CN107259511A - 一种无明矾红薯粉丝的制备方法 - Google Patents
一种无明矾红薯粉丝的制备方法 Download PDFInfo
- Publication number
- CN107259511A CN107259511A CN201710645430.2A CN201710645430A CN107259511A CN 107259511 A CN107259511 A CN 107259511A CN 201710645430 A CN201710645430 A CN 201710645430A CN 107259511 A CN107259511 A CN 107259511A
- Authority
- CN
- China
- Prior art keywords
- sweet potato
- starch
- navy bean
- preparation
- alum
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 39
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 39
- 235000012149 noodles Nutrition 0.000 title claims abstract description 24
- 229940037003 alum Drugs 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 244000013123 dwarf bean Species 0.000 claims abstract description 40
- 235000021278 navy bean Nutrition 0.000 claims abstract description 40
- 229920002472 Starch Polymers 0.000 claims abstract description 38
- 235000019698 starch Nutrition 0.000 claims abstract description 38
- 239000008107 starch Substances 0.000 claims abstract description 38
- 239000000843 powder Substances 0.000 claims abstract description 32
- 244000268590 Euryale ferox Species 0.000 claims abstract description 13
- 238000002156 mixing Methods 0.000 claims abstract description 12
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 11
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 9
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 9
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 9
- 210000000969 egg white Anatomy 0.000 claims abstract description 9
- 235000014103 egg white Nutrition 0.000 claims abstract description 9
- ODLHGICHYURWBS-LKONHMLTSA-N trappsol cyclo Chemical compound CC(O)COC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](COCC(C)O)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](COCC(C)O)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](COCC(C)O)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](COCC(C)O)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)COCC(O)C)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1COCC(C)O ODLHGICHYURWBS-LKONHMLTSA-N 0.000 claims abstract description 9
- 238000001035 drying Methods 0.000 claims description 31
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 25
- 239000007787 solid Substances 0.000 claims description 11
