CN105011239B - A kind of instant chinquapin and preparation method thereof containing high-resistance starch - Google Patents
A kind of instant chinquapin and preparation method thereof containing high-resistance starch Download PDFInfo
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- CN105011239B CN105011239B CN201510397413.2A CN201510397413A CN105011239B CN 105011239 B CN105011239 B CN 105011239B CN 201510397413 A CN201510397413 A CN 201510397413A CN 105011239 B CN105011239 B CN 105011239B
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- chinquapin
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Abstract
The invention discloses a kind of instant chinquapin and preparation method thereof containing high-resistance starch, includes the steps that notch, immersion processing, microwave treatment, packaging, wherein the Best Times for processing of soaking are 13.2h；The optimum output power of microwave treatment is 480W, and the microwave time is 3.80min, and with this condition, resistance starch content is significantly increased up to 2.30 ~ 4.41g/100g than untreated chinquapin product in the instant chinquapin of gained.Instant chinquapin after present invention immersion, microwave step process has clear improvement in everyways such as appearance, fragrance, flavour, quality, and resistance starch content is high, has better nutritivity value.
Description
Technical field
The invention belongs to food processing fields, and in particular to a kind of instant chinquapin and its preparation side containing high-resistance starch
Method.
Background technology
Chinquapin（Castanea henryi）Alias point chestnut, arrow chestnut, belong to Fagaceae Castanea starch plant, and chinquapin benevolence is sweet
Edible, content of starch contains the mines such as more rich protein, fat, fiber, vitamin C and Ca, K, Mg, Mn up to 60% ~ 70%
Prime element.In recent years, with the continuous improvement of people's living standards, people more pay attention to the food with healthcare function, and
Resistant starch has the physiology of similar dietary fiber as a kind of functional food composition low in calories, high dietary fiber content
Function increases the intake of resistant starch, has prodigious health to diabetes, angiocardiopathy and obesity patient in the diet
Benefit, and it has many advantages, such as to derive from a wealth of sources, preparation process is simple, in good taste, and new functional product can be provided for people.
Microwave irradiation mainly utilizes the fuel factor and galvanomagnetic-effect pair of medium generation under microwave irradiation to the effect of starch
Starch is modified.And microwave method is utilized to handle chinquapin, the efficiency of heating surface is high, permeability is strong, and heat can be made equal inside starch
Even distribution.The resistant starch specific volume of microwaved mistake is big, swellability is low, gelatinization point is high, reactivity is big, sensitive to enzyme
Property is strong.The present invention is obtained using immersion and microwave treatment by controlling soaking time, microwave treatment time and microwave output power
The instant chinquapin product high to a kind of resistance starch content has the advantages that ready-to-eat food has fast, conveniently, safely.
Invention content
The purpose of the present invention is to provide a kind of instant chinquapin and preparation method thereof containing high-resistance starch, uses immersion
Processing and microwave treatment obtain a kind of high instant chinquapin of resistance starch content, and it is each in appearance, fragrance, flavour, quality etc.
Aspect all has clear improvement than existing product, has preferable market prospects.
To achieve the above object, the present invention adopts the following technical scheme that：
A kind of instant chinquapin containing high-resistance starch, preparation method specifically comprise the following steps：
1）Notch：A depth 2-3mm, the openning of length 1cm, to prevent microwave are cut on clean fresh chinquapin shell
Chinquapin, which pops, when processing generates danger；
2）Immersion is handled：By the immersion treatment 10-15h into the water of the chinquapin after notch；
3）Microwave treatment：Chinquapin after immersion is subjected to microwave treatment, microwave output power 450-500W, microwave time
For 3-4min；
4）Packaging：By the chinquapin shelling after microwave treatment, vacuum packaging finished product.
Step 2）Soak the time preferred 13.2h handled；
Step 3）The preferred 480W of output power of microwave treatment, microwave time preferred 3.80min.
