CN107259511A - A kind of preparation method without alum sweet potato noodles - Google Patents
A kind of preparation method without alum sweet potato noodles Download PDFInfo
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- 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
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- sweet potato
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- navy bean
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- 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
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- 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
The invention belongs to sweet potato noodles processing technique field, and in particular to a kind of preparation method without alum sweet potato noodles, including by starch from sweet potato, navy bean powder, edible oil by weight 100:22‑28:12 are hybridly prepared into mixing starch, are handled with far infrared, then add egg-white powder and hydroxypropyl beta cyclodextrin is well mixed shading and stood；Processing obtains pasting Gorgon euryale, steams, is cooled down when it is gelatinized transparentization shape completely, is dried after taking out chopping, is freezed 46 hours in 5 DEG C of refrigerating chamber；Then dried in two stages.The present invention has advantages below compared with prior art：Realized in the present invention by the way that starch from sweet potato and navy bean starch, edible oil are coordinated in the case of without alum, make vermicelli that there is good elasticity and toughness；Sweet potato noodles nutrition can be made more balanced, it is easy to which be absorbed by the body utilization, commodity is good, safety and Health, it is easy to promote also containing abundant nutrition in navy bean simultaneously.
Description
Technical field
The invention belongs to sweet potato noodles processing technique field, and in particular to a kind of preparation method without alum sweet potato noodles.
Background technology
Sweet potato noodles are that the starch being made using fresh sweet potatoes is formed for Raw material processing, and sweet potato noodles have the nutriture value of sweet potato
Value, rich in a variety of mineral trace elements and multivitamin beneficial to human body such as strontium, lithium, iodine, zinc, sweet potato has length abroad
Longevity food, the balanced food of nutrition, the laudatory title of space food, it is red with inferior health, fat-reducing, beauty, the effect relaxed bowel is prevented
Also contain a kind of material of similar female hormone in sweet potato vermicelli, protection human body skin, anti-aging, cancer-resisting can be played
Effect；Bean vermicelli is utilized after the amylose gelatinization with the larger degree of polymerization, it is easy to which aging, which is formed, has favorable elasticity and toughness
A kind of starch product that heat irreversible gelinite principle is made, therefore strong gelinite can not be formed after aging, individually made with it
A certain amount of alum must be added during for vermicelli, the raw material of glass noodle processing could obtain elasticity and toughness, but alum shape after hydrolyzing
Into aluminium hydroxide gel physical efficiency and starch molecule between produce very strong electrostatic interaction, therefore be remarkably improved sweet potato vermicelli, powder
The quality of silk, makes it be difficult broken strip and paste soup, but alum contains aluminium ion, may cause senile dementia, and people were eating
Measure after aluminium, the absorption to iron, calcium etc. can be influenceed, be easily caused osteoporosis, anaemia, neural cell development is influenceed, with people
How the generally raising of living standard, requirement to food health also more and more higher, therefore, select safe alum to substitute
The technical problem that product are solved into present urgent need.
The content of the invention
The purpose of the present invention is that there is provided a kind of preparation method without alum sweet potato noodles the problem of being directed to existing.
The present invention is achieved by the following technical solutions：A kind of preparation method without alum sweet potato noodles, including will be red
Sweet potato starch, navy bean powder, edible oil are by weight 100:22-28:1-2 is hybridly prepared into mixing starch, after the completion of add 55-60
DEG C water, be configured to the slurries that solid content is 60-65%, handled 2-4 minute with far infrared that wavelength is 0.75-1.2 μm, it is warm
Not higher than 60 DEG C of degree；Then the hydroxypropyl-β-cyclodextrin mixing of the egg-white powder, 0.8-1.5% equivalent to its gross weight 2-5% is added
Uniformly, shading stands 20-22 hours under conditions of temperature is 4-8 DEG C, adds temperature of 10 times equivalent to mixing starch weight
The hot water for 55-60 DEG C is spent, stirring obtains pasting Gorgon euryale, then paste Gorgon euryale is introduced on stainless steel band, is steamed in water-bath, treats that its is complete
Cool down, dried after taking out chopping when being gelatinized transparentization shape entirely, freezed 4-6 hours in -5 DEG C of refrigerating chamber；Then it is divided to two
Stage is dried, and first stage drying temperature is 45-50 DEG C, and second stage drying temperature is 75-80 DEG C.
