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Fresh and wet tuber vermicelli with high tensile strength, and preparation method for fresh and wet tuber vermicelli

A technology of high tensile strength and potato starch, which is applied in the field of food processing, can solve the problems of large amount of alum added, high water content, and resistance to boiling, and achieve the effects of high production efficiency, low cost, and long boiling time

Pending Publication Date: 2021-01-22
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, easy breakage and intolerance to cooking are common key technical problems in foods such as dry vermicelli and fresh wet vermicelli, and fresh and wet vermicelli have a high water content, so the amount of alum added therein is greater

Method used

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  • Fresh and wet tuber vermicelli with high tensile strength, and preparation method for fresh and wet tuber vermicelli
  • Fresh and wet tuber vermicelli with high tensile strength, and preparation method for fresh and wet tuber vermicelli
  • Fresh and wet tuber vermicelli with high tensile strength, and preparation method for fresh and wet tuber vermicelli

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] This embodiment provides a method for preparing fresh and wet potato vermicelli. The fresh and wet potato vermicelli is prepared from the following ingredients in parts by weight: 75 parts of sweet potato starch, 10 parts of sodium alginate microgel, 0.5 part of table salt and water. The preparation method comprises the following steps:

[0053] 1) First take 8% sweet potato starch, add 10 times the mass of water at a temperature of 65°C to make a slurry, and then stir continuously in a water bath with a temperature of 95°C to form a starch paste;

[0054] 2) Prepare sodium alginate microgel: mix sodium alginate and water at a ratio of g:mL=1:10, stir at room temperature for 12 hours at a rotational speed of 100r / min, and obtain polysaccharide microgel;

[0055] 3) After cooling the starch paste obtained in step 1) to 50°C, mix it with sodium alginate microgel, salt and remaining sweet potato starch in step 2) to form a uniform and smooth starch dough;

[0056] 4) Put...

Embodiment 2

[0065] This embodiment provides a method for preparing fresh and wet potato vermicelli. The fresh and wet potato vermicelli is prepared from the following ingredients in parts by weight: 75 parts of sweet potato starch, 10 parts of sodium alginate-xanthan gum microgel, 10 parts of gluten microgel, 0.5 part of salt and water. The preparation method comprises the following steps:

[0066] 1) First take 10% sweet potato starch, add 10 times the mass of water at a temperature of 60°C to make a slurry, and then stir continuously in a water bath with a temperature of 95°C to form a starch paste;

[0067] 2) preparing sodium alginate-xanthan gum microgel and gluten protein microgel respectively;

[0068] The preparation method of sodium alginate-xanthan gum microgel comprises: mixing sodium alginate, xanthan gum and water according to the ratio of g:g:mL=1:1:12, and mixing the sodium alginate, xanthan gum and water at a speed of 100r / min After stirring at room temperature for 12 ho...

Embodiment 3

[0078] This embodiment provides a method for preparing fresh and wet potato vermicelli. The fresh and wet potato vermicelli is prepared from the following ingredients in parts by weight: 35 parts of potato starch, 35 parts of tapioca starch, sodium alginate-xanthan gum 10 parts gel, 10 parts gluten microgel, 0.5 parts salt and water. The preparation method comprises the following steps:

[0079] 1) First take 10% potato starch, add 10 times its mass of water at a temperature of 60°C to make a slurry, and then stir continuously in a water bath with a temperature of 95°C to form a starch paste;

[0080] 2) Prepare sodium alginate-xanthan gum microgel and gluten protein microgel respectively; see Example 2 for the preparation method;

[0081] 3) After cooling the starch paste obtained in step 1) to 50°C, mix it with sodium alginate-xanthan gum microgel, gluten protein microgel, salt and remaining starch (potato starch and tapioca starch) in step 2). Mix to form a uniform and sm...

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Abstract

The invention provides fresh and wet tuber vermicelli with high tensile strength, and a preparation method for the fresh and wet tuber vermicelli. Polysaccharide microgel, protein microgel and polysaccharide-protein compound microgel are added into tuber starch to improve the tensile strength and the boiling fastness of the fresh and wet tuber vermicelli, the defect that aluminum potassium sulfatedodecahydrate needs to be added into traditional vermicelli to improve the boiling fastness and the quality of the traditional vermicelli is overcome, the fresh and wet tuber vermicelli has the characteristics of high tensile strength and long breaking time, and the requirements of consumers for a healthy diet are met. The preparation method, which is provided by the invention, for the fresh andwet tuber vermicelli is simple to operate, has high production efficiency, has a low cost and is easy in industrial production.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a potato fresh vermicelli with high tensile strength and a preparation method thereof. Background technique [0002] Potatoes, sweet potatoes, cassava and other potato crops, as an important part of my country's food structure, are of great significance to my country's food security. Starch is the component with the highest content in potato dry matter, accounting for about 50-80% of its dry weight, and is mainly used in the food industry to make vermicelli and other products. Because pure potato vermicelli is easy to break, not resistant to cooking, and has a large cooking loss, alum is often added in the traditional production process to improve its cooking quality. However, alum is often added in excess, which leads to excessive aluminum in vermicelli, which is not conducive to human health, easily damages the central nervous system, and causes diseases such as senile...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/30A23L29/20A23L29/256A23L29/269A23L29/275A23L29/281
CPCA23L29/30A23L29/20A23L29/256A23L29/269A23L29/275A23L29/281A23V2002/00A23V2250/502A23V2250/5028A23V2250/5036A23V2250/506A23V2250/5066A23V2250/5072A23V2250/5086A23V2250/51082A23V2250/51084A23V2250/511
Inventor 木泰华冯亚运张苗孙红男马梦梅陈井旺何海龙
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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