Preparation method of golden yellow pumpkin vermicelli

Abstract

The application discloses a preparation method of golden yellow pumpkin vermicelli and belongs to the technical field of deep processing of agricultural products. The specific preparation method comprises the following steps: (1) crushing and filtering pumpkin fruits with high starch content by adding water; (2) precipitating and washing the obtained filtrate to obtain wet starch blocks; (3) preparation of wet vermicelli: 31) adding water to the wet starch blocks in step (2) to obtain homogenate starch, and then layer-by-layer steaming to obtain gelatinized starch pancakes; retrogradation and silk shaking are performed to obtain golden yellow pumpkin wet vermicelli; 32) adding water to the wet starch blocks in step (2) to obtain homogenate starch, and then obtaining golden yellow pumpkin wet vermicelli by means of water boiling through a mesh and cooling; 33) packaging and sterilizing the wet vermicelli in 31) and / or 32); and 4) drying the wet vermicelli obtained in 31) or 32) in the dark to obtain dry vermicelli. The golden yellow pumpkin wet vermicelli and dry vermicelli prepared by the preparation method have bright color, high nutritional value and excellent cooking characteristics.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of deep processing of agricultural products, in particular to a preparation method of golden pumpkin vermicelli. BACKGROUND

[0002] At present, vermicelli is a unique traditional Chinese food in China, which has a history of thousands of years. It is made of starch as raw material, through starch gelatinization and retrogradation, to form starch molecular microcrystalline bundle. At present, the most common in the market is green bean vermicelli and potato vermicelli, and the color of vermicelli is white or slightly green. It is rarely seen that the pure natural and non-additive wet vermicelli or dry vermicelli product is golden yellow in color.

[0003] For example, the existing patent: CN114766659A, a non-additive pumpkin vermicelli and its preparation method, uses high starch content pumpkin variety ZVF (dry starch yield 10.7%), extracts starch, and processes into pure natural and non-additive pumpkin vermicelli. Although the pumpkin vermicelli is resistant to cooking, tough, soft and smooth, and has good taste, because of the lack of processing technology, the vermicelli is white in color, does not have the color characteristics of pumpkin flesh, does not contain carotenoids, and the nutritional characteristics are not outstanding, and improvement is needed in the process.

[0004] Therefore, it is an urgent problem for those skilled in the art to develop a preparation method of pure natural and non-additive golden yellow vermicelli which has attractive color and nutritional characteristics. SUMMARY

[0005] Therefore, in order to solve the above problems, the present application provides a preparation method of golden pumpkin vermicelli, which can prepare dry and wet pumpkin vermicelli, and can ensure bright color and high nutritional value, and excellent cooking characteristics.

[0006] In order to achieve the above purpose, the present application adopts the following technical solutions:

[0007] (1) cleaning and crushing

[0008] The fruits of high starch content pumpkin varieties are selected, the pumpkin is cut open, the seeds are dug out, the pulp is removed, the surface of the pumpkin skin is washed, and the low quality pumpkin flesh caused by pests, mechanical damage, etc. is cut off; then a stainless steel starch separator is used to crush the pumpkin flesh while adding tap water; then it is filtered through a filter screen and collected in a food grade plastic barrel; the filter residue is repeatedly crushed and separated for 3-4 times until the filter residue is white;

[0009] Among them, the high starch content pumpkin is any one or more of chestnut pumpkin, golden silk pumpkin, baby pumpkin, 21FV28 and 21FV42;

[0010] (2) filtration and precipitation

[0011] The filtrate is allowed to stand and precipitate, and the supernatant is discarded; water is added, the starch is washed, and the wet starch block is obtained by standing for more than 4 hours; wherein the wet starch block can be directly used to process vermicelli, or is dried at 50-60 DEG C for standby;

[0012] (3) Preparation of golden yellow pumpkin wet vermicelli

[0013] 31) ① The wet starch block of step (2) is transferred into a starch beater, and tap water is added to obtain a homogenate; a stainless steel steamer bottom layer is coated with clear oil, and the homogenate is poured into the steamer in layers with a diameter of 60 cm and a thickness of 5 cm; then the homogenate is steamed in a high-pressure steam pot, and the steamed starch cake is carefully removed from the steamer with a tray to prevent breakage;

