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Enzyme silk noodle preparation method, wherein alum is replaced by starch branched chain hydrolytic enzymes

A production method, hydrolytic enzyme technology, applied in the preparation of vermicelli, enzymatic vermicelli production field, to achieve the effect of good food safety

Active Publication Date: 2015-12-02
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There have been no research reports on directly using industrial enzyme preparations to act on starch, the main raw material of vermicelli, to improve the quality of vermicelli or to replace additives

Method used

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  • Enzyme silk noodle preparation method, wherein alum is replaced by starch branched chain hydrolytic enzymes
  • Enzyme silk noodle preparation method, wherein alum is replaced by starch branched chain hydrolytic enzymes
  • Enzyme silk noodle preparation method, wherein alum is replaced by starch branched chain hydrolytic enzymes

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] Embodiment 1: make pure potato starch vermicelli with starch pullulan hydrolase

[0055] The specific production steps are as follows:

[0056] The first step of emulsification of starch: Weigh 100g of potato starch, add 50-200mL of warm water (the water temperature should be controlled at 40-55°C, and cannot reach or exceed the gelatinization temperature of starch), and stir until the starch is completely dispersed. The second step of gelatinization: add boiling water with 4-10 times the volume of starch, stir quickly until it is completely gelatinized, add edible salt (sodium chloride) equivalent to about 0.1% of the total amount of water added, and stir to dissolve. The temperature of the gelatinized liquid is lowered to the temperature suitable for the action of the amylopectin hydrolase. Among them, the suitable action temperature of pullulanase 1, pullulanase 2 and pullulanase 3 is 50-65°C, and the suitable action temperature of isoamylase 1 is 40-50°C. Accordin...

Embodiment 2

[0073] Embodiment 2: make pure sweet potato and pure tapioca vermicelli with starch pullulan hydrolase

[0074]Take sweet potato starch, cassava starch as raw material to add pullulanase I to make the specific preparation steps of vermicelli with embodiment 1. The results are shown in Table 6~9.

[0075] Table 6 Effect of different enzyme amounts of pullulanase 1 on the quality of pure sweet potato starch vermicelli

[0076]

[0077] Table 7 Effect of different enzyme amounts of pullulanase 1 on the quality of cassava starch vermicelli

[0078]

[0079] It can be seen from Table 6 that without the addition of pullulanase, when making vermicelli with sweet potato starch as raw material, the viscosity of vermicelli sticks is very high in the silk-making stage, and the vermicelli sticks will stick to each other, that is, serious drawing will occur Phenomenon, the broken rate of the vermicelli made is very high, reaching 19%, and the quality is far from that of the vermice...

Embodiment 3

[0082] Embodiment 3: make cornstarch vermicelli with starch pullulan hydrolase

[0083] Corn starch is one of the starches with the largest output in my country and the cheapest price on the market at present. When using the production method of Example 1 and using pure corn starch as raw material to make vermicelli, no matter adding alum or adding pullulanase, vermicelli strips in the silk-making stage All there is rotten paste phenomenon in boiling water, can't become bar, therefore all can't make vermicelli using pure cornstarch alone. According to this, the following cornstarch vermicelli productions are made by mixing cornstarch with other starches. First mix cornstarch and potato starch, the mixing ratio is cornstarch:potato starch 10:3, 10:5, 10:6, 10:10, 10:20, 10:30 (both mass ratios), and then respectively The above-mentioned mixed powder was made into vermicelli according to the production steps of Example 1 without adding any additives, adding alum as an additive a...

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Abstract

The invention discloses an enzyme silk noodle preparation method, wherein alum is replaced by starch branched chain hydrolytic enzymes, and belongs to the technical of food engineering and enzyme engineering. According to the enzyme silk noodle preparation method, plant starch is taken as a raw material; based on a traditional silk noodle preparation method, a starch branched chain hydrolytic enzyme action period is increased after starch gelatinization period in silk noodle preparation, wherein after starch gelatinization, the temperature of an obtained starch gelatinization liquid is reduced to a temperature suitable for the action of the starch branched chain hydrolytic enzymes, and pullulanase, isoamylase, and the like, which are capable of hydrolyzing starch branched chain alpha-1,6 glucosidic bonds are added, and appropriate thermal insulation is carried out; or the starch branched chain hydrolytic enzymes can be added before gelatinization, and after starch gelatinization, the obtained starch gelatinization liquid is subjected to appropriate thermal insulation at the temperature suitable for the action of the starch branched chain hydrolytic enzymes. The other steps are the same as that of the traditional silk noodle preparation method. The enzyme silk noodle preparation method without using alum is provided, food safety of the added starch branched chain hydrolytic enzymes is higher than that of alum, and using amount is less, and compared with the prior art, application of food additives can be reduced, and enlarged production is convenient to realize.

Description

technical field [0001] The invention discloses an enzymatic vermicelli production method using starch pullulan hydrolase instead of alum, relates to a vermicelli preparation method, and belongs to the technical fields of food engineering and enzyme engineering. Background technique [0002] Vermicelli is a unique food in my country, and only a small amount of it is sold in Japan and Southeast Asia abroad. Fans are deeply loved by people of all nationalities in our country. At present, there are many raw materials used to make vermicelli in industry, mainly including mung bean starch, pea starch, potato starch (potato starch), sweet potato starch, corn starch, tapioca starch, etc. The traditional vermicelli production method generally needs to add alum as a plasticizer to obtain higher toughness and reduce viscosity to prevent mutual adhesion between vermicelli (called drawing). The principle of alum is that it contains Al 3+ , Aluminum hydroxide can be generated through h...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/09
Inventor 沈微肖亚朋王兵波何林霞樊游陈献忠罗斌
Owner JIANGNAN UNIV
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