Eight-treasure fish scale jelly starch and preparation method thereof

Abstract

The invention provides eight-treasure fish scale jellyfish flour and a preparation method thereof, and relates to the technical field of food preparation. The flour comprises 4-12 parts of starch starch, 5-10 parts of eight-treasure flour, 2-10 parts of fish scale glue and 40-60 parts of water in parts by weight. The invention prepares eight-treasure fish-scale jelly flour by compounding eight-treasure flour, jelly flour, fish scale glue and water. The jelly flour, eight-treasure flour and fish scale flour are prepared respectively first, and then the prepared jelly flour, eight-treasure flour and fish scale flour are blended and stirred with water to form dough. The jelly flour with high viscosity can quickly adhere starch particles together, so that the dough has uniform texture and certain gluten strength. The eight-treasure flour contains high-amylose starch, which has high gel strength, high transparency and high thermal viscosity, and cooperates with other starches to make the vermicelli noodles bright and transparent in appearance, and is not easy to become mushy or break during the cooking process. The polysaccharide chain of the fish scale flour interacts with the starch, slows down the regeneration of starch molecules, inhibits the crystallization of starch, slows down the aging of the vermicelli noodles, and comprehensively improves the quality and performance of the vermicelli noodles.

Description

Technical Field

[0001] The invention relates to the technical field of food preparation, in particular to eight-treasure fish scale jellyfish flour and a preparation method thereof. Background Art

[0002] Vermicelli is one of the common foods in China. It is a filamentous food made from mung bean, sweet potato starch, etc., hence the name vermicelli. It is often called vermicelli filaments or winter noodles. It is similar to thin noodles and is sold after being dried. It is best to soak it in water to make it soft before eating.

[0003] The raw materials of traditional vermicelli and rice noodles are mostly sweet potato starch, which is then processed. However, they are easy to break, become mushy, have low crystallinity, and are not resistant to cooking, which makes their quality poor and has a great impact on their taste during consumption. Summary of the invention

[0004] The object of the present invention is to provide a kind of eight-treasure fish scale jellyfish flour and a preparation method thereof, so as to improve the quality of the flour and make it have the technical effects of being not easy to break, having high viscosity and low gelatinization temperature.

[0005] The present invention is achieved through the following technical solutions:

[0006] Includes the following ingredients:

[0007] Sweet potato starch, starch, eight-treasure powder, fish scale glue and water;

[0008] The raw material of the starch is jellyfish starch;

[0009] The eight-treasure powder is composed of the following ingredients, in parts by weight:

[0010] 40 parts of lotus seeds, 5 parts of Atractylodes macrocephala, 8 parts of Poria cocos, 20 parts of Euryale ferox, 20 parts of Dioscorea opposita, 20 parts of Job's tears, 8 parts of Lentils, and 5 parts of Codonopsis pilosula;

[0011] Based on 1000g of yam starch, the amount of starch added is 6-12%; the amount of eight-treasure powder added is 6-10%; the amount of fish scale glue added is 6%; the amount of water added is 40-50%;

[0012] The yam starch, starch, eight-treasure powder, fish scale glue and water are mixed evenly in proportion to form a dough, which is then extruded into raw vermicelli. The raw vermicelli is gelatinized, cooled and dried at a drying temperature of 50°C.

[0013] In order to better realize the present invention, further, the eight-treasure powder includes the following ingredients, measured by weight:

[0014] 40 parts of lotus seeds, 5 parts of Atractylodes macrocephala, 8 parts of Poria cocos, 20 parts of Euryale ferox, 20 parts of yam, 20 parts of Job's tears, 8 parts of lentils, and 5 parts of Codonopsis pilosula.

