A type of vermicelli and its production process

Abstract

This invention relates to the field of vermicelli production, specifically to a type of vermicelli with blood sugar-lowering properties and its production process. The production process of vermicelli with blood sugar-lowering properties includes the following steps: modified yam starch, preparation of starch intermediate A, modified mung bean starch, modified Artemisia argyi gum, and vermicelli production. This invention modifies the native mung bean starch by adding sodium hypochlorite solution, causing the crystalline structure of the modified mung bean starch to disappear, forming an amorphous structure with looser particles and surface structural disintegration. This alters its gelatinization properties, viscosity, and thermal stability, thereby improving the operability of the vermicelli production process using the modified mung bean starch. This makes the vermicelli easier to shape, dehydrate, dry, and subsequently rehydrate and cook. Furthermore, the vermicelli made from the modified mung bean starch has better transparency, toughness, and elasticity, is less prone to breakage, has a more chewy and resilient texture, and maintains its shape well during cooking, preventing clouding of the broth or over-gelatinization.

Description

Technical Field

[0001] This invention relates to the field of vermicelli production, specifically to a type of vermicelli and its production process. Background Technology

[0002] Vermicelli is a type of fibrous food made from various starches, known for its excellent taste and popularity. However, since most vermicelli is now made from sweet potato starch, which has a high sugar content, it is generally not recommended for people with high blood sugar or diabetes. Consuming this type of vermicelli may cause a rapid rise in blood sugar levels. However, since food is essential, prohibiting people with high blood sugar or diabetes from eating vermicelli is unreasonable and may even cause adverse reactions. Therefore, various low-sugar and blood sugar-lowering vermicelli products have been developed to meet the needs of different consumers. However, because vermicelli is a thin fibrous food, it generally only needs to be boiled in boiling water for one or two minutes. Cooking it for too long will cause it to gelatinize or break. Furthermore, after cooking, vermicelli tends to clump together after being left to sit for a short time, affecting its texture and taste.

[0003] Therefore, we need to develop a type of vermicelli with a better texture and its production process. Summary of the Invention

[0004] In view of the shortcomings of the existing technology, the purpose of this invention is to provide a type of vermicelli with better taste and its production process.

[0005] A process for making vermicelli includes the following steps:

[0006] S1: Modified yam starch

[0007] After juicing the yam, filter the juice, wash it with distilled water, let it stand, discard the supernatant after standing, wash the precipitate with ethanol until the supernatant is colorless, then centrifuge the precipitate, dry it, pulverize it and sieve it, mix it with distilled water to prepare a starch solution, add sodium hydroxide to activate it, then add propylene oxide solution and stir. After the reaction is completed, vacuum dry it, pulverize it and sieve it to obtain powdered modified yam starch.

[0008] S2: Preparation of starch intermediate A

[0009] After soaking, drying, pulverizing and mixing the white fungus, hawthorn, bitter melon and pumpkin, a mixed powder is obtained. The mixed powder is then mixed with powdered modified yam starch to obtain starch intermediate A.

[0010] S3: Modified mung bean starch

[0011] After soaking, mung beans are ground into a slurry. The slurry is sieved and the filtrate is collected. After settling, wet mung bean starch is obtained. The wet mung bean starch is washed with distilled water and then dried to obtain raw mung bean starch. Raw mung bean starch is mixed with distilled water to form a starch milk. Sodium hypochlorite is added and stirred. Hydrochloric acid is added to adjust the pH. The solution is then centrifuged, washed, dehydrated and dried to obtain modified mung bean starch.

[0012] S4: Modified Artemisia argyi gum

[0013] Anhydrous ethanol and Artemisia annua powder were mixed and alkalized by adding NaOH solution dropwise while stirring. Then, chloroacetic acid crystals were slowly added while stirring continuously. After cooling to room temperature, glacial acetic acid was added while stirring to adjust the pH value. The solid product was then separated and washed with anhydrous ethanol. The solid product was then dried and ground into powder to obtain modified Artemisia annua gum.

[0014] S5: Making Fans

[0015] Mix starch intermediate A and modified mung bean starch evenly. Take out a portion of the mixed powder and add it to the modified Artemisia argyi gum and stir evenly to obtain a mixture. Add water to the mixture to make a thin paste. Stir the thin paste with the remaining mixed powder to form a starch paste. Then use a sieve spoon to sift the starch paste into boiling water. After the starch paste is cooked, take it out and soak it in cold water. Then take it out and dry it to obtain the finished vermicelli.

[0016] Furthermore, the modified yam starch in step S1 is described in the following steps:

[0017] S1.1: Wash the yam, cut it into pieces, extract the yam juice, filter it through a 200-mesh sieve, then wash the filter residue with distilled water, combine the washed filtrate with the yam juice, and let it stand for 2-3 hours.

