WO2020211643A1 - 一种新型马铃薯全粉的制备方法及应用 - Google Patents

一种新型马铃薯全粉的制备方法及应用 Download PDF

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WO2020211643A1
WO2020211643A1 PCT/CN2020/082693 CN2020082693W WO2020211643A1 WO 2020211643 A1 WO2020211643 A1 WO 2020211643A1 CN 2020082693 W CN2020082693 W CN 2020082693W WO 2020211643 A1 WO2020211643 A1 WO 2020211643A1
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flour
potato
whole
noodles
drying
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PCT/CN2020/082693
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French (fr)
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王书军
鲍欢
于璟林
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天津科技大学
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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
    • A23L19/15—Unshaped dry products, e.g. powders, flakes, granules or agglomerates
    • 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
    • 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

Definitions

  • the invention relates to the field of potato noodle product processing, in particular to a method for preparing whole potato powder at low temperature and the application of the whole potato powder.
  • Potato, Solanaceae Solanum is an annual herbaceous plant, also known as potato, ground egg, potato and so on. Potatoes are rich in dietary fiber, which helps promote gastrointestinal motility and clear the intestines. In addition, potato tubers also contain carotene and ascorbic acid that are not found in cereals. Nutrients contained in 100g potato: calories 66-113J, calcium 11-60mg, phosphorus 15-68mg, iron 0.4-4.8mg, thiamine 0.03-0.07mg, riboflavin 0.03-0.11mg, niacin 0.4- 1.1mg.
  • Potato starch has characteristics that are different from other cereal starches, such as larger particles, higher phosphorus content and low amylose content to make it have a higher viscosity. Adding potato starch can improve the quality of noodle products. Since potato starch has a lower nutritional value than potato flour, we consider adding dried potato flour to noodle products to improve the nutritional value of potato noodle products. Due to the high-temperature blast drying method used in the preparation of commercially available potatoes, the temperature is 105°C, which destroys the starch particles in the potatoes, making the addition of potato flour in the staple potato foods such as potato noodles or steamed bread the highest Is 30%. Therefore, it is of great significance to study a high-addition potato powder.
  • the invention provides a preparation method of a noodle product with a high addition amount of whole potato flour.
  • the invention prepares the whole potato flour at a lower temperature, and takes the whole potato flour noodles as an example, mixes the whole potato flour prepared by different drying methods with wheat flour to prepare the whole potato flour noodles, and compares them with commercially available potato flour noodles.
  • the invention reduces the cooking loss of the whole potato noodles, increases the addition amount of the whole potato noodles in the noodles, and gives the noodles better nutritional value.
  • the invention provides a method for preparing potato whole powder at low temperature, which is prepared by the following steps:
  • Step 1 Wash the fresh potatoes, peel them, cut into pieces, beat them, and centrifuge
  • Step 2 Take out the precipitated potato solution after centrifugation
  • drying method in step 3 is any one of the following:
  • Step one Soak the potatoes in ethanol and beat them, after centrifugation, take the precipitate and dry it directly at room temperature 18-22°C for 40-48h;
  • Noodles are a very ancient food. It originated in China and has a long history. Noodles are a kind of healthy food that is simple to make and convenient to eat. It can be staple food and fast food.
  • the main nutrients of noodles include protein, fat, carbohydrates, etc.; noodles are easy to digest and absorb, have the functions of improving anemia, strengthening immunity, and balancing nutrient absorption.
  • the present invention takes potato whole flour noodles as an example.
  • the whole potato flour prepared at a lower temperature can increase the added amount of the whole potato flour, which has far-reaching significance for the future development of potato flour products.
  • the invention also discloses that the whole potato flour prepared by the method of the present invention is used for preparing whole potato noodles.
  • the whole flour noodles are composed of wheat flour, whole potato flour, salt and water, wherein the weight ratio of the whole potato flour to the wheat flour is 1:1-3, and the salt accounts for 1.5-2.5% of the total weight of the whole potato flour and wheat flour.
  • the thickness of the whole powder is 100 mesh.
  • the process parameter conditions are as follows:
  • Kneading Mix wheat flour and potato flour in a certain proportion, add salt to the mixed flour, and finally add an appropriate amount of salt water to knead to form a soft and uniform dough;
  • step (2) Sheeting and cutting: the proofed dough in step (2) is repeatedly rolled between the rollers of the noodle press, and then cut into uniform noodles with a width of 0.5 cm.
  • the invention adopts three drying methods to prepare whole potato flour at a lower temperature, retains the complete structure of potato starch particles, and also ensures that the starch particles inside are not gelatinized, and are mixed with wheat flour in different proportions to prepare potato whole flour noodles. Without adding any auxiliary materials, increase the amount of potato whole flour added to the noodles, freeze-dried can be added to 40%, ethanol and oven drying can reach 50%.
  • the whole potato noodles prepared by the invention increase the addition amount of the whole potato noodles, so that the whole potato noodles have better nutritional value and lower cooking loss.
  • the fresh potatoes are washed, peeled, cut into pieces, beating, and centrifuged; the centrifuged potato solution is precipitated for 15 hours; the precipitate is directly placed in an oven and dried at 40°C for 48 hours.
  • Potato whole flour prepared by different drying methods was added in different proportions to prepare potato whole flour noodles.
  • the cooking loss rate was compared.
  • the addition amount of salt was 2% of the total weight of the dry powder.
  • the other steps of the preparation were performed according to the drying method according to Examples 3-5.
  • Table 1 Potato flour prepared by different drying methods was added in different proportions to prepare the cooking loss rate of potato noodles.