[0014] ② The steamed starch cake is transferred to a 4 DEG C low-temperature environment for 48 hours to allow the starch to retrograde, and the water content is 55%; then a starch noodle machine is used to adjust the noodle size to prepare golden yellow pumpkin wet vermicelli; finally, the vermicelli is collected in units of 40 cm, and 20-30 sections are a group;

[0015] 32) The wet starch block of step (2) is transferred into a starch beater, and tap water is added to obtain a homogenate; then the homogenate is drained through a mesh into a boiling water pot, and after 2-3 minutes, it is fished out; the vermicelli is cooled in cold water to obtain golden yellow pumpkin wet vermicelli;

[0016] 33) The golden yellow pumpkin wet vermicelli of step 31) and / or 32) is packaged and sterilized to obtain wet vermicelli products;

[0017] (4) Preparation of golden yellow pumpkin dry vermicelli:

[0018] The golden yellow pumpkin wet vermicelli of step 31) and / or 32) is dried at 40 DEG C for 12 hours in the dark;

[0019] Or under the condition of ventilation in the dark, the vermicelli is dried for 1 day, and golden yellow pumpkin dry vermicelli is obtained.

[0020] The above technical solution has the beneficial effects that through the defined preparation method, dry and wet vermicelli states with bright golden yellow color can be prepared, and the color does not change after cooking; and the pumpkin vermicelli prepared by the present application contains carotenoids, which are natural pigments, are precursors of vitamin A synthesized by the human body, can remove free radicals, and have a preventive effect on various degenerative diseases, cardiovascular diseases and cancer; and can also protect the eyes from blue light hazards. Therefore, the pumpkin vermicelli prepared by the present application has high nutritional value.

[0021] Preferably, the mass ratio of the pumpkin fruit to the tap water in step (1) is 1:(2-4).

[0022] Further, the mass ratio of the high-starch-content pumpkin fruit to the tap water is 1:3.

[0023] Preferably, the filter screen in step (1) is 120-150 mesh.

[0024] Further, the filter screen is 140 mesh.

[0025] Preferably, the standing condition in step (2) is standing at 15-20°C for 8-10 hours.

[0026] Preferably, the weight of water added in step 31) and step 32) is 2 times the weight of the wet starch block.

[0027] The steaming time in step 31) is 5 minutes per layer, and the number of steaming layers is 30.

[0028] Preferably, the golden yellow pumpkin wet vermicelli in step (3) is in a strip shape.

[0029] The longitudinal cross section of the golden yellow pumpkin wet vermicelli in step 31) is rectangular.

[0030] The longitudinal cross section of the golden yellow pumpkin wet vermicelli in step 32) is circular.

[0031] Further, the rectangle is 2 mm long and 1 mm wide.

[0032] The diameter of the circle is 2 mm.

[0033] Preferably, the diameter of the screen in step 32) is 2 mm.

[0034] Preferably, the packaging and sterilization step of the golden yellow pumpkin wet vermicelli in step 33) is: vacuum packaging with aluminum foil bag and radiation sterilization.

[0035] Further, the radiation sterilization dose is 4.0-6.0 kGy.

[0036] Through the above technical solution, compared with the prior art, the present application provides a preparation method of golden yellow pumpkin vermicelli, which has the following beneficial effects:

[0037] 1. The method defined in the present application can be used to prepare pure natural golden yellow pumpkin dry and wet vermicelli without adding any additives;

[0038] 2. The dry and wet vermicelli prepared by the present application contains carotenoids, is golden yellow in color, does not fade after cooking, has high nutritional value, low breakage rate, high transparency of soup liquid, and excellent cooking characteristics.

[0039] 3. The preparation steps defined in the present application are simple and easy to operate, suitable for large-scale production to meet market demand. BRIEF DESCRIPTION OF DRAWINGS

[0040] In order to more clearly illustrate the technical solutions in the embodiments of the present application or the prior art, the accompanying drawings required to be used in the embodiments or prior art description will be briefly introduced. Obviously, the accompanying drawings in the following description only constitute a part of the embodiments of the present application, and all other drawings obtained by those skilled in the art without creative effort based on the provided drawings are also within the protection scope of the present application.

