CN116649562A - Bauxite-free bean flour and preparation method thereof - Google Patents

Abstract

The invention relates to the field of food processing, in particular to a bauxite-free bean powder and a preparation method thereof. The raw materials of the bauxite-free bean flour comprise potato starch, water, egg white, acetate starch and low sodium salt. Experiments prove that the combination of egg white, acetate starch and low sodium salt can greatly improve the gluten strength of potato powder, and the vermicelli prepared by the preparation method is not easy to break in the production process and the reheating process of consumers, and has good taste.

Description

Bauxite-free bean flour and preparation method thereof

Technical Field

The invention relates to the field of food processing, in particular to a bauxite-free bean powder and a preparation method thereof.

Background

The potato starch per se lacks of strength and toughness, and the potato powder prepared from the potato starch is easy to break in the preparation/processing/cooking process and has poor taste after eating. Therefore, alum is added into potato starch in the traditional preparation method to improve the strength and toughness of potato powder, so that the potato powder is not easy to break and has good taste. However, alum contains aluminum, so that people can cause great harm to human bodies after long-term consumption, and especially the growth and the intelligence of children can be influenced, and therefore, the nation has forbidden to add the alum as a food additive to foods. Under the condition of not adding alum, the potato powder is prevented from being broken, the taste of the potato powder is improved, and the problem of the vermicelli industry is solved.

Disclosure of Invention

The invention aims to provide the bauxite-free bean powder and the preparation method thereof, and the prepared bauxite-free bean powder does not contain alum, is not easy to break and has good taste.

In order to achieve the above purpose, the invention provides a non-bauxite bean flour, which comprises raw materials including potato starch, water, egg white, acetate starch and low sodium salt.

Further, the weight proportion of the raw materials is as follows: 42% of potato starch, 42% of water, 4% of egg white, 11% of acetate starch and 1% of low sodium salt.

The preparation method of the bauxite-free bean powder comprises the following steps:

s1, pouring salt into water, stirring until the salt is dissolved, pouring 2/3 of potato starch into the water, stirring to form a suspension, heating the suspension in a water bath at 95-100 ℃, continuously and slowly stirring in the heating process until the suspension is converted into a uniform paste, stopping heating, rapidly stirring for 10min, and freezing at-2 ℃ for 20min to obtain aged starch paste;

s2, mixing the rest 1/3 potato starch with egg white and acetate starch to obtain mixed flour, mixing the mixed flour with aged starch paste, kneading into dough, and standing for 60min at 25 ℃ under 80% relative humidity;

s3, kneading the dough after standing uniformly again, then putting the dough into a noodle press, extruding the dough into noodles by the noodle press, enabling a noodle falling port of the noodle press to face a boiling water pot, enabling the extruded noodles to directly fall into the boiling water, fishing the noodles into ice water for 5min after the noodles float in the boiling water, and draining after cooling to obtain the finished potato flour.

The beneficial effects are that: experiments prove that the combination of egg white, acetate starch and low sodium salt can greatly improve the gluten strength of potato powder, and the vermicelli prepared by the preparation method is not easy to break in the production process and the reheating process of consumers, and has good taste.

Detailed Description

The specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.

Example 1

The raw material of the bauxite bean powder contains 42 percent (weight part) of potato starch, 42 percent (weight part) of water, 4 percent (weight part) of egg white, 11 percent (weight part) of acetate starch and 1 percent (weight part) of low sodium salt. The preparation method of the bauxite-free bean powder comprises the following steps:

s1, pouring salt into water, stirring until the salt is dissolved, pouring 2/3 of potato starch into the water, stirring to form a suspension, heating the suspension in a water bath at 95-100 ℃, continuously and slowly stirring in the heating process until the suspension is converted into uniform starch paste, stopping heating, rapidly stirring for 10min, and freezing at-2 ℃ for 20min to obtain aged starch paste;

s2, mixing the rest 1/3 potato starch with egg white and acetate starch to obtain a mixed flour, mixing the mixed flour with the aged starch paste, kneading into dough, and standing for 60min at 25 ℃ under an environment with 80% of relative humidity;

s3, kneading the dough after standing uniformly again, then putting the dough into a noodle press, extruding the dough into noodles by the noodle press, enabling a noodle falling port of the noodle press to face a boiling water pot, enabling the extruded noodles to directly fall into the boiling water, fishing the noodles into ice water for 5min after the noodles float in the boiling water, and draining after cooling to obtain the finished potato flour.

