WO2023103851A1

WO2023103851A1 - Processing process for improving quality of vermicelli by means of performing wet-heat treatment on same

Info

Publication number: WO2023103851A1
Application number: PCT/CN2022/135316
Authority: WO
Inventors: 程力; 金新宇; 顾正彪; 洪雁; 李兆丰; 李才明; 班宵逢
Original assignee: 江南大学
Priority date: 2021-12-08
Filing date: 2022-11-30
Publication date: 2023-06-15
Also published as: CN114246329B; CN114246329A

Abstract

Disclosed in the present invention is a processing process for improving the quality of vermicelli by means of performing heat-moisture treatment on same, which relates to the technical field of food processing. The processing process comprises the following steps: sealing vermicelli during the drying stage of vermicelli, wherein the content of remaining water is 20%-24%, placing same in an oven, heating same at 100°C for 1 h, and then reducing the water content of the vermicelli to below 12% by the residual temperature. According to the present invention, the arrow root vermicelli is subjected to wet-heat treatment. The adhesiveness of the arrow root vermicelli after wet-heat treatment is reduced by 30%-35%, the tensile strength of the vermicelli is also increased by 70%-80%, and moreover, the transparency of the vermicelli is also improved.

Description

A processing technology for improving the quality of vermicelli by wet heat treatment

technical field

The invention relates to a processing technique for improving the quality of vermicelli by wet heat treatment, and belongs to the technical field of food processing.

Background technique

Vermicelli (also known as vermicelli with thin rods) is a silky or strip-shaped powder product processed from sweet potato and potato raw materials. The color is off-white, yellow or yellowish brown. etc., the taste is smooth and tough, and it is produced in all parts of China.

Since the vermicelli is a pure starch-based food with poor thermal stability, the starch on the surface of the vermicelli disintegrates severely during the cooking process, and the vermicelli is highly adhesive and low in hardness after leaving the soup, causing the vermicelli to clump together. Another cold dish for Korean vermicelli So it is of great significance to study the problem of anti-clumping and anti-sticking of vermicelli after leaving the soup. The characteristics of sticking and sticking of vermicelli are mainly caused by low tensile strength and high surface adhesion. High tensile strength, strong support force of vermicelli, and low adhesion are not easy to stick between vermicelli. Therefore, the anti-clumping of vermicelli mainly needs to be improved. Vermicelli tensile strength and reduced surface adhesion. Tapioca starch and sweet potato starch have strong binding ability to water. Low gelatinization temperature makes vermicelli not resistant to cooking. The low retrogradation value of tapioca starch leads to insufficient hardness of vermicelli. In actual production, corn starch or bean starch needs to be added, but corn starch and bean starch The starch-like starch is not easy to gelatinize, and the vermicelli matures slowly and easily breaks during the powder leakage process, which is not conducive to continuous production.

Moist heat treatment refers to a physical method of treating starch within a certain temperature range (higher than the glass transition temperature, lower than the gelatinization temperature) in the presence of a small amount of water (water content less than 35%), and is often used for starch modification. sex. However, there are the following problems in the wet heat treatment of raw starch. (1) When the water content of the starch is adjusted, the water is difficult to distribute evenly in the starch, and some starches with higher water content will gelatinize and agglomerate during the wet heat treatment, resulting in losses; (2) During the heat and humidity treatment process, steam condensation and reflux lead to gelatinization of starch on the surface, and a part of the gelatinized starch in the obtained starch is dispersed when mixed with noodles, and the vermicelli made has lumps; (3) Starch after heat and humidity treatment When the gelatinization temperature rises, the vermicelli is not easy to mature during the production process, and it is prone to broken bars. (4) It takes a long time to balance the moisture after adjusting the moisture (12-24h), which is not conducive to continuous production; (5) The starch has a high packing density and the heat is not easy to penetrate.