[0018] S1.2: Discard the supernatant in the filtrate after standing, and wash the precipitate with 95-98% ethanol until the supernatant is colorless;

[0019] S1.3: Centrifuge the precipitate (3000g, 10min) to obtain white wet starch. Dry the wet starch at 60~65℃ for 24~25 hours, then pulverize and pass it through a 200-mesh sieve to obtain yam raw starch.

[0020] S1.4: Prepare a starch solution by mixing raw yam starch with distilled water at 60~70℃, then add sodium hydroxide and stir to obtain an activated starch solution;

[0021] S1.5: After the activated starch solution is cooled to room temperature, propylene oxide solution is slowly added dropwise while stirring. After the reaction is completed in 30-40 minutes, the unreacted propylene oxide is removed by filtration to obtain etherified yam starch. The etherified yam starch is then vacuum dried and pulverized through a 200-mesh sieve to obtain powdered modified yam starch.

[0022] Further, in step S2, starch intermediate A is prepared, and the specific steps are as follows:

[0023] S2.1: After washing the fresh white fungus, hawthorn, bitter melon and pumpkin, soak them for 15-20 minutes, then dehydrate and dry them separately. Control the freeze-drying temperature to -30℃ to -50℃ and the freeze-drying time to 8-10 hours. Then turn on the vacuum and heat to 95-100℃ to continue drying for 1-2 hours.

[0024] S2.2: After drying, the dried tremella, hawthorn, bitter melon and pumpkin are crushed to obtain freeze-dried powder. The four freeze-dried powders are mixed to obtain mixed powder.

[0025] S2.3: Mix the mixed powder and powdered modified yam starch in a ratio of 1:(2~2.5) to obtain starch intermediate A.

[0026] Furthermore, in step S2.2, the mass ratio of the freeze-dried powders of tremella, hawthorn, bitter melon and pumpkin is 1:(1~2):(1~2):(1~2).

[0027] Furthermore, the modification of mung bean starch in step S3 is carried out in the following specific steps:

[0028] S3.1: Mix mung beans with water for 24-28 hours, then use a wet grinding method to make the soaked mung beans into a paste;

[0029] S3.2: After coarsely filtering the slurry through an 80-mesh sieve cloth bag, collect the filtrate and let it stand to settle for 12-14 hours. The precipitate is the wet starch of mung beans.

[0030] S3.3: Wash the mung bean wet starch with distilled water 3-4 times to remove impurities, and then dry the mung bean wet starch after removing impurities at a low temperature of 40-45℃ to obtain mung bean raw starch;

[0031] S3.4: Mix mung bean starch and distilled water in a mass ratio of 5:(12~15) to form a starch slurry. While stirring, add sodium hypochlorite solution. The mass ratio of sodium hypochlorite solution to mung bean starch is (4~5):1. Stir for 3~4 hours.

[0032] S3.5: After stirring, add sodium thiosulfate solution to reduce the residual sodium hypochlorite, then add hydrochloric acid to adjust the pH value to 7-8. After centrifugation, wash and dehydrate the solution, and then dry it to obtain modified mung bean starch.

[0033] Furthermore, in step S3.1, mung beans and water are mixed at a mass ratio of 1:(2~15).

[0034] Furthermore, the modification of Artemisia argyi gum in step S4 is carried out in the following specific steps:

[0035] S4.1: Mix anhydrous ethanol and Artemisia annua powder, then add NaOH solution dropwise while stirring. The mass ratio of NaOH solution to Artemisia annua powder is 1:(3~4). Alkalize at room temperature for 30~40 minutes.

[0036] S4.2: Slowly add chloroacetic acid crystals, with a mass ratio of chloroacetic acid crystals to Artemisia annua powder of 1:(5~6), control the reaction temperature at 50~65℃, stir continuously throughout the process, and stop the reaction after 3~4 hours;

[0037] S4.3: After the reactants have cooled to room temperature, add glacial acetic acid while stirring to adjust the pH to 7-8. Finally, separate the solid product and wash it with anhydrous ethanol.

[0038] S4.4: Place the washed solid product in a constant temperature drying oven, dry it at 80~90℃ to constant weight, and then grind it into powder to obtain modified Artemisia argyi gum.

[0039] Furthermore, in step S4.1, the mass ratio of anhydrous ethanol to Artemisia annua powder is (3~4):1.

[0040] Further, in step S5, the fans are created, and the specific steps are as follows:

[0041] S5.1: Mix starch intermediate A and modified mung bean starch at a mass ratio of 1:(1~2) evenly, take out 6%-10% and add it to the modified Artemisia argyi gum and stir evenly to obtain a mixture;

[0042] S5.2: Add 8%-10% of the mixture mass of water at a temperature of 50-80℃ to the mixture to make a slurry, then add 50%-60% of the mixture mass of water at a temperature of 90-100℃ and stir to make a thin paste;

[0043] S5.3: Pour the thin paste into the remaining starch intermediate A and modified mung bean starch, and stir thoroughly to obtain a semi-fluid paste.

