CN106942705A - A kind of alum-free sweet potato noodles and its processing method - Google Patents
A kind of alum-free sweet potato noodles and its processing method Download PDFInfo
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Abstract
The invention belongs to technical field of agricultural product process, a kind of alum-free sweet potato noodles and its processing method are specifically disclosed.The alum-free sweet potato noodles are main to press certain part by weight by starch from sweet potato, broad bean powder, the first additive and Second addition, main to paste standby, powder ball allotment by Gorgon euryale, leak powder, dry in the air powder and drying is made；Wherein, first additive is main is made up of hydroxypropyl PASELLI EASYGEL, waxy potato starch, Artemisia Glue and yellow wormwood artemisia seed glue by certain part by weight；The Second addition is mainly made up of curdlan, xanthans, konjac glucomannan, salt and sodium acid carbonate by certain part by weight.Reasonably combined raw material is combined by the sweet potato noodles of the present invention with the processing method of science, both synergies, make obtained sweet potato noodles not only have the advantages that section bar rate and paste soup rate are low, and sensory effects are good, glossiness is high, with strong Ipomoea batatas local flavor, store quality and safe.
Description
【Technical field】
The present invention relates to crops processing technique field, and in particular to a kind of alum-free sweet potato noodles and its processing method.
【Background technology】
Ipomoea batatas also known as sweet potato, pachyrhizus, sweet potato etc., it contains abundant protein, substantial amounts of soluble dietary fiber, more
Vitamin A etc., often the edible elasticity that can be improved the immunocompetence of human body, maintain vascular wall, prevents artery sclerosis, can also be pre-
Avoid constipation, coronary heart disease etc.；Meanwhile, Ipomoea batatas is also a kind of preferable diet food, and the Ipomoea batatas heat of phase homogenous quantities only has rice
1/3, and the cellulose and fructose being rich in have the specific function for preventing sugar transition for fat.
And bean vermicelli is a kind of traditional food of China, it does not only have good domestic market, and in the international market
It is in great demand very much.The raw material of current domestic production bean vermicelli has mung bean, red bean, broad bean, pea, sweet potato, corn etc., wherein with mung bean, silkworm
The quality of the beans vermicelli such as beans, pea is preferred, but these legume sources are few, and price is high.Therefore, powder is produced using Ipomoea batatas as raw material
Silk has abundance, low-cost advantage, but poor, the easy broken strip of cooking using Ipomoea batatas as the made sweet potato noodles color of raw material
Mixed soup, so during using starch from sweet potato as main material production bean vermicelli, is usually added into alum to increase its toughness and resistance to
Boiling property.And containing harmful aluminium ion in alum, long-term consumption contains aluminum ions sweet potato noodles, has to health
Evil, can make Skeleton System, kidney and nervous system damage serious, pregnant woman alum is excessive, can also influence Fetal Brain
Composition development.
Therefore, in order to reduce harm of the aluminium to human body, it is necessary to produce a kind of sweet potato noodles without alum, and it is red without alum at present
Though sweet potato vermicelli is commercially occurred, strip-breaking rate height is there is, muscle degree is bad, the problems such as easily mixing soup when boiling.
【The content of the invention】
The present invention goal of the invention be：For above-mentioned problem, there is provided a kind of alum-free sweet potato noodles and its processing
Method.Reasonably combined raw material is combined by the sweet potato noodles with the processing method of science, and both act synergistically, and is made obtained red
Sweet potato vermicelli not only has the advantages that section bar rate and paste soup rate are low, and sensory effects are good, and glossiness is high, with strong Ipomoea batatas wind
Taste, store quality and safe.
To achieve these goals, the technical solution adopted by the present invention is as follows：
A kind of alum-free sweet potato noodles, are mainly prepared from by the raw material of following parts by weight：80-100 parts of starch from sweet potato, broad bean
0.5-1 parts of 10-20 parts of powder, 8-15 parts of the first additive and Second addition；
Wherein, first additive includes the raw material components of following parts by weight：3-6 parts of hydroxypropyl PASELLI EASYGEL,
2-5 parts of waxy potato starch, 0.3-0.8 parts of Artemisia Glue and yellow 0.1-0.3 parts of wormwood artemisia seed glue；
The Second addition includes the raw material components of following parts by weight：2-5 parts of curdlan, 1-3 parts of xanthans, konjaku
0.05-0.1 parts of 1-2 parts of glue, 0.1-0.5 parts of salt and sodium acid carbonate.