[0041] Figure 1 For the six pumpkin varieties in the present application test 1, starch extraction, and the comparison pictures of pumpkin gelatinized starch pancakes, wet vermicelli and dry vermicelli made by 21FV28 and 21FV42 according to embodiments 1 and 3;

[0042] Among them, Figure 1 A: pumpkin fruit; B: starch extraction; C: gelatinized starch pancakes; D: wet vermicelli; E: dry vermicelli;

[0043] 1: new red chestnut; 2: chestnut pumpkin; 3: golden pumpkin; 4: baby pumpkin; 5: 21FV28; 6: 21FV42.

[0044] Figure 2 For the picture of the influence of light on the color protection of vermicelli during the drying process of wet vermicelli in the present application test 3.

[0045] Figure 3 For the schematic diagram of the dry vermicelli of the golden yellow pumpkin in the present application test 4 after cooking. DETAILED DESCRIPTION

[0046] The technical solutions in the embodiments of the present application will be described clearly and completely in combination with the accompanying drawings in the embodiments of the present application. Obviously, the described embodiments only constitute a part of the embodiments of the present application, rather than all the embodiments. Based on the embodiments in the present application, all other embodiments obtained by those skilled in the art without creative effort are within the protection scope of the present application.

[0047] The present application discloses a preparation method of golden yellow pumpkin vermicelli, and the specific preparation steps are as follows:

[0048] (1) cleaning and crushing

[0049] 100 kg of fruit of high starch content pumpkin variety is selected, the pumpkin is cut, the seeds are dug out, the pulp is removed, the surface of the pumpkin skin is washed, and the low quality pumpkin flesh caused by pests, mechanical damage, etc. is cut off; then a stainless steel starch separator is used to crush the pumpkin flesh while adding 300 kg of tap water; then it is filtered through a 140 mesh filter screen and collected in a food grade plastic bucket; the filter residue is repeatedly crushed and separated for 3-4 times until the filter residue is white.

[0050] The high-starch content pumpkin is selected from any one or more of the following: chestnut pumpkin, golden pumpkin, baby pumpkin, 21FV28, and 21FV42.

[0051] (2) Filtering and precipitating

[0052] The filtrate is left to stand for more than 10 hours in an environment with a temperature lower than 20°C, and the supernatant is discarded; 200 kg of water is added to wash the starch, and the starch is left to stand for more than 4 hours to obtain 15 kg of wet starch.

[0053] (3) Preparation of golden pumpkin wet vermicelli

[0054] 31) ① Making a paste to produce a paste gelatinized starch cake

[0055] The wet starch block is transferred into a starch pulping machine, and 2 times tap water is added to homogenize the starch; the bottom layer of a stainless steel round steamer is coated with clear oil, and the homogenized starch is poured into the steamer in layers with a thickness of 5 cm; 30 layers are steamed for 5 minutes each, and then the steaming is performed in a high-pressure steam pot; the paste gelatinized starch cake after steaming is carefully removed from the steamer with the aid of a tray to prevent breakage.

[0056] ② The paste gelatinized starch cake is transferred to a low-temperature environment of 4°C for 48 hours to make the starch retrograde, and the water content is 55%; then a starch slicing machine is used to produce golden pumpkin wet vermicelli with a slicing size of 1 mm thick and 2 mm wide; the vermicelli is collected in units of 40 cm, and 20-30 sections are a group.

[0057] 32) The wet starch block is transferred into a starch pulping machine, and 2 times tap water is added to homogenize the starch; the starch paste is drained through a mesh with a diameter of 2 mm into a boiling water pot, and then taken out after 2-3 minutes; the vermicelli is cooled in cold water to obtain golden pumpkin wet vermicelli;

[0058] 33) The golden pumpkin wet vermicelli obtained by the methods of 31) and / or 32) is vacuum packaged with aluminum foil bags, and radiation sterilization is performed with a dose range of 4.0-6.0 kGy to obtain a wet vermicelli product;

[0059] (4) Preparation of golden pumpkin dry vermicelli:

[0060] The golden pumpkin wet vermicelli prepared in steps 31) and / or 32) is dried at 40°C for 12 hours in the dark to obtain golden pumpkin dry vermicelli;

[0061] or the golden pumpkin wet vermicelli is dried in the dark and ventilated for 1 day to obtain golden pumpkin dry vermicelli.