Contents of the invention

【technical problem】

At present, most of the raw material starch is subjected to moist heat treatment, but the wet heat treated starch cannot be widely used in production at present. Starch with high water content will gelatinize and agglomerate during the heat and humidity treatment process, resulting in loss; (2) During the heat and humidity treatment process, the steam condenses and refluxes to cause the gelatinization of the surface starch, and a part of the starch obtained is gelatinized starch, and this part of the starch and (3) The gelatinization temperature of starch rises after hot and humid treatment, making vermicelli difficult to ripen and broken during the production process; (4) It takes a long time to balance the moisture after adjusting the moisture (12 ~24h), which is not conducive to continuous production; (5) The bulk density of starch is high, and the heat distribution is uneven; (6) Due to the high crystallinity of raw starch granules, water can only exist in the amorphous structure of the surface layer, resulting in low heat treatment efficiency High, the wet heat treatment takes a long time, and generally it takes 3-6 hours to have an obvious effect, and the energy consumption is high.

【Technical solutions】

In order to solve the above problems, the present invention adopts a processing technology for reducing the adhesiveness of the vermicelli by wet heat treatment, because the wet heat treatment reduces the binding ability of the vermicelli and water, thereby improving the toughness of the vermicelli and reducing the adhesiveness of the vermicelli; at the same time, the crystallization of starch during the wet heat treatment of the vermicelli The structure is destroyed under the joint action of moisture and temperature to make the vermicelli more transparent. The present invention treats the vermicelli with moist heat, the adhesiveness of the vermicelli after the moist heat treatment is reduced by 30% to 35%, the tensile strength of the vermicelli is also increased by 70% to 80%, and the transparency of the vermicelli is also improved at the same time.

In addition, the heat treatment of vermicelli in the present invention is adjusted in the second half of the whole vermicelli production process, and the raw material starch is not treated in any way, which will not cause lumps and broken bars when kneading noodles; during the processing process, the accumulation of vermicelli The density is small, the hot air flows and transfers heat quickly between the vermicelli, and the heat is evenly distributed; the moist heat treatment of the vermicelli is placed after the drying process, and the required moisture content can be directly adjusted and controlled through the drying process, eliminating the need for rehydration and moisture balance A lot of time, convenient for continuous production.

The first object of the present invention is to provide a method for improving the quality of vermicelli. The method uses moist heat treatment of vermicelli to improve the quality of vermicelli. The conditions of moist heat treatment are: temperature is 100-120° C., and treatment time is 0.5-3 hours.

In one embodiment of the present invention, the improving the quality of the vermicelli includes reducing the stickiness of the vermicelli, improving the stretchability of the vermicelli, improving the transparency, and improving the cooking resistance and chewiness of the vermicelli.

In one embodiment of the present invention, the water content of the vermicelli should be controlled to be 20-24% (moisture mass g/total mass g) before the moist heat treatment.

In one embodiment of the present invention, the raw materials of the vermicelli are not limited, including sweet potato vermicelli, cassava vermicelli, rice flour and the like.

In one embodiment of the present invention, the vermicelli can be commercially available vermicelli, or vermicelli formed during the production process.

In one embodiment of the present invention, in the vermicelli production process, after the vermicelli is shaped and dried, heat treatment is performed.

The second object of the present invention is to provide a method for preparing vermicelli. The method is to perform moist heat treatment after the vermicelli is molded and dried. The condition of moist heat treatment is as follows: the temperature is 100-120° C., and the treatment time is 0.5-3 hours.

In one embodiment of the present invention, the preparation process of the vermicelli includes: starch mixing and kneading, vacuuming, powder leakage, cooling, hanging, aging, freezing, thawing, drying, wet heat treatment, and packaging.

In one embodiment of the present invention, the preparation process of the vermicelli is as follows: use 3-6% starch to make starch paste and knead with the remaining starch into a dough with certain fluidity (the solid content of the dough is 55%-65% ); after vacuuming, powder leakage (97-99°C, 10-20s), cooling (1-25°C, 10-20s), hanging on a rod, low-temperature aging (0-8°C, 18-36h), freezing ( -16-25°C, 18-36h) and after thawing, dry, dry to a certain moisture or adjust the moisture content of the dry vermicelli, seal the vermicelli with heat treatment, and control the moisture content of the vermicelli by controlling the drying conditions and time. Within the range of conditions; after heat and humidity treatment, further drying to obtain the finished product.

