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A kind of enzymatic vermicelli production method with amylopectin instead of alum
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A production method and hydrolase technology, applied in food science and other directions, to achieve the effect of good food safety
Active Publication Date: 2019-10-22
JIANGNAN UNIV
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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
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Embodiment 1
[0054] Example 1: Making pure potato starch vermicelli using starch pullulanase
[0055] The specific production steps are as follows:
[0056] The first step is to emulsify starch: weigh 100 g of potato starch, add 50-200 mL of warm water (the water temperature is 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 4-10 times the volume of the starch in boiling water, quickly stir until it is completely gelatinized, and add about 0.1% of the total amount of added water to edible salt (ie sodium chloride) and fully stir to dissolve. The gelatinization liquid is cooled to a temperature suitable for the action of the starch pullulanase. Among them, the suitable temperature of pullulanase 1, pullulanase 2 and pullulanase 3 is 50~65℃, and the suitable temperature of isoamylase 1 is 40-50℃. According to the total amount of starch in the vermicelli, add sta...
Embodiment 2
[0073] Example 2: Making pure sweet potato and pure tapioca vermicelli with starch pullulanase
[0074] The specific production steps of making vermicelli with sweet potato starch and tapioca starch added with pullulanase I are the same as in Example 1. The results are shown in Tables 6-9.
[0075] Table 6 The effect of different amounts of pullulanase 1 on the quality of pure sweet potato starch vermicelli
[0076]
[0077] Table 7 The effect of different 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 the raw material, the viscosity of the vermicelli strips is very high during the silk-making stage, and the vermicelli strips will stick to each other, that is, serious drawing will occur. Phenomenon, the break rate of the made vermicelli is very high, reaching 19%, and the quality is far from that of the vermicelli made using ...
Embodiment 3
[0082] Example 3: Making corn starch vermicelli using starch pullulanase
[0083] Corn starch is my country’s largest production and one of the cheapest starches on the market. The production method of Example 1 uses pure corn starch as the raw material to make vermicelli, whether it is adding alum or adding pullulanase. The phenomenon of smashing in boiling water can not be formed, so pure corn starch alone cannot be used to make vermicelli. Accordingly, the following corn starch vermicelli production is made by mixing corn starch with other starches. First, mix corn starch and potato starch, and the mixing ratios are corn starch: potato starch 10:3, 10:5, 10:6, 10:10, 10:20, 10:30 (all are mass ratios), and then respectively The above mixed powder was made into vermicelli according to the production steps of Example 1 in the manner of adding no additives, adding alum as an additive, and adding 1 U pullulanase per gram of starch. The results showed that without any additives, th...
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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 present invention is an enzymatic method for making vermicelli using starch pullulanase instead of alum, relates to a method for preparing vermicelli, and belongs to the technical fields of food engineering and enzyme engineering. Background technique [0002] Vermicelli is a food unique to our country, and only a small amount is sold abroad in Japan and Southeast Asia. Fans are deeply loved by people of all ethnic groups in our country. At present, there are many raw materials used to make vermicelli in the industry, mainly including mung bean starch, pea starch, potato starch (potato starch), sweet potato starch, corn starch, tapioca starch, etc. Traditional vermicelli making methods generally need to add alum as a plasticizer to obtain higher toughness and reduce viscosity to prevent the vermicelli from sticking to each other (called drawing). The principle of alum is that it contains Al 3+ , Aluminum hydroxide can be generated through hydrolysis, ...
Claims
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Application Information
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