As further improvement of these options, the preparation method of the navy bean powder is to be by navy bean in temperature
After being soaked 4-5 hours in 65-70 DEG C of clear water, the powder that particle diameter is 80-150 μm is obtained through corase grind, fine grinding, adding clear water makes it
Solid content is 25-30%, then carries out separating, washing in water of 2 times equivalent to it with pressure curved sieve, and regulation pH value is 4.8-
5.2, obtain sieving navy bean fiber pulp and the lower navy bean starch milk of sieve, navy bean starch slurry is collected by centrifugation, the air-flow after dehydration
Dry, obtain navy bean powder.
As further improvement of these options, the edible oil is linseed oil.
As further improvement of these options, the paste Gorgon euryale steamed rear cool time for 5-6 hours.
As further improvement of these options, the first stage drying time is 8 minutes, in drying by 5 minutes
When by bean vermicelli turn-over once；The second stage drying time is 3 minutes.
The present invention has advantages below compared with prior art：By by starch from sweet potato and navy bean starch, food in the present invention
Coordinated with oil and realized in the case of without alum, make vermicelli that there is good elasticity and toughness；Contain alpha-amylase in navy bean,
The decomposition of starch in high starch food is effectively blocked, coordinating with edible oil can promote to form sediment under conditions of far infrared processing
Powder molecule, which is formed, influences the small-molecule substance of starch gel body formation in solid gelinite, non-adsorbed starch, and then improves sweet potato
The quality of bean vermicelli；Egg-white powder can aid in the formation of starch gel material with hydroxypropyl-β-cyclodextrin, and strengthen its toughness；
Sweet potato noodles nutrition can be made more balanced, it is easy to which be absorbed by the body utilization, commodity also containing abundant nutrition in navy bean simultaneously
Good, the safety and Health of property, it is easy to promote.
Embodiment
Embodiment 1
A kind of preparation method without alum sweet potato noodles, including herein below：
（1）By starch from sweet potato, navy bean powder, edible oil by weight 100:25:2 are hybridly prepared into mixing starch, after the completion of plus
Enter 58 DEG C of water, be configured to the slurries that solid content is 62%, handled 3 minutes for 1 μm of far infrared with wavelength, temperature is not higher than
60℃；
Wherein, the preparation method of the navy bean powder is warp after navy bean is soaked 4.5 hours in the clear water that temperature is 68 DEG C
Corase grind, fine grinding obtain the powder that particle diameter is 80-150 μm, and adding clear water makes its solid content be 28%, then with pressure curved sieve in phase
When carrying out separating, washing in its 2 times water, regulation pH value is 5, obtains sieving navy bean fiber pulp and the lower navy bean starch of sieve
Breast, is collected by centrifugation navy bean starch slurry, and the pneumatic conveying drying after dehydration obtains navy bean powder；
（2）Then add the egg-white powder equivalent to its gross weight 4%, 1.2% hydroxypropyl-β-cyclodextrin to be well mixed, in temperature
21 hours are stood for shading under conditions of 6 DEG C, the temperature for adding 10 times equivalent to mixing starch weight is 58 DEG C of hot water, is stirred
Mix and obtain pasting Gorgon euryale, then paste Gorgon euryale is introduced on stainless steel band, steamed in water-bath, it is cold when it is gelatinized transparentization shape completely
But 5.5 hours, dry, freezed 5 hours in -5 DEG C of refrigerating chamber after taking out chopping；
（3）Then dried in two stages, first stage drying temperature is 48 DEG C, and drying time is 8 minutes, is arrived in drying
At 5 minutes by bean vermicelli turn-over once；Second stage drying temperature is 78 DEG C, and drying time is 3 minutes.
