High-resistance starch purple sweet potato bean vermicelli and preparation method thereof

A technology of high resistant starch and purple sweet potato vermicelli, which is applied in food preparation, functions of food ingredients, food science, etc., can solve problems such as high resistant starch purple sweet potato vermicelli that have not been seen yet, and achieve good health effects and simple technology , good taste effect

Active Publication Date: 2015-05-06
福州素天下食品有限公司
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  • Abstract
  • Description
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  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no technical report on using purple potato starch to prepar

Method used

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Embodiment Construction

[0016] The present invention uses purple potato starch as a raw material to process the purple potato starch solution by autoclaving to increase the content of dietary fiber (resistance starch RS3) in the starch, and use the processed purple potato starch to prepare purple potato vermicelli , After mixing, extrusion molding, heat dissipation and shearing, cold storage cooling, powder rolling, drying and packaging, the finished product is obtained.

[0017] (1) The purple potato starch is mixed with water to prepare a 35% concentration of starch milk, which is pre-gelatinized in a boiling water bath and then put into a pressure cooker and subjected to autoclaving at 110°C for 40 minutes. Take it out and cool it to room temperature, and transfer it to a 4°C freezer for 24 hours. The regenerated purple potato starch was dried at 60°C, crushed, and passed through an 80-mesh sieve to obtain purple potato starch with a high dietary fiber (resistant starch RS3) content of 29 wt.%.

[001...

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Abstract

The invention discloses high-resistance starch purple sweet potato bean vermicelli and a preparation method thereof. Autoclaving treatment is carried out on purple potato starch, and full starch dextrinization and ageing processes are carried out, so that formation of a novel dietary fiber (resistant starch) is promoted; the treated purple sweet potato starch with high-resistance starch content is applied to preparation of purple sweet potato bean vermicelli; the content of the dietary fiber in the product can be obviously improved; and meanwhile, the resistant starch almost has no adverse effect on products due to the processing property close to that of raw starch. No white alum is added, the high-resistance starch purple sweet potato bean vermicelli has good healthcare efficacy, is capable of effectively supplementing the dietary fiber required by a human body after being eaten for a long period of time, and has good effects on prevention and treatment of hyperglycemia, hyperlipidemia, hypertension, obesity and the like caused by insufficient dietary fiber intake. Metabolism of the purple sweet potato resistance starch in the body is very slow, so that the high-resistance starch purple sweet potato bean vermicelli is low in blood glucose production index and is suitable for hyperglycemia people for eating.

Description

Technical field [0001] The invention belongs to the technical field of vermicelli preparation using purple potato starch as a raw material, and specifically relates to a high-resistant starch purple potato vermicelli and a preparation method thereof. Background technique [0002] With the improvement of people's living standards, the diet structure has changed, and the "three high" foods with high calorie, high salt and high fat in the diet are gradually increasing. However, the lack of dietary fiber intake has led to various common "riches and honour diseases", such as hyperglycemia, hyperlipidemia, hypertension and obesity. In 2013, among adults aged 20-79, the global prevalence of diabetes was 8.3%, and the number of patients had reached 382 million. The number of diabetes in China was 98.4 million, ranking first in the world. The 2011 survey on the dietary fiber intake of urban and rural residents in Zhejiang Province showed that the daily per capita dietary fiber intake in ...

Claims

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Application Information

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IPC IPC(8): A23L1/09A23L1/29A23L29/30A23L33/21
CPCA23V2002/00A23V2200/30A23V2200/308A23V2200/332A23V2200/328A23V2200/3262A23V2250/5118
Inventor 郑亚凤郑宝东王琦李宝瑜刘文聪庄玮婧
Owner 福州素天下食品有限公司
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