CN103907809A - Acid-alkali adjusting method in starch hydrolysis technology during production of starch noodle - Google Patents
Acid-alkali adjusting method in starch hydrolysis technology during production of starch noodle Download PDFInfo
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- CN103907809A CN103907809A CN201310007918.4A CN201310007918A CN103907809A CN 103907809 A CN103907809 A CN 103907809A CN 201310007918 A CN201310007918 A CN 201310007918A CN 103907809 A CN103907809 A CN 103907809A
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- Prior art keywords
- starch
- acid
- value
- mixed liquor
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- 229920002472 Starch Polymers 0.000 title claims abstract description 100
- 235000019698 starch Nutrition 0.000 title claims abstract description 100
- 239000008107 starch Substances 0.000 title claims abstract description 100
- 238000000034 method Methods 0.000 title claims abstract description 33
- 230000007062 hydrolysis Effects 0.000 title claims abstract description 14
- 238000006460 hydrolysis reaction Methods 0.000 title claims abstract description 14
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 11
- 235000012149 noodles Nutrition 0.000 title abstract 5
- 239000003513 alkali Substances 0.000 title abstract 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 56
- 239000002002 slurry Substances 0.000 claims abstract description 32
- 235000021419 vinegar Nutrition 0.000 claims description 31
- 239000000052 vinegar Substances 0.000 claims description 31
- 230000004308 accommodation Effects 0.000 claims description 15
- 239000000203 mixture Substances 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 14
- 238000005259 measurement Methods 0.000 claims description 7
- 229940037003 alum Drugs 0.000 abstract description 13
- 239000000463 material Substances 0.000 abstract description 2
- 239000003795 chemical substances by application Substances 0.000 abstract 1
- 239000011259 mixed solution Substances 0.000 abstract 1
- 210000003205 muscle Anatomy 0.000 description 6
- 238000009738 saturating Methods 0.000 description 5
- 239000002253 acid Substances 0.000 description 4
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- DIZPMCHEQGEION-UHFFFAOYSA-H aluminium sulfate (anhydrous) Chemical compound [Al+3].[Al+3].[O-]S([O-])(=O)=O.[O-]S([O-])(=O)=O.[O-]S([O-])(=O)=O DIZPMCHEQGEION-UHFFFAOYSA-H 0.000 description 1
- REDXJYDRNCIFBQ-UHFFFAOYSA-N aluminium(3+) Chemical compound [Al+3] REDXJYDRNCIFBQ-UHFFFAOYSA-N 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000003607 modifier Substances 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 235000021395 porridge Nutrition 0.000 description 1
- OTYBMLCTZGSZBG-UHFFFAOYSA-L potassium sulfate Chemical compound [K+].[K+].[O-]S([O-])(=O)=O OTYBMLCTZGSZBG-UHFFFAOYSA-L 0.000 description 1
- 229910052939 potassium sulfate Inorganic materials 0.000 description 1
- 235000011151 potassium sulphates Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- 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
- 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
Landscapes
- 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)
Abstract
A disclosed acid-alkali adjusting method in starch hydrolysis technology during production of starch noodle comprises steps: preparing a mixed solution of starch and water slurry and a starch dry material, adding an acidity adjusting agent, and determining pH value. The method replaces a method for using alum to perform starch acid-alkali adjusting in conventional starch noodle production technology, is low in cost and simple in operation method, is capable of adjusting the acidity of starch for increasing the gelatinization degree of starch, and also helps to guarantee produced starch noodle to have performances being same as those of starch noodle prepared by adding alum and to have good transparence, high chewiness and toughness and strong water-holding capacity.
Description
Technical field
The present invention relates to starch processing technology field, particularly the acid-base accommodation method of starch hydrolysis process in vermicelli production process.