Abstract

采用较低温度下制备马铃薯全粉，与目前市售的马铃薯全粉相比较，将较低温度下制备的马铃薯全粉添加到面制品中，可以明显的提高马铃薯全粉的添加量，以马铃薯全粉面条为例进行说明，突破了面条中马铃薯全粉添加量低的问题，制得的面条蒸煮损失率较低，美味且营养价值高。

Description

一种新型马铃薯全粉的制备方法及应用 技术领域
本发明涉及马铃薯面制品加工领域，尤其涉及一种低温制备马铃薯全粉的方法及其马铃薯全粉的应用。
背景技术
马铃薯，茄科茄属，一年生草本植物，别称土豆、地蛋、洋芋等。马铃薯具有丰富的膳食纤维，有助促进肠胃蠕动，疏通肠道，除此之外，马铃薯块茎中还含有禾谷类粮食所没有的胡萝卜素和抗坏血酸。100g马铃薯中所含的营养成分：热量66-113J，钙11-60mg，磷15-68mg，铁0.4-4.8mg，硫胺素0.03-0.07mg，核黄素0.03-0.11mg，尼克酸0.4-1.1mg。
马铃薯淀粉具有区别于其他谷物类淀粉的特性，例如颗粒较大，具有较高的磷含量和低直链淀粉含量使其具有较高的粘度，添加马铃薯淀粉可以改善面制品的品质。由于马铃薯淀粉相对于马铃薯全粉来说营养价值较低，所以我们考虑将干燥后的马铃薯全粉添加到面制品中以提高马铃薯面制品的营养价值。由于目前市售的马铃薯全的制备采用的较高温度的鼓风干燥的方式，温度是105℃，破坏了马铃薯中的淀粉颗粒，使得马铃薯全粉面条或者馒头等马铃薯主食中马铃薯粉添加量最高为30％。所以研究一种高添加量的马铃薯全粉具有重要意义。
发明内容
本发明提供了一种高马铃薯全粉添加量的面制品的制备方式。本发明在较低温度下制备马铃薯全粉，并以马铃薯全粉面条为例，将不同干燥方式制备的马铃薯全粉与小麦粉混合制备马铃薯全粉面条，并与市售的马铃薯粉面条进行比较。本发明降低了马铃薯全粉面条的蒸煮损失，提高了马铃薯全粉在面制品中添加量以及赋予面制品更好的营养价值。
本发明提供了一种低温制备马铃薯全粉的方法，由如下步骤制备：
步骤一，将新鲜的马铃薯洗净，去皮，切块后打浆，离心；
步骤二，将离心后的马铃薯溶液沉淀取出；
步骤三，干燥。
优选的，步骤三的干燥方式为以下任意一种:
(1)冷冻干燥；取离心后的沉淀放到-80℃冰箱冷冻之后，放到冷冻干燥机-60—-80℃干燥20-24h；
(2)乙醇干燥；步骤一用乙醇浸泡马铃薯后打浆，离心后，取沉淀直接在室温18-22℃干燥40-48h；
(3)烘箱干燥；离心后取沉淀直接放在烘箱，40℃干燥48h。
面条是一种非常古老的食物，它起源于中国，有着源远流长的历史。面条是一种制作简单，食用方便，即可主食又可快餐的健康保健食品。面条的主要营养成分有蛋白质、脂肪、碳水化合物等；面条易 于消化吸收，有改善贫血，增强免疫力，平衡营养吸收等功效。本发明以马铃薯全粉面条为例，采用较低温度制备的马铃薯全粉可以提高其中马铃薯全粉的添加量，对今后马铃薯面制品的研发具有深远意义。
本发明还公开了本发明的方法制备的马铃薯全粉用于制备马铃薯全粉面条，
所述全粉面条由小麦粉，马铃薯全粉，盐和水组成，其中马铃薯全粉与小麦粉重量比为1：1-3，盐占马铃薯全粉和小麦粉总重量的1.5-2.5％，所述马铃薯全粉的粗细度为100目。
优选的，工艺参数条件如下：
(1)和面：将小麦粉，马铃薯全粉按一定比例混合，向混合粉中加入盐，最后分次加入适量盐水进行揉搓，形成柔软、均匀的面团；
(2)醒面：将步骤(1)和好的面团用保鲜膜密封后，放入25℃的醒发箱中醒发20-25min；
(3)压片、切条：将步骤(2)醒发好的面团在压面机压辊间反复轧压，然后切割成宽度为0.5cm的均匀的面条。
本发明的优点和积极效果：
本发明采用三种干燥方式，在较低温度下制备马铃薯全粉，保留马铃薯淀粉颗粒完整的结构，也保证了里面淀粉颗粒不被凝胶化，和小麦粉按不同比例混合制备马铃薯全粉面条，不添加任何辅料的情况下，提高马铃薯全粉在面条中的添加量，冷冻干燥的能添加到40％， 乙醇和烘箱干燥可以达到50％。
