WO2017008639A1 - 细菌纤维素的应用与马铃薯粉条及其制备方法 - Google Patents

细菌纤维素的应用与马铃薯粉条及其制备方法 Download PDF

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WO2017008639A1
WO2017008639A1 PCT/CN2016/087941 CN2016087941W WO2017008639A1 WO 2017008639 A1 WO2017008639 A1 WO 2017008639A1 CN 2016087941 W CN2016087941 W CN 2016087941W WO 2017008639 A1 WO2017008639 A1 WO 2017008639A1
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bacterial cellulose
water
potato
potato starch
noodles
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PCT/CN2016/087941
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English (en)
French (fr)
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郝建东
张力
贺雅欣
贾原媛
郝庆兰
贾仕儒
刘照洋
张葆秀
张馨月
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天津科技大学
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Priority to JP2018502146A priority Critical patent/JP2018521656A/ja
Publication of WO2017008639A1 publication Critical patent/WO2017008639A1/zh

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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
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • 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

Definitions

  • the invention relates to the field of food processing, in particular to the application of bacterial cellulose and potato noodles and a preparation method thereof.
  • the formula of potato noodles is mostly composed of alum, water, potato starch for baking, and potato starch for surface, for example, 0.2% by weight, 50% water, 4% potato starch for baking, and potato for pasta.
  • the starch is 45.8%, and the preparation method is mainly as follows:
  • the water bath is heated to make a mature mash (paste, evenly light cyan);
  • the noodles are not easily adhered, and the strength of the noodles is increased.
  • the producer often adds alum to the noodles, and the main component thereof is aluminum potassium sulfate.
  • the accumulation of aluminum in the brain can cause deterioration of the brain's nerves, memory loss and personality changes, and even senile dementia.
  • the aluminum accumulation exceeds the normal 5-16 times, it will inhibit the absorption of phosphorus in the intestine, interfere with normal calcium and phosphorus metabolism in the body, and cause diseases such as loose bones and fractures. In severe cases, it can cause kidney failure and uremia.
  • Excessive intake of aluminum also inhibits and affects the mental and skeletal development of children in growth and development.
  • Thickener substitutes thickeners mainly refer to polysaccharides dissolved in water into a viscous solution.
  • Some of the substances studied have been studied: (1) Artemisia argyi and konjac gum, research It is found that the two kinds of glues are mutually soluble with the sweet potato starch system, and each of them forms a local micro-beam connection through a myriad of weak hydrogen bonds existing in the bond and between the bonds, and the micro-cluster is used as a node to maintain a huge The network system, so the combination of these two kinds of glue can improve the cooking resistance of sweet potato fans.
  • Modified starch modified starch is based on the inherent characteristics of starch, in order to improve its performance and expand the scope of application, using physical methods, chemical methods and enzymatic treatment, introducing new functional groups on starch molecules or changing the size of starch molecules And the starch granule properties, thereby changing the natural properties of the starch, making it more suitable for starch derivatives prepared for certain application requirements.
  • Modified starch has a low hot paste viscosity and can significantly improve the gelatinity of starch, so it can be used for the processing of vermicelli and fans.
  • Li Xiaoting et al. used 90% sweet potato starch and 10% tapioca starch as raw materials, and used hydroxypropyl distarch phosphate and artemisia argyi as substitutes for alum, and studied the effect of the composite additive on the quality of sweet potato fans. The results showed that the addition of 0.5% hydroxypropyl distarch phosphate and 0.5% Artemisia argyi in the raw materials could significantly improve the quality of sweet potato fans and significantly improve the condition of broken strips and paste.
  • Salt substitutes (1) salt, the main component of salt, NaCl, is a strong electrolyte that can be dissociated in water.
  • salt can also reduce the water activity of the system, inhibit the interaction between water molecules and gelatinized starch molecules, thereby promoting the aging of starch. Lv Zhenlei and other research The effect of salt on the gel properties of potato starch was studied.
  • Wang Jialiang et al studied the effect of the combination of sweet potato starch phosphate and konjac gum and compound phosphate on the quality of sweet potato fans. The results show that the addition of sweet potato starch phosphate has a certain effect on improving the quality of the fans, but its use alone is not effective, and other reinforced agents must be compounded. The combination of konjac gum and compound phosphate is superior to the two alone, and can be used as a compound reinforced agent to improve the quality of sweet potato fans. Zhao Jiayuan et al studied the replacement of some sweet potato starch raw materials with fresh sweet potato, and studied potato modified starch and compound thickener (konjac flour and carboxymethylcellulose sodium with a mass ratio of 2:3) without adding alum.