- 239000002002 slurry Substances 0.000 claims description 10
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 9
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 8
- 230000018044 dehydration Effects 0.000 claims description 5
- 238000006297 dehydration reaction Methods 0.000 claims description 5
- 239000000835 fiber Substances 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 5
- 239000002245 particle Substances 0.000 claims description 5
- 238000007873 sieving Methods 0.000 claims description 5
- 229910001220 stainless steel Inorganic materials 0.000 claims description 5
- 239000010935 stainless steel Substances 0.000 claims description 5
- 230000007306 turnover Effects 0.000 claims description 5
- 238000005406 washing Methods 0.000 claims description 5
- 235000013336 milk Nutrition 0.000 claims description 4
- 239000008267 milk Substances 0.000 claims description 4
- 210000004080 milk Anatomy 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 238000005119 centrifugation Methods 0.000 claims description 3
- 235000021388 linseed oil Nutrition 0.000 claims description 3
- 239000000944 linseed oil Substances 0.000 claims description 3
- 238000012545 processing Methods 0.000 abstract description 7
- 238000000034 method Methods 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 5
- 230000036541 health Effects 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 description 6
- 230000006872 improvement Effects 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 208000024827 Alzheimer disease Diseases 0.000 description 1
- 229920000856 Amylose Polymers 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- WHXSMMKQMYFTQS-UHFFFAOYSA-N Lithium Chemical compound [Li] WHXSMMKQMYFTQS-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 206010039966 Senile dementia Diseases 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 102000004139 alpha-Amylases Human genes 0.000 description 1
- 108090000637 alpha-Amylases Proteins 0.000 description 1
- 229940024171 alpha-amylase Drugs 0.000 description 1
- 239000004411 aluminium Substances 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- REDXJYDRNCIFBQ-UHFFFAOYSA-N aluminium(3+) Chemical compound [Al+3] REDXJYDRNCIFBQ-UHFFFAOYSA-N 0.000 description 1
