CN110013025B - Starch gelatinization method and product thereof - Google Patents
Starch gelatinization method and product thereof Download PDFInfo
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- CN110013025B CN110013025B CN201810021962.3A CN201810021962A CN110013025B CN 110013025 B CN110013025 B CN 110013025B CN 201810021962 A CN201810021962 A CN 201810021962A CN 110013025 B CN110013025 B CN 110013025B
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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
- 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
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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
- 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
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
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- 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
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
- Y02W90/00—Enabling technologies or technologies with a potential or indirect contribution to greenhouse gas [GHG] emissions mitigation
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Abstract
The present invention relates to a starch gelatinization method and its product. The starch gelatinization method comprises the steps of gelatinizing starch or starch-containing dough at the temperature of 65-95 ℃ and the vacuum degree of-0.8-0.2 bar to obtain the gelatinization degree of 35-60%, and then removing the vacuum state, so as to obtain gelatinized starch dough or gelatinized starch-containing dough. The gelatinization method can effectively prevent the roller sticking phenomenon from occurring in the process of preparing flour products by using the gelatinized starch, improve the operational performance of dough processing, and the prepared flour products such as noodles are smooth, elastic, non-sticky and good in taste.
Description
Technical Field
The present invention relates to a starch gelatinization method and its product.
Background
Gluten-free noodle products are typically achieved using pasta extrusion processes, and in short-line products many; the production is also carried out by adopting a calendering mode, but most of the production needs to be realized by adding some wheat gluten and edible colloid, such as:
CN104366364A discloses a potato residue gluten-free dumpling wrapper and a processing method thereof, wherein the dumpling wrapper comprises the following raw materials in parts by mass: 10-40 parts of raw potato residue powder, 10-40 parts of ultrafine potato residue powder, 10-20 parts of nano potato residue powder, 4-12 parts of modified potato starch, 5-12 parts of extruded and puffed potato residue powder, 5-13 parts of potato residue microwave treatment powder, 1-10 parts of protein and 20-70 parts of water.
CN101940283A provides a konjak dumpling wrapper, which comprises 100 parts of konjak fine flour, 20 parts of pea meal, 5 parts of salt, 3 parts of dietary alkali and 1000 parts of purified water.
CN102742848A provides a towel gourd crystal dumpling wrapper, which comprises water, towel gourd juice, cowpea juice, potato starch and wheat starch, wherein the ratio of the components of the dumpling wrapper is 2: 0.5: 1: 1.8.
CN101416697B discloses a buckwheat vermicelli formula and its preparation method, wherein the formula comprises buckwheat flour, wheat flour, potato starch and artemisia desertorum seed powder, and the buckwheat vermicelli is prepared by the procedures of pregelatinization, vacuum kneading, aging, drying, cutting, metering and packaging.
Phenylketonuria (PKU) is a common metabolic disease of amino acids, due to an enzyme defect in the metabolic pathway of Phenylalanine (PA), such that phenylalanine cannot be converted into tyrosine, resulting in accumulation of phenylalanine and its keto acid, and large-scale discharge from urine. Phenylalanine is an essential amino acid in synthetic proteins and can also cause damage to the nervous system in complete absence. The special food for limiting the intake of phenylalanine is expensive and is difficult to bear for a long time by a common family, so that the development of a gluten-free, low-protein or protein-free staple food product with relatively low price is necessary.
Disclosure of Invention
The invention provides a starch gelatinization method, which comprises the following steps: and gelatinizing the starch or the dough containing the starch at the temperature of 65-95 ℃ and the vacuum degree of-0.8-0.2 bar to obtain the gelatinization degree of 35-60%, and then removing the vacuum state to obtain the gelatinized starch dough or the dough containing the gelatinized starch.
In one or more embodiments, the temperature is from 80 to 95 ℃, preferably from 85 to 95 ℃.
In one or more embodiments, the vacuum is between-0.8 and-0.4 bar.
In one or more embodiments, the degree of gelatinization is from 40 to 60%, preferably from 45 to 55%.
In one or more embodiments, the starch is selected from: one or more of rice starch, mung bean starch, cassava starch, sweet potato starch, wheat starch, water chestnut starch, lotus root starch and corn starch.
In one or more embodiments, the wheat starch is selected from one or a mixture of any more of buckwheat starch, wheat starch, oat starch, barley starch, and highland barley starch.
In one or more embodiments, the moisture content of the starch itself is between 5 and 20 wt%.
In one or more embodiments, the amount of water used in the dough is 35 to 65%, preferably 40 to 60% by weight of the starch.
In one or more embodiments, the gelatinization time is 10 to 50 minutes, preferably 15 to 40 minutes, more preferably 25 to 40 minutes.
