CN116041554A - Bean starch preparation process and application thereof - Google Patents
Bean starch preparation process and application thereof Download PDFInfo
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- CN116041554A CN116041554A CN202310089904.5A CN202310089904A CN116041554A CN 116041554 A CN116041554 A CN 116041554A CN 202310089904 A CN202310089904 A CN 202310089904A CN 116041554 A CN116041554 A CN 116041554A
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Images
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
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
- C08B30/02—Preparatory treatment, e.g. crushing of raw materials or steeping process
-
- 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 invention belongs to the technical field of starch and vermicelli preparation, and particularly relates to a bean starch preparation process and application thereof. The invention provides a bean starch preparation process for the first time, namely, the soaking time can be shortened by firstly carrying out water bath heat treatment on raw material mung beans, the prepared starch has higher retrogradation and expansibility than the starch prepared by the prior art, and the quality of bean starch products such as processed vermicelli, vermicelli and the like is better, and the production efficiency is improved, so that the bean starch preparation process has good practical application value.
Description
Technical Field
The invention belongs to the technical field of preparation of starch and bean starch products, and particularly relates to a bean starch preparation process and application thereof.
Background
The disclosure of this background section is only intended to increase the understanding of the general background of the invention and is not necessarily to be construed as an admission or any form of suggestion that this information forms the prior art already known to those of ordinary skill in the art.
The vermicelli is a traditional food in China and has the characteristics of fine and smooth taste and strong chewy feeling. It not only has good market in China, but also is very popular internationally. Mung bean starch, pea starch, sweet potato starch and potato starch are raw materials for traditional processing of vermicelli, and it is recognized that the vermicelli produced by mung bean starch has the best quality. The mung bean starch has compact internal structure, good sedimentation property, easy retrogradation and high gel strength, and the prepared vermicelli has good elasticity and is not easy to paste soup. The physical and chemical properties of starch materials and the quality of vermicelli have strong correlation, so the quality of vermicelli made from the starch can be evaluated indirectly through the property characteristics of the starch (Hong Yan, gu Zhengbiao, research on the structure and properties of starch for vermicelli, food and fermentation industries, 2006,32 (1): 28-32). The starch has high aging degree in the vermicelli preparation process, can generate more resistant starch, and is a preferable raw material for preparing vermicelli.
The mung beans or peas are used for producing starch, whether the traditional acid pulp starch separation process or the current widely adopted centrifugal starch separation process is adopted, raw material beans are generally soaked in water in advance, and the raw material beans are ground into pulp after fully absorbing water, filtered and separated to obtain bean dregs, and then starch separation is carried out. The soaking in water is generally carried out at room temperature by using drinking water, and the soaking time in winter is 16-20 hours longer and 10-16 hours shorter because of lower room temperature, so that the mung beans fully absorb water. The long-time soaking occupies a large amount of equipment, can increase bacterial growth of the soaking liquid, and seriously affects the subsequent separation of starch and protein.
Disclosure of Invention
Aiming at the problems in the prior art, the invention aims to provide a preparation process and application of bean starch. The inventors previously performed boiling water bath treatment on raw material beans in order to shorten the soaking time, and unexpectedly found that the soaking time can be greatly shortened and the properties of the prepared starch can be changed after the raw material beans are subjected to water bath heat treatment. Through further research, the inventor provides a novel process for preparing bean starch with improved starch characteristics, and the starch produced by the process has higher retrogradation and lower expansion degree than the starch produced by the prior art, and the quality of bean starch products such as processed vermicelli, vermicelli and the like is better. Based on the above results, the present invention has been completed.
In order to achieve the technical purpose, the technical scheme provided by the invention is as follows:
in a first aspect of the present invention, there is provided a process for preparing leguminous starch, the process comprising: the beans are added into a hot water bath for heat preservation for 1-10min, the temperature is kept at 95-105 ℃ during the hot water bath, the beans are fished out and then are soaked in the hot water until the raw beans fully absorb water to expand, and then starch separation is carried out.
