1.5 per mill, the sodium lactate accounts for 1.5 per mill and the salt accounts for 1.2 per mill, and uniformly mixing to obtain a raw and auxiliary material mixture;
(2) Mixing the uniformly mixed raw and auxiliary material mixture with the production water according to the mass ratio of 1: 1, and stirring the mixture into uniform starch slurry by a colloid mill for 3 times;
(3) Forming the starch slurry by a circular strainer with the aperture of 1.1mm to obtain formed starch slurry;
(4) Leaking the formed starch slurry into a hot water trough with the temperature of 91 ℃, and curing for 5min to obtain cured sweet potato vermicelli;
(5) Placing the cooked sweet potato vermicelli into a cold water tank to be cooled to below 51 ℃, fishing out the sweet potato vermicelli to drain surface moisture, and transferring the sweet potato vermicelli with the drained surface moisture into a freezing chamber to be frozen and aged for 3 hours;
(6) Unfreezing the aged sweet potato vermicelli at room temperature, and draining surface water by using a fan, wherein the water content of the sweet potato vermicelli is controlled to be 35%, so as to obtain semi-dry sweet potato vermicelli;
(7) Cutting and tidying the half-dry sweet potato vermicelli into 15-21 mm, bending into bundles, and packaging in a transparent cooking bag for sterilization at the sterilization temperature of 85 ℃ for 25min. And cooling the sterilized sweet potato vermicelli to room temperature as soon as possible, draining the water on the package to obtain brewing type half-dry sweet potato vermicelli, and storing the product in a dark place and in a damp-proof way.
Comparative example 1:
a preparation method of brewing type semi-dry sweet potato vermicelli is basically the same as the preparation method of the embodiment 1, and the difference is only that: in the step (6), no sterilization operation is performed.
Comparative example 2:
a preparation method of brewing type half-dry sweet potato vermicelli is basically the same as the preparation method of the embodiment 1, and the differences are only that: in the step (1), sweet potato starch is mixed with processing auxiliary materials of sodium dehydroacetate, aluminum ammonium sulfate and salt, wherein the sweet potato starch accounts for 111% by mass, the sodium dehydroacetate accounts for 1.1 per mill, the aluminum ammonium sulfate accounts for 1.5 per mill and the salt accounts for 1.2 per mill, and the mixture is uniformly mixed.
And (3) observing the total number of colonies of the soaked semi-dry sweet potato vermicelli/vermicelli under different treatment conditions:
the total number of colonies in the brewing type semi-dry sweet potato vermicelli/vermicelli in examples 1, 2, 1 and 2 was determined by reference to GB 4789.2-2116, determination of total number of colonies in food safety national standard food microbiology examination, and the results are shown in Table 1.
TABLE 1 Change table (CFU/g) of total number of colonies of the brewed-type semi-dry sweet potato noodles/vermicelli obtained by the preparation methods of examples 1-2 and comparative examples 1-2 at different storage periods
| Group of | 0d | 7d | 14d | 21d | 28d | 35d | 60d |
| Example 1 | ＜11 | ＜11 | ＜11 | ＜11 | ＜11 | ＜11 | ＜11 |
| Example 2 | ＜11 | ＜11 | ＜11 | ＜11 | ＜11 | ＜11 | ＜11 |
| Comparative example 1 | ＜11 | 323 | 1115 | How much can not count | — | — | — |
| Comparative example 2 | ＜11 | ＜11 | ＜11 | ＜11 | ＜11 | 12 | 19 |
As can be seen from Table 1, the total number of colonies in examples 1 and 2 and comparative example 2 all meet the requirements of national standards for food safety during the storage period, and the total number of colonies in comparative example 1 does not meet the requirements of national standards for food safety after 14 days of storage, which indicates that the sterilized products can significantly inhibit the growth of microorganisms compared to the non-sterilized products, and the effect of inhibiting the growth of microorganisms by using only the preservative is not ideal. Therefore, the shelf life of the sweet potato vermicelli (silk) with high moisture content can be prolonged by adopting a method of sodium dehydroacetate bacteriostasis combined with pasteurization.