Background technology
Vermicelli are popular a kind of food, taking starch as raw material, in starch hydrolysis process, conventionally to add alum, alum is the double salt of a kind of potassium sulfate that contains the crystallization water and aluminum sulfate, after hydrolysis, be acid, the object that adds alum is the acid-base value that regulates starch, when the temperature of starch water slurry mixed liquor more than 53 DEG C, pH value is while reaching between 5.5-6, the gelatinization degree of starch is higher, make the better and softening starch of starch viscosity, the vermicelli of producing thoroughly good brightness, muscle degree toughness is high, mouthfeel good.But alum has very large toxic, because containing aluminium ion, excessive absorption can affect the absorption of human body to the composition such as iron, calcium, causes osteoporosis, anaemia, the growth of the cell that even affects the nerves; Mouthfeel is bad not add the vermicelli of alum, and easily disconnected bar, can not lock water, rotten one-tenth a pot of porridge while cooking, and prior art can't provide a kind of material that substitutes alum completely and regulate starch soda acid.
Summary of the invention
The object of the invention is for above-mentioned deficiency, provide a kind of with low cost, method is simple, in starch hydrolysis process, substitute the method for alum adjusting starch soda acid, to improve the gelatinization degree of starch, thereby reach the high and strong object of lock water-based of the saturating good brightness of the vermicelli that do not add alum to produce, muscle degree toughness.
For achieving the above object, technical scheme of the present invention is: the acid-base accommodation method of starch hydrolysis process in vermicelli production process, be divided into the acid-base accommodation method of starch water slurry mixed liquor and the acid-base accommodation method of starch siccative, the step of the acid-base accommodation method of starch water slurry mixed liquor is as follows:
(1) making of starch water slurry mixed liquor: by starch and water mix and blend, measure the acid-base value of this water slurry mixed liquor according to the ratio of 1 kilogram of starch, 0.8 kg of water after stirring with acidometer, measuring pH value is between 6.6-7.0;
(2) add acidity regulator, regulate acid-base value: measured after the original acid-base value of starch water slurry mixed liquor, keep the temperature-resistant of starch water slurry mixed liquor, add acidity regulator light-coloured vinegar, stir while adding, acidity regulator light-coloured vinegar is fully dissolved in starch mixed liquor, add the pH value of the starch water slurry mixed liquor of light-coloured vinegar simultaneously with acidometer measurement, in the time that pH value reaches between 5.5-6.0, stop adding acidity regulator light-coloured vinegar;
The step of the acid-base accommodation method of starch siccative is:
(1) make starch siccative: by starch and water mix and blend, measure the acid-base value of starch siccative according to the ratio of 1 kilogram of starch, 0.3-0.4 kg of water after stirring with acidometer, mensuration pH value is 6.6-7.0;
(2) add acidity regulator, regulate acid-base value: measured after the acid-base value of starch siccative, keep temperature-resistant, add acidity regulator light-coloured vinegar, stir while adding, light-coloured vinegar is fully mixed with starch siccative, the pH value that simultaneously adds the starch siccative of light-coloured vinegar with acidometer measurement, in the time that pH value reaches 4, stops adding acidity regulator light-coloured vinegar, in the time adding water again, the pH-value of starch water slurry mixed liquor is between 5.5-6.0;
Described acidity regulator is light-coloured vinegar.
The acid-base modifier alum that the present invention adds while using light-coloured vinegar to substitute Starch Hydrolysis in existing vermicelli production process, and save the process of alum hydrolysis, with low cost, method of operating is simple, can not only regulate the soda acid of starch, to increase the gelatinization degree of starch, and can ensure that the vermicelli produced produce as added alum time saturating good brightness, muscle degree toughness high and to lock water-based strong.
Detailed description of the invention
Embodiment mono-step is as follows:
(1) making of starch water slurry mixed liquor: by starch and water mix and blend, measure the acid-base value of this water slurry mixed liquor according to the ratio of 1 kilogram of starch, 0.8 kg of water after stirring with acidometer, measuring pH value is between 6.6-7.0;
(2) add acidity regulator, regulate acid-base value: measured after the original acid-base value of starch water slurry mixed liquor, keep the temperature-resistant of starch water slurry mixed liquor, add acidity regulator light-coloured vinegar, stir while adding, acidity regulator light-coloured vinegar is fully dissolved in starch mixed liquor, add the pH value of the starch water slurry mixed liquor of light-coloured vinegar simultaneously with acidometer measurement, in the time that pH value reaches 5.5, stop adding acidity regulator light-coloured vinegar;
During when the pH value of starch water slurry mixed liquor reaches 5.5, more than temperature to 53 DEG C, the gelatinization degree of starch is higher, thereby makes that the saturating good brightness of vermicelli, the muscle degree toughness produced are high and lock water-based is strong.