Wherein, the beans can be mung beans, peas or red beans, and the like, and the mung beans and the pea starch have high amylose content and are easy to retrograde, so that stronger gel can be generated, and the prepared bean starch products such as vermicelli, vermicelli and the like have strong tensile property and are not broken and burnt after long-time boiling; mung beans are therefore preferred, followed by peas.
The starch separation may be performed using conventional starch separation processes known in the art, such as a sour slurry starch separation process or a centrifugal starch separation process.
In a second aspect of the invention, there is provided the use of the legume starch preparation process described above in the preparation of legume starch products.
The legume starch product may be a legume starch processed product such as vermicelli, bean noodles, sheet jelly, etc., and in one embodiment of the present invention, the legume starch product is bean noodles. Specifically, the application includes:
(a) Improving the quality of bean starch products;
(b) Shortens the preparation process time of bean starch products and improves the preparation efficiency.
Wherein, in the step (a), the quality of the bean starch product is improved at least by improving the tensile strength of the vermicelli.
The beneficial technical effects of one or more of the technical schemes are as follows:
according to the technical scheme, the bean starch preparation process is provided for the first time, namely, the soaking time can be shortened after the raw material beans are subjected to water bath heat treatment, and the starch prepared by the process shows higher retrogradation and lower expansion degree than the starch prepared by the existing process, so that the processed bean starch products such as vermicelli and vermicelli are better in quality, and therefore, the bean starch preparation process has good practical application value.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings required for the description of the embodiments 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 may be obtained according to the provided drawings without inventive effort for a person skilled in the art.
FIG. 1 shows the difference in the swelling degree between the starch prepared from mung beans and the starch prepared from untreated mung beans by water bath heat treatment in example 1 of the present invention;
FIG. 2 is a graph showing the retrogradation of the starch prepared from mung beans, which are raw materials for heat treatment in a water bath, compared with the starch prepared from untreated mung beans in example 1 of the present invention;
FIG. 3 shows the relative crystallinity of starch granules prepared from mung beans as a raw material and untreated mung beans in example 1 of the present invention;
FIG. 4 shows the Scanning Electron Microscope (SEM) observation (1X 2000) and polarized light observation (PLM) (4X 400) of the starch prepared from mung beans and the starch prepared from untreated mung beans in example 1; wherein NH is starch prepared from mung beans which are not subjected to water bath heat treatment, the starch prepared from mung beans which are subjected to water bath heat treatment for 1-5min is named as H1-H5, and 1 and 2 in the suffix represent Scanning Electron Microscope (SEM) images; 3 and 4 represent Polarized Light (PLM) images;
FIG. 5 shows retrogradation of the starch prepared from the pea heat-treated in a water bath in example 2 of the present invention;
FIG. 6 is a comparison of retrogradation of starch prepared by heat treatment of mung beans in a water bath and steam in example 3 of the present invention;
FIG. 7 shows the effect of dry heat treatment of mung beans on retrogradation of starch prepared in example 4 of the present invention.
Detailed Description
It should be noted that the following detailed description is illustrative and is intended to provide further explanation of the invention. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs.
It is noted that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of example embodiments in accordance with the present application. As used herein, the singular is also intended to include the plural unless the context clearly indicates otherwise, and furthermore, it is to be understood that the terms "comprises" and/or "comprising" when used in this specification are taken to specify the presence of stated features, steps, operations, devices, components, and/or combinations thereof.
As described above, in the production of starch from mung beans, peas, etc., either by conventional acid pulp starch separation or by conventional centrifugal separation, raw beans are generally soaked in water in advance, and the raw beans are ground after being fully soaked in water, filtered to separate bean dregs, and then starch is separated. Soaking in water is generally carried out using drinking water at room temperature, so as to make the raw beans fully absorb water, and the soaking time can be shortened by increasing the soaking temperature. Earlier studies found that the soaking time can be shortened by 1/2-1/3 by pre-treating the raw beans with a boiling water bath, but the influence of the boiling water bath treatment on the characteristics of the finally prepared bean starch is not reported.
In view of this, in one embodiment of the present invention, there is provided a process for preparing legume starch, the process comprising: the beans are added into a hot water bath to be kept for 1-10min, the temperature is kept at 95-105 ℃ during the water bath, the beans are fished out and then soaked in the hot water until the raw beans fully absorb water to expand, and then starch separation is carried out.