Inspecting the breaking rate and the gel strength of the soaked semi-dry sweet potato vermicelli/vermicelli under different treatment conditions:
the brewing type semi-dry sweet potato noodles/vermicelli obtained by the preparation methods of example 1, example 2, comparative example 1 and comparative example 2 were placed at room temperature for 1 day, and the breaking rate of the semi-dry sweet potato noodles/vermicelli was measured with reference to GB/T23587-2119 vermicelli, and the results are shown in Table 2.
The brewing type semi-dry sweet potato vermicelli/silk noodles obtained in the examples 1, 2, 1 and 2 are placed in a refrigerator, refrigerated and stored at 4 ℃ for 24 hours, then the refrigerated product is warmed to room temperature, and the results are measured by a TA-XT texture analyzer spherical probe, and are shown in the table 2 and the figure 1.
TABLE 2 COMPARATIVE TABLE FOR BREAKING RATE AND GEL STRENGTH OF FLUSHING-TYPE SEMI-DRY SWEET POTATO NOODLES/NOODLES OBTAINED BY THE PREPARATION METHODS OF EXAMPLES 1-2 AND COMPARATIVE EXAMPLES 1-2
| Group of | Rate of breaking of strands/%) | Gel Strength/g |
| Example 1 | ＜5.1 | 45.6 |
| Example 2 | ＜5.1 | 49.2 |
| Comparative example 1 | ＜11.1 | 41.3 |
| Comparative example 2 | ＞41.1 | 26.4 |
As can be seen from Table 2, the breakage rate of the brewing type semi-dry sweet potato vermicelli/vermicelli was positively correlated with the gel strength. The breaking rate of the brewing type semi-dry sweet potato vermicelli/vermicelli obtained in the embodiment 1, the embodiment 2 and the comparative example 1 is less than 11.1 percent, the requirements of the national relevant standards are met, and the breaking rate of the comparative example 2 is more than 41.1 percent and does not meet the requirements of the national relevant standards; the gel strength of the sweet potato vermicelli/vermicelli is obviously higher than that of the comparative example 2 in the embodiments 1, 2 and 1, which shows that the addition of sodium alginate and sodium lactate synergistically enhances the gel strength of the sweet potato vermicelli/vermicelli, improves the product quality, and is an important auxiliary material for preparing brewing type half-dry sweet potato vermicelli/vermicelli; compared with the example 2, the gel strength of the sweet potato vermicelli is not obviously different, but the formed gel strength of the sweet potato vermicelli is higher due to tighter bonding among starch molecules because the diameter of the sweet potato vermicelli is shorter than that of the sweet potato vermicelli; examples 1 and 2 compared with comparative example 1, comparative example 1 has lower gel strength because comparative example 1 is not sterilized, but the sweet potato starch with high moisture content is gelatinized again due to temperature rise during sterilization, and after cooling, the starch aging degree is further increased, thereby further enhancing the gel strength of the sweet potato vermicelli/vermicelli. Therefore, the sterilization not only plays a role in prolonging the shelf life of the product, but also further improves the texture characteristics of the brewing type semi-dry sweet potato vermicelli/vermicelli, so that the product has more elastic mouthfeel and is not easy to break.
In conclusion, in the preparation method of the brewing type semi-dry sweet potato vermicelli/silk noodles, the sodium alginate, the sodium lactate and the sodium dehydroacetate are combined with the pasteurization process, so that the high-moisture convenient sweet potato vermicelli/silk noodles are prepared, the market blank is filled, the product quality can be maintained for a long time, the market storage and transportation requirements are met, and the product is convenient to carry and eat.
The foregoing is illustrative of the preferred embodiments of the present invention and is not to be construed as limiting the invention in any way. Although the present invention has been described with reference to the preferred embodiments, it is not intended to be limited thereto. Those skilled in the art can make many possible variations and modifications to the disclosed embodiments, or equivalent modifications, without departing from the spirit and scope of the invention, using the methods and techniques disclosed above. Therefore, any simple modifications, equivalent substitutions, equivalent changes and modifications made to the above embodiments according to the technical essence of the present invention are within the scope of the technical scheme of the present invention.