  • additives containing sodium ions will increase the sodium content in human blood and cause damage to human body.
  • the excessive consumption of additives of seaweed gum tends to cause excess nutrients.
  • Phosphate-based additives are excreted by human feces after consumption, eventually causing environmental phosphorus pollution.
  • the technical problem to be solved by the present invention is to provide an application of bacterial cellulose.
  • Another technical problem to be solved by the present invention is to provide an aluminum-free potato noodles.
  • Another technical problem to be solved by the present invention is to provide a method for preparing the above potato noodles.
  • the technical solution of the present invention is:
  • a potato noodles consisting of bacterial cellulose, potato starch for making mash, water for making glutinous rice and potato starch for pasta, each component by weight percentage: bacterial cellulose is 0.12-0.24% based on dry bacterial cellulose
  • the potato starch is 3.56-3.57%
  • the water used for mashing containing water in bacterial cellulose
  • the rest is potato starch for dough.
  • each component is percentage by weight: bacterial cellulose is 0.17% based on dry bacterial cellulose, 3.57% potato starch for baking, 42.79% water for making mash (containing moisture in bacterial cellulose), and The potato starch was 53.47%.
  • the above potato flour strip is a dry bacterial cellulose or a wet bacterial cellulose having a high water content (generally referred to as a water content of 98% to 99.99%), and the moisture content of the wet bacterial cellulose is counted. In the total amount of water used for sputum.
  • the above potato noodles are prepared by the following method:
  • the neutralized dough in the step (5) is extruded into a 0.5 m long vermicelli with a kneading machine.
  • the replacement of alum with bacterial cellulose for the preparation of potato noodles can effectively reduce the sliver breaking rate.
  • the rate of broken noodles made with pure potato starch can be reduced to 0, when adding 0.12% bacterial cellulose.
  • the broken rate is reduced to 80%.
  • the broken rate is 0. Since bacterial cellulose can not be absorbed by the human body, it can be eaten for a long time. Bacterial cellulose is excreted in the intestines and is not polluted by the environment.
  • the potato noodles are non-toxic and harmless to the human body and the environment, meet or exceed the quality requirements of the noodles produced by the original technology, and the preparation method is simple, and is suitable for the needs of large-scale industrial production.
  • a potato noodles consisting of bacterial cellulose, potato starch for cooking, water for cooking, and noodles It is composed of potato starch, and the components are percentage by weight: bacterial cellulose is 0.17% based on dry bacterial cellulose, 3.57% potato starch for baking, 42.79% water for mashing (including water in bacterial cellulose), and surface. Potato starch 53.47%.
  • a potato noodles consisting of bacterial cellulose, potato starch for cooking, water for making clams and potato starch for pasta, each component by weight: bacterial cellulose 0.24% by dry bacterial cellulose, used for making Potato starch 3.56%, sputum water (including water in bacterial cellulose) 42.80%, and potato starch 53.4%.
  • a potato noodles consisting of bacterial cellulose, potato starch for cooking, water for making clams and potato starch for pasta, each component by weight percentage: bacterial cellulose 0.12% by dry bacterial cellulose, used for making Potato starch 3.57%, sputum water (including water in bacterial cellulose) 42.75%, and potato starch 53.56%.
  • a potato noodles consisting of bacterial cellulose, potato starch for cooking, water for making clams and potato starch for pasta, each component by weight: bacterial cellulose 0.20% by dry bacterial cellulose, used for making Potato starch 3.57%, sputum water (including water in bacterial cellulose) 42.77%, and potato starch 53.46%.
  • Cellulose bacteria English name: Bacterial Cellulose, BC for short, molecular formula: (C 6 H 10 O 5 ) n , n is the degree of polymerization.
  • Source Metabolite of Acetobacter xylinum, chemical name: D-glucopyranose.
  • the macromolecules are polymerized into a fibrous form, which is non-toxic and harmless to the human body and cannot be digested by the human body, but can be decomposed in nature.
  • Bacterial cellulose has long been used in the food industry and has many benefits to the human body, such as weight loss, clearing the stomach, preventing constipation, etc. It can also serve as a skeleton and casing for food. The strength of the paper produced by adding the bacterial cellulose slurry to the pulp is remarkably improved.