The beans are mung beans, peas or red beans which are rich in starch and can be used for preparing starch, and because the mung beans and the peas are high in amylose content and easy to regenerate, stronger gel can be produced, and the prepared bean starch products such as vermicelli are good in tensile strength, not broken after long-time boiling, not burnt, smooth and chewy; therefore mung beans are preferred, and peas may be the next.
The water bath treatment and heat preservation time is controlled to be 2-10min. By controlling the water bath heat treatment time and temperature, the bean starch prepared later shows higher retrogradation property, lower expansion degree and the like, and bean starch products such as vermicelli prepared by the bean starch have better quality. Of course, the above water bath treatment time is also related to the grain size of beans, the water bath heat treatment time of smaller grain size (such as mung bean) can be relatively short, the maximum treatment time can be 5min (thus the water bath treatment time can be 1-5min, further including 2-5min, such as 2min, 3min, 4min and 5 min), and the water bath time of larger grain size (such as pea) can be properly prolonged to 10min (thus the water bath treatment time can be 1-10min, including 2-10min, further including 5-10min, such as 5min, 6min, 7min, 8min, 9min and 10 min). Those skilled in the art can make appropriate adjustments according to the actual circumstances.
For convenient operation, the hot water bath can be specifically a boiling water bath, and the heat preservation time is only controlled.
The starch separation may be performed by a conventional starch separation process known in the art, such as a sour slurry starch separation process or a centrifugal starch separation process, and in one embodiment of the present invention, the starch separation is performed by a centrifugal starch separation process, and specifically, the method for performing the centrifugal starch separation process includes: adding water into boiling water bath and fully soaked raw beans according to a certain proportion, pulping, sieving, washing to fully remove bean dregs, centrifuging starch slurry to separate clear liquid, fully washing starch with water to separate protein and residual bean dreg fibers, collecting starch, and drying at low temperature until the water content is less than 10%.
In yet another embodiment of the present invention, there is provided the use of the legume starch preparation process described above in the preparation of legume starch products.
The legume starch product may be vermicelli, bean noodles and sheet jelly, and in one embodiment of the present invention, the legume starch product is bean noodles. The bean starch prepared by the process is very suitable for preparing bean starch products such as vermicelli, bean noodles and the like, and can effectively improve the product quality.
Thus, in particular, the application comprises:
(c) Improving the quality of bean starch products;
(d) Shortens the preparation process time of bean starch products and improves the preparation efficiency.
Wherein, in the step (a), the quality of the bean starch product is improved at least by improving the tensile strength of the vermicelli.
The invention is further illustrated below with reference to examples. The invention is further illustrated by means of the following examples, which are not intended to limit the invention thereto. Based on the embodiments of the present invention, any changes to the present invention without making any creative changes to the present invention fall within the protection scope of the present invention. Meanwhile, in the examples of the present invention, all the preparation materials are commercially available products well known to those skilled in the art unless otherwise specified.
Example 1
1 raw materials
Mung beans, peas and the like used in the invention are purchased from the market.
2 method
2.1 preparation of starch
Preparing raw material starch by water bath heat treatment: the mung beans (or peas and red beans) are taken, cleaned simply and then put into a hot water bath for heat preservation for a certain time (1-10 min), the proportion of the mung beans to the water is controlled, and the temperature is ensured to be kept at 95-105 ℃ during the water bath. Taking out after water bath, soaking in warm water until the raw beans fully absorb water and swell. Starch separation is then carried out using conventional techniques: adding water for pulping, screening, fully washing to remove bean dregs, centrifuging starch slurry to separate clear liquid, fully washing starch with water to separate protein and residual bean dreg fibers, collecting starch, and drying at low temperature until the water content is less than 10%.
Preparing starch by a conventional process: the mung beans (or peas, red beans and the like) are taken, simply cleaned, added with 2-3 times of drinking water, and soaked at room temperature until the raw beans fully absorb water to expand. Starch separation is then carried out using conventional techniques: adding water for pulping, screening, fully washing to remove bean dregs, centrifuging starch slurry to separate clear liquid, fully washing starch with water to separate protein and residual bean dreg fibers, collecting starch, and drying at low temperature until the water content is less than 10%.