In one or more embodiments, the method comprises: and (3) gelatinizing the dough at the temperature of 80-95 ℃ and at the pressure of-0.8-0.4 bar, stirring in the gelatinizing process to obtain the gelatinizing degree of 40-60%, and then removing the vacuum.
In one or more embodiments, the gelatinization temperature is controlled by a water bath.
In one or more embodiments, the gelatinization is performed in a vacuum rotary evaporator.
The invention also provides gelatinized starch dough or gelatinized starch-containing dough prepared by the gelatinization method.
The present invention also provides a starch composition comprising the gelatinized starch dough or the gelatinized starch-containing dough of the present invention.
The invention also provides a food product, preferably a pasta, comprising or prepared from the gelatinized starch dough or the gelatinized starch-containing dough or starch composition of the invention.
The invention also provides a preparation method of the flour product, which comprises the steps of preparing gelatinized starch dough or gelatinized starch-containing dough by using the starch gelatinization method, and rolling the prepared gelatinized starch dough or gelatinized starch-containing dough to prepare the flour product.
In one or more embodiments, the dough is rolled in a noodle rolling apparatus to compress the gelatinized starch dough or gelatinized starch-containing dough into a desired shape and then cut into noodles.
In one or more embodiments, the method further comprises drying after calendering.
In one or more embodiments, the drying comprises:
in the pre-drying stage, the temperature is 33-37 ℃, the humidity is 70-80%, and the time is 15-45 minutes;
a main drying stage, wherein the temperature is 42-48 ℃, the humidity is 65-75%, and the time is 1-3 hours;
in the secondary drying stage, the temperature is 28-32 ℃, the humidity is 65-75%, and the time is 15-45 minutes;
and in a cooling section, the room temperature and the humidity are 60-70%, and the time is 30-90 minutes.
Drawings
FIG. 1: the process flow diagram of the invention.
FIG. 2: the process of the invention is used for pre-gelatinizing the treated buckwheat flour.
FIG. 3: the process of the invention is a calendering process of pre-gelatinized buckwheat noodles.
FIG. 4: the pre-gelatinized buckwheat noodles with 100 percent prepared by the process are provided.
FIG. 5 is a schematic view of: the corn starch after the process of the invention is pre-gelatinized.
FIG. 6: the invention relates to a calendering process of pregelatinized corn starch noodles.
FIG. 7: the pre-gelatinized 100% corn starch noodles prepared by the process are provided.
FIG. 8: the 100% corn starch noodles prepared by the process are prepared by the picture after cooking.
FIG. 9: the picture of the calendering process of the corn starch subjected to the atmospheric pressure pre-gelatinization treatment.
FIG. 10: the picture of the calendering process of the corn starch subjected to the atmospheric pressure pre-gelatinization treatment.
Detailed Description
It is understood that within the scope of the present invention, the above-described technical features of the present invention and the technical features described in detail below (e.g., the embodiments) can be combined with each other to constitute a preferred technical solution.
The conventional temperature for starch gelatinization is 60-100 ℃, but the phenomenon of roller sticking is very serious due to starch obtained by gelatinization under normal pressure, and in the prior art, flour products are mostly prepared by pre-gelatinizing a part of starch and compounding the part of starch with common ungelatinized starch. In the process of developing gluten-free dried noodle products, the invention finds that the problem of difficult forming can be solved after the gluten-free raw materials are gelatinized, but the gelatinized raw materials are very easy to bond and stick to rollers, have poor operation performance and are difficult to apply in industrial production. However, if a certain vacuum degree is applied in the pasting process, the roller sticking phenomenon can be effectively prevented, the handling performance of dough processing is improved, and the prepared flour products such as noodles are smooth, elastic, non-sticky and good in taste. When the starch is used as a raw material to prepare gelatinized starch dough, a food without protein is obtained, so the gelatinized starch dough is particularly suitable to be used as a staple food product for phenylketonuria patients.
Specifically, the present invention provides a starch gelatinization method, comprising: and (3) placing the starch or the dough containing the starch at the temperature of 65-95 ℃ and the vacuum degree of-0.8-0.2 bar for a period of time to obtain the gelatinization degree of 35-60%, and then releasing the vacuum state, thereby obtaining the gelatinized starch dough or the dough containing the gelatinized starch.
The starch suitable for gelatinization by the gelatinization method of the present invention may be various kinds of starch known in the art, and for example, one or a mixture of any more of rice starch, mung bean starch, tapioca starch, sweet potato starch, wheat starch, water chestnut starch, lotus root starch and corn starch may be used.
Alternatively, in certain embodiments, the wheat starch is selected from one or a mixture of any more of buckwheat starch, wheat starch, oat starch, barley starch, and highland barley starch.