  • Potato starch English name: Potato Starch, molecular formula: (C 6 H 10 O 5 ) n , n is the degree of polymerization. It is a polymer of glucose. Potato starch properties: high viscosity, high transparency, low gelatinization temperature, strong water absorption, large expansion force, etc. Widely used in food, pharmaceutical and other industries. It is the second largest source of carbohydrates after cellulose. The starch gelatinization temperature of potato starch is 58-65 degrees Celsius, the viscosity is up to 2000BU, and the amylopectin content is about 80%.
  • potato starch has the highest viscosity, can be used as a thickener, and can be obtained when used in small doses.
  • the viscosity of the potato starch is high (about 3000) and the particles are large, so it has high expansion and excellent water retention performance, and is suitable for products such as puffed food, meat products and instant noodles.
  • potato starch has low protein and fat residues, high phosphorus content and white color, natural phosphorescence, and high transparency of the solution, thus improving the color and appearance of the product.
  • potato starch is particularly mild in taste and has no typical grain flavor of corn or wheat starch, even flavor sensitive products.
  • due to the low gelatinization temperature of the potato starch the viscosity increases rapidly, which is beneficial to save energy. It is worth mentioning that due to its high amylopectin content, gelation and aging are rare.
  • Dry bacterial cellulose amount (g) 0.35 0.41 0.47 0.56 0.68 ⁇ starch (g) 10 10 10 10 10 10 Potato starch with noodles (g) 150 150 150 150 150 150 150 150 After adding water (g) 85.7 78.9 74.0 65.0 53.0 Inlet water temperature (°C) 100 100 100 100 100 100 100 Water inlet time (min) 2 2 2 2 2 Draw rate 0 0 0 0 0 Broken rate 80% 0 0 0 0 0 Absorbance 0.129 0.212 0.113 0.138 0.109
