CN104172025B - A kind of method of utilizing humid heat treatment starch from sweet potato to improve sweet potato vermicelli quality - Google Patents
A kind of method of utilizing humid heat treatment starch from sweet potato to improve sweet potato vermicelli quality Download PDFInfo
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- CN104172025B CN104172025B CN201410389434.5A CN201410389434A CN104172025B CN 104172025 B CN104172025 B CN 104172025B CN 201410389434 A CN201410389434 A CN 201410389434A CN 104172025 B CN104172025 B CN 104172025B
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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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
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Abstract
A kind of method of utilizing humid heat treatment starch from sweet potato to improve sweet potato vermicelli quality, the method is to get starch from sweet potato, regulating its moisture is 26%-34%, room temperature lower seal leaves standstill 16-24h with equilibrium moisture content, constant pressure and dry 1-3h at 100-110 DEG C again, cooling rear pulverizing obtains starch from sweet potato after treatment, the sweet potato vermicelli tensile property that utilizes this starch from sweet potato after treatment to produce is good, hardness is moderate, malleable good, resistance toly chew, adhesion, resistant to cook are not stuck with paste soup, strip-breaking rate is low, and its vermicelli quality is close to the quality of mung bean vermicelli.
Description
Technical field
The present invention relates to a kind of method of improving sweet potato vermicelli quality, particularly relate to one and utilize humid heat treatmentStarch from sweet potato improves the method for sweet potato vermicelli quality.
Background technology
Vermicelli are a kind of traditional foods that Asian countries people like. In the various starch materials of production vermicelli,Green starch is the best raw material of generally acknowledging, the vermicelli good springiness of production, resistance toly chew, resistant to cook, and outer mass colorSliding transparent, be therefore often known as " glass noodles ". In recent years, the consumption demand of vermicelli increases year by year, stillThe output of mung bean can not meet the demand that vermicelli are produced far away, and green starch wants more expensive than other starch,This has just improved the production cost of vermicelli greatly. Therefore the raw material of, seeking other replaces mung bean wholly or in partStarch will be very significant.
Starch from sweet potato is the superior resources of China, is rationally to utilize and transform starch from sweet potato and produce sweet potato vermicelliOne of important approach. Sweet potato vermicelli is as a kind of traditional starch food consumption market at home and abroad and disappearingExpense potentiality increase year by year, but the cause of the inferior quality based on starch from sweet potato vermicelli, and people can pass through conventionallyAdd sodium alginate, alum or other food additives and by starch is carried out to chemistry or physical treatment,As methods such as oxidation, crosslinked or malleableizes, improve the quality of vermicelli product. But these methods all can onlyImprove to a certain extent the quality of sweet potato vermicelli, and the adding of some chemically modified starch and chemical addition agentEnter, do not met the environmental requirement of pollution-free food, therefore need to seek more suitably to improve one's methods to improveThe quality of sweet potato vermicelli, and its key is just starch from sweet potato.
Summary of the invention
Main purpose of the present invention is: the sweet potato vermicelli of making for current starch from sweet potato is easily stuck with paste soup, disconnected bar,Tensile property is poor, vermicelli are crossed soft intensity difference etc., and needs to improve by adding food additives or chemical modificationThe problems such as the food security that the quality of sweet potato vermicelli relates to, provide one to utilize humid heat treatment starch from sweet potato to changeThe method of kind sweet potato vermicelli quality, it is simple with technological operation, production cost is low, safe, operation nothingPollute, do not need the advantages such as subsequent treatment to reach the object of improving starch from sweet potato vermicelli quality.
For reaching above-mentioned purpose, the technical solution adopted in the present invention is: one is utilized humid heat treatment starch from sweet potatoThe method of improving sweet potato vermicelli quality, is characterized in, this method of utilizing humid heat treatment starch from sweet potato be get redSweet potato starch, regulating its moisture is 26%-34%, room temperature lower seal leaves standstill 16-24h with equilibrium moisture content,Constant pressure and dry 1-3h at 100-110 DEG C again, pulverized 100 mesh sieves after cooling.
The present invention provides simultaneously and utilizes above-mentioned damp and hot technique processing method starch from sweet potato after treatment in preparation Ipomoea batatasIn vermicelli, improve the application of sweet potato vermicelli quality.