Wherein, the edible oil is preferably linseed oil.
Embodiment 2
A kind of preparation method without alum sweet potato noodles, including herein below：
（1）By starch from sweet potato, navy bean powder, edible oil by weight 100:28:1 is hybridly prepared into mixing starch, after the completion of plus
Enter 60 DEG C of water, be configured to the slurries that solid content is 60%, handled 2-4 minutes for 0.75 μm of far infrared with wavelength, temperature is not
Higher than 60 DEG C；
Wherein, the preparation method of the navy bean powder is after navy bean is soaked 5 hours in the clear water that temperature is 70 DEG C, through thick
It is 80 μm of powder that mill, fine grinding, which obtain particle diameter, and adding clear water makes its solid content be 25%, then with pressure curved sieve equivalent to its 2
Separating, washing is carried out in water again, regulation pH value is 4.8, obtain sieving navy bean starch milk under navy bean fiber pulp and sieve, from
The heart collects navy bean starch slurry, and the pneumatic conveying drying after dehydration obtains navy bean powder；
（2）Then add the egg-white powder equivalent to its gross weight 5%, 1.5% hydroxypropyl-β-cyclodextrin to be well mixed, in temperature
22 hours are stood for shading under conditions of 4 DEG C, the temperature for adding 10 times equivalent to mixing starch weight is 60 DEG C of hot water, is stirred
Mix and obtain pasting Gorgon euryale, then paste Gorgon euryale is introduced on stainless steel band, steamed in water-bath, it is cold when it is gelatinized transparentization shape completely
But 5 hours, dry, freezed 6 hours in -5 DEG C of refrigerating chamber after taking out chopping；
（3）Then dried in two stages, first stage drying temperature is 45 DEG C, and drying time is 8 minutes, is arrived in drying
At 5 minutes by bean vermicelli turn-over once；Second stage drying temperature is 80 DEG C, and drying time is 3 minutes.
Embodiment 3
A kind of preparation method without alum sweet potato noodles, including herein below：
（1）By starch from sweet potato, navy bean powder, edible oil by weight 100:22:2 are hybridly prepared into mixing starch, after the completion of plus
Enter 55 DEG C of water, be configured to the slurries that solid content is 60%, handled 4 minutes for 0.75 μm of far infrared with wavelength, temperature is not high
In 60 DEG C；
Wherein, the preparation method of the navy bean powder is after navy bean is soaked 4 hours in the clear water that temperature is 65 DEG C, through thick
Mill, fine grinding obtain the powder that particle diameter is 150 μm, and adding clear water makes its solid content be 25%, then with pressure curved sieve equivalent to it
Separating, washing is carried out in 2 times of water, regulation pH value is 5.2, obtain sieving navy bean fiber pulp and the lower navy bean starch milk of sieve, from
The heart collects navy bean starch slurry, and the pneumatic conveying drying after dehydration obtains navy bean powder；
（2）Then add the egg-white powder equivalent to its gross weight 5%, 0.8% hydroxypropyl-β-cyclodextrin to be well mixed, in temperature
20 hours are stood for shading under conditions of 4 DEG C, the temperature for adding 10 times equivalent to mixing starch weight is 60 DEG C of hot water, is stirred
Mix and obtain pasting Gorgon euryale, then paste Gorgon euryale is introduced on stainless steel band, steamed in water-bath, it is cold when it is gelatinized transparentization shape completely
But 5 hours, dry, freezed 4 hours in -5 DEG C of refrigerating chamber after taking out chopping；
（3）Then dried in two stages, first stage drying temperature is 45 DEG C, and drying time is 8 minutes, is arrived in drying
At 5 minutes by bean vermicelli turn-over once；Second stage drying temperature is 75 DEG C, and drying time is 3 minutes.