  • Determination of the moisture content of the above bacterial cellulose taking three parts of bacterial cellulose by de-alkali, dissolving and homogenizing to obtain a bacterial cellulose solution, drying at 105 ° C, 0.5 h and 60 ° C, 2 h, respectively, and then using a balance The amount of dry bacterial cellulose, (wet bacterial cellulose mass - dry bacterial cellulose mass) / wet bacterial cellulose mass was weighed to obtain the water content; three times, a bacterial cellulose solution having an average water content of 98.99% was obtained. When preparing the noodles in actual production, the amount of dry bacterial cellulose can be determined first, and then converted into wet bacterial cellulose to prepare raw oysters.
  • Determination of the amount of water Calculate the water content according to the amount of wet bacterial cellulose added and its water content, and then add an appropriate amount of water to maintain the total water amount at about 120 g.

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Molecular Biology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
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Abstract

细菌纤维素在马铃薯粉条制备中的应用。该马铃薯粉条由重量百分比为0.12-0.24%的细菌纤维素、3.56-3.57%的制芡用马铃薯淀粉、42.75-42.80%的制芡用水和其余的和面用马铃薯淀粉组成。该马铃薯粉条的制备方法为：（1）细菌纤维素加入制芡用水粉碎、均质制成溶液；（2）将制芡用马铃薯淀粉加入以上细菌纤维素溶液中搅匀，制成生芡；（3）水浴加热制成熟芡；（4）熟芡降温至30-40℃，加入和面用马铃薯淀粉至100%，和面、揉匀；（5）挤压成粉条至沸水中煮熟并取出晾干即得。

Description

细菌纤维素的应用与马铃薯粉条及其制备方法 技术领域
本发明涉及食品加工领域，尤其是细菌纤维素的应用与马铃薯粉条及其制备方法。
背景技术
现阶段马铃薯粉条的配方大多为明矾、水、制芡用马铃薯淀粉、和面用马铃薯淀粉组成，例如按重量百分比计明矾0.2％、水50％、制芡用马铃薯淀粉4％、和面用马铃薯淀粉45.8％，其制备方法主要为：
1、将制芡用马铃薯淀粉加入室温下的水中，同时加入明矾，搅匀；
2、水浴加热制成熟芡(糊状，均匀呈淡青色)；
3、将芡加入马铃薯淀粉中和面，揉匀，至不粘手为止；
4、将和好的面团用饸饹面机子挤压成0.5米长粉条，至沸水中煮熟；
5、取出晾干。
可见，为了提高粉条的透明度和爽滑度，让粉条不易粘连，增加粉条的劲道，生产者往往向粉条中添加明矾，其主要成分为硫酸铝钾。长期食用铝含量较高的食物会导致早衰。铝在大脑中蓄积会引起大脑神经的退化、记忆力减退和性格改变，甚至老年痴呆。铝蓄积量超过正常的5-16倍时，会抑制肠道对磷的吸收，干扰体内正常钙、磷代谢，导致骨质酥松、骨折等疾病。严重时会造成肾功能衰竭、尿毒症。摄入过量的铝还会对生长发育期儿童的智力与骨骼发育产生抑制和影响。