Microwave treatment has larger impact to the quality of prepared instant chinquapin, this is because microwave treatment time is too short, then
Chinquapin amount of cure is insufficient, and with the increase of microwave treatment time, the central temperature inside chinquapin increases rapidly, leads to moisture
The complete ripeness degree of rapid evaporation, chinquapin increases, and after reaching peak, continuing microwave treatment leads to instant chinquapin coking, to change
Become the color, smell and taste of chinquapin.Meanwhile the formation of resistant starch is mainly related with the crystallization of amylose, and microwave radiation can influence directly
The crystallization behavior of chain starch, this is because resistant starch mainly by between the short amylose of aging by hydrogen bond be combined with each other
At in microwave processing process, starch molecule rotates in microwave field, and intermolecular mutual collision and friction make molecule send out
Raw structure change, which is simultaneously decomposed, generates short amylose, and by it is cooling when ageing process can make adjacent short amylose it
Between with Hydrogenbond, so as to effectively increase the content of resistant starch.Therefore, the growth of processing time in a certain range
Can increase the content of resistant starch, but when treated between it is long, temperature is excessively high, short amylose molecule will continue to decompose production
Raw a large amount of small short chain molecules, at the same the energy of microwave radiation can a degree of destruction hydrogen bond, reduce resistant starch instead
Production quantity.
On the other hand, substance is mainly determined the absorbability of microwave by dielectric constant and loss tangent.In general feelings
Under condition, the water content of substance is bigger, and dielectric loss is also bigger, be conducive to increase microwave the efficiency of heating surface, therefore, by chinquapin into
Row immersion processing can achieve the purpose that enzyme deactivation and promotion starch gelatinization and the nutritional ingredient for protecting chinquapin in a short time, to
Improve the color, smell and taste of instant chinquapin；And soaking time can imitate the heating of microwave by the water content and water activity for changing chinquapin
Rate has an impact.
The present invention determines that influence of each factor to the instant chinquapin preparation process containing high-resistance starch is advised by experiment of single factor
Rule, and the optimum level range and its reciprocation of each factor are studied and inquired into using Responds Surface Methodology, it establishes
Predict that microwave method develops the quadratic polynomial mathematical model of the instant chinquapin technique of high-resistance starch, it is final to determine immersion processing most
The good time is 13.2h；The optimum output power of microwave treatment is 480W, and the microwave time is 3.80min, with this condition, gained
Resistance starch content is up to 2.30 ~ 4.41g/100g in instant chinquapin, than untreated chinquapin product（Resistance starch content is about
0.26g/100g）It is significantly increased.By the method for the present invention treated instant chinquapin in each side such as appearance, fragrance, flavour, quality
Face all has clear improvement, and resistance starch content is high, has better nutritivity value.
Description of the drawings
Fig. 1 is microwave power and the response surface figure that the microwave time influences overall assessment.
Fig. 2 is the response surface figure that microwave power and soaking time influence overall assessment.
Fig. 3 is microwave time and the response surface figure that soaking time influences overall assessment.
Specific implementation mode
In order to make content of the present invention easily facilitate understanding, With reference to embodiment to of the present invention
Technical solution is described further, but the present invention is not limited only to this.
1. test method
After fresh chinquapin is cleaned, a depth 2-3mm is cut on chinquapin shell with knife, the openning of length 1cm, to prevent
Only chinquapin pops and generates danger when microwave treatment；Then the chinquapin after notch is impregnated into the water；By the chinquapin after immersion into
Decladding after row microwave treatment carries out subsequent detection.
Microwave Maximum Power Output is 800W in this experiment, and due to instrument operating characteristics itself, output power is ladder with 10%
Degree reduces, and microwave output power is indicated with the percentage of maximum power in text.
The detection of 1.1 instant chinquapins
1.1.1 moisture and water activity
The chinquapin after certain mass shelling is weighed, the sheet that thickness is 2mm is cut into, carries out moisture and water activity
Detection.
1.1.2 resistant starch measures
It weighs the chinquapin after certain mass shelling and is cut into the sheet that thickness is 5mm, be milled after drying and cross 0.074mm mesh
Then sieve carries out resistance starch content measurement.The measurement of resistance starch content is recommended according to analytical chemist association of the U.S.