Typically, the dough is kneaded prior to gelatinization. The starch or starch-containing material is mixed with water and the dough is kneaded according to conventional methods, for example, the starch or starch-containing material is added to a dough mixer, an appropriate amount of water is added, and the machine is started to knead the dough. The water is added in an amount of usually 35 to 65%, preferably 40 to 60%, more preferably 45 to 55% by weight based on the weight of the starch or starch-containing raw material. The starch or starch-containing raw material itself usually carries a portion of water which is 5 to 20% by weight, or even more, based on the weight of the starch. The amount of water added as described herein does not include the amount of water carried by the starch itself. Thus, different amounts of water may be used depending on the starch type.
After dough kneading, the kneaded dough is placed at the temperature of 65-95 ℃ and the vacuum degree of-0.8-0.2 bar for a period of time for gelatinization. Typically, the gelatinization process can be carried out using a conventional vacuum rotary evaporator, with the temperature being controlled by a water bath. The dough was stirred during gelatinization. In certain embodiments, the temperature is preferably from 80 to 95 deg.C, more preferably from 85 to 95 deg.C. In certain embodiments, the vacuum is preferably between-0.8 and-0.4 bar. It will be appreciated that a certain balance between vacuum and temperature may be achieved, i.e. when higher temperatures are selected, a lower vacuum (i.e. relatively higher pressure) may be applied, and when lower temperatures are selected, a higher vacuum (i.e. relatively lower pressure) may be applied.
After the gelatinization degree of 35-60% is obtained, the gelatinization treatment can be stopped. Preferably, the degree of gelatinization is 40 to 60%, more preferably 45 to 55%. Usually, the degree of gelatinization can be obtained within 10 to 50 minutes depending on gelatinization conditions. In certain embodiments, the gelatinization time is set to 15 to 40 minutes, more preferably to 25 to 40 minutes.
After the required gelatinization degree is reached, the vacuum is broken, and the gelatinized starch dough or the dough containing the gelatinized starch can be prepared. The gelatinized starch dough or the gelatinized starch-containing dough prepared by the method is in a loose powder state and has spherical small balls. Fig. 2 and 5 show exemplary photographs of gelatinized starch of the invention.
A small amount of water is distilled off during gelatinization, which is typically less than 5% by weight, preferably less than 3% by weight, more preferably less than 1% by weight of the total moisture content of the dough.
Thus, in certain embodiments, the gelatinization method of the present invention comprises: and (3) gelatinizing the kneaded dough at the temperature of 80-95 ℃ and the vacuum degree of-0.8-0.4 bar, stirring in the gelatinizing process, obtaining 40-60% of gelatinizing degree, and then removing the vacuum.
The gelatinized starch dough or gelatinized starch-containing dough prepared by the present invention can be used to prepare corresponding starch compositions. The starch composition may further comprise food additives commonly contained in commercially available pasta products. The food additive is added in conventional amount. The gelatinized starch dough or the gelatinized starch-containing dough or starch composition of the invention can be used to prepare food products, especially dough products. For example, the gelatinized starch dough or gelatinized starch-containing dough can be calendered and optionally dried to form the corresponding dough product. The calendering can be carried out in conventional calendering equipment. Drying may include the step of standing for a period of time under suitable temperature and humidity conditions.
In certain embodiments, the drying comprises:
a pre-drying stage, wherein the temperature is 33-37 ℃, the humidity is 70-80%, and the time is 15-45 minutes;
a main drying stage, wherein the temperature is 42-48 ℃, the humidity is 65-75%, and the time is 1-3 hours;
in the secondary drying stage, the temperature is 28-32 ℃, the humidity is 65-75%, and the time is 15-45 minutes;
and in a cooling section, the room temperature and the humidity are 60-70%, and the time is 30-90 minutes.
When the flour product is noodles, the preparation method comprises the steps of calendaring and forming, slitting, drying, cutting and the like. Fig. 1 shows a flow chart of noodle preparation, which comprises preparing gelatinized starch dough or gelatinized starch-containing dough by the gelatinization method of the invention, cooling the gelatinized starch dough or gelatinized starch-containing dough, rolling, shaping, slitting, drying, cutting, metering, packaging and the like. The calendering, slitting, chopping, metering and packaging can be carried out using conventional methods. The drying method may be as described above.
When the flour product is other products, such as dumpling wrappers, the flour product can be preserved for later use in a conventional manner after being calendered and formed.
When preparing flour product, monoglyceride PH100, diacetyl tartaric acid monoglyceride (diglyceride), polyglycerol fatty acid ester or edible colloid can be added to improve smoothness and viscoelasticity of the product.