因此，寻找一种新的生产工艺获得透明度和爽滑度高且不易粘连、劲道的粉条具有非常广阔的市场前景。而目前的研究主要集中在明矾替代物的选用上，主要有以下几类：
1.增稠剂类替代物，增稠剂主要是指溶于水后成黏稠状溶液的多糖类物质，已有人研究的此类物质主要有：(1)沙蒿胶和魔芋胶，研究者发现这两种胶与甘薯淀粉体系是互溶的，相互之间通过无数微弱的存在于键内、键间的氢键形成局部的微晶束连接，并以这些微晶束为节点，维系巨大的网络体系，因此将这两种胶复配使用后能够提高甘薯粉丝的耐煮性。(2)海藻胶类，包括卡拉胶、海藻胶钠和琼脂由于具有较强的凝胶性，常常被用于粉条、粉丝的加工，以改善其加工性能和品质。吕振磊等研究了卡拉胶对马铃薯淀粉凝胶特性的影响发现添加卡拉胶后马铃薯淀粉的最终黏度、回生值和消减值均升高，说明使用卡拉胶后马铃薯淀粉的热稳定性、凝沉性和凝胶性得到增强。(3)变性淀粉，变性淀粉是在淀粉固有的特性基础上，为改善其性能和扩大应用范围，利用物理方法，化学方法和酶法处理，在淀粉分子上引入新的官能团或改变淀粉分子大小和淀粉颗粒性质，从而改变淀粉的天然性质，使其更适合于一定应用要求而制备的淀粉衍生物。变性淀粉具有较低的热糊黏度，能明显提高淀粉的凝胶性，因此可用于粉条及粉丝的加工。杜连起通过对保鲜湿米粉的研究发现了变性淀粉添加量为10％-15％时对粉条粉丝加工起重要作用。李小婷等以90％甘薯淀粉和10％木薯淀粉为原料，以羟丙基二淀粉磷酸酯和沙蒿胶为明矾替代物，研究了该复合添加剂对甘薯粉丝品质的影响。结果显示，原料中添加质量分数0.5％羟丙基二淀粉磷酸酯和0.5％沙蒿胶可明显提高甘薯粉丝的品质，显著改善其断条及糊汤状况。
2..盐类替代物，(1)食盐，食盐的主要成分NaCl为一种强电解质,在水中可离解成
Na+和Cl-该两种离子的存在影响了体系中水分子与淀粉分子间的相互作用,与淀粉争夺水分,使淀粉脱水,缩小淀粉分子之间的距离,使其更容易取向而重新排列,加速淀粉的回生。此外，食盐还能降低体系的水分活度，抑制水分子与糊化淀粉分子之间的相互作用，从而促进了淀粉的老化。吕振磊等研 究了食盐对马铃薯淀粉凝胶特性的影响，结果显示，随着食盐用量的增加，马铃薯淀粉糊的峰值黏度，谷值黏度，最终黏度，衰减值和消减值显著降低，其回生值略有增加。(2)苯甲酸钠添加苯甲酸钠能使淀粉的热稳定性和凝沉性提高，凝胶性增强。苯甲酸钠对马铃薯淀粉凝胶特性影响的作用机理类似于食盐，与其电离作用和降低体系的水分活度有关。吕振磊等研究了苯甲酸钠对马铃薯淀粉凝胶特性的影响，发现随着苯甲酸钠用量的增加，马铃薯淀粉糊的峰值黏度和衰减值显著降低，回升值和消减值显著增加。
3.复合替代物，张燕萍等研究了增筋剂和复合磷酸盐对甘薯粉丝品质的影响。结果显示，增筋剂既可减少粉丝的断条率，还能提高汤汁的透明度。复合磷酸盐对断条率影响不明显，但可明显减少糊汤。杨书珍等研究了复合磷酸盐和黄原胶复配使用对甘薯粉丝质量的影响，结果表明，添加淀粉质量的0.5％复合磷酸盐和0.3％黄原胶能显著改善甘薯粉丝的品质，接近于添加0.3％明矾的粉丝。王家良等研究了甘薯淀粉磷酸酯和魔芋胶及复合磷酸盐的复配使用对甘薯粉丝品质的影响。结果显示，甘薯淀粉磷酸酯的加入对提高粉丝的质量有一定的作用，但其单独使用效果不佳，必须复配其它增筋剂。魔芋胶与复合磷酸盐的复配使用效果优于二者的单独使用，可作为复合增筋剂用于改善甘薯粉丝质量。赵甲元等研究了以新鲜甘薯取代部分甘薯淀粉原料，在不添加明矾的条件下，研究了马铃薯变性淀粉、复合增稠剂(质量比为2:3的魔芋精粉和羧甲基纤维素钠)以及复合磷酸盐(质量比为1:3:6的三聚磷酸钠、六偏磷酸钠和焦磷酸钠)的用量与粉条质量的关系。结果表明，马铃薯变性淀粉、复合增稠剂和复合磷酸盐可替代明矾用于甘薯粉条的生产。
虽然诸多研究者提出了一些替代明矾的老化剂，但都有其局限性，如含有钠离子的添加剂，被食用后会增加人血中的钠离子含量，也会对人体造成损害。海藻胶类的添加剂食用过量易使人的营养过剩。磷酸盐类的添加剂被食用后经人的粪便排出体外，最终造成环境的磷污染。
发明内容
本发明所要解决的技术问题在于提供细菌纤维素的应用。
本发明所要解决的另一技术问题在于提供一种无铝的马铃薯粉条。
本发明所要解决的另一技术问题在于提供上述马铃薯粉条的制备方法。
为解决上述技术问题，本发明的技术方案是：
细菌纤维素在制备马铃薯粉条，降低粉条断条率方面的应用。