In the present invention, further, first additive includes the raw material components of following parts by weight：Hydroxypropyl two forms sediment
5 parts of powder phosphate, 3 parts of waxy potato starch, 0.5 part of Artemisia Glue and yellow 0.2 part of wormwood artemisia seed glue.
In the present invention, further, the Second addition includes the raw material components of following parts by weight：Curdlan 3
Part, 2 parts of xanthans, 1.5 parts of konjac glucomannan, 0.3 part of salt and 0.08 part of sodium acid carbonate.
In the present invention, further, the processing method of a kind of alum-free sweet potato noodles, it is main to include walking in detail below
Suddenly：
(1) preparation of Gorgon euryale paste：By weight, weigh 15 parts starch from sweet potato, 0.5-1 parts of Second addition and 18-
20 parts and temperature for 40 DEG C of running water mix to it is uniform after, in the boiling water for pouring into 60-65 parts, be evenly stirred until rapidly and be in
Transparence, you can obtain the Gorgon euryale paste, it is standby；
(2) allotment of powder ball：By weight, 8-15 parts of the first additive is weighed, it is 40 DEG C to be dissolved in temperature
In the running water of equivalent weight part, the first additive liquid is obtained；Broad bean powder is well mixed with remaining starch from sweet potato, then
The first additive liquid prepared and Gorgon euryale paste are added in the starch mixed, with mixer stirring and face to face group without lump
Carbuncle, tack-free, homogeneous exquisiteness, you can obtain the powder ball, it is standby；
(3) powder is leaked：Obtained powder ball is put into strainer, the powder ball in strainer is slowly squeezed with electrically operated hammer, makes powder ball
Fallen into strips from strainer during temperature is 97-99 DEG C of thermostat water bath, and with long bamboo chopsticks it is continuous in water-bath gently
Agitation, after vermicelli stop 3-5s in thermostat water bath, is pulled out, you can obtain vermicelli；
(4) dry in the air powder：Obtained vermicelli are placed at-5-- 3 DEG C and freeze 8-12h；
(5) dry：Using low temperature hot-air seasoning to after the vermicelli for the powder that dries in the air are dried, you can obtain described without alum
Sweet potato noodles.
In the present invention, further, in step (1), the temperature of the Gorgon euryale paste is 70-75 DEG C.
In the present invention, further, in step (2), the mixing speed of the mixer is 50-60r/min, during stirring
Between be 8-12min.
In the present invention, further, in step (2), the humidity of the powder ball is 45-50%.
In the present invention, further, in step (5), the temperature of the low temperature heated-air drying is 45-50 DEG C, and the time is
2.5-3h。
In the present invention, further, in step (5), the dried vermicelli water content is 10-15%.
In the present invention, first, in order to strengthen the content of water-insoluble amylose in powder ball, accordingly in starch from sweet potato
A certain proportion of broad bean powder is with the addition of, to improve the toughness of powder ball, so as to reduce the section bar rate and paste soup rate of sweet potato noodles；And
And, acted synergistically with the first additive and Second addition, the toughness and elasticity for not only having had powder ball, and then reduce Ipomoea batatas
The section bar rate and paste soup rate of bean vermicelli, and can make powder ball that there is suitable viscosity and mobility, it is easy to improve follow-up leakage powder
Yi Du and shortening drying time.Second, hydroxypropyl PASELLI EASYGEL, waxy potato in the first additive of the invention form sediment
Powder, Artemisia Glue and yellow wormwood artemisia seed glue can reach enhancing powder ball toughness and tensile property by reasonably combined, each component synergy
Effect, than, to the toughness of powder ball and the high 10-13% of the humidification of tensile property, being improved using one-component so as to further
The easy broken strip of sweet potato noodles pastes the property of soup, and then improves the sensory-acceptance of sweet potato noodles.3rd, in Second addition of the present invention
Curdlan, xanthans, konjac glucomannan, salt and sodium acid carbonate by reasonably combined, each component synergy not only can reach
Strengthen the effect of the fine and smooth degree of color and luster, Ipomoea batatas local flavor and smooth in taste of sweet potato noodles, and can also avoid sweet potato noodles because dry
Water content is too low during dry or storage and the crisp phenomenon that causes, so that obtained sweet potato noodles have higher sensory-acceptance
With more stable property.Wherein, the sodium acid carbonate of addition is that obtained Gorgon euryale paste is in alkalescence, can coagulate konjac glucomannan formation heat irreversible
