WO2009009988A1 - Procédé de fabrication de vermicelles de pommes de terre - Google Patents

Procédé de fabrication de vermicelles de pommes de terre Download PDF

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Publication number
WO2009009988A1
WO2009009988A1 PCT/CN2008/071551 CN2008071551W WO2009009988A1 WO 2009009988 A1 WO2009009988 A1 WO 2009009988A1 CN 2008071551 W CN2008071551 W CN 2008071551W WO 2009009988 A1 WO2009009988 A1 WO 2009009988A1
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WIPO (PCT)
Prior art keywords
potato
fresh
dried
paddle
water
Prior art date
Application number
PCT/CN2008/071551
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English (en)
Chinese (zh)
Inventor
Guangyou Zou
Original Assignee
Guangyou Zou
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Guangyou Zou filed Critical Guangyou Zou
Priority to JP2010516353A priority Critical patent/JP2010533002A/ja
Publication of WO2009009988A1 publication Critical patent/WO2009009988A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • 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
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/20—Extruding

Definitions

  • the present invention relates to a method for producing a fan using a starch-containing harvest, and more particularly to a method for preparing a whole potato flour. Background technique
  • CN178080A discloses a preparation method of whole potato vermicelli, which comprises washing, peeling, soaking or peeling fresh potato, crushing and mixing, forming into a fan or a powder, cooling, and powdering. , drying, packaging and other steps; in the processing, the cleaned fresh potatoes should be peeled and immersed in the aqueous solution containing chemical substances, which not only increases the production process and energy consumption, reduces the production efficiency, but also loses the dietary fiber in the raw materials.
  • Some nutrients such as carotene, VB 2 , VC, and VE, which may bring in chemicals that are harmful to human health, reduce product quality, and waste potato dregs, etc., also cause environmental pollution that is difficult to handle; After rehydration, the product becomes hard, soft, turbid, rehydrates to 12-15 minutes, becomes soft and has no gluten, and has short strips.
  • the product quality is less than ideal.
  • the drying method is adopted in the preparation method. Fans are straight and easy to break into the box (bowl, bag), which is easy to break, affecting product quality and production efficiency. Poor sensory visual effects such as clutter, affecting the commercial value of the product; using this preparation method, only intermittent production, difficult to achieve mechanized continuous production, there are still more than the above production processes, longer production cycle, higher production costs The product quality is not satisfactory. Summary of the invention
  • the object of the present invention is to overcome the deficiencies in the prior art mentioned above, and to provide a fresh or dried potato harvest or fresh or dried leaves and stems as main raw materials, directly processed into vermicelli or powder without peeling.
  • the invention provides a preparation method of whole potato vermicelli, the method comprising the steps of: a. cleaning the fresh potato with clean water; or making the decontaminated fresh potato into a peeled or unpeeled potato;
  • Fresh potatoes are transported by conveyor belt, sorted by hand or machine, and after removing frostbite, rotten fresh potato or fresh potato buds and other impurities, the fresh potatoes are peeled or not peeled and then crushed, ground or The two are combined to form a potato paddle, and the diameter of the particles in the potato paddle is 1-500 micrometers; or the dried potato powder is pulverized to make the potato powder and the water is mixed in a weight ratio of 1: 2-5 to prepare a potato paddle; or the dried potato and the dried potato The water is mixed and immersed in a weight ratio of 1: 2-5 and ground to form a potato paddle;
  • Maturation molding Continuously mix the uniformly mixed materials into a self-cooking fan machine or an externally heated fan machine, and shape them into fans or powder pieces by rubbing, aging, and extruding through a sieve plate, and cut into appropriate lengths; The cloth is steamed, cut into filaments or flakes, and cut into appropriate lengths; or it is cooked into a boiling water by a fisher's leak, and then cut into a suitable length; or extruded into a hollow tubular, spiral by a twin-screw extruder. Shape, animal, plant, silk;
  • Cooling The formed fan or powder is naturally cooled or sent to a cooling cabinet or a cooling box to cool to room temperature, or transferred to a cold storage of -9 ° C to -15 ° C to rapidly cool, so that the fans quickly form ice crystals , frozen for 2-10 hours;
  • f open the powder: the natural cooling of the fans, by hand or machine rolling or shock loose; or will Frozen fans, sprayed with normal temperature water or soaked in normal temperature water to automatically thaw and open into powder; g, dry molding: meter loose fans into a forming box or bowl, dry and set in a dryer, The moisture content of the dried styling fans is ⁇ 16%, that is, the whole potato cake-like fan product is obtained.
  • Whole potato cake-shaped fans can also be enclosed in bowls, boxes or bags with sealed seasoning pouches, sealed seasoning oil sachets, chopsticks or forks to form a convenient fan product.
  • the step c ingredients and the mixture may be replaced by 100 parts by weight of the potato paddle, one or a mixture of two or more of edible oil, hardened oil, beeswax and monoglyceride. 0.05-0.3 parts, 20-200 parts of potato dry starch, one or two or more kinds of mixture of edible Chinese raw rubber, carrageenan, guar gum and konjac flour, 0.1-0.5 parts, and additional water The ratio of 0-20 parts is taken separately, and the mixture is mixed and stirred evenly to obtain a uniformly mixed material;
  • the forming box or the bowl in the step g may be an upper end opening for accommodating a fan, a wall or a bottom portion of the vent hole container.
  • the fresh potato may be one or a mixture of two or more of sweet potato, potato, cassava, eschar, bamboo stalk, lotus root, fern root, puerarin, medlar, lily, and water chestnut.