一种马铃薯粉条，由细菌纤维素、制芡用马铃薯淀粉、制芡用水和和面用马铃薯淀粉组成，各组分按重量百分比计：细菌纤维素按干细菌纤维素计0.12-0.24％、制芡用马铃薯淀粉3.56-3.57％、制芡用水(含细菌纤维素中水分)42.75-42.80％、其余为和面用马铃薯淀粉。
优选的，上述马铃薯粉条，各组分按重量百分比计:细菌纤维素按干细菌纤维素计0.17％、制芡用马铃薯淀粉3.57％、制芡用水(含细菌纤维素中水分)42.79％、和面用马铃薯淀粉53.47％。
优选的，上述马铃薯粉条，所述细菌纤维素为干细菌纤维素或高含水率(一般指含水率为98％-99.99％)的湿细菌纤维素，所述湿细菌纤维素的含水量计入制芡用水的总量中。
优选的，上述马铃薯粉条，是由下述方法制备得到的：
(1)根据组方量取相当于0.12-0.24％干细菌纤维素的细菌纤维素加入适量的制芡用水粉碎再用均质机制成细菌纤维素溶液，制芡用水(含细菌纤维素中水分)的总量维持在42.75-42.80％，水温为室温(室温一般为18-30℃)；
(2)将3.56-3.57％制芡用马铃薯淀粉加入以上配好的细菌纤维素溶液中搅拌均匀，制成生芡；
(3)继续水浴加热制成熟芡(糊状，均匀呈淡青色)；
(4)待熟芡温度降至30-40℃时，向熟芡中加入和面用马铃薯淀粉至总重量百分比达到100％，和面，揉匀，至不粘手为止；
(5)将和好的面团挤压成粉条至沸水中煮熟并取出晾干即得。
上述马铃薯粉条的制备方法，具体制备步骤如下：
(1)根据组方量取相当于0.12-0.24％干细菌纤维素的细菌纤维素加入适量的制芡用水粉碎再用均质机制成细菌纤维素溶液，制芡用水(含细菌纤维素中水分)的总量维持在42.75-42.80％，水温为室温(室温一般为18-30℃)；
(2)将3.56-3.57％制芡用马铃薯淀粉加入以上配好的细菌纤维素溶液中搅拌均匀，制成生芡；
(3)继续水浴加热制成熟芡(糊状，均匀呈淡青色)；
(4)待熟芡温度降至30-40℃时，向熟芡中加入和面用马铃薯淀粉至总重量百分比达到100％，和面，揉匀，至不粘手为止；
(5)将和好的面团挤压成粉条至沸水中煮熟并取出晾干即得。
优选的，上述马铃薯粉条的制备方法，所述步骤(5)中和好的面团用饸饹面机子挤压成0.5米长粉条。
本发明的有益效果是：
将细菌纤维素替代明矾用于制备马铃薯粉条，可有效降低粉条断条率，通过对于淀粉的筛选，选择利用纯马铃薯淀粉制作的粉条断条率可降低到0，当添加0.12％细菌纤维素时断条率降为80％，当添加0.15％细菌纤维素时断条率为0，由于细菌纤维素不能被人体吸收，可以长期食用，细菌纤维素经肠道排出体外对环境无污染，故所得马铃薯粉条对人体和环境无毒无害，达到或超过用原有技术生产的粉条的质量要求，且制备方法简单，适合规模化工业生产的需要。
具体实施方式
下面结合具体实施例对本发明所述技术方案作进一步的说明。
实施例1
一种马铃薯粉条，由细菌纤维素、制芡用马铃薯淀粉、制芡用水和和面 用马铃薯淀粉组成，各组分按重量百分比计：细菌纤维素按干细菌纤维素计0.17％、制芡用马铃薯淀粉3.57％、制芡用水(含细菌纤维素中水分)42.79％、和面用马铃薯淀粉53.47％。
上述马铃薯粉条的制备方法，具体制备步骤如下：
(1)根据组方量取相当于0.17％干细菌纤维素的细菌纤维素加入适量的制芡用水粉碎再用均质机制成细菌纤维素溶液，制芡用水(含细菌纤维素中水分)的总量维持在42.79％，水温为室温(24℃左右)；
(2)将3.57％制芡用马铃薯淀粉加入以上配好的细菌纤维素溶液中搅拌均匀，制成生芡；
(3)继续水浴加热制成熟芡(糊状，均匀呈淡青色)；
(4)待熟芡温度降至35℃时，向熟芡中加入和面用马铃薯淀粉至总重量百分比达到100％，和面，揉匀，至不粘手为止；
(5)将和好的面团挤压成0.5米长粉条至沸水中煮熟并取出晾干即得。
实施例2
一种马铃薯粉条，由细菌纤维素、制芡用马铃薯淀粉、制芡用水和和面用马铃薯淀粉组成，各组分按重量百分比计：细菌纤维素按干细菌纤维素计0.24％、制芡用马铃薯淀粉3.56％、制芡用水(含细菌纤维素中水分)42.80％、和面用马铃薯淀粉53.4％。
上述马铃薯粉条的制备方法，具体制备步骤如下：
(1)根据组方量取相当于0.24％干细菌纤维素的细菌纤维素加入适量的制芡用水粉碎再用均质机制成细菌纤维素溶液，制芡用水(含细菌纤维素中水分)的总量维持在42.80％，水温为室温(20℃左右)；
