Wet instant vermicelli and preparation method thereof

Abstract

The invention discloses wet instant vermicelli, which is prepared by taking sweet potato starch or potato starch as a raw material, adding ozone water for size mixing, spreading the size, steaming for forming, aging, cutting into strips, soaking in ozone water and draining. During size mixing, the concentration of ozone in the ozone water is 15.0-25.0 mg / kg; during soaking in the ozone water, the concentration of ozone in the ozone water is 10.0-25.0 mg / kg, and the soaking time in the ozone water is 0.5-1.5 min. According to the method, a gradient sterilization technology is utilized, green and pollution-free high-concentration ozone water is adopted to sterilize the starch raw material and the product respectively, a high-temperature steaming process is combined to prepare the wet instant vermicelli, and the product is sanitary, safe and free of chemical additive residues. The defects that traditional dry vermicelli products need to be dried for a long time, energy consumption is high, and convenience is poor are overcome; the product is ready to eat and use, does not need to be rehydrated in advance, and can be stored for 3-6 months at normal temperature.

Description

Technical Field

[0001] The invention belongs to the field of deep processing of agricultural products and relates to wet instant vermicelli and a preparation method thereof. Background Art

[0002] Vermicelli is a traditional starch product with a good domestic and international market. At present, domestic vermicelli is mainly dried products, and hot air dehydration is usually used during drying. This drying method consumes a lot of energy and the prepared vermicelli cannot be eaten immediately. It needs to be boiled and soaked for a long time before eating, which is less convenient. Wet vermicelli products overcome the defects of drying and boiling dry vermicelli. There is no need to rehydrate in advance when eating, and they can be eaten immediately. However, due to the high water content, wet vermicelli is easily contaminated by microorganisms and has a short shelf life. Therefore, it is urgent to overcome the preservation technology of wet vermicelli.

[0003] At present, wet vermicelli mostly adopts the addition of chemical preservatives such as sodium dehydroacetate, hypochlorous acid, chlorine dioxide, etc. to achieve the purpose of preservation. These preservatives usually remain in the product, which will bring certain risks to food safety and consumer health. Therefore, in view of the shortcomings of current wet vermicelli products, the development of a clean and residue-free wet instant vermicelli product is an urgent problem to be solved in the vermicelli processing industry.

[0004] Ozone sterilization is highly valued by more and more food companies because of its high efficiency, pollution-free and low-cost characteristics. It is one of the cold sterilization technologies adopted by the modern food industry. After the disinfection and sterilization process, ozone can be self-decomposed and reduced to oxygen without any residue or secondary pollution. Using ozone for space sterilization is one of the most widely used forms of use by enterprises. Ozone water is ozone mixed with water under certain conditions in a mixer and dissolved in water to reach a certain concentration to play a sterilization role. Ozone water can be roughly divided into low-concentration ozone water (<4mg / kg) and high-concentration ozone water (>5mg / kg) according to the ozone concentration. Low-concentration ozone water can treat water into low-bacteria water, but its sterilization ability for materials is weak. Only high-concentration ozone water can play a sterilization role, but too high a concentration will also have an adverse effect on food texture (such as elasticity). At present, due to the limitations of preparation technology and equipment, the concentration of ozone water generally does not exceed 30mg / kg. Summary of the invention

[0005] The purpose of the present invention is to provide a method for preparing wet instant vermicelli, in view of the shortcomings of existing traditional dry vermicelli products, such as high drying energy consumption during processing, long cooking or soaking time before consumption, poor convenience, and the defect that wet vermicelli is preserved by chemical preservatives. In the processing process, the step-by-step sterilization technology is used, green and pollution-free high-concentration ozone water is used to sterilize the raw materials and products, and the wet instant vermicelli is prepared in combination with a high-temperature steaming process. The wet vermicelli product does not need to be soaked and can be eaten immediately, which brings great convenience to the consumer.

[0006] The object of the present invention is achieved through the following technical solutions:

[0007] The invention discloses wet instant vermicelli, which is prepared by taking sweet potato starch or potato starch as raw material, adding ozone water for slurry mixing, and then spreading slurry, steaming and forming, aging, cutting into strips, soaking in ozone water and draining.

[0008] Another object of the present invention is to provide a method for preparing the wet instant vermicelli, comprising: using sweet potato starch or potato starch as raw material, slurrying the starch with high-concentration ozone water, then sequentially performing slurry spreading, steaming and forming, aging, and cutting into strips, then soaking in high-concentration ozone water, draining, and obtaining wet instant fresh vermicelli.

[0009] When slurry is prepared, the mass ratio of the sweet potato starch or potato starch to the ozone water is 1:1.