  • the dried potato may be fresh sweet potato, potato, cassava, eschar, bamboo stalk, lotus root, fern root, puerarin, medlar, lily, water chestnut, washed, peeled or unpeeled, sliced,
  • the resulting product may be dried, or may be one or a mixture of two or more of corn, sorghum, buckwheat, pea, broad bean, mung bean, and cowpea.
  • the potato dry starch may be sweet potato, potato, cassava, eschar, bamboo stalk, lotus root, fern root, puerarin, medlar, lily, water chestnut, corn, sorghum, buckwheat, pea, broad bean, mung bean. , one or a mixture of two or more of cowpea starch.
  • the fresh potato or dried potato may be 80%-100% by weight of fresh potato or dried potato and 0-20% fresh potato leaves or stems, or crushed dry leaves or stems composition.
  • the potato paddle may be a potato prepared by washing, sorting, removing frostbite, rotting fresh potato or fresh potato bud eyes and other impurities, peeling, steaming or cooking, and mashing into a mud. paddle.
  • the modified starch may be potato modified starch or/and crosslinked starch or the like. Compared with the prior art, the present invention has the following characteristics and beneficial effects:
  • the harvested product of 100% fresh potato or dried potato is directly processed into a fan (tablet) without peeling, and the product has the unique aroma and taste of the raw material, especially the fan made of fresh material.
  • the modified starch is used in the ingredients of the invention, for example: cross-linked starch, potato modified starch, etc.; the cross-linked starch itself has increased viscosity when heated, does not have a maximum viscosity bee value, and has a higher viscosity after cooling, which can make up for the sweet potato.
  • the viscosity caused by the inclusion of more fibers and other components is reduced, and the viscosity stability of the crosslinked starch and the modified starch of the potato is improved after gelatinization, and the stability to heat, acid and shear force is high, and the crosslinked starch is gelatinized. Good membrane performance and high strength, heating in boiling water will not follow The change of time shows a trend of decreasing strength.
  • the cross-linked starch can maintain the integrity of the starch granules in the material, and does not cause the amylopectin to swim out, which makes the problem of the fans being too sticky and difficult to disperse.
  • the soup is avoided, instead of adding vegetable oil or emulsifier in the prior art, the problem that the oil is easy to be oxidized and the shelf life is short is avoided; in the present invention, cross-linked starch, potato modified starch, and gelatinization of the material are added. The temperature is obviously reduced, the energy consumption is saved, and the crystal structure is stabilized after the aging of the potato modified starch, so that the whole potato fan has better gloss, thereby greatly improving the commodity value; the product effect comparison is as follows:
  • the invention adopts a rapid cooling in a cold storage to -9 ° C to -15 ° C, so that the fans quickly form ice crystals, and the cooling process of freezing for 2-10 hours, the process, product and effect comparison are shown in the following Table 3:
  • the invention reduces the peeling process, removes the color protection process and reduces the manual operation, thereby reducing the cost, reducing the residual sulfur dioxide and improving the product quality;
  • the fans produced by the method of the invention contain more than three times more dietary fiber and more vitamins than the original whole potato fans. Regular eating can prevent constipation, smooth the stool, prevent rectal cancer, and help the health of the consumer; In particular, fans (slices) with fresh leaves are not only more nutritious, but also more natural in color;
  • the invention produces the fan (sheet), the process is simple, the production cost is reduced by more than 20% compared with the original process, the product quality is good, and the added value of the product is high: the invention can be processed by using 2 kilograms of fresh sweet potato or fresh potato. Kilograms of dry fans, while the prior art uses 2.5 kilograms of fresh sweet potatoes or fresh potatoes to process 1 kilogram of dry fans; the cost of producing 1 kilogram of sweet potato or dried potato vermicelli using the present invention is only 2 yuan, and the price of ordinary fans is only 8.0 yuan/kg.
  • the invention has low investment, small risk and wide adaptability. Because the raw materials are spread all over the country from north to south, especially in the south, sweet potato and cassava are abundant, and the north is rich in potato and corn. The resources are abundant, but the development and utilization are not enough. farmers often worry about selling fresh potatoes, and they cannot find a small investment.
  • the invention has the advantages of quick preparation method; the invention is not only suitable for industrial mechanized continuous production, but also suitable for individual investment production of farmers, that is, only one self-cooking fan machine, one crusher and powder mixing machine can process several kinds of Fans (or powder tablets) with different raw materials and different thicknesses have short production cycle and high efficiency. At the same time, they can solve the problem that fresh potatoes are difficult to preserve, and find a shortcut for farmers in China's potato fields; economic and social benefits are remarkable. ;
  • the invention not only opens up a new processing route for harvests such as potato, but also provides an important means and inspiring way to solve the problem of environmental pollution in the future, and has strong practicability.
  • the whole potato cake-shaped fan prepared by the method provided by the invention can also be sealed into a bowl, a box or a bag with a sealed seasoning pouch, a sealed seasoning oil pouch, a chopstick or a fork to form a convenient fan product.
  • Maturation molding The uniformly mixed materials are continuously put into the self-cooking fan machine, and are formed into fans by friction, ripening and extrusion through a sieve plate, and cut into appropriate lengths;
  • Cooling The formed fans are transferred to a cold storage at -15 °C to cool rapidly, so that the fans can quickly form ice crystals and freeze for 2 hours.
