Method for enzymatical producing corn vermicelli

A production method and technology of corn flour, applied in application, food preparation, food science, etc., can solve problems such as non-green health, consumer rejection, complicated operation, etc., and achieve low blood sugar response index, low equipment requirements, and simplified process Effect

Inactive Publication Date: 2008-04-09
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0008] This invention must also use certain special additives, which is likely to cause rejection by

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] 100kg of mature and plump corn raw material is selected, and the moisture content of the raw material is not limited. Remove impurities by winnowing machine, place in a soaking tank containing 0.4-0.6% (w / v) sodium sulfite and 0.3-0.7% (v / v) lactic acid solution, soak at 52±5°C for 24-72 hours At this time, the corn granules fully absorb water and swell, then wash the surface of the corn, and then transport it to a wet mill, add 1 to 5 times of water for rough grinding, filter through a 20-40 mesh sieve to remove the skin dregs (can be used as feed), and finely grind the corn. The slurry enters the fine grinder for fine grinding and passes through a 200-mesh sieve. Finely grind the pulp and let it stand for 1 to 24 hours to precipitate starch, scrape off surface impurities, add water again to precipitate and remove impurities, and repeat this operation 5 to 8 times. Dig out the bottom starch and shake off the excess water in a centrifuge or dry it. Add 2 times the vol...

Embodiment 2

[0029] The process steps and conditions are the same as in Example 1, except that the cornstarch produced by various methods is directly used as raw material. Add 5 times the volume (w / v) of cornstarch to an amylase buffer solution of pH 7.5. The amount of amylase used is 2000 units / g starch, shake it at 30°C (200rpm) for 6 days, and wash it with water after the treatment. Centrifugal dehydration, repeated washing 3 to 5 times to remove residual enzyme activity, after centrifugal drying, add water to make the moisture content about 63%. Then put it on canvas or stainless steel conveyor belt to form a slurry layer about 2.5mm thick, enter the steam tunnel and steam at 100°C for 10 minutes, cool the steamed vermicelli to room temperature, cut into strips and pack to get fresh products. The resulting product is resistant to cooking, has a chewy taste and a delicate fragrance of corn.

Embodiment 3

[0031] Process step and condition are the same as embodiment 2, directly adopt the cornstarch produced by various methods as raw material, cornstarch is added the amylase buffer solution of the pH6.9 of 3 times volume (w / v), the consumption of amylase is 1000units / g starch, shaking treatment (150rpm) at 20°C for 3 days, adding water to wash after treatment, centrifugal dehydration, repeated washing 3 to 5 times to remove residual enzyme activity, adding water after centrifugal drying to make the moisture content about 70%. Then put it on canvas or stainless steel conveyor belt to form a slurry layer about 2.0mm thick, enter the steam tunnel and steam at 100°C for 5 minutes, and the steamed vermicelli enters the screw extruder to extrude into vermicelli with a diameter of 1mm, and blanches in boiling water About 10 seconds, fish out and quickly cool in cold water to obtain fresh products. The obtained fresh product is naturally air-dried for 3 hours, then dried in an electric ...

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PUM

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Abstract

The invention discloses a maize noodle production method in an enzyme method, and belongs to the food biotechnology processing field. The technical proposal comprises that maize starch is added into amylase buffer solution, and the amount of the amylase is 800 to 2000 units / g starch, the oscillation treatment is adopted, after the treatment, water is added to remove the residual enzyme activity, and the water is added until the moisture content is about 55 to 70 percent, and is then placed on a conveyor belt to form a slurry layer with the thickness about 1.5 to 2.5 mm, finally the fresh maize noodle product can be obtained cooling, cutting or silk extruding packaging the steamed pasty; if the dry product is required, the drying process of the noodle is connected. The invention adopts the biotechnology, the shaping is completed by heating with one step, the operation is simple, the production cost is low, the controlling is easy, and the equipment requirement is low. Chemical additive is not used in the product, thereby being more acceptable for consumers. The produced pasty has smooth taste, soft glutinousness and good flexibility, improved boiling fastness, as well as more transparent appearance.

Description

technical field [0001] The invention relates to an enzymatic method for producing corn noodles, which uses enzyme treatment technology to modify corn starch, and belongs to the field of food biotechnology processing. Background technique [0002] Vermicelli is one of the traditional foods that people like to eat. It has the characteristics of convenient, fast, reasonable nutrition and rich taste. The latest research also found that vermicelli has important physiological effects on diabetics due to its high content of resistant starch and low glycemic response index. The production of vermicelli can double the added value of cheap starch raw materials. Corn starch resources are abundant and cheap, but the quality of the vermicelli processed by it is extremely poor, mainly because the composition and structure of corn starch itself make its gel forming ability insufficient, and the ingredients such as fat and protein also limit the heating of corn starch gelatinized. [000...

Claims

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Application Information

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IPC IPC(8): A23L1/162A23L1/105A23L7/113A23L7/104
Inventor 李里特袁美兰鲁战会
Owner CHINA AGRI UNIV
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