Glue, though and konjac glucomannan can significantly improve the toughness of powder ball, the fragility of sweet potato vermicelli is deteriorated simultaneously, also, excessive addition
Easily make powder ball viscosity excessive without leakiness powder, therefore, it is only by the parts by weight and remaining composition of Second addition of the present invention
Mutually coordinated effect, can just make obtained sweet potato noodles have suitable degree of drawing and viscosity.4th, from the viscosity of sweet potato noodles
Characteristic is set out, and the present invention is corresponding using the powder that dries in the air is carried out by the way of freezing, and freezing can make the larger sweet potato noodles of viscosity rapid
Distribute a part moisture and aging, so as to shorten the powder time of drying in the air of sweet potato noodles, further improve the toughness of sweet potato noodles.The
Five, there is the characteristics of viscosity is larger and high temperature is perishable according to sweet potato noodles, the present invention is corresponding by the way of low temperature hot blast
To be dried, slow-drying is carried out, and can avoid, because temperature is too high, rate of drying is too fast, making the epidermis of sweet potato noodles excessive
Dry and phenomenon generation that is middle unseasoned and causing sweet potato noodles surface smoothness to decline.Also, dried sweet potato powder
The water content of silk in 10-15%, this can avoid due to sweet potato noodles because humidity is too high or too low and caused by store when moldy metamorphism
Or the crisp phenomenon of bean vermicelli occurs, to ensure the storage quality of sweet potato noodles.
In summary, by adopting the above-described technical solution, the beneficial effects of the invention are as follows：By reasonably combined raw material and
The processing method of science is combined, and both act synergistically, and makes obtained sweet potato noodles not only have section bar rate and paste soup rate low
Advantage, and sensory effects are good, glossiness is high, with strong Ipomoea batatas local flavor, and store quality is high.In addition, it is free of to human body
Harmful alum, it is safe.
【Embodiment】
Embodiment 1
1. by weight, weigh the raw material components of following parts by weight：
80 parts of starch from sweet potato；10 parts of broad bean powder；
First 8 parts of additive；0.5 part of Second addition.
Wherein, first additive mainly includes the raw material components of following parts by weight：
3 parts of hydroxypropyl PASELLI EASYGEL；2 parts of waxy potato starch；
0.3 part of Artemisia Glue；Yellow 0.1 part of wormwood artemisia seed glue.
The Second addition mainly includes the raw material components of following parts by weight：
2 parts of curdlan；1 part of xanthans；
1 part of konjac glucomannan；0.1 part of salt；
0.05 part of sodium acid carbonate.
2. the processing of alum-free sweet potato noodles of the present invention is carried out by following key step：
(1) preparation of Gorgon euryale paste：By weight, weigh 15 parts starch from sweet potato, 0.5 part of Second addition and 18 parts and
After temperature is mixed to uniformly for 40 DEG C of running water, in the boiling water for pouring into 60 parts, transparent shape is evenly stirred until rapidly, i.e.,
The Gorgon euryale that temperature is 70 DEG C is can obtain to paste, it is standby；
(2) allotment of powder ball：By weight, 8 parts of the first additive is weighed, temperature is dissolved in equal for 40 DEG C
In the running water of parts by weight, the first additive liquid is obtained；Broad bean powder is well mixed with remaining starch from sweet potato, then will system
The first additive liquid got ready and Gorgon euryale paste are added in the starch mixed, with mixer under 50r/min mixing speed
8min is stirred to dough without pimple, tack-free, homogeneous exquisiteness, you can obtain the powder ball that humidity is 45%, it is standby；
(3) powder is leaked：Obtained powder ball is put into strainer, the powder ball in strainer is slowly squeezed with electrically operated hammer, makes powder ball
Fall in the thermostat water bath that temperature is 97 DEG C, and constantly gently stirred in water-bath with long bamboo chopsticks from strainer into strips
It is dynamic, after vermicelli stop 3s in thermostat water bath, pull out, you can obtain vermicelli；
(4) dry in the air powder：Obtained vermicelli are placed at -5 DEG C and freeze 8h；
(5) dry：Using 45 DEG C of low temperature hot blast to after 2.5h is dried in the vermicelli for the powder that dries in the air, you can obtain aqueous
Measure the alum-free sweet potato noodles for 10%.