In one embodiment of the present invention, when preparing cassava vermicelli, 10-30% (w/w) corn starch or 5-30% (w/w) pea starch relative to the mass of tapioca starch is added to the raw starch.

In one embodiment of the present invention, when preparing sweet potato vermicelli, add 10～20% (w/w) corn starch or 5～20% (w/w) pea starch relative to the quality of sweet potato starch in raw starch, Adjusting the amylose content improves the chewiness of vermicelli and prevents the sticking of vermicelli during heat and humidity treatment.

In one embodiment of the present invention, when the amount of cornstarch or peastarch added is higher than 20%, 0.001-0.1% xanthan gum is added to prevent broken bars during continuous powder leakage.

In one embodiment of the present invention, the water content of the vermicelli is controlled to be 20-24% before the moist heat treatment.

In one embodiment of the present invention, after the moist heat treatment is completed, the moisture content of the vermicelli is reduced to 10%-15% with residual temperature.

The third object of the present invention is to provide a kind of vermicelli prepared by applying the above method.

The fourth object of the present invention is to provide a food containing the above vermicelli.

Beneficial effects of the present invention:

(1) After the cassava vermicelli is subjected to moist heat treatment by the present invention, the adhesion of the cassava vermicelli is reduced by 30%-35%.

(2) After the cassava vermicelli is subjected to wet heat treatment by the present invention, the tensile strength increases by 70%-80%.

(3) After adopting the present invention to carry out the wet heat treatment to the cassava vermicelli, the transparency is improved.

(4) The wet heat treatment process is simple, convenient for continuous production, and the operation is pollution-free, so as to achieve the purpose of improving the quality of cassava vermicelli. The popularization and application of this technology can bring great economic benefits to enterprises.

Description of drawings

Fig. 1 is the influence of cassava vermicelli moisture content on tensile strength during wet heat treatment;

Fig. 2 is the influence of the moisture content of cassava vermicelli on the adhesion force during wet heat treatment;

Figure 3 shows the effect of cassava vermicelli on the transparency of wet heat treatment.

Detailed ways

Preferred embodiments of the present invention are described below, and it should be understood that the embodiments are for better explaining the present invention, and are not intended to limit the present invention.

The cassava starch and sweet potato whole powder involved in the following examples were purchased from Zhangjiakou Yanbei Potato Industry Co., Ltd.; the whole oat powder was purchased from Inner Mongolia Sanstaple Grain Industry Co., Ltd.

The detection method in following embodiment is as follows:

1. Tensile strength:

Take 10g of 10cm-long sample vermicelli, cook in 500ml boiling water for 10min, remove, rinse in cold water for 10s, dry the water for later use, use A/SPR probe on the physical property analyzer to measure according to the experimental conditions (inductive force 5.0g, test distance 70mm), each time a vermicelli is wound and fixed between the measured parallel friction wheels (the vermicelli cannot be loosened during the process of being pulled), and the upper wheel stretches the vermicelli upward at a speed of 3mm/s until the vermicelli breaks.

2. Adhesion:

Take 10g of 10cm-long sample vermicelli, cook in 500ml boiling water for 10 minutes, remove, rinse in cold water for 10 seconds, dry the water and let it stand for 10 minutes, and measure it with the Cooking Lasagne program of the physical property analyzer, and select three vermicelli each time. Physical property analyzer probe: HDP/PFS, operating parameters: pre-test speed 1mm/s, test speed 0.5mm/s, side-to-back speed 5mm/s, force 1000g, contact time 3s, trigger force 20g.

3. Water content test of vermicelli:

Take a clean aluminum box, place it in a drying oven at 105°C, place the cap on the side of the bottle, heat it for 2 hours, take it out and cover it, put it in a desiccator and cool it to room temperature, weigh it and record it as m ₃ . Weigh about 3g vermicelli (accurate to 0.0001g), put it into an aluminum box, record the total weight of the aluminum box and the sample as m ₁ , put it in a drying oven at 105°C, and place the box lid on the side of the box. After drying for 4 hours, cover the Take it out, put it in a desiccator and cool it to room temperature, weigh it and record it as m ₂ .