Embodiment bis-steps are as follows:
(1) making of starch water slurry mixed liquor: by starch and water mix and blend, measure the acid-base value of this water slurry mixed liquor according to the ratio of 1 kilogram of starch, 0.8 kg of water after stirring with acidometer, measuring pH value is between 6.6-7.0;
(2) add acidity regulator, regulate acid-base value: measured after the original acid-base value of starch water slurry mixed liquor, keep the temperature-resistant of starch water slurry mixed liquor, add acidity regulator light-coloured vinegar, stir while adding, acidity regulator light-coloured vinegar is fully dissolved in starch mixed liquor, add the pH value of the starch water slurry mixed liquor of light-coloured vinegar simultaneously with acidometer measurement, in the time that pH value reaches 6, stop adding acidity regulator light-coloured vinegar;
During when the pH value of starch water slurry mixed liquor reaches 6, more than temperature to 53 DEG C, the gelatinization degree of starch is higher, thereby makes that the saturating good brightness of vermicelli, the muscle degree toughness produced are high and lock water-based is strong.
Embodiment bis-steps are as follows:
(1) make starch siccative: by starch and water mix and blend, measure the acid-base value of starch siccative according to the ratio of 1 kilogram of starch, 0.3-0.4 kg of water after stirring with acidometer, measuring pH value is between 6.6-7.0;
(2) add acidity regulator, regulate acid-base value: measured after the acid-base value of starch siccative, keep temperature-resistant, add acidity regulator light-coloured vinegar, stir while adding, light-coloured vinegar is fully mixed with starch siccative, the pH value that simultaneously adds the starch siccative of light-coloured vinegar with acidometer measurement, in the time that pH value reaches 4, stops adding acidity regulator light-coloured vinegar, in the time adding water again, the pH-value of starch water slurry mixed liquor is between 5.5-6.0;
During when the pH value of starch water slurry mixed liquor reaches between 5.5-6.0, more than temperature to 53 DEG C, the gelatinization degree of starch is higher, thereby makes that the saturating good brightness of vermicelli, the muscle degree toughness produced are high and lock water-based is strong.
Claims (4)
1. the acid-base accommodation method of starch hydrolysis process in vermicelli production process, is characterized in that: it is divided into the acid-base accommodation method of starch water slurry mixed liquor and the acid-base accommodation method of starch siccative.
2. the acid-base accommodation method of starch hydrolysis process in vermicelli production process according to claim 1, is characterized in that: the step of the acid-base accommodation method of described starch water slurry mixed liquor is as follows:
(1) making of starch water slurry mixed liquor: by starch and water mix and blend, measure the acid-base value of this water slurry mixed liquor according to the ratio of 1 kilogram of starch, 0.8 kg of water after stirring with acidometer, measuring pH value is between 6.6-7.0;
(2) add acidity regulator, regulate acid-base value: measured after the original acid-base value of starch water slurry mixed liquor, keep the temperature-resistant of starch water slurry mixed liquor, add acidity regulator light-coloured vinegar, stir while adding, acidity regulator light-coloured vinegar is fully dissolved in starch mixed liquor, add the pH value of the starch water slurry mixed liquor of light-coloured vinegar simultaneously with acidometer measurement, in the time that pH value reaches between 5.5-6.0, stop adding acidity regulator light-coloured vinegar.