- SMYKVLBUSSNXMV-UHFFFAOYSA-K aluminum;trihydroxide;hydrate Chemical compound O.[OH-].[OH-].[OH-].[Al+3] SMYKVLBUSSNXMV-UHFFFAOYSA-K 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000011712 cell development Effects 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000009881 electrostatic interaction Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000002427 irreversible effect Effects 0.000 description 1
- 229910052744 lithium Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 210000003061 neural cell Anatomy 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 229910052712 strontium Inorganic materials 0.000 description 1
- CIOAGBVUUVVLOB-UHFFFAOYSA-N strontium atom Chemical compound [Sr] CIOAGBVUUVVLOB-UHFFFAOYSA-N 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
- A23L29/30—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
- 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
-
- 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
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
-
- 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
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
-
- 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
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Dispersion Chemistry (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Noodles (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明属于红薯粉丝加工技术领域,具体涉及一种无明矾红薯粉丝的制备方法,包括将红薯淀粉、白芸豆粉、食用油按重量比100:22‑28:1‑2混合配制成混合淀粉,用远红外线处理,然后加入蛋清粉和羟丙基‑β‑环糊精混合均匀遮光静置;加工得到糊芡,蒸制,待其完全糊化呈透明化状时冷却,取出切丝后晾干,在‑5℃的冷冻室中冷冻4‑6小时;然后分两个阶段进行烘干。本发明相比现有技术具有以下优点:本发明中通过将红薯淀粉与白芸豆淀粉、食用油配合实现在无明矾的情况下,使粉条具有良好的弹性和韧性;同时白芸豆中还含有丰富的营养,能够使红薯粉丝营养更均衡,易于被人体吸收利用,商品性好,安全健康,易于推广。
Description
技术领域
本发明属于红薯粉丝加工技术领域,具体涉及一种无明矾红薯粉丝的制备方法。
背景技术
红薯粉丝是利用鲜红薯制成的淀粉为原料加工而成,红薯粉丝具有红薯的营养价值,富含锶、锂、碘、锌等多种对人体有益的矿物质微量元素及多种维生素,红薯在国外有长寿食品、营养均衡食品、太空食品的美称,具有防止亚健康、减肥、美容、润肠通便的作用,红薯粉丝中还含有一种类似***的物质,可以起到保护人体皮肤、延缓衰老、防癌抗癌的作用;粉丝是利用具有较大聚合度的直链淀粉糊化后,易于老化形成具有良好弹性和韧性热不可逆凝胶体原理制成的一种淀粉产品,因此老化后不能形成强的凝胶体,以其单独作为粉条、粉丝加工的原料时必须添加一定量明矾才能获得弹性和韧性,但明矾在水解后形成的氢氧化铝胶体能与淀粉分子之间产生很强的静电作用,因此可显著提高红薯粉条、粉丝的品质,使其不易断条和糊汤,但明矾含有铝离子,可能会引起老年痴呆,人们在食用过量铝后,会影响对铁、钙等的吸收,容易导致骨质疏松、贫血,影响神经细胞发育,随着人们生活水平的普遍提高,对食品健康的要求也越来越高,因此,如何选择安全性高的明矾替代品成了现在急需解决的技术问题。
发明内容
本发明的目的是针对现有的问题,提供了一种无明矾红薯粉丝的制备方法。