本发明制备的马铃薯全粉面条由于提高了马铃薯全粉的添加量，使得马铃薯全粉面条具有更好的营养价值，并且蒸煮损失较低。
具体实施方式
实施例1
将新鲜的马铃薯洗净，去皮，切块后乙醇浸泡后打浆，离心；将离心后的马铃薯溶液沉淀12小时，取沉淀直接在室温18℃干燥48h得到马铃薯全粉；
称取乙醇干燥制备的马铃薯全粉10g，小麦粉10g混合均匀，合计20g，加入10ml盐水揉成均匀的面团。将和好的面团用保鲜膜密封后，放入25℃的醒发箱中醒发20min。将醒发好的面团在压面机压辊间反复轧压，然后切割成宽度为0.5cm的均匀的面条。将面条放入450ml沸水中煮制，煮制10min后捞出，沥水。
实施例2
将新鲜的马铃薯洗净，去皮，切块后乙醇浸泡后打浆，离心；将离心后的马铃薯溶液沉淀12小时，取沉淀直接在室温22℃干燥40h得到马铃薯全粉；
称取乙醇干燥制备的马铃薯全粉10g，小麦粉10g混合均匀，合计20g，加入10ml盐水揉成均匀的面团。将和好的面团用保鲜膜密封后，放入25℃的醒发箱中醒发20min。将醒发好的面团在压面机压 辊间反复轧压，然后切割成宽度为0.5cm的均匀的面条。将面条放入450ml沸水中煮制，煮制10min后捞出，沥水。
实施例3
将新鲜的马铃薯洗净，去皮，切块后打浆，离心；将离心后的马铃薯溶液沉淀10小时；然后取沉淀放到-80℃冰箱冷冻之后，放到冷冻干燥机-70℃干燥22h得到马铃薯全粉；
称取冷冻干燥制备的马铃薯全粉8g，小麦粉12g混合均匀，合计20g，加入10ml盐水揉成均匀的面团。将和好的面团用保鲜膜密封后，放入25℃的醒发箱中醒发20min。将醒发好的面团在压面机压辊间反复轧压，然后切割成宽度为0.5cm的均匀的面条。将面条放入450ml沸水中煮制，煮制10min后捞出，沥水。
实施例4
将新鲜的马铃薯洗净，去皮，切块后乙醇浸泡后打浆，离心；将离心后的马铃薯溶液沉淀12小时，取沉淀直接在室温20℃干燥45h得到马铃薯全粉；
称取乙醇干燥制备的马铃薯全粉10g，小麦粉10g混合均匀，合计20g，加入10ml盐水揉成均匀的面团。将和好的面团用保鲜膜密封后，放入25℃的醒发箱中醒发20min。将醒发好的面团在压面机压辊间反复轧压，然后切割成宽度为0.5cm的均匀的面条。将面条放入450ml沸水中煮制，煮制10min后捞出，沥水。
实施例5
将新鲜的马铃薯洗净，去皮，切块后打浆，离心；将离心后的马铃薯溶液沉淀15小时；取沉淀直接放在烘箱，40℃干燥48h。
称取烘箱干燥制备的马铃薯全粉6g，小麦粉14g混合均匀，合计20g，加入10ml盐水揉成均匀的面团。将和好的面团用保鲜膜密封后，放入25℃的醒发箱中醒发20min。将醒发好的面团在压面机压辊间反复轧压，然后切割成宽度为0.5cm的均匀的面条。将面条放入450ml沸水中煮制，煮制10min后捞出，沥水。
实施例6
不同干燥方式制备的马铃薯全粉按不同比例添加制备马铃薯全粉面条蒸煮损失率进行对比，盐的添加量为干粉总重量的2％，制备的其他步骤根据干燥方式按照实施例3-5进行。
表1：不同干燥方式制备的马铃薯粉按不同比例添加制备马铃薯全粉面条蒸煮损失率。
Figure PCTCN2020082693-appb-000001
Figure PCTCN2020082693-appb-000002
由表1可以看出，随着马铃薯粉添加比例的增加和蒸煮时间的延长，面条蒸煮损失率增加。相比于白面条，马铃薯全粉面条的蒸煮损失率较大，而相比于市售马铃薯粉，添加其他三种低温下制备的马铃薯粉，马铃薯全粉面条的蒸煮损失率显著下降，但是冷冻干燥的添加到40％蒸煮损失率就较高了，不能再增加比例，乙醇和烘箱干燥添加到50％蒸煮损失率就较高了，不能再增加比例。
以上所述仅为本发明创造的部分实施例而已，并不用以限制本发明创造，凡在本发明创造的精神和原则之内，所作的任何修改、等同替换、改进等，均应包含在本发明创造的保护范围之内。