2.2 analysis of starch Properties
2.2.1 degree of expansion
Taking a certain amount of mung bean starch (denoted as m) prepared by the method to prepare a starch solution with the concentration of 2%, gelatinizing in a water bath at 80 ℃ for 30min, centrifuging at 3000r/min for 20min, placing the supernatant in a plate, drying at 105 ℃ to constant weight, and denoted as m1; wet weight of precipitate, noted m2; the expansion formula is calculated as follows:
2.2.2 curdling Property
Starch of different samples is weighed to prepare starch solution with concentration of 1%, the starch solution is placed in boiling water bath, heated and stirred for 30min until the starch solution is completely gelatinized, then a certain volume of starch paste is placed in a graduated colorimetric tube, standing is carried out at room temperature to observe the layering phenomenon of the starch paste, and the sedimentation volume of a starch lake and the volume (mL) of supernatant are recorded after 0, 2, 4, 6, 8, 10, 12, 24 and 48 hours. The formula for calculating the curdling performance is as follows:
2.2.3X-ray diffraction (XRD) analysis
And measuring the crystalline structure of the sample to be measured by taking the starch particles and using an X-ray diffractometer.
2.2.4 polarized light microscope observations
And observing the starch particles by using a polarized light microscope, taking a proper amount of starch particles to prepare suspension liquid drops on a glass slide, covering the glass slide, and observing the particle morphology and polarization cross of the starch under a bright field and a polarization field.
2.2.5 scanning Electron microscope observations
And uniformly distributing the starch samples on the double faced adhesive tape and fixing the double faced adhesive tape on an objective table for metal spraying. Microscopic morphology of the sample was observed with a scanning electron microscope.
2.2.6 gel Properties
Taking a sample to be tested to prepare a 10% (W/V) starch solution, heating and stirring in a boiling water bath for 30min until the starch solution is completely gelatinized, cooling the starch paste to room temperature, placing the cooled starch paste at 4 ℃ for 24h, and measuring the gel characteristics of the starch paste by a texture analyzer.
2.2.7 amylose content determination
The sample starch (0.1 g) was weighed into a 100ml clean conical flask, 1ml of 95% ethanol and 9ml of 1M NaOH were added and dispersed well, and the mixture was boiled in water for 10min, cooled and transferred to a 100ml volumetric flask and fixed in volume with distilled water. The starch solution (5 mL) was then mixed with iodine solution (0.2%) and diluted to 100mL with distilled water, the mixture was allowed to react in the dark for 10 minutes, and the absorbance was measured at 620 nm. Standard curves were drawn using standard amylose solutions and the amylose content of the samples was calculated.
3. Results and analysis
3.1 influence of Heat treatment of raw beans in Water bath on the swelling degree of starch preparation
The starch swelling degree of starch (NH) prepared from mung bean not subjected to water bath heat treatment and starch (H1-H5) prepared from mung bean subjected to water bath heat treatment for 1-5min at 80deg.C is shown in figure 1. The results show that the starch prepared from mung beans after heat treatment in water bath has lower expansion degree than the starch prepared from mung beans without heat treatment. Heat treatment of mung beans may enhance the inter-chain interactions of starch, form a denser internal structure, and inhibit particle expansion.
3.2 Effect of Water bath Heat treatment of raw beans on retrogradation of starch preparation
Retrogradation of starch is the phenomenon of water-paste delamination of starch paste after cooling. The retrogradation capability of the starch can be intuitively evaluated by observing the water-paste layering speed and the water-paste layering final layering volume of the starch paste, and the higher the retrogradation capability of the starch is indicated by the rapid speed increase or the large ratio in unit time. The retrogradation properties of starch (NH) prepared from mung beans without water bath heat treatment and starch (H1-H5) prepared from mung beans with water bath heat treatment for 1-5min are shown in figure 2. The starch paste prepared from mung beans without water bath heat treatment is placed for about 9 hours, the volume of layered supernatant reaches the maximum value, and the retrogradation is about 70%. The starch retrogradation prepared by heat-treating the raw material beans in a water bath is obviously improved, the maximum value is 80% after about 7 hours, the influence of the heat-treating time in the water bath on the starch retrogradation is not obvious, the starch retrogradation treated for 2-5min is similar, and the starch retrogradation treated for 1min is slightly lower. The retrogradation of the starch is an intuitive expression of retrogradation of the starch, and the retrogradation speed of the starch can be improved by heat-treating the raw material mung bean in water bath, which shows that the effect of improving retrogradation characteristics of the starch by the heat-treating the raw material mung bean in water bath is obvious.