本发明是通过以下技术方案实现的:一种无明矾红薯粉丝的制备方法,包括将红薯淀粉、白芸豆粉、食用油按重量比100:22-28:1-2混合配制成混合淀粉,完成后加入55-60℃的水,配制成固含量为60-65%的浆液,用波长为0.75-1.2μm的远红外线处理2-4分钟,温度不高于60℃;然后加入相当于其总重量2-5%的蛋清粉、0.8-1.5%的羟丙基-β-环糊精混合均匀,在温度为4-8℃的条件下遮光静置20-22小时,再加入相当于混合淀粉重量10倍的温度为55-60℃的热水,搅拌得到糊芡,然后将糊芡引入不锈钢带上,在水浴锅中蒸制,待其完全糊化呈透明化状时冷却,取出切丝后晾干,在-5℃的冷冻室中冷冻4-6小时;然后分两个阶段进行烘干,第一阶段烘干温度为45-50℃,第二阶段烘干温度为75-80℃。
作为对上述方案的进一步改进,所述白芸豆粉的制备方法为将白芸豆在温度为65-70℃的清水中浸泡4-5小时后,经粗磨、细磨得到粒径为80-150μm的粉末,加入清水使其固含量为25-30%,然后用压力曲筛在相当于其2倍的水中进行分离洗涤,调节pH值为4.8-5.2,得到筛上白芸豆纤维浆和筛下白芸豆淀粉乳,离心收集白芸豆淀粉浆,经脱水后气流干燥,得到白芸豆粉。
作为对上述方案的进一步改进,所述食用油为亚麻籽油。
作为对上述方案的进一步改进,所述糊芡蒸制后冷却时间为5-6小时。
作为对上述方案的进一步改进,所述第一阶段烘干时间为8分钟,在烘干到5分钟时将粉丝翻面一次;所述第二阶段烘干时间为3分钟。
本发明相比现有技术具有以下优点:本发明中通过将红薯淀粉与白芸豆淀粉、食用油配合实现在无明矾的情况下,使粉条具有良好的弹性和韧性;白芸豆中含有α-淀粉酶,有效阻断高淀粉类食物中淀粉的分解,与食用油配合在远红外线处理的条件下能够促进淀粉分子形成坚实的凝胶体,吸附淀粉中影响淀粉凝胶体形成的小分子物质,进而提高红薯粉丝的品质;蛋清粉与羟丙基-β-环糊精能够有助于淀粉凝胶物质的形成,并增强其韧性;同时白芸豆中还含有丰富的营养,能够使红薯粉丝营养更均衡,易于被人体吸收利用,商品性好,安全健康,易于推广。
具体实施方式
实施例1
一种无明矾红薯粉丝的制备方法,包括以下内容:
(1)将红薯淀粉、白芸豆粉、食用油按重量比100:25:2混合配制成混合淀粉,完成后加入58℃的水,配制成固含量为62%的浆液,用波长为1μm的远红外线处理3分钟,温度不高于60℃;
其中,所述白芸豆粉的制备方法为将白芸豆在温度为68℃的清水中浸泡4.5小时后,经粗磨、细磨得到粒径为80-150μm的粉末,加入清水使其固含量为28%,然后用压力曲筛在相当于其2倍的水中进行分离洗涤,调节pH值为5,得到筛上白芸豆纤维浆和筛下白芸豆淀粉乳,离心收集白芸豆淀粉浆,经脱水后气流干燥,得到白芸豆粉;
(2)然后加入相当于其总重量4%的蛋清粉、1.2%的羟丙基-β-环糊精混合均匀,在温度为6℃的条件下遮光静置21小时,再加入相当于混合淀粉重量10倍的温度为58℃的热水,搅拌得到糊芡,然后将糊芡引入不锈钢带上,在水浴锅中蒸制,待其完全糊化呈透明化状时冷却5.5小时,取出切丝后晾干,在-5℃的冷冻室中冷冻5小时;
(3)然后分两个阶段进行烘干,第一阶段烘干温度为48℃,烘干时间为8分钟,在烘干到5分钟时将粉丝翻面一次;第二阶段烘干温度为78℃,烘干时间为3分钟。
其中,所述食用油优选为亚麻籽油。
实施例2
一种无明矾红薯粉丝的制备方法,包括以下内容:
(1)将红薯淀粉、白芸豆粉、食用油按重量比100:28:1混合配制成混合淀粉,完成后加入60℃的水,配制成固含量为60%的浆液,用波长为0.75μm的远红外线处理2-4分钟,温度不高于60℃;
其中,所述白芸豆粉的制备方法为将白芸豆在温度为70℃的清水中浸泡5小时后,经粗磨、细磨得到粒径为80μm的粉末,加入清水使其固含量为25%,然后用压力曲筛在相当于其2倍的水中进行分离洗涤,调节pH值为4.8,得到筛上白芸豆纤维浆和筛下白芸豆淀粉乳,离心收集白芸豆淀粉浆,经脱水后气流干燥,得到白芸豆粉;
(2)然后加入相当于其总重量5%的蛋清粉、1.5%的羟丙基-β-环糊精混合均匀,在温度为4℃的条件下遮光静置22小时,再加入相当于混合淀粉重量10倍的温度为60℃的热水,搅拌得到糊芡,然后将糊芡引入不锈钢带上,在水浴锅中蒸制,待其完全糊化呈透明化状时冷却5小时,取出切丝后晾干,在-5℃的冷冻室中冷冻6小时;
(3)然后分两个阶段进行烘干,第一阶段烘干温度为45℃,烘干时间为8分钟,在烘干到5分钟时将粉丝翻面一次;第二阶段烘干温度为80℃,烘干时间为3分钟。
实施例3
一种无明矾红薯粉丝的制备方法,包括以下内容:
(1)将红薯淀粉、白芸豆粉、食用油按重量比100:22:2混合配制成混合淀粉,完成后加入55℃的水,配制成固含量为60%的浆液,用波长为0.75μm的远红外线处理4分钟,温度不高于60℃;
其中,所述白芸豆粉的制备方法为将白芸豆在温度为65℃的清水中浸泡4小时后,经粗磨、细磨得到粒径为150μm的粉末,加入清水使其固含量为25%,然后用压力曲筛在相当于其2倍的水中进行分离洗涤,调节pH值为5.2,得到筛上白芸豆纤维浆和筛下白芸豆淀粉乳,离心收集白芸豆淀粉浆,经脱水后气流干燥,得到白芸豆粉;
(2)然后加入相当于其总重量5%的蛋清粉、0.8%的羟丙基-β-环糊精混合均匀,在温度为4℃的条件下遮光静置20小时,再加入相当于混合淀粉重量10倍的温度为60℃的热水,搅拌得到糊芡,然后将糊芡引入不锈钢带上,在水浴锅中蒸制,待其完全糊化呈透明化状时冷却5小时,取出切丝后晾干,在-5℃的冷冻室中冷冻4小时;
(3)然后分两个阶段进行烘干,第一阶段烘干温度为45℃,烘干时间为8分钟,在烘干到5分钟时将粉丝翻面一次;第二阶段烘干温度为75℃,烘干时间为3分钟。