Claims (4)

  1. 一种新型马铃薯全粉的制备方法，其特征在于，由如下步骤制备：
    步骤一，将新鲜的马铃薯洗净，去皮，切块后打浆，离心；
    步骤二，将离心后的马铃薯溶液沉淀取出；
    步骤三，干燥。
  2. 根据权利要求1所述一种新型马铃薯全粉的制备方法，其特征在于,步骤三的干燥方式为以下任意一种:
    (1)冷冻干燥；取离心后的沉淀放到-80℃冰箱冷冻之后，放到冷冻干燥机-60—-80℃干燥20-24h；
    (2)乙醇干燥；步骤一用乙醇浸泡马铃薯后打浆，离心后，取沉淀直接在室温18-22℃干燥40-48h；
    (3)烘箱干燥；离心后取沉淀直接放在烘箱，40℃干燥48h。
  3. 根据权利1的方法制得的马铃薯全粉的应用，用于制备高添加量马铃薯全粉面条，其特征在于，所述全粉面条由小麦粉，马铃薯全粉，盐和水组成，其中马铃薯全粉与小麦粉重量比为1：1-3，盐占马铃薯全粉和小麦粉总重量的1.5-2.5％，所述马铃薯全粉的粗细度为100目。
  4. 根据权利要求3所述马铃薯全粉的应用，其特征在于，用于制备高添加量马铃薯全粉面条，工艺参数条件如下：
    (1)和面：将小麦粉，马铃薯全粉按一定比例混合，向混合粉中加入盐，最后分次加入适量水进行揉搓，形成柔软、均匀的面团；
    (2)醒面：将步骤(1)和好的面团用保鲜膜密封后，放入25℃的醒发箱中醒发20-25min；
    (3)压片、切条：将步骤(2)醒发好的面团在压面机压辊间反复轧压，然后切割成宽度为0.5cm的均匀的面条。
PCT/CN2020/082693 2019-04-17 2020-04-01 一种新型马铃薯全粉的制备方法及应用 WO2020211643A1 (zh)

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