The invention has the following advantages:
(1) the invention can use starch as raw material to prepare gelatinized starch dough, and then obtain food without protein, thus being especially suitable for being used as staple food product for phenylketonuria patients;
(2) the dough prepared by the pasting process has the advantage of no roller sticking in the subsequent rolling process, the operation performance of dough processing is improved, and the convenience of operation is improved.
The present invention will be illustrated below by way of specific examples. It is to be understood that these examples are illustrative only and not limiting of the invention. The materials, equipment and methods used in the examples are, unless otherwise indicated, all those conventional in the art.
1. Raw materials
Buckwheat flour with water content of 14.34%, provided by Yihai (Shijiazhuang) food and oil industry Co.Ltd;
rice flour with water content of 14.18%, which is provided by Yihaijiali (Panjin) grain and oil industry Co., Ltd, crushing by a common dry method, and sieving by a 100-mesh sieve;
corn starch with water content of 10.41% and refined into starch;
cassava starch, 9.37% of water and rose cassava starch.
2. Instrumentation and equipment
Vacuum pre-pasting device, water bath, vacuum rotary evaporator: SENCO, model number: r206;
high-temperature high-pressure device, high-pressure sterilization pot: shanghai bosch technologies ltd, model: YXQ-LS-100A;
a normal pressure cooker, a common steamer;
noodle rolling equipment, ordinary noodle press: beijing Dongfu Jiuheng Instrument technologies, Inc., type: IMTD-168/140;
quick moisture tester: SARTORIUS, model: MA 150.
3. Test method
The test of the gelatinization degree is carried out by adopting a TAKA enzymolysis and titration method, which comprises the following steps:
1) taking 1.000g of a dry base sample, placing the sieved sample in two triangular flasks of 100ml, respectively marked as A1 and A2, taking another 1 triangular flask of 100ml without adding sample as a blank, marked as B, and adding 50ml of distilled water into each of the three flasks; gelatinizing A1 in boiling water bath for 20min, and rapidly cooling to room temperature.
2) 5ml of Taka amylase 5% is added into each of the three bottles by a pipette, the mixture is kept warm for 2h in a thermostatic water bath at 37-38 ℃ (stirring once every 15 min), then 2ml of HCl solution 1mol/L is rapidly added into 3 triangular bottles by the pipette, the volume is determined in three 100ml volumetric flasks, and then the mixture is filtered by a triangular funnel.
3) Taking 10ml of filtrate by a pipette, respectively placing the filtrate into 3 100ml triangular flasks with a ground plug, accurately adding 10ml of 0.1mol/L iodine solution and 0.1mol/L NaOH18ml by the pipette, then adding the plug and standing for 15 min. Then 10% H2SO 42 ml was added by pipette, titrated with 0.1mol/l sodium thiosulfate solution, 1% starch solution was added as indicator when the color was marked as pale yellow, the titration continued until the blue color disappeared, and the volume V was recorded.
The degree of gelatinization was calculated as follows:
degree of gelatinization (V0-V2)/(V0-V1)
In the formula: v0 — volume of sodium thiosulfate standard solution consumed for blank test, ml;
v1-volume of sodium thiosulfate standard solution consumed by A1 sample, ml;
v2-volume of sodium thiosulfate standard solution consumed by A2 sample, ml.
4. Calendering process
Firstly, adjusting the distance between the compression rollers to be 1.6-1.8mm, then pouring the pre-gelatinized raw materials for calendering, performing compound calendering for 3 times, and pressing into uniform sheets; then adjusting the spacing between the press rolls to 1.5mm, 1.3mm, 1.1mm and 1.0mm in sequence, and finally cutting into noodles.
5. Drying process
A pre-drying stage, wherein the temperature is 35 ℃, the humidity is 75%, and the time is 0.5 h;
a main drying stage, wherein the temperature is 45 ℃, the humidity is 70%, and the time is 2 h;
a secondary drying stage, wherein the temperature is 30 ℃, the humidity is 70 percent, and the time is 0.5 h;
and a cooling section, wherein the temperature is 25 ℃, the humidity is 65 percent, and the time is 1 h.
Example one
Weighing 300g of buckwheat flour, putting the buckwheat flour into a flour mixing machine, slowly adding 135g of purified water accounting for 45% of the weight of the buckwheat flour, fully stirring for 10min, then transferring the kneaded dough into a vacuum pre-gelatinization device, controlling the temperature of a water bath to be 80 ℃, starting a vacuum pump when the temperature reaches 80 ℃, adjusting the vacuum degree to be-0.8 bar, starting timing for 30min, heating and stirring, evaporating a small amount of water in the process, breaking vacuum when the time reaches 30min, taking down the vacuum pre-gelatinization device, and pouring out the raw materials (measuring the gelatinization degree of the raw materials obtained under the condition to be 46.4%). The buckwheat flour obtained by the pre-gelatinization is shown in fig. 2.