[0015] The preparation method of eight-treasure fish scale jellyfish flour comprises the following steps:

[0016] S1: Making yam starch

[0017] Take fresh yam without insect pests and diseases, peel, slice, beat and filter to obtain yam pulp, centrifuge the yam pulp, take the precipitate and then rinse, dry and twist into powder to obtain yam starch;

[0018] S2: Making Bazhen Powder

[0019] The raw materials lotus seeds, Atractylodes macrocephala, Poria cocos, Euryale ferox, Chinese yam, Job's tears, lentils and Codonopsis pilosula are ground into powder according to the proportion, and sieved to obtain the eight-treasure powder;

[0020] S3: Making fish scale glue

[0021] Wash the fish scales until they are translucent, dry them, add ginger slices, scallions, star anise, peppercorns, cooking wine, white vinegar and water and boil until they become gelatinous, filter out the residue and cool for later use;

[0022] S4: Making starch

[0023] Take jellyfish flour and add warm water, stir evenly, then add boiling water, and stir again to make it transparent and even to form a starchy paste;

[0024] S5: Prepare dough

[0025] Add eight-treasure powder, fish scale glue, starch and water in proportion, pour into a blender and blend into a smooth and uniform dough;

[0026] S6: Making Powder

[0027] The dough is put into a noodle machine and squeezed into raw vermicelli. The raw vermicelli is then put into boiling water for full gelatinization, taken out, cooled and dried to obtain the finished product.

[0028] In order to better realize the present invention, further, in step S1, the sliced ​​yam is added with water in a ratio of 1:3, beaten into pulp, and filtered through a 40-mesh filter. The filtered yam pulp is refrigerated centrifuged at 4000r / min for 10min, the precipitate is taken and rinsed 5 times, and the precipitate is taken after rinsing and placed in a 55°C electric constant temperature blast drying oven for drying.

[0029] In order to better implement the present invention, further, in step S4, take the jellyfish flour, add 50°C warm water, stir evenly, then add 100°C boiling water, and stir evenly to make it transparent and uniform to form a starch.

[0030] In order to better realize the present invention, further, in step S5: the dough is put into a noodle machine and extruded into raw vermicelli, and then the raw vermicelli is put into boiling water for sufficient gelatinization and then taken out, and placed in cold water at 0-5°C for cooling and aging for 2-10 minutes, and the aged vermicelli is dried at 30-60°C for 5-10 hours to obtain the finished product.

[0031] In order to better realize the present invention, further, in step S5: the dough is put into a noodle machine and extruded into raw vermicelli, and then the raw vermicelli is put into boiling water for sufficient gelatinization and then taken out, and placed in cold water at 2°C for cooling and aging for 5 minutes, and the aged vermicelli is dried at 50°C for 8 hours to obtain the finished product.

[0032] The beneficial effects of the present invention are:

[0033] The invention obtains the eight-treasure fish-scale jellyfish flour by compounding eight-treasure flour, jellyfish starch starch, fish scale glue and water. In the production process, the jellyfish starch starch starch, the eight-treasure flour and the fish scale flour are respectively produced first, and then the produced jellyfish starch starch starch, the eight-treasure flour and the fish scale flour are blended and stirred with water to form a dough. In the process of blending and stirring, the jellyfish starch starch starch with high viscosity can quickly adhere other starch particles together, so that the dough has uniform texture and certain gluten strength. In the process of blending and stirring, the eight-treasure flour contains high-amylose starch, has high gel strength, high transparency and high thermal viscosity, and cooperates with other starches to make the vermicelli noodles bright and transparent in appearance, and is not easy to become mushy or break in the steaming process. In the process of blending and stirring, the fish scale glue interacts with other starches through the inherent polysaccharide chain to slow down the regeneration of starch molecules, inhibit the crystallization of starch, slow down the aging of the vermicelli noodles, and comprehensively improve the quality and performance of the vermicelli noodles. BRIEF DESCRIPTION OF THE DRAWINGS

[0034] In order to more clearly illustrate the technical solution of the present invention, the accompanying drawings required for use in the present invention will be briefly introduced below. It should be understood that the following accompanying drawings only show certain embodiments of the present invention and therefore should not be regarded as limiting the scope. For ordinary technicians in this field, other related drawings can be obtained based on these accompanying drawings without paying creative work.