AOAC2002.02 standard methods measure resistant starch using Irish Megazyme companies product resistant starch assay kit
Content.
1.2 single factor experiment
Soaking time 0h, 6h, 12h, 18h, for 24 hours, 30h, microwave output power be 800W 80%, 70%, 60%, 50%,
40%, 30%, under the conditions of 2.5 min of microwave treatment time, 3.0 min, 3.5 min, 4min, 4.5 min, 5.0min, visit respectively
Microwave output power, microwave treatment time, soaking time are begged for chinquapin resistance starch content, moisture, water activity and matter
The influence of structure.
1.3 response surface optimization experimental designs
According to single factor experiment as a result, using center combination experimental design, when choosing microwave output power, microwave treatment
Between, 3 impact factors of soaking time carry out response surface analysis experiment, experimental design table is shown in Table using overall assessment as inspection target
1。
1 response surface experiments factor level table of table
1.4 quality evaluation
1.4.1 influence of the immersion processing to instant chinquapin quality
Respectively from appearance, fragrance, flavour, form etc. to being handled under the same conditions with without immersion through immersion processing
Shelling chinquapin quality compared.
1.4.2 influence of the different processing methods to instant chinquapin quality
Respectively from appearance, fragrance, flavour, form etc. to through immersion-microwave processing, sugar fry processing, boiling processing and
The packed shelling chinquapin quality that market is sold is compared.
2. result and analysis
2.1 response phase methods optimize microwave and develop instant chinquapin
2.1.1 response surface experiments design and its measurement of overall assessment
It is tried in single factor test according to Box-behnken center combination design principles using Design-Expert8.0.6 softwares
On the basis tested, microwave power, microwave time, horizontal extent determined by 3 factors of soaking time are chosen, with overall assessment
For response, response surface analysis is carried out to process above parameter, optimizes preparation process, specific experimental design and measurement result are shown in Table
2。
2 response surface experiments of table design and overall assessment measurement result
2.1.2 regression model and variance analysis
Multiple regression fitting, overall assessment are carried out to 17 groups of experimental datas in table 2 using Design-Expert8.0 softwares
Mathematical regression model it is as follows：
Overall assessment=9.50-0.75 × A-1.32 × B+0.73 × C-0.18 × A × B-0.68 × A × C+0.13 × B
×C-2.61×A2-1.46×B2-1.91×C2
Model is using the regression parameter of the ANOVA analysis response surfaces of Design-Expert8.0.6 softwares, and the result is shown in tables
3。
3 regression model variance analysis result of table
Model of fit p as shown in Table 3<0.01, illustrate that regression model is extremely notable.A, B, C, A in model2、B2、C2It is extremely aobvious
It writes（p<0.01）, AC is notable（P<0.05）, the quasi- item p of mistake of the equation>0.05, illustrate that the degree of fitting of model is good, tests without it
His influence factor.It can be obtained by 3 variance analysis of table, influence of each factor to overall assessment is of different sizes, and primary and secondary sequence is B>A>C.
2.1.3 response surface analysis and optimization of process conditions
Drawing is responded using Design-Expert8.0.6 software analytical factor reciprocations, any two factor is interacted
It influences overall assessment and carries out analysis and evaluation.Shadow of the microwave treatment time to instant chinquapin overall assessment it can be seen from Fig. 1 ~ 3
Sound is the most notable, shows as that curved surface is steeper, and microwave power takes second place, and soaking time influences minimum, and surface is smoother, this with return
Analysis result is returned to coincide.
When microwave output power and the timing of soaking time one it can be seen from Fig. 1 and Fig. 3, overall assessment with microwave at
It manages time lengthening and increases, start to be decreased obviously after reaching peak, this illustrates that microwave treatment time can be to the total of instant chinquapin
Body evaluation generates large effect.By detection, the chinquapin resistance starch content not Jing Guo microwave treatment is 1.8g/100g,
And microwaved chinquapin its resistance starch content obviously rises, up to 4.41g/100g.