Then the pre-gelatinized buckwheat flour is compositely rolled to be made into flour strips with the thickness of 1.0mm, and the flour strips are cut into strips, and then are pre-dried for 0.5 hour at the temperature of 35 ℃ and the humidity of 75 percent; a main drying stage, wherein the temperature is 45 ℃, the humidity is 70%, and the time is 2 h; a secondary drying stage, wherein the temperature is 30 ℃, the humidity is 70 percent, and the time is 0.5 h; cooling at 25 deg.C and humidity of 65% for 1h, and packaging. Fig. 3 shows a schematic view of calendering, and fig. 4 shows 100% buckwheat noodles thus prepared.
Example two
Weighing 300g of corn starch, placing the corn starch into a dough mixer, slowly adding 165g of purified water accounting for 55 percent of the weight of the corn starch, fully stirring for 10min, then transferring the kneaded dough into a vacuum pre-gelatinization device, controlling the temperature of a water bath to be 95 ℃, starting a vacuum pump when the temperature reaches 95 ℃, adjusting the vacuum degree to be-0.4 bar, beginning timing for 30min, stirring while heating, evaporating a small amount of water in the process, condensing, breaking vacuum when the time reaches 30min, taking down the vacuum pre-gelatinization device, and pouring out the raw material (the gelatinization degree of the raw material obtained under the condition is measured to be 53.6 percent). The corn starch obtained from the pre-gelatinization process is shown in FIG. 5.
Then the pregelatinized corn starch is compounded and rolled into a flour belt with the thickness of 1.0mm, cut into strips and subjected to a pre-drying stage, wherein the temperature is 35 ℃, the humidity is 75 percent, and the time is 0.5 h; a main drying stage, wherein the temperature is 45 ℃, the humidity is 70%, and the time is 2 h; a secondary drying stage, wherein the temperature is 30 ℃, the humidity is 70 percent, and the time is 0.5 h; cooling at 25 deg.C and humidity of 65% for 1h, and packaging. Fig. 6 shows a schematic drawing of calendering, fig. 7 shows 100% corn starch noodles thus prepared, and fig. 8 shows photographs of the corn starch noodles after cooking.
EXAMPLE III
Weighing 150g of corn starch and 150g of cassava starch respectively, placing the corn starch and the cassava starch into a dough mixer, slowly adding 150g of purified water with the weight of 50% of the starch, fully stirring for 10min, then transferring the kneaded dough into a vacuum pre-gelatinization device, controlling the temperature of a water bath to be 87 ℃, turning on a vacuum pump when the temperature reaches 87 ℃, adjusting the vacuum degree to be-0.6 bar, beginning timing for 30min, heating while stirring, evaporating a small amount of water in the process, condensing, breaking vacuum when the time reaches 30min, taking down the vacuum pre-gelatinization device, and pouring out the raw materials (the gelatinization degree of the raw materials obtained under the condition is measured to be 49.6%). The starch product obtained by the pre-gelatinization treatment is in a loose powder state and is slightly spherical and small.
Then compositely rolling to prepare a flour belt with the thickness of 1.0mm, cutting into strips, and then carrying out a pre-drying stage at the temperature of 35 ℃ and the humidity of 75% for 0.5 h; a main drying stage, wherein the temperature is 45 ℃, the humidity is 70%, and the time is 2 h; a secondary drying stage, wherein the temperature is 30 ℃, the humidity is 70 percent, and the time is 0.5 h; cooling at 25 deg.C and humidity of 65% for 1h, and packaging. The results show that the noodles are easy to form, are not sticky to rollers, have high elasticity, can be cut into strips normally and have no adhesion phenomenon. The steamed noodles are smooth, have enough elasticity, do not stick to teeth, have better taste than common fine dried noodles, and are transparent.
Example four
Weighing 300g of rice flour, placing the rice flour into a flour mixing machine, slowly adding 135g of purified water accounting for 45% of the weight of the rice flour, fully stirring for 10min, then transferring the kneaded dough into a vacuum pre-gelatinization device, controlling the temperature of a water bath to be 90 ℃, turning on a vacuum pump when the temperature reaches 90 ℃, adjusting the vacuum degree to be-0.5 bar, beginning timing for 35min, heating and stirring simultaneously, evaporating some water in the process, condensing, breaking vacuum when the time reaches 35min, taking down the vacuum pre-gelatinization device, pouring out the raw material (measuring the gelatinization degree of the raw material obtained under the condition to be 50.1%), and obtaining the corn starch in a powder dispersing state and slightly spherical small clusters.