Starch products such as vermicelli, bean noodles and sheet jelly are manufactured by utilizing retrogradation characteristics of starch, and the improvement of the retrogradation speed of the starch can save the manufacturing time of products such as vermicelli and the like and improve the product yield and the working efficiency. Therefore, the raw materials such as mung beans and the like pretreated by water bath heat have great application value in the process of starch-based products such as vermicelli, bean noodles, sheet jelly and the like.
3.3 Effect of Water bath Heat treatment of raw beans on crystallization Properties of starch preparation
The starch granule structure comprises two parts, a crystalline region and an amorphous region. Starch crystallinity is an important parameter for characterizing the crystalline properties of starch granules, and X-ray diffraction (XRD) is one of the most commonly used methods for determining starch granule crystallinity. The Relative Crystallinity (RC) can visually represent the crystallinity of starch granules. The X-ray diffraction patterns and the Relative Crystallinity (RC) of the starch (NH) prepared from mung beans which have not been heat-treated in a water bath and the starch (H1-H5) prepared from mung beans which have been heat-treated in a water bath for 1-5min are shown in FIG. 3. The natural mung beans and mung bean starch extracted by heat pretreatment have diffraction peaks at 15 degrees, 17 degrees, 18 degrees and 23 degrees (2 theta), and a typical A-type crystal structure is shown, and the mung bean serving as a raw material for water bath heat treatment does not change the crystal structure of starch particles. The RC of the starch prepared from mung beans which are not subjected to water bath heat treatment is 34.5%, the relative crystallinity of the starch prepared after heat treatment is improved, and the RC of the starch is improved from 35.7% to 43.5% along with the extension of the heat treatment time, which shows that the internal crystallization area of starch particles is increased by mung beans which are raw materials subjected to water bath heat treatment.
3.4 Effect of Water bath Heat treatment of raw beans on the morphology of starch granules
The morphology of starch (NH) particles prepared from mung beans which have not been heat-treated in water bath and starch (H1-H5) particles prepared from mung beans which have been heat-treated in water bath for 1-5min were observed by using a scanning microscope (SEM), a polarizing microscope and an optical microscope, as shown in FIG. 4. SEM image shows that mung bean starch particles are characterized by typical legume starch such as oval and kidney shape, and have complete particles and smooth surfaces, and the surface of the starch particles prepared from mung beans after heat treatment in water bath is not obviously different from that of the starch particles prepared from untreated mung beans. There was no difference in the birefringence intensity of the starch granules prepared by observing the heat-treated raw material and the raw material not subjected to heat treatment by polarized light. The method shows that the short water bath heat treatment of the raw material mung beans does not damage the whole structure of the starch granules.
3.5 Effect of Water bath Heat treatment of raw beans on preparation of starch gel texture
The starch gel properties greatly affect the characteristics of starch-based products. The texture parameters of starch (NH) prepared from mung beans not subjected to water bath heat treatment and starch (H1-H5) starch gel prepared from mung beans subjected to water bath heat treatment for 1-5min are shown in Table 1. The result shows that the gel strength and the masticatory property of the starch of the mung bean are greatly influenced by the mung bean subjected to the water bath heat treatment, the hardness and the masticatory property of the starch gel are increased along with the extension of the water bath time, the hardness of the starch gel prepared from the mung bean which is not subjected to the water bath heat treatment is 181.0, the gel hardness 274.0 of the starch prepared from the mung bean which is subjected to the water bath heat treatment for 5min is increased by more than 50%, the masticatory property is also increased by nearly 50%, and the masticatory property and the hardness show good correlation.
