Processing method for delaying spicy strip ageing

Abstract

The invention belongs to the technical field of spicy strip processing and specifically relates to a processing method for delaying spicy strip ageing. The dosing material contains structuring lipid of which the weight is 12-18% of the wheat weight and 3-7 parts of hydrophobic bletilla polysaccharide. The extruding cooking condition is as follows: the water content of the material is 18-21%, the pore diameter of the adopted front mold is 5-6mm, the width of a threaded slot of a double-end screw rod is 14-17mm, the rotating speed of the screw rod is 120-160 rpm and the temperature of the cylinder is at 140-160 DEG C. Compared with the prior art, the processing method has the advantages that the swelling capacity and the water absorption index of the spicy strip prepared under the condition according to the invention are both reduced, but the influence on the taste of the spicy strip is less, and meanwhile, due to the recombination of starch and protein in the product, the stability of the hydrogen bond between starch and water molecule is enhanced, the starch ageing is delayed, the nanometer gel particle can further increase the water molecule and can separate from the starch and the stability of the product taste can be promoted.

Description

technical field [0001] The invention belongs to the technical field of spicy strips processing, and in particular relates to a processing method for delaying the aging of spicy strips. Background technique [0002] Spicy strips are a kind of snack food that people love. Usually, the commercially available spicy strips are made of wheat as the main raw material and supplemented with ingredients, and then extruded and puffed by an extruder at high temperature, then seasonings are added, and preservatives and other additives are added according to the GB2760 standard. A spicy series of food, the principle of which is to change it from raw to mature in an instant under high pressure through the high-speed rotating parts inside the machine. With the gradual improvement of people's food requirements, the main research direction of spicy strips is now focused on In the innovation of solving safety problems or taste by improving the ratio of raw materials and additives, in the high-...

AI Technical Summary

Problems solved by technology

[0002] Spicy strips are a kind of snack food that people love. Usually, the commercially available spicy strips are made of wheat as the main raw material and supplemented with ingredients, and then extruded and puffed by an extruder at high temperature, then seasonings are added, and preservatives and other additives are added according to the GB2760 standard. A spicy series of food, the principle of which is to change it from raw to mature in an instant under high pressure through the high-speed rotating parts inside the machine. With the gradual improvement of people's food requirements, the main research direction of spicy strips is now focused on In the innovation of solving safety problems or taste by improving the ratio of raw materials and additives, in the high-temperature extrusion process, the composition of the material also has a certain impact on the quality of extrusion expansion. The existing technology has carried out a lot of experiments and attempts. Under certain conditions to achieve better expansion and water absorption, that is, when the expansion is 4.62 and the water absorption index is 686.53%, the spicy strips have a good taste, but after a period of storage, they tend to become hard and difficult to chew. Seriously affect the taste. The reason is that the starch granules expand during heating, resulting in loose starch molecular structure, water molecules enter the starch molecules in the food and associate with them. Since the hydrogen bonds between starch and water molecules are very unstable and easy to break, stable hydrogen bonds are re-formed between starch molecules. During this process, some water will be expelled from the food, resulting in syneresis However, there is no better solution except changing the storage method and adding preservatives. Therefore, further research is needed on how to prolong the better taste of the spicy strips.