[0035] Figure 1 The response surface curve provided by the present invention Figure 1 ;

[0036] Figure 2 The response surface curve provided by the present invention Figure 2 ;

[0037] Figure 3 The response surface curve provided by the present invention Figure 3 ;

[0038] Figure 4 The response surface curve provided by the present invention Figure 4 ;

[0039] Figure 5 The response surface curve provided by the present invention Figure 5 ;

[0040] Figure 6 The response surface curve provided by the present invention Figure 6 ; DETAILED DESCRIPTION

[0041] The technical solution of the present invention will be described below in conjunction with the accompanying drawings of the present invention.

[0042] It should be noted that similar reference numerals and letters represent similar items in the following drawings, so once an item is defined in one drawing, it does not need to be further defined and explained in the subsequent drawings. At the same time, in the description of the present invention, the terms "first", "second", etc. are only used to distinguish the description and cannot be understood as indicating or implying relative importance.

[0043] The invention provides eight-treasure fish scale jellyfish noodle. In the prior art, the raw materials of traditional vermicelli and rice noodles are all sweet potato starch, which is easy to break, has a mushy texture, has low cleanliness, and is not resistant to cooking, resulting in poor quality. In the process of eating, the taste is poor. In order to solve the above technical problems, the invention achieves the purpose of improving the quality of vermicelli by resetting the formula ratio and optimizing the preparation method.

[0044] The technical solution of the present invention is as follows:

[0045] The raw materials of the eight-treasure fish scale jellyfish starch are starch starch, eight-treasure powder, fish scale glue and water, wherein the raw material of starch starch is jellyfish, and the proportions of the various components are 4-12 parts of starch starch, 5-10 parts of eight-treasure powder, 2-10 parts of fish scale glue and 40-60 parts of water by weight. The optimal proportion is 11 parts of starch starch, 7.5 parts of eight-treasure powder, 6 parts of fish scale glue and 45 parts of water.

[0046] The raw materials of Bazhen Powder are 20-60 parts of lotus seeds, 2-7 parts of Atractylodes macrocephala, 6-10 parts of Poria cocos, 10-30 parts of Euryale ferox, 10-30 parts of yam, 10-30 parts of Job's tears, 6-10 parts of lentils, and 2-7 parts of Codonopsis pilosula. The optimal ratio is: 40 parts of lotus seeds, 5 parts of Atractylodes macrocephala, 8 parts of Poria cocos, 20 parts of Euryale ferox, 20 parts of yam, 20 parts of Job's tears, 8 parts of lentils, and 5 parts of Codonopsis pilosula.

[0047] Preparation method:

[0048] S1: Making yam starch

[0049] Take fresh yam without insect pests and diseases, peel, slice, pulp and filter to obtain yam pulp, centrifuge the yam pulp, take the precipitate and then rinse, dry and twist into powder to obtain yam starch;

[0050] The specific operation is as follows: the sliced ​​yam is added with water in a ratio of 1:3, beaten into pulp, filtered through a 40-mesh filter, the filtered yam pulp is refrigerated centrifuged at 4000r / min for 10min, the precipitate is taken and rinsed 5 times, the precipitate is taken after rinsing and placed in a 55°C electric constant temperature blast drying oven to dry and twist into powder to obtain yam starch;

[0051] S2: Making Bazhen Powder

[0052] Grind lotus seeds, Atractylodes macrocephala, Poria cocos, Euryale ferox, Chinese yam, Job's tears, lentils and Codonopsis pilosula into powder in a ratio of 40:5:8:20:20:20:8:5, and pass through a 40-mesh sieve to obtain Bazhen powder;

[0053] S3: Making fish scale glue

[0054] Wash the fish scales until they are translucent, dry them, add ginger slices, scallions, star anise, peppercorns, cooking wine, white vinegar and water and boil until they become gelatinous, filter out the residue and cool for later use;

[0055] The fish scales are made from grass carp, and the scales are rubbed with clean water, white vinegar, cornstarch and salt water.