3. the acid-base accommodation method of starch hydrolysis process in vermicelli production process according to claim 1, is characterized in that: the step of the acid-base accommodation method of described starch siccative is:
(1) make starch siccative: by starch and water mix and blend, measure the acid-base value of starch siccative according to the ratio of 1 kilogram of starch, 0.3-0.4 kg of water after stirring with acidometer, mensuration pH value is 6.6-7.0;
(2) add acidity regulator, regulate acid-base value: measured after the acid-base value of starch siccative, keep temperature-resistant, add acidity regulator light-coloured vinegar, stir while adding, light-coloured vinegar is fully mixed with starch siccative, the pH value that simultaneously adds the starch siccative of light-coloured vinegar with acidometer measurement, in the time that pH value reaches 4, stops adding acidity regulator light-coloured vinegar, in the time adding water again, the pH-value of starch water slurry mixed liquor is between 5.5-6.0.
4. according to the acid-base accommodation method of starch hydrolysis process in the vermicelli production process described in claim 2 or 3, it is characterized in that: described acidity regulator is light-coloured vinegar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310007918.4A CN103907809A (en) | 2013-01-09 | 2013-01-09 | Acid-alkali adjusting method in starch hydrolysis technology during production of starch noodle |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310007918.4A CN103907809A (en) | 2013-01-09 | 2013-01-09 | Acid-alkali adjusting method in starch hydrolysis technology during production of starch noodle |
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| CN103907809A true CN103907809A (en) | 2014-07-09 |
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| CN201310007918.4A Pending CN103907809A (en) | 2013-01-09 | 2013-01-09 | Acid-alkali adjusting method in starch hydrolysis technology during production of starch noodle |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105076946A (en) * | 2015-09-17 | 2015-11-25 | 河北香道食品有限公司 | Manufacturing process of convenient vermicelli |
| CN108077902A (en) * | 2017-12-04 | 2018-05-29 | 临湘市天健红薯食品有限公司 | A kind of hardship sweet oak vermicelli and preparation method thereof |
| CN108142920A (en) * | 2017-12-04 | 2018-06-12 | 临湘市天健红薯食品有限公司 | A kind of burdock vermicelli and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1116905A (en) * | 1995-03-16 | 1996-02-21 | 邹光友 | Processing method for snack potato vermicelli |
| CN1813068A (en) * | 2003-06-25 | 2006-08-02 | 诺维信公司 | Process for the hydrolysis of starch |
| CN101433302A (en) * | 2008-12-17 | 2009-05-20 | 合肥工业大学 | Vermicelli or bean vermicelli produced from non-alum arrow root/potato powder and method of processing the same |
| JP2010148472A (en) * | 2008-12-26 | 2010-07-08 | Noriyuki Sugawara | Rice noodle powder for mechanical noodle making |
| CN102228273A (en) * | 2011-05-11 | 2011-11-02 | 邹光友 | Chopped chili pepper vinegar-pepper instant silk noodles and processing method thereof |
-
2013
- 2013-01-09 CN CN201310007918.4A patent/CN103907809A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1116905A (en) * | 1995-03-16 | 1996-02-21 | 邹光友 | Processing method for snack potato vermicelli |
| CN1813068A (en) * | 2003-06-25 | 2006-08-02 | 诺维信公司 | Process for the hydrolysis of starch |
| CN101433302A (en) * | 2008-12-17 | 2009-05-20 | 合肥工业大学 | Vermicelli or bean vermicelli produced from non-alum arrow root/potato powder and method of processing the same |
| JP2010148472A (en) * | 2008-12-26 | 2010-07-08 | Noriyuki Sugawara | Rice noodle powder for mechanical noodle making |
| CN102228273A (en) * | 2011-05-11 | 2011-11-02 | 邹光友 | Chopped chili pepper vinegar-pepper instant silk noodles and processing method thereof |
Non-Patent Citations (3)
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| 李瑜: "《酱类制品加工技术》", 31 July 2012, 化学工业出版社 * |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105076946A (en) * | 2015-09-17 | 2015-11-25 | 河北香道食品有限公司 | Manufacturing process of convenient vermicelli |
| CN108077902A (en) * | 2017-12-04 | 2018-05-29 | 临湘市天健红薯食品有限公司 | A kind of hardship sweet oak vermicelli and preparation method thereof |
| CN108142920A (en) * | 2017-12-04 | 2018-06-12 | 临湘市天健红薯食品有限公司 | A kind of burdock vermicelli and preparation method thereof |
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Application publication date: 20140709 |