Embodiment 2
1. by weight, weigh the raw material components of following parts by weight：
90 parts of starch from sweet potato；15 parts of broad bean powder；
First 12 parts of additive；0.8 part of Second addition.
Wherein, first additive mainly includes the raw material components of following parts by weight：
5 parts of hydroxypropyl PASELLI EASYGEL；3 parts of waxy potato starch；
0.5 part of Artemisia Glue；Yellow 0.2 part of wormwood artemisia seed glue.
The Second addition mainly includes the raw material components of following parts by weight：
3 parts of curdlan；2 parts of xanthans；
1.5 parts of konjac glucomannan；0.3 part of salt；
0.08 part of sodium acid carbonate.
2. the processing of alum-free sweet potato noodles of the present invention is carried out by following key step：
(1) preparation of Gorgon euryale paste：By weight, weigh 15 parts starch from sweet potato, 0.8 part of Second addition and 19 parts and
After temperature is mixed to uniformly for 40 DEG C of running water, in the boiling water for pouring into 63 parts, transparent shape is evenly stirred until rapidly, i.e.,
The Gorgon euryale that temperature is 72 DEG C is can obtain to paste, it is standby；
(2) allotment of powder ball：By weight, 13 parts of the first additive is weighed, temperature is dissolved in same for 40 DEG C
In running water etc. parts by weight, the first additive liquid is obtained；Broad bean powder is well mixed with remaining starch from sweet potato, then will
The first additive liquid prepared and Gorgon euryale paste is added in the starch mixed, with mixer 55r/min mixing speed
Lower stirring 10min is to dough without pimple, tack-free, homogeneous exquisiteness, you can obtain the powder ball that humidity is 48%, standby
With；
(3) powder is leaked：Obtained powder ball is put into strainer, the powder ball in strainer is slowly squeezed with electrically operated hammer, makes powder ball
Fall in the thermostat water bath that temperature is 98 DEG C, and constantly gently stirred in water-bath with long bamboo chopsticks from strainer into strips
It is dynamic, after vermicelli stop 4s in thermostat water bath, pull out, you can obtain vermicelli；
(4) dry in the air powder：Obtained vermicelli are placed at -4 DEG C and freeze 10h；
(5) dry：Using 48 DEG C of low temperature hot blast to after 2.8h is dried in the vermicelli for the powder that dries in the air, you can obtain aqueous
Measure the alum-free sweet potato noodles for 13%.
Embodiment 3
1. by weight, weigh the raw material components of following parts by weight：
100 parts of starch from sweet potato；20 parts of broad bean powder；
First 15 parts of additive；1 part of Second addition.
Wherein, first additive mainly includes the raw material components of following parts by weight：
6 parts of hydroxypropyl PASELLI EASYGEL；5 parts of waxy potato starch；
0.8 part of Artemisia Glue；Yellow 0.3 part of wormwood artemisia seed glue.
The Second addition mainly includes the raw material components of following parts by weight：
5 parts of curdlan；3 parts of xanthans；
2 parts of konjac glucomannan；0.5 part of salt；
0.1 part of sodium acid carbonate.