TABLE 1 texture Properties of Natural mung bean and hydrothermally pretreated mung bean extracted starch
3.6 Effect of Water bath Heat treatment of raw beans on the amylose content of starch
The amylose content of the starch prepared from natural and heat-treated mung beans is shown in Table 2. The starch amylose content prepared from natural mung beans is 30%, the amylose content of the extracted starch after the mung bean is subjected to heat pretreatment is improved, and the highest amylose content of H5 is achieved along with the trend of increasing the heat pretreatment time. The analytical reason is that heating causes partial amylopectin degradation, increasing the amylose content, starch molecular rearrangement causes the transition of the amorphous region to the crystalline state, structural changes leading to an increase in crystallinity, which is consistent with the result of increased crystallinity of starch granules.
TABLE 2 Amylose (AC) content of starch extracted from natural mung beans and hydrothermally pretreated mung beans
Example 2 influence of Heat treatment of peas in Water bath on retrogradation of starch prepared
Boiling water bath treatment is carried out on raw peas for 5min and 8min by adopting the same method, then drinking water is used for fully soaking at room temperature, pea starch is prepared according to the conventional process, and the peas are directly soaked in drinking water at room temperature to prepare starch serving as a reference. Comparing the coagulation property of the starch prepared by heat-treating peas in water bath with that of the starch prepared by heat-treating peas in no water bath with that of the starch prepared by heat-treating peas in water bath with that of mung beans in water bath, the coagulation rate of the starch prepared by heat-treating peas in water bath is higher than that of a control sample, and the volume of the supernatant is also larger. The coagulation speed of the boiling water bath is faster than that of the boiling water bath for 5min for 8 min. The gel texture characteristics of the pea starch are shown in Table 3, and are similar to those of mung beans subjected to water bath heat treatment, and the gel hardness and the chewiness of the prepared starch prepared from peas subjected to heat treatment are improved.
TABLE 3 extraction of starchy texture Properties after Water bath Heat treatment of peas
Example 3 comparative retrogradation of starch prepared from mung beans heat treated in Water bath and mung beans heat treated with steam
TABLE 4 Water content of mung beans by water bath heat treatment at different times
The water content of mung beans after boiling in water bath for different time (table 4) was measured first, and then the water content of mung beans after soaking for different time at room temperature (table 5) was measured. The water content of the mung beans obtained by adjusting the soaking time is similar to that of the mung beans obtained by boiling water bath treatment for 3min and 5min, then the two mung beans are steamed for 3min and 5min at 100 ℃ in water, and then starch (P3 and P5) is prepared by conventional operation. The result of the coagulation property of the starch prepared by heat-treating mung beans in water bath and heat-treating mung beans with water vapor is shown in figure 6. The results show that starch P3, P5 prepared by soaking mung beans to a similar moisture content and then heating the raw mung beans with steam at the same temperature has better retrogradation than starch prepared without heat treatment, but not as good as starch prepared by heat treatment of the raw mung beans in a water bath.
TABLE 5 soaking mung bean water content at room temperature for different times
EXAMPLE 4 Effect of dry heat treatment of mung beans on retrogradation of starch preparation
Directly heating semen Phaseoli Radiati in 100deg.C oven for 3min and 5min, and soaking at room temperature to obtain starch (GH 3, GH 5) with coagulating sedimentation effect shown in figure 7. The results show that the starch retrogradation prepared from the mung beans which are raw materials for dry heat treatment has smaller difference compared with the starch retrogradation prepared from untreated mung beans, and is obviously different from the water bath heat treatment result.