[0056] S4: Making starch

[0057] Take yam starch and add 50℃ warm water, stir evenly, then add 100℃ boiling water, stir again until it becomes transparent and evenly starchy;

[0058] S5: Prepare dough

[0059] Take 1000g of yam starch as the base, add 5% eight-treasure powder, 4% fish scale glue, 8% starch starch and 10% water into a blender and mix into a smooth and uniform dough;

[0060] S6: Making Powder

[0061] The dough is put into a noodle machine and extruded into raw vermicelli. The raw vermicelli is then put into boiling water for full gelatinization and then taken out. The vermicelli is cooled and aged in cold water at 0-5°C for 2-10 minutes. The aged vermicelli is dried at 30-50°C for 5-10 hours to obtain the finished product.

[0062] Experimental example:

[0063] Based on the above-mentioned formula raw materials and preparation method, and taking 1000g of yam starch as the benchmark, the effects of the amount of starch starch added (4%, 6%, 8%, 10%, 12%), the amount of eight-treasure powder added (5%, 6%, 7%, 8%, 10%), the amount of fish scale glue added (2%, 4%, 6%, 8%, 10%), the amount of water added (40%, 45%, 50%, 55%, 60%), and the drying temperature (40, 45, 50, 55, 60℃) on the sensory quality, texture characteristics and cooking characteristics of the finished vermicelli were studied respectively.

[0064] Response Surface Optimization Design

[0065] According to the principle of response surface experimental design, on the basis of single factor experiment, three factors were selected, namely, the amount of eight-treasure powder, the amount of starch in jelly powder (referred to as starch amount), and water content. The comprehensive score of finished product quality was used as the evaluation index. The response method of three factors and three levels was adopted to determine the effect of each factor on the quality of eight-treasure fish scale jelly powder and the optimal parameters. The experimental factors and level codes are shown in the following table:

[0066]

[0067] The following detection indicators are mainly used for detection

[0068] Determination of light transmittance:

[0069] Determination method: Weigh 5g of vermicelli and place it in a 250ml beaker, add 95ml of distilled water, heat and boil for 15min, and after cooling, measure the transmittance of the solution at a wavelength of 650nm. Repeat 5 times for each sample and take the average value.

[0070] Determination of swelling degree:

[0071] Determination method: Weigh 5g of vermicelli sample (m0), place it in boiling water for 15 min, and after cooling, use absorbent paper to absorb the surface moisture of the vermicelli, measure the mass of the vermicelli (m1), and then dry it at 105℃ to constant weight, measure the dry mass (m2), and calculate the swelling degree according to the formula. Repeat 5 times for each sample and take the average value.

[0072]

[0073] In the formula: m1 is the mass of vermicelli after steaming, g; m2 is the mass of vermicelli after drying, g.

[0074] Determination of broken strip rate:

[0075] Determination method: Cut 20 pieces of vermicelli with the same length of 10 cm and no mechanical damage from the sample, place them in a 1000ml beaker filled with 900ml boiling water, and continue boiling on an electric stove for 15 minutes, then filter out the water. Count the total number of vermicelli (X) and calculate the breakage rate. Repeat 5 times for each sample and take the average value.

[0076]

[0077] Where: X is the number of vermicelli after cooking, root.

[0078] TPA texture determination:

[0079] Preparation method: Select 20 crack-free, bend-free, uniform thickness and length vermicelli, cook them in 1L boiling water for 5-10 min until they are cooked and there is no white core inside. Soak the cooked vermicelli in cold distilled water and cool it down, then wipe the surface moisture with absorbent paper. Use TMS-Pro physical property analyzer and P50 probe for TPA determination. Set the detection parameters as follows: height 30 mm, deformation 70%, speed 60 mm / min, minimum induction force 0.375 N, compression interval 2 s. Each group of 3 vermicelli, measure 5 times in parallel, and take the average value.

