CN104366189A - Preparation method of alum-free vermicelli high in resistant starch content - Google Patents
Preparation method of alum-free vermicelli high in resistant starch content Download PDFInfo
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- CN104366189A CN104366189A CN201410661846.XA CN201410661846A CN104366189A CN 104366189 A CN104366189 A CN 104366189A CN 201410661846 A CN201410661846 A CN 201410661846A CN 104366189 A CN104366189 A CN 104366189A
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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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
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/30—Dietetic or nutritional methods, e.g. for losing weight
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Abstract
The invention discloses a preparation method of alum-free vermicelli high in resistant starch content. The preparation method comprises the following steps: blending a starch raw material with water in a certain ratio to form starch milk, thoroughly stirring to form uniform starch floccule, feeding into a cooking system for cooking for 30-60 minutes by use of steam at 120-125 DEG C, aging for about 8-12 hours at low temperature, and vertically cutting into strips by use of a shredder; drying to obtain the alum-free vermicelli high in resistant starch content. The starch is one or two of potato starch, pea starch, sweet potato starch, mung bean starch and high linear chain corn starch. The preparation method of the alum-free vermicelli high in resistant starch content has the advantages that the resistant starch content in the vermicelli product is increased and the resistant starch content in the prepared vermicelli is 5-6 times that of common vermicelli. The preparation method has the characteristics of easy implementation and good repeatability.
Description
Technical field
The invention belongs to field of food, be specifically related to a kind ofly produce the method for high resistant starch content without alum flour bar.
Background technology
Starch-based product is the important component part in Chinese nation's dietary structure, and vermicelli as China traditional food deeply by compatriots like there is boundless consumption market in China.Along with the continuous progress of society and the change of people life style, the increase of concept of health, dietary structure also adjusts thereupon.How just can eat health, to prevent the diseases such as obesity, hypertension, high fat of blood from occurring to have become modern's question of common concern.
Resistant starch is also known as enzyme resistant starch or resistant starch, and what refer to not by the starch of healthy human body intestinal absorption and analyte thereof is overall.Because of the difficult degradation compared with other starch of this starch, digest, absorb and enter blood in vivo also comparatively slow, thus resistant starch has some unique and outstanding physiological function.As: the lipopenicillinase of resistant starch energy, hypoglycemic, control body weight, be applicable to adiposis patient and diabetes patient.In addition, resistant starch prevents and treats intestines problem, prevention and cure of cardiovascular disease, promotion mineral absorption, anticancer etc. effect in addition.Resistant starch relies on its excellent functional characteristic to occupy critical role in food science field, the characteristic of its each side is all better than traditional dietary fiber, as a kind of functional ingredient, the deep processing of development resistant starch to human health and agricultural product is all significant.
Traditional bean vermicelli with the starch such as mung bean, pea for primary raw material, through immersion, defibrination, carry powder, beat paste, manage powder, the powder that dries in the air, freezing, the multiple working procedure such as to hang to dry and process.In fact be exactly a kind of food utilizing starch retrogradation characteristic to make, its essence is the gelinite after starch βization.The making of bean vermicelli is exactly that it as much as possible agingly to bring back to life by starch after gelatinization.The manufacturing process of bean vermicelli determines its characteristic containing resistant starch, and the anti-digestibility of bean vermicelli prepared by different material has difference, and in this and starch material, amylose content, particle size distribution etc. have direct relation.In bean vermicelli, resistance starch content is apparently higher than bread and cheese, and the content as sweet potato vermicelli is 3.69%, and research finds that green bean vermicelli resistance starch content is higher, is 6-7%.
Summary of the invention
The object of this invention is to provide the preparation method without alum flour bar that a kind of resistance starch content is high.