[0044] S5.4: Place the rice flour paste in a sieve spoon. The semi-fluid rice flour paste will fall into boiling water through the sieve spoon. It will be cooked immediately and float on the surface of the water. Then, take it out and soak it in cold water for 1 to 3 minutes. After that, take it out and let it dry to get the finished rice noodles.

[0045] A type of vermicelli prepared using the vermicelli-making process described in any of the above-mentioned methods.

[0046] Compared with the prior art, the beneficial effects of the present invention are: (1) The present invention modifies the original mung bean starch by adding sodium hypochlorite solution to the original mung bean starch. The modified mung bean starch crystal structure disappears, forming an amorphous structure with looser particles and surface structure disintegration. The gelatinization properties, viscosity and thermal stability are changed, thereby improving the operability of the process of preparing vermicelli by the modified mung bean starch. This makes the vermicelli easier to shape, dehydrate and dry, and subsequently rehydrate and cook. The vermicelli made from the modified mung bean starch has better transparency, toughness and elasticity, is not easy to break, and has a more chewy and resistant-to-cooking texture. It can also maintain a good shape during cooking and is not easy to make the soup cloudy or over-gelatinized. (2) This invention uses propylene oxide etherification to modify yam starch. The modified yam starch is easier to disperse and dissolve, and can be gelatinized more quickly and evenly in hot water, which helps to improve the efficiency of vermicelli production. Etherification modification can increase the distance between starch molecules and reduce the sedimentation phenomenon caused by hydrogen bonding, making the vermicelli stronger in shear resistance during processing and less prone to breakage or deformation. Modified starch will give vermicelli a better taste, making it more delicate and smooth, less prone to becoming hard after cooking, and maintaining good elasticity and chewiness. Moreover, due to the presence of ether bonds, the vermicelli made from modified starch may have reduced hygroscopicity and aging rate during storage, which is beneficial to extending the shelf life of the product. (3) This invention adds Artemisia argyi during the production of vermicelli. Artemisia argyi is a natural polysaccharide with good viscosity and elasticity. When added to vermicelli raw materials, it can enhance the gluten and toughness of vermicelli, making it less prone to breakage, more resistant to cooking, and with a chewy texture. Since Artemisia argyi can form a high-viscosity colloid after absorbing water, it helps starch molecules to bind together better, improving the forming effect and stability of dough during mixing and extrusion. An appropriate proportion of Artemisia argyi can make the finished vermicelli product look better, improve its transparency and gloss, thereby enhancing the sensory quality of the product. Artemisia argyi can also play a certain role in water retention in vermicelli, making the moisture distribution of vermicelli uniform during drying and rehydration, preventing excessive drying or moisture absorption from affecting the taste and texture. (4) By using chloroacetic acid to modify Artemisia argyi gum and introducing carboxymethyl functional groups, Artemisia argyi gum can be more easily dissolved and dispersed in water. This allows it to bind more evenly with starch during the vermicelli processing, improving the uniformity of the mixture. The modified Artemisia argyi gum has a lower gelatinization temperature and higher thermal stability, which helps to simplify the process conditions in vermicelli production and increases the heat resistance of vermicelli during cooking, making it less prone to gelatinization or structural damage due to high temperatures. Carboxymethylated Artemisia argyi gum can provide better water retention and water holding capacity, making the vermicelli smoother, more delicate and elastic, thereby improving the taste quality of the final product. The modified Artemisia argyi gum has better stability for thawing and cooking vermicelli after frozen storage, avoiding problems such as product deformation and breakage caused by moisture migration. Detailed Implementation

[0047] The following detailed description of a blood sugar-lowering vermicelli and its production process provided by the present invention, with reference to specific embodiments, is provided. It should also be noted that, to make the embodiments more comprehensive, the following embodiments are the best and preferred embodiments; for some known technologies, those skilled in the art can also use other alternative methods to implement the invention.

[0048] Example 1: A production process for vermicelli with blood sugar lowering function, comprising the following steps:

[0049] S1: Modified yam starch

[0050] S1.1: Wash the yam, cut it into pieces, extract the yam juice, filter it through a 200-mesh sieve, then wash the filter residue with distilled water, combine the washed filtrate with the yam juice, and let it stand for 2 hours.

[0051] S1.2: Discard the supernatant in the filtrate after standing, and wash the precipitate with 95% ethanol until the supernatant is colorless;

[0052] S1.3: Centrifuge the precipitate (3000g, 10min) to obtain white wet starch. Dry the wet starch at 60℃ for 24 hours, then pulverize and pass it through a 200-mesh sieve to obtain yam raw starch.