[0080] Determination of sensory properties:

[0081] The sensory evaluation criteria were established by using the observation method and selecting four aspects: color, smell, taste and flavor, and organizational morphology. The evaluation panel consisted of 10 food professionals who had received sensory evaluation training. The sensory evaluation criteria are shown in the table below.

[0082]

[0083] Comprehensive quality measurement:

[0084] Determination method:

[0085] The quality evaluation expression F of eight-treasure fish scale jelly vermicelli was obtained. The larger the score, the better the quality of the vermicelli.

[0086] Comprehensive quality score: F = light transmittance × a1 + swelling × a2 + (1-breakage rate) × a3 + hardness × a4 + chewiness × a5 + elasticity × a6 + sensory score × a7

[0087] In the formula: a1, a2, a3, a4, a5 are the weights of each evaluation index in the evaluation system, and their values ​​are 0.1, 0.1, 0.1, 0.1, 0.1, 0.1, and 0.4 respectively.

[0088] Data processing:

[0089] Each treatment group was repeated five times. Microssoft Excel was used for statistical analysis, SPSS 26.0 was used for data processing, and Design-Expert 8.0.6 was used for response surface comprehensive evaluation.

[0090] Single-factor experimental structure and analysis

[0091] Effect of starch and starch amount on the quality of eight-treasure fish scale jelly starch.

[0092] The results are shown in the following table:

[0093]

[0094] It can be seen from the above table that when preparing the dough, the highly viscous jelly starch paste can quickly stick the dry starch particles together, making the dough uniform in texture and having a certain gluten strength. With the increase in the amount of jelly starch added, the transmittance, elasticity and chewiness of the vermicelli paste tend to increase first and then decrease. When the amount of jelly starch added was 6%, the sensory score of vermicelli was the highest, which was 63.70; when the amount of jelly starch added was 8%, the transmittance reached the optimal value of 3.38%; when the amount of jelly starch added was 10%, the swelling degree of vermicelli was the best at 4.35, the elasticity and chewiness were the best, which were 1.60 and 1.23 respectively, and the highest comprehensive score was 26.46; when the amount of jelly starch added was 12%, the breakage rate of vermicelli was the lowest and the hardness was the highest, and the two were significantly negatively correlated. The main reason was related to the ratio of amylose to amylopectin and the gel network. Based on the comprehensive cooking characteristics, texture characteristics and sensory scores, the amount of jelly starch added was 6%~12% for further optimization.

[0095] Effect of the amount of Bazhen powder added on the quality of Bazhen fish scale powder

[0096] The results are shown in the following table:

[0097]

[0098] From the above table, we can see that an appropriate amount of Bazhen powder can improve the quality of Bazhen fish scale jelly vermicelli. The transmittance of the soup after vermicelli is steamed reflects the loss of vermicelli. The higher the transmittance, the less the loss during steaming. The breakage rate reflects the boiling resistance of vermicelli. The lower the breakage rate, the more resistant the vermicelli is to boiling. After a period of heat treatment, the vermicelli can still maintain its shape intact. With the increase of the amount of Bazhen powder added, the transmittance, swelling and chewiness of the vermicelli show a trend of first increasing and then decreasing. When the amount of Bazhen powder added is 7%, the transmittance of the soup of Bazhen fish scale jelly vermicelli reaches the optimal value of 3.22. There is no significant difference in the swelling of vermicelli between 6% and 10% (p>0.05), and the breakage rate is between 6% and 10%. There was no significant difference between 7% and 10% (p>0.05), both ≤0.40; when the addition amount of Bazhen powder was 5%, the sensory score and comprehensive score took the minimum values, which were 56.00 and 23.38 respectively; this shows that an appropriate amount of Bazhen powder can improve the steaming and cooking characteristics of vermicelli, making the finished vermicelli smooth and translucent, not easy to become mushy or broken, which is because Bazhen powder contains high amylose, which has high gel strength, high transparency and high thermal viscosity. The obtained vermicelli has a bright and transparent appearance, and is not easy to become mushy or broken during the steaming process. In summary, the optimal addition amount of Bazhen powder is 6%~10%.