Comparative example 1

The comparative example was substantially the same as example 1 except that the raw material of potato powder did not contain egg white and acetate starch, and the weight part ratio of potato starch was 57%.

Comparative example 2

This comparative example is substantially the same as example 1 except that the raw material of potato powder does not contain acetate starch and low sodium salt, and the weight part ratio of potato starch is 54%.

Comparative example 3

This comparative example is substantially the same as example 1 except that the raw material of potato powder does not contain egg white and low sodium salt, and the weight part ratio of potato starch is 47%.

Comparative example 4

This comparative example is substantially the same as example 1 except that: in the step S1, 1/3 of potato starch is taken and poured into water; in step S2, the remaining 2/3 potato starch is mixed with egg white and acetate starch.

Comparative example 5

This comparative example is substantially the same as example 1 except that in step S1, the starch paste is frozen at-2℃without rapid stirring for 10min after stopping heating.

Comparative example 6

This comparative example is substantially the same as example 1 except that in step S1, after rapid stirring for 10min, the starch paste is not frozen at-2℃for 20min, but is directly mixed with the mixed flour of step S2 to knead into a dough.

Comparative example 7

This comparative example is substantially the same as example 1 except that in step S2, the mixed domain aged starch paste is kneaded into a dough, and then is not left to stand for 60 minutes in an environment of 25 c and 80% relative humidity, but is directly put into a sheeter to be extruded into a vermicelli in step S3.

Comparative example 8

This comparative example is substantially the same as example 1 except that in step S1, after the heating of the starch paste is stopped, the starch paste is frozen at-2℃with stirring for only 8 minutes.

Comparative example 9

This comparative example is substantially the same as example 1 except that in step S1, the starch paste is frozen at-2℃after stopping heating and stirring for 12 minutes.

Comparative example 10

This comparative example is substantially the same as example 1, except that in step S1, the starch paste is rapidly stirred for 10 minutes and then frozen at-4℃for 20 minutes.

Comparative example 11

This comparative example is substantially the same as example 1, except that in step S1, the starch paste is rapidly stirred for 10 minutes and then frozen at 0℃for 20 minutes.

Comparative example 12

This comparative example is substantially the same as example 1, except that in step S1, the starch paste after rapid stirring for 10min is frozen at-2℃for 15min.

Comparative example 13

This comparative example is substantially the same as example 1, except that in step S1, the starch paste after rapid stirring for 10min is frozen at-2℃for 25min.

Comparative example 14

This comparative example is substantially the same as example 1 except that in step S2, the mixed dough is kneaded with aged starch paste and then left to stand for 60 minutes at 20℃and 80% relative humidity.

Comparative example 15

This comparative example is substantially the same as example 1 except that in step S2, the mixed dough is kneaded with aged starch paste and then left to stand for 60 minutes at 30℃and 80% relative humidity.

Comparative example 16

This comparative example is substantially the same as example 1 except that in step S2, the mixed dough is kneaded with aged starch paste and then left to stand for 60 minutes at 25℃and 70% relative humidity.

Comparative example 17

This comparative example is substantially the same as example 1 except that in step S2, the mixed dough is kneaded with aged starch paste and then left to stand for 60 minutes at 25℃and 90% relative humidity.

Comparative example 18

This comparative example is substantially the same as example 1 except that in step S2, the mixed dough is kneaded with aged starch paste and then left to stand for 50 minutes at 25℃and 80% relative humidity.

Comparative example 19

This comparative example is substantially the same as example 1 except that in step S2, the mixed dough is kneaded with aged starch paste and then left to stand for 70 minutes at 25℃and 80% relative humidity.