The method that adopts starch from sweet potato to prepare sweet potato vermicelli is prior art, existing any employing starch from sweet potatoThe method of preparing sweet potato vermicelli all can, only lift following preparation method at this and describe: get 3.0g starch from sweet potatoAdd the gelatinization in boiling water of 20mL water, then to add 25g starch and appropriate water to be modulated into respectively total moisture content be 45%Starch powder ball, powder ball poured into shakeout in the small baking pan that diameter is 20cm leave standstill 5min. Then put into and be equipped withAfter steaming 5min in the steamer of boiling water, put into rapidly cold water 1min, take out immediately. Deposit 17h, take off skin for 4 DEG CBe cut into the vermicelli that width is 1cm, 40 DEG C dry, makes sweet potato vermicelli.
The evaluation method of vermicelli quality:
Use for reference the hot strength that the tall and erect method of evaluating vermicelli quality of Tan Hong adopts vermicelli hardness, strip-breaking rate and vermicelliInvestigate the fine or not situation of vermicelli quality. The boiling fastness of the hardness number reflection vermicelli after vermicelli boil, hardness numberHigher, more resistant to cook, is an important indicator of vermicelli texture quality. The height of strip-breaking rate directly reflects vermicelliGood time of quality, strip-breaking rate is lower, illustrate that vermicelli resistant to cook do not stick with paste soup, is that evaluation vermicelli cooking quality is most importantIndex. Instrument can reflect the chewiness sense in subjective appreciation to the measurement result of vermicelli hot strength. VermicelliHot strength larger, illustrate that the malleable of vermicelli is better.
Strip-breaking rate: by 20, the vermicelli sample of long 10cm, boil respectively 30min in 500mL distilled water, noteThe disconnected number of record, calculates strip-breaking rate (%).
Vermicelli hardness: get 20, the long sample vermicelli of 5cm, in 500mL distilled water, boil 10min, pull out,Cooling, for subsequent use. Measure vermicelli diameter with slide measure, on matter structure instrument with A/LKB-F probe by following conditionMeasure (induction force: 20g, test deformation: 100%). Get 3 vermicelli at every turn and lie in a horizontal plane in objective tableUpper, between vermicelli, there is certain interval. To each 6 parallel laboratory tests of doing on probation. Instrument parameter is processed to adopt and is goneFall maximum and minimum of a value, average.
Hot strength: get 20, the long sample vermicelli of 10cm, in 500mL distilled water, boil 10min, pull out,Cooling, for subsequent use. On matter structure instrument, measure (induction force 5g, test distance with A/SPR probe by following conditionFrom: 50.0mm). Vermicelli are fastened (vermicelli are being drawn between two parallel friction pulleys at every turnProcess in can not become flexible), the upwards stretching vermicelli at the uniform velocity of wheel above, until vermicelli fractures. To oftenIndividual sample is done 6 parallel laboratory tests. Instrument parameter is processed to adopt and is removed maximum and minimum of a value, averages.
The sweet potato vermicelli that adopts this method starch from sweet potato after treatment to produce has that tensile property is good, hardness is moderate,Malleable is good, resistance to be chewed, adhesion, resistant to cook are not stuck with paste soup, the feature that strip-breaking rate is low, and its vermicelli quality approachesIn the quality of mung bean vermicelli.
The inventive method technological operation is simple, production cost is low, safe, do not need subsequent treatment, with thisThe sweet potato vermicelli quality improving that starch from sweet potato prepared by method is produced is effective, and its vermicelli quality approaches mung bean flourThe quality of bar; And will sweet potato vermicelli manufacturing enterprise be there is to guiding theory value and larger using value.People can either be met to requirement healthy, safety food, good economic benefit and society can be produced againBenefit, market potential is very big.
Detailed description of the invention
Embodiment 1
Get 50g starch from sweet potato and be placed in the culture dish that diameter is 18cm, regulating moisture is 30%, room temperatureLower seal leaves standstill 20h, makes water balance. Again the starch after leaving standstill is put into drying box in 105 DEG C of reaction 2h.Coolingly pulverize 100 mesh sieves with pulverizer afterwards, obtained the starch from sweet potato after humid heat treatment. With after treatment redSweet potato starch is made sweet potato vermicelli according to the preparation method of the sweet potato vermicelli of mentioning in the present invention, then comments according to vermicelliMethod in valency is evaluated the quality of sweet potato vermicelli, and evaluation result is in table 1.
Embodiment 2
Get 50g starch from sweet potato and be placed in the culture dish that diameter is 18cm, regulating moisture is 34%, room temperatureLower seal leaves standstill 24h, makes water balance. Again the starch after leaving standstill is put into drying box in 110 DEG C of reaction 1h.Coolingly pulverize 100 mesh sieves with pulverizer afterwards, obtained the starch from sweet potato after humid heat treatment. With after treatment redSweet potato starch is made sweet potato vermicelli according to the method for preparing sweet potato vermicelli of mentioning in the present invention, then comments according to vermicelliMethod in valency is evaluated the quality of sweet potato vermicelli, and evaluation result is in table 1.