设置对照组1,将远红外处理步骤去掉,其余内容与实施例1中相同;设置对照组2,将加入蛋清粉以及羟丙基-β-环糊精的步骤去掉,其余内容与实施例1中相同;设置对照组3,将烘干过程按现有方法一次性完成,其余内容与实施例1中相同;设置对照组4,为现有市售加明矾制备的红薯粉丝,具体数据来源于《无矾红薯粉丝加工工艺研究》,李敏、吴卫国、杨韵等人主编;
按上述文献中无矾红薯品质影响的评价标准,得到以下结果:
表1
组别 | 断条率(%) | 感官评定等级 |
实施例1 | 3 | 2.0 |
实施例2 | 4 | 2.0 |
实施例3 | 3 | 2.0 |
对照组1 | 22 | -1.0 |
对照组2 | 6 | 1.7 |
对照组3 | 5 | 1.5 |
对照组4 | 7 | 1.8 |
通过表1中数据可以看出,远红外处理步骤对断条率影响较大,蛋清粉以及羟丙基-β-环糊精主要影响感官评价,烘干过程的分步骤进行主要影响感官评价,本发明中无矾红薯粉丝断条率大大降低,品质较好,能够作为明矾加工红薯粉丝的替代。
Claims (5)
1.一种无明矾红薯粉丝的制备方法,其特征在于,包括将红薯淀粉、白芸豆粉、食用油按重量比100:22-28:1-2混合配制成混合淀粉,完成后加入55-60℃的水,配制成固含量为60-65%的浆液,用波长为0.75-1.2μm的远红外线处理2-4分钟,温度不高于60℃;然后加入相当于其总重量2-5%的蛋清粉、0.8-1.5%的羟丙基-β-环糊精混合均匀,在温度为4-8℃的条件下遮光静置20-22小时,再加入相当于混合淀粉重量10倍的温度为55-60℃的热水,搅拌得到糊芡,然后将糊芡引入不锈钢带上,在水浴锅中蒸制,待其完全糊化呈透明化状时冷却,取出切丝后晾干,在-5℃的冷冻室中冷冻4-6小时;然后分两个阶段进行烘干,第一阶段烘干温度为45-50℃,第二阶段烘干温度为75-80℃。
2.如权利要求1所述一种无明矾红薯粉丝的制备方法,其特征在于,所述白芸豆粉的制备方法为将白芸豆在温度为65-70℃的清水中浸泡4-5小时后,经粗磨、细磨得到粒径为80-150μm的粉末,加入清水使其固含量为25-30%,然后用压力曲筛在相当于其2倍的水中进行分离洗涤,调节pH值为4.8-5.2,得到筛上白芸豆纤维浆和筛下白芸豆淀粉乳,离心收集白芸豆淀粉浆,经脱水后气流干燥,得到白芸豆粉。
3.如权利要求1所述一种无明矾红薯粉丝的制备方法,其特征在于,所述食用油为亚麻籽油。
4.如权利要求1所述一种无明矾红薯粉丝的制备方法,其特征在于,所述糊芡蒸制后冷却时间为5-6小时。
5.如权利要求1所述一种无明矾红薯粉丝的制备方法,其特征在于,所述第一阶段烘干时间为8分钟,在烘干到5分钟时将粉丝翻面一次;所述第二阶段烘干时间为3分钟。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201710645430.2A CN107259511A (zh) | 2017-08-01 | 2017-08-01 | 一种无明矾红薯粉丝的制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201710645430.2A CN107259511A (zh) | 2017-08-01 | 2017-08-01 | 一种无明矾红薯粉丝的制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN107259511A true CN107259511A (zh) | 2017-10-20 |
Family
ID=60074646
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201710645430.2A Pending CN107259511A (zh) | 2017-08-01 | 2017-08-01 | 一种无明矾红薯粉丝的制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN107259511A (zh) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN115715574A (zh) * | 2022-11-15 | 2023-02-28 | 广东省农业科学院蚕业与农产品加工研究所 | 一种芸豆粉丝的制备方法 |
CN116098281A (zh) * | 2021-11-11 | 2023-05-12 | 李石平 | 一种淀粉制品用无矾复合添加剂 |
Citations (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1354984A (zh) * | 2000-11-24 | 2002-06-26 | 汪玉斌 | 粉丝(条、皮) 生产工艺及机械化生产线 |
CN1528181A (zh) * | 2003-09-27 | 2004-09-15 | 申成果 | 豆类淀粉工业化生产及综合利用工艺 |
CN1759735A (zh) * | 2005-11-10 | 2006-04-19 | 沈阳工业大学 | 一种耐煮无明矾粉丝的制备方法 |
CN102669605A (zh) * | 2012-06-02 | 2012-09-19 | 黑龙江港进食品科技开发有限公司 | 无明矾粉丝和粉皮及其制备方法 |