(2)将3.56％制芡用马铃薯淀粉加入以上配好的细菌纤维素溶液中搅拌均匀，制成生芡；
(3)继续水浴加热制成熟芡(糊状，均匀呈淡青色)；
(4)待熟芡温度降至30℃时，向熟芡中加入和面用马铃薯淀粉至总重量百分比达到100％，和面，揉匀，至不粘手为止；
(5)将和好的面团挤压成0.6米长粉条至沸水中煮熟并取出晾干即得。
实施例3
一种马铃薯粉条，由细菌纤维素、制芡用马铃薯淀粉、制芡用水和和面用马铃薯淀粉组成，各组分按重量百分比计：细菌纤维素按干细菌纤维素计0.12％、制芡用马铃薯淀粉3.57％、制芡用水(含细菌纤维素中水分)42.75％、和面用马铃薯淀粉53.56％。
上述马铃薯粉条的制备方法，具体制备步骤如下：
(1)根据组方量取相当于0.12％干细菌纤维素的细菌纤维素加入适量的制芡用水粉碎再用均质机制成细菌纤维素溶液，制芡用水(含细菌纤维素中水分)的总量维持在42.75％，水温为室温(28℃左右)；
(2)将3.57％制芡用马铃薯淀粉加入以上配好的细菌纤维素溶液中搅拌均匀，制成生芡；
(3)继续水浴加热制成熟芡(糊状，均匀呈淡青色)；
(4)待熟芡温度降至40℃时，向熟芡中加入和面用马铃薯淀粉至总重量百分比达到100％，和面，揉匀，至不粘手为止；
(5)将和好的面团挤压成0.7米长粉条至沸水中煮熟并取出晾干即得。
实施例4
一种马铃薯粉条，由细菌纤维素、制芡用马铃薯淀粉、制芡用水和和面用马铃薯淀粉组成，各组分按重量百分比计：细菌纤维素按干细菌纤维素计0.20％、制芡用马铃薯淀粉3.57％、制芡用水(含细菌纤维素中水分)42.77％、和面用马铃薯淀粉53.46％。
上述马铃薯粉条的制备方法，具体制备步骤如下：
(1)根据组方量取相当于0.20％干细菌纤维素的细菌纤维素加入适量的 制芡用水粉碎再用均质机制成细菌纤维素溶液，制芡用水(含细菌纤维素中水分)的总量维持在42.77％，水温为室温(22℃左右)；
(2)将3.57％制芡用马铃薯淀粉加入以上配好的细菌纤维素溶液中搅拌均匀，制成生芡；
(3)继续水浴加热制成熟芡(糊状，均匀呈淡青色)；
(4)待熟芡温度降至37℃时，向熟芡中加入和面用马铃薯淀粉至总重量百分比达到100％，和面，揉匀，至不粘手为止；
(5)将和好的面团挤压成0.5米长粉条至沸水中煮熟并取出晾干即得。
本发明所述实施例中：
纤维素细菌：英文名：Bacterial Cellulose,简称BC,分子式：(C6H10O5)n,n为聚合度。来源：木醋杆菌的代谢产物，化学名：D-吡喃葡萄糖。特点：大分子聚合成纤维状，对人体无毒无害，不能被人体消化,但能在自然界分解。细菌纤维素在食品工业中早有应用，对人体有许多益处，如减肥、清肠胃、防便秘等功能，还可以作为食品的骨架和肠衣。将细菌纤维素浆液添加到纸浆中抄造出的纸张强度明显提高。
马铃薯淀粉：英文名：Potato Starch,分子式：(C6H10O5)n,n为聚合度。是葡萄糖的高聚体。马铃薯淀粉性质：高粘度、高透明度、糊化温度低、吸水性强、膨胀力大等。广泛用于食品、制药等行业。是仅次于纤维素的第二大碳水化合物来源。马铃薯淀粉的糊化温度为58－65摄氏度、粘稠度可达2000BU，而支链淀粉含量约有80％。相比于其他品种的淀粉，马铃薯淀粉的优良品质和独特性能主要体现在以下几个方面：首先，马铃薯淀粉具有最高的粘性，可作为增稠剂使用，而且小剂量使用时，已能获得适合的粘稠度；而且马铃薯淀粉分子聚合度高(约3000)、颗粒大，因此具有高膨胀度，保水性能优异，适用于膨化食品、肉制品及方便面等产品。此外，马铃薯淀粉的蛋白质、脂肪残留量低，含磷量高而且颜色洁白，具有天然的磷光，溶液的 透明度也很高，因此能改善产品的色泽和外观。还有，马铃薯淀粉的口味特别温和，没有玉米或小麦淀粉的典型谷物风味，即使风味敏感型产品也可使用。再者，由于马铃薯淀粉糊化温度低，粘度的增加速度快，有利于节省能耗。值得一提的是，由于其支链淀粉含量较高，很少会出现凝胶和老化现象。
制备效果实验：
马铃薯粉条制备过程中各原料用量见下表1，制备方法同实施例1。
表1
干细菌纤维素量(g) 0.35 0.41 0.47 0.56 0.68
制芡淀粉(g) 10 10 10 10 10
和面用马铃薯淀粉(g) 150 150 150 150 150
后加水(g) 85.7 78.9 74.0 65.0 53.0
入水温度(℃) 100 100 100 100 100
入水时间(min) 2 2 2 2 2
并条率 0 0 0 0 0