  • open powder the above-mentioned frozen fans, sprayed in normal temperature water to automatically thaw and open into powder loose;
  • the whole potato vermicelli was prepared according to the method of Example 1, except that step (a) using potato drier, in the step (b) of preparing the potato paddle, the dried potato powder and water prepared by crushing the dried potato were 1: 2 The weight ratio is blended into a potato paddle.
  • step (a) using potato drier in the step (b) of preparing the potato paddle, the dried potato powder and water prepared by crushing the dried potato were 1: 2 The weight ratio is blended into a potato paddle.
  • step (a) was prepared by using the coke potato drier, and in the step (b) of preparing the potato paddle, the potato dregs and the water were mixed and soaked in a weight ratio of 1:2. After grinding, it is made into potato paddles.
  • step (b) was prepared by using the coke potato drier, and in the step (b) of preparing the potato paddle, the potato dregs and the water were mixed and soaked in a weight ratio of 1:2. After grinding, it is made into potato paddles.
  • Example 13 Whole potato vermicelli was prepared according to the method of Example 1, except that in the step (d) of the ripening molding, the uniformly mixed material was steamed by a coating method, cut into a sheet, and cut into an appropriate length.
  • Example 13
  • Example 14 Whole potato vermicelli was prepared according to the method of Example 1, except that in the step (d) of the ripening molding, the uniformly mixed material was leaked into the boiling water through a dog's leak and cooked, and then cut into an appropriate length.
  • Example 14
  • Example 15 Whole potato vermicelli was prepared according to the method of Example 1, except that in the step (d) of the ripening molding, the uniformly mixed material was extruded into a hollow spiral shape by a twin-screw extruder.
  • Example 15
  • Example 16 Whole potato vermicelli was prepared in accordance with the method of Example 1, except that in the cooling step (e), the formed fan was fed into a cooling cabinet and cooled to room temperature.
  • Example 16
  • the whole potato vermicelli was prepared according to the method of Example 1, except that in the step (b) of preparing the potato paddle, the potato paddle was cleaned, sorted, removed from frostbite, rotted fresh potato or fresh potato bud eyes and other impurities. Peeled, steamed and mashed into a potato paddle.
  • Example 17
  • Fresh potatoes are transported by conveyor belt, and are manually selected to remove frostbite, rotten fresh potatoes or fresh potato buds and other impurities. Fresh potatoes are not peeled and then ground to make potato paddles. Diameter is 1-500 microns;
  • Maturation molding The uniformly mixed material is continuously put into the externally heated fan machine, and is formed into a powder piece by friction, aging, and extrusion through a sieve plate, and cut into an appropriate length;
  • Open powder The naturally cooled powder will be loosened by the machine
  • the whole potato vermicelli was prepared according to the method described in Example 17, except that in the step (b) of preparing the potato paddle, the potato paddle was fresh potato washed, sorted, degreased, rotted fresh potato or fresh potato bud and other Impurities, peeled, steamed or cooked, mashed into a potato paddle, edible xanthan gum, carrageenan, guar gum, konjac flour according to the weight ratio of 1: 2: 1: 1 mixture 0.1 part was replaced with 0.1 part by weight of guar gum.
  • the whole potato vermicelli was prepared according to the method described in Example 17, except that step (a) was carried out by using dried potato chips, and in the step (b) of preparing the potato paddle, the dried potato powder was pulverized to prepare dried potato powder and water according to 1: The weight ratio of 2 is blended into a potato paddle.
  • step (a) was carried out by using dried potato chips
  • step (b) of preparing the potato paddle the dried potato powder was pulverized to prepare dried potato powder and water according to 1: The weight ratio of 2 is blended into a potato paddle.
  • Example 29 Whole potato vermicelli was prepared according to the method described in Example 17, except that step (a) was carried out with potato dregs, and in step (b) of preparing potato paddles, the dried potato and water were mixed in a weight ratio of 1:5. After grinding, it is made into potato paddles.
  • step (a) was carried out with potato dregs
  • step (b) of preparing potato paddles the dried potato and water were mixed in a weight ratio of 1:5. After grinding, it is made into potato paddles.
  • Example 29 Example 29
  • Example 30 Whole potato vermicelli was prepared according to the method described in Example 17, except that in the step (b) of preparing the potato paddle, the potato paddle was made of fresh leaves of 80% by weight fresh potato and 20% fresh potato plant. .
  • Example 30
  • Example 31 Whole potato vermicelli was prepared according to the method described in Example 17, except that in the step (b) of preparing the potato paddle, the potato paddle was pulverized by weight percentage of 90% cassava dried potato and 10% cassava fresh potato plant. Dry stems and water are made according to the ratio of water to weight ratio of 1:3.
  • Example 31
  • Example 32 Whole potato vermicelli was prepared according to the method described in Example 17, except that in the step (b) of preparing the potato paddle, the potato paddle was pulverized by a percentage by weight of 98% fresh potato and 2% fresh potato plant. Made of leaves.
  • Example 32
  • Whole potato vermicelli was prepared according to the method described in Example 17, except that in the step (b) of preparing the potato paddle, the potato paddle was 85% by weight of the dried potato and the fresh stem of the 15% fresh potato plant.
  • the water is made according to the ratio of (dried potato + fresh stem): water to weight ratio of 1:4.
  • Table 6 shows the characteristics of some whole potato fans produced by the method of the present invention:
  • the present invention is not limited to the above embodiments, and can be implemented as described in the present invention, and has the above-described good effects.