[0010] The ozone water is high-concentration ozone water, and the concentration of ozone in the ozone water is 15.0 mg / kg to 25.0 mg / kg, preferably 20.0 mg / kg.

[0011] The steaming temperature is 105°C to 115°C, preferably 110°C to 115°C, most preferably 110°C, and the steaming time is 2min to 5min, preferably 3min.

[0012] The aging temperature is 0-8°C, preferably 4.0°C, and the aging time is 0.5-1.5h, preferably 1.0h.

[0013] During ozone water immersion, the concentration of ozone in the ozone water is 10.0 mg / kg to 25.0 mg / kg, preferably 10.0 mg / kg to 15.0 mg / kg, and more preferably 12.0 mg / kg; the immersion time of ozone water is 0.5 min to 1.5 min, and preferably 1.0 min.

[0014] The moisture content of the wet instant vermicelli is 45% to 55%; the wet instant vermicelli is stored at room temperature and has a shelf life of 3 to 6 months.

[0015] As a preferred technical solution of the method for preparing the wet instant vermicelli of the present invention, it also includes: packaging.

[0016] Beneficial effects of the present invention:

[0017] 1. The wet instant vermicelli product of the present invention is ready to eat and can be used immediately without the need for rehydration in advance; it overcomes the defects of traditional dry vermicelli products that require long-term drying, high energy consumption, and poor convenience; it also overcomes the disadvantage that chemical preservatives are used to preserve wet vermicelli, and the residual preservatives bring risks to food safety and consumer health;

[0018] 2. The present invention utilizes step-by-step sterilization technology, adopts green and pollution-free high-concentration ozone water to sterilize starch raw materials and wet vermicelli products respectively, and combines high-temperature steaming technology to prepare wet instant vermicelli. The product is hygienic and safe without chemical additive residues, and has no effect on the texture of wet instant vermicelli.

[0019] 3. The wet instant vermicelli product of the present invention can be stored at room temperature with a shelf life of 3 to 6 months, and is convenient for storage and transportation. DETAILED DESCRIPTION

[0020] The technical solution of the present invention is further described below through specific implementation methods.

[0021] In the specific implementation manner, sweet potato starch is used as an example.

[0022] The conventional production process of wet vermicelli is as follows: sweet potato starch is used as raw material, tap water is added according to the mass ratio of starch to water of 1:1 for slurry preparation, and then the wet vermicelli is obtained by slurry spreading, steaming (steaming at 110.0℃ for 3.0min), aging (aging at 4.0℃ for 1.0h), and cutting.

[0023] The sample sampling and processing methods for microbial determination shall be implemented in accordance with GB 4789.1-2016, and the total colony count, mold and yeast inspection methods shall be implemented in accordance with GB 4789.2-2016 and GB 4789.15-2016 respectively.

[0024] The elasticity of fresh flour was measured using a texture analyzer.

[0025] Wet vermicelli prepared by conventional production process was selected as raw material, and the bactericidal effect of ozone water immersion time and ozone water concentration was investigated.

[0026] 1. Effect of ozone water immersion time on wet vermicelli microorganisms

[0027] According to Table 1, the wet vermicelli prepared by the conventional production process was soaked in ozone water with a concentration of 12.0 mg / kg for 0 (CK), 0.5, 1.0, 1.5, 2.0, 3.0, and 4.0 min, and the microbial assay was performed after draining. It can be seen from Table 1 that the microbial level of the wet vermicelli prepared by the conventional production process is relatively high. The microbial level of the sample is significantly reduced after treatment with high-concentration ozone water, but the microbial decline slows down after soaking for 1.5 min; at the same time, if the soaking time is too long, the water content increases, which will also affect the product texture. Therefore, the soaking time of ozone water is selected to be 0.5 min to 1.5 min, preferably 1.0 min.

[0028] Table 1. Effect of soaking time of ozone water (12.0 mg / kg) on ​​microorganisms of wet vermicelli

[0029]

[0030] 2. Effect of ozone water concentration on wet vermicelli microorganisms

[0031] According to Table 2, the wet vermicelli prepared by the conventional production process was soaked in ozone water of different concentrations (1 mg / kg to 25 mg / kg) for 1.0 min, and the microbial assay was performed after draining. As can be seen from Table 2, after the wet vermicelli was treated with ozone water with a concentration greater than 10 mg / kg, the microbial level in the sample was significantly reduced, but the decrease slowed down after soaking with a concentration greater than 15 mg / kg. Therefore, ozone water with a concentration of 10.0 mg / kg to 25.0 mg / kg was selected to soak the wet vermicelli, and preferably ozone water with a concentration of 10.0 mg / kg to 15.0 mg / kg was used to soak the wet vermicelli.