Then compositely rolling to prepare a flour belt with the thickness of 1.0mm, cutting into strips, and then carrying out a pre-drying stage at the temperature of 35 ℃ and the humidity of 75% for 0.5 h; a main drying stage, wherein the temperature is 45 ℃, the humidity is 70%, and the time is 2 h; a secondary drying stage, wherein the temperature is 30 ℃, the humidity is 70 percent, and the time is 0.5 h; cooling at 25 deg.C and humidity of 65% for 1h, and packaging. The results show that the noodles are easy to form, are not sticky to rollers, have high elasticity, can be cut into strips normally and have no adhesion phenomenon. The steamed noodles are smooth, elastic and non-sticky, have a taste similar to straight rice noodles, and are slightly transparent.
EXAMPLE five
Weighing 300g of buckwheat flour, putting the buckwheat flour into a flour mixing machine, slowly adding 135g of purified water accounting for 45% of the weight of the buckwheat flour, fully stirring for 10min, then transferring the kneaded dough into a vacuum pre-gelatinization device, controlling the temperature of a water bath to be 90 ℃, turning on a vacuum pump when the temperature reaches 90 ℃, adjusting the vacuum degree to be-0.5 bar, beginning timing for 35min, heating and stirring simultaneously, evaporating some water in the process, condensing, breaking vacuum when the time reaches 35min, taking down the vacuum pre-gelatinization device, pouring out the raw materials (measuring that the gelatinization degree of the raw materials obtained under the condition is 47.8%), wherein the buckwheat flour obtained by pre-gelatinization is in a powder-dispersed state and has slightly spherical small balls.
Then compositely rolling to prepare a flour belt with the thickness of 1.0mm, cutting into strips, and then carrying out a pre-drying stage at the temperature of 35 ℃ and the humidity of 75% for 0.5 h; a main drying stage, wherein the temperature is 45 ℃, the humidity is 70%, and the time is 2 h; a secondary drying stage, wherein the temperature is 30 ℃, the humidity is 70 percent, and the time is 0.5 h; cooling at 25 deg.C and humidity of 65% for 1h, and packaging. The results show that the noodles are easy to form, are not sticky to rollers, have high elasticity, can be cut into strips normally and have no adhesion phenomenon. The steamed noodle is smooth, elastic, non-sticky, and has good taste.
EXAMPLE six
Weighing 300g of corn starch, putting the corn starch into a dough mixer, slowly adding 156g of purified water which is 52 percent of the weight of the corn starch, fully stirring for 10min, then transferring the kneaded dough into a vacuum pre-gelatinization device, controlling the temperature of a water bath to be 90 ℃, turning on a vacuum pump when the temperature reaches 90 ℃, adjusting the vacuum degree to be-0.6 bar, beginning timing for 35min, heating and stirring simultaneously, evaporating a small amount of water in the process, condensing, breaking vacuum when the time reaches 35min, taking down the vacuum pre-gelatinization device, pouring out the raw materials (the gelatinization degree of the raw materials obtained under the condition is measured to be 52.4 percent), wherein the corn starch obtained by pre-gelatinization is in a powder-dispersed state and has slightly spherical small clusters.
Then compositely rolling to prepare a flour belt with the thickness of 1.0mm, cutting into strips, and then carrying out a pre-drying stage at the temperature of 35 ℃ and the humidity of 75% for 0.5 h; a main drying stage, wherein the temperature is 45 ℃, the humidity is 70%, and the time is 2 h; a secondary drying stage, wherein the temperature is 30 ℃, the humidity is 70 percent, and the time is 0.5 h; cooling at 25 deg.C and humidity of 65% for 1h, and packaging. The results show that the noodles are easy to form, are not sticky to rollers, have high elasticity, can be cut into strips normally and have no adhesion phenomenon. The steamed and cooked noodles are smooth, have enough elasticity, do not stick to teeth, have better taste than common fine dried noodles, and are transparent.
EXAMPLE seven
Weighing 300g of buckwheat flour, putting the buckwheat flour into a flour mixing machine, slowly adding 135g of purified water accounting for 45% of the weight of the buckwheat flour, fully stirring for 10min, then transferring the kneaded dough into a vacuum pre-gelatinization device, controlling the temperature of a water bath to be 90 ℃, turning on a vacuum pump when the temperature reaches 90 ℃, adjusting the vacuum degree to be-0.4 bar, starting timing for 35min, heating and stirring simultaneously, evaporating a small amount of water in the process, breaking vacuum when the time reaches 35min, taking down the vacuum pre-gelatinization device, and pouring out the raw materials (measuring the gelatinization degree of the raw materials obtained under the condition to be 35.8%). The buckwheat flour obtained by the pre-gelatinization treatment is in a loose powder state and is slightly spherical and small.