As seen from Figure 2, soaking time can produce a very large impact instant chinquapin, instant when one timing of microwave power
With the growth of soaking time, overall assessment rises rapidly chinquapin, and as soaking time continues growing, overall assessment is no longer
There is apparent change, when illustrating that the moisture when chinquapin reaches certain saturation degree, the increase of soaking time will not be apparent
The moisture for changing chinquapin, at this point, soaking time is also smaller to the overall assessment influence degree of chinquapin.
2.1.4 the determination of optimal preparation process
Model is optimized using the optimization function of Design-Expert8.0.6 softwares, is obtained through microwave and drying
Processing prepares the instant chinquapin optimum process containing high-resistance starch：Microwave output power is the 58.45% of maximum power, microwave
Time is 3.78min, soaking time 13.21h, and the overall assessment of instant chinquapin with this condition is 9.9.
2.1.5 verification test
In view of actual experiment operating condition, most there will be process conditions to be revised as：Microwave output power is maximum power
60%, i.e. 480W, microwave time are 3.80min, soaking time 13.20h, carry out 3 parallel tests with this condition, herein
Under the conditions of microwave method develop the instant chinquapin technique of high-resistance starch overall assessment be 9.8, its relative error compared with theoretical value
About 1.0%, it can be seen that, it is accurate and reliable using the Optimizing Technical obtained by response phase method, there is actual application value.
2.2 quality evaluation results
2.2.1 influence of the immersion processing to instant chinquapin quality
Respectively to being compared under the same conditions with the shelling chinquapin quality without immersion processing through immersion processing, tie
Fruit is shown in Table 4.
Influence result of the immersion of table 4 processing to instant chinquapin quality
2.2.2 influence of the different processing methods to instant chinquapin quality
Respectively to through immersion-microwave processing, sugar fry packed shelling chinquapin quality that processing, boiling processing and market are sold into
Row comparison, the results are shown in Table 5.
Influence result of 5 different processing methods of table to instant chinquapin quality
2.3 conclusion
Determine that each factor develops microwave method the affecting laws of the instant chinquapin technique of high-resistance starch by experiment of single factor,
And the optimum level range and its reciprocation of each factor are studied and inquired into using Responds Surface Methodology, establish prediction
Microwave method develops the quadratic polynomial mathematical model of the instant chinquapin technique of high-resistance starch.
Show that the primary and secondary sequence of influence factor is by experiment：Microwave treatment time>Microwave output power>Soaking time,
And obtain optimal processing parameter be microwave output power 480W, the microwave time be 3.80min, soaking time 13.20h, herein
Under the conditions of instant chinquapin overall assessment be 9.8, with model predication value coincide.Thus the model established is rationally reliable, degree of fitting
Well.
Instant chinquapin obtained gives off a strong fragrance under this processing conditions, delicate mouthfeel is soft, pleasant impression sweet tea is long long, after shelling
Structural integrity, compared with the instant chinquapin of prior art processing, quality is obviously improved.
The foregoing is merely presently preferred embodiments of the present invention, all equivalent changes done according to scope of the present invention patent with
Modification should all belong to the covering scope of the present invention.
Claims (2)
1. a kind of preparation method of the instant chinquapin containing high-resistance starch, it is characterised in that：At notch, immersion processing, microwave
The step of reason, packaging；
Wherein soak processing time be 13.2h；The output power of microwave treatment is 480W, and the microwave time is 3.80min.
2. the instant chinquapin containing high-resistance starch made from a kind of preparation method as described in claim 1.
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| CN101194734A (en) * | 2008-01-08 | 2008-06-11 | 福建农林大学 | Novel method for producing instant products by using dry-made castanea henryi |
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| CN101194734A (en) * | 2008-01-08 | 2008-06-11 | 福建农林大学 | Novel method for producing instant products by using dry-made castanea henryi |
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| 响应面优化高抗性淀粉米蒸煮工艺研究;王丽莉，等;《食品工业科技》;20121231;第33卷(第3期);第204-207页 * |
| 太忙-微波栗子;快乐的章鱼;《http://blog.sina.com.cn/s/blog_860202840100soeu.html》;20090925;第1-2页 * |
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