[0099] Effect of fish scale glue addition on the quality of eight-treasure fish scale jelly starch

[0100] The results are shown in the following table:

[0101]

[0102] As can be seen from the table above, adding fish scale glue in appropriate amounts can improve the quality of vermicelli. When fish scale glue is added in appropriate amounts, the breaking rate of eight-treasure fish scale jelly vermicelli gradually decreases, the surface smoothness improves, and the chewiness improves. Based on the cooking characteristics, texture characteristics and sensory scores, the overall quality of eight-treasure fish scale jelly vermicelli is the best when the fish scale glue addition amount is 6%. When fish scale glue is used in the processing of vermicelli, it slows down the regeneration of starch molecules, inhibits the crystallization of starch, slows down the aging of vermicelli, and improves the quality performance through the interaction between polysaccharide chains and starch.

[0103] Effect of water addition on the quality of eight-treasure fish scale jelly starch

[0104] The results are shown in the following table:

[0105]

[0106] As can be seen from the above table, an appropriate amount of water added can enhance the lubricity inside the dough, make the internal structure of the vermicelli more compact and uniform, and enhance its cooking resistance. With the increase in the amount of water added, the cooking characteristics of the vermicelli are significantly improved, and the surface smoothness and tissue compactness are increased; among them, the elasticity, chewiness, sensory score and comprehensive score of vermicelli with a water content of 40%~50% are not significantly different (p>0.05); but when the amount of water added is >50%, the adhesion of the vermicelli deteriorates, the breakage rate increases, the texture becomes softer, the taste deteriorates, and the sensory score and comprehensive score deteriorate. This is because too high or too low water content will inhibit the crystallization rearrangement and entanglement and cross-linking of starch molecules, and when the water content is relatively high, the migration of water molecules is enhanced, resulting in the breaking of hydrogen bonds between starch molecules, the unwinding of the double helix, and the destruction of part of the crystalline structure, thereby reducing the relative crystallinity and deteriorating the quality of vermicelli. In summary: the optimal amount of water added is 40%~50%.

[0107] Effect of drying temperature on the quality of eight-treasure fish scale jelly starch

[0108] The results are shown in the following table:

[0109]

[0110] The purpose of drying is to age starch, enhance the toughness of vermicelli, reduce its viscosity and water content, and improve the storage performance of vermicelli. It can be seen from the above table that with the increase of drying temperature, the transmittance of the paste, hardness, chewiness, sensory score and comprehensive score of the eight-treasure fish scale jelly starch all showed a trend of first increasing and then decreasing; when the drying temperature was 50℃, the transmittance of the paste, swelling, chewiness and sensory score of the vermicelli all reached the maximum value; different drying temperatures had no significant effect on the breakage rate of vermicelli (p>0.05), because the main function of the drying stage is to reduce the viscosity of the dough, further dehydrate the vermicelli, and make the internal structure more uniform. When the drying temperature is greater than 50°C, the transmittance of the vermicelli becomes worse. This is because as the temperature increases during the drying process, the proportion of amylose increases significantly, the interlaminar binding force of the starch layered structure weakens, and it is more susceptible to damage. The non-crystalline area and spiral structure of the layered structure are also destroyed, which increases the swelling of the starch during cooking, resulting in a decrease in its transmittance. Based on the comprehensive cooking characteristics, texture characteristics and sensory scores, the drying temperature of 50°C was selected for the Eight Treasures Fish Scale Jelly Bean Vermicelli.