In order to reach foregoing invention object, the preparation method without alum flour bar that a kind of resistance starch content is high, comprises the steps:
(1) mix: by starch material and the water ratio furnishing starch milk by 1:1.2-1.5, fully uniform starch floccule is made in stirring;
(2) roll: step (1) gained starch floccule is evenly sent into oodle maker feed hopper, is progressively pressed into from the musculus cutaneus that 18-20mm is thick the even musculus cutaneus that thickness is 1-1.5mm by pressure surface roller;
(3) slaking: step (2) gained mixture is sent into the decoction system that existing vermicelli are produced into complete equipment, boiling 30-60min under the steam of 120-125 DEG C of temperature;
(4) aging: step (3) slaking product is sent into low temperature aging room, and aging temperature is 0-4 DEG C, and the low temperature aging time is 8-12h;
(5) slitting: the musculus cutaneus after aging for step (4) is cut into inch strips through shredding knife is perpendicular;
(6) dry: vermicelli step (5) obtained are sent into drying system and are dried to moisture lower than 10% rear taking-up, obtain high resistant starch content without alum flour bar;
Step (1) described starch is one or both in potato, pea, Ipomoea batatas, mung bean, amylomaize.
Preferably, in step (1), mixing time is 10min.Preferably, in step (2), musculus cutaneus passes through 10 road pressure surface roll-in systems.
The product resistance content of starch that the inventive method is produced is up to 15-20%(mass fraction), its resistance starch content is 5-6 times, common vermicelli, also can through the Powdered converted starch of following process.The method has easy realization, reproducible feature.
Detailed description of the invention
Amylomaize in following embodiment is bought in Quan Wang bio tech ltd, Shanghai.
Embodiment 1
Take the farina of 100kg, add 120kg water, fully stir 10min and make it to become uniform starch floccule.The starch floccule mixed is sent into oodle maker feed hopper, is progressively pressed into from the musculus cutaneus that 20mm is thick the even musculus cutaneus that thickness is 1.5mm by 10 road pressure surface rollers.Musculus cutaneus is sent into vermicelli and is produced into 120 DEG C of vapour cooking 30min slaking in the decoction system of complete equipment, then slaking product is sent into the aging 8h in 0 DEG C, low temperature aging room.After aging end, product is erected through shredding knife and cut into inch strips, send into drying system, be dried to product moisture and do not take out after 10%, obtain high resistant starch content without alum flour bar product.
Embodiment 2
Take the pea starch of 100kg, add 130kg water, fully stir 10min and make it to become uniform starch floccule.The starch floccule mixed is sent into oodle maker feed hopper, is progressively pressed into from the musculus cutaneus that 18mm is thick the even musculus cutaneus that thickness is 1mm by 10 road pressure surface rollers.Musculus cutaneus is sent into vermicelli and is produced into 125 DEG C of vapour cooking 60min slaking in the decoction system of complete equipment, then slaking product is sent into the aging 12h in 0 DEG C, low temperature aging room.After aging end, product is erected through shredding knife and cut into inch strips, send into drying system, be dried to product moisture and do not take out after 10%, obtain high resistant starch content without alum flour bar product.
Embodiment 3
Take the starch from sweet potato of 100kg, add 140kg water, fully stir 10min and make it to become uniform starch floccule.The starch floccule mixed is sent into oodle maker feed hopper, is progressively pressed into from the musculus cutaneus that 20mm is thick the even musculus cutaneus that thickness is 1mm by 10 road pressure surface rollers.Musculus cutaneus is sent into vermicelli and is produced into 120 DEG C of vapour cooking 30min slaking in the decoction system of complete equipment, then slaking product is sent into the aging 10h in 4 DEG C, low temperature aging room.After aging end, product is erected through shredding knife and cut into inch strips, send into drying system, be dried to product moisture and do not take out after 10%, obtain high resistant starch content without alum flour bar product.
Embodiment 4
Take the green starch of 50kg and the amylomaize of 50kg, add 150kg water, fully stir 10min and make it to become uniform starch floccule.The starch floccule mixed is sent into oodle maker feed hopper, is progressively pressed into from the musculus cutaneus that 18mm is thick the even musculus cutaneus that thickness is 1.5mm by 10 road pressure surface rollers.Musculus cutaneus is sent into vermicelli and is produced into 125 DEG C of vapour cooking 60min slaking in the decoction system of complete equipment, then slaking product is sent into the aging 12h in 4 DEG C, low temperature aging room.After aging end, product is erected through shredding knife and cut into inch strips, send into drying system, be dried to product moisture and do not take out after 10%, obtain product.
