WO2023103851A1 - Procédé de transformation pour améliorer la qualité de vermicelles par traitement thermique par voie humide sur lesdits vermicelles - Google Patents

Procédé de transformation pour améliorer la qualité de vermicelles par traitement thermique par voie humide sur lesdits vermicelles Download PDF

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Publication number
WO2023103851A1
WO2023103851A1 PCT/CN2022/135316 CN2022135316W WO2023103851A1 WO 2023103851 A1 WO2023103851 A1 WO 2023103851A1 CN 2022135316 W CN2022135316 W CN 2022135316W WO 2023103851 A1 WO2023103851 A1 WO 2023103851A1
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WIPO (PCT)
Prior art keywords
vermicelli
starch
heat treatment
quality
improving
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PCT/CN2022/135316
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English (en)
Chinese (zh)
Inventor
程力
金新宇
顾正彪
洪雁
李兆丰
李才明
班宵逢
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江南大学
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Publication of WO2023103851A1 publication Critical patent/WO2023103851A1/fr

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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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • 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
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Definitions

  • 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.
  • Vermicelli also known as vermicelli with thin rods
  • 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.
  • 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.
  • 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.
  • 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.
  • a certain temperature range higher than the glass transition temperature, lower than the gelatinization temperature
  • 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.
  • 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.
  • 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.
  • the water content of the vermicelli should be controlled to be 20-24% (moisture mass g/total mass g) before the moist heat treatment.
  • the raw materials of the vermicelli are not limited, including sweet potato vermicelli, cassava vermicelli, rice flour and the like.
  • the vermicelli can be commercially available vermicelli, or vermicelli formed during the production process.
  • 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.
  • 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.
  • 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.
  • sweet potato vermicelli 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.
  • xanthan gum 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.
  • the water content of the vermicelli is controlled to be 20-24% before the moist heat treatment.
  • 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.
  • the tensile strength increases by 70%-80%.
  • 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.
  • 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.
  • Embodiment 1 a kind of method for preparing vermicelli
  • vermicelli 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);
  • the tensile strength of vermicelli first increased and then decreased.
  • 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:
  • vermicelli 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);
  • the tensile strength of vermicelli first increased and then decreased.
  • the tensile strength was the highest, the adhesion of vermicelli continued to decrease, and the transparency increased.
  • 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:
  • vermicelli 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).
  • the tensile strength of vermicelli increases and the adhesion of vermicelli continues to decrease.
  • the best wet heat treatment process is that the moisture content of the vermicelli is 22%, and the treatment is at 100°C for 1 hour.
  • 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:
  • Embodiment 5 a kind of method for improving the quality of finished vermicelli
  • 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.
  • Comparative example 1 the manufacturing process of contrasting cassava vermicelli
  • vermicelli 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.
  • Comparative example 2 the quality of mung bean vermicelli
  • vermicelli 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).
  • 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.
  • 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:

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  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Molecular Biology (AREA)
  • Noodles (AREA)
  • Polysaccharides And Polysaccharide Derivatives (AREA)

Abstract

Est divulgué dans la présente invention un procédé de transformation destiné à améliorer la qualité de vermicelles au moyen d'un traitement thermique par voie humide sur ces derniers, qui concerne le domaine technique de la transformation des aliments. Le procédé de transformation comprend les étapes suivantes consistant : à rendre les vermicelles étanches pendant l'étape de séchage de vermicelles, la teneur en eau restante étant de 20 %-24 %, à les placer dans un four, à les chauffer à 100 °C pendant 1 h, puis à abaisser la teneur en eau des vermicelles en-deçà de 12 % grâce à la température résiduelle. Selon la présente invention, les vermicelles d'arrow-root sont soumis à un traitement thermique par voie humide. L'adhésivité des vermicelles d'arrow-root après traitement thermique par voie humide est réduite de 30 %-35 %, la résistance à la traction des vermicelles est également augmentée de 70 %-80 %, et en outre, la transparence des vermicelles est également améliorée.
PCT/CN2022/135316 2021-12-08 2022-11-30 Procédé de transformation pour améliorer la qualité de vermicelles par traitement thermique par voie humide sur lesdits vermicelles WO2023103851A1 (fr)

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CN202111517517.4 2021-12-08
CN202111517517.4A CN114246329B (zh) 2021-12-08 2021-12-08 一种对粉条湿热处理改善其品质的加工工艺

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Publication number Priority date Publication date Assignee Title
CN114246329B (zh) * 2021-12-08 2023-08-15 江南大学 一种对粉条湿热处理改善其品质的加工工艺

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6036987A (en) * 1997-06-11 2000-03-14 Feed Up Inc. Process for producing quick-boiling pastas and noodles
CN107660786A (zh) * 2017-09-20 2018-02-06 安徽三芋农业发展有限公司 一种采用湿热处理改善红薯粉条品质的制作工艺
CN109349603A (zh) * 2018-10-09 2019-02-19 王华昌 一种无明矾无添加剂的红薯粉丝粉条的制作方法
CN109813068A (zh) * 2019-03-25 2019-05-28 赵海兵 无添加红薯粉条的晾干工具以及晾干方法
CN114246329A (zh) * 2021-12-08 2022-03-29 江南大学 一种对粉条湿热处理改善其品质的加工工艺

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6036987A (en) * 1997-06-11 2000-03-14 Feed Up Inc. Process for producing quick-boiling pastas and noodles
CN107660786A (zh) * 2017-09-20 2018-02-06 安徽三芋农业发展有限公司 一种采用湿热处理改善红薯粉条品质的制作工艺
CN109349603A (zh) * 2018-10-09 2019-02-19 王华昌 一种无明矾无添加剂的红薯粉丝粉条的制作方法
CN109813068A (zh) * 2019-03-25 2019-05-28 赵海兵 无添加红薯粉条的晾干工具以及晾干方法
CN114246329A (zh) * 2021-12-08 2022-03-29 江南大学 一种对粉条湿热处理改善其品质的加工工艺

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