[0111] Optimization of key process points that significantly affect comprehensive quality based on response surface

[0112] Response surface experimental design and results

[0113] The amount of jellyfish starch, the amount of eight-treasure powder, and the amount of water added were used as independent variables A, B, and C, respectively, and the comprehensive score was used as the evaluation index. The Box-Benhnken experimental design structure matrix and experimental results are shown in the following table

[0114]

[0115] Model equation establishment and significance test

[0116] The regression fitting equation obtained by Box-Behnken design is as follows:

[0117] Y=30.49+0.57* A −0.58* B −0.054* C +0.052* AB +0.13* AC −0.50* BC −0.976* A 2 −1.40* B 2 −1.83* C 2 .

[0118] The variance analysis results of the regression model are shown in the following table

[0119]

[0120] From the above table, we can see that the regression model P <0.0001, indicating that the model is statistically significant; P =0.4787>0.05 (not significant), indicating that the model has a good fit and the experimental error is small; the regression coefficient R 2 =0.9984, indicating that 99.84% of the response data can be explained by the model, and its coefficient of variation is 0.32%, which is lower than 15.00%, indicating that the model has good reproducibility and can be well consistent with the actual comprehensive quality of the product. From the significant level differences of each factor, it can be seen that the order of influence on the comprehensive score of the quality of the eight-treasure fish scale jellyfish flour is as follows: B Addition amount of Bazhen powder ＞A Add jelly starch ＞C Water addition, factors A Add yam starch, amount and factors B Bazhen powder addition amount, secondary items A 2 、B 2 、C 2 and interaction terms BC The comprehensive quality score of eight-treasure fish scale jellyfish flour was significantly affected ( P <0.01), interaction term AC Significant impact on the comprehensive score of fish scale powder quality ( P <0.05).

[0121] Response surface analysis of the interaction of various factors

[0122] The response surface curve was drawn using Design Expert 8.0.6 software. The steepness and slope of the surface reflect the influence of the interaction between the factors on the response value (positive correlation), and the density and shape of the contour lines can reflect the significance of the interaction between the factors.

[0123] in Figures 1 to 6 It reflects that the comprehensive score of eight-treasure fish scale jellyfish powder changes with the amount of jellyfish powder added (A), the amount of eight-treasure powder added (B) and the amount of water added (C), and has good consistency with the data of the variance of the regression model.

[0124] Prediction and verification experiments of optimal conditions

[0125] According to the prediction of the regression model, within the selected range of each factor, the best parameters of the eight-treasure fish scale jelly powder were fitted as follows: jelly powder starch amount 10.74%, eight-treasure powder addition amount 7.56%, water addition amount 45.07%, and the predicted value of the comprehensive quality score of the eight-treasure fish scale powder under this condition was 30.6246. In order to meet the needs of actual operation, the optimized process conditions were adjusted to: jelly powder starch amount 11%, eight-treasure powder addition amount 7.5%, water addition amount 45%, and on this basis, 5 parallel tests were carried out, and the comprehensive quality score of the eight-treasure fish scale powder was 30.58, which was basically consistent with the predicted value, confirming the effectiveness of the model.

[0126] in conclusion:

[0127] The processing technology of eight-treasure fish scale jelly vermicelli was optimized by single factor experiment and response surface design. The single factor experiment showed that the overall quality of vermicelli was better when the amount of jelly vermicelli was 8%-12%, the amount of eight-treasure powder was 6%-10%, the amount of water was 40%-50%, the amount of fish scale glue was 6%, and the drying temperature was 50℃. The results of the key process parameter response surface test showed that the interaction between the amount of eight-treasure powder and the amount of water added had a very significant effect on the overall quality of the finished product ( P <0.01), the influence of key process points on the quality of finished products is in the order of eight-treasure powder addition amount > yam starch addition amount > water addition amount. The best process combination of eight-treasure fish scale yam starch powder is based on yam starch, eight-treasure powder 7.5%, yam starch addition amount 11%, water addition amount 45%, fish scale glue 6%, and drying temperature 50℃, at which time the overall quality of the finished product is the best.