Embodiment 5
Take the green starch of 100kg, add 150kg water, fully stir 10min and make it to become uniform starch floccule.The starch floccule mixed is sent into oodle maker feed hopper, is progressively pressed into from the musculus cutaneus that 18mm is thick the even musculus cutaneus that thickness is 1.5mm by 10 road pressure surface rollers.Musculus cutaneus is sent into vermicelli and is produced into 125 DEG C of vapour cooking 60min slaking in the decoction system of complete equipment, then slaking product is sent into the aging 12h in 4 DEG C, low temperature aging room.After aging end, product is erected through shredding knife and cut into inch strips, send into drying system, be dried to product moisture and do not take out after 10%, obtain product.
Embodiment 6
Take the amylomaize of 100kg, add 150kg water, fully stir 10min and make it to become uniform starch floccule.The starch floccule mixed is sent into oodle maker feed hopper, is progressively pressed into from the musculus cutaneus that 18mm is thick the even musculus cutaneus that thickness is 1.5mm by 10 road pressure surface rollers.Musculus cutaneus is sent into vermicelli and is produced into 125 DEG C of vapour cooking 60min slaking in the decoction system of complete equipment, then slaking product is sent into the aging 12h in 4 DEG C, low temperature aging room.After aging end, product is erected through shredding knife and cut into inch strips, send into drying system, be dried to product moisture and do not take out after 10%, obtain product.
Claims (3)
1. the preparation method without alum flour bar that resistance starch content is high, is characterized in that comprising the steps:
(1) mix: by starch material and the water ratio furnishing starch milk by 1:1.2-1.5, fully uniform starch floccule is made in stirring;
(2) roll: step (1) gained starch floccule is evenly sent into oodle maker feed hopper, is progressively pressed into from the musculus cutaneus that 18-20mm is thick the even musculus cutaneus that thickness is 1-1.5mm by pressure surface roller;
(3) slaking: step (2) gained mixture is sent into the decoction system that vermicelli are produced into complete equipment, boiling 30-60min under the steam of 120-125 DEG C of temperature;
(4) aging: step (3) slaking product is sent into low temperature aging room, and aging temperature is 0-4 DEG C, and the low temperature aging time is 8-12h;
(5) slitting: the musculus cutaneus after aging for step (4) is cut into inch strips through shredding knife is perpendicular;
(6) dry: vermicelli step (5) obtained are sent into drying system and are dried to moisture lower than 10% rear taking-up, obtain high resistant starch content without alum flour bar;
Step (1) described starch is one or both in potato, pea, Ipomoea batatas, mung bean, amylomaize.
2. the preparation method without alum flour bar that a kind of resistance starch content according to claim 1 is high, is characterized in that: in step (1), mixing time is 10min.
3. the preparation method without alum flour bar that a kind of resistance starch content according to claim 1 is high, is characterized in that: in step (2), musculus cutaneus is by 10 road pressure surface roll-in systems.
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| CN201410661846.XA CN104366189A (en) | 2014-11-19 | 2014-11-19 | Preparation method of alum-free vermicelli high in resistant starch content |
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| CN201410661846.XA CN104366189A (en) | 2014-11-19 | 2014-11-19 | Preparation method of alum-free vermicelli high in resistant starch content |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110150636A (en) * | 2019-06-29 | 2019-08-23 | 黑龙江八一农垦大学 | The resistance coarse cereals starch of the compound preparation of biofermentation and its method for preparing rice flour |
| CN110506932A (en) * | 2019-08-28 | 2019-11-29 | 中国农业大学 | A kind of high-resistance starch bean vermicelli and preparation method |
| CN115944076A (en) * | 2022-12-31 | 2023-04-11 | 四川光友薯业有限公司 | Low-GI instant vermicelli and preparation method thereof |
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| JP4555400B1 (en) * | 2009-10-07 | 2010-09-29 | 日本バイオコン株式会社 | Dried konjac, method for producing the same, and processed food using the dried konjac |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110150636A (en) * | 2019-06-29 | 2019-08-23 | 黑龙江八一农垦大学 | The resistance coarse cereals starch of the compound preparation of biofermentation and its method for preparing rice flour |
| CN110506932A (en) * | 2019-08-28 | 2019-11-29 | 中国农业大学 | A kind of high-resistance starch bean vermicelli and preparation method |
| CN115944076A (en) * | 2022-12-31 | 2023-04-11 | 四川光友薯业有限公司 | Low-GI instant vermicelli and preparation method thereof |
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