2. the processing of alum-free sweet potato noodles of the present invention is carried out by following key step：
(1) preparation of Gorgon euryale paste：By weight, 15 parts of starch from sweet potato, 1 part of Second addition and 20 parts and temperature is weighed
After the running water spent for 40 DEG C is mixed to uniformly, in the boiling water for pouring into 65 parts, transparent shape is evenly stirred until rapidly, you can
The Gorgon euryale that temperature is 75 DEG C is obtained to paste, it is standby；
(2) allotment of powder ball：By weight, 15 parts of the first additive is weighed, temperature is dissolved in same for 40 DEG C
In running water etc. parts by weight, the first additive liquid is obtained；Broad bean powder is well mixed with remaining starch from sweet potato, then will
The first additive liquid prepared and Gorgon euryale paste is added in the starch mixed, with mixer 60r/min mixing speed
Lower stirring 12min is to dough without pimple, tack-free, homogeneous exquisiteness, you can obtain the powder ball, standby；
(3) powder is leaked：Obtained powder ball is put into strainer, the powder ball in strainer is slowly squeezed with electrically operated hammer, makes powder ball
Fall in the thermostat water bath that temperature is 99 DEG C, and constantly gently stirred in water-bath with long bamboo chopsticks from strainer into strips
It is dynamic, after vermicelli stop 5s in thermostat water bath, pull out, you can obtain vermicelli；
(4) dry in the air powder：Obtained vermicelli are placed at -3 DEG C and freeze 12h；
(5) dry：Using 50 DEG C of low temperature hot blast to after 3h is dried in the vermicelli for the powder that dries in the air, you can obtain water content
For 15% alum-free sweet potato noodles.
Below sweet potato noodles made from embodiment 1-3 are carried out with the measure of correlated performance.
1. sense organ is determined
Set up sensory evaluation group (10 people), with reference to vermicelli GB evaluation method to made from embodiment of the present invention 1-3
Sweet potato noodles carry out sense organ measure, and bioassay standard is shown in Table 1.1, and measurement result is shown in Table 1.2：
The sweet potato noodles sense organ bioassay standard table of table 1.1
The embodiment 1-3 of table 1.2 sweet potato noodles sense organ measurement result table
| Project | Embodiment 1 | Embodiment 2 | Embodiment 3 |
| Sense organ total score | 37.8 | 37.9 | 38.3 |
It can be drawn by table 1.2, the sense organ total score of sweet potato noodles produced by the present invention is above 37.5 points, illustrates that it has
High sensory-acceptance.
2. the measure of section bar rate, gelatinization rate and aluminum content
Using the sweet potato noodles obtained by embodiment of the present invention 1-3 as experimental group 1-3, to add the sweet potato noodles of alum same
Sweet potato noodles (addition of alum and the additive of the embodiment of the present invention first and second as a control group are produced under one processing technology
Total addition of additive is identical), section bar rate, gelatinization rate are carried out (with cooking loss to the sweet potato noodles of experimental group and control group
Rate is used as judgment criteria) and aluminum content measure, the results are shown in Table 2：
The survey table of the experimental group of table 2 and control group sweet potato noodles section bar rate, gelatinization rate and aluminum content
| Project | Experimental group 1 | Experimental group 2 | Experimental group 3 | Control group |
| Section bar rate (%) | 3.4 | 2.8 | 3.1 | 7.2 |
| Loss ratio of boiling (%) | 4.4 | 4.7 | 4.6 | 10.3 |
| Aluminum content (mg/Kg) | 0 | 0 | 0 | 310 |
It can be obtained by table 2, sweet potato noodles produced by the present invention do not contain harmful excessive aluminium ion, Er Qieqi not only
Section bar rate and loss ratio of boiling are below adding the control group of alum, illustrate sweet potato noodles obtained by the present invention not only security
It is high and quality is good.
3. store quality is determined
By sweet potato noodles made from the embodiment of the present invention by the storage of 1 year, generation generation mouldization is rotten and crisp
Phenomenon, illustrate the store quality that sweet potato noodles produced by the present invention have had.
Described above is the detailed description for the present invention preferably possible embodiments, but embodiment is not limited to this hair
The equal change or modification change completed under bright patent claim, the technical spirit suggested by all present invention, all should belong to
Cover the scope of the claims in the present invention.
Claims (9)
1. a kind of alum-free sweet potato noodles, it is characterised in that be mainly prepared from by the raw material of following parts by weight：Starch from sweet potato 80-
0.5-1 parts of 100 parts, 10-20 parts of broad bean powder, 8-15 parts of the first additive and Second addition；
Wherein, first additive includes the raw material components of following parts by weight：3-6 parts of hydroxypropyl PASELLI EASYGEL, wax
2-5 parts of farina, 0.3-0.8 parts of Artemisia Glue and yellow 0.1-0.3 parts of wormwood artemisia seed glue；
The Second addition includes the raw material components of following parts by weight：2-5 parts of curdlan, 1-3 parts of xanthans, konjac glucomannan 1-
0.05-0.1 parts of 2 parts, 0.1-0.5 parts of salt and sodium acid carbonate.