Embodiment 1: a kind of method for preparing vermicelli

Specific steps are as follows:

(1) The preparation process of vermicelli is: the ratio of raw material starch is 75% of cassava starch, 20% of corn starch, and 5% of pea starch, making starch paste with 4.5% starch and kneading it into a dough with certain fluidity (dough) with the remaining starch The solid content is 60%); after vacuuming, powder leakage (98°C, 10s), cooling (about 15°C; 10s), hanging on a rod, low temperature aging (4°C; 24h), freezing (-18°C; 24h ) and thawing (15min);

(2) drying the thawed vermicelli to a moisture content of 20%;

(3) Place it in a sealed oven at 100°C for 1 hour, and then reduce the water content of the vermicelli to about 12% with residual temperature.

With the increase of moisture content in vermicelli after heat treatment, the tensile strength of vermicelli first increased and then decreased. When the water content was 20%, the tensile strength was the highest, the adhesion of vermicelli continued to decrease, and the transparency increased.

Embodiment 2: Influence of the water content of vermicelli on the quality of vermicelli in the wet heat treatment process

The vermicelli is prepared with reference to the method of Example 1, the difference is only: adjusting the moisture content of the vermicelli in step (2), the specific steps are as follows:

(2) drying the thawed vermicelli to a moisture content of 16%, 18%, 22% and 24%;

Table 1 Effect of water content of vermicelli on the quality of vermicelli

Embodiment 3: Influence of processing time on the quality of vermicelli in the wet heat treatment process

The vermicelli is prepared with reference to the method of Example 1, the difference is only: adjusting the wet heat treatment time of the vermicelli in step (3), the specific steps are as follows:

(1) The preparation process of vermicelli is: the ratio of raw material starch is 75% of cassava starch, 20% of corn starch, and 5% of pea starch, making starch paste with 4.5% starch and kneading it into a dough with certain fluidity (dough) with the remaining starch The solid content is 60%); after vacuuming, powder leakage (98°C, 10s), cooling (about 15°C; 10s), hanging on a rod, low temperature aging (4°C; 24h), freezing (-18°C; 24h ) and thawing (15min).

(2) Dry the thawed vermicelli to a moisture content of 22%.

(3) Seal and place in an oven at 100°C, treat for 0.5, 1, 1.5, and 2 hours, and then use residual temperature to reduce the water content of vermicelli to about 12%.

With the increase of heat and humidity treatment time, the tensile strength of vermicelli increases and the adhesion of vermicelli continues to decrease. Considering the economical factors, the best wet heat treatment process is that the moisture content of the vermicelli is 22%, and the treatment is at 100℃ for 1 hour.

Table 2 Effect of heat and humidity treatment time on vermicelli quality

Embodiment 4: Influence of processing temperature on vermicelli quality in wet heat treatment process

The vermicelli is prepared with reference to the method of Example 1, the difference is only: adjusting the vermicelli wet heat treatment temperature in step (3), the specific steps are as follows:

Table 3 Effect of heat and humidity treatment time on vermicelli quality

As the temperature increases, the tensile strength increases and the adhesion decreases, but the effect is most obvious from 90 °C to 100 °C, and the increase above 100 °C slows down.

Embodiment 5: a kind of method for improving the quality of finished vermicelli

Using commercially available finished vermicelli as raw material, directly adopt moist heat treatment, the specific steps are as follows:

(1) Add water to the vermicelli to adjust the water content to 22%, and seal and balance for 24 hours.

(2) Place it in a sealed oven at 100°C for 1 hour, and then use the remaining temperature to reduce the moisture content of the vermicelli to about 12%.

The wet heat treatment of finished vermicelli can also improve the tensile strength of vermicelli and reduce the adhesion force, which is slightly better than continuous production.