[0062] Example 1: A method for preparing golden pumpkin wet vermicelli

[0063] The preparation steps are as follows:

[0064] (1) Cleaning and crushing

[0065] 100 kg of fruit of a pumpkin variety with high starch content is selected; the fruit is cut open, the seeds are removed, the pulp is removed, the surface of the pumpkin skin is cleaned, and the low-quality pumpkin pulp caused by pests, mechanical damage, etc. is removed. A stainless steel starch separator is used to crush the pumpkin pulp while adding 300 kg of tap water; the filtrate is first filtered through a 140-mesh filter screen and collected in a food-grade plastic bucket; the filter residue is repeatedly crushed and separated for 3-4 times until the filter residue is white.

[0066] (2) Filtration and precipitation

[0067] The filtrate is left to stand for more than 10 hours in an environment with a temperature below 20°C, and the supernatant is discarded. Then 200 kg of water is added to wash the starch, and the mixture is left to stand for more than 4 hours to obtain 15 kg of wet starch. The wet starch can be directly used to process vermicelli or dried at 50-60°C for later use.

[0068] (3) Preparation of golden yellow pumpkin wet vermicelli

[0069] 31) ① Making a paste to make a paste starch cake

[0070] The wet starch block is transferred to a starch beater, 2 times tap water is added, and the starch is uniformly beaten; the bottom layer of the stainless steel circular steamer is coated with clear oil, and the uniformly beaten starch is poured into the steamer in layers with a diameter of 60 cm and a thickness of 5 cm; each layer is steamed in a high-pressure steam pot for 5 minutes, and 30 layers are steamed to obtain a paste starch cake. The paste starch cake is carefully removed from the steamer with a tray to prevent breakage.

[0071] ② The paste starch cake is transferred to a 4°C low-temperature environment for 48 hours to allow the starch to retrograde, with a moisture content of 55%; then a starch slicing machine is used to adjust the slicing size to 1 mm thick and 2 mm wide to make golden yellow pumpkin wet vermicelli. The vermicelli is collected in units of 40 cm, and 20-30 sections are a group.

[0072] 32) The pumpkin wet vermicelli obtained above is vacuum packaged in aluminum foil bags and sterilized by radiation at a dose range of 4.0-6.0 kGy to obtain wet vermicelli.

[0073] Through the preparation method defined in this embodiment, 100 kg of pumpkin fruit of 21FV28 can be processed to obtain 15 kg of wet vermicelli.

[0074] Example 2: A method for preparing golden yellow pumpkin wet vermicelli

[0075] Step 31) is to transfer the wet starch block to a starch beater, add tap water, and obtain uniformly beaten starch; the starch paste is drained through a mesh into a boiling water pot, and after 2-3 minutes, it is removed; cool water is used to cool it, and golden yellow pumpkin wet vermicelli is obtained; the other steps and conditions are consistent with those of Example 1.

[0076] Example 3 A method for preparing dried golden pumpkin noodles

[0077] The wet golden pumpkin noodles prepared in step 31) of Example 1 were dried in the dark at 40°C for 12 h or were spread out and dried in the dark with ventilation for 1 day, to obtain dried golden pumpkin noodles. The other preparation conditions were the same as in Example 1.

[0078] By the method defined in this example, 100 kg of pumpkin fruits of 21FV28 can be processed to obtain 7 kg of dried noodles.

[0079] Example 4 A method for preparing dried golden pumpkin noodles

[0080] The wet golden pumpkin noodles prepared in step 31) of Example 2 were dried in the dark at 40°C for 12 h or were spread out and dried in the dark with ventilation for 1 day, to obtain dried golden pumpkin noodles. The other preparation conditions were the same as in Example 2.