2. a kind of alum-free sweet potato noodles according to claim 1, it is characterised in that first additive includes following weight
The raw material components of part：5 parts of hydroxypropyl PASELLI EASYGEL, 3 parts of waxy potato starch, 0.5 part of Artemisia Glue and yellow wormwood artemisia seed glue 0.2
Part.
3. a kind of alum-free sweet potato noodles according to claim 1, it is characterised in that the Second addition includes following weight
The raw material components of part：0.08 part of 3 parts of curdlan, 2 parts of xanthans, 1.5 parts of konjac glucomannan, 0.3 part of salt and sodium acid carbonate.
4. a kind of processing method of alum-free sweet potato noodles according to claim 1-3 any one, it is characterised in that main bag
Include step in detail below：
(1) preparation of Gorgon euryale paste：By weight, 15 parts of starch from sweet potato, 0.5-1 parts of Second addition and 18-20 parts are weighed
And after temperature is mixed to uniformly for 40 DEG C of running water, in the boiling water for pouring into 60-65 parts, be evenly stirred until rapidly transparent
Shape, you can obtain the Gorgon euryale paste, it is standby；
(2) allotment of powder ball：By weight, 8-15 parts of the first additive is weighed, temperature is dissolved in equal for 40 DEG C
In the running water of parts by weight, the first additive liquid is obtained；Broad bean powder is well mixed with remaining starch from sweet potato, then will system
The first additive liquid got ready and Gorgon euryale paste is added in the starch mixed, with mixer stirring and face to face group without pimple,
Tack-free, homogeneous exquisiteness, you can obtain the powder ball, it is standby；
(3) powder is leaked：Obtained powder ball is put into strainer, the powder ball in strainer is slowly squeezed with electrically operated hammer, makes powder ball into bar
Shape is fallen to from strainer in the thermostat water bath that temperature is 97-99 DEG C, and is constantly gently agitated for long bamboo chopsticks in water-bath,
After vermicelli stop 3-5s in thermostat water bath, pull out, you can obtain vermicelli；
(4) dry in the air powder：Obtained vermicelli are placed at-5-- 3 DEG C and freeze 8-12h；
(5) dry：Using low temperature hot-air seasoning to after the vermicelli for the powder that dries in the air are dried, you can obtain the alum-free sweet potato
Bean vermicelli.
5. a kind of processing method of alum-free sweet potato noodles according to claim 4, it is characterised in that in step (1), the Gorgon euryale
The temperature of paste is 70-75 DEG C.
6. a kind of processing method of alum-free sweet potato noodles according to claim 4, it is characterised in that described to stir in step (2)
The mixing speed for mixing machine is 50-60r/min, and mixing time is 8-12min.
7. a kind of processing method of alum-free sweet potato noodles according to claim 4, it is characterised in that in step (2), the powder
The humidity of group is 45-50%.
8. a kind of processing method of alum-free sweet potato noodles according to claim 4, it is characterised in that described low in step (5)
The temperature of warm heated-air drying is 45-50 DEG C, and the time is 2.5-3h.
9. a kind of processing method of alum-free sweet potato noodles according to claim 4, it is characterised in that in step (5), described dry
Vermicelli water content after dry is 10-15%.
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| CN108378351A (en) * | 2018-02-12 | 2018-08-10 | 扬中市三茅镇兴阳村农地股份专业合作社 | Sweet potato noodles of blood-enrich and preparation method thereof |
| CN110679914A (en) * | 2019-11-14 | 2020-01-14 | 刘建阳 | Composite food gum and application thereof in alum-free vermicelli |
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| CN108175079A (en) * | 2018-02-12 | 2018-06-19 | 扬中市三茅镇兴阳村农地股份专业合作社 | With health-care effect sweet potato noodles and preparation method thereof |
| CN108378351A (en) * | 2018-02-12 | 2018-08-10 | 扬中市三茅镇兴阳村农地股份专业合作社 | Sweet potato noodles of blood-enrich and preparation method thereof |
| CN110679914A (en) * | 2019-11-14 | 2020-01-14 | 刘建阳 | Composite food gum and application thereof in alum-free vermicelli |
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