Embodiment 3
Get 50g starch from sweet potato and be placed in the culture dish that diameter is 18cm, regulating moisture is 26%, room temperatureLower seal leaves standstill 16h, makes water balance. Again the starch after leaving standstill is put into drying box in 100 DEG C of reaction 3h.Coolingly pulverize 100 mesh sieves with pulverizer afterwards, obtained the starch from sweet potato after humid heat treatment. With after treatment redSweet potato starch is made sweet potato vermicelli according to conventional method, then the product of method to sweet potato vermicelli in evaluating according to vermicelliMatter is evaluated, and evaluation result is in table 1.
Comparison example 1
Directly get commercial starch from sweet potato (without any degenerative treatments) by the preparation Ipomoea batatas of mentioning in the present inventionThe method of vermicelli is made sweet potato vermicelli, then according to the method in vermicelli evaluation, the quality of sweet potato vermicelli is commentedValency, evaluation result is in table 1.
Comparison example 2
Directly get commercial chemical modification starch from sweet potato (can be used for producing vermicelli) by the system of mentioning in the present inventionThe method of standby sweet potato vermicelli is made Ipomoea batatas crosslinking modified starch vermicelli, then method in evaluating according to vermicelli is to itQuality is evaluated, and evaluation result is in table 1.
The quality comparison of the made sweet potato vermicelli of starch from sweet potato of table 1 different disposal
| Sample | Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparison example 1 | Comparison example 2 | Existing mung bean vermicelli |
| Strip-breaking rate (%) | 8 | 5 | 6 | 20 | 8 | 0 |
| Vermicelli hardness (g) | 3026±12.40 | 3211±14.70 | 3124±20.15 | 2437±23.30 | 2968±13.39 | 3642±20.23 |
| Hot strength (g) | 172.9±3.85 | 184.6±2.36 | 164.6±7.21 | 80±1.13 | 162.9±4.75 | 145±1.24 |
As seen from the above table, utilize method of the present invention and Ipomoea batatas crosslinking modified starch can improve sweet potato vermicelliQuality, but adopt the quality of sweet potato vermicelli that the starch from sweet potato of the inventive method processing produces closer to greenThe quality of bean noodle. And, improve compared with the method for vermicelli quality with utilizing Ipomoea batatas crosslinking modified starch, thisThe method of invention possesses following advantage:
1. humid heat treatment technological operation is simple, does not need expensive complicated equipment, production cost is low, do not need afterContinuous processing, can large-scale production;
2. after humid heat treatment starch from sweet potato, prepare sweet potato vermicelli, to its vermicelli quality to improve effect fine, beA kind of improvement method of practical, good stability;
3. the starch from sweet potato of humid heat treatment is pollution-free, goes back with respect to the cost height that adds of chemical modification or additiveHave potential safety hazard, it can either meet people to requirement healthy, safety food, can produce again betterEconomic benefit and social benefit, market potential is very big.
Claims (3)
1. humid heat treatment starch from sweet potato improves the application in sweet potato vermicelli quality at production sweet potato vermicelli, itsBe characterised in that, humid heat treatment starch from sweet potato refers to gets starch from sweet potato, and regulating its moisture is 26%-34%, chamberTemperature lower seal leave standstill 16-24h with equilibrium moisture content, then at 100-110 DEG C constant pressure and dry 1-3h, coolingAfter pulverized 100 mesh sieves.
2. a kind of humid heat treatment starch from sweet potato as claimed in claim 1 improves sweet potato powder at production sweet potato vermicelliApplication in bar quality, is characterized in that, the moisture after described starch from sweet potato regulates is 26%-30%.
3. a kind of humid heat treatment starch from sweet potato as claimed in claim 1 improves sweet potato powder at production sweet potato vermicelliApplication in bar quality, is characterized in that, the moisture after described starch from sweet potato regulates is 30%-34%.
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| CN107660786A (en) * | 2017-09-20 | 2018-02-06 | 安徽三芋农业发展有限公司 | A kind of manufacture craft for improving sweet potato vermicelli quality using humid heat treatment |
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Effective date of registration: 20160706 Address after: 410128 East Lake Furong district, Hunan,, Hunan Agricultural University Patentee after: Hunan Agricultural University Address before: 410128, No.1, Nongda Road, Furong district, Hunan, Changsha Patentee before: Orient Science & Technology College of Hunan Agricultural University |