断条率 80％ 0 0 0 0
吸光度 0.129 0.212 0.113 0.138 0.109
注：细菌纤维素含水率为98.99％，总用水(制芡用水)＝(湿)细菌纤维素中水分+后加水＝120g
上述细菌纤维素含水率的确定：取三份细菌纤维素经过去碱、疏解、均质制得细菌纤维素溶液分别在105℃，0.5h条件下和60℃，2h条件下干燥，再用天平称取干细菌纤维素的量，(湿细菌纤维素质量-干细菌纤维素质量)/湿细菌纤维素质量，得其含水率；三次平均得到平均含水率为98.99％的细菌纤维素溶液备用。实际生产中制备粉条时，可以先确定干细菌纤维素量，再折算成湿细菌纤维素量配制生芡。
水量的确定：根据湿细菌纤维素的加入量及其含水率算出含水量，再加入适量的水使总水量维持在120g左右。
制芡用马铃薯淀粉与和面用马铃薯淀粉量的确定：直接用天平称取。
表1中并条率、断条率和吸光度的的测定方法如下：
并条率的测定：取20根没有机械损伤的长度为20cm的粉条，在1L水中微沸煮30分钟后，过滤掉水以后，数其黏连在一起的粉条数，重复3次，取平均值。计算公式为：并条率＝并条数/加入粉条总数*100％；
断条率的测定：取20根没有机械损伤的长度为20cm的粉条，在1L水中微沸煮30分钟后，过滤掉水以后，数其完整的粉条数，重复3次，取平均值。计算公式为：断条率＝断条数/加入粉条总数*100％；
吸光度的测定：取10g干粉条于200ml沸水中，加热沸腾20分钟，期间不断加沸水使之保持200ml。取汤汁定容至200ml，在可见分光光度仪650nm处用1cm比色皿测定其溶液的吸光度值，每组样品重复3次，取平均值。
上述参照实施例对该细菌纤维素的应用与马铃薯粉条及其制备方法进行的详细描述，是说明性的而不是限定性的，可按照所限定范围列举出若干个实施例，因此在不脱离本发明总体构思下的变化和修改，应属本发明的保护范围之内。

Claims (7)

  1. 细菌纤维素在制备马铃薯粉条、降低粉条断条率方面的应用。
  2. 一种马铃薯粉条，其特征在于：由权利要求1所述细菌纤维素、制芡用马铃薯淀粉、制芡用水和和面用马铃薯淀粉组成，各组分按重量百分比计：细菌纤维素按干细菌纤维素计0.12-0.24％、制芡用马铃薯淀粉3.56-3.57％、制芡用水42.75-42.80％、其余为和面用马铃薯淀粉。
  3. 根据权利要求2所述的马铃薯粉条，其特征在于：各组分按重量百分比计:细菌纤维素按干细菌纤维素计0.17％、制芡用马铃薯淀粉3.57％、制芡用水42.79％、和面用马铃薯淀粉53.47％。
  4. 根据权利要求2或3所述的马铃薯粉条，其特征在于：所述细菌纤维素为干细菌纤维素或高含水率的湿细菌纤维素，所述湿细菌纤维素的含水量计入制芡用水的总量中。
  5. 根据权利要求2所述的马铃薯粉条，其特征在于：是由下述方法制备得到的：
    (1)根据组方量取相当于0.12-0.24％干细菌纤维素的细菌纤维素加入适量的制芡用水粉碎再用均质机制成细菌纤维素溶液，制芡用水的总量维持在42.75-42.80％，水温为室温；
    (2)将3.56-3.57％制芡用马铃薯淀粉加入以上配好的细菌纤维素溶液中搅拌均匀，制成生芡；
    (3)继续水浴加热制成熟芡；
    (4)待熟芡温度降至30-40℃时，向熟芡中加入和面用马铃薯淀粉至总重量百分比达到100％，和面，揉匀，至不粘手为止；
    (5)将和好的面团挤压成粉条至沸水中煮熟并取出晾干即得。
  6. 权利要求2所述的马铃薯粉条的制备方法，其特征在于：具体制备步 骤如下：
    (1)根据组方量取相当于0.12-0.24％干细菌纤维素的细菌纤维素加入适量的制芡用水粉碎再用均质机制成细菌纤维素溶液，制芡用水的总量维持在42.75-42.80％，水温为室温；
    (2)将3.56-3.57％制芡用马铃薯淀粉加入以上配好的细菌纤维素溶液中搅拌均匀，制成生芡；
    (3)继续水浴加热制成熟芡；
    (4)待熟芡温度降至30-40℃时，向熟芡中加入和面用马铃薯淀粉至总重量百分比达到100％，和面，揉匀，至不粘手为止；
    (5)将和好的面团挤压成粉条至沸水中煮熟并取出晾干即得。
  7. 根据权利要求6所述的马铃薯粉条的制备方法，其特征在于：所述步骤(5)中和好的面团用饸饹面机子挤压成0.5米长粉条。
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