[0053] S1.4: Prepare a starch solution by mixing raw yam starch with distilled water at 60°C, then add sodium hydroxide and stir to obtain an activated starch solution;

[0054] S1.5: After the activated starch solution is cooled to room temperature, propylene oxide solution is slowly added dropwise while stirring. After the reaction is completed in 30 minutes, the unreacted propylene oxide is removed by filtration to obtain etherified yam starch. The etherified yam starch is then vacuum dried and pulverized through a 200-mesh sieve to obtain powdered modified yam starch.

[0055] S2: Preparation of starch intermediate A

[0056] S2.1: After washing and soaking fresh white fungus, hawthorn, bitter melon and pumpkin for 15 minutes, dehydrate and dry them separately. Control the freeze-drying temperature at -30℃ and freeze-dry for 8 hours. Then turn on the vacuum and heat to 95℃ to continue drying for 1 hour.

[0057] S2.2: After drying, the dried white fungus, hawthorn, bitter melon and pumpkin are crushed to obtain freeze-dried powder. The four freeze-dried powders are mixed together, and the mass ratio of the freeze-dried white fungus, hawthorn, bitter melon and pumpkin freeze-dried powder is 1:1:1:1 to obtain mixed powder.

[0058] S2.3: Mix the mixed powder and powdered modified yam starch in a ratio of 1:2 to obtain starch intermediate A.

[0059] S3: Modified mung bean starch

[0060] S3.1: Mix mung beans and water at a mass ratio of 1:2 for 24 hours, and then use a wet grinding method to make the soaked mung beans into a paste;

[0061] S3.2: After coarsely filtering the slurry through an 80-mesh sieve cloth bag, collect the filtrate and let it stand to settle for 12 hours. The precipitate is the wet starch of mung beans.

[0062] S3.3: Wash the mung bean wet starch three times with distilled water to remove impurities, and then dry the mung bean wet starch at a low temperature of 40℃ to obtain mung bean raw starch.

[0063] S3.4: Mix mung bean starch and distilled water at a mass ratio of 5:12 to form a starch slurry. While stirring, add sodium hypochlorite solution. The mass ratio of sodium hypochlorite solution to mung bean starch is 4:1. Stir for 3 hours.

[0064] S3.5: After stirring, add sodium thiosulfate solution to reduce the residual sodium hypochlorite, then add hydrochloric acid to adjust the pH to 7. After centrifugation, wash and dehydrate the solution, and then dry it to obtain modified mung bean starch.

[0065] S4: Modified Artemisia argyi gum

[0066] S4.1: Mix anhydrous ethanol and Artemisia annua powder in a mass ratio of 3:1, then add NaOH solution dropwise while stirring. The mass ratio of NaOH solution to Artemisia annua powder is 1:3. Alkalize at room temperature for 30 minutes.

[0067] S4.2: Slowly add chloroacetic acid crystals, with a mass ratio of chloroacetic acid crystals to Artemisia annua powder of 1:5. Control the reaction temperature at 50°C and stir continuously throughout the process. Stop the reaction after 3 hours.

[0068] S4.3: After the reactants have cooled to room temperature, add glacial acetic acid while stirring to adjust the pH to 7. Finally, separate the solid product and wash it with anhydrous ethanol.

[0069] S4.4: Place the washed solid product in a constant temperature drying oven, dry it at 80°C to constant weight, and then grind it into powder to obtain modified Artemisia argyi gum.

[0070] S5: Making Fans

[0071] S5.1: Mix starch intermediate A and modified mung bean starch at a mass ratio of 1:1 until homogeneous, take out 6% and add it to modified Artemisia argyi gum and stir until homogeneous to obtain a mixture;

[0072] S5.2: Add 8% by weight of water at 50°C to the mixture to make a slurry, then add 50% by weight of water at 90°C and stir to make a thin paste;

[0073] S5.3: Pour the thin paste into the remaining starch intermediate A and modified mung bean starch, and stir thoroughly to obtain a semi-fluid paste.

[0074] S5.4: Place the rice flour paste in a sieve spoon. The semi-fluid rice flour paste will fall into boiling water through the sieve spoon. It will be cooked immediately and float on the surface of the water. Then, take it out and soak it in cold water for 1 minute. After that, take it out and let it dry to get the finished rice noodles.

[0075] Example 2: A production process for vermicelli with blood sugar lowering function, comprising the following steps:

[0076] S1: Modified yam starch

[0077] S1.1: Wash the yam, cut it into pieces, extract the yam juice, filter it through a 200-mesh sieve, then wash the filter residue with distilled water, combine the washed filtrate with the yam juice, and let it stand for 3 hours.

[0078] S1.2: Discard the supernatant in the filtrate after standing, and wash the precipitate with 95% ethanol until the supernatant is colorless;

[0079] S1.3: Centrifuge the precipitate (3000g, 10min) to obtain white wet starch. Dry the wet starch at 65℃ for 25 hours, then pulverize and pass it through a 200-mesh sieve to obtain yam raw starch.