[0081] Effect verification

[0082] Test 1 Screening test of pumpkin varieties

[0083] 100 kg of pumpkin fruits of Xinhongbanli pumpkin, Banli pumpkin, JinSi pumpkin, Beibeipumpkin, 21FV28 and 21FV42 commercially available were selected and subjected to pumpkin starch separation test, and the specific results are shown in Table 1 and Table 2 below. Figure 1 .

[0084] Table 1 Comparison of wet starch extraction of different varieties of pumpkins

[0085] Variety Wet powder colour Wet powder texture Dry starch content % New Red Chestnut Orange Soft 0.25 Chestnut Pumpkin Brown Harder 8.91 Golden Pumpkin Orange Soft 4.51 Baby Pumpkin Brown Soft 6.90 21 FV 28 Light Brown Hard 10.7 21 FV 42 Orange Hard 9.91

[0086] Results: As shown in Table 1, among the pumpkin varieties for producing orange wet starch, 21FV42 has the highest starch yield, and can be used to produce pumpkin wet noodles and dried noodles with darker and orange color; the wet starch of Banli pumpkin, Beibeipumpkin and 21FV28 has brown color, and among them, 21FV28 has the highest starch yield, and the pumpkin wet noodles and dried noodles produced therefrom have yellow color. Xinhongbanli pumpkin is used as a comparison due to its low starch yield.

[0087] Then, based on the wet noodle and dried noodle preparation methods disclosed in Example 1 and Example 3, and considering the noodle production cost, the color of pumpkin noodles and the starch yield of pumpkin, 21FV28 and 21FV42 were selected to prepare wet and dried noodles, and the color effect is shown in Table 3 and Table 4 below. Figure 1 .

[0088] The following 21FV42 pumpkin variety was selected for testing in tests 2-4:

[0089] Test 2: Comparison of the effect of gelatinized starch cake retrogradation time and gelatinized starch cake moisture content on pumpkin vermicelli color protection

[0090] Based on the wet vermicelli production process of Example 1, cakes with a retrogradation time of 12 h, 24 h and 48 h were selected, and the moisture content was measured. The moisture content reached 75%, 65% and 55%, respectively. The wet vermicelli obtained by slicing the starch cakes with different moisture contents was observed for the effect of light on the color of the vermicelli during drying at 40°C. The results are shown in Table 2.

[0091] Table 2 Effect of gelatinized pumpkin starch cake retrogradation time and moisture content on color protection

[0092] Drying time Moisture content Easily fade in light 12h 75％ Easy 24h 65％ Easier 48h 55％ Not easy

[0093] Results: As can be seen from Table 2, the cake with a retrogradation time of 12 h had a moisture content of 75%, and after slicing, the wet vermicelli easily faded when exposed to light. The wet vermicelli prepared under the condition of 48 h retrogradation had a moisture content of 55% and could better avoid light decomposition and maintain color. Therefore, the optimal retrogradation condition for gelatinized pumpkin starch cake was 48 h at low temperature.

[0094] Test 3: Effect of light on vermicelli color protection during drying

[0095] The golden yellow color of pumpkin vermicelli is a manifestation of the abundance of cucurbitacins. Cucurbitacins are subject to light decomposition. The drying results of wet vermicelli under light and dark conditions were compared. It was found that the golden yellow pumpkin wet vermicelli prepared according to Example 1 from the pumpkin variety 21FV42 would fade if exposed to light during drying (as shown in Figure 2 Therefore, wet vermicelli needs to be dried in the dark to obtain dry vermicelli.

[0096] Test 4: Determination of cucurbitacin content and edible taste evaluation of dry / wet golden pumpkin vermicelli

[0097] The spectrophotometric method was used to measure the cucurbitacin content of the dry and wet golden pumpkin vermicelli prepared according to Example 1 and 3 using the pumpkin variety 21FV42, white pumpkin vermicelli (already faded pumpkin vermicelli obtained without dark drying) and sweet potato vermicelli prepared by the same process. 20 vermicelli were randomly selected and boiled in 500 mL boiling water (deionized water) for 30 min with the lid on. After the end, the number of vermicelli was counted, and the broken rate was calculated = [(20 - the number of vermicelli after boiling) / 20] x 100%. After the soup cooled down, the spectrophotometer was used to measure the transmittance at 650 nm with deionized water as the blank to determine whether the vermicelli was cloudy. The cooked vermicelli was evaluated for edible taste.

