A method for improving the quality of sweet potato vermicelli by treating sweet potato starch with wet heat

A technology of sweet potato starch and sweet potato vermicelli, applied in food science and other directions, can solve the problems of vermicelli, such as excessive softness, poor strength, poor tensile properties, easy paste soup, etc., and achieves the effects of low production cost, high safety and large market potential.

Active Publication Date: 2016-05-04
HUNAN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The main purpose of the present invention is: for the sweet potato vermicelli made from sweet potato starch, it is easy to paste soup, break the strip, have poor tensile properties, and the vermicelli is too soft and poor in strength, etc., and it is necessary to improve the quality of the sweet potato vermicelli by adding food additives or chemical modification. Food safety and other issues related to quality, provide a method for improving the quality of sweet potato vermicelli by using wet heat treatment of sweet potato starch, which achieves improvement with the advantages of simple process operation, low production cost, high safety, non-polluting operation, and no need for follow-up treatment The purpose of the quality of sweet potato starch vermicelli

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Take 50g of sweet potato starch and place it in a petri dish with a diameter of 18cm, adjust the moisture content to 30%, seal and let stand at room temperature for 20h to balance the moisture. Then put the starch after standing still in a drying box to react at 105° C. for 2 hours. After cooling, pulverize through a 100-mesh sieve with a pulverizer to obtain the sweet potato starch after the heat and humidity treatment. Make sweet potato vermicelli with processed sweet potato starch according to the preparation method of sweet potato vermicelli mentioned in the present invention, then evaluate the quality of sweet potato vermicelli according to the method in the vermicelli evaluation, and the evaluation results are shown in Table 1.

Embodiment 2

[0018] Take 50 g of sweet potato starch and place it in a petri dish with a diameter of 18 cm, adjust the moisture content to 34%, seal and let stand at room temperature for 24 hours to balance the moisture. Then the starch after standing still was put into a drying box and reacted at 110° C. for 1 hour. After cooling, pulverize through a 100-mesh sieve with a pulverizer to obtain the sweet potato starch after the heat and humidity treatment. Make sweet potato vermicelli with processed sweet potato starch according to the method for preparing sweet potato vermicelli mentioned in the present invention, then evaluate the quality of sweet potato vermicelli according to the method in the vermicelli evaluation, and the evaluation results are shown in Table 1.

Embodiment 3

[0020] Take 50 g of sweet potato starch and place it in a petri dish with a diameter of 18 cm, adjust the moisture content to 26%, seal and let stand at room temperature for 16 hours to balance the moisture. Then put the starch after standing still in a drying oven to react at 100° C. for 3 hours. After cooling, pulverize through a 100-mesh sieve with a pulverizer to obtain the sweet potato starch after the heat and humidity treatment. The processed sweet potato starch was used to make sweet potato vermicelli according to the conventional method, and then the quality of sweet potato vermicelli was evaluated according to the method in the evaluation of vermicelli. The evaluation results are shown in Table 1.

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Abstract

The invention relates to a method for improving the quality of sweet potato vermicelli by carrying out heat-moisture treatment on sweet potato starch. The method comprises the steps of regulating moisture content of the prepared sweet potato starch to be 26%-34%, standing in a sealing manner at room temperature for 16-24 hours, carrying out ambient pressure drying at 100-110 DEG C for 1-3 hours, and grinding after cooling, so as to obtain the processed sweet potato starch. The sweet potato vermicelli prepared from the processed sweet potato starch is good in tensile property, moderate in hardness, good in elasticity and ductility and low in breakage rate, is chewable, non-sticky, boilable and is not pasted in soup, and the quality of the sweet potato vermicelli is close to that of mung bean vermicelli.

Description

technical field [0001] The invention relates to a method for improving the quality of sweet potato vermicelli, in particular to a method for improving the quality of sweet potato vermicelli by treating sweet potato starch with wet heat. Background technique [0002] Vermicelli is a traditional food loved by people in Asian countries. Among the various starch raw materials used to produce vermicelli, mung bean starch is recognized as the best raw material. The vermicelli produced has good elasticity, chewing resistance, cooking resistance, and smooth and transparent appearance, so it is often called "glass noodles". In recent years, the consumption demand of vermicelli has been increasing year by year, but the output of mung bean is far from meeting the demand of vermicelli production, and mung bean starch is much more expensive than other starches, which greatly increases the production cost of vermicelli. Therefore, it will be very meaningful to seek other raw materials to...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/12
CPCA23L29/212
Inventor 廖卢艳吴卫国蒋立文张喻胡肖容
Owner HUNAN AGRICULTURAL UNIV
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