[0080] S1.4: Prepare a starch solution by mixing raw yam starch with distilled water at 70°C, then add sodium hydroxide and stir to obtain an activated starch solution;

[0081] S1.5: After the activated starch solution is cooled to room temperature, propylene oxide solution is slowly added dropwise while stirring. After the reaction is completed in 40 minutes, the unreacted propylene oxide is removed by filtration to obtain etherified yam starch. The etherified yam starch is then vacuum dried and pulverized through a 200-mesh sieve to obtain powdered modified yam starch.

[0082] S2: Preparation of starch intermediate A

[0083] S2.1: After washing and soaking fresh white fungus, hawthorn, bitter melon and pumpkin for 20 minutes, dehydrate and dry them separately. Control the freeze-drying temperature to -50℃ and the freeze-drying time to 10 hours. Then turn on the vacuum and heat to 100℃ to continue drying for 2 hours.

[0084] S2.2: After drying, the dried white fungus, hawthorn, bitter melon and pumpkin are crushed to obtain freeze-dried powder. The four freeze-dried powders are mixed together, and the mass ratio of the freeze-dried white fungus, hawthorn, bitter melon and pumpkin freeze-dried powder is 1:1:1:1 to obtain mixed powder.

[0085] S2.3: Mix the mixed powder and powdered modified yam starch in a ratio of 1:2 to obtain starch intermediate A.

[0086] S3: Modified mung bean starch

[0087] S3.1: Mix mung beans and water at a mass ratio of 1:2 for 28 hours, and then use wet grinding to make the soaked mung beans into a paste;

[0088] S3.2: After coarsely filtering the slurry through an 80-mesh sieve cloth bag, collect the filtrate and let it stand to settle for 14 hours. The precipitate is the wet starch of mung beans.

[0089] S3.3: Wash the mung bean wet starch with distilled water four times to remove impurities, and then dry the mung bean wet starch at a low temperature of 45℃ to obtain mung bean raw starch.

[0090] S3.4: Mix mung bean starch and distilled water at a mass ratio of 5:12 to form a starch slurry. While stirring, add sodium hypochlorite solution, with a mass ratio of sodium hypochlorite solution to mung bean starch of 4:1. Stir for 4 hours.

[0091] S3.5: After stirring, add sodium thiosulfate solution to reduce the residual sodium hypochlorite, then add hydrochloric acid to adjust the pH to 7. After centrifugation, wash and dehydrate the solution, and then dry it to obtain modified mung bean starch.

[0092] S4: Modified Artemisia argyi gum

[0093] S4.1: Mix anhydrous ethanol and Artemisia annua powder in a mass ratio of 3:1, then add NaOH solution dropwise while stirring. The mass ratio of NaOH solution to Artemisia annua powder is 1:3. Alkalize at room temperature for 40 minutes.

[0094] S4.2: Slowly add chloroacetic acid crystals, with a mass ratio of chloroacetic acid crystals to Artemisia annua powder of 1:5. Control the reaction temperature at 65℃ and stir continuously throughout the process. Stop the reaction after 4 hours.

[0095] S4.3: After the reactants have cooled to room temperature, add glacial acetic acid while stirring to adjust the pH to 7. Finally, separate the solid product and wash it with anhydrous ethanol.

[0096] S4.4: Place the washed solid product in a constant temperature drying oven, dry it at 90℃ to constant weight, and then grind it into powder to obtain modified Artemisia argyi gum.

[0097] S5: Making Fans

[0098] S5.1: Mix starch intermediate A and modified mung bean starch at a mass ratio of 1:1 until homogeneous, take 6% and add it to modified Artemisia argyi gum and stir until homogeneous to obtain a mixture;

[0099] S5.2: Add 8% of the mass of the mixture to water at 80°C to make a slurry, then add 50% of the mass of the mixture to water at 100°C and stir to make a thin paste;

[0100] S5.3: Pour the thin paste into the remaining starch intermediate A and modified mung bean starch, and stir thoroughly to obtain a semi-fluid paste.

[0101] S5.4: Place the rice flour paste in a sieve spoon. The semi-fluid rice flour paste will fall into boiling water through the sieve spoon. It will be cooked immediately and float on the surface of the water. Then, take it out and soak it in cold water for 3 minutes. After that, take it out and let it dry to get the finished rice noodles.

[0102] Example 3: A production process for vermicelli with blood sugar lowering function, comprising the following steps:

[0103] S1: Modified yam starch

[0104] S1.1: Wash the yam, cut it into pieces, extract the yam juice, filter it through a 200-mesh sieve, then wash the filter residue with distilled water, combine the washed filtrate with the yam juice, and let it stand for 2 hours.