CN103947926A (zh) * | 2014-04-30 | 2014-07-30 | 阎珊珊 | 一种黑芸豆薏苡粉丝 |
CN105410879A (zh) * | 2015-11-01 | 2016-03-23 | 吴姣 | 一种无明矾粉丝的制备方法 |
CN106690276A (zh) * | 2016-12-26 | 2017-05-24 | 重庆市潼南区豪迈粉丝厂 | 无矾红薯粉丝及其制备方法 |
CN106889523A (zh) * | 2017-02-27 | 2017-06-27 | 全武 | 一种方便全粉营养粉条及其制备方法 |
-
2017
- 2017-08-01 CN CN201710645430.2A patent/CN107259511A/zh active Pending
Patent Citations (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1354984A (zh) * | 2000-11-24 | 2002-06-26 | 汪玉斌 | 粉丝(条、皮) 生产工艺及机械化生产线 |
CN1528181A (zh) * | 2003-09-27 | 2004-09-15 | 申成果 | 豆类淀粉工业化生产及综合利用工艺 |
CN1759735A (zh) * | 2005-11-10 | 2006-04-19 | 沈阳工业大学 | 一种耐煮无明矾粉丝的制备方法 |
CN102669605A (zh) * | 2012-06-02 | 2012-09-19 | 黑龙江港进食品科技开发有限公司 | 无明矾粉丝和粉皮及其制备方法 |
CN103947926A (zh) * | 2014-04-30 | 2014-07-30 | 阎珊珊 | 一种黑芸豆薏苡粉丝 |
CN105410879A (zh) * | 2015-11-01 | 2016-03-23 | 吴姣 | 一种无明矾粉丝的制备方法 |
CN106690276A (zh) * | 2016-12-26 | 2017-05-24 | 重庆市潼南区豪迈粉丝厂 | 无矾红薯粉丝及其制备方法 |
CN106889523A (zh) * | 2017-02-27 | 2017-06-27 | 全武 | 一种方便全粉营养粉条及其制备方法 |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN116098281A (zh) * | 2021-11-11 | 2023-05-12 | 李石平 | 一种淀粉制品用无矾复合添加剂 |
CN115715574A (zh) * | 2022-11-15 | 2023-02-28 | 广东省农业科学院蚕业与农产品加工研究所 | 一种芸豆粉丝的制备方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN102349622B (zh) | 一种营养糙米粉的制备方法 | |
CN105475801A (zh) | 一种鸡冠花降压草饮片的制备方法 | |
CN103416658A (zh) | 系列营养蕨麻粉生产配方及其制备工艺 | |
CN103202426A (zh) | 一种牛骨保健挂面及其制备方法 | |
CN103232522A (zh) | 碎米联产制备麦芽糖浆和蛋白质的方法 | |
CN105029184A (zh) | 一种即食杂粮冲调粉及其加工方法 | |
WO2019218577A1 (zh) | 一种用鲜薯做且低断条率的马铃薯米粉制作方法 | |
CN105285558A (zh) | 一种复方浆果籽超微粉及其生产方法 | |
CN105995348B (zh) | 秋葵膳食纤维饮料及其制备方法 | |
CN111000128A (zh) | 一种发酵糙米粉及其制备方法 | |
CN107259511A (zh) | 一种无明矾红薯粉丝的制备方法 | |
CN102090631B (zh) | 一种易糊化板栗-莲藕复合超微全粉的色泽和风味保存方法 | |
CN101164447A (zh) | 速溶桂花莲子藕粉及其加工方法 | |
CN103549240A (zh) | 基于竹笋膳食纤维制备食品乳化剂的方法和产品 | |
CN105851793A (zh) | 一种火龙果年糕的制备方法 | |
CN104705551A (zh) | 一种益气补血无明矾红薯粉丝及其制备工艺 | |
CN103493960A (zh) | 废弃米碎果渣果汁生产凝胶糖果及生产制作工艺 | |
CN106617019A (zh) | 葛粉凉糕的加工工艺 | |
CN105104975A (zh) | 一种即食杂粮冲调粉及其加工方法 | |
CN106722069A (zh) | 一种水果风味米线及其制备方法 | |
CN107114553A (zh) | 一种高纯度黑米蛋白的生产方法 | |
CN106722066A (zh) | 一种健脾米线及其制备方法 | |
CN102461813A (zh) | 保健莲藕粉及其制作工艺 | |
CN105380242A (zh) | 一种助消化方便豌豆粉丝及其制备方法 | |
CN105876322A (zh) | 高活性玉米皮膳食纤维的生产方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171020 |