Table 4 The effect of wet heat treatment on the quality of finished vermicelli

Comparative example 1: the manufacturing process of contrasting cassava vermicelli

Specific steps are as follows:

(1) The preparation process of vermicelli is: making gorgon, kneading noodles (75% of tapioca starch, 20% of corn starch, and 5% of pea starch), vacuumizing the dough, forming by leaking powder, steaming and gelatinizing, water cooling, cutting powder and hanging on the rod , freezing, thawing.

(2) Dry the thawed vermicelli at 40° C. and 60 rH for 6 hours to reduce the moisture content of the vermicelli to about 12%.

Comparative example 2: the quality of mung bean vermicelli

(1) The preparation process of vermicelli is: the raw material starch is mung bean starch, starch paste is made with 4.5% starch and kneaded into a dough with certain fluidity (dough solid content is 60%) with the remaining starch; Powder (98°C, 10s), cooling (about 15°C; 10s), hanging on a rod, low temperature aging (4°C; 24h), freezing (-18°C; 24h) and thawing (15min).

Table 5 Comparison of the quality of cassava vermicelli and mung bean vermicelli treated with heat and humidity

Remarks: The wet heat treatment condition is that the water content of the vermicelli is 22%, and the treatment is at 100°C for 1 hour.

The tensile strength of cassava vermicelli after heat and humidity treatment was very close to that of mung bean vermicelli, but the adhesion was slightly weaker.

Comparative example 3: the quality of vermicelli made after the starch is subjected to heat and humidity treatment

The vermicelli was prepared with reference to the method of Comparative Example 1, the only difference being that the raw material starch was subjected to a wet heat treatment, and the specific steps were as follows:

(1) Adjust the water content of all types of starch to 20%, and balance for 24 hours;

(2) sealed and placed in an oven for 1 hour;

(3) The starch after wet heat treatment was placed in an oven at 40°C for 4 hours to dry. The compound tensile strength and adhesiveness of vermicelli treated with moist heat treatment were more improved than that of starch treated with moist heat.

Table 6 Comparison of the quality of wet heat treated starch and mung bean vermicelli

Although the present invention has been disclosed above with preferred embodiments, it is not intended to limit the present invention. Any person familiar with this technology can make various changes and modifications without departing from the spirit and scope of the present invention. Therefore The scope of protection of the present invention should be defined by the claims.

Claims

A method for improving the quality of vermicelli, characterized in that the method uses moist heat treatment of vermicelli to improve the quality of vermicelli; the conditions of moist heat treatment are: the temperature is 100-120° C., and the treatment time is 0.5-3 hours.
The method according to claim 1, wherein said improving the quality of the vermicelli comprises reducing the stickiness of the vermicelli, improving the stretchability of the vermicelli, improving transparency, and improving the cooking resistance and chewiness of the vermicelli.
The method according to claim 1 or 2, characterized in that the water content of the vermicelli should be controlled to be 20-24% before the moist heat treatment.
A method for preparing vermicelli, characterized in that the method is to carry out moist heat treatment after forming and drying the vermicelli, the conditions of the moist heat treatment are as follows: the temperature is 100-120° C., and the treatment time is 0.5-3 hours.
The method according to claim 4, characterized in that the preparation process of the vermicelli comprises: starch mixing and kneading, vacuuming, powder leakage, cooling, hanging on a rod, aging, freezing, thawing, drying, heat and humidity treatment, and packaging.
The method according to claim 4 or 5, characterized in that, when preparing tapioca vermicelli, 10-30% corn starch or 5-30% pea starch relative to the quality of tapioca starch is added to the raw starch.
The method according to any one of claims 4-6, characterized in that, when preparing sweet potato vermicelli, 10-20% corn starch or 5-20% pea starch relative to the quality of sweet potato starch is added to the raw starch.
The method according to any one of claims 4-7, characterized in that the water content of the vermicelli is controlled to 20-24% before the moist heat treatment.
The vermicelli prepared by the method according to any one of claims 4-8.
Contain the food of the vermicelli described in claim 9.