[0105] S1.2: Discard the supernatant in the filtrate after standing, and wash the precipitate with 98% ethanol until the supernatant is colorless;

[0106] S1.3: Centrifuge the precipitate (3000g, 10min) to obtain white wet starch. Dry the wet starch at 60℃ for 24 hours, then pulverize and pass it through a 200-mesh sieve to obtain yam raw starch.

[0107] S1.4: Prepare a starch solution by mixing raw yam starch with distilled water at 60°C, then add sodium hydroxide and stir to obtain an activated starch solution;

[0108] S1.5: After the activated starch solution is cooled to room temperature, propylene oxide solution is slowly added dropwise while stirring. After the reaction is completed in 30 minutes, the unreacted propylene oxide is removed by filtration to obtain etherified yam starch. The etherified yam starch is then vacuum dried and pulverized through a 200-mesh sieve to obtain powdered modified yam starch.

[0109] S2: Preparation of starch intermediate A

[0110] S2.1: After washing and soaking fresh white fungus, hawthorn, bitter melon and pumpkin for 15 minutes, dehydrate and dry them separately. Control the freeze-drying temperature at -30℃ and freeze-dry for 8 hours. Then turn on the vacuum and heat to 95℃ to continue drying for 1 hour.

[0111] S2.2: After drying, the dried white fungus, hawthorn, bitter melon and pumpkin are crushed to obtain freeze-dried powder. The four freeze-dried powders are mixed in a mass ratio of 1:2:2:2 to obtain a mixed powder.

[0112] S2.3: Mix the mixed powder and powdered modified yam starch in a ratio of 1:2.5 to obtain starch intermediate A.

[0113] S3: Modified mung bean starch

[0114] S3.1: Mix mung beans and water at a mass ratio of 1:15 for 24 hours, and then use wet grinding to make the soaked mung beans into a paste;

[0115] S3.2: After coarsely filtering the slurry through an 80-mesh sieve cloth bag, collect the filtrate and let it stand to settle for 12 hours. The precipitate is the wet starch of mung beans.

[0116] S3.3: Wash the mung bean wet starch three times with distilled water to remove impurities, and then dry the mung bean wet starch at a low temperature of 40℃ to obtain mung bean raw starch.

[0117] S3.4: Mix mung bean starch and distilled water at a mass ratio of 5:15 to form a starch slurry. While stirring, add sodium hypochlorite solution at a mass ratio of 5:1 to mung bean starch and stir for 3 hours.

[0118] S3.5: After stirring, add sodium thiosulfate solution to reduce the residual sodium hypochlorite, then add hydrochloric acid to adjust the pH to 8. After centrifugation, wash and dehydrate the solution, and then dry it to obtain modified mung bean starch.

[0119] S4: Modified Artemisia argyi gum

[0120] S4.1: Mix anhydrous ethanol and Artemisia annua powder in a mass ratio of 4:1, then add NaOH solution dropwise while stirring. The mass ratio of NaOH solution to Artemisia annua powder is 1:4. Alkalize at room temperature for 30 minutes.

[0121] S4.2: Slowly add chloroacetic acid crystals, with a mass ratio of chloroacetic acid crystals to Artemisia annua powder of 1:6. Control the reaction temperature at 50°C and stir continuously throughout the process. Stop the reaction after 3 hours.

[0122] S4.3: After the reactants have cooled to room temperature, add glacial acetic acid while stirring to adjust the pH to 8. Finally, separate the solid product and wash it with anhydrous ethanol.

[0123] S4.4: Place the washed solid product in a constant temperature drying oven, dry it at 80°C to constant weight, and then grind it into powder to obtain modified Artemisia argyi gum.

[0124] S5: Making Fans

[0125] S5.1: Mix starch intermediate A and modified mung bean starch at a mass ratio of 1:2 until homogeneous, take out 10% and add it to modified Artemisia argyi gum and stir until homogeneous to obtain a mixture;

[0126] S5.2: Add 10% of the mass of the mixture to water at 50°C to make a slurry, then add 60% of the mass of the mixture to water at 90°C and stir to make a thin paste;

[0127] S5.3: Pour the thin paste into the remaining starch intermediate A and modified mung bean starch, and stir thoroughly to obtain a semi-fluid paste.

[0128] S5.4: Place the rice flour paste in a sieve spoon. The semi-fluid rice flour paste will fall into boiling water through the sieve spoon. It will be cooked immediately and float on the surface of the water. Then, take it out and soak it in cold water for 1 minute. After that, take it out and let it dry to get the finished rice noodles.

[0129] Comparative Example 1: Compared with Example 1, the difference of Comparative Example 1 is that in the preparation of starch intermediate A, the powdered modified yam starch was replaced with powdered ordinary yam starch, and the other steps were the same as in Example 1.

[0130] Comparative Example 2: Compared with Example 1, the difference of Comparative Example 2 is that the modified mung bean starch was replaced with ordinary mung bean starch when making the vermicelli, and the other steps were the same as those in Example 1.