Abstract

L'invention porte sur un procédé de fabrication de vermicelles de pommes de terre. Le procédé consiste à nettoyer des pommes de terre ou à préparer des pommes de terre fraîches débarrassées de leur impureté pour être séchées, pelées ou non pelées ; mélanger 100 parties en poids de bouillie de pommes de terre, de 20-200 parties en poids d'amidon sec de pommes de terre, de 0,1-10 parties en poids d'amidon modifié avec 0-20 parties en poids d'eau dans une machine de mélange pour fabriquer une bouillie de pommes de terre ; vieillir à la forme ; refroidir ; former les vermicelles ; mesurer et placer les vermicelles dans une boîte ou un bol de façonnage pour sécher et façonner.
PCT/CN2008/071551 2007-07-13 2008-07-04 Procédé de fabrication de vermicelles de pommes de terre WO2009009988A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2010516353A JP2010533002A (ja) 2007-07-13 2008-07-04 全てイモの春雨の製造方法

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CN2007100495184A CN101341961B (zh) 2007-07-13 2007-07-13 一种全薯粉丝的加工方法
CN200710049518.4 2007-07-13

Publications (1)

Publication Number Publication Date
WO2009009988A1 true WO2009009988A1 (fr) 2009-01-22

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JP (1) JP2010533002A (fr)
CN (1) CN101341961B (fr)
WO (1) WO2009009988A1 (fr)

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