Claims (6)
1. A preparation method of brewing type half-dry sweet potato vermicelli/vermicelli is characterized by comprising the following steps:
(1) Uniformly mixing sweet potato starch, sodium alginate, sodium dehydroacetate, aluminum ammonium sulfate, sodium lactate and salt to obtain a raw and auxiliary material mixture;
(2) Uniformly mixing the raw material and auxiliary material mixture with water, passing through a colloid mill, and stirring into uniform starch slurry;
(3) Spreading and forming the starch slurry or forming a strainer hole to obtain a formed starch slurry, wherein the formed starch slurry obtained by spreading and forming is in a wide strip shape, and the formed starch slurry obtained by forming the strainer hole is in a cylindrical shape;
(4) Curing the formed starch slurry, wherein the spread formed starch slurry is cured by steam at the temperature of 111-115 ℃ for 1-5 min, and the starch slurry formed by the holes of the perforated ladle is cured by hot water at the temperature of 91-95 ℃ for 3-5 min to obtain cured sweet potato vermicelli/vermicelli;
(5) Cooling the cooked sweet potato vermicelli/vermicelli, and then freezing and aging;
(6) Unfreezing the aged sweet potato vermicelli/vermicelli, draining the surface water, and controlling the water content to be 31-45% to obtain semi-dry sweet potato vermicelli/vermicelli;
(7) And cutting, sorting and packaging the half-dry sweet potato vermicelli/silk noodles, sterilizing and cooling to obtain the brewing type half-dry sweet potato vermicelli/silk noodles.
2. The preparation method of brewing type semi-dry sweet potato vermicelli/vermicelli as claimed in claim 1, wherein in step (1), based on 111% of sweet potato starch by mass, sodium alginate is 1.1 to 2 permillage, sodium dehydroacetate is 1.1 to 1.1 permillage, aluminum ammonium sulfate is 1.1 to 1 permillage, sodium lactate is 1.1 to 1 permillage, and salt is 1.1 to 1.5 permillage.
3. The preparation method of brewing type semi-dry sweet potato vermicelli/vermicelli according to claim 1, wherein in the step (2), the mass ratio of the raw material and auxiliary material mixture to water is 1: 1-3.
4. The preparation method of brewing type semi-dry sweet potato vermicelli/vermicelli according to claim 1, wherein in the step (5), the time for freezing and aging is 1-8 h.
5. The preparation method of the brewing type semi-dry sweet potato vermicelli/vermicelli as claimed in any one of claims 1 to 4, wherein in the step (7), the sterilization temperature is 81 ℃ to 95 ℃, and the sterilization time is 15min to 31min.
6. The brewing type semi-dry sweet potato vermicelli/vermicelli prepared by the preparation method of the brewing type semi-dry sweet potato vermicelli/vermicelli as claimed in any one of claims 1 to 5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN202211350019.XA CN115918892A (en) | 2022-10-31 | 2022-10-31 | Brewing type half-dry sweet potato vermicelli/vermicelli and preparation method thereof |
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Citations (4)
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| CN108902920A (en) * | 2018-07-19 | 2018-11-30 | 四川省丹丹郫县豆瓣集团股份有限公司 | A kind of powder leakage type fresh-keeping powder and preparation method thereof |
| CN109123397A (en) * | 2018-08-10 | 2019-01-04 | 五河童师傅食品有限公司 | A kind of preparation method of the close pasta of texture |
| CN109757653A (en) * | 2019-01-25 | 2019-05-17 | 湖北省戴氏食品科技有限公司 | A kind of convenience type fast food fresh-wet noodle and production method |
| CN115226883A (en) * | 2022-06-20 | 2022-10-25 | 四川白家阿宽食品产业股份有限公司 | Preparation method of fresh and wet powder convenient to preserve |
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| CN108902920A (en) * | 2018-07-19 | 2018-11-30 | 四川省丹丹郫县豆瓣集团股份有限公司 | A kind of powder leakage type fresh-keeping powder and preparation method thereof |
| CN109123397A (en) * | 2018-08-10 | 2019-01-04 | 五河童师傅食品有限公司 | A kind of preparation method of the close pasta of texture |
| CN109757653A (en) * | 2019-01-25 | 2019-05-17 | 湖北省戴氏食品科技有限公司 | A kind of convenience type fast food fresh-wet noodle and production method |
| CN115226883A (en) * | 2022-06-20 | 2022-10-25 | 四川白家阿宽食品产业股份有限公司 | Preparation method of fresh and wet powder convenient to preserve |
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