Control group 1 is set, far infrared process step removed, remaining content is in the same manner as in Example 1；Control group 2 is set,
It will remove the step of adding egg-white powder and hydroxypropyl-β-cyclodextrin, remaining content is in the same manner as in Example 1；Control group is set
3, drying course is disposably completed by existing method, remaining content is in the same manner as in Example 1；Control group 4 is set, is existing city
Sell plus alum prepare sweet potato noodles, specific data source in《Alum-free sweet potato noodles Research on processing technology》, Li Min, Wu Weiguo,
Yang Yun et al. is edited；
By the evaluation criterion of alum-free sweet potato qualitative effects in above-mentioned document, following result is obtained：
Table 1
| Group | Strip-breaking rate（%） | Subjective appreciation grade |
| Embodiment 1 | 3 | 2.0 |
| Embodiment 2 | 4 | 2.0 |
| Embodiment 3 | 3 | 2.0 |
| Control group 1 | 22 | -1.0 |
| Control group 2 | 6 | 1.7 |
| Control group 3 | 5 | 1.5 |
| Control group 4 | 7 | 1.8 |
Can be seen that far infrared process step by data in table 1 influences larger to strip-breaking rate, and egg-white powder and hydroxy propyl-Beta-
Cyclodextrin mainly influences sensory evaluation, and drying course is mainly influenceed alum-free sweet potato in sensory evaluation, the present invention step by step
Bean vermicelli strip-breaking rate is substantially reduced, and quality preferably, can process the replacement of sweet potato noodles as alum.
Claims (5)
1. a kind of preparation method without alum sweet potato noodles, it is characterised in that including by starch from sweet potato, navy bean powder, edible oil
By weight 100:22-28:1-2 is hybridly prepared into mixing starch, after the completion of add 55-60 DEG C of water, being configured to solid content is
60-65% slurries, are handled 2-4 minutes, temperature is not higher than 60 DEG C with the far infrared that wavelength is 0.75-1.2 μm；Then add
The hydroxypropyl-β-cyclodextrin of egg-white powder, 0.8-1.5% equivalent to its gross weight 2-5% is well mixed, and is 4-8 DEG C in temperature
Under the conditions of shading stand 20-22 hour, the temperature for adding 10 times equivalent to mixing starch weight is 55-60 DEG C of hot water, is stirred
Mix and obtain pasting Gorgon euryale, then paste Gorgon euryale is introduced on stainless steel band, steamed in water-bath, it is cold when it is gelatinized transparentization shape completely
But, dry, freezed 4-6 hours in -5 DEG C of refrigerating chamber after taking out chopping；Then dried in two stages, the first stage
Drying temperature is 45-50 DEG C, and second stage drying temperature is 75-80 DEG C.
2. a kind of preparation method without alum sweet potato noodles as claimed in claim 1, it is characterised in that the system of the navy bean powder
Preparation Method is that after navy bean is soaked 4-5 hours in the clear water that temperature is 65-70 DEG C, particle diameter is obtained for 80- through corase grind, fine grinding
150 μm of powder, adding clear water makes its solid content be 25-30%, is then carried out with pressure curved sieve in water of 2 times equivalent to it
Separating, washing, regulation pH value is 4.8-5.2, obtains sieving navy bean fiber pulp and the lower navy bean starch milk of sieve, is collected by centrifugation white
Kidney bean starch slurry, the pneumatic conveying drying after dehydration obtains navy bean powder.
3. a kind of preparation method without alum sweet potato noodles as claimed in claim 1, it is characterised in that the edible oil is flax
Seed oil.
4. a kind of preparation method without alum sweet potato noodles as claimed in claim 1, it is characterised in that the paste Gorgon euryale steams rear cold
But the time is 5-6 hours.
5. a kind of preparation method without alum sweet potato noodles as claimed in claim 1, it is characterised in that the first stage drying
Time is 8 minutes, when drying was by 5 minutes by bean vermicelli turn-over once；The second stage drying time is 3 minutes.
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| CN116098281A (en) * | 2021-11-11 | 2023-05-12 | 李石平 | Alum-free composite additive for starch products |
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Application publication date: 20171020 |