[0098] Table 3 Comparison of properties of golden pumpkin dry and wet vermicelli, white pumpkin vermicelli and sweet potato vermicelli

[0099]

[0100]

[0101] Results: As shown in Table 3, the cucurbitacins content of the golden pumpkin wet and dry vermicelli prepared by pumpkin variety 21FV42 in Example 1 and 3 of the present application is 0.759 and 0.762 mg / 100 g respectively, and the cucurbitacins content of the white pumpkin vermicelli and sweet potato vermicelli is 0.022 and 0.024 mg / 100 g respectively. By comparison, the cucurbitacins content of the golden pumpkin dry and wet vermicelli is about 35 times of that of the white pumpkin vermicelli and sweet potato vermicelli. The cucurbitacins content of the white pumpkin vermicelli and sweet potato vermicelli is almost zero.

[0102] Figure 3 The picture of the golden pumpkin dry vermicelli prepared by pumpkin variety 21FV42 according to Example 3 of the present application after cooking can be seen that, compared with the sweet potato vermicelli, the pumpkin vermicelli prepared by the present application has golden and beautiful color, good commodity appearance, no color fading after cooking, high nutritional value, low broken rate, high transparency of soup liquid and excellent cooking characteristics.

[0103] The embodiments in the specification are described in a progressive manner, and each embodiment focuses on the difference from other embodiments. The same or similar parts between the embodiments can be referred to each other. For the device disclosed in the embodiments, the description is relatively simple because it corresponds to the method disclosed in the embodiments, and the relevant parts can be referred to the description of the method.

[0104] The above description of the disclosed embodiments enables a person skilled in the art to implement or use the present application. Various modifications to the embodiments will be apparent to those skilled in the art, and the general principles defined herein can be implemented in other embodiments without departing from the spirit or scope of the present application. Therefore, the present application will not be limited to the embodiments shown herein, but will conform to the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A method for preparing golden-yellow pumpkin vermicelli, characterized in that, Includes the following steps; (1) Washing and crushing: Add water to the high starch content pumpkin fruit, crush and filter to obtain filtrate; The high-starch pumpkin is 21FV42; (2) Filtration and precipitation: The filtrate is allowed to stand to precipitate, then washed and allowed to stand again to obtain wet starch blocks; (3) Preparation of golden pumpkin wet vermicelli: The wet starch block described in step (2) is mixed with water to obtain a homogenized starch paste, and then steamed layer by layer to obtain a gelatinized starch cake; then the gelatinized starch cake is transferred to 4°C and placed for 48 hours to allow the starch to regenerate, so that its moisture content is 55%, and then shredded to obtain golden yellow pumpkin wet vermicelli. The golden-yellow pumpkin-flavored vermicelli is packaged and sterilized; (4) Preparation of golden pumpkin dried vermicelli: The golden pumpkin wet vermicelli prepared in step (3) was dried at 40°C for 12 hours in the dark. Alternatively, under dark and well-ventilated conditions, spread them out and dry for 1 day to obtain golden-yellow dried pumpkin vermicelli; The packaging and sterilization steps of the golden pumpkin wet vermicelli in step (3) are as follows: vacuum packaging with aluminum foil bags and radiation sterilization; the radiation sterilization dose is 4.0-6.0 kGy.

2. The method for preparing golden pumpkin vermicelli according to claim 1, characterized in that, The mass ratio of the high starch content pumpkin fruit to water in step (1) is 1:(2-4).

3. The method for preparing golden pumpkin vermicelli according to claim 1, characterized in that, The filter used in step (1) is 120-150 mesh.

4. The method for preparing golden pumpkin vermicelli according to claim 1, characterized in that, The settling conditions for step (2) are: settling at 15-20℃ for 8-10 hours.

5. The method for preparing golden pumpkin vermicelli according to claim 1, characterized in that, The steaming time in step (3) is 5 minutes per layer, and the number of layers is 30.

6. The method for preparing golden pumpkin vermicelli according to claim 1, characterized in that, The golden pumpkin wet vermicelli in step (3) has a rectangular or circular longitudinal cross-section.

Images