Preparing potato powder according to the method provided in example 1 and comparative examples 1-19, wherein in step S3, the number of noodle holes of a noodle press is 20 (which is equal to 20 of vermicelli pressed by the noodle press at one time), the number of vermicelli fished into ice water is recorded as X2, and the breakage rate in the production process is calculated to be = (X2-20)/20X 100%; packaging the finished potato powder prepared by the method provided in the embodiment 1 and the comparative examples 1-18 respectively, refrigerating for 7 days at 5 ℃, taking out the packaged potato powder respectively, putting the packaged potato powder into boiling water for reheating, calculating the quantity of the vermicelli before reheating, marking as X3, fishing out the vermicelli from the ice water for cooling for 5min when the vermicelli floats in the boiling water, marking the quantity of the fished vermicelli as X4, and calculating the breakage rate of the reheating process as = (X4-X3)/X3; 10 persons are randomly selected as an evaluation group, the mouthfeel of the reheated potato vermicelli is scored, the score is 100, and the average score is taken as the final score after the highest score and the lowest score are removed.

The results were as follows:

the above results show that:

(1) Comparison of the results of example 1 and comparative examples 1-18 shows that the finished potato flour produced by the method provided by example 1 of the present invention has the lowest breakage rate during production and the highest taste score during reheating; in example 1, egg white, acetic ester starch and low sodium salt are added into the raw materials of the existing potato powder, only low sodium salt and no egg white or acetic ester starch are added in comparative example 1, only egg white and no low sodium salt and acetic ester starch are added in comparative example 2, only acetic ester starch and no low sodium salt and egg white are added in comparative example 3, and as a result, the breakage rate of the potato powder finished product prepared in the three comparative examples in the production process and the breakage rate in the reheating process are both greater than those in example 1, and the taste scores are lower than those in example 1, so that the improvement effect of the breakage rate and the taste of the potato powder by the combination of egg white, acetic ester starch and low sodium salt in example 1 is due to the effect of the three single use, the potato powder prepared in example 1 is not easy to break in the production process and the reheating process of consumers, and has good taste.

(2) In the step S1 of the comparative example 4, 1/3 of potato starch is poured into water, and less potato starch is obtained than in the step S1 of the example 1; in the step S2, the rest 2/3 potato starch is mixed with egg white and acetate starch, and more potato starch is obtained than the potato starch obtained in the step S2 in the embodiment, the breakage rate of the prepared potato powder in the production process and the reheating process is higher than that of the potato powder in the embodiment 1, and the taste score is lower than that of the potato powder in the embodiment 1, so that the effect is better when the potato starch in the steps S1 and S2 is added according to the embodiment 1.

(3) Comparative example 5 after stopping heating the starch in step S1, freezing at-2 ℃ without rapid stirring for 10 min; comparative example 6 after the starch paste in step S1 was rapidly stirred for 10min, it was not frozen at-2 ℃ for 20min, but directly mixed with the mixed flour of step S2 to knead into a dough; comparative example 7 in step S2, after the mixed dough aged starch paste was kneaded into dough, it was not left to stand for 60 minutes in an environment of 25 ℃ and 80% relative humidity, but was directly put into a sheeter to be extruded into a vermicelli in step S3; the three comparative examples have a breakage rate of the potato powder product in the production process and a breakage rate of the potato powder product in the reheating process which are both larger than those of the potato powder product in the embodiment 1, and the taste scores are lower than those of the potato powder product in the embodiment 1, which means that the potato powder product with low breakage rate and good taste is required to be prepared, the starch in the step S1 is rapidly stirred for 10min and then frozen at-2 ℃ for 20min, and the dough in the step S2 is placed in an environment with 25 ℃ and 80% relative humidity for 60min, which is indispensable, so that the synergistic effect is achieved.

(4) The stirring time of the starch paste in the step S1 of the comparative example 8 is less than 10min, the stirring time of the starch paste in the step S1 of the comparative example 9 is more than 10min, the breakage rate of the finished potato powder prepared by the two comparative examples in the production process and the breakage rate of the finished potato powder in the reheating process are both greater than those of the example 1, and the taste scores are lower than those of the example 1, which indicates that the stirring time is controlled to be 10min in the example 1, and the prepared potato powder has better quality.