[0131] Comparative Example 3: Compared with Example 1, the difference of Comparative Example 3 is that step S4 of modifying Artemisia argyi gum is not performed, and modified Artemisia argyi gum is not added in step S5 when making vermicelli. The other steps are the same as those of Example 1.

[0132] Comparative Example 4: Compared with Example 1, the difference in Comparative Example 4 is that the modified Artemisia argyi gum was replaced with ordinary Artemisia argyi gum in step S5 when making vermicelli, and the other steps were the same as in Example 1.

[0133] Three equal-weight samples of vermicelli were taken from each of the vermicelli prepared in Examples 1-3, Comparative Examples 1, 2, 3, and 4. The samples were cooked for 10 minutes, 15 minutes, and 20 minutes, respectively. After cooking, the breakage of the vermicelli was observed, and the number of broken pieces was calculated. The breakage rate was obtained by dividing the number of broken pieces by the total sample amount and then multiplying by 100%. The breakage rate was compiled into a table, as shown in Table 1. It can be seen that the vermicelli prepared in Examples 1-3 had significantly fewer broken pieces. Comparative Examples 1-4 all showed different breakage rates when cooked for 15 minutes, and the breakage was more severe when cooked for 20 minutes. This proves that Examples 1-3 prepared vermicelli with a chewy texture, strong shear resistance, and is not easily broken or deformed. It also proves that vermicelli prepared with modified mung bean starch, modified yam starch, and modified Artemisia argyi has excellent cooking resistance.

[0134] Cook for 10 minutes Cook for 15 minutes Cook for 20 minutes Example 1 0 1% 4% Example 2 1% 1% 3% Example 3 0 2% 5% Comparative Example 1 3% 9% 35% Comparative Example 2 4% 11% 38% Comparative Example 3 3% 13% 42% Comparative Example 4 3% 10% 36%

[0135] Table 1

[0136] The above embodiments are merely illustrative of the principles and effects of the present invention and are not intended to limit the invention. Any person skilled in the art can modify or alter the above embodiments without departing from the spirit and scope of the present invention. Therefore, all equivalent modifications or alterations made by those skilled in the art without departing from the spirit and technical concept disclosed in the present invention should still be covered by the claims of the present invention.

Claims

1. A process for making a fan, characterized in that, Includes the following steps: S1: After juicing the yam, filter the juice and wash the residue with distilled water. Combine the washed filtrate with the yam juice and let it stand. Discard the supernatant after standing. Wash the precipitate with ethanol until the supernatant is colorless. Then centrifuge the precipitate, dry it, pulverize it and sieve it. Mix it with distilled water to prepare a starch solution. Add sodium hydroxide to activate it. Then add propylene oxide solution and stir. After the reaction is complete, vacuum dry it, pulverize it and sieve it to obtain powdered modified yam starch. S2: Soak, dry, pulverize and mix the white fungus, hawthorn, bitter melon and pumpkin to obtain mixed powder. Mix the mixed powder with powdered modified yam starch to obtain starch intermediate A. S3: After soaking mung beans, grind them into a slurry. After sieving the slurry, collect the filtrate and let it settle to obtain wet mung bean starch. Wash the wet mung bean starch with distilled water and dry it to obtain raw mung bean starch. Mix raw mung bean starch with distilled water to form a starch milk. Add sodium hypochlorite and stir. Then add hydrochloric acid to adjust the pH value to 7-8. Then centrifuge the solution, wash it, dehydrate and dry it to obtain modified mung bean starch. S4: S4.1: Mix anhydrous ethanol and Artemisia annua powder, then add NaOH solution dropwise while stirring. The mass ratio of NaOH solution to Artemisia annua powder is 1:(3~4). Alkalize at room temperature for 30~40 minutes. S4.2: Slowly add chloroacetic acid crystals, with a mass ratio of chloroacetic acid crystals to Artemisia annua powder of 1:(5~6), control the reaction temperature at 50~65℃, stir continuously throughout the process, and stop the reaction after 3~4 hours; S4.3: After the reactants have cooled to room temperature, add glacial acetic acid while stirring to adjust the pH to 7-8. Finally, separate the solid product and wash it with anhydrous ethanol. S4.4: Place the washed solid product in a constant temperature drying oven, dry it at 80~90℃ to constant weight, and then grind it into powder to obtain modified Artemisia argyi gum; S5: Mix starch intermediate A and modified mung bean starch evenly. Take out a portion of the mixed powder and add it to the modified Artemisia argyi gum and stir evenly to obtain a mixture. Add water to the mixture to make a thin paste. Stir the thin paste with the remaining mixed powder to make a starch paste. Then use a sieve spoon to sift the starch paste into boiling water. After the starch paste is cooked, take it out and soak it in cold water. Then take it out and dry it to obtain the finished vermicelli.