Then the pre-gelatinized buckwheat flour is compositely rolled to be made into flour strips with the thickness of 1.3mm, and the flour strips are cut into strips, and then are pre-dried for 0.5 hour at the temperature of 35 ℃ and the humidity of 75 percent; a main drying stage, wherein the temperature is 45 ℃, the humidity is 70%, and the time is 2 h; a secondary drying stage, wherein the temperature is 30 ℃, the humidity is 70 percent, and the time is 0.5 h; cooling at 25 deg.C and humidity of 65% for 1h, and packaging. The results showed that the noodles were easily formed without sticking to the rolls, and the noodle band was elastic and could be cut into normal noodles without sticking. The steamed and cooked noodles are smooth, elastic, non-sticky to teeth and better in taste than common buckwheat noodles.
Example eight
Weighing 300g of corn starch, putting the corn starch into a dough mixer, slowly adding 65g of purified water accounting for 55 percent of the weight of the corn starch, fully stirring for 10min, then transferring the kneaded dough into a vacuum pre-gelatinization device, controlling the temperature of a water bath to be 90 ℃, starting a vacuum pump when the temperature reaches 90 ℃, adjusting the vacuum degree to be-0.6 bar, beginning timing for 30min, heating and stirring simultaneously, evaporating a small amount of water in the process, condensing, breaking the vacuum when the time reaches 30min, taking down the vacuum pre-gelatinization device, pouring out the raw material (measuring the gelatinization degree of the raw material obtained under the condition to be 36.3 percent), wherein the corn starch obtained by pre-gelatinization is in a powder-dispersing state and slightly has spherical small clusters.
Then compositely calendaring to prepare a flour strip with the thickness of 1.0mm, cutting into strips, and then performing a pre-drying stage at the temperature of 35 ℃ and the humidity of 75% for 0.5 h; a main drying stage, wherein the temperature is 45 ℃, the humidity is 70%, and the time is 2 h; a secondary drying stage, wherein the temperature is 30 ℃, the humidity is 70 percent, and the time is 0.5 h; cooling at 25 deg.C and humidity of 65% for 1h, and packaging. The results show that the noodles are easy to form, are not sticky to rollers, have high elasticity, can be cut into strips normally and have no adhesion phenomenon. The steamed noodles are smooth, have enough elasticity, do not stick to teeth, have better taste than common fine dried noodles, and are transparent.
Comparative example 1
Weighing 300g of corn starch, putting the corn starch into a dough mixer, slowly adding 165g of purified water accounting for 55 percent of the weight of the corn starch, fully stirring for 10min, then transferring the kneaded dough into a vacuum pre-gelatinization device, controlling the temperature of a water bath to be 98 ℃, starting a vacuum pump when the temperature reaches 98 ℃, adjusting the vacuum degree to be-0.95 bar, beginning timing for 30min, heating and stirring simultaneously, evaporating a large amount of water in the process, condensing, breaking the vacuum when the time reaches 30min, taking down the vacuum pre-gelatinization device, pouring out the raw material (measuring the gelatinization degree of the raw material obtained under the condition to be 39.4 percent), then carrying out composite calendering, wherein the water content is too low, almost no viscosity exists, and the calendering cannot continue the following experiment.
Comparative example 2
Weighing 300g of corn starch, placing the corn starch into a dough mixer, slowly adding 165g of purified water accounting for 55% of the weight of the corn starch, fully stirring for 10min, transferring the kneaded dough into a vacuum pre-gelatinization device, controlling the temperature of a water bath to be 75 ℃, starting a vacuum pump when the temperature reaches 75 ℃, adjusting the vacuum degree to be-0.15 bar, beginning timing for 30min, heating while stirring, almost no water vapor is evaporated in the process, breaking the vacuum when the time reaches 30min, taking down the vacuum pre-gelatinization device, pouring out the raw material (measuring the gelatinization degree of the raw material obtained under the condition to be 36.5%), performing composite calendering, wherein the viscosity is too low to perform calendering molding.
Comparative example 3
Weighing 3500g of corn starch, putting the corn starch into a dough mixer, slowly adding 1575g of purified water accounting for 45% of the weight of the corn starch, fully stirring for 10min, then transferring the well-kneaded dough into a high-temperature high-pressure sterilization pot (the material layer is thick and about 30cm), adjusting the working temperature to 121 ℃, treating for 40min, starting timing for 40min when the temperature reaches 121 ℃, manually exhausting when the time reaches 40min, reducing the pressure to normal pressure, opening the sterilization pot, removing the top and peripheral materials, only taking the middle materials of the sterilization pot (the gelatinization degree of the obtained raw materials is measured to be 48.9%) and then carrying out compound calendering to prepare dough sheets, wherein the roller sticking phenomenon is very serious due to the stickiness of the materials, and the dough sheets cannot be pressed.