(5) Comparative example 10 the starch paste freezing temperature in step S1 was less than-2 c and comparative example 11 the starch paste freezing temperature was greater than-2 c, the breakage rate of the finished potato powder produced in both comparative examples during production and during reheating was greater than that of example 1, and the mouth feel scores were lower than that of example 1, indicating that the freezing temperature was controlled at-2 c of example 1 and that the quality of the potato powder produced was better.

(6) The freezing time of the starch paste in the step S1 of the comparative example 12 is less than 20min, the freezing time of the starch paste in the step S1 of the comparative example 13 is more than 20min, the breakage rate of the finished potato powder prepared by the two comparative examples in the production process and the breakage rate in the reheating process are both greater than those of the example 1, and the taste scores are lower than those of the example 1, so that the freezing time is controlled to be 20min in the example 1, and the prepared potato powder has better quality.

(7) The dough standing temperature in the step S2 of the comparative example 14 is lower than 25 ℃, the dough standing temperature in the step S2 of the comparative example 15 is higher than 25 ℃, the breakage rate of the finished potato powder prepared by the two comparative examples in the production process and the breakage rate in the reheating process are both higher than those of the example 1, and the taste scores are lower than those of the example 1, so that the quality of the prepared potato powder is better when the standing temperature is controlled at 25 ℃ of the example 1.

(8) The dough standing relative humidity in the step S2 of the comparative example 16 is lower than 80%, the dough standing relative humidity in the step S2 of the comparative example 17 is higher than 90%, the breakage rate of the finished potato powder prepared by the two comparative examples in the production process and the breakage rate in the reheating process are both higher than those of the example 1, and the taste scores are lower than those of the example 1, so that the quality of the prepared potato powder is better when the standing relative humidity is controlled to be 80% of that of the example 1.

(9) The dough standing time in the step S2 of the comparative example 18 is less than 60min, the dough standing time in the step S2 of the comparative example 19 is longer than 60min, the breakage rate of the finished potato powder prepared by the two comparative examples in the production process and the breakage rate in the reheating process are both greater than those of the example 1, and the taste scores are lower than those of the example 1, so that the standing time is controlled to be 60min in the example 1, and the prepared potato powder is good in quality.

The above description is merely of a preferred embodiment of the present invention, the present invention is not limited to the above embodiment, and minor structural modifications may exist in the implementation process, and if various modifications or variations of the present invention do not depart from the spirit and scope of the present invention and fall within the scope of the appended claims and the equivalent technology, the present invention is also intended to include such modifications and variations.

Claims (3)

1. The bauxite-free bean flour is characterized by comprising raw materials including potato starch, water, egg white, acetate starch and low sodium salt.

2. The bauxite free bean flour according to claim 1, wherein the weight proportion of the raw materials is as follows: 42% of potato starch, 42% of water, 4% of egg white, 11% of acetate starch and 1% of low sodium salt.

3. The method for producing the bauxite-free bean powder according to claim 1 or 2, which is characterized by comprising the following steps:

s1, pouring salt into water, stirring until the salt is dissolved, pouring 2/3 of potato starch into the water, stirring to form a suspension, heating the suspension in a water bath at 95-100 ℃, continuously and slowly stirring in the heating process until the suspension is converted into a uniform paste, stopping heating, rapidly stirring for 10min, and freezing at-2 ℃ for 20min to obtain aged starch paste;

s2, mixing the rest 1/3 potato starch with egg white and acetate starch to obtain mixed flour, mixing the mixed flour with aged starch paste, kneading into dough, and standing for 60min at 25 ℃ under 80% relative humidity;

s3, kneading the dough after standing uniformly again, then putting the dough into a noodle press, extruding the dough into noodles by the noodle press, enabling a noodle falling port of the noodle press to face a boiling water pot, enabling the extruded noodles to directly fall into the boiling water, fishing the noodles into ice water for 5min after the noodles float in the boiling water, and draining after cooling to obtain the finished potato flour.