2. The vermicelli production process according to claim 1, characterized in that, The modified yam starch in step S1 specifically includes the following steps: S1.1: Wash the yam, cut it into pieces, extract the yam juice, filter it through a 200-mesh sieve, then wash the filter residue with distilled water, combine the washed filtrate with the yam juice, and let it stand for 2-3 hours. S1.2: Discard the supernatant in the filtrate after standing, and wash the precipitate with 95-98% ethanol until the supernatant is colorless; S1.3: Centrifuge 3000g of the precipitate for 10min to obtain white wet starch. Dry the wet starch at 60~65℃ for 24~25 hours, then pulverize and pass it through a 200-mesh sieve to obtain yam raw starch. S1.4: Prepare a starch solution by mixing raw yam starch with distilled water at 60~70℃, then add sodium hydroxide and stir to obtain an activated starch solution; S1.5: After the activated starch solution is cooled to room temperature, propylene oxide solution is slowly added dropwise while stirring. After the reaction is completed in 30-40 minutes, the unreacted propylene oxide is removed by filtration to obtain etherified yam starch. The etherified yam starch is then vacuum dried and pulverized through a 200-mesh sieve to obtain powdered modified yam starch.

3. The vermicelli production process according to claim 1, characterized in that, In step S2, starch intermediate A is prepared. The specific steps are as follows: S2.1: After washing the fresh white fungus, hawthorn, bitter melon and pumpkin, soak them for 15-20 minutes, then dehydrate and dry them separately. Control the freeze-drying temperature to -30℃ to -50℃ and the freeze-drying time to 8-10 hours. Then turn on the vacuum and heat to 95-100℃ to continue drying for 1-2 hours. S2.2: After drying, the dried tremella, hawthorn, bitter melon and pumpkin are crushed to obtain freeze-dried powder. The four freeze-dried powders are mixed to obtain mixed powder. S2.3: Mix the mixed powder and powdered modified yam starch in a ratio of 1:(2~2.5) to obtain starch intermediate A.

4. The vermicelli production process according to claim 3, characterized in that, In step S2.2, the mass ratio of the freeze-dried powders of tremella, hawthorn, bitter melon and pumpkin is 1:(1~2):(1~2):(1~2).

5. The vermicelli production process according to claim 1, characterized in that, Step S3, modifying mung bean starch, specifically includes the following steps: S3.1: Mix mung beans with water for 24-28 hours, then use a wet grinding method to make the soaked mung beans into a paste; S3.2: After coarsely filtering the slurry through an 80-mesh sieve cloth bag, collect the filtrate and let it stand to settle for 12-14 hours. The precipitate is the wet starch of mung beans. S3.3: Wash the mung bean wet starch with distilled water 3-4 times to remove impurities, and then dry the mung bean wet starch after removing impurities at a low temperature of 40-45℃ to obtain mung bean raw starch; S3.4: Mix mung bean starch and distilled water in a mass ratio of 5:(12~15) to form a starch slurry. While stirring, add sodium hypochlorite solution. The mass ratio of sodium hypochlorite solution to mung bean starch is (4~5):

1. Stir for 3~4 hours. S3.5: After stirring, add sodium thiosulfate solution to reduce the residual sodium hypochlorite, then add hydrochloric acid to adjust the pH to 7-8. After centrifugation, wash and dehydrate the solution, and then dry it to obtain modified mung bean starch.

6. The vermicelli production process according to claim 5, characterized in that, In step S3.1, mung beans and water are mixed at a mass ratio of 1:(2~15).

7. The vermicelli production process according to claim 1, characterized in that, In step S4.1, the mass ratio of anhydrous ethanol to Artemisia annua powder is (3~4):

1.

8. The vermicelli production process according to claim 1, characterized in that, Step S5 involves creating the fans, and the specific steps are as follows: S5.1: Mix starch intermediate A and modified mung bean starch at a mass ratio of 1:(1~2) evenly, take out 6%-10% and add it to the modified Artemisia argyi gum and stir evenly to obtain a mixture; S5.2: Add 8%-10% of the mixture mass of water at a temperature of 50-80℃ to the mixture to make a slurry, then add 50%-60% of the mixture mass of water at a temperature of 90-100℃ and stir to make a thin paste; S5.3: Pour the thin paste into the remaining starch intermediate A and modified mung bean starch, and stir thoroughly to obtain a semi-fluid paste. S5.4: Place the rice flour paste in a sieve spoon. The semi-fluid rice flour paste will fall into boiling water through the sieve spoon. It will be cooked immediately and float on the surface of the water. Then, take it out and soak it in cold water for 1 to 3 minutes. After that, take it out and let it dry to get the finished rice noodles.

9. A type of vermicelli prepared by the vermicelli manufacturing process of any one of claims 1 to 8.