Comparative example 4
Weighing 500g of corn starch, putting the corn starch into a dough mixer, slowly adding 250g of purified water accounting for 50% of the weight of the corn starch, fully stirring for 10min, then transferring the well-kneaded dough into a normal-pressure steamer (with a thicker material layer of about 2cm), starting timing for 10min when water boils, turning off a power supply when the time reaches 10min, opening the steamer, taking out the raw material (the gelatinization degree of the raw material obtained under the condition is measured to be 51.7%), and then performing composite calendering to prepare the dough sheet, wherein the dough sheet has serious roll sticking phenomenon due to the stickiness of the material and can not be tabletted. The results are shown in FIGS. 9 and 10.
Comparative example 5
The procedure of example 8 for the preparation of pregelatinized starch was repeated at a vacuum of-0.98 bar and a temperature of 60 c, since the evaporation of water was rapid at high vacuum and the temperature was low, the starch hardly gelatinized, and therefore the subsequent dough sheet pressing operation was not possible.
Claims (19)
1. A method of starch gelatinization, characterized in that the method comprises: and gelatinizing the starch or the dough containing the starch at the temperature of 80-95 ℃ and the vacuum degree of-0.8-0.4 bar to obtain the gelatinization degree of 35-60%, and then removing the vacuum state to obtain the gelatinized starch dough or the dough containing the gelatinized starch.
2. The method of starch gelatinization according to claim 1,
the temperature is 85-95 ℃; and/or
The gelatinization degree is 40-60%; and/or
The gelatinization time is 10-50 minutes.
3. The starch gelatinization method according to claim 2, characterized in that the degree of gelatinization is 45 to 55%.
4. The method of starch gelatinization according to claim 2, wherein the gelatinization time is 15 to 40 minutes.
5. The method of starch gelatinization according to claim 4, wherein the gelatinization time is 25 to 40 minutes.
6. The method of starch gelatinization according to claim 1, comprising: and (3) gelatinizing the dough at the temperature of 80-95 ℃ and at the pressure of-0.8-0.4 bar, stirring in the gelatinizing process to obtain the gelatinizing degree of 40-60%, and then removing the vacuum.
7. The starch gelatinization method of any one of claims 1 to 6, characterised in that the starch is selected from the group consisting of: one or more of rice starch, mung bean starch, cassava starch, sweet potato starch, wheat starch, water chestnut starch, lotus root starch and corn starch.
8. The method of starch gelatinization according to claim 7, characterised in that said wheat starch is selected from the group consisting of: one or more of buckwheat starch, wheat starch, oat starch and barley starch.
9. The starch gelatinization method according to claim 8, wherein the barley starch is barley starch.
10. The starch gelatinization method of any one of claims 1 to 6, characterised in that water is used in the dough in an amount of 35 to 65% by weight of starch.
11. The starch gelatinization method of claim 7, characterized in that the amount of water in the dough is 35-65% by weight of starch.
12. The method of starch gelatinization of claim 10, characterised in that water is used in the dough in an amount of 40-60% by weight of starch.
13. A gelatinized starch dough or a gelatinized starch-containing dough prepared by the method of any one of claims 1 to 12.
14. A starch composition comprising the gelatinized starch dough or the gelatinized starch-containing dough of claim 13.
15. A food product comprising the gelatinized starch dough or the gelatinized starch-containing dough of claim 13, or prepared from the gelatinized starch dough or the gelatinized starch-containing dough of claim 13 or a starch composition comprising the gelatinized starch dough or the gelatinized starch-containing dough of claim 13.
16. The food product of claim 15, wherein the food product is a pasta.
17. A method of making a dough product, the method comprising:
a step of preparing a gelatinized starch dough or a gelatinized starch-containing dough by the starch gelatinization method as set forth in any one of claims 1 to 12, and rolling the gelatinized starch dough or the gelatinized starch-containing dough thus prepared to produce a dough product; or
A step of rolling the gelatinized starch dough or the gelatinized starch-containing dough according to claim 13 to produce a dough product.
18. The method of claim 17 wherein the pasta is noodle, the method comprising the steps of calendering in a noodle calendering apparatus, pressing the gelatinized starch dough or the gelatinized starch-containing dough into a desired shape, and finally cutting into noodles and optionally drying.
19. The method of claim 18, wherein the drying comprises:
in the pre-drying stage, the temperature is 33-37 ℃, the humidity is 70-80%, and the time is 15-45 minutes;
a main drying stage, wherein the temperature is 42-48 ℃, the humidity is 65-75%, and the time is 1-3 hours;
in the secondary drying stage, the temperature is 28-32 ℃, the humidity is 65-75%, and the time is 15-45 minutes;
and in a cooling section, the room temperature and the humidity are 60-70%, and the time is 30-90 minutes.
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