[0128] The above is only a specific embodiment of the present invention, but the protection scope of the present invention is not limited thereto. Any person skilled in the art can easily think of changes or substitutions within the technical scope disclosed by the present invention, which should be included in the protection scope of the present invention. Therefore, the protection scope of the present invention should be based on the protection scope of the claims.

Claims

1. A kind of eight-treasure fish scale jelly bean starch, characterized in that: Includes the following ingredients: Sweet potato starch, starch, eight-treasure powder, fish scale glue and water; The raw material of the starch is jellyfish starch; The eight-treasure powder is composed of the following ingredients, in parts by weight: 40 parts of lotus seeds, 5 parts of Atractylodes macrocephala, 8 parts of Poria cocos, 20 parts of Euryale ferox, 20 parts of Dioscorea opposita, 20 parts of Job's tears, 8 parts of Lentils, and 5 parts of Codonopsis pilosula; Based on 1000g of yam starch, the amount of starch added is 6-12%; the amount of eight-treasure powder added is 6-10%; the amount of fish scale glue added is 6%; the amount of water added is 40-50%; The yam starch, starch, eight-treasure powder, fish scale glue and water are mixed evenly in proportion to form a dough, which is then extruded into raw vermicelli. The raw vermicelli is gelatinized, cooled and dried at a drying temperature of 50°C.

2. The method for making the eight-treasure fish scale jellyfish starch according to claim 1, characterized in that: The following steps are involved: S1: Making yam starch Take fresh yam without insect pests and diseases, peel, slice, beat and filter to obtain yam pulp, centrifuge the yam pulp, take the precipitate and then rinse, dry and twist into powder to obtain yam starch; S2: Making Bazhen Powder The raw materials lotus seeds, Atractylodes macrocephala, Poria cocos, Euryale ferox, Chinese yam, Job's tears, lentils and Codonopsis pilosula are ground into powder according to the proportion, and sieved to obtain the eight-treasure powder; S3: Making fish scale glue Wash the fish scales until they are translucent, dry them, add ginger slices, scallions, star anise, peppercorns, cooking wine, white vinegar and water and boil until they become gelatinous, filter out the residue and cool for later use; S4: Making starch Take jellyfish flour and add warm water, stir evenly, then add boiling water, and stir again to make it transparent and even to form a starchy paste; S5: Prepare dough Add eight-treasure powder, fish scale glue, starch and water in proportion, pour into a blender and blend into a smooth and uniform dough; S6: Making Powder The dough is put into a noodle machine and extruded into raw vermicelli. The raw vermicelli is then put into boiling water for full gelatinization, taken out, cooled and dried to obtain the finished product.

3. The method according to claim 2, characterized in that: In step S1, the sliced ​​yam is added with water in a ratio of 1:3, beaten into a pulp, and filtered through a 40-mesh filter. The filtered yam pulp is refrigerated centrifuged at 4000r / min for 10min, the precipitate is taken and rinsed 5 times, and the precipitate is taken after rinsing and placed in a 55°C electric constant temperature blast drying oven for drying.

4. The method according to claim 3, characterized in that: In step S4, 50° C. warm water is added to the jelly starch, and after being stirred evenly, 100° C. boiling water is added, and then stirred evenly to make it transparent and uniform to form a starchy starch.

5. The method according to claim 4, characterized in that: In step S5: the dough is put into a noodle machine and extruded into raw vermicelli. The raw vermicelli is then put into boiling water for full gelatinization and then taken out and placed in cold water at 0-5°C for cooling and aging for 2-10 minutes. The aged vermicelli is dried at 30-60°C for 5-10 hours to obtain the finished product.

6. The method according to claim 5, characterized in that: In step S5: the dough is put into a noodle machine and extruded into raw vermicelli. The raw vermicelli is then put into boiling water for full gelatinization and then taken out and placed in cold water at 2°C for cooling and aging for 5 minutes. The aged vermicelli is dried at 50°C for 8 hours to obtain the finished product.

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