Boil-resisting alums-free sweet potato vermicelli and making method thereof

Abstract

The invention relates to the field of foods, and in particular relates to boil-resisting alums-free sweet potato vermicelli and a making method thereof. The boil-resisting alums-free sweet potato vermicelli takes 69-97.5 parts of sweet potato starch, 1.5-30 parts of pea starch and 1-4 parts of refined konjac powder as raw materials. The making method comprises the following steps: mixing the sweet potato starch with the pea starch, performing alkekengi pretreatment, then adding the refined konjac powder into the mixed starch, stirring, and making the vermicelli according to ordinary vermicelli making procedures. As only are three making raw materials, namely, the sweet potato starch, the pea starch and the refined konjac powder, adopted to make the vermicelli, and the sweet potato starch and the pea starch are subjected to alkekengi pretreatment when being mixed, and only does a small amount of refined konjac powder need to be added into the obtained pretreated starch to take the place of alums to make the alums-free vermicelli; the obtained alums-free vermicelli cannot be broken, is smooth and chewable, resistant to boiling and clear in soup, and good in viscoelasticity, and has a wide market prospect as the sensory quality can be comparable with that of conventional sweet potato vermicelli (without other starch or refined konjac powder) and both the sensory quality of the sweet potato vermicelli and the properties of boil resistance and no alums are ensured.

Description

technical field [0001] The invention relates to the field of food, in particular to a boil-resistant alum-free sweet potato vermicelli and a preparation method thereof. Background technique [0002] Vermicelli is a traditional food. The earliest record of vermicelli comes from the "Qi Min Yao Shu" written by the Northern Wei Dynasty, which has a history of at least 1,400 years in my country. Vermicelli is a kind of starch product made by using the principle that amylose with a large degree of polymerization is easy to age after gelatinization to form a thermally irreversible gel with good elasticity and toughness. [0003] The raw materials for traditional vermicelli processing include bean starch such as mung bean, broad bean, and pea. Bean starch contains a high proportion of amylose with a high degree of polymerization, and can be directly processed into vermicelli with fine taste, good elasticity and toughness, such as the famous Shandong Longkou vermicelli, which uses ...

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Problems solved by technology

Wu Zhongzhen and others researched and reported the article "Development and Processing Technology of Alum-free Konjac Red Potato Vermicelli" [Anhui Agricultural Science, 2013, 41 (24): 10122-10124, 10128]. It is prepared from sweet potato starch, konjac flour, potato starch and pea starch, that is, by adding konjac flour, potato starch and pea starch to improve the shortcomings of sweet potato vermicelli that are easy to break and paste soup. In this study, the final determined raw materials The best ratio is: sweet potato starch 5000g, konjac flour 1500g, potato starch 1000g, pea starch 1000g, although it solved the problem of sweet potato vermicelli easily broken and paste soup, but due to the amount of konjac flour and potato starch added Relatively more, so that the content of sweet potato starch is relatively small, and the sensory quality of the final vermicelli is far inferior to the traditional sweet potato vermicelli

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