[0032] Table 2. Effects of different concentrations of ozone water immersion (time 1.0 min) on wet vermicelli microorganisms

[0033]

[0034]

[0035] 3. Effect of ozone water concentration after slurry preparation on wet starch microorganisms

[0036] According to the mass ratio of starch to ozone water of 1:1, ozone water was added to sweet potato starch for slurry adjustment, and the effect of ozone concentration on microorganisms in starch after slurry adjustment was investigated, that is, the microbial status of raw starch before treatment and after treatment. As shown in Table 3, the microorganisms in the starch raw material are still relatively high. After slurry adjustment, the ozone water concentration is relatively high (>12.5 mg / kg) to effectively inhibit the microorganisms in starch, so that the microbial level of the prepared wet starch is relatively low. Therefore, ozone water with an ozone concentration of 15.0 mg / kg to 25.0 mg / kg is selected for slurry adjustment, and ozone water with an ozone concentration of 20.0 mg / kg is preferably used for slurry adjustment.

[0037] Table 3. Effects of different concentrations of ozone water on wet starch microorganisms

[0038]

[0039] 4. Effect of ozone water concentration on the elasticity of wet vermicelli during soaking

[0040] The wet vermicelli is produced by the process of the present invention: sweet potato starch is used as raw material, and ozone water is added to the starch and ozone water (ozone concentration is 20.0 mg / kg) in a mass ratio of 1:1 for slurry preparation, and then the slurry is spread, steamed (steamed at 110.0°C for 3.0 min), aged (aged at 4.0°C for 1.0 h), cut into strips, and soaked in ozone water of different concentrations for 1.0 min to investigate the effect of the concentration of ozone water on the elasticity of the wet vermicelli. As shown in Table 4, when soaked in ozone water, the elasticity of the wet vermicelli will decrease after the concentration exceeds 15 mg / kg. Therefore, it is preferred to soak the wet vermicelli in ozone water with a concentration of 10.0 mg / kg to 15.0 mg / kg.

[0041] Table 4. Effect of different concentrations of ozone water immersion on the elasticity of wet vermicelli

[0042]

[0043]

[0044] 5. Effect of steaming temperature on starch gelatinization and skinning (molding)

[0045] Starch slurry is gelatinized by heat. Gelatinization is the process of mixing starch with water and heating it. When the temperature reaches a certain level, the starch granules swell and collapse, forming a viscous, uniform, transparent paste solution. Whether the gelatinization is uniform has a great impact on the product performance. The normal mass production steaming time does not exceed 5 minutes.

[0046] Sweet potato starch was used as raw material, and ozone water was added to the starch and ozone water (ozone concentration was 20.0 mg / kg) at a mass ratio of 1:1 for slurry preparation, and then the slurry was spread. The slurry was steamed for 5 minutes at different steam temperatures to investigate the effect of steaming temperature on starch gelatinization and skinning (molding). As shown in Table 5, the steaming temperature has a great influence on the gelatinization and molding of sweet potato starch. The steaming temperature of 105℃~115℃ is more suitable. Considering the gelatinization state and skinning state, the steaming temperature of 110℃~115℃ is most suitable.

[0047] Table 5. Effect of steaming temperature on the gelatinization and skinning of sweet potato starch (steaming time 5 min)

[0048]

[0049] Example 1

[0050] Weigh 10 kg of sweet potato starch and put it into a stirring pot, add 10 kg of ozone water with an ozone concentration of 15.0 mg / kg, stir evenly, spread the slurry on a steel belt, steam at 105.0°C for 2.0 min, age at 0°C for 0.5 h, cut into strips, and soak in 10.0 mg / kg high-concentration ozone water for 0.5 min, drain, and package. The moisture content of the wet vermicelli product is 45%, the elasticity is 0.76, and it can be stored at room temperature with a shelf life of 3 months.

[0051] Example 2

[0052] Weigh 10 kg of sweet potato starch and put it into a stirring pot, add 10 kg of ozone water with an ozone concentration of 20.0 mg / kg, stir evenly, spread the slurry on a steel belt, steam at 110.0°C for 3.0 min, age at 4.0°C for 1.0 h, cut into strips, and soak in 12.0 mg / kg high-concentration ozone water for 1.0 min. Drain and package. The product has a moisture content of 49%, elasticity of 0.85, and is stored at room temperature with a shelf life of 6 months.

[0053] Comparative Example 1

[0054] Weigh 10kg of sweet potato starch and put it into a stirring pot, add 10kg of tap water, stir evenly, spread the slurry on a steel belt, steam at 110.0℃ for 3.0min, age at 4.0℃ for 1.0h, cut into strips without soaking, and package directly. The product has a moisture content of 39%, elasticity of 0.45, and is stored at room temperature with a shelf life of 5 days.