Example 5 influence of starch prepared from Heat-treated raw Bean Material on vermicelli Properties
100ml of purified water is measured and heated to 55 ℃ and is kept warm, 45g of starch sample is weighed and added into water, the starch slurry with the starch content of 45% (W/V) is prepared by fully stirring, and the starch slurry is placed in a water bath with the temperature of 55 ℃ and is kept warm. Pouring a proper amount of starch slurry at 55 ℃ into a gelatinization disc and spreading (the thickness of the slurry is about 1.0-1.5 mm), then putting into a boiling water steamer for steaming for 2-3min to be transparent, taking out, rapidly putting into cold water for cooling, taking out the formed sheet jelly, placing at 4 ℃ for aging for 4 hours, cutting into strips with the width of about 5mm, drying at 40 ℃, and measuring the tensile strength of the aged and dried sheet jelly respectively. The dried vermicelli was heated in boiling water for 5-10 minutes to fully soften it by water absorption before measurement, and the results are shown in Table 6 and Table 7. The results show that the tensile strength of the vermicelli made from starch prepared from raw beans heat treated in a water bath after aging and after drying is better than the control samples.
TABLE 6 comparison of vermicelli tensile Strength after aging
TABLE 7 comparison of the tensile Strength of vermicelli after drying
It should be noted that the above examples are only for illustrating the technical solution of the present invention and are not limiting thereof. Although the present invention has been described in detail with reference to the examples given, those skilled in the art can make modifications and equivalents to the technical solutions of the present invention as required, without departing from the spirit and scope of the technical solutions of the present invention.
Claims (10)
1. A process for preparing legume starch, comprising: the beans are added into a hot water bath for heat preservation for 1-10min, the temperature is kept at 95-105 ℃ during the water bath, then the beans are soaked with water at room temperature until the raw beans fully absorb water to expand, and then starch separation is carried out.
2. The process of claim 1, wherein the legume is mung bean, pea or red bean.
3. The process of claim 2 wherein the legume is mung bean.
4. The preparation process according to claim 1, wherein the water bath treatment and the heat preservation time are controlled to be 2-10min.
5. The preparation process according to claim 1, wherein the hot water bath is in particular a boiling water bath.
6. The process according to claim 1, wherein the starch separation is performed using a conventional starch separation process known in the art, including a sour slurry starch separation process or a centrifugal starch separation process.
7. The preparation process according to claim 6, wherein the specific method of the centrifugal separation starch process comprises the following steps: adding water for pulping, screening, fully washing to remove bean dregs, centrifuging starch slurry to separate clear liquid, fully washing starch with water to separate protein and residual bean dreg fibers, collecting starch, and drying at low temperature until the water content is less than 10%.
8. Use of the legume starch preparation process of any one of claims 1-7 in the preparation of legume starch products.
9. The use according to claim 8, wherein the legume starch product is vermicelli, bean noodles and sheet jelly, and further wherein the legume starch product is bean noodles.
10. The application of claim 8, wherein in particular the application comprises:
(a) Improving the quality of bean starch products;
(b) The preparation process time of the bean starch product is shortened, and the preparation efficiency is improved;
wherein, in the step (a), the quality of the bean starch product is improved at least by improving the tensile strength of the vermicelli.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101665540A (en) * | 2009-08-11 | 2010-03-10 | 青海展大生物科技有限责任公司 | Modern processing technique of legume starch |
| CN104106762A (en) * | 2014-04-02 | 2014-10-22 | 四川巴中飞霞实业有限公司 | Natural mung bean and pea vermicelli |
| CN104172024A (en) * | 2014-07-30 | 2014-12-03 | 巫山县黛溪老磨坊食品有限公司 | Boil-resisting alums-free sweet potato vermicelli and making method thereof |
| CN104356243A (en) * | 2014-10-13 | 2015-02-18 | 河北经贸大学 | New technology for industrial mung bean starch production |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101665540A (en) * | 2009-08-11 | 2010-03-10 | 青海展大生物科技有限责任公司 | Modern processing technique of legume starch |
| CN104106762A (en) * | 2014-04-02 | 2014-10-22 | 四川巴中飞霞实业有限公司 | Natural mung bean and pea vermicelli |
| CN104172024A (en) * | 2014-07-30 | 2014-12-03 | 巫山县黛溪老磨坊食品有限公司 | Boil-resisting alums-free sweet potato vermicelli and making method thereof |
| CN104356243A (en) * | 2014-10-13 | 2015-02-18 | 河北经贸大学 | New technology for industrial mung bean starch production |
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