[0055] Comparative Example 2

[0056] Weigh 10 kg of sweet potato starch and put it into a stirring pot, add 10 kg of tap water, stir evenly, spread the slurry on a steel belt, steam at 110.0°C for 3.0 min, age at 4.0°C for 1.0 h, cut into strips, and soak in 12.0 mg / kg high concentration ozone water for 1.0 min. Drain and package. The product has a moisture content of 49%, is stored at room temperature, has an elasticity of 0.81, and a shelf life of 1 month.

[0057] Comparative Example 3

[0058] Weigh 10 kg of sweet potato starch and put it into a stirring pot, add 10 kg of ozone water with an ozone concentration of 20.0 mg / kg, stir evenly, spread the slurry on a steel belt, steam at 110.0°C for 3.0 min, age at 4.0°C for 1.0 h, cut into strips, and soak in 4.0 mg / kg ozone water for 1.0 min. Drain and package. The product has a moisture content of 49%, elasticity of 0.82, and is stored at room temperature with a shelf life of 2 months.

[0059] Example 3

[0060] Weigh 10kg of sweet potato starch and put it into a stirring pot, add 10kg of ozone water with an ozone concentration of 25.0mg / kg, stir evenly, spread the slurry on a steel belt, steam at 115.0℃ for 5.0min, age at 8.0℃ for 1.5h, cut into strips, and soak in 15.0mg / kg high concentration ozone water for 1.5min. Drain and package. The product has a moisture content of 55%, is stored at room temperature, has an elasticity of 0.51, and a shelf life of 4 months.

Claims

1. A wet instant vermicelli, characterized in that: The invention adopts sweet potato starch or potato starch as raw material, adds ozone water for slurry preparation, and then carries out slurry spreading, steaming forming, aging, cutting into strips, soaking in ozone water and draining. When slurry preparation is carried out, the concentration of ozone in the ozone water is 15.0mg / kg-25.0mg / kg; when soaking in ozone water, the concentration of ozone in the ozone water is 10.0mg / kg-25.0mg / kg, and the soaking time of ozone water is 0.5min-1.5min.

2. The wet instant vermicelli according to claim 1, characterized in that: During slurry preparation, the concentration of ozone in the ozone water is 20.0 mg / kg; during ozone water immersion, the concentration of ozone in the ozone water is 10.0 mg / kg to 15.0 mg / kg, preferably 12.0 mg / kg; and the immersion time of ozone water is 1.0 min.

3. The wet instant vermicelli according to claim 1, characterized in that: The steaming temperature is 105° C. to 115° C., and the steaming time is 2 min to 5 min.

4. The wet instant vermicelli according to claim 1 or 3, characterized in that: The steaming temperature is 110° C. to 115° C., preferably 110° C., and the steaming time is 3 minutes.

5. A method for preparing the wet instant vermicelli according to claim 1, characterized in that: include: Sweet potato starch or potato starch is used as raw material, high-concentration ozone water is used to prepare starch, and then slurry spreading, steaming, aging, and strip cutting are carried out in sequence, and then it is soaked in high-concentration ozone water and drained to obtain wet instant fresh vermicelli; wherein, when slurry is prepared, the concentration of ozone in the ozone water is 15.0 mg / kg-25.0 mg / kg; when soaking in ozone water, the concentration of ozone in the ozone water is 10.0 mg / kg-25.0 mg / kg, and the soaking time in ozone water is 0.5 min-1.5 min.

6. The method for preparing wet instant vermicelli according to claim 5, characterized in that: When slurry is prepared, the mass ratio of the sweet potato starch or potato starch to the ozone water is 1:

1.

7. The method for preparing wet instant vermicelli according to claim 5, characterized in that: During slurry preparation, the concentration of ozone in the ozone water is 20.0 mg / kg; during ozone water immersion, the concentration of ozone in the ozone water is 10.0 mg / kg to 15.0 mg / kg, preferably 12.0 mg / kg; and the immersion time of ozone water is 1.0 min.

8. The method for preparing wet instant vermicelli according to claim 5, characterized in that: The steaming temperature is 105° C. to 115° C., and the steaming time is 2 min to 5 min.

9. The method for preparing wet instant vermicelli according to claim 5 or 8, characterized in that: The steaming temperature is 110° C. to 115° C., preferably 110° C., and the steaming time is 3 minutes.

10. The method for preparing wet instant vermicelli according to claim 5, characterized in that: The aging temperature is 0-8°C, preferably 4.0°C, and the aging